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Author: Kale Brock Publisher: ISBN: Category : Languages : en Pages : 98
Book Description
The Art of Probiotic Nutrition; Mastering Fermented Foods for Better Digestion, Weight Control, Immunity & Longevity is my complete fermented food bible and includes chapters on Kombucha, Kefir & Cultured Vegetables. In a beautifully designed and photographed spread we give readers absolute confidence in their fermented creations!The Art of Probiotic Nutrition Recipe Book is designed to give you the know-how & confidence to create all manner of fermented foods for you and the family!From kombucha, kefir & nut-cheese to kimchi, Sri-Lankan curry ferments and cashew aioli, this book is filled with delicious, healthy probiotic-filled recipes.Throughout the book, I give readers insights into the latest scientific research into the Microbiome and how this can impact the health of all of us!According to prominent research the state of one's microbiome can have a huge impact on overall health, including the prevention and management of diseases like depression, anxiety, Alzheimer's, dementia, gastro-intestinal diseases, arthritis and even cancer.In this stunningly designed recipe book, you'll feel empowered and confident in creating natural, powerful, therapeutic foods within your own kitchen for the whole family to enjoy!
Author: Kale Brock Publisher: ISBN: Category : Languages : en Pages : 98
Book Description
The Art of Probiotic Nutrition; Mastering Fermented Foods for Better Digestion, Weight Control, Immunity & Longevity is my complete fermented food bible and includes chapters on Kombucha, Kefir & Cultured Vegetables. In a beautifully designed and photographed spread we give readers absolute confidence in their fermented creations!The Art of Probiotic Nutrition Recipe Book is designed to give you the know-how & confidence to create all manner of fermented foods for you and the family!From kombucha, kefir & nut-cheese to kimchi, Sri-Lankan curry ferments and cashew aioli, this book is filled with delicious, healthy probiotic-filled recipes.Throughout the book, I give readers insights into the latest scientific research into the Microbiome and how this can impact the health of all of us!According to prominent research the state of one's microbiome can have a huge impact on overall health, including the prevention and management of diseases like depression, anxiety, Alzheimer's, dementia, gastro-intestinal diseases, arthritis and even cancer.In this stunningly designed recipe book, you'll feel empowered and confident in creating natural, powerful, therapeutic foods within your own kitchen for the whole family to enjoy!
Author: Kale Brock Publisher: CreateSpace ISBN: 9781516879748 Category : Languages : en Pages : 98
Book Description
Hello soon-to-be-avid-fermenter! Hey, perhaps you're a probiotic kitchen expert already! No matter what your level of fermented food experience, this book is written for you.
Author: Gün?en, U?ur Publisher: IGI Global ISBN: 1799835960 Category : Medical Languages : en Pages : 214
Book Description
Food selection plays an important role in ensuring pro- and anti-inflammatory balance. Certain foods are responsible for increasing inflammation while others have anti-inflammation properties. Western diets especially, rich in red meat, simple carbohydrates, and refined grains, increase the levels of pro-inflammatory markers, C-reactive protein (CRP), and interleukin-6 (IL-6). Additionally, short- and long-chain fatty acids, various micronutrients including zinc, selenium, iron, vitamin A, probiotics, and prebiotic foods affect inflammation. As inflammation can be linked to a variety of diseases, more studies are needed about nutrition and its ability to prevent inflammation. Role of Nutrition in Providing Pro-/Anti-Inflammatory Balance: Emerging Research and Opportunities is an essential publication that examines balancing inflammation through nutrition and nutritional strategies. Firstly, information about the formation process of inflammation, biomarkers used for diagnosis, diseases affected by inflammation, and their incidence in society are discussed. Subsequently, balancing inflammation in individuals through macro- and micro-nutrient consumption, nutritional supplements (probiotics and prebiotics), bioactive proteins and peptides, and dietary forms is examined. Featuring research covering a broad range of topics including food supplements, diet types, and bioactive proteins, this book is ideally designed for nutritionists, dieticians, clinicians, doctors, nurses, healthcare providers, researchers, academicians, and students.
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 1603583645 Category : Cooking Languages : en Pages : 528
Book Description
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Author: Janice L Raymond Publisher: Elsevier Health Sciences ISBN: 032363656X Category : Medical Languages : en Pages : 1227
Book Description
NEW! Food-Nutrient Delivery: Planning the Diet with Cultural Competency chapter provides international nutrition guidelines and resources to assist you with multicultural meal planning. NEW! Clinical: Nutritional Genomics chapter features an author from the NIH’s Human Genome Project and introduces you to the latest research about CRISPR and epigenetics. NEW! MNT for Neurologic Disorders chapter features two new authors, including a speech therapist, and displays IDDSI guidelines and an appendix for dysphagia diets to help you carefully and consistently address the nutritional needs of these patients. NEW! Clinical: Water, Electrolytes, and Acid-Base Balance and Clinical: Biochemical, Physical, and Functional Assessment chapters are updated with the most relevant and evidence-based complementary and integrative approaches to expand your expertise in these clinical nutritional areas. NEW! MNT for Adverse Reactions to Food: Food Allergies and Intolerance chapter features completely revised guidelines and a new pathophysiology algorithm to ensure you are confident in your knowledge of how to prevent emergencies and what to do when emergencies do happen. NEW! Coverage of intermittent fasting, health at every size, and health disparities focuses on the latest nutrition trends to ensure you are well-versed in these topics. NEW! The Mediterranean Diet, Choline, and Biotin appendices display at-a-glance information to help you find quickly supplemental information. NEW! Directions boxes and Focus On boxes, as well as useful websites, resources, and key terms at the end of each chapter, help you find information quickly and easily.
Author: Janice L Raymond Publisher: Elsevier Health Sciences ISBN: 0323811965 Category : Medical Languages : en Pages : 1292
Book Description
Provide optimal nutritional care with the latest guidelines to evidence-based practice! Krause and Mahan’s Food & the Nutrition Care Process, 16th Edition provides an all-in-one resource for the dietetics information you need to care for patients throughout the entire life cycle. With insight from clinical specialists, the book guides you through the steps of assessment, diagnosis and intervention, monitoring, and evaluation. It also covers nutrition in each stage of life, weight management, medical nutrition therapies for conditions and disorders, and the use of nutrition therapies in childhood. From a team of nutrition experts led by Janice L. Raymond and Kelly Morrow, this classic text has been trusted by nurses, nutritionists, and dieticians for since 1952. UNIQUE! Pathophysiology algorithms and flow charts present the cause, pathophysiology, and medical nutrition management for a variety of disorders and conditions to help you understand illness and provide optimal nutritional care. Clinical case studies help you translate academic knowledge into practical patient care using a framework of the nutrition care process. Sample Nutrition Diagnosis boxes present a problem, its etiology, and its signs and symptoms, then conclude with a nutrition diagnosis, providing scenarios you may encounter in practice. Clinical Insight boxes expand on information in the text, highlight new areas of focus, and contain information on studies and clinical resources. New Directions boxes suggest areas for further research by spotlighting emerging areas of interest in nutrition care. Focus On boxes provide thought-provoking information on key nutrition concepts. Summary boxes highlight CRISPR, the Indigenous food movement, hearing assessment, health disparities, and the Health At Every Size movement, and include a tribute to Dr. George Blackburn, a respected specialist in obesity and nutrition. Key terms are listed at the beginning of each chapter and bolded within the text. NEW Infectious Diseases chapter is written by a new author with specific expertise in infectious disease. NEW Transgender Nutrition chapter is added, from two new authors. NEW! COVID-19 updates are provided in multiple chapters, each relating to epidemiology and patient care. NEW! Information on the FODMAP diet is included in the appendix, covering the sugars that may cause intestinal distress. NEW! Emphasis on diversity, equity, and inclusion is included in all chapters. NEW! Updated International Dysphagia Diet Standardisation Initiative (IDDSI) information is included in the appendix. NEW! Updated pregnancy growth charts are added to this edition. NEW! Updated Healthy People 2030 information is added throughout the book.
Author: Evandro Leite de Souza Publisher: Academic Press ISBN: 0323899161 Category : Health & Fitness Languages : en Pages : 614
Book Description
Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information on traditional and emerging health concepts and the development and application evolution of probiotics and their role in prevention and treatment of human metabolic disorders and illnesses. Key issues related to the general aspects of probiotics, probiotics in human nutrition, and probiotics in human health promotion and disease treatment are described and discussed. Sections discuss general features of probiotics, such as relationships with prebiotics, probiotics in human nutrition, including pregnancy, lactation, in children, and in the elderly, and the role of probiotics in human health and disease treatment. This book provides the most significant knowledge, mechanistic bases, uses, clinical perceptions, case studies and perspectives about probiotics for humans, considering possibilities and limitations in light of the appropriate available reference materials. Written by highly qualified researchers and edited by a team of experts, each chapter summarizes the latest available information on probiotics in human health and critically interprets the most significant evidence by applying the author’s own practical experience from investigations with probiotics. Present traditional and emerging concepts, developments and the evolution of probiotics Provides key insights that characterize probiotics as promising and innovative options for human nutrition Discusses how probiotics can be used in a perspective of health promotion and prevention and treatment of human metabolic disorders and illnesses
Author: Megh R. Goyal Publisher: CRC Press ISBN: 0429559577 Category : Science Languages : en Pages : 396
Book Description
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Author: Parmjit Singh Panesar Publisher: John Wiley & Sons ISBN: 1119701236 Category : Technology & Engineering Languages : en Pages : 500
Book Description
In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.
Author: Kale Brock
Author: Kale Brock
Author: Kale Brock
Author: Gün?en, U?ur
Author: Sandor Ellix Katz
Author: Janice L Raymond
Author: Janice L Raymond
Author: Jose Luiz De Brito Alves
Author: Evandro Leite de Souza
Author: Megh R. Goyal
Author: Parmjit Singh Panesar