Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food is an eye-opening investigation into the science, economics, history, and production of ultra-processed food, also known as UPF. Medical doctor and broadcaster Chris van Tulleken takes us through the hard facts about our food intake and its links to various diseases such as metabolic disease, depression, inflammation, anxiety, and cancer. He also discusses the environmental damage caused by the production, distribution, and disposal of UPF.

Van Tulleken reframes the conversation around healthy eating by providing both shocking and empathetic insights into our eating habits. He delves into the concept of the 'third age of eating' characterized by the abundance of ultra-processed eating options and provides guidance on making informed choices amidst this landscape. This book is not just about diet trends or individual willpower; it's about our right to know what we eat and its effects on our bodies and our environment.

In Outlive: The Science and Art of Longevity, Dr. Peter Attia offers a new perspective on living a better and longer life by challenging conventional medical thinking on aging and chronic disease prevention. Dr. Attia, a visionary physician and longevity expert, provides an operating manual for longevity, drawing on the latest science to introduce innovative nutritional interventions, techniques for optimizing exercise and sleep, and tools for addressing emotional and mental health.

Mainstream medicine, despite its successes, has struggled to combat aging-related diseases like heart disease, cancer, Alzheimer's disease, and type 2 diabetes, often providing treatment too late. Dr. Attia advocates for a personalized, proactive strategy for longevity, emphasizing the importance of taking action now rather than waiting. This strategic and tactical approach aims to extend lifespan while improving physical, cognitive, and emotional health.

With the right approach, it's possible to outlive our genetic predispositions and enjoy better health with each passing decade.

Crying in H Mart is an exquisite story of family, food, grief, and endurance. Michelle Zauner, known as the indie rock sensation Japanese Breakfast, proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up as one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother’s particular, high expectations of her; and of a painful adolescence.

Zauner shares treasured months spent in her grandmother’s tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band—and meeting the man who would become her husband—her Koreanness began to feel ever more distant, even as she found the life she wanted to live.

It was her mother’s diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her. Vivacious and plainspoken, lyrical and honest, Zauner’s voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, Crying in H Mart is a book to cherish, share, and reread.

Combining cutting-edge neuroscience with the latest discoveries on the human microbiome, The Mind-Gut Connection offers a practical guide that conclusively demonstrates the inextricable, biological link between mind and body. Dr. Emeran Mayer, professor of medicine and executive director of the UCLA Center for Neurobiology of Stress, provides a revolutionary and provocative look at this developing science, teaching us how to harness the power of the mind-gut connection to take charge of our health and listen to the innate wisdom of our bodies.

The Mind-Gut Connection describes the importance of a predominantly plant-based diet for gut and brain health, the role of early childhood in gut-brain development, and the impact of excessive stress and anxiety in gastrointestinal ailments and cognitive disorders. It also details how to "listen to your gut" and pay attention to the signals your body is sending you, providing insights on diet, the microbiome, and much more.

From the physician behind the wildly popular NutritionFacts website, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death. The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America-heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more-and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives. The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer. History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks. In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen -a checklist of the twelve foods we should consume every day.Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.

The Omnivore's Dilemma: A Natural History of Four Meals is a groundbreaking book by Michael Pollan, one of America's most fascinating, original, and elegant writers. Pollan turns his omnivorous mind to the seemingly straightforward question of what we should have for dinner. This question has confronted humanity since the discovery of fire, but how we answer it today may determine our very survival as a species.

Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal. He develops a definitive account of the American way of eating, taking readers from Iowa cornfields to food-science laboratories, from feedlots and fast-food restaurants to organic farms and hunting grounds. He emphasizes our dynamic coevolutionary relationship with the plant and animal species we depend on.

Each time Pollan sits down to a meal, he deploys his unique blend of personal and investigative journalism to trace the origins of everything consumed, revealing what we unwittingly ingest. He explains how our taste for particular foods and flavors reflects our evolutionary inheritance. The surprising answers Pollan offers have profound political, economic, psychological, and moral implications for all of us. Ultimately, The Omnivore's Dilemma is a book as much about visionary solutions as it is about problems, contending that, when it comes to food, doing the right thing often turns out to be the tastiest thing an eater can do.

Beautifully written and thrillingly argued, The Omnivore's Dilemma promises to change the way we think about the politics and pleasure of eating. For anyone who reads it, dinner will never again look, or taste, quite the same.