Reader’s Digest “Foods That Harm, Foods That Heal”

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The all-new “Foods That Harm, Foods That Heal” is based on the newest health and nutrition research to uncover the link between our health and the food we eat, according to Courtenay Smith, executive editor of Reader’s Digest. This 2013 edition is a complete update from the first edition published in 1997.

“This is a complete guide on what to eat – and what to avoid – for everyday ailments, long-term conditions and overall health concerns,” she said. “Some people may be surprised to learn that a food that’s generally healthy may still be a bad choice for them if they take a certain medication or are at risk for a family illness.”

The book examines and helps consumers discover the connections between diet and chronic conditions such as heart disease, cancer, diabetes, arthritis and other serious illnesses, as well as the impact of food on stress, insomnia and other common complaints.

Divided into three sections:

  • Nutrition: This section examines the ways food can help – or hinder – our health, breaking down the details on nutrition, food safety and eating to heal. Special features include the potential dangers of pesticides and other chemicals; a look at genetically modified crops, prebiotics and probiotics; dietary supplements and if we really need them; organic foods and if they are worth the cost; eating fast food on the run; the best cooking methods; and dietary restrictions such as dairy-free, vegan, vegetarian or gluten-free.
  • Foods: The second section offers an A-Z guide to more than 175 foods that harm and heal – from acorn squash to zucchini – plus simple ways to eat, cook and store each one to maximize its healing potential. Special features include a look at caffeine; eating healthy while traveling; super foods and if they live up to the hype; and the best ways to beat cravings.
  • Ailments: A condition-by-condition guide to what you should eat – and avoid – to prevent or treat 100 ailments, from acne to ADHD; depression to diabetes; the cold and flu; food poisoning to fever; PMS, menopause, stress and several other diseases. Additional features include a description of the glycemic index and how to use it; warnings about medicine and food interactions; and a look at special nutrition needs during pregnancy and breastfeeding, infancy and childhood, and senior years.

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