The Encyclopedia of Healing FoodsFrom the bestselling authors of The Encyclopedia of Natural Medicine, the most comprehensive and practical guide available to the nutritional benefits and medicinal properties of virtually everything edible As countless studies have affirmed, diet plays a major role in both provoking and preventing a wide range of diseases. But just what is a healthy diet? What does the body need to stay strong and get well? In The Encyclopedia of Healing Foods, Michael T. Murray, N.D., and Joseph Pizzorno, N.D., two of the world¹s foremost authorities on nutrition and wellness, draw on an abundant harvest of research to present the best guide available to healthy eating. Make healthy eating a lifetime habit. Let The Encyclopedia of Healing Foods teach you how to:
Providing the best natural remedies for everyday aches and pains, as well as potent protection against serious diseases, The Encyclopedia of Healing Foods is a required daily health reference. |
From inside the book
Results 1-5 of 87
Page 11
... baked goods • Processed foods packed full of empty calories (sugar and fat) and/or salt, for example, canned soups, theater-style popcorn, and potato chips • Margarine, butter, and shortening • Smoked and cured meats, including bacon ...
... baked goods • Processed foods packed full of empty calories (sugar and fat) and/or salt, for example, canned soups, theater-style popcorn, and potato chips • Margarine, butter, and shortening • Smoked and cured meats, including bacon ...
Page 13
... baked goods because it has the least “nutty” flavor. Avoid using safflower, sunflower, soy, and corn oil because they contain too much omega-6 fatty acid, which feeds into inflammatory pathways in the body. We suggest that you have at ...
... baked goods because it has the least “nutty” flavor. Avoid using safflower, sunflower, soy, and corn oil because they contain too much omega-6 fatty acid, which feeds into inflammatory pathways in the body. We suggest that you have at ...
Page 42
... Baked goods, cereals, snack foods, ice cream, confections, cherries Beverages, puddings, ice cream, sherbet, cherries, confections, baked goods, dairy products Cherries in fruit cocktail and canned fruits for salads, confections, baked ...
... Baked goods, cereals, snack foods, ice cream, confections, cherries Beverages, puddings, ice cream, sherbet, cherries, confections, baked goods, dairy products Cherries in fruit cocktail and canned fruits for salads, confections, baked ...
Page 70
... baked goods, dairy products, candy, and many other processed foods. Production of HFCS in the United States increased from 2.2 million tons in 1980 to 9.4 million tons in 1999. The production of HFCS in 2000 consumed about 5.3 percent ...
... baked goods, dairy products, candy, and many other processed foods. Production of HFCS in the United States increased from 2.2 million tons in 1980 to 9.4 million tons in 1999. The production of HFCS in 2000 consumed about 5.3 percent ...
Page 71
... baked potato. The insulin response to carbohydratecontaining foods is similar to the rise in blood sugar. The glycemic load (GL) takes the glycemic index into account, but gives a more complete picture of the effect that a food has on ...
... baked potato. The insulin response to carbohydratecontaining foods is similar to the rise in blood sugar. The glycemic load (GL) takes the glycemic index into account, but gives a more complete picture of the effect that a food has on ...
Contents
55 | |
Minerals | 115 |
9 | 136 |
Compendium of Healing Foods | 151 |
Food Prescriptions for Specific Diseases | 671 |
APPENDIXA Glycemic Index Carbohydrate Content | 767 |
Pesticide Content of Popular Fruits and Vegetables | 783 |
REFERENCES | 807 |
INDEX | 863 |
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The Encyclopedia of Healing Foods Michael T. Murray,Joseph E. Pizzorno,Lara Pizzorno Limited preview - 2005 |
Common terms and phrases
acid activity added addition American amounts animal avoid baked beans blood body boiled called calories cancer cause cells cheese chocolate cholesterol chopped cold color common compounds consumed consumption contain cooked daily diet dietary disease dried effects fatty acids fiber fish flavor fresh fruit function glucose grains grams green ground grown HEALTH BENEFITS heart heat HISTORY human important increase individuals intake Italy juice keep known leaves less levels lower meat milk milligrams minutes months natural NUTRITIONAL nuts onions organically ounces pepper percent plant potatoes PREPARING prevent produce protect protein provides recommended reduce refrigerator remove result rice risk SAFETY salad salt seeds SELECT serving shell shown skin sliced stored studies sugar sweet symptoms taste tion United usually varieties vegetables vitamin whole