Saber Comer

Michael Pollan, professor na Universidade de Berkeley, é um dos jornalistas científicos mais premiados deste século. Ao longo de mais de 25 anos, andou a estudar os nossos hábitos alimentares e a publicar livros sobre o tema. Agora, em Saber Comer, o autor sintetizou toda a ciência, todos os estudos, numa frase que se tornou célebre: "Coma comida. Coma pouco. Sobretudo vegetais." São seis palavras apenas, que o autor explica e desdobra em 64 regras que nunca mais esquecere-mos. Fáceis de ler, sem linguagem técnica, ajudam- -nos a escolher a comida que devemos pôr no prato, e a melhor maneira de a desfrutar. Não é uma dieta, mas sim um manual para quem ama a comida e quer comer melhor, e se sente confuso com tantas informações contraditórias. Esqueça portanto as calorias ou antioxidantes e redescubra o prazer de uma boa refeição - na certeza de que basta seguir alguns destes princípios para ganhar saúde e perder quilos sem dar por isso. Um exemplo? "Não coma cereais ao pequeno-almoço que mudem a cor do leite." Porquê? É simples: estão cheios de hidratos de carbono refinados e de aditivos quimicos.

Michael Pollan, professor na Universidade de Berkeley, é um dos jornalistas científicos mais premiados deste século. Ao longo de mais de 25 anos, andou a estudar os nossos hábitos alimentares e a publicar livros sobre o tema. Em «Saber Comer», o autor sintetizou toda a ciência, todos os estudos, numa frase que se tornou célebre: «Coma comida. Coma pouco. Sobretudo vegetais.» São seis palavras apenas, que o autor explica e desdobra em 64 regras que nunca mais esquecere-mos. Fáceis de ler, sem linguagem técnica, ajudam-nos a escolher a comida que devemos pôr no prato, e a melhor maneira de a desfrutar. Não é uma dieta, mas sim um manual para quem ama a comida e quer comer melhor, e se sente confuso com tantas informações contraditórias. Esqueça portanto as calorias ou antioxidantes e redescubra o prazer de uma boa refeição - na certeza de que basta seguir alguns destes princípios para ganhar saúde e perder quilos sem dar por isso. Um exemplo? Não coma cereais ao pequeno-almoço que mudem a cor do leite. Porquê? É simples: estão cheios de hidratos de carbono refinados e de aditivos químicos.

Michael Pollan, professor na Universidade de Berkeley, é um dos jornalistas científicos mais premiados deste século. Ao longo de mais de 25 anos, andou a estudar os nossos hábitos alimentares e a publicar livros sobre o tema. Agora, em «Saber Comer», o autor sintetizou toda a ciência, todos os estudos, numa frase que se tornou célebre: «Coma comida. Coma pouco. Sobretudo vegetais.» São seis palavras apenas, que o autor explica e desdobra em 64 regras que nunca mais esquecere-mos. Fáceis de ler, sem linguagem técnica, ajudam-nos a escolher a comida que devemos pôr no prato, e a melhor maneira de a desfrutar. Não é uma dieta, mas sim um manual para quem ama a comida e quer comer melhor, e se sente confuso com tantas informações contraditórias. Esqueça portanto as calorias ou antioxidantes e redescubra o prazer de uma boa refeição - na certeza de que basta seguir alguns destes princípios para ganhar saúde e perder quilos sem dar por isso. Um exemplo? Não coma cereais ao pequeno-almoço que mudem a cor do leite. Porquê? É simples: estão cheios de hidratos de carbono refinados e de aditivos químicos.Ver por dentro:

A brilliant and brave investigation into the medical and scientific revolution taking place around psychedelic drugs--and the spellbinding story of his own life-changing psychedelic experiences When Michael Pollan set out to research how LSD and psilocybin (the active ingredient in magic mushrooms) are being used to provide relief to people suffering from difficult-to-treat conditions such as depression, addiction and anxiety, he did not intend to write what is undoubtedly his most personal book. But upon discovering how these remarkable substances are improving the lives not only of the mentally ill but also of healthy people coming to grips with the challenges of everyday life, he decided to explore the landscape of the mind in the first person as well as the third. Thus began a singular adventure into various altered states of consciousness, along with a dive deep into both the latest brain science and the thriving underground community of psychedelic therapists. Pollan sifts the historical record to separate the truth about these mysterious drugs from the myths that have surrounded them since the 1960s, when a handful of psychedelic evangelists inadvertently catalyzed a powerful backlash against what was then a promising field of research. A unique and elegant blend of science, memoir, travel writing, history, and medicine, How to Change Your Mind is a triumph of participatory journalism. By turns dazzling and edifying, it is the gripping account of a journey to an exciting and unexpected new frontier in our understanding of the mind, the self, and our place in the world. The true subject of Pollan's "mental travelogue" is not just psychedelic drugs but also the eternal puzzle of human consciousness and how, in a world that offers us both suffering and joy, we can do our best to be fully present and find meaning in our lives.

Uma brilhante e corajosa investigação sobre a revolução médica e científica que está a acontecer em torno das substâncias psicadélicas. Como Mudar a Sua Mente é o relato apaixonante de uma nova fronteira, deslumbrante e inesperada, na compreensão da nossa mente e do nosso lugar no mundo. Não trata apenas das substâncias psicadélicas, mas também do eterno enigma da consciência humana e como, num mundo que nos oferece tanto sofrimento quanto alegria, podemos fazer o nosso melhor.

The best-selling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the 21st century. "What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore´s dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't, which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we´re realizing that our food choices also have profound implications for the health of our environment. The Omnivore´s Dilemma is best-selling author Michael Pollan´s brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America. We are indeed what we eat, and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. The Omnivore´s Dilemma is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as "What shall we have for dinner?"

Fire, water, air, earth - our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan´s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

Every schoolchild learns about the mutually beneficial dance of honeybees and flowers: The bee collects nectar and pollen to make honey and, in the process, spreads the flowers´ genes far and wide. In The Botany of Desire, Michael Pollan ingeniously demonstrates how people and domesticated plants have formed a similarly reciprocal relationship. He masterfully links four fundamental human desires, sweetness, beauty, intoxication, and control, with the plants that satisfy them: the apple, the tulip, marijuana, and the potato. In telling the stories of four familiar species, Pollan illustrates how the plants have evolved to satisfy humankind´s most basic yearnings. And just as we´ve benefited from these plants, the plants have also benefited at least as much from their association with us. So who is really domesticating whom?