Health and Fitness All books
Jill-Patrice Cassuto examines the precursors of BSE and reviews some of the early research into the disease. He also studies the human form of BSE, or Creutzfeldt-Jakob disease, a fatal neurodegenerative disorder, and addresses the highly controversial question of ways the disease may be transmitted. This book is not only a scientific overview of current knowledge about BSE. It is also a thorough inquiry into the BSE scare and an examination of the issue of responsibility and of how health issues and risks are dealt with within the European Community. Jill-Patrice Cassuto teaches medicine and heads a clinical hematology service in a university hospital.
Why do people smoke ? What is the role of nicotine, which produces all the pleasant sensations of tobacco inhalation ? Why do smokers find it so difficult to quit, when their health and even their lives are at risk? This is book is aimed at smokers, and all those who are interested in the mysteries of human behaviour. In order to break the futile vicious circle of guilt and failure, Gilbert Lagrue examines both the positive and the negative effects of tobacco.The authors goal is to lead the reader from understanding to action. How do smokers decide to quit? What are the different methods used in giving up smoking? How can smokers fight against physical and psychological dependence? And how can those who have quit ensure that they will not start smoking again? Professor Gilbert Lagrue is a renowned specialist on tobacco abuse and withdrawal. He is the founder of the tobacco-withdrawal unit at Hôpital Henri Mondor in Créteil.
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.