Foods that Harm, Foods that Heal


Guest Reviewer: Rob GinnivanFoods that Harm, Foods that Heal: An A-Z Guide to Safe and Healthy Eating by Rosemary Stanton

Full Title: Foods that Harm, Foods that Heal: An A-Z Guide to Safe and Healthy Eating
Author: Rosemary Stanton
Publisher:
Reader’s Digest (1997)
Number of Pages:
416
How long it took me to read:
Ongoing
How it was given to me:
My mother gave it to me to increase my knowledge of the right and wrong foods.  Various foods can be either wrong all together (containing processed ingredients, preservatives and chemicals) or simply inappropriate for people with certain allergies. The right foods are fresh produce that contains properties rich in minerals and vitamins appropriate to an individual’s sensitivities towards any allergies.
ISBN:
978-192107730-2

Like a Moth to a Flame

The A-Z quick reference guide instantly attracted me to find out what other good food I could add to my diet and recommend to Tidy Temple weekly subscribers.

Favorite Five

My favorite 5 quotes from this book are:

5. “Legumes, such as dried beans and peas, provide the best food value per dollar spent.” (p.88)

4. “In our fast-paced, high-stressed society, fatigue and even exhaustion have become the norm. More sleep, of course, is the best answer. But the right diet can also help fuel your body for the long haul and keep your energy levels from flagging throughout the day.” (p.143)

3. “High-fiber diets can lower cholesterol.” (p.162)

2. “Sushi uses simple, healthy ingredients – rice, seaweed, fish and vegetables, and it is low in fat and kilojoules, so it’s a great choice for those watching their weight or worried about their cholesterol.” (p.356)

…and my pick for the No.1 quote is…

1. “When used generously in cooking, many herbs pack enough antioxidant power to help protect your health.” (p.207)

Conversation with the Reader

While I read, I write, and as I write, I read. Here’s some of what I wrote while I read this book:

“At a random turn of the page, there is sound advice on the good and bad of certain foods. For example, it surprised me that fennel leaves are a source of folate, potassium, fiber and vitamin C.” So now I will include a handful of fennel leaves into a stir fry vegetable mix with a clove of garlic to enhance the overall flavor of the meal, completed by a portion of steamed salmon.”

“The 150 entries on foods, 85 on ailments showing the effects foods have on health conditions and 35 special features explaining all you need to know about topics like boosting energy levels, glycaemic index and low-carb diets, make up ‘the bible’ of foods we eat. When I go shopping, my selection process relates back to many of the food types from the book. Before reading this Reader’s Digest food guide, my cooking and meal preparation was mostly done as a necessity for survival. Now, each meal I prepare is full of passion. The passion is related to combining together vibrantly colored, fresh products that compliment each other’s flavors, aesthetic and nutritional values.”

“This comprehensive food guide includes some of the best mouth watering and visually inviting images from almonds to zucchinis. When it comes time to shop for produce, it’s easier to identify the products required to make healthy meals in an enthusiastic way. I very quickly broadened my repertoire of recipes with the increased knowledge the food guide presents, and my whole family is reaping the rewards.

“My eldest son, for example, has been under a great deal of stress preparing for his final exams in high school. He needed to be alert and full of energy to successfully achieve his goals. By being able to combine key ingredients suggested in the book to prepare attractive, appetizing meals specific to my son’s needs, Jesper not only enjoyed eating everything on his plate but he also earned the satisfaction of achieving a strong high school score, making him eligible for the degree of his choice at university.”

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