How to Choose the Diet That's Right for YouAbstract: Based upon considered fact and the author's opinion, this book was written to fill what the author considers to be a large gap in information available to people about nutrition. It is intended to clartify information from both the health food industry and the academic sector. To accomplish this objective, information revolves around four premises: 1) peasant societies with a wide variety of food choices had healthy diets; 2) people unconsectously know what to eat; 3) each person has different nutritional needs; 4) consumption of unprocessed food is best. Dieting, fasting, sweetners, healing systems, biochemical individuality, and supplements constitute some of the topics addressed. Nutrient charts and extensive referenes are included. |
Contents
A Look At Nutrition | 1 |
Biochemical Individuality | 5 |
Dieting | 9 |
Copyright | |
20 other sections not shown
Common terms and phrases
100 grams edible allergic Almonds amino acids amount atherosclerosis bacteria Ballentine Barley beans beef blood body bran Brown Rice Buckwheat bulgur butter calcium calories cancer Chapter Cheese chemicals Chicken cholesterol contain cooked corn dairy products deficiency diet digest disease Doyle and Redding dried eggs enzymes fast fermented fiber flavor flour fresh fructose grams edible portion Greens heated homeopathy honey ibid Journal juice kefir Kidneys lactose Lamb legumes Lentils Liver meat metabolism milk Millet milligrams minerals miso Mung Beans natural food stores nutrients Nutrition nutritionally nuts Oats organically grown pasteurized Peanuts Peas pesticides phytic acid polyunsaturated Pork Potatoes problems processed protein quantities rancid rose hips salt Sea Vegetables Sesame Seeds shoyu soybeans Spirulina Sprouts Squash Sunflower Seeds supplements supply symptoms synthetic syrup tempeh tofu vegans vegetarian vitamin B12 vitamin E weight whole grain Whole Wheat yogurt