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Protein Foods Group (Eating Right with My Plate)
by Megan Borgert-SpaniolRelevant images match informative text in this introduction to the protein foods group. Intended for student in kindergarten through third grade.
The Protein Pacing Diet: The Scientific Breakthrough for Boosting Metabolism, Losing Fat and Gaining Lean Muscle
by Nicole StawickiSupercharge your MetabolismYou already know to eat more protein and less carbs. However, recent studies have shown how eating protein at specific intervals throughout the day will help you achieve a healthier, higher performing metabolism. With The Protein Pacing Diet, you don&’t limit calories or cut foods. Instead, you use the scientifically backed method to orchestrate a change in the way your body processes energy.By combining The Protein Pacing Diet with a regular exercise routine, you gain even greater benefits, including: • Lose weight• Gain lean muscle• Burn fat• Increase energy• Regulate blood sugars• Improve heart healthPacked with 40 delicious, high-protein recipes as well as helpful tips, shopping lists and schedules, this book makes it easy for you to incorporate the protein pacing diet into your lifestyle.
Protein Pow: Quick And Easy Protein Powder Recipes
by Anna Sward75 all-natural, gluten-free, soy-free, vegetarian recipes. ProteinPow.com is the place for high-protein recipes using protein powder—Anna Sward was one of the pioneers to “think outside the shake.” Nearly 100,000 followers wait daily for her innovative ideas. This cookbook gathers together the latest in her delicious collection, with a focus on protein powder bars, energy bites and cups, mug cakes, and pancakes—items that are incredibly easy to make, taste great, and can be easily taken to work, the gym, the movies . . . wherever, whenever you need a hit of protein. Recipes include: Apple Pie Bars Chocolate Chip Cookie Dough Truffles Peanut Butter Protein Cups Mini Tiramisu Mug Cakes
Protein Powder Cooking... Beyond The Shake: 200 Delicious Recipes To Supercharge Every Dish With Whey, Soy, Casein And More
by Courtney NielsenDITCH BORING SHAKES FOR QUICK AND HEARTY PROTEIN-PACKED BAKED TREATS THAT BOOST METABOLISM AND BUILD MUSCLE The 200 quick-and-easy recipes in this book provide a clever and delicious way to supercharge your diet with protein-packed meals, snacks and desserts. Unleashing the amazing benefits of protein powder to increase energy, build muscle and boost weight loss, the recipes draw on a variety of proteins and powder flavors for tasty items such as: *Sweet Potato Pancakes *Peaches and Cream Smoothie *Chocolate Banana Nut Bread *Baked Buttery Dumplings *Bacon and Shallot Rolls *Quick Homemade Tomato Sauce *Caramel Raisin Bread Pudding *Fig Walnut Coffee Cake
Protein Power: The High-Protein/Low-Carbohydrate Way to Lose Weight, Feel Fit, and Boost Your Health--in Just Weeks!
by Michael R. Eades Mary Dan EadesJoin the thousands who have experienced dramatic weight loss, lowered cholesterol, and improvement or reversal of the damages of heart disease, adult-onset diabetes, and other major diseases by following this medically proven program.Protein Power will teach you how to use food as a tool for Dramatic and permanent weight loss Resetting your metabolism and boosting your energy levels Lowering your "bad" cholesterol levels while elevating the "good" Protecting yourself from "The Deadly Diseases of Civilization" (including high blood pressure and heart disease)And best of all, Protein Power encourages you to Eat the foods you love, including meats (even steaks, bacon, and burgers), cheeses, and eggs Rethink the current wisdom on fat intake (science has shown that fat does not make you fat!) Stop shocking your body with breads, pastas, and other fat-inducing carbohydratesSo prepare yourself for the most dramatic life-enhancing diet program available!From the Trade Paperback edition.
The Protein Smoothie Bible: Fuel Your Body, Energize Your Life, and Lose Weight
by Erin Indahl-FinkFrom the creator of the successful food blog Delightful E Made, a collection of healthy smoothies packed with protein! Loaded with fresh, simple ingredients, The Protein Smoothie Bible brings together protein, nutrition, and flavor in delicious, easy-to-make smoothies. This approachable guide to blending up smoothie success in your kitchen is the perfect way to become a healthier, happier, more energetic you! You’ll love creations such as the Strawberry Citrus Sunrise, Perfect Pear, Peach Powerhouse, and Chocolate-Covered Cherry. This smoothie collection is perfect for:Anyone wanting healthier breakfast, snack, and lunch options! Eliminate the junk and swap in a healthy, protein-packed smoothie—you’ll look and feel a million times better!Busy people who don’t have much time to fix something healthy and nutritious. P.S., you can eliminate that 3 p.m. slump!Athletes and fitness enthusiasts who want more options to power their workouts. Protein smoothies with real food are the perfect pre- and post-workout fuel!Parents who want healthy snack and lunch ideas for their kids that they’ll actually like and eat!Anyone looking to lose a few pounds! Protein smoothies made with yummy fruits and vegetables are the perfect way to not only add good nutrition to your body, but also help keep you fuller, longer! No depravation necessary.The Protein Smoothie Bible is the perfect tool to bring nutrition to your life with simple, everyday ingredients. No weirdo ingredients that you’ve never heard of here—just simple, fresh food that will help you look and feel amazing!
The Protein-Sparing Modified Fast Method: Over 120 Recipes to Accelerate Weight Loss & Improve Healing
by Maria Emmerich Craig EmmerichLooking to accelerate your weight loss or break out of the diet plateau without losing lean mass? Bestselling authors Maria and Craig Emmerich bring the solution to you in their new book, The Protein-Sparing Modified Fast.A Protein-Sparing Modified Fast (PSMF) is a tool designed to kick-start rapid weight loss by minimizing carbs and fat while supplying the body with adequate protein. This approach mimics the rapid weight loss benefits of fasting while preventing the loss of lean mass. Essentially, you "spare" your body's protein (your muscle) while rapidly losing weight. PSMF leverages the protein-to-energy (P:E) ratio of foods to induce fast fat loss. It&’s an extremely effective way to improve insulin sensitivity and break stalls. In The Protein-Sparing Modified Fast Method, bestselling authors and low-carb advocates Craig and Maria Emmerich give you the science to support this method, along with recipes that are incredibly satiating even though they are very low in energy. You will be amazed at how good they taste, too! The book offers over 120 recipes from comforting breakfast dishes to family dinners to snacks and sweet treats, covering a broad range of global flavors. They are as quick and easy to prepare as they are satisfying.Sample recipes include:• Soufflé Omelet with Ham and Chives • French Toast Porridge • Steak and Eggs • Dutch Baby Apple Pancakes • Basil Shrimp Ceviche • Grilled Pork Chops with Truffle Mustard • Chicken Fingers with Carolina BBQ Sauce
Proteinaholic: How Our Obsession with Meat Is Killing Us and What We Can Do About It
by Garth Davis Howard JacobsonAn acclaimed surgeon specializing in weight loss delivers a paradigm-shifting examination of the diet and health industry’s focus on protein, explaining why it is detrimental to our health, and can prevent us from losing weight.Whether you are seeing a doctor, nutritionist, or a trainer, all of them advise to eat more protein. Foods, drinks, and supplements are loaded with extra protein. Many people use protein for weight control, to gain or lose pounds, while others believe it gives them more energy and is essential for a longer, healthier life. Now, Dr. Garth Davis, an expert in weight loss asks, “Is all this protein making us healthier?”The answer, he emphatically argues, is NO. Too much protein is actually making us sick, fat, and tired, according to Dr. Davis. If you are getting adequate calories in your diet, there is no such thing as protein deficiency. The healthiest countries in the world eat far less protein than we do and yet we have an entire nation on a protein binge getting sicker by the day.As a surgeon treating obese patients, Dr. Davis was frustrated by the ever-increasing number of sick and overweight patients, but it wasn't until his own health scare that he realized he could do something about it. Combining cutting-edge research, with his hands-on patient experience and his years dedicated to analyzing studies of the world’s longest-lived populations, this explosive, groundbreaking book reveals the truth about the dangers of protein and shares a proven approach to weight loss, health, and longevity.
Proteins and Non-protein Nitrogen in Human Milk
by Stephanie Atkinson Bo LonnerdalFor the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor nitrogen-containing components such as enzymes, hormones, and growth factors. Biological roles, whether nutritional, endocrinological or immunological, of the specific nitrogen compounds in mammary milk production and/or growth and development of the breast-fed infant are also presented. Identification of the molecular weight compounds that have led to questions about their function in milk and their inclusion in modern infant formulas is thoroughly discussed and of great value to scientists in sub-specialties of biochemistry, nutrition, physiology and immunology, as well as to pediatric practitioners with primary interests in the infant food industry, academia, or clinical nutrition. The thoroughness of each chapter, often providing an historical panorama of the specific aspect of milk composition, makes this book useful for both the uninitiated and expert audiences who are interested in advancing their knowledge of human milk biochemistry and its physiological significance to the recipient infant.
Protest Kitchen: Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time
by Virginia Messina Carol J. Adams2018 Foreword Book of the Year Awards Bronze WinnerProtest Kitchen is an empowering guide to the food and lifestyle choices anyone can make for positive change in the face of the profound challenges of our time.Our food choices have much more of an impact than most people imagine. They not only affect our personal health and the environment, but are also tied to issues of justice, misogyny, national security, and human rights. Protest Kitchen is the first book to explore the ways in which a more plant-based diet challenges regressive politics and fuels the resistance.A provocative and practical resource for hope and healing, Protest Kitchen, features over 50 vegan recipes (with alternatives for "aspiring vegans") along with practical daily actions such as:•Substitute cow's milk in your coffee and cereal for any of a variety of delicious non-dairy milks. This will help lower the release of methane gas that contributes to global warming•Use a smartphone app when buying chocolate to avoid supporting African farmers who use child-labor, even child slavery, to supply cacao beans to the food industry•Make your own cleaning supplies and wood polish; it's frugal and avoids reliance on products that may be tested on animals
Proud to Be Latino: Food/comida
by Ashley Marie MirelesDid you know that there are over 5000 types of potatoes sold in South America? Or that in Honduras, a song about conch soup reached the Billboard Top 100 Charts? Latino culture spans Southern and Central America as well as the Caribbean, but often when we think of Latino foods, we think tacos, burritos, and other common Mexican dishes. Proud to Be Latino: Food/Comida teaches children how different Latino countries use similar ingredients to create unique regional dishes.The dishes and their descriptions are given in both English and Spanish, and parents will enjoy the sidebars with additional fun facts about Latino food and culture. This bilingual board book takes the reader beyond a basic language primer and dives deep into the heart of Latino culture . . . which is the food, of course!
Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook]
by Edgar CastrejónThe definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home &“The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.&”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through &“las manos mágicas.&” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.Provecho features one hundred of Edgar&’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they&’re all organized by how meals are approached in Edgar&’s family: • La Mesa Llena (&“The Full Table&”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas• La Mesita (&“The Small Table&”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido• La Mañana Después de la Cruda (&“The Morning After&”): Burritos de Desayuno; &“Huevos&” Rancheros; Papas con Chorizo Vegano• Antojitos (&“Little Cravings&”): Vegan Chipotle Crema; Mi Tia Evelia&’s Ceviche de Coliflor; Ensalada de Nopales• Bebidas (&“Drinks&”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte• Postrecitos (&“Little Desserts&”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple EmpanadasWith Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.
Proven Techniques for Keeping Healthy Chickens: The Backyard Guide to Raising Chicks, Handling Broody Hens, Building Coops, and More
by Carissa BonhamBeginning and intermediate chicken keepers don’t need to spend hours poring through extensive manuals and thick books—Carissa Bonham boils down chicken-keeping basics into 101 easy-to-understand and easy-to-apply tips, tricks, and chicken hacks. Advice ranges from learning how to grow your flock despite having a broody hen to directions for making a nesting box herb blend that will keep pests at bay and keep the coop smelling fresh. Other tips will touch on: • Waiting for info from author • Waiting for info from author • Waiting for info from author • And much more! Having raised a variety of chickens both inside her home and with the help of broody chicken moms, author Carissa Bonham is ready to share her chicken-keeping advice with others looking to add the joy of poultry to their lives. Her approach to chicken keeping focuses on keeping hens happy using natural methods so you can spend less time doing the dirty work and more time enjoying your flock.
Provence: Recipes from the French Mediterranean
by Caroline CraigProvence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients combined with Provence's unique identity, position and history have resulted in a cuisine full of heart, balance and soul, a cuisine that showcases its peoples' reverence for the produce, the changing seasons and the land.Caroline Rimbert Craig's maternal family hail from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines and fruit trees prosper. This is her guide to cooking the Provençal way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavours of the Mediterranean at home, wherever that may be.
Provence, 1970
by Luke BarrProvence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today's tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters--some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope--complete with gossip, drama, and contemporary relevance.
Provence Food and Wine: The Art of Living
by Viktorija Todorovska François MilloProvence, the beautiful region that sits at the scenic crossroads of southern France, the Italian Alps, and the Mediterranean, has long been an area of historical import and distinct culture. <P><P>It was the first Roman colony beyond Italy and serves as a modern-day commercial hub and resort area. Above all else, Provence is known as a producer of some of the finest food and wine France has to offer, with a cuisine that emphasizes healthful ingredients such as olive oil, fresh vegetables, Mediterranean seafood, as well as dry, aromatic rosé.Provence Food & Wine is one of the only English-language books available on the cuisine, wine, and sights of this stunning Mediterranean enclave on the southern coast of France. Packed with 47 traditional Provencal recipes, all of which emphasize the incredibly popular and healthy Mediterranean diet, Provence Food & Wine also provides detailed information on regional wines, most notably rosé. This is the most famous wine of Provence and has made great strides in the US: sales of Provence rosé increased by 40% in 2012 with the trend continuing into 2013. Readers will be able to learn about pairing between wine and food, as Todorovska and Millo expertly explain what to look for and where to get these wines outside of Europe.Full-color photography shows off all of these dishes, as well as the dazzling sights of the region's lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food & Wine will also be a resource for travelers on how to have the complete art de vivre experience.Provence Food & Wine is the third cookbook about the hidden gems of regional European cuisine by Viktorija Todorovska, who trained at the prestigious Florentine culinary academy Apicius and owns the food, wine, and travel company Oliva Cooking. Her books have been critically acclaimed for their simple recipes, straightforward advice, and unique yet accessible ingredients. François Millo is the author of several books on the foods and wines of Provence, including a book for the Brazilian market. He is also an acclaimed photographer, capturing the spirit of Provence, its landscapes, and its people. The blend of French, Italian, North African, and Mediterranean flavors brings readers on a tasting tour of this rich, historical land, and there is no better guide than the charming personalities of Viktorija Todorovska and François Millo.
The Provider Cookbook: Fish and Game Recipes for Eating Wild and Living Off the Land
by Chad Belding Chad MendesInnovative wild game, fish, and fowl recipes for modern-day Providers: those who hunt, garden, cook, and live off the landIn our modern ways of cooking and eating, we&’ve gotten out of touch with Mother Nature. Those who hunt, fish, and enjoy wild game know that we should always respect and cherish our food and where it comes from. For hunter/chef Chad Belding and MMA star Chad Mendes, hunting and ethical farming are crucial ways to reinforce our connection to nature. In The Provider Cookbook, Belding and Mendes share recipes and stories to celebrate this way of life and keep it alive for generations to come. Here you&’ll find everything from comfort-food classics to more refined cuisine, including: • Wild Game Stroganoff • Bear Bourguignon • Elk Pizza Meatballs • Korean Barbecue Venison Street Tacos • Wild Turkey and Dumplings • Mossy Pond&’s Smother-Fried Quail • Duck Egg Rolls • Pulled Goose Barbecue Sandwiches • Seared Tuna Medallions • Cajun Fried Catfish Sandwiches • Brian&’s Coconut Curry Halibut They also share tips for properly storing food, plus recipes for domestic meats and their favorite vegetable sides and sauces. Accompanied by gorgeous food and landscape photography, the recipes and stories in The Provider Cookbook will take you on a journey from field and farm to table.
Providing Healthy and Safe Foods As We Age: Workshop Summary
by Institute of Medicine of the National AcademiesDoes a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.
Provincetown Seafood Cookbook
by Howard MitchamA delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain"It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction"Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard MitchamProvincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks. Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs. Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book. You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!
Provisions: The Roots of Caribbean Cooking--150 Vegetarian Recipes
by Michelle Rousseau Suzanne RousseauA lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly the women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.
The Prudhomme Family Cookbook
by Paul PrudhommeSuper-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember--and cook--the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home.
Prune: A Cookbook
by Gabrielle HamiltonFrom Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLYA self-trained cook turned James Beard Award-winning chef, Gabrielle Hamilton opened Prune on New York's Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant's kitchen binders. It is written to Gabrielle's cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks--a head's up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune's most requested recipes--Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa'd Egg, Roasted Capon on Garlic Crouton, Prune's famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled "Garbage"--smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune's. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.From the Hardcover edition.
Psicología de la Salud
by Connor Whiteley¿Cuán eficaces son los programas de promoción de la salud? ¿Existen explicaciones sociales para los problemas de salud? ¿Cuál es el modelo biopsicológico de salud y bienestar? Estas son sólo algunas de las preguntas interesantes e importantes que exploraremos en este libro mientras exploramos qué es la psicología de la salud y cómo nos afecta. Así que, únanse a mí mientras exploramos juntos el fascinante mundo de la psicología de la salud en este libro con un tono de conversación intrigante que claramente desglosa y evalúa críticamente conceptos y teorías para que todos puedan disfrutar de las maravillas de la psicología.... ¡y no tengan un dolor de cabeza al final!
The Psoriasis AIP Cookbook: Recipes to Improve Skin Health with the Paleo Autoimmune Protocol
by Chelsea Lye RNT, CNP, RYTHealing recipes to help relieve psoriasis Discover how simple dietary changes can ease inflammation and reduce the symptoms of psoriasis. Paleo autoimmune protocol (AIP) certified coach Chelsea Lye knows exactly what it's like to deal with the discomfort caused by autoimmune disorders—and how food can help. Drawing on both her personal and professional experience, she has created this straightforward guide and cookbook that makes the AIP diet accessible to anyone. This book demonstrates how to effectively identify and eliminate potentially problematic ingredients in an effort to help reduce psoriasis flare-ups. Start things off with a two-week introductory plan or jump straight into creating personalized menus with this cookbook's full range of flavorful, nutrient-rich recipes. This AIP cookbook features: Psoriasis explained—Learn all about what psoriasis is, what causes it, and how diet can make symptoms better or worse. A proven approach—Try an effective diet that works by strategically removing common inflammatory ingredients and carefully reintroducing them to identify specific sensitivities. Satisfying recipes—Enjoy health-conscious eating with help from great-tasting recipes, like rich and creamy Healing Seafood Chowder or tantalizingly sweet Honey-Glazed Pineapple. Put an end to psoriasis symptoms with this easy-to-follow AIP cookbook.
Psoriasis and Psoriatic Arthritis: Pathophysiology, Therapeutic Intervention, and Complementary Medicine
by Siba P. Raychaudhuri Smriti Raychaudhuri Debasis BagchiPsoriasis is a life-long chronic autoimmune disease characterized by thick scaly skin lesions and often associated with severe arthritis. In psoriasis, lesions skin cells, keratinocytes, grow too quickly, resulting in thick, white, silvery or red patches on skin. Normal skin cells grow gradually and flake off about every four weeks, but psoriasis causes new skin cells to move rapidly to the surface of the skin in days rather than weeks. Psoriasis symptoms often appear on the elbows, scalp, feet, knees, hands, or lower back, or as flaking or patches on the skin. It is most common in adults, but teenagers and children can also suffer from psoriasis. Psoriasis is not only a skin condition; it is a chronic disease of the immune system. Chronic psoriasis is associated with other health conditions such as psoriatic arthritis, several inflammatory disorders, type 2 diabetes, and cardiovascular disease. This book provides extensive coverage of psoriasis and psoriatic arthritis. It features information on epidemiology and etiology of psoriasis, pathogenesis, genetics of psoriasis, clinical manifestations, and treatment options using cutting-edge drugs including adalimumab and tofacitinib. Natural phytochemicals and nutraceuticals have demonstrated efficacy in ameliorating psoriasis. The book dedicates comprehensive coverage of nutraceutical therapeutic options including antioxidants, bioactive peptides, carotenoids, alpha lipoic acid, curcumin, and whey protein. These inexpensive natural therapeutics are not associated with any known adverse side effects.