Food

Abstract

The diverse world of cuisine and food is very important in the everyday lives of more than seven billion people on Earth. The 25 stories in this chapter are linked to the scientific study of the benefits and risks in this ever-changing field. It is often very difficult to find objective and reliable information because there are major financial interests behind selling vast quantities of different products. Consumers will find some fact-based guidance in these stories to make their own informed choices on food-related questions such as: Does spinach, Popeye’s favorite meal, contain a lot of iron? Should food additives be avoided? Are substances listed with E numbers on food labels artificial and harmful? Why is the Greek letter omega so important when fatty acids are mentioned? Does red wine protect people from heart disease? How should decisions be made between butter and margarine, white sugar and brown sugar, mined salt and sea salt? Is there anything useful in grapefruit seed extract? How do people benefit from consuming olive oil? Are organic vegetables healthier than the traditional alternatives?