New York Times Bestseller

What happens when you eat an apple? The answer is vastly more complex than you imagine.

Every apple contains thousands of antioxidants whose names, beyond a few like vitamin C, are unfamiliar to us, and each of these powerful chemicals has the potential to play an important role in supporting our health. They impact thousands upon thousands of metabolic reactions inside the human body. But calculating the specific influence of each of these chemicals isn’t nearly sufficient to explain the effect of the apple as a whole. Because almost every chemical can affect every other chemical, there is an almost infinite number of possible biological consequences.

And that’s just from an apple.

Nutritional science, long stuck in a reductionist mindset, is at the cusp of a revolution. The traditional “gold standard” of nutrition research has been to study one chemical at a time in an attempt to determine its particular impact on the human body. These sorts of studies are helpful to food companies trying to prove there is a chemical in milk or pre-packaged dinners that is “good” for us, but they provide little insight into the complexity of what actually happens in our bodies or how those chemicals contribute to our health.

In The China Study, T. Colin Campbell (alongside his son, Thomas M. Campbell) revolutionized the way we think about our food with the evidence that a whole food, plant-based diet is the healthiest way to eat. Now, in Whole, he explains the science behind that evidence, the ways our current scientific paradigm ignores the fascinating complexity of the human body, and why, if we have such overwhelming evidence that everything we think we know about nutrition is wrong, our eating habits haven’t changed.

Whole is an eye-opening, paradigm-changing journey through cutting-edge thinking on nutrition, a scientific tour de force with powerful implications for our health and for our world.

By now, the low-carb diet’s refrain is a familiar one:

Bread is bad for you. Fat doesn’t matter. Carbs are the real reason you can’t lose weight.

The low-carb universe Dr. Atkins brought into being continues to expand. Low-carb diets, from South Beach to the Zone and beyond, are still the go-to method for weight-loss for millions. These diets’ marketing may differ, but they all share two crucial components: the condemnation of ?carbs” and an emphasis on meat and fat for calories. Even the latest diet trend, the Paleo diet, is?despite its increased focus on (some) whole foods?just another variation on the same carbohydrate fears.

In The Low-Carb Fraud, longtime leader in the nutritional science field T. Colin Campbell (author of The China Study and Whole) outlines where (and how) the low-carb proponents get it wrong: where the belief that carbohydrates are bad came from, and why it persists despite all the evidence to the contrary. The foods we misleadingly refer to as ?carbs” aren’t all created equal?and treating them that way has major consequences for our nutritional well-being.

If you’re considering a low-carb diet, read this e-book first. It will change the way you think about what you eat?and how you should be eating, to lose weight and optimize your health, now and for the long term.

Novelist Guy Ableman is in thrall to his vivacious wife Vanessa, a strikingly beautiful redhead, contrary, highly strung, and blazingly angry. The trouble is, he is no less in thrall to her alluring mother, Poppy. More like sisters than mother and daughter, they come as a pair, a blistering presence that destroys Guy’s peace of mind, suggesting the wildest stories but making it impossible for him to concentrate long enough to write any of them. In flight from personal disappointment and universal despair, Guy wonders if it’s time to take his love for Poppy to another level. Fiction might be dead, but desire isn’t. And out of that desire he imagines squeezing one more great book. By turns angry, elegiac, and rude, Zoo Time is a novel about love—love of women, love of literature, love of laughter. It shows our funniest writer at his brilliant best.