FOOD SENSE

In the tradition of Marion Nestle, Mark Bittman, Michael Pollan and the Blue Zones, the renowned Stanford nutrition scientist discusses the findings of his more than two dozen studies to end the diet wars, debunks myths and provide practical health insights to inform our everyday food choices.

We need clear nutrition guidance now more than ever. The average diet contributes to more rather than less heart disease, cancer, stroke, diabetes, and obesity. Diet is the most under-appreciated, underutilized factor in preventing disease. The food you consume each day has a direct impact on how you feel in the short-term and your long-term health but so many of the health claims for food and nutrition can be confusing, and contradictory. Yet food also means a lot more than sustenance to people. We need to enjoy it and it needs to align with our sense of who we are, otherwise, the dietary choices we make are not going to last. This includes health, taste and pleasure, culture, and our values such as climate and environment, animal welfare, and the conditions of workers.

Through his own original research, Gardner cuts through the noise, debunks myths and gives concrete answers about a variety of nutrition questions regarding weight loss and health, cholesterol, seed oils, plant-based meats, ultra processed foods, protein, GMOS, fads, fibers and fermented foods. He also shows readers how to put all of this knowledge together in the kitchen by providing some of his favorite recipes.

Gardner encourages a diet based on what he calls "The Big Four", which emphasizes vegetables and whole foods, and avoids added sugars and refined grains, and also incorporates the "Solid Six": beans, fruits, nuts, eggs, fish, and yogurt. At the same time, his framework creates the true freedom to be flexible in your food choices and take control of your own narrative about the food you eat and identifies the unique science based motivators that will inspire readers to change their diets to include more plants and less processed food and sugar and, most importantly, to enjoy their food.

Christopher Gardner, PhD has worked for over thirty years as the director of nutrition studies and professor of medicine at Stanford University. He has conducted more than twenty large scale randomized clinical trials (RCTs) with over 2000 participants, RCTs are the most challenging and expensive and trustworthy research designed to cut through confusion and find clarity in some of the most controversial food topics today. Dr. Gardner's leadership in nutrition extends beyond clinical research. He chairs the American Heart Association Nutrition Committee and is actively working on an expert committee to update the 2025 U.S. Dietary Guidelines for Americans. He received his PhD in Nutrition at UC Berkeley and his B.S. in Philosophy at Colgate University.