What is this about?

We all want to live a happier, healthier and longer life. But you’re constantly being told your food has the potential to make you overweight and unhappy. Cruelly, the tastier it is, the deadlier it becomes. But what if, it’s the foods you’re not eating that are actually killing you? So, while healthy eating patterns should always please your palate if they’re to be sustainable, there’s a taste you’ve evolved to detect, and thoroughly enjoy yet actively avoid. Bitterness. This poor outcast has copped a feast of slander and defamed as poison. However, it is arguably the flavour associated with foods offering you weapon’s grade contributions to your well-being, happiness and longevity.

Who Is This?

Five years ago, health magazine Editor-In-Chief, author and journalist Ray Klerck was given a terrifying skin cancer diagnosis and told he’d need to have dermal carcinomas chopped from his meat suit every six months. Unwilling to become a collage of scars, this spurred him to investigate how dietary changes might spare his bark from his doctor’s scalpel. With a pale complexion and living in Australia (the skin cancer capital of the world), his future’s forecast was heroic pain with a chance of Deadpool’s complexion. Fortunately, with 5 years of all clear test results, he may have stumbled onto an unlikely ally: bitter foods. In this book, Ray consults dieticians, doctors and scientists to scrutinise why these foods offer the pep talk from mother nature that may be the fertiliser to your body’s healing processes.

How?

He leans on the history that bitter foods, like cacao and coffee, were worshipped for centuries, yet modern processing methods have eviscerated their true nutritional value. Fortunately, new information is proving that, even moderate, dietary changes could help your body deal with the overwhelming threats of serious disease. He discovers why you’re hardwired to taste and enjoy bitterness, because it acts a molecular kingpin for your cell’s crucial processes. Despite bitter foods linked to the rise of ancient empires, it’s a taste sensation that’s copied the Dodo and fallen off the world’s menus with potentially severe health consequences. Food producers have even bred steadily fewer bitter cultivars, making your diet and health lesser for it. Worryingly, these effects are not something that have been fully understood, until now.

To make its point, this newsletter draws on ancient medical texts and cutting-edge research in endocrinology, nutrition and physiology. This is to explains how they will positively impact your health and the ways to eat them, so you enjoy this flavour as much as your morning espresso and evening single malt. Acquiring a love for bitterness may not be what your taste buds or the food industry expect from you but, it could be the tune up your body is craving to optimize your health and vitality. Here’s why you may never look at your dinner plate in quite the same way again.

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