Dying to eat : health, heresy, and hysteria / by Michael David Trevan.

Includes bibliographies and index.

"If we fail to learn from history, we will repeat it. Our love for food is not different. Dr. Trevan challenges all of us to feed our curiosity and learn from food history ... an extraordinary and priceless story for anybody interested in what they eat!"Lone Jespersen PhDPrincipal, Cultivate"The book is a refreshing, up close glimpse at national/international developments that have shaped our current thinking about the healthfulness of foods. The crowning achievements are the insightful evaluations of simple and complex experimental undertakings and the author's measured assessment of food and health policy initiatives with their impact on what we should (not) eat to remain/become healthy. This is a book for the serious food science/nutrition student as well as those interested in better understanding the interface between science and policy development."Richard Holley, PhDDistinguished Professor Emeritus of Food Science, University of Manitoba"Professor Michael Trevan is a master narrator - he is one of the best scientific story tellers. This thought-provoking book will initiate debate and enthuse minds young and old for years to come. Anil de Sequeira, PhD, FIFST, FHEABath Spa University"--Publisher synopsis

Intro; Table of Contents; List of Illustrations; List of Tables; Acknowledgements; Chapter One; 1.1 Why this book was written and how it came to have its title; 1.2 Stuff you need to know: some biochemistry; The importance of carbon and water; What about sugars and carbohydrates?; Fats and lipids; Steroids; Other Fatty Stuff; Amino acids and Proteins; The genetic code, DNA and RNA; 1.3 The Trouble with Numbers; 1.4 How we assess risk; Chapter Two; 2.1 Diet and health in time and place; 2.2 Sir Charles Cameron and the beginnings of the science of dietetics; Chapter Three

3.1 I didn't order those!Polycyclic aromatic hydrocarbons (PAH); 3-MCPD (3-monochloropropane-1,2-diol); Nitrosamines; Advanced glycated end-products (AGE); Acrylamide; Heterocyclic aromatic amines (HCAs); Furan in heat treated foods; Caramel in soft drinks; Trans-fatty acids; Salt (and iodine); Naturally poisonous foods; 3.2 I'm allergic to that; 3.3 I'd quite like some of those; 3.4 The Importance of Onions; 3.5 An apple a day keeps the doctor away; Chapter Four; 4.1 HUFAs, PUFAs, MUFAs and NUFAs; 4.2 The point about Olive Oil and Oily Fish; Chapter Five; 5.1 Obesity, Banting and Bread

5.2 Come Sweet Death: the case against fructoseChapter Six; 6.1 Red meat, or is it fish, and the latest scientific opinion; 6.2 Mad Cow disease and how governments react to a crisis; Chapter Seven; 7.1 Gut instinct; 7.2 Hidden in plain sight; 7.3 Is it not what we eat but the way that we eat it?; The importance of regimen; The importance of timing; The importance of pleasure; Chapter Eight; 8.1 Why is official nutrition advice bad for science and health; 8.2 Who is to blame for misinformation; 8.3 So how safe is your food anyway?; Chapter Nine; 9.1 We know our ABC, but what about our D?

Vitamin A (retinol)The B vitamins; Thiamine (B1); Riboflavin (B2); Niacin (nicotinamide/nicotinic acid, B3); Pantothenic Acid (B5); Pyridoxine (B6); Biotin (B7); Folate (Folic acid, B9); Cobalamin (B12); Other B vitamins; Ascorbic Acid (C); Cholecalciferol (D, calcidiol, calcitriol); Alpha-Tocopherol (Vitamin E); Vitamin K; Choline; Coenzyme Q, (CoQ, Co Q10, Ubiquinone); 9.2 The Perfect Tomato -- why the fuss over GMOs?; The Good Enough Tomato; The economic cost of plant disease; Disease resistance in plants; Disease resistance from plants; So why modify plants?; What is genetic modification?

GM foods and the consumerConclusion; Chapter Ten; Appendix A; References; Index

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