Health and Fitness All books
Eating well is first of all a case of balancing your daily intake of food. It is also enjoying every day simple yet tasty cooking, and taking small steps to safeguard your figure and your well-being. It is following a diet which is specially adapted to help you to achieve your ideal weight. Finally, it is finding recipes for special occasions which dont threaten your weight or your health. The recipes found in this book have been formulated by Patrick Clavé, a chef at the Centre diététique de Brides-les-Bains, with the collaboration de Valérie Gehin, Isabelle Revol and Marie-José Carduner, who are all nutritionists.
Are artificial sweeteners dangerous for the body ? Can plastic packaging cause cancers by contaminating our food ? Could serious stomach complaints be caused by the nitrate contained in chemical fertilizer ? We have all heard the worrying stories about the danger posed by the numerous chemicals needed by industries to make the products which we use everyday. Does this mean there is good and bad chemistry ? The reader will find in this guide a great deal of surprising, and for the most part, reassuring information on the reality of the situation. John Emsley is a scientist at Imperial College, London. In addition to his regular radio slots, he writes for The Independent newspaper, and regularly contributes to New Scientist magazine.
To eat well, is first to put some equilibrium in our daily diet. It is also to accomplish all kinds of small gestures which protect our line and good shape without avoiding a simple, savoury cuisine. Jacques Fricker gives here a recipe book which will put neither our health nor our weight in any danger.