How Food Works The Facts Visually Explained 1st Edition by Sarah Brewer, Joe Levy, Ginny Smith 1465461191 9781465461193
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Product details:
ISBN 10: 1465461191
ISBN 13: 9781465461193
Author: Sarah Brewer, Joe Levy, Ginny Smith
Let this e-guide be your very own friendly nutritionist, on hand to debunk common food myths and give you the answers to those pressing health questions with easy-to-swallow information. Is red wine good for your heart? Will caffeine raise your blood pressure? How Food Works gives you answers to these and several more questions by investigating claims surrounding a variety of foods and examining them from a biological standpoint. Discover nutritional facts about the food you eat, learn the benefits of superfoods and antioxidants, and go behind-the-scenes of modern food production. Includes infographics and colorful images, the ebook delves into the science behind ways of eating including gluten-free and veganism, as well as the benefits of different diets from around the world. Read page by page to understand why food intolerances occur, what actually makes food organic, how important sell-by dates really are, and how much salt you should really be eating. Readers will also learn about the social and economic implications of food choices, such as eating disorders and fair-trade businesses. Indispensable and accessible to young and old, How Food Works is the perfect health and dietary companion.
How Food Works The Facts Visually Explained 1st Table of contents:
1.FOOD FUNDAMENTALS
Nutrition basics
Hunger and appetite
Flavor
Smell and taste
Digesting nutrients
Carbohydrates
Fiber
Protein
Fats
Cholesterol
Vitamins
Minerals
Water
Convenience foods
Whole foods
Too much or too little?
2.STORING AND COOKING
How fresh is fresh?
Preservation
Chilling and freezing
Fermentation
Raw foods
Food processing
Additives
Cooking
How food cooks
Safe cooking
3.TYPES OF FOOD
Red meat
White meat
Cuts of meat
Processed meats
Meat substitutes
Fish
Shellfish
Eggs
Milk and lactose
Yogurt and live cultures
Cheese
Starchy foods
Grains
Bread
Noodles and pasta
Gluten
Beans, peas, and pulses
Soy
Potatoes
Fruit and vegetables
Superfoods
Phytochemicals
Leafy vegetables
Brassicas
Root vegetables
The onion family
Vegetable fruits
Sweet fruits
Mushrooms and fungi
Nuts and seeds
Chilies and other hot foods
Spices
Herbs
Salt
Fats and oils
Sugar
Sugar highs and lows
Desserts
Chocolate
Sweets
Alternative foods
5.DRINKS
Drinking water
Coffee
Tea
Fruit juice and smoothies
Carbonated drinks
Energy drinks
Alcohol
Spirits
Alcohol and the body
Wine
Beer
6.DIETS
Balanced diet
Do we need supplements?
Eating patterns
Western diets
Eastern diets
Religious and ethical diets
Vegetarians and vegans
Energy budget
Diet and exercise
Calorie counting
Low-carb diets
High-fiber diet
Intermittent fasting
Detoxing
Popular diets
Allergies
Intolerances
Exclusion diets
Diet and blood pressure
Heart disease and stroke
Diabetes
Cancer, osteoporosis, and anemia
What to eat during pregnancy
Babies and children
Eating disorders
7.FOOD AND ENVIRONMENT
Feeding the world
Intensive or organic?
Factory farmed or free-range?
Fair trade
Food fraud
Food waste
Food miles
Genetically modified foods
Overfishing and sustainable fishing
Future foods
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Sarah Brewer,Joe Levy,Ginny Smith,Works,Food