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Food as Medicine: 150 Plant-Based Recipes for Optimal Health, Disease Prevention, and Management of Chronic Illness
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About Food As Medicine: 150 Plant-Based Recipes For
Product Description WINNER “Best in the World” Gourmand World Cookbook Awards, Best Health and Nutrition Book Anxiety, asthma, dementia, depression, diabetes, emphysema, MS, Parkinson’s disease . . . the latest scientific research is showing plant-based diets can reduce risks or better manage chronic diseases—and more. Food as Medicine is more than a cookbook, it is a blueprint for eating your way to good health. Featuring 150 plant-based recipes developed for their health-promoting properties, as well as their amazing taste appeal, it guides users toward safer cooking methods (reducing the formation of toxic chemicals), showcases everyday medicinal ingredients, and reveals how to set up a wellness kitchen to make it easier to eat well at home. Each recipe includes a “per serving” nutritional analysis, as well as descriptions of interesting health-promoting effects to motivate better food choices. Sue Radd has long known what the rest of us are finally catching onto: it’s possible to eat for both pleasure and longevity. Food as Medicine shows us how to put into practice the latest medical research findings by cooking meals the whole family can enjoy. Sue’s recipes are not only beneficial for your health, they are delicious and designed for the home cook. This long-awaited book shares secrets from her acclaimed culinary medicine cookshops. As well as a health professional and scientist, Sue Radd is a food-lover and cook, with a lifelong interest in discovering simple and healthy recipe ideas from all over the world. Her culinary research has taken her to countries whose traditional diets have been associated with reduced chronic disease risks, from the Mediterranean—think Greece, Spain, Italy, Croatia, and Lebanon—to Asia (including China, Vietnam, South Korea, and India). Partnered with her professional interest in reviewing hundreds of scientific research papers, these experiences have confirmed the benefits of eating more unrefined plant-based meals as was common in olden days, when people mostly cooked what could they could grow in their garden. About the Author Sue Radd is an Advanced Accredited Practicing Dietitian and one of Australia’s leading nutritionists and health communicators frequently sought out by the media for expert opinion. She is currently a PhD candidate at The University of Sydney, researching the effects of the traditional Mediterranean diet on thinking and memory problems in people at risk of dementia. With 30 years of professional experience, Sue has served as a clinical dietitian at major teaching hospitals, mentored dozens of dietitians, and consulted to leading food, pharmaceutical, and PR companies in Australia, New Zealand, Canada, and the United Kingdom. She is Founding Director of the Nutrition and Wellbeing Clinic in Sydney. She is also a member of multiple professional organizations including Dietitians Association of Australia, Academy of Nutrition and Dietetics (USA), Nutrition Society of Australia, Australian Institute of Food Science & Technology Inc., Australasian Society of Lifestyle Medicine, and Australasian Medical Writers Association. Sue Radd travels regularly to speak at and participate in international nutrition and lifestyle medicine conferences, in conjunction with which she often takes the opportunity for other speaking engagements in support of her work, research, and books.
