If anyone wanted a book that not only told you what to eat and when but how it works, what it does and how it impacts your metabolism, then the Science of Food: An Introduction to Food Science, Nutrition and Microbiology by P.M. Gaman and K.B. Sherrington is a perfect fit. How the two authors combined between all the aforementioned is a wonder but it was done. I have the third edition, which is expanded with more notes and recent findings in nutrition.
For those familiar with Alex Ariza, this is part of the structure that he uses with his clients and it does indeed work. All clients of Ariza’s were absolutely formidable using the formula, structure and knowledge that can be found in this text. Understanding how food is converted into energy and stored or disposed of is key when one wants to know how to integrate a balanced and nutritious diet into an exercise programme.
An example was myself. I was eating a great deal of protein to give me the gains necessary to bench large amounts of weight in my goal of benching 200kg, which was my all time best record. When I had this top heavy programme, I was making slow gains but I also gained extra weight. I was not flabby at all, in fact I was solid, but the excess weight was not wanted. By making these adjustments and tapering back on some of the protein and depositing it at the right times with heavier doses of vegetables and legumes, I made huge gains and cut down.
I have reached 160kg in benching and also I can squat large amounts as well and added to this greater flexibility. These are but a few aspects that one can benefit from in this book. This book is excellent for anyone seeking greater knowledge of food, food science and microbiology; but if one was looking to implement this along with an exercise regime as I did, he or she would need either previous knowledge to accumulate or additional books where the information is combined.
The text is not a manual for exercise. This is a book that explains the inner workings of food on the machinery called the human body. The structure and properties of proteins is very interesting when looking at how the body uses it along with an appendix that decodes the meaning of the words, “Recommended daily amounts.” Some people are not aware of what measuring methods or nutritional guidelines are being used by companies when they print these labels that are affixed to foods we are purchasing. This was highly edifying to my eyes.
The statistics and medical data did not read like stereo instructions but was actually practical, simple and by careful reading could be retained when moving to other chapters that made mention of it as review. This book is well worth the money and will enhance the readers knowledge of food not on a surface level but on an energy level. Our bodies are machines that use fuel and to obtain optimum results, it must be the right fuel. You owe yourself a nutritional tune up!