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Mushrooms, Pink Salt And Nutrition Myths | Dr Flávia Fayet-Moore

The Proof with Simon Hill

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The Power of Colorful Foods

This chapter explores the health benefits of bioactive compounds found in colorful plant foods, emphasizing the importance of a diverse diet rich in fruits and vegetables. It discusses the nutritional advantages of processing foods and the innovative use of ingredients like watermelon rind, alongside the impact of dietary variety on consumption habits. The chapter also highlights the complexities of nutritional research funding and the necessity for transparency in scientific inquiries to promote public health.

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