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Hidden Dangers in What We Eat and Drink: A Lifelong Guide to Healthy Living (Healthcare Ser.)
by Jan De VriesHIDDEN DANGERS IN WHAT WE EAT AND DRINK deals succinctly with the hazards that growing children, teenagers and adults are exposed to. Food and drink today contain many additives, E numbers and other hidden dangers that could affect people physically, mentally and emotionally. The growth in the problems of hyperactivity and autism are just two examples of the perils of an unbalanced food pattern. This book contains advice on food and dietary management, highlights the potential problems with what we consume and provides sensible advice on how to adjust our food pattern accordingly when certain problems arise. The immune system is very complex and depends on the nutritional values necessary for energy and vitality. In today's fast moving society, there are many convenience foods available. These foods can ultimately damage the immune system and, as such, there is a great need for more natural input in order to get the right output, namely healthy living. This carefully researched book gives the opportunity for the readers to help themselves to improved health through making wise choices regarding food and drink.
Hidden Food Allergies: Is what you eat making you ill? (Tom Thorne Novels #179)
by Dr James Braly Patrick Holford BSc, DipION, FBAFood allergies and intolerances are on the increase. They are frequently the cause of many common health problems that simply won't go away. But there are things we can do to deal with food allergies and intolerances. This book will help if you feel you may be intolerant to a food, find it impossible to lose weight or simply have a range of minor symptoms your doctor can't treat. Hidden Food Allergies identifies the most common allergens, helps you to diagnose and allergy, and contains a full action plan to guide you through getting tested, elimination diets, lifestyle and dietary changes. You will discover: All about allergies, and how they are different to food intolerance; Possible causes; The latest breakthroughs in allergy testing; How to follow elimination diets and reintroduce foods safely; How to guard against, treat and reverse food intolerance.
The Hidden Hut: Irresistible Recipes From Cornwall's Best-kept Secret
by Simon StallardIrresistible feasts to share and remember with family and friends from the ocean, fields and clifftops of Cornwall.
Hidden Valley: Finding freedom in Spain's deep country
by Paul RichardsonThe story of the real 'good life' of an off-grid existence in rural SpainPaul Richardson fled the city to live on the land in a rough-and-tumble village on the edge of Europe. Immersing himself in the culture of his remote Spanish community, he learned the traditional arts of animal husbandry and vegetable growing, wine-making and home distilling, and made bread from the rye he sowed on the stone-walled terraces of his twelve-acre farm. In prose that shimmers with wit and sensuality, the author charts his personal route-map along a road less travelled - from urban pressures to rural tranquility, and from insecurity to fulfilment. Along the way he pays tribute to the influences that have shaped his progress - from The Good Life to Henry David Thoreau, from the 1970s pioneers to self-sufficiency to his farming neighbours in the far-flung region of Extremadura. In Richardson's hands, off-grid living both becomes an act of rebellion and a heartening proof that a simpler, better life is possible, if only we can remove ourselves from the ethos in which conspicuous consumption is a duty and success/failure the wheel on which society turns. Hidden Valley is a glorious narrative of one man's journey towards self-reliance. Original and thought-provoking, it is also hugely entertaining.
Higgidy: 100 recipes for pies and more
by Camilla StephensHiggidy is known for its scrumptious pies and tarts. In this updated edition of their debut cookbook, co-founder and chief pie maker Camilla Stephens ventures beyond pastry with new recipes for healthy and delicious frittatas and more. Also included of course are mouth-watering Higgidy classics such as Chicken Pot Pie, the Best Quiche Lorraine and Salted Pecan Fudge Pie.From chapters on Simple Suppers and Crafty Quiches to Party Pies and Sweet Treats, all your cooking needs are covered, so you can enjoy a Simple Fish Pie for an after-work supper, Lemony Asparagus & Ricotta Tart for a summer picnic, Little Hot Dog Rolls and Mini Chorizo and Chilli Tartlets for a party and a Chocolate Snowflake Tart for a wintry treat.With Camilla's expert guidance on foolproof pastry techniques added in, this is a wonderful source of heartwarming recipes for family and friends.
Higgidy – The Veggie Cookbook: 120 glorious everyday recipes
by Camilla Stephens'delicious', Times 'mouth-watering', Great British FoodWith bold flavour combinations and clever use of everyday ingredients, Higgidy shows how to create exciting dishes that will have even the most dedicated of meat eaters calling for seconds.The focus is on food for every day - whether that's a comforting pie to plonk on the kitchen table after work and school or a lunchbox-friendly frittata. Alongside Higgidy classics such as Garden Pea and Potato Quiche and Squash Mac and Cheese Pie, you will find ingenious ideas such as a 10-minute Fridge to Frittata. Going beyond the pie and tart, recipes for everything from a One-pan Roast Carrot and Chickpea Traybake to an Artichoke and Butter Bean Salad make this a cookbook you will turn to again and again.
Higgidy Clever with Veg: Fabulous, fuss-free vegetarian recipes
by Camilla StephensFor Higgidy founder, Camilla Stephens, the answer is to get clever with veg - and her latest cookbook is packed with gloriously easy roasting-tin suppers, faff-free one-pan wonders, speedy salads and family favourites ready in under one hour. Along the way she offers judicious use of crafty shop-bought shortcuts, ingenious ways to pack more veg into your cooking, as well as strategies for cutting down on food waste in the process. From Roasted Red Peppers with Spinach & Feta and Veggie Falafel for a weeknight to Asparagus & Chive Tart and Rainbow Fritters to feed a crowd, Higgidy Clever with Veg includes fabulous veg-packed recipes for every occasion.
High Blood Pressure For Dummies
by Richard SnyderMaintain healthy blood pressure with timeless wisdom and new breakthroughs in prevention and treatment High Blood Pressure For Dummies explains all you need to know about blood pressure—and what to do when it gets too high. High blood pressure can lead to serious complications, but with lifestyle changes and medication, it’s easily treatable. This jargon-free, compassionate book walks you through the necessary changes to help lower blood pressure and live a healthy life. You’ll be well equipped to determine if you’re at risk and consider the medical consequences of hypertension. From there, develop a successful treatment plan and choose the right foods for you. With this Dummies guide, you can learn to prioritize you and your health. Learn what hypertension is, what causes it, and how it can be prevented and treated Improve your quality of life and live longer by focusing on a healthy blood pressure Understand your doctor’s recommendations and discover diet and lifestyle factors that you can control Find out about new research on hypertension causes, treatments, and genetic influencesThis new edition of High Blood Pressure For Dummies is great for people with high blood pressure, their caregivers, and anyone with a family history who wants to better understand the condition.
High Blood Pressure For Dummies
by Richard SnyderMaintain healthy blood pressure with timeless wisdom and new breakthroughs in prevention and treatment High Blood Pressure For Dummies explains all you need to know about blood pressure—and what to do when it gets too high. High blood pressure can lead to serious complications, but with lifestyle changes and medication, it’s easily treatable. This jargon-free, compassionate book walks you through the necessary changes to help lower blood pressure and live a healthy life. You’ll be well equipped to determine if you’re at risk and consider the medical consequences of hypertension. From there, develop a successful treatment plan and choose the right foods for you. With this Dummies guide, you can learn to prioritize you and your health. Learn what hypertension is, what causes it, and how it can be prevented and treated Improve your quality of life and live longer by focusing on a healthy blood pressure Understand your doctor’s recommendations and discover diet and lifestyle factors that you can control Find out about new research on hypertension causes, treatments, and genetic influencesThis new edition of High Blood Pressure For Dummies is great for people with high blood pressure, their caregivers, and anyone with a family history who wants to better understand the condition.
The High Fat Diet: How to lose 10 lb in 14 days
by Helen Foster Zana MorrisThis groundbreaking new book rewrites the rules of effective weight loss to reveal the real secret to rapid and sustained weight loss: quite simply, to burn fat, you need to eat fat.Over the last 12 years leading trainer Zana Morris has helped thousands of clients get the results they want with her unique diet and exercise plan. Now in this book she makes it available to everyone for the very first time. Backed by the latest science showing that the right fats are healthy and aid weight loss not weight gain, The High Fat Diet presents a unique nutrition plan and a targeted 12-minute, high intensity workout, which together will enable you to get the results you want - and fast! www.highfatdiet.co.uk- 14-day diet plan filled with delicious, healthy fats. You'll never feel hungry and will fuel your body with the nutrients it needs to burn fat and shed weight. Includes easy-to-prepare recipes and indulgent meal suggestions.- Unique 12-minute, high intensity exercise programme you can do in the gym or at home. Includes stylish photographs, tips on technique and answers to common questions.- 14-day maintenance plan after completing the initial 14 days to keep you on track.- Advice on motivation, visualisation and goal-setting so your mind and body work together.Simple and highly effective, The High Fat Diet will ensure you burn fat, not muscle, as you get rid of your unwanted pounds. It is the only book you need to get the body you want.
High on the Hog: A Culinary Journey from Africa to America
by Jessica B. HarrisWinner of the IACP Award for Culinary HistoryAcclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.
High Risk Body Size: Take Control Of Your Weight
by Funke BaffourMany people feel they've tried everything in a vain attempt to lose weight - but make the mistake of looking at eating plans, instead of the thinking that drives their behaviour. High Risk Body Size says that diets fail in the mind, not the body, and takes an exciting, challenging look at the underlying psychological reasons for excess and unwanted weight gain. It shows how to break out of the obsession with weight, and the need for instant remedies, which may in themselves become dangers to our health, and looks at why some people opt for weight loss surgery as a desperate last remedy despite its well-publicised risks. Overweight people are often misunderstood as being weak-willed, but they may simply need to learn new ways of thinking - this book shows you how.
The High Speed Blender Cookbook: How to get the best out of your multi-purpose power blender, from smoothies to soups
by Carolyn HumphriesThis book will show you how you can use it to whip up the most velvety, vitalising smoothies and drinks, even using tough, fibrous raw vegetables. You will be able to quickly make AND heat up nutritious soups and sauces and, amazingly, produce perfectly frozen, fabulous, ice creams and sorbets in minutes. It will also show how you can use your blender as a food processor, too, for chopping or mixing ingredients and making - to name but a few - fresh, vibrant salsas; fast-kneaded doughs; light, airy batters; even-textured minced mixtures; quick-mix cakes and bakes; effortless ground spice pastes; and even your own flours. if you want a gadget that's amazingly versatile, stunningly efficient and easy to clean, then why not make it a high-speed blender? You'll be able to whiz up drinks, sustaining soups, dips, and spreads, omelettes, bakes, desserts, in fact just about everything you need to make in next to no time, using the freshest ingredients with very little effort.
Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks
by Ronnie FeinKosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare. Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don't have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (and halal, permitted Muslim foods) and provides comprehensive sources.
Hip Kosher: 175 Easy-to-Prepare Recipes for Today's Kosher Cooks
by Ronnie FeinKosher cuisine is a culinary niche that is rapidly becoming mainstream, as many home cooks outside the Jewish community, seeking more healthful and humane fare, are embracing kosher foods and Jewish dietary laws. Now, Hip Kosher provides detailed, practical resources for finding kosher items in your local stores and more than 175 recipes for every meal and occasion, showcasing contemporary American dishes rather than traditional Eastern European or Sephardic fare. Accessible, easy-to-prepare, and versatile, the recipes are perfect for busy people who don't have hours to spend in the kitchen. Many recipes include menu suggestions, while sidebars note recipe variations, updates on classics, and helpful prep hints about ingredients and tools. Fein also describes Jewish dietary laws (and halal, permitted Muslim foods) and provides comprehensive sources.
Histamine Intolerance: Histamine and Seasickness
by Reinhart JarischHistamine is an important mediator of allergic diseases, but knowledge of histamine as a cause of numerous non-allergic symptoms and signs is limited. This book offers wide-ranging coverage of histamine intolerance. There is extensive background discussion of the origin of histamine, its content in food and alcoholic beverages and intolerance to red wine. Diagnosis of histamine intolerance is explained and the various symptoms of histamine intolerance are clearly described. Subsequent chapters cover the relation of histamine to a wide variety of conditions, including drug intolerance, atopic dermatitis, seasickness and osteoporosis. This book will prove of value in clinical practice by facilitating differential diagnosis, which is by no means straightforward given the multiplicity of symptoms of histamine intolerance and by assisting in the selection of therapeutic measures.
Histaminintoleranz für Dummies (Für Dummies)
by Matthias RobertLeiden auch Sie unter Histaminintoleranz oder vermuten Sie es zumindest? Sind Sie durch die Symptome dazu gezwungen sich einzuschränken? Keine Sorge, in diesem Buch erfahren Sie alles, was Sie über Histaminintoleranz wissen sollten. Der Autor hilft Ihnen die Krankheit zu verstehen und erklärt, was die Histaminausschüttung alles beeinflussen kann. Sie erfahren welche Symptome möglich sind, wie Sie zu einer sicheren Diagnose gelangen und wie es danach weiter geht. Auch andere Mastzellerkrankungen wie Allergien, Kreuzreaktionen und das Mastzellaktivierungssyndrom MCAS kommen nicht zu kurz. So finden Sie endlich zurück zur gewohnten Lebensqualität.
History of American Cooking
by Merril D. SmithIdeal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future.The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.
History of American Cooking
by Merril D. SmithIdeal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating.This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future.The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.
A History of Bread: Consumers, Bakers and Public Authorities since the 18th Century (Food in Modern History: Traditions and Innovations)
by Peter ScholliersFor a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today?In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
A History of Bread: Consumers, Bakers and Public Authorities since the 18th Century (Food in Modern History: Traditions and Innovations)
by Peter ScholliersFor a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today?In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
A History of English Food
by Clarissa Dickson WrightIn this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
A History of Food in 100 Recipes
by William SitwellThe ingredients, cooks, techniques and tools that have shaped our love of food.
The History of Rioja Wine: Tradition and Invention (Routledge Studies of Gastronomy, Food and Drink)
by Ludger MeesThe History of Rioja Wine offers an informative, chronological and in-depth account of Rioja wine from the mid-nineteenth century to the present. This book illuminates the fascinating and largely unknown success story of Rioja wine. Drawing on illustrative sources, the volume traces the economic, social, cultural and political evolution of Rioja wine from the 1850s to the present day, concluding with a reflection on the lesson its appealing success story offers to any lover of history and wine. The book is adorned with historical photographs throughout, the majority previously unpublished. An ideal companion both for students interested in Spanish history and wine enthusiasts more generally, this volume offers readers the opportunity to uncork the secrets of Rioja’s wine.