In her latest book, Marion tackles many of the current misconceptions and confusion surrounding controversial topics such as organically grown foods, dairy products, margarine, trans fat, farmed fish, omega 3's, and more. This book is like a mini nutrition and food science course, going into more detail than most, and explaining how foods are made and what processes and factors influence the nutritional value. What I like about this book is that Marion digs deep to get her information, researching many studies, and challenges the misleading information that food companies often present to consumers as truth.
Her conclusions are well researched and supported, and sometimes surprising. Keeping in mind there is no right or wrong, and that most choices are personal preference, she presents both sides of the story so that the reader can make his or her own decision.