THE AGE CODE: The New Science of Food and How It Can Save Us
What if your fork were the most powerful tool you own? That's the quietly radical idea at the heart of Dr David Cox's international bestseller, which asks why so many of us appear to be ageing faster than we should. Rising cancer diagnoses in the under-fifties, falling fertility rates, creeping chronic illness: Cox argues that much of this traces back to what we eat, and the news is more hopeful than alarming. Ageing, it turns out, is a balancing act happening inside every cell, a constant tug-of-war between cellular damage and repair. Sugar, excess calories, and gut inflammation pull hard on one side. The right micronutrients pull back. Until recently, measuring this process felt like trying to weigh fog, but new scientific advances now allow researchers to assess the biological age of individual organs, opening up a genuinely fascinating new frontier in nutritional science. Cox visits the scientists working at this frontier, translating their findings into practical, grounded guidance. You'll come away understanding why the body grows more acidic over time, why omega-3 fatty acids earn their reputation as one of nutrition's most potent allies, and which small tweaks in the kitchen can make a meaningful difference over the long run. Praised by Tim Spector, Chris van Tulleken and Joe Wicks, this is a clear-eyed, accessible read for anyone who suspects that diet matters far more than conventional wisdom admits. It makes a convincing case that the way we eat needs to change, and it gives you the tools to start changing it.
- Author: David Cox
- Publisher: Fourth Estate
- Genre: Cooking & Culinary Arts
- ISBN: 978-0008708887
- Pages: 416 pages