Wholesome Nutrition for You

by Ian Craig, Rachel Jesson

Few people would dispute the fact that there is a bewildering array of books available on the business of eating, fitness and nutrition, many of them, unfortunately, with (hidden) vested interests in the food industry and singular theories. But every now and again a refreshing and ethical book based on sound, proven scientific principles comes onto the market, which is more than just another trendy diet book. Wholesome Nutrition is such a book. In it, nutritional therapist and exercise physiologist Ian Craig and his co-author, health food specialist and sports scientist Rachel Jesson, cover in detail the emotive topics of nutrition and health from a scientific perspective. They neatly unwrap all the jargon and pseudo-mystique, offering sensible, practical, economical everyday dietary approaches in a book that’s not only enjoyable and informative to read, but at the same time accessible to all South Africans who care about optimum health and the business of living life to the full. And most importantly, Wholesome Nutrition stresses the fact that we are all different, and therefore a one-size-fits-all approach is counter-productive to good health.

319 pages, Kindle Edition

Published May 12, 2016

Reviews

[Karen Cockerill · Rating 5 out of 5]

Not really what I expected when I ordered the book however I think I also got a lot more out of the book then I expected. I think I already believe a lot of what the author writes so maybe easier for me to say I agree with what he wrote. The book looks at an overview of a few of the popular diets found in society. A few I have already bought into on a 80/20 principle. But really the author proposes a more individualist and wholistic approach. Which is what I agree with - if you’ve done some of the trendier diets and got no where then you’ll like how he explains why that didn’t work for you. I also agree with his approach to chemical analysis intuition and not just the scientific . There are a few recipes at the back of the book mostly around the thing you probably won’t see in an ordinary cookbook - kefir, sauerkraut, some stock recipes . I haven’t tried them as yet.