How can shoppers and home cooks wade through the mass of, sometimes contradictory, dietary information?
Can we trust the science? Is there a single coherent piece of official advice - and can we be sure that what we're reading and hearing isn't all just spin sponsored by the food industry or bad reporting?
Alan Levinovitz looks at the history of food myths and food scares and how they confuse us in his book 'The Gluten Lie' (Nero Books).
He talks to Simon Morton.