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An Immense World (2022) explores the sensory worlds of animals, highlighting how they differ from the human experience. Tracing sight, sound, touch, and more, it shares the various ways animals sense our world – and the extra information they glean with the help of their specialized senses.

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Ed Yong is a British science writer at the Atlantic. He’s written for numerous publications, received a Pulitzer Prize, and published two books: I Contain Multitudes and An Immense World.

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Hooked (2021) explores our complex relationship with processed food. It explains why certain foods leave us wanting more, and reveals how our brain chemistry and our evolutionary biology are exploited by the fast-food industry.

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Michael Moss is an investigative journalist and author. In 2010, he won a Pulitzer Prize for his reporting on contaminated hamburgers. His previous book Salt, Sugar, Fat, was a New York Times best seller.

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The Art of Fermentation (2012) is an award-winning exploration of fermentation – a biological process that offers a key to understanding our species’ evolution and culture. From the emergence of life on Earth to alcohol-loving bats and the art of making sauerkraut, Sandor Katz leaves no stone unturned in this gripping account of the natural and human history of fermentation.

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Sandor Ellix Katz is a self-declared “fermentation revivalist” whose interest in the topic emerged from his overlapping passions for cooking, gardening, and nutritional science. Katz leads fermentation workshops across the United States. He is the author of Wild Fermentation, The Revolution Will Not Be Microwaved, and The Art of Fermentation, for which he received a James Beard Foundation Award in 2013.

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The Pegan Diet (2021) is a simple, science-driven approach to nutrition that blends the best of two popular diets – veganism and paleo. The result? a way of eating that foregrounds vegetables, avoids refined carbohydrates, and makes judicious use of fats and ethically sourced animal products. The benefits of this diet speak for themselves: lower cholesterol, better gut health, more energy, and greater happiness.

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Mark Hyman is a practicing family physician, the director of the Cleveland Clinic Center for Functional Medicine, and the author of eleven New York Times best-selling books on nutrition. The founder of the UltraWellness Center, a personal health and wellness consultancy, Hyman also serves on the board of the Institute for Functional Medicine. He is a regular contributor to TV shows like CBS This Morning, the Today Show, and the Dr. Oz Show.

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The Diet Compass (2018) boils down the latest research on health, aging, and nutrition into one scientifically-backed program that anyone can apply to their own diet. When the author, Bas Kast, collapsed while jogging at the young age of 40, he decided to radically change his diet and live a healthier lifestyle. The book is a result of years pursuing the question: What really is healthy?

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Bas Kast, a German science writer, studied psychology and biology at the University of Constance and MIT. He later trained as a journalist, working at Nature, GEO, and the Berliner Tageszeitung. His articles and books have won him many awards, including Bild der Wissenschaft’s Science Book of the Year for The Diet Compass.

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The Eight Master Lessons of Nature (2019) is a reflective treatise on what nature can teach us about living well. Carefully observing many forms of life, from forest mushrooms to mighty elephants, the guide reveals valuable lessons they may hold for us. In doing so, it invites us to look again at the wild world around us with a renewed sense of awe and wonder.

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Gary Ferguson is an award-winning author, naturalist, and public speaker specializing in the intersection of ecology and psychology. He’s authored more than 25 books including The Carry Home, Shouting at the Sky, and Hawks Rest, which was the first ever to be named Book of the Year by both the Pacific Northwest Booksellers and the Mountains and Plains Booksellers Associations.

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Food and Nutrition (2018) looks at the science behind what we eat. Based on only the best and most thorough studies, it cuts through the noise and fads to reveal what we really know about healthy eating.

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P.K. Newby is a self-described “recovering academic.” She has a doctorate from Harvard, a couple of master’s degrees from Columbia, and has served on the faculty of both Harvard and Boston University. Since 2012 she’s been a writer and entrepreneur focused on debunking junk science and helping people make better decisions about what they eat. Her other books include Superfoods (2016) and Foods for Health (2014).

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The Inspired Vegan (2012) is a plant-based cookbook featuring original recipes as well as reimaginings of traditional soul food favorites, from johnnycakes to jambalaya. But it’s also a collage of inspiration – author Bryant Terry annotates recipes with recommendations for music, literature, and art to nourish not only readers’ appetites, but their creativity and culinary experimentalism.

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Bryant Terry is an award-winning vegan chef and the author of several cookbooks, including 2020’s Vegetable Kingdom. He’s also a food justice activist and the founder of b-healthy!, an initiative that empowers young people to create a more just and sustainable food system.

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How to Eat a Peach (2018) is part cookbook, part autobiography and part travelogue. Full of ideas for delicious menus and making a mean cocktail, these blinks tell you everything you need to know about hosting a memorable dinner party. They also give you a glimpse into the mind of a chef who has mastered the art of telling stories through food, and take you on a culinary tour of the places that have inspired her the most.

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Diana Henry is a multiple award-winning food writer. Her book A Change of Appetite was voted Cookbook of the Year by the Guild of Food Writers in 2015, and A Bird in the Hand won a James Beard award in 2016. She also writes for the Sunday Telegraph, BBC Good Food and House and Garden, among many other outlets. Before becoming a food writer she worked as a TV producer for the BBC for ten years.

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Food Fix (2020) shows us how the world's gravest problems, like chronic disease, inequality, and climate collapse, can all be traced back to our food and the way we produce it. Here, American physician Mark Hyman describes what we should do next, setting out the path to healthy eating and regenerative farming.

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Dr. Mark Hyman is an American physician and best-selling author. He is the founder and medical director of The UltraWellness Center. Dr. Hyman was also a columnist for the Huffington Post and a regular contributor to the daytime talk show Katie, presented by Katie Couric.

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The Fate of Food (2019) looks at a rapidly changing world and the question of how we’ll feed our ever-growing population. Is it possible to produce a clean, climate-resilient food supply that’s adequate to meet our needs? The Fate of Food examines the technological and sociological demands of feeding the world.

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Amanda Little is an award-winning environmental journalist whose writing has appeared in the New York Times Magazine, Wired, and Vanity Fair, among many others. She is a professor of investigative journalism and science writing at Vanderbilt University and the author of Power Trip: The Story of America’s Love Affair with Energy.

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We Are the Weather (2019) is a rigorous investigation of climate change, what it means and why humans seem so powerless to tackle it. Jonathan Safran Foer argues that while climate change is terrifying and hard to understand, there is a very simple action that we can take: By leaving out meat and animal products for breakfast and lunch, we can make a huge contribution to the health of the planet.

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Jonathan Safran Foer is an American novelist and nonfiction writer. His previous nonfiction book Eating Animals became a New York Times bestseller, and was turned into a documentary which won the Environmental Media Association Award in 2019. Safran Foer is a board member for Farm Forward – a non-profit organization promoting sustainable eating.

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The Way We Eat Now (2019) offers an overview of the global food system in which we live – and try to eat. It traces our food history to the present day, where hunger is scarce and obesity is abundant. Author Bee Wilson provides an informative overview of today’s food trends, including veganism, meal-replacements and intermittent fasting. She describes what our dietary future may hold, and how we may be on the cusp of a new stage in our relationship with food.

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Bee Wilson is a food historian and writer whose work has appeared in such publications as the London Review of Books and the Guardian. She has won several awards, including being honored as the food writer of the year by both Fortnum & Mason and BBC Radio Four. Her previous books include First Bite (2015) and This Is Not A Diet Book (2016).

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Falter (2019) provides a rather sobering counterargument to the rash of optimistic books about the present and future that have been appearing on the market lately. Instead of everything being pretty good and set to get even better, author Bill McKibben argues that things are already pretty bad and are on a course to get even worse, due to the threats posed to humanity by climate change, genetic engineering and artificial intelligence. He then goes on to provide some suggestions for how we can deal with these threats before it’s too late.

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Bill McKibben is a professor of Environmental Studies at Middlebury College in Vermont, a founder of the environmental organization 350.org and the author of 17 books. Those books include three bestsellers: The End of Nature, Deep Economy and Eaarth: Making a Life on a Tough New Planet. He’s also received the Gandhi Prize, the Thomas Merton Prize, and the Right Livelihood Prize for his political activism and advocacy on climate change.

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Tribe (2016) scans the historical horizon and plumbs psychological depths to ask what it takes for us to feel at home in the world. Drawing on a wealth of evidence from multiple disciplines, author Sebastian Junger has an unsettling answer: it’s often in the midst of chaos and war that we develop our deepest sense of belonging. From the Blitz to American soldiers serving in Afghanistan, extreme danger welds groups together and highlights the sense of community so sorely missing in everyday life.

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Sebastian Junger is a bestselling author who has written about everything from war to shipping and global politics. His previous books include War, The Perfect Storm and Fire. Junger lives in New York and is a contributing editor to Vanity Fair.

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Feral (2013) is both an analysis and a manifesto. Author George Monbiot addresses what people are lacking in their day-to-day lives: nature and true wilderness. The book argues that certain areas should be left to nature and rewilded, and that the benefits of doing so – to both the planet and people – will soon follow.

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George Monbiot is a trained zoologist, and has worked as a nature journalist as well as for environmentalist organizations. He has long been based in the United Kingdom and is a regular contributor to the Guardian. He has published several books, including Captive State and The Age of Consent.

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In The Inner Life of Animals (2017) Peter Wohlleben discusses the latest research on animal feelings and emotion. He draws insights from multiple studies as well as from his personal experiences of the woodland where he has lived and worked for decades. The book argues that animals’ inner lives are really not so different from our own.

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Peter Wohlleben is a German forester and the New York Times-bestselling author of the renowned The Hidden Life of Trees. He spent many years working as a civil servant in the forestry commission. He now works in his own woodland where he tries to apply alternative and more environmentally friendly forestry methods.

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In The Third Chimpanzee (1991), Jared Diamond explores the evolution of Homo sapiens, which started out like any other animal and gradually became a unique creature capable of producing speech, making art and inventing technology. The book reveals some extraordinary insights about the nature of human beings.

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Jared Diamond is an exemplary scholar. His career has taken him through several fields and he is now professor of geography and physiology at the University of California, Los Angeles. He’s also published a series of popular science books, including the best-selling Guns Germs and Steel.

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Cannibalism (2017) offers a scientific, historical and cultural approach to the understanding of, well, cannibalism. These blinks explain why animals eat their own, why it’s become so taboo among humans, and why it could come back.

","aboutTheAuthor":"

Bill Schutt is a research associate at the American Museum of Natural History and a professor of biology at LIU Post in New York. He wrote Dark Banquet: Blood and the Curious Lives of Blood-Feeding Creatures and is the co-author of the novel Hell’s Gate.

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Deep Nutrition (2008) is about modern diets and how they’re making people sick. These blinks explain the danger of industrially produced food, what it’s doing to our bodies and how we can return to an earlier way of eating that will keep us healthier for years to come.

","aboutTheAuthor":"

Catherine Shanahan, M.D is a certified family physician who has practiced medicine in Hawaii for over a decade after receiving her education at Cornell University and the Robert Wood Johnson Medical School.

Luke Shanahan, Catherine’s co-author and husband, is a writer, lecturer and graduate of the University of Iowa’s prestigious Writers’ Workshop. His passion lies in literature, art and cooking.

","buyOnAmazonUrl":"/en/books/deep-nutrition-en/purchase","author":"Catherine Shanahan and Luke Shanahan","truncatedAuthor":"Catherine Shanahan and Luke...","sourceAuthor":"Catherine Shanahan and Luke Shanahan","url":"https://www.blinkist.com/en/books/deep-nutrition-en","browseUrl":"/en/app/books/deep-nutrition-en","previewUrl":"/en/books/deep-nutrition-en","readUrl":"/en/nc/reader/deep-nutrition-en","playUrl":"/en/nc/reader/deep-nutrition-en?play=1","readingDuration":16,"minutesToRead":16,"publishedAt":"2017-07-21T00:00:00.000+00:00","isAudio":true,"readCount":"7.9k","image":{"default":{"src":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/470.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/640.jpg"}},"sources":[{"media":"xs","src":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/470.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/640.jpg"}},{"media":"s","src":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/640.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/1080.jpg"}},{"media":"m","src":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/250.jpg","srcset":{"2x":"https://images.blinkist.io/images/books/596caa5fb238e1000517dcd8/1_1/470.jpg"}}]},"audioUrl":null,"chaptersLength":7,"hasAudio":true,"language":"en","freeDaily":null,"isFree":false,"category":{"title":"Health & Nutrition","sprite":"health-and-fitness","slug":"health-and-fitness-en"},"averageRating":4.1,"totalRatings":104,"categories":[{"id":"50efb849e4b0746ff368a305","url":"/en/content/categories/health-and-fitness-en","sprite":"health-and-fitness","slug":"health-and-fitness-en","title":"Health & Nutrition","subtitle":"Butter in coffee, the virtues of veganism, and running smarter: these titles make caring for your body and mind simpler than ever."}]}]

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