Helsekost

Good intentions and a shelf full of cookbooks aren't enough to sustain a healthy eating lifestyle. What you need is a plan. A plan underpinned by simple-to-follow low carb and sugar kitchen principles that will help the accomplished, or the less-than accomplished, cook lose weight, combat metabolic diseases and sustain a new way of eating. With its simple approach, The Diabetes Weight-Loss Meal Planner will get you started on a healthier lifestyle that's easy to maintain, with weekly meal plans - including meat and completely vegetarian variants - and over 80 delicious low carb recipes.Katie's unique table of Carb Swaps, bespoke Carb Scale and calorie and carb counts for every recipe make the diet accessible to all, whether you're looking for dramatic weight loss or a sustainable eating plan. Dr David Unwin and Dr Jen Unwin, clinical experts in diabetes and lifestyle changes, introduce the key principles that underlie the plan, and explore the psychology behind lasting eating habits. Health tips from nutritionist Jenny Phillips accompany every recipe, which range from quick meals made in under 30 minutes, to celebration showstoppers and batch-cooked dinners.

Pizza, pasta, tiramisu - surely these can't feature in a healthy low-carb diet!? However, the Mediterranean diet is widely acclaimed for its health benefits, and in the hands of Italian food and low-carb specialists Katie and Giancarlo Caldesi, everyone's favourite cuisine can become part of a healthy eating lifestyle. With ninety-three years of cooking experience and several bestsellers between them, Katie and Giancarlo have become leading advocates for the health benefits of a low-carb diet. Here, they show you how, in more than 80 fabulous Italian recipes, you can still eat some of the tastiest food on the planet while shedding weight and achieving a healthier, happier and more energized you. Using the Caldesi's bespoke CarbScale, The Low Carb Italian Kitchen ensures that anyone can enjoy delicious low-carb Italian food. From sugar-free dolci and low-carb pizza to portion-controlled pasta with abundant vegetables and delicious antipasti.

Within the last two decades, much has changed in the world of food. Farm-to-table dining has become best practice in restaurants across the country. Farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks. Consumers have an increasing interest in connecting with those who make and grow their food. Meanwhile, chefs have played a crucial role in bridging the gap between the field and the fork.Although states with longer growing seasons tend to take the credit for their ability to heed the call for local, Wisconsin has actually been at the forefront of the movement. And a great deal of credit for that goes to the state¿s agricultural prowess. According to the Wisconsin Department of Agriculture, Trade and Consumer Protection, the state is the number-one producer of cranberries, ginseng roots, whey and snap beans for processing. It¿s also the country¿s largest producer of cheese (and fourth-largest in the world), with nearly 1,200 licensed cheese makers who produce more than six hundred types, styles and varieties of cheese, nearly double that of any other state. Wisconsin ranks second in organic production and boasts a plethora of both cherry and apple orchards. And farms here harvest potatoes from sixty-three thousand acres of land, ranking the state third in potato production.Despite the shortcomings of a relatively brief growing season, the chefs in Wisconsin have capitalized on the state¿s bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation. The book aims to tell the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy and livestock needed to sustain local restaurants, but also through the recipes that take those products and weave magic into them.

Do you want to lose weight or do you need to reduce your medication? "Take back your health" outlines what I have learned about eating, diet and health. I have applied this to myself, shown friends and family and the results are spectacular. Much of the advice you see in magazines, on the Internet or on food packaging is there only to sell you something. It is not primarily intended to help you be healthy. This book helps you to understand what I have found to be real and what is fake. With your new knowledge, you can then make diet choices which will help you reclaim or take back your health. Has your doctor asked you about what you eat? Many do not.>Find out why women with higher cholesterol live longer, why higher salt is healthy, why you need dietary saturated fat, and why vegetable oils might be slowly killing you. Here is what one of the original editors said: >Can this book save your life? I believe it can certainly point you in that direction. Is a keto lifestyle profoundly life-saving? My research suggests that it can be..While the keto lifestyle has proven to be the right thing for my wife and I, it is important to remember that we are all individual and no one approach fits all. My wife and I require differing levels of fats, carbs and protein. It is, however, no problem to eat the same meals often it is just a matter of adjusting portion size and the number of meals..A hallelujah moment for me was discovering that the ex-CEO for the American Diabetes Association, Tracey D Brown, had spoken about adopting a low carb eating lifestyle resulting in a partial remission of her diabetes. She was hoping to be free of all medication within twelve months. Imagine if all diabetics following my book, adopted a low carb lifestyle and achieved those sorts of results. What a different world it would be for anyone currently facing years of ongoing medication and expense..Here is a note I received recently: Hey George. Hope you are well? Just a little feel good note for you.Ryan decided to do Keto when he went to sea last trip, now back on land after about 10-11 weeks total.I can't believe it, but he has lost 17 Kg. He says he likes keto because its so easy to stick to. I am giving you the credit because he wouldn't have tried it if we hadn't done it and talked about it so much, so that is all because of your influence. Thanks. Nathan.

This book presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders.

This section lays out the concepts of extraction of food-based bioactive molecules, along with both conventional and modernized extraction techniques, as well as the available sources, biochemistry, structural composition, and potential biological activities of bioactive compounds.