The Unofficial Guide to Smart Nutrition. Dieser Artikel ist nicht verfügbar.The Unofficial Guide to Smart Nutrition

Everyone has heard that eating too much cholesterol and fat will lead to heart disease, that no matter how many diets Americans endure they are still overweight, that inappropriate food choices can lead to adult-onset diabetes, yet most people seem to have more and more difficulty meeting their bodies' nutritional needs. Clearly they are eating more, but they aren't eating smart. The Unofficial Guide to Smart Nutrition shows readers:
* What the USDA Food Pyramid reveals -- and what it doesn't
* Why frozen is better than canned but fresh is the best of all
* What the food industry doesn't want you to know about luncheon meats
* Why vitamin and mineral supplements can't rescue a poor diet
* Which chemicals in food may cause illness, and how to avoid carcinogens
* How to make a superior peanut butter and jelly sandwich

About the Author Ross Hume Hall, Ph.D, brings a lifetime of professional experience in fields related to the preservation of good health. A former chairperson of the Department of Biochemistry, McMaster University Medical Faculty, Hamilton, Ontario, Hall graduated from the University of Toronto in chemistry, and earned his Ph.D. in nutritional biochemistry from Cambridge University. He combines his expertise in human biochemistry, nutrition, food technology, and the health effects of environmental toxicology into a practical approach that gives people new insights into food and how it affects their health. In addition to doing original scientific research, Hall has written over 200 articles for magazines and newspapers. He and his wife, Anne Jones Hall, M.A., C.N.S, published a widely acclaimed newsletter on nutrition and health for health professionals. Hall's government service has included being an advisor to the Canadian Minister of the Environment and co-Chair of the Human Health Committee of the International Joint Commission. This committee is concerned with the impacts of pesticide residues and industrial contaminants on the health of the 35 million people living around the Great Lakes. He also served on a National Academy of Sciences committee, studying the health and safety issues of nitrites used in food preservation. He is author of two nontechnical books, Food For Naught: The Decline in Nutrition, and Health and the Global Environment. Hall regularly comments on food/health issues on radio and television.