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From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

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Genre: Business & Economics
Author: Michael Moss
Publisher: Signal
Release: 2013-02-26
File: 352 Pages
ISBN-13: 9780771057090

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Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

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Genre: Cooking
Author: Samin Nosrat
Publisher: Simon and Schuster
Release: 2017-04-25
File: 469 Pages
ISBN-13: 9781476753836

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Divided into four main sections, Dietary Sugar, Salt and Fat in Human Health explores the biochemical, pharmacological and medicinal aspects related to the overindulgence of dietary salt, sugar, and fat, along with possible remedies. Beginning with a general overview, the text outlines aspects associated with advancing age and human physiology, such as different aspects of insulin resistance, the advancing age phenomenon, central fat accumulation and metabolic perturbations and the role of the modern Western diet and the influence of dietary sugar, salt, and fat, with particular focus on their relation to multiple biochemical pathophysiological pathways. The second section of the book focuses on the roles of dietary sugars and their correlation with the chronic disease epidemic, with an emphasis on carbohydrate metabolism and its biochemistry, GI absorption, the glycemic index and the influence of fructose. The historical background of dietary sugars is discussed alongside Atkin’s hypothesis, and an overview of the correlation between dietary fibre and the glycemic index, including a chapter on sugar addiction. Section three contains an exhaustive review of the influence of dietary salt and its diverse mechanistic aspects, including salt-sensitive hypertension, contribution of two steroid receptor pathways, vascular NO, intrarenal RAAS system and angiotensin. The fourth section highlights the biochemistry of dietary saturated, polyunsaturated and trans fat and its influence on human health and various diseases, and further explores NAFLD and gender specific problems. Chapters in this section also investigate the benefits of the Mediterranean diet as well as myths related to cholesterol. Collected and carefully organized for researchers in nutrition, physiology, epidemiology, or sensory science, this book will also benefit general practitioners, surgeons, nurses, health professionals and practitioners, and students studying the role of diet in cardiometabolic disorders and disease. Demonstrates how a healthy lifestyle impacts lifespan Provides a general overview and outlines aspects associated with advancing age and human physiology Focuses on the roles of dietary sugars and their correlation with the chronic disease epidemic Contains an exhaustive review of the influence of dietary salt and its diverse mechanistic aspects Highlights the biochemistry of dietary saturated, polyunsaturated and trans fat and its influence on human health and various diseases

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Genre: Health & Fitness
Author: Harry G. Preuss
Publisher: Academic Press
Release: 2020-03-06
File: 680 Pages
ISBN-13: 9780128169193

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Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

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Genre: Technology & Engineering
Author: Maurice O'Sullivan
Publisher: Woodhead Publishing
Release: 2020-03-12
File: 346 Pages
ISBN-13: 9780128226124

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Uncovers the influences that have conditioned people to overeat, explaining how combinations of fat, sugar, and sa

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Genre: Health & Fitness
Author: David A. Kessler
Publisher: Rodale
Release: 2010-09-14
File: 330 Pages
ISBN-13: 9781605294575

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Summary of Salt Sugar Fat by Michael Moss | Includes Analysis Preview: Salt Sugar Fat by Michael Moss is a compelling nonfiction investigation into how corporate food manufacturers have come to rely on salt, sugar, and fat as the mainstays of processed and prepackaged food. The food industry in the United States has become intensely dependent on these three potentially harmful ingredients to achieve its massive profits. This reliance has contributed to myriad public health problems, such as rising incidence of diabetes and obesity. Food executives have sought to manipulate consumption and drive up revenue at the expense of their consumers’ health. The market for processed foods is an extremely competitive one; the average grocery store carries tens of thousands of products, of which only a small percentage will remain on the shelf and produce modest sales by industry standards. To maintain an advantage against rival companies, food manufacturers must continually churn out products that consumers crave… PLEASE NOTE: This is key takeaways and analysis of the book and NOT the original book. Inside this Instaread Summary of Salt Sugar Fat by Michael Moss | Includes Analysis · Overview of the Book · Important People · Key Takeaways · Analysis of Key Takeaways About the Author With Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze them for your convenience. Visit our website at instaread.co.

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Genre: Study Aids
Author: Instaread
Publisher: Instaread
Release: 2016-08-31
File: 46 Pages
ISBN-13: 9781683784708

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An 'entertaining, informative and utterly depressing global history of an important commodity . . . By alerting readers to the ways that modernity's very origins are entangled with a seemingly benign and delicious substance, Sugar raises fundamental questions about our world.' Sven Beckert, the Laird Bell professor of American history at Harvard University and the author of Empire of Cotton: A Global History, in the New York Times 'A brilliant and thought-provoking history of sugar and its ironies' Bee Wilson, Wall Street Journal 'Shocking and revelatory . . . no other product has so changed the world, and no other book reveals the scale of its impact.' David Olusoga 'This study could not be more timely.' Laura Sandy, Lecturer in the History of Slavery, University of Liverpool How did a simple commodity, once the prized monopoly of kings and princes, become an essential ingredient in the lives of millions, before mutating yet again into the cause of a global health epidemic? Prior to 1600, sugar was a costly luxury, the preserve of the rich. But with the rise of the European sugar colonies in the Americas in the seventeenth century, sugar became cheap, ubiquitous and hugely popular - an everyday necessity. As recently as the 1970s, very few people suggested that sugar posed a global health problem; yet today, sugar is regularly denounced as a dangerous addiction, on a par with tobacco, and the cause of a global obesity epidemic. While sugar cosumption remains higher than ever - in some countries as high as 50kg per head per year - some advertisements proudly proclaim that their product contains no sugar. Sugar, while still clearly much loved, has taken on a pariah status. Sugar grown by enslaved workers - people who had been uprooted and shipped vast distances to undertake the gruelling, intensive labour on plantations - brought about revolutionary changes in the landscape of the sugar colonies while transforming the tastes of the Western world. Only now is the extensive ecological harm caused by sugar plantations being fully recognised, but it is the brutal human cost, from the first slave gangs in sixteenth-century Brazil, through to indentured Indian labourers in Fiji, the Japanese in Hawaii or the 'South Sea Islanders' shipped to Australia in the late nineteenth century, that has struck us most forcibly in the recent past. We can only fully understand our contemporary dietary concerns with regard to sugar by coming to terms with the relationship between society and sweetness over a long historical span dating back two centuries to a time when sugar was vital to the burgeoning European domestic and colonial economies. This is exactly what Walvin helps us to do.

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Genre: History
Author: James Walvin
Publisher: Robinson
Release: 2017-07-13
File: 288 Pages
ISBN-13: 9781472138118

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What if everything you know about salt is wrong? A leading cardiovascular research scientist explains how this vital crystal got a negative reputation, and shows how to lower blood pressure and experience weight loss using salt. The Salt Fix is essential reading for everyone on the keto diet! We've all heard the recommendation: eat no more than a teaspoon of salt a day for a healthy heart. Health-conscious Americans have hewn to the conventional wisdom that your salt shaker can put you on the fast track to a heart attack, and have suffered through bland but "heart-healthy" dinners as a result. What if the low-salt dogma is wrong? Dr. James DiNicolantonio has reviewed more than five hundred publications to unravel the impact of salt on blood pressure and heart disease. He's reached a startling conclusion: The vast majority of us don't need to watch our salt intake. In fact, for most of us, more salt would be advantageous to our nutrition--especially for those of us on the keto diet, as keto depletes this important mineral from our bodies. The Salt Fix tells the remarkable story of how salt became unfairly demonized--a never-before-told drama of competing egos and interests--and took the fall for another white crystal: sugar. According to The Salt Fix, too little salt can: * Make you crave sugar and refined carbs * Send the body into semistarvation mode * Lead to weight gain, insulin resistance, type 2 diabetes, cardiovascular disease, chronic kidney disease, and increased blood pressure and heart rate But eating the salt you desire can improve everything, from your sleep, energy, and mental focus to your fitness, fertility, and sexual performance. It can even stave off common chronic illnesses, including heart disease. The Salt Fix shows the best ways to add salt back into your diet, offering his transformative five-step program for recalibrating your salt thermostat to achieve your unique, ideal salt intake. Science has moved on from the low-salt dogma, and so should you--your life may depend on it.

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Genre: Health & Fitness
Author: James Dinicolantonio
Publisher: Harmony
Release: 2020-08-04
File: 272 Pages
ISBN-13: 9780451496980

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Eating healthy can be a struggle. It’s hard to choose broccoli and brown rice instead of hot, cheesy pizza. And diets often ask you to cut out different foods all at once, leaving you feeling deprived. In The 3-Day Reset, Pooja Mottl outlines 10 simple ways you can change your cravings and start eating whole, healthy, delicious foods—three days at a time. Each reset takes only 72 hours to complete, which means you’ll be able to stay focused on healthy eating from start to finish. Resets include: sugar, wheat, salt, chocolate, yogurt, chicken, beverages, breakfast, salad, and takeout. Packed with delicious recipes and nutritional information to support why you should eat whole foods like quinoa instead of processed, frozen, or packaged foods, The 3-Day Reset will set you on the path to healthy eating… and help you stay there for good.

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Genre: Health & Fitness
Author: Pooja Mottl
Publisher: Seal Press
Release: 2014-04-15
File: 256 Pages
ISBN-13: 9781580055284

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A public health approach to the US food system Introduction to the US Food System: Public Health,Environment, and Equity is a comprehensive and engagingtextbook that offers students an overview of today's US foodsystem, with particular focus on the food system'sinterrelationships with public health, the environment, equity, andsociety. Using a classroom-friendly approach, the text covers thecore content of the food system and provides evidence-basedperspectives reflecting the tremendous breadth of issues and ideasimportant to understanding today's US food system. The book is richwith illustrative examples, case studies, activities, anddiscussion questions. The textbook is a project of the Johns Hopkins Center for aLivable Future (CLF), and builds upon the Center's educationalmission to examine the complex interrelationships between diet,food production, environment, and human health to advance anecological perspective in reducing threats to the health of thepublic, and to promote policies that protect health, the globalenvironment, and the ability to sustain life for futuregenerations. Issues covered in Introduction to the US Food Systeminclude food insecurity, social justice, community and workerhealth concerns, food marketing, nutrition, resource depletion, andecological degradation. Presents concepts on the foundations of the US food system,crop production, food system economics, processing and packaging,consumption and overconsumption, and the environmental impacts offood Examines the political factors that influence food and how itis produced Ideal for students and professionals in many fields, includingpublic health, nutritional science, nursing, medicine, environment,policy, business, and social science, among others Introduction to the US Food System presents a broad viewof today's US food system in all its complexity and providesopportunities for students to examine the food system's stickiestproblems and think critically about solutions.

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Genre: Medical
Author: Roni Neff
Publisher: John Wiley & Sons
Release: 2014-10-08
File: 576 Pages
ISBN-13: 9781118913055

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