There are many diet books in print today, each designed to assist people in losing weight. Although they are all different, most of them work on a principle such as "low fat" or "low carbohydrate." The PVC Diet should not be looked upon as a diet, but rather as a simple set of rules designed to assist you in choosing your food. We have to eat every day and many of us need advice. Forget counting fat grams! They are not counted in this diet. The only thing you need to remember is PVC, three easy letters that will steer you to the correct selection of food for weight control as well as overall health.
Enzymatic Plastic Degradation, Volume 648 in the Methods in Enzymology series, continues the legacy of this premier serial with chapters authored by leaders in the field. Chapters in this latest release include Evaluating plastic pollution and environmental degradation, Assessment methods for microplastic pollution in the oceans and fresh water, Exploring microbial consortia from various environments for plastic degradation, Characterization of filamentous fungi for attack on synthetic polymers via biological Fenton chemistry, Synthesis of radioactive-labeled nanoplastics for assaying the environmental (microbial) PS degradation, Exploring metagenome for plastic degrading enzymes, Cutinases from thermophilic bacteria (actinomycetes): from identification to functional and structural characterization, and much more. - Provides the authority and expertise of leading contributors from an international board of authors - Presents the latest release in the Methods in Enzymology series - Covers the latest research and technologies in enzymatic plastic degradation
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, th e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
Nutritional Toxicology, Volume III is a compilation of reviews and research regarding nutrition and toxicology, specifically the issues that affect public health and regulation. This volume further develops understanding of the basic concepts significant to protect and promote public health and provide a credible scientific basis for public health and regulatory decisions. Composed of seven chapters, this volume further extends the discussion of the topics included in Volume I and Volume II of this series. The first two chapters deal with the topic of food safety. The first one discusses safety of food packaging materials and their health implications. The second chapter tackles the relation between neurotoxicology and food safety assessment. The next section of this book includes more detailed discussion regarding proteins (amino acids), phosphorylated derivatives, and vitamin B6 interactions. The discussion of these topics generally covers their chemical aspects, metabolism, bioavailability, and distribution in foods. The last two chapters give recommendations regarding toxicological experiments and vitamin supplement. Chapter 6 presents considerations in the designing of standardized diets in toxicological experiments. Chapter 7 gives an analysis of the risk/benefit of vitamin supplements. As with the other volumes, this book proves helpful to students, professionals, and researchers in the field of nutritional sciences, pharmacology, and biology.
This book deals with the present adverse effects of using precarious building materials on the ecology and human health. Also, the detailed discussions on the novel and greener construction materials and their utilization as an alternative to the conventional harmful existing methods and materials are also presented in the subsequent chapters. This book helps to fill the research gaps in the existing prior-art knowledge in the field of sustainable construction and green building materials and methods giving due importance to ecology and health, specifically to the fields of sustainable structural engineering, sustainable geotechnical engineering, sustainable road engineering, etc. This book helps in achieving a sustainable environment through possible adoption of innovative and ecological construction practices. Hence, this book acts as a practical workbook, mainly for the academicians and practicing engineers who are willing to work toward the consecrated building industry. It is a well-established fact that the constructions of the engineering structures consume more and more earth resources than any other human activities in the world. In addition, the construction-related activities will produce several million tons of greenhouse gases, toxic emissions, water pollutants, and solid wastes. This creates a huge impact on environment and causes severe health issues on humans and animals. It is thus important to create an eco-friendly construction environment which can satisfy the ecological and health requirements.
Consider the Consequences of Bringing a Chemical to MarketProduct Stewardship: Life Cycle Analysis and the Environment explores the regulatory and scientific aspects of the life-cycle consequences of bringing a chemical to market. Using case studies to bring critical points to life, this multidisciplinary text explores the factors that influence ou
Flatten your belly and boost your metabolism with the least expensive, most scientifically proven weight-loss plan ever created! Fast, permanent weight loss is just a sip away, thanks to this unique program developed by the bestselling authors of Eat This, Not That! And all it takes is a cup of hot water and a humble bag of green tea. The secret lies in a rare but powerful nutrient known as EGCG--found almost exclusively in green tea--that improves fat burning, inhibits your body's ability to build new fat cells, and protects you from each and every one of the major diseases of our day. With a complete, easy-to-use eating plan that works for everyone, plus delicious recipes for meals, snacks, and even desserts, The 17-Day Green Tea Diet is the perfect plan for anyone who wants proven results--fast!
The twenty-first century edition of this groundbreaking work presents authoritative health and nutrition information available in an easy-to-use format and a friendly, engaging tone. “An excellent guide for those wishing to make smarter dietary choices.”—Andrew Weil, M.D., author of Healthy Aging Decades of practical experience and scientific research from Dr. Elson Haas and Dr. Buck Levin are compiled into one encyclopedic volume that features newly expanded chapters on special supplements, lifestage programs, and breakthrough medical treatment protocols for fatigue, viruses, weight management, and mental and mood disorders such as anxiety, ADHD, and depression. Part One gives a detailed analysis of the building blocks of nutrition: water, carbohydrates, proteins, fats and oils, vitamins, minerals, and other nutrients. Part Two evaluates food and diets, discussing every food group and most diets around the world. A special chapter on the environment and nutrition raises awareness and offers guidance about food additives, industrial chemicals, food irradiation, electro-pollution, and other health and ecological issues. Part Three brings all of this nutritional information together, showing readers how to make wise and commonsense choices while building a healthy diet. A personalized eating plan for the year, the Ideal Diet is both seasonally and naturally based, and a healthy lifelong diet. Part Four contains specific nutritional and life-style therapies for enhancing all stages of life and suggests treatments for common conditions and diseases such as aging, menopause, bone loss, weight loss, and cancer by focusing on nutritional applications: thirty-two special diet and supplemental programs. Anyone interested in enhancing wellness, eating right, treating illness naturally, and living in harmony with nature will find Staying Healthy with Nutrition to be the ultimate handbook for optimal health and vitality.
Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure. Persistent organic pollutants and toxic metals in foods explores the scientific and regulatory challenges of ensuring that our food is safe to eat.Part one provides an overview of regulatory efforts to screen, monitor and control persistent organic pollutants and heavy metals in foods and includes case studies detailing regulatory responses to food contamination incidents. Part two moves on to highlight particular POPs, toxic metals and metalloids in foods, including dioxins and polychlorinated biphenyls (PCBs), mercury, polycyclic aromatic hydrocarbons (PAHs) and phthalates.Persistent organic pollutants and toxic metals in foods is a standard reference for those in the food industry responsible for food safety, laboratories testing for food chemical safety, regulatory authorities responsible for ensuring the safety of food, and researchers in industry and academia interested in the science supporting food chemical safety. - Includes case studies which detail regulatory responses to food contamination incidents - Considers the uptake and transfer of persistent organic pollutants in the food chain and the risk assessment of contaminates in food - Details perticular persistent organic pollutants, toxic metals and metalloids in foods including polychlorinated biphenyls (PCBs), per- and polyfluoroalkyl substances (PFASs), mercury and arsenic among others
