The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential.
These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.
New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids
The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
Dr. Fuhrman doesn’t believe the secret to staying healthy lies in medical care—rather, the solution is to change the way we eat. With more than 85 plant-based recipes, a two-week menu plan, and lists of super foods that boost immunity, Dr. Fuhrman’s proven strategies combine the latest data from clinical tests, nutritional research, and results from thousands of patients .
Fans of Alejandro Junger’s Clean, Mark Hyman’s Ultraprevention, and T. Colin Campbell’s The China Study will appreciate Dr. Fuhrman’s practical plan to prevent and reverse disease—no shots, drugs or sick days required.
At last, a breakthrough program to combat the rising diabetes epidemic and help millions of diabetics, as well as those suffering with high blood pressure and heart disease. Joel Fuhrman, M.D. Research director of the Nutritional Research Foundation, shows you how to live a long, healthy, and happy life—disease free. He offers a complete health transformation, starting with a diet with a high nutrient-per-calorie ratio that can be adapted for individual needs.
Dr. Fuhrman makes clear that we don’t have to “control” diabetes. Patients can choose to follow better nutritional guidelines that will control it for them, even before they have lost excess weight. The end result is a medical breakthrough—a comprehensive reversal of the disease.
Paleo for Beginners will show you how to adopt a paleo lifestyle in order to feel healthy, lose weight, and increase your energy level. With Paleo for Beginners, start enjoying the best health of your life today--all while losing weight and decreasing your odds of diabetes, hypertension, heart disease, cancer, osteoporosis, and many other modern health maladies.
Paleo for Beginners is a comprehensive yet concise guide to embracing the Paleo lifestyle, walking readers through a successful Paleo diet in a straightforward, easy-to-read format.
Successfully make the transition to a Paleo lifestyle with a 7-day, step-by-step plan for beginnersSet yourself up for success with the Paleo shopping guide and a list of 117 Paleo-recommended foods (and an extensive list of what food items you should avoid).Enjoy Paleo-friendly versions of 99 mouthwatering recipes for every meal. Recipes include Eggs Benedict Paleo Style, High-Protein Grain-Free Burgers, Chicken Avocado Wraps, and Paleo Waffles. Starting a new diet can be difficult, but with Paleo for Beginners learning how to do so shouldn't be.
Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.
No matter what kind of lifestyle you lead, no matter what your bad habits, whether you’re a smoker, a couch potato, or a marshmallow addict, it’s never too late to start living a healthy life. You do not have to be destined to a certain health outcome because your parents were on the same path, or because you think you’ve already done the damage. And you can even change the function of your genes through your lifestyle choices.
Bestselling author and renowned chief wellness officer of the Cleveland Clinic gives readers the tools they need to change their habits and get a new start. Dr. Roizen addresses all the areas that contribute to total-body wellness—including nutrition, exercise, sex, stress, sleep, and the brain. He shares his seven simple secrets—grounded in cutting-edge scientific research and culled from experience coaching thousands—to healthy living and provides concrete strategies that anyone can implement, regardless of age or health. “If you ever wanted a second chance at redoing your life, reimagining the areas that don’t work—body, mind, relationships, and more—This Is Your Do-Over is your guide” (Mark Hyman, MD, #1 New York Times bestselling author).
Developed by pioneering British MD Dr. Natasha Campbell-McBride, who provides the book’s Foreword, Gut and Psychology Syndrome (GAPS) refers to disorders, including ADD/ADHD, autism, addictions, depression, and obsessive-compulsive disorder, stemming from or exacerbated by leaky gut and dysbiosis. GAPS also refers to chronic gut-related physical conditions, including celiac disease, rheumatoid arthritis, diabetes type one, and Crohn’s disease, as well as asthma, eczema, allergies, thyroid disorders, and more. An evolution of the Specific Carbohydrate Diet, the GAPS Diet will appeal to followers of the Paleo Diet, who are still struggling for optimum health, as well as anyone interested in the health benefits of fermentation or the Weston A. Price approach to nutrition.
In The Heal Your Gut Cookbook, readers will learn about the key cooking techniques and ingredients that form the backbone of the GAPS Diet: working with stocks and broths, soaking nuts and seeds, using coconut, and culturing raw dairy. The authors offer encouraging, real-life perspectives on the life-changing improvements to the health of their families by following this challenging, but powerful, diet.
The GAPS Diet is designed to restore the balance between beneficial and pathogenic intestinal bacteria and seal the gut through the elimination of grains, processed foods, and refined sugars and the carefully sequenced reintroduction of nutrient-dense foods, including bone broths, raw cultured dairy, certain fermented vegetables, organic pastured eggs, organ meats, and more.
The Heal Your Gut Cookbook is a must-have if you are following the GAPS Diet, considering the GAPS Diet, or simply looking to improve your digestive health and—by extension—your physical and mental well-being.
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out.
From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake.
An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
After years of dedicated study and research that took him to six continents, Cherniske has arrived at a new paradigm that radically alters our understanding of the aging process and the human potential for longevity. Far from giving out due to inevitable wear and tear, the human body is naturally endowed with astonishing powers of renewal, self-repair, and regeneration. The secret to unlocking these powers lies not in genetic tinkering or a high-tech fix, but in outsmarting mother nature at her own game.
As Cherniske explains, a simple adjustment in your metabolism can profoundly alter your energy level, strength and stamina, your body’s ability to fight disease, even the intensity of your sexual desire and fulfillment. In short, by following his regime, you can essentially “trick” your body into adopting the metabolism of a twenty-year-old. The Metabolic Plan takes you step-by-step through the process of natural rejuvenation. Here is a comprehensive diet and exercise plan specifically tailored to boost antioxidant levels, combat disease, increase muscle, reduce fat, and enhance memory and vision. Cherniske shares the age-defying properties of such cutting-edge supplements as 7-Keto and debunks myths about acid/alkaline foods. Here too are detailed metabolic plans geared to the different needs of men and women and to every decade of our lives—so we’ll know exactly what to focus on when.
Longer life, more energy, improved health, a pervasive sense of well-being: it sounds too good to be true, but it’s all within our grasp. At once revolutionary and eminently practical, this is the book that finally solves the puzzle of aging.
From the Hardcover edition.
- Identifying which foods you react to--and replacing them with the right foods for your body chemistry
- False Fat Week--the amazing 7-day period when your swelling and puffiness subside, as you lose ten pounds
- The Balance Program--a personally customized diet that returns your metabolism to normal, and takes pounds off steadily as you reach your ideal weight
- Delicious, easy-to-prepare, reaction-free recipes, created with popular, health-conscious chefs, that don't drastically cut calories the way other diets do
This scientific, no-hunger, individualized regimen is the only diet that can work for everyone.
Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Magnesium is nothing short of a miracle; it has the potential to save you from considerable suffering and pain. The information presented here could even save your life. Magnesium is the lamp of life and one of the most important keys to overall health. When applied in the correct way, magnesium offers us a return to strength and vigor. When used in the emergency room, magnesium can save the day for both heart and stroke patients. What you will be introduced to is magnesium oil, a natural concentrated form of magnesium chloride that can be applied directly to the skin for intense effect.
When we are deficient in magnesium, over three hundred enzymes in our body are unable to function properly.
Magnesium deficiency has been scientifically identified as a critical factor in the onset of a wide variety of diseases. For various reasons and to varying degree, two-thirds or more of the population is magnesium deficient.
Learn how to use this powerful secret to good health in Transdermal Magnesium Therapy.
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
• How to source good milk, including raw milk;
• How to keep their own bacterial starter cultures and fungal ripening cultures;
• How make their own rennet—and how to make good cheese without it;
• How to avoid the use of plastic equipment and chemical additives; and
• How to use appropriate technologies.
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
Today's busy people have turned to ready-made, processed, chemically laden "healthy" alternatives in the name of convenience and succumb to a litany of conditions: weight gain, lethargy, hormonal imbalance, arthritis, diabetes, high blood pressure and high cholesterol. These devastating conditions are commonly excused as "part of the normal passage of aging"
Learn the truth in Living The Raw Live Vegan Lifestyle, a medically proven system committed to creating true health from the inside out. Supported by extensive research, this simplistic process for achieving optimal health provides you with the knowledge to be your own health advocate. aYou become a well-informed participant regarding your future health. aThe goal of this book is to educate healthy-minded persons of a proven path to achieving your own goals. aThe success of myself and my husband has been astounding and far surpasses what we thought achievable. Discover it for yourself!
· The average American carries a "body burden" of 700 synthetic chemicals;
· Chemicals in tap water can cause reproductive abnormalities and hermaphroditic birth;
· One study of lactating women found perchlorate (a toxic component of rocket fuel) in practically every mother's breast milk.
In the face of this national health crisis, Fitzgerald presents informed and practical suggestions for what we can do to turn the tide and live healthier lives.
Food for Fitness is the ultimate resource for anyone who is serious about sport or fitness.. Now in its fourth edition, this bestselling book has been updated to include the very latest nutrition research for exercise and performance, and is packed with easy, delicious and nutritious recipes and snacks and helpful new menu plans.
- Find out what to eat and drink to stay fuelled and hydrated.
- Debunk the myths and evaluate the usefulness of sports supplements.
- Learn the best times to eat to prepare for exercise, and what to eat to maximise recovery after exercising.
- Discover specific strategies to aid fat loss and prioritise muscle gain
- Includes tailored menu plans adapted to each sport – whether it be running, swimming, cycling, triathlon, team or racquet sport
- Get the performance edge and learn how to eat to win during competitions.
Along with trustworthy advice and up to the minute research, clearly explained and tailored to your needs, Food for Fitness contains an essential recipe section filled with sixty five easy to follow meal ideas to help you put the advice into practice.
- High triglyceride levels
- High blood pressure
- Elevated fasting blood sugar levels
- Low HDL cholesterol levels (the good cholesterol)
There are no specific symptoms of metabolic syndrome, but it takes a toll on health. People with metabolic syndrome are 3.5 times more likely to die of a heart-related ailment and 5 times more likely to develop type 2 diabetes. The good news is that you can overcome this deadly syndrome. The authors of "Overcoming Metabolic Syndrome," an endocrinologist and a cardiovascular surgeon, have treated thousands of patients; they know how to cut through the confusion and give you're the basics about how you can restore your health. Among the questions they answer:
- How do I know if I have metabolic syndrome?
- What is insulin resistance? Why is it a critical issue?
- Why does insulin resistance make it so hard to lose weight?
- What is the role of exercise, diet, and nutrition?
- Which medications are used to treat the syndrome?
A Clear and Simple Guide to Better Health!
Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.
Applying his deep understanding of the principles of Ayurvedic and Chinese medicine, he provides holistic medical perspectives on the causes of PBS, as well as clear explanations of specific holistic methods and techniques for bringing symptoms under control, along with step-by-step instructions for introducing them to daily life. The book also looks in a holistic way at effective natural treatments for common co-existing conditions, including allergies, fibromyalgia, irritable bowel syndrome and chronic fatigue. The book ends with an easy-to-follow seven point protocol for recovery from PBS.
This pragmatic and compassionate self-help guide will empower those with interstitial cystitis to gain control over their symptoms and achieve greater physical, emotional and spiritual wellbeing. It will also be of interest to complementary, alternative and mainstream health practitioners involved in treating or supporting those with the condition.
New chapters on:
-Supplemental processes including filtration, sedimentation, centrifugation, and mixing
-Extrusion processes for foods
-Packaging concepts and shelf life of foods
Expanded information on
Emerging technologies, such as high pressure and pulsed electric field
Transport of granular foods and powders
Process controls and measurements
Design of plate heat exchangers
Impact of fouling in heat transfer processes
Use of dimensional analysis in understanding physical phenomena
Graham. Raw Soups are a favourite in the winter and in the summer
because they can be slightly warmed or chilled to create the perfect
snack or meal. "Soups" is the second volume in the 80/10/10 Raw Food
Recipe Series. These recipes are "Simply Delicious" because they bring
to life incredible 80/10/10 recipes that are gourmet, low-fat and have a
small number of simple ingredients. Dr. Graham and co-author Katy
Craine created and thoroughly tested these recipes in Dr. Graham's own
kitchen to ensure that you can reproduce these recipes in your own
kitchen - simply and quickly.
From Dr. Graham: "Simply Delicious Soups! I like soups, what can I say?
Many of my favorite soups today remind me of the soups my mother used
to make for me when I was a little boy. Minestrone, cream of tomato,
pea, borsht, gazpacho, and mushroom soups were some of her regulars.
When I first went raw, most of the soups I made were fruit soups:
strawberry soup, watermelon soup and peach soup. Eventually I developed a
desire for hearty vegetable soups as well, and have spent the last
decade perfecting the recipes for a wider variety of such dishes. Soups
make a great transition when served between fruit and saIad courses. Raw
soups can be enjoyed by anyone, even if they aren’t devout raw
foodists. I hope you will enjoy making all of the soups in this volume
of 'Simply Delicious 80/10/10 Raw Food Recipes', and will continue
customizing them until they perfectly fit your taste desires."
These are special 80/10/10 raw food recipes that don't exist
elsewhere. You're not just getting another flax cracker recipe, you're
getting recipes that just don't exist out there in the raw food world!
Get Simply Delicious Soups now! And collect the entire series as it's released (Desserts Vol. 1 is out now!)
Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.
Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.Understand the chemistry and sensory science at the foundation of quality winesExplore real-world examples of key analysis and application of conceptsPractice methods and exercises for hands-on experience
Did you know that blueberries can increase brain longevity? That kiwi fruit can be an excellent weapon for battling cancer and heart disease? That pears can help prevent fibroid tumors?
From the bestselling author of Meditation as Medicine, comes a remarkable book that helps you achieve maximum health by eating well. Grounded in science, Food as Medicine is a pragmatic and accessible reference that sets readers on the right nutritional path. Dr. Khalsa then explains how to use natural organic juices and foods as medicine, and how food can help reverse the progress or diminish the symptoms of certain diseases, such as Alzheimer's and Hepatitis C.
Drawing on patient case histories, Food as Medicine outlines the seven principles of "The Khalsa Plan" for healthy eating, details ailment-specific nutritional plans, and lays out dozens of delicious recipes that promote overall well-being. After all, food is not only the original medicine -- it's the best medicine.
This NS Textbook on Sport and Exercise Nutrition has been written to cover the latest information on the science and practice of sport and exercise nutrition. A key concept behind this textbook is that it aims to combine the viewpoints of world leading nutrition experts from both academia/research and a practical stand point. Plus where necessary there are additional practitioner based authors to ensure theory is translated into practice for each chapter in the form of either ‘practice tips' or ‘information sheets' at the end of relevant chapters.
The textbook in essence can be divided into three distinct but integrated parts:Part 1: covers the key components of the science that supports the practice of sport and exercise nutrition including comprehensive reviews on: nutrients both in general and as exercise fuels; exercise physiology; hydration, micronutrients; and supplements. Part 2: moves into focusing on specific nutrition strategies to support different types of training including: resistance; power/sprint; middle distance/speed endurance; endurance; technical/skill, team; and specific competition nutrition needs.
The unique format of this textbook is that it breaks down nutrition support into training specific as opposed to the traditional sport specific support. This reflects the majority of current sport and exercise requirements of the need to undertake concurrent training and therefore facilitating targeted nutrition support to the different training components through the various macro and micro training cycles. Part 3: explores some of the practical issues encountered in working in the sport and exercise nutrition field and includes key sport related topics such as: disability sport; weight management; eating disorders; bone and gut health; immunity; injury; travel; and special populations and situations.
READERSHIP: Students of nutrition and dietetics at both undergraduate and postgraduate level. All those working in the field of nutrition and related health sciences.
Human nutrition expert and author of the critically acclaimed What to Eat, Marion Nestle, Ph.D., M.P.H., has joined forces with Malden C. Nesheim, Ph.D., a Cornell animal nutrition expert, to write Feed Your Pet Right, the first complete, research-based guide to selecting the best, most healthful foods for your cat or dog. A comprehensive and objective look at the science behind pet food, it tells a fascinating story while evaluating the range of products available and examining the booming pet food industry and its marketing practices. Drs. Nestle and Nesheim also present the results of their unique research into this sometimes secretive industry. Through conversations with pet food manufacturers and firsthand observations, they reveal how some companies have refused to answer questions or permit visits. The authors also analyze food products, basic ingredients, sources of ingredients, and the optimal ways to feed companion animals. In this engaging narrative, they explain how ethical considerations affect pet food research and product development, how pet foods are regulated, and how companies influence veterinary training and advice. They conclude with specific recommendations for pet owners, the pet food industry, and regulators. A road map to the most nutritious diets for cats and dogs, Feed Your Pet Right is sure to be a reference classic to which all pet owners will turn for years to come.
Boost your health using the power of your juicer machine with The Juicing Recipes Book. The Juicing Recipes Book will help you start juicing without feeling overwhelmed, giving you the best juicer recipes to get the maximum benefit of your juicer. This quick-start guide organizes the best juicer recipes according to their purpose, so you can get your body in top shape, lose weight, increase your energy, or detox your system. If you haven’t bought your juicer yet, The Juicing Recipes Book gives you the lowdown on the three main juicer types, so you can make the wisest choice for your specific health needs.
The Juicing Recipes Book will make it easy to start using your juicer today, with:
· 151 nutrient-packed juicer recipes, such as Spicy Tomato, Citrus Energy, Complexion Helper, and Peach-Strawberry Nectar
· Juicing recipes specially designed for everything from cleansing and digestive health to weight loss and alkalization
· Useful nutritional breakdowns for each recipe
· Handy reference chart with 63 types of produce and how to prep them for your juicer recipes
· A buyer’s guide for choosing the type of juicer that fits your lifestyle best
The Juicing Recipes Book will give you everything you need to unlock the full benefit of your juicer machine.
* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner
* Includes a chapter on marketing and selling whisky
* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
In The Paleo Project, naturopathic doctor Marc Bubbs uncovers how an ancestral approach to eating dramatically affects key systems in your body. Extensively researched and packed full of assessments, lab tests and action plans, this book is an essential guide for anyone who wishes to achieve their weight loss and performance potential.
You are an athlete. You were born to crawl, squat, bend, run, jump, smile and laugh along the way. These qualities are effortless and natural when we are children, yet somehow we lose touch with them as we get older. Begin The Paleo Project and reconnect with your “inner athlete” to build a better brain, a better body, a better you. Dr. Bubbs’ innovative system has proven to be a game-changer for countless patients and athletes. Make YOU your project for this year!
Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
New features in this edition include:
A new chapter on the concerns about biosecurity and food sanitation
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
Let's get drunk!
Grab your copy now!
Stephen Simpson and David Raubenheimer provide a comprehensive theoretical approach to the analysis of nutrition--the Geometric Framework. They show how it can help us to understand the links between nutrition and the biology of individual animals, including the physiological mechanisms that determine the nutritional interactions of the animal with its environment, and the consequences of these interactions in terms of health, immune responses, and lifespan. Simpson and Raubenheimer explain how these effects translate into the collective behavior of groups and societies, and in turn influence food webs and the structure of ecosystems. Then they demonstrate how the Geometric Framework can be used to tackle issues in applied nutrition, such as the problem of optimizing diets for livestock and endangered species, and how it can also help to address the epidemic of human obesity and metabolic disease.
Drawing on a wealth of examples from slime molds to humans, The Nature of Nutrition has important applications in ecology, evolution, and physiology, and offers promising solutions for human health, conservation, and agriculture.
Healing & Prevention Through Nutrition takes the reader on a journey to reconnect with the most fundamental healing tool—our food. In a clear and concise manner, you will learn how to eat, what to eat, and why for optimal health, weight, and wellness. You will learn how to navigate the modern food and nutrition landscape and make the best choices for your wellbeing. You will understand why whole plant foods offer an unparalleled potential for your health, why isolated nutrients and numbers are not the answer, and how to integrate holistic living practices for the most effective results.
This book will offer you an abundance of practical tips for optimal eating and living and will be an indispensable resource for you to refer to readily. You will walk away empowered and confident about the necessary steps you need to take to improve the quality of your life. Whether you are interested in weight loss, healing, prevention, or health maintenance, you will be equipped with the right guidance for knowing how to make that happen. Begin the transformation to live your best life ever now!
Healing & Prevention Through Nutrition shows us how to take charge of our own health outcomes without having to rely on doctors, drugs, surgeries, and wishful thinking. Based on cutting edge science and brimming with common sense, it gently guides us through the minefields of nutritional dogma and tainted research. If you follow Evita's recommendations, you will grow happier, healthier, and a lot less confused.
-- Howard Jacobson, PhD, contributing author to WHOLE: Rethinking the Science of Nutrition and host of the Plant Yourself podcast
Healing & Prevention Through Nutrition is a clarion call to nutritional and health empowerment. Evita is indeed a nutritional troubadour providing a laser-sharp guidance light of substantive evidence-based information, common sense, and ancient truths. This book, in its elegant simplicity provides guidance, information, and a pathway to greater foundational health and wellbeing.
—Elaine R. Ferguson, MD , physician and author of Superhealing: Engaging Your Mind, Body, and Spirit to Create Optimal Health and Well-Being
With the rise of chemical contamination, genetic manipulation, and corporate control of our food supply, nutritional literacy has become an essential survival skill. And there is no better resource to educate oneself than Evita Ochel's smart, no-nonsense, easy-to-read guide to healthy eating. Healing & Prevention Through Nutrition teaches us about the relationships between diet and disease and how a lifestyle that incorporates natural, whole, unprocessed foods is the best medicine.
--Larry Malerba, DO, DHt, holistic physician and author of Green Medicine, Metaphysics & Medicine, and Dynamic Medicine
Essential reading for food industry personnel.
The microbiome is integral to human physiology, health, and disease. The microbiome is arguably the most intimate connection that humans have with their external environment, mostly through diet. Given the emerging nature of research on the microbiome, some important methodology issues might still have to be resolved with respect to undersampling and a lack of causal and mechanistic studies. Dietary interventions intended to have an impact on host biology via their impact on the microbiome are being developed, and the market for these products is seeing tremendous success. However, the current regulatory framework poses challenges to industry interest and investment.
This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.