SpringStreet Books

ABOUT THIS BOOK

From baby’s first spoonfuls of mushy canned peas on to the adult’s low-fat microwaveable meal and sugar-free dessert, we are trained to believe that food cannot be both delicious and nutritious. If we want to know, “Is it good food?” we read the Nutrition Facts label rather than trust the promptings of nature and the evidence of our senses.

Much of the nutrition advice we are given is overly prescriptive, based on preliminary, short-term studies. This advice, if followed blindly, results in people selecting foods that are neither delicious nor particularly nutritious. Selecting foods for their known nutrient composition conveniently assumes that their unknown nutrient composition is unimportant. To date, scientists have identified only about twelve to thirteen thousand of an estimated one million chemical compounds naturally present in our food.

Good Food Tastes Good is about the complexity of food versus the simplicity of the standard nutrition advice. It gives the evidence to say that taste is a highly evolved and fundamentally reliable guide to nutritional quality—much more reliable, in fact, than reading labels and health claims.

Carol Hart, PhD, is a distinguished health and science journalist and author of the best-selling Secrets of Serotonin (St. Martin’s Press, 1st edition, 1996; revised edition, 2008).

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