If you want to improve your performance and health, I recommend Mark Sisson's The Primal Blueprint. This book offers an alternative to the plant-based craze that seems to be overtaking the food and nutrition world. It provides a logical, nonsensical approach to nutrition and a lifestyle that is more in accordance with our evolutionary legacy.

In this book, "The Great Cholesterol Con," Dr. Malcolm Kendrick questions the commonly accepted beliefs about cholesterol and its connection to heart disease. Kendrick contends that the medical field has blown the risks of high cholesterol out of proportion and that lowering cholesterol with medication may not effectively decrease the chances of heart attacks or strokes. He proposes that factors like inflammation and insulin resistance have a more significant impact on cardiovascular well-being.

In his revolutionary book Fat for Fuel, Joseph Mercola challenges traditional beliefs about nutrition and wellness. He reveals that fat is not the villain it is often portrayed as but rather an essential element of a balanced diet. By incorporating cutting-edge studies and his medical expertise, Mercola demonstrates how fat can be a healthy and effective energy source, resulting in enhanced vitality, weight management, and overall health.

"Pure, White, and Deadly" by John Yudkin is a groundbreaking book exploring sugar's detrimental effects on our health. Yudkin, a respected nutritionist and professor, delves into the science behind sugar consumption and its link to various chronic diseases such as obesity, diabetes, and heart disease.

Super Gut is an innovative book written by William Davis, a respected cardiologist, and author that uncovers the significant impact of gut health on one's overall health. Davis explores the intricate microbiome and emphasizes the importance of a well-functioning gut for a robust immune system, decreased inflammation, and enhanced cognitive abilities. Through practical tips, scientific evidence, and personal anecdotes, Super Gut provides readers a holistic approach to improving their gut health and achieving better overall wellness and energy.

"Catching Fire: How Cooking Made Us Human" by Richard Wrangham delves into the significant impact that cooking had on the evolution of humanity. Wrangham explores how cooking transformed our ancestors' diet, enabling them to extract more nutrients from their food and reduce the time spent searching for and chewing their meals. This transition to a cooked diet had far-reaching effects on our physical, mental, and social well-being, ultimately shaping the path of human development.

If you are looking for a blueprint for managing your glucose and removing excessive weight from your body, read the Glucose Revolution by Jessie Inchauspe. It will give you the tools to achieve these goals.

Are you tired, confused, and frustrated about how to improve your understanding of nutrition and fats? I invite you to read The Big Fat Surprise. This book by Nina Teicholz is an eye-opener and will provide new information and understanding on health, nutrition, and the function of fats in our diets.

Do you want to understand why obesity is so prevalent in our society?

Read “The Case Against Sugar” by Gary Taubes

Burn by Herman Pontzer, PhD, dives into the science of human energy expenditure and its evolution in humans.

“Grain Brain” by Dr. David Perlmutter, MD. An excellent read to understand further how grains, gluten, and sugars affect our health.

How Our Food Choices Shape the Future of Flavor

What is a calorie, and how do we measure the caloric content in food?

Gluten is not only in baked goods but also used as an additive in a wide range of foods. To avoid gluten, learn its broad uses in the food industry.

The Three Sisters system revolutionized farming centuries ago by increasing soil health and yield.

Spices enhance cooking, and many have medicinal properties that have been a crucial element of cooking for centuries. From ancient times to modern-day, we have used spices to add flavor and aroma to our food.

Cooking with fire has been a part of human history for thousands of years. From the days of cave dwellers to modern-day Michelin-star chefs, the evolution of cooking with fire has been a long and fascinating journey.

Food is not just about nourishment; it’s also about the aesthetics and the experience it provides.

Connective tissue is a vital part of meat, and it can be the difference between a tender and succulent dish and a tough, chewy mess.

Dressings and vinaigrettes are essential for salads and dishes, adding flavor and texture to the mix. However, not all dressings are made equal, and understanding their differences can help elevate your culinary game.