The Apostle Paul taught us that our bodies are the temples of the Holy Sprit. As such we should seek to glorify God with our body and spirit--both of which belong to Him. Joyce Rogers introduces a healthy way to eat by discussing the nutritional and spiritual value of the seven foods that abounded in the land of Canaan in Bible times. Filled with recipes and tips, this book will encourage readers to evaluate their own eating habits and form new ones so that whatever they eat and drink honors the Lord.
This commentary edited by Catherine Clark Kroeger and Mary Evans is an attempt to answer the question, What happens when we look at Scripture through women's eyes? New and helpful insights from an international team of scholars show how Scripture is relevant to women and men alike, making it a wonderful complement to other commentaries.
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an
While the history of Israel during the period from ca. 1200 to 586 B.C.E. has been in the forefront of biblical research, little attention has been given to questions of daily life. Where did the Israelites live? What did people do for a living? What did they eat and what affected their health? How did the family function? These and similar questions form the basis for this book. The book introduces different aspects of daily life. It describes the natural setting and the people who occupied the land. It deals with the economy, both rural and urban, emphasizing the main sources of livelihood such as agriculture, herding, and trade. These topics are discussed in relation to the family in particular and the social structure in general. Other topics include urban society, the bureaucracy and the military. Beyond material culture, the book delves into daily and seasonal cultural, social and religious activities, art, music, and the place of writing in Israelite society. Drawing on textual and archaeological evidence, and written with nontechnical language, the book will be especially helpful for undergraduates, seminarians, pastors, rabbis, and other interested nonspecialist readers as well as graduate students and faculty in Hebrew Bible.
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
Lose weight and feel great with juicing and smoothies For those of us who don't have time to cut up or cook fruits and vegetables with every meal, juices and smoothies are a fast and easy way to consume them at home or on the go. Packed with over 100 recipes, Juicing & Smoothies For Dummies covers the most up-to-date information on incorporating this healthy lifestyle into your everyday routine. From how to safely cleanse the body of toxins to the hottest ingredients to bolster juices and smoothies—including chia seeds, coconut oil, hemp seeds, bee pollen, and more—it arms you with everything you need to sip your way to a healthier, happier you. There are many health benefits to drinking freshly juiced fruits and vegetables. These tasty and nutrition-packed beverages can help protect you against cardiovascular disease, cancer, cellular damage, and various inflammatory diseases, such as rheumatoid arthritis. Plus, it's great for weight loss because juices and smoothies have hunger-reducing properties, on top of being filling. In this friendly and accessible guide, you'll find expert guidance on how to use juices and smoothies to reap all of these excellent rewards, while getting the recommended daily amount of fruits and vegetables—in a glass! Concoct more than 120 juicing and smoothie recipes using the hottest, most nutritious ingredients Find the best juicers and blenders for the job Ward off colds and migraines, promote longevity, and shed pounds Get a month's worth of grocery items to have on hand to make healthy juices and smoothies in minutes Whether you want to lose weight, cleanse, or simply add more healthy fruits and veggies to your diet, Juicing & Smoothies For Dummies makes it easy.
Great Food Jobs 2: Ideas and Inspirations for Your Job Hunt, ?winner of the the 2013 Gourmand Special Award of the Jury, is an almanac of eminently useful career guidance mixed with tasty bites of utterly useless gastronomical nonsense, including weird sushi combinations and odd names of bakeries such as “Nice Buns.” A companion to the award-winning Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers, this second volume describes an abundance of careers in the food industry in and out of the kitchen. In an era of ‘txt msgs,’ Chalmers’ Great Food Jobs 2 is refreshingly erudite, urbane, wry, witty,and consummately British. This sparkling, extraordinary compendium will astonish and amuse, inform and make you laugh out loud!
Lose weight and cleanse your body with juices and smoothies Losing weight and being healthy is often on our minds, but not everyone has the time to spend several hours a week at the gym. The beauty of dieting and cleansing with juices and smoothies is that you can take them anywhere, and they only take minutes to prepare. Juicing can be done from one to three days to cleanse the body of unwanted toxins and lose weight, while smoothies provide a longer-term meal-replacement strategy that keeps you feeling full—and Juicing & Smoothies For Dummies brings you up to speed on everything you need to start incorporating this healthy lifestyle option right away. How to safely cleanse the body of toxins Tips to increase nutrition with protein and fiber supplements Juicing and smoothie tips and techniques A month's worth of grocery lists for items to have on hand, making it easier to make healthy juices and smoothies in minutes 50 recipes for juices and 50 recipes for smoothies for breakfast, lunch, dinner, and dessert Juicing & Smoothies For Dummies gives you everything you need to enjoy the benefits of this exciting new lifestyle choice.
Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.
