Caffeine

Science & Math

Spiller, Gene A.

Technology

CRC-Press

Ex-smokers share the secrets of their success. No scholarly paraphernalia. Annotation copyright Book News, Inc. Portland, Or.

The Last Puff: Ex-Smokers Share the Secrets of Their Success

Health, Fitness & Dieting

Farquhar, John W.

Exercise & Fitness

W.W. Norton & Co., Inc.

Diagnosis: Heart Disease: Answers to Your Questions about Recovery and Lasting Health

A comprehensive handbook of information on heart disease and cardiac health explains how the human body works; the various tests, treatments, and medications used for heart disease; the recovery process; the behaviors--smoking, stress, diet, and exercise--that can promote health or heart disease; and more.

Spiller, Gene

Diseases & Physical Ailments

Methylxanthine Beverages and Foods: Chemistry, Consumption, and Health Effects

Engineering & Transportation

Engineering

John Wiley&Sons

Nutrition Secrets of the Ancients: Foods and Recipes for Optimum Health in the New Millennium

The remarkably low incidences of heart disease found among the people of the Mediterranean are a modern example of the many amazing Nutrition Secrets of the Ancients. Others abound in these pages, which combine historical research with modern dietary and culinary expertise. Celebrated chefs—including Deborah Madison (The Greens Cookbook), Claudia Roden (A Book of Middle Eastern Food and Green Foods of Italy), and Aglaia Kremezi (The Foods of Greece)—have prepared more than 150 surprising, delightful, and thoroughly modern recipes from those ancient secrets, including:• Sautéed Cactus Paddles with Chile and Lime• Winter Squash with Warm Hone Cranberry Sauce• Tunisian Vegetable Couscous• Wild Mushroom Barley Soup with Horseradish• Dandelion Greens with Avocados• Anasazi Beans with Tomatoes and Serrano ChilesAbout the AuthorsGene Spiller Ph.D., received his doctorate in nutrition at the University of California, Berkeley. He has conducted groundbreaking research into the roles of fiber and other nutrients in health.Rowena M. Hubbard, a registered dietitian, has contributed to several cookbooks and written and edited food and nutrition coverage for publications including the Los Angeles Times.

Cookbooks, Food & Wine

Hubbard, Rowena

Cooking by Ingredient

Diane Pub Co.

Caffeine-found in tea, coffee, maté, cola beverages, cocoa, and chocolate products-is an integral part of the diet of many people. Caffeine answers questions for a broad range of readers interested in the effects beverages and foods containing this dietary methylxanthine have on human health, nutrition, and physiological functioning. The composition, processing, consumption, health effects, and epidemiological correlations of caffeine are examined in detail. It is often said that too much caffeine is "bad for you." How much is too much? Get the facts on consumption of caffeine-containing products with this authoritative text. Chapters 1 and 2 offer an introductory, concise overview of the chemistry and analysis of methylxanthines. In Chapters 3 through 8, each natural product-tea, coffee, maté, and cocoa and chocolate products-is described in terms of botany, cultivation, processing, composition, and consumption patterns. Consumption of caffeine is also examined in detail in Chapter 9. Chapter 10 provides an easy-to-read overview of the basic physiology and biochemistry of caffeine. The ergogenic, cognitive, and emotional effects of caffeine are discussed in Chapters 11 and 12. Chapters 13 through 16 deal with specific health effects-serum cholesterol, cancer and fibrocystic breast disease, calcium and bone health, and human reproduction. For physicians, nutritionists, other health professionals, food scientists, and everyone interested in the effects of caffeine on the human body, Caffeine is a convenient, single-source reference.

Dietary fiber is now widely recognized as an essential element of good nutrition, and research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Edition has been updated and expanded to include new information that has become available since the publication of the first edition in 1985. The book provides an incredible wealth of information on the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies and consumption patterns of dietary fiber. The tables of dietary fiber in food have been extensively expanded. New chapters added to the book include discussions on dietary fiber and starch, fiber and inflammatory bowel disease, and fiber consumption in Italy. CRC Handbook of Dietary Fiber in Human Nutrition, 2nd Edition is an excellent reference for all researchers, physicians, nutritionists, food manufacturers, and other health professionals studying the effects of fiber in the diet or using high fiber foods in a clinical setting.

CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition

Reference

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