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From the authors of the bestselling Foods That Fight Cancer and Cooking with Foods That Fight Cancer comes a vital resource: a fascinating, indispensable guide to eating our way to good health
In this highly anticipated addition to their bestselling series, Dr. Richard Béliveau and Dr. Denis Gingras continue to discuss the powerful link between food and health, this time turning their lens on a broader array of diseases and conditions. With their trademark accessible explanations of complex medicine and research, the authors discuss the impact of diet on obesity, diabetes, cardiovascular and neurodegenerative diseases, and cancer. And again they show us just how easy (and pleasurable) it can be to alter our diets for optimum health.
- Sales Rank: #2254326 in Books
- Published on: 2009-09-08
- Released on: 2009-09-08
- Format: International Edition
- Original language: English
- Number of items: 1
- Dimensions: 8.36" h x .52" w x 8.39" l,
- Binding: Paperback
- 224 pages
Review
Praise for Cooking with Foods That Fight Cancer:
“…informative, insightful, and full of delicious and healthy recipes. I strongly recommend this cookbook for anyone who has been affected by cancer, who likes to cook, or just likes to eat!”
— Leslie Beck, RD
Praise for Foods That Fight Cancer:
“A fascinating and comprehensive new book.”
— Martha Stewart Living magazine (2007)
About the Author
Dr. Richard Béliveau, a leading authority in the field of cancer and nutriceutical research, holds the Chair in the Prevention and Treatment of Cancer at the University of Quebec at Montreal, where he is a professor of biochemistry.
Dr. Denis Gingras is a researcher in the Molecular Medicine Lab of UQAM and co-writer, with Dr. Béliveau, of Foods That Fight Cancer and Cooking with Foods That Fight Cancer.
Excerpt. © Reprinted by permission. All rights reserved.
Chapter 1
When Diet Leads to Illness
A child born today in an industrialized country can hope to live on average for nearly 80 years, a remarkable statistic considering that for the greater part of our history, life expectancy has been no more than 20 to 30 years (Figure 1). Only in the second half of the nineteenth century did life expectancy signifi cantly improve, continuing upward thanks to the amazing breakthroughs achieved by medical science during the twentieth century (Figure 2). In particular, the development of numerous antibiotics, vaccines, drugs, surgical procedures, and other medical achievements over the past 50 years has considerably reduced the toll taken by serious diseases, particularly those of the infectious kind. Barely a century has passed since tuberculosis, pneumonia, and diarrhea alone were responsible for one third of all deaths in the United States. These diseases today represent only a small percentage of deaths, well behind mortalities from "new diseases" such as cancer, cardiovascular disease, and other chronic conditions like Type-2 diabetes and neurodegenerative diseases (Figure 3). These illnesses therefore constitute the principal challenge faced by medicine today, well ahead of certain risk factors that often make headlines but whose real impact on public health is much less signifi cant (Figure 4).
Even though longer life expectancy has clearly played a role in the soaring mortality rates from chronic diseases, it is nonetheless worrisome that these diseases also strike people in their prime, considerably diminishing the duration and quality of life. For example, the World Health Organization (WHO) states that a person who lives for 95 years will lose an average of almost ten years of good health as a result of one or more of these chronic diseases. It goes without saying that the loss of independence and suffering resulting from the treatment of these diseases (surgery, chemotherapy, dialysis, etc.) represent a substantial loss of the benefi ts that should derive from a longer life span. Although the continued increase in life expectancy we have seen over the last 150 years suggests that average life spans could reach 90 or even 95 years in a few decades from now, this high incidence of serious chronic diseases threatens not only to halt the trend, but also to undermine the main reason for living longer: staying in good health for as many years as possible.
Most helpful customer reviews
2 of 3 people found the following review helpful.
Healthy food, but also excellent food.
By Arthur Flaubert
Written by real scientists and health professionals, this book helps understanding the mechanism by which our organism uses the food, and why some common mistakes, easy to avoid, lead to the accumulation of fat, the same mistakes making the body vulnerable also to artery diseases, cancer, heart attack.
Beside, you get simple rules to get eating habits which makes you feeling always full of energy, and never sleepy or uncomfortable after a meal.
More surprisingly, after a few weeks, you discover new taste in the food, specially in cereals, vegetables and fruits that you cannot imagine before.
Personally, although I was not aiming for that, I lost 15 pounds in 6 months, getting back to an optimum IMC of 23, and improved my performances in skiing and bicycle.
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