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Editorial Reviews
From Publishers Weekly
In a well-organized fashion, DeAngelis, former director of a cooking school, and Siple, a dietician, advocate eating habits that can lessen the discomforts of menopause. "Without rejecting what western medical science has to offer," the authors present their nutritional ideas as a preferable alternative to hormone-replacement therapy and its poorly understood side effects. Most of the advice here is basic; e.g., avoid refined sugars and grains, processed oils and caffeine because either they've had their nutrients washed out in processing (white rice) or they deplete the body of nutrients (coffee). Lists of foods helpful for specific problems include those for beating hot flashes, alleviating fatigue and "boosting sexuality." The nutrient-packed recipes cover a wide spectrum (Kasha and Red Pepper Timbales; Beef Ribs with Black and White Pepper Rub; Hearty Rigatoni with Sausages, Garlic, and Broccoli) and generally aren't too concerned with fat content. The authors are sticklers for real, rather than technologically enhanced, food: butter instead of margarine, fresh vegetables instead of canned. An appendix, including recommended products, new ingredients and vitamin, mineral and fat tables, rounds out this valuable guide.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Booklist
Ever since medical researchers identified specific foods as the source of good-for-us ingredients, the link between what we eat and who we are--mentally, physically, and emotionally--has grown even stronger. Dietitian Siple and writer/cook DeAngelis have simply applied updated food knowledge to midlife health matters, not solely menopause, as they are quick to point out, but also ailments such as heart disease, hypertension, and osteoporosis. The needs of both genders are addressed in the explanations of special nutrients and recommendations of what to avoid and what to eat when, and those words of advice are not lost once the 200 recipes appear. Barbara Jacobs --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
In a well-organized fashion, DeAngelis, former director of a cooking school, and Siple, a dietician, advocate eating habits that can lessen the discomforts of menopause. "Without rejecting what western medical science has to offer," the authors present their nutritional ideas as a preferable alternative to hormone-replacement therapy and its poorly understood side effects. Most of the advice here is basic; e.g., avoid refined sugars and grains, processed oils and caffeine because either they've had their nutrients washed out in processing (white rice) or they deplete the body of nutrients (coffee). Lists of foods helpful for specific problems include those for beating hot flashes, alleviating fatigue and "boosting sexuality." The nutrient-packed recipes cover a wide spectrum (Kasha and Red Pepper Timbales; Beef Ribs with Black and White Pepper Rub; Hearty Rigatoni with Sausages, Garlic, and Broccoli) and generally aren't too concerned with fat content. The authors are sticklers for real, rather than technologically enhanced, food: butter instead of margarine, fresh vegetables instead of canned. An appendix, including recommended products, new ingredients and vitamin, mineral and fat tables, rounds out this valuable guide.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Booklist
Ever since medical researchers identified specific foods as the source of good-for-us ingredients, the link between what we eat and who we are--mentally, physically, and emotionally--has grown even stronger. Dietitian Siple and writer/cook DeAngelis have simply applied updated food knowledge to midlife health matters, not solely menopause, as they are quick to point out, but also ailments such as heart disease, hypertension, and osteoporosis. The needs of both genders are addressed in the explanations of special nutrients and recommendations of what to avoid and what to eat when, and those words of advice are not lost once the 200 recipes appear. Barbara Jacobs --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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