Diet
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A must-have cook book for any food enthusiast who loves to eat but struggles with their weight. Flavor Without Fat is an enlightening cookbook by renowned Health radio talk show host Jan McBarron, M.D. that will teach you how to eat healthy and still enjoy the natural flavors found in foods. It explores the basic food groups, addresses things like salt, fat and cholesterol and shows you how to keep them out of your diet. The remainder of the book contains over 200 pages of great, healthy recipes to enjoy! -Duke
Buy: Flavor Without Fat
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The awareness children receive at an early age will start them on the correct nutritional path and encourage them to feed their children differently when they become adults. In a comic-book style fashion, the author details the battle between The Health Guardians and The Evil Mucus Gang. Filled with beautiful illustrations. -Duke
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While Angelo Acquista M.D. presents this work as a tool for losing weight, I found this book to be much more. The twelve guiding principles of the Mediterranean Prescription on page 16 are the foundation of the book and should be an integral part of everyone’s eating plan regardless of desire to loose weight, in my opinion. The recipes that I tried are fairly easy to follow yet deliver enough taste to satisfy most palates. Appendix A The Health Effects of Being Overweight and Obese thoroughly addresses the conditions associated with excess weight and Appendix B gives some good advice on vitamins and other supplements. This program is very consistent with my beliefs on what constitutes a good food plan and I feel that anyone who decides to follow it will be taking strides in the right direction. – Duke
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Twenty years and three million copies later, the extraordinary book that taught America the social and personal significance of a new way of eating is still a complete guide for eating well in the ’90s.Sharing her personal evolution and how this groundbreaking book changed her own life, world-renowned food expert Frances Moore Lappe offers an even more fascinating philosophy for changing yourself and the world-by changing the way you eat.
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Ellen Buchman Ewald was an inspiration for France’s Moore Lappe’s successful nutrition regimen, outlined in DIET FOR A SMALL PLANET. Now, here is Ms. Ewald’s long-awaited cookbook, basic and complete, containing hundreds of delicious, body- and planet-conscious recipes for better health, ecology, and above all, better eating.
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What should we have for dinner? The question has confronted us since man discovered fire, but according to Michael Pollan, the bestselling author of The Botany of Desire, how we answer it today, at the dawn of the twenty-first century, may well determine our very survival as a species. Should we eat a fast-food hamburger? Something organic? Or perhaps something we hunt, gather, or grow ourselves? The omnivore’s dilemma has returned with a vengeance, as the cornucopia of the modern American supermarket and fast-food outlet confronts us with a bewildering and treacherous food landscape. What’s at stake in our eating choices is not only our own and our children’s health, but the health of the environment that sustains life on earth.
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Food. There’s plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because most of what we’re consuming today is not food, and how we’re consuming it — in the car, in front of the TV, and increasingly alone — is not really eating. Instead of food, we’re consuming “edible food like substances” — no longer the products of nature but of food science. Many of them come packaged with health claims that should be our first clue they are anything but healthy. In the so-called Western diet, food has been replaced by nutrients, and common sense by confusion. The result is what Michael Pollan calls the American paradox: The more we worry about nutrition, the less healthy we seem to become.
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Vinegar has been used since ancient times as a zesty seasoning and a healthy tonic to relieve fatigue, help digestion and aid in weight loss. Today, vinegar is being rediscovered for its potential to help prevent and treat a wide range of conditions. In “The Healing Powers of Vinegar”, health journalist Cal Orey tells the remarkable story of vinegar, a time-honored folk remedy and modern health wonder. Written in a lively and easy-to-read style, this book traces the origins of vinegar lore to ancient Greece and Egypt, and then follows its history to the present day. Includes true stories of vinegar’s curative powers, household uses, and beauty preparations and over 100 recipes that team up vinegar with other nutritious foods for a healthier, longer life.
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This British mother-daughter team asserts that a “high-raw diet” in which 75% of foods are eaten raw can reverse the effects of illness on the body, slow the aging process, increase energy levels, improve emotional and mental health and help people out of a state of “meso-health,” in which they may show no actual signs of disease but are poorly nourished and on the road to bad health. Combining personal anecdote and medical fact, the Kentons also offer creative recipe suggestions for this primarily fruit and vegetable diet as well as a plan for converting present diets to a high-raw one. This is a sensible and useful book for the nutritionally minded, but the authors may be overly enthusiastic in their cure-all claims. Copyright 1986 Reed Business Information, Inc.
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This is the user-friendly guide to the DASH diet. Proven to lower blood pressure and cholesterol without medication, it was developed in research sponsored by US National Institutes of Health, entitled, the Dietary Approaches to Stop Hypertension (DASH). Each new research study continues to prove the benefits of the DASH Diet. The DASH diet is recommended by the U.S. treatment guidelines for hypertension. The 2005 Dietary Guidelines for Americans advocate this eating plan for everyone. And the DASH diet forms the basis for the USDA My Pyramid. It is an eating plan that is rich in fruits, vegetables, low fat or nonfat dairy, is low in sodium, and includes lean meats, fish and poultry, grains, nuts and beans. The DASH diet helps lower cholesterol and supports healthy weight loss. It is flexible enough to meet the lifestyle and food preferences of most people. However, many people have found it difficult to follow the DASH diet. This is the user-friendly book, designed to make it easy to DASH. It was written by a dietitian who is experienced in helping people make sustainable changes in how they eat. Learn how to follow the DASH diet in your real life. Accommodate DASH even when eating on-the-run. Add more vegetables into your diet, even if you think you hate vegetables. Learn how to manage salt intake. Makeover your kitchen to simplify following DASH. Lose weight with the DASH diet. The book has 28 days of meal plans (with adjustments for 1200, 1600, and 2000 calorie plans), and DASH-friendly recipes. And this is the complete healthy lifestyle plan for hypertension. It includes the healthy weight loss and exercise that will lower blood pressure. Make your own personal DASH Diet Action Plan, with the specific steps to fit the DASH diet into your daily routine. Reach your goal to lower blood pressure or just having a healthier lifestyle. Purchasing this book is your first step in improving your health for the long run. |
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For most Americans, the ideal meal is fast, cheap, and tasty. Food, Inc. examines the costs of putting value and convenience over nutrition and environmental impact. Director Robert Kenner explores the subject from all angles, talking to authors, advocates, farmers, and CEOs, like co-producer Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore’s Dilemma), Gary Hirschberg (Stonyfield Farms), and Barbara Kowalcyk, who’s been lobbying for more rigorous standards since E. coli claimed the life of her two-year-old son. The filmmaker takes his camera into slaughterhouses and factory farms where chickens grow too fast to walk properly, cows eat feed pumped with toxic chemicals, and illegal immigrants risk life and limb to bring these products to market at an affordable cost. If eco-docs tends to preach to the converted, Kenner presents his findings in such an engaging fashion that Food, Inc. may well reach the very viewers who could benefit from it the most: harried workers who don’t have the time or income to read every book and eat non-genetically modified produce every day. Though he covers some of the same ground as Super-Size Me and King Corn, Food Inc. presents a broader picture of the problem, and if Kenner takes an understandably tough stance on particular politicians and corporations, he’s just as quick to praise those who are trying to be responsible–even Wal-Mart, which now carries organic products. That development may have more to do with economics than empathy, but the consumer still benefits, and every little bit counts. –Kathleen C. Fennessy |
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Monsanto’s controversial past combines some of the most toxic products ever sold with misleading reports, pressure tactics, collusion, and attempted corruption. They now race to genetically engineer (and patent) the world’s food supply, which profoundly threatens our health, environment, and economy. Combining secret documents with first-hand accounts by victims, scientists, and politicians, this widely praised film exposes why Monsanto has become the world’s poster child for malignant corporate influence in government and technology. 109 minutes DVD |
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On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry’s drive for consolidation, homogenization, and speed has radically transformed America’s diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world’s largest flavor company) and “what really lurks between those sesame-seed buns.” Eater beware: forget your concerns about cholesterol, there is–literally–feces in your meat.
Buy: Fast Food Nation: The Dark Side of the All-American Meal |
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THE FUTURE OF FOOD offers an in-depth investigation into the disturbing truth behind the unlabeled patented genetically engineered foods that have quietly filled U.S. grocery store shelves for the past decade. From the prairies of Saskatchewan Canada to the fields of Oaxaca Mexico this film gives a voice to farmers whose lives and livelihoods have been negatively impacted by this new technology. The health implications government policies and push towards globalization are all part of the reason why many people are alarmed about the introduction of genetically altered crops into our food supply. Shot on location in the U.S. Canada and Mexico The Future of Food examines the complex web of market and political forces that are changing what we eat as huge multinational corporations seek to control the world’s food system. The film also explores alternatives to large-scale industrial agriculture placing organic and sustainable agriculture as real solutions to the farm crisis today. The Future of Food reveals that there is a revolution going on in the farm fields and on the dinner tables of America a revolution that is transforming the very nature of the food we eat. DVD MOVIE
Buy: The Future of Food |
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Are you eating genetically modified foods? Some of the foods that may contain GMO’s include infant formula, salad dressing, cereal and bread, mayonnaise, crackers, cookies, chocolate, ice cream, tofu, tamari, sugar and peanut butter. Protect yourself. Protect your family. Learn the truth. Get involved. (2 DVDs / 1 CD)
Buy: GMO TRILOGY |
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A pocket compendium of food wisdom-from the author of The Omnivore’s Dilemma and In Defense of Food Michael Pollan, our nation’s most trusted resource for food-related issues, offers this indispensible guide for anyone concerned about health and food. Simple, sensible, and easy to use, Food Rules is a set of memorable rules for eating wisely, many drawn from a variety of ethnic or cultural traditions. Whether at the supermarket or an all-you-can-eat-buffet, this handy, pocket-size resource is the perfect guide for anyone who would like to become more mindful of the food we eat. |
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If you are like me and enjoy the pleasures of exploring underutilized foods you will find this book right up your alley. It has over 100 recipes of root vegetables. There are over 30 different root vegetables represented, some commonly recognized like garlic and potato to lesser known like cassava or rutabaga.
Many times I hear comments from curious carnivores like “If you don’t eat meat what do you eat”. This book sheds light on possible answers with tasty and nutritious ideas that when asked that question you can dazzle with your response. Perhaps you will say “Last night I had a very tasty Mexicali Salad that was prepared with the tastiest Jicama.” Surely you will at the least receive a curious look and leave the inquirer bewildered. Sounds like fun doesn’t it? You can experience a new appreciation for root vegetables like I did as there is interesting additional info such as how to find and prepare as well as history and folklore regarding each vegetable. I hope you will learn to appreciate and enjoy these treasures that are often overlooked as a good source of nutrition and treat to your palate. – Duke |
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A comprehensive guide to foodstuffs, this valuable reference tool empowers the reader with practical knowledge for identifying and making use of almost every edible. After a discussion of what constitutes organic food, Cox inventories vegetables in alphabetic order. Beyond commonplace asparagus, beets, carrots, corn, peas, potatoes, and their ilk, Cox includes cardoons, crosnes, ground cherries, and even seaweed. For each entry, he gives a brief history, its organic cultivation, nutrition, types, seasonality, selection hints, preparation, and uses. Each citation has a recipe or two featuring the item as an ingredient. He provides identical treatment for fruits, nuts, seeds, beans, grains, herbs, spices, meats, dairy products, eggs, and kitchen staples such as chocolate, oils, flours, and wine. A supplemental chapter covers special varieties of vegetables and fruits that occasionally appear in markets. A list of sources complete with Web addresses helps identify organically oriented dealers. Although Cox openly advocates for organic foods, his encompassing approach eschews food fanaticism. The wealth of practical information crowding these pages makes this an indispensable resource.Buy: The Organic Cook’s Bible Mark Knoblauch Copyright © American Library Association. All rights reserved |
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