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Books : Health, Mind & Body : Nutrition : Food Additives
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Health and Nutrition Secrets That Can Save Your Life covers some of the hottest topics in health and nutrition:
heavy metal toxicity
the food additive controversy
fluoride poisoning
protecting your brain from the ravages of disease & aging
NEW CHAPTER ON THE ROLE OF FATS IN HEALTH
Health and Nutrition Secrets also presents the latest information on strokes and heart attacks, diabetes, protecting the digestive system, and the best ways to keep the immune system young and powerful.
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Ex-ci'-to-tox-in: a substance added to foods and beverages that literally stimulates neurons to death, causing brain damage of varying degrees. Can be found in such ingredients as monosodium glutamate, aspartame (NutraSweet®), cysteine, hydrolyzed protein, and aspartic acid.
Citing over five hundred scientific studies, Excitotoxins explores the dangers of aspartame, MSG, and other substances added to our food. This is an electrifying and important book that should be available to every American consumer.
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FOOD ADDITIVES: A Shopper's Guide To What's Safe & What's Not reveals what food manufacturers don't want you to know about their products. It shows you how to find the truth behind deceptive food packaging. You will learn how to confidently read labels so that you will know how healthy a food really is and if it contains dangerous ingredients. New in the 2004 edition, you will learn how to identify genetically modified produce in the grocery store.
This book classifies over 800 commonly used food additives according to safety, whether they may cause allergic reactions, and if they are Generally Recognized As Safe (GRAS) by the FDA. In just seconds, the average person can determine if the food they're buying contains dangerous substances. The book is clear, concise and easy to use.
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An Essential Household Reference…Revised and Updated
With our culture’s growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated edition of A Consumer’s Dictionary of Food Additives gives you the facts about the safety and side effects of more than 12,000 ingredients–such as preservatives, food-tainting pesticides, and animal drugs–that end up in food as a result of processing and curing. It tells you what’s safe
and what you should leave on the grocery-store shelves.
In addition to updated entries that cover the latest medical and scientific research on substances such as food enhancers and preservatives, this must-have guide includes more than 650 new chemicals now commonly used in food. You’ll also find information on modern food-production technologies such as bovine growth hormone and genetically engineered vegetables.
Alphabetically organized, cross-referenced, and written in everyday language, this is a precise tool for understanding food labels and knowing which products are best to bring home to your family.
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Explains the problems of dietary management, brings the scientific evidence up-to-date and provides a list of forbidden foods. Includes recipes and menus for additive and salicylate-free meals for the entire family.
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Millions of dieters using chemical sweeteners will be shocked by firefighter Janet Starr Hull's story. Diagnosed with a deadly case of Grave's Disease after she collapsed on the job, Hull was told she would die. Searching for the cause of her illness, Hull discovered that the chemical sweetener aspartame found in Nutrasweet was to blame.
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A nationally recognized nutrition expert tells shoppers exactly what should be going into their carts.
The whole foods movement explained how to shop healthfully at the farmers market, but how can families shop smart at Wal-Mart? There is a wealth of information on labels, but most people have no idea that products labeled "trans-fat free" can contain trans-fats or that "all natural" is a meaningless phrase. Readers can bring this handy guide to the supermarket to help them interpret labels like a pro. How much sodium is too much? Are all carbs the kiss of death? And what does "organic" really mean? Renowned nutritionist Bonnie Taub-Dix clears up the confusion by showing readers how to make sense of the labels and sidestep tricky marketing ploys. She walks them through a typical grocery store and points out the best food choices to make in every aisle.
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Cochineal extract, diacetyl, teriary butylhydroquinone, BHA, HFCS, MSG--it's not just knowing how to pronounce what's in your food, it's knowing what it does and how it can affect you that matters most. But with so many processed foods on the supermarket shelves and additives showing up in the most unlikely foods, that's certainly a tall order. An A-Z Guide to Food Additives will help consumers avoid undesirable food additives and show them which additives do no harm and may even be nutritious. Designed to fit in a purse or pocket, this little book will serve as an "additive translator" when navigating through the landmine field of additives or ingredients that may cause allergic reactions like headaches, fatigue, and breathing difficulties or those that cause bloating or make one hyperactive. Included are safety ratings to 300 ingredients and reference charts of such additives as those that may potentially cause cancer or allergic reactions or that should be limited for sodium-sensitive individuals. There is also essential nutrition advice, hints on what to look for when reading those unreadable ingredient labels, and even tips on buying fresh produce in order to avoid pesticides.
* The average American consumes about 150 pounds of food additives per year.
* Safety ratings on over 300 ingredients -- all based on the latest scientific evidence.
* Forma
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Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.
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Irradiated and genetically manipulated foods are already appearing unlabeled in your supermarket. Thousands of untested additives, many of which are banned throughout Europe, are present in the foods you eat every day. But you will never know which toxins and chemicals you are eating if you trust food labels to tell the whole story. Hard to Swallow: The Truth About Food Additives does tell the whole story. This up-to-date guide contains an alphabetical listing of nearly 300 chemical additives that repeatedly appear in the Standard American Diet. The authors explain the health and environmental dangers of genetic engineering and other modern methods of production that adulterate the foods we eat every day. The book is not just a critique of the current state of affairs; it offers constructive solutions for consumers who want to halt the alarming trends in farming (genetic engineering, pesticides, insecticides) and food production (irradiation) by rolling up their sleeves and demanding changes be made to our food and labeling laws. The authors' aim is an enlightened citizenry where every one of us can make truly informed consumer decisions.
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The essential guide for making sure your food is safe
A Consumer’s Dictionary of Food Additives is back again, in an updated sixth edition. This valuable reference gives you all the facts about the relative safety and side effects of more than 12,000 ingredients that end up in your food as a result of processing and curing, such as preservatives, food-tainting pesticides, and animal drugs. For example, drugs used to tranquilize pigs may sedate diners!
There are hundreds of new entries to this edition, and topics covered include information about recently discovered resistant strains of bacteria credited to the antibiotics added to animal feed, as well as startling statistics on the amount of money spent on certain additives each year—$1.4 billion—on just flavorings and flavor enhancers.
A Consumer’s Dictionary of Food Additives is a precise tool that will tell you exactly what to leave on supermarket shelves as a reminder to manufacturers that you know what the labels mean and which products are safe to bring home to your family.
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FROM THE PUBLISHER Delicious recipes for people who are avoiding food chemicals, gluten, dairy, eggs, nuts and soy. Leading allergy experts clearly explain what food chemicals are, how they affect us and how we can avoid them. Packed full of imaginative recipes for all lifestyles and ages, this complete guide to chemical-free eating covers family meals and outings, school lunches, entertaining, snacks and drinks, sweet treats and baking. It also includes a simple guide to using the recipes and a list with food additive codes that make an invaluable aid for all health-conscious people today.
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"Bio-Farms for Nutraceuticals" can be said to have been born of the NUTRA-SNACKS project within the Sixth Framework Programme Priority on Food Quality and Safety. One objective of NUTRA -SNACK S was to improve the nutritional and eating properties of ready-to-eat products and semi-prepared foodstuffs through better monitoring of the quality and safety of raw materials and the development of innovative processes along the production chain. Another main objective of the project was the production of ready-to-eat snacks with high nutraceutic activity. Seven research institutes and three companies in six European countries were involved in this effort. The co-operation resulted in the production of food having a high content of natural metabolites with the following beneficial health effects: anticancer, antilipidemic, anticholesterol, antimicrobial, antibacterial, antifungal, antiviral, antihypertensive, anti-inflamatory and antioxidant activities.
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Infused liqueurs are the hot new ingredients for cocktails. With more than 30 infusions plus dozens of drinks to use them in, Infused combines spirits like vodka and rum with fruits, flowers, herbs, and spices to create superior liqueurs. Take the Gibson and give it a kick with Onion Vodka. Cool down with Watermelon Martinis on warm summer days, or get the heat going with Hot Mint Chocolate spiked with Mind Vodka, a perfect antidote to cold winter nights. Many infusions pair with multiple recipes: herb-infused vodkas enliven both the Rosemary Martini and the Strawberry Basil Martini. Chocolate Vodka is the indulgence in the Chocolate Martini, Brandy Alexander, and the Grasshopper. The versatility of each infusion makes giving a bottle of homemade liqueur a unique gift for any drink connoisseur. With tips on how to shake, stir, and chill, and enough recipes and ideas to reinvent any party, this colorful little book is the ultimate infusion of fun.
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Famous people from Elvis Presley to Hillary Clinton to Billy Graham testify to the presence and power of guardian angels in their lives in a collection of stories that includes advice on getting in touch with one's own angel. Original.
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Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan.This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
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Ricky is three and loves playing outside and going to birthday parties. But Ricky has to be careful. He has a food allergy. He can't eat peanuts or tree nuts. See how Ricky learns to stay safe at the playground and at parties by always asking before he eats. Ricky has lots of fun at all these places! For kids ages 2-6.
This helpful photo book includes pictures of peanuts and tree nuts and foods that commonly contain nuts. The book concludes with a 10-page parent tips section, which touches on topics such as choosing a preschool, eating out and hiring a babysitter.