Whole: Rethinking the Science of tion

New York Times Bestseller What happens when you eat an apple? The answer is vastly more complex than you imagine. Every apple contains thousands of antioxidants whose names, beyond a few like C, are unfamiliar to us, and each of these powerful s has the potential to play an important role in supporting our . They impact thousands upon thousands of c reactions inside the human body. But calculating the specific influence of each of these s isn’t nearly sufficient to explain the effect of the apple as a whole. Because almost every can affect every other , there is an almost infinite number of possible biological consequences. And that’s just from an apple. tional science, long stuck in a reductionist mindset, is at the cusp of a revolution. The traditional “gold standard” of tion research has been to study one at a time in an attempt to determine its particular impact on the human body. These sorts of studies are helpful to food companies trying to prove there is a in milk or pre-packaged dinners that is “good” for us, but they provide little in into the complexity of what actually happens in our bodies or how those s contribute to our . In The China Study, T. Colin Campbell (alongside his son, Thomas M. Campbell) revolutionized the way we think about our food with the evidence that a whole food, -based diet is the iest way to eat. Now, in Whole, he explains the science behind that evidence, the ways our current scientific paradigm ignores the fascinating complexity of the human body, and why, if we have such overwhelming evidence that everything we think we know about tion is wrong, our eating habits haven’t changed. Whole is an eye-opening, paradigm-changing journey through cutting-edge thinking on tion, a scientific tour de force with powerful implications for our and for our world.

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