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What to Eat Now: The Indispensable Guide to Good Food, How to Find It, and Why It Matters
A thoroughly revised classic, What to Eat Now is a field guide to food shopping in America, and a treatise on how to eat well and deliciously.
What to Eat Now is a clear-eyed, no-nonsense guide to the most important food questions on our plate today. How do we make informed dietary choices for ourselves, our families, and our communities?
In the twenty years since Marion Nestle’s groundbreaking What to Eat first came out, food has undergone a radical change. The emergence of techno foods, the growth of corporate organics, and a surge of interest in food-delivery services reignited by the pandemic are just a few of the things that have altered how we think about how we eat.
The typical American supermarket carries more than thirty thousand products. How do you choose? Misinformation, disinformation, and corporate misdirection play a crucial and hard-to-see role in how the average shopper thinks about and chooses food.
In an aisle-by-aisle guide, Nestle, America’s preeminent nutritionist and a founding figure in American food studies, takes us through the American supermarket. With persistence, wit, and common sense, she establishes the basics of good nutrition, food safety, and ethical and sustainable eating, and gives readers a close-up look at the web of interests—from supermarket slotting policies to multinational food corporations to lobbying groups—that food has to navigate before it gets to your shopping basket.
Above all else, What to Eat Now is a defense of real food and of the value of eating deliciously, mindfully, and responsibly.
What to Eat Now is a clear-eyed, no-nonsense guide to the most important food questions on our plate today. How do we make informed dietary choices for ourselves, our families, and our communities?
In the twenty years since Marion Nestle’s groundbreaking What to Eat first came out, food has undergone a radical change. The emergence of techno foods, the growth of corporate organics, and a surge of interest in food-delivery services reignited by the pandemic are just a few of the things that have altered how we think about how we eat.
The typical American supermarket carries more than thirty thousand products. How do you choose? Misinformation, disinformation, and corporate misdirection play a crucial and hard-to-see role in how the average shopper thinks about and chooses food.
In an aisle-by-aisle guide, Nestle, America’s preeminent nutritionist and a founding figure in American food studies, takes us through the American supermarket. With persistence, wit, and common sense, she establishes the basics of good nutrition, food safety, and ethical and sustainable eating, and gives readers a close-up look at the web of interests—from supermarket slotting policies to multinational food corporations to lobbying groups—that food has to navigate before it gets to your shopping basket.
Above all else, What to Eat Now is a defense of real food and of the value of eating deliciously, mindfully, and responsibly.
681 pages, Kindle Edition
Published November 11, 2025
About the author
Marion Nestle
42 books394 followersMarion Nestle, Ph.D, M.P.H., is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University. She is also a professor of Sociology at NYU and a visiting professor of Nutritional Sciences at Cornell University.
Nestle received her BA from UC Berkeley, Phi Beta Kappa, after attending school there from 1954-1959. Her degrees include a Ph.D in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley.
Nestle received her BA from UC Berkeley, Phi Beta Kappa, after attending school there from 1954-1959. Her degrees include a Ph.D in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley.
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Displaying 1 - 30 of 45 reviews
December 9, 2025
I read this book when it first came out and found it insightful then, but now, when we are faced with such commercialism, climate crisis, and economic uncertainty, it resonates even more than ever. If you want a real sense of how the food system in America works, you need to dig into this book. A dense, information-packed read that will change how you think about food forever.
August 5, 2025
Thank you NetGalley for this ebook in exchange for an honest review.
Starts with an overview on how supermarket chains make a profit, which was expected yet still surprising.
Then we move on to how to eat and what to eat (ultra processed vs real food). Learning to read food labels, navigating the accuracies or inaccuracies, seals, certifications and their meanings (fair trade, rainforest alliance…) and the annoying but purposeful vagueness of it all.
One knows that everything and everyone is driven by profit but to see it so blatantly in the food industry is shocking and honestly, sad.
Bottled water, tap water, water inequality. This book covers everything about consumption in great details. While this can get to be intense because of the amount of information, it’s very interesting and eye opening, despite being mostly American-based. Moving on, meat, veggies, eggs, dairy, vegan substitutes, fish and the whole mercury dilemma, ethics, labels, benefits versus risks, marketing. The pet food part I found interesting as well. Breads, prepared salads, this book really delves deep into everything you find in the supermarket and more. In a way this is overwhelming which is why I read this over a long period of time, and there is no way all of the information will ever stick, but some did and that’s more than enough for me.
I never read the first book, What to Eat, but am curious to read it now just to see how much has changed.
Starts with an overview on how supermarket chains make a profit, which was expected yet still surprising.
Then we move on to how to eat and what to eat (ultra processed vs real food). Learning to read food labels, navigating the accuracies or inaccuracies, seals, certifications and their meanings (fair trade, rainforest alliance…) and the annoying but purposeful vagueness of it all.
One knows that everything and everyone is driven by profit but to see it so blatantly in the food industry is shocking and honestly, sad.
Bottled water, tap water, water inequality. This book covers everything about consumption in great details. While this can get to be intense because of the amount of information, it’s very interesting and eye opening, despite being mostly American-based. Moving on, meat, veggies, eggs, dairy, vegan substitutes, fish and the whole mercury dilemma, ethics, labels, benefits versus risks, marketing. The pet food part I found interesting as well. Breads, prepared salads, this book really delves deep into everything you find in the supermarket and more. In a way this is overwhelming which is why I read this over a long period of time, and there is no way all of the information will ever stick, but some did and that’s more than enough for me.
I never read the first book, What to Eat, but am curious to read it now just to see how much has changed.
March 28, 2026
She is a national treasure. This book is insanely comprehensive. The bottom line is to eat less calories, fat, sugar, and salt. It isn't about willpower. More time in the gym will not offset the calories in a donut. The government has made eating well an uphill battle in the name of politics instead of helping people. Manufactures make obesity about personal responsibility but deceptive marketing and lobbying politicians are the root cause. I’d considered adding fish to my diet until I read her comments about how poorly regulated the industry is.
January 18, 2026
A fascinating look at the modern food industry and the things that we eat everyday, going aisle-by-aisle in the grocery store, finding the make-up and sources of these foods, analyzing their content and nutrition levels, and taking a look at how marketing and profit have shaped the landscape of how, when, and what we eat. Gives excellent guidelines at how to we can make the best choices for ourselves and the planet. Reading this book made me extremely hungry.
February 26, 2026
Most eye-opening for me was the extent that the government, in other words we as taxpayers, subsidize the food industry in ways that not only do not support, but are actually detrimental to public health. Consumers also pay more because big corporations are allowed to pollute with impunity, forcing us to pay for our food and water to be decontaminated.
This book has much more detail than I think most readers will want. I skimmed a lot.
Pg 19
Grocery Redlining
When a chain does place a store in a low-income area, it often requires restrictive covenants to prevent competition from other stores.
Pg 34
US farm bills do little to support fruit and vegetable production. The US Dept. of Agriculture USDA and Congress consider food plants to be “specialty” crops and deal with them in the horticulture section of farm bills. In contrast, corn and soybeans fall under the much better supported commodities section.
Pg 101
Water quality report from Des Moines, Iowa showed:
The rivers that supply its water are loaded with nitrates from agricultural runoff. Managers of this treatment plant want the upstream contamination to stop. They sued the polluting counties, but unsuccessfully. This leaves the with having to treat the water to EPA standards, which they do but at enormous cost - upward of $10,000 per day in 2022.
Pg 104
You pay for clean water in five ways - in your utility bill, but also in taxes to pay for removing pollutants, in tax subsidies for companies that do the polluting in the first place, in installing home filters, and in the price of bottled water.
Pg 171
Fruits and vegetables grow in ‘non-sterile environments’ meaning in contact with animal manure. Fresh produce causes at least a third of annual outbreaks of foodborne illness. [Vegetables] are sometimes grown on farms bordering on industrial dairy or cattle operations or near waterways that drain factory farms. This exposes them to animal waste. The FDA and USDA operate under different laws. This puts the burden on you to wash greens
Pg 192
One of the first acts of the Biden administration was an attempt to break up meat monopolies and encourage the development of smaller and more diverse meat companies.
The costs of feed, fertilizers, machinery, and fuel get factored into the price of meat, but the externalized costs of cleaning up animal waste, dealing with the effects of agricultural runoff on drinking water sources, and creating dead zones in Lake Erie and the Gulf of Mexico do not. You pay those costs in taxes or at the grocery store. And factory farms are invariably located in low-income rural areas where residents have little political power.
Pg 207
The USDA oversees the safety of specific classes of animals - cattle, sheep, pigs, horses, mules, and goats and all domesticated birds. But the FDA is responsible for wild birds and meats considered unusual - rabbit, bison, game animals, deer, elk, moose and zoo animals.
The rules governing the inspection and testing policies of the FDA and the USDA differ. The FDA is chronically underfunded as congressional agriculture committees tend to be more generous to the USDA.
Pg 215
Irradiation allows companies to produce contaminated meat and fix the problem afterward. Because irradiation changes the taste of meat, it cannot be done intensely enough to kill all bacteria. The surviving bacteria can multiply and meat can be re-contaminated.
Pg 212
Widespread use of antibiotics in food animals kills bacterial pathogens but encourages the proliferation of any that survive - selecting for bacteria resistant to antibiotics. Such bacteria are estimated to cause about 5 million deaths a year globally, 50,000 in the US.
Pg 242
According to the FDA, Mercury could be quite high in waters polluted by industrial emissions. As a result, predatory fish such as shark, swordfish and albacore tuna could contain amounts above levels considered safe.
Pg 298
You pay for dairy foods in at least three ways: directly at the supermarket, indirectly through taxes that support subsidies to mega-dairies, and also indirectly through tax-supported subsidies to the producers of commodities like corn and soybeans used for feed.
Pg 348
Lutein, like beta-carotene, is fat-soluble; it has to be eaten with fat to be absorbed. Put some olive oil on your spinach, and its lutein will be absorbed just as well.
Pg 411
In the early 2000s, Great Britain’s Food Standards Agency induced food companies to agree to a slow but steady reduction of salt in their products. The result was spectacular; as salt in the food supply declined so did salt intake, blood pressure, heart disease, and stroke. But in 2010, Britain elected a more conservative government, which handed over responsibility for improved nutrition to the food industry. The initiative ended and the United Kingdom has seen no further decline in salt intake, and a return to previous levels of hypertension and stroke.
This book has much more detail than I think most readers will want. I skimmed a lot.
Pg 19
Grocery Redlining
When a chain does place a store in a low-income area, it often requires restrictive covenants to prevent competition from other stores.
Pg 34
US farm bills do little to support fruit and vegetable production. The US Dept. of Agriculture USDA and Congress consider food plants to be “specialty” crops and deal with them in the horticulture section of farm bills. In contrast, corn and soybeans fall under the much better supported commodities section.
Pg 101
Water quality report from Des Moines, Iowa showed:
The rivers that supply its water are loaded with nitrates from agricultural runoff. Managers of this treatment plant want the upstream contamination to stop. They sued the polluting counties, but unsuccessfully. This leaves the with having to treat the water to EPA standards, which they do but at enormous cost - upward of $10,000 per day in 2022.
Pg 104
You pay for clean water in five ways - in your utility bill, but also in taxes to pay for removing pollutants, in tax subsidies for companies that do the polluting in the first place, in installing home filters, and in the price of bottled water.
Pg 171
Fruits and vegetables grow in ‘non-sterile environments’ meaning in contact with animal manure. Fresh produce causes at least a third of annual outbreaks of foodborne illness. [Vegetables] are sometimes grown on farms bordering on industrial dairy or cattle operations or near waterways that drain factory farms. This exposes them to animal waste. The FDA and USDA operate under different laws. This puts the burden on you to wash greens
Pg 192
One of the first acts of the Biden administration was an attempt to break up meat monopolies and encourage the development of smaller and more diverse meat companies.
The costs of feed, fertilizers, machinery, and fuel get factored into the price of meat, but the externalized costs of cleaning up animal waste, dealing with the effects of agricultural runoff on drinking water sources, and creating dead zones in Lake Erie and the Gulf of Mexico do not. You pay those costs in taxes or at the grocery store. And factory farms are invariably located in low-income rural areas where residents have little political power.
Pg 207
The USDA oversees the safety of specific classes of animals - cattle, sheep, pigs, horses, mules, and goats and all domesticated birds. But the FDA is responsible for wild birds and meats considered unusual - rabbit, bison, game animals, deer, elk, moose and zoo animals.
The rules governing the inspection and testing policies of the FDA and the USDA differ. The FDA is chronically underfunded as congressional agriculture committees tend to be more generous to the USDA.
Pg 215
Irradiation allows companies to produce contaminated meat and fix the problem afterward. Because irradiation changes the taste of meat, it cannot be done intensely enough to kill all bacteria. The surviving bacteria can multiply and meat can be re-contaminated.
Pg 212
Widespread use of antibiotics in food animals kills bacterial pathogens but encourages the proliferation of any that survive - selecting for bacteria resistant to antibiotics. Such bacteria are estimated to cause about 5 million deaths a year globally, 50,000 in the US.
Pg 242
According to the FDA, Mercury could be quite high in waters polluted by industrial emissions. As a result, predatory fish such as shark, swordfish and albacore tuna could contain amounts above levels considered safe.
Pg 298
You pay for dairy foods in at least three ways: directly at the supermarket, indirectly through taxes that support subsidies to mega-dairies, and also indirectly through tax-supported subsidies to the producers of commodities like corn and soybeans used for feed.
Pg 348
Lutein, like beta-carotene, is fat-soluble; it has to be eaten with fat to be absorbed. Put some olive oil on your spinach, and its lutein will be absorbed just as well.
Pg 411
In the early 2000s, Great Britain’s Food Standards Agency induced food companies to agree to a slow but steady reduction of salt in their products. The result was spectacular; as salt in the food supply declined so did salt intake, blood pressure, heart disease, and stroke. But in 2010, Britain elected a more conservative government, which handed over responsibility for improved nutrition to the food industry. The initiative ended and the United Kingdom has seen no further decline in salt intake, and a return to previous levels of hypertension and stroke.
January 17, 2026
A great deal of effort went into this book. The author tried hard to tell us everything about eating, food, agriculture, and the food industry. I appreciate and respect her hard work.
Just -- don't depend on this book to tell you what you need to know in order to eat healthfully. Interesting information aside, her bottom-line advice -- limit meats, avoid fats, stick to plants as much as you can -- is wrong for my system.
I've had my own journey. I had to unlearn and then relearn everything I was taught about nutrition. I had to refuse the standard advice from my doctor (a statin), plus about 80% of the advice on the bookshelves.
By keeping track of my own system, via a scale, body fat measurements, and - especially - twice-daily blood testing - I learned that animal protein is good for me. Healthy fats are satiating. The body needs cholesterol and healthy fats (not deep fried anything, but simply good fats, such as butter, lean animal proteins, and olive oil), and that sugar, processed carbs, and ultra-processed foods are the real problems in most people's diet.
Instead of avoiding meat, I began by eliminating sugars and sugar substitutes, processed carbohydrates, ultra-processed foods, fake foods, fake sugars, fake fats, and vegetable oils.
Over a year, I experimented and tested myself every day. After three months, I saw real change in my cholesterol. It took a bit longer to radically improve my blood sugar. Now at the end of the year, I've lost 20 pounds and my blood sugar is now normal for my age. Having done nothing whatsoever for my cholesterol (no low-fat anything, and no statin), it fell even more dramatically than my blood sugar - simply by eliminating sugars, excessive carbs, vegetable oils and ultra-processed foods. Starting with the blood sugar was a game-changer for my cholesterol.
Always consider -- what did our bodies evolve to eat? Big Food wants you to eat their processed foods and powders, and Big Pharma wants you on a statin. But statins are known to cause blood sugar problems, and they artificially lower cholesterol, which has not been proved to lower the risk of heart attacks. What causes unhealthy levels, I now believe, is the inflammation caused by sugars. carbohydrates, and fake foods.
Nestle has worked hard on this book. Twice. I hate to critique something that obviously is a labor of love. But what she knows is what she's been taught, and what she was taught looks a lot like what most of us were taught. It was wrong for me, pushed by people who wanted to sell us products. (There is no money in pushing vegetables, fruits, olive oils, lean proteins, and eggs.)
You can learn interesting things from Nestle's book, but maybe take the bottom-line advice with a grain of salt. You're better off to read something from Dr. Catherine Shanahan, who, despite eschewing fruits, which I don't do, has a better bead on what in our diet bedevils us all. Shanahan, Dr. Casey Means, and Dr. Aseem Malhotra can get you started on healthier living.
Just -- don't depend on this book to tell you what you need to know in order to eat healthfully. Interesting information aside, her bottom-line advice -- limit meats, avoid fats, stick to plants as much as you can -- is wrong for my system.
I've had my own journey. I had to unlearn and then relearn everything I was taught about nutrition. I had to refuse the standard advice from my doctor (a statin), plus about 80% of the advice on the bookshelves.
By keeping track of my own system, via a scale, body fat measurements, and - especially - twice-daily blood testing - I learned that animal protein is good for me. Healthy fats are satiating. The body needs cholesterol and healthy fats (not deep fried anything, but simply good fats, such as butter, lean animal proteins, and olive oil), and that sugar, processed carbs, and ultra-processed foods are the real problems in most people's diet.
Instead of avoiding meat, I began by eliminating sugars and sugar substitutes, processed carbohydrates, ultra-processed foods, fake foods, fake sugars, fake fats, and vegetable oils.
Over a year, I experimented and tested myself every day. After three months, I saw real change in my cholesterol. It took a bit longer to radically improve my blood sugar. Now at the end of the year, I've lost 20 pounds and my blood sugar is now normal for my age. Having done nothing whatsoever for my cholesterol (no low-fat anything, and no statin), it fell even more dramatically than my blood sugar - simply by eliminating sugars, excessive carbs, vegetable oils and ultra-processed foods. Starting with the blood sugar was a game-changer for my cholesterol.
Always consider -- what did our bodies evolve to eat? Big Food wants you to eat their processed foods and powders, and Big Pharma wants you on a statin. But statins are known to cause blood sugar problems, and they artificially lower cholesterol, which has not been proved to lower the risk of heart attacks. What causes unhealthy levels, I now believe, is the inflammation caused by sugars. carbohydrates, and fake foods.
Nestle has worked hard on this book. Twice. I hate to critique something that obviously is a labor of love. But what she knows is what she's been taught, and what she was taught looks a lot like what most of us were taught. It was wrong for me, pushed by people who wanted to sell us products. (There is no money in pushing vegetables, fruits, olive oils, lean proteins, and eggs.)
You can learn interesting things from Nestle's book, but maybe take the bottom-line advice with a grain of salt. You're better off to read something from Dr. Catherine Shanahan, who, despite eschewing fruits, which I don't do, has a better bead on what in our diet bedevils us all. Shanahan, Dr. Casey Means, and Dr. Aseem Malhotra can get you started on healthier living.
January 15, 2026
pg. 493
And what are we to make of a Toucan Sam–illustrated Carnation Breakfast Essentials Kellogg’s Froot Loops Flavored Nutritional Drink? This product’s website says it has “Key nutrients for immune support, 10 grams of protein, and 240 nutrient-rich calories for nutritional energy.” The first three ingredients are glucose syrup, milk protein concentrate, and sugar, for 41 grams of carbohydrate but only 15 from added sugars. […] Glucose syrup is the same as corn syrup; its little chains of glucose count as carbohydrates, not added sugars. This drink may have “only” 25 percent of its calories from added sugars, but if glucose syrup counted, the percent would be 68. Clever. This “nutrient-packed” drink is vitamin-enriched candy in drinkable form.
pg. 499
As with infant formulas, marketing pet foods is challenging. Their nutrient contents are virtually identical. All complete-and-balanced pet foods must meet the same nutritional standards. The only thing manufacturers can do is to vary the sources of required nutrients, but cost considerations mean they all use similar ingredients. Anything other than a complete-and-balanced pet food has to be supplemented to provide essential nutrients. You have to read product labels carefully, which takes some doing.
pg. 500
At the risk of too much information, consider protein. Tests for it do not measure protein directly; they measure nitrogen (explaining why melamine could be substituted for gluten). An average protein is about 16 percent nitrogen by weight. To estimate protein, you multiply the nitrogen by 6.25 (which is 100/16).
pg. 553
If you want a whole grain bread, look for “100 percent” on the label, whole wheat flour as the first ingredient, and 2 grams of fiber per ounce. Anything else is a reconstituted white bread with pieces of whole grains added.
pg. 577
- All foods can fit into a healthful diet (you can eat anything you like, with no restrictions).
- There is no such thing as a good or a bad food (you can eat anything you like).
- The keys to healthful eating are variety, balance, and moderation (you can eat anything you like, anytime).
- The key to weight control is to move more (you don’t have to worry about what you eat).
When I hear such statements, singly or in combination, I see red flags. They have only one purpose: to defend the right of food companies to market their products regardless of consequences. In principle, all of these statements hold grains of truth, especially when followed by a qualification or “yes, but…” Overall, we would be better off eating vegetables, minimizing intake of ultra-processed foods, and being as active as we can. Those who intone such statements reveal their unwillingness to challenge the aggressive and sometimes unethical marketing practices of food companies. They
And what are we to make of a Toucan Sam–illustrated Carnation Breakfast Essentials Kellogg’s Froot Loops Flavored Nutritional Drink? This product’s website says it has “Key nutrients for immune support, 10 grams of protein, and 240 nutrient-rich calories for nutritional energy.” The first three ingredients are glucose syrup, milk protein concentrate, and sugar, for 41 grams of carbohydrate but only 15 from added sugars. […] Glucose syrup is the same as corn syrup; its little chains of glucose count as carbohydrates, not added sugars. This drink may have “only” 25 percent of its calories from added sugars, but if glucose syrup counted, the percent would be 68. Clever. This “nutrient-packed” drink is vitamin-enriched candy in drinkable form.
pg. 499
As with infant formulas, marketing pet foods is challenging. Their nutrient contents are virtually identical. All complete-and-balanced pet foods must meet the same nutritional standards. The only thing manufacturers can do is to vary the sources of required nutrients, but cost considerations mean they all use similar ingredients. Anything other than a complete-and-balanced pet food has to be supplemented to provide essential nutrients. You have to read product labels carefully, which takes some doing.
pg. 500
At the risk of too much information, consider protein. Tests for it do not measure protein directly; they measure nitrogen (explaining why melamine could be substituted for gluten). An average protein is about 16 percent nitrogen by weight. To estimate protein, you multiply the nitrogen by 6.25 (which is 100/16).
pg. 553
If you want a whole grain bread, look for “100 percent” on the label, whole wheat flour as the first ingredient, and 2 grams of fiber per ounce. Anything else is a reconstituted white bread with pieces of whole grains added.
pg. 577
- All foods can fit into a healthful diet (you can eat anything you like, with no restrictions).
- There is no such thing as a good or a bad food (you can eat anything you like).
- The keys to healthful eating are variety, balance, and moderation (you can eat anything you like, anytime).
- The key to weight control is to move more (you don’t have to worry about what you eat).
When I hear such statements, singly or in combination, I see red flags. They have only one purpose: to defend the right of food companies to market their products regardless of consequences. In principle, all of these statements hold grains of truth, especially when followed by a qualification or “yes, but…” Overall, we would be better off eating vegetables, minimizing intake of ultra-processed foods, and being as active as we can. Those who intone such statements reveal their unwillingness to challenge the aggressive and sometimes unethical marketing practices of food companies. They
January 13, 2026
I requested a digital ARC of "What to Eat Now" because I have long admired Marion Nestle’s research, clarity, and persistence in telling uncomfortable truths about the modern food system. She has been a steady, trustworthy voice for decades, and her work continues to shape how I think about food, health, and consumer choice.
I’ve tried to eat well since middle school, and while I’m certainly human (baked goods with chocolate will always be my weakness), books like this are genuinely motivating. Nestle doesn’t shame or preach. Instead, she equips readers with knowledge, about how food is produced, marketed, packaged, and sold, and lets that knowledge do the work.
This book is especially compelling because it focuses not just on what we eat, but on where and how we shop. Nestle examines the modern grocery store as a reflection of corporate consolidation, marketing power, and shifting consumer behavior. I live in a city where it takes multiple stores to get everything I need, and for a while I assumed that was a local issue. Reading this book made it clear that it’s not—it’s happening everywhere.
Her discussion of store brands replacing national brands was eye-opening. I had heard this was happening, but I didn’t realize the scale or the implications. Even more striking was her analysis of how COVID-19 reshaped grocery stores, from supply chains to product placement, with more shelf space devoted to items favored by paid shoppers and delivery algorithms rather than everyday cooks. Much of what she describes mirrors what I’ve noticed firsthand, but hadn’t fully connected until reading this book.
Like many of Nestle’s works, "What to Eat Now" is both fascinating and a little frightening. It makes you more aware of how much influence large food corporations have over what appears on shelves, and how that shapes our choices, often without us realizing it. At the same time, it reinforces the value of paying attention, reading labels, and making intentional decisions whenever possible.
This is absolutely a book I plan to purchase on Kindle so I can highlight and revisit sections that stood out to me. If you care about food, grocery shopping, public health, or the realities of the modern food system, this is well worth reading.
Many thanks to NetGalley, the publisher, and the author for providing me with a digital ARC to read and review.
I’ve tried to eat well since middle school, and while I’m certainly human (baked goods with chocolate will always be my weakness), books like this are genuinely motivating. Nestle doesn’t shame or preach. Instead, she equips readers with knowledge, about how food is produced, marketed, packaged, and sold, and lets that knowledge do the work.
This book is especially compelling because it focuses not just on what we eat, but on where and how we shop. Nestle examines the modern grocery store as a reflection of corporate consolidation, marketing power, and shifting consumer behavior. I live in a city where it takes multiple stores to get everything I need, and for a while I assumed that was a local issue. Reading this book made it clear that it’s not—it’s happening everywhere.
Her discussion of store brands replacing national brands was eye-opening. I had heard this was happening, but I didn’t realize the scale or the implications. Even more striking was her analysis of how COVID-19 reshaped grocery stores, from supply chains to product placement, with more shelf space devoted to items favored by paid shoppers and delivery algorithms rather than everyday cooks. Much of what she describes mirrors what I’ve noticed firsthand, but hadn’t fully connected until reading this book.
Like many of Nestle’s works, "What to Eat Now" is both fascinating and a little frightening. It makes you more aware of how much influence large food corporations have over what appears on shelves, and how that shapes our choices, often without us realizing it. At the same time, it reinforces the value of paying attention, reading labels, and making intentional decisions whenever possible.
This is absolutely a book I plan to purchase on Kindle so I can highlight and revisit sections that stood out to me. If you care about food, grocery shopping, public health, or the realities of the modern food system, this is well worth reading.
Many thanks to NetGalley, the publisher, and the author for providing me with a digital ARC to read and review.
May 22, 2025
More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/
I have long respected the author for being willing to stand up to the food companies and government to tell some needed truths. This newly updated and revised book, however, felt very ambivalent, with the answer to her own question about what to eat often equating to, "I don't eat healthy either so go ahead and eat the bad food, just try not to eat too much."That isn't to say that there isn't some great information here, nicely updated since COVID upended things quite a bit in the food industry (not to mention the current political climate of repealing consumer safeties). With topics covering everything from meat to cat food, you'll get a good idea of the chances you (and your pets) take with health. There is less focus on environment or people/animal welfare (e.g., slaughterhouse workers or livestock).
And yet, despite all the good information, the tone feels very wishy washy apologist in nature.
It makes it hard to trust or want to follow the advice of someone who can't even follow it herself - be it avoiding extremely unhealthy ultra processed food or meals cooked/heated up in stores that may have questionable hygiene. It felt like each chapter ended with, "don't eat this but I love it and do, so I try not to have too much of it but enjoy!"
I guess the point of the book is to help you make decisions to eat better/safer - even when the author doesn't. Kind of a mixed message. Reviewed from an advance reader copy provided by the publisher.
June 20, 2025
** Thank you to NetGalley and the publisher for providing a digital ARC of this book in exchange for my honest review **
What to Eat Now by Marion Nestle is an insightful guide that tackles the ever-evolving landscape of food choices in America. As someone who tries to make informed decisions about what I consume, I found Nestle's updated perspective on food shopping, especially considering the last two decades of changes in the food industry, to be particularly valuable. Her deep dive into "techno foods" and the rise of food delivery services offers a timely overview, prompting a good look at how our eating habits are influenced by modern conveniences. The aisle-by-aisle tour of the supermarket, infused with discussions on nutrition, food safety, and ethical considerations, provided a comprehensive framework that was genuinely thought-provoking.
While the book offers a wealth of well-researched information, my experience with it was somewhat mixed. On one hand, I appreciated the sheer breadth of topics covered and the detailed analysis of the American food system. On the other, I felt some of the advice could be a bit ambivalent at times, and the length of the book, while comprehensive, occasionally made it feel a bit dense. Additionally, I wished for a deeper exploration into how socioeconomic factors and wealth distribution significantly impact food access and choices for many. Despite these points, it's undeniably a thoroughly researched book that provides valuable insights for anyone trying to navigate the complexities of modern eating.
What to Eat Now by Marion Nestle is an insightful guide that tackles the ever-evolving landscape of food choices in America. As someone who tries to make informed decisions about what I consume, I found Nestle's updated perspective on food shopping, especially considering the last two decades of changes in the food industry, to be particularly valuable. Her deep dive into "techno foods" and the rise of food delivery services offers a timely overview, prompting a good look at how our eating habits are influenced by modern conveniences. The aisle-by-aisle tour of the supermarket, infused with discussions on nutrition, food safety, and ethical considerations, provided a comprehensive framework that was genuinely thought-provoking.
While the book offers a wealth of well-researched information, my experience with it was somewhat mixed. On one hand, I appreciated the sheer breadth of topics covered and the detailed analysis of the American food system. On the other, I felt some of the advice could be a bit ambivalent at times, and the length of the book, while comprehensive, occasionally made it feel a bit dense. Additionally, I wished for a deeper exploration into how socioeconomic factors and wealth distribution significantly impact food access and choices for many. Despite these points, it's undeniably a thoroughly researched book that provides valuable insights for anyone trying to navigate the complexities of modern eating.
September 22, 2025
This is an excellent, in depth look at American food and the companies that produce it. It’s extremely thorough and walks you through everything from cereals to bottled water to baby food.
Nestle is an expert in her field and has been for years, but at times her age really showed in this book. She talks about the old days a bit too often and she has some attitudes typical of her generation. She doesn’t have any real opinions about things that matter a lot to many modern nutritionists like prioritizing organic, avoiding GMOs, eating grass fed, consuming more fiber, consuming healthy fats, eating foods high in anthocyanins and antioxidants, and so much more. She even says almost everyone eats too much protein (even vegans) and that is not necessarily true especially as we age and need more protein. None of this is her forte and she really does sound at times like your intelligent grandmother who tells you what she’s read and what other people have told her.
All that said, this is a really important read about how food companies operate and why you should avoid almost all of them. Eat fresh, real, home cooked food. If you don’t know why it matters so much, you really do need to read this book.
I read an advance copy of this book via netgalley.
Nestle is an expert in her field and has been for years, but at times her age really showed in this book. She talks about the old days a bit too often and she has some attitudes typical of her generation. She doesn’t have any real opinions about things that matter a lot to many modern nutritionists like prioritizing organic, avoiding GMOs, eating grass fed, consuming more fiber, consuming healthy fats, eating foods high in anthocyanins and antioxidants, and so much more. She even says almost everyone eats too much protein (even vegans) and that is not necessarily true especially as we age and need more protein. None of this is her forte and she really does sound at times like your intelligent grandmother who tells you what she’s read and what other people have told her.
All that said, this is a really important read about how food companies operate and why you should avoid almost all of them. Eat fresh, real, home cooked food. If you don’t know why it matters so much, you really do need to read this book.
I read an advance copy of this book via netgalley.
April 2, 2026
Really the ultimate catalog for the last couple decades worth of Agrifood companies successfully laundering their reputations without fundamentally changing their production or distribution models by lobbying for Swiss cheese (no pun intended) regulations they can easily sidestep.
Marion doesn’t seem to be as interested in peripheral peasant farm labor, contemporary migrant slave labor, or even sustainable agriculture as I would like her to be—I didn’t see the terms food sovereignty or agroecology at all—but this is a good book. If you want to know more or less what you should be eating or what you can get at the grocery store without fucking yourself, you will find answers here.
She also sometimes goes on these long passages where she very thoroughly explains a basic common sense idea. For example, she tells a story about how she went to the grocery store and saw premade salads in a cooled shelf you could take out and buy. She lets us know that some of them are going bad because the store didn’t pull them in time. She also lets us know that sometimes food service workers come to work sick and then they get you sick.
But with that aside this really is an informative, meticulously researched book and I think you should read it.
Marion doesn’t seem to be as interested in peripheral peasant farm labor, contemporary migrant slave labor, or even sustainable agriculture as I would like her to be—I didn’t see the terms food sovereignty or agroecology at all—but this is a good book. If you want to know more or less what you should be eating or what you can get at the grocery store without fucking yourself, you will find answers here.
She also sometimes goes on these long passages where she very thoroughly explains a basic common sense idea. For example, she tells a story about how she went to the grocery store and saw premade salads in a cooled shelf you could take out and buy. She lets us know that some of them are going bad because the store didn’t pull them in time. She also lets us know that sometimes food service workers come to work sick and then they get you sick.
But with that aside this really is an informative, meticulously researched book and I think you should read it.
January 23, 2026
Never have I encountered a book title that is so inaccurately reflected the book contents. If you are looking for advice on what is safe/healthy/wise to eat now, then this book will be of very little help. Ms. Nestle is clearly an expert in her field of nutrition but this book primarily offers her conclusions about current research into food and eating coupled with the politics of food and eating -- and 99% of it is negative. I have no quarrel with her conclusions because I do my own research and this book does a fairly decent job of summing up the current status of food in America [which is actually pretty bleak]. But nowhere did I find much [any?] useful advice or guidance on "what to eat now". Despite this book's incredible length -- 700+ pages -- I did read through all but the chapters for children and pets, because I currently have neither. It is an interesting chat about the power of the food marketing entities and the lack of real oversight by the FDA and EPA and other government agencies tasked with keeping our food supply safe. But I think I'll continue to take my guidance from Michael Pollan: "Eat food. Not too much. Mostly plants."
March 19, 2026
This was a very interesting book and well worth the time I spent reading this very long book.
I must admit it made me very cynical about buying food in numerous places!
The best way to summerize this book is that most of the food found in grocery stores, other than the produce section, are made by companies that want you to buy foods that are inexpensive to produce and will make them a good profit.
Another theme that is repeated throughout the book is that the more processed a product is, the less healthy it probably is for you.
The author, who is not related to the Nestle company, is not someone who is against all snack foods. She just believes in moderation in the more "ultra-processed" foods
Most companies make claims that "may" or may not be based on scientific studies. There's a lot of truth stretching going on. Also, they go by the rule of marketing: The more you see, the more you buy. Basically their goal is to get you eating more and when you gain weight, lecture you that it is your personal responsibility the not eat so much.
Learning to read the nutrition labels is the best way to navigate whether you should or should not buy a product.
I must admit it made me very cynical about buying food in numerous places!
The best way to summerize this book is that most of the food found in grocery stores, other than the produce section, are made by companies that want you to buy foods that are inexpensive to produce and will make them a good profit.
Another theme that is repeated throughout the book is that the more processed a product is, the less healthy it probably is for you.
The author, who is not related to the Nestle company, is not someone who is against all snack foods. She just believes in moderation in the more "ultra-processed" foods
Most companies make claims that "may" or may not be based on scientific studies. There's a lot of truth stretching going on. Also, they go by the rule of marketing: The more you see, the more you buy. Basically their goal is to get you eating more and when you gain weight, lecture you that it is your personal responsibility the not eat so much.
Learning to read the nutrition labels is the best way to navigate whether you should or should not buy a product.
August 23, 2025
🌱 I’ve always had an interest in picking up Dr. Marion’s work, as she was involved in a lot of the documentaries and readings featured in my education for my degree in sustainability. I found “What to Eat Now” to be helpful in deeply explaining the food industry and its US regulating bodies, marketing and labeling, calories, nutrients, and the “behind the scenes” of the mass growing and selling of food. It also contains Marion’s recommendations to the general consumer based on her experience in the industry.
This book is scientific but approachable in its language, meaning that it was a slower, denser read but ultimately didn’t leave me overwhelmed. I recommend this book if you want to increase your consumer awareness regarding what you eat. After reading this I definitely find myself looking at food labelling and marketing a lot closer, which I appreciate. Thank you to Marion Nestle and NetGalley for an advanced copy in exchange for an honest review. 🌱
This book is scientific but approachable in its language, meaning that it was a slower, denser read but ultimately didn’t leave me overwhelmed. I recommend this book if you want to increase your consumer awareness regarding what you eat. After reading this I definitely find myself looking at food labelling and marketing a lot closer, which I appreciate. Thank you to Marion Nestle and NetGalley for an advanced copy in exchange for an honest review. 🌱
May 24, 2025
In What To Eat Now, Marion Nestle gives an 'aisle by aisle' guide of the food in supermarkets. She goes into detail about nutrition and health, as well as food politics and marketing, on foods and drinks ranging from organic vegetables to meat, bottled water and soft drinks.
This feels like a very comprehensive text. There is so much information that it is probably best used to pick up and read the chapters that interest you at a given time, although reading from beginning to end is fascinating and offers a lot of insight into the food industry.
The book does focus on American food systems, although I'm sure a lot of the information can be applied to other countries as well. Reading as someone not from America, it is interesting to see the differences and similarities between supermarkets there vs. where I live.
Thanks to NetGalley for a review copy.
This feels like a very comprehensive text. There is so much information that it is probably best used to pick up and read the chapters that interest you at a given time, although reading from beginning to end is fascinating and offers a lot of insight into the food industry.
The book does focus on American food systems, although I'm sure a lot of the information can be applied to other countries as well. Reading as someone not from America, it is interesting to see the differences and similarities between supermarkets there vs. where I live.
Thanks to NetGalley for a review copy.
January 25, 2026
Read her book What to Eat in 2006 which was a real wakeup call for how the grocery store layout affects your shopping choices. This update (27 hours of audio!) takes you aisle by aisle, including pet food, cannabis enhancements, vegan,soy, gluten free and the plethora of substitute products. You can learn a lot from this book but you may find it rage inducing as over the last 20 years, changes have exploded to get more Wall Street market share of your dollar. More calories, more varieties of every flavor imaginable, more ultra processed, quicker ready-to-go premade meals, more fat, more sugar more salt, more targeting kids in the early years. No wonder there's an obesity crisis in this country! This is a no nonsense look at how to be your own advocate in the world of food choices.
October 21, 2025
This was fascinating, although a pretty long and arduous read. This book covers everything, from PFASs in your bottled water to antibiotics in your grocery store-bought ground meats, and includes a thorough list of references at the end to back up any and all claims made by the author. A must-read for north-americans looking to understand the food environment around them, and how to navigate it better for themselves and their family.
Thank you to NetGalley and the publisher for the free advance reader copy.
Thank you to NetGalley and the publisher for the free advance reader copy.
January 11, 2026
This is an extensive, aisle by aisle look at our food system, primarily the corner grocery store. The author brings her research to life with lots of anecdotes from her personal experience grocery shopping, cooking and eating in NYC. Her chatty style can get in the way for someone wanting to get to the point, but the book is neatly organized, and chapter headings will steer readers to the information they may be most interested in.
A definite read as U.S. consumers becomes more aware of the damage ultra-processed foods cause.
A definite read as U.S. consumers becomes more aware of the damage ultra-processed foods cause.
March 8, 2026
A fascinating book that appealed to the scientist in me. It’s very long, even not counting the appendices, but incredibly well-documented and well-written. Basically, the author goes aisle by aisle through the grocery store describing the science, regulations (or lack there of), politics and business of food. I learned so much, it made my head spin. I did skim several chapters I wasn’t so interested in, such as pet food, babyfood and supplements. The chapters that were most interesting to me including bottled water and seafood.
March 29, 2026
3.7. A very dense book that feels like a reference book to keep handy. But the basic message is: avoid ultra processed food as much as you can, eat fresh home cooked food as much as possible, and do not believe health fads or companies on their health claims because they are just tryinf to sell you crap. I appreciate the systems analysis the author takes to basically say — corporate greed is incentivizing companies to poison us slowly with food that is convenient, void of nutrients, and harmful to our bodies, our communities, and our environment.
May 20, 2025
Thank you, NetGalley, for the ARC.
This is a great book for people interested in learning more about healthy eating, albeit a bit too long as a starter pack.
It's well researched and offers valuable insights on how supermarket aisles are organised, but I don't believe it takes into account the disproportionate distribution of wealth and how it affects what we can afford to eat.
Still, it was an interesting read, and I learned a couple of new facts.
This is a great book for people interested in learning more about healthy eating, albeit a bit too long as a starter pack.
It's well researched and offers valuable insights on how supermarket aisles are organised, but I don't believe it takes into account the disproportionate distribution of wealth and how it affects what we can afford to eat.
Still, it was an interesting read, and I learned a couple of new facts.
November 16, 2025
The first edition of this book became an important reference book in my collection, and I was excited to hear a new edition was coming out.
Marion Nestle is an absolute force in the world of food, nutrition and public health, and this book should be compulsory reading for anyone with an interest in any of these topics.
An easy 5 stars, and really, it should get 6.
Thank you Netgalley and North Point Press for an e-ARC.
Marion Nestle is an absolute force in the world of food, nutrition and public health, and this book should be compulsory reading for anyone with an interest in any of these topics.
An easy 5 stars, and really, it should get 6.
Thank you Netgalley and North Point Press for an e-ARC.
January 8, 2026
This is a comprehensive survey of food categories available to most American consumers and a discussion of the business practices of the food industry.
As I read, I kept eliminating foods as unhealthy. What to eat?
Fruits and vegetables, beans and grains and lean meat and fish. But beware of mercury contamination, E. coli, salmonella and other bacteria.
Avoid added sugar and salt, limit snacks and soda.
Watch portion size.
My head aches and I’m not hungry.
As I read, I kept eliminating foods as unhealthy. What to eat?
Fruits and vegetables, beans and grains and lean meat and fish. But beware of mercury contamination, E. coli, salmonella and other bacteria.
Avoid added sugar and salt, limit snacks and soda.
Watch portion size.
My head aches and I’m not hungry.
January 23, 2026
There is a lot of good information here. Very thorough, even covering pet foods and supplements. It’s somewhat repetitive, but read the chapters that are relevant to your lifestyle. So much of our food sources are affected by economics, as is what we can afford to buy. This book imparts information all shoppers should be aware of.
December 5, 2025
This book was an informative audiobook but wayyyyyy tooooo looong. It really could’ve been two chapters. How markets and restaurants manipulate consumers for profit and how to read labels and know what to eat. Nothing new.
January 15, 2026
covers a ton of stuff i've taken classes about so i skimmed for a majority of the read but super detailed and aimed more towards what to watch out for rather than what TO eat! working at a grocery store for years spoiled a lot for me lol
January 16, 2026
Very interesting and well researched look at the politics of food and the bureaucracy/capitalism that values profit over health. However, I don’t think this really lives up to the name, and it doesn’t include a lot of practical advice.
January 18, 2026
Kind of like reading Michael Pollan's Food Rules, but with much more detail. I don't know that this book really explains what we're supposed to be eating, but explains more how the USA is trash when it comes to food and nutrition.
February 5, 2026
I heard Marion on NPR doing an interview about her new book, and I'm glad I read it. If you are even remotely interested in food, and the health behind it, this is an absolute must read. I will definitely be looking at the foods I choose to eat much more closely!
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