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Genuss Ohne Verdruss? Der Gesunden Ernährung Auf Der Spur: Eine Erhellende Kulturgeschichte Des Essens

Genuss Ohne Verdruss? Der Gesunden Ernährung Auf Der Spur: Eine Erhellende Kulturgeschichte Des Essens

          
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About the Book

Dieses Buch räumt mit zahlreichen Ernährungsmythen auf
In seinem Buch "Genuss ohne Verdruss? Der gesunden Ernährung auf der Spur" räumt Thomas A. Vilgis mit zahlreichen Ernährungsirrtümern auf. Hierfür geht der Autor unter anderem folgenden zentralen Fragen nach:

  • Welche Fette haben welche Funktion?
  • Warum können wir keine langkettigen essentiellen Fette selbst herstellen?
  • Warum kann es "langsame Kohlenhydrate" gar nicht geben?
  • Warum ist Gluten kein Teufelszeug, sondern ein Molekül mit einzigartigen, nützlichen Eigenschaften?
Aus seinen Betrachtungen erklären sich viele Ernährungsfragen. Im Buch betrachtet er außerdem Ernährungstrends auf molekularer Ebene und entlarvt mehr als einmal die dahinterliegenden Vorstellungen als Ernährungsmythen. Nicht zuletzt zeigt das Werk, warum vielen Beobachtungsstudien nicht zu trauen ist.

Wie uns der Autor einen ganz neue "molekulare Sichtweise" in die Lebensmittel hinein eröffnet
Wissenschaftler Thomas Vilgis zeigt in seinem Buch über Ernährungsmythen und Ernährungsirrtümer, wie wir nachhaltig und ohne Angst oder schlechtes Gewissen genießen können. Er vertritt die feste Überzeugung, dass wir beim Essen kaum etwas falsch machen können. Um das zu verdeutlichen, nimmt er uns mit auf eine Entdeckungsreise in die Welt der Lebensmittel, ihrer Zubereitung, ihrer Wertschätzung und ihrer physikalisch-chemischen Eigenschaften. Erst diese "molekulare Sichtweise" zeigt uns die Grundlagen der Ernährung und was bestimmte Moleküle im menschlichen Körper ausrichten bzw. anrichten können.
Der genauere Blick in die Lebensmittel hinein, den uns dieses Buch über Ernährungsmythen und Ernährungsirrtümer bietet, eröffnet ganz neue Zusammenhänge. Es dient zur Erweiterung des Wissens über Ernährung und ermöglicht einen nüchternen Blick auf Lebensmittel der Zukunft. Hierzu gehören zum Beispiel "Laborfleisch" oder Nahrung, die aus Insekten besteht. Erst im Anschluss können wir selbst entscheiden, was wir glauben können und was wir nicht glauben dürfen.
About the Author: Thomas A. Vilgis ist Professor für Theoretische Physik an der Universität Mainz. Er leitet die experimentelle Arbeitsgruppe "soft matter food and gastroscience" am Max-Planck-Institut für Polymerforschung. Der Herausgeber des "Journal Culinaire" ist Autor von über 300 wissenschaftlicher Publikationen (peer reviewed) und mehrfach ausgezeichneter Sachbuchautor zum Thema Physik und Chemie von Lebensmitteln, Kochen und physikalisch-chemischen Aspekten der Ernährung.


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Product Details
  • ISBN-13: 9783658263119
  • Publisher: Springer Fachmedien Wiesbaden
  • Publisher Imprint: Springer
  • Height: 240 mm
  • Returnable: Y
  • Weight: 110 gr
  • ISBN-10: 3658263113
  • Publisher Date: 21 Feb 2022
  • Binding: Hardback
  • Language: German
  • Spine Width: 0 mm
  • Width: 168 mm


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Genuss Ohne Verdruss? Der Gesunden Ernährung Auf Der Spur: Eine Erhellende Kulturgeschichte Des Essens
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