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The New Allergy Solution: Supercharge Resistance, Slash Medication, Stop Suffering
by Clifford BassettOne of America’s top allergy doctors offers a revolutionary, full-body approach to diagnosing, preventing, and treating allergies—in many cases, for good. Millions of Americans currently suffer from allergies, and the rate is growing. Climate change, globalization, air pollution, and oversanitization of the environment in the early years of life are just a few of the causes that, taken together, have introduced new allergens into our environment that are wreaking havoc and causing needless suffering.This “new allergen marketplace” requires a new allergy solution. According to Dr. Clifford W. Bassett, traditional remedies focus on treating symptoms but leave allergy sufferers vulnerable to continued bouts of misery. Dr. Bassett argues that when we consider a person’s genetics, environment, and overall health, we can more effectively identify—and take appropriate action to forestall—symptoms before they even begin.For the first time, Dr. Bassett presents the unique, integrative approach he’s used in his Manhattan offices for two decades to vanquish allergy symptoms for countless individuals. In addition to explaining what allergy is (and isn’t) and identifying key triggers—from nuts to gluten to the nickel commonly used in cell phones—Dr. Bassett offers both medical and nonmedical alternatives to treatment, and specific, proactive steps to protect against common allergens. Allergens are here to stay, but with The New Allergy Solution, your life need no longer be ruled and ruined by allergy. The New Allergy Solution strives to enhance your well-being through strategies for a greater sense of control, giving you more freedom to do what you love.
The New Alaska Cookbook, 2nd Edition: Recipes from the Last Frontier's Best Chefs
by Kim Severson Glenn DenklerOut-of-this-world ingredients (consider the King crab and the salmon from the Copper River) combined with creative chefs makes for adventurous and sophisticated eating. This much-lauded cookbook profiles a dozen Alaska chefs who are developing and perfecting the tastes and flavors of the Last Frontier. Whether they are located in downtown hotel restaurants or remote lodges or far-flung towns, these chefs are finding wonderful local ingredients and either inventing new dishes or re-interpreting classics. The traditional Alaskan Seafood Chowder is a hearty and malleable recipe that takes advantage of the fact that Alaskan kitchens usually have a good supply on hand of various kinds of fin- and shellfish. Naturally, the book offers up a good half-dozen other fish recipes as well. The Wild Mushroom Tart reflects the bounty of the many forests--and fortunately excellent foraged mushrooms are showing up at farmers markets in the lower-48. Alaska is famous for its long summer days that produce bumper crops and outsized vegetables. Cream of Alaskan Summer Squash and Fresh Sweet Basil Soup is a terrific solution to too many zucchinis (an issue for many home farmers). Roast Cornish Hen with King Prawn is a perfect and unexpected marriage of fish and fowl--a combination that perhaps could only have been invented in Alaska. With over 120 recipes, this second edition of The New Alaska Cookbook reveals that the culinary world up north has continued to evolve in many new and delicious directions
The New Airfryer Cookbook
by The Williams-Sonoma Test KitchenRecipes and tips for making delicious dishes with less oil—and less toil—using this innovative kitchen tool.In this new collection of fantastic recipes designed for the air fryer, discover how easy it is to prepare healthier fried, baked, roasted, and grilled foods with this clever cooking tool. Its patented design uses hot air flow to quickly cook delicious, crisp food—without loads of oil. Along with a great arsenal of lightened-up and quick-cooking recipes—savory and sweet dishes including Za’atar Avocado Fries with Tahini Sauce, Nashville Hot Popcorn Chicken Sandwich, Harissa-Spiced Whole Chicken, and Spiced Apple Pot Tarts—you’ll also find a thorough primer on how to use an air fryer for best-tasting results plus expert tips and tricks.Whether you’re expanding your recipe repertoire or looking for a well-curated collection, these air fryer delights are sure to become favorites in your home.
The New Abs Diet for Women: The Six-Week Plan to Flatten Your Stomach and Keep You Lean for Life
by Ted Spiker David ZinczenkoThe New York Times bestseller is back, featuring new research, plus new exercises and nutrition plans to help you achieve even faster weight lossWomen's Health has loaded this new edition with more useful tips, body-sculpting exercises, and delicious new recipes using the Abs Diet Power 12 Foods, which are scientifically proven to burn fat, build muscle, fight heart disease, and boost the immune system. The New Abs Diet for Women also contains bonus workouts that target the legs and butt, moves that incorporate yoga and Pilates, and new interval workouts that burn off pregnancy weight.
The New Abs Diet Cookbook: Hundreds of Delicious Meals That Automatically Strip Away Belly Fat!
by David Zinczenko Jeff CsatariA delicious follow-up to the groundbreaking The Abs Diet, this cookbook delivers more than 200 healthy, mouthwatering breakfasts, lunches, dinners, snacks, desserts, and outdoor grill favorites. Each recipe incorporates one or more of the Abs Diet Power 12 Foods such as almonds, spinach, turkey, and olive oil that are scientifically proven to burn fat and build muscle. The meals in this book take the guesswork out of weight loss and make calorie counting unnecessary.For beginners and seasoned cooks alike, this selection of classic and innovative meals such as Fig and Prosciutto Tortilla Bites, Walk-the-Plank Grilled Salmon with Grilled Pineapple, and Blackberry Parfait Martinis makes losing weight and eating healthier both easy and delicious. Special features include speedy meals that take under five minutes to prepare, a beginner's guide to food-prep basics, and The New Abs Diet Cheat Sheet and Portion-Distortion Decoder.Based on cutting-edge nutrition research on how to prevent high cholesterol, diabetes, and heart disease with tasty, healthy foods, The New Abs Diet Cookbook is the perfect weight-loss guide for anyone who despises dieting and loves eating.
The New Abs Diet: The 6-Week Plan to Flatten Your Stomach and Keep You Lean for Life
by Ted Spiker David ZinczenkoThe latest research shows that starting an exercise program from scratch, even in middle age, can quickly make a man as healthy as one who has been exercising religiously for years. Regardless of age, size, or number of failed diets in the past, any man with the desire to can find his abs and more importantly—improve his health dramatically.Since its publication in 2004, The Abs Diet has endured as a proven plan grounded in sound principles of nutrition and the latest clinical science. Now this New York Times bestseller has been turbocharged with new weight-loss research, interval workouts, a bonus chapter of new core exercises, and delicious new recipes using the Abs Diet Power 12 Foods, which are scientifically proven to burn fat and build muscle.
The New 8-Week Cholesterol Cure: The Ultimate Program for Preventing Heart Disease
by Robert E. KowalskiThe groundbreaking cholesterol-lowering program . . . now even more effective!Robert Kowalski's personal story is legendary. By the age of forty-one, he had suffered a heart attack and had undergone two coronary bypass surgeries. A traditional dietary approach to lowering his cholesterol failed dismally, and faced with the unpleasant alternative of a lifetime on medication, he created a program that proved astonishingly effective for him -- and legions of others worldwide who used it.Today Kowalski has beaten heart disease, lives an unlimited and vigorous lifestyle, and uses no prescription drugs. Now, with new information about risk factors, exercise, and supplements, The New 8-Week Cholesterol Cure is even more powerful in fighting heart disease. It includes:The facts about homocysteine and the deadly cholesterol Lp(a)A diet that jump-starts cholesterol reductionThe heart-healthy secrets of niacin, other B vitamins, and safe supplementsThe latest findings on exerciseNew cholesterol-testing methodsNew heart-healthy products ... and more!Arm yourself against heart disease-America's number-one killer-and increase your chances for a long, healthy life with The New 8-Week Cholesterol Cure.
The Never Say Diet Personal Fitness Trainer: Sixteen Weeks to Achieve Your Goal of a Healthy Lifestyle
by Chantel HobbsIf you want to lose weight for good, learn a secret from Chantel Hobbs: to change your life you first have to change the way you think.After years of failed diets, Chantel discovered the power of the "brain change." She made five nonnegotiable decisions, developed a balanced plan for exercise and nutrition, and lost 200 pounds. Now, through writing, speaking, and her work as a personal trainer, she inspires others to achieve far more than they thought possible. With Never Say Diet, you can: *Ditch your self-defeating habits and start dreaming big again*Develop a driving passion for personal fitness *Look at food as fuel and not as your best friend *Learn how God wants to help you win! Put an end to the diet drama. Whether you want to lose fifteen pounds, fifty, or one hundred fifty, Chantel will show you how to make your commitments stick-producing results that last! It's not easy, but it really is as simple as it sounds. First you lose your excuses, then you lose weight for good. You'll never say "diet" again.From the Trade Paperback edition.
Never Say Diet
by Chantel HobbsChantel Hobbs lost two hundred pounds without the help of surgery, pills, point systems, or a trendy diet. And just as important, shekept the weight off. Her dramatic turnaround began with five decisions–personal, no-excuses commitments that kept her from losing sight of her goals. It worked for Chantel and it will work for you. Once you unconditionally change your mind your body will follow, and your life will never be the same. In this book you will discover: ·How to move beyond past failures a...
Never Mind the Sprouts: Simple and Easy Food That All the Family Will Enjoy...Especially Fussy Eaters
by Alastair Williams Claire PlimmerMealtimes can often feel like a battle of wills when there are fussy eaters to cater for. This handy cookbook, packed with mouth-watering, quick and easy-to-execute, nutritious recipes is your one-stop guide to introducing new flavours to a developing palate.
Never Home Alone: From Microbes to Millipedes, Camel Crickets, and Honeybees, the Natural History of Where We Live
by Rob DunnA natural history of the wilderness in our homes, from the microbes in our showers to the crickets in our basements <P><P>Even when the floors are sparkling clean and the house seems silent, our domestic domain is wild beyond imagination. In Never Home Alone, biologist Rob Dunn introduces us to the nearly 200,000 species living with us in our own homes, from the Egyptian meal moths in our cupboards and camel crickets in our basements to the lactobacillus lounging on our kitchen counters. You are not alone. <P><P>Yet, as we obsess over sterilizing our homes and separating our spaces from nature, we are unwittingly cultivating an entirely new playground for evolution. These changes are reshaping the organisms that live with us--prompting some to become more dangerous, while undermining those species that benefit our bodies or help us keep more threatening organisms at bay. <P><P>No one who reads this engrossing, revelatory book will look at their homes in the same way again.
Never Goin' Back: Winning the Weight Loss Battle For Good
by Al RokerWhat's holding you back? What excuses are you making up that are stopping you from living your best life? I used them all, and look where that got me! Are you ready to stop living insane and get real with yourself? Al Roker's aha! moment came a decade ago. Closing in on 350 pounds, he promised his dying father that he wasn't going to keep living as he was. That led to his decision for a stomach bypass--and his life-changing drop to 190. But fifty of those pounds crept back until he finally devised a plan and stuck to it. Never Goin' Back is Roker's inspiring, candid, and often hilarious story of self-discovery, revealing a (slimmer) side of his life that no one knows. With illuminating and sometimes painfully honest stories about his childhood, his struggle against the odds to make something of himself, and his family life today, Roker reveals the effects that a lifelong battle with weight issues can have on a person--and how, regardless of the frustration and setbacks, you must never lose faith in yourself (just inches). Most important, he knows that losing weight is as much--if not more--a state of mind as of body. That's why he's here: to recharge your willpower and see you through it like a friend--with warmth, humor, and a healthy new outlook on life.
Never Cook Sober Cookbook: From Soused Scrambled Edggs to Kahlua Fudge Brownies, 100 (Fool)Proof Recipes
by Stacy LaabsEvery Happy Chef's Secret-Booze!The only thing better than homemade is homemade with alcohol. In Never Cook Sober Cookbook, Stacy Laabs and Sherri Field prove that cooking is a lot more fun when you do it sauced-and we're not talking Worcestershire.With this no-booze-barred guide, every meal you make is a hangover waiting to happen. So unlock the liquor cabinet and get ready to whip up such liquored-up recipes as:Giddy Raspberry Tea Vodka Granola YogurtBottoms-Up Mudslide SmoothieDistracted Bourbon Pecan WafflesHappy Hour Clam Beer BitesTipsy Tequila Lime Chicken TacosSassy Salmon in Champagne SaucePlay-It-Again Gin ScallopsHalf-Seas over Lime Rum Shrimp KebabsMixology CupcakesZonked Kahlua Fudge Brownies With 100 mouthwatering appetizers, entrees, sides, and desserts guaranteed to get your taste buds buzzin', you'll have all you need to drive your family and friends to drink-one drunken dish at a time!
Never Cook Sober Cookbook
by Stacy Laabs Sherri FieldEvery Happy Chef's Secret-Booze! The only thing better than homemade is homemade with alcohol. In Never Cook Sober Cookbook, Stacy Laabs and Sherri Field prove that cooking is a lot more fun when you do it sauced-and we're not talking Worcestershire. With this no-booze-barred guide, every meal you make is a hangover waiting to happen. So unlock the liquor cabinet and get ready to whip up such liquored-up recipes as: Giddy Raspberry Tea Vodka Granola Yogurt Bottoms-Up Mudslide Smoothie Distracted Bourbon Pecan Waffles Happy Hour Clam Beer Bites Tipsy Tequila Lime Chicken Tacos Sassy Salmon in Champagne Sauce Play-It-Again Gin Scallops Half-Seas over Lime Rum Shrimp Kebabs Mixology Cupcakes Zonked Kahlua Fudge Brownies With 100 mouthwatering appetizers, entrees, sides, and desserts guaranteed to get your taste buds buzzin', you'll have all you need to drive your family and friends to drink-one drunken dish at a time!
Never Cook Sober Cookbook
by Stacy Laabs Sherri FieldEvery Happy Chef's Secret-Booze! The only thing better than homemade is homemade with alcohol. InNever Cook Sober Cookbook, Stacy Laabs and Sherri Field prove that cooking is a lot more fun when you do it sauced-and we're not talking Worcestershire. With this no-booze-barred guide, every meal you make is a hangover waiting to happen. So unlock the liquor cabinet and get ready to whip up such liquored-up recipes as: Giddy Raspberry Tea Vodka Granola Yogurt Bottoms-Up Mudslide Smoothie Distracted Bourbon Pecan Waffles Happy Hour Clam Beer Bites Tipsy Tequila Lime Chicken Tacos Sassy Salmon in Champagne Sauce Play-It-Again Gin Scallops Half-Seas over Lime Rum Shrimp Kebabs Mixology Cupcakes Zonked Kahlua Fudge Brownies With 100 mouthwatering appetizers, entrees, sides, and desserts guaranteed to get your taste buds buzzin', you'll have all you need to drive your family and friends to drink-one drunken dish at a time!
“Never Cook Bacon Naked”: And Other Words of Wisdom for the Home Cook
by Doreen Chila-JonesWe have all done it: ruined an entire dinner; burned a piece of toast; served raw chicken to our guests. Cooking can be a daunting, frustrating, and hopeless pursuit . . . and when you are in a pickle, it's time for a little pep talk from some of the biggest cooking and non-cooking experts—people like Julia Child, Thomas Keller, Alice Waters, Truman Capote, Maya Angelou, and many others who, at one time or another, have also scorched their lunch. But remember, as the cookbook author Alana Chernila likes to say, “Homemade food is the opposite of perfection.”
Never Be Fat Again: The 6-Week Cellular Solution to Permanently Break the Fat Cycle (Playaway Adult Nonfiction Ser.)
by Raymond Francis Michele KingFight Fat at Its True Source . . . Your Cells. An M.I.T.-Trained Scientist Explains the ONE Secret You Need to Know to Lose Weight and Keep It Off. Raymond Francis is the scientist people turn to when diets don't work. His groundbreaking approach treats excess weight for what it reall y is--a disease caused by malfunctioning cells. As Francis explains, many of the foods we eat every day, especially the “health” and “diet” ones we dutifully buy to lose weight, have the opposite effect . Full of hidden toxins and lacking nutrients, they actually poison your cells and alter your weight-control genes, causing your body to put on the pounds. Like he's done for thousands of other people, Raymond Francis can help you turn this fat cycle around and reclaim your waistline--and your health. His simple yet scientifically supported plan will have you looking and feeling better than you have in years-- in just six weeks. You'll discover: Which low-fat and no-fat products actually make you fatter How one missing nutrient can signal your body to store fat Which food additives are most toxic--and how to spot them on a label The “Big 4” worst foods to eat--with delicious and nutritious alternatives How to sneak more fiber- and nutrient-rich foods into your day Plus, delicious recipes for meals and snacks and week-by-week to-do lists to keep you on track Your body already knows how to regulate its weight--you just need to give it a fighting chance. Now you can--for life.
Nevada County Wine (American Palate)
by Mary Anne DavisNevada County's tumultuous wine history includes several booms and busts, starting in the 1850s when gold prospectors brought the first grapevines in their saddlebags. Economic downturns, prohibition and war all tried to kill the fledgling wine industry, but it hung on thanks to gentleman farmers and members of the mining industry who supplied a thirsty clientele. Today, although the mines have gone quiet, wineries are thriving in the hills of the Gold Country, and the pioneering spirit lives on in their distinctive vintages and growing techniques. Join author Mary Anne Davis as she explores the family vineyards of the California foothills.
Nevada Beer: An Intoxicating History (American Palate)
by Pat Evans Great Basin YoungNevada's population boomed in the 1800s, ignited by the rush to find gold and silver. Thousands of prospectors, many German immigrants, passed through the up-and-coming mining towns, and breweries popped up in their wake. As the mining slowly wound down, whole towns disappeared, and breweries struggled to survive in the Silver State. Carson Brewing Company was closed in 1948, Reno Brewing Company shut its doors in 1957 and it would be decades before craft brewers like Great Basin, Big Dog's and Revision brought local beer back into the spotlight. Join author Pat Evans as he dives into the rough-and-tumble history of beer making in the Battle Born State and looks ahead to its bright future.
Neurological Consequences of Nutritional Disorders
by U. K. Misra J. KalitaThis book focuses on the impact of nutritional disorders on the nervous system. Nutritional disorders are caused due to poverty, famine, infestations, ignorance in the developing world and due to food faddism, isolation, depression, addictions, and comorbidities in the developed countries. This book has chapters on various disorders covering basic knowledge, their clinical manifestations, basis and etiology, laboratory diagnosis, method of treatment and prognosis. It provides the guidelines to students and clinicians for dealing with such disorders which are easily preventable and amenable to treatment whose early diagnosis and management can avert morbidity and mortality. Key Features Deals with the unexplored topic of the neurological impact of nutritional disorders Will be essential for neurologists, general physicians, and pediatricians Includes key illustrated examples from authors' clinical practice.
Neurogastronomy: How the Brain Creates Flavor and Why It Matters
by Gordon ShepherdLeading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed.Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.
Neuroenology: How the Brain Creates the Taste of Wine
by Gordon ShepherdIn his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine.Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Net Zero, Food and Farming: Climate Change and the UK Agri-Food System (Earthscan Food and Agriculture)
by Neil WardThis book examines the implications of the net zero transition for food and farming in the UK and how these can be managed to avoid catastrophic climate change in the crucial decades ahead. For the UK to meet its international obligations for reducing greenhouse gas emissions, nothing short of a revolution is required in our use of land, our farming practices and our diet. Taking a historical approach, the book examines the evolution of agriculture and the food system in the UK over the last century and discusses the implications of tackling climate change for food, farming and land use, setting the UK situation in an international context. The chapters analyse the key challenges for this transition, including dietary change and food waste, afforestation and energy crops, and low-emission farming practices. This historical perspective helps develop an understanding of how our food, farming and land use system has evolved to be the way that it is, and draws lessons for how the agri-food system could evolve further to support the transition to net zero and avoid catastrophic climate change. Written in a clear and accessible style, this book will be essential reading to students and scholars of food, agriculture and the environment, as well as policymakers and professionals involved climate change policy and the agriculture and food industry.
Nestor's Dock: Chili Cook Off
by Jeffrey EbbelerThere’s a chili tasting contest! Nestor Dock and his friends cooked their chili for everyone to taste. Will Nestor have a chance to win with so many different taste buds? Someone wants a pinch of salt, another person doesn’t eat meat, and another person says it’s just too spicey! Find out if Nestor’s ingredients chase everyone off. What would you put in your chili?
Nestlé in Fulton, New York: How Sweet It Was (American Palate)
by Jim FarfagliaDevour this delectable, surprising history of one of America’s most beloved confectioners with photos, firsthand accounts, and stories.In 1898, Switzerland’s Nestlé Company was searching for a location to build its first milk processing plant in the United States. Upstate New York’s bountiful dairy farms sealed the deal for a factory in Fulton. Soon another Swiss company requested space at the factory to produce a confection that had taken Europe by storm: the milk chocolate bar. Over the next century, factory technicians invented classic treats including the Nestlé Crunch Bar, Toll House Morsels, and Nestlé Quik. With 1,500 workers churning out a million pounds of candy per day, Fulton became known as the city that smelled like chocolate. In this lively, photo-filled biography, Jim Farfaglia recounts the delectable history of Nestlé in Fulton, New York.