Food and Healingby Annemarie Colbin
Ten years ago, Colbin's Food and Healing stood at the forefront of the food revolution, exploring the link between diet and health. In this anniversary edition, she provides updates on recent dietary systems, including low-fat, food combining, and alternative medicine.
- Random House Publishing Group
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- 6.10(w) x 9.20(h) x 0.90(d)
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I bought this book ten years ago and it was the lifesaving raft I clung to when illness came knocking. The best thing about the book is that Colbin talks about how food affect the way we feel, physically and emotionally and how we are in control of how well we feel, simply by changing what we put in our mouth. A wonderful book.
I got to page 88. I believe that food can have healing properties and I wanted to read this to find what the guiding principles are for what one should or shouldn't eat. There are so many involved, and many of them don't make sense to me. An example is classifying foods as having expansive or contractive qualities - what does this mean, first of all? I can only guess. Anyway, an example is given that one "expansive" type food is ice cream. The chart on the very next page lists food of a cold climate origin as having "contractive" properties (and foods from a hot climate are "expansive"). This would make me believe that ice cream is contractive, because it is a cold food. It makes me cold & contractive when I eat it! There are similar type charts for the other qualities of food - acid vs. alkaline, warming vs. cooling, but as in the example above, some things just don't make sense to me and there isn't any guiding principle to follow, only lists to memorize of which foods have which properties. I then skipped ahead to chapter 8 about listening to your body. You are supposed to ask yourself while you are eating, "Is this food ok?" and listen to whatever your reaction is. I don't understand this either; either you feel good or you don't; sometimes you won't know until a couple hours later because the effects of food won't show up until after digestion. I can agree with her statements about foods having the most value when they are closest to their natural state (ex: bleached white flour vs. the real thing). I don't think I'll finish this book but will look at some of her references for the concepts.