Aryana Libris

Author : Rinzler Carol Ann
Title : The new complete book of food A nutritional, medical, and culinary guide
Year : 1999

Link download : Rinzler_Carol_Ann_-_The_new_complete_book_of_food.zip

Introduction. You’ve no doubt heard of food for thought, food for love, food for strength, health food, healing food, soul food, brain food, and the like. For as long as people have inhabited this planet, edibles have been imbued with all sorts of attributes beyond satisfying hunger and sustaining life. And in many cases, popular notions about the powers of various foods and beverages have been documented by modern scientific investigations that have demonstrated, for example, the soothing qualities of chicken soup for sufferers of the common cold, and the antibiotic properties of garlic. Then there are the newer discoveries not rooted in folklore, among them the protection against cancer afforded by vegetables and fruits rich in the carotenoid pigments and the cancer-blockers found in members of the cabbage family; the cholesterol-lowering ability of apples, barley, beans, garlic, and oats; the heart-saving qualities of fish and alcohol (in moderate amounts), and the antidiabetic properties of foods rich in dietary fiber. But while thinking of food as preventive or cure, it is important not to lose sight of its basic values: to provide needed nutrients and a pleasurable eating experience while satisfying hunger and thirst. In The New Complete Book of Food Carol Ann Rinzler has put it all together, providing a handy, illuminating guide for all who shop, cook, and eat. It is a “must have” for all those who want to get the very most out of the foods they eat, as well as avoid some inevitable dietary and culinary pitfalls. Ms. Rinzler tells you how to derive the maximum nutritive value from the foods you buy and ingest, with handy tips on how to select, store, prepare, and in some cases serve foods to preserve their inherent worth and avoid their risks. For example, in preparing bean sprouts, you’ll be cautioned to eat them within a few days of purchase and to cook them minimally to get the most food value from this vitamin C-rich food. You’ll appreciate the importance of variety and moderation in your diet when you discover that broccoli, which possesses two cancer-preventing properties, also can inhibit thyroid hormone if consumed in excess. You will also recognize that not all wholesome foods are good for all folks. Sometimes a health condition will render a food unsuitable for you. For example, beans might be restricted for those with gout and certain greens may be limited for those who must stick to a low-sodium diet. Then too, there are possible interactions—both adverse and advantageous— between certain foods and nutrients or medications. For example, citrus fruits are recommended accompaniments for iron-rich vegetables and meats since the vitamin C in the fruits enhances the absorption of iron. Those taking anticoagulant medication are advised to avoid excessive amounts of green leafy vegetables since the vitamin K in these foods may reduce the effectiveness of the drug. You’ll learn what happens to foods when they are cooked at home or processed in factories. Want to avoid olive-drab green vegetables? Steam them quickly or, better yet, cook them in the microwave with a tiny bit of water to bypass the discoloring action of acids on the green pigment chlorophyll. You’ll also get the full story on methods of preserving milk—from freezing and drying to evaporating and ultrapasteurizing—that should relieve any anxieties you may have about the safety and healthfulness of processed milk. In short, this is a book no self-respecting eater should be without. It can serve as a lifetime reference for all interested in a safe and wholesome diet. Jane E. Brody Personal Health Columnist The New York Times. ...