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A whole foods primer : a comprehensive, instructive, and enlightening guide to the world of whole foods

Author: Beatrice Trum Hunter
Publisher: Laguna Beach, Calif. : Basic Health Publications, ©2006.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"A Whole Foods Primer" demonstrates the wisdom of selecting whole foods for optimal intake of the nutrients essential for good health. In this book, readers will learn about the basic nutritional components of each whole food group and their specific functions and beneficial roles in the body. The text presents nutrient profiles and surprising facts about some hundred whole foods, their historical uses as food and  Read more...
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Beatrice Trum Hunter
ISBN: 9781591200864 1591200865
OCLC Number: 64770841
Description: 188 pages ; 23 cm
Contents: 1. A cornucopia of vegetables --
2. Succulent fruits --
3. Wholesome whole grains --
4. Nutrient-dense nuts and seeds --
5. Quality counts with protein foods --
Conclusion: Moving forward with a whole foods diet.
Responsibility: Beatrice Trum Hunter.
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Abstract:

"A Whole Foods Primer" demonstrates the wisdom of selecting whole foods for optimal intake of the nutrients essential for good health. In this book, readers will learn about the basic nutritional components of each whole food group and their specific functions and beneficial roles in the body. The text presents nutrient profiles and surprising facts about some hundred whole foods, their historical uses as food and medicine, and the latest research that identifies their health-bestowing quanlities. "A Whole Foods Primer" describes the special characteristics shoppers should seek so they can identify the peak of nutritonal value and flavor in whole foods. It also provides instructions on the best cooking techniques and storage conditons to help minimize nutritional losses, as well as the best methods to preserve fresh foods for future use. Useful tips to increase consumption of whole foods easily and to encourage emperimentation with unfamiliar ones are included, as are practical resources for recipes, cookbooks, and contact information for purveyors of quality whole foods.

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