Foods That Fight Disease: A Simple Guide to Using and Understanding Phytonutrients to Protect and Enhance Your Health

Intended for both consumers and health experts, Mozian takes very technical research and makes it understandable. Because of the nature of the information, expect technical discussions and scientific terms. Luckily, most detailed explanations are followed by easy to understand analogies, like where free radicals are described as "...roving gangs of thug molecules, looking to start trouble in the cell...".

Making it easier to read and use, the book is divided into three parts. The sum of the parts yields an understanding of what phytochemicals are, what they do, where to find them and recipes for turning nutrient rich foods into meals.

The first section gives background on phytochemicals, which are naturally occurring food components that my have health-promoting potential.

Part two suggests how nutrient rich foods are used in treatment and hopefully, prevention of specific diseases. Included are discussions of cancer, diabetes, cardiovascular disease and menopause (not an illness, but certainly a condition in which alleviating symptoms is desirable), just to name a few.

The third part is dedicated to phytochemical-rich recipes. Each recipe has comments and nutrition information. Practical dishes like apple crisp and tamale pie incorporate one or two nutritional powerhouses, thereby making them more appealing to skeptical eaters.

Mozian's nutrition expertise (she has a Master's degree in nutrition and food science, and is a Registered Dietitian) is evident throughout. In this book you'll find what most health-conscience people want - discussions of basic foods to eat for better health, complete with menus, recipes, serving suggestions and calorie estimates.

This book falls into the small category of `excellent diet and nutrition books' available.


Foods That Fight Diesease: Simple Guide to Using and Underst   November 30, 2000
Feed your mind to improve your health with a great new book by Registered Dietitian Laurie Deutsch Mozian. Her book, Foods That Fight Disease, conveys a positive message about taking charge of your health through the foods you eat.

Intended for both consumers and health experts, Mozian takes very technical research and makes it understandable. Because of the nature of the information, expect technical discussions and scientific terms. Luckily, most detailed explanations are followed by easy to understand analogies, like where free radicals are described as "...roving gangs of thug molecules, looking to start trouble in the cell...".

Making it easier to read and use, the book is divided into three parts. The sum of the parts yields an understanding of what phytochemicals are, what they do, where to find them and recipes for turning nutrient rich foods into meals.

The first section gives background on phytochemicals, which are naturally occurring food components that my have health-promoting potential. From Ajoene (found in garlic and is thought to be at least as potent as aspirin in preventing blood clots) to Zingerone (which has anti-inflammatory properties), you'll find descriptions of the nutrients that the term "phytochemical" encompasses. How these nutrients work to help the body is covered, as is where to find these nutritive gems.

Part two suggests how nutrient rich foods are used in treatment and hopefully, prevention of specific diseases. Included are discussions of cancer, diabetes, cardiovascular disease and menopause (not an illness, but certainly a condition in which alleviating symptoms is desirable), just to name a few. For each, the illness is presented, followed by foods that may assist in treatment or prevention, dietary and supplement recommendations, and general supporting information.

The third part is dedicated to phytochemical-rich recipes. Each recipe has comments and nutrition information. Practical dishes like apple crisp and tamale pie incorporate one or two nutritional powerhouses, thereby making them more appealing to skeptical eaters.

Mozian's nutrition expertise (she has a Master's degree in nutrition and food science, and is a Registered Dietitian) is evident throughout. In this book you'll find what most health-conscience people want - discussions of basic foods to eat for better health, complete with menus, recipes, serving suggestions and calorie estimates. Of course, if you take prescription drugs or are under the care of a physician for an illness, it is important to let your health professionals know of major changes in your food consumption.

This book falls into the very small category of `excellent diet and nutrition books' available.