Diet and Health

DIET AND HEALTH
Proteins
Essential Amino Acids
Non-Essential Amino Acids
Protein Digestion
Plant and Animal Proteins
How Much Protein?
Amino Acid Requirements
References
Carbohydrates and Fibre
Carbohydrates in Food
Digestion of Carbohydrates
Diet and Control of Glucose Levels
Symptoms of Hypoglycaemia
NSP (Fibre) and Digestion Resistant Starch
Water-Insoluble Fibres
Water-Soluble Fibres and Resistant Starch
References
Fats
Fats in the Diet
Triclycerides
Saturated and Unsaturated Fatty Acids
Essential Fatty Acids
Cholesterol
Digestion and Absorption of Fats
Fats and Disease
Fats and Cancer
Cardiovascular Disease
Dietary Lipids and Immune Function
Processed FatsModern Oil Refining Techniques
Magarine
The Use of Oil in the Frying of Food
References
Animal Products
Meat
Ammonia
Phenols
Polycyclic Aromatic Hydrocarbons (PAH)
Heterocyclic Amines
N-Nitroso Compounds
Biological Magnification
Dairy Products
Lactose Intolerance
Milk Protein Intolerance
Calcium in Diary Products
Dairy Products and the Immune System
Dairy Products and Infertility
Animal Products and Foodborne Illness
Salmonella Infections
Campylobacter Infections
Listeria Infections
Escherichia coli Infections
Yersinia Infections
Other Organisms
Modern Animal Husbandry
Antibiotics
Additional Growth Promoters
Prion Diseases
Mycotoxins
Genetic Engineering
References
The Vegan-Vegetarian Lifestyle
Vegan Dietary Practices
Vegetarian Dietary Practices
Vegetarian Dietary Patterns for Adults
Dietary Patterns for Pregnant and Lactating Mothers
Dietary Patterns for Infants and Young Children
Adolescents and Young Adults
Energy Requirements
Health Aspects of the Vegetarian Diet
Vegetarianism and Obesity
The Dangers of Undernutrition
Diabetes Mellitus
Cardiovascular Disease
Osteoporosis
Rheumatoid Arthritis
References
Additional Dietary Components and Hazards
Vitamins and Minerals in Vegan Diets
Vitamin A
Vitamin B-6
Vitamin B-12
Vitamin D
Iron
Calcium
Zinc
Food Additives
Artificial and Natural Colourants
Antioxidants
Emulsifiers and Stabilizers
Solvents
Preservatives
Flavour Enhancers
Sweeteners
Caffeine and Alcohol
Caffeine
Alcohol and Diet
References
AN ALTERNATIVE LIFESTYLE
The Whole-Food Alternative
What Is Whole Food?
General Guidelines to Healthful Living
Ensuring Proper Food Combinations
Combining Acid- and Alkaline-Forming Foods
Combining Fruits and Vegetables
Combining Grains and Legumes
Grains
Barley
Corn
Millet
Oats
Rice
Rye
Sorghum
Wheat
Bread
The Art of Bread Baking
Mechanical Preparation
Other Ingredients
Legumes
Carob
Chick Peas
Kidney Beans
Lentils
Lima and Sieva Beans
Mung Beans
Soya Beans
Soy Milk
Nuts and Oilseeds
Almonds
Brazil Nuts
Cashew Nuts
Chestnuts
Coconut
Hazel Nuts
Macadamia Nuts
Pecan Nuts
Pistachio Nuts
Walnuts
Seeds
Pumpkin Seeds
Sesame Seeds
Sunflower Seeds
Fruits and Vegetables
Fruits
Stone Fruits
Apricots
Cherries
Peaches and Nectarines
Plums and Prunes
Pip Fruits
Apples
Pears
Grapes
Quinces
Berry Fruit
Citrus Fruits
Oranges
Lemons
Mandarins and Tangerines
Subtropical and Tropical Fruits
Avocado
Bananas
Dates
Figs
Guava
Kiwifruit
Litchi
Loquats
Mangoes
Melons and Watermelons
Olives
Papayas
Passionfruit or Granadilla
Persimmons
Pineapples
Pomegranates
Prickly Pears
Vegetables
Types of Vegetables
Chenopodiaceae (Goosefoot Family)
Beetroot and Swiss Chard
Spinach
Compositae (Sunflower Family)
Chicory
Lettuce
Convolvulaceae
Sweet Potato
Cucurbitaceae
Pumpkins and Squashes
Cucumber
Cruciferae (Brassicaceae) (Mustard Family)
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Kale and Collard
Kohlrabi
Turnip
Radish
Cress
Leguminosae (Fabaceae) (Pea or Pulse Family)
French Bans
Peas
Liliaceae (Lily Family)
Chive
Garlic
Leeks
Onions
Asparagus
Malvaceae (Mallow Family)
Okra
Solanaceae
Capsicum
Egg Plant
Potato
Tomatoes
Umbelliferae (Apiaceae) (Parsley or Carrot Family)
Angelica
Aniseed
Caraway
Carrots
Celery
Chervil
Coriander
Cumin
Dill
Fennel
Lovage
Parsley
Parsnip
References
APPLYING THE CONCEPT
Guidelines and Recipes
Introduction
Useful Equipment
Basic Shopping List
List of Abbreviations
Basic Recipes