Status: 29.11.2023, 15:45 PM
By: Sven Trautwein
Coffee, alcohol, veganism: In his book "The Truth About Our Food", Tim Spector clears up numerous widespread nutritional misconceptions.
Eating is not just food intake, but a fundamental part of human existence. Not only is hunger satisfied, but food connects cultures, creates community and enables emotional experiences. In this context, food is much more than mere satiety – it is a social, cultural and personal expression. And yet much of the information that can be read about nutrition is wrong. This statement is made by Tim Spector in his book "The Truth About Our Food", which is now available in paperback.
Tim Spector "The Truth About Our Food": That's What the Book Is About
© spector_diewahrheitueberessen.jpg agefotostock/Imago/Dumont (montage)
The comic character Popeye is familiar to one or the other reader. In the films, the drawn sailor devoured vast quantities of spinach from a can. The contents of the can made him strong. The message conveyed: spinach contains a lot of iron and can make anyone who consumes it in sufficient quantities strong. It was all based on a comma error. Zeit online, for example, writes that the iron content of fresh spinach per 100 grams is rather low. This would be 2.6 milligrams, which is far lower than that of liver sausage (5.9 mg) or chocolate (6.7 mg). Our digestive tract is also not set up to absorb high amounts of iron. At 24vita.de you can read about which foods can help with iron deficiency.
In "The Truth About Our Food" he exposes many of our ideas about healthy eating as wrong in a comprehensible way and at the height of research. It shows that coffee, salt and butter are not necessarily bad for us, fish, gluten-free and sugar-free food are not necessarily good. Vitamin tablets, vegan dishes and plenty of water are not necessarily healthy, and locally grown food is by no means always the best solution.
Tim Spector's book "The Truth About Our Food" also contains the Popeye anecdote. But the epidemiologist goes one step further: debunking modern nutrition myths. Today, for example, food bans tend to dominate: avoiding meat, salt, gluten. Fish, coffee, alcohol, sugar. But is this generally true for every person? Does renunciation automatically lead to a healthy body?
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Tim Spector: A lot of what we're told about nutrition is wrong
Spector rejects general dietary recommendations. "The assumption that our bodies are identical machines and react to food in exactly the same way is the most widespread and dangerous nutrition myth," he points out in his book. He considers diet guides with precise instructions to be charlatanry. He does not present his own book as an incontrovertible truth, but questions common ways of thinking and illuminates alternative views.
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He begins his debunking of myths right at breakfast: "Some ideas that surround breakfast are so deeply anchored that hardly anyone questions them." He challenges the widespread belief that it boosts metabolism and that those who skip it will eat more and gain weight throughout the day. "Although there is no evidence to support these claims, they are repeatedly passed off as scientific facts," Spector said. His conclusion: "Maybe breakfast is actually the most important meal of the day – but certainly not for all of us." Spector is also critical of calorie counting.
Tim Spector "Like Truth About Our Food": Conclusion
Spector challenges common nutrition myths in a smart and informed way. He presents himself as a thoughtful scientist who does not claim to have all the answers. Nevertheless, even he cannot avoid giving some advice.
Tim Spector "The Truth About Our Food"
Why Almost Everything We Are Told About Nutrition Is Wrong
2023 Dumont, ISBN-13 978-3-8321-6694-6
Price: Paperback €24, E-Book €10.99 (depending on format)
As a renowned expert in personalized medicine and the gut microbiome, Prof. Dr. Tim Spector is a recognized figure in medical research. He holds a professorship in genetic epidemiology at King's College London and serves as a medical advisor at Guy's and St. Thomas' Hospital. His outstanding expertise has been recognized with several awards. In addition to his research, he is also an author and a regular contributor to the Guardian. In addition, he is a sought-after guest on television and radio shows. The hardcover edition of "The Truth About Our Food" was published in 2022 and became a Spiegel bestseller.
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