Table of contents for The encyclopedia of healing foods / Michael T. Murray and Joseph E. Pizzorno with Lara Pizzorno.

Bibliographic record and links to related information available from the Library of Congress catalog

Information from electronic data provided by the publisher. May be incomplete or contain other coding.





Part I Basic Principles of a Good Diet

1. Human Nutrition: An Evolutionary Perspective

2. Designing a Healthy Diet

3. Safe Eating

Part II Food Components

4. Protein

5. Carbohydrates and Dietary Fiber

6. Fats

7. Vitamins

8. Minerals

9. Accessory Nutrients and Phytochemicals

Part III Compendium of Healing Foods

10. The Healing Power of Vegetables

11. The Healing Power of Fruits

12. The Healing Power of Grains

13. The Healing Power of Legumes (Beans)

14. The Healing Power of Nuts, Seeds, and Oils

15. The Healing Power of Herbs and Spices

16. The Healing Power of Fish and Shellfish

17. The Healing Power of Milk and Other Dairy Products

18. The Healing Power of Meat and Poultry

19. The Healing Power of Miscellaneous Foods

Part IV Food Prescriptions for Specific Diseases

20. Promoting Health and Healing with Food

Appendix A Glycemic Index, Carbohydrate Content, and Glycemic Load of Selected Foods

Appendix B Acid-Alkaline Values of Selected Foods

Appendix C Pesticide Content of Popular Fruits and Vegetables

Appendix D Oxalate Content of Selected Foods

Appendix E Food-Drug Interactions

Appendix F Nutrient Content of Selected Foods per 31/2-Ounce (100 Gram) Serving



Library of Congress subject headings for this publication:
Nutrition -- Encyclopedias.
Functional foods -- Encyclopedias.
Diet therapy -- Encyclopedias.