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Man Alive: The health problems men face and how to fix them
by Dr Jeff Foster'The ultimate guide on how to stay healthy as a man, both physically and mentally'JASON FOX, EX-SPECIAL FORCES AND BESTSELLING AUTHORBeing a man is bad for your health. Not only do men have a greater chance of getting almost every illness but they die sooner too: one in five men die before the age of 65. So why do so many men still accept poor health as a consequence of 'just getting older'?In MAN ALIVE, Dr Jeff Foster, men's health specialist and private GP, examines the most commonly misunderstood aspects of men's health, such as testosterone deficiency and 'male menopause', heart disease, diabetes and mental health. He also looks at conditions related to male anatomy and physiology, including erectile dysfunction and prostate disease, with advice on what symptoms and signs to look for, how to self-examine, and when to consider seeing a doctor. Dr Foster covers problems to do with lifestyle too, including obesity, poor sleep, bad nutrition, and lack of exercise, and he examines the evidence for specific health claims - busting plenty of myths along the way.'An immensely useful and practical guide, answering the questions that every man has about their day-to-day health'IAN MARBER'Many men avoid going to the doctor as they fear their concerns are either embarrassing or they will not be taken seriously. This book will empower men with the right information to change this'DR LOUISE NEWSON
A Man and his Mountain: The Everyman who Created Kendall-Jackson and Became America's Greatest Wine Entrepreneur
by Edward HumesThe story of self-made billionaire Jess Jackson, who put Chardonnay on America's tables as he built the Kendall-Jackson wine empire from a few mountainous acres of grapes, and raced the Horse of the Year three years in a row, is a remarkable tale of romance, risk, and reinvention-perhaps the greatest second act in the history of American business.Jess Stonestreet Jackson was one of a small band of pioneering entrepreneurs who put California's Wine Country on the map. His life story is a compelling slice of history, daring, innovation, feuds, intrigue, talent, mystique, and luck. Admirers and detractors alike have called him the Steve Jobs of wine-a brilliant, infuriating, contrarian gambler who seemed to win more than his share by anticipating consumers' desires with uncanny skill. Time after time his decisions would be ignored and derided, then envied and imitated as competitors struggled to catch up.He founded Kendall-Jackson with a single, tiny vineyard and a belief that there could be more to California Wine Country than jugs of bottom-shelf screw-top. Today, Kendall-Jackson and its 14,000 acres of coastal and mountain vineyards produce a host of award-winning wines, including the most popular Chardonnay in the world, which was born out of a catastrophe that nearly broke Jackson. The empire Jackson built endures and thrives as a family-run leader of the American wine industry.Jess Jackson entered the horseracing game just as dramatically. He brought con men to justice, exposed industry-wide corruption in court and Congress, then exacted the best revenge of all: race after race, he defied conventional wisdom with one high-stakes winner after another, capped by the epic season of Rachel Alexandra, the first filly to win the Preakness in nearly a century, cementing Jackson's reputation as America's king of wine and horses.
A Man and his Mountain: The Everyman who Created Kendall-Jackson and Became America's Greatest Wine Entrepreneur
by Edward HumesThe story of self-made billionaire Jess Jackson, who put Chardonnay on America's tables as he built the Kendall-Jackson wine empire from a few mountainous acres of grapes, and raced the Horse of the Year three years in a row, is a remarkable tale of romance, risk, and reinvention -- perhaps the greatest second act in the history of American business. Jess Stonestreet Jackson was one of a small band of pioneering entrepreneurs who put California's Wine Country on the map. His life story is a compelling slice of history, daring, innovation, feuds, intrigue, talent, mystique, and luck. Admirers and detractors alike have called him the Steve Jobs of wine -- a brilliant, infuriating, contrarian gambler who seemed to win more than his share by anticipating consumers' desires with uncanny skill. Time after time his decisions would be ignored and derided, then envied and imitated as competitors struggled to catch up. He founded Kendall-Jackson with a single, tiny vineyard and a belief that there could be more to California Wine Country than jugs of bottom-shelf screw-top. Today, Kendall-Jackson and its 14,000 acres of coastal and mountain vineyards produce a host of award-winning wines, including the most popular Chardonnay in the world, which was born out of a catastrophe that nearly broke Jackson. The empire Jackson built endures and thrives as a family-run leader of the American wine industry. Jess Jackson entered the horseracing game just as dramatically. He brought con men to justice, exposed industry-wide corruption in court and Congress, then exacted the best revenge of all: race after race, he defied conventional wisdom with one high-stakes winner after another, capped by the epic season of Rachel Alexandra, the first filly to win the Preakness in nearly a century, cementing Jackson's reputation as America's king of wine and horses.
Man-Eating Monsters: Anthropocentrism and Popular Culture (Emerald Studies in Death and Culture)
by Dina KhapaevaWhat role do man-eating monsters - vampires, zombies, werewolves and cannibals - play in contemporary culture? This book explores the question of whether recent representations of humans as food in popular culture characterizes a unique moment in Western cultural history and suggests a new set of attitudes toward people, monsters, animals, and death. This volume analyzes how previous epochs represented man-eating monsters and cannibalism. Cultural taboos across the world are explored and brought into perspective whilst we contemplate how the representations of humans as commodities can create a global atmosphere that creeps towards cannibalism as a norm. This book also explores the links between the role played by the animal rights movement in problematizing the difference between humans and nonhuman animals. Instead of looking at the relations between food, body, and culture, or the ways in which media images of food reach out to various constituencies and audiences, as some existing studies do, this collection is focused on the crucial question, of how and why popular culture representations diffuse the borders between monsters, people, and animals, and how this affects our ideas about what may and may not be eaten.
Man-Eating Monsters: Anthropocentrism and Popular Culture (Emerald Studies in Death and Culture)
by Dina KhapaevaWhat role do man-eating monsters - vampires, zombies, werewolves and cannibals - play in contemporary culture? This book explores the question of whether recent representations of humans as food in popular culture characterizes a unique moment in Western cultural history and suggests a new set of attitudes toward people, monsters, animals, and death. This volume analyzes how previous epochs represented man-eating monsters and cannibalism. Cultural taboos across the world are explored and brought into perspective whilst we contemplate how the representations of humans as commodities can create a global atmosphere that creeps towards cannibalism as a norm. This book also explores the links between the role played by the animal rights movement in problematizing the difference between humans and nonhuman animals. Instead of looking at the relations between food, body, and culture, or the ways in which media images of food reach out to various constituencies and audiences, as some existing studies do, this collection is focused on the crucial question, of how and why popular culture representations diffuse the borders between monsters, people, and animals, and how this affects our ideas about what may and may not be eaten.
A Man & His Kitchen: Classic Home Cooking and Entertaining with Style at the Wm Brown Farm (A Man & His Series #4)
by Matt HranekA cookbook of simple, delicious, empowering recipes from the man who really knows what men like Matt Hranek, the bestselling author of A Man & His Watch, Negroni, and other books, has a direct line to a certain kind of male reader. He knows just what they like, what they aspire to, the things that interest them. And as a real lover of life, especially food and drink, he even knows what his readers want to eat: When Matt recently posted a selfie with steak, thousands of fans took the same picture. Now he&’s poised to create an even deeper bond with his readers, old and new, with his first cookbook.A Man & His Kitchen is like an invitation to Matt&’s storied country retreat, the Wm Brown Farm in upstate New York, to learn how to cook the hundred-plus recipes he considers his greatest hits—simple, straightforward, and, most of all, delicious dishes to feed yourself, your family, and your friends. There&’s nothing precious here, nothing trendy, just really good classic food that, at the end of the day, is all anyone wants to eat: Lobster Rolls, Vinegar-Braised Short Ribs, Roast Chicken with Potatoes, Gravlax, Chopped Radicchio Salad with Anchovy Vinaigrette, Moules Marinières, Paccheri with Shrimp, American Diner–Style Omelet, Porcini Risotto, and that steak—two, actually, Grilled Rib-Eye Steak for One and a Steak au Poivre with Parsley Salad. And just enough desserts to have in your back pocket, including Berry Galette, Flourless Chocolate Cake, and notes on the importance of keeping a stash of Klondike bars in the freezer. Along the way, Hranek shares everything: what he keeps in his pantry, how he outfits his kitchen, shopping strategies (never come home from a trip without a few local ingredients; look for classic cookware at flea markets and tag sales), his no-waste philosophy for trimmings and leftovers, and dozens and dozens of pro tips (leave the skin on potatoes for better-tasting home fries; mix salad dressing in a jar and shake like hell for perfect emulsification; scissors are the easiest way to cut homemade pizza and focaccia). With its beautiful photographs and elegant look, A Man & His Kitchen is a stunning book, perfect for any man interested in cooking, no matter what level of expertise—because the real gift of this book is Matt&’s enthusiastic voice, encouraging us all to become passionate, attentive, and confident cooks.
Man Made Meals: The Essential Cookbook for Guys (Steven Raichlen Barbecue Bible Cookbooks)
by Steven RaichlenSteven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen.Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.
Man v Fat: The Weight-Loss Manual
by Andrew ShanahanMan v Fat is a practical and supportive resource for men, written by a normal bloke who just wanted to lose some weight. One day Andrew Shanahan took a guttie to text to a mate. But once he had taken the photo, he couldn't stop looking at it. He realised how unhappy he was about his body and resolved to change it. However he soon learned that the dieting industry had turned its back on men. Men were expected to get fit, tone up and turn fat into a six-pack in six weeks. There was nothing for men who simply wanted to lose their beer belly, play football again and feel more confident. So Andrew decided to do something about this.In Man v Fat, Andrew Shanahan will give you everything you need to know in order to lose weight, breaking it down into three essential components:Stage 1: Understand why you got fatStage 2: Learn how to lose weightStage 3: Create a winning structureMan v Fat is not a diet book or a commercial diet plan. It will explain (and myth-bust) the various diets available, so you can choose the one that will work best for you - or even create your own. It will help you to supercharge your motivation, set specific goals and teach you how to track and review them, identify threats and create a support network, and of course troubleshoot common hurdles. There are plans to get you walking, running or cycling (optional activity) or make the most of obligatory activity. Plus a perfect week plan and perfect month plan to get you started.In the battle of man against fat, this book is your ultimate weapon.
Man Walks Into A Pub: A Sociable History of Beer (Fully Updated Second Edition)
by Pete BrownIt's an extraordinary tale of yeast-obsessed monks and teetotal prime ministers; of how pale ale fuelled an Empire and weak bitter won a world war; of exploding breweries, a bear in a yellow nylon jacket and a Canadian bloke who changed the dringking habits of a nation. It's also the story of the rise of the pub from humble origins through an epic, thousand-year struggle to survive misunderstanding, bad government and misguided commerce. The history of beer in Britain is a social history of the nation itself, full of catastrophe, heroism and an awful lot of hangovers. 'a pleasant antidote to more po-faced histories of beer' Guardian 'Like a good drinking companion, Brown tells a remarkable story: a stream of fascinating facts, etymologies and pub-related urban phenomena' TLS 'Packed with bar-room bet-winning facts and entertaining digressions, this is a book into which every pub-goer will want to dip.' Express
Man with a Pan
by John DonohueLook who’s making dinner! Twenty-one of our favorite writers and chefs expound upon the joys—and perils—of feeding their families.Mario Batali’s kids gobble up monkfish liver and foie gras. Peter Kaminsky’s youngest daughter won’t eat anything at all. Mark Bittman reveals the four stages of learning to cook. Stephen King offers tips about what to cook when you don’t feel like cooking. And Jim Harrison shows how good food and wine trump expensive cars and houses. This book celebrates those who toil behind the stove, trying to nourish and please. Their tales are accompanied by more than sixty family-tested recipes, time-saving tips, and cookbook recommendations, as well as New Yorker cartoons. Plus there are interviews with homestyle heroes from all across America—a fireman in Brooklyn, a football coach in Atlanta, and a bond trader in Los Angeles, among others. What emerges is a book not just about food but about our changing families. It offers a newfound community for any man who proudly dons an apron and inspiration for those who have yet to pick up the spatula.
The Management of Eating Disorders and Obesity (Nutrition and Health)
by David J. GoldsteinThe mission of the Nutrition and Health Series of books is to provide health profes sionals with texts that are considered essential, because each book includes (I) a synthesis of the state of the science, (2) timely, in-depth reviews by the leading researchers in their respective fields, (3) extensive, up-to-date-fully annotated reference list, (4) a detailed index, (5) relevant tables and figures, (6) identification of paradigm shifts and their consequences, (7) virtually no overlap of information between chapters, but targeted interchapter referrals, (8) suggestions of areas for future research, and (9) balanced, data driven answers to patients' questions, which are based on the totality of evidence rather than the findings of any single study. The series volumes are not the outcome of a symposium. Instead, each editor has the potential to examine a chosen area with a broad perspective, both in subject matter as well as choice of chapter authors. The international perspective, especially with regard to public health initiatives, is emphasized where appropriate. The editors, whose training are both research and practice oriented, have the opportunity to develop a primary objec tive for their books, definite the scope and focus, and invite leading international authori ties to be part of their initiative. The authors are encouraged to provide an overview of the field, discuss their own research, and relate their research findings to potential human health consequences.
The Management of Eating Disorders and Obesity (Nutrition and Health)
by David J. GoldsteinA panel of internationally recognized eating disorder experts has expanded and fully updated this widely acclaimed book to reflect recent scientific and therapeutic developments. Stressing human physiology, treatment, and disease prevention, the authors take advantage of the new molecular understanding of the biological regulation of energy. Updated chapters review specific evidence-based and future treatment modalities, present an objective evaluation of the treatment, and identify the positives and negatives that have been seen during clinical studies, as well as cumulative data derived from clinical practice. New chapters include material on the use of the internet in the education and treatment of eating disorders and obesity, and on the role of appetite and satiety in obesity treatment, particularly with regard to the carbohydrate diet.
Management of Fungal Pathogens in Pulses: Current Status and Future Challenges (Fungal Biology)
by Bhim Pratap Singh Garima Singh Krishna Kumar S. Chandra Nayak N. SrinivasaPulses have played a major role in human diet and are considered a rich source of proteins. But, the major constraints in achieving the yield of pulses are the occurrences of various diseases and pests. Hence, there is a need to understand major fungal pathogens and their management strategies for sustainable agriculture. The major pulse crops in India and other Asian countries are bengal gram, pigeon pea, black gram, green gram, lentil and peas, which are attacked by several pathogens that cause considerable crop damage. Bengal gram is affected mainly by wilt (Fusarium oxysporum f. sp. ciceri), blight (Mycosphaerella pinodes) and rust (Uromyces ciceris-arietini). The main diseases of pigeon pea are wilt (Fusarium oxysporum) and Phytophtora stem blight (Phytophthora drechsleri f. sp. cajani). Powdery mildew (Erysiphe polygoni) and rust (Uromyces vicia-fabae) are the most important diseases affecting the production of pea. This volume offers details like symptoms, distribution, pathogens associated, predisposing factors and epidemiology, sources of resistance and holistic management of diseases with particular reference to those of economic importance. Several minor diseases of lentil, green gram and of black gram are discussed with their detailed and updated information. This volume provides pooled information regarding the management of major fungal phytopathogens affecting pulses.
Management of Pediatric Obesity and Diabetes (Nutrition and Health)
by Robert J. Ferry Jr.The twin epidemics of obesity and type 2 diabetes mellitus (T2DM) continue to affect an ever increasing number of children, adolescents, and young adults. Management of Pediatric Obesity and Diabetes provides healthcare trainees and professionals with practical, comprehensive, and contemporary approaches to the pediatric patient at risk for obesity, T2DM, and related conditions. A unique guide on the subject, this volume provides clinical paradigms for diagnosis and management of pediatric T2DM and related conditions, while succinctly describing state-of-the-art basic and clinical sciences underlying these problems. The chapters in this volume are independent and concise. Each chapter focuses on a key clinical issue or mechanism of disease. Providing practical, data-driven resources based upon the totality of the evidence, this important text helps the reader understand the basics of pediatric obesity and T2DM and implement strategies to prevent and treat obesity and diabetes in children and adolescents. Management of Pediatric Obesity and Diabetes provides health professionals across many areas of research and practice with up-to-date, well-referenced, and comprehensive evidence on identification, treatment, and prevention of these chronic, serious, metabolic diseases in children. This volume will serve the reader as the most authoritative resource in the field to date.
Management von Diabetes in Ländern mit niedrigem Einkommen: Bereitstellung einer nachhaltigen Diabetesversorgung mit begrenzten Ressourcen
by Ivica SmokovskiDieses Buch befasst sich mit der Komplexität von Diabetes und den damit verbundenen Komplikationen und stellt die sozioökonomische Belastung durch die Krankheit dar, wobei die steigende Prävalenz, die pandemische Ausmaße erreicht, und die damit verbundenen Kosten berücksichtigt werden. Die Faktoren, die zu einer hohen Diabetesprävalenz führen, und der Einfluss der pharmazeutischen Industrie werden bewertet, und es werden Lösungen für eine nachhaltige Diabetesversorgung mit begrenzten Ressourcen aufgezeigt, einschließlich einer nationalen Konzentration auf eine kosteneffiziente Diabetesbehandlung, Ernährung und körperliche Bewegung, strukturierte Diabetesaufklärung und ein zentrales nationales elektronisches Gesundheitssystem. Darüber hinaus werden in diesem Buch langfristige Bemühungen zur Eindämmung der Diabeteslast durch Präventionsmaßnahmen vorgestellt.Managing Diabetes in Low Income Countries" ist ein unverzichtbarer Leitfaden für Kliniker und Forscher in der Diabetesversorgung, Medizinstudenten und Kliniker in der Ausbildung, Entscheidungsträger in der Diabetespolitik, Regulierungsbehörden, internationale Diabetes- und Patientenorganisationen, die alle an der aktuellen klinischen Praxis der Diabetesversorgung beteiligt sind.
Managing Diabetes in Low Income Countries: Providing Sustainable Diabetes Care with Limited Resources
by Ivica SmokovskiThis book covers the complexity of diabetes and related complications and presents the socio-economic burden of the disease, taking into account the rising prevalence reaching pandemic proportions and the associated costs. Factors causing high diabetes prevalence and the influence of the pharmaceutical industry are evaluated and solutions for sustainable diabetes care with limited resources are provided, including national focus on providing cost-effective diabetes treatment, nutrition and physical activity, structured diabetes education and centralized National e-Health System. Moreover, elaboration of long-term efforts to curb the diabetes burden through prevention activities are presented in this book.Managing Diabetes in Low Income Countries represents an essential guide for diabetes care clinicians and researchers, medical students and clinicians in training, diabetes policy makers, regulatory authorities, international diabetes and patient organisations all of whom are involved in current clinical practice for diabetes management.
Managing Employees in Foodservice Operations (Foodservice Operations: The Essentials)
by null David K. Hayes null Jack D. NinemeierManaging Employees in Foodservice Operations Obtain and retain skilled, professional employees with this accessible guide A foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level customers demand. Attracting and retaining qualified staff is a critical challenge for the modern foodservice industry, and one which is only becoming more urgent in today’s market. Managing Employees in Foodservice Operations offers a uniquely foodservice-oriented guide to obtaining, training, and retaining employees in a fast-paced and highly competitive industry. The book provides: Content perfectly aligned with a two-year community college program courses in human resources, supervision, small business administration, or related subjects Detailed discussion of topics including workplace health and safety, recruitment and retention, and many more Ideas cultivated during the authors’ decades of combined experience in hospitality, foodservice, leadership, and research Material to support instructors conducting courses, including PowerPoints, chapter-by-chapter exam questions, and case studies Managing Employees in Foodservice Operations is ideal for students in foodservice-related courses, as well as professional business
Managing PCOS For Dummies
by Gaynor BussellDon't be held hostage by Polycystic Ovary Syndrome - with the right diet and effective exercise, you can minimise its impact on your day-to-day life and future wellbeing. Packed with realistic advice from a qualified nutritionist, this guide takes you through everything from picking which treatments to try - and which to avoid - to thriving with PCOS superfoods and finding resources and support to help you stay positive and maintain your focus
Managing PCOS For Dummies
by Gaynor BussellDon't be held hostage by Polycystic Ovary Syndrome - with the right diet and effective exercise, you can minimise its impact on your day-to-day life and future wellbeing. Packed with realistic advice from a qualified nutritionist, this guide takes you through everything from picking which treatments to try - and which to avoid - to thriving with PCOS superfoods and finding resources and support to help you stay positive and maintain your focus
ManBQue: Meat. Beer. Rock and Roll.
by Jesse Valenciana John CarruthersManBQue is the next griller's Bible for those in their 20s and 30s. Dedicated to meat, beer, and rock n' roll, it starts with the basics: how to grind, assemble, and grill a perfect burger and how to season, sear, and rest a perfect strip steak. Then it moves on to other staples-perfectly cooked wings, slow-roasted BBQ, and handmade sausages. There are also suggestions for monster sandwiches and mouthwatering tacos. Once you've got that under control, it takes on all the weird stuff: the pig tongue and beef hearts, snails and, yes, even salad.Along the way there are beer pairings, explaining the different styles and the basic principles of putting a bottle with whatever comes off the grill. Not content with simple descriptions, ManBQue worked with craft brew experts to tell you why that IPA goes so well with your lamb burger and which bock you should be dousing your brisket in.But ManBQue is more than a cookbook, it's a community; it's a grilling and lifestyle organization that grew into a global society with thousands of followers. Once a month the members cast aside their daily responsibilities for good food and company. In this spirit, the margins are filled with stories of what you're eating, which ManBQue member invented it, and how that insanely delicious process occurred. By the end, you too will be shouting "MANBQUE!”
Mandalay: Recipes and Tales from a Burmese Kitchen
by MiMi AyeInfluenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage.Beginning with a look at the ingredients that makes Burmese food unique – as well as suitable alternatives – MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabling you to create a taste of Burma in your own kitchen.
Mandalay: Recipes and Tales from a Burmese Kitchen
by MiMi AyeInfluenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage.Beginning with a look at the ingredients that makes Burmese food unique – as well as suitable alternatives – MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabling you to create a taste of Burma in your own kitchen.
ManFood: The no-nonsense guide to improving your health and energy in your 40s and beyond
by Ian Marber'The book every middle-aged man who wants to look after their health should read' Max Pemberton, medical doctor, journalist and author'Finally a book that tackles what men should be eating . . . Men of all ages will find this book incredibly beneficial' Dr Ellie Cannon, NHS doctor and resident GP for the Mail on SundayManFood is the definitive guide, tailored for men, on how to enhance their health easily and practically through their nutritional choices.If there was a way to eat that meant you could slow ageing, lose weight AND prevent illness, wouldn't you do it?Genetics and family history combine with our lifestyles and contribute to overall health, and the results show that men have significantly increased chances of experiencing various diseases. There are of course multiple factors that contribute to the development of disease, but we do know that nutrition is a powerful ally in reducing the risk. Now is your chance to make simple changes to your diet to ensure a longer, healthier, happier life.Drawing on the latest clinical research, award-winning nutritionist Ian Marber provides simple food swaps, myth-busting facts, and scientific evidence on how consuming certain foods can reduce your risk of prostate cancer, heart disease, diabetes, dementia and more.ManFood makes eating well easy, so you can boost your health and feel energised.
Mange Tout: Bistro Cooking With A Modern Twist
by Bruno LoubetBruno Loubet is a legend in the food world. His cooking is sublime and unique, drawing on the classics of the French bistro menu but with each dish given a modern twist. Mange Tout is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With recipes for his signature dishes including Beetroot ravioli, Maple-crisp duck breast, Indochine braised beef with mango and Prune and armagnac sticky pudding, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair.
Mangiare per gli occhi: Occhio e nutrizione
by Lucio BurattoUna corretta alimentazione è importante non solo per mantenere il corpo in uno stato di salute soddisfacente ma anche per fornire all’organo occhio tutti i nutrienti di cui ha bisogno. Per il soggetto "homo sapiens" (ma lo è anche per le altre specie animali) l’occhio è un organo di estrema importanza e deve funzionare sempre al meglio delle sue possibilità; anche esso come ogni altra struttura dell’organismo, e forse più di ogni altra, necessita di ricevere i giusti nutrimenti nella corretta dose per svolgere adeguatamente la sua funzione. Una corretta nutrizione influisce riducendo la comparsa della cataratta e della degenerazione maculare senile ed aiuta a prevenire molte malattie oculari oltre ad essere un importante ausilio ad altre terapie. Una "nutrizione salutare" è di importanza generale per l’organismo e per l’occhio e l’alimentazione può essere affinata in base alle patologie oculari in via di comparsa o già presenti.