Eating Well for Optimum Health: The Essential Guide to Bringing Health and Pleasure Back to EatingAt last, a book about eating (and eating well) for health -- from Dr. Andrew Weil, the brilliantly innovative and greatly respected doctor who has been instrumental in transforming the way Americans think about health. Now Dr. Weil -- whose nationwide best-sellers Spontaneous Healing and Eight Weeks to Optimum Health have made us aware of the body's capacity to heal itself -- provides us with a program for improving our well-being by making informed choices about how and what we eat. He gives us all the basic facts about human nutrition. Here is everything we need to know about fats, protein, carbohydrates, minerals, and vitamins, and their effects on our health. He equips us to make decisions about the latest miracle diet or reducing aid. At the heart of his book, he presents in easy-to-follow detail his recommended OPTIMUM DIET, including complete weekly menus for use both at home and in restaurants. He provides eighty-five recipes accompanied by a rigorous and reliable nutritional breakdown -- delicious recipes reminding us that we can eat for health without giving up the essential pleasures of eating. Customized dietary advice is included for dozens of common ailments, among them asthma, allergies, heart disease, migraines, and thyroid problems. Dr. Weil helps us to read labels on all food products and thereby become much wiser consumers. Throughout he makes clear how an optimal diet can both supply the basic needs of the body and fortify the body's defenses and mechanisms of healing. And he always stresses that good food -- and the good feeling it engenders at the table -- is not only a delight but also necessary to our well-being, so that eating for health means enjoyable eating. In sum, a hugely practical and inspiring book about food, diet, and nutrition that stands to change -- for the better and the healthier -- our most fundamental ideas about eating. |
Contents
The Principles of Eating Well | 5 |
From French Fries to Kale | 27 |
The Knife and Fork Are Powerful Tools | 29 |
An Overview | 31 |
Staff of Life or Stuff of Sickness? | 48 |
The Best Part of Food or the Worst? | 72 |
How Much Is Enough? | 102 |
The Micronutrients | 124 |
Why I Eat Healthy | 207 |
در 3 | 209 |
27 | 211 |
29 | 217 |
31 | 228 |
48 | 249 |
The Optimum Diet | 261 |
Answers to Common Questions | 273 |
A Successful Encounter with Integrative Medicine | 144 |
Overcoming Allergies | 146 |
The Worst Diet in the World | 148 |
Learning to Make Healthful Food | 152 |
The Best Diet in the World | 155 |
A Healthy Civic Leader | 169 |
I Gave Up Fast Food | 171 |
A Matter of Weight | 173 |
Conquering an Eating Disorder | 187 |
Buying Food and Eating | 189 |
Nothing Is Easy | 200 |
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Common terms and phrases
American amounts animal Avoid baking beans better blood body bread brown calories from fat cancer carbohydrate carrots cheese cholesterol cholesterol o mg chopped cold contain cook diet dietary disease dishes dried effects energy especially extra-virgin olive oil fatty acids fiber fish flour Follow fresh fruits and vegetables g Nutritional garlic give glucose grains green heart heat human important increase ingredients intake juice lemon less live meal meat Medicine micronutrients milk minutes mixture monounsaturated natural Nutritional benefits olive oil omega-3 fatty acids onion organic pasta pepper percent pound prepared problem protective protein rated recommendations reduce Remove restaurants rice risk salt saturated fat seeds Servings sodium soup sources stirring sugar supplements tablespoons taste teaspoon tofu tomatoes vegetables vitamin walnuts weight whole York