Your plain-English guide to the many benefits of Vitamin D
Vitamin D is in the news every day, as new tests and studies reveal encouraging information about its power in maintaining good health and preventing major illnesses. No longer thought to just play a role in calcium intake and bone growth, Vitamin D has a host of other functions in the body, playing a role in prevention of serious diseases, including cancer, diabetes, and heart disease, as well as boosting immunity, improving athletic performance, losing weight, and more.
This hands-on, plain-English guide is perfect for anyone looking for helpful advice and information on the “nutrient of the decade.”* Coverage of how Vitamin D works, and how much is needed for disease prevention* How and where to get sufficient amounts of the right kind of Vitamin D – from both your diet and nutritional supplements* The best ways to maintain healthy levels of Vitamin D
If you’re looking to learn more about the many benefits Vitamin D can have on you and your family, you’ll find everything you need right here.
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More than 180 million Americans have a problem with their vision. Most believe there’s not much they can do on their own to change how much (or how little) they see. Now there is hope. In the past decade, an overwhelming number of clinical studies have shown that eating specific nutrients can help maintain vision well into old age, alleviate eye conditions, and even reverse the progress of diseases. In this book, top ophthalmologist Dr. Neal Adams uses clear, accessible language to translate research from hundreds of clinical studies in ophthalmology and nutrition to show how we can restore and maintain eyesight by changing our diet. The solution is simple: just naturally grown foods, with nutrients clinically proven to target the components of the eye affected by disease and/or age. The book explains how the eye functions and what nutrients influence these physiological processes, and includes tailored, easy-to-understand instruction on which foods and nutrients will target the reader’s specific concerns. Particularly helpful for the 150 million Americans who visit their eye doctors annually as well as the 95 percent of Americans over 40 at risk for future vision loss.
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While functional foods have become a reasonably well-established concept, personalized nutrition is still treated with skepticism by many. The recognition that people would have different nutrient requirements, or perceive foods in different ways, raises several concerns—some real, some not so real.
Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutrition addresses what is needed to bring nutrigenomics, nutrigenetics, and their associated technologies to market in a truly impactful way.
Edited by Lynnette R. Ferguson, a well-known and internationally respected researcher, the book covers a wide range of issues, from the purely scientific to ethical, consumer-driven, and public health aspects. It takes a close look at gene–diet interactions and explores the ways in which studies on nutrigenomics and nutrigenetics can help modulate disease risk in cardiovascular disease, obesity, diabetes, and inflammatory bowel disease. Topics include regulatory challenges, genetic testing for consumers, data mining, transcriptomic analysis, and the role of science and health professionals in the commercialization of nutrigenomics and nutrigenetics. The book also examines industry–academia partnerships as a nexus between the science and its commercialization by the food industry. These partnerships will be an important determinant of what value the technologies bring, not only to the market but to the wider health and well-being of society.
Exploring how nutrigenomics and nutrigenetics can help modulate disease risk, this timely book brings together stimulating, well-thought-out perspectives from established and emerging researchers. It provides valuable information on a subject that is becoming increasingly important for nutritionists, dieticians, and clinical professionals, as well as for the food industry and research community.
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Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades, food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress.
With contributions from highly regarded experts who work on the front-lines of disease management, the bestselling first edition Food and Nutrients in Disease Management (CRC Press 2009) effectively brought food back into the clinical arena, helping physicians put food and nutrients back on the prescription pad.
Written by doctors for doctors, Advancing Medicine with Food and Nutrients, Second Edition reunites food and medicine. Buttressed with new evidence, leading physicians on the forefront of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care, fewer side effects, improved risk reduction, or added quality of life.
Guided by Dr. Kohlstadt, this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. Board-certified in General Preventive Medicine, Ingrid Kohlstadt, MD, MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine (see About the Author).
Advancing Medicine with Food and Nutrients 2nd Edition:
• Contains more than 40 disease-specific chapters providing information on the relationships between food, nutrients, and management of disease
• Offers summaries that demonstrate clinical recommendations at the end of each chapter
This 2nd Edition includes additional new themes and topics:
• Periodontal disease, steatohepatitis, bariatric surgery, atopic dermatitis, kidney stones, toxic exposures such as molds, microbial infections, xenoestrogens, heavy metals, and inert nanoparticles
• Examines food-drug interactions and the effects of medications on the body’s nutrient needs
• Food safety issues: precautions for patients with preexisting medical conditions, adequate labeling of food allergens such as gluten, potential adverse effects of artificial sweeteners, consequences of applying ionizing radiation to food, food-borne mycotoxins, critical food restrictions following bariatric surgery, precautions for preparing food in the home
• Consumer advocacy issues on navigating claims of medical foods and dietary supplements
• Physical forces on nutritional needs, such as ultraviolet light initiating vitamin D synthesis, non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydration
• Preventive medicine and how to preserve resiliency at the individual and public health levels
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In this book, the authors have gathered and present current research in the study of child nutrition and health from across the globe. Topics discussed include the exposure of Slovenian pre-school children to preservatives and polyphosphates; the breakfast experience in low socio-economic families with overweight children; nutrition in children and adolescents with cancer; calcium supplementation in young children in Asia; early vitamin D supplementation, immune modulation and allergy; and the factors associated with overweight and obesity among Kuwaiti young children.
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