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Diagnosis and Treatment of Chronic Fatigue Syndrome and Myalgic Encephalitis: It's Mitochondria, Not Hypochondria
by Sarah MyhillMitochondria are the powerhouses of our cells, essential for the production and management of energy at the cell level. Dr. Sarah Myhill has spent years studying the relationship between mitochondrial malfunction and one of the most common problems that leads people to the doctor’s office: fatigue. In Diagnosis and Treatment of Chronic Fatigue Syndrome and Myalgic Encephalitis, Dr. Myhill examines this essential role of our mitochondria in energy production and why it is key to understanding and overcoming Chronic Fatigue Syndrome (CFS) and the inflammation that often accompanies it: Myalgic Encephalitis (ME). She explains the importance of healthy mitochondria, how we can assess how well they are functioning, what we can do to keep them healthy, and how to restore them to health if problems arise. Since publication of the first edition in 2014, new research and new clinical findings have shed further light on a condition that is debilitating to those who suffer from it, but “all in the head” to many doctors. The second edition of this groundbreaking book includes new insights and chapters on why CFS/ME is the most poorly treated condition in Western medicine, the role of the gut, allergy and autoimmunity, Lyme disease and other coinfections, reprogramming the immune system, reprogramming the brain, and the roadmap to recovery.
Sustainable Medicine: Whistle-Blowing on 21st-Century Medical Practice
by Sarah MyhillSustainable Medicine is based on the premise that twenty-first century Western medicine—driven by vested interests—is failing to address the root causes of disease. Symptom-suppressing medication and “polypharmacy” have resulted in an escalation of disease and a system of so-called “health care,” which more closely resembles “disease care.” In this essential book, Dr. Sarah Myhill aims to empower people to heal themselves by addressing the underlying causes of their illness. She presents a logical progression from identifying symptoms, to understanding the underlying mechanisms, to relevant interventions and tests and tools with which to tackle the root causes. As Myhill writes, “It’s all about asking the question ‘why?’” Sustainable Medicine covers a wide range of symptoms including inflammation (infection, allergy, autoimmunity), fatigue, pain, toxic symptoms, deficiency symptoms, and hormonal symptoms. And Dr. Myhill includes a toolbox of treatments for specific illnesses and ailments, as well as a general approach to avoiding and treating all disease. Finally, she offers a series of case histories to show how people have successfully taken control of their health and healed even in the face of the most discouraging symptoms—all without the harmful interventions of 21st century Western medicine.
Fruitful Labor: The Ecology, Economy, and Practice of a Family Farm
by Mike MadisonAs the average age of America’s farmers continues to rise, we face serious questions about what farming will look like in the near future, and who will be growing our food. Many younger people are interested in going into agriculture, especially organic farming, but cannot find affordable land, or lack the conceptual framework and practical information they need to succeed in a job that can be both difficult and deeply fulfilling. In Fruitful Labor, Mike Madison meticulously describes the ecology of his own small family farm in the Sacramento Valley of California. He covers issues of crop ecology such as soil fertility, irrigation needs, and species interactions, as well as the broader agroecological issues of the social, economic, regulatory, and technological environments in which the farm operates. The final section includes an extensive analysis of sustainability on every level. Pithy, readable, and highly relevant, this book covers both the ecology and the economy of a truly sustainable agriculture. Although Madison’s farm is unique, the broad lessons he has gleaned from his more than three decades as an organic farmer will resonate strongly with the new generation of farmers who work the land, wherever they might live. *This book is part of Chelsea Green Publishing’s NEW FARMER LIBRARY series, where we collect innovative ideas, hard-earned wisdom, and practical advice from pioneers of the ecological farming movement—for the next generation. The series is a collection of proven techniques and philosophies from experienced voices committed to deep organic, small-scale, regenerative farming. Each book in the series offers the new farmer essential tips, inspiration, and first-hand knowledge of what it takes to grow food close to the land.
Toujours Provence (Vintage Departures Ser.)
by Peter MayleA second idyllic helping of rural life in France from the bestselling author of the classic A YEAR IN PROVENCE. Skulking through customs with a suitcase full of truffles, toads singing the Marseillaise, taking pastis lessons and finding gold at the bottom of the garden, you might think there is little time left for pleasures of the table.TOUJOURS PROVENCE proves that while you might not be able to get away from it all, you can have fun trying.'Peter Mayle's idyllic portrait makes you almost taste the wonderful food and wine, feel the sun and balmy breezes' Sunday Express'Anyone with any feel for the land and the people who lead their lives close to it will be enchanted' Yorkshire Evening Post'Splendidly amusing... filled with things which will help you to understand, at least in part, the glory of this wonderful place' Dirk Bogarde
Biotechnology Operations: Principles and Practices, Second Edition
by John M. Centanni Michael J. RoyThis book describes seven areas in the field of biotechnology operations as practiced by biopharmaceutical firms and nonprofit institutions. Revisions focus upon changes that have occurred in several areas over the past six years, with emphasis on regulatory, biomanufacturing, clinical and technical information, along with processes and guidlines that have added to the discipline. Examples are increased for new technical fields such as cell and tissue engineering. Further, illustrations or figures are added to each chapter to emphasize particular points.
The Sustainable Marketing Concept in European SMEs: Insights from the Food & Drink Industry
by Edyta RudawskaThe food and drink sector represents Europe’s largest manufacturing industry, its largest employer and is a major player in the global economy. It also has one of the greatest environmental impacts. In order to maintain competitive advantage, SMEs need to address their environmental impact and integrate sustainability into their marketing strategies and operations. The Sustainable Marketing Concept in European SMEs: Insights from the Food & Drink Industry brings together contributions from leading scholars to provide new knowledge and applications for the implementation of sustainable marketing orientation and sustainable marketing mix tools in SMEs operating in the industry. It will be the first publication focussing on the scope of sustainable marketing applications by SMEs providing comparison, data analysis and insights from Western Europe and Central - Eastern Europe. The book is a result of an international cooperation undertaken by leading researchers from Poland, Croatia, the UK, Russia, Germany and Spain, all with many years of experience in issues related to marketing and sustainability.
The Complete F-Plan Diet: The F-Plan, The F-Plan Calorie and Fibre Chart, F-Plus
by Audrey EytonIn 1982 Audrey Eyton's international superseller "The F-Plan Diet" took the world by storm. 24 years later she returns with an equally sensational, ground-breaking diet for the 21st century that will revolutionise the eating habits of millions, "The F2 Diet", where: F2 dissolves excess fat at a faster rate than any other diet based on the same calorie intake; F2 mobilises an 'army' of good bacteria to optimise health; F2 cleanses out the toxins, helps protect against cancers by speedily removing dangerous accumulations of carcinogenic waste; F2 lower LDL (bad) cholesterol and starts to unclog arteries; F2 stabilizes blood sugar levels to help prevent diabetes; F2 guarantees the abundance of nutrients that only good foods can provide, leaving you with healthy hair, teeth and skin; and F2 enhances your mood and state of mind: headaches, mood swings and sluggishness are replaced by balanced emotions and mental acuity. You will accomplish all the above if you follow the practical but highly effective plan that Audrey Eyton offers. Painless, satisfying and easy-to-manage, "The F2 Diet" enables you to exchange bad eating habits for good ones whilst ensuring that you never go hungry. The result is permanent weight loss and a massive improvement in the way you look and feel.
Fast Food Nation: What The All-American Meal is Doing to the World (Penguin Celebrations Ser.)
by Eric SchlosserNow the subject of a film by Richard Linklater, Eric Schlosser's explosive bestseller Fast Food Nation: What the All-American Meal is Doing to the World tells the story of our love affair with fast food. Britain eats more fast food than any other country in Europe. It looks good, tastes good, and it's cheap. But the real cost never appears on the menu. Eric Schlosser visits the lab that re-creates the smell of strawberries; examines the safety records of abattoirs; reveals why the fries really taste so good and what lurks between the sesame buns - and shows how fast food is transforming not only our diets but our world. 'Fast Food Nation has lifted the polystyrene lid on the global fast food industry ... and sparked a storm' Observer 'Has wiped that smirk off the Happy Meal ... Thanks to this man, you'll never eat a burger again' Evening Standard 'Startling ... Junk food, we learn, is just that ... left this reader vowing never to set foot in one of those outlets again' Daily Mail 'This book tells you more than you really want to know when you're chomping on that hamburger ... Have a nice day? Listen - you should live so long' The Times Eric Schlosser is a correspondent for the Atlantic Monthly. His first book, Fast Food Nation, was a major international bestseller. His work has appeared in the Atlantic Monthly, Rolling Stone and the Guardian. He has received a number of journalistic honours, including a National Magazine Award for an Atlantic Review article on the drug trade, which was later adapted into the book Reefer Madness.
Live Right for Your Type: The Individualized Prescription For Maximizing Health, Well-being And Vitality In Every Stage Of Your Life (Eat Right 4 Your Type Ser.)
by Peter J. D'AdamoThe individualized prescription for maximising health, metabolism and vitality in every stage of your life. Your blood type is the key to living a healthy and vibrant life. Dr. Peter J. D'Adamo's groundbreaking work on blood types and their connection to diet and lifestyle has attracted huge attention and support. Thousands of testimonials and new genetic research all confirm that blood type affects your mental health, the way you digest your food and the efficiency of your metabolic and immune systems. His first book on the subject of blood types, Eat Right 4 (for) Your Type, has consistently been on the bestseller lists.
You Are What You Eat: This Plan Will Change Your Life (You Are What You Eat)
by Gillian McKeithDiscover the fabulous healthy eating secrets behind the amazing You Are What You Eat results and get ready to meet the new you Take the food IQ test and find out what your diet is doing to you Banish cravings and mood swingsDiscover how small changes can make a big difference Eat more . . . not less Follow Gillian's simple advice and you'll look and feel fantastic. Just give it a go and see . . .
You Are What You Eat Cookbook: Over 150 Healthy and Delicious Recipes (You Are What You Eat)
by Gillian McKeithDr Gillian's recipe for a healthier life . . . Eat delicious food, feel great, look fabulous. The You Are What You Eat Cookbook makes healthy cooking easy, simple and fun. It also answers all those questions that can so often turn into excuses . . . Can healthy food really be tasty and convenient? What can I eat other than salad? I've bought the quinoa, but now what do I do with it? Packed with over 150 recipes and ideas for juices, smoothies, breakfasts, soups, salads, lunch-boxes, main meals, quick bites, snacks and treats, here is a cookbook for you and your family to savour.
The End of Overeating: Taking control of our insatiable appetite
by David KesslerUncover the truth behind our food addiction - and learn how to break the cycle Many of us find ourselves powerless in front of a bag of crisps, a packet of biscuits, the last slice of pizza. Why is it that we simply can't say no?In The End of Overeating David Kessler, the man who took on the tobacco industry, exposes how modern food manufacturers have hijacked the brains of millions by turning our meals into perfectly engineered portions of fat, salt and sugar, turning us into addicts in the process. The result is a ticking time-bomb of growing obesity, heart conditions and a mass of health problems around the globe. Examining why we're so often powerless in the face of such food, Kessler reveals how our appetites have been and are increasingly hijacked by hyper-palatable foods that encourage us to keep eating - all the time. With a special focus on the growing problems in the UK and Europe, Kessler lays out a clear plan and vital tools for reclaiming control over our cravings.
The New Penguin Cookery Book
by Jill NormanThe authoritative cookery book for those who want to cook and eat real food. THE NEW PENGUIN COOKERY BOOK will provide you with all you need to know about cooking for yourself, your family and friends in the new millennium. It is both a guide for beginners and a reference work for the more experienced cook. It explains the basic methods of preparing food and then applies these in recipes of many different origins. 'A stupendous achievement, infinitely more ambitious than, and superior to, its predecessor' Times Literary Supplement
Consider the Fork: A History of How We Cook and Eat
by Bee WilsonBee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. A wooden spoon - most trusty and loveable of kitchen implements - looks like the opposite of 'technology', as the word is normally understood. But look closer. Is it oval or round? Does it have an extra-long handle to give your hand a place of greater safety from a hot skillet? Or a pointy bit at one side to get the lumpy bits in the corner of the pan? It took countless inventions to get to the well-equipped kitchens we have now, where our old low-tech spoon is joined by mixers, freezers and microwaves, but the story of human invention in the kitchen is largely unseen. Discovering the histories of our knives, ovens and kitchens themselves, Bee Wilson explores, among many other things, why the French and Chinese have such different cultures of the knife; and why Roman kitchens contain so many implements we recognize. Encompassing inventors, scientists, cooks and chefs, this is the previously unsung history of our kitchens.
Eat Right for Blood Type A: Individual Food, Drink and Supplement lists (Eat Right For Blood Type)
by Peter J. D'AdamoThe Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight.It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is A, then you will enjoy your best health on a vegetarian diet. Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type A in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.
Eat Right for Blood Type O: Individual Food, Drink and Supplement lists (Eat Right For Blood Type)
by Peter J. D'AdamoThe Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight.It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is O, then you will enjoy your best health on a high protein, low carbohydrate diet, and make sure you get plenty of animal protein.Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type O in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.
Food Rules: An Eater's Manual
by Michael PollanEat food. Mostly plants. Not too much. Using those seven words as his guide, Michael Pollan offers this indispensable handbook for anyone concerned about health and food. Simple, sensible and easy to use, Food Rules is a set of memorable adages or 'personal policies' for eating wisely, gathered from a wide variety of sources: mothers, grandmothers, nutritionists, anthropologists and ancient cultures among them. Whether at the supermarket, a restaurant or an all-you-can-eat buffet, this handy, pocket-size resource is the perfect manual for anyone who would like to become more mindful of the food we eat. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. The Omnivore's Dilemma, about the ethics and ecology of eating, was named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature and, most recently, In Defence of Food.
It Must Be My Hormones: A Practical Guide to Re-balancing your Body and Getting your Life Back on Track
by Marion Gluck Vicki EdgsonBalanced Hormones Better Health Be HappyHormones play a crucial role in our health and well-being, yet few of us understand the toll they take on our bodies when we don't achieve a balance.Whether you're riding the roller coasters of puberty, pregnancy or the menopause, we're all a slave to our hormones at some point in our lives, and they can leave you feeling tired, low and irritable.In It Must Be My Hormones, leading specialists in women's health Dr Marion Gluck and nutritionist Vicki Edgson, show you the role that each of our major hormones plays, how a deficiency can affect our well-being, and what we can do to restore the balance.Discover...- How to keep the weight off with thyroid boosting mega-foods - The vitamins that will do wonders for your skin- Which aromatherapy herbs are actually beneficial to use- Ways to improve cognitive function through mineral supplements - How herbs and spices can give you a caffeine-free energy kick From boosting fertility to easing symptoms of PMS, this practical, easy-to-implement guidance will restore mental and physical well-being. Filled with inspiring personal stories, nutritional suggestions and advice on bio-identical hormone therapy, this book will help you regain control of your hormones and your life.
Buffalo Cake and Indian Pudding (Penguin Great Food Ser.)
by Dr A. W. ChaseTravelling physician, salesman, author and self-made man, Dr Chase dispensed remedies all over America during the late nineteenth century, collecting recipes and domestic tips from the people he met along the way. His self-published books became celebrated US bestsellers and were the household Bibles of their day.Containing recipes for American-style treats, such as Boston cream cakes, Kentucky Corn Dodgers and pumpkin pie, as well as genial advice on baking bread and testing whether a cake is cooked, this is a treasure trove of culinary wisdom from the homesteads of a still rural, pioneering United States.
A Dissertation Upon Roast Pig & Other Essays: Great Food (Penguin Great Food Ser.)
by Charles LambA rapturous appreciation of pork crackling, a touching description of hungry London chimney sweeps, a discussion of the strange pleasure of eating pineapple and a meditation on the delights of Christmas feasting are just some of the subjects of these personal, playful writings from early nineteenth-century essayist Charles Lamb.Exploring the joys of food and also our complicated social relationship with it, these essays are by turns sensuous, mischievous, lyrical and self-mocking. Filled with a sense of hunger, they are some of the most fascinating and nuanced works ever written about eating, drinking and appetite.
The Campaign for Domestic Happiness
by Isabella BeetonFirmly of the belief that a home should be run as an efficient military campaign, Mrs Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party and hosting a dinner, as well as giving suggestions on staff wages and the cost of each recipe. With such delicious English classics as rabbit pie, carrot soup, baked apple custard, and fresh lemonade - as well as invalid's jelly for those days when stewed eels may be a little too much - this is a wonderful collection of food writing from the matriarch of modern housekeeping.
Murder in the Kitchen
by Alice B. ToklasIn this memoir-turned-cookbook, Alice B. Toklas describes her life with partner Gertrude Stein and their famed Paris salon, which entertained the great avant-garde and literary figures of their day. With dry wit and characteristic understatement Toklas ponders the ethics of killing a carp in her kitchen before stuffing it with chestnuts; decorating a fish to amuse Picasso at lunch; and travelling across France during the First World War in an old delivery truck, gathering local recipes along the way. She includes a friend's playful recipe for 'Haschiche Fudge', which promises 'brilliant storms of laughter and ecstatic reveries', much like her book.
Notes from Madras
by Colonel Arthur Robert 'Wyvern'Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj, providing foolproof recipes for curry powder, tamarind chutney, korma and 'mulligatunny' soup. With devotees including Elizabeth David, Wyvern's unique brand of anglo-Indian cookery is still reflected in the way we eat today.
A Taste of the Sun
by Elizabeth DavidLegendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas such as garlic, wine and olive oil into its kitchens. This mouthwatering selection of her writings and recipes embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti, as well as evoking the smell of buttered toast, the colours of foreign markets and the pleasures of picnics. Rich with anecdote, David's writing is defined by a passion for good, authentic, well-balanced food that still inspires chefs today.
Exciting Food for Southern Types (Penguin Great Food Ser.)
by Pellegrino ArtusiPellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine and is still a bestseller today. He was also a passionate gastronome, renowned host and brilliant raconteur, who filled his books with tasty recipes and rumbustious anecdotes. From an unfortunate incident regarding Minestrone in Livorno and a proud defence of the humble meat loaf, to digressions on the unusual history of ice-cream, the side-effects of cabbage and the Florentines' weak constitutions, these writings brim with gossip, good cheer and an inexhaustible zest for life.