How to Eat Better
How to Shop, Store & Cook to Make Any Food a 'Superfood'. Simple science to supercharge nutrition
(Sprache: Englisch)
Double the nutrition in every ingredient with this unfaddy blueprint for a healthier life, with more than 80 easy recipes.
Double the nutrition in every ingredient with this unfaddy blueprint for a healthier life, with more than 80 easy recipes.
Double the nutrition in every ingredient with this unfaddy blueprint for a healthier life, with more than 80 easy recipes.
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Double the nutrition in every ingredient with this unfaddy blueprint for a healthier life, with more than 80 easy recipes.
Double the nutrition in every ingredient with this unfaddy blueprint for a healthier life, with more than 80 easy recipes.
Double the nutrition in every ingredient with this unfaddy blueprint for a healthier life, with more than 80 easy recipes.
Klappentext zu „How to Eat Better “
***THE SUNDAY TIMES BESTSELLER
'James Wong brings some welcome sanity to the world of healthy eating...its genius is his advice on how to get more nutrition from fruit and veg. It's fascinating, and better than cutting out food groups or paying for so-called superfoods' - delicious. magazine
SELECT a Braeburn apple over a Fuji and get almost double the antioxidants from a fruit that tastes just as sweet.
STORE strawberries on the counter, instead of in the fridge, and in just four days they will quadruple their heart-healthy compounds.
COOK broccoli with a teaspoon of mustard and send its levels of cancer-fighting potential skyrocketing ten-fold.
Between the rush to keep up with the latest miracle ingredient, anxiety about E-numbers and demonization of gluten/dairy/sugar (or the next foodie villain du jour) many of us are left in a virtual panic in the supermarket aisle. Tabloid headlines, 'free-from' labels and judgemental Instagram hashtags hardly help matters - so what should we be buying?
How to Eat Better strips away the fad diets, superfood fixations and Instagram hashtags to give you a straight-talking scientist's guide to making everyday foods far healthier (and tastier) simply by changing the way you select, store and cook them. No diets, no obscure ingredients, no damn spiralizer, just real food made better, based on the latest scientific evidence from around the world. With over 80 foolproof recipes to put the theory into practice, James Wong shows you how to make any food a superfood, every time you cook.
Autoren-Porträt von James Wong
Wong, JamesJames Wong is a Kew-trained botanist, science writer and broadcaster based in London. Graduating with a Master of Science degree in Ethnobotany in 2006, he pursued his key research interests of under-utilized crop species and traditional food systems through field work in rural Ecuador, Java and southern China.
He is the author of the best-selling books Grow Your Own Drugs, Homegrown Revolution and, for Mitchell Beazley, RHS Grow for Flavour (more than 66,000 copies sold) and How to Eat Better (almost 90,000 copies sold). He has presented BBC2's award-winning series Grow Your Own Drugs and co-presented, with Dr Michael Mosley, The Secrets of Your Food - a major BBC series on the science of food. He has a column in the Observer magazine.
With his obsession for food almost eclipsing his love of plants, James's small London garden serves as a testing station for all manner of crops from around the world.
Bibliographische Angaben
- Autor: James Wong
- 2017, 224 Seiten, 200 farbige Abbildungen, Masse: 19,7 x 25,4 cm, Gebunden, Englisch
- Verlag: Mitchell Beazley
- ISBN-10: 1784721913
- ISBN-13: 9781784721916
- Erscheinungsdatum: 06.04.2017
Sprache:
Englisch
Pressezitat
His book is so useful. It systematically sorts the wheat from the gluten-free chaff in terms of what is scientifically proven to be nutritionally beneficial amid the confusing fads and misinformation... As well as reassuring us about carbs, gluten and sugar, this book has a wealth of simple, applicable science. Plonk mushrooms on a windowsill for a couple of hours and they'll contain 100 times the vitamin D2 than if they were chopped into a soup straight from the fridge. Microwave kale and its polyphenol levels jump by 40 per cent. Anna Maxted The Times 20170403
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