Diet and Health: Scientific Perspectives

Diet and Health: Scientific Perspectives

by Walter J. Veith (Other)


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Product Details

ISBN-13: 9783887630683
Publisher: Medpharm Scientific Publishers
Publication date: 12/28/1998
Pages: 277
Product dimensions: 6.60(w) x 9.40(h) x 0.64(d)

Table of Contents

DIET AND HEALTH Proteins Essential Amino Acids Non-Essential Amino Acids Protein Digestion Plant and Animal Proteins How Much Protein?
Amino Acid Requirements References Carbohydrates and Fibre Carbohydrates in Food Digestion of Carbohydrates Diet and Control of Glucose Levels Symptoms of Hypoglycaemia NSP (Fibre) and Digestion Resistant Starch Water-Insoluble Fibres Water-Soluble Fibres and Resistant Starch References Fats Fats in the Diet Triclycerides Saturated and Unsaturated Fatty Acids Essential Fatty Acids Cholesterol Digestion and Absorption of Fats Fats and Disease Fats and Cancer Cardiovascular Disease Dietary Lipids and Immune Function Processed FatsModern Oil Refining Techniques Magarine The Use of Oil in the Frying of Food References Animal Products Meat Ammonia Phenols Polycyclic Aromatic Hydrocarbons (PAH)
Heterocyclic Amines N-Nitroso Compounds Biological Magnification Dairy Products Lactose Intolerance Milk Protein Intolerance Calcium in Diary Products Dairy Products and the Immune System Dairy Products and Infertility Animal Products and Foodborne Illness Salmonella Infections Campylobacter Infections Listeria Infections Escherichia coli Infections Yersinia Infections Other Organisms Modern Animal Husbandry Antibiotics Additional Growth Promoters Prion Diseases Mycotoxins Genetic Engineering References The Vegan-Vegetarian Lifestyle Vegan Dietary Practices Vegetarian Dietary Practices Vegetarian Dietary Patterns for Adults Dietary Patterns for Pregnant and Lactating Mothers Dietary Patterns for Infants and Young Children Adolescents and Young Adults Energy Requirements Health Aspects of the Vegetarian Diet Vegetarianism and Obesity The Dangers of Undernutrition Diabetes Mellitus Cardiovascular Disease Osteoporosis Rheumatoid Arthritis References Additional Dietary Components and Hazards Vitamins and Minerals in Vegan Diets Vitamin A Vitamin B-6
Vitamin B-12
Vitamin D Iron Calcium Zinc Food Additives Artificial and Natural Colourants Antioxidants Emulsifiers and Stabilizers Solvents Preservatives Flavour Enhancers Sweeteners Caffeine and Alcohol Caffeine Alcohol and Diet References AN ALTERNATIVE LIFESTYLE The Whole-Food Alternative What Is Whole Food?
General Guidelines to Healthful Living Ensuring Proper Food Combinations Combining Acid- and Alkaline-Forming Foods Combining Fruits and Vegetables Combining Grains and Legumes Grains Barley Corn Millet Oats Rice Rye Sorghum Wheat Bread The Art of Bread Baking Mechanical Preparation Other Ingredients Legumes Carob Chick Peas Kidney Beans Lentils Lima and Sieva Beans Mung Beans Soya Beans Soy Milk Nuts and Oilseeds Almonds Brazil Nuts Cashew Nuts Chestnuts Coconut Hazel Nuts Macadamia Nuts Pecan Nuts Pistachio Nuts Walnuts Seeds Pumpkin Seeds Sesame Seeds Sunflower Seeds Fruits and Vegetables Fruits Stone Fruits Apricots Cherries Peaches and Nectarines Plums and Prunes Pip Fruits Apples Pears Grapes Quinces Berry Fruit Citrus Fruits Oranges Lemons Mandarins and Tangerines Subtropical and Tropical Fruits Avocado Bananas Dates Figs Guava Kiwifruit Litchi Loquats Mangoes Melons and Watermelons Olives Papayas Passionfruit or Granadilla Persimmons Pineapples Pomegranates Prickly Pears Vegetables Types of Vegetables Chenopodiaceae (Goosefoot Family)
Beetroot and Swiss Chard Spinach Compositae (Sunflower Family)
Chicory Lettuce Convolvulaceae Sweet Potato Cucurbitaceae Pumpkins and Squashes Cucumber Cruciferae (Brassicaceae) (Mustard Family)
Broccoli Brussels Sprouts Cabbage Cauliflower Kale and Collard Kohlrabi Turnip Radish Cress Leguminosae (Fabaceae) (Pea or Pulse Family)
French Bans Peas Liliaceae (Lily Family)
Chive Garlic Leeks Onions Asparagus Malvaceae (Mallow Family)
Okra Solanaceae Capsicum Egg Plant Potato Tomatoes Umbelliferae (Apiaceae) (Parsley or Carrot Family)
Angelica Aniseed Caraway Carrots Celery Chervil Coriander Cumin Dill Fennel Lovage Parsley Parsnip References APPLYING THE CONCEPT Guidelines and Recipes Introduction Useful Equipment Basic Shopping List List of Abbreviations Basic Recipes

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