Health & Fitness : Nutrition

What to eat, what not to eat, and how to think about health: a manifesto for our times. "Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan's In Defense of Food, the well-considered answers he provides to the questions posed in the bestselling The Omnivore's Dilemma. Humans used to know how to eat well, Pollan argues. But the balanced dietary lessons that were once passed down through generations have been confused, complicated, and distorted by food industry marketers, nutritional scientists, and journalists-all of whom have much to gain from our dietary confusion. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real." These "edible foodlike substances" are often packaged with labels bearing health claims that are typically false or misleading. Indeed, real food is fast disappearing from the marketplace, to be replaced by "nutrients," and plain old eating by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals. Michael Pollan's sensible and decidedly counterintuitive advice is: "Don't eat anything that your great-great grandmother would not recognize as food.". Writing In Defense of Food, and affirming the joy of eating, Pollan suggests that if we would pay more for better, well-grown food, but buy less of it, we'll benefit ourselves, our communities, and the environment at large. Taking a clear-eyed look at what science does and does not know about the links between diet and health, he proposes a new way to think about the question of what to eat that is informed by ecology and tradition rather than by the prevailing nutrient-by-nutrient approach. In Defense of Food reminds us that, despite the daunting dietary landscape Americans confront in the modern supermarket, the solutions to the current omnivore's dilemma can be found all around us. In looking to more...

Price: $21.95

Explores the science underlying the interactions between health and diet emphasising the integration and control of metabolism. Addresses the development of 'diseases of the affluent', obesity and undernutrition. Fully illustrated. more...

Price: $135.00

Did you know the secret to vibrant health is in your blender? It's true--juicing vegetables provides concentrated nutrition that is found in virtually no other source: vitamins, minerals, enzymes, phytochemicals, and antioxidants. By juicing, you'll feel better, more energized, and improve your immune system. More than a simple collection of recipes, this book guides readers toward a lifestyle that promotes alkaline balance by juicing, eating well, and cleansing the body and soul. While most juicing books focus too much on fruit juice (which disrupts the body's pH balance with too much natural sugar), this book primarily focuses on juices, smoothies and soups made from vegetables. It also also offers a guide to the food richest in nutrients from Vitamin A to zinc and includes various cleanses to benefit the colon, liver, gall bladder, and kidney and more. Beyond the body, the Calboms explain the heavy toll emotional, mental, and spiritual unrest can take on the body and share unique, effective methods for cleansing the body of such toxicity. more...

Price: $10.99

Includes 65 delicious gluten-free recipes plus tips on eating out Find out how easy and tasty it can be to go gluten free! If you have a wheat allergy, gluten intolerance, celiac disease, or you just want to enjoy the benefits of a diet free of wheat, barley, and rye, then this guide is for you. more...

Price: $19.99

Remember how simple school lunches used to be? You'd have something from every major food group, run around the playground for a while, and you looked and felt fine. But today it's not so simple. Schools are actually feeding the American crisis of childhood obesity and malnutrition. Most cafeterias serve a veritable buffet of processed, fried, and sugary foods, and although many schools have attempted to improve, they are still not measuring up: 78 percent of the school lunch programs in America do not meet the USDA's nutritional guidelines. Chef Ann Cooper has emerged as one of the nation's most influential and most respected advocates for changing how our kids eat. In fact, she is something of a renegade lunch lady, minus the hairnet and scooper of mashed potatoes. Ann has worked to transform cafeterias into culinary classrooms. In Lunch Lessons , she and Lisa Holmes spell out how parents and school employees can help instill healthy habits in children. more...

Price: $10.95