Food Intelligence: The Science of How Food Both Nourishes and Harms Us

Food Intelligence examines the science of nutrition and weight loss, drawing on decades of research to explain the drivers of the obesity crisis and dispel common myths about diet. Written by health journalist Julia Belluz and nutrition scientist Kevin Hall, the book breaks down how protein, fat, carbohydrates, and vitamins affect the body, explains metabolism, and explores current theories about blood sugar trackers and ultra-processed foods. It also examines how food environments shape eating behaviors and food choices. The book argues that obesity and type 2 diabetes result not from lack of willpower, but from how food systems are designed. By analyzing food at a scientific level, Food Intelligence aims to help readers understand what they eat, how it reaches their plate, and why they consume it. The Economist named it a Book of the Year.