22 Aug

What to Eat

written by No Comments posted in Cooking, Food & Wine, Health, Mind & Body, Reference

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? 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 scientists expertise and a food lovers experience.

Contents
Introduction
1 The Supermarket: Prime Real Estate
THE PRODUCE SECTION
2 Fruits and Vegetables: The Price of Fresh
3 Organics: Hype or Hope
4 Produce: Safe at Any Price
5 Genetically Modified, Irradiated, and Politicized
THE DAIRY SECTION
6 Milk and More Milk
7 Milk: Subject to Debate
8 Dairy Foods: the Raw and the Cooked
9 Yogurt: Health Food or Dessert
THE DAIRY SUBSTITUTES
10 Margarine: Accept No Substitutes
11 Margarine: You Can Believe It’s Not Butler
12 Soy Milk: Panacea, or Just Another Food
THE MEAT SECTION
13 ARange of Meaty Issues
14. Meat: Questions of Safety
15 Meat: Organic Versus “Naturnr
THE FISH COUNTER
16 Fish: Dilemmas and Quandaries
17 Fish: TIle Methylmercury Dilemma
18 lne Fish.Farming Dilemma
19 The Fish-Labeling Quandaries
20 More Seafood Dilemmas: Safety and Sustainability
THE CENTER AISLES: COOL AND FROZEN
21 Eggs: The “Incredible” Edibles
22 Eggs and the Salmonella Problem
23 Frozen Foods: Decoding Ingredient Lists
24 ADigression into Calories and Diets
25 Frozen Foods: Reading Nutrition Facts
THE CENTER AISLES: PROCESSED
26 Processed Foods: Wheat Flour and the Glycemic Index
27 Sugar(s)
28 Cereals: Sweel and Supposedly Healthy
29 Packaged Foods: Health Endorsements
30 Snack Foods: Sweet, Salty, and Caloric
31 Foods Just for Kids
32 Oils: Fat and More Fat
THE BEVERAGE AISLES
33 Water, Water Everywhere: Bottled and Not
34 “Healthy” Drinks: Sugared and Artificially Sweetened
35 Teas and Coffees: Caffeine to Eco-Labels
THE SPECIAL SECTIONS
36 Infant Formula and Baby Food
37 Supplements and Health Food
38 Bread: The Bakery
39 Prepared Foods: Salads and More
40 Conclusion: Taking Action
Appendix I: Food Measures: Conversion Factors
Appendix 2: Tem1s Used to Describe Fats and Oils in Foods
Notes
Acknowledgments
Index

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