The Science of Eating

A complete guide to nutrition science that challenged the food industry in 1918 — and was right.

Alfred McCann's 1918 investigation into food, nutrition, and the American diet was the first major exposé of how processed food destroys health. His nutritional principles — whole food, minimal processing, proper macronutrient balance — are what science keeps rediscovering.

McCann's findings:

• What the body actually needs — protein, fats, carbohydrates, and minerals
• How food processing strips nutritional value
• The connection between diet and the modern disease epidemic
• Eating for energy, vitality, and longevity
• The foods to eat and the foods to avoid — still accurate a century later

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