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Alice Custard was born in Oxford, England but has lived in Toronto, Canada for twelve years. She has a Bachelor in Chemical Engineering and Biosciences, and a lifetime of study when it comes to nutrients and diet. Knowledge is her most powerful tool, helping her eat right and take care of her body. She loves yoga and chocolate and hopes one day there will be a way to combine the two, not that chocolate could cope with hot yoga. She is currently working towards her Master of Chemical Engineering and a healthy body weight.
on Nov. 08, 2012 :
Here is a great little book with a wealth of information on nutrition.There are biochemical concepts that best flow from the pen of a scientist and she also manages to render them accessible to the non-scientific reader.
At the same time, she is delightfully honest about her own temptations and weaknesses thus reassuring readers as they come to grips with lifestyle modification.
The sections on fats, carbohydrates and proteins give an excellent overview of biochemical and nutritional principles.
The sections on vitamins and minerals are comprehensive and will be most useful for continuing reference.
She manages to avoid being too critical of the food industry though, justifiably, cautions the reader about restaurant food.It is difficult to escape the conclusion that we should stay well clear of the processing and "added value" that the food industry offers.
She enables informed decisions to be made and, in an ideal world,the health benefits of this book could be exceptional.
Anton Shaw, Retired General Practitioner, England
(reviewed within a week of purchase)