Did this change the way you behave around food or is it just something interesting to marginally inform eating decisions? I'm sure it's still an interesting book either way, but I'm looking for an actionable book regarding food at the moment and wanted to see if this could be it.
I'm a professor of chemical engineering, and I read it because I wanted to see if it was a good introduction for my less biochemistry trained colleagues (I do some work on digestion physiology).
It has some good advice on diet and macronutrients, especially on the less efficient metabolism of protein, that could make a significant difference in one's approach to weight loss dieting, but it is not a guide to dieting practice.
There is another interview done by Steven Bartlett about the same topic with Giles where it goes and discuss various topics related to calories, diets, etc.
It's a good, and gentle, introduction to the biochemistry and thermodynamics of digestion, and the history of calorie estimates.
https://www.amazon.com/Why-Calories-Dont-Count-Science/dp/16...
Adam Ragusea interviewed him on his YouTube channel.
https://youtu.be/C-H4KwoKaOc