Eating Well for Optimum Health: The Essential Guide to Food, Diet and NutritionFrom one of our most trusted authorities on health and alternative health care, a comprehensive and reassuring book about food, diet, and nutrition. Building on the scientific and philosophical underpinnings of his enormous bestseller Spontaneous Healing, the body's capacity to heal itself, and presenting the kind of practical information that informed his 8 Weeks to Optimum Health, Dr. Weil now provides us with a program for improving our well-being by making informed choices about how and what we eat. He explains the safest and most effective ways to lose weight; how diet can affect energy and sleep; how foods can exacerbate or minimize specific physical problems; how much fat to include in our diet; what nutrients are in which foods, and much, much more. He makes clear that an optimal diet will both supply the basic needs of the body and fortify the body's defenses and mechanisms of healing. And he provides easy-to-prepare recipes in which the food is as sensually satisfying as it is beneficial. Eating Well for Optimum Health stands to change - for the better and the healthier - our most fundamental ideas about eating. |
Contents
| 3 | |
Are Powerful Tools | 29 |
A Successful Encounter with | 144 |
Learning to Make Healthful Food | 152 |
A Matter of Weight | 173 |
Conquering an Eating Disorder | 187 |
Buying Food and Eating | 189 |
Nothing Is Easy | 200 |
Why I Eat Healthy | 207 |
The Optimum Diet | 261 |
Answers to Common Questions | 273 |
Sources of Information Materials | 281 |
Acknowledgments | 295 |
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Common terms and phrases
baking beans black pepper body bread broccoli brown sugar butter calcium caloric intake calories calories from fat cancer carbohydrate carrots cells cheese cholesterol cholesterol o mg chopped consumption cooking dietary dishes eggs energy essential fatty acids extra-virgin olive oil fat 1 g fiber fish flavor flour fruits and vegetables g Nutritional glucose glycemic index green heart disease heat hormones increase ingredients insulin isoflavones meal meat medicine metabolism micronutrients milk minutes mixture molecules monounsaturated fat mushrooms Nutritional benefits nuts obesity omega-3 fatty acids onion optimum diet oxidation pasta pepper to taste percent polyunsaturated potatoes problem protein PUFAs rated fat recipes recommend restaurants rice risk safflower oil salad salt and black salt to taste satu saturated fat seeds Servings sodium soup sources soy milk starch supplements tablespoon extra-virgin olive tablespoons teaspoon tofu tomatoes vegetable oils vegetarian vitamin vitamin E walnuts whole grains