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Author: Donna Boynton
Publisher: Trafford Publishing
ISBN: 1412068495
Category : Cooking
Languages : en
Pages : 90
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Book Description
The Materials presented in this text are for the betterment of the human body. As the body exists now it is replete with blockages to its energy flow, to trace mineral depletion and to grave dangers because of these issues. For in the heavens, a reconfiguration of the entire planetary system is occurring. As this happens the electro –magnetic field of the earth is changing. You must understand this change and the devastating effects it will have on the human body. For in these fields of rising frequencies more energy is available and indeed will insist on its transmission through the body. By design your bodies can flow this heightened energy. However due to pollutants, poor food choices and extreme living conditions your bodies’ abilities to do so are blocked. We counsel you now in this text and those to follow, the methods, the techniques, the very foods you will all need to survive and in fact thrive! For the promise to you all is the joy, the ecstasy that will be yours as your frequencies increase.
Author: Donna Boynton
Publisher: Trafford Publishing
ISBN: 1412068495
Category : Cooking
Languages : en
Pages : 90
Get Book Here
Book Description
The Materials presented in this text are for the betterment of the human body. As the body exists now it is replete with blockages to its energy flow, to trace mineral depletion and to grave dangers because of these issues. For in the heavens, a reconfiguration of the entire planetary system is occurring. As this happens the electro –magnetic field of the earth is changing. You must understand this change and the devastating effects it will have on the human body. For in these fields of rising frequencies more energy is available and indeed will insist on its transmission through the body. By design your bodies can flow this heightened energy. However due to pollutants, poor food choices and extreme living conditions your bodies’ abilities to do so are blocked. We counsel you now in this text and those to follow, the methods, the techniques, the very foods you will all need to survive and in fact thrive! For the promise to you all is the joy, the ecstasy that will be yours as your frequencies increase.
Author: Joanna Dolgoff
Publisher: Rodale Books
ISBN: 160529229X
Category : Health & Fitness
Languages : en
Pages : 275
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Book Description
Childhood obesity has reached epidemic proportions: More than 18 million American children are considered obese and are at risk for health problems. In fact, today's generation of kids may be the first to experience shorter life spans than their parents. Leading pediatrician Dr. Joanna Dolgoff's Red Light, Green Light, Eat Right teaches kids how to make healthy choices based on the principles of the traffic light: green light foods are nutritious, yellow light foods are eaten in moderation, and red light foods are occasional treats. The program, which has a proven 96 percent success rate, can be tailored to suit any child's age, gender, and weight goals. Snacks and meals are designed to ensure that kids get the nutrients they need to not only lose or maintain weight, but to grow strong, healthy bodies. Complete with sample menus, recipes, and an index of more than 1,000 color-coded foods, Red Light, Green Light, Eat Right provides a practical solution for one of the biggest health crises facing America's children.
Author: Joanie Simon
Publisher: Page Street Publishing
ISBN: 1645672565
Category : Photography
Languages : en
Pages : 304
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Book Description
Shoot Stunning, Professional Food Photography that Looks Good Enough to Eat! Snapping unbelievably gorgeous food photos has never been simpler than with Picture Perfect Food, your all-in-one guide to delicious-looking images from prolific photographer and educator, Joanie Simon. Whether you’re an up-and-coming food blogger, looking to break into commercial photography or capturing food just for fun (and your Instagram account), this approachable collection of tutorials will have you taking tantalizing and tasty shots with every snap of the shutter. No matter if you’re using your phone, your fanciest DSLR or any camera in between, you’ll gain complete confidence as you expand your technical knowledge and grow your artistic eye, creating awe-inspiring images that dazzle the senses. With her cheerful teaching style, Joanie walks you through each element of a masterful food photo in chapters devoted to Camera Settings, Light and Shadow, Story, Props Styling, Composition, Food Styling and Finding Inspiration. Learn how to find the best light in your house for standout shots and to delve into the shadows to create a moody and mesmerizing atmosphere; discover how to compose the elements in your scenes through color theory and visual weight for unforgettable images that capture and hold the eye; and uncover the secrets of styling sensational salads and stunning soups and keeping your cool when shooting frozen foods, among other essential tricks of the trade. With camera in hand and Joanie’s expert guidance at your fingertips, tackle every photography challenge with confidence and take your food photos from meh to mouthwatering in no time.
Author: Anita Johnston, Ph.D.
Publisher: Gurze Books
ISBN: 0936077603
Category : Self-Help
Languages : en
Pages : 240
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Book Description
By weaving practical insights and exercises through a rich tapestry of multicultural myths, ancient legends, and folktales, Anita Johnston helps the millions of women preoccupied with their weight discover and address the issues behind their negative attitudes toward food.
Author: Vicente M. Gómez-López
Publisher: John Wiley & Sons
ISBN: 111975951X
Category : Technology & Engineering
Languages : en
Pages : 469
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Book Description
A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Author: Michael Werner
Publisher: CLAIRVIEW BOOKS
ISBN: 1905570457
Category : Health & Fitness
Languages : en
Pages : 11
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Book Description
In 1923 Therese Neumann, a nun in Southern Germany, stopped eating and drinking. Apart from the wafer given at Mass, she did not eat again, despite living for a further 35 years. Other similar cases have been reported over the years - often holy men from the East - and have taken on something of a mythical status. However, they remain obscure enough to be brushed aside by modern scientists. Michael Werner presents a new type of challenge to sceptics. A fit family man in his 50s, he has a doctorate in Chemistry and is the managing director of a research institute in Switzerland. In this remarkable account he describes how he stopped eating in 2001 and has survived perfectly well without food ever since. In fact, he claims never to have felt better! Unlike the people who have achieved this feat in the past, he is an ordinary man who lives a full and active life. Michael Werner has an open challenge to all scientists: Test me using all the scientific monitoring and data you wish! In fact, he describes one such test here in which he was kept without food in a strictly monitored environment for ten days. Werner also describes in detail how and why he came to give up food, and what his life is like without it. This book features other reports from those who have attempted to follow this way of life, as well as supplementary material on possible scientific explanations of how one could ‘live on light’.
Author: Martha Stewart Living Magazine
Publisher: Clarkson Potter
ISBN: 0307954943
Category : Cooking
Languages : en
Pages : 386
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Book Description
No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce. Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.
Author: Editors of Cooking Light Magazine
Publisher: Time Inc. Books
ISBN: 0848749359
Category : Cooking
Languages : en
Pages : 368
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Book Description
Dinnertime stress is over! Enjoy over 280 all-new 5-ingredient, 5-minute recipes guaranteed to come together easily from start to finish-fast. With options for 2, 4, or 6 servings, households of all sizes can share a home-cooked meal.
These Test Kitchen approved recipes are tailor-made for hectic lifestyles and health-conscious families. More than recipes, this must-have collection offers over 160 full-color photographs, detailed nutritional analyses, ways to streamline prep so dinner is ready even faster, easy make-ahead options, assorted 10-minute side dishes, and suggestions for turning leftovers into tasty lunches-to-go. Helpful shortcut kitchen techniques show you how to shave minutes off your prep time, while simple ingredient pairing tips teach you to effortlessly craft a variety of mouthwatering meals from just a few flavor-boosting items. Serving wholesome, homecooked meals on busy evenings just got easier thanks to Cooking Light Fresh Food Fast Weeknight Meals. Family meals return with these ready-in-minutes recipes for healthy, delicious, satisfying dishes.
Author: Tatiana Koutchma
Publisher: CRC Press
ISBN: 1420059513
Category : Science
Languages : en
Pages : 300
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Book Description
The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology: Principles and Applications incorporates the fundamentals of continuous and pulsed UV light generation and propagation; current food regulations; recommendations for optimal UV reactor design, selection, and validation; information on both commercially available and under-development UV sources; and the outlook for future food applications. After reviewing essential terms, definitions, and current applications, the book emphasizes the need to properly assess the physical and chemical properties in foods that influence the effectiveness of UV treatment and impact inactivation kinetics. It also addresses the effects of UV processing on food quality, before considering the engineering aspects of UV light treatment, such as transport phenomena, process calculations, and continuous-flow reactor geometries. The book then describes the principles of validating UV reactors as well as the principles and applications of UV pulsed light, including microbial inactivation in water, meat, fruits, vegetables, and packaging materials. For anyone working in food research, development, and operations, this resource provides broad, accessible information on the science and applications of UV light technology. It shows how UV light irradiation can be used as a physical preservation method in food processing.
Author: Tatiana Koutchma
Publisher: CRC Press
ISBN: 1000649989
Category : Technology & Engineering
Languages : en
Pages : 360
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Book Description
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.
