India Knight and Neris Thomas's top top ten bestseller Neris and India's Idiot Proof Diet is a hilariously honest account of a low-carb diet that actually works.
In Neris and India's Idiot-Proof Diet Cookbook India Knight and Neris Thomas enlist the help of Bee Rawlinson to create over a hundred low-carb recipes to help you get 'from pig to twig'.
Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies.
BasenfastenBasenfasten ist eine vereinfachte Form des Heilfastens und bietet Ihnen neben dem oftmals stressigen Alltag eine Form der Entschlackung und Entspannung, um Ihre Balance wiederzufinden.
Early Nutrition and Long-Term Health: Mechanisms, Consequences, and Opportunities, Second Edition updates and expands upon the content in the first edition and adds focus on actionable and modifiable aspects of nutrition that have an impact on long-term health and disease.
Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact.
Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation.
The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being.
Mineral Composition and Radioactivity of Edible Mushrooms is the definitive reference guide that collects and collates all recent very dispersed data and information on mushroom mineral elements and radioactivity.
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease.
Role of the Mediterranean Diet in the Brain and Neurodegenerative Disease provides a comprehensive overview of the effects of all components of the Mediterranean diet on the brain, along with its beneficial effects in neurodegenerative diseases.
Nutrition and Functional Foods for Healthy Aging aims to equip anyone studying geriatric nutrition or working with aging adults with the latest scientific reviews of critical topics.
Nutrition and Lifestyle in Neurological Autoimmune Diseases: Multiple Sclerosis discusses important discoveries relating to the types of, and efficacy of, nutritional and lifestyle responses to symptoms and reoccurrence of MS.
Nutritional Modulators of Pain in the Aging Population provides an overview on the role of foods, dietary supplements, obesity, and nutrients in the prevention and amelioration of pain in various diseases in the aging population.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.
Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field.
Pathophysiology of Bariatric Surgery: Metabolism, Nutrition, Procedures, Outcomes and Adverse Effects uses a metabolic and nutritional theme to explain the complex interrelationships between obesity and metabolic profiles before and after bariatric surgery.
The Microbiota in Gastrointestinal Pathophysiology: Implications for Human Health, Prebiotics, Probiotics and Dysbiosis is a one-stop reference on the state-of-the-art research on gut microbial ecology in relation to human disease.
Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.
Nutritional Pathophysiology of Obesity and Its Comorbidities: A Case-Study Approach challenges students and practitioners to understand the role of nutrients within the pathophysiology and development of disease, specifically those diseases which develop as a result of obesity.
Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health promotion.
The Vitamins: Fundamental Aspects in Nutrition and Health, Fifth Edition, provides the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances.
Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease.
Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health.
Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria provides a comprehensive, yet approachable, treatise on what is currently known about the origins and functions of human milk oligosaccharides (HMO), the complex sugars in milk that are not digested by the infant.
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.
Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals is a unique reference that provides a complete overview of the non-vitamin micronutrients, including calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium, and zinc.
Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research.
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications.
Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why single nutrition recommendations will not fit everybody or even a majority of modern humans.
The fourth edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances.
Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades.
Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients.
