Overview

Health foods and dietary supplements are widely used throughout the world - it is estimated that more than seventy million people in Europe regularly buy these products, and it is a billion dollar business in the USA. Health foods include vitamins, minerals, cereals, nuts, herbal medicines, functional foods, and many others. A large number of people use these foods in the belief that they contribute to their general health, while, in most countries, little or no information is given on products explaining their therapeutic values. The Oxford Book of Health Foods begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines, the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts. The Oxford Book of Health Foods will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented by a glossary, explaining the more technical terms, and a bibliography listing sources for further reading.

Full Product Details

9780198504597

Table of Contents

Reviews

If you're one of the hundreds of thousands who like the idea of healing by dietary means, this could be the year's most welcome addition to your bookshelf The Guardian

Health and health food is a big, confusing business. Collectively, we spend billions every year on vitamin supplements, alternative therapies and fitness products. Almost every nation has its own list of recommended nutritional and dietary requirements. Yet much of what we think we 'know' about what is (and isn't) good for us is based on nothing more than folk tradition and fashion. Now, at last The Oxford Book of Health Foods puts all those old wives' tales to the test. Within this one ambitious and beautifully illustrated volume, Vaughan and Judd have taken on a seemingly impossible task - to systematically examine 183 healthfood shop staples and present us with the lowdown. Which products really do have beneficial properties, and which are simply a waste of our time and money? If you've ever wondered about the value of feverfew in treating migraines, pondered on whether gingko really can prevent a deterioration of brain cells, or mulled over the sedative effects of hops - apart from when consumed in beer - then this is the book for you. Accompanying each entry is detailed information on every plant's origin and method of cultivation, its culinary and nutritional value, claims and folklore surrounding it and any scientific evidence to support them. The volume also includes comprehensive background information on good nutrition to help with shopping and label-reading. This is an extensive and thorough volume. Ideal for students of nutrition and alternative therapy, it's also accessible enough to keep even the most casual vitamin-gussler flicking happy through its pages. Packed full of helpful diagrams with clear explanations and a minimum of jargon, this is an indispensable reference for every health-conscious household. (Kirkus UK)

Author Information

J.G. Vaughan is Emeritus Professor of Food Sciences, King's College, London and is co-author of The New Oxford Book of Food Plants. Dr. P.A. Judd is Principal Lecturer, Faculty of Health, University of Central Lancashire.

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