Dear Colleagues, In your book I found no references to the works of Georgi Gladyshev. For the first time the idea of the impact of food (food molecules) in the work of genes were formulated in the late 20 th century! These works were devoted to supramolecular thermodynamics of the interaction of small molecules and genes. For example, this one can read in the articles of Georgi P. Gladyshev: Supramolecular thermodynamics of genes and aging (1999) http://www.medline.r u/public/art/tom4/art27.p html, http://www.medline.r u/public/art/tom3/art28.p html and so on. There are also a lot information in Internet! Strangely, the authors note that they are the pioneers of this new branch of science! Sincerely, Georgi P. Gladyshev