Eating Well For Optimum Health B 英文原版

　　From the best-selling author of Eight Weeks to Optimum Health,
an original, reassuring and practical book on food, diet and
nutrition, including 75 – 100 recipes. In his new book, the
immensely popular and hugely trusted Dr Andrew Weil focuses on how
food can influence health and well-being. He makes clear that an
optimal diet should not only supply the basic needs of the body for
calories and nutrients but should also reduce risks of disease and
fortify the body’s defenses and intrinsic mechanisms of healing. Dr
Weil establishes that how we eat is an important determinant of how
we feel and how we age and that food can function as medicine to
influence a variety of common aliments.

　　Dr Andrew Weil is the author of Eight Weeks to Optimum Health
and Spontaneous Healing. He is the leader in the new field of
Integrative Medicine, which combines the best ideas and practices
of conventional and alternative medicine.

Introduction　

1.　The Principles of Eating Well
  A Healing Story: From French Fries to Kale
  A Healing Story: The Knife and Fork Are Powerful Tools　

2.　The Basics of Human Nutrition　
　i　The Macronutrients: An Overview　
　ii　Carbohydrates Revisited: Staff of Life or Stuff of
Sickness?
　iii　Fat Revisited: The Best Part of Food or the Worst?
　iv　Protein Revisited: How Much Is Enough?
　v　The Micronutrients　
  A Healing Story: A Successful Encounter with Integrative
Medicine　
  A Healing Story: Overcoming Allergies　

3.　The Worst Diet in the World
  A Healing Story: Learning to Make Healthful Food

4.　The Best Diet in the World
  A Healing Story: A Healthy Civic Leader
  A Healing Story: I Gave Up Fast Food

5.　A Matter of Weight　
  A Healing Story: Conquering an Eating Disorder

6.–Buying Food and Eating Out (With a Word About
Vibrations)　  
  A Healing Story: Nothing Is Easy　

7.–An Alchemist in the Kitchen　
  A Healing Story: Why I Eat Healthy　

8.–The Recipes　
　Soups　
　Salads　
　Appetizers　
　Fish
　Vegetables　
　Pasta, Rice, Potatoes
　Desserts　

Appendix A: The Optimum Diet

Appendix B: Dietary Recommendations for Common Health
Concerns　

Appendix C: Answers to Common Questions About Food and
Nutrition

Appendix D: The Possibility of Surviving Without Eating

Appendix E: Sources of Information, Materials, and
Supplies　　

　　Hopefully, years from now, Eating Well for Optimum Health will
be looked upon as the book that saved the health of millions of
Americans and transformed the way we eat–not as the book we
overlooked at our own peril. It clarifies the mishmash of
conflicting news, research, hype, and hearsay regarding diet,
nutrition, and supplementation, and further establishes the
judicious Dr. Weil, the director of the Program in Integrative
Medicine at the University of Arizona, as a savior of public
well-being. If you’ve ever wondered what “partially hydrogenated
soybean oil” really is, been perplexed by contrary news reports
about recommended dosages for supplements, or questioned the safety
of using aluminum pots for cooking, Dr. Weil will make it all
clear.
　　Weil (pronounced “while”) bravely criticizes many of the major
diet books on the market, and backs up his admonitions with
science. He warns readers to not fall under “the spell” of the
anticarbohydrate Atkins Diet, but also criticizes the eating plan
advocated by Dr. Dean Ornish–which has been granted Medicare
coverage for cardiac patients–as being too low fat for the
majority of people. (The omega-3 fatty acids missing from Ornish’s
diet are essential for hormone production and the control of
inflammation, he says.) It’s also fascinating to learn that autism,
Parkinson’s disease, and Alzheimer’s disease may be caused by
omega-3 fatty acid deficiencies, while an excess of omega-6 fatty
acids–very common in the typical American diet–can exacerbate
arthritis symptoms. Weil’s explanation of the chemistry of fats
will prove difficult for most readers, but few will want to eat
fast-food French fries ever again after reading his appalling
reasons for avoiding them, which go way beyond their
well-documented heart-clogging capabilities.
　　After a thorough rundown of nutritional basics and a primer of
micronutrients such as vitamins, minerals, fiber, and
phytochemicals, Weil unveils what he feels is “the best diet in the
world,” with 85 recipes, such as Salmon Cakes and Oven-Fried
Potatoes, that are healthy, tasty, quick to prepare, and complete
with nutritional breakdowns. He includes a stirring chapter on safe
weight loss (he sympathizes with the overweight and comically
recalls his one-week trial of a safflower oil-diet while an
undergraduate). Other, equally enlightening sections include tips
for eating out and shopping for food (with warnings on various
additives and a guide to organics), and a wondrous appendix with
dietary recommendations for dozens of health concerns, including
allergies, asthma, cancer prevention, mood disorders, and
pregnancy. Eating Well is an indispensable consumer reference and
one not afraid to lambaste the diet industry and empower the public
with information about which the majority of doctors–to the
detriment of the public health–are ignorant. –Erica Jorgensen