Fantastic book on what you should eat - backed by science. This is for anyone interested in digging under the hood and really learning what you should be eating and why.

Willett also describes the relationship between various kinds of food and the diseases they eventually cause.

If you're looking for a "quick fix," without reading the whole book, you should check out the "Harvard Healthy Eating Plate," a quick and easy visual guide to what you should be eating (link below). It's something that everyone should be aware of. Kudos to you and your team, Dr. Willett. You've done us all a great service.

https://www.hsph.harvard.edu/nutritio...

This book is a very level-headed, well-researched (feels like an unfair understatement) resource, that one can definitely use for as long as no new research findings emerge. And even if new findings do emerge, chances are that a lot of what's in this book will still be relevant and recommended. It's great to read something that's not just an opinion or the latest fad in nutrition. If everyone followed this book's guidelines, I suspect we would have had a very different world . . .

The best book I've read on the topic of nutrition. No silver bullets in this book.

I listened to the audiobook, but the last portion of the book contains recipes so I skipped those. I'm considering buying a hard copy for some of the recipes.

I read all the nutrition books.
All
The
Books...
But this one gets 4 stars for readability** despite having so many scientific references and so many quantifiable studies cited in it.

If you are a research junkie, this will tickle your fancy.
If you are not, pass it by.

**actually, listenability, as I had the audio book

good book

Amazing book!
The author managed to explain nutrition from different angles (scientific, medical, social) while keeping the content 100% practical (ie: it also includes clear ways of implementing it).

This book was a required text for my nutrition class, but honestly it's pretty useful outside the classroom. Especially the recipes section and grocery shopping advice.

Don't let the Harvard Medical School part of the title scare you, this book is mostly common-sense advice backed up by research whenever possible. Unlike most diets out there, the advice is broad and flexible, and the author frequently suggests finding something that works for you and your circumstances (there's a whole chapter for eating healthy in situations like pregnancy, cancer, etc).

Some superfoods and health fads hold up (kale, whole grains like quinoa, olive oil). Some don't (low-fat high carb diets, antioxidant supplements). And there's a few things that are surprisingly healthy, in moderation (alcohol is a famous/infamous example, but coffee has benefits too).

So overall a good book, not just for me, but friends and family and really anyone trying to improve their health and maybe lose weight (drastic weight loss not so much).

This is an amazing book: it gave me actionable advice, clear explanation and scientific evidence. The only downside is that it is a bit too repetitive.

I enjoyed this audiobook so much, I bought the book. There were several cookbook purchases also inspired by this book.

Continuing my 1:1 fiction/nonfiction trend.
This book has been mentioned a few times as the best text on nutrition. It is unbiased and unsensational. The advice isn't surprising at all. For weight, Being fat causes heart disease, and it's as simple as calories in and calories out. Health is more complicated, but we basically know what is in a healthy diet - fruits, vegetables, whole grains, and lean meats. Avoid refined carbs, dairy, and red meat. That's all common sense, but this book explains why it is unchanging medical advice. It also explains what has changed, and addresses why health advice seems to constantly flip-flop. It explains why the government can't make a good food pyramid. It nicely explains why each fad diet is flawed. It discusses the roles of vitamins and minerals and whether we get enough or should supplement.
I really didn't care much for his chapter on climate change (very important but not in a book on nutrition) or the healthy recipes that he and his wife have made.
I'm fairly healthy so I'm not going to radically change anything I do, but I feel much better educated about making choices in the supermarket and in restaurants. I will also be taking fish oil and a multivitamin more regularly.

Dated with a tendency to be technical but does a good job emphasizing that a healthy diet and lifestyle doesn't need to be overly complex or restrictive.

Ez egy rendkívül udvarias 4 csillag, leginkább a tudomány iránti elismerésemet szeretném kifejezni vele.

Ez a könyv a redditen, mint a táplálkozás téma legkonzisztensebb, legkevésbé agenda-pushy-bb könyveként jött velem szembe, és így elolvasva nagyjából igaznak is tűnik ezt az állítást, bár azért agenda-pushingból valójában jutott bőven a kötetbe, így a mediterrán étrend, bármi is legyen az, oldalanként egy copkodást azért megkap.

A szerző túlságosan nagyokat nem is akar mondani, alapvetően szépen alaposan végigveszi az egyes élelmiszercsoportokat, és a józan belátás szintjén lehozza azokat az eredményeket, amiket viszonylag könnyű megsejteni (feldolgozott vörös hús = nem jó, zöldség = jó), viszont a hecc kedvéért néhány érdekesebbet is bevállal (kevés alkohol = jó, napraforgóolaj = jó, krumpli = nagyon nem jó), amiben aztán lehet hinni, vagy éppen nem hinni.

Megsüvegelendő, hogy a hit kérdést a könyv igyekszik félrerakni, ugyanis a terjedelem igen jelentős része különböző study-k, és meta-study-k ismertetésére terjed ki, amelyekből megtudhatjuk azt, hogy tajvani tanárnők 10.000 elemű mintája alapján a répafogyasztás 11,2%-kal csökkenti a vastagbélrák kialakulásának kockázatát, a vörös hús pedig 8,3%-kal növeli az emlőrákét. Valószínűleg ennél tudományosabban nem lehet a kérdéshez hozzáállni, de a maga nemében nehéz túl sokat kiolvasni ezekből, pláne, hogy a szerző is elismeri, hogy a Pareto-elv alapján az alapok rendbetétele (ne dohányozz, ne túlsúlyozz, ne egyél cukrot) jelenti a lényeget, minden egyéb pedig már csak finomhangolás.