Book review: Unmasking superfoods

Unmasking Superfoods: The Truth and Hype About Açaï, Quinoa, Chia, Blueberries, and More 

Jennifer Sygo

Collins

Jennifer Sygo, registered dietician, sports nutritionist, columnist and speaker is bringing her first e-book to print with Unmasking Super Foods: The Truth and Hype About Açaï, Quinoa, Chia, Blueberries, and More. Of the hundreds of books available on super foods, this is a rare, if not unique, specimen. Unmasking Super Foods brings a critical eye and actual science to the food trends you can’t seem to stop hearing about.

Sygo provides nutritional profiles on each food and complements them with analysis of the studies that have been done (or not done) to demonstrate their efficacy in promoting health, preventing disease or boosting performance. Not interested in reading about the science? No problem! For each food, you can skip to “The Bottom Line” to know what’s what about every- thing from goji berries, to kale, almonds and pistachios… not that you would want to. Her writing style is casual and light, making this book a great read for the layperson. It’s more like having a friend tell you what she learned as she slogged through piles of data, saving you the trouble and giving you the scoop.

Despite its length,the title of the book sells its contents short; it is so much more than a debunking of hype on overpriced health food trends. She devotes Chapter 3 to foods that could or should have super food status but that have earned a bad rap over the years. I’m looking at you, red meat, cheese and peanut butter! Chapter 4 sings praises of old favourites you may have pushed aside on your last kale binge, and Chapter 5 will bring new foods to your attention (amaranth) and remind you of the super foods that don’t have a marketing team behind them (walnuts, collard greens).

For readers who are curious about what they eat and looking for a credible source of information, Unmasking Super Foods is a great tool, written in a way that makes the science digestible. Highly recommend.

–Christine Pellerin