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Synopsis
Glutamate, often called MSG, is the umami molecule that gives processed food its irresistible flavor. But research shows it does far more than enhance taste. While glutamate is a key player in our experience of pleasure and reward, it also signals inflammation and triggers the body's immune system. Most glutamate in packaged foods is created during manufacturing and thus never appears on labels, yet it plays a hidden role in chronic inflammation.
Biochemist Katherine Reid uncovered this connection while searching for answers to her young daughter's health challenges. Her investigation revealed how glutamate is linked to conditions such as obesity, diabetes, autism, addiction, depression, and cancer. Drawing on decades of research and today's cutting-edge science, she explains how this overlooked molecule affects the body and offers practical steps to reduce exposure and protect your health.
This book shines a light on the science behind processed food and its impact on well-being---empowering readers with knowledge and actionable solutions.
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About the Authors
Katherine Reid, PhD, is a biochemist and the founder of Unblind My Mind, Inc., a non-profit 501(c)(3) organization dedicated to improving health through informed food choices. Previously she worked in the Silicon Valley biotech industry in the development of cancer pharmaceuticals and diagnostics. Today she works with individuals and families in collaboration with the medical and biotech communities to devise data-driven food solutions for chronic inflammatory illnesses. She lives with her family in the Santa Cruz mountains.
Barbara Price, MS, MA, PhD, has studied topics ranging from climate change to protein biophysics and has turned her passion for science into a career as a science writer and editor. As a senior science development editor for major educational publishers, she helps textbook authors turn highly technical information into narratives that teach. As an editor and science writer, she supports scientists who have their own stories to tell. Price has also authored original content for young learners and general audiences. She lives in Northern California.
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Fat, Stressed, and Sick
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Paperback. Condition: New. Glutamate, often called MSG, is the umami molecule that gives processed food its irresistible flavor. But research shows it does far more than enhance taste. While glutamate is a key player in our experience of pleasure and reward, it also signals inflammation and triggers the body's immune system. Most glutamate in packaged foods is created during manufacturing and thus never appears on labels, yet it plays a hidden role in chronic inflammation.Biochemist Katherine Reid uncovered this connection while searching for answers to her young daughter's health challenges. Her investigation revealed how glutamate is linked to conditions such as obesity, diabetes, autism, addiction, depression, and cancer. Drawing on decades of research and today's cutting-edge science, she explains how this overlooked molecule affects the body and offers practical steps to reduce exposure and protect your health.This book shines a light on the science behind processed food and its impact on well-being---empowering readers with knowledge and actionable solutions. Seller Inventory # LU-9798216463627
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Paperback. Condition: new. Paperback. Glutamate, often called MSG, is the umami molecule that gives processed food its irresistible flavor. But research shows it does far more than enhance taste. While glutamate is a key player in our experience of pleasure and reward, it also signals inflammation and triggers the body's immune system. Most glutamate in packaged foods is created during manufacturing and thus never appears on labels, yet it plays a hidden role in chronic inflammation.Biochemist Katherine Reid uncovered this connection while searching for answers to her young daughter's health challenges. Her investigation revealed how glutamate is linked to conditions such as obesity, diabetes, autism, addiction, depression, and cancer. Drawing on decades of research and today's cutting-edge science, she explains how this overlooked molecule affects the body and offers practical steps to reduce exposure and protect your health.This book shines a light on the science behind processed food and its impact on well-being---empowering readers with knowledge and actionable solutions. What if the ingredient that makes your food taste better is also making you sick? Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9798216463627
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Fat, Stressed, and Sick: MSG, Processed Food, and America's Health Crisis
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Paperback. Condition: new. Paperback. Glutamate, often called MSG, is the umami molecule that gives processed food its irresistible flavor. But research shows it does far more than enhance taste. While glutamate is a key player in our experience of pleasure and reward, it also signals inflammation and triggers the body's immune system. Most glutamate in packaged foods is created during manufacturing and thus never appears on labels, yet it plays a hidden role in chronic inflammation.Biochemist Katherine Reid uncovered this connection while searching for answers to her young daughter's health challenges. Her investigation revealed how glutamate is linked to conditions such as obesity, diabetes, autism, addiction, depression, and cancer. Drawing on decades of research and today's cutting-edge science, she explains how this overlooked molecule affects the body and offers practical steps to reduce exposure and protect your health.This book shines a light on the science behind processed food and its impact on well-being---empowering readers with knowledge and actionable solutions. What if the ingredient that makes your food taste better is also making you sick? Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9798216463627
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Fat, Stressed, and Sick : MSG, Processed Food, and America's Health Crisis
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Taschenbuch. Condition: Neu. Neuware - Glutamate, often called MSG, is the umami molecule that gives processed food its irresistible flavor. But research shows it does far more than enhance taste. While glutamate is a key player in our experience of pleasure and reward, it also signals inflammation and triggers the body's immune system. Most glutamate in packaged foods is created during manufacturing and thus never appears on labels, yet it plays a hidden role in chronic inflammation.Biochemist Katherine Reid uncovered this connection while searching for answers to her young daughter's health challenges. Her investigation revealed how glutamate is linked to conditions such as obesity, diabetes, autism, addiction, depression, and cancer. Drawing on decades of research and today's cutting-edge science, she explains how this overlooked molecule affects the body and offers practical steps to reduce exposure and protect your health.This book shines a light on the science behind processed food and its impact on well-being---empowering readers with knowledge and actionable solutions. Seller Inventory # 9798216463627
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Paperback. Condition: new. Paperback. Glutamate, often called MSG, is the umami molecule that gives processed food its irresistible flavor. But research shows it does far more than enhance taste. While glutamate is a key player in our experience of pleasure and reward, it also signals inflammation and triggers the body's immune system. Most glutamate in packaged foods is created during manufacturing and thus never appears on labels, yet it plays a hidden role in chronic inflammation.Biochemist Katherine Reid uncovered this connection while searching for answers to her young daughter's health challenges. Her investigation revealed how glutamate is linked to conditions such as obesity, diabetes, autism, addiction, depression, and cancer. Drawing on decades of research and today's cutting-edge science, she explains how this overlooked molecule affects the body and offers practical steps to reduce exposure and protect your health.This book shines a light on the science behind processed food and its impact on well-being---empowering readers with knowledge and actionable solutions. What if the ingredient that makes your food taste better is also making you sick? Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9798216463627
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Paperback. Condition: New. Glutamate, often called MSG, is the umami molecule that gives processed food its irresistible flavor. But research shows it does far more than enhance taste. While glutamate is a key player in our experience of pleasure and reward, it also signals inflammation and triggers the body's immune system. Most glutamate in packaged foods is created during manufacturing and thus never appears on labels, yet it plays a hidden role in chronic inflammation.Biochemist Katherine Reid uncovered this connection while searching for answers to her young daughter's health challenges. Her investigation revealed how glutamate is linked to conditions such as obesity, diabetes, autism, addiction, depression, and cancer. Drawing on decades of research and today's cutting-edge science, she explains how this overlooked molecule affects the body and offers practical steps to reduce exposure and protect your health.This book shines a light on the science behind processed food and its impact on well-being---empowering readers with knowledge and actionable solutions. Seller Inventory # LU-9798216463627
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