Description:
Butter or margarine? Regular or decaf? Wanna supersize those fries? Each of us makes dozens of dietary decisions a day and consumes 1,500 pounds of food a year, but nutrition is one of those topics in which many people--including the majority of physicians--are not well versed. Fortunately, reading Nutrition for Dummies is like watching That's Incredible!: there's no shortage of fascinating tidbits. Read it if you've ever popped a multivitamin and figured it would compensate for not getting your five fruits and veggies. Longtime health journalist Carol Ann Rinzler clearly walks you through the anatomy of the digestive system (including the difference between a duodenal and a peptic ulcer), the roles of the six basic groups of nutrients, the highs and unfortunate lows of metabolism, and the links between diet, aging, and disease. While these topics could be dry and dull, she spices them up with clear charts and illustrations, lively writing, and fascinating facts: "Megadoses of vitamin A {as retinol} may cause symptoms that make you think you have a brain tumor"; "Fluoride levels higher than 6 milligrams a day are considered hazardous"; the mineral copper "prevents your hair from turning gray prematurely"; oysters are correctly reputed to be aphrodisiacs, as they're high in zinc, which helps produce testosterone. Rinzler then covers food processing, how cooking affects nutrition (yes, cooking in an iron pan will add iron to your food), how to read food labels and choose supplements, and how to cope with food allergies and intolerances. She also lists common food-drug interactions (taking aspirin increases your folate and iron requirements). There's plenty in here that will benefit dieters--a food listed as "fat-free!" for example, can still contain up to half a gram of fat. Rinzler also lists her top 10s: Web sites, superstar foods, and easy ways to cut calories. An appendix listing nutritional information for hundreds of common foods is also included. --Erica Jorgensen
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