Book Description
A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So when his young daughter asked, “Daddy, what's polysorbate 60?” he was at a loss—and determined to find out.
From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients—where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name—all for the sake of creating a simple snack cake.
An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent of Plaster of Paris) this book is for you.
Customer Reviews:
does your homework for you.......2007-10-08
"Twinkie, Deconstructed" has a cool concept: find out where EVERy ingredient on the ingredients panel of a Twinkie sponge cake comes from, whether grown or made. It turns out a lot of ingredients are mined as well.
Steve Ettlinger does an exhaustingly thorough job of research. He visits wheat fields and salt mines and LOTs of chemical plants. He reverse engineers how a Twinkie is made, even though the manufacturer declined to help him. Ettlinger maintains good cheer despite additional obstacles such as having to change names or leave out certain details due to the Home Security act.
My favorite ingredient was sodium stearoyl lactylate, because my son is allergic to milk. I had to read ingredient lists for EVERything, including bread, and sodium stearoyl lactylate was everywhere. It sounds like it has milk but I was told it does not. Confusion! Ettinger explains all: lactic acid USED to be made from sour milk but now it is made from corn syrup.
The chapter on flavorings is wonderful, including a discussion of the 216 different flavor components of natural vanilla, and how artificial vanilla has even more. I learned more about flour than I ever cared to know, but passed the info on to my daughter who likes to cook (I found out why unbleached flour is better for pizza, and bleached flour for Twinkies, for example).
I read Twinkie, Deconstructed from cover to cover. If I read it again, I might instead look up different ingredients one by one, following my curiosity. (The book's chapters are organized by ingredients and the index is available as well.) By two-thirds of the way into the book, my fingers itched to make a huge flow chart, connecting all the raw components at one end to the ways they are used in a Twinkie cake at the other end.
Ettlinger does our homework for us, showing that all those strange ingredients DO have a purpose in modern food and ARE safe to eat. He uses the Twinkie as a stand in for almost any food we buy these days in a grocery. Good job!
You are what you eat.......2007-07-23
Especially in view of the tainted chemicals coming from China that are in our processed foods, this is a timely read.
Discover the fascinating story of what's in a Twinkie, and where it comes from.
Interesting for foodies, too.
I bought copies for a chemist friend, and for a curious friend.
Would make better television........2007-07-20
So much potential unrealized...I thought this was going to be much better. The concept of where all the ingredients that make up a Twinkie come from make disappointingly dull reading.
Mr. Ettlinger, I see your comment here, so may I suggest a TV series? I would love to have you examine an ingredient per week and actually see the places and things you wrote about as it was hard to visualize it all...now that would be great television!
Fun and Follies with Food Facts.......2007-07-13
Asked by his children what the ingredients in a Twinkie creme-filled cake really were, and where they came from, Steve traveled the world to find out, interviewing over a hundred people in the process. The book is well-written in the sense that it can be read very fast, and is entertaining until the number of technical errors and chemophobia intrude, which for me began on p8. I happen to enjoy processing plant and mine tours, even vicariously, and do not shy from hundreds of facts and factoids. It was fascinating to find where the biggest plants were that made the ingredients of a Twinkie, which are: wheat flour, bleach, iron(II) sulfate, vitamins B1, B2, B3, sugar, corn sweeteners, corn thickeners, water, partially hydrogenated soybean oil, lecithin and soy protein isolate, eggs, cellulose gum, whey, leavenings, baking soda, sodium acid pyrophosphate, monocalcium phosphate, salt, mono and diglycerides, polysorbate 60, natural and artificial flavors, sodium stearoyl lactylate, sodium and calcium caseinates, calcium sulfate, sorbic acid, FD&C Yellow No. 5 and Red. No. 40. All but 2 of the chapter headings follow this ingredient list. There is an inadequate index and no references, an ominous sign of what is to follow. There are no pictures or drawings, which this topic screams for. The concept was excellent, as were the metaphors. Between that and the potential entertainment value my rating would have been 5-star, even though the target audience was 12-14 years old, IMHO.
A fine appreciation of food chemistry was finally given on p258-260: "The fact that chemicals, especially those in foods, are part of nature..." Well and good, but Steve infiltrates all kinds of snide comments about "chemicals" almost everywhere else, such as one about the surprising purity of synthetic chemicals as opposed to natural (p208) -- the reverse of the truth -- that most natural chemicals are mixtures, and many synthetic ones are very pure. Part of the difficulty is that Steve does not define what a chemical is, or know the difference between an element, a compound, and a mixture, or between a rock and a mineral. Except on p173, where Steve appears to understand that the reactive and toxic elements, sodium and chlorine, react to form salt (sodium chloride), which has none of the properties of its precursors. Time after time he tries to scare the reader by implying that the toxicity of the precursors (called intermediates by chemists) somehow makes it into non-toxic products. On p261: "...try reflecting on the fact that one of the world's most lethal chemicals, chlorine, and one of the most reactive chemicals, sodium, have an exalted place...[in] the salt shaker." This, sadly, is more typical. Of course, there is no elemental sodium or chlorine in salt, and the properties of the elements do not persist in salt. And a rock should not be confused with a mineral.
So to repeat grade-school material, all substances are chemical. Dreams and electronic phenomena are not. Substances are either pure or mixtures. The smallest stable units of matter in substances are molecules. In an element, all the atoms in all the molecules are the same, except for isotopes, which still have the same chemical properties. In a compound, meaning that 2 or more elements are present in the molecule, all the molecules are alike. Sugar (sucrose) is a compound formed from a glucose and a fructose with loss of water; it is not a mixture of glucose and fructose as Steve claims (p71). A rock is a mixture of minerals. Granite is a mixture of the minerals quartz, mica and feldspar, and most minerals are well-defined compounds. Eating refined salt or calcium sulfate is not the same as eating rock. Steve wrote that the toxic and flammable element phosphorus is part of the Twinkies recipe (p154). This is nonsense. Steve never learned from a chemist to write: "phosphorus compounds, phosphates, are part of the Twinkies recipe"; no, he has to scare us and give chemicals in general a bad name on almost every page.
Steve wrote: "Ferrous sulfate is light gray with a bluish tinge, just as you'd expect an iron derivative to look" (p42). Pure iron(II) sulfate is actually pale green, just as I would expect it to look.
Steve wrote: "Despite being a mere mineral, calcium is really a so-called earth metal, like sodium...(p232). Calcium is not a mineral, because it is never found as the free element. Steve meant gypsum (calcium sulfate), I think. Calcium belongs to the family of elements called alkaline earths and sodium is in the family of alkali metals.
Whenever Steve has trouble with the chemistry of a food additive, his writing becomes very terse and flawed. From p250: "A reaction of benzene with nitric acid, itself a product of hydrogen (usually from natural gas) and nitrogen (usually from liquid air) that have been passed over over a thin platinum wire mesh, makes nitrobenzene and leads to the all-important aniline, a colorless oily liquid with a strong, pleasant odor that happens to be highly poisonous." When this is untangled, we find: (1) the reaction of hydrogen and nitrogen over a heated catalyst of iron oxide and potassium aluminate at 400 atm leads to ammonia, not nitric acid; (2) ammonia and air are heated to 650° and passed over a platinum/rhodium catalyst to make nitric acid, not nitrobenzene; (3) benzene and nitric acid with considerable sulfuric acid yields nitrobenzene; (4) nitrobenzene with iron powder or hydrogenation over nickel gives aniline; and (5) aniline does not have a pleasant odor in my nose. None of this makes much sense to a non-chemist without pictures of the molecules involved, which are sorely lacking. All the reactions are over 100 years old, so industrial secrecy should not have been an issue.
Steve fell for the myth that eating saturated fat causes hardening of the arteries (p181). See "The Cholesterol Myths" by Uffe Ravnskov, 2000; and "The Modern Nutritional Diseases" by Ottoboni.
A list of another 50 errors are available by e-mailing: kauffman@bee.net.
Eat your Twinkies and be happy.......2007-07-07
Author Ettlinger takes the reader on a fascinating saga through the world of how food ingredients are made and how many of the ingredients in our food are actually not food-based at all, such as benzene, petroleum and rocks. Ettlinger gives us the origin of every Twinkie ingredient in a offbeat, wink-of-the eye way that suggests mirth instead of mean-spiritedness.
If you enjoy learning about scraps of knowledge that will impress your friends, this book is for you.
Average customer rating:
- A culinary student must have
- Don't Bother Me...I'm choosing a wine.....!
- From http://www.AWineStory.com Publisher Marisa D'Vari
- Great content, sloppy editing
- Perfect Timing
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What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Andrew Dornenburg ,
Karen Page , and
Michael Sofronski
Manufacturer: Bulfinch
ProductGroup: Book
Binding: Hardcover
 Spirits
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Windows on the World Complete Wine Course: 2007 Edition (Windows on the World Complete Wine Course)
ASIN: 0821257188 |
Book Description
The most comprehensive guide to matching food and drink ever compiled, by the James Beard Award winning author team of Karen Page and Andrew Dornenburg, with practical advice from more than seventy of America's leading pairing experts In a great meal, what you drink is just as important as what you eat.This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal- breakfast, lunch, and dinner - from ordinary to extraordinary. Exceptional in its depth and scope - with over fifteen hundred entries - What to Drink with What You Eat is based on the collective wisdom of experts at dozens of America's best restaurants, including Alinea, Babbo, Bern's, Blue Hill, Chanterelle, Daniel, Emeril's, French Laundry, Frontera Grill, Inn at Little Washington, Jean Georges, Masa's, The Modern, Per Se, Rubicon, Tru, and Valentino. You'll find authoritative recommendations for stocking your cellar and kitchen with must-have beverages, from wines to waters.You'll also learn what to drink with everything from French toast to Chinese food, and what to eat with everything from Pinot Noir to green tea, to create mouthwatering matches.Follow the authors three simple Rules to Remember when making a match - or just dive into the wide-ranging listings in chapters 5 and 6. This incisive, hip writing team (Publisher's Weekly) distills history, geography, science, expert technique, and original insight to create a remarkably user-friendly and engaging reference.Lavishly illustrated with gorgeous four-color photographs, What to Drink with What You Eat is an instant classic essential to every connoisseur's bookshelf.
Customer Reviews:
A culinary student must have.......2007-05-12
I recently had to do a food and wine pairing for class. Considering i'm still in school, I had no idea what to do.After talking to a chef instructor, I decided that this book would benefit me in both school and out in the industry. I mean, it even pairs water. Yeah, this book is definately worth every cent.
Don't Bother Me...I'm choosing a wine.....!.......2007-04-18
The dust on my furniture is thickening, the phone is ringing, my dog wants a walk...Sorry, I am selecting which beverage to serve tomorrow nite with peel-and-eat shrimp...oh, what fun!! Watch out because once you open this book, it will be awhile before you rejoin the world: It's pure facination and empowerment (!) for an avid foodie who has never been quite certain of what wine to serve without groveling at the local wine shop! And it's not just about wine; there are fabulous suggestions for beer, citrus drinks, tea....
There are already excellent reviews (in my opinion) so I don't want to reinvent the wheel by raving on the photos, the organization, the pure depth of information, the perfection of this book. But if you have stopped on this page, you probably also own a dog-eared, raggedy, finger-smudged copy of "Culinary Artistry" (somewhat like mine is?) and suffice to say that while this is a much more beautiful book and may not necessarily be sitting next to your stove (although there are wonderful recipes...)you will probably refer to it as often.
Suggestion: Read the more in-depth reviews, click to order....and purchase those little anti-static dust cloths. I haven't figured out what to do about the dog yet...
From http://www.AWineStory.com Publisher Marisa D'Vari.......2007-04-09
Are you curious about what wine to order with your cheesecake? Intimidated by five-hundred page wine list at a top restaurant? Downright scared when the sommelier comes charging toward your table?
Relax. Authors Andrew Dornenburg and Karen Page have created a resource that helps even the `average Joe or Jane' understand the principles of wine and food pairing. They take the conventional, canned, old-school advice of "red wine with meat, white wine with fish" to an entirely new level, based on insights learned from their previous books on cuisine, as well as interviews with America's top, cutting-edge sommeliers.
In many ways, the format of What to Drink with What You Eat resembles a substantial wine/food pairing encyclopedia specifically designed to be quickly skimmed before heading off to a restaurant or purchasing wine for a dinner party. For example, let's say you are entertaining clients at a steakhouse, and want to sound intelligent about wine. You know red wine typically goes with red meat, but which red? Old world or new? And what are the virtues of each? By spending just five minutes with this book (and perhaps jotting down some notes) you will be able to help your guests order a Shiraz, Barbaresco, Barolo, or good old Napa Valley Cabernet Sauvignon based on the elements of the sauce and cut of meat they choose.
In a similar fashion, let's say you want to dazzle your friends and show off your new kitchen with a fabulous dinner party. Spend a few moments with this book and you will be able to pair every element of your menu with an exciting, unusual wine. No need to consult a professional wine expert, as you have this knowledge at your fingertips.
Sommeliers interviewed for this book are mostly young and more free-thinking than sommeliers of years past. They are enthusiastic about wine, regardless of it's an exciting, new world find of exceptional value, or a fine-aged Bordeaux worth hundreds of dollars. As a group, they see their mission as helping you find a good wine to accessorize your meal within your price range. And the individual quotes from sommeliers are what makes this book so fresh and appealing.
For example, Steve Beckta of Beckta Dining & Wine in Ottawa believes that as a sommelier, it is almost more important to match a wine to a person than to match the wine to the food. Curious thought! "The most important part of being a sommelier is not your ability to taste, but your ability to empathize with the person who is in front of you," he explains in the book.
How very true. In one instance, Beckta recalls three `big businessmen' sitting at a table. One wants lamb, one wants halibut, and the other guy wants scallops. They tell him they want the "perfect" wine that matches all three, dissimilar dishes. By carefully listening to the subtext of what they are telling him, Beckta realizes they are after a wine that fits into their comfort zone, not necessarily the best match. To him, that means a "big red" from Australia and as it turns out, the businessmen love it.
Sommelier Alpana Singh, formerly of Everest in Chicago (now with the Lettuce Entertainment Group) agrees that comfort is important. She likes to serve California wines on big holidays like New Year's Eve and Valentine's Day, because people who dine out only a few `special nights' a year want something they can recognize and appreciate.
If you entertain or dine out frequently, What To Drink with What You Eat is a dynamic desktop resource and wine and food pairing primer that will stimulate you to learn more about wine by further reading or classes. If you like oaky Chardonnay, for example, this book will also motivate you to try unoaked Chardonnay wines and realize the difference, especially when paired with food. Yet what works best about this book is the way you can take advantage of the authors' extensive research and with just a few minutes of skimming, come across as a credible wine expert in front of clients, colleagues, family and friends.
Great content, sloppy editing.......2007-04-06
First off, it's very wide ranging and is incredibly easy to use. All of the recommendations in this book have come from top notch chefs and sommeliers, so you know they can be trusted. You'll often find a wealth of options to choose from for different foods due to the democratic group effort behind this. You'll also get more than just wine, which is incredibly refreshing. Some snobs refuse to admit it, but there are some dishes that simply work better with other drinks. They go above simply listing "beer" and will put "lager", "wheat beer", etc., which is nice.
The book uses a system of bold print, capital letters, and asterisks to point out which drinks work particularly well, as well as other options for people who are looking to try something different. It's also nice to see a section afterwards that does the reverse and is listed by drink and then has food suggestions. Sometimes you want to build the meal around a special bottle of wine instead of vice versa. After that comes specific recommendations from some of the well known contributors to the book. It's an almost flawless book. Except....
....the book is very poorly edited and, in at least two cases, factually inaccurate. Jean-Luc Le Du is either misquoted, misinformed, or simply misspoke. The quote: "Where to find great Cabernet Sauvignon: This would be a toss-up between hillside vineyards in California and Pomerol in France." I had to do a double take...Pomerol? For Cab Sauv? Huh?
Not only that, I noticed this statement in two different parts of the book. I'm assuming M. Le Du meant to say Pauillac, as Pomerol is, of course, known for Merlot, which makes up most or all (80-100%, usually) of the wine blend there. Even if there is Cab Sauv in the blend, it's a minimal amount of the wine. I can understand misspeaking and saying Pomerol when you mean Pauillac; it happens. But how this obvious factual error ended up in the final print of the book is beyond me. Anyone that buys a Pomerol expecting a shining example of Cab Sauv will be disappointed (although they may end up with some of the world's best Merlot.)
I've also noticed another factual error concerning the retail price of a certain wine; they mention Sequoia Grove Cabernet Sauvignon as a great value wine at $10 a bottle. It actually retails for around $30-$35 a bottle, not $10.
While I have yet to find any other major errors in the text (not that I'm actively searching for them, but maybe I should), I have noticed a couple grammatical blunders; missing punctuation, spelling errors and such. It's disappointing to see easily correctable errors like this mar an otherwise fantastic book. That being said, don't let these gripes deter you from buying this excellent reference source for food and drink pairings. Clean up the grammar and factual errors and this becomes a 5 star book.
Perfect Timing.......2007-03-19
I am soon to open my First restaurant. Being a chef not only did this book help me brush up it even expanded my paring knowledge. I have also used it as a training tool with my employees and recommended it to them. I highly recommend it to anyone who enjoys food.
Amazon.com
How do we choose what to eat? Buffeted by health claims--should we, for example, restrict our intake of carbs or fats or both? Is organic food better for us?--we become confused and tune out. In supermarkets we buy semi-consciously, unaware that our choices are carefully orchestrated by sophisticated marketing strategies concerned only with the bottom line. That we should confront such persuasion is the major point made by nutritionist-consumer advocate Marion Nestle in her extraordinary What to Eat, an aisle-by-aisle guide to supermarket buying and thus an anatomy of American food business. "The way food is situated in today's society discourages healthful food choices," Nestle tells us, a fact that finds literal representation in our supermarkets, where food placement--dependant on "slotting fees," guaranteed advertising and other incentives--determines every purchase we make.
Nestle walks readers through every supermarket section--produce, meat, fish, dairy, packaged foods, bottled waters, and more--decoding labels and clarifying nutritional and other claims (in supermarket-speak, for example, "fresh" means most likely to spoil first, not recently picked or prepared), and in so doing explores issues like the effects of food production on our environment, the way pricing works, and additives and their effect on nutrition.
What Nestle reveals is both discouraging and empowering. Through ubiquitous advertising, almost universal food availability, the growth of portion size, and unchecked marketing to kids, we're encouraged to eat more than we need, with consequent negative impact on our health. Knowledge is indeed power, and Nestle's lively, witty, and thoroughly enlightening book--the work, readers quickly see, of a food lover intent on increasing sensual satisfaction at table as well as promoting health--will help its readers become completely cognizant about food shopping. It's a must for anyone who eats and buys food and wants to do both better. --Arthur Boehm
Book Description
How do we decide what foods to eat? In recent years, this simple question has become complicated beyond belief—as supermarkets have grown to warehouse size, and as the old advice to eat foods from four food groups has been overrun by questions about organic foods, hormones, pesticides, carbohydrates, trans fats, omega-3s, supplements, health claims, extreme diets, and, above all, obesity.
Fortunately, Marion Nestle is here to tell us what’s what—to give us the facts we need to make sensible choices from the bewildering array of foods available to us. With What to Eat, this renowned nutritionist takes us on a guided tour of the supermarket, explaining the issues with verve and wit as well as a scientist’s expertise and a food lover’s experience.
Today’s supermarket is ground zero for the food industry, a place where the giants of agribusiness compete for sales with profits—not nutrition or health—in mind. Nestle walks us through the supermarket, section by section: produce, dairy, meat, fish, packaged foods, breads, juices, bottled waters, and more. Along
the way, she untangles the issues, decodes the labels, clarifies the health claims, and debunks the sales hype. She tells us how to make sensible choices based on freshness, taste, nutrition, health, effects on the environment, and, of course, price. With Nestle as our guide, we learn what it takes to make wise food choices
and are inspired to act with confidence on that knowledge.
What to Eat is the guide to healthy eating today: comprehensive, provocative, revealing, rich in common sense, informative, and a pleasure to read.
Customer Reviews:
"What to Eat" review.......2007-09-28
The book "What to Eat" by Marion Nestle spells out the current food controversies clearly and succinctly in plain English. The author lets you know what she thinks, and tells you when the science is unclear. It's good for everyone who has questions about food - and that should be all of us!
very informative.......2007-09-21
This thick book if FILLED with great info. It covers the gamit from buying bottled water to purchasing meat and fish. I thought I new a lot about nutrition, but this book has taught me otherwise and does so in a way that is easy to read and entertaining. Most importantly the information is applicable to everyone who shops for food at grocery stories be it healthfood stores or grocery chains. I highly recommend this book to anyone who cares about what they or their children eat.
Eye opening.......2007-08-23
Good information on what the certified "organic" label means. This was also timely in that she talks a lot about the politics surrounding country of origin labeling.
This was an eye opening read in terms of understanding the extent to which genetically modified products are already pervasive in our food supply and also the extent to which our waterways are so polluted that most fish is unsafe to eat for many people.
highly recommended.......2007-08-06
I agree that this is one of the best non-fiction books that I have read in a long while. However, it is not for everyone. It is very research and reference oriented so it can be tough to plow through. If you are interested in Marketing I would recommend this, I learned a lot. Marion is very informative and fairly balanced. She typically gives you the various perspectives, tells you to decide yet also tells us her decision. My only complaint is that her research is biased to the NY area and California. Here in MN we have locally grown produce and lots of small local fresh bread bakeries. Come visit here to research!
A huge help in making informed decisions..........2007-08-02
I love this book! It takes you through a typical grocery store aisle by aisle, clearly identifying products and what you need to know about them to make informed decisions during your grocery shopping trips. Don't rely on retailers to help you make good choices. They are in the business of selling!! That's it! They merchandise and sell; the more they sell to you, the more money they make. If you make bad choices, it's your fault. They're not in the business of making or keeping you healthy...they are in the business of selling. Get this book and read it thoroughly...then go shopping. You will never look at grocery stores in the same way again.
Average customer rating:
- This Book Has Helped Me So Much
- the 150 healthiest foods on earth
- Two Thumbs Up
- A noteworthy book
- A Fantastic Resource for Your Health
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The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why
Jonny Bowden
Manufacturer: Fair Winds Press
ProductGroup: Book
Binding: Paperback
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Book Description
A complete guide to the healthiest foods you can eat - and how to cook them!
Why get your nutrients from expensive supplements when you can enjoy delicious, nourishing foods instead? From almonds to yucca, readers will find out what nutrients each of the 150 featured foods contains, what form contains the most nutrients, if it's been recommended to combat any diseases, where to find it, how to prepare it, and how much to eat - plus wonderful recipes using these sometimes obscure foods! Indexes by nutrient, by disease, and by food make finding what you need a snap, and the at-a-glance format makes the information as easy to digest as the foods themselves.
Customer Reviews:
This Book Has Helped Me So Much.......2007-10-11
The information in this book has helped me refocused my thinking about losing weight.Instead of always thinking about calories and fat grams Johnny has helped me redirect my thinking to what's healthy and good for my body.I find I'm now choosing my foods based on this valuable information.In the process I've lost 10 pounds and have more energy and feel the best I have in years. I highly recommend this book to anyone who wants to refocus on their health but also lose weight and not fall into another "diet trap" The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why
the 150 healthiest foods on earth.......2007-09-19
The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why I enjoy this book so much that telling friends and family about it I have ordered more to share with friends and family.
Two Thumbs Up.......2007-09-11
"The 150 Healthiest Foods on Earth" is a carefully researched, well written book. The author gives you the complete nutritional lowdown on each of the 150 foods included in the book. A number of the 150 foods have a star at the beginning of the article on them, signifying that according to Jonny Bowden they are nutritional superstars (the best of the best).
The book includes chapters on vegetables, grains, beans, fruits, nuts, seeds, and nut butters, soy, dairy, meat, poutry and eggs fish, specialty foods, beverages, herbs and spices, oils and sweetners. It is chock full of useful nutrition information for those wanting to use food to prevent or help heal various diseases.
The author is careful to accurately state the facts about the nutritional benefits of each healthiest food included in the book. Bowden always backs his assertions about the health beneifts of each food with the scientific research that supports the food's health benefits. He is also quick to point out where certain excellent foods have been hyped to work miracles that they can't possibly preform. Bowden calls a spade a spade. He also has a good sense of humor.
While there is no recipe section in the book, the author gives many suggestions for ways to "simply" use each healthiest food. His suggestions are very uncomplicated and really doable.
A noteworthy book.......2007-09-04
The book presents many major natural foods but some are not common in some countries. The descriptions are good in general. The paper quality is good. Pictures, font sizes and types are appropriate. The contents are well presented. The CD at the back of the book contains very little information, don't expect too much from it.
A Fantastic Resource for Your Health.......2007-08-18
About 60% of the foods in this book I already knew were healthy for you, but that remaining 40% is what makes this book worth it. Whether you are a novice on healthy foods or you are an expert, this book is a handy and very easy to read reference.
Amazon.com
It's an inspired idea--to better understand the human diet, explore what culturally diverse families eat for a week. That's what photographer Peter Menzel and author-journalist Faith D'Alusio, authors of the equally ambitious Material World, do in Hungry Planet: What the World Eats, a comparative photo-chronicle of their visits to 30 families in 24 countries for 600 meals in all. Their personal-is-political portraits feature pictures of each family with a week's worth of food purchases; weekly food-intake lists with costs noted; typical family recipes; and illuminating essays, such as "Diabesity," on the growing threat of obesity and diabetes. Among the families, we meet the Mellanders, a German household of five who enjoy cinnamon rolls, chocolate croissants, and beef roulades, and whose weekly food expenses amount to $500. We also encounter the Natomos of Mali, a family of one husband, his two wives, and their nine children, whose corn and millet-based diet costs $26.39 weekly.
We soon learn that diet is determined by largely uncontrollable forces like poverty, conflict and globalization, which can bring change with startling speed. Thus cultures can move--sometimes in a single jump--from traditional diets to the vexed plenty of global-food production. People have more to eat and, too often, eat more of nutritionally questionable food. Their health suffers.
Because the book makes many of its points through the eye, we see--and feel--more than we might otherwise. Issues that influence how the families are nourished (or not) are made more immediate. Quietly, the book reveals the intersection of nutrition and politics, of the particular and universal. It's a wonderful and worthy feat. --Arthur Boehm
Book Description
On the banks of Mali 's Niger River, Soumana Natomo and his family gather for a communal dinner of millet porridge with tamarind juice. In the USA, the Ronayne-Caven family enjoys corndogs-on-a-stick with a tossed green salad. This age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform diets worldwide. In HUNGRY PLANET, the creative team behind the best-selling Material World, Women in the Material World, and MAN EATING BUGS presents a photographic study of families from around the world, revealing what people eat during the course of one week. Each family 's profile includes a detailed description of their weekly food purchases; photographs of the family at home, at market, and in their communities; and a portrait of the entire family surrounded by a week 's worth of groceries. To assemble this remarkable comparison, photojournalist ! Peter Menzel and writer Faith D 'Aluisio traveled to 24 countries and visited 30 families from Bhutan and Bosnia to Mexico and Mongolia. The resulting series of photographs and facts is a 30-course feast of visual and quantitative information. Featuring essays on the politics of food by Marion Nestle, Charles C. Mann, and Alfred W. Crosby, and photo-essays on international street food, meat markets, fast food, and cookery, this captivating chronicle offers a riveting look at what the world really eats.
Customer Reviews:
An exceptional book.......2007-09-18
If there is only one universal human experience, it's food. And this book puts it all in perspective by showing in photographs, essays, and charts what people eat around the world. The differences can be astonishing (how can an entire family survive on so little, in one case, or, how tidy all those little packages look in another -- do they eat anything fresh?). The off-the-cuff statements by some of the subjects are very insightful, such as the woman who says when she wants a sweet, which is rare, she goes and eats a banana. This book truly communicates something unique about the people with whom we share our world.
Fascinating.......2007-09-04
I heard about this book about 3 months ago as it was featured in Time Magazine. I only wish I picked it sooner because it is fascinating. My 7-year old enjoyed discussing the finer points of eating in the United States. She thought it was shocking that people in the world eat starfish, guinea pigs and bugs. On the other hand, when we discussed our eating of beef and realized that a Hindu in India would never do that; the world seemed to get a little smaller. The discussions about culture and food are so interesting.
Interesting and a book more people should read...and then change their food choices.......2007-07-15
The one thing that jumped out at me in readin and seeing the photos is how much Coke and Pepsi the United States sells around the world. It was nice to see a number of examples of families who buy little if any 'junk food'. And how much meat is eaten in some countries and how much healthy fish is eaten in others. Was impressed with the examples of fruits vegetables and grains eaten in some countries.
Japan: The Ukita family of Kodaira City
Food expenditure for one week: 37,699 Yen or $317.25
Favorite foods: sashimi, fruit, cake, potato chips I was surpsied at how most of the items are packaged at not at all the fresh foods one hears about.
*Italy: The Manzo family of Sicily
Food expenditure for one week: 214.36 Euros or $260.11
Favorite foods: fish, pasta with ragu, hot dogs, frozen fish sticks
Chad: The Aboubakar family of Breidjing Camp
Food expenditure for one week: 685 CFA Francs or $1.23Favorite foods: soup with fresh sheep meat Notice there is NO Coke or Pepsi in the photo.
Kuwait: The Al Haggan family of Kuwait City
Food expenditure for one week: 63.63 dinar or $221.45 Family recipe: Chicken biryani with basmati rice.Notice there is NO Pepsi or COKE in the photo.
United States: The Revis family of North Carolina
Food expenditure for one week: $341.98
Favorite foods: spaghetti, potatoes, sesame chicken But look at see how much Coke etc they buy
Mexico: The Casales family of Cuernavaca
Food expenditure for one week: 1,862.78 Mexican Pesos or $189.09
Favorite foods: pizza, crab, pasta, chicken But look and see how much Coke etc they buy They do eat ALOT of fruits and vegetables
China: The Dong family of Beijing
Food expenditure for one week: 1,233.76 Yuan or $155.06
Favorite foods: fried shredded pork with sweet and sour sauce They buy very little overall
Poland: The Sobczynscy family of Konstancin-Jeziorna
Food expenditure for one week: 582.48 Zlotys or $151.27
Family recipe: Pig's knuckles with carrots, celery and parsnips
Egypt: The Ahmed family of Cairo
Food expenditure for one week: 387.85 Egyptian Pounds or $68.53
Family recipe: Okra and mutton Notice lots of healthy items and cannot see any Coke or Pepsi
Ecuador: The Ayme family of Tingo
Food expenditure for one week: $31.55
Family recipe: Potato soup with cabbage Notice its all healthy food
United States: The Caven family of California
Food expenditure for one week: $159.18
Favorite foods: beef stew, berry yogurt sundae, clam chowder, ice cream Notice the Coke and other prepackaged foods
Mongolia: The Batsuuri family of Ulaanbaatar
Food expenditure for one week: 41,985.85 togrogs or $40.02
Family recipe: Mutton dumplings
They love eggs which are a good source of protein
Great Britain: The Bainton family of Cllingbourne Ducis
Food expenditure for one week: 155.54 British Pounds or $253.15
Favorite foods: avocado, mayonnaise sandwich, prawn cocktail, chocolate fudge cake with cream Mostly all prepacked items
Bhutan: The Namgay family of Shingkhey Village
Food expenditure for one week: 224.93 ngultrum or $5.03
Family recipe: Mushroom, cheese and pork Healthy food little if any prepackaged
Germany: The Melander family of Bargteheide
Food expenditure for one week: 375.39 Euros or $500.07
Favorite foods: fried potatoes with onions, bacon and herring, fried noodles with eggs and cheese, pizza, vanilla pudding Notice all the Beer and Sodas and all the fried foods
What people eat.......2007-03-30
A very informative book with excellent photographs, large size and printed on good quality glossy paper.
Fascinating view on feeding your family.......2007-03-09
Photos, background story and typical receipe from a family living in one of 30 countries around the world. The idea is very original: ask people to buy the ingredients for their meals for a week and take a picture of them together with the food. The differences are very revealing: all the packed and processed food in the USA in contrast with the basic ingredients most African families use. It is not only about rich or poor; it gives you many good ideas and examples for a new way of life. And the photos with so many details and colors are impressive.
Average customer rating:
- What's to eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook
- Very good cookbook for those with food allergies
- Wonderful Book!
- Helpful for an Allergic Family
- BEST ALLERGY COOKBOOK!
|
What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook
Linda Marienhoff Coss
Manufacturer: Plumtree Pr
ProductGroup: Book
Binding: Paperback
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The Parent's Guide to Food Allergies : Clear and Complete Advice from the Experts on Raising Your Food-Allergic Child
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The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family
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Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family
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How to Manage Your Child's Life-Threatening Food Allergies: Practical Tips for Everyday Life
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The Kid-Friendly Food Allergy Cookbook: More Than 150 Recipes That Are Wheat-Free, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Low in Sugar
ASIN: 0970278500 |
Book Description
If you're looking for a cookbook in which the recipes are completely free of dairy, egg and nut ingredients, easy to make, delicious, made using commonly available ingredients, written with the inexperienced cook in mind, and so good that you can serve them to the entire family and to company, then "What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook" is for you!
"What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook" is packed with over 145 original kitchen-tested recipes for everything from a wide range of baked goods to soups and salads, main courses, side dishes and breakfast foods. You'll also find complete menus and a guide to help you determine if an ingredient is "safe" to use. As an added bonus, all 45 of the baked goods recipes in this book are also completely cholesterol-free and Kosher Pareve.
Customer Reviews:
What's to eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook.......2007-09-11
My grand daughter is allergic to all dairy products and tree nuts. I did not know what to fix her for meals or desserts. This book really tells me all kinds of food available for anyone who are allergic to above mentioned. It is not difficult to prepare all recipes on this book . I am glad I found this cook book. Thanks to the author.
Very good cookbook for those with food allergies.......2007-05-15
This book has a ton of recipes. I've only tried a few, but they were each very good. My 2 year old son is allergic to eggs, milk and peanuts so this seemed like the perfect cookbook for us. The only problem is that he's at a very picky age right now, so most of these recipes he won't have anything to do with at this time. Some desserts and cookies are all I've made so far that he'll eat. I think as the years go by we'll get a lot more use out of this book.
Wonderful Book!.......2007-05-13
This cookbook is absolutely fantastic! It's so nice to have a cookbook that suits my daughter's dietary restrictions exactly, without having to substitute this or that. So far, I've tried only a handful of recipes, mostly cakes and cookies, but all were easy to make and delicious! Highly recommended!
Helpful for an Allergic Family.......2007-05-10
This cookbook has been helpful when looking for ideas to serve my family and guests.
BEST ALLERGY COOKBOOK!.......2007-04-12
This cookbook has made such a difference in my life! I am an allergy mom that was in desperate need to feed my son who has severe egg and peanut allergies. It is so nice to have such a variety of foods, dinner, breakfast, snack, desserts, etc that my sons can enjoy that are completely safe. And totally yummy! This Cookbook is the best out there!
Book Description
Yes, Virginia, you can butter your carrots. A farmer’s daughter tells the truth about cream, eggs, fish, chicken, chocolate—even lard.
Everyone loves real food, but they’re afraid butter and eggs will give them a heart attack—thus the culinary abomination known as the egg-white omelet. Tossing out the yolk, it turns out, isn’t smart. Real Food reveals why traditional foods are actually healthy: not only egg yolks, but also cream, butter, grass-fed beef, wild salmon, roast chicken skin, and more.
Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: lots of fresh fruits and vegetables, along with beef, bacon, fish, dairy, and eggs. Later, she wondered: was the farmhouse diet deadly, as the cardiologists say? Happily for people who love food, the answer is no.
In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. Real Food upends the conventional wisdom on diet and health and explains our taste for good things.
Customer Reviews:
This book is my new bible.......2007-09-04
I love this book. It has everything in it I've read from various sources, all cited and organized and written out in an easy-to-digest fashion. So recommended!
Real food is for everyone!.......2007-09-01
I won't reiterate what so many reviewers have already said about this great book--it's great, accesible and well-documented...what I would like to say is that it can also be really economical!
I am a homemaker who watches her household budget and with a little extra work I have seen my food bill drop by twenty-five to thirty dollars per week. True, I go to more than one store for my groceries now and I had to look online to find where the farmers markets were, but now my son and I make a whole day of fun out of doing the marketing. We are getting to know our local butcher and the best vendors at the farmer's market. I am learning to bake bread (slowly) and buying things like spices and flour in bulk. True I spend more on eggs and milk than I used to, but this is more than offset by the rest of the savings. The food tastes better, we eat out less and spend more time together in the kitchen and at the table as a family. Pretty great tradeoff for chips in front of the TV, I think!
very informative read.......2007-08-27
I truly enjoyed Nina Planck's book. It was an easy read and had a lot of valuable, well researched information. She advises us to eat the way our great-grandparents ate and advocates eating locally. The book is funny, smart and challenges one to think outside the box of politically correct nutrition. My husbands and my health has been greatly improved by following this common sense advice and by eating traditional foods. I also highly recommend Sally Fallon's Nourishing Traditions.
Lots of good solid information.......2007-08-23
I took my time reading this book because it was full of different ways of looking at what we eat and why! The research seems solid. And most importantly it makes so much sense. I have already changed several things in my eating life based on this book.
Finally someone talking sense........2007-08-05
This is a great book. It explains good nutrition in an easy to understand and even entertaining way. It has changed the way I look at food and set me on course for better tasting and healthier future.
Book Description
One American in ten tells the other nine how to vote, where to eat, and what to buy. They are
The Influentials
Who are they? The most influential Americans -- the ones who tell their neighbors what to buy, which politicians to support, and where to vacation -- are not necessarily the people you'd expect. They're not America's most affluent 10 percent or best-educated 10 percent. They're not the "early adopters," always the first to try everything from Franco-Polynesian fusion cooking to digital cameras. They are, however, the 10 percent of Americans most engaged in their local communities...and they wield a huge amount of influence within those communities. They're the campaigners for open-space initiatives. They're church vestrymen and friends of the local public library. They're the Influentials...and whether or not they are familiar to you, they're very well known to the researchers at RoperASW. For decades, these researchers have been on a quest for marketing's holy grail: that elusive but supremely powerful channel known as word of mouth. What they've learned is that even more important than the "word" -- what is said -- is the "mouth" -- who says it. They've identified, studied, and analyzed influence in America since the Standard Oil Company of New Jersey (now Exxon) hired Elmo Roper himself to develop a model for identifying opinion leaders, and in The Influentials, they are finally ready to share their results. A few samples:
• Influentials have been the "early majority" -- leading indicators of what Americans will be buying -- for more than five decades, from choosing energy-efficient cars in the 1970s to owning computers in the 1980s to adopting 401(k)s and IRAs in the 1990s to using the Internet and cell phones today.
• Influentials have led the way in social development as well, from the revival of self-reliance (in managing their own health care, investments, and consumption) to mass skepticism about the marketing claims of everything from breakfast food to politicians.
Although America's Influentials have always been powerful, they've never been more important than now. Today, a fragmented market has made it possible for Influentials to opt out of mass-message advertising, which means that a different route must be taken to capture their hearts and minds. The Influentials is a map for that route, a map that explains who these people are, how they exercise influence, and how they can be targeted. The Influentials features a series of rules and guidelines for marketing to Influentials; case studies of products that have prospered because of Influential marketing (and products that have failed because they lacked it); a history of the phenomenon...and why Influentials are more influential today than ever; and profiles of twelve real-life Influentials.
Both an intellectual adventure and a hands-on marketing manual, The Influentials is an extraordinary gold mine of information and analysis that no business can afford to ignore.
Download Description
"One American in ten tells the other nine how to vote, where to eat, and what to buy. They are The Influentials Who are they? The most influential Americans -- the ones who tell their neighbors what to buy, which politicians to support, and where to vacation -- are not necessarily the people you'd expect. They're not America's most affluent 10 percent or best-educated 10 percent. They're not the ""early adopters,"" always the first to try everything from Franco-Polynesian fusion cooking to digital cameras. They are, however, the 10 percent of Americans most engaged in their local communities...and they wield a huge amount of influence within those communities. They're the campaigners for open-space initiatives. They're church vestrymen and friends of the local public library. They're the Influentials...and whether or not they are familiar to you, they're very well known to the researchers at RoperASW. For decades, these researchers have been on a quest for marketing's holy grail: that elusive but supremely powerful channel known as word of mouth. What they've learned is that even more important than the ""word"" -- what is said -- is the ""mouth"" -- who says it. They've identified, studied, and analyzed influence in America since the Standard Oil Company of New Jersey (now Exxon) hired Elmo Roper himself to develop a model for identifying opinion leaders, and in The Influentials, they are finally ready to share their results.
Customer Reviews:
Not Recommended.......2007-01-28
If you can read the title, there's not much of a point in reading the rest of the book...except maybe for one section describing how to identify "the influentials". Still, I don't recommend buying it.
Insightful core theme- Doesn't need a full book though.......2005-05-19
Interesting book. Basic premise is that the folks that spread the word about mass market products are not movie stars or early adopters, but folks who are socially and politically active in their communities. Think den mothers, PTA members, folks in the Lions Club, the local city council etc. The notion connects to the concepts outlined in "Tipping Point" about Connectors, Mavens and Salespeople, although the framing is different and in this case Influentials appear to be part Connector, part Maven and part Salespeople.
In any case, it's a valuable insight which is probably relevant across cultures and countries. You don't need to read the whole book but it's worth reading a few chapters.
Good title, but the actual book part just muddles things.......2004-11-18
The Influetials is either just a big statistical blob or I missed something. Keller et al start out by describing the influential as someone who other people in the community kind of look toward. They are very socially connected and respected. There is no doubt in my mind that the proposition that one in ten people has a huge influence on how the other nine think, however instead of exploring the social patterns Keller et al try to define that person whom they call an "Influential" They begin by saying in the first chapter that statistics can't pinpoint an influential and then spend most of the book tossing statistics on influentials at the reader - lots of tables that don't tell me anything.
One thing that I found interesting were the case studies scattered through the book. Basically these were mini-biographies of influentials slanted more towards what they were up to at the moment. Even these weren't all that helpful.
I recommend skipping The Influentials. The title is really good but the book doesn't focus or do much to back it up. Actually things just get muddled. The Tipping Point by Malcome Gladwell has a good bit of discussion about who influences opinions and how. Check that out instead.
The Influentials.......2004-03-31
The Roper organization has long been known for the quality and reliability of its data. Now it has given us a remarkable distillation of information in order to show how a select group of people carry more weight in the decision-making processes of the rest of us.
In "The Influentials: One American in Ten Tells the Other Nine How to Vote, Where to Eat and What to Buy," Jon Berry and Ed Keller of Roper ASW tell us how certain people stay ahead of the curve and, essentially, create and maintain that most precious of marketing commodities: "word of mouth."
Of course, the real trick is discover how channels of influence weave their way through the popular culture and subtly induce us to buy. The "Influentials" among us have mastered this because, according to Berry and Keller, they are more likely to accept new ideas, to ask questions, and to listen carefully. With its fact-based approach, "The Influentials" brings us into the lives of people whose habits, desires and innate characteristics enable them to create the "buzz" that will lead to product success.
The book is extremely well documented, with lots of charts and graphs that go back through 30 years or Roper research. As a marketing professional, I was impressed with their arguments and their proven methods. Great book. I say, go for it !.
There *is* good information in here.......2004-02-11
There really is good information in this book. And some of the findings are certainly useful for understanding this important segment of the population.
However, the book reads like a 300+ page market research report. You are bombarded with statistic after statistic embedded in what seems to be every other sentence.
If you manage or market consumer products professionally, you will probably find this book useful. If you're reading this for personal interest, be aware that it is a bit tedious to read.
Average customer rating:
|
What to Eat in the Zone: The Quick & Easy, Mix & Match Counter for Staying in the Zone
Barry Sears
Manufacturer: Harper
ProductGroup: Book
Binding: Mass Market Paperback
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The Zone: A Dietary Road Map to Lose Weight Permanently : Reset Your Genetic Code : Prevent Disease : Achieve Maximum Physical Performance
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Zone Meals in Seconds: 150 Fast and Delicious Recipes for Breakfast, Lunch, and Dinner (Zone (Regan))
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Zone Perfect Meals in Minutes: 150 Fast and Simple Healthy Recipes from the Bestselling Authorof the Zone and Mastering the Zone
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The Top 100 Zone Foods : Supercharge Your Health
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0060587423
Release Date: 2003-12-30 |
Book Description
More than two million people worldwide are already experiencing the health and performance benefits of the Zone. Based on the hormonal consequences of food rather than the caloric content, the Zone treats food like a powerful drug that can help you maintain peak mental alertness, increase your energy, and reduce the likelihood of chronic disease––all while losing excess body fat. In this essential reference guide, Dr. Barry Sears provides you with the Zone resources and Food Block information you need to make every meal a Zone meal, including:
. How to use and adjust Zone Food Blocks to fit your own unique biochemistry
. Zone Food Blocks for every ingredient imaginable, including vegetarian and nondairy sources of protein
. Zone Food Blocks for fast food, restaurants, and prepackaged supermarket meals
.Rules for modifying prepared foods to make them Zone–friendly
.The Ten Zone Commandments for staying in the Zone.
Customer Reviews:
Zone Review.......2007-09-06
A great guideline for healthy eating. Stay away from the fake sugar, etc though.
Book Description
The #1 UK bestseller with over 2 million copies sold, with a TV show in development in the United States
First, Dr. Gillian McKeith turned Britain's worst eaters around with incredible results. Then, the internationally renowned nutritionist brought her groundbreaking plan to America, and not a minute too soon. You Are What You Eat brings together practical advice and real-life stories to create a diet makeover designed for everyone. You Are What You Eat includes:
• Dr. Gillian's “Diet of Abundance”
• A 7-Day startup plan
• The Food IQ Test and more!
Customer Reviews:
Real help!.......2007-09-28
Really good, accurate and beneficial information about nutrition and food. Nice package, easy to read and nice photos :) I've had help also, mainly with my stomach problems.
Gets you thinking.......2007-08-04
This book really got me to start thinking about all the foods out there that most people haven't heard of. That was one of the main points the author was trying to make and I believe is stated in the introduction. Well she succeeded with me. Its a good book that can show you food choices to make to have a happier healthier life. You may not know the exact nutrition of what you are eating until you read this book. I've been buying a lot more fruits and vegetables because of it.
Give it a pass.......2007-05-03
I returned this book. Some of the info is common sense, some of it is dodgy. Yet McKeith fully expects her readers to take her word as gospel.
McKeith is not interested in educating her readers. She gives lots of reasons why you are a failure to yourself--to your body--but zero reasons why you should trust her.
Gillian McKeith has no cred. She *bought* her degree through paid correspondence courses from a non-accredited school in the US. She is NOT a doctor. Google it, you'll see.
After reading this book, it is clear that McKeith just wants to create a religion, to lead the blind masses and be adored. Don't take health advice from an egomaniac. Find an author who respects you.
AN EXCELLENT RESOURCE FOR CANCER SURVIVORS.......2007-04-09
This is a book which is easy to read and understand. Everything explained in simple terms. No quack claims - just common sense advice. It is obvious with all the additives and preservatives in our foods today and our hectic lifestyles that our diet is affecting our bodies and taking its toll. As a cancer survivor, I thought my diet was healthy until I read her book. I have totally changed my diet and lifestyle and 2 years after a Stage III breast cancer which had spread to my lymph nodes which required surgery and chemotherapy, I have frankly never felt better or looked so good! I attribute it to this book and her advice. I started juicing fresh vegetables and eliminated processed foods from my diet. There are some food items which are a little more expensive, but it is not expensive to juice some fresh carrots and an apple or make a bean chilli! In most cases is can be cheaper to cook healthy. I would recommend this book to anyone who thinks they are healthy and to anyone with any type of illness/disease.
Very Informative.......2007-03-23
My daughter recommended this book to me and I've really learned alot from this book. I say buy it you will enjoy it. Now only if I can find the cookbook to go with it. Amazon was sold out.
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