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Micronutrients and Macronutrients as Nutraceuticals (AAP Advances in Nutraceuticals)
This new volume explains in detail the properties of micronutrients and macronutrients and their diverse uses as nutraceuticals for their beneficial properties, such as their antioxidant activity and immunity-boosting properties and how they can be incorporated into the human diet for optimum health, for growing beneficial bacteria in the gut, and inhibition of pathogens. Interestingly, the authors look at how disease-promoting habits often unfold in childhood, even prenatally, and employing nutrigenomics early on goes a long way toward curbing these chronic diseases later on in life. With the advent of increasing drug costs and escalating antimicrobial resistance, the pharmacological and antibiotic-like effects of naturally derived nutraceuticals are worth exploring. This volume provides important information toward that goal that will be valuable for researchers, faculty, and graduate students in medical microbiology, pharmacy, chemical engineering, and medical informatics.
Micronutrients in Health and Disease, Second Edition
by Kedar N. PrasadGrowing sentiments against using micronutrient supplements for improving health and preventing disease have created uncertainty in the minds of many health professionals. Following its predecessor, this new edition supports the use of multiple micronutrients combined with proper diet to prove successful in the prevention and management of chronic diseases. It provides basic information on micronutrients, oxidative stress, inflammation, and the immune system. The book goes further to explore use of multiple micronutrients in prevention and treatment of diseases including arthritis, cancer, diabetes, heart diseases, traumatic brain injury, PTSD, prion diseases, and autism spectrum disorder. Key Features Proposes sevidence-based micronutrient supplementation strategies for healthy aging and disease management and prevention. Contains three new chapters on Huntington’s Disease, prion diseases, and autism spectrum disorder. All chapters include new studies on etiology, incidence, and mechanisms of several diseases. Discusses role of microRNAs in the initiation and progression for each disease.
Micronutrients in Health and Disease, Second Edition
by Kedar N. PrasadIncreased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation plays a major role in the initiation and progression of most chronic diseases. In addition, increased release of glutamate plays a central role in the pathogenesis of various disorders. This second edition of Micronutrients in Health and Disease proposes a novel concept that in order to simultaneously and optimally reduce oxidative stress, chronic inflammation, and glutamate, it is essential to increase levels of antioxidant enzymes as well as levels of dietary and endogenous antioxidant compounds at the same time. This is accomplished by activating the Nrf2 pathways and by increasing the levels of antioxidant compounds and B-vitamins through supplementation. This book proposes a mixture of micronutrients that achieves this above goal. The mixture of micronutrients together with modification in diet and lifestyle may reduce the risk of chronic diseases and in combination with standard care, may improve the management of these diseases. KEY FEATURES • Provides evidence in support of the idea that increased oxidative stress, chronic inflammation, and glutamate are involved in the pathogenesis of chronic diseases. • Contains three new chapters on Huntington’s disease, Autism spectra, and Prion disease. • Discusses the role of microRNAs in the pathogenesis of chronic diseases. • Presents information on regulation of the expression of microRNAs by reactive oxygen species and antioxidants. Micronutrients in Health and Disease, Second Edition serves as a valuable resource for those seeking to promote healthy aging and prevent and improved management of chronic diseases.
Microwave Recipes For One
by Annette YatesThe microwave has many advantages over conventional cooking: it's quicker, more economical, cleaner and easier. Microwave ovens take up very little space. They produce fewer cooking smells and less steam, and kitchen/cooking areas remain cool. Annette Yates' book is designed specifically for the person who lives alone, or who has to prepare individual meals for some other reason: perhaps members of the family need to eat at different times or have conflicting tastes and preferences, or perhaps someone is on a special diet which requires food to be cooked separately. Included are recipes for: breakfasts; soups, starters and sauces; fish, meat, poultry, vegetable, cheese, egg and pasta dishes; and desserts - PLUS an indispensable cooking guide which explains how to adapt family recipe instructions to the smaller amounts needed for a single portion.
A Middle Eastern Feast
by Claudia RodenThroughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.
The Midlife Kitchen: health-boosting recipes for midlife & beyond
by Mimi Spencer Sam RiceAs featured in The Times and The Daily Mail.Are you at a point in your life where health is becoming more of a priority? Are you confused by ever-changing headlines that contrive to make the simple act of eating a peril rather than a pleasure? The Midlife Kitchen has the answers.Midlife is not a time to be concerned with food fads and foibles, but rather a glorious opportunity to wrest back control of your eating in the interests of health, happiness and a long life. Taste must certainly come first, but with health firmly snapping at its heels, underpinned by well-established nutritional common sense. Busy lives require simple, sustaining recipes that incorporate health-giving ingredients without too much fanfare or fuss. This book is not about 'clean-eating' or super foods, detoxing or restriction. Instead, it is about building up a balanced and diverse diet, with less sugar, better fat and good carbs. Alongside each recipe is the Midlife Kitchen emblem, the star anise. With each of the eight seeds representing a specific Midlife Health category - such as Hormone Harmony; Mind, Memory, Mood; or Heart Health - authors Sam and Mimi are able to provide simple nutritional information. Health tips explain the benefits of certain ingredients, while 'Why We Love It' sections explore the advantages of cooking each dish. Midlife Must-Haves show how to create homemade essentials such as Midlife Grown-up Granola, Midlife Power Porridge and Midlife Sweetener. From Seared Sirloin on Pan-roasted Veg to The Mother of All Greek Salads, Nurture Bircher to Three-ginger Fire Cake, the recipes in this book come together to create a vibrant menu bursting with mouth-watering flavours.
The Midlife Method: How to lose weight and feel great after 40
by Sam RiceIn The Midlife Method, food and lifestyle writer Sam Rice explores why it is so much harder to lose weight as we get older and what we can do about it.Rather than focusing exclusively on restricted eating, as so many diets do, Sam guides us through her 'method' for midlife weight loss based on extensive research into the specific physiological changes that occur in our middle years. She answers the questions that she herself asked when, in her forties, the weight suddenly started accumulating around the middle: * Why is this happening to me? * What am I eating that isn't helping?* What foods should I be eating more of? * How do calories fit into the equation? * How much and what kinds of exercise are most beneficial? * What other lifestyle changes do I need to make? Including more than 80 delicious recipes for breakfast, lunch and family-friendly dinners, along with an easy 4-week meal plan, The Midlife Method shows how combining Light Days (active calorie restriction via calorie-controlled recipes) and Regular Days (focused on eating well-balanced, nutrient-dense food) can bring about healthy and sustainable weight loss. But we don't just want to lose weight as we get older, we want to feel great too, that is where The Midlife Method Healthy Habits come in. Learn how to exercise optimally, get a better night's sleep, manage stress and enjoy alcohol as part of a healthier lifestyle. If you feel stuck in a midlife weight rut then this is the book for you.
Midnight Chicken: & Other Recipes Worth Living For
by Ella Risbridger Elisa Cunningham'A moving testimonial to the redemptive power of cooking. Risbridger knows that it offers not just solace but a map; cooking can save you. Generous, honest and uplifting. I wish I'd had this book when I was in my twenties' Diana HenryRecipes that reveal the life-changing happiness of cooking There are lots of ways to start a story, but this one begins with a chicken… There was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colours were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up – and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive. Midnight Chicken is a cookbook. Or, at least, you'll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It's the kind of cooking you can do a little bit drunk, that is probably better if you've got a bottle of wine open and a hunk of bread to mop up the sauce. But if you settle down and read it with a cup of tea (or a glass of that wine), you'll also discover that it's an annotated list of things worth living for – a manifesto of moments worth living for. This is a cookbook to make you fall in love with the world again.
Midnight Feasts: Tasty poems chosen by A.F. Harrold
by A.F. HarroldOne thing that unites us all – across time, nations and peoples – is food. From chocolate, rice pudding and sandwiches to breakfast in bed, banana phones and the fruit of a mythical jelabi tree, A.F. Harrold has brought together a wonderful and diverse collection of poems on the topic of food. Beautifully illustrated in full colour by rising star Katy Riddell (daughter of former Children's Laureate, Chris Riddell), this rich and delicious anthology brings together work from a broad range of poets, including the magically observant William Carlos Williams, award-winning Joseph Coelho and the inspiring Sabrina Mahfouz. Whether you're in the mood for a perfect bowl of yoghurt or a pomegranate omelette, these poems will satisfy any food craving. The perfect gift for any poetry or food lover!
Midnight Feasts: Tasty poems chosen by A.F. Harrold
by A.F. HarroldOne thing that unites us all – across time, nations and peoples – is food. From chocolate, rice pudding and sandwiches to breakfast in bed, banana phones and the fruit of a mythical jelabi tree, A.F. Harrold has brought together a wonderful and diverse collection of poems on the topic of food. Beautifully illustrated in full colour by rising star Katy Riddell (daughter of former Children's Laureate, Chris Riddell), this rich and delicious anthology brings together work from a broad range of poets, including the magically observant William Carlos Williams, award-winning Joseph Coelho and the inspiring Sabrina Mahfouz. Whether you're in the mood for a perfect bowl of yoghurt or a pomegranate omelette, these poems will satisfy any food craving. The perfect gift for any poetry or food lover!
Midwest Made: Big, Bold Baking from the Heartland
by Shauna SeverA Love Letter to America's Heartland, the Great Midwest When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats:Rhubarb and Raspberry Swedish Flop Danish KringleSecret-Ingredient Cherry Slab Pie German LebkuchenScotch-a-Roos Smoky Cheddar-Crusted Cornish Pasties. . . and more, which will make any kitchen feel like a Midwestern home.
Midwestern Food: A Chef’s Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes
by Paul FehribachAn acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish; pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!
The Mighty Chickpea
by Ryland Peters & SmallOver 65 recipes and ways to enjoy chickpeas, the most deliciously versatile staple in vegetarian and vegan cookery. A prince among pulses, the humble chickpea is an essential ingredient for anyone who is embracing more vegan and vegetarian foods in their daily diet. This book provides all the inspiration you need to take full advantage of this versatile legume and its endless culinary possibilities. Chickpeas (also known as garbanzo beans) are packed with protein and are, of course, the key ingredients behind popular snacks like falafel and hummus, but also form the basis for so many other dishes, both savoury and sweet. Here you will find over 65 delicious ways to enjoy them, from dips and small bites, to soups, stews, salads, bakes and desserts. For lighter meals, try fool-proof recipes for Creamy Hummus, Falafel and Chana Masala. For more explorative and exciting uses of the mighty chickpea, discover Chickpea ‘Chuna’ Quesadillas with Jimaca Slaw, Chickpea & Lentil Burgers or an Aquafaba Meringue Pavlova.
Miguel Barclay's FAST & FRESH One Pound Meals: Delicious Food For Less
by Miguel BarclayThe must-have second book by the bestselling One Pound Chef, Miguel Barclay. Over 80 delicious super-simple recipes that will save you both time and money. Cook delicious food for less. One Pound Meals became an instant bestseller and the biggest debut cookbook in 2017 with incredible 5-star reviews from his fans and readers. Now in Miguel Barclay's second book, the original One Pound Chef focuses on fresh and light food, all for £1 per person. Here are warm, delicious salads, light soups, nutritious stir-fries and lots of vegetarian meals. All follow Miguel's One Pound style of cooking - simple ingredients, straightforward recipes and mouthwatering meals - and now ready in minutes. With over 80 recipes that are easy to shop for - especially when short of time - Miguel will help you get the most out of your ingredients with his tasty and fast dishes. He will teach you how to shop savvy, buying fresh seasonal ingredients but also show you clever shortcuts with frozen versions when you are in a hurry. Perfect for summer, great for your pocket.'The feedback you gave me from One Pound Meals was that you guys loved the speed and simplicity of my recipes, so I turned this up a notch for you and have created over 80 super-fast recipes for this book. I've also devised more of my characteristic One Pound Meals shortcuts to get you cooking fun and exciting dishes every day of the week without spending hours in the kitchen. I was inspired by all the amazing food from around the globe, especially the street food in Thailand and the refreshing noodle and rice dishes from China. And then, from Europe, I've gone once again to the Mediterranean, taking inspiration from their simple rustic fish dishes that I love so much. These guys adore their food and live in glorious sunshine, so they know how to balance flavours to create light and uplifting summer dishes.My aim is to motivate you to cook as many recipes as possible by making them as irresistible as I can. I want you to keep cooking, discovering one recipe after another, using up ingredients as you go along.'Fast & Fresh recipes include: * Summer Chicken Pie* 5-Spice Baked Feta & Asparagus Salad* Goan Cauliflower Curry* Green Shakshuka * Smoky Fish Tacos* Baked Eggs & Asparagus* Falafel Burger* Butternut Gnocchi with Crispy Parma Ham & Feta* Goats' Cheese 'Scallops'* Mexican Tortilla Soup* Fisherman's Pie
Miguel Barclay's Super Easy One Pound Meals
by Miguel BarclaySimple ingredients + 1 pan = stress-free meals. Minimum fuss, maximum flavour, and all for £1 per person.Over 90 brand-new and mouthwatering recipes by the bestselling One Pound Chef.With his budget-friendly style, Miguel has created mouthwatering meals made with yet more of his clever cooking cheats and hacks. In Super Easy One Pound Meals you'll find tasty stews, curries and chillies, but Miguel has taken this concept one step further with traditionally more complicated recipes, such as a lasagne, a roast dinner and a sweet potato pie. The majority of the recipes are made from start to finish in just one pan, (a few recipes need a second pan to boil rice, potatoes or pasta). All the recipes are super simple and perfect for a speedy lunch or a flavour-packed dinner. If you have a small kitchen, can't be bothered with washing up or just want hassle-free meals, this is the book for you.
Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates
by Mike IsabellaDiscover the tastes of New Jersey childhood alongside the refined flavors that come from decades in the culinary world. Whether you know Mike Isabella as the tough-talking Top Chef competitor or as the chef behind hot DC restaurants Graffiato and Bandolero, you&’ll now be able to recreate his recipes: one part old-world inspired Italian, one part old-school Jersey, one part modern Mediterranean—all parts delicious. Inspired by the food his Italian-American grandmother prepared, Isabella serves up 200 recipes for everyday meals that appeal to the heart and the appetite, with a modern twist. These &“small plates&” versions of Mediterranean classics are food that's original and accessible, authentic without being fussy. Isabella shares his secret family recipes, the dishes that made him famous on Top Chef, and signature meals from his restaurant, from Ricotta with Charred Scallion and Harissa to Grandma&’s Potato Gnocchi, Chicken Wings with Pepperoni Sauce to Carnival-Style Zeppoles. Whether you&’re a seasoned home cook or just starting out in the kitchen, you&’ll taste the pure joy these meals can bring. Delive ring lip-smacking food (and talking some smack while he&’s at it), Isabella makes Italian fun to cook again.
Mildreds: The Vegetarian Cookbook E
by Sarah Wasserman Dan Acevedo'If you think vegetarian food is limiting, this is the book to change your mind.'Health & Fitness 'Theres inspiration here to help you elevate humble vegetables into something special.' The Caterer'Be warned, you'll want seconds of everything...'Veggie Magazine'This is good food at it's best, made with delicious, fresh ingredients, which are easy to source and easy to cook with.'The Vegetarian Experience An exciting new cookery book from the popular vegetarian restaurant, Mildreds: The Vegetarian Cookbook has something for everyone. Whether you are a vegetarian, or are trying to cut down on your meat intake, the international influences in these recipes promise variety and flavour. There are also plenty of ideas for how to adapt the dishes quickly by adding meat, to cater for keen omnivores.With easy ingredients and smart, time-saving ideas, each recipe is easy to cook from the comfort of your own home. The dishes are flexible and include ingredients that can be easily sourced, allowing you to make hassle-free and delicious meals.
Mildreds Easy Vegan
by MildredsBringing the restaurant's most delicious dishes to your kitchen, Mildreds Easy Vegan is packed full of punchy flavours and food that will satisfy even the most ardent meat eater. Designed for seasoned vegans and novices alike, this book has more than 115 simple recipes, as well as tips for how best to cook with plants. Contents include:Chapter 1: BrunchTropical fruit buttermilk pancakes, Sweetcorn fritters and Kimchi grilled cheeseChapter 2: SharingHummus three ways, Whipped avocado & jalapeño quesadilla and Tempeh larbChapter 3: LightGrilled peach, tomato & Thai basil salad, Mushroom miso broth with gyoza and Smoky chickpea cobb saladChapter 4: ComfortButternut arancini, Sweet potato macaroni cheese and Asparagus chick'n pot pieChapter 5: BreadFive spice tofu bánh mì, Persian jackfruit wrap and Portobello French dipChapter 6: SidesHarissa patatas bravas, Buttermilk ranch slaw and Lemon cashew riceChapter 7: Dressings & PicklesWhipped tahini, Quick pickled carrots and Green tahini dressingChapter 8: SweetCarrot cake mug cake, Ice cream sandwiches and Chocolate barkChapter 9: BakesDark chocolate chip cookies, Chai banana bread and Ginger molasses cookiesChapter 10: DrinksPink rose lemonade, Luxury hot chocolate and Pineapple negroni
Mildreds Vegan Cookbook
by Sarah Wasserman Dan Acevedo Mildreds'Only Lady Luck can get a table at Mildreds. It's one of London's coolest vegetarian restaurants.' - Time Out'Who needs meat when you get this much flavour?' - HardensBursting with clever ideas for feasts with family and friends, as well as for delicious, simple everyday meals, Mildreds Vegan Cookbook brings you punchy flavours, satisfying dishes, a dash of urban cool and a refreshing take on the conventional stereotype of vegan food.There are plenty of dishes to wow a crowd, whether it's Walnut, Date & Cinnamon Rolls and Smoky Baked Beans on Grilled Sourdough for a brunch with friends; Memphis Bourbon Barbecue Skewers and Rainbow Root Slaw with Orange, Maple & Thyme Dressing for a summer barbecue; Chocolate Banana Cupcakes with Chocolate Fudge Icing for a children's party; or Butternut Squash & Tofu Terrine with Redcurrant Stuffing and an I-can't-believe-it's-vegan Espresso Crème Caramel for a celebration dinner. A vegan diet the Mildreds way, will bring joy and surprise to your life, and ensure your taste buds are well and truly alive and kicking. Sit back and enjoy fantastic-tasting food for everyone and every occasion.
Milk: A 10,000-Year History
by Mark KurlanskyMark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy – with recipes throughoutWhile mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago. Today, milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement and advocates for raw milk, who controversially reject pasteurisation. Profoundly intertwined with human civilisation, milk has a compelling and surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
Milk!: A 10,000-Year Food Fracas
by Mark KurlanskyMark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
Milk: Its Remarkable Contribution to Human Health and Well-being
by Stuart PattonMilk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses.
Milk: Its Remarkable Contribution to Human Health and Well-being
by Stuart PattonMilk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses.
Milk: The Biology of Lactation
by Michael L. Power Jay SchulkinAfter drawing its first breath, every newborn mammal turns his or her complete attention to obtaining milk. This primal act was once thought to stem from a basic fact: milk provides the initial source of calories and nutrients for all mammalian young. But it turns out that milk is a much more complicated biochemical cocktail and provides benefits beyond nutrition. In this fascinating book, biologists Michael L. Power and Jay Schulkin reveal this liquid;€™s evolutionary history and show how its ingredients have changed over many millions of years to become a potent elixir. Power and Schulkin walk readers through the early origins of the mammary gland and describe the incredible diversification of milk among the various mammalian lineages. After revealing the roots of lactation, the authors describe the substances that naturally occur in milk and discuss their biological functions. They reveal that mothers pass along numerous biochemical signals to their babies through milk. The authors explain how milk boosts an infant;€™s immune system, affects an infant;€™s metabolism and physiology, and helps inoculate and feed the baby;€™s gut microbiome. Throughout the book, the authors weave in stories from studies of other species, explaining how comparative research sheds light on human lactation. The authors then turn their attention to the fascinating topic of cross-species milk consumption;¢;‚¬;€?something only practiced by certain humans who evolved an ability to retain lactase synthesis into adulthood. The first book to discuss milk from a comparative and evolutionary perspective, Power and Schulkin;€™s masterpiece reveals the rich biological story of the common thread that connects all mammals.
Milk: The Biology of Lactation
by Michael L. Power Jay SchulkinAfter drawing its first breath, every newborn mammal turns his or her complete attention to obtaining milk. This primal act was once thought to stem from a basic fact: milk provides the initial source of calories and nutrients for all mammalian young. But it turns out that milk is a much more complicated biochemical cocktail and provides benefits beyond nutrition. In this fascinating book, biologists Michael L. Power and Jay Schulkin reveal this liquid;€™s evolutionary history and show how its ingredients have changed over many millions of years to become a potent elixir. Power and Schulkin walk readers through the early origins of the mammary gland and describe the incredible diversification of milk among the various mammalian lineages. After revealing the roots of lactation, the authors describe the substances that naturally occur in milk and discuss their biological functions. They reveal that mothers pass along numerous biochemical signals to their babies through milk. The authors explain how milk boosts an infant;€™s immune system, affects an infant;€™s metabolism and physiology, and helps inoculate and feed the baby;€™s gut microbiome. Throughout the book, the authors weave in stories from studies of other species, explaining how comparative research sheds light on human lactation. The authors then turn their attention to the fascinating topic of cross-species milk consumption;¢;‚¬;€?something only practiced by certain humans who evolved an ability to retain lactase synthesis into adulthood. The first book to discuss milk from a comparative and evolutionary perspective, Power and Schulkin;€™s masterpiece reveals the rich biological story of the common thread that connects all mammals.