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The River Cottage Booze Handbook
by John Wright Hugh Fearnley-WhittingstallA thoroughly practical guide to making wine, beer, cider, and infusions at home.In this compact, handsome guide, the inimitable John Wright details exactly how easy--and fun--it is brew beer, wine, cider, herbal spirits, and fruit liqueurs at home, with ample information, tips, and recipes for novice and advanced homebrewers alike. Each section starts with an introduction to essential techniques and methods, before sharing more than 75 recipes for delicious beverages like sparkling elderflower wine, mead, cherry plum wine, lager, blackberry whiskey, and mulled cider--with a hangover cure thrown in for good measure. With an introduction from Hugh Fearnley- Whittingstall, full-color photographs throughout, and an authoritative, witty author leading the way, The River Cottage Booze Handbook is the ultimate modern homebrewer's book.
Eating Clean For Dummies
by Jonathan Wright Linda LarsenThe fast and easy way to eat clean Clean foods are natural; free of added sugars, hydrogenated fats, trans-fats, and anything else that is unnatural and unnecessary. Used as a way of life, clean eating can improve overall health, prevent disease, increase energy, and stabilize moods. Whether you've lived on white bread and trans fats all your life and are looking to clean-up your diet, or are already health conscious, Eating Clean For Dummies embraces this lifestyle and provides you with an easy-to-follow guide to a clean-eating diet, recipes, and budgeting. The foundation of the clean eater's diet More than 40 clean-eating recipes Tips on how to change your eating habits without sacrificing taste or breaking your budget Tips to bring the whole family (even kids) on the path to a clean lifestyle If you're part of the growing population of consumers coming to the realization of the harmful impacts that highly processed and unnatural foods have on your body, or are taking preventive measures to avoid metabolic syndromes and diabetes, this is your hands-on, friendly guide to clean-eating diet, recipes, and budgeting.
The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons
by Laura WrightThe blogger behind the Saveur award-winning blog The First Mess shares her eagerly anticipated debut cookbook, featuring more than 125 beautifully prepared seasonal whole-food recipes. Home cooks head to The First Mess for Laura Wright’s simple-to-prepare seasonal vegan recipes but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious.Wright grew up working at her family’s local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working for one of Canada’s original local food chefs, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and she quickly attracted a large, international following.The First Mess Cookbook is filled with more of the exquisitely prepared whole-food recipes and Wright’s signature transporting, magical photography. With recipes for every meal of the day, such as Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.
The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons
by Laura WrightThe creator of the popular Saveur award-winning blog The First Mess shares over 125 seasonal, plant-based, and beautifully prepared healthy recipes in her eagerly anticipated debut cookbookHome cooks head to The First Mess blog for Laura Wright's simple-to-prepare, seasonal vegan recipes, but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Laura presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125-plus produce-forward recipes showcase the best each season has to offer, and as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family's local food market and vegetable patch in the Niagara region of southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working in one of Canada's original farm-to-table restaurants, she launched The First Mess blog at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and quickly attracted a large international following. The First Mess Cookbook is filled with more of the exquisitely prepared plant-based recipes and lush photography that fans of the blog have come to expect. With recipes for every meal of the day, like Fluffiest Multigrain Pancakes, Meyer Lemon Romanesco Glow Salad, and Eggplant "Bolognese" Pasta, and desserts like Earl Grey Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.From the Hardcover edition.
D is for Donut (ABCD-Eats)
by Rebecca Wright Rachel Tiechman Rachel TeichmanDeliciously delightful donuts from A to Z!“ A is for Apple Fritter” and “ B is for Beignet.” Get ready to dive into this mouthwatering alphabet book that will surely sweeten your day! Lively rhyming text covers all the classics, from Jelly and Rainbow Sprinkles to É clairs and Old-Fashioneds, while introducing Loukoumades, Sufganiyot, and other donuts from around the world. Life-size photos look ready to eat and keep readers asking for more. Practicing your ABCs never looked so yummy!
The Roads to Rome: A Cookbook
by Jarrett Wrisley Paolo VitalettiAn epic, exquisitely photographed road trip through the Italian countryside, exploring the ancient traditions, master artisans, and over 80 storied recipes that built the iconic cuisine of Rome When former food writer Jarrett Wrisley and chef Paolo Vitaletti decided to open an Italian restaurant, they didn&’t just take a trip to Rome. They spent years crisscrossing the surrounding countryside, eating, drinking, and traveling down whatever road they felt like taking. Only after they opened Appia, an authentic Roman trattoria in Bangkok of all places, did they realize that their epic journey had all the makings of a book. So they went back. And this time, they took a photographer. Roman cuisine doesn&’t come from Rome, exactly, but from the roads to Rome—the trade routes that brought foods from all over Italy to the capital. In The Roads to Rome, Jarrett and Paolo weave their way between Roman kitchens and through the countryside of Lazio, Umbria, and Emilia-Romagna, meeting farmers and artisans and learning about the origins of the ingredients that gave rise to such iconic dishes as pasta Cacio e Pepe and Spaghetti all&’Amatriciana. They go straight to source of the beloved dishes of the countryside, highlighting recipes for everything from Vignarola bursting with sautéed artichokes, fava beans, and spring peas with guanciale to Porchetta made with crisp-roasted pork belly and loin. Five years in the making, part-cookbook and part-travelogue, The Roads to Rome is an ode to the butchers, fishermen, and other artisans who feed the city, and how their history and culture come to the plate.
Eaternity: More Than 150 Deliciously Easy Vegan Recipes For A Long, Healthy, Satisfied, Joyful Life!
by Jason WrobelAre you ready to rock mouthwatering, meat-free recipes like a boss?Let’s face it: not everyone is in the mood for wheatgrass shots, seaweed salads, and buckwheat granola 24/7. Sometimes you just need a juicy burger, gooey nachos, fluffy chocolate chip pancakes, or raw cookie dough, am I right?Eaternity offers nutritious and delicious plant-based recipes, guaranteed to satisfy all of your insane comfort-food cravings and more! Jason Wrobel shows you his health-friendly spins on all of the above, as well as Caesar salad, fudge brownies, asparagus risotto, tortilla soup, and—wait for it—salted caramel waffles. Just one bite and you’ll be obsessed!Unlike most cookbooks that merely tell you what to eat and how to make it, Eaternity gives you the current research and science behind today’s major health concerns, and explains why you should eat certain foods based on your individual goals, whether it’s to lose weight, have more energy, sleep sounder, be stronger, boost your libido, or just feel better. You’ll learn why eating real, unprocessed foods can help you live longer—and how to have fun doing it!With a light, no-pressure vibe, wicked humor, and drool-worthy food photography, Eaternity makes it easy to bring it on down to veganville and feel awesome. It’s Nutrition 101 meets healthy food porn that’s so crazy-good you’ll want to eat this way all the time!
Cooking for Hormone Balance: A Proven, Practical Program with Over 125 Easy, Delicious Recipes to Boost Energy and Mood, Lower Inflammation, Gain Strength, and Restore a Healthy Weight
by Magdalena WszelakiA breakthrough program with more than 125 tempting, nutrient-dense recipes for thyroid conditions, Hashimoto’s, adrenal fatigue, menopause, endometriosis, fibroids, breast health, PMS, PCOS, and other hormonal imbalances.Millions of women suffer from the life-altering, often debilitating symptoms resulting from hormonal imbalances: stubborn weight gain, fatigue, brain fog, depression, insomnia, digestive issues, and more. The good news is that most of these conditions are reversible. Integrative hormone and nutrition expert Magdalena Wszelaki knows this first-hand. Developing hyperthyroidism and then Hashimoto’s, adrenal fatigue, and estrogen dominance propelled her to leave a high-pressured advertising career and develop a new way of eating that would repair and keep her hormones working smoothly. Now symptom free, Magdalena shares her practical, proven knowledge so other women may benefit. Drawing on current research and the programs she has developed and used to help thousands of women, she offers clear, concise action plans for what to remove and add to our daily diet to regain hormonal balance, including guides for specific conditions and more than 125 easy-to-prepare, flavorful, and anti-inflammatory recipes that are free of gluten, dairy, soy, corn, and nightshades and low in sugar.Based on twenty hormone-supporting superfoods and twenty hormone-supporting super herbs—with modifications for Paleo, Paleo for Autoimmunity (AIP), anti-Candida, and low-FODMAP diets—these healing recipes include a terrific selection for everyday meals, from Sweet Potato and Sage Pancakes and Honey Glazed Tarragon Chicken to a Decadent Chocolate Cherry Smoothie. With make-ahead meals, under-thirty-minute recipes, and time-saving tips and techniques, Cooking for Hormone Balance emphasizes minimal effort for maximum results—a comprehensive food-as-medicine approach for tackling hormone imbalance and eating your way to better health.
Food Safety & Mycotoxins
by Aibo WuMycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production. This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategiescurrently being used in China. Gathering contributions from over 20 respected researchers, the book will benefit graduatestudents, researchers and management groups from various disciplines, including food science and technology, analytical chemistry, plant pathology, public health, etc.
Feed Your Face: The 28-day plan for younger, smoother skin and a beautiful body
by Dr Jessica WuEach year the average woman spends hundreds of pounds on skincare products, only to be disappointed when the hype outplays the performance. Empowering women to break this cycle, Dr Jessica Wu shares the secrets to transforming your skin from the inside out.Feed Your Face is an easy-to-use 28-day diet plan that will help you banish blemishes, wipe out wrinkles, shed unwanted pounds and generally feel better - in your clothes and in your skin. Along the way, you will learn how to separate skincare fact from fiction, as Dr Wu explains why:* A slice of pizza and a glass of Cabernet can prevent an impending sunburn* Milk doesn't always do a body good - dairy products are a major cause of acne* Almonds can ward off grey hairsPacked with patient testimonials, entertaining illustrations and celebrity anecdotes from stars including Katherine Heigl, Feed Your Face is as entertaining as it is informative.
Amino Acids: Biochemistry and Nutrition
by Guoyao WuFollowing its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and other animals. Substantially revised, expanded and updated to reflect scientific advances, this book introduces the basic principles of amino acid biochemistry and nutrition, while highlighting the current knowledge of the field and its future possibilities. The book begins with the basic chemical concepts of amnio acids, peptides and proteins, and their digestion and absorption. Subsequent chapters cover cell-, tissue-, and species-specific synthesis and catabolism of amino acids and related bioactive metabolites, and the use of isotopes to study amino acids metabolism in cells and the body. The book details protein turnover, physiological functions of amino acids, as well as both the regulation and inborn errors of amino acid metabolism. The book concludes with a presentation on human and animal dietary requirements of amino acids and evaluates dietary protein quality. Features: Encompasses a comprehensive coverage of basic to applied concepts in amino acid metabolism in humans and other animals. Highlights important roles of dietary amino acids and protein intake in growth, physical performance and health, including sarcopenia mitigation and immunity. Discusses concerns over the excess intakes of amino acids or protein in the development of diseases, including cardiovascular disorders, diabetes and cancers, as well as bone integrity Each chapter contains select references to provide comprehensive reviews and original experimental data on the topics discussed. Each chapter is backed by original experimental data on various topics discussed and contains select references to aid the reader further in research. Written by Distinguished Professor of Animal Nutrition, Guoyao Wu, Ph.D., this book is an authoritative reference for students and researchers in both biomedicine and agriculture.
Nutrition and Metabolism of Dogs and Cats (Advances in Experimental Medicine and Biology #1446)
by Guoyao WuThis book provides new knowledge about the nutrition and metabolism, as well as the roles of nutrients in the immunity, health, and management of companion animals (dogs and cats). The domestic dog (facultative carnivore) and the domestic cat (obligate carnivore) have evolved differentially in their digestive tract, nutrition, metabolism, chemical sensing, and feeding behavior. These animals have been human companions for at least 12,000 and 9,000 years, respectively, and continue to contribute to the mental health and well-being of children, adolescents, and adults. Both dogs and cats have become increasingly popular in many countries and worldwide over the past decades. Comprehensive update about how the animals utilize dietary nutrients for optimum growth, development, and health is beneficial for their owners, as well as students and researchers. Chapter 4: Characteristics of Nutrition and Metabolism in Dogs and Cats is available open access under a Creative Commons Attribution 4.0 International License
Principles of Animal Nutrition
by Guoyao WuAnimals are biological transformers of dietary matter and energy to produce high-quality foods and wools for human consumption and use. Mammals, birds, fish, and shrimp require nutrients to survive, grow, develop, and reproduce. As an interesting, dynamic, and challenging discipline in biological sciences, animal nutrition spans an immense range from chemistry, biochemistry, anatomy and physiology to reproduction, immunology, pathology, and cell biology. Thus, nutrition is a foundational subject in livestock, poultry and fish production, as well as the rearing and health of companion animals. This book entitled Principles of Animal Nutrition consists of 13 chapters. Recent advances in biochemistry, physiology and anatomy provide the foundation to understand how nutrients are utilized by ruminants and non-ruminants. The text begins with an overview of the physiological and biochemical bases of animal nutrition, followed by a detailed description of chemical properties of carbohydrates, lipids, protein, and amino acids. It advances to the coverage of the digestion, absorption, transport, and metabolism of macronutrients, energy, vitamins, and minerals in animals. To integrate the basic knowledge of nutrition with practical animal feeding, the book continues with discussion on nutritional requirements of animals for maintenance and production, as well as the regulation of food intake by animals. Finally, the book closes with feed additives, including those used to enhance animal growth and survival, improve feed efficiency for protein production, and replace feed antibiotics. While the classical and modern concepts of animal nutrition are emphasized throughout the book, every effort has been made to include the most recent progress in this ever-expanding field, so that readers in various biological disciplines can integrate biochemistry and physiology with nutrition, health, and disease in mammals, birds, and other animal species (e.g., fish and shrimp). All chapters clearly provide the essential literature related to the principles of animal nutrition, which should be useful for academic researchers, practitioners, beginners, and government policy makers. This book is an excellent reference for professionals and a comprehensive textbook for senior undergraduate and graduate students in animal science, biochemistry, biomedicine, biology, food science, nutrition, veterinary medicine, and related fields.
Thermogenic Fat
by Jun WuThis volume presents a collection of protocols that describe methodologies to study thermogenic fat biology from various angles. This book is divided into 2 parts. Part 1 focuses on establishing in vitro culture systems. The chapters in this section introduce techniques on how to isolate, culture, and differentiate primary fat cells from both laboratory mice and humans. This part also presents flow cytometry methods to isolate various subpopulations of precursors within the stromal vascular fraction of the adipose tissue, which contains both preadipocytes and immune cells. Part 2 introduces multiple means to genetically manipulate and evaluate brown and beige fat in vivo. The chapters in this section explore methods on bioenergetics analyses both in vitro and in vivo. They also cover how to evaluate thermogenic fat contents and activity in humans, how to culture these cells though interdisciplinary approaches, and how to use thermogenic fat cell lines to carry out drug screens. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Thorough and cutting-edge, Thermogenic Fat: Methods and Protocols is a valuable resource for both experts and novices who are interested in learning assays and investigating brown and beige fat functions.
Feel Good Smoothies: 40 Smoothies to Power Your Body and Mind
by Sandra WuWhen you need a quick, brain-powering meal or a delicious way to repair and relax, blend up one of these 40 nutrient-rich smoothies to boost your day.There's nothing easier than whipping up a delicious smoothie. It's a foolproof way to get the vital nutrients your body needs in a drinkable, no-fuss meal.This colorful book takes a casual approach to smoothies—there's no need to buy supplements, powders, or mixes. Every smoothie recipe in this book relies on the magical flavors and health benefits of ingredients you can find in any grocery store or specialty market.From perfect breakfast boosts to relaxing tropical blends, post-workout cooling drinks, and treat-yourself desserts without the guilt, there are endless ways to sip your way to feeling good. Each recipe has a little badge that notes its main benefit: Digestion, Relax, Energy, Immunity, and more.You'll also find a handy guide to the main ingredients found in this collection so you can build up your blending skills and imagine up your own drinks.CREATIVE RECIPES: You'll find a variety of tasty flavor combinations and unique recipes, like Matcha Avocado Frappé, Mango Turmeric Lassi, and Blueberry Cheesecake.EASY TO MAKE: Included is a smoothie making guide and helpful prep and storage tips so you can make the best drinks again and again.COLORFUL GIFT: A beautiful package with dynamic illustrations throughout makes this a fun gift for smoothie lovers, those looking for easy breakfast ideas, college grads, and anyone interested in healthy eating.Perfect for:• Fans of smoothies• Health food shoppers• People interested in easy self-improvement• Healthy-ish readers• Busy people looking for easy recipes
Meat Planet: Artificial Flesh and the Future of Food (California Studies in Food and Culture #69)
by Benjamin Aldes WurgaftIn 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food.Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
Ways of Eating: Exploring Food through History and Culture (California Studies in Food and Culture #81)
by Benjamin Aldes Wurgaft Merry WhiteWhat we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals. Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.
The Serotonin Power Diet
by Judith J. Wurtman Nina FrusztajerFood plan with various stages to it. Its intent is to keep serotonin levels in the body high. Contains recipes.
The Carbohydrate Craver's Diet Cookbook
by Judith J. Wurtman Margaret LeibensteinThis cookbook includes a carbohydrate-rich, nutritionally well-balanced, 1100-calorie diet, menu plans and recipes for everything called for by the diet.
In the Blood
by Robert WuthnowFarming is essential to the American economy and our daily lives, yet few of us have much contact with farmers except through the food we eat. Who are America's farmers? Why is farming important to them? How are they coping with dramatic changes to their way of life? In the Blood paints a vivid and moving portrait of America's farm families, shedding new light on their beliefs, values, and complicated relationship with the land.Drawing on more than two hundred in-depth interviews, Robert Wuthnow presents farmers in their own voices as they speak candidly about their family traditions, aspirations for their children, business arrangements, and conflicts with family members. They describe their changing relationships with neighbors, their shifting views about religion, and the subtle ways they defend their personal independence. Wuthnow shares the stories of farmers who operate dairies, raise livestock, and grow our fruit and vegetables. We hear from corn and soybean farmers, wheat-belt farmers, and cotton growers. We gain new insights into how farmers assign meaning to the land, and how they grapple with the increasingly difficult challenges of biotechnology and global markets.In the Blood reveals how, despite profound changes in modern agriculture, farming remains an enduring commitment that runs deeply in the veins of today's farm families.
Best Green Eats Ever: Delicious Recipes for Nutrient-Rich Leafy Greens, High in Antioxidants and More (Best Ever)
by Katrine Van WykYou can't survive on green drinks alone! For good health, try Katrine Van Wyk's recipes for nutrient-dense collards, kale, broccoli, and other green vegetables. Leafy greens are the talk of the town, for they are the most nutritionally dense foods available. They are versatile ingredients that pack an enormously healthy punch. As Katrine Van Wyk demonstrated in Best Green Drinks Ever, leafy greens make terrific smoothies and juices, but she definitely does not recommend an all-liquid diet. To satisfy your hunger--and your tastebuds--eat this: Grilled Caesar Salad Shredded Chicken and Savoy Cabbage Shaved Collard Greens Brussels Sprouts Chips With 75 outrageously delicious recipes, there's something for everyone. Also included are modifications to make nearly every dish acceptable for a multitude of diets, from raw to cooked, paleo to vegan to gluten-free.
Best Green Drinks Ever: Boost Your Juice with Protein, Antioxidants and More (Best Ever)
by Katrine Van Wyk Frank LipmanModel-turned-nutritionist Katrine van Wyk shows you how to take your veggie smoothie to the next level, by enhancing its beneifts with added protein, fiber, and superfoods like as acai and bee pollen--all to make sure your body's enjoying, truly , the best green drink ever. Why have green drinks gone from diet trend to diet staple, with Starbucks being the latest to jump on board? Simple: drinking green alkaline vegetables balances the body, clears the skin, and lifts the spirits. Katrine van Wyk shows readers how to enhance these benefits with added protein, fiber, and superfoods such as acai and bee pollen. By taking your smoothie to the next level, you'll find yourself satisfied more quickly, which means eating less of what you don't need. The results will shrink inches from your hips and add a smile to your lips! From the Cococabana to the Tropical Green to the Green Kiss, all these drinks sneak a bit of green into every sip.
Super Powders: Adaptogenic Herbs And Mushrooms For Energy, Beauty, Mood, And Well-being
by Katrine Van Wyk Frank LipmanFrom the author of Best Green Drinks Ever, a primer and cookbook for adaptogens Natural remedies for various physical ailments are well known; now hitting the scene are supplements—made from berries, mushrooms, herbs, and other plants— that can help the body (and mind) adapt to stress. These “adaptogens” work towards restoring balance, enhancing focus and stamina, boosting energy, and improving mood. In Super Powders, health coach Katrine van Wyk takes 20 adaptogens and describes what they are and how to use them. She might recommend goji berries for mood, astragalus for immunity, reishi and moringa for anxiety relief. Then van Wyk shares the dozens of recipes she’s developed, including: Golden Good Morning Milk with astragalus and reishi Unbeatable Brownies with ashwagandha, goji, and maca Meaningful Matcha with cordyceps and moringa Adaptogens should be part of every healthy person’s routine, and this appealing book can reveal everything you need to know to get started.
The Antioxidant Prescription: How to Use the Power of Antioxidants to Prevent Disease and Stay Healthy for Life
by Bryce WyldeDr. Bryce Wylde, one of Canada's most popular and respected health care practitioners, gives us individualized step-by-step treatment plans to fight disease and stay healthy.In The Antioxidant Prescription, homeopathic doctor and nutritionist Bryce Wylde addresses what science has discovered to be the true underlying cause of disease: free radicals. These deadly little molecules have many causes, from injury and stress to environmental toxins, genetic predisposition and even the natural by-products of your body's metabolism. Free radicals cause oxidation, a process that damages cells and can lead to rapid aging, heart disease, Alzheimer's and even cancer. We all make free radicals. Some people, however, produce them at alarming levels, and those who do are almost certain to battle disease and live shorter, unhealthier lives.Luckily, free radical damage can be avoided. Antioxidants stop free radicals form damaging other cells in your body and protect you against disease. With The Antioxidant Prescription, Dr. Wylde enables you to recognize the warning signs of free radical damage and make an accurate assessment of your body's free radical load. He'll introduce you to the medical testing available to determine whether you will benefit from high dose antioxidant therapy as well as the new research around mind over health matters. With his help, you will be able to design and implement a customized antioxidant plan based on your age, lifestyle, environment, stress levels and medical history.As always, an ounce of prevention is worth a pound of cure. With The Antioxidant Prescription you'll be equipped with tools to take preventive action against conditions that lurk within your genetic code. This book is the perfect prescription for lasting health.From the Hardcover edition.