🩺 Health & Nutrition

A Stanford-trained surgeon turned metabolic health advocate argues that mitochondrial dysfunction — not genetics — is the root cause of most chronic disease.

A cancer and vascular researcher explains how food activates five defence systems that the body uses to prevent and fight disease.

The author of The China Study makes the deeper case: why reductionist nutrition science has failed us, and why the whole diet — not individual nutrients — is what matters for health.

Mark Hyman's attempt to bridge Paleo and vegan philosophies into a single framework — heavy on produce, light on dogma, and built around food quality over macro ratios.

A Canadian nephrologist dismantles the calorie-in/calorie-out model of obesity and makes the case that insulin, not calories, is the master regulator of body fat.

A USC longevity researcher distills decades of lab work into a practical eating plan built around fasting-mimicking cycles.

One hundred recipes from the world's longest-lived communities — the food of Sardinia, Okinawa, Costa Rica, Greece, and California's Loma Linda, explained and made accessible.

A physician's rigorous, practical framework for extending both lifespan and healthspan — the most comprehensive popular guide to longevity science published this decade.

The pediatric endocrinologist who demonised fructose now turns his sights on the entire processed food system — and the medical establishment that profits from chronic disease.

Greger's follow-up to How Not to Die applies the same encyclopaedic approach to weight loss — and arrives at evidence-based conclusions that contradict most popular diet advice.

A doctor and researcher eats only ultra-processed food for a month and documents what happens to his body, his brain, and his appetite — then explains the industrial system that made this food.

A 30-day elimination protocol that has helped many people identify problem foods — but whose restrictive rules and rigid framing have real limitations.

Stanford microbiologist Justin Sonnenburg and dietitian Erica Sonnenburg explain what science actually knows about the gut microbiome — and what you can do to protect it.

Mark Schatzker investigates why everything tastes better than it used to but we're all eating worse — and finds the answer in flavour chemistry.

The most comprehensive nutritional study ever conducted makes the case that animal protein is the primary driver of Western chronic disease.

Sally Fallon's influential whole-food cookbook argues for traditional fermentation, animal fats, and raw dairy — some of it well-founded, some firmly contradicted by mainstream science.

Seven words that cut through fifty years of nutritional confusion: Eat food. Not too much. Mostly plants.

A German medical student makes the most overlooked organ in the body funny, fascinating, and impossible to ignore.

64 simple rules for eating well — the wisest and most accessible food guide ever written, at under a hundred pages.

A gastroenterologist makes the case that diversity of plant fibre is the single most important variable in gut health — and that almost everyone's microbiome is starving for it.

Five regions where people routinely live past 100 — and the surprisingly simple habits they all share.

A physician makes the overwhelming scientific case that a whole-food plant-based diet is the most powerful tool we have against our most common killers.