Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods

Author: Ruth Winter

Publisher: Crown Archetype

ISBN: 030745259X

Category: Health & Fitness

Page: 608

View: 8348

An Essential Household Reference…Revised and Updated With our culture’s growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated edition of A Consumer’s Dictionary of Food Additives gives you the facts about the safety and side effects of more than 12,000 ingredients–such as preservatives, food-tainting pesticides, and animal drugs–that end up in food as a result of processing and curing. It tells you what’s safe and what you should leave on the grocery-store shelves. In addition to updated entries that cover the latest medical and scientific research on substances such as food enhancers and preservatives, this must-have guide includes more than 650 new chemicals now commonly used in food. You’ll also find information on modern food-production technologies such as bovine growth hormone and genetically engineered vegetables. Alphabetically organized, cross-referenced, and written in everyday language, this is a precise tool for understanding food labels and knowing which products are best to bring home to your family. From the Trade Paperback edition.
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Complete Information About the Harmful and Desirable Ingredients in Cosmetics and Cosmeceuticals

Author: Ruth Winter

Publisher: Harmony

ISBN: 0307494594

Category: Health & Fitness

Page: 576

View: 2004

Take the guesswork out of choosing safe and effective cosmetics and cosmeceuticals. You wouldn’t eat something without knowing what it was. Don’t you want to take the same care with what you put on your face, hair, and body? Find out what’s in your health and beauty products with Ruth Winter’s A Consumer’s Dictionary of Cosmetic Ingredients. This updated and expanded sixth edition gives you all the facts you need to protect yourself and your family from possible irritants, confusing chemical names, or exaggerated claims of beauty from gimmick additives. Virtually every chemical found in toiletries, cosmetics, and cosmeceuticals—from body and face creams to toothpaste, hand lotion, shaving cream, shampoo, soap, perfume, and makeup—is evaluated in this book, including those ingredients marketed as being all-natural, for children, and for people of color. The alphabetical arrangement makes it easy to look up the ingredients in the products you use. With new substances popping up in products we utilize every day—and with the continuing deregulation of the cosmetics industry—A Consumer’s Dictionary of Cosmetic Ingredients is more indispensable than ever. From the Trade Paperback edition.
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My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, M ined (Yes, Mined), and Manipulated into What America Eats

Author: Steve Ettlinger

Publisher: Penguin

ISBN: 110121368X

Category: Technology & Engineering

Page: 304

View: 4859

A pop-science journey into the surprising ingredients found in most common packaged foods Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out. From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake. An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.
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A Shopper's Guide to What's Safe and What's Not

Author: Christine Hoza Farlow

Publisher: N.A

ISBN: 9780963563576

Category: Health & Fitness

Page: 126

View: 3131

Lists common food additives and offers information about possible side effects and safety concerns to consider when selecting healthy food.
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A Visual Exploration of 75 Additives & 25 Food Products

Author: Dwight Eschliman

Publisher: Simon and Schuster

ISBN: 1941393985

Category: Health & Fitness

Page: 272

View: 7260

In the bestselling tradition of The Elements and Salt Sugar Fat, an unprecedented visual exploration of what is really inside our food, setting the record straight on the controversial and fascinating science of chemical and synthetic additives in processed food—from Twinkies and McNuggets to organic protein bars and healthy shakes. What’s really in your food? We’ve all read the ingredients label on the back of a can, box, or bag from the grocery store. But what do all those mysterious-sounding chemicals and additives actually do? Focusing on 75 of the most common food additives and 25 ordinary food products that contain them, acclaimed photographer Dwight Eschliman and science writer Steve Ettlinger demystify the contents of processed food. Together they reveal what each additive looks like, where it comes from, and how and why it is used. Essential for everyone who is concerned about the wholesomeness of their diet or merely curious about “polysorbate 60” or “tertiary butylhydroquinone,” Ingredients is a visually and scientifically stunning journey from ketchup to Cool Whip. You’ll be surprised at what you find. * * * Ingredients focuses on processed food additives from acesulfame potassium to xanthan gum, including artificial and natural flavorings, sweeteners, colorings, preservatives, thickeners, emulsifiers, dessicants, and more. It also shows what is inside Amy's Burrito Especial, Campbell's Chunky Classic Chicken Noodle Soup, Doritos Cool Ranch Flavored Tortilla Chips, Dr. Pepper, General Mills Raisin Nut Bran, Hebrew National Beef Franks, Heinz Tomato Ketchup, Hidden Valley The Original Ranch Light Dressing, Hostess Twinkies, Klondike Reese's Ice Cream Bars, Kraft Cool Whip Original, Kraft Singles - American Skim Milk Fat Free, McDonald's Chicken McNuggets, MorningStar Farms Original Sausage Patties, Nabisco Wheat Thins, Naked Green Machine 100% Juice Smoothie, Nestle Coffee-Mate Fat Free The Original Coffee Creamer, Ocean Spray Cran-Grape Juice Drink, Oroweat Healthy Multi-Grain Bread, PowerBar Performance Energy Bar Oatmeal Raisin, Quaker Instant Oatmeal Strawberries and Cream, Red Bull Energy Drink, Snickers Bar, Trident Perfect Peppermint Sugar Free Gum, and Vlasic Ovals Hamburger Dill Chips.
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The Truth about Food Additives, from Aspartame to Xanthan Gum

Author: Bill Statham

Publisher: Running PressBook Pub

ISBN: 9780762429639

Category: Health & Fitness

Page: 250

View: 7100

This detailed, but compact, guide to food and cosmetic additives is always handy for a trip to the market
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A Delicious Alternative for Lifelong Health

Author: Nancy Harmon Jenkins

Publisher: Bantam

ISBN: 0345536142

Category: Cooking

Page: 512

View: 5387

The eating style proven to reduce the risk of heart attack and stroke. Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.
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New Rules for Everyday Foodies

Author: Tyler Cowen

Publisher: Plume Books

ISBN: 0452298849

Category: Business & Economics

Page: 293

View: 8664

An influential economist challenges popular opinions about the superiority of locally grown and expensive foods, demonstrating how to eat responsibly without submitting to fashion-driven trends. By the author of the best-selling e-book, The Great Stagnation. 35,000 first printing.
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All the Tools, Techniques, and Tips You Need to Begin and Become a Better Birder

Author: Jonathan K. Alderfer,Jon Dunn

Publisher: National Geographic Books

ISBN: 9781426201356

Category: Nature

Page: 224

View: 5306

Offers tips and advice for how to improve bird watching skills, from choosing equipment and guides to where to watch and what features to look for when trying to identify a bird.
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Author: Harumi Kurihara

Publisher: Hp Books

ISBN: 9781557885203

Category: Cooking

Page: 160

View: 5276

An award-winning Japanese chef and author of Harumi's Japanese Cooking presents an all-new collection of authentic Japanese dishes adapted for the Western palate, including seventy tempting recipes for Clear Soup with Pork, Spinach Dumplings, Prawns in Chili Sauce, Potato Salad Japanese Style, and Harumi's Baked Cheesecake.
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The Classic Book On Pen and Ink Techniques for Artists, Illustrators, Architects , and Designers

Author: Arthur L. Guptill

Publisher: Watson-Guptill

ISBN: 0307831884

Category: Art

Page: 256

View: 1243

Arthur L. Guptill's classic Rendering in Pen and Ink has long been regarded as the most comprehensive book ever published on the subject of ink drawing. This is a book designed to delight and instruct anyone who draws with pen and ink, from the professional artist to the amateur and hobbyist. It is of particular interest to architects, interior designers, landscape architects, industrial designers, illustrators, and renderers. Contents include a review of materials and tools of rendering; handling the pen and building tones; value studies; kinds of outline and their uses; drawing objects in light and shade; handling groups of objects; basic principles of composition; using photographs, study of the work of well-known artists; on-the-spot sketching; representing trees and other landscape features; drawing architectural details; methods of architectural rendering; examination of outstanding examples of architectural rendering; solving perspective and other rendering problems; handling interiors and their accessories; and finally, special methods of working with pen including its use in combination with other media. The book is profusely illustrated with over 300 drawings that include the work of famous illustrators and renderers of architectural subjects such as Rockwell Kent, Charles Dana Gibson, James Montgomery Flagg, Willy Pogany, Reginald Birch, Harry Clarke, Edward Penfield, Joseph Clement Coll, F.L. Griggs, Samuel V. Chamberlain, Louis C. Rosenberg, John Floyd Yewell, Chester B. Price, Robert Lockwood, Ernest C. Peixotto, Harry C. Wilkinson, Bertram Grosvenor Goodhue, and Birch Burdette Long. Best of all, Arthur Guptill enriches the text with drawings of his own.
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The Fight for Our Local Seafood

Author: Paul Greenberg

Publisher: Penguin

ISBN: 0143127438

Category: Nature

Page: 320

View: 4296

The James Beard Award-winning author of Four Fish examines major American seafood producers to determine why most Americans eat imported seafood and why most American seafood is exported.
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Guidelines for Investigation and Control

Author: World Health Organization

Publisher: World Health Organization

ISBN: 9241547227

Category: Business & Economics

Page: 146

View: 8609

"These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of foodborne disease outbreaks."--P. 4 of cover.
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Author: Raymond C. Rowe,Paul J. Sheskey,Marian E. Quinn

Publisher: Amer Pharmacists Assn

ISBN: 9781582121352

Category: Medical

Page: 888

View: 8256

An internationally acclaimed reference work recognized as one of the most authoritative and comprehensive sources of information on excipients used in pharmaceutical formulation with this new edition providing 340 excipient monographs. Incorporates information on the uses, and chemical and physical properties of excipients systematically collated from a variety of international sources including: pharmacopeias, patents, primary and secondary literature, websites, and manufacturers' data; extensive data provided on the applications, licensing, and safety of excipients; comprehensively cross-referenced and indexed, with many additional excipients described as related substances and an international supplier's directory and detailed information on trade names and specific grades or types of excipients commercially available.
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How to Read the Label and Understand What's Really in Your Food

Author: Mira Dessy Ne,Mira Dessy

Publisher: N.A

ISBN: 9780988935709

Category: Food

Page: 204

View: 4145

From the days of hunter-gathers to modern shoppers attempting to decipher the complexity of products on food shelves today, the way we procure our food has changed dramatically. But our need for proper nourishment remains the same. Processed food, fast food, adulterated, and chemically enhanced foods make navigating the stocking of our pantries with healthy foods a truly mystifying chore. Many of us don't know where this food comes from, and we don't know what's really in it. Most people who walk into a grocery store think that all of the edible-appearing products on the shelves are food. The truth is that many of them are not! Many of these items contain ingredients that have the potential to be harmful. Even though legislation generally protects us against illegal food substances, evidence is showing many items to be either unsafe or at the very least not nutritious or healthful food options. We are seduced by the pretty pictures on the box or the marketing claims by the manufacturer. We don't really know what's in our food, trusting that if they are selling it we can eat it. This book will help you take back control of your pantry and your food source. You will discover those items that are not contributing nutrition value and perhaps detracting from your health and that of your loved ones. You will learn how to stock your pantry with the healthiest choices available.
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An Editor's Advice to Writers

Author: Betsy Lerner

Publisher: Penguin

ISBN: 110144407X

Category: Language Arts & Disciplines

Page: 304

View: 621

Quickly established as an essential and enduring companion for aspiring writers when it was first published, Betsy Lerner's sharp, funny, and insightful guide has been meticulously updated and revised to address the dramatic changes that have reshaped the publishing industry in the decade since. From blank page to first glowing (or gutting) review, Betsy Lerner is a knowing and sympathetic coach who helps writers discover how they can be more productive in the creative process and how they can better their odds of not only getting published, but getting published well. This is an essential trove of advice for writers and an indispensable user's manual to both the inner life of the writer and the increasingly anxious place where art and commerce meet: the boardrooms and cubicles of the publishing house.
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Author: Margaret Rayman,Alison Callaghan

Publisher: John Wiley & Sons

ISBN: 1405172878

Category: Medical

Page: 280

View: 6993

Arthritis affects millions of people throughout the world and while its treatment is usually medical or surgical, there exists an increasingly large body of evidence concerning the positive effects of nutrition on the condition. There are over two hundred forms of rheumatoid disease, with conditions varying in prevalence. In this important title the authors have focussed on osteoarthritis (OA) and rheumatoid arthritis (RA), the most common arthritic diseases with the largest body of dietary data. Including coverage of disease incidence and prevalence, pathology, aetiology and measures of disease assessment and dietary risk factors, Nutrition and Arthritis is a clear, concise and user-friendly book gathering the latest research to bring the reader state-of-the-art information on: Micronutrients (e.g. vitamins C, D and selenium), food supplements and their potential to ameliorate arthritis Polyunsaturated fatty acids, with particular attention paid to n-3 fatty acids Glucosamine and chondroitin The value of exclusion, vegetarian, vegan and other dietary approaches Nutritionists and dietitians, including those working in the health services, rheumatologists, orthopaedic surgeons, general practitioners, osteopaths and commercial organisations involved in the formulation of dietary supplements will find this book an important and practical reference source. Libraries in medical schools and universities and research establishments where nutrition, dietetics and food science are studied and taught will find it a valuable addition to their shelves.
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From Feedstock to Energy Production

Author: Gabriele Centi,Rutger A. van Santen

Publisher: John Wiley & Sons

ISBN: 3527621121

Category: Science

Page: 448

View: 3222

With its focus on catalysis and addressing two very hot and timely topics with significant implications for our future lives, this will be a white book in the field. The authority behind this practical work is the IDECAT Network of Excellence, and the authors here outline how the use of catalysis will promote the more extensive use of renewable feedstocks in chemical and energy production. They present the latest applications, their applicability and results, making this a ready reference for researchers and engineers working in catalysis, chemistry, and industrial processes wishing to analyze options, outlooks and opportunities in the field.
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Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, withover 300 Deliciously Simple Recipes

Author: Deborah Madison

Publisher: Ten Speed Press

ISBN: 160774192X

Category: Cooking

Page: 416

View: 7454

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
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Author: Peter Hooda

Publisher: John Wiley & Sons

ISBN: 1444319485

Category: Technology & Engineering

Page: 616

View: 646

Trace elements occur naturally in soils and some are essential nutrients for plant growth as well as human and animal health. However, at elevated levels, all trace elements become potentially toxic. Anthropogenic input of trace elements into the natural environment therefore poses a range of ecological and health problems. As a result of their persistence and potential toxicity, trace elements continue to receive widespread scientific and legislative attention. Trace Elements in Soils reviews the latest research in the field, providing a comprehensive overview of the chemistry, analysis, fate and regulation of trace elements in soils, as well as remediation strategies for contaminated soil. The book is divided into four sections: • Basic principles, processes, sampling and analytical aspects: presents an overview including general soil chemistry, soil sampling, analysis, fractionation and speciation. • Long-term issues, impacts and predictive modelling: reviews major sources of metal inputs, the impact on soil ecology, trace element deficient soils and chemical speciation modelling. • Bioavailability, risk assessment and remediation: discusses bioavailability, regulatory limits and cleanup technology for contaminated soils including phytoremediation and trace element immobilization. • Characteristics and behaviour of individual elements Written as an authoritative guide for scientists working in soil science, geochemistry, environmental science and analytical chemistry, the book is also a valuable resource for professionals involved in land management, environmental planning, protection and regulation.
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