Geoffrey A. Deimel

Bad science and nutrition advice

Revisado: 02-01-22

As a book about the food industry it is fine or at least I don’t see the errors in this part of the book but as a nutrition or food science book it is pretty bad. There is lots of talk about “chemicals”, “bad food”, “clean ingredients”, and “processed foods” in ways that are at best slightly biased by current attitudes about food and diets and worst is just absolutely incorrect (incorrectly describing pH of foods and swapping the meaning of macro and micronutrients). I’m pretty interested in the food manufacturing industry as a food scientist who works in this field but I just can’t get past the absurd biases and errors to hear the story about Silicon Valley Food start ups. The writing is engaging but often veers into language that has no place in journalistic writing (lots of moralizing and extreme over-generalizing).

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