If you’re buying avocados because they’re a superfood, nibbling on dark chocolate because of its antioxidant properties and sipping a soda now and then because you can just work it off at the gym, you’ve been had.

In her new book, “Unsavory Truth: How Food Companies Skew the Science of What We Eat,” Marion Nestle, an NYU professor in nutrition, food studies and public health, delivers unsettling news. A vast amount of nutritional research is funded and influenced by the food industry, who use “science” as a marketing tool, making unhealthy foods seem OK and turning wholesome foods into incredible cure-alls — often against the interest of public health and defying common sense.

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