February 3, 2020
Chemist Zaidan debuts with an engaging and witty examination of the myriad things people ingest, place on their skin, and otherwise come into contact with. Throughout, Zaidan evinces a gift for making complicated scientific principles easy to understand. Anyone who has sweated through organic chemistry will be grateful for the explanation of how certain molecules are innocuous in some forms and deadly in others, while the nutritionally-minded will appreciate the persuasive arguments against ultra-processed foods. For those concerned about the safety of sunscreen, Zaidan gives a realistic and nonalarmist accounting of the risks, noting that “unless you’re allergic to any of” the product’s chemical ingredients, or use it over an extremely prolonged period, there’s little reason to worry. He also pokes fun at the questionable assumptions made in reporting on scientific studies, noting that while one headline might declare that coffee causes cancer, another refutes that conclusion. He amusingly uses potholes as a metaphor for how supposedly foolproof studies can go awry—whether by procedural mistakes, simple math errors, or outright fraud. While Zaidan lays on the humor, his conclusions are sound. Science lovers will enjoy Zaidan’s lighthearted approach. Agent: Jane Dystel, Dystel, Goderich & Bourret.
February 1, 2020
Does sunscreen really prevent skin cancer? How bad is processed food? Chemist Zaidan (cohost of CNBC's Make Me a Millionaire Inventor and host of National Geographic's web series Ingredients) unpacks the science behind these questions and many others. A skilled science communicator, Zaidan presents his findings with humor and accessible language. He references countless scientific studies and in the process elucidates the fallibility of said studies owing to pitfalls such as p-hacking (manipulating data to achieve a desired result) and poor study design, among other topics. Zaidan's work will be illuminating for those who warily approach ever-changing health declarations that claim to provide the elixir to achieving a long life. Despite Zaidan's skepticism, he still has confidence in science, "not because it's perfect, but because you can find the imperfections and judge them for yourself." While Zaidan doesn't provide definitive answers as to how much coffee to drink or what type (if any) sunscreen to use, he does suggest not worrying so much about having all the answers. VERDICT An entertaining romp through the world of scientific studies focusing on topics that will concern most readers. Recommended for all curious about the everyday products they consume or use.--Ragan O'Malley, Saint Ann's Sch., Brooklyn
Copyright 2020 Library Journal, LLC Used with permission.
February 1, 2020
Answers to questions about what is in the stuff we eat, drink, inhale, smear on our bodies, or immerse ourselves in. Zaidan, an MIT-trained chemist and former TV co-host (CNBC's Make Me a Millionaire Inventor) who is currently an executive producer at the American Chemical Society, talks directly to readers in earthy, conversational, sometimes overly cute language that will appeal to some readers and turn others off. Following each chapter's catchy title--e.g., "What's That Public Pool Smell Made Of?"--is an explanatory sentence clearly designed to pique readers' interest. For example, in the chapter titled "Processed Food Is Bad for You, Right?" the author begins, "this chapter is about ingredient labels, diabetes, uninhabited islands, porn, and homemade Cheetos." Or consider "Plants Are Trying To Kill You," which opens with, "this chapter is about carbon dioxide, pooping, plumbing, the Energizer Bunny, grenades, condoms, poisonous potatoes, and NASA ice cream." Readers who accept Zaidan's chosen mode of communication will be motivated to continue and will learn about a variety of relevant issues, including the promotion of products, the misinformation contained in headlines about food and health, flaws in scientific testing, and how to interpret statistics. Throughout, the author sprinkles black-and-white drawings illustrating chemical reactions, some verbal equations, and his own interpretations of research findings and flaws. For those looking for advice, the last chapter contains a few ordinary tips: Don't worry about sensationalized health and food news stories, don't smoke, be physically active, and stick to a healthy diet. In the appendix, Zaidan's tone changes, as he describes a study undertaken at San Francisco General Medical Center in which coronary care patients were split into two groups: The members of one group were prayed for by born-again Christians while the other group received no prayers. Here, the author provides a restrained, thoughtful, and eye-opening analysis of the findings and their possible interpretations. There is good information to be found in this book; just look past Zaidan's heavy-handed efforts to be accessibly amusing.
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March 1, 2020
Which foods are making us healthier, and which are killing us? The answer, as supplied by chemist and science communicator Zaidan, is a resounding It's complicated. Ingredients takes the reader on a lively tour of the best and worst of nutritional epidemiology. Zaidan examines the definition of processed food and the innumerable reasons that humans have developed methods of processing food, whether to eliminate toxins, slow decomposition, or simply save time. Not only is the category of processed food a broad one, but the science that explains whether it helps or harms us is fraught with logistical and procedural confusion. Zaidan walks the reader through the science of health, using cigarettes and sunscreen as case studies to explore the making of health recommendations, and ultimately reaching the consumer-friendly conclusion that we shouldn't worry unless the CDC weighs in. Though occasionally unfocused, Ingredients employs a lighthearted tone and approachable language to enlighten even the least science-inclined reader on the strengths and pitfalls of the science that tells us what's best for our bodies.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)