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Food Is Medicine: Healing Our Bodies, Nourishing Our Minds, and Transforming Our Food System
Not yet published
Expected 20 Oct 26An urgent indictment of the food we eat and a blueprint for a nutrition revolution to mend our health, economy, and planet, from a world-renowned expert in nutrition, medicine, and public policy
The food we eat is making us sick. In the United States and around the world, diet has become the leading cause of illness and premature death, from obesity and diabetes to heart disease and other chronic ailments. Advocates of healthier diets pin the blame on overeating, but the bigger issue is what we undereat―the dearth of food that nourishes and heals. Harnessing the power of the right foods can do more than prevent illness―it can treat it, extending life while reducing the crippling cost of ill health to our communities and economy. Food Is Medicine shows the way, from transforming our own diets to keep us healthy to getting the right foods from our farms into our stores and onto our plates―all while eating plentifully and pleasurably.
A global authority, uniquely positioned on the front lines of nutrition science, medicine, and public policy, Dariush Mozaffarian, MD, DrPH, draws on cutting-edge research to turn complex science into a clear, actionable program to end the health crisis in our homes and communities. Excavating the decisions that led to a broken food system, plagued by the harms of ultraprocessing and ruinous to the environment, he lays out how the meals we eat are damaging our bodies. He reveals the medicinal, healing power of ideal nutrition and introduces the innovators who are pioneering solutions―at the doctor’s office, in supermarkets, in the halls of Congress, and above all for individuals, to empower them to access the foods they need to live well.
With clarity and optimism, braiding storytelling, science, and practical wisdom, Food Is Medicine lays out a vision for a twenty-first century food system that will restore health, nourishment, and equity without sacrificing convenience or choice. In the process, these solutions can revitalize our economy, and even help to heal our planet.
The food we eat is making us sick. In the United States and around the world, diet has become the leading cause of illness and premature death, from obesity and diabetes to heart disease and other chronic ailments. Advocates of healthier diets pin the blame on overeating, but the bigger issue is what we undereat―the dearth of food that nourishes and heals. Harnessing the power of the right foods can do more than prevent illness―it can treat it, extending life while reducing the crippling cost of ill health to our communities and economy. Food Is Medicine shows the way, from transforming our own diets to keep us healthy to getting the right foods from our farms into our stores and onto our plates―all while eating plentifully and pleasurably.
A global authority, uniquely positioned on the front lines of nutrition science, medicine, and public policy, Dariush Mozaffarian, MD, DrPH, draws on cutting-edge research to turn complex science into a clear, actionable program to end the health crisis in our homes and communities. Excavating the decisions that led to a broken food system, plagued by the harms of ultraprocessing and ruinous to the environment, he lays out how the meals we eat are damaging our bodies. He reveals the medicinal, healing power of ideal nutrition and introduces the innovators who are pioneering solutions―at the doctor’s office, in supermarkets, in the halls of Congress, and above all for individuals, to empower them to access the foods they need to live well.
With clarity and optimism, braiding storytelling, science, and practical wisdom, Food Is Medicine lays out a vision for a twenty-first century food system that will restore health, nourishment, and equity without sacrificing convenience or choice. In the process, these solutions can revitalize our economy, and even help to heal our planet.
480 pages, Hardcover
Expected publication October 20, 2026
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Displaying 1 - 17 of 17 reviews
April 19, 2026
Thank you to NetGalley and the publisher for an arc in exchange for an honest review.
This book is extremely important for those who are looking to enhance their diet and learn how food can heal you. I learnned a lot from reading it and plan on implementing a lot of what was talked about into my own life. I highly recommend for those who are looking for the science and politics around food.
This book is extremely important for those who are looking to enhance their diet and learn how food can heal you. I learnned a lot from reading it and plan on implementing a lot of what was talked about into my own life. I highly recommend for those who are looking for the science and politics around food.
Review of advance copy received from NetGalley
Thorough and well researched introduction to the nutritional benefits of good food.
Cardiologist Darish Mozzaffarian brings together his three areas of expertise (cardiology, public health and nutritional science) to advise readers on what science can tell us about food effects in the the human body. He gives us a history of nutritional research starting in the early 20th C and identifies diseases caused by nutritional deficiencies. The years 1929-1943 are considered the golden age of vitamin discovery in which “twelve different Nobel prizes were awarded to scientists who conceived, identified, or purified vitamins.” He explores how food shortages have affected people which lead to the Green Revolution in the mid-20th C and agricultural innovations produced enough food to feed the world. A report written during the Nixon administration created nearly all the food-related programs we have today (which unfortunately are not being funded by our current idiot administration). Unfortunately while the food industry developed preservatives to improve the shelf life of food, this also brought “the rise of ultraprocessed foods.” And, of course, “Food technology prioritized any innovation that would turbocharge profits and sales.” Here’s where one learns about PFAS - “forever chemicals” that stay in one’s body for years. These are contained in the food wrappers and containers used by fast food chains, delis, paper plates, etc. but this not to say there have been benefits as well.
What I found appalling is how the big tobacco companies like R.J. Reynolds and Philip Morris bought companies like General Foods, Kellogg, Nestlé, etc and put nicotine into their foods to stimulate the brain to eat more. A 2024 lawsuit brought by a young man was about how eating a fast food diet made him a type 2 diabetic! The exploration of modern farming techniques is certainly “food for fodder” - labels like “organic,” “local, “non-GMO” or “natural” point to better farming practices but aren’t necessarily precise as to what they mean in terms of modern day farming practices. Here’s where regulation and taxation can help - but given our current idiot administration’s focus on greed and not health (we have the most clueless Secretary of Agriculture) this doesn’t seem to matter). The book’s Afterword is very powerful and sums up the book pretty well.
This is a great book for all people to get an idea of what’s happening with food in our country and how to get the best out of it. The author believes we need a Green Revolution 2.0 to promote better food processing and health. There’s a lot to digest - no pun intended - in this book so while incredibly interesting the read can get tedious - that’s probably my only criticism - for non-academics. But overall this is an important book. Highly recommend.
My thanks to NetGalley and Henry Holt & Company for granting me access to this book.
Cardiologist Darish Mozzaffarian brings together his three areas of expertise (cardiology, public health and nutritional science) to advise readers on what science can tell us about food effects in the the human body. He gives us a history of nutritional research starting in the early 20th C and identifies diseases caused by nutritional deficiencies. The years 1929-1943 are considered the golden age of vitamin discovery in which “twelve different Nobel prizes were awarded to scientists who conceived, identified, or purified vitamins.” He explores how food shortages have affected people which lead to the Green Revolution in the mid-20th C and agricultural innovations produced enough food to feed the world. A report written during the Nixon administration created nearly all the food-related programs we have today (which unfortunately are not being funded by our current idiot administration). Unfortunately while the food industry developed preservatives to improve the shelf life of food, this also brought “the rise of ultraprocessed foods.” And, of course, “Food technology prioritized any innovation that would turbocharge profits and sales.” Here’s where one learns about PFAS - “forever chemicals” that stay in one’s body for years. These are contained in the food wrappers and containers used by fast food chains, delis, paper plates, etc. but this not to say there have been benefits as well.
What I found appalling is how the big tobacco companies like R.J. Reynolds and Philip Morris bought companies like General Foods, Kellogg, Nestlé, etc and put nicotine into their foods to stimulate the brain to eat more. A 2024 lawsuit brought by a young man was about how eating a fast food diet made him a type 2 diabetic! The exploration of modern farming techniques is certainly “food for fodder” - labels like “organic,” “local, “non-GMO” or “natural” point to better farming practices but aren’t necessarily precise as to what they mean in terms of modern day farming practices. Here’s where regulation and taxation can help - but given our current idiot administration’s focus on greed and not health (we have the most clueless Secretary of Agriculture) this doesn’t seem to matter). The book’s Afterword is very powerful and sums up the book pretty well.
This is a great book for all people to get an idea of what’s happening with food in our country and how to get the best out of it. The author believes we need a Green Revolution 2.0 to promote better food processing and health. There’s a lot to digest - no pun intended - in this book so while incredibly interesting the read can get tedious - that’s probably my only criticism - for non-academics. But overall this is an important book. Highly recommend.
My thanks to NetGalley and Henry Holt & Company for granting me access to this book.
Review of advance copy received from NetGalley
This book is well articulated and organized giving us an in-depth analysis of something we all need: food. You would think we know all about it yet it’s astonishing how much it affects our bodies.
No more high-calorie cookies, pastries, muffins, chips or sodas. Dr. Mozaffarian tells us that if we want to avoid chronic pain, heart attacks, cancer, Alzheimer’s, diabetes and other illnesses, it’s best to eat healthy. That means fruits, nuts, vegetables, beans, whole grains, plant oils, fish and yogurt. The next tier includes cheese, poultry, milk, eggs, butter and unprocessed meat.
It’s almost like we need to move back in time to prepare our own foods like our ancestors did years ago. Remember how fruits used to be juicy with so much taste? And now who knows what the pesticides are doing to our bodies.
Dr. Mozzaffarin also makes us aware that our bodies are consuming harmful plastics. It’s in take-out wrappers, food containers and paper plates. Americans are in a hurry and want whatever is easy. But what price are we paying in the long-run?
He addresses the US farmers, food we buy, health care systems and providers, nutrition programs, diet drugs, insurance coverages and marketing strategies. It’s complicated with several layers but something needs to change as the US is now paying billions with Medicare and Medicaid for people with illnesses which could be prevented with food choices.
For many of us, reading this book is personal. Changing your diet may save your life or at least save you from all sorts of physical and emotional medical conditions. The book is thorough and condensed with insights.
Dr. Mozaffarian shares how important food is to our health. He says our healthcare system is broken; agricultural system is broken and food system is broken. It’s affecting all of us. It’s thought provoking and merits attention.
My thanks to Henry Holt & Company and NetGalley for this ARC with an expected release date of October 20, 2026. The views I share are my own.
No more high-calorie cookies, pastries, muffins, chips or sodas. Dr. Mozaffarian tells us that if we want to avoid chronic pain, heart attacks, cancer, Alzheimer’s, diabetes and other illnesses, it’s best to eat healthy. That means fruits, nuts, vegetables, beans, whole grains, plant oils, fish and yogurt. The next tier includes cheese, poultry, milk, eggs, butter and unprocessed meat.
It’s almost like we need to move back in time to prepare our own foods like our ancestors did years ago. Remember how fruits used to be juicy with so much taste? And now who knows what the pesticides are doing to our bodies.
Dr. Mozzaffarin also makes us aware that our bodies are consuming harmful plastics. It’s in take-out wrappers, food containers and paper plates. Americans are in a hurry and want whatever is easy. But what price are we paying in the long-run?
He addresses the US farmers, food we buy, health care systems and providers, nutrition programs, diet drugs, insurance coverages and marketing strategies. It’s complicated with several layers but something needs to change as the US is now paying billions with Medicare and Medicaid for people with illnesses which could be prevented with food choices.
For many of us, reading this book is personal. Changing your diet may save your life or at least save you from all sorts of physical and emotional medical conditions. The book is thorough and condensed with insights.
Dr. Mozaffarian shares how important food is to our health. He says our healthcare system is broken; agricultural system is broken and food system is broken. It’s affecting all of us. It’s thought provoking and merits attention.
My thanks to Henry Holt & Company and NetGalley for this ARC with an expected release date of October 20, 2026. The views I share are my own.
Review of advance copy received from Goodreads Giveaways
Great book, very informative.
Review of advance copy received from Goodreads Giveaways
Such an insightful book. This was something that I needed to share with my father, someone who has difficulty understanding the importance of proper nutrition and how what we eat truly shapes our lives. Highly recommend if you want an in-depth outlook on food that can and will help us and harm us.
Review of advance copy received from Goodreads Giveaways
I received an advance copy of this book. I love this book. It is very informative. If anyone is on a journey to better health, this is the book for you. It has inspired me to make dietary changes for my health. Thank you for this treasure!
Review of advance copy received from Goodreads Giveaways
Very informative. A bit heavy on the medical side but really interesting subject matter and it clearly laid out a lot of things I have personally been wondering about.
Review of advance copy received from Publisher
I struggled with weight my entire life and have been on countless diets including calorie restricting, Weight Watchers, the Zone, Mediterranean, no salt, and vegetarian. I walked, exercised, and worked with a personal trainer.
When I was diagnosed with lipedema in 2024, the venous surgeon gave me a new diet. It involved NO processed foods, simple carbs, canned foods, sugar, and added sodium. He said to eat salmon once or twice a week, plus avocados, raw nuts, yogurt, EVOL, any fresh or frozen veggies and fruit, any unprocessed meat and fish. I could have oatmeal and barley and other whole grains. But not bread, sweets, white rice, or potatoes.
I was shocked by how my weight dropped. This diet reduced inflammation caused by my disease. When I told my primary care doctor, he said “Food is medicine.”
So of course, I had to read this book when I saw it.
Mozaffarian begins with a history of how we got to ‘here’, the unhealthy way of eating that is driving disease. He begins with the discovery that some diseases were caused by a lack of vitamins, stemming from an impoverished diet. But instead of assuring that all people had access to healthy foods, we turned our technology to adding vitamins to starches like white flour. So, my generation grew up with Wonder Bread toast and vitamin filled breakfast cereals.
The second chapter considers the need to produce more food for an expanding population. When I was a freshman in college, I had friends pledge to Zero Population Growth. But agriculture underwent a huge change, with pesticides, fertilizers, irrigation, and new varieties assuring the world had enough food. Community health centers and new social programs addressing hunger arose.
But so did the rise of ultraprocessed foods. As time went on, all kinds of chemicals and additives appeared in our foods. Think of the long shelf life of junk food! During the low fat diet craze, the fat substitute Olestra was used in snack foods—its side affects quite embarrassing. Even ‘improved’ packaging incorporated additives with unhealthy side affects.
Mozaffarian looks at the global pandemic of obesity and how the microbiome works before the pivotal question: What On Earth Should I Eat?
Pretty much the diet I was given that lead to my 65 pound weight loss, improved heart murmur, and stellar lipids and blood sugar tests.
There is so much more he covers, addressing the path to a healthier food system.
I hate to admit it, but the author notes that Make America Healthy Again does have some good points about ultraprocessed foods, but he also notes the dangerous stances on other health issues.
I have just offered a small insight into all this book has to say.
Thanks to Holt for a free book.
When I was diagnosed with lipedema in 2024, the venous surgeon gave me a new diet. It involved NO processed foods, simple carbs, canned foods, sugar, and added sodium. He said to eat salmon once or twice a week, plus avocados, raw nuts, yogurt, EVOL, any fresh or frozen veggies and fruit, any unprocessed meat and fish. I could have oatmeal and barley and other whole grains. But not bread, sweets, white rice, or potatoes.
I was shocked by how my weight dropped. This diet reduced inflammation caused by my disease. When I told my primary care doctor, he said “Food is medicine.”
So of course, I had to read this book when I saw it.
Mozaffarian begins with a history of how we got to ‘here’, the unhealthy way of eating that is driving disease. He begins with the discovery that some diseases were caused by a lack of vitamins, stemming from an impoverished diet. But instead of assuring that all people had access to healthy foods, we turned our technology to adding vitamins to starches like white flour. So, my generation grew up with Wonder Bread toast and vitamin filled breakfast cereals.
The second chapter considers the need to produce more food for an expanding population. When I was a freshman in college, I had friends pledge to Zero Population Growth. But agriculture underwent a huge change, with pesticides, fertilizers, irrigation, and new varieties assuring the world had enough food. Community health centers and new social programs addressing hunger arose.
But so did the rise of ultraprocessed foods. As time went on, all kinds of chemicals and additives appeared in our foods. Think of the long shelf life of junk food! During the low fat diet craze, the fat substitute Olestra was used in snack foods—its side affects quite embarrassing. Even ‘improved’ packaging incorporated additives with unhealthy side affects.
Mozaffarian looks at the global pandemic of obesity and how the microbiome works before the pivotal question: What On Earth Should I Eat?
Pretty much the diet I was given that lead to my 65 pound weight loss, improved heart murmur, and stellar lipids and blood sugar tests.
There is so much more he covers, addressing the path to a healthier food system.
I hate to admit it, but the author notes that Make America Healthy Again does have some good points about ultraprocessed foods, but he also notes the dangerous stances on other health issues.
I have just offered a small insight into all this book has to say.
Thanks to Holt for a free book.
Review of advance copy received from NetGalley
Food is medicine and pleasure… or it can be harm
Food is Medicine addresses a wide variety of aspects of the food we eat and its effects on our health. The chapters cover topics like vitamins and the history of our discovering them, the challenges of feeding today’s population, the green revolution, ultraprocessed foods, effects of food on heart health, obesity, and the microbiome , and other food-related topics. It discusses the government’s role in nutrition as a key factor in health and recommends both personal actions and the establishment of a National Institute of Nutrition at the National Institutes of Health as well as other government actions.
Dariush Mozzafarian knows his subject and cares a lot about the effects of food on our bodies. Like everyone, though, he has some special concerns, and in my opinion, this affects his emphases and recommendations. For example, in the Introduction to the book, he talks about a meeting he and some other experts had with a major ice cream manufacturer that wanted to reduce the calories in their ice cream. They were considering adding air to the ice cream to reduce the calories per cup and reducing the inclusion of nuts, which are “calorie-dense”. The author recommended that the inclusion of air would not promote health and that nuts should be retained because of their health benefits. As an ice cream lover and observer of today’s public, I must disagree. I enjoy a dish of ice cream frequently and suspect that I would not notice significantly if it had more air, especially since it is dessert, so I am no longer really hungry. Nuts are very high in calories, and dessert is not where I seek nutrition. In my lay opinion, this is not a good recommendation.
There is a lot to learn and enjoy, though, in Food Is Medicine, but it covers so many aspects of food that many readers will not be interested in some sections. This is especially true of the science aspects, which can get pretty sophisticated. If the book appeals to you but you find parts of it challenging or not of interest, I recommend simply skipping that section and moving on to the next section. I will be recommending it to a number of friends, including a doctor who enjoys cooking, a school cafeteria manager, and people who simply like to cook and to read a good book.
I received an advance review copy of this book from NetGalley and Henry Holt and Company.
Food is Medicine addresses a wide variety of aspects of the food we eat and its effects on our health. The chapters cover topics like vitamins and the history of our discovering them, the challenges of feeding today’s population, the green revolution, ultraprocessed foods, effects of food on heart health, obesity, and the microbiome , and other food-related topics. It discusses the government’s role in nutrition as a key factor in health and recommends both personal actions and the establishment of a National Institute of Nutrition at the National Institutes of Health as well as other government actions.
Dariush Mozzafarian knows his subject and cares a lot about the effects of food on our bodies. Like everyone, though, he has some special concerns, and in my opinion, this affects his emphases and recommendations. For example, in the Introduction to the book, he talks about a meeting he and some other experts had with a major ice cream manufacturer that wanted to reduce the calories in their ice cream. They were considering adding air to the ice cream to reduce the calories per cup and reducing the inclusion of nuts, which are “calorie-dense”. The author recommended that the inclusion of air would not promote health and that nuts should be retained because of their health benefits. As an ice cream lover and observer of today’s public, I must disagree. I enjoy a dish of ice cream frequently and suspect that I would not notice significantly if it had more air, especially since it is dessert, so I am no longer really hungry. Nuts are very high in calories, and dessert is not where I seek nutrition. In my lay opinion, this is not a good recommendation.
There is a lot to learn and enjoy, though, in Food Is Medicine, but it covers so many aspects of food that many readers will not be interested in some sections. This is especially true of the science aspects, which can get pretty sophisticated. If the book appeals to you but you find parts of it challenging or not of interest, I recommend simply skipping that section and moving on to the next section. I will be recommending it to a number of friends, including a doctor who enjoys cooking, a school cafeteria manager, and people who simply like to cook and to read a good book.
I received an advance review copy of this book from NetGalley and Henry Holt and Company.
Review of advance copy received from NetGalley
Food Is Medicine is a book that hits squarely on a topic I care deeply about. The ideas in it genuinely made me want to start a farm, grow my own food, and rethink the way nourishment fits into everyday life. The subject matter is compelling, timely, and somewhat revolutionary.
Mozaffarian brings an extraordinary level of expertise to the table, weaving together nutrition science, medicine, and public policy. His argument is clear: the food we eat is making us sick, not because we’re eating too much, but because we’re eating too little of what actually heals. The book lays out how the right foods can prevent illness, treat chronic disease, and reduce the enormous cost of poor health in our communities. It also explores how we can transform the entire food system — from farms to grocery stores to legislation — to make nourishing food accessible and enjoyable for everyone.
That said, this is a highly academic read. It’s dense, wordy, and packed with research. I found the content absolutely fascinating, but it’s not a breezy book you can casually flip through. It requires focus and patience, and at times feels like a textbook.
Still, the payoff is worth it. Mozaffarian’s blend of science, storytelling, and optimism paints a powerful vision of what food could be — medicine, yes, but also pleasure, abundance, and a path toward a healthier future.
If you’re interested in nutrition, food policy, or the future of health, this book is an eye‑opening resource. Just be prepared: it’s a lot to digest.
Mozaffarian brings an extraordinary level of expertise to the table, weaving together nutrition science, medicine, and public policy. His argument is clear: the food we eat is making us sick, not because we’re eating too much, but because we’re eating too little of what actually heals. The book lays out how the right foods can prevent illness, treat chronic disease, and reduce the enormous cost of poor health in our communities. It also explores how we can transform the entire food system — from farms to grocery stores to legislation — to make nourishing food accessible and enjoyable for everyone.
That said, this is a highly academic read. It’s dense, wordy, and packed with research. I found the content absolutely fascinating, but it’s not a breezy book you can casually flip through. It requires focus and patience, and at times feels like a textbook.
Still, the payoff is worth it. Mozaffarian’s blend of science, storytelling, and optimism paints a powerful vision of what food could be — medicine, yes, but also pleasure, abundance, and a path toward a healthier future.
If you’re interested in nutrition, food policy, or the future of health, this book is an eye‑opening resource. Just be prepared: it’s a lot to digest.
Review of advance copy received from NetGalley
Food Is Medicine by Dariush Mozaffarian is an informative and compelling exploration of the powerful connection between nutrition and health. Drawing on scientific research and practical insights, the book makes a strong case for viewing food not simply as fuel, but as a key factor in preventing disease, improving well-being, and supporting long-term health.
One of the book's greatest strengths is its evidence-based approach. Mozaffarian presents complex nutritional concepts in a clear and accessible way, helping readers understand how everyday food choices can have a significant impact on overall health. The information is grounded in research while remaining approachable for a general audience.
I particularly appreciated the author's balanced perspective. Rather than promoting extreme diets or quick fixes, the book focuses on sustainable habits and practical strategies that readers can realistically incorporate into their lives. The discussion of public health, healthcare systems, and the role of nutrition in disease prevention adds valuable context and depth.
The reason this earns four stars rather than five is that some sections can be quite detailed, and readers looking for a simple diet guide may find the broader policy and research discussions more extensive than expected. While the information is valuable, certain topics could feel repetitive for those already familiar with nutrition science.
One of the book's greatest strengths is its evidence-based approach. Mozaffarian presents complex nutritional concepts in a clear and accessible way, helping readers understand how everyday food choices can have a significant impact on overall health. The information is grounded in research while remaining approachable for a general audience.
I particularly appreciated the author's balanced perspective. Rather than promoting extreme diets or quick fixes, the book focuses on sustainable habits and practical strategies that readers can realistically incorporate into their lives. The discussion of public health, healthcare systems, and the role of nutrition in disease prevention adds valuable context and depth.
The reason this earns four stars rather than five is that some sections can be quite detailed, and readers looking for a simple diet guide may find the broader policy and research discussions more extensive than expected. While the information is valuable, certain topics could feel repetitive for those already familiar with nutrition science.
Review of advance copy received from NetGalley
Thank you to NetGalley and the publisher for this advanced readers copy.
This book is extremely research-driven and appears to be well-supported by evidence. Readers looking for an in-depth exploration of the science behind food and health may find significant value here. However, I quickly realized this was far more academic and detailed than I expected, and it wasn’t a good fit for my reading style. Rather than provide a rating based on an incomplete reading experience, I’m choosing not to finish the book.
This book is extremely research-driven and appears to be well-supported by evidence. Readers looking for an in-depth exploration of the science behind food and health may find significant value here. However, I quickly realized this was far more academic and detailed than I expected, and it wasn’t a good fit for my reading style. Rather than provide a rating based on an incomplete reading experience, I’m choosing not to finish the book.
Review of advance copy received from Edelweiss+
As people all over the world become sicker and sicker, it seems as if we are on a deadly path of irreversible chronic disease, a misunderstood & broken food system, and overall declining health. However, professionals like Dr. Mozaffarian offer hope that, with proper willpower and funding, we may be on the cusp of major scientific breakthroughs with nutrition and Food is Medicine at the helm. This book changed the way I think about, buy, and consume food for the better. For the sake of our health and our future, EVERYONE SHOULD READ THIS BOOK!
Did Not Finish
September 29, 2026I am not going to rate this book because I did not finish it. The information contained within appears to be accurate with many sources cited per chapter. It is well organized and it is not too dry which could have easily happened. I personally felt like I was being yelled at the whole time and that there was so so so so very much that I would have to change to follow the "Food is Medicine" concept that I was overwhelmed. But that is my opinion. Since I DNF I won't review.
Review of advance copy received from Goodreads Giveaways
Mozaffarian ties the science of food with the politics of food. The book provides a history of how food policy and diet has evolved while also providing sound science on what diet should look like.
Review of advance copy received from Goodreads Giveaways
The books has a lot of information on how the health and food crises have come to pass. The author dives deep into different food groups and how they are manipulated to maximize profits. This book gave me food anxiety but it was entertaining and informational.
Want to Read
August 8, 2026Thank you for choosing me to read and review your book. I look forward to receiving my copy.
Displaying 1 - 17 of 17 reviews