Home Cooking and Diets

Vegans Save the World: Plant-based Recipes and Inspired Ideas for Every Week of the Year


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English | ISBN: 1633536572 | 2017 | EPUB | 180 Pages | 43 MB

Millions of people have turned to a plant-based diet for the sake of both themselves and the planet. Now, tens of thousands of people have put down their knives in favor of a vegan or vegetarian diet for weight loss or to control blood pressure and cholesterol. Author Alice Mary Alvrez shares her journey from not-so-healthy carnivore to urban homesteader who turned her health around and contributes to a healthier planet, as well. This utterly unique vegan is cookbook offers over 100 easy-to-make vegan recipes and many basic Woman eco warrior and plant-powered cook, Alvrez shares her green-living methods and cooking techniques, as well a sage advice about food and nutrition. Eating your veggies is essential to good health, especially for families and children. Growing the organic veggies you eat is even better! As instructive as it is inspiring, this book is brimming with excellent information about avoiding unhealthy food additives and the importance of eating clean good and getting educated about your diet. It is also packed with tips and tricks for living vegan and making sure your home and clothing are cruelty-free. Going green and vegan is easier than you think and this book offers a year's worth of ideas, yummy recipes and ways you can create a sustainable life. More than just a cookbook, Vegans Save the World is necessary reading for anybody considering this lifestyle and a must-have for veggie families with children.
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Blackwell Publishing | ISBN: 0632064781 | 2004-11-01 | 448 pages | PDF | 5 Mb This single-source reference draws together the current knowledge of the vitamins' biological properties in the context of human nutrition. Vitamins are co-enzymes, antioxidants or precursors of hormones and are therefore involved in a great many biochemical and physiological processes. They play a vital role in the maintenance of health, and there is evidence that dietary sources of vitamins have beneficial effects in the prevention of heart-related diseases, bone diseases and possibly cancer. Following introductory chapters on historical and nutritional aspects of vitamins, the next four chapters cover relevant and detailed aspects of physiology and functional anatomy, biochemistry, immunology and the regulation of protein synthesis by nuclear hormone receptors. These background chapters, supported by a glossary of terms, provide the scientific principles upon which vitamin functions are based. The following thirteen chapters deal with each vitamin in turn. Subject areas include chemical structure, intestinal absorption, transport, metabolism, biochemical and physiological actions, immunoregulatory properties, deficiency-related diseases and potential toxicity. An extensive bibliography refers the reader to the original research literature. Vitamins is aimed at nutritionists, biochemists, physiologists and physicians whether they be researchers, teachers or students. Food scientists, food technologists and many others working in the health professions will also find much of use and interest in the book. The inclusion of the theoretical principles in the background chapters makes the book an ideal starting point for those working outside the area who need a solid overview of the subject.




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