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Eating to Beat Type 2 Diabetes: The low carb way to reverse insulin resistance and control diabetes
by Sarah FlowerIn Eating to Beat Type 2 Diabetes, qualified nutritionist and esteemed author Sarah Flower offers a key message for those who either have or are at risk of developing type 2 diabetes: avoid processed grains, sugars and other foods, and opt instead for a balanced diet containing proper ingredients that are rich in natural fats and good-quality protein. Sarah put her own clients suffering from type 2 diabetes onto this sugar-free, low-carb and high-fat regime with amazing results. They experienced weight loss, increased energy levels and - most importantly - they saw their blood sugar levels decrease to a normal range so that they were able to come off medication. This book: -Explains how to make the essential dietary changes to fight type 2 diabetes and the science behind them -Provides a comprehensive 'go-to' list of good and bad foods -Gives practical, easy-to-follow and utterly delicious family recipes which prove that changing your lifestyle and eating habits doesn't have to mean missing out on foods you love - from 'Easy low-carb pancakes' to 'Grain-free chicken Kiev' Eating to Beat Type 2 Diabetes has been supported by Dr David Unwin and Dr Ian Lake. In 2016 Dr Unwin was both 'NHS Innovator of the year' and a finalist for 'Diabetes Team of the Year' in the British Medical Journal National Awards. Dr Ian Lake is medical advisor to diabetes.co.uk and founder member of The Public Health Collaboration, a charity dedicated to informing and implementing health decisions for better public health.
Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them
by Dan SaladinoDan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than everOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still:The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer.If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee.From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States
by Andrew R. RuisIn Eating to Learn, Learning to Eat, historian A. R. Ruis explores the origins of American school meal initiatives to explain why it was (and, to some extent, has continued to be) so difficult to establish meal programs that satisfy the often competing interests of children, parents, schools, health authorities, politicians, and the food industry. Through careful studies of several key contexts and detailed analysis of the policies and politics that governed the creation of school meal programs, Ruis demonstrates how the early history of school meal program development helps us understand contemporary debates over changes to school lunch policies.
Eating to Win (Fountas & Pinnell LLI Purple #Level P)
by Callie McCaffertyEating to Win by Callie McCafferty
Eating with Peace and Moderation: A Harperone Select (Harperone Selects Ser.)
by Mariel HemingwayCelebrity, author, yoga instructor, and wellness enthusiast Mariel Hemingway offers a 30-day plan for total mind and body health Mariel Hemingway’s Living in Balance is not another one-size-fits-all program with rigid rules and baffling instructions. Rather, the simple steps in this practical program to all-over wellness springs from four fundamental areas of life: food, exercise, silense, and environment. Hemingway, a longtime yoga devotee and one of the leading voices for holistic living, discusses what our bodies and minds need, how to make the best decisions for our daily lives, and why in just 30 days we can all look great, feel great, and find peace of mind. Readers learn:• How what we eat and drink affects how we feel every day. • That exercise not only helps us stay in shape, but connects us to ourselves• How bringing silent reflection into our lives helps us learn to observe, and can positively alter our habits and behaviors.• Why our homes echo the clutter and chaos of the outside world, and how they can be transformed into havens for the balanced life we seek.
Eating with Peter: A Gastronomic Journey
by Susan BuckleyA life-changing journey intertwining high romance, gastronomy, and an unsurpassable joie de vivre for readers of Julie and Julia and My Paris Kitchen.Susan's life would never be the same after she meets Peter Buckley. A man who was larger than life, Peter pulls Susan out of her comfort zone to taste the fine life, literally. Together they embark on a rollicking adventure through Michelin-starred restaurants in France to the souks of Morocco and the waters of the Red Sea and the Caribbean. They explore the world, and along the way discover the most desired tables (sometimes in a tent) and the best markets, moving from Peter's adventures with Hemingway to sampling delectable treasures in an Alpine meadow.When they return to New York, Susan and Peter-a writer, photographer, gourmand, as well as an inventive chef-incorporate their adventures into their daily American life. As they explore three-star restaurants, French farms, and Italian cheesemakers, the reader gets a taste of famous gastronomic dishes and their chefs, in addition to learning about mouth-watering recipes, culinary moments around the Buckley's kitchen and table with family and friends, and many of their New York food secrets. If much has been written about La Haute Cuisine in the past, nothing compares to the fresh, personal, and tantalizing tone Eating with Peter offers. All twenty-eight recipes in the book have thoroughly been tested, and should invite the reader to recreate the joys of Susan and Peter's experience.
Eating with the Tudors: Food and Recipes
by Brigitte WebsterDive right into this extensive collection of authentic Tudor recipes, from suckling pigs to pax cakes! Eating with the Tudors is an extensive collection of authentic Tudor recipes that tell the story of a dramatically changing world in sixteenth-century England. This book highlights how religion, reformation and politics influenced what was served on a Tudor’s dining table from the very beginning of Henry VII’s reign to the final days of Elizabeth I’s rule. Discover interesting little food snippets from Tudor society, carefully researched from household account books, manuscripts, letters, wills, diaries and varied works by Tudor physicians, herbalists and chronologists. Find out about the Tudor’s obsession with food and uncover which key ingredients were the most popular choice. Rediscover old Tudor favorites that once again are being celebrated in trendy restaurants and learn about the new, exotic food that excited and those foods that failed to meet the Elizabethan expectations. Eating with the Tudors explains the whole concept of what a healthy balanced meal meant to the people of Tudor England and the significance and symbology of certain food and its availability throughout the year. Gain an insight into the world of Tudor food, its role to establish class, belonging and status and be tempted to re-create some iconic Tudor flavors and experience for yourself the many varied and delicious seasonal tastes that Tudor dishes have to offer. Spice up your culinary habits and step back in time to recreate a true Tudor feast by impressing your guests the Tudor way or prepare a New Year’s culinary gift fit for a Tudor monarch.
Eating, Building, Dwelling: About Food, Architecture and Cities (Routledge Research in Architecture)
by Marta Sequeira David Arredondo Garrido Juan CalatravaThe intricate relationship between food, city and architecture, spanning from ancient civilizations to the present, serves as a focal point for interdisciplinary discourse. This book delves into a diverse set of cases throughout history in which processes related to food significantly influenced architectural or urban designs.This book delineates three spatial levels — city, home and intermediate spaces — illuminating their dynamic interplay within the construct of a continually evolving “food space." Featuring 12 contributions from Mediterranean Europe, this publication explores historical legacies and contemporary challenges. Divided into urban-territorial and architectural scales, it offers nuanced insights into urban dynamics, domestic life and gastronomic tourism. Supported by a prestigious introductory study, this research advances a comprehensive understanding of food's role in shaping urban environments.Through the chapters of this book, those interested in cultural studies of food, urban history and architecture will be able to reflect on our relationship with food and its processes, and how it affects the way we live and design our cities and their architectures.
Eating, Drinking, Overthinking: The Toxic Triangle of Food, Alcohol, and Depression—and How Women Can Break Free
by Susan Nolen-HoeksemaFrom the author of Women Who Think Too Much, a groundbreaking book that uncovers a hidden source of depression in women today Depression is a common and debilitating problem among women, though it rarely occurs in a vaccum. As Susan Nolen-Hoeksema's original research shows, overthinking—a tendency to ruminate on problems rather than to seek solutions—often co-exists with unhealthy eating habits and/or heavy drinking. In fact, 80 percent of women who report suffering from one of those also suffer from another. This groundbreaking book, written in a vivid narrative style that captures the complexities of women's lives today, explains how the three core problems of the Toxic Triangle reinforce one another, wreaking havoc on women's emotional well-being, physical health, relationships, and careers. Escape is possible, Nolen-Hoeksema assures us, for those who are already aware that they suffer from a serious problem as well as for the hundreds of thousands of others who have not yet examined the role that bingeing and purging—on negative thoughts, food, or alcohol—plays in their lives. Nolen-Hoeksema shows women how to harness their emotional and interpersonal strengths to overcome the stress caused by a destructive relationship with food, alcohol, and overthinking so that they can fashion effective, healthier strategies for living the life they deserve.
Eating: A Memoir
by Jason EpsteinJason Epstein, the legendary editor and publisher of Norman Mailer, Vladimir Nabokov, Gore Vidal, and E. L. Doctorow, among many other distinguished writers, and the editor of such great chefs and bakers as Alice Waters, Wolfgang Puck, and Maida Heatter, takes us on a culinary tour through his eventful life, beginning with his childhood summers in Maine, where his decision to improve upon his grandmother's chicken pot pie led to a lifetime at the stove. From the great restaurants of postwar Paris to the narrow streets of New York's Chinatown today; from a New Year's dinner aboard the old Ile de France with Buster Keaton to an evening at New York's glamorous "21" restaurant with the dreaded Roy Cohn; from Chinese omelettes with the great Jane Jacobs at the edge of the Arctic Ocean to a lobster dinner with the Mailers on Cape Cod, as well as a warning to examine the chair before you sit down to dinner with W. H. Auden, this delicious book celebrates a lifetime of pleasure in cooking and eating well. The author agrees with the Greek philosopher Heraclitus that you can never step in the same river twice, that every act is unique and so is every dish. In Jason Epstein's hands, rather than being presented in the usual rigid formula, recipes unfold as stories that he would tell a friend in stove-side conversation. And as Epstein demonstrates his personal touches in putting a dish together, he inspires his readers to be creative. A rich and provocative book, Eating will whet the appetites of all who love good food and delightful company.
EatingWell One-Pot Meals: Easy, Healthy Recipes for 100+ Delicious Dinners (EatingWell)
by Jessie Price The Editors of EatingWellMore than 100 recipes to cook in one pot! If you think one-pot meals are just heavy stews, you'll be amazed at the spectacular array of nutritious dishes on offer in EatingWell One-Pot Meals. These meals are fast to put together--most in under 45 minutes--and use simple, easy-to-find ingredients. The recipes follow sound principles of nutrition: They use lean meats and seafood; plenty of herbs and spices (rather than loads of butter, cream, and salt) for seasoning; lots of vegetables; and whole grains as opposed to refined grains. Using your Dutch oven, slow cooker, roasting pan, or skillet, you can make a bounty of healthy, delicious meals. Recipes include: Orange-Walnut Salad with Chicken Mu Shu Pork Quick Coq au Vin Italian White Bean & Polenta Bake
EatingWell Quick and Clean: 100 Easy Recipes for Better Meals Every Day
by Jessie Price The Editors of EatingWellThe easy, delicious way to clean eating, from the experts at EatingWell For 25 years, EatingWell has combined great recipes with smart nutrition advice. Now with these easy recipes, eating clean is finally both simple and achievable. Most of the recipes take less than 45 minutes start to finish. There’s even a chapter of 15-minute dinners. Ingredient lists are short and focused on whole foods, all of them easy to find. Beyond dinner, packable recipes for breakfast, lunch and snacks work with any schedule, all presented with a no-nonsense, science-backed approach. A clear intro chapter and savvy shopping advice throughout teach the principles of clean eating that are worth incorporating into any diet. And it all comes back to taste—recipes like Asparagus Tabbouleh, Chicken with Lemon-Herb Sauce and Blueberry Cobbler show how delicious clean eating can be.
EatingWell Soups: 100 Healthy Recipes for the Ultimate Comfort Food
by The Editors of EatingWellSatisfying to eat, loaded with healthy ingredients, and simple to make, soups are perennial favorites. EatingWell brings together 100 of its very best soups in this indispensable cookbook, illustrated with 100 color photos. The delicious recipes work for any occasion, from busy weeknights to special dinners, and the collection spans light and low-calorie to heartier--but still healthy—meal-in-a-bowl soups. A chapter on instant soups shows how to make tasty homemade “cup of noodle” jars—take them along and just add water! A resource chapter on techniques helps readers stocks their pantries, freeze soups, make stock, and more, and inspiring essays from soup makers around the country round out this enticing, healthy book.
EatingWell Vegetables: The Essential Reference
by The Editors of EatingWellThe reference book that combines vegetable love with authoritative knowledge; everything a cook needs to know to buy, store, cook, and enjoy vegetables at their peakEatingWell magazine is well known as a beacon of knowledge and reliability, helping people create a healthy lifestyle in and out of the kitchen--as well as making that lifestyle enjoyable and attainable. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on 100 common and less common vegetables, from arugula to yucca. Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, as well as more than 250 recipes with complete nutrition analysis, all tested by the EatingWell Test Kitchen. Each chapter gives core information on preparation, such as how to roast, steam, or sauté each vegetable perfectly. With 200 beautiful color photos of just-picked vegetables, delicious finished dishes, and step-by-step techniques, the book is a guide to the beauty, versatility, and delightful variety of vegetables.
EatingWell in Season: The Farmers' Market Cookbook (EatingWell)
by Nell Newman Jessie Price The Editors of EatingWell Preston MaringThis information-packed book offers up sound nutrition advice on why eating delicious fresh fruits and vegetables will help you live longer, feel better and keep the weight off. EatingWell's Test Kitchen delivers more than 100 new recipes that star fresh produce, such as Balsamic & Parmesan Roasted Cauliflower, Pork Roast with Walnut-Pomegranate Filling and Caramelized Pear Bread Pudding (for a sample of fall recipes). Divided up by season, the recipes celebrate the freshest ingredients. The book also includes tips on how to freeze and preserve bumper crops; techniques for roasting peppers, peeling mangoes, and other ways to preserve your farm finds; profiles of local farmers; tips on planting your own kitchen garden, and more.
Eats
by Marthe JocelynWith a fresh cast of animal characters — and what they eat — the creative team of Marthe Jocelyn and Tom Slaughter has produced another work in their award-winning series for very young book and art lovers. Marthe Jocelyn’s simple concept of matching creatures — familiar and unusual — with their favorite foods is brought to life by the sparkling colors and masterfully cut paper shapes of Tom Slaughter’s illustrations; a first taste of modern art. And the surprise final picture makes a satisfying dessert.Previous titles have received acclaim from Japan to Denmark, from France to Mexico. Enhancing a child’s visual and verbal vocabulary, Eats makes a joyful addition to the collection.
Eats with Sinners: Reaching Hungry People like Jesus Did
by Arron ChambersIn Jesus' day, eating with someone acknowledged that person as an equal. Religious leaders considered it unthinkable for a Jewish teacher to eat with common people. But Jesus cared more about saving souls than saving face. So who are you eating with? Eats with Sinners introduces a biblical model for evangelism-building relationships like Jesus did, one meal (or cup of coffee) at a time. * Each of 13 chapters concludes with a "Meal Plan," which contains questions and directives designed to give individual readers or small group members the opportunity for personal reflection and practical application of the principles outlined in each chapter. * Fun sidebars scattered throughout the book feature recipes, meal traditions in Jesus' day, and case studies.
Eatymology
by Josh FriedlandDo you like your garlic Goodfellas thin? Have you ever been part of a carrotmob? Why are bartenders fat washing their spirits (and what does that even mean?)Eatymology demystifies the most fascinating new food words to emerge from today's professional kitchens, food science laboratories, pop culture, the Web, and more. With 100 definitions, illustrations, and fun food facts and statistics on everything from bistronomy to wine raves, Eatymology shows you why it's absolutely imperative to adopt a coffee name and what it means to be gastrosexual, and is the perfect gift for everyone from foodiots to brocavores.
Ebelskivers: Filled Pancakes and Other Mouthwatering Miniatures
by Kevin CraftsOver 40 mouthwatering recipes for the Danish-style pancakes, ranging from traditional to whimsical and everything in between. Originally from Denmark, ebelskivers (pronounced &“able-skeevers&”) are snacks or desserts traditionally served during holidays and at celebrations. Today, cooks offer these puffy, sphere-shaped pancakes with a wide range of sweet and savory toppings and fillings, varying them in countless creative ways. Making ebelskivers requires little more than ingredients you probably already have on hand—milk, eggs, flour—and a special seven-welled pan that forms the pancakes&’ unique shape. Everything you need to know about making these treats is here: from mixing the batter; to cooking and filling the pancakes; to tips for creating perfect ebelskivers every time. Filled with luscious photographs and more than forty tempting recipes—plus recipes for toppings, sauces, and glazes—this book will provide endless inspiration for any occasion. Served any time of day, these delicious recipes will change the way you look at pancakes forever!
Ecofeminist Approaches to Early Modernity
by Jennifer Munroe Rebecca LarocheChallenges the notion of how early modern women may or may not have spoken for (or even with) nature. By focusing on various forms of 'dialogue,' these essays shift our interest away from speaking and toward listening, to illuminate ways that early modern Englishwomen interacted with their natural surroundings.
Ecological and Human Health Impacts of Contaminated Food and Environments (Urbanization, Industrialization, and the Environment)
by Ming Hung WongThis book discusses linkages between the natural and disturbed chemical composition of the earth's surface and ecological and human health. It reviews the environmental geochemical cycles of natural elements and persistent toxic substances (PTS) in the environment, highlighting the degradation of soil and water resources due to human activities such as extraction and usage of minerals. There is an attempt to provide evidence concerning the health effects of consuming contaminated food, due to frequent consumption of mercury-laden fish. Lastly, sources, fates, and ecological effects of various PTS are presented, including microplastics and associated chemicals. Details linkages between the natural and disturbed chemical composition of the earth’s surface, and environmental and human health, focusing on food contamination Discusses emerging pollutants with potential widespread hazardous effects such as bisphenol A and phthalates Reviews safe food production and quality, as well as the management, regulation and policies concerning toxic chemicals Contains cutting edge knowledge on safe food production and remediating technologies Describes how geochemical cycling results in food contamination
Ecologically Mediated Development: Promoting Biodiversity Conservation and Food Security (Sustainable Development and Biodiversity #41)
by Hanuman Singh Jatav Tatiana Minkina Vishnu D. RaiputThis edited volume addresses the critical need to balance biodiversity preservation with ensuring a nutritious and ample food supply for the growing global population. It emphasizes how conserving biodiversity enhances agricultural resilience, promotes sustainable food production, and safeguards food security for present and future generations. The book explores the complex interdependence between biodiversity and food security, identifying both challenges and threats, presenting solutions and strategies, and examining the roles of policies, governance, regulations, and international agreements. It highlights the importance of fostering research and raising awareness to promote sustainable agricultural practices, biodiversity conservation, and equitable resource access essential for long-term food security. The book includes real-world case studies and examples from different regions to demonstrate successful initiatives and the impact of biodiversity conservation on local food systems. This book provides a platform for researchers, conservationists, and policymakers to exchange knowledge and ideas on integrating biodiversity conservation into food security initiatives. It is a compilation of information by the experts and will be useful for researchers in the fields of botany, agriculture, nutrition, policy making and biotechnology.
Ecology and Socialism
by Chris WilliamsAround the world, consciousness of the threat to our environment is growing. The majority of solutions on offer, from using efficient light bulbs to biking to work, focus on individual lifestyle changes, yet the scale of the crisis requires far deeper adjustments. Ecology and Socialism argues that time still remains to save humanity and the planet, but only by building social movements for environmental justice that can demand qualitative changes in our economy, workplaces, and infrastructure.Chris Williams is a longtime environmental activist, professor of physics and chemistry at Pace University, and chair of the science department at Packer Collegiate Institute. He lives in New York City.
Economics of Food Retailing
by Daniel I. PadbergThe primary goal in this presentation is to carry the available economic data on food retailing through to logical conclusions on industry performance. The Food Commission could not agree on an interpretation of these data--both majority and minority members showing a strong propensity to political positions of long standing. The large size and importance of the food retailing industry and its proximity to consumers cast this industry inevitably and eternally in the light of public view, political curiosity, and increasing governmental regulation. This vulnerability identifies the need for a clear understanding of the retailing market structure, competitive behavior, and the kind of social performance which grows therefrom..
Economics, Governance, And Politics In The Wine Market
by Davide Gaeta Paola CorsinoviThe global wine industry is a continually modifying market impacted by financing, culture, and politics. Economics, Governance, and Politics in the Wine Market analyzes recent developments in European Agriculture policies on wine legislation and market trend orientation between political power and market structure.