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A banana spikes one person like cake and barely nudges another—yet most advice still treats us as clones. This book is your method for replacing rules with personalized nutrition grounded in measurable signals. It shows, step by step, how to use food and genetics, microbiome insights, and your own blood sugar response to build a way of eating that fits your body and your life. If you have tried every plan and still wonder, “What is the best diet for my body?”, this is where the guessing ends.
Inside, you will learn how nutrigenomics and the microbiome diet shape your energy, hunger, and long-term health—without the hype. You will run small, rigorous tests (with or without a CGM for diet) to see which meals work for you, why order and timing matter, and how to lower glucose after meals using simple, sustainable tweaks. The result is a personalised meal plan you can adapt anywhere: at home, travelling, or eating out.
- Turn vague advice into a practical DNA diet framework you can actually use
- Pair protein, fibre, and timing to steady curves and cravings
- Build a durable routine that respects culture, budget, and real-world constraints
This is not another doctrine—it is a clear, humane toolkit for readers who value evidence and autonomy. If you are seeking a serious nutrigenomics book that respects complexity but delivers everyday clarity, start here.

The Personalized Diet

SKU: 9789374128824
$20.99 Regular Price
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  • Hans Keller writes about the quiet disciplines that improve everyday life—food, attention, and the design of habits. Raised on the border between kitchens and laboratories, he loves questions that begin at the table and end in first principles. His work blends clear-eyed evidence with humane pragmatism: a belief, borrowed from Feuerbach’s century-old provocation, that we are what we repeatedly choose to eat—yet also what we refuse to make complicated. Keller’s mission is modest but demanding: teach methods readers can trust long after the trend cycle turns. When he isn’t outlining experiments for better meals, he is cooking for friends and annotating old notebooks, always testing the same idea from new angles.

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