When did what we eat get so complicated?

Diet is one of the most powerful tools we have for preventing disease, yet the advice we're given is often overwhelming and contradictory. Christopher Gardner, Director of Nutrition Studies at the Stanford Prevention Research Center, has spent over twenty years researching what a good diet really looks like. In Food Sense, he shows you:

What the science agrees on: The foundations that scientists, doctors and dietitians overwhelmingly share.

Ending the food fights: A fresh take on nutrition's most heated debates. From fad diets to protein, ultra-processed foods, seed oils, cholesterol, plant-based milks, meats, sugar and the microbiome.

Practical, simple takeaways: The kitchen basics, go-to staples and favourite recipes that make it all stick.

Instead of constantly worrying whether you're eating the 'right' things, Food Sense gives you the tools to separate fact from fiction, so you can eat with flexibility, pleasure and room for the food and culture you love



Christopher Gardner, PhD, is the director of nutrition studies and professor of medicine at Stanford University conducting more than twenty large scale randomized clinical trials (RCTs) with over two thousand 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 as chair of the American Heart Association Nutrition Committee. He received his PhD in nutrition at UC Berkeley and his BS in philosophy at Colgate University.



'Cut through the food confusion with this brilliant book by one of the world's top nutrition scientists.'



'Food Sense is a deeply trustworthy, and authoritative book that will change not only what we eat, but how we think about food. Armed with decades of pioneering research, renowned scientist Christopher Gardner cuts through modern confusion with rare clarity and warmth, providing one of the most important works on nutrition in our time.'