Amazon.com: The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why: Jonny Bowden: Books

Product Description

A complete guide to the healthiest foods you can eat - and how to cook them!

Why get your nutrients from expensive supplements when you can enjoy delicious, nourishing foods instead? From almonds to yucca, readers will find out what nutrients each of the 150 featured foods contains, what form contains the most nutrients, if it's been recommended to combat any diseases, where to find it, how to prepare it, and how much to eat - plus wonderful recipes using these sometimes obscure foods! Indexes by nutrient, by disease, and by food make finding what you need a snap, and the at-a-glance format makes the information as easy to digest as the foods themselves.

About the Author

Jonny Bowden, Ph.D., M.A., C.N., C.N.S. is a nationally known expert on weight loss and nutrition and is a and the author of the best-selling "Living The Low Carb Life: Choosing the Diet That's Right for You from Atkins to Zone" (winner of the Consumers Choice Award for Best Nutrition Book of 2004), as well as Jonny Bowden?s Shape-Up! The Eight Week Program to Transform Your Body, Your Health and Your Life. He is the host of a popular call-in health show heard nationwide on the Health Radio Network. Jonny frequently appears on television as a health expert (including Fox News, CNN, Deborah Norville Tonight, MSNBC), and is a popular speaker at media events and seminars. He has been featured in The New York Times, The New York Post, Bottom Line Health, Chicago Sun Times, and countless other publications. Visit www.jonnybowden.com.

Product Details

Paperback: 360 pages
Publisher: Fair Winds Press (January 1, 2007)
Language: English
ISBN-10: 1592332285
ISBN-13: 978-1592332281
Product Dimensions: 9.9 x 8 x 0.9 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)

Average Customer Review: 4.7 out of 5 stars See all reviews (78 customer reviews)

Amazon.com Sales Rank: #303 in Books (See Bestsellers in Books)
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#1 in Books > Health, Mind & Body > Diets & Weight Loss > Food Counters
#14 in Books > Health, Mind & Body > Diets & Weight Loss > Diets > Weight Loss
#18 in Books > Cooking, Food & Wine

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Inside This Book (learn more)

First Sentence:
The other day, someone asked me if honey is a good sweetener. Read the first page

Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
healthiest foods, specialty foods, soy foods, protection nonprofit research organization, twelve foods most contaminated, twelve foods least contaminated, fight carcinogens, peak brain function, phytosterol content, eye nutrition, nutritional wallop, macadamia nut oil, carotenoid family, acai berry, acai berries, lycopene supplements, important trace mineral, trace mineral selenium, nutritional powerhouse, noni juice

Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Rebecca Wood, Daily Value, Nut Butters, The Environmental Working Group, Dharma Singh Khalsa, American Journal of Clinical Nutrition, Journal of Nutrition, Health Study, New York Times, Mark Stengler, Stanford University, Ann Louise Gittleman, Fred Pescatore, Harvard Medical School, Lyon Diet Heart Study, American Cancer Society, University of Illinois, Mayo Clinic, Mark Houston, Harvard University, Regina Wilshire, Sonja Pettersen, Pennsylvania State University, Whole Foods

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	85% buy the item featured on this page: The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why 4.7 out of 5 stars (78) $16.49
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Customer Reviews

78 Reviews

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Average Customer Review

4.7 out of 5 stars (78 customer reviews)

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Most Helpful Customer Reviews

239 of 248 people found the following review helpful:

5.0 out of 5 stars Coffee and chocolate and wine, oh my! Buy this book!, January 16, 2007

By	B. Marold (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER) (REAL NAME)

`The 150 Healthiest Foods on Earth' by Jonny Bowden, Ph.D., C.N.S. is the latest and best of the healthy eating genre, the `best foods' book. Earlier entries in this category are `Superfoods' by Steven Pratt, M.D. and Kathy Matthews and the '12 Best Foods Cookbook' by Dana Jacobi. Bowden's book is different in three directions from these other volumes. First, it contains no recipes. This is little loss, as the second difference, the much longer list of `good' foods more than makes it up. One can quite easily find good recipes for these foods by yourself. For starters, just get Pratt and Jacobi's books! The third difference is that the author has many comments on what is NOT good for you, what you should avoid, as well as the many things you should search out.

The very best news in this book is the revelation (or confirmation, if you are up on your nutritional news flashes) that coffee, wine, butter, eggs, chocolate, cinnamon and watermelon are GOOD FOR YOU! One of the biggest surprises is that most soy products and many milk products (although NOT cheese and yogurt) are NOT good for you. Weak soy products include soy milk and tofu. Fermented soy products such as miso, like so many other fermented food products (yogurt, Kimchee, cheeses and sauerkraut) are still valuable, enhanced by the friendly bacteria responsible for the fermentation.

In spite of all the great news about some guilty pleasures, Bowden gives no relief for the bread and pasta lovers among us. It seems that grains such as wheat and rice, no matter how `unfussed about with', are high in `empty calories'. Processed white grain and their wheats come off as being close to being poisonous! I'm exaggerating, of course, but I sometimes have the feeling that our good Dr. Bowden sometimes overstates his case just a smidge. One example that caught my eye was his opinion on the relative value of the commercially packaged honey (regardless of flowery source) versus raw honey in the comb. While I am not intimate with all the details of honey processing, I have seen some of the steps, and I honestly can't see how a bit of centrifugation and even pasteurization can succeed in turning something good into something bad or at least neutral. On the other hand, Bowden does agree with a general position on food processing that claims that all heat treatment such as pasteurization degrades foods. The entire `Raw' food movement is based on this premise. So, while I am not ready to go out and buy my dehydrator and ship my range off to the metal recycler, I chalk some points up to the `Raw' camp from this very knowledgeably written book. One question I would pose to the Raw camp is how can you deal with especially good foods such as bitter greens which are almost inedible, or at least unpalatable if left uncooked.

One thing I find missing in this and virtually all other books on nutrition is a good practical sense of what in economics is called the marginal value of one food over another. For example, what is the practical difference to us between raw honey and `processed' honey. I will grant the difference, but is that difference worth the effort required to search out a source for raw honey when the `Sue Bee' honey bear is on every supermarket shelf. A more serious thought on the marginal value of foods arises when the author, or any other nutritional author touts a particular nutritional benefit, such as the anti-prostate cancer properties of lycopene found in both tomatoes and watermelon. As I am genetically predisposed to prostate cancer, I am inclined to wolf down as many tomato preparations as I can get my hands on. My problem is that this `hope' is probably pretty slim. Two portions of tomatoes a day for the rest of my life will probably change my chances by about 0.2%. I'm just guessing here, but I have a hunch that if someone ate a perfect diet according to these recommendation, the difference may still be too small to measure. This is why the author's negative comments about grains, milk, and soy are probably more valuable, as they warn us against things which we have for generations believed to be especially good for us.

I found only one weakness in Dr. Bowden's facts, or at least in his completeness. In the article about cinnamon, he does not distinguish between true cinnamon (cinnamonum zelanicum) from Sri Lanka and it's close lookalike, cassia (Cinnamomum cassia) from China and southeast Asia. My hunch is that the good doctor was really talking about cassia. He would have removed a small blemish on his thoroughness if he would have distinguished the two. In general, he would have given a small bone to those of us who dote on such things if he were to have given the scientific names for all plant and animal food sources.

Overall, this is a really good book on nutrition. Not because it's facts are better than those in many other books on nutrition, but rather because the cases for both good and bad foods are so eloquently and readably made. My two favorite facts are on the relative nutritional value of dandelion greens and lamb. Now dandelion should be no surprise, ALL green leaved vegetables are good for you. It's just that dandelion, like so many greens, is cheap. The good news about lamb, my very favorite meat, is based on the fact that sheep are grass fed, unlike cattle and pigs. And, if there is any one lesson we get from this book, our food sources, like us, are what they eat, and green grass is much better for Bo Peep's charges than corn or wheat.

This is an excellent book of useable information on nutrition! I hope the author gets together with a strong culinary collaborator and turns all this information into a cookbook.

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39 of 39 people found the following review helpful:

5.0 out of 5 stars A Must-Have, February 1, 2007

By	Anna Kukhta (London, UK) - See all my reviews (REAL NAME)

This is a beautifully presented book, a pleasure to look at with its crisp photos and clean layout. The content more than matches the promise of the aesthetics - it's packed with all sorts of gems, including:

* "Ask the Expert" top 10 food lists from various authorities who are either health writers or practitioners
* starred entries within the list of 150 foods, designating the cream of the crop
* a glossary that helpfully defines various nutrients, hormones, diseases, etc
* mini-lessons on such hot topics as the glycemic index, differentiation of fats, and eating organically
* interpretation of foods from homeopathic, Ayurvedic, and yoga nutritional therapy perspectives

The 150 selected foods are organised into chapters by food genres: Vegetables; Grains; Beans & Legumes; Fruits; Nuts, Seeds, and Nut Butters; Soy Foods; Dairy; Meat, Poultry, and Eggs; Fish and Seafood; Specialty Foods; Beverages; Herb, Spices, and Condiments; Oils; and Sweeteners. Each food listing carries an explanation of which nutrients makes it a winner, why these nutrients are so good for us, who in particular would benefit, and who's at risk and so should avoid that particular food. Jonny even frequently provides tips on selection and preparation.

So much of the information is fascinating, and often surprising. Discover that cashews are a member of the poison ivy family, while eggplant is actually a berry and falls into the nightshade grouping. Learn that raspberries are calorie for calorie one of the most high-fibre foods on the planet, and that spinach and tomatoes are great for your eyes thanks to the lutein in them. Determine how to convert unsalted butter to ghee, which is one of the finest cooking oils available and provides an important rejuvenating tonic for the mind, brain, and nervous system. And realize that country of origin of cheese affects its cancer-fighting, fat-reducing properties.

Although very entertaining, this book is still solidly backed by the science. The research presented is impressive, but Jonny is adept at making complex things simple. As a result, the book is an easy and engaging read - so much so that it feels a little like enjoying a conversation with Jonny over a cup of coffee (or, after reading this book, a glass of noni juice!).

If you want to understand what you're eating, its properties and how it affects your body, this well-considered book is a must-have. As a health and fitness trainer, I'm enthusiastically recommending this book to all my clients so they can achieve fat loss, health, and performance goals through informed dietary choices.

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50 of 53 people found the following review helpful:

5.0 out of 5 stars The book I've been waiting for my whole life!!!, January 1, 2007

By	Laura Owen (Norcross, GA United States) - See all my reviews (REAL NAME)

This book could not be any better. There are a million books out there that tell you what foods are healthy and, anyone that has paid any attention at all, can tell you what is healthy and what is not. But this book goes farther by giving you all the research and little known facts about so many different foods. And it presents both sides of controversial topics, such as soy. I now have a resource to see how I can correct problems through nutrition. This is highly recommended for anyone that has an interest in improving their health through nutrition. Thank you!!!

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Most Recent Customer Reviews

5.0 out of 5 stars 150 HealthiestFoods in the World
I have found this book an indispensable reference for my meal planning, shopping lists and more, but I am a researcher of health issues and nutrition, and this book fills so many... Read more

Published 27 days ago by Judith W. Kruse

2.0 out of 5 stars A mixture of Pseudoscience and Hyperbole
This is a fun book to read and you will probably change your diet after reading it. Probably change it for the better. But make no mistake, Jonny Bowden is a salesman. Read more

Published 1 month ago by Jim Morrison

4.0 out of 5 stars VERY INFORMATIVE BOOK
I'VE ENJOYED THIS BOOK. I ALSO REALLY LIKE JONNY'S OTHER BOOK ON ENERGY. IF I HAD TO PICK BETWEEN THE TWO, I'D PICK THE BOOK ON ENERGY AS IT INCORPORATES MANY OF THE 150... Read more

Published 1 month ago by TALLEYHO.

5.0 out of 5 stars useful nutritional guide
I recently started a back yard vegetable garden and , as a novice, was puzzling over what plants to grow. Read more

Published 1 month ago by S. Lbck

5.0 out of 5 stars 150 Healthiest Foods on Earth
This book is great. It's laid out well and it's very easy to understand. I keep it in the kitchen as a refrence book before I go shopping. Read more

Published 1 month ago by Lorna Straka

5.0 out of 5 stars Healthiest Foods
This is an excellent resource with an incredible amount of information about the foods we should be eating. Naturally, there were many surprises to dispell misinformation.

Published 2 months ago by M. Deese

5.0 out of 5 stars Best reference on healthy foods
This is an excellent book to have as a reference for healthy foods...good descriptions of health benefits and well written..... Read more

Published 2 months ago by Jackie Gregory

5.0 out of 5 stars I've Never Been So Excited About Eating My Veggies!
We have been fascinated by this book since it arrived two days ago. I am interested in nutrition, but by no means an expert, and I found this book just right for my level of... Read more

Published 2 months ago by Cris D. Franklin

4.0 out of 5 stars Great book
It is an amazing book full of info about basic food that we should all eat.
Great source of inspiration.

Published 3 months ago by Serge Colombeau

5.0 out of 5 stars Great Book!!
This book tells you all about the healthiest foods you can eat and why they are so good for you, without being boring - only 1 or 2 pages devoted to each food, but all the info is... Read more

Published 3 months ago by J. Powell

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