In the 1980s, nutritionists were baffled by a statistical anomaly. The French diet was loaded with everything Americans were told to avoid: full-fat cheese, butter, eggs, liver, and red wine. Yet, France had one of the lowest rates of coronary heart disease in the Western world, while Americans, obsessed with "e;low-fat"e; products, were getting sicker and heavier. They called it "e;The French Paradox."e;This book investigates the cultural and biological secrets behind this mystery. Is it the Resveratrol in the wine? Is it the Vitamin K2 in the high-quality cheese? Or is it the way they eat small portions, no snacking, and long, social meals without stress?"e;The French Paradox"e; challenges the simplistic "e;calories in, calories out"e; model and the demonization of saturated fats. It explores the importance of food quality, the gut microbiome, and the psychological relationship with eating. It suggests that the stress of dieting might be more dangerous than the croissant itself. Learn why pleasure might be the missing ingredient in your health plan.
