Nathaniel Altman

Reveals the origins, uses, and medicinal properties of over 100 plant foods• Offers entries of 106 plant foods, including their origins, histories, and religious significance as well as culinary and medicinal uses• Covers an extensive range of fruits, vegetables, grains, pulses, nuts and seeds, herbs and spices as well as “specialty” foods like chocolate, pasta, sugar, coffee, and tea• Provides nutritional and healing properties, based on the latest scientific findings on nutriceuticals and phytochemicals, to present each food as a medicineThe last major study of plant foods, Origin of Cultivated Plants, was first published in 1885. Since then scientists, historians, and anthropologists have learned so much more. The Genealogy of Plant Foods fills the knowledge gap for readers today who seek to learn about the plant foods upon which we depend. Drawing on peer-reviewed medical and scientific journals, Nathaniel Altman offers accounts of the genealogy, histories, and nutritional and medicinal properties of 106 plant foods—foods that physically and spiritually sustain us. He includes fruits, vegetables, grains, pulses, nuts and seeds, herbs, and spices as well as “specialty” foods like chocolate, pasta, sugar, coffee, and tea. Readers will learn the genealogical story of these plant foods, along with the ways our ancestors prepared, ate, and used them as medicine. Learn how the avocado, yam, lentil, and other foods detailed in this book migrated from their places of origin to where they can be found today, along with their mythological powers, spiritual significance, and the ancient and modern festivals held in their honor. The author discusses each plant’s nutritional and healing properties, based on the latest scientific findings on nutraceuticals and phytochemicals, to present each food as a medicine. Readers will learn the effects each food has on preventing chronic health conditions and how they can use the medicinal properties of these foods for their own personal wellness.

Zázračné léčivé vlastnosti včelího produktu

Zázračné léčivé vlastnosti včelího produktu

Vědci už uznávají, že většinu chorobných stavů způsobuje nedostatek kyslíku na buněčné úrovni. I když většinu kyslíku přijímáme z okolního vzduchu, dýchání nestačí ke zlepšení zdraví a zpomalení stárnutí buněk postrádajících kyslík. Více kyslíku však může dodat biooxidační terapie. Tato terapie se zařazuje do kontextu holistického pojetí zdraví. Patří k ní i ozonová terapie, aplikace peroxidu vodíku a další. Kniha poskytuje informace na základě nejnovějších objevů a poskytuje vyčerpávající informace o tom, jak metody fungují a kdy je vhodná indikace pro jejich užití.