Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition
Author: Andrew Weil
At last, a book about eating (and eating well) for health—from Dr. Andrew Weil, the brilliantly innovative and greatly respected doctor who has been instrumental in transforming the way Americans think about health.
Now Dr. Weil—whose nationwide best-sellers Spontaneous Healing and Eight Weeks to Optimum Health have made us aware of the body's capacity to heal itself—provides us with a program for improving our well-being by making informed choices about how and what we eat.
He gives us all the basic facts about human nutrition. Here is everything we need to know about fats, protein, carbohydrates, minerals, and vitamins, and their effects on our health.
He equips us to make decisions about the latest miracle diet or reducing aid.
At the heart of his book, he presents in easy-to-follow detail his recommended OPTIMUM DIET, including complete weekly menus for use both at home and in restaurants.
He provides eighty-five recipes accompanied by a rigorous and reliable nutritional breakdown—delicious recipes reminding us that we can eat for health without giving up the essential pleasures of eating.
Customized dietary advice is included for dozens of common ailments, among them asthma, allergies, heart disease, migraines, and thyroid problems. Dr. Weil helps us to read labels on all food products and thereby become much wiser consumers. Throughout he makes clear how an optimal diet can both supply the basic needs of the body and fortify the body's defenses and mechanisms of healing. And he always stresses that good food—and the good feeling it engenders at the table—is not only a delight but also necessary to our well-being, so that eating for health means enjoyable eating.
In sum, a hugely practical and inspiring book about food, diet, and nutrition that stands to change—for the better and the healthier—our most fundamental ideas about eating.
About the Author:
Andrew Weil, M.D., a graduate of Harvard College and Harvard Medical School, is Clinical Professor of Medicine at the University of Arizona and director of the Program in Integrative Medicine at that institution. He is also the founder of the Foundation for Integrative Medicine in Tucson, Arizona, and editorial director of the "Ask Dr. Weil" Web site (www.drweil.com). Dr. Weil is the author of eight books, including most recently Spontaneous Healing and Eight Weeks to Optimum Health.
Publishers Weekly
Now considered one of holistic medicine's most authoritative voices, Weil (Spontaneous Healing; 8 Weeks to Optimum Health) provides a common-sense approach to healthy eating. While much of this information can be found in other volumes, Weil illuminates the often confusing and conflicting ideas circulating about good nutrition, addressing specific health issues and offering nutritional guidance to help heal and prevent major illnesses. Of particular value is his examination of recent fads, such as low-carbohydrate, vegan and "Asian" diets, with an eye toward debunking the myths about them while highlighting their valuable aspects. Readers will appreciate the brief stories of individuals who have made big changes in their eating habits and solved chronic health problems, as well as recipes for foods that Weil feels will satisfy nutritional needs and the taste buds. Although not the first to link the rise of cancer, heart disease and obesity with the now-prevalent consumption of fast food and processed foods that contain a lot of sugar and few, if any, micronutrients, Weil's articulate plea to reflect on the consequences is convincing. Despite Weil's emphasis on a diet of fresh fruits and vegetables, unprocessed foods and much less meat and dairy products than most Americans are used to, readers will notice a profoundly realistic observation of what changes they can readily incorporate into their busy lives. And they will be heartened to learn that they can eat nutritious foods and still get much pleasure from them. (Mar.) Copyright 2000 Cahners Business Information.|
Library Journal
In this tape, Weil delivers detailed information concerning the various macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins, minerals, etc.) that, he believes, promote maximum health and longevity. He is critical of nutrition plans that stress an overabundance, or an almost complete avoidance, of any nutritional components. As usual, Weil (Spontaneous Healing) is careful to explain the reasons for his recommendations. He offers clear instructions on how to read food packaging to rate the nutritional claims made by the manufacturers. His explanations of how to take vitamins and minerals in order to obtain maximum benefits are particularly well done. Further, the author proves to be an excellent reader, helping to make a potentially overwhelming topic understandable. In effect, this cassette offers a good basic text on nutrition and how the body uses food to maintain health. Listeners who need reputable information concerning nutrition will find this tape invaluable. However, many users will have to take notes or refer to the book to obtain maximum benefit--there is a lot of data in this book that will, pardon the pun, need to be digested. Highly recommended for public, academic, and consumer health collections.--Kathleen Sullivan, Phoenix P.L. Copyright 2000 Cahners Business Information.
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Book about: Bancarrota y Ley Relacionada en una Cáscara de nuez
Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies
Author: Caroline Sullivan
Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies and drinks. With recipes as varied as plantain tart and shrimp soup, salt fish patties and coconut ice cream, this book dispels forever the myth that Jamaican cookery begins with curried goat and ends with rice and peas. Needing only occasional modifications for the modern reader ('Take seven gallons of rum, three gallons of seville orange-juice...'), Caroline Sullivan brings alive the wealth and variety of the island's food. With its blending of African and European influences, Jamaican cooking rests on a foundation of tropical fruits and vegetables, and the author draws out the full range of their flavours in one of the New World's tastiest cuisines.
Library Journal
This 1893 volume was the first on the subject and still does the job well.
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