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Patricia Barnes-Svarney,Thomas E. Svarney

The Handy Nutrition Answer Book

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Your fitness, health, and well-being depend on food and proper nutrition. Yet, knowing what is in the foods we eat, understanding the differences between good and bad fat, learning which foods are good sources of vitamins, keeping up on the latest scientific discoveries, or discerning the effectiveness of different diets can be challenging. To help answer these questions there's The Handy Nutrition Answer Book. Additionally, the book scrutinizes the pros, cons, and effectiveness of the biggest, most popular, and trendiest diets on the market today.This handy reference examines, explains, and traces the basics of nutrition, the value of vitamins, minerals, fats, proteins, the science behind food-processing and the modern food industry. It traces nutrition—and nutritional misconceptions—throughout history. It explains how to read food labels and what to watch for in food additives. From the newsworthy to the practical and from the medical to the historical, this entertaining and informative book brings the complexity of food and healthy nutrition into focus through the well-researched answers to nearly 900 common questions, such as …How do our muscles obtain energy?What is a calorie in terms of nutrition?How are calories measured?Why do vegetarians need to know about complementary proteins?How does a person interpret how much fat to eat based on the daily calories they want to consume?What is omega-9?How have trans fats in foods changed in the past—and how might they change in the future?Can dense carbohydrates that are high in fat and calories affect our sleep?What are some “healthier” natural sweeteners?What recent study indicated that red wine and dark chocolate are not as healthy as we think?What are some of the worst ways to cook vegetables that destroy nutrients?What is the Maillard reaction?What recent study showed how beer can help grilled foods?How does human taste work?Does the percent of water in our system change as we age?What’s the difference between gluten sensitivity, celiac disease, and wheat intolerance?What “sugar” can act like a laxative?What did the ancient Roman soldiers eat?Why did so many men die from starvation during the American Civil War?What does the word “natural” mean on a label?Why will food labels change in the near future?What are genetically modified organisms (GMOs)?Is there a controversy concerning farmed fish versus wild-caught fish?What is irradiation of food?Why is high fructose corn syrup so controversial?How can diet help with premenopausal symptoms in women?Can soy products lower my cholesterol?Why do some people seem to eat whatever they want—and still lose or maintain their weight?
This book is currently unavailable
750 printed pages
Original publication
2015
Publication year
2015
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Quotes

  • Soliloquios Literarioshas quoted6 years ago
    The seeds contain many nutrients; a one-cup serving (from ¼ cup dried quinoa) has more iron than any unfortified grain product—at about 4 milligrams. It also has magnesium, phosphorus, potassium, zinc, and numerous B vitamins, including B6, folate, niacin, and thiamine. It has only 160 calories in the one cup of cooked grain, with 7 grams of protein, and not only includes the amino acid lysine, but is also a good source of saponins, a phytochemical said to help prevent cancer and lower the risk for heart disease.
  • Soliloquios Literarioshas quoted6 years ago
    Why are quinoa seeds considered to be a “complete” protein?

    Quinoa is one of many nonanimal foods that are considered to be a complete protein (another is chia). It is often called a grain, but is actually a seed in the beet and spinach family (Chenopodiaceae). It is grown mostly in the Andes of South America, with Bolivia and Peru accounting for 90 percent of the world’s production. Some research indicates it has been grown there for more than 5,000 years, as it is one of the few crops that grow well in the poor soil of the dry Andes Mountains.
  • Soliloquios Literarioshas quoted6 years ago
    Why are whole grains so important to nutrition?

    Whole grains are important to human nutrition, as long as you’re not allergic to gluten (for more about gluten intolerance, see the chapter “Nutrition and Allergies, Illnesses, and Diseases”). Although most are not a complete source of protein, whole grains are an excellent source of starchy carbohydrates and dietary fiber. In addition, whole grains in particular are a good way to take in niacin, vitamin E, riboflavin, phytochemicals (such as lignans and saponins), and other dietary nutrients necessary for good health. The reason nutritionists suggest eating whole grains has to do with the plant itself: the most valuable nutrients are found in the germ and the outer covering. When grains are refined and made into flour or meal, the germ and covering are removed. But whole grains keep both the germ and outer covering, thus retaining nutrients—which also includes much more fiber than refined flours.
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