This new book examines the effects on health of the consumption of what might be termed three extremely widely-consumed anti-nutrition foods: chocolate, fast food and sweeteners. These and similar anti-nutrition foods are low cost in price but high cost in health damage. They are marketed without mercy, consumed with gusto, and help hospital and doctor billing.
• More than 700 A–Z entries on fast food, comfort food, and junk food, ranging from breakfast cereals to burgers and fries to snack chips and candy • A chronology of the significant events in the history of junk food and fast food • A bibliography containing more than 200 entries with citations to books, articles, and websites • A glossary of important terms used in the encyclopedia • A Resource Guide containing important DVDs, films and videos, and television series
The Mesoamerican population who lived near the indigenous cultivation sites of the "Chocolate Tree" (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite. Until recently, these applications have received little sound scientific scrutiny. Rather, it has been the reputed health claims stemming from Europe and the United States which have attracted considerable biomedical attention. This book, for the first time, describes the centuries-long quest to uncover chocolate's potential health benefits. The authors explore variations in the types of evidence used to support chocolate's use as medicine as well as note the ongoing tension over categorizing chocolate as food or medicine, and more recently, as functional food or nutraceutical. The authors, Wilson an historian of science and medicine, and Hurst an analytical chemist in the chocolate industry, bring their collective insights to bear upon the development of ideas and practices surrounding the use of chocolate as medicine. Chocolate's use in this manner is explored first among the Mesoamerican peoples, then as it is transported to Europe, and back into Colonial North America. The authors then focus upon more recent bioscience experimental undertakings which have been aimed to ascertain both long-standing and novel suggestions as to chocolate's efficacy as a medicinal and a nutritional substance. Chocolate/s reputation as the most craved food boosts this book's appeal to food and biomedical scientists, cacao researchers, ethnobotanists, historians, folklorists, and healers of all types as well as to the general reading audience.
Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections, taking the reader through various aspects of the nutritional and health aspects of cacoa. The first section covers the cultivation, chemistry and genome analysis of cacao. The second section discusses the biochemistry and nutritional components of cacao in relation to health, covering bioavailabilty and the metabolism and metabolomics of cacao. The final section provides an overview of the potential use of chocolate in health and medical care. Each section is written and prepared by experts within each field, providing a global perspective of the current and ongoing research in this area. This text provides the reader with a complete overview of the field and is of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate.
This book continues as volume 3 of a multi-compendium on Edible Medicinal and Non-Medicinal Plants. It covers edible fruits/seeds used fresh or processed, as vegetables, spices, stimulants, edible oils and beverages. It encompasses species from the following families: Ginkgoaceae, Gnetaceae, Juglandaceae, Lauraceae, Lecythidaceae, Magnoliaceae, Malpighiaceae, Malvaceae, Marantaceae, Meliaceae, Moraceae, Moringaceae, Muntigiaceae, Musaceae, Myristicaceae and Myrtaceae. This work will be of significant interest to scientists, researchers, medical practitioners, pharmacologists, ethnobotanists, horticulturists, food nutritionists, agriculturists, botanists, conservationists, lecturers, students and the general public. Topics covered include: taxonomy; common/English and vernacular names; origin and distribution; agroecology; edible plant parts and uses; botany; nutritive and pharmacological properties, medicinal uses and research findings; nonedible uses; and selected references.
A nutritional consultant and dietitian explains how to rate the cholesterol and fat content of foods at all major fast-food restaurants, offering tips on the best choice in takeout foods, deli items, and frozen-food selections
This book provides a comprehensive and accessible source ofinformation on all types of sweeteners and functional ingredients,enabling manufacturers to produce low sugar versions of all typesof foods that not only taste and perform as well as sugar-basedproducts, but also offer consumer benefits such as caloriereduction, dental health benefits, digestive health benefits andimprovements in long term disease risk through strategies such asdietary glycaemic control. Now in a revised and updated new edition which contains sevennew chapters, part I of this volume addresses relevant digestiveand dental health issues as well as nutritional considerations.Part II covers non-nutritive, high-potency sweeteners and, inaddition to established sweeteners, includes information to meetthe growing interest in naturally occurring sweeteners. PartIII deals with the bulk sweeteners which have now been used infoods for over 20 years and are well established both in foodproducts and in the minds of consumers. In addition to the"traditional" polyol bulk sweeteners, newer products such asisomaltulose are discussed. These are seen to offer many of theadvantages of polyols (for example regarding dental heath and lowglycaemic response) without the laxative side effects if consumedin large quantity. Part IV provides information on the sweetenerswhich do not fit into the above groups but which nevertheless mayoffer interesting sweetening opportunities to the productdeveloper. Finally, Part V examines bulking agents andmultifunctional ingredients which can be beneficially used incombination with all types of sweeteners and sugars.
Discovering Your Body's Intelligence for Lifelong Health and Healing
Author: Rachel Carlton Abrams, M.D.
Publisher: Rodale Books
Category: Health & Fitness
Are you tired? Do you suffer from chronic pain—headaches, backaches, or other persistent discomfort? Do you experience depression or feel anxious? Do you have allergies or autoimmune issues? Have you lost your sex drive somewhere along the way? If you have one or more of these symptoms, you may be suffering from what Rachel Carlton Abrams, MD, calls Chronic Body Depletion—a condition that can be related to weight gain, high blood pressure, exhaustion, and many other symptoms that leave the body drained. In BodyWise, Dr. Abrams helps us to understand that these symptoms, uncomfortable as they may be, are actually a sign of our body’s intelligence. Our bodies are trying to communicate—sometimes screaming at us to pay attention—and only when we learn to listen are we able to treat what ails us to achieve optimum healing and lifelong health. Dr. Rachel shares her customizable 28-day program, used with thousands of patients in her clinic, for healing the body both physically and emotionally. Through quizzes and detailed self-assessments, she explains how you can evaluate your own body wisdom for different areas in your life—including stress, sleep, libido, pain, anxiety, depression, allergies, and autoimmune issues. Guiding you through thoughtful diet, routine, and lifestyle changes, BodyWise will help you discover your own unique needs and offer you the principles and practices to create the vibrant, balanced, healthy life you have always deserved.
Why do diets initially work, but, over time, fail to keep the weight off? Why are many of us subject to so-called yo-yo dieting, in a never-ending S-curve of fluctuating pounds as measured by a scale? Why do people with good intentions work so hard to become thinner, only to end up frustrated and defeated? By exploring these and similar questions around the issues of exercise, nutrition, and health, Ashly Torian developed the E.N.D. (Embrace~Nourish~Digest), a sustainable, natural way to a healthier lifestyle. The E.N.D. is not a weight-loss program. Its not a fad diet. But by integrating the elements of Embrace~Nourish~Digest into your daily life, you will lose the weight and it will stay off. If you are in an unhealthy relationship with food, the E.N.D. will help you find the balance thats best for optimizing your bodys potential. Thats because the E.N.D. is a mindset, a way to think about who you are, what you want to do, and the body you need to do it.