By Experts from Dole Food Company, Experts from The Mayo Clinic, Experts from UCLA Center for H
The Encyclopedia of meals: A consultant to fit food is a definitive source for what to consume for optimum well-being as special via scientific and dietary specialists. This booklet makes the relationship among overall healthiness, sickness, and the meals we devour. The Encyclopedia describes greater than one hundred forty meals, delivering info on their background, nutrient content material, and clinical makes use of. The Encyclopedia additionally describes the "fit kitchen", together with the most recent in meals defense, gear and utensils for getting ready healthy meals, and how you can alter favourite recipes to make sure well-being and style. * info fit consuming instructions in keeping with the RDA meals pyramid * presents clinical foundation and information for particular suggestions * fantastically illustrated * vast checklist of trustworthy food assets * Describes the healthy kitchen from the newest in nutrients security to gear and utensils for getting ready healthy meals to how you can regulate favourite recipes to make sure wellbeing and fitness and flavor
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Extra resources for Encyclopedia of Foods: A Guide to Healthy Nutrition
Surplus water-soluble vitamins are excreted in the urine and through perspiration, because they are not stored in the body to any appreciable extent. Water-soluble vitamins must be replenished almost daily, preferably by eating foods that are rich in these vitamins. Fruits, vegetables, grains, and beans are excellent sources of the water-soluble vitamins (with the exception of vitamin B12, which is found only in foods of animal origin). However, if you choose to use WHAT ARE DAILY VALUES? Have you ever wondered what “% Daily Value” means on the Nutrition Facts label?
However, when oxygen is used by cells, by-products called free radicals are formed. If allowed to accumulate, these free radicals can damage tissues, cells, and deoxyribonucleic acid (DNA, the genetic material of cells). The process of oxidative damage can be observed as the browning that occurs when sliced apples or potatoes are exposed to the air or the rancid flavor that butter and cooking oils develop when stored for long periods. Environmental pollutants such as cigarette smoke and ultraviolet light from the sun also contribute to the formation of free radicals in our bodies.
Because olestra is a modified fat, it is the first heat-resistant fat substitute, which allows it to be used to make fried foods. In addition, olestra gives foods the flavor and creamy “mouth feel” of high-fat foods. FDA approval of olestra was controversial for two reasons. First, this artificial ingredient, if approved and accepted, would be the first in history to be consumed in quantities comparable to the quantities of fat, carbohydrates, and proteins we currently consume from food sources.