The Chemistry of Food and Nutrition

The science of eating, explained for the curious general reader. A. W. Duncan lays out clearly what foods are made of, how the body uses them, and what a truly nourishing diet contains. Accessible without being shallow, it turns the mysteries of nutrition into understandable principles. A solid, illuminating classic for anyone who wants to know not just what to eat but why it matters, from a time when the science was young and thrilling.