From the Book - [1st U.S. ed.]
Naturally Occurring Substances In Our Food Supply. An apple a day
Cranberries and procyanidins
Grapefruit and furanocoumarins
Blueberries, anthocyanins, and pterostilbene
Citrus fruits and super flavonoids
Acai berries and antioxidant potential
Flax, omega-3 fats, and lignans
Canola and alpha-linolenic acid
Soy protein and soy isoflavones
Whole grains and insoluble fiber
Beans and inositol pentakisphosphate
Broccoli and sulforaphane
Spinach, corn, squash, and lutein
Coffee beans and caffeine
Cinnamon and methylhydroxychalcone
Vegetables and salicylic acid
Spinach and the B vitamins
Oils, nuts, whole grains, and vitamin E
Cod liver oil and vitamin D
Manipulating Our Food Supply. Fortifying with iron
Enhancing taste with monosodium glutamate
Sweetening with sugar and high-fructose corn syrup
Cutting calories with "non-nutritional" natural sweeteners
Cutting calories with "non-nutritional" artificial sweeteners
Improving taste with artificial flavors
Preventing botulism with nitrites
Preserving with sulphites and propionates
Preserving with radiation
Improving health with bacteria
Boosting immunity with glutathione
Supplementing with vitamins
Manipulating genes in our food
Contaminants In Our Food Supply. Pesticide concerns
Acrylamide in fried and baked foods
Trans-4- hydroxynonenal in fried foods
Substances leaching from plastics
Tough To Swallow. The miracle of Goji juice?
The questionable health properties of DHEA
Losing weight with green tea?
Is there a solution to the confusion?
