The industrial food system of the West is increasingly perceived as problematic. The physical, social and intellectual distance between consumers and their food stems from a food system that privileges quantity and efficiency over quality, with an underlying assumption that food is a commodity, rather than a source of nourishment and pleasure. In the wake of various food and health scares, there is a growing demand from consumers to change the food they eat, which in turn acts as a catalyst for the industry to adapt and for alternative systems to evolve. Drawing on a wealth of empirical research into mainstream and alternative North American food systems, this book discusses how sustainable, grass roots, local food systems offer a template for meaningful individual activism as a way to bring about change from the bottom up, while at the same time creating pressure for policy changes at all levels of government. This movement signals a shift away from market economy principles and reflects a desire to embody social and ecological values as the foundation for future growth.

These include Nobel Prize-winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140, and Elmer McCollum, the "discoverer" of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the "natural foods" movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly.

A world-renowned researcher and physician offers a groundbreaking approach to identifying an entire spectrum of food-related health conditions, from allergies to sensitivities, and what we can do about them. A breathtaking one in five people in the U.S. has a health condition related to food—from disruptive sensitivities and intolerances to serious allergic reactions that can send them to the ER. These food-related problems are on a historic rise across all ages. And the spectrum of these ailments is wide and deep, with many tricky “masqueraders” in the mix to create a lot of confusion, potential misdiagnoses, and faulty or poor treatment—and immeasurable suffering for millions of people. The good news: Dr. Ruchi Gupta, on the front lines of this silent epidemic, now shares revolutionary research from her lab and clinical practice. In Food Without Fear, Dr. Gupta illuminates this misunderstood spectrum and offers a new approach to managing adverse reactions to food with a practical plan to end the misery and enjoy eating with ease. This panoramic view empowers you to know what questions to ask your doctor to get the correct diagnosis. From debunking common myths (an allergy and an intolerance aren’t the same thing—but both can have life-threatening consequences) to identifying masqueraders, to understanding triggers (including environmental factors), as well as the microbiome’s role in adverse food reactions, these pages hold the answers. Using a framework of Identify and Empower, Treat, Manage and Prevent, and Thrive, Food Without Fear offers hope, help—and food freedom—to the millions of people who so need it. Developed by world-renowned researcher Dr. Ruchi Gupta, this revolutionary spectrum approach empowers and informs so you can take charge of your health. In Food Without Fear, you’ll learn: The differences between an allergy and an intolerance or sensitivity What “masqueraders” are and how to identify them Which health conditions are mistaken for food allergies—or can be triggered by them The top offenders that can spark an allergy attack or intolerance The surprising allergies on the rise (think red meat and exercise) The potential connections between genetics, environmental exposures, and risk for developing food-related conditions How to S.T.O.P. the misery and chart your healthy path forward Offering assessments, information on the most up-to-date treatments, and practical tips for keeping yourself safe, Food Without Fear welcomes you back to the table.

An “entertaining and enlightening” history of the scares, scams, and pseudoscience that have made food a source of anxiety in America (The Boston Globe). Are eggs the perfect protein, or cholesterol bombs? Is red wine good for my heart, or bad for my liver? Will pesticides and processed foods kill me? In this book, food historian Harvey Levenstein encourages us to take a deep breath, and reveals the people and vested interests who have created and exploited so many worries surrounding the subject of what we eat. He tells of the prominent scientists who first warned about deadly germs and poisons, and those who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel laureate Eli Metchnikoff, who advised that yogurt would enable people to live to 140, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about deficiencies to suit the food producers who funded him. He also highlights how companies have taken advantage of these concerns—by marketing their products to the fear of the moment. Fear of Food is a lively look at the food industry and American culture, as well as a much-needed voice of reason; Levenstein expertly questions these stories of constantly changing advice, and helps free us from irrational fears so we can rediscover the joy of eating. “Guides us through an entertaining series of obsessions—from the outsized fear of flies spreading germs (leading to the 1905 invention of the fly swatter) to a panic about germ-ridden cats infecting human food (which led to a 1912 Chicago public health warning that felines were ‘extremely dangerous to humanity’)…[a] roster of American food nuttiness.”—TheBoston Globe “[Takes] readers through a succession of American fads and panics, from an epidemic of ‘germophobia’ at the start of the twentieth century to fat phobia at its end. He exposes the instigators of these panics: not only the hucksters and opportunists but also the scientists and health experts.”—Times Literary Supplement

Over the past fifteen years, there has been a great increase in the knowledge of eating disorders in sport and effective means of treatment. In this book, the authors draw on their extensive clinical experience to discuss how to identify, manage, treat, and prevent eating disorders in sport participants. They begin by examining the clinical conditions related to eating problems, including descriptions of specific disorders and a review of the relevant literature. Special attention is given to the specific gender and sport-related factors that can negatively influence the eating habits of athletes. The second half of the book discusses identification of participants with disordered eating by reviewing symptoms and how they manifest in sport; management issues for sport personnel, coaches, athletic trainers, and healthcare professionals; treatment; and medical considerations, such as the use of psychotropic medications. A list of useful resources is included in an appendix, as well as a glossary of important terms.

Something has happened to food in America. It is no longer simply food-- filling, good-tasting, life-sustaining. Rather, it is "fat free" or "high in fiber" or "loaded with calories"-- it is an enemy that will steal life away, or a savior that will prolong it. In this provocative and entertaining look at the uniquely American obsession with food, Michelle Stacey chronicles the psychological and cultural forces that have transformed oat bran and broccoli into magical totems, and steak, butter, and eggs into killers. Stacey takes us on a revealing journey through the landscape of American food paranoia-- from supermarkets, to restaurant kitchens, to research labs-- and ultimately suggests a new answer to our fears, one that takes into account our ancient and abiding love for eating. Perceptive and original, "Consumed" will change the way you think about food.

Explains the meaning of terms and concepts related to specific phobias, forms of therapy, and medicines, and identifies key researchers.