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The Life-Changing Science of Detecting Bullshit (2021) uses real-world examples to help you build critical thinking habits – which will enable you to recognize and resist all the false information that pervades society.

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John V. Petrocelli is a professor of psychology at Wake Forest University, where his research interests include attitude strength and persuasion, counterfactual thinking, metacognition – and bullshitting. His research features in many scientific publications, including the Journal of Personality and Social Psychology. He also offers keynotes and seminars on leadership, communication, and evidence-based management.

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Why We Eat (Too Much) (2021) illuminates the new science of metabolism. An exploration of how our bodies process the calories we eat into the fuel that keeps our cells running, it demolishes old myths about the value of dieting. When we really understand appetite, it argues, we can finally begin eating healthfully rather than attempting to starve our bodies into submission.

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Andrew Jenkinson is a consultant surgeon with a special interest in advanced laparoscopic or “keyhole” surgery. He is based in London, where he practices his trade as a gastrointestinal surgeon at University College Hospital in Bloomsbury.

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The Better Brain (2021) serves up the ultimate mental health cure: good nutrition. With numerous anecdotes, case studies, recipes, and actionable tips, it explores the connection between what we eat and how we feel – and shows how a healthy diet can help battle mental problems.

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Dr. Bonnie Kaplan is a psychologist, researcher, and professor at the University of Calgary’s Cumming School of Medicine. She writes and teaches about nutrition and mental health. Dr. Julia Rucklidge is a clinical psychologist at the University of Canterbury in New Zealand. She has conducted extensive research on micronutrients.

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Intuitive Eating (2012) has two aims: to expose the broken promises of the diet industry and to lay the foundations for a saner approach to healthy eating. It argues that we shouldn’t blindly accept the often screwy constraints of faddish diets – instead, we’d be much better off listening to our own bodies. Unlike our minds, which are far too receptive to irrational ideas about food, our bodies intuitively know what’s best for us.

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Evelyn Tribole is a dietician and award-winning author based in California, where she runs a food counseling practice. She previously represented the American Dietetic Association and was the house nutrition expert on ABC’s chat show Good Morning America.

Elyse Resch is a private nutritionist based in California with over 30 years of experience. She specializes in eating disorders, intuitive eating, and preventative nutrition.

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Brain Food (2018) highlights the role nutrition plays in your brain’s health. It explores the incredible brain-gut connection and reveals exactly what to eat and drink to maximize your cognitive power and prevent stress, dementia, and memory loss.

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Lisa Mosconi, PhD, holds degrees in neuroscience and nuclear medicine from the University of Florence, Italy. She’s the associate director of the Alzheimer's Prevention Clinic at Weill Cornell Medical College, and she founded the Nutrition and Brain Fitness Lab at New York University. Mosconi is a certified integrative nutritionist and holistic healthcare practitioner.

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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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Eat to Beat Depression and Anxiety (2021) is a groundbreaking look at how nutrition can influence mental health. Based on the latest scientific information, it gives the lowdown on the mind-gut connection, inflammation, and keeping your microbiome healthy.

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Drew Ramsey, MD, is a professor of psychiatry at Columbia University, a practicing psychiatrist, and a farmer. His work focuses on how depression and anxiety can be treated with a mix of talk therapy, medication, and dietary changes. He is also the author of The Happiness Diet, and his work has appeared in the New York Times, the Atlantic, and Men’s Journal.

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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 Energy Plan (2019) explores a science-based approach to healthy eating. It examines the latest research from the field of nutrition, and outlines how you can use this information to make better choices about the food you eat.

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James Collins is a leading Sport and Exercise Nutritionist, specializing in elite sport. He has worked with Great Britain’s Olympic teams, and was previously the Head of Nutrition at Arsenal Football Club.

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Lifespan (2019) delves into cutting-edge genetic research and advances new theories on why we age and how we can prevent aging altogether. From high-tech lab research to simple nutritional strategies, it serves as a guide to the varied ways in which we can already, or might soon be able to live longer and better lives.

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David A. Sinclair, PhD, is a leading scientist and professor of genetics at Harvard Medical School. Time magazine has named him one of the 50 most influential people in healthcare and one of the 100 most influential people in the world.

Matthew LaPlante is a science writer and journalist who specializes in writing about genetics and longevity.

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Wendy Wood is a professor of psychology and business at the University of South Carolina. A world-leading expert in the psychology of habit, she has spent 30 years advancing her field, and has published over 100 academic articles over the course of her career.

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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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Feeding You Lies (2019) is an exposé of one of America’s shadiest industries – the food sector. Fed up with being lied to and sold junk rebranded as “health food,” blogger Vani Hari decided to find out what was really going on behind all the glitzy marketing. In Feeding You Lies, she details what she discovered. Along the way, she provides a wealth of tips and tricks to avoid being taken in and make healthier choices in the grocery store.

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Suggestible You (2016) shows the amazing ways our expectations affect our body’s responses to illness, pain and memory. It explores how the power of human suggestibility changes the processes that happen in our bodies and minds. And it describes how humans can – and already do – harness this ability to improve lives, whether in medicine or in everyday life.

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Erik Vance is an award-winning science writer. He has a degree in biology and worked as a researcher, educator, and environmental consultant before starting a career as a journalist in 2005. His work has been published in Harper’s Magazine, the New York Times, Scientific American, and National Geographic. He is also a contributing editor at Discover magazine.

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How Not to Diet (2019) explores how a healthy, plant-based diet can achieve effective, healthy, and sustainable weight loss. It also explores why so many people are overweight and offers a clear and detailed guide for tackling the issue. There are no quick-fixes or fad diets here, just rigorous science-based advice you can trust.

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Michael Greger, M.D., is an American physician, author, and public health advocate. The best-selling author of How Not to Die and the How Not to Die Cookbook, Greger has also published multiple academic papers. Greger aims to be a source of information you can trust, donates all profits from his books and speaking engagements to charity, and runs a free website, NutritionFacts.org.

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Body Kindness (2016) offers a refreshing approach to your overall physical and emotional health – one that allows you to tune into your own unique body and discover what is best for your well-being. This approach does away with one-size-fits-all dietary and exercise rules that often introduce a lot of added stress and anxiety into our daily lives. With small, easy-to-implement steps, you can learn how to boost their health and happiness, without the rules and rigidity.

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Rebecca Scritchfield is an experienced fitness counselor, health counselor and nutritionist. She developed the body kindness approach to health and well-being, which forgoes the usual diet restrictions and focuses on personalized self-care instead. She has appeared on CNN and the Today Show, and she has contributed articles to The Washington Post, Oprah Magazine and many other publications.

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Eat to Beat Disease (2019) shines a light on the sophisticated systems the body uses to defend itself from deadly diseases. Drawing on the latest scientific research, these blinks explore how your dietary choices support these defense systems and explain how, when it comes to your health, food truly is medicine.

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William W. Li is a scientist, doctor and author. His work with the Angiogenesis Foundation has led to the development of multiple groundbreaking medical therapies and devices. Through his work, he has impacted the health of over 50 million people around the world. Dr. Li has also held faculty posts at both Harvard and Tufts University, and his TED talk “Can We Eat to Starve Cancer?” has been viewed more than 11 million times.

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What to Eat When (2018) shows how it’s not just what you eat, but when you eat that matters. This practical and fun guide dives deep into the science of eating to show you how you can enhance your health, energy and intellect through healthier eating habits. It provides a blueprint for eating right, all the time.

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Michael Roizen is a physician, a five-time New York Times best-selling author and a renowned advocate for healthier eating and exercise. Michael Crupain is a physician specializing in preventative medicine and the medical director of the popular TV show Dr. Oz. Ted Spiker is a professor of communications at the University of Florida and a writer on personal health and fitness for publications including Time.Com and The Oprah Magazine.

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Genius Foods (2018) makes a simple but compelling point: what we eat today is starving our brains. Drawing on the most up-to-date scientific research, it connects the dots and shows just how our diets can affect our cognitive health. But this isn’t just an academic treatise – it’s an actionable plan that’ll put you on the path to greater mental agility, balance and a happier life while safeguarding yourself against dementia.

","aboutTheAuthor":"

Max Lugavere is a journalist, TV personality and filmmaker covering issues related to health and science. He directed Bread Head – a documentary focused on how lifestyle choices can prevent dementia. Lugavere is a frequent guest on The Dr. Oz Show and has given lectures around the world at prestigious institutions including the New York Academy of Sciences and Weill Cornell Medicine, as well as the Biohacker Summit in Sweden.

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The Plant Paradox (2017) alerts us to the dangers of eating seemingly healthy plant foods. It explores the differences between our diets and those of our ancestors’ and tells us which food products we should eat and which we should avoid to improve our digestion and maintain our optimal weight.

","aboutTheAuthor":"

Steven R. Gundry is a former professor of cardiothoracic surgery at Loma Linda University and the director of the Center for Restorative Medicine in California. He is also the author of Dr. Gundry’s Diet Evolution.

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