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How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood

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  • How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood
Le Pitch
Présentation de l'éditeur *** 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. Revue de presse 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) Botanist James Wong has compiled the ultimate guide to every type of fruit and vegetable, from the ones we should always pick off the shelf to the ones we should avoid putting in our shopping baskets. ( The Daily Mail) How to Eat Better reveals how to up the nutritional ante of your cooking. Inspirational! ( Woman & Home) Quatrième de couverture 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. Biographie de l'auteur James 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 Afficher moinsAfficher plus

How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood

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Présentation de l'éditeur *** 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. Revue de presse 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) Botanist James Wong has compiled the ultimate guide to every type of fruit and vegetable, from the ones we should always pick off the shelf to the ones we should avoid putting in our shopping baskets. ( The Daily Mail) How to Eat Better reveals how to up the nutritional ante of your cooking. Inspirational! ( Woman & Home) Quatrième de couverture 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. Biographie de l'auteur James 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 Afficher moinsAfficher plus

Détails du livre

Titre complet
How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood
Editeur
Mitchell Beazley
Format
Relié
Publication
06 avril 2017
Pages
224
Taille
25.2 x 19.4 x 2.2 cm
Poids
905
ISBN-13
9781784721916
Livré entre : 24 juillet - 27 juillet
Disponible chez le fournisseur
Impression à la demande
Expédition immédiate
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