A grain of salt : the science and pseudoscience of what we eat
(Book)
Author
Published
Toronto, Ontario : ECW Press, [2019].
Format
Book
ISBN
9781770414754, 1770414754
Physical Desc
303 pages ; 21 cm
Status
Farragut Branch Library - Books
641.3002 SCHW
1 available
641.3002 SCHW
1 available
Karns Branch Library - Books
641.3002 SCHW
1 available
641.3002 SCHW
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Farragut Branch Library - Books | 641.3002 SCHW | On Shelf |
| Karns Branch Library - Books | 641.3002 SCHW | On Shelf |
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More Details
Published
Toronto, Ontario : ECW Press, [2019].
Language
English
ISBN
9781770414754, 1770414754
Notes
General Note
Includes index.
Description
"Eating has become a confusing experience. Should we follow a keto diet? Is sugar the next tobacco? Does fermented cabbage juice cure disease? Are lectins toxic? Is drinking poppy seed tea risky? What's with probiotics? Can packaging contaminate food? Should our nuts be activated? What is cockroach milk? Schwarcz separates fact from fiction in this collection of new and updated articles about what to eat, what not to eat, and how to recognize the scientific basis of food chemistry."--,Provided by publisher.
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Citations
APA Citation, 7th Edition (style guide)
Schwarcz, J. (2019). A grain of salt: the science and pseudoscience of what we eat . ECW Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Schwarcz, Joe. 2019. A Grain of Salt: The Science and Pseudoscience of What We Eat. ECW Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Schwarcz, Joe. A Grain of Salt: The Science and Pseudoscience of What We Eat ECW Press, 2019.
MLA Citation, 9th Edition (style guide)Schwarcz, Joe. A Grain of Salt: The Science and Pseudoscience of What We Eat ECW Press, 2019.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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