El Ajo: Un Remedio Natural
Author: PH D Fulder
Durante diglos se ha dicho que el ajo da energía y es un alimento curativo. Fulder y Blackwood analizan su historia, desde sus usos tradicionales en el antiguo Egipto hasta la popularidad que ha adquirido en la actualidad como valiosa planta farmacéutica. Ponen especial atención en las incestigaciones científicas y clínicas actuales relacionadas con la eficacia del ajo conta enfermedades cardiovasculares, infecciones, candida y como preventivo del cáncer. Los autores abordan el tema de las preparaciones de ajo y su dosificación haciendo una evaluación de los productos a base de ajo aue se pueden adquirir comercialmente. Emocionante y fidedigno, este libro es el más amplio que se ha publicado acerca de esta notable medicina natural.
Stephen Fulder es médico investigador con grado de maestría en bioquímica y doctorado en el campo de la investigación del envejecimiento. Entre sus numerosos libros se encuentran: The Handbook of Complementary Medicine, un guía de referencia para médicos profesionales; The Tao of Medicine, guía de las hierbas orientales; y How to Survive Medical Treatment, un enfoque holístico hacia los tratamientos médicos convencionales. En la actualidad se dedica al establecimineto de una industria de plantas medicinales en Israel.
John Blackwood es escritor, poeta y amante del ajo, su especialidad es la incestigación histórica. Vive en Oxford, Inglaterra.
Stephen Fulder, Ph.D., studied biochemistry and chemical pharmacology at Oxford University. His numerousbooks include An End to Ageing? and The Book of Ginseng. He is currently working to establish a medicinal plants industry in Israel.
The late John Blackwood was an author, poet, and garlic lover who specialized in historical research.
New interesting book: Multimedia Communications or Wisdom from the Ancients
Whole Food Facts: The Complete Reference Guide
Author: Evelyn Roehl
This easy-to-read compendium is an indispensable guide to meal planning, cooking, and shopping for both the beginning and the experienced whole food cook. From amazake and arugula to shiitake and teff, Evelyn Roehl offers the most up-to-date information on buying and cooking with whole foods. The familiar as well as the exotic in fruits and vegetables, dairy products, grains and legumes, oils, and sweeteners are discussed in detail in this A-Z reference guide no kitchen should be without.
Updated and enlarged edition.
With more natural foods and organic produce in supermarkets, the new USDA Food Pyramid Guide, and recently published information on the value of nutrients and specialty diets, more health-conscious consumers are seeking information on selecting, preparing, and storing whole foods.
The author provides comprehensive nutritional charts and a complete discussion of diets, including vegetarian, macrobiotic, and the new USDA-recommended diet.
A special chapter on nutrients answers the frequently-asked questions What is it?, How do I use it?, How nutritious is it?, and Where does it come from?.
Table of Contents:
Whole Food Facts
The Complete Reference Guide
Introduction
Dairy Products
Fats and Oils
Fruits
Grains
Legumes
Nuts and Seeds
Sweeteners
Vegetables
Other Foods
Diets
Nutrients
Appendix: Nutritive Values of Foods
Suggested Reading
Index
Evelyn Roehl, researcher and writer, was co-founder and director of the Food Learning Center in Seattle, Washington.
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