Heart Healthy Diet Raw Food and Superfoods for a Healthy Heart
The Heart Healthy Diet featuring the Heart Healthy Diet Plan is actually a recipe book featuring two diet plans that features two heart healthy diet books on the Raw Foods diet and the Super Foods diet. These two healthy diets use heart healthy diet foods in the ingredients of the recipes.
One of the biggest benefits to developing a healthy lifestyle and including heart healthy food is the body as a whole becomes stronger and healthier, including, of course, the heart. A "side effect" is weight loss and maintaining a proper weight level.
Healthy diets will help to boost the immune system as a whole, leading to a complete healthy lifestyle habit. The healthy heart diet includes a lot of fresh fruits and vegetables with each of the diets featured. The Raw Food Diet in particular calls for fresh and raw foods.
Автор: Pier Giorgio Peiretti, Francesco Gai Название: Quinoa: Cultivation, Nutritional Properties and Effects on Health ISBN: 1536150614 ISBN-13(EAN): 9781536150612 Издательство: Nova Science Рейтинг: Цена: 215410.00 T Наличие на складе: Невозможна поставка. Описание: Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin that is becoming more and more popular in Europe, Asia and the United States of America because it is a good source of different nutrients, rich in antioxidant compounds and it offers an alternative to classical cereals in celiac diet because its seeds are gluten-free. Concerning its employment in food application, quinoa-derived products have been successfully employed in the preparation of different foods as fat/cream substitutes and to enhance the quality of baked foods. This book aims to review recent advances in the quinoa plant cultivation as well as the nutritional properties and effects on human health of quinoa-derived products. Chapter One focuses on the morphophenological evaluation of different quinoa accessions collected all over the world and their agronomical performances tested both in the experimental field and open field trials. In Chapter Two, the authors provide a description of the phenology, made on three different growing seasons, of a wide group of quinoa varieties, collected in different environments, in field conditions at the Peruvian central coast. Chapter Three evaluates the antioxidative capacity and phenolic compounds content in the aerial part of the quinoa plant during its growth cycle in six progressive morphological stages from the early vegetative to the grain fill stage. In Chapter Four, the authors determined the nutritional value and content of some bioactive compounds in different quinoa (Chenopodium quinoa Willd.), kaA±iwa (Chenopodium pallidicaule Aellen) and kiwicha (Amaranthus caudatus L.) ecotypes collected in Peru. Chapter Five describes the potential use of quinoa seed and plant in animal nutrition. The authors of Chapter Six described the employment of the fermentation process to improve technological, nutritional and sensory quality of quinoa in order to obtain the fortification of conventional or novel foods. The aim of chapter seven is to review the available studies on the use of quinoa as a bread making ingredient. In Chapter Eight, the authors examined the quality characteristics of cereal-based foods enriched with quinoa flour and inulin with a different degree of polymerization in order to obtain new fortified breads and pasta with lowering glicemic index effect. Chapter Nine evaluates studies carried out to develop healthier gluten-free products, considering sensory and technological aspects of quality to help promoting the quality of life for people who need to follow a gluten-free diet. Chapter Ten critically reviews studies on the use of quinoa as a milk substitute on dairy products since it presents a good source of protein with a low glycemic index. In Chapter Eleven authors proposed a novel icing system based on the use of an aqueous/ethanolic saponin-free quinoa extract to obtain improvement in the quality of both lean and fatty fish species during commercialization under chilled conditions. Finally, nutritional implications of quinoa intake have been revised in Chapter Twelve.
Автор: Pozingis Deb Название: Energize Me Superfoods: Grain Free & Dairy Free Recipes ISBN: 0994159706 ISBN-13(EAN): 9780994159700 Издательство: Неизвестно Рейтинг: Цена: 36720.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Miller Jeffrey P., Van Buiten Charlene Название: Superfoods: Cultural and Scientific Perspectives ISBN: 3030932397 ISBN-13(EAN): 9783030932398 Издательство: Springer Рейтинг: Цена: 51230.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Superfoods have come to the forefront of the public imagination due to a combination of presumed health benefits and cultural mystique. Much of the literature on these foods, however, is based upon rostrums and diet plans that accept the health claims of superfoods without subjecting them to rigorous scrutiny. Superfoods: Cultural and Scientific Perspectives examines these food products from a blended science and cultural viewpoint, presenting a balanced, evidence-based view of each food item. Following a discussion of “superfoods” as a category, the book’s chapters examine individual superfoods, including but not limited to: avocados, chocolate, wine, berries, and fish oil. Presented in a systemic manner, each chapter provides a cultural history of the superfood; a survey of the current state of nutritional research on the food and its health claims; an exploration of related science topics to enhance understanding of the superfood, (i.e., a survey of the botany, biology, or chemistry studies); social issues associated with the superfood, such as sustainability, environmental health concerns, agricultural issues, fair trade and marketing issues; and one to three recipes featuring the superfood. This combination of scientific and cultural perspectives makes Superfoods an invaluable reference for academics, industry professionals, and lay-readers alike.
Автор: Emma McDonell, Richard Wilk Название: Critical Approaches to Superfoods ISBN: 1350195340 ISBN-13(EAN): 9781350195349 Издательство: Bloomsbury Academic Рейтинг: Цена: 31670.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Are superfoods just a marketing device, another label meant to attract the eye? Or do superfoods tell us a deeper story about how food and health relate in a global marketplace full of anonymous commodities?
In the past decade, superfoods have taken US and European grocery stores by storm. Novel commodities like quinoa and moringa, along with familiar products such as almonds and raw milk, are now called superfoods, promising to promote health and increase our energy. While consumers may find the magic of superfoods attractive, the international development sector now envisions superfoods acting as cures to political and economic problems like poverty and malnutrition.
Critical Approaches to Superfoods examines the politics and culture of superfoods. It demonstrates how studying superfoods can reveal shifting concepts of nutritional authority, the complexities of intellectual property and bioprospecting, the role marketing agencies play in the agro-industrial complex, and more. The multidisciplinary contributors draw their examples from settings as diverse as South India, Peru, and California to engage with foodstuffs that include quinoa, almonds, fish meal, Rooibos Tea, kale and acai.
Автор: Wilk Richard, McDonell Emma Название: Critical Approaches to Superfoods ISBN: 1350123870 ISBN-13(EAN): 9781350123878 Издательство: Bloomsbury Academic Рейтинг: Цена: 199250.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Are superfoods just a marketing device, another label meant to attract the eye? Or do superfoods tell us a deeper story about how food and health relate in a global marketplace full of anonymous commodities?
In the past decade, superfoods have taken US and European grocery stores by storm. Novel commodities like quinoa and moringa, along with familiar products such as almonds and raw milk, are now called superfoods, promising to promote health and increase our energy. While consumers may find the magic of superfoods attractive, the international development sector now envisions superfoods acting as cures to political and economic problems like poverty and malnutrition.
Critical Approaches to Superfoods examines the politics and culture of superfoods. It demonstrates how studying superfoods can reveal shifting concepts of nutritional authority, the complexities of intellectual property and bioprospecting, the role marketing agencies play in the agro-industrial complex, and more. The multidisciplinary contributors draw their examples from settings as diverse as South India, Peru, and California to engage with foodstuffs that include quinoa, almonds, fish meal, Rooibos Tea, kale and aзaн.
Автор: Dall`asta Chiara, Berthiller Franz Название: Masked Mycotoxins in Food: Formation, Occurrence and Toxicological Relevance ISBN: 1849739722 ISBN-13(EAN): 9781849739726 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products.
Автор: Daniel Samantha Название: Cooking Easy: Healthy Quinoa and More for Diabetics ISBN: 1631878131 ISBN-13(EAN): 9781631878138 Издательство: Неизвестно Цена: 12410.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
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