The Genomic Kitchen: Your Guide To Understanding And Using The Food-Gene Connection For A Lifetime Of Health

by Amanda Archibald

Overview

The Genomic Kitchen is a system of cooking and eating that directly connects the food you eat with the behavior of your genes.

Flexible to your needs, it's easy to follow framework helps you choose, prepare and understand the ingredients that will help you achieve your health goals - whether that means managing your weight, having more energy, aging gracefully or simply living your healthiest life.

This guide puts the power of your genes in your hands-- and guides you through the many ways you can use it. Filled with scientific, culinary and hands-on insights, The Genomic Kitchen is your key to food as medicine for the 21st century.

Product Details

ISBN-13:	9780578558035
Publisher:	Field to Plate LLC DBA the Genomic Kitchen
Publication date:	09/10/2019
Pages:	308
Sales rank:	532,281
Product dimensions:	6.00(w) x 9.00(h) x 0.84(d)

About the Author

Amanda Archibald, RD, is the founder of The Genomic Kitchen. Known for her trailblazing work as a culinary nutritionist and dietitian, Amanda has a longstanding commitment to redefining food, nutrition and cooking education in ways that make it accessible and meaningful. Along with her extensive training in nutritional biochemistry, nutrigenomics and functional nutrition, Amanda's visionary approach is derived from more than two decades of innovation in nutrition science and culinary translation, her on-the-ground interaction with consumers, chefs and health professionals, and her work as a consultant to a variety of leading institutions and brands worldwide. Amanda is a member of Les Dames d'Escoffier and the International Association of Culinary Professionals. She currently resides on the mighty Mississippi River in Western Wisconsin where she enjoys exploring food, cycling, and kayaking in the beautiful Driftless Region.

Table of Contents

Foreword 9

Introduction 11

Chapter One: Discovery in the Dolomites 15

Chapter Two: Eating For a Lifetime 24

Chapter Three: Culinary Genomics 43

Chapter Four: The Genomic Kitchen 59

Chapter Five: Master Ingredients 86

Chapter Six: In the Kitchen with Master Ingredients 103

Chapter Seven: Influencer Ingredients: Nuts, Seeds,

Animals, and the “Bs” 119

Chapter Eight: Influencer Ingredients: Omegas

and Other Fats 132

Chapter Nine: In the Kitchen with the Influencers 148

Chapter Ten: Super Foods 166

Chapter Eleven: In the Kitchen with Super Foods 185

Chapter Twelve: Enabler Ingredients—A Key To Your Gut 202

Chapter Thirteen: In the Kitchen with Enabler Ingredients 227

Chapter Fourteen: Cooking and Eating with the

Genomic Kitchen Ingredient Toolbox 247

Appendix A: Genomic Testing. For Me or Not for Me? 282

Appendix B: SIRT-1 AND PPARG 285

References 288

About the Author 306

Editorial Reviews

"We all know you are what you eat...except it's more complicated than that. Every bite of food ... is a signal you're sending your genes to turn on or off, controlling your body composition, health, and longevity. If you care about your health, you need to read this amazing work. I can't wait to give this book to my patients."
-- Matt Dawson, M.D., Wild Health

"Knowing better ways to get the nutrients your body needs to run better becomes deliciously easy with this book. The Genomic Kitchen is the resource we need to discover how our genes want us to eat for better health."
-- Ashley Koff RD, CEO, The Better Nutrition Program

"Excellent work by a brilliant, forward-thinking dietitian."
-- Lisa Dorfman, MS, RD, CSSD, CCMS, LMHC, FAND

"Amanda Archibald delivers a digestible primer for health through nutrition, based on cutting edge scientific research. This is the handbook we have been waiting for."
-- Mary Jo Fishburn M.D.

"Amanda Archibald, RD has given the non-nutrigenomic scientist (which let's face it, is pretty much all of us) the Codex to not only decipher this missing piece in the food - health puzzle, but the tools to readily apply it to everyday cookery. Quite simply put, there is a reason this is a required text for my Culinary Medicine class!"
-- Michael S. Fenster, M.D., FACC, FSCA&I, PEMBA

From the Publisher