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Encyclopedia of Sports & Fitness Nutrition
by Liz ApplegateBoost Your Performance, Health & MotivationThe optimum way to get the most out of your workouts and feel your best is to develop an energizing, performance-enhancing nutrition plan, tailored to your body's specific needs. Do that, and you're on track to achieve the higher level of fitness and better overall health that you crave.Inside is an A-to-Z look at how you can enhance your workouts and maximize your results with proper nutrition, safe and effective sports supplements, and beneficial vitamins and minerals. No matter your lifestyle, fitness background, or family health history, author and nutrition expert Liz Applegate will empower you to make smart eating and nutrition decisions for yourself and your family. You'll learn how to:·Understand your body and its precise needs ·Apply the fundamentals of sports and fitness nutrition to your life and workouts ·Select the right foods, supplements, vitamins, and minerals for specific sports, activities, and health conditions ·Develop and follow an individualized food plan based on your age and fitness level ·And much more!Scientifically accurate and loaded with the most up-to-date information, Encyclopedia of Sports & Fitness Nutrition provides everything you need to create your ultimate eating and exercise regimen.Encyclopedia of Sports & Fitness Nutrition includes daily food & activity pyramids customized for 7 life stages: ·Children ages 4 to 8 ·Children ages 9 to 12 ·Teens ·20s ·30s ·40s and 50s ·60 and overFrom the Trade Paperback edition.
End Chronic Disease: The Healing Power of Beliefs, Behaviors, and Bacteria
by Kathleen DiChiaraWhy do some people successfully overcome illness and others don't? Researcher and health advocate explores the healing power of our thoughts, habits, and microbiome.Millions of people are struggling through the vicious cycle of chronic symptoms that are associated with internal inflammation and immune dysregulation. And yet, determining the root cause of inflammation can be so challenging...until now!Nutrition educator, researcher, and health advocate Kathleen DiChiara aims to answer the question of what truly conditions the body to overcome illness. She shares her passion for functional medicine, microbiology, and growth mind-set, and helps readers discover the key strategies that impact the three driving forces for optimal health: beliefs, behavior, and bacteria.In this book, readers will find a health-conscious and practical guide to build physical health and immunity.
End Your Carb Confusion: 100 Carb-Customized Recipes from a Chef's Kitchen to Yours
by Eric Westman Scott ParkerDr. Eric Westman, Director of Duke University Keto Medicine Clinic, and world-renowned chef Scott Parker have teamed up to bring you a robust collection of restaurant-inspired, carb-conscious recipes.Each recipe features fresh and healthy ingredients to meet your individual carb threshold and dietary needs.End Your Carb Confusion: The Cookbook packs in 100 recipes that have been carefully crafted to fit within the three phases of Dr. Westman&’s acclaimed diet plan: low, moderate, and higher carb. This phased setup allows you to adjust your carbohydrate intake as needed to meet your health goals and maximize your long-term success. Whether you are strict keto, low-carb, or just want to lighten up on carbs from time to time, this is your ultimate resource for delicious recipes. It features everything from family favorites to succulent steaks and perfect pairings, along with culinary tips from acclaimed chef Scott Parker on making the most of your dishes and flavor combinations. Scott has taken all the guesswork out of preparing delicious meals by creating an easy-to-follow format and simple recipes with accessible and familiar ingredients. End Your Carb Confusion: The Cookbook is complete with straightforward charts and guides to help you navigate each phase with ease and confidence. Sample Recipes Include: • Baked Salmon, Cumin-Spiced Cauliflower Rice, and Olive & Watercress Salad • Pan-Fried Sirloin with Arugula & Pickled Onion Salad, Green Beans, and Parmesan • Black Pepper Chicken Ramen • 2-Minute Cheese & Chive Bread • Seared Tuna, Avocado, Cucumber & Tomato Salad • Marinated Mackerel with Radish & Smashed Avocado • Lamb Kofta Used as a standalone cookbook or in conjunction with Westman&’s bestselling book, End Your Carb Confusion, this new cookbook is for anyone looking to find better health or simply augment their recipe file. With Dr. Westman and Scott by your side, you will feel better than ever and love your time in the kitchen.
Endangered Eating: America's Vanishing Foods
by Sarah LohmanWinner of the 2024 Ohioana Book Award in Nonfiction A New York Times Book Review Editors' Choice • A Food & Wine Best Book of 2023 • An Eater Best Food Book, Fall 2023 American food traditions are in danger of being lost. How do we save them? Apples, a common New England crop, have been called the United States' "most endangered food." The iconic Texas Longhorn cattle is categorized at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley—but the family farms that caretake them are shutting down. Apples, cattle, dates—these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman draws inspiration from the Ark of Taste, a list compiled by Slow Food International that catalogues important regional foods. Lohman travels the country learning about the distinct ingredients at risk of being lost. Readers follow Lohman to Hawaii, as she walks alongside farmers to learn the stories behind heirloom sugarcane. In the Navajo Nation, she assists in the traditional butchering of a Navajo Churro ram. Lohman heads to the Upper Midwest, to harvest wild rice; to the Pacific Northwest, to spend a day wild salmon reefnet fishing; to the Gulf Coast, to devour gumbo made thick and green with filé powder; and to the Lowcountry of South Carolina, to taste America’s oldest peanut—long thought to be extinct. Lohman learns from those who love these rare ingredients: shepherds, fishers, and farmers; scientists, historians, and activists. And she tries her hand at raising these crops and preparing these dishes. Each chapter includes two recipes, so readers can be a part of saving these ingredients by purchasing and preparing them. Animated by stories yet grounded in historical research, Endangered Eating gives readers the tools to support community food organizations and producers that work to preserve local culinary traditions and rare, cherished foods—before it’s too late.
Endangered Maize: Industrial Agriculture and the Crisis of Extinction
by Helen Anne CurryCharting the political, social, and environmental history of efforts to conserve crop diversity. Many people worry that we're losing genetic diversity in the foods we eat. Over the past century, crop varieties standardized for industrial agriculture have increasingly dominated farm fields. Concerned about what this transition means for the future of food, scientists, farmers, and eaters have sought to protect fruits, grains, and vegetables they consider endangered. They have organized high-tech genebanks and heritage seed swaps. They have combed fields for ancient landraces and sought farmers growing Indigenous varieties. Behind this widespread concern for the loss of plant diversity lies another extinction narrative that concerns the survival of farmers themselves, a story that is often obscured by urgent calls to collect and preserve. Endangered Maize draws on the rich history of corn in Mexico and the United States to uncover this hidden narrative and show how it shaped the conservation strategies adopted by scientists, states, and citizens. In Endangered Maize, historian Helen Anne Curry investigates more than a hundred years of agriculture and conservation practices to understand the tasks that farmers and researchers have considered essential to maintaining crop diversity. Through the contours of efforts to preserve diversity in one of the world's most important crops, Curry reveals how those who sought to protect native, traditional, and heritage crops forged their methods around the expectation that social, political, and economic transformations would eliminate diverse communities and cultures. In this fascinating study of how cultural narratives shape science, Curry argues for new understandings of endangerment and alternative strategies to protect and preserve crop diversity.
Ending Hunger: The quest to feed the world without destroying it
by Anthony WarnerNutritionists tell you to eat more fish. Environmentalists tell you to eat less fish. Apparently they are both right. It's the same thing with almonds, or quinoa, or a hundred other foods. But is it really incumbent on us as individuals to resolve this looming global catastrophe? From plastic packaging to soil depletion to flatulent cows, we are bombarded with information about the perils of our food system. Drawing on years of experience within the food industry, Anthony Warner invites us to reconsider what we think we know. In Ending Hunger, he uncovers the parallels between eating locally and 1930s fascism, promotes the potential for good in genetic modification and dispels the assumption that population growth is at the heart of our planetary woes.
Ending the Food Fight: Guide Your Child to a Healthy Weight in a Fast Food/Fake Food World
by David LudwigIn a world dominated by fast food and fake food, establishing healthy eating habits in children is one of the greatest concerns for parents -- and potentially one of the greatest challenges. Fortunately, the renowned physician Dr. David Ludwig developed a proven lifestyle plan that has benefited thousands of families. Here he shares his nine-week program, offering the tools -- including tasty recipes, motivational tips, and activities -- that can help families prevent the kitchen table from becoming a battleground.
Ending the War on Artisan Cheese: The Inside Story of Government Overreach and the Struggle to Save Traditional Raw Milk Cheesemakers
by Catherine DonnellyA prominent food scientist defends the use of raw milk in traditional artisan cheesemaking.Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that includes some of Europe&’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles.Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can&’t comply with EU health ordinances. Centuries-old cheese styles like Fourme d&’Ambert and Cantal are nearing extinction, leading Prince Charles to decry the &“bacteriological correctness&” of European regulators.The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Endless Summer Cookbook: The Endless Summer Cookbook
by Katie LeeThe Food Network star shares over 100 “mouthwatering” recipes for warm-weather entertaining (Bobby Flay).Katie Lee—co-host of Food Network’s The Kitchen—is known for her summer soirees, and in Endless Summer Cookbook, she shares more than 100 recipes that are staples at these parties. For Katie, cooking isn’t just about the food. It’s about the whole experience: the atmosphere, the story that each ingredient tells, and, of course, the people who share the meal. Her vision of a complete entertaining experience continues with Endless Summer Cookbook—where the cooking reflects the distinctive flavors of her home in the Hamptons. The lush photography and fresh, easy recipes themselves evoke the delicious flavors of the best season of the cook’s year. Included are salad Niçoise, peach blueberry cobbler, figs wrapped in prosciutto, a pizza thrown onto the grill, steak tacos served with avocado and fresh cilantro, and much, much more to let you indulge in the ultimate summer fantasy of lazy, luxurious days at the beach.
Endlich Bauch weg für Dummies (Für Dummies)
by Erin Palinski-WadeWie Sie mit Fitness- und Ernährungsplan Ihre Pölsterchen loswerden Haben Sie überschüssiges Bauchfett, das Sie gerne los -werden möchten? Dann ist Endlich Bauch weg für Dummies genau das Richtige für Sie. Sie erfahren, wie Sie Ihren Bauchspeck auf schnellem und vor allem gesundem Wege verlieren. Sagen Sie ihrem Speck den Kampf an: mit einem 14-tägigen Schnellstart-Programm und einem Fitnessplan, inklusive Fatburner-Training, das Sie ganz bequem zu Hause machen können. Während die Pfunde purzeln, schreiten Sie zu immer anspruchsvolleren Übungen voran, die Ihren Bauch straffen und definieren. Außerdem bietet Ihnen das Buch über 40 leckere Rezepte, mit denen Abnehmen Spaß macht.
Enduring Acequias: Wisdom of the Land, Knowledge of the Water (Querencias Series)
by Juan Estevan ArellanoFor generations the Río Embudo watershed in northern New Mexico has been the home of Juan Estevan Arellano and his ancestors. From this unique perspective Arellano explores the ways people use water in dry places around the world. Touching on the Middle East, Europe, Mexico, and South America before circling back to New Mexico, Arellano makes a case for preserving the acequia irrigation system and calls for a future that respects the ecological limitations of the land.
Enemy Pie
by Derek MunsonIt was the perfect summer. That is, until Jeremy Ross moved into the house down the street and became neighborhood enemy number one. Luckily Dad had a surefire way to get rid of enemies: Enemy Pie. But part of the secret recipe is spending an entire day playing with the enemy! In this funny yet endearing story, one little boy learns an effective recipe for turning your best enemy into your best friend. Enemy Pie serves up a sweet lesson in the difficulties and ultimate rewards of making new friends.
Energy Balls: Improve Your Physical Performance, Mental Focus, Sleep, Mood, and More!
by Christal SczebelVegan, no-bake, gluten-free, bite-sized eats for breakfast, lunch, and anytime you need a brain or body boost—or even a relaxing bedtime snack. This little cookbook packs a big punch with 100 delicious recipes for no-bake energy balls designed to deliver a targeted blast of energy for different activities at any hour. Crafted with whole ingredients, superfoods, and all-natural proteins, each vegan and gluten-free bite-size treat offers the perfect nutritional boost. Extra protein, nuts, and seeds give athletes a high-energy hit; dark chocolate and green tea help students concentrate and focus; ginger lets the overstressed wind down at the end of a long day. And, kids will love them tucked into their lunch boxes. They are as easy to make as they are good to eat—good-bye processed and packaged sports bars!
Energy Bites: High-Protein Recipes for Increased Vitality and Wellness
by DK15 flavorful recipes for high-protein, bite-sized balls of balanced nutrition to increase vitality and wellness.Keep your blood sugar steady and your energy levels high with the ultimate snack for active lifestyles: protein balls.Energy Bites features 15 bake and no-bake vegetarian recipes for sweet and savory bite-sized balls to feed your need for a healthy treat. A core of protein-rich ingredients combine with low-GI carbohydrates and healthy fats in frozen avocado balls, yellow lentil seed balls, kale and seaweed balls, and more. Step-by-step photography, explanations of cooking techniques, and a special infographic feature will have you building and creating your own recipes in no time.Whether you are looking for a post-workout refuel, an intense immunity boost, a healthy midday pick-me-up, or a nutritious on-the-go treat for kids, Energy Bites has a super snack that will help you achieve your goal without having to compromise on flavor.
Energy Breakthrough
by The Ferguson SarahWhy am I so tired all the time? Where do exercise and good eating habits fit into my hectic schedule? How can I have more energy every day? In Energy Breakthrough, Sarah, The Dutchess of York gives you the keys to attaining a healthier, more energized lifestyle, even in the midst of our overstressed, overscheduled lives. Working with Weight Watchers and drawing on her experiences of coping with life's demands without sacrificing her inner and outward health, The Dutchess helps you lose weight (and keep it off) while raising your energy levels to an all-time high. She begins with a baisc equation for success -- nutritious eating, effective exercise, and a positive outlook -- and helps you to practically incorporate all three into your everyday life. From there, the sky's the limit as you discover how to tap into nine ways to get instant energy fuel your energy with more than 75 easy, delicious recipes and menus all based on the popular Weight Watchers Winning Points® weight-loss plan that includes Points® values fight fatigue with the Ten Commandments of eating for optimum energy recharge your batteries with exercise combat stress, sleep deprivation, and emotional energy drainers give yourself an energy makeover -- with simple lifestyle changes for increased calm and productivity feel satisfied after every meal or snack while still eating healthfully make rest and relaxation a vital part of your busy life ... and much more! Jump-start your weight loss with Energy Breakthrough -- and reap the rewards of a healthier and more fulfilled life.
Energy Medicine for Beginners: 40+ Simple Practices to Find Health and Happiness through Energy Healing
by Sarah Parker ThomasBring body and spirit into balance with healing energyFor those who are seeking to improve holistic wellness and energy flow, Energy Medicine for Beginners is the perfect place to start. Discover exactly what energy medicine is and how to harness it to align the physical, mental, and spiritual self. These meditative exercises are designed for anyone to begin anytime, to start feeling healthier and more positive right away.Holistic healing strategies—Practice guided techniques to relieve a range of emotional and physical conditions, from anxiety and grief to back pain and sinus pressure.An energy medicine overview—Discover the historical and cultural roots of energy medicine and an introduction to the core healing modalities, including chakras, meridians, and auras.Modern and relatable guidance—Clear language, labeled illustrations, and examples from real life make this book an ideal companion for independent energy healing.Promote healing inside and out with the power of energy medicine.
Energy Use in Global Food Production
by Meera VermaThis Brief examines the sustainability of energy use in global food production and processing. The nexus between food, water, and energy are explored against a background of climate change. Current efforts to reduce the energy intensity of food and increase sustainability are explored. Food waste and its impact on energy is covered, including regional variations and nutrient recycling methods. Energy Use in Global Food Production uses case studies to illustrate how food production and processing is a significant contributor to anthropogenic climate change. Modern industrial agriculture uses fossil fuel to grow crops and produce fertilizers, pesticides and farm machinery. Additional energy is used to transport and process food at a primary and secondary level. With the median forecast for global population at more than 9 billion by 2030, a 30% increase over the current population, energy efficient food processing will be of increasing importance. This Brief provides an overview of current energy efficient food processing methods looks at the way forward as demands continue to increase.
Engendering Agricultural Development: Dimensions and Strategies
by K. P. Sudheer Binoo P. Bonny S. SmithaThis book is an attempt to comprehend and compile the history, present status, and future trends of the gender roles in agriculture. The book comprises of three divisions viz., Gender in agriculture development (Part I), Gender in allied sectors of agriculture (Part II) and Data, Tools and approaches in gender analysis (Part III), that explicates the prevalent gendered relegations. It provides insights on the gender dimensions in Indian agriculture, including initiatives, policy reforms and mends the literature gap in gender roles in the sector. The gender roles and impacts from different cultural and geographical horizons of agricultural and allied sectors in the emerging contexts of globalization, urbanization, climate change and the Covid19 pandemic are discussed in the book. It will be helpful to academics, researchers, students, and social workers who strive towards a gender-neutral world. Print and electronic editions not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan, Afghanistan and Bhutan).
Engineering Aspects of Food Quality and Safety (Food Engineering Series)
by Shivendu Ranjan H. Umesh Hebbar Richa Sharma Ram Saran Chaurasiya K. S. M. S. RaghavaraoEngineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel and traditional foods. This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing.
Engineering Foods for Bioactives Stability and Delivery
by Yrjö H. Roos Yoav D. LivneyThis book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.
Engineering Innovations in Sensory Science (Contemporary Food Engineering)
by Mahendran Radhakrishnan Anbarasan RajanSensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit, exploring the present status in computer interface technologies and scope for interventions to overcome obstacles.Mahendran Radhakrishnan attained his PhD in Food Process Engineering from Tamil Nadu Agricultural University, India. Prior to this, he received degrees in Industrial Biotechnology as well as Chemical Engineering. He is presently Professor and Head of Department of Food Process Technology at National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Dr. Mahendran’s research focus includes Advances in Food Processing Technologies, novel non-thermal processing, including Cold Plasma, High Pressure Processing Applications in Agri-Food, Food Structure & Shape Transformation (4D Printing), and Super Critical CO2 Extraction. Mahendran has authored over 150 publications in reputed journals.Anbarasan Rajan is Food Process Engineer who earned his M.Tech and Ph.D. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). His primary research areas include nonthermal food processing, 4D foods/food shape morphing, and sensory science.
Engineering Solutions for Sustainable Food and Dairy Production: Innovations and Techniques in Food Processing and Dairy Engineering (Food Engineering Series)
by A. K. Haghi Sankar Chandra Deka C. NickhilThis book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry. It delves into a wide array of crucial topics, each meticulously crafted to provide valuable insights into the complex world of food and dairy processing. Engineering Solutions for Sustainable Food and Dairy Production begins by addressing the paramount concern of safety in the food industry, tackling challenges and opportunities in ensuring the quality and integrity of food products. The book promotes an understanding of the sources of dairy products and the practices involved in dairy farming, which are pivotal for producing high-quality dairy goods. Raw material management and quality control techniques are covered in full, as are fluid mechanics and heat transfer and pasteurization techniques. Fermentation processes are explored in-depth, showcasing their significance in the creation of various food products. Separation technologies such as filtration and centrifugation techniques are studied and evaporation and concentration techniques are discussed which enables the production of condensed and powdered items. A full chapter is dedicated to food and dairy freezing and cooling techniques, focusing on maintaining the correct temperature and various freezing and cooling methods. For researchers in search of the most updated technologies and techniques for sustainable food and dairy processing, this text functions as a singular source
English Puddings: Sweet & Savoury
by Mary NorwakThe definitive guide to a classic British dish. Thanks to so many of today’s star chefs producing classic hearty meals as their signature dishes, we are all rediscovering the delights of our native puddings, both sweet and savory; Steak and Kidney Pudding, Pease Pudding, and Bread and Butter Pudding are all now appearing on the smartest restaurant menus—and rightly so. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of delicious slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and allowing us to eat well without expensive, imported ingredients. As well as a wonderful collection of recipes which spans flummeries, syllabubs, fools, fritters, dumplings, pies and tarts, Mary Norwak also gives us a fascinating insight into the history of all these now popular dishes.
Enhancing Fertility through Functional Medicine: Using Nutrigenomics to Solve 'Unexplained' Infertility
by Jaclyn M. DownsEnhancing Fertility through Functional Medicine: Using Nutrigenomics to Solve 'Unexplained' Infertility provides cutting-edge information and solutions to help support the worldwide rise of fertility challenges. It addresses common, yet not commonly known, root causes of oxidative stress that are at the heart of reproductive issues (and all chronic health issues). These solutions can help enhance the outcomes of assisted reproductive technologies (ART) or support women to avoid them altogether. Enhancing Fertility through Functional Medicine: Using Nutrigenomics to Solve 'Unexplained' Infertility will show you how to improve cell health (including egg and sperm), lower inflammation, balance nervous system functioning, and optimize genetic expression, allowing the body to return to its naturally fertile state. It details information on numerous root causes of health-derailing inflammation and oxidative stress, while the appendices discuss the genetic and biochemical pathways related to these topics. Each chapter also provides easy “Action Steps” that can be implemented immediately. Chapter topics include iron dysregulation; oxalates; mold/mycotoxins; phase 2 liver detoxification pathways; fat utilization; introductory information on genetics, epigenetics, and nutrigenomics; everything one needs to know about histamine intolerance; and how these factors adversely affect metabolic and reproductive functions. Enhancing Fertility through Functional Medicine: Using Nutrigenomics to Solve 'Unexplained' Infertility is the handbook for people wanting to achieve and sustain a healthy pregnancy. It highlights lesser-known causes of fertility challenges the reader can learn how to investigate. This book also serves as a reference guide for practitioners, providing them with additional tools to add to their repertoires when other protocols have not been effective. It may also provide clarity as to why other protocols did not work and will enable the practitioner to custom-tailor protocols for each patient.
Enhancing Food Safety: The Role of the Food and Drug Administration
by Institute of Medicine National Research Council of the National AcademiesRecent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.