Healthy at 100

“Healthy at 100” by John Robbins impressed me with the amount of scientific references the author used to support his points. I found this book a little too long, but it’s hard to disagree with the approach that John uses in his book. I have found certain statements in this book surprising, because of my assumption, that information of such importance would be known. But it turns out that even though there is a lot of conclusive research on some important subjects (nutrition, exercise, cancer, heart disease, etc…), I would never know about it. The excuse for that is that I do not read medical publications (how many people do?) and the research is not widely publicized in any other way. But the actual reason for my ignorance is that I never even tried to look for this information. Hence I never knew what the white flour is and why we have it. It has low nutrition value (lower than 50% of whole grain flour) but long shelf live. As a consumer I see no reason to chose white flour instead of whole grain flour. It maybe a common knowledge for some people, but it was not for me.

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