Foods That Fight Disease: A Nutrition Guide To Staying Healthy For Life

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Description

Author: Beck, Leslie

Color: Yellow

Number Of Pages: 432

EAN: 9780143056577

Release Date: 01-01-2008

Languages: English

Item Condition: UsedAcceptable

Binding: Paperback

Details: Product Description Almost daily, research is linking certain foods and food components to disease prevention. Eating the right foods-and excluding certain foods-can significantly help you reduce the risk of disease and stay healthy, active, and energetic for life. Leading nutritionist Leslie Beck explains which foods to eat—how often, in what amounts, and how to add them to your diet in easy and delicious ways. Foods That Fight Disease will help you discover power foods-nutrient-packed whole foods that have been demonstrated in scientific studies to lower the risk of many chronic diseases. Foods That Fight Disease is an invaluable guide to help you boost the nutritional quality of your diet and includes:- Everything you need to know about power foods-which vegetables, fruits, whole grains, protein foods, dairy foods, fats and oils, and beverages are disease-fighting stars - Tips for buying, storing, preparing, and incorporating power foods into your meals and snacks - A nutrition primer on carbohydrates, protein, fat, vitamins, minerals, and phytochemicals- Over 100 delicious and easy-to-prepare power food recipes About the Author Leslie Beck, RD, is a leading nutritionist and CTV's Canada AM nutrition expert. She also has a weekly column in The Globe and Mail. She runs a thriving private practice in Toronto. Excerpt. © Reprinted by permission. All rights reserved. Introduction The notion that foods can fight disease is certainly not new. Food as medicine began 3500 years ago, when ancient Egyptians discovered that night blindness—caused by a lack of vitamin A—could be treated with certain foods. Much later, in the mid-1700s, a Scottish surgeon named James Lind learned that some unknown substance in limes prevented scurvy in British sailors. Despite that we've used foods to heal for thousands of years, nutrition is a relatively new science. Only less than a century ago did scientists discover vitamins and minerals and determine that very small amounts could cure diseases such as rickets, goiter, beri beri, and pellagra. Fast forward to the twenty-first century. No longer are North Americans plagued by diseases caused by a lack of vitamin and minerals. We have easy access to an abundance of foods, many of them fortified with nutrients and with vitamin supplements. Instead, the diseases that are killing us are caused by over-nutrition—eating too much food, rather than too little. Today, cardiovascular disease (heart disease and stroke), cancer, chronic obstructive lung disease (emphysema and bronchitis), and diabetes are the leading causes of death and disability around the world. In Canada, nearly two-thirds of all deaths are due to these chronic diseases. As our national waistline continues to expand, the number of cases of type 2 diabetes—a major cause of heart disease—is expected to continue to rise. Our lifestyle choices are clearly linked to the diseases that plague us in modern times. A poor diet high in overly processed foods—many high in saturated and trans fats, sodium, and refined sugars—with too few fruits, vegetables, and whole grains contributes to weight gain, high blood pressure, high blood cholesterol, and elevated blood sugar, which are all risk factors for future disease. And a lack of regular physical activity also shares some of the blame. But there is good news. The majority of today's chronic diseases are preventable. During the past few decades, scientists have learned how phytochemicals like beta carotene (in carrots), anthocyanins (in blueberries), lutein (in spinach), and catechins (in tea) can help guard against cancer, heart disease, cataract, even Alzheimer’s disease. Almost every day study findings are reported that link certain diets, foods, and food components to disease prevention. It seems that Canadians are also aware of the link between nutrition and health. According to the most recent national survey conducted by the Canadian Council of Food and Nutrition, the majority of Canadia

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