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Resepte vir 'n bank
by Marco Pingitore Elmarié SmalDie kombuis is 'n noodsaaklikheid voor dat dit 'n kuns is, die minimum vereiste is om jou eetlus te stil, 'n plek waar jy soek na smaak en selfs na die versierings, kreatiwiteit. Laat ons nie vergeet, ons respek te danke aan baie mense in die wêreld, maar vandag, het hulle nie toegang tot basiese noodsaaklikhede soos kos en water nie. Hierdie boek is saamgestel om te speel, dit is net 'n manier om van die verskillende resepte te ervaar van die afgelope jare. Dit is 'n resep 'n bietjie ongewoon, in werklikheid is daar bestanddele wat dalk nie beskikbaar is nie soos met alle tradisionele resepte boeke waar alles maklik in enige supermark verkry kan word; indien daardie bestanddeel nie beskikbaar is nie vervang dit met iets soortsgelyk sodat die smaak min of meer dieselfde is. Ons is nie te kieskeurig nie! Natuurlik as jy wil die Genuese pesto sonder basielkruid is 'n rare kommoditeit, maar die verbeelding het geen perke nie, vandag se baie resepte word gebore per ongeluk of deur gebeurlikheid. Of dit inderdaad 'n ontdekking of 'n paar verbeteringe aan die resepte is, sou ek graag wou weet. Daar is geen streng formules nie, baie geregte het resepte wat aan volkstradisie behoort het nie 'n presiese lys van bestanddele nie, en dit is nie my bedoeling om hulle te los nie. My voorstel is slegs voorbeelde wat getoets is. Vertrou my smaak, maar genoeg gepraat: al wat nodig is, is goeie werk en 'n goeie eetlus.
Resepte vir 'n Glutenvry en Suiwelvry Leefstyl
by Amber Richards Leonie van der WathDit is werklik ’n uitdaging om beide ‘n glutenvry en ’n suiwelvry leefstyl te volg. Weens kos-allergieë is dit Amber se lot! Hier is ’n versameling van 40 heerlike resepte wat glutenvrye en suiwelvry is. Daar is 20 hoofgeregte, 10 sopgeregte en 10 nageregte. Al die geregte is beproef en getoets en kan egter van hulp wees vir ‘n moeilike lewenstyl.
Reset your Gut: Restore your digestive health and lose weight with over 75 delicious recipes
by Robyn YoukilisReset Your Gut, with a foreword by Robin Berzin, MD, focuses on healing the body from the inside out, resulting in weight loss that's both sustainable and delicious. Whether you want to address digestive issues or lose weight, or both, this plan will help the reader in a way that nourishes, not deprives. After struggling with her weight in the past, Robyn understands that the desire to lose weight is not just about a number on the scale; it's a sign that we want something to be different in our bodies, but even more so, in our lives.Part coaching guide and part cookbook, RESET YOUR GUT helps readers optimise their digestion and shed weight for good. The first six chapters cover Robyn's revolutionary tools including her four step 'Go with Your Gut Weight Loss Formula' that provides an easy and memorable framework for the practices she teaches in the book, and her 'Good Gut Rule of 5' that teaches readers exactly what to put on their plates at every meal. RESET YOUR GUT also includes Robyn's 'Good Gut Reset' - a complete meal plan that will effectively reset the gut and jumpstart weight loss in just three days.The second half of the book has over 75 delicious and colourful recipes that cover every occasion and craving. From Robyn's game-changing Power Yogurt Parfait, to her Warm Cauliflower Salad and her clever Spaghetti Switch-Up recipes, RESET YOUR GUT readers will feel supported and satisfied while naturally dropping weight. Most of the practices in this book can be done anywhere from home to office to on-the-go, and the recipes are adaptable for any diet from vegan to paleo.Robyn's straightforward but supportive coaching style makes reading the book feel like getting advice from a very in-the-know friend who truly wants you to succeed. Her weight loss philosophy is simple and easy to follow: Your body wants you to feel good, and the best way to reach your natural weight is to keep your gut flora happy and balance the other parts of life that 'weigh' you down. Together, these two forces will have you looking and feeling fabulous.
Reset your Gut: Restore your digestive health and lose weight with over 75 delicious recipes
by Robyn YoukilisCrash cleanses are the new crash diets; they work only in the short term and fail to address the underlying gut issues that can cause weight gain. Every woman wants a program that will keep her sane, slim, and satisfied. In Restore your Gut, Robyn Youkilis focuses on cultivating gut health to provide a sustainable way to stay slim. Whether you want to address digestive issues or lose weight, or both, this plan will help women in a way that nourishes, not deprives. Robyn's tone is never didactic; instead, reading her book is like getting advice from a close friend-reassuring while gently prodding. This kind and friendly approach is what distinguishes her among the gut-health authorities. Her plan is simple, straightforward, focused, and fun, with 100 recipes that are naturally slimming, are good for your gut, and create a total body reset. For breakfast there are Kefir Papaya Smoothie and Blueberry Chia Muffins; lunch options include Cucumber Noodle Salad and Turmeric Carrot Soup. Dinner features Lamb Tagine or Kale Spanakopita. There are even snacks like `Cheesy' Popcorn or Ginger Chai Cookies. Robyn's mission is to provide a full repertoire of everyday foods that will get you back to a balance in the long term.
Resetting the Table: Straight Talk About the Food We Grow and Eat
by Robert PaarlbergA bold, science-based corrective to the groundswell of misinformation about food and how it's produced, examining in detail local and organic food, food companies, nutrition labeling, ethical treatment of animals, environmental impact, and every other aspect from farm to tableConsumers want to know more about their food--including the farm from which it came, the chemicals used in its production, its nutritional value, how the animals were treated, and the costs to the environment. They are being told that buying organic foods, unprocessed and sourced from small local farms, is the most healthful and sustainable option. Now, Robert Paarlberg reviews the evidence and finds abundant reason to disagree. He delineates the ways in which global food markets have in fact improved our diet, and how "industrial" farming has recently turned green, thanks to GPS-guided precision methods that cut energy use and chemical pollution. He makes clear that America's serious obesity crisis does not come from farms, or from food deserts, but instead from "food swamps" created by food companies, retailers, and restaurant chains. And he explains how, though animal welfare is lagging behind, progress can be made through continued advocacy, more progressive regulations, and perhaps plant-based imitation meat. He finds solutions that can make sense for farmers and consumers alike and provides a road map through the rapidly changing worlds of food and farming, laying out a practical path to bring the two together.
The Resistance Man: Bruno is dogged by the past as he solves a thrilling modern murder (The Dordogne Mysteries #6)
by Martin Walker'WALKER BRINGS TO LIFE A COMPLETE COMMUNITY AND THE CHIEF OF POLICE WHO IS ITS PROTECTOR, TEACHER AND FRIEND' - Literary ReviewIn rural Dordogne, Bruno, Chief of Police, knows that WW2 casts the longest shadow. Rare bank notes are found, linking to the famous Neuvic train robbery of 1944 in the sixth internationally-bestselling case for France's favourite cop.In the small town of St Denis, Bruno, can't get a moment's rest. Some rare bank notes have come to light that may have links to the legendary Neuvic train robbery in 1944. The investigation is fraught with issues. Bruno is also dealing with a wave of local burglaries, which have brought his old flame, Isabelle - and their complicated history - back to the town. Worse is to come. Tasked with piecing together these past crimes, Bruno now finds he has the more pressing matter of a body on his hands. He must now trace the links between past and present to restore peace in his beloved town of St Denis.
Responsive Feeding: The Baby-first Guide To Stress-free Weaning, Healthy Eating, And Mealtime Bonding
by Melanie PotockThe authoritative guide to feeding babies and toddlers “responsively”—the no-fuss method that follows your child’s cues and sets the stage for healthy eating! When should I start my baby on solids? Should I offer purees— or try baby-led weaning? What if my toddler rejects new foods? Feeding therapist Melanie Potock has answers to all in Responsive Feeding. The secret? Tune in to your child’s cues, and you’ll know what’s right for her. With Responsive Feeding, you won’t have to choose between the spoon-led and baby-led approach or cajole your baby to “eat up” when he’s fussy. Instead, every meal becomes a fun learning experience that will engage each of your baby’s senses—and strengthen your bond. • Gauge your baby’s readiness for solid foods.• Introduce bold flavors to set the stage for a lifetime of adventurous eating.• Navigate tricky transitions and picky eating—peacefully.• Watch your baby become a confident, independent eater! Potock guides parents along every step of the way, from “to bib or not to bib?” and how to wrangle a “food thrower” to the merits of a “nibble tray” for hangry toddlers and considerations for special needs. Raising a mindful, healthy eater is just a bite away!
The Restaurant: A 2,000-Year History of Dining Out
by William SitwellThe acclaimed food critic&’s two-thousand-year history of going out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today.Starting with the surprisingly sophisticated dining scene in the city of Pompeii, William Sitwell embarks on a romp through culinary history, meeting the characters and discovering the events that shape the way we eat today. The Daily Telegraph restaurant critic and famously acerbic MasterChef commentator, Sitwell discusses everything from the far-reaching influences of the Muslim world to the unintended consequences of the French Revolution. He reveals the full hideous glory of Britain&’s post-WWII dining scene and fathoms the birth of sensitive gastronomy in the counterculture of 1960&’s America. This is a story of human ingenuity as individuals endeavor to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need, and decadent pleasure. The Restaurant is jam-packed with extraordinary facts and colorful episodes; an accessible and humorous history of a truly universal subject.
Restaurant Chains in China: The Dilemma Of Standardization Versus Authenticity
by Frank M. Go Henk J. de Vries Guojun ZengThis book explores the paradox of the hospitality industry: customers demand not only personal and innovative tourism products and services, but also cost-effective ones. Enterprises have the option to meet the former demand by offering authentic products and services while the latter could be achieved through standardization. Although it seems ideal to combine both concepts, they seemingly contradict each other leading to suppliers facing an authenticity-standardization paradox. The authors identify, analyze, and provide solutions for this authenticity-standardization paradox based on a series of case studies of restaurants in China. This book will be of interest to scholars, business owners, and consultants.
Restaurant Concepts, Management, and Operations
by John R. WalkerRestaurant Concepts, Management, and Operations, 8th Edition features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Restaurant Confidential
by Michael F. Jacobson Jayne Hurley Center for Science in the Public InterestIn May 2001, the Center for Science in the Public Interest (CSPI) broke a major pizza story on the ABC television program 20/20 and once again captured front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. In Restaurant Confidential, Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide--with 247,000 copies in print--did for fast food. Belgian Waffle or Rib-Eye Steak? Bloomin' Onion or Mrs. Fields's Double-Fudge Brownie? Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What's in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine--Chinese, Mexican, steak house, and more--and covers all the major chains, such as The Olive Garden, Applebee's, and Outback. The book provides specific eating strategies for every kind of restaurant, as well as shocking facts: Did you know that a typical order of stuffed potato skins packs a whopping 1,260 calories and 48 grams--two days' worth--of saturated fat? A 10-point plan for ordering wisely, plus dozens of tips throughout, takes the information one step further by showing how to eat happily and healthfully. It's the nutrition book that reads like a thriller. Take the steak and brownies; a whole fried onion with dipping sauce has a blooming 163 grams of fat, and the seemingly innocent Belgian waffle with whipped topping and fruit has even more fat and calories than two sirloin steaks.
The Restaurant Diet: How to Eat Out Every Night and Still Lose Weight
by Fred Bollaci“I know of no other book that offers its readers the opportunity to learn how to remain healthy without giving up the pleasure that dining out brings.” —Monty Preiser, veteran food & wine writer This is the ultimate guide for people who want to dine out guilt-free! In The Restaurant Diet, author Fred Bollaci, who lost 150 pounds from 330: • Teaches readers how to read a menu • Explains how to ask important questions of the restaurant staff • Gives guidance on how to have food customized to your dietary needs • Provides insights into converting this into healthy eating at home As Fred teaches readers how to eat out and lose weight, he reveals the real secret: It’s not about preparing “clean” food at home, or going “whole” and excluding wheat, sugar, and dairy. Nor is it about counting calories or grams. It’s about WHY one overeats in the first place. After trying every fad diet, Fred devised a four-phase eating and exercise plan with the help of his doctor, a nutritionist, a trainer, and a psychologist. Featuring recipes from America’s most noted restaurant chefs, as well as original recipes from Fred’s own kitchen, The Restaurant Diet is for the nineteen million Americans who love to eat out on a regular basis—and the 38 percent who are overweight. “The Restaurant Diet, with its smart, educated choices, will revolutionize the world of dieting. As a chef and restaurant owner, I am excited to be part of this game-changing book and way of life—where fine-dining restaurants are a conscious dieter’s friend.” Gabriel Kreuther, Michelin star chef and James Beard Award winner
The Restaurant Diet: A Spiritual Journey of Weight Loss & Self Discovery
by Fred BollaciFrom the Host of HGTV’s HOT MESS HOUSE“Cassandra Aarssen's a clutter busting genius who shares her knowledge in the most entertainingly empathetically, non-judgmental way.” ─Amazon review#1 Best Seller in Cleaning, Caretaking & Relocating; Home Improvement & Decorating; Journaling; Personal Time Management; and Motivational Self-HelpA guided decluttering journal. Life happens to the best of us, whether we were born with messy tendencies or not. Messes find their way into our homes and lives and we can’t seem to find the strength or time to tackle them. That’s where this motivational guided journal by decluttering guru Cassandra Aarssen comes in.Tested methods that work. Cas Aarssen wasn’t always an organization expert. She climbed out of years of cluttered living and transformed her home and her life through organization. In this self-help journal, Cas guides you through favorite tips and tricks that she used to declutter her home and find her way to a more organized and peaceful life.Pages and pages of decluttering and organizational tools. This interactive journal is designed to help you declutter your home and life through mindfulness and self-motivation. Learn how to navigate the chaos of clutter by taking the time to understand yourself and the underlying meaning behind your clutter. Filled with inspiration and open-ended questions, The Declutter Challenge journal guides you onto the path to a clean and clutter-free home.Inside find:Insights into goal settingSupportive prompts and writing exercises that encourage self-refection and understandingHow to achieve short-term tasks that need to get done or the long-term dreams that you yearn to fulfillRead Cas Aarssen’s other bestselling home organizing books, Real Life Organizing, Cluttered Mess to Organized Success, and The Clutter Connection.
Restaurant Financial Management: A Practical Approach
by Hyung-Il Jung<p>This new book, Restaurant Financial Management: A Practical Approach, provides valuable guidance on how to apply the concepts of accounting and finance to real-life restaurant business activities. This book is unique because it provides an understandable framework that breaks it down into three clear steps of applying techniques of accounting and finance to evaluate a restaurant business: It introduces how to consolidate major activities of a restaurant business into useful accounting information. It explains how accounting information is analyzed and then used to forecast the future. And it introduces the methods of projecting the future and determining the current value of a restaurant business. Using this approach, readers can develop useful knowledge on how to relate accounting and finance to a real-life restaurant business. <p>Using an imaginary restaurant business (based on a real restaurant) as an example to demonstrate a series of relevant business activities, the book walks the reader through provides the restaurant accounting activities and shows how they provide meaningful information, giving the reader a bird’s eye view.</p>
Restaurant Gordon Ramsay: A Story of Excellence
by Gordon RamsayArguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining. With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creating perfection on the plate, the book offers a fascinating insight into the unforgettable experience of eating at Restaurant Gordon Ramsay.
Restaurant Gordon Ramsay: A Story of Excellence
by Gordon RamsayArguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years. Restaurant Gordon Ramsay: A Story of Excellence is an intimate look behind the scenes at one of the best restaurants in the world and describes the constantly evolving quest for culinary perfection as Gordon and his brilliant team challenge themselves to stay ahead of the game in the ever-competitive world of fine dining. With personal reminiscences and stories from across the years, alongside 40 signature recipes, showcasing the creativity and attention to detail that goes into creating perfection on the plate, the book offers a fascinating insight into the unforgettable experience of eating at Restaurant Gordon Ramsay.
Restaurant Recipes: 50 Essential Recipes for Today's Busy Cook (The Best of Everything®)
by Adams MediaEverything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. Here are fifty fast and easy recipes you can use to recreate your favorite restaurant dishes. You’ll find all you need to make popular favorites, like gooey cinnamon rolls and addictive chicken lettuce wraps.
Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot
by Roger FieldsThis one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond.The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats
by Eli RogosaIncluding recipes for baking with Einkorn Wheat has long been one of the world's most widely consumed and cultivated grains, yet it has been transformed over the course of the past fifty to one hundred years. Once considered as iconic "amber waves of grain" and as an essential staple crop for making "our daily bread" or "staff of life," today we are just as apt to hear about the ill effects of consuming it. Witness the increased incidence of gluten intolerance or "wheat belly." What has changed, in large part, is the way in which we grow our wheat and the modern varieties that have made possible enormous harvests, but at a very steep cost. Large industrial farming, dependent on monocultures and the heavy use of fertilizers and herbicides, can have deleterious effects, not only on our own health, but that of our land, water, and environment as a whole. Fortunately, heritage "landrace" wheats--crops that have been selected over generations to be well adapted to their local environments--do not need bio-chemical interventions to grow well and yield bountifully. Yet these robust and diverse wheats that nourished our ancestors for countless generations are nearly extinct today. In Restoring Heritage Grains, author Eli Rogosa, of the Heritage Grain Conservancy, invites readers to pore over a menagerie of "forgotten" grains: diverse, landrace wheat varieties such as emmer, a strain domesticated in the Fertile Crescent that is perfect for pasta and flatbreads; mirabil, or the "miracle wheat"; durum, a high-protein, low-gluten variety; and Indian wheat, also known as shot, a rare species that is drought-tolerant and high in protein. These and the many other heritage grains Rogosa exhibits each have a lineage intertwined with that of the human species, and can and should be grown once again. Combining the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folktales and mythology, and recipes for flours, breads, and beers, Restoring Heritage Grains invites readers to explore a rich history that has only recently been overshadowed by modern industrial wheat. In the end, organically grown, diverse wheat may well be one the best solutions to hunger, one that will be needed to feed the world's growing population in the decades to come.
Restoring Our Bodies, Reclaiming Our Lives: Guidance and Reflections on Recovery from Eating Disorders
by Judith D. Banker Aimee LiuFull recovery from an eating disorder is possible. Despite what you may have been led to believe, most people with anorexia, bulimia, or binge eating disorder are able to completely restore their health and well-being. But how does this happen? Author Aimee Liu has woven together dozens of first-person accounts of recovery to create a break-through roadmap for healing from an eating disorder. Restoring Our Bodies, Reclaiming Our Lives answers key questions including: How does healing begin? What does it feel like? What supports and accelerates it? Will I ever be free of worry about a relapse? Throughout the book are informative sidebars written by leading professionals in the field, addressing essential topics such as finding the right therapist, the use of medications, exploring complementary treatments, and how family members can help. Learn more at the author's website: www.aimeeliu.net.
Restoring Your Intestinal Flora: The Key to Digestive Wellness
by Christopher Vasey• Examines the many functions of your intestinal flora and their role in a healthy immune system, including their anti-inflammatory effects • Explores the major causes of weakened flora, especially the overuse of antibiotics and the overconsumption of refined, low-fiber foods in the modern diet • Details how to restore your flora after taking antibiotics and how to strengthen your flora with prebiotics, probiotics, and simple changes in eating and drinking habits Our intestinal flora perform a large number of duties--far more than just aiding digestion. Recent research has revealed that our intestinal flora help fight off infections by killing microbes and viruses, increase our resistance to allergens and inflammation, cleanse our internal systems by neutralizing toxins, and even support our moods and energy levels by interacting with hormones and neurotransmitters. In this easy-to-follow guide, Christopher Vasey explains how to restore balance to your microbiome. He examines the many functions of intestinal flora and their role in a healthy immune system, including their anti-inflammatory effects and role in the creation of lymphocytes. He explores the major causes of weakened flora, especially the overuse of antibiotics and the overconsumption of refined, low-fiber foods, and he outlines the ailments and diseases that can result, such as bloating, food intolerance, mood swings, fungal infections, and greater susceptibility to colds and flu. Offering step-by-step methods, Vasey explains how to restore the flora after taking medications such as antibiotics, how to support your flora with the ingestion of prebiotics: high-fiber foods that provide essential nutrients for good gut health, and how to strengthen your flora with probiotics: foods or supplements that facilitate the regeneration of healthy intestinal flora. The author explores simple changes you can make in your eating and drinking habits to support your microbiome as well as practices to keep the flora of the colon out of the intestinal environment where they can wreak havoc. He also details the steps of the healing process, including the cleansing reactions you may experience as your intestinal flora rebalances. Providing everything you need to know for optimum digestive wellness, Vasey shows that repairing the balance of your intestinal flora is simple and accessible to anyone.
Resumen: La Grasa cómo Combustible
by Abbey Beathan Inaki Vega Bayo¿Qué ocurriría si los científicos estuviesen persiguiendo un paradigma erróneo? ¿Qué pasaría si sus teorías acerca de cómo surge el cáncer fuesen erróneas? Durante mucho tiempo, hemos aceptado que el cáncer nace de una enfermedad genética debido a cromosomas dañados. Sin embargo, ¿y si estamos equivocados? ¿Y si estamos pensando en el punto de salida equivocado lo que nos hace abordar la enfermedad más mortal en el mundo de forma equivocada? En esta magnífica guía, Joseph Mercola entra al debate y nos enseña cómo la mayoría de las enfermedades se generan por procesos metabólicos defectuosos. Esto es algo revolucionario ya que nos demuestra que sí tenemos la posibilidad de luchar por minimizar las probabilidades de contraer cáncer. (Nota: Este resumen está escrito y publicado en su totalidad por Abbey Beathan. No está relacionado con el autor original de ninguna manera)
Resveratrol in Health and Disease (Oxidative Stress And Disease Ser.)
by Bharat B. Aggarwal Shishir ShishodiaPracticing evidenced-based medicine some 25 centuries ago, Hippocrates proclaimed "Let food be thy medicine and medicine be thy food." This advice parallels the common American saying, "You are what you eat," and is supported by a National Institute of Health recommendation to consume as many as eight servings of fruits and vegetables daily to prev
Reta Tu Vida: No es dejar de comer SINO aprender a comer
by José Fernandez¿Sueñas con bajar de peso y transformar tu cuerpo? ¿Quieres aprender a comer más sano? ¿Pero simplemente no sabes por dónde empezar? ¡Deja de sufrir! <P><P> En Reta tu vida, José Fernández, autor bestseller de Salvando vidas, te invita a retarte como nunca antes lo has hecho, para transformar tu vida y adoptar por fin un estilo de vida saludable que no sólo te permitirá perder peso, sino que te enseñará a cuidar de tu cuerpo y tu alma de aquí en adelante y por el resto de tu vida. Con el carisma y el humor que lo caracteriza, José Fernández, entrenador de las estrellas, comparte aquí retos para: · Decir adiós a la celulitis ¡de una vez por todas! · Conseguir un abdomen plano · Llevar a toda tu familia hacia una alimentación más saludable. Con fabulosos tips Instagram y menús detallados que contienen deliciosas recetas saludables que te harán olvidar que estás a dieta, Reta tu vida es el libro que te ofrecerá la inspiración y la información que necesitarás para cambiar tus hábitos y transformar tu cuerpo sin tener que sacrificar las cosas que más te gustan. Porque como dice el mismo José: "No es dejar de comer, ¡es aprender a comer!".From the Trade Paperback edition.
Retail Inequality: Reframing the Food Desert Debate
by Kenneth H. KolbRetail Inequality examines the failure of recent efforts to improve Americans' diets by increasing access to healthy food. Based on exhaustive research, this book by Kenneth H. Kolb documents the struggles of two Black neighborhoods in Greenville, South Carolina. For decades, outsiders ignored residents' complaints about the unsavory retail options on their side of town—until the well-intentioned but flawed "food desert" concept took hold in popular discourse. Soon after, new allies arrived to help, believing that grocery stores and healthier options were the key to better health. These efforts, however, did not change neighborhood residents' food consumption practices. Retail Inequality explains why and also outlines the history of deindustrialization, urban public policy, and racism that are the cause of unequal access to food today. Kolb identifies retail inequality as the crucial concept to understanding today’s debates over gentrification and community development. As this book makes clear, the battle over food deserts was never about food—it was about equality.