|
|
|
|
| LEADER |
03200nam a2200277 a 4500 |
| 001 |
9305 |
| 005 |
20171111224316.0 |
| 008 |
120118s us 00110 eng |
| 020 |
0 |
0 |
|a 9781554683994 (trade)
|
| 082 |
0 |
0 |
|2 22
|a 363.8
|
| 100 |
1 |
0 |
|a Schwarcz, Joseph A.
|
| 245 |
1 |
3 |
|a An apple a day :
|b the myths, misconceptions, and truths about the foods we eat /
|c Joe Schwarcz.
|
| 260 |
1 |
0 |
|a New York :
|b Other Press,
|c c2009.
|
| 300 |
0 |
0 |
|a 367 p. ;
|c 21 cm.
|
| 500 |
0 |
0 |
|a Includes index.
|
| 505 |
0 |
0 |
|a PART ONE : Naturally Occurring Substances in Our Food Supply - - An Apple a Day - - Tomatoes and Lycopene - - Cranberries and Procyanidins - - Grapefruit and Furanocoumarins - - Blueberries, Anthocyanins, and Pterostilbene - - Citrus Fruits and Super Flavonoids - - Acai Berries and Antioxidant Potential - - Fish and Omega-3 Fats - - Flax, Omega-3 Fats, and Lignans - - Canola and Alpha-Linolenic Acid - - Olive Oil and Oleic Acid - - Soy Protein and Soy Isoflavones - - Whole Grains and Insoluble Fiber - - Oats and Soluble Fiber - - Beans and Inositol Pentakisphosphate - - Cabbage and Indoles - - Broccoli and Sulforaphane - - Spinach, Corn, Squash, and Lutein - - Curry and Curcumin - - Chocolate and Flavanols - - Coffee Beans and Caffeine - - Grapes and Resveratrol - - Wheat and Gluten - - Cinnamon and Methylhydroxychalcone - - Vegetables and Salicylic Acid - - Carrots and Carotenoids - - Vitamins from A to K - - Spinach and the B Vitamins - - Oils, Nuts, Whole Grains, and Vitamin E - - Cod Liver Oil and Vitamin D - - Milk and Calcium - - PART TWO:Manipulating Our Food Supply - - Fortifying with Iron - - Flavoring with Salt - - Enhancing Taste with Monosodium Glutamate - - Sweetening with Sugar and High-Fructose Corn Syrup - - Cutting Calories with "Non-nutritional" Natural Sweeteners - -Cutting Calories with "Non-nutritional" Artificial Sweeteners - - Improving Taste with Artificial Flavors - - Preventing Botulism with Nitrites - - Preserving with Sulphites and Propionates - - Preserving with Viruses - - Preserving with Radiation - - Coloring with Food Dyes - - Improving Health with Bacteria - - Boosting Immunity with Glutathione - - Adding Fluoride to Water - - Supplementing with Vitamins - - Manipulating Genes in Our Food - - Farming Organically - - PART THREE:Contaminants in Our Food Supply - - Pesticide Concerns - - Acrylamide in Fried and Baked Foods - - Antibiotic Residues - - Hormones in Meat - - PCBs in Fish - - Trans Fats - - Benzene in Beverages - - Trans-4-Hydroxynonenal in Fried Foods - - Substances Leaching from Plastics - - The Bisphenol A Issue - - Dioxins - -PART FOUR:Tough to Swallow - - The Miracle of Goji Juice? - - Kosher Food Hype - - The Questionable Health Properties of DHEA - - Alkaline Nonsense - - Losing Weight with Green Tea? - - The Myth of "Detox" - - Whom to Believe?.
|
| 650 |
0 |
0 |
|a Nutrition counseling
|
| 650 |
0 |
0 |
|a Health
|x Nutritional aspects
|
| 650 |
0 |
0 |
|a Human nutrition
|
| 650 |
0 |
0 |
|a Diet
|
| 650 |
0 |
0 |
|a Food
|x Safety measures
|
| 650 |
0 |
0 |
|a Food
|x Composition
|
| 650 |
0 |
0 |
|a Food
|x Nutritional aspects
|
| 650 |
0 |
0 |
|a Food
|x Storage
|
| 650 |
0 |
0 |
|a Food additives
|
| 952 |
|
|
|a GrTHDAPL
|b 5903b5286c5ad119ff916c64
|c 952a
|d 9528
|e 613.2 Sch
|t 1
|x m
|z Books
|
