Nutrition Books

I got this book prior to our son being born with the hope that I would be making all his food. I've now been doing so using this book and her Top 100 Purees for the last 5 months. I primarily use this book since we got past the most basic purees. I have made more than half of the recipes up through the 9-12 month section and every one of them has turned out great. There has only been one beef recipe that our son doesn't seem to care much for. I have to say too that I have tasted every recipe I've made and they are all delicious. I don't see how you could go wrong with it. I usually make a double or triple batch of each and freeze portions because the servings are typically small but when you buy the ingredients you usually have much more than they call for.

I have one other book that was given to me and is written by a gourmet couple. I tried two of their recipes and they were both a disaster. One I could salvage and the other I had to just throw away. You really can't go wrong with this book. The recipes are easy and the food is great and nutritious. I use a hand mixer to puree and it works well. Enjoy and have fun! Your babies will love it and will grow up with an appetite for all kinds of good food instead of just junk!

This is an attractive, easy-to-read recipe book, with a good mixture of fun, easy and interesting recipes

Just because it's designed for babies, does not mean you or a friend, even a spouse won't enjoy these meals. They're great finger foods for parties, basketball games, etc. Instead of pigs-n-a- blanket or chips, try one of the delicious and healthy finger foods from FIRST MEALS. Why not take care of your BIG BABY? After all, he was here before the little ones and it's just as important to take care of all of our love ones. This book has great photos of the meals and easy to follow directions. The have fun foods that peaky preschoolers will love. See for yourself!

My daughter is only a year old, so I haven't tried a lot of the recipes for older kids, but I've loved what I've done so far. We've also been able to turn some of the meals into family meals as she suggests. I can tell I'm really going to enjoy this book. The only downside is a few of the ingredients are hard for me to track down, but I've just changed the recipes to use something similar and so far, it has all turned out okay.

this book is good if you are looking for new ideas on what to feed your toddler. some of the recipes are not very realist and not always suitable for freezing. for the most part it is good and lets you get in your food groups and some are pretty yummy for mommy too.

I purchased this and The China Study - two books closely related / companions in my opinion. They even talk about each other. The recipes in this book have really helped us eat healthier and I highly recommend this book for a good understand of what heart disesase is and how to prevent it (and how to reduce other illnesses as well). Add a little bit of unrefined sea salt to the recipes and they are delicious. Half of this book is just recipes! It is a very easy read, and very captivating.

I ordered this book and sent it to all my relatives - that was seven couples, plus 10 nieces and nephews. I have read many books on how to eat properly to feed the body. After reading this one, I can throw all the others away. If we all get with this program, most of our health issues will be solved along with health insurance problems. This book goes into detail on what to eat in order to feed the cells and keep the body tuned to the max. The recipes are delicious, you will never be hungry, and you will automatically lose weight you don't need. Don't walk - run to get this book.

I wish I had not wasted my time and money on this worthless book. If it has a face, according to the author, don't eat it. That means, no fish, no poultry, no lamb no lean beef or any other high quality protein. My aim was to get away from prescriptions that do not cure a condition, but simply relieves symthoms. However, this book advocates statins to control cholestrol something that I would prefer to do via diet when you consider the many dangerous side effects of drugs especially the statins. When Dr. Esselstyn stated that no oils including Olive oil was good for you, and went on to state that this monosaturated 'heart healthy' oil should be avoided because it contained a small amount of saturated fat, I knew it was time to put down the book and move on to a doctor---preferably and alternative physician---who knew his subject.

I found this book very helpful after going through a scary heart experience myself this Christmas and ending up with a stent placement. This book gave me hope and something proven to help to do myself. I enjoy the recipes and eating healthy with the hope my health and heart will improve.

This book can be summed up very quickly - no meat, no fish, no oil - if you enjoy eating at all, this is not a solution for you. If you are willing to live on fruits and vegetables only, I suppose it probably works.

It is the best book on nutrition ever! Yes it is heavily biased towards TCM, but it is perfectly fine with me. I thoroughly enjoy reading this book. It has good information, research and insights.

With so so many books on food, diet and nutrition, if I was to recommend just one book, this would have to be it.

This book was recommended to me and has come in handy for reference. It's really like a bible for people who are open to eastern and western medicine but prefer to use food rather than pills to help the body do its thing well.

....A wise and valuable book for anyone who is serious about examining their eating habits. A great guide for those who want to improve their life and health conditions and embrace the Chinese philosophy of Yin and Yang.This book also includes flavorful and delicious recipe's, to get you started on your journey.

I purchased Healing With Whole Foods about two years ago because my friend who is an acupuncturist suggested it. The book describes how to health practitioner Paul Pitchford diagnoses and treats diseases in his patients. The book is definately a definitive at home alternative health encyclopedia.

For example, the book has a section which explains how to do a liver and gall bladder cleanse.

The book also explains Chinese medicine in great detail. It explains how the author has cured diseases and helped patients, for example it has a detailed section on Cancer. And this is what is important, this book explains how to heal certain diseases, not just treat the symptoms of disease. That being said, it probably will be difficult to actually cure your illness just from reading the book. It has sort of a reference nature to it, it has helpful information, but the application can be more difficult.

The author also is an open minded vegetarian. His dietary guidelines include soaking whole grains and legumes for enhanced digestion, which is important. He believes that it is okay to eat meat and seafood for special circumstances, but in general does not support it. If your looking to understand eastern medicine in a thorough yet comprehensible way, this book is for you. If your looking for an open minded perspective about health and disease, this book is for you. If you are looking for some help about alternative recommendations for treating illnesses, again this book is for you.

The drawback for me is that as much as I wanted to read the book, I just couldn't get into it. It has all the markings of a great book, but may not be right for everyone.
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One of my problems with trying to maintain a healthy weight is continuing feeling of hunger. The concept of Glycemic Index (G.I.), i.e. how fast food is turned into blood sugar, which in turn causes the pancreas to put out a lot of insulin, which in turn causes extreme hunger,always made sense to me. The problem was, how do you know what is the G.I. of all the food around you. Well this book perfectly listed almost every food that you will be exposed to. Once I selected to only eat really low G.I. foods, my hunger left me right away and my weight started to come off.
The only reason I didn't rate the book a 5 star is something they did that they maybe thought would be helpful but got in the way. They classified all the foods like vegetables, nuts, meats, etc. then within that classification listed them alphabetically. Well that kept getting in my way because, not being a food expert, I couldn't always guess what was the food I was looking for classification. Many times, I thought they hadn't listed the food, but in actuality it I was looking in the wrong clarification. It would have been better if all the foods were simply listed alphabetically. I didn't care about its classification because that had no nutritional impact to me.

i found this book quite good, it gives great lists of all the different food categories. still found that alot of the food listed was american, canadian or australian though.

Update your info about Hypoglycemia food choices and a safe, easy way to lose weight with this book - easy to use and understand.

This was an interesting book but the downside was the products you would find at a grocery store were Canadian products. Products in the USA do not have a GI listing.

I was disappointed with this book. Most of the name brand products they had on their list are only available in Canada. This was of very little use to me since I live in California.

Read this book from cover to cover. Found it to be an interesting,informative, helpful read. As with most diet books, this one tends to make diet suggestions that don't seem too practical. In order to achieve solid results, one must conform with the suggested dietary guidelines that oftentimes require purchasing unique items that may not be used too often once weight goals are attained. I realize a weight loss program is a lifestyle change, but to require me to initially cut out meats,starches, etc. as part of the cleansing process in the foundation stage sounds a little extreme to me. Afterall, in school we were taught the importance of proper eating by utilizing the Food Pyramid and encompassing meats, cheeses, starches, fruits, vegetables, breads in our diets on a daily basis. Diet books & programs now seem to shun utilizing some of the key components of the Food Pyramid which only adds to my confusion in my quest to address weight issues. I will utilize some aspects of the book in my weight loss program-some of the recipes sounds mouth watering & tantalizing.

I have about 10 pounds I'd like to lose. When I have time the tread mill works great. I also don't eat fast food or anything fried. So, I figured I'd see that this diet was all about. You basically send your body into shock with nothing but fruits and veggies for a week and then control your portions over a three month period. If you don't have kids then it would work. The portions don't work with a family. I suggest using common sense when eating and exercise. You also won't get hit with emails everyday about diet and exercise either!!!

I received my book today. Thanks for the speedy delivery. It is easy to read and I am ready to get started on phase I of the program.

I liked the plan. It's spelled out pretty basic. I think it's better to start when the weather's warm. The detox doesn't seem so bad in the summer when you usually eat light anyway. I mainly followed the "allowed lists" because it gave me structure. I noticed increased strength from the regular exercise and nutritional food, and I felt a lot better eating mostly fruits and vegetables. I almost didn't go back to meat. I am only eating meat once a day, most days. I am nearing the end of phase two (9 days for phase 1 and 3 weeks for phase 2)and I have lost 10 pounds - and I cheated a few days while on vacation. And I've noticed a big difference in my clothes. I can even wear a necklace now that I couldn't wear before. I like the way it emphasizes slowly taking off the weight and changing your eating and exersise habits. So far it's a good plan for someone who doen't want to figure out what they can eat. It's spelled out for you.

Hello, I thought you might want to hear from someone who's not currently on the diet (as so many reviewers...trust me, I understand their enthusiasm!)

I finished all three phases 11 months ago, and I have maintained all the weight off. I lost 30 pounds, and I feel great. Throughout the diet, I never once felt hungry, or had trouble eating the foods he suggests (in fact, I found it hard to eat so MUCH food, because he recommends snacking and I was a one meal per day person before the diet...and this book taught me that eating like this slows your metabolism.

I'm 42, and I am back to what I weighed in high school.

I can't say enough about this diet, and I've turned a few people on to it, though, they came from very bad eating habits, so it's been harder for them to eat steamed veggies, and brown rice.

I have to say, I can eat what I want, when I want, and how much I want (I'm a nurse, and I eat cookies and cake all night long, pretty much) and my metabolism is still revved up.

Throughout the year, I have put on a pound or two, but I take it back off quickly as soon as I feel it by going back to phase two.

It's not hard, and it's well-worth sticking to.

I have been aware of the importance of an alkaline body for over a decade and faithfully drink my alkaline water since the diet is harder to maintain. Dr. Baroody hit's it right on the nose about the importance of alkalinity and acidosis! I haven't had acid reflux, bowel problems, weight problems or sickness issues for 10 years! Cancer isn't even a worry for me or my family. I don't care what some chemistry professor says since he or she is not of physiologist nor a nutritionist and has probably never helped a person get well in their life. GREAT book and great information!

Here are a few excerpts that convinced me that this book is way off base.

For starters, the book's disclaimer: "The information in this book is given strictly for educational and research purposes. The author and publisher do not prescribe or recommend, and assume no responsibility. In no way should this information be considered a substitute for competent health care by the professional of your choice. In the event you use this information without your doctor's approval, you are prescribing for yourself, with is your constitutional right."

p. 57: "An alcoholic is one who takes more than one drink of anything on a daily basis". That gave me a good laugh.

p. 63: "The destructive emotion of slaughter is assimilated by one who eats flesh".

p. 67-8 cites an unnamed "study" from the "turn of the century" of people in northern Europe that lived over 100 years, stating "many of these lived up to 200 years". Many of the same people in the study had bad diet and were drunkards but they all ate food in moderation as their key to longevity. Umm, this contradicts the argument against alcohol from p.57.

p. 109 "To avoid sunburn is foolish" Oh really, what would my dermatologist think?

p. 115 "Red meat is red because it is dyed. The dye is a petroleum product..." There is some truth to this on meats that have hit their expiration date, but -- red meat is red because it is red.

In retrospect the disclaimer should have read "Rather than forming decisions based on decades of medical research using proven protocols including clinical trials, the opinions provided in this book are drawn from the latest trends in alternative medicines with no scientific basis. After reading this book, please go to my website to buy my products."

Time to go barbecue a pork shoulder.

Not a fun read. It did not keep my interest at all. I wish I purchased another book with the same topic with more "UMPH!"

I am reviewing the ninth edition (2006) of Dr. Baroody's book, Alkalize or Die. Dr. Baroody's book has helped me understand the relationship between acid-forming foods and alkaline-forming foods, yet I must say it required some level of discernment to sift the wheat from the chaff.

One of the positive features to Dr. Baroody's approach to healthful living is his recognition of each person's unique biochemistry. Throughout this book he continues to remind his readers that each person is an individual and therefore might experience variant results when compared to other people.

It is important to understand that Dr. Baroody's theories and principals are based as largely on his personal alternative health experiences (trial and error) as they are on any demonstrable medical science. It is also important to know that Dr. Baroody gives much credence to the metaphysical teachings of eastern spiritualism, which may be a detractor to some readers. In the book's introduction, Dr. Baroody writes, "My viewpoint is founded on ancient Hindu, Chinese, Tibetan, and Greco-European healing philosophies and on several great modern men in the field of health." One of these "great modern men" is Edgar Cayce, who is referenced as an authority many times throughout the book.

So long as the reader is a proponent of New Age and/or Eastern spiritualism, this book should be quite acceptable. For those of us who are more Western in their worldview, the book requires discernment to pick and choose what you care to take from it.

An example of how Dr. Baroody's metaphysical beliefs influence his dietary advice can be seen in his counsel for reducing the consumption of red meat: "The destructive emotion of slaughter is assimilated by the person who eats flesh." (pg. 63). For many, this statement might resonate well with their worldview, but for others this statement will likely be challenged as to it's applicability to the subject of acidity/alkalinity.

Dr. Baroody's experience in the alternative health field appears to be quite extensive. No doubt he has learned a lot from published medical research and other practitioners, yet much of what he proposes in this book is admittedly derived from his own experience; some of which he still doesn't fully understand himself (for example, read chapter 4 on the "Vagus Nerve"). Those readers who are looking for a book filled with footnotes and documented scientific research will be disappointed with this work.

What I found most helpful in the book is Dr. Baroody's exhaustive list of foods with a corresponding rating as to their alkaline-forming or acid-forming properties. Dr. Baroody abandons the conventional 0-7-14 pH scale in favor of a scale he developed to measure alkaline-forming and acid-forming foods. Dr. Baroody's scale (pg. 38) ranges from 0.5 to 7.5. All foods below 4.0 are acid-forming and all foods above 4.0 are alkaline-forming.

The chart I refer to above is alone worth the price of the book. Depending on the readers religious and scientific convictions, the rest of the book may or may not be appreciated.

I've read four books on this subject, and EVERY ONE of them says different things about what is acid and what is alkaline. Even the people who are supposed to be researching and studying this thoroughly don't know what is going on, but they pass the information on anyway and expect us to follow and believe it? In addition, if what all these people are saying is true, then half the American population should be dead. Period. There is no way a human being should be able to live eating the typical American diet of junk food and very little fruits/veggies, smoking, drinking, etc.

There is health-promoting info in here, however, but that is just basic common sense: Eat more fruits/veggies, drink more water, and cut down on meats and alcahol, etc. Because of that, I'll give it a decent rating, but don't expect to find any hard answers in this, or any other book of its kind.

I just got the shock of my life at a routine check up when my doctor told me I had very high LDL. With a new-found interest in diet, I picked up "The Spectrum", a book I had been meaning to take a look at anyway.

I found the book to be interesting in the way it categorizes food from Most Healthful (Category 1) to Least Healthful (Category 5).

I would have to say, though, that I do not find this book all that helpful when it comes to the task of putting together a diet. Here are the reasons:

1) It doesn't say so on the cover, but he basically advocates a vegetarian diet. There are almost NO "most healthful" sources of protein except for garbonzos and soy (I think.) There is ONE Level 2 source of protein, which I believe is wild salmon. I'll just go down to the wild salmon store after work and prepare myself a wild-salmon meatloaf. What would we do without health food stores? Die? How are those realistic sources of protein? Another thing, there isn't even an entry for "protein" in the index, nor did I find information on how to ensure I get enough protein. Perhaps these issues are beyond the scope of the book, or I missed them.

Yesterday, I had a grilled chicken and spinach salad and thought I was doing okay. That was before I found out that chicken is only one level better than donuts.

2) This whole business of "it's not all or nothing" is, I think, a bit of a cop-out and a way to claim his is not the "no fat" diet. His repeated advice to make an individualized selection of what level to eat at is not helpful to me. What is the rational amount of "least healthful" food to eat, after reading about how it will kill me?

3)The recipes did not seem like something a person with a real life and kids would be able to put on the table. (Many of them do not seem to provide much protein, but maybe I'm wrong on that.)

Anyway, if you are looking to put together a diet, I don't think this book will be all that helpful.

The Ornish diet is great for many, but I wonder would it work for Eskimos?

Seven years ago a doctor told my husband he had prostrate cancer and should have his prostrate removed. My husband went to a second doctor for a second opinion. The second doctor wanted to use radioactive pellets to stop the cancer. My husband decided to follow the diet Doctor Ornish had a group of prostrate cancer patients using. After following the diet and a "watchful waiting" process for seven years, my husband's health is even better than when he started the program. I think "The Spectrum" can help almost anyone who reads and follows it. Both my husband and I follow it.

I only gave the book 4 stars for two reasons:
-1. The structure of the book is not user friendly. I believe that for the first chapter of the book, Ornish should provide a "Reader's Digest" version of the book. Then for the readers who want more detail he could reference later chapters.
-2. I felt that Ornish presented his diet as THE solution. I wonder if there are places and people in the world for whom low fat diets are not possible or perhaps not even healthy, such as in Eskimo villages before Europeans took over. Would such people have developed the genes to not only live on a high fat diet, but the need to have a high fat diet? I wonder if there has been much research on the differences between the nutrition needs of different ethnic and racial groups?

I loved this book by Dean Ornish. I have read a lot of health articles and books, but I always look for fresh perspectives or new information to stay motivated. This book had a well-rounded, sensical approach to eating and living. The information was convincing because it was based in legitimate scientific research as opposed to mostly anecdotal evidence, which is often what health guidebooks offer. This one is a book I could refer back to again and again for guidance and inspiration.

If you want to live long and maintain optimum health, this is the book. Dr. Dean Ornish tells it like it is. There are no miracle cures, just common sense solid scientific based facts.

The book is great. Ornish does ramble from time to time -- at times I forget what the original point was. In general, however, I think this is a great book. He backs all his points with research data (sometimes multiple data). He explains nutrition, exercise, meditation, etc., as being part of a larger spectrum. He does not tell us where we should be on the spectrum, but merely points out the most likely outccomes for different levels on the spectrum and leaves it to the reader to make their own decisions.

My biggest problem with the Kindle version is that the tables are so tiny that they are basically illegible. One of these tables is one which shows where different foods are on the spectrum -- I would really like to be able to see it, as that is what the whole book is about. In really good light, if I squint, I can make out most of it (I have perfect vision), but it is not comfortable. The other thing to know about the Kindle version is that he keeps talking about the guided meditation CD that comes with the print version of the book -- it is not included (obviously) with the Kindle version and I'd kinda like to try it out. I am overall happy with my Kindle version -- everything else is well-formatted and easy to read, but am considering supplementing it with the print version for the two reasons just mentioned.

For those two reasons, I give this 4 instead of 5 stars.

I'm so glad that this book exists! All the simple and proven methods of food preservation that any of us can use and all without a freezer or complicated sterilization processes.

What a joy to read about simple and natural methods that not only preserve fruits and vegetables, but that make them taste better and in many cases make them positively gourmet!

Every person should grab a copy of this book whether they grow their own vegetables or not. Imagine being able to purchase fruit in season at reasonable prices, and then take some of it and preserve it for the dark days of winter when it would be prohibitively expensive. Our forefathers (and those great foremothers that did the preserving and came up with the 'recipes')knew to preserve not only the bounty of the summer and fall harvest, but to preserve the nutrition that is stored in the produce.

Vinegar, oil, salt, alcohol, sugar, drying methods too simple to name were all developed so that they (and we!) can eat food fit for the Gods all winter until the spring harvests. Each one of us can make a simple salt and water brine and preserve green beans. Each one of us can string a multitude of fruits and vegetables on strings and dry them for later rehydration in stews, soups, cobblers and pies.

What a book! What simple and flavorful methods! I'm so glad that this collection from the 'Gardeners and Farmers of Terre Vivante' was compiled so that all of us can benefit not only from their expertise, but from the nutrition and flavor that we can capture and hold over from harvest to harvest.

Get this book. Bronze it and pass it on to your children, friends and family. Everyone should know how to preserve food...whether they have bought it or grown it. Invaluable! TEN stars!

GREETINGS:

The rising costs of food and it's transportation by truck is forcing us to grow more veggies, and if you believe in the peak oil crisis, and we have no rail system to back up food truck deviveries,;then this book has great ideas of the past for safe canning, etc.

I ordered this book a bit over a month ago. I received it very promptly and read it front to back the same day. I was totally amazed by the varied methods of preserving- from using root cellaring to fermenting to using salt and oils and even making jams and jellies! This book is teaching me a lot of methods that I remember my grandmother telling me and my cousins about. Up til now they were lost to time as she died when I was young and too little to remember everything she did. The most exciting thing for me is first making sauerkraut and then the dandelion wine recipe. I have already started the wine, and once I bottle it (next week) I'm using my crock to make some kraut. I can't wait. I'm also anxious to try making some jam. I really like the idea of not using high-temperature canning, since I've always thought that it changes the flavor. When I taste before canning, I love the fresh flavor, but after having been canned, its just off somehow. My mom tells me I'm nuts, but we'll see when I try out one of these recipes that doesn't use that method. I'm sure the freshness will come through.

I read some other reviewers saying that the recipes aren't concise enough, not giving exact amounts, etc.. I find this to be a lot of hooey. The recipes are as concise as they need to be. Sometimes you seriously need to use some common sense. Its not too far fetched to see these mothers and grandmothers from the Terre Vivante just adjusting recipes to their own taste. Thats all you need to do when you are questionable about amounts. Adjust them to meet YOUR standards. After all, when all is said and done what they did doesn't matter, it matters what you do and what your tastebuds tell you.

The most useful part of this book, I think is the chart at the back showing the basic and alternate methods of preserving almost every fruit or vegetable I can even think of, and then some. The descriptions of each method at the beginning of each chapter and the introductions at the front of the book are all also very informative. And of course, the descriptions of what to do in the recipes in the farmers' own words, along with who they are and where they're from are priceless. They put me in mind of my grandmothers' recipes. Totally authentic and interesting to me to see how they actually make them. I think anyone who wants to learn about traditional methods should get this book! And maybe a second one too if your as messy in the kitchen as me! I'm sure to need to get another one in the coming years as it'll be like the rest of my favorite recipe books, splattered and spilled on til the recipes are almost unreadable. :o) hehe. -FYI this review by, MRS. S.G. Bewley

I read the previous edition of this book ("Keeping Food Fresh"), then bought this edition for my daughter. All of the methods I have tried from this book have been very good. I appreciate knowing how to preserve food the way people used to (and obviously some still do), without having to destroy so many nutrients through canning. Many of the recipes in here can be adapted to other foods. For example, I took a recipe on pickled onions (lactic acid fermentation), eliminated the spices, and substituted garlic for the onion. I now have a wonderful method of preserving garlic to get that fresh taste all year long. I can also just use the juice. These methods also preserve food for a longer period of time than freezing does.

For the most part, I really like this book. I have lots of ideas that I am dying to try when my garden starts to bear. I have a ceramic-invection cooktop so I am wary of putting a fully loaded 30 quart pressure cooker on top of it.

I would consider purchasing an additional book if you are unfamiliar with food safety and home food preparation. I gathered that the contributors and the authors are aware of these practices, but did not really elaborate on them very much or stress crucial points necessary for food safety, like cross-contamination or not washing the vegetables well. The book does stress the importance of not using chlorine-treated water so it must be filtered in some way to remove it. Don't want to kill the good bacteria, I suppose.

I'm not sure how well these concepts would work if you have a very small kitchen or don't have a keeping room or cellar. Instructions are given for digging out a small keeping area and topping it with a large flat rock you can slide off. I just gathered you need a good work and storage space.

Directions for making drying racks with screen are given. I have heard of using a discarded screen door for large amounts of drying.

I often do not have huge amounts of fruits and vegetables on hand to do massive canning. The amounts here seem to be very manageable, as well as easy to try out the different types of preservation on the same item to see which you prefer.

I didn't quite know what to make of the jelly/sugar section. The blueberry recipe sort of bewildered me as you are to mix fresh blueberries with what is left of last year's blueberry mixture (not pure blueberries). Sorry, but I don't have any of last year's mixture as I just bought the book and I'm not even sure what was in last year's mixture. I assume it contains some sort of fermented starter, like a fermented bread starter.

I was intrigued by the alcohol section, especially the recipes for elderberry and dandelion wines.

Some of the recipes are for basic canning. You have to have hot, sterilized jars. It wasn't mentioned, but when the recipe tells you to place the lids on the jars for a seal, I think the jar still needs to be hot. The overall impression of some of the recipes is that you meander around the kitchen and process when you feel like it. I saw my grandmother do this when she only had enough to fill a few jars and she called it canning, even though she also used a pressure canner.

This is not a literal cookbook to me. This is a collection of recipes from residents in Terre Vivante. Some of the recipes are vague at best, offering no measurements or ratios. Some are more specific, thankfully. As I am unfamiliar with the finished product, I am afraid that I might over or underestimate the amount of herbs or spices. Some of the recipes gave instructions on how to preserve zucchini and other vegetables through drying, but no idea how to use it in a recipe. Do you put it in dry or have to rehydrate it first?

A few of the recipes seemed to be different versions for the same item, so perhaps those could be combined for one functional recipe.

This book was recommended based on interest in the book "In Defense of Food" which I loved. This book has the information that shows people are too hung up on balancing a diet, when eating FOOD is really what we need to focus on, fruits, vegetables, etc. that give individual bodies nutrients and energy without having to calculate and quantify all elements of food.

This book answers practically every question that today's confused American consumer could possibly have about food. It is valuable information, organized to be very user-friendly. Ms. Nestle cuts through the conflicting information that is available regarding so much of our food supply, and offers clear, sane guidance that will be a benefit to anyone who seeks it.

This is really two books that would have been better separated. The author takes us through a supermarket, showing us what to look for on the shelves and what various labeling means. Much of this information is very interesting (she has one of the clearest explanations of what a calorie is that I've ever read; she explains how mercury in fish becomes so toxic to humans). Unfortunately, even though the book is only two years old time has not been kind in other areas. She advises us that after going through a processing plant she has fewer concerns about pre-packaged salads and vegetables (oops!) and she still subscribes to the mostly-debunked link between dietary fat and heart disease (recommending nonfat milk [shudder]).

However, commingled with the useful information are rants about how politics have corrupted our food supply. Again, some of this is very interesting (for instance, due to the efforts of the sugar trade association, in the U.S. getting 25% of our calories from added sugars is considered okay; most other countries cap it at 10%). However, this information isn't helpful as you're wandering the supermarket; it belongs in a separate book and in fact can be found in her book Food Politics. That's where it should be, and removing this would have made the book a much more manageable length.

At last, an easy to read, comprehensive book that explains the ins and outs of the food industry. The author delivers the information without any kind of prejudice, just facts. Food is big business, and your health is not a priority to these companies; they vie for premium shelf space to appeal to you and your children, are allowed to misrepresent nutritional value in their products in the hopes of fooling you into buying it, and answers all those little questions that go around in your mind as you shop, wondering what's healthy and what's not. This book is for everyone who cares about what goes into their bodies , and having read it, you can enter any grocery store with confidence and know exactly what to buy and what to avoid.

Marion Nestle's What to Eat is a scientific examination of the health claims that food manufacturers and marketers use to move products. Organized by supermarket aisle, the book covers every food product in the produce, diary, meat, fish, frozen, processed, baby and specialty food aisles. Nestle helps the reader decipher both nutrition labels and marketing claims such as `certified organic,' `fair trade,' and `American Heart Association certified.' She exposes the food industry's role in our national nutrition and food policy and roots out the truth the sound bite headlines for scientific studies on diet.

What to Eat serves up 600 pages of indispensable advice, but the author is also willing to sum it up quickly: "Eat less, move more, eat lots of fruits and vegetables, go easy on junk foods."

If you want to follow "Eat Right 4 your Blood Type" this book offers appropriate recipes and could actually be used to better understand some of the concepts presented in "Eat Right..."

Originally, my chiropractor turned me on to this way of eating. I read all the reference materials and thought I would give it a try, but it didn't work for my lifestyle. Although I do not plan to continue this program, the cookbook had wonderful recipes in it that were easily created using things in my pantry and refrigerator, as well as ingredients found at Wal-Mart and our local health food store. I recently gave this cookbook to my chiropractor and know he will make good use of it. He even makes "healthy" muffins and serves with individually brewed (regular OR decaf) cups of coffee on Monday mornings, so I'm sure there are things in the cookbook that he can prepare to help market the diet plan and the cookbook.

Good additional book that teaches you how to cook for your bloodtype, especially if you are cooking for more than one blood type in your home.

This is an excellent source if you are new to eating right for your blood type. Handy food charts identify which foods are beneficial, neutral or bad for your body. Also, there are suggested 30 day menus plans as well as suggestions about exercise plans for each blood type. Advice is practical such as fresh veggies are best but if cannot buy fresh, buy frozen and not canned...recipes are simple and turn out delicious...they range from meats to pasta/pizza, soups, salads, dressings/sauces,frittatas, to snacks, treats and munchies. If you have bought Dr. D'Adamo's book "Eat Right For Your Type", this companion book, "Cook Right For Your Type" is a must.

I am really enjoying this book, its helpful because not everyone in my family has the same blood type. This book is easy to use. My only grip about it is that sometimes on the thirty day meal plans, the recipes are not listed in the book. I also do not like the fact that on the meal plans they do not have the page numbers on where to find the recipes. Other than that I really enjoy the eating right for you type books and highly recommend them to everyone.