Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens addresses the dangers of foods that have been genetically modified, treated with pesticides, microwaved, and irradiated—and presents an alternative diet of whole, natural, organic, and raw foods that can reverse chronic disease and restore vitality. Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs. Combining modern research on metabolism, ecological consciousness, and a rainbow of live foods, Dr. Cousens dishes up comprehensive, practical, and delectable solutions to the woes of the Western diet.

Spontaneous generation of living organisms-life arising without progenitor or seed-was a common belief in the time of Aristotle. Over the next two thousand years, support for spontaneous generation slowly retreated to its final stronghold: spontaneous formation of the first living organism. From recently acquired insights into the complexity of the simplest organisms, Tan and Stadler specify requirements for spontaneous formation of life and evaluate the prospects for natural processes to satisfy these requirements. The Stairway to Life is a thought-provoking inquiry that breaches the final stronghold of spontaneous generation.

This is the story of my unique life, and the experiences I have shared with my wife, Arlene. We are two people from Brooklyn who married, moved to Manhattan, and lived a lifestyle that brought us into intimate contact with many of the most famous people in the world. I started out as a dentist in Brooklyn and Arlene as a housewife, raising two children. This book describes my experiences over the last 50 years, as I interacted with the most well-known and fascinating personalities in the world. Some of the people involved in the chapters ahead include, in no significant order, Sammy Davis Jr., Liza Minnelli, Gina Lollobrigida, Paul Simon, Jackie Mason, Farrah Fawcett, Frank Sinatra, Cher, Robert DeNiro, Truman Capote, Presidents Clinton, Nixon, Trump, and Reagan, The Real Housewives of NYC, Steve Rubell, Halston, Don Rickles, Lindsay Wagner, Neil Sedaka, Tony Danza, Michael Feinstein, Jack Haley Jr., Henry Mancini, Tony Martin, Cyd Charisse, Rocky Graziano, Christopher Reeve, Julie Budd, Lorna Luft, Anthony Quinn, Michael Jackson, Hal David, Joe Pesci, Kate Jackson, Barry Manilow, Leslie Bricusse, Andy Warhol, Madonna, Bette Midler, Jimmy Webb, Elizabeth Taylor, Mike Tyson, Chita Rivera, Robert Goulet, Marvin Hamlisch, Bill Wyman, Sheryl Lee Ralph, Obba Babatunde, Joan Collins, Charlie Sheen, Rod Gilbert, Alan Cumming, Burt Reynolds, Charles Aznavour, Storm Large, Bill Cosby, Ben Vereen, Howard Stern, Eddie Murphy, Mother Teresa, Martin Scorcese, Federico Fellini and many more.

An anti-aging specialist and alternative medicine practitioner defines an exciting new program designed to reduce, and often eliminate, the typical problems associated with aging. Illustrations.

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

Автор книги решила проверить, насколько актуальны рецепты из Книги о вкусной и здоровой пище. Для этого она приготовила больше 100 блюд из книги и попросила свою бабушку поделиться воспоминаниями о советском времени. Итогом стала книга, в которой записана устная история одной семьи через призму старых рецептов.

Humans throughout history have sought ways of understanding their place within the world. Religion, science and myth have been at the forefront of this quest for meaning. A Chaos of Delight examines how various cultures – from the early Sumerians, Egyptians and Greeks to contemporary Western society – have looked at the same phenomena and devised totally different world views. The rise of modern science is examined, alongside questions of evolution and the origins of life. This comprehensive volume is an essential read for students and scholars interested in the history of ideas and the role of religion, science and myth in the development of Western thought.

The Swiss Cheese Theory of Life is a book about Resiliency. Using Swiss Cheese as a metaphor for life itself, we explore ways to get through the holes rather than get stuck in them. Swiss is not like any other cheese and neither are you! This book will give you an opportunity to learn quick, easy and effective skills that will last a lifetime. Take a bite into The Swiss Cheese Theory of Life and experience a new and better way of living right now.

Almost a century ago Vassar professor Lucy Maynard Salmon (1853-1927) started down an intellectual path that made her one of the most innovative historians of all time. Her historical method relied on extensive use of the documents of everyday life. In class, for example, she surprised her students with laundry lists, grocery receipts, and newspapers, and asked them to interpret these "ephemera" as historical documents. What did the laundry receipts tell about those who used such services? About those who ran such establishments? About systems of domestic service? Business organization? In short, Salmon recentered history from narrative to methodology, from story to apparatus. By examining subjects that we associate with material culture she anticipated current practices by decades. Salmon was modern in her concerns and her methods, and a feminist in both her interests and her approach. The book contains a cross-section of her essays, including selections from her ground-breaking study "Domestic Service" and her well-known essays "History in a Back Yard" and "Main Street" in which she reads the everyday environment of garden and city in historical terms. Also included are her remarkable essay on the architectural organization of her kitchen and a hitherto unpublished essay on her former professor, Woodrow Wilson, that describes him in vivid terms as an "autophotographer." Salmon's modernism will startle those who have not read her before.

Now in Paperback! Take science to a whole new level. Created in partnership with Prentice Hall, the Big Idea Science Book is a comprehensive guide to key topics in science falling into four major strands (Living Things, Earth Science, Chemistry, and Physics), with a unique difference — a website component with 200 specially created digital assets that provide the opportunity for hands-on, interactive learning.