Ingredients: The Strange Chemistry of What We Put in Us and on Us

Ingredients: The Strange Chemistry of What We Put in Us and on Us

Ingredients: The Strange Chemistry of What We Put in Us and on Us

"Conveys an excited prologue to healthful the study of disease transmission . . . Utilizing straightforward representations and his brand name humor to demystify logical examination that doesn't generally demonstrate circumstances and logical results, Zaidan enables perusers to settle on their own dietary choices." — Shelf Awareness, featured survey

Cheddar puffs. Espresso. Sunscreen. Vapes. George Zaidan uncovers what will slaughter you, what will not, and why—clarified with high-octane amusingness, crazy hijinks, and different things that don't start with the letter H.

Fixings offers the point of view of a physicist on the stuff we eat, drink, breathe in, and smear on ourselves. Aside from the consuming inquiry of whether you ought to eat those Cheetos, Zaidan investigates a scope of subjects. Here's a useful guide:

Stuff in this book:
- How bad is processed food? How sure are we?
- Is sunscreen safe? Should you use it?
- Is coffee good or bad for you?
- What’s your disease horoscope?
- What is that public pool smell made of?
- What happens when you overdose on fentanyl in the sun?
- What do cassava plants and Soviet spies have in common?
- When will you die?

Stuff in other books:
- Your carbon footprint
- Food sustainability
- GMOs
- CEO pay
- Science funding
- Politics
- Football
- Baseball
- Any kind of ball, really

Zaidan, a MIT-prepared scientist who cohosted CNBC's hit Make Me a Millionaire Inventor and composed and voiced a few TED-Ed viral recordings, makes science more fun than Hogwarts as he uncovers precisely what science can (and can't) educate us regarding the bundled fixings offered to us consistently. Sugar, spinach, formaldehyde, cyanide, the elements of life and passing, and how we know whether something is positive or negative for us—just as the virtuoso of aphids and their butts—are completely examined in flawless detail dangerously fast.

About the Author
George Zaidan is a science communicator, television and web host, and producer. He created National Geographic’s webseries Ingredients, and he cowrote and directed MIT’s webseries Science Out Loud. His work has been featured in The New York Times, Forbes, The Boston Globe, National Geographic Magazine, NPR’s The Salt, NBC’s Cosmic Log, Science, Business Insider, and Gizmodo. He is currently executive producer at the American Chemical Society. Ingredients is his first book.
After watching the YouTube series Ingredients with George Zaidan in 2016 I followed him on Twitter, and later on discovered from his tweets he was publishing a book. I really enjoyed his YouTube series so I had a really good feeling I’d enjoy his book too and preordered on the spot. I am by no means a book reader. I apologize if you’re looking to read the review of a well-established reader. I work as a fraudulent investigator for a bank and play video games as a hobby. I would say I am just a standard fan of his previous works and decided to read a book after learning he was publishing a book. I had a LOT of fun reading this book. Definitely recommend this book to young adults and older adults with a fun sense of humor. It has a lot of comedy elements but you can also tell a LOT of research was done because I learned so many things I had no idea about when it comes to how we regulate foods. George Zaidan is such an intelligent and funny person, I feel like more of the world needs to know about him. Do not go into this book thinking it’s going to teach you about GMOs, political agendas, religious views, no no no, none of that. This book is going to answer questions you’ve had about processed foods, junk foods, along with answers to questions you didn’t know you wanted to ask, maybe because you didn’t know how to ask. --Heater

This book is super smart, and upends a lot of assumptions we make about what is “good for us.” It’s overwhelming to be bombarded with hot takes about everything we should and shouldn’t do or eat, or how we should live. But this book unpacks what is really underneath all that. --Rossie 

As a dietitian specializing in Community Nutrition, I spent my professional life trying to make scientific findings comprehensible to clients of varied educational, cultural and socioeconomic backgrounds. In this book, George Zaidan has done exactly that. His readers require no scientific background whatsoever and will still get his message loud and clear. An example: "One single molecule of ricin is enough to kill an entire cell. To give you some perspective, one molecule of ricin weighs about 0.000000000000000005 grams; a cell weighs about 400 million times that. Killing an entire cell with one molecule of ricin would be like killing a person with the right leg of an ant". Get the picture? I've already bought six copies to give as gifts! --Donalt M. 

Download Cooking Ebook Ingredients: The Strange Chemistry of What We Put in Us and on Us | 14 Mb | Pages 315 | EPUB | 2020

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