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| Author | : Joseph Sb Morse |
| Publisher | : Joseph Morse |
| Total Pages | : 260 |
| Release | : 2009-07 |
| Genre | : Cooking |
| ISBN | : 1600200478 |
Morse shows how to achieve ultimate health by emulating mankind's ancestors' hunter/gatherer lifestyle. Included in this edition is a detailed section on the most common food allergies and intolerances.
| Author | : John S. Allen |
| Publisher | : Harvard University Press |
| Total Pages | : 268 |
| Release | : 2012-05-15 |
| Genre | : Science |
| ISBN | : 0674069870 |
In this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings’ biological and cultural heritage. We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our stomachs. This thoughtful relationship with food is part of what makes us a unique species, and makes culinary cultures diverse. Not even our closest primate relatives think about food in the way Homo sapiens does. We are superomnivores whose palates reflect the natural history of our species. Drawing on the work of food historians and chefs, anthropologists and neuroscientists, Allen starts out with the diets of our earliest ancestors, explores cooking’s role in our evolving brain, and moves on to the preoccupations of contemporary foodies. The Omnivorous Mind delivers insights into food aversions and cravings, our compulsive need to label foods as good or bad, dietary deviation from “healthy” food pyramids, and cross-cultural attitudes toward eating (with the French, bien sûr, exemplifying the pursuit of gastronomic pleasure). To explain, for example, the worldwide popularity of crispy foods, Allen considers first the food habits of our insect-eating relatives. He also suggests that the sound of crunch may stave off dietary boredom by adding variety to sensory experience. Or perhaps fried foods, which we think of as bad for us, interject a frisson of illicit pleasure. When it comes to eating, Allen shows, there’s no one way to account for taste.
| Author | : Joseph Sb Morse |
| Publisher | : Amelior Books |
| Total Pages | : 260 |
| Release | : 2013-02-14 |
| Genre | : Food allergy |
| ISBN | : 9781600200533 |
For nearly two million years, humans and our hominid ancestors were eating in the hunter/gatherer style of foraging for a wide variety of healthy fruits and vegetables and then hunting and scavenging for large game. However, about 9,000 years ago, humans started eating in a manner contrary to their design, while living increasingly sedentary lives. In Zero to Paleo: A Beginners' Guide to Living the All-Natural and Gluten Free Lifestyle of Our Ancestors, Joseph SB Morse shows how we can achieve ultimate health by emulating our ancestors' hunter/gatherer lifestyle. You're about to embark on an insightful, and often humorous journey to discover how humans evolved to eat, what cultureless humans would eat, and how we can use that knowledge with today's technology and wealth to develop the ideal diet. Included in this edition is a detailed section on the most common food allergies and intolerances: dairy, egg, peanut, seafood, shellfish, soy, tree nut, and wheat (including celiac). The benefits of Zero to Paleo are immediate and include attaining an ideal weight, achieving balanced energy throughout the day, better sleep, and alleviation of symptoms from food intolerances and allergies. If you've been asking yourself what and how we were designed to eat, Morse's Zero to Paleo is the answer.
| Author | : C. Leigh Broadhurst |
| Publisher | : Penguin |
| Total Pages | : 212 |
| Release | : 2002 |
| Genre | : Health & Fitness |
| ISBN | : 9781583331231 |
Introduces an approach to treating asthma and allergies without drugs or chemicals, describing supplement and herbal recommendations, dietary and lifestyle tips, exercise techniques, and advice on eliminating allergens from one's environment.
| Author | : Jesica Carter |
| Publisher | : Utkarsh Doshi |
| Total Pages | : 202 |
| Release | : 2013-01-08 |
| Genre | : Medical |
| ISBN | : 162154222X |
| Author | : Jonathan Psenka |
| Publisher | : Rodale |
| Total Pages | : 306 |
| Release | : 2015-03-03 |
| Genre | : Health & Fitness |
| ISBN | : 1623362733 |
Recent studies show that the number of people suffering with seasonal allergies has been skyrocketing and is expected to continue increasing into the foreseeable future. And in the United States alone, 65 million people suffer with seasonal allergies on a regular basis. In Dr. Psenka's Seasonal Allergy Solution, author and naturopathic physician Dr. Jonathan Psenka tells readers they can--and should--aim for a cure. Readers will discover how people often attempt to manage the symptoms of their seasonal allergies with pills, sprays, drops, and even painful shots. But very few of these medications treat the cause, so symptoms are likely to return year after year. Dr. Psenka has developed a highly detailed, fourstep plan, so readers will finally target the root cause of their seasonal allergies and be free of allergy medication. By following Dr. Psenka's advice on how to use natural remedies before, during, and after allergy season, readers can finally wave good-bye to their pesky runny noses and scratchy throats.
| Author | : Thomas R. DeGregori |
| Publisher | : John Wiley & Sons |
| Total Pages | : 232 |
| Release | : 2008-02-28 |
| Genre | : Technology & Engineering |
| ISBN | : 0470290013 |
Origins of the Organic Agriculture Debate takes an historical look at two contrasting streams of ideas. The first view comprises the flow of ideas in chemistry and biology that have created the conditions for modern medicine, modern food production and the biotechnological revolution. The second view is the "vitalist" reaction to the rise of modern science and the resulting rejection of modern agriculture. Contemporary proponents of "organic" agriculture and the anti-genetically modified food movement believe that "pure" food confers some special kind of virtue both on those who produce it and those who consume it. They fail to acknowledge that organic chemistry, genetics, and molecular biology have been as essential to twentieth century advances in agriculture such as plant breeding, and are instrumental to ensuring that there is enough food for everyone. Origins of the Organic Agriculture Debate Begins with an exploration of the factors involved in our modern fear of technology, a fear which forms the foundation for anti-technology beliefs and practices. Argues that vitalism is at the core of an array of contemporary anti-science and anti-technology movements. Helps readers fully understand the ferocity with which certain beliefs about homeopathic medicine and the "organic" are held against all evidence to the contrary. Explains the history of nitrogen in life and in agriculture, countering myths of scarce resources and beliefs about the sufficiency of organic nitrogen to feed the world’s population. Purports that technology creates resources, debunking the idea that resources are natural, fixed and finite. Updates and clarifies issues discussed in the author's previous works: A Theory of Technology (1985), Agriculture and Modern Technology (2001) and The Environment, Our Natural Resources and Modern Technology (2002). We need to better understand the forces of scientific and technological change if we are to control the negative elements of these forces, continue to advance the development of science and technology, and facilitate fuller participation in the benefits of our advancing capability to further the human endeavor. Origins of the Organic Agriculture Debate will provide a basis for this understanding.
| Author | : Eduardo Arranz |
| Publisher | : OmniaScience |
| Total Pages | : 714 |
| Release | : 2015-06-26 |
| Genre | : Medical |
| ISBN | : 8494341820 |
This book will give you up-to-date information on the basic and clinical aspects of gluten-related disorders, the evolution of grains, bread and gluten-free products covering the necessary integration of the different fields which until recently were considered separate. To achieve a common platform, this book has three sections. -The first section deals with chapters explaining the immune response to the toxic peptides of gluten as well as new approaches in treatment. -The second section revises the advances made in the clinical spectrum of the gluten-related disorders. -The third section explores the evolution of gluten, bread products and the great challenge to elaborate gluten-free products of high quality. The technological improvements in this field will produce gluten-free foods, less expensive than at present available in food stores. The authors are recognized investigators, active in the field of gluten-related disorders and the evolution of gluten-free products. The information provided is essential for celiacs, non-celiac gluten- sensitive persons, Patient Associations of gluten-related disorders, physicians and the food industry. It will be of help to clinical and research scientists in clinical medicine, immunology and pathology, to professionals in nutrition and gluten-free products, to the regulatory authorities, to food chemists and their technologists.
| Author | : Joseph Stephen Breese Morse |
| Publisher | : Lulu.com |
| Total Pages | : 192 |
| Release | : 2005-07 |
| Genre | : Health & Fitness |
| ISBN | : 1411635035 |
For 2 million years, humans evolved to eat a certain way: in the hunter/gatherer style. For the last few thousand years, however, our culture has forced us into a diet that is contrary to the way we were designed to eat. The Evolution Diet explores the makeup of the human body and explains in thoughtful, often funny ways, what and how we were designed to eat. Includes over 50 pages of recipes for tasty Evolution Diet foods. Also includes graphics and charts to help explain technical aspects.
| Author | : Edurne Simón |
| Publisher | : Springer |
| Total Pages | : 94 |
| Release | : 2017-05-10 |
| Genre | : Technology & Engineering |
| ISBN | : 3319533428 |
This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on gluten, celiac disease, and other pathologies related to gluten intake. Later chapters cover topics such as techniques for gluten detection in foodstuffs and additives, as well as techniques used in complex matrices. Given that the only effective treatment for celiac disease is a strict, lifelong, gluten-free diet, and that the ingestion of small amounts of gluten can cause major symptoms in gluten intolerants, in recent years there has been an increasing interest in gluten free foodstuffs. In fact, the gluten-free product market has become one of the most prosperous in the field of food and beverages. The book provides a detailed analysis of the nutritional composition of gluten-free foodstuffs and a comparison with their gluten containing analogues. While targeted towards clinicians and science professionals, such as those working to develop gluten-free foods, it also discusses the energy and nutrient content of a gluten-free diet and offers different nutritional education strategies to improve the eating habits and nutritional status of those living with celiac disease.
