DietON. How food affects us and we affect it

How often do we rationally choose what to eat? What foods have helped humanity survive in difficult conditions? Why are there fewer people with lactose intolerance in Ukraine than in other countries? Is it true that humans have an evolutionary need for meat? And where can we get protein if we refuse to eat animal products?

This book is a conversation between a professor-pathophysiologist who has been researching diseases for over twenty years and an editor who lived with eating disorders for ten years. They discussed the benefits and harms of each product to the body and “translated” the scientific justification into simple words.