Different blood types mean different body chemistry. Carry this guide with you to the grocery store, restaurants, even on vacation to avoid putting on those extra pounds, or getting sick from eating the wrong thing. You'll never have to be without Dr. D'Adamo's reassuring guidance again. Inside you will find complete listings of what's right for Type A in the following categories:
From one of America's leading nutritionists comes an easy-to-use guide to the glycaemic index of a wide range of common foods and beverages. Designed to be used at home or on the go, this will quickly become the first resource you turn to whenever you want to select a food that can help you reach your health and dietary goals. This book provides both the glycaemic index and the glycaemic load of hundreds of foods and beverages, including raw foods, cooked foods, and popular combination and prepared foods. It: makes foods easy to find by listing them both singly and under helpful categories; includes tips within the listings to guide you towards the best food choices; provides lists of ethnic foods for use at your favourite restaurant; presents easy-to-understand explanations of glycaemic index, glycaemic load and other important terms; and, expands your food choices by helping you integrate high-glycaemic index foods into your diet.
Whether you are taking the island route or you have found that quiet little local getaway where you can drop the hook, the menu can sometimes appear rather dismal. It's easier to plan a cruise where the furthest you will be from a market or a restaurant is an afternoon's boat trip; but really, sailing all day and winding up in some breathtaking, serene setting and dining under the stars can be your five star restaurant. In order to fully appreciate that experience, however, you'll need to make some serious plans for provisioning. In this guide, all of the necessary components for an efficient galley, adequate provisioning, and enjoyable meals for short term or extended cruising are addressed. Also included are some menu suggestions and recipes that are both practical and delicious under most sailing conditions. This guide is primarily geared toward the boater that is relatively new to the world of cruising. It is intended to help take some of the time consuming guess work out of using the galley to its full potential and making the menu planning process less of a challenge. Even though a more seasoned boater may already use diverse and reliable provisions, menus and recipes of their own, the suggestions in this guide may provide some new ideas and inspire him or her to expand upon an already existing repertoire of methods, resources and recipes, as well.
In clear, easy-to-grasp language, the author covers many of the topics that you will need to know in order to launch and run a successful business venture.
With the world population set to reach 9 billion by the year 2050, and food demand expected to increase by 60 per cent during the same period, one of the key issues facing the world is food security. Major changes in policy and management, across the entire agricultural production chain, will be needed to ensure the best use of available water resources in meeting growing demands for food and other agricultural products. This new volume in the successful History of Water Series focuses on the African continent to address this key issue. Humanity has its roots in Africa and many of our food systems developed there. All types of agricultural production are present and the sheer size of the continent offers wide ecological variation from extreme desert to dense rainforest. Drawing together leading international contributors from a wide variety of disciplines Water and Food offers new insights into the evolution of food systems, from early hunter gatherers to the global challenges of the modern world.
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