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Eating well and understanding the nuances of food has become a complicated and often confusing experience. Virtually every day brings news about some “miracle food” that we should be consuming or some "poison" we should be avoiding. One day it's tomatoes to prevent cancer, then flaxseed against heart disease or soybeans for reducing menopause symptoms. At the same time, we are warned about trans fats, genetically modified foods, aspartame or MSG. Dietary supplements may be touted as the key to health or a factor in morbidity. According to some, dairy products are indispensable while others urge us to avoid them. The same goes for meat, wheat and soy; the list goes on.This course will shed light on the molecules that constitute our macro and micronutrients and will attempt to clarify a number of the food issues using tthe best evidence available. 

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