The Bad Food Bible

<strong>Physician and popular <em>New York Times </em>contributor Aaron Carroll mines the latest evidence to show that many bad ingredients actually aren't unhealthy and in some cases are essential to our well-being.</strong> <p/>Advice about food can be confusing. There's usually only one thing experts can agree on: some ingredients--often the most enjoyable ones--are bad for you full stop. But as Aaron Carroll explains if we stop consuming some of our most demonized foods it may actually hurt us. Examining troves of studies on dietary health Carroll separates hard truths from hype showing that you can <br> <ul><li><strong>Eat red meat several times a week. </strong>Its effects are negligible for most people and actually positive if you're 65 or older.</li><li><strong>Have a drink or two a day. </strong>In moderation alcohol may protect you against cardiovascular disease without much risk.</li><li><strong>Enjoy a gluten-loaded bagel from time to time.</strong> It has less fat and sugar fewer calories and more fiber than a gluten-free one.</li><li><strong>Eat more salt. </strong>If your blood pressure is normal you may be getting too <em>little</em> sodium not too much.</li></ul> <br> Full of counterintuitive deeply researched lessons about food we hate to love <em>The Bad Food Bible</em> is for anyone who wants to forge eating habits that are sensible sustainable and occasionally indulgent. <br>