Why complicate everything? EATING WELL IS SO SIMPLE

How to eat to stay healthy? Today, we have the impression that you have to be a doctor or a doctor of science to answer this question! Yet "eating well" shouldn't be a headache. The main culprit of the confusion that reigns today is the science of nutrition! By reducing the quality of a food to that of its constituents – proteins, carbohydrates, fats, fibers or vitamins – nutritionists have forgotten the essential: it is not what the food contains that matters most, but the transformations it has undergone. We refine, over-process our food, and then we spend our time trying to correct the damage caused: we add fiber and vitamins to cereals after having removed them! It's the bounty of the ultra-processed food industry. Consumers pay the price in the form of chronic disease. This salutary book dispels confusion. He opposes the reductionism that leads to junk food, an authentically holistic approach: a good food is a little denatured food. The resulting nutritional recommendations – such as the 3V rule proposed by the author – are easy to understand and apply by everyone: general public, dieticians, doctors, but also producers and industrialists.