Exposing food falsehoods
Let’s start the new year on sound footing by addressing some nutritional falsehoods that circulate widely in cyberspace, locker rooms, supermarkets and health food stores. As a result, millions of people are squandering money on questionable, even hazardous foods and supplements. For starters, when did "chemical" become a dirty word? That’s a question raised by one of Canada’s brightest scientific minds: Joe Schwarcz, director of the Office for Science and Society at º«¹úÂãÎè in Montreal. Dr. Schwarcz, who has received high honors from Canadian and American scientific societies, is the author of several best-selling books that attempt to set the record straight on a host of issues that commonly concern healthconscious people. I have read two of his books, "Science, Sense and Nonsense" (published in 2009) and "The Right Chemistry" (2012), and recently attended a symposium on the science of food that Dr. Schwarcz organized at º«¹úÂãÎè.
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