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Author: Elias Kefalidis
Publisher: Stergiou Limited
ISBN: 1910370762
Category : Health & Fitness
Languages : en
Pages : 174
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Book Description
Do you know why you are fat? Do you know why you can’t lose weight? Do you know who is to blame for you being in a deadlock and continuously occupied with diets and health foods? The person who is to blame is in your house, and you can’t do anything to her – it’s your mother. Because of her ignorance or because of following the fashion of the time, she has accustomed you to eating ‘flavours’ that are ‘killing’ you. These are found in foods that act like drugs, and with each passing day, they are shortening instead of lengthening your life. • The ancient Greek diet that creates a beautiful body and longevity • The forgotten superfoods • Do not ‘kill’ your children with sweet and salty foods. Heal yourself with bitter and sour flavoured foods • How I lost those kilos and gained health in return • Eat like a Greek – eat bitter and sour foods • Three examples of longevity and slimming • What to leave out, what to replace, and what to add • Create a diet plan that suits you
Author: Elias Kefalidis
Publisher: Stergiou Limited
ISBN: 1910370762
Category : Health & Fitness
Languages : en
Pages : 174
Get Book Here
Book Description
Do you know why you are fat? Do you know why you can’t lose weight? Do you know who is to blame for you being in a deadlock and continuously occupied with diets and health foods? The person who is to blame is in your house, and you can’t do anything to her – it’s your mother. Because of her ignorance or because of following the fashion of the time, she has accustomed you to eating ‘flavours’ that are ‘killing’ you. These are found in foods that act like drugs, and with each passing day, they are shortening instead of lengthening your life. • The ancient Greek diet that creates a beautiful body and longevity • The forgotten superfoods • Do not ‘kill’ your children with sweet and salty foods. Heal yourself with bitter and sour flavoured foods • How I lost those kilos and gained health in return • Eat like a Greek – eat bitter and sour foods • Three examples of longevity and slimming • What to leave out, what to replace, and what to add • Create a diet plan that suits you
Author: Eirini Togia
Publisher: Stergiou Limited
ISBN: 191231536X
Category : Psychology
Languages : en
Pages : 176
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Book Description
"While a bit uneven, this vivid work delivers a smorgasbord of practical ideas and fun recipes." – Kirkus Review How can I make sure that my child is well nourished? How can I restore good relations between parents and children in our family?” Only people with a first-hand experience with fussy and picky children can fully grasp the challenge for the family. In this guide, three renowned professionals join forces to help families deal effectively with the issue: Pavlos Sakkas, a professor of psychiatry, analyses step by step how the family meal may well turn into a conflict between child and parents, emphasises the danger of the ever-lurking anorexia nervosa and shows how to eliminate these issues. George Moustakas, a paediatrician, offers helpful information and tips for children's nourishment and redeems the reputation of tasty foods such as butter, chocolate, salt, etc. Eirini Togia, the internationally famous and global award-winning chef better known as "Rena tis Ftelias", shares Mediterranean-style recipes that appeal even to the fussiest children. The guide is also a source of practical, hands-on tips and insights described through real-life personal stories of adults who had been fussy themselves or who had picky children. The experts’ comments on the stories shed more light and reveal hidden aspects. Finally, the book provides useful advice gleaned from recent academic studies, surveys, and researches, a world bibliography, and guidelines from the National Health System in the UK (NHS Choices). Editor's preface It is not by coincidence that the authors and the editor of this book are all of the Mediterranean origins. In this part of the world, food is a severe issue! The same applies to the family. And they are best expressed together on the occasion of a joyful family feast. So, in the Mediterranean culture, a picky or fuzzy eater is a matter of concern that is worthy of attention. A holistic approach was the concept of the first edition, published earlier this year in Greece. It aimed to help expand a child’s appetite as well as to highlight the family dynamics that may trigger this kind of behaviour. The success of the first Greek edition as well as substantial research evidence suggesting that these issues are, after all, common around the world, led us to this enhanced international publication in the English language. Introduction If you are reading this book, there is a good chance you may feel challenged by a child’s eating behaviour. What is a fussy or a picky eater? Is there a difference with neophobia? Yes, there is. What is the primary root of the problem? Parents' behaviour and their relationship with their children. Do you know that if you change the colours and taste, with appropriate preparation, of the main foods that are usually rejected by picky children, the same children will eat them up? These are only some of the topics covered in the following chapters of this guide: Fundamental rules for parents to obtain and increase skills in building consistent and straightforward behaviours in their children with delicacies and children-friendly decorated dishes. Parents' anxiety control and their knowledge about the phenomenon and its types and what is normal or not remain a key. Because the solution requires knowledge of the problem for the parent to ask for help promptly from a doctor who is the only person and professional that can help solve this issue. This is the goal of this guide which covers eating difficulties from toddler age through to adolescence in five sections. KIRKUS REVIEW "Three experts present a guide that’s part cookbook and part advice for worried parents. Bubbling with hands-on tips for coaxing stubborn children to eat, this cheerful manual for parents garners information from sources like Britain’s National Health Service. Divided into five easy-to-read parts, the volume provides many color photographs from various sources of expressive kids and delectable dishes scattered throughout the pages. Section 1 features compelling testimony of a childhood eating disorder suffered by Sakkas (Revealing Psychiatry, 2015), a psychiatry professor from the National and Kapodistrian University of Athens. But his dark tone may startle some when he writes that in a family power struggle, children who won’t eat are “perverts” who are willing to suffer to punish their parents. Continuing the discussion, pediatrician Moustakas suggests using the senses—and a variety of colors—to induce children to eat. The debut author notes that kids love to touch their food, so anything too “hard or gluey” could be displeasing to them. Perhaps surprising to some, butter and sea salt are offered as “necessary” ingredients for children’s health. Section 2 presents 30 kid-friendly recipes—including veggie burgers, cheese cupcakes, pizza, and omelet wraps—by chef Togia (A Taste of Greece!, 2014, etc.). Her pleasant dishes, like savory “Granny’s meatballs,” could make little mouths water. Likewise, kids who help prepare creative concoctions, such as the egg-based “Toasted smiley face,” are more likely to be enthusiastic eaters. Written in a friendly, first-person voice, the guide provides recipe instructions that are clear and concise. But some recipes, such as “Chocolate cookies,” require knowledge of grams or kilograms—and will likely be confusing for readers who measure with cups or pounds. Inspired by Togia, a dad shares his own recipe ideas in Section 3—for example, pizza with vegetables. In Section 4, Sakkas returns with a thoughtful analysis of an eating disorder. After supplying 15 obvious tips—including that parents should remain calm—this well-referenced volume concludes with a useful glossary and appendices for further reading. While a bit uneven, this vivid work delivers a smorgasbord of practical ideas and fun recipes."
Author: John Emsley
Publisher: Oxford University Press, USA
ISBN: 9780198509660
Category : Health & Fitness
Languages : en
Pages : 194
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Book Description
This is the first book for general readers that offers clear guidance through the chemical minefields that can be present in food. While most people are sensitive to one or more chemicals in their diet, such as MSG, alcohol or caffeine, our bodies can usually tolerate modest amounts of these offending substances. If we know which chemicals give us a problem, we can usually avoid unpleasant bouts of nausea, headache, and diarrhea. This book helps identify the substances that can provoke a toxic response--ranging from benzoates to serotonin, sorbates, and tyramines--and explains why food intolerance occurs, what its symptoms are, and why some people are so badly hit while others are not bothered at all. Each chapter is illustrated with actual case studies of people who have been stricken by substances in their diet. Based on proven medical and scientific research, this essential book will help people to avoid troublesome chemicals and enjoy their food.
Author: Nak-Eon Choi
Publisher: John Wiley & Sons
ISBN: 1118865472
Category : Technology & Engineering
Languages : en
Pages : 247
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Book Description
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
Author: MICHAEL F. JACOBSON, PH.D.
Publisher:
ISBN:
Category :
Languages : en
Pages : 44
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Book Description
Author: Fabien DeMeester
Publisher: Springer Science & Business Media
ISBN: 1597453307
Category : Science
Languages : en
Pages : 562
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Book Description
This book presents a cutting-edge, in-depth investigation into new methods of health promotion. It is one of the first books to focus on the role of omega-3 polyunsaturated fatty acids in unhealthy diets. The book also contains reviews of the economic benefits of novel health promotion and disease prevention methods. Leading experts present recent examples and clinical trials.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Jennifer A. Jordan
Publisher: University of Chicago Press
ISBN: 022622810X
Category : Cooking
Languages : en
Pages : 346
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Book Description
Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.
Author: Eric Katz
Publisher: Prometheus Books
ISBN: 1615924442
Category : Technology & Engineering
Languages : en
Pages : 532
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Book Description
Do we control technology or does technology control us? Explosive progress in the twentieth century has led to the disquieting perception that technology is not the servant of humanity - but its master. Controlling Technology brings together readings that focus on the conflicting views concerning the nature of modern technology as it relates to the quality of everyday life and to the larger problems of human survival on this planet. The thesis that technology has indeed become autonomous and independent of human ideals is contrasted with the position that, by its very nature, technology can exist only under human control. Like the first edition, this revised edition contains classic essays that are fundamental to the study of technology. To these have been added recent scholarly treatments that analyze the classic tradition, as well as updated popular essays. A whole new section of case studies delves into the topics of computers, information, and virtual reality. Also included are essays on technology and the recreation of nature, which debate the pros and cons of environmental restoration. This excellent collection of essays will be of great value as a reader for undergraduate courses in science and technology studies, technology and human values, and the social dimensions of technology.
Author: J.W. van der Kamp
Publisher: BRILL
ISBN: 9086866921
Category : Technology & Engineering
Languages : en
Pages : 586
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Book Description
Dietary fibre research is rapidly evolving and is stimulated by the growing attention for intestinal health which is needed for combating major disorders such as diabetes, cardio-vascular diseases and obesity. Current research also explores relationships between fibres, the immune system and stress. The recently agreed EU and CODEX definitions for dietary fibre - including all polymeric carbohydrates not digested in the small intestine - provide both clarity and new challenges regarding adequate analysis and concerning the requirements for added fibre. Added fibre should have 'a physical effect of benefit to health as demonstrated by generally accepted scientific evidence to competent authorities'. Novel research tools from genomics toolboxes and advanced systems simulating the gastro-intestinal tract, are enabling researchers to obtain insights in the wide range of structure function relationships of different types of dietary fibre. These include the impact of dietary fibre on the gut microbiota and relationships between prebiotics and peptides involved in regulation of satiety and other functions. New technologies steadily increase the range of fibres, with and without anti-oxidants and other beneficial co-passengers, which are available to food processors. Dietary fibre - new frontiers for food and health covers the most up-to-date research available on dietary fibre and will be an indispensable tool for all scientists and technologists involved in research and development in this field.
