Naturally Dangerous: Surprising Facts About Food, Health, and the Environment - Hardcover
Synopsis
Science is integral to our everyday lives, but can you explain the scientific principle at work when you squeeze lemon on your fish? Did you know that margarine may be dangerous, humans are radioactive because of the foods they eat, special viruses can be useful antibiotics, and water vapour is the major gas involved in global warming?
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About the Author
Jim Collman is a Professor of Chemistry at Stanford University. A member of the National Academy of Sciences and a recipient of numerous research and teaching awards, Collman is also an avid fly-fisherman with broad interests in the environment, health, nutrition and the history of science.
Review
"Aiming to improve readers' scientific literacy, Naturally Dangerous examines the risks involved in the choices we make." -- The Washington Post
"if you treat Collman's book as a sampler of solid advice, you won't finish it feeling hungry." -- The Washington Post
"makes an effective case for not accepting the simple equation 'natural = safe.'" -- Nature
"one of the most informative and valuable books on public health policy..." -- Stanford Report, Spyros Andreopoulos
"open this book and surprise yourself with the facts." -- Choice
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- PublisherUniv Science Books
- Publication date2001
- ISBN 10 1891389092
- ISBN 13 9781891389092
- BindingHardcover
- Edition number1
- Number of pages194
- Rating
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Naturally Dangerous: Surprising Facts about Food, Health, and the Environment
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Naturally Dangerous: Surprising Facts about Food, Health, and the Environment
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Naturally Dangerous : Surprising Facts about Food, Health and the Environment
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University Science Books, 2001
ISBN 10: 1891389092
ISBN 13: 9781891389092
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