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An Apple A Day: The Myths, Misconceptions and Truths About the Foods We Eat by Joseph Schwarcz

An Apple A Day: The Myths, Misconceptions and Truths About the Foods We Eat

Popular Science   
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Sue Baker's view...

Without a scientific background it is almost impossible to know the truth behind the media hype surrounding food, one minute we are urged to eat some expensive berry, other times we are urged to avoid a foodstuff like the plague – where is the truth? One place you’ll find it is here, where food science is made comprehensible, the fads deflated and the truth established. I found it indispensible both to read immediately and to keep as a reference, some much needed sanity in establishing what exactly we should be eating and drinking.

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Not on the Label: What Really Goes into the Food You Eat, Felicity Lawrence

Who is Sue Baker


An Apple A Day: The Myths, Misconceptions and Truths About the Foods We Eat by Joseph Schwarcz

The media is full of advice about what we should eat and warnings about what we shouldn't. Sometimes the same food makes it onto both lists. What should you believe - and how much of what you hear can you trust? In An Apple a Day , bestselling author and chemistry professor, Joseph Schwarcz dispels the confusion and applies his knowledge of food chemistry to today's top food trends. With a healthy dose of humour, he also looks at the real science behind losing weight and cuts through the misconceptions that surround many popular fad diets.


A sensible, rational overview of the natural chemistry of what we eat. * BBC Focus * food science is made comprehensible, the fads deflated and the truth established * * An entertaining guide through the tangle of conflicting research studies, advertising claims, special interest groups, age-old myths and popular opinion that make diet a cloudy subject. ... leaves readers with a rational framework for evaluating the complex nature of foods and how they affect health. * Library Journal * Readers will not need a PhD in chemistry to follow along; Schwarcz wisely limits technical terms to the minimum while explaining the chemistry involved in digestion. * Publishers Weekly * A great book. A reference every eater might want to have on hand, especially to help debunk annoying and fuilt-inducing myths. * Toronto Star * Fascinating * The Good Book Guide *

About the Author

Dr Joseph Schwarcz is director of McGill University’s Office for Science and Society, Canada. He is the only non-American to win the American Chemical Society’s prestigious Grady-Stack Award. Schwarcz is the author of six books and regularly appears on television and radio on both sides of the Atlantic. He is a columnist for The Gazette (Montreal).

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Book Info

Publication date

1st February 2010


Joseph Schwarcz

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Oneworld Publications


384 pages


Popular science
Fitness & diet



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