The Gluten Lie

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An incendiary work of science journalism debunks the myths surrounding the American diet, encouraging readers to stop feeling guilty and start enjoying their food again. Gluten, salt, sugar, and fat are labeled as villains by many doctors and nutritionists, but the science is far from conclusive. The rush to eliminate wheat and corn syrup is based on misinformation; most people can safely enjoy these foods. Trends like the demonization of butter and the fluctuating status of diets such as Atkins highlight the confusion surrounding nutrition. For those experiencing dietary whiplash, this book offers clarity. Despite Americans spending billions on "eating right," scientists and physicians still know surprisingly little about proper nutrition compared to a thousand years ago. The author challenges popular beliefs propagated by bestselling diet experts, revealing the myths that shape our understanding of good and bad foods. This groundbreaking work provides a path to a healthier life, free from anxiety about dietary choices, empowering readers to embrace food without guilt.