From Library Journal
The value of food as a weapon against disease is becoming increasingly recognized, as evidenced by the number of recent books on the subject (e.g., Eileen Behan's Cooking Well for the Unwell and Rachel Keim and Ginny Smith's What To Eat Now: The Cancer Lifeline Cookbook, both LJ 5/1/96). Turner, a traveling chef with the Kushi Institute of Macrobiotics, explains nutraceuticals as foods or parts of foods that aid in preventing or ameliorating disease. Whole foods are advocated over supplements and are analyzed for their healing chemical components. Unfortunately, some of these "foods," such as wheat and barley grasses, may be unattainable or unpalatable to the general reader. More than 120 dairy-free, meat-free recipes are included. Most are simple to prepare, although certain ingredients may be difficult to locate. While Maureen Keane and Daniella Chase's What To Eat If You Have Cancer (LJ 10/1/96) is geared toward those already ill, its information is more concrete and lucid. This book is for larger collections only.?Janet Schneider, James A. Haley Veterans Hosp., Tampa, Fla.
Copyright 1996 Reed Business Information, Inc.
Review
"A lucid and inclusive text that clearly explains nutraceuticals and their role in health and longevity. Until now, no one has written a comprehensive book on nutraceuticals geared toward the consumer."
(
Stephen DeFelice, M.D., Chairman, The Foundation for Innovative Medicine )
See all Editorial Reviews