One thing we will always say is "don't take our word for it!". In fact, don't take anybody’s word for it! Be informed. Be Smart. Be Critical. Read the science for yourself. When you hear somebody say "studies show..." say, "which study?" and go read it for yourself. True, unbiased, non-political health information does not come in a 30 second sound bite on your favourite morning show, or between the pages of that magazine with the airbrushed model on the cover, or on a government handout colourfully arrayed in a rainbow.

With that said, here are several tomes we recommend as a starting place to educate yourself about the simple question of what to eat.


Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health
by Gary Taubes

The follow up to his 2002 New York Time Article, What If It’s All Been A Big Fat Lie, this is the definitive review of the ongoing fats vs carbs epic battle for title of supreme evil ingredient in the North American diet. This book is extremely well researched and as such is written at a fairly technical level. Consider working your way through Michael Pollan’s two works below before diving into this one.

Be ultimately armed to go toe-to-toe with the ill-informed low fat advocates in your life with all the information in this book!

Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan

Elegant and beautifully written, this book takes us on a fascinating journey through the process our food takes from ground to table. Michael Pollan guides us through three major food chains - in the industrial food industry, the organic industry, and a neo-Palaeolithic process of hunting and gathering our own food directly.

In Defence of Food: An Eater's Manifesto
by Michael Pollan

The follow up to the Omnivore’s Dilemmna, this book addresses the daunting question faced by all omnivores of “what to eat??”. The book starts and ends with the same simple conclusion – Eat Food. Not Much. Mostly Plants.

The End of Food: How the Food Industry is Destroying Our Food Supply and What You Can Do About it
by Thomas Pawlick

An interesting look inside a food industry driven by increasing output with no regard to quality. As long as consumers made price their only consideration, food producers made yield their only concern. Only recently have consumer driven change by choosing food based on other criteria such as taste, nutrition, social impact, and other factors besides price.

Twinkie, Deconstructed
by Steve Ettlinger

If you’ve ever attempted to read the ingredients on a twinkie and found yourself unable to identify anything on the list, this book will supply you with all the info you never wanted to know about what exactly is in that shelf stable little "cream" filled "cake".