The majority of cancer-related deaths are associated with nutritional problems. The major role that nutrition and diet play in the development and course of cancer had only been recently appreciated, and relatively little had been written on the topic in general. A critical component of nutrition and diet is eating behavior. Originally published in 1985, the purpose of this book was to meet the needs of both the clinician and the researcher by bringing together data and theory about nutrition and cancer from several disciplines, as considered from a biobehavioral perspective. The first chapter of the book provides an overview of the purposes and organization of the volume. The rest is divided into 3 parts. Part 1 focuses on basic research concerned with the nature and development of taste aversions and taste preferences in human and animals. Part 2 applies the basic processes reviews in the first part to the cancer area, focusing on eating and nutritional problems related to both tumor development and to learned processes that develop as a result of being exposed to radiotherapy and chemotherapy treatments. Part 3 focuses on identifying and evaluating intervention strategies for improving the nutritional status of people with cancer or at high risk for developing cancer.

Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples' health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers' next meal through recommendations of what to eat and what to avoid.

Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples' health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers' next meal through recommendations of what to eat and what to avoid.

Knowing the basic nutrition requirements and combining them with proper training are the two most important factors for athletes to achieve peak performance levels. Nutritional Guidelines for Athletic Performance: The Training Table addresses these needs on a comprehensive basis from a training table perspective. Offering practical guidelines for practitioners and athletes, the book focuses on the key macronutrients that fuel daily metabolism and exercise training and explores differing needs for various athletes and their individual goals. Topics discussed include: General principles and physiology of caloric intake for all major macronutrients and how this pertains to both active and sedentary individuals Energy demands and nutritional requirements for strength-power athletes and elite competitors in endurance sports Protein, carbohydrate, fat, vitamin, and mineral needs of athletes The importance of optimal fluid and hydration during exercise How to determine body weight for a desired body fat percentage, recommended calorie consumption, dietary suggestions, and useful meal planning tools for a wide variety of caloric needs The difference between energy intake and energy expenditure and how athletes can eat to build muscle, lose fat, and optimize performance Scientific strategies on how to time exercise and food intake to more effectively replenish glycogen, increase protein synthesis, and blunt protein degradation How the physiological changes that accompany aging change nutrient needs and guidelines for older athletes on maximizing performance and maintaining health Structuring a diet containing appropriate amounts of macronutrients (protein, carbohydrates, and fat) and micronutrients (vitamins and minerals) can be a daunting task. This text adequately addresses how athletes can do so in an effective and practical fashion, optimizing performance and maintaining health.

The prevalence of obesity in the United States and the rest of the industrialized world has skyrocketed in the past 20 years. Linked to heart disease, diabetes, hypertension, and metabolic syndrome, it is also the leading cause of osteoarthritis and the second leading cause of cancer. With contributions from leading experts in the field, Obesity: Prevention and Treatment bridges the gap between emerging understanding of the pathophysiology of obesity with concrete clinical applications for physicians and other healthcare workers in all disciplines of medicine. Following an overview of issues related to the prevention and management of obesity, the book discusses: Energy balance, the metabolic predictors of weight gain, and the role of adipokines, genetics, and the environment on obesity The epidemiology of obesity The identification and evaluation of the overweight patient as a guide to the selection of treatment Nutritional aspects of obesity treatment and management Exercise risks to which the obese patient may be more prone and steps that can be taken to mitigate these risks Behavior modification strategies for the obese patient The definition, assessment, consequences, and treatment of childhood obesity Drugs and surgical options for treatment The implications of public policy on the problem of obesity The significance of intra-abdominal and ectopic fat deposition in endocrine aspects of obesity Currently, over two thirds of the adult population in the United States is either overweight or obese. With these grim statistics, it is critically important that clinicians from all branches of medicine play an active role in diagnosing and treating obesity and its related conditions. This volume arms clinicians with the information they need to create an appropriate prevention and treatment program for their patients.

Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states. Flavonoids and Related Compounds: Bioavailability and Function examines current knowledge regarding the absorption, metabolism, and bioavailability of individual flavonoids and related phenolic compounds.

Profiling the latest evidence of their impact on various human pathological conditions, the book summarizes current thinking with regard to the biotransformation and conjugation of individual compounds in the gastrointestinal tract, liver, large intestine, and cells. It highlights a topic that has been largely ignored-namely the extent to which dietary phenolics components undergo metabolism in the large intestine. It also explores the generation of bacterially derived metabolites. Individual chapters discuss which metabolites enter the circulatory system and are likely to offer protective actions against human diseases.

Edited by internationally recognized leaders in the field, the book presents contributions by a panel of experts who demonstrate the potential of flavonoids in ameliorating a range of disease states, including cardiovascular disease, Alzheimer's and Parkinson's disease and other neurodegenerative disorders, and cancer. The research presented in this volume provides a reliable starting point for further inquiry and experimentation.

Bamboo is an ordinary plant with extraordinary properties. With its high growth rate and self-renewing ability, bamboo's sustainability is unparalleled. Bamboo is an important resource for a healthy planet, and its shoots hold manifold nutritional benefits. Based on 18 years of research, Bamboo Shoot: Superfood for Nutrition, Health and Medicine details health-promoting bioactive compounds found in bamboo and offers practical guidance on how this vegetable, bamboo shoot, is used for food fortification. Already a delicacy in many Asian countries, bamboo shoots aid in the prevention of cardiovascular disease, cancer, diabetes, hypertension and obesity. Exploring the tradition and culture of bamboo in Asian countries, this book also provides information on the science behind the nutritional value of bamboo shoots. Written by individuals with expertise in bamboo shoot nutrition and fully illustrated in colour, this book reveals the antioxidant activity of bamboo shoots and discusses the potential for bamboo to be used as an ingredient in functional foods and nutraceuticals. This highly practical book discusses processing and packaging of shoots for long term storage and using bamboo in the development of novel food products. Features: Elucidates the nutrients and phytochemicals in over 30 bamboo species and includes a glossary of scientific names Highlights the nutraceutical and antioxidant properties of bamboo Describes novel healthy food products fortified with bamboo shoots and provides food recipes using bamboo Explains how bamboo can help countries achieve their sustainable development goals, from poverty reduction, food security, improved nutrition and prevention of diseases to climate change mitigation and inclusive green economic development Aimed at professionals in the nutrition and food processing industry, this book appeals to those with an interest in incorporating bamboo into a healthier lifestyle. Endorsements This is a unique book interestingly crafted to highlight the important nutritional, health and medicinal aspects of Bamboo, an area that is greatly underexplored. It will bring awareness that bamboo shoots are a low calorie, high fibre nutritious vegetable packed with vitamins and minerals. - Prof. Cherla Sastry, Founding Director General INBAR and Adjunct Professor, University of Toronto, Canada This book brings a series of answers to all questions related to bamboo as a superfood [and will] enlighten readers how to transform bamboo shoots using either traditional or modern techniques, how to package them and how to use them as a functional and nutraceutical food. It also provides a series of cooking recipes for healthy eating while we enjoy our food. - Ximena Londono, Founder, A Bamboo and Guadua Paradise, Colombia

Although introduction of amino acid chelates in mineral nutrition initially met considerable skepticism and controversy, the greater absorption and bioavailability of amino acid chelated minerals compared to nonchelated minerals have been well-documented for decades. Amino Acid Chelation in Human and Animal Nutrition compiles published chemical, nutritional, and clinical studies with new unpublished research. It interprets the combined data for the first time to explain why the body responds to an amino acid chelate differently than it does to inorganic metal salts. Focusing on digestion, the book follows how chelates are absorbed from the stomach and intestines into the mucosal tissue, their movement from the mucosal tissue into the blood, and uptake into tissue and organ cells. Amino Acid Chelation in Human and Animal Nutrition compares amino acid chelate absorption and metabolism and that of inorganic salts of the same minerals. This book mainly focuses on the ingestion of amino acid metal chelates as a way to optimize mineral absorption, but it also provides a fundamental discussion of chelation chemistry. The author includes his own results, as well as alternate interpretations of the results of numerous studies of animal and human amino acid mineral chelate digestion and absorption. The views published in this book are solely the author's views and do not reflect the views of his company, Albion Laboratories.

Sports nutrition has evolved beyond what to eat and how much to eat to now include the question of when to eat. A hot topic in sports nutrition, nutrient timing is a dietary concept that takes into account time as a missing dimension in athletic performance and recovery. Not only is the consumption of nutrients in ideal amounts and proportions important, but the timing with which they are administered is also of prime importance-the right nutrients at the ideal time to affect performance and muscular growth. Nutrient Timing: Metabolic Optimization for Health, Performance, and Recovery presents the most authoritative text to date that scientifically examines the contemporary topic of nutrient timing. Worldwide research continues to rapidly explore the metabolic impact of nutrient timing and how its proper application may help to improve performance. With contributions from scientists and practitioners in the field, this book gathers the latest evidence-based information on this cutting-edge area. The chapters cover macronutrients-carbohydrates, proteins, and lipids-and their role in sporting activity, as well as an examination of vitamins and minerals. The core of the book focuses on pre-exercise, mid-exercise, and post-exercise considerations for both resistance and aerobically mediated activity. Using the models presented, individuals may improve performance, promote optimal adaptations to training, maximize recovery, and facilitate healthy interactions with their environment. The final chapters of the book describe future concepts in nutrient timing, including the impact of protein source in the context of timing, how nutrient timing can fit in with a comprehensive recovery program, and the application of the ideas discussed in unique populations such as the aged, the military, and populations interested in weight loss. This text provides solid data from the scientists themselves, giving researchers, teachers,

This volume provides a contemporary and historical overview of infant nutrition in Europe, North America, and the Third World. It emphasizes the important role that good nutrition, appropriate health care, and a caring environment play in promoting healthy physical and social growth in children. Issues covered include breast feeding, maternal undernutrition and reproductive performance, weaning, and the social and pyschological factors of breast feeding. The book will serve as an excellent guide for nutritionists, pediatricians, health professionals and others involved in child welfare worldwide.

The contributors to this book are authors of international and national standing, leaders in the field and trendsetters. The book covers emerging fields of science and important discoveries relating to tomatoes and related products. This represents a one-stop shopping of material related to tomatoes. This book will be essential reading for plant scientists, nutritionists, dieticians, pharmacologists, health care professionals and research scientists.

As the field of nutritional neuroscience has grown, both the scientific community and the general population have expressed a heightened interest in the effect of nutrients on behavior. Diet, Brain, Behavior: Practical Implications presents the work of a diverse group of scientists who collectively explore the broad scope of research in the field. The subject matter of each chapter in this volume was chosen to ensure the current or potential for further applicability to practical, applied issues. Topics discussed include: Concepts of mental energy and fatigue The dangers of obesity and its effect on behavior Exercise, dietary restriction, and supplements for weight loss The effects of caffeine, creatine, theanine, B vitamins, and other dietary supplements on brain functioning and behavior The reward deficiency hypothesis and eating disorders The importance of maintaining proper fluid intake The effects of eating breakfast on performance The role of diet in pain sensitivity During the past decade, there has been an explosion in research and publications in this field. This collection of contributions represents the cutting edge of current research and new advancements in this area. The book provides essential information to those working in a diverse range of fields, including nutrition, neuroscience, psychology, and exercise physiology as well as medicine, dietetics, and occupational therapy.

Presenting recent advancements in research findings and the resulting new schools of thought on the physiology of human bone, this comprehensive reference examines information on dietary pattern and specific nutrients in bone health. Written by experts in the areas of nutrition, bone function, and medicine, chapters include research on a variety of bone-related topics including effects of vitamins, nutrients, and antioxidants; dietary requirements; physical exercise; bone hormones; lifestyle and effects through the life cycle; race and ethnicity; and prevention of bone diseases including osteopenia and osteoporosis.

Highlighting the practical and nutritional facts readers want to know, The Concise Encyclopedia covers the whole gamut of foods, health, and nutrition. The topics are arranged alphabetically and cross-referenced, provide alternative names, and are indexed for ease-of-use. The book contains 2,800 entries and includes 1,962 illustrations, 96 of which are full color photographs. It provides 462 tables, the USDA food pyramid, recommended daily allowances of vitamins and minerals, and nutritional analyses of 314 of the most popular fast foods. In addition, it discusses food labeling legislation and offers ways to reduce the chances of death by heart disease, stroke, and cancer through diet and nutrition.

Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies. Conversely, there is an established link between excess intake of mineral components and diseases of the endocrine, kidney, liver, cardiovascular, and skeletal system. It has become crucial that food chemists understand the origin, function, bioavailability, and interactions of mineral components in food. Mineral Components in Foods presents the state of knowledge on the distribution, speciation, and interaction of mineral components and contaminants inherent in different raw materials and products, as well as acquired during processing, packaging, and handling. With contributions written by some of the foremost food researchers in the world, this book considers the analysis of mineral components in food, the recent advancements in analytical techniques including statistical multivariate approaches to confirm authenticity based on mineral composition, and the quality control practices that ensure consistent and accurate data. The functional role of a number of minerals is addressed along with the effects of their deficiency or excess on the body, their interactions with other minerals, and their changes during storage and processing. Specifically, the authors examine mineral distribution in certain animal and plant products including confections, honey, wine and beer. A considerable portion of the book is devoted to the contamination of foods and food supplements by metals, metalloids and radionuclides, from packaging containers as well as a variety of environmental pathways. With numerous tables and figures clearly expressing a wealth of detailed data, Mineral Components in Foods provides food chemists, quality control professionals, nutritionists, and students in these fields with an invaluable resource to t

Reviews in Food and Nutrition Toxicity, Volume 4 includes the most recent reviews of current issues involved in the toxicity of food and nutrients. With contributors from the fields of medicine, public health, and environmental science, the continuation of this series distills a broad range of research on food safety and food technology. Volume Four discusses: The extent to which postnatal metal exposure through breastfeeding can impair an infant's health Selenium bioavailability and metabolism, effects of selenium exposure, and mechanisms of selenium toxicity The fate of toxic and nontoxic arsenic compounds in the human body upon ingestion The biological role of sulfur, sulfur metabolism, deficiencies, and toxicity The effects on fluoride on teeth, bones, kidneys, arteries, hormones, the brain, and the reproductive system Food-borne disease outbreaks, microbial quality and risk assessment of food-borne microorganisms in ready to eat foods Effect of T-2 toxin on DNA and chromosomes, circulatory system, skin, reproductive system, liver and spleen, gastrointestinal tract, brain and neurotransmitters, and more Investigation of the interference of AFB1 with molecular components of cell cycle checkpoints Analyzes cycad consumption and its effects on the neurological systems and its manifestations; describes bio-chemical changes and morphological or pathological outcomes through time in detail Lectins in the human diet, toxicity and biological effects, immunomodulatory effects, modulation of immune function by dietary lectins in disease This is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.

Reduced production of DHEA associated with the diseases that accompany aging has led to its use as a nutritional supplement for antiaging, metabolic support, and other purposes. While animal studies have clearly shown substantial benefits of DHEA in combating various disease states, the effect of low levels of DHEA in humans is less established, and the mechanisms of action and potential involvement in illnesses remain unclear. DHEA in Human Health and Aging reviews the past ten years of research into this hormone and explores its potential for future study.

With contributions from a cadre of international experts, this volume examines:

• The biology of DHEA relevant to health in humans
• Areas of potential clinical importance concerning low levels of DHEA related to age or physiological change
• Prevention as well as treatment of various human disease states by changing DHEA levels
• The use of DHEA levels in predicting the risk of disease
• The role of DHEA in diabetes, fitness, infectious disease, cancer, AIDS, bone health, cardiovascular diseases, autism, and mental health
• Animal models and their relation to studies done on humans
• The effects of loss of adrenal gland function, the subsequent reduction in DHEA production, and its replacement as therapy
• Adverse effects in DHEA-supplemented women
• Mechanisms of action of DHEA in prostate and ovarian health, vascular modification, stress, memory, aggression, and Alzheimer's disease

Covering a wide range of topics, the book is compiled from contributions of experts who have each studied some aspect of DHEA and human or animal health or disease. Every chapter is self-contained, allowing for focused study on individual topics. Edited by one of the leading experts in the field of nutrition, the book presents a compelling view of the state of the science in DHEA.

A debilitating disease of pain, inflammation, and loss of mobility and quality of life, arthritis takes victims of all ages, from young children to seniors. Usually chronic, the broad term arthritis refers to nearly 100 distinct manifestations, each with their own etiology, pathophysiology, and treatment. With medical research getting so much attention, it is no wonder there have been recent leaps in the investigation into arthritis treatment. It is important to have a high quality, trusted compendium to capture the breadth and depth of new information in the field. Covering cutting-edge information on arthritic diseases and their treatment, Arthritis: Pathophysiology, Prevention, and Therapeutics details the intricacies of arthritis and inflammatory responses, their consequences, their economic burden, and their impact on society. Offering a mechanistic approach to pathophysiology and treatment, the book begins with an overview of rheumatoid arthritis, osteoarthritis, and psoriatic arthritis. Section Two highlights the consequences of arthritis and the link between arthritis and obesity, diabetes, and cardiovascular disease, as well as other related disabilities. The third section focuses on antiarthritic drugs, including an overview and update on antiarthritic drug development by Dr. Micheal G. Lyon from Stanford University School of Medicine, and a chapter on nonsteroidal anti-inflammatory drugs. Other chapters cover biologics in arthritis treatment, topical applications, and the use of hyaluronan and hyaluronic acid in osteoarthritis and rheumatoid arthritis. Sections Four and Five are devoted to natural therapeutic and orthopedic interventions such as glucosamine and chondroitin, MSM, capsaicin, shark cartilage, and fish oil, while Section Six discusses nonpharmacological approaches including physical exercise and acupuncture. The final section provides a commentary on the correlation between a

In the historical record there is abundant evidence that obesity was a medical and health concern as long as medicine has been practiced. The idea of diet and exercise are bulwarks in the fight against obesity in history from the time of Hippocrates to the 16th century--a span of 2,000 years. However, our scientific understanding of this problem is only a little over 200 years old. An examination of the root cause of what many consider the obesity epidemic, A Guide to Obesity and the Metabolic Syndrome traces the origins and types of obesity and its treatment. Examining in detail the developing treatment for obesity, this book provides: * A history of obesity, including treatment, proposed causes, and perceptions * An examination of the causes and problems associated with obesity * A discussion of lifestyle, diet, exercise, and treatment strategies * A detailed look at the medications and surgeries available for obesity The fact that we have an epidemic of obesity today that is covering the globe suggests that the strategically simple ideas of eating less and exercising more, ideas that require commitment and personal involvement by the individual, have not been very successful. As we move forward in trying to understand this problem, we need to be alert to strategies and tactics that may not require individual motivation and commitment--history has shown that they do not work well. This book supplies guidance on developing and designing novel strategic interventions against obesity and metabolic disorders.

Distilling the available knowledge on ethanol-induced liver damage and directly complementing the available bio-medical literature, Ethanol and the Liver covers pathogenic and clinical aspects of alcoholic liver disease. Providing broader coverage of the subject than any available monograph, the editors and their panel of experts relate basic science to pathogenesis and treatment modalities and explore future developments. Coverage includes: Histopathology-fatty liver, alcoholic hepatitis, and cirrhosis Ethanol metabolism and its consequences Mechanisms in the pathogenesis of ALD, including genetics, immunology, and insulin-like growth factors Extrahepatic effects of ALD and the role of alcohol in potentiating liver damage due to other etiologies Interaction of alcohol with viral hepatitis Epidemiology, diagnosis, and treatment Management strategies, including transplantation The vast amount of knowledge and expertise gathered in this book make it an unparalleled resource.

As nutrition research is shifting its focus from epidemiology and physiology to effects of nutrients at the molecular level, a uniquely tailored diet that corresponds to the demands of our genetic signature is emerging as an indispensable need. Using high-throughput genomic tools, nutrigenomics unravels the influence of micro- and macronutrients as potent dietary signals regulating metabolic pathways and unmasks how susceptible genotypes are predisposed to diet-related diseases. Selected topics from this field have been covered in some books, but no other comprehensive text on epigenetics, nutrition, and human health and disease is available, until now. This book illustrates nutrition's influence on epigenetic inheritance and the mechanisms underlying the modification of the metabolic imprint of an individual. This enriched understanding of nutrigenomics can be applied to master a tailored diet that can alleviate imprinted metabolic syndromes. Specifically, the book focuses on: * Maternal, perinatal, and neonatal nutrition * Epigenetic mechanisms and cancer * Impacts of dietary factors, folate deficiency and DNA methylation * Nutrition's influence on genetic imprinting * The basics of nutrigenomics and epigenetic regulation

By the beginning of the twentieth century, meat eating was a regular part of daily life in the Western world. Whilst the extra protein in this diet had a beneficial effect on growth and resilience to certain diseases, excessive amounts were found to promote cancer, heart disease and obesity. When it comes to meat this is often what we talk about today: its implications for us, our planet and our health. However, few seem to agree on what these implications are. This collection of ten historical essays explores some of the complex relations between meat and human health in twentieth-century North America and Europe. Its subjects include the relations between the meat and the pharmaceutical industries, the slaughterhouse and the rise of endocrinology, the therapeutic benefits of meat extracts and the short-lived fate of liver ice-cream in the treatment of pernicious anaemia. Other articles examine responses to BSE and bovine tuberculosis, cancer and meat consumption, DES in cattle, American-style meat in Mexico and Nazi attitudes towards meat eating. Together these papers highlight a complicated array of often contradictory attitudes towards meat and human health.

Nutritional assessment is a key to determining the health and performance efficiency of professional, collegiate, and recreational athletes. Expanded to include new chapters, the second edition of Nutritional Assessment of Athletes examines the dietary, nutritional, and physical needs of athletes and describes critical biochemical and clinical assessment factors. Reflecting growing evidence on the importance of hydration and fluid replacement on physical performance, this edition includes a new chapter on this topic, as well as a new chapter on nutrigenomics and the molecular aspects of physical performance and nutritional assessment. The book gives detailed descriptions of the methods utilized in collecting assessment data and discusses the advantages and limitations of each method. It also summarizes evidence-based practical information relating to nutritional assessment of athletes. This volume is a valuable resource for nutritionists, dietitians, exercise scientists, coaches, trainers, and physicians, as well as athletes who wish to improve their performance.

Based on breakthrough new science in the field of hydration, Quench debunks many popular myths about "getting enough water" and offers a revolutionary five-day jump start plan that shows how better hydration can reduce or eliminate ailments like chronic headaches, weight gain, gut pain, and even autoimmune conditions.

Chronic headaches, brain fog, fatigue, weight gain, insomnia, gut pain, autoimmune conditions. We may think these and other all-too-common modern maladies are due to gluten intake or too much sugar or too little exercise. But there is another missing piece to the health puzzle: Proper hydration.

Yes, even in this era of Poland Spring many of us are dehydrated due to moisture-lacking diets, artificial environments, medications, and over-dependence on water as our only source of hydration. For this reason, that new diet or exercise plan may fail because our body doesn't have enough moisture to support it.

Quench presents a wellness routine that can reverse all of that, based on breakthrough new science in the field of hydration. Readers will be surprised to learn that drinking too much water can flush out vital nutrients and electrolytes. Here is where "gel water" comes in: the water from plants (like cucumber, berries, aloe), which our bodies are designed to truly absorb right down to the cellular level. In fact, Ms. Bria's work as an anthropologist led her to the realization that desert people stay hydrated almost exclusively from what they eat, including gel plants like cactus.

Based on groundbreaking science from the University of Washington's Pollack Water Lab and other research, Quench offers a five-day jump start plan: hydrating meal plans and the heart of the program, smoothies and elixirs using the most hydrating and nutrient-packed plants. Another unique feature of their approach is micro-movements -- small, simple movements you can make a few times a day that will move water through your fascia, the connective tissue responsible for hydrating our bodies. You will experience more energy, focus, and better digestion within five days . . . then move onto the lifetime plan for continued improvements, even elimination of symptoms.

Probes developments and trends in research and clinical applications of vitamin E, discussing its chemistry and biochemistry and natural occurence in nuts, seeds, whole grains and vegetable and fish-liver oils. The book covers new findings on the role of vitamin E as a biological response modifier.