Standing on the stage at the book launch and seeing so many familiar and new faces, I am filled with deep emotion. First and foremost, I would like to express my heartfelt gratitude to every fan and friend who took the time to attend. Your long-term support and encouragement have given my words weight and meaning.
I also want to extend a special thanks to the sponsors who have consistently supported the cause of nutrition education. Your trust and partnership made it possible for this book to be presented to readers in its most perfect form.
I still remember many years ago when I was just a young man typing away on a blog, sharing snippets of nutrition knowledge. Later, I moved to Facebook, documenting food labels and debunking common dietary myths in bite-sized posts. Back then, I wasn’t afraid of offending manufacturers; my only goal was to deliver "the right knowledge" to the public.
From my early days as a novice to becoming a registered nutritionist with over 16 years of experience, this path has been anything but easy. A decade of consistent writing has finally culminated in this book, The Nutrition Science of a Foodie. To me, this is more than just a book; it is a heartfelt declaration: Health should never be a source of guilt.
This book is honored to have received sincere endorsements from several mentors and friends, who share their perspectives on this "healing guide for foodies":
Prof. Onn Huann Jan (Professor of Chinese Studies) noted that Malaysian cuisine is often compromised by commercialization, such as "dark soy sauce" made largely of caramel. He highlights that I don't tell people not to eat, but rather teach them "how to choose and how to eat"—whether it's picking a fresh egg or turning instant noodles into a balanced meal with the right add-ons.
Mr. Chen Yi Lin (Deputy Executive Editor-in-Chief, Sin Chew Daily) has witnessed my persistence through the "Medical Matters" column for years. He believes the true value of this book lies in "telling the truth." In an era of exaggerated advertising, I choose to stand by the facts, even if it means speaking out against industry norms.
Dr. Tan Boon Tian (PhD in Chinese Medicine) aptly describes the book as a way to "strengthen the healthy and eliminate the harmful." The book debunks myths surrounding Vitamin C and detoxes while "vindicating" misunderstood foods like fermented bean curd, chocolate, and honey. She believes this book tells everyone: Eat well, and don't be anxious.
Nyonya Prisica (Renowned Blogger) reflected on my journey from decoding labels on Facebook to publishing this book. She notes that my writing is free from "health-at-all-costs" dogmatism; instead, it carries the warmth of local ingredients, allowing readers to feel at ease with their food.
Lai Yu Sin (Children's Literature Author) recalled our university days together, marveling at how my passion for sharing "the right things" has remained unchanged for twenty years. This isn't a book meant to make you feel guilty, but one that walks with you as you slowly adjust and understand your body.
The Yummy Nutrition is now officially available. I hope that everyone who opens this book will realize that taking care of yourself is not as difficult as you might imagine.
Thank you once again to every friend who has witnessed my growth. Moving forward, I will continue to bring this passion to help everyone find the perfect balance between great food and good health.
China
