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ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to Losing Weight, Preventing Disease, and Getting Really Healthyby John La Puma
Synopses & Reviews
Enhancing Bioavailability: ABSORB MORE OF THE GOOD STUFF
Sex is good, but not as good as fresh, sweet corn.
Bioavailability-Test Your ChefMD IQ
1. Is cooking vegetables better nutritionally than eating them raw?
2. Does thawing frozen vegetables before cooking them help to maintain their nutritional value?
3. Do you generally eat your fruits with the skin off?
4. Do you generally eat your vegetables with the skin on?
5. Is it true that eating a few almonds before eating a sausage will help block the negative effects of its saturated fat?
6. Do you know how to saute, steam, simmer, marinate, dry rub, roast, and grill?
7. Do you use herbs and spices liberally?
8. Do you usually use a low-fat or nonfat salad dressing on your salad?
9. Is milk chocolate more nutritious than dark chocolate?
10. Can cocoa lower blood pressure?
Scoring: Give yourself 1 point for each correct answer.
1. Yes: Cooking usually unlocks vitamins from the
ber in vegetables, and less cooking is usually better. When you boil your veggies many of the nutrients end up in the water. You keep the nutrients when you steam.
2. No: Studies show that frozen vegetables maintain a much higher level of nutrition when cooked frozen.
3. No: Bet you knew this. Much of the nutritional value of fruit is in the skin.
4. Yes: Bet you knew this, too. Like fruit, much of the nutritional value in vegetables is in the skin.
5. Yes: Eating a few nuts before eating meat will help block the negative effects of the meat's saturated fat.
6. Yes: These are healthful ways of preparing foods.
7. Yes: Herbs and spices contain an incredible array of antioxidants and, of course, great avor.
8. No: There's a surprise. Use full-fat dressings or add a bit of healthy fat (avocado, walnuts, almonds, olives) to your salad.
9. No: Dark chocolate good, milk chocolate bad (more on that later).
10. Yes: Just 30 calories worth of dark chocolate daily can help.
Total score (0-10):
8-10 points: Your Inner ChefMD is smart and cookin'.
4-7 points: Your Inner ChefMD is almost ready for prime time. Read this chapter to hone your skills.
0-3 points: Your Inner ChefMD needs to go to culinary medical school. Read this chapter immediately
Food is like sex. When done well, it engages all
ve senses; it taps into our most primal needs and urges and it's among the greatest pleasures you can experience. And like sex, eating good food is a celebration, and an af
rmation of life.
Would you watch TV while having sex? If it was great sex, probably not. So why would you grab a burger while running through an airport or eat a hot dog while sitting in front of the tube?
It's so much more satisfying to enjoy and savor the experience of eating good, fresh, nourishing food than to eat mindlessly. And like sex, eating a meal is usually better if you're doing it with someone you love.
You know you should eat more fruits and vegetables-you've been hearing it since you were a small child and didn't want to eat your peas. Now that you're a grown up, y
Integrating nutritional science with culinary expertise, a physician (and foodie) explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity, with tips on foods to promote wellness, which foods to eat to deal with more than forty health conditions, increasing bioavailability of foods, and more. 80,000 first printing.
What Dr. Andrew Weil is to herbal medicine and Dr. Phil is to TV psychology, Dr. John La Puma is to culinary medicine. At thirty-five, after eating too much of the Standard American Diet (SAD, isn’t it?), Dr. La Puma had become SADly paunchy. So he decided to research the science of nutrition while also going to culinary school to learn to cook. He created the revolutionary new concept of “culinary medicine”–recipes, foods, and meals that prevent or control common health conditions without sacrificing restaurant-quality taste.
Now you can use culinary medicine too. In ChefMD’s Big Book of Culinary Medicine, you’ll learn to stock the medicine chest in your kitchen, use the doctor inside of you, and create dishes that give you lifesaving benefits and truly dazzling flavor.
Dr. La Puma serves up a step-by-step eight-week plan to motivate you and help you change your life. Try Saffron Scallop, Shrimp, and Chickpea Paella. Or Sicilian Pasta with Swiss Chard, Goat Cheese, and Basil. Or Spicy and Rich Sausage and Kidney Bean Chili.
Anyone who loves food, wants to have more energy, wants to reverse his or her family health history, or wants to know what to eat to get and stay healthy should read this book. Its recipes, meals, and menus can work within minutes of eating them.
Experience food you can’t wait to make, and grab the energy and good health to reclaim your life.
Doctor, What Do I Eat for That?
Your kitchen needs a ChefMD. Renowned physician and professionally trained chef Dr. John La Puma has just the person for the job–you! By following the ChefMD Eight-Week Plan, you’ll find your inner doctor and learn to eat for optimal health and maximum satisfaction. Use ChefMD’s Big Book of Culinary Medicine to:
• Discover what and how to eat for forty health conditions–starting with Acne, ADD, Alzheimer’s, Arthritis, and Asthma
• Build a “culinary medicine chest” with fifty amazing foods that prevent or control common health conditions without sacrificing restaurant-quality taste
• Conquer fatigue, supercharge your immune system, and look and feel younger
• Get the most nutrition from the foods you eat
• Find the ChefMD Essentials–thirty-six healthful and flavorful brand-name foods in boxes, bags, and cans
• Fall in love with food again with fifty easy ChefMD recipes–and no guilt!
Eat and cook the ChefMD way and discover just how delicious life can be!
About the Author
\JOHN LA PUMA, M.D., appears regularly on “What’s Cookin’ with ChefMD?” which can be seen on Health Corner, airing on Lifetime. He is the coauthor of the bestselling Cooking the RealAge Way and The RealAge Diet, and contributed recipes to the New York Times bestseller YOU: The Owner’s Manual. The first physician to teach cooking and nutrition in a U.S. medical school and graduate from the Cooking and Hospitality Institute of Chicago, he has cooked under star chef Rick Bayless in the four-star kitchens of Frontera Grill and Topolobampo. Dr. La Puma is medical director for the Santa Barbara Institute for Medical Nutrition and Healthy Weight. Visit his award-winning website, www.ChefMD.com.
REBECCA POWELL MARX is a ChefMD partner, a medical television producer, and a journalist. Ms. Powell Marx is a 2007 International Health and Media FREDDIE Award winner for the ChefMD website.
Table of Contents
Enhancing bioavailability : absorb more of the good stuff — Avoiding anti-nutrients : avoid bad guys in your food — The science of satiety : feel full faster — The kitchen physician prescription : build your medicine chest — Recipes and meals : what to eat and how to make it, for every meal (including dessert) — The eight-week program for optimal health : eat, drink and be healthier — What do you eat for that?
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