Chronic alcohol use is associated with heart, liver, brain, and other organ pathology. Alcohol is a drug of abuse and a caloric food and it causes poor intake and absorption of nutrients, thus playing a major role in many aspects of clinical consequences. Alcohol use lowers consumption of fruit and vegetables, lowers tissue nutrients, and, in some cases, requires nutritional therapy by clinicians."Alcohol, Nutrition, and Health Consequences"will help the clinician define the causes and types of nutritional changes due to alcohol use and also explain how nutrition can be used to ameliorate its consequences. Chapters present the application of current nutritional knowledge by physicians and dietitians. Specific areas involving alcohol-related damage due to nutritional changes are reviewed, including heart disease, obesity, digestive tract cancers, lactation, brain function, and liver disease. In addition, alcohol's effects on absorption of minerals and nutrients, a key role in causing damage are treated. The importance of diet in modifying alcohol and its metabolite damage is also explained.

"Alcohol, Nutrition, and Health Consequences"is essential reading for alcohol therapists and researchers as well as primary care physicians and dietitians and is an easy reference to help the clinician, student, and dietitian comprehend the complex changes caused by direct and indirect effects of ethanol at the cellular level via its nutritional modification. "

This timely book provides an overview of topics related to obesity. These include associated health risks, childhood obesity, genetics, evaluation, treatment, behavioral strategies, and successes and failures in preventing obesity. The volume covers evaluation guidelines, different approaches to treatment, including diet, exercise, behavior, drugs, and surgery to deal with the current world-wide obesity epidemic.

Why are spicy cuisines characteristic of hot climates? Does our stomach or our brain tell us when it is time to eat? And how do we decide if bugs are food? Employing a learner-centered approach, this introduction to the psychological mechanisms of consumption engages readers with questions and cross-cultural examples to promote critical analysis and evidence-based comprehension. The discipline of psychology provides an important perspective to the study of eating, given the remarkable complexity of our food environments (including society and culture), eating habits, and relationships with food. As everything psychological is simultaneously biological, the role of evolutionary pressures and biopsychological forces are bases to explore complex processes within the book, such as sensation and perception, learning and cognition, and human development. The authors illuminate contemporary eating topics, including the scope and consequences of overnutrition, the aetiology of eating disorders, societal focus on dieting and body image, controversies in food policy, and culture-inspired cuisine. Supplemental resources and exercises are provided in a pedagogically-focused companion website.

Organized by the French Speaking Society for Study and Research on Essential Trace Elements (SFERETE), the Fifth International Congress on Trace Elements in Medicine and Biology "Therapeutic Uses of Trace Elements" was held February 4-7. 1996, in Meribel (Savoy, France). This resort is situated in the heart of the Three Valleys domain, at the gate way of the beautiful Vanoise National Park. More than 250 participants covering six conti nents attended the meeting. This volume contains the text of plenary lectures and of several oral and poster communications. Trace element deficiencies are not only encountered in developing countries or during malnutrition. Subclinical features are also observed in developed societies where they consti tute a background for an impressive number of pathological states. Preventive and curative treatments with commercial products are often prescribed without reliable studies about their clinical interest or potential efficiency. By contrast empirical approaches such as the catalytic therapy, nutritional and pharmacological aspects of trace elements were emphasized on a sci entific basis to favor their rational therapeutic use."

The annual research conference for 1996 of the American Institute for Cancer Re search was again held at the Loews L'Enfant Plaza Hotel in Washington, DC, August 29 and 30. The topic for this, the seventh in the series, was "Dietary Fat and Cancer: Genetic and Molecular Mechanisms. " Two separate presentations were given as the conference overview. "Fat and Cancer: The Epidemiologic Evidence in Perspective" noted that die tary fat can be saturated, largely from animal or dairy sources, or mono- or polyunsatu rated, mostly from plant sources. Unlike animal fats, fish contain relatively high levels of protective omega-3 fatty acids. Although the hypothesis that dietary fat is associated with cancer is plausible, the mechanisms involved are reasonable, and many animal studies support the hypothesis, there are many obstacles in any direct extrapolation to humans, in cluding imprecise measures of dietary fat intake, variability in individual diets, and spe cies variations. Despite these limitations, there is a weak positive correlation between colon cancer and dietary fat intake, but with substantial differences for various ethnic groups. In the case of breast cancer, there is substantial variation among countries and eth nic groups, but the overall evidence indicated an association with fat in the diet. Epidemiologic studies of dietary fat and prostate cancer are more consistent and most show a positive relationship. However, it was not clear which types of dietary fat were im plicated in the effect."

Probiotics in The Prevention and Management of Human Diseases: A Scientific Perspective addresses the use of probiotics and their mechanistic aspects in diverse human diseases. In particular, the mechanistic aspects of how these probiotics are involved in mitigating disease symptoms (novel approaches and immune-mechanisms induced by Probiotics), clinical trials of certain probiotics, and animal model studies will be presented through this book. In addition, the book covers the role of probiotics in prevention and management aspects of crucial human diseases, including multidrug resistant infections, hospital acquired infections, allergic conditions, autoimmune diseases, metabolic disorders, gastrointestinal diseases, neurological disorders, and cancers. Finally, the book addresses the use of probiotics as vaccine adjuvants and as a solution for nutritional health problems and describes the challenges of using probiotics in management of human disease conditions as well as their biosafety concerns. Intended for nutrition researchers, microbiologists, physiologists, and researchers in related disciplines as well as students studying these topics require a resource that addresses the specific role of probiotics in the prevention and management of human disease.

This volume comprises the edited proceedings of the International Taurine Sympo sium held in Osaka, Japan, in June 1995, as a Satellite Symposium of the 15th Biennial of the International Society for Neurochemistry. This Taurine Symposium was the Meeting latest in a series held since 1975 at approximately two-year intervals by an informal group of international researchers. It attracted contributions from 20 countries, ranging from Armenia via Finland and Spain to the United States. Some 121 participants attended. The Symposium was organized and chaired by Junichi Azuma, University of Osaka. Other members of the Organizing Committee in Japan consisted of Kinya Kuriyama and Masao Nakagawa, both from the Kyoto Prefectural University of Medicine, and Akemichi Baba, from Osaka University. The Committee had to contend with the disaster of the Kobe earthquake, which struck on January 21. The epicenter was only around 25 miles from the meeting site, and the quake demolished the home of one Committee member. Despite this unnaturally natural handicap, the participants experienced a superbly organized meeting, one which more than maintained the high social and scientific standards established for this series. In his Welcome Message, Dr. Azuma listed a threefold objective for the Symposium: To provide a forum for the interdisciplinary exchange of information on taurine; to give an opportunity for renewing old friendships and making new friends; and to promote coopera tion among participants from around the world."

In her ten years of working privately with celebrity clients at leading Manhattan spas, Natalia Rose has discovered that traditional detox plans don't work for adult women. In fact, doing the wrong kind of detox can make their symptoms even worse

With Detox 4 Women, Rose has formulated a very specific detox prescription that is easy to follow and gentle on the system, yet yields fantastic results that are both immediate and lasting. Here is her powerful step-by-step plan that will help you shed weight, look years younger, and radiate energy in only 28 days--during which time you will enjoy: Cooked foods that are easy to digestTreats like dark chocolate and wineRecipes reminiscent of favorite foods like pumpkin pie and guacamoleSunshine for Breakfast Rose's own elixir for health and beauty Great restaurants--this plan can even be tailored for eating out

You will also luxuriate in relaxing baths, get plenty of fresh air, and enjoy meals that are simple to prepare, beautiful to look at, and delicious to eat. With inspiring stories from real women, Natalia Rose gives you much more than a detox program--this is a prescription for finally achieving the kind of personal transformation you have always dreamed about

Diet is key to understanding the past, present, and future of our species. Much of human evolutionary success can be attributed to our ability to consume a wide range of foods. On the other hand, recent changes in the types of foods we eat may lie at the root of many of the health problems we face today. To deal with these problems, we must understand the evolution of the human diet.

Studies of traditional peoples, non-human primates, human fossil and archaeological remains, nutritional chemistry, and evolutionary medicine, to name just a few, all contribute to our understanding of the evolution of the human diet. Still, as analyses become more specialized, researchers become more narrowly focused and isolated. This volume attempts to bring together authors schooled in a variety of academic disciplines so that we might begin to build a more cohesive view of the evolution of the human diet. The book demonstrates how past diets are reconstructed using both direct analogies with living traditional peoples and non-human primates, and studies of the bones and teeth of fossils. An understanding of our ancestral diets reveals how health relates to nutrition, and conclusions can be drawn as to how we may alter our current diets to further our health.

This book provides up-to-date knowledge on the role of water and fat soluble vitamins in the prevention of human diseases. The vitamins are essential food constituents with magnificent biological effects therefore, linking our biology to our lifestyle and environment. One-sided nutrition, smoking, alcohol, genetic factors, and even geographical origin interfere with our dietary intake of the vitamins. Therefore, it is not wondering that insufficient vitamin intake can impact our health and contribute significantly to the development of numerous diseases. The book offers expert reviews and judgements on the role of vitamins in our health and the link between vitamins deficiency and disease conditions at different life stages. Having knowledge about the association of vitamins and disease, as well as keeping track on the patients vitamin status has become increasingly important to physicians, clinical chemists, epidemiologists, specialists in nutrition, health professionals, researchers, and students who are interested in this area. Recent development in laboratory methods has helped making many issues in this field quantitative.

A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.

"New York Times" Bestseller,

With a New Afterword
"Schlosser has a flair for dazzling scene-setting and an arsenal of startling facts . . . "Fast Food Nation" points the way but, to resurrect an old fast food slogan, the choice is yours."--"Los Angeles Times"
In 2001, "Fast Food Nation" was published to critical acclaim and became an international bestseller. Eric Schlosser's expose revealed how the fast food industry has altered the landscape of America, widened the gap between rich and poor, fueled an epidemic of obesity, and transformed food production throughout the world. The book changed the way millions of people think about what they eat and helped to launch today's food movement.
In a new afterword for this edition, Schlosser discusses the growing interest in local and organic food, the continued exploitation of poor workers by the food industry, and the need to ensure that every American has access to good, healthy, affordable food. "Fast Food Nation" is as relevant today as it was a decade ago. The book inspires readers to look beneath the surface of our food system, consider its impact on society and, most of all, think for themselves.
"As disturbing as it is irresistible . . . Exhaustively researched, frighteningly convincing . . . channeling the spirits of Upton Sinclair and Rachel Carson."--"San Francisco Chronicle"
"Schlosser shows how the fast food industry conquered both appetite and landscape."--"The New Yorker"
Eric Schlosser is a contributing editor for the "Atlantic "and the author of "Fast Food Nation," "Reefer Madness," and "Chew on This" (with Charles Wilson).

As discussed in this book, a large body of evidence indicates that selenium is a cancer chemopreventive agent. Further evidence points to a role of this element in reducing viral expression, in preventing heart disease, and other cardiovascular and muscle disorders, and in delaying the progression of AIDS in HIV infected patients. Selenium may also have a role in mammalian development, in male fertility, in immune function and in slowing the aging process. The mechanism by which selenium exerts its beneficial effects on health may be through selenium-containing proteins. Selenium is incorporated into protein as the amino acid selenocysteine. Selenocysteine utilizes a specific tRNA, a specific elongation factor, a specific set of signals, and the codeword, UGA, for its cotranslational insertion into protein. It is indeed the 21st naturally occurring amino acid to be incorporated into protein and marks the first and only expansion of the genetic code since the code was deciphered in the mid 1960s.