#1 New York Times Bestseller
"A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf." —Tara Parker-Pope, The New York Times
A definitive compendium of food wisdom
Eating doesn’t have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food....

Offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of consumers to protect their health and the environment.

Cites the reasons why people have become so confused about their dietary choices and discusses the importance of enjoyable moderate eating of mostly traditional plant foods.

Explores the love dragons have for tacos, and the dangers of feeding them them anything with spicy salsa.

"Chronic headaches...brain fog...fatigue...weight gain...insomnia...gut pain...autoimmune conditions. We may think these and other all-too-common modern maladies are due to gluten intake or too much sugar or too little exercise. But there is another missing piece to the health puzzle: Proper hydration. Yes, even in this era of Poland Spring many of us are dehydrated due to moisture lacking diets, artificial environments, medications, and over-dependence...

"A young child refuses to try a bite of broccoli until her mom guides her through a careful exploration of the new food"-- Provided by publisher.

Picky Trilobite only likes to eat noodles, but when he tries a bite of Bug's snack, he is pleasantly surprised.

"A practicing pediatrician, bestselling author, and spokesperson for the American Academy of Pediatrics offers a simple, fool-proof, no fuss plan for raising kids who love eating nutritious food. As a pediatrician and mother of three boys, Dr. Tanya Altmann knows that good nutrition is essential for healthy kids. But parents today are bombarded with confusing, and sometimes harmful, information. Nutritional guidelines are constantly changing, and...

Henry loves to eat books, until he begins to feel quite ill and decides that maybe he could do something else with the books he has been devouring.

This work is an examination of what makes us fat. In his book Good Calories, Bad Calories, the author, an acclaimed science writer argues that certain kinds of carbohydrates, not fats and not simply excess calories, have led to our current obesity epidemic. Now he brings that message to a wider, nonscientific audience. With fresh evidence for his claim, this book makes his critical argument newly accessible. He reveals the bad nutritional science...