Fast Tract Digestion Heartburn is the first book to define and address the real cause of acid reflux. Acid reflux occurs as a result of digestive malabsorption of five difficult-to-digest carbohydrates. It leads to the overgrowth of gas-producing bacteria in the small intestine and the gas pressure drives acid reflux. Dropping a Mentos into a bottle of Coke is the perfect illustration of this phenomenon. Unfortunately, PPI drugs do not address the real cause, but also cause serious side effects including vitamin and mineral malabsorption, bone fractures, pneumonia, low blood magnesium levels, bacterial overgrowth, C diff infection and pneumonia as explained in the book.Fast Tract Digestion Heartburn offers science-based food choices and recipes (Fast Tract Diet) to limit the five difficult-to-digest carbohydrates, so that you can feel relief within a few days Also, it enables you to self-manage all of the symptoms of acid reflux going forward. The Fast Tract Diet is based on a scientific formula called Fermentation Potential (FP). FP is the key measure regardless of the carbohydrate count. Limiting foods with high FP will help control the overgrowth of bacteria in the small intestine and, as a result, acid reflux. The Fast Tract Diet was clinically tested on reflux sufferers in the Boston area. The results were overwhelming and proved the effectiveness of the diet as an alternative to proton pump inhibitor drugs.

    Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Chapters: The Omnivore's Dilemma, in Defense of Food, the Botany of Desire, Food Rules, a Place of My Own, Second Nature. Source: Wikipedia. Free updates online. Not illustrated. Excerpt: The Omnivore's Dilemma: A Natural History of Four Meals is a nonfiction book by Michael Pollan published in 2006, in which Pollan asks the seemingly straightforward question of what we should have for dinner. As omnivores - the most unselective eaters - we humans are faced with a wide variety of food choices, resulting in a dilemma. To find out about those choices, Pollan follows each of the food chains that sustain usindustrial food, organic food, and food we forage ourselves from the source to a final meal, and in the process writes an account of the American way of eating. Pollan begins with an exploration of the food-production system from which the vast majority of American meals are derived. This industrial food chain is largely based on corn, whether it is eaten directly, fed to livestock, or processed into chemicals such as glucose, often in the form of high-fructose corn syrup, and ethanol. Pollan discusses how the corn plant came to dominate the American diet through a combination of biological, cultural, and political factors. He visits George Naylor's corn farm in Iowa to learn more about those factors. The role of petroleum in the cultivation and transportation of the American food supply is also discussed. A fast food meal is used to illustrate the end result of the industrial food chain. The following chapter delves into the principles of organic farming and their various implementations in modern America. Pollan shows that, while organic food has grown in popularity, its producers have adopted many of the methods of industrial agriculture, losing sight of th...More: http: //booksllc.net/?id=931450

    Illustrated with previously unseen photographs and drawing on over 300 hours of interviews with band members, producers, friends, former lovers and associates, this biography traces the artist's life from his Minneapolis roots through controversial stardom to his rejection of the Prince persona.

    . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.

    If you were fat your doc said: "You eat too much." Calorie consumption hit an all-time low. A 25” waist was a clothing size 10. High fructose corn syrup consumed: None.Today: Women of all ages are, on average, overweight. Obesity is now a “disease.” Calorie consumption is at an all-time high. A 25” waist is closer to a clothing size “zero." High fructose corn syrup consumed: 76% of corn sweeteners.Is it really true that American women didn’t get fat in the 1950s? Detailed gender-specific data wasn’t published during the 50s, but an early 1960s government sponsored survey revealed that women aged 20 - 29 were, on average, a little over thirty-four pounds lighter than women in the same age bracket today! Women aged 30 - 39 were about thirty pounds lighter! It's true that women are taller today than the 50s, but not enough to explain the gain. In 1960 the average American woman was 63.1." Today she is 63.8."What did women know or practice back then that kept them immune from an obesity epidemic? Could it be a matter of simply not consuming high fructose corn syrup or fast food? Not so fast. The root of the problem is far more expansive!In this ebook you will be given access to many of the 50s slimming secrets women knew. It reveals pre-BMI medical metrics for healthy weight and eating which were far more stringent and based upon medical studies instead of comparing people to a norm. Also included are vintage US government food recommendations and an examination of the psychological climate and marketing practices to women in the 50s. You’ll find suggestions for integrating “outdated” healthy practices and attitudes into your diet to combat and replace the toxic practices and processed foods prevalent today often mistaken for “progress.” This heavily researched ebook contains over seventy linked citations and scans of vintage source materials."Diet" literally means "the kinds of food that a person, animal, or community habitually eats," and by applying the 1950s diet to her own life author Averyl Hill lost sixteen pounds and four inches around her waist and has kept it off years later. She didn’t join a gym or spend money on branded, pre-packaged diet foods or pills, nor did she start wearing a string of pearls and heels while dusting her home. Going backwards can mean forward thinking!Please note that this book does not contain recipes, nor is it a specific, prescribed diet plan. It gives you tools to help facilitate healthy choices about how you eat, move and think about food, weight-loss and overall fitness. Unlike fad weight loss diets today that haven't made us any slimmer, the 1950s diet worked for millions of American women-- a decade of hard evidence is hard to dispute-- and we can learn to adopt it again today!

    In the mid-1970s, scientists began using DNA sequences to reexamine the history of all life. Perhaps the most startling discovery to come out of this new field—the study of life’s diversity and relatedness at the molecular level—is horizontal gene transfer (HGT), or the movement of genes across species lines. It turns out that HGT has been widespread and important. For instance, we now know that roughly eight percent of the human genome arrived not through traditional inheritance from directly ancestral forms, but sideways by viral infection—a type of HGT.David Quammen chronicles these discoveries through the lives of the researchers who made them—such as Carl Woese, the most important little-known biologist of the twentieth century; Lynn Margulis, the notorious maverick whose wild ideas about “mosaic” creatures proved to be true; and Tsutomu Wantanabe, who discovered that the scourge of antibiotic-resistant bacteria is a direct result of horizontal gene transfer, bringing the deep study of genome histories to bear on a global crisis in public health.

    Sit down to a dinner that looks and tastes great, but just happens to be completely plant-based so it's also good for you. That's how Ginny McMeans cooks, and here she shares 125 of her favorite recipes. Every recipe can also be made-ahead and frozen for later, as these meals are designed for the busy person. This is delicious, homemade, everyday food that you can cook fresh on a whim or pull from your freezer for a quick healthy supper. Recipes include:Sweet Potato Chili LogsRanch TacosSlow Cooker Marinara SauceGreen Bean CasseroleSoft Cinnamon Sugar Pretzel BitesIt's the kind of food you'll simply want to make and eat.