The Wong Way

So this is the book I would like to review over the next couple of blogposts. It was first published in 2017. I got my copy for pence in a charity shop in June, and honestly it looks as good as new. I said at the time I would review it. It has taken 3 months to get round to it as I want to be fair and give a considered response. I will do it in two posts. My main issue with CVT&UPF is he seems to be negative don't eat it! and I like to be positive.

So who is James Wong? He is a botanist and science writer, who has worked with Michael Mosley on "The Secrets of Your Food" - a BBC series about food science. He was aware that 'wellness blogs' and healthfood gurus seem eager to ban our everyday foods, and get us eating fancy 'superfoods' [with words like organic, heritage, artisanal on the label] Products which are usually exclusive and expensive.

The book has 20 pages of introduction. James wants to use his food science knowledge to show that there are three simple steps we can adjust which can help us turn 'ordinary' foodstuffs into 'superfoods' and increase their benefits. These are how we select, store and serve. There are icons throughout the book

He gives a clear explanation of "nutritional evidence" and explains why some research, [and its results] is more reliable than others. He doesn't like the terms good food and bad food, saying we must not demonise all foods which have been processed. James says food which is labelled local and in season may not actually be the best option - and finally carbohydrates are not bad - they have a place in the diet. 

Having said that, he explains about the nutrients we need- vitamins, minerals, phytonutrients from plants [such as polyphenols, carotenes, probiotics and antioxidants] These 20 pages are the informative bit which sets you up for the rest of the book.

Then come 200 pages of explanations, methods and recipes- and this is the really useful bit.I shall say more about this in the next post!