Know Your Fats
Author | : Mary G. Enig |
Publisher | : |
Total Pages | : 334 |
Release | : 2000-01-01 |
Genre | : Cholesterol |
ISBN | : 9780967812601 |
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Author | : Mary G. Enig |
Publisher | : |
Total Pages | : 334 |
Release | : 2000-01-01 |
Genre | : Cholesterol |
ISBN | : 9780967812601 |
Author | : Rosemary Stanton |
Publisher | : Allen & Unwin |
Total Pages | : 178 |
Release | : 1997 |
Genre | : Cooking |
ISBN | : 9781864483185 |
A compact, affordable health guide to all the good and bad fats you are likely to encounter, and their potential effects on your health and well-being.
Author | : Udo Erasmus |
Publisher | : Book Publishing Company |
Total Pages | : 484 |
Release | : 1993 |
Genre | : Health & Fitness |
ISBN | : 9780920470381 |
In Fats that Heal Fats that Kill, expert Udo Erasmus takes an in-depth look at the oil industry. Read about the politics of health and the way our bodies assimilate oil. Learn about modern healthful oils like flax, evening primrose and hemp.
Author | : Sally Fallon Morell |
Publisher | : Grand Central Life & Style |
Total Pages | : 304 |
Release | : 2017-01-31 |
Genre | : Cooking |
ISBN | : 1455592560 |
Bestselling author Sally Fallon Morell predicted the rise of bone broth, an old-fashioned remedy turned modern health craze, in her hit Nourishing Broth. Now, Sally explains the origins of, and science behind, the next movement in the wellness world--healthy fats. In the style of her beloved cult classics Nourishing Traditions and Nourishing Broth, Nourishing Fats supports and expands upon the growing scientific consensus that a diet rich in good fats is the key to optimum health, and the basis of a sustainable, long-term diet. Sally has been giving the clarion call for these facts for many years and now the American public is finally is catching up. In Nourishing Fats Sally shows readers why animal fats are vital for fighting infertility, depression, and chronic disease, and offers easy solutions for adding these essential fats back into readers' diets. Get excited about adding egg yolks and butter back into your breakfast, because fat is here to stay!
Author | : Susan Allport |
Publisher | : Univ of California Press |
Total Pages | : 238 |
Release | : 2006 |
Genre | : Cooking |
ISBN | : 9780520253803 |
Discusses omega-3 fatty acids and their impact on health.
Author | : National Research Council |
Publisher | : National Academies Press |
Total Pages | : 765 |
Release | : 1989-01-01 |
Genre | : Medical |
ISBN | : 0309039940 |
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Author | : Jean-Pierre Montmayeur |
Publisher | : CRC Press |
Total Pages | : 646 |
Release | : 2009-09-14 |
Genre | : Medical |
ISBN | : 1420067761 |
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author | : Caroline M. Pond |
Publisher | : Cambridge University Press |
Total Pages | : 348 |
Release | : 1998-08-13 |
Genre | : Medical |
ISBN | : 9780521635776 |
This book aims to fill the gap between unscientific comments about the hazards and benefits of high-fat or low-fat diets and weight control found in magazines and technical and medical reports about lipid biochemistry and obesity. It aims to explain in simple language the biology of feeding and fasting, fattening and slimming in wild animals as well as people. Topics include where fat comes from and how animals and plants handle them, their natural roles in migration, mating breeding and living in unpredictable habitats such as deserts and arctic regions, and their contributions to our cookery, paints and medicines. The physiological mechanisms of digesting, transporting and utilising energy stores are discussed, along with the contribution of fatty tissue to body insulation and the protection of delicate organs. Archaeological, anthropological and physiological evidence is assembled to explore how, when and why people have become fat, and how evolutionary forces have determined the modern diversity of body shape and size. The book ends with a brief account of the contribution of dietary fats and obesity to health in the modern world.
Author | : Samin Nosrat |
Publisher | : Simon and Schuster |
Total Pages | : 480 |
Release | : 2017-04-25 |
Genre | : Cooking |
ISBN | : 1476753830 |
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author | : National Academy of Sciences |
Publisher | : National Academies Press |
Total Pages | : 190 |
Release | : 1992-01-01 |
Genre | : Medical |
ISBN | : 0309040493 |
Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculatingâ€"and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club