This set reprints a fascinating variety of texts originally published between 1790 and 1820. Offering a unique look at the cultural and literary history of food in the eighteenth century, some highlights include: treatises on food and drink adulteration; vegetarian tracts; the period's most influential pamphlet about boycotting sugar as part of the anti-slavery debate; works on alcohol consumption, Shelley's translation of Euripedes' satyr play about cannibalism; and much more.
Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health. The book is organized into three main sections: Food Chemistry, Antioxidants, and Nutritional Biochemistry and Health. Chapters in the Food Chemistry section cover free radical participation in Maillard reactions, emulsions and lysozymes, milk, meat, and extruded grains. This section also addresses detection of radicals by ESR and spin trapping techniques. Chapters in the Antioxidant section cover phenolic and polyphenols from seeds and tea, tannins, and isoflavonoids. Chapters in the Nutritional Biochemistry and Health section cover the influence of food antioxidants and radical damaged ingredients on oxidases, colon carinogenesis, atherosclerosis, and liver epithelial RL34 cells. The ability of specific food components and supplements to intervene in free radical reactions is believed to play a significant role in their ability to promote health and ameliorate disease. Free Radicals in Food presents specific chemical evidence to support these hypotheses.
The newest edition of the most trusted nutrition bible. Since its first, highly successful edition in 1996, The Academy of Nutrition and Dietetics Complete Food and Nutrition Guide has continually served as the gold-standard resource for advice on healthy eating and active living at every age and stage of life. At once accessible and authoritative, the guide effectively balances a practical focus with the latest scientific information, serving the needs of consumers and health professionals alike. Opting for flexibility over rigid dos and don’ts, it allows readers to personalize their own paths to healthier living through simple strategies. This newly updated Fifth Edition addresses the most current dietary guidelines, consumer concerns, public health needs, and marketplace and lifestyle trends in sections covering Choices for Wellness; Food from Farm to Fork; Know Your Nutrients; Food for Every Age and Stage of Life; and Smart Eating to Prevent and Manage Health Issues.
Reaching nearly 1 million readers monthly, Better Nutrition celebrates 70 years as a leading in-store distributed magazine for health conscious consumers. Widely distributed to thousands of health-food stores and grocery chains across the country, Better Nutrition provides authoritative, well-researched information on food nutrition, dietary concerns, supplements and other natural products.
As seen on CBS's The Early Show, The O2 Diet - by Keri Glassman, MS, RD, CDN with Sarah Mahoney - translates cutting-edge science into an easy-to-do program that will leave you energetic, healthy, and beautiful—inside and out. For once, it's not about counting calories or restricting what one eats; it's about eating more of the right things. The O2 Diet includes a 4-day cleanse that promotes rapid weight loss, improved appearance, and confidence-boosting results; a 4-week plan that includes do-it-yourself options and preplanned menus; and a 6-step, fail-proof plan to ordering from restaurant menus. The O2 Diet in paperback also includes all-new recipes and diet strategies that rev your metabolism and sate your appetites to help you lose weight and feel great for life!
A clinical psychologist and eating disorder specialist busts common myths around food, nutrition, and weight loss to set you on a path towards healing and self-love. A 10-step approach to ditching diet culture, healing your relationship with food, and cultivating compassion for your body. Diets don’t work—and it’s not your fault. As a culture, we’re told (and tell ourselves) that if we just lose the weight—try a little harder, have a little more willpower, or deprive ourselves for a little bit longer—we’ll be happier, healthier, and more confident. But it’s not true. Clinical psychologist Alexis Conason debunks the myths we’ve been sold about food, nutrition, health, and weight loss, and offers an antidote to the pain and harmful health consequences that result from yo-yo diets, untenable food regimens, and quick fixes. Conason, who is also an eating disorder specialist, shows readers how radically shifting our relationship to food and our own bodies can be incredibly healing, nourishing, and can help us to better love and care for ourselves. Enriched with case studies, practical meditations, stories, lessons, and activities, her 10-step program will help you: • Challenge your assumptions about weight and health • Understand the ways that our emotions can impact how and why we eat • Embrace your “yum” and tune into taste with mindful eating • Trust your body to be your guide and find real fullness Reframing dieting and diet “failure” as pervasive aspects of our culture—not individual failures—The Diet-Free Revolution offers a roadmap to healing, self-acceptance, and radical new ways of relating to and loving our bodies.
Abstract: Designed for the serious student whether he is lay or professional, this book attempts to provide a holistic and comprehensive overview of the complex nutrition field. Bringing together some of the insights of the East with the scientific research of the West, the ecology, biochemistry, physiology, and pharmacology of nutrition are examined in a systematic fashion before proceeding to the relationship between nutrition and the mind. The traditional system of medicine in India is called Ayurveda. Ayurvedic nutrition is based on the concept that for each food there is an essence or energy state of quality that can be identified and formulated. The importance of the mind and the effect of one's mental and emotional habits on nutritional requirements is where the Eastern perspective on medicine and nutrition serves to counterbalance the Western extreme. Bringing together diverse data from the Western science of nutrition and the perennial wisdom of Eastern philosophy may permit their integration into one complete vision of man and his diet.
'Scientists labelled fat the enemy . . . they were wrong.' Time magazine We've been told for years that eating fat is bad for us, that it is a primary cause of high blood pressure, heart disease and obesity. The Real Meal Revolution debunks this lie and shows us the way back to restored health through eating what human beings are meant to eat. This book will radically transform your life by showing you clearly, and easily, how to take control of not just your weight, but your overall health, too - through what you eat. And you can eat meat, seafood, eggs, cheese, butter, nuts . . . often the first things to be prohibited or severely restricted on most diets. This is Banting, or Low-Carb, High-Fat (LCHF) eating, for a new generation, solidly underpinned by years of scientific research and by now incontrovertible evidence. This extraordinary book, already a phenomenal bestseller, overturns the conventional dietary wisdom of recent decades that placed carbohydrates at the base of the supposedly healthy-eating pyramid and that has led directly to a worldwide epidemic of obesity and diabetes. Both a startling revelation, and as old as humanity itself, it offers a truly revolutionary approach to healthy eating that explodes the myth, among others, that cholesterol is bad for us. This is emphatically not just another unsustainable, quick-fix diet or a fad waiting to be forgotten, but a long-delayed return to the way human beings are supposed to eat.
Our instinctive knowledge of which foods are helpful and which are harmful appears increasingly to be fading. We are bombarded with advice, information and prescriptions as to what we should eat and drink, but the issues surrounding nutrition - questions of health, diet, taste, even ecology and sustainability - remain largely unresolved.Unlike most commentators on this subject, Rudolf Steiner tackles the theme of nutrition in a refreshingly open way. At no point does he try to tell us what we should or should not be putting into our bodies - whether with regard to an omnivorous or vegetarian diet, smoking, drinking alcohol, and so on. The job of the scientist, he says, is to explain how things act and what effect they have; what people do with that information is up to them. However, he emphasizes that our diet not only determines our physical wellbeing, but can also promote or hinder our inner spiritual development.In this carefully collated anthology, with an introduction, commentary and notes by Christian von Arnim, Rudolf Steiner considers nutrition in the light of his spiritual-scientific research. He explains the impact of raw food, vegetarian and meat diets, the effects of protein, fats, carbohydrates and salts, individual foodstuffs such as potatoes, beetroots and radishes, as well as the impact of alcohol and nicotine. His insights are vital to anybody with a serious interest in health, diet and spiritual development.
