Tag Archives: science

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Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure – Caldwell B. Esselstyn Jr.

Prevent and Reverse Heart Disease challenges conventional cardiology by posing a compelling, revolutionary idea-that we can, in fact, abolish the heart disease epidemic in this country by changing our diets. Drawing on the groundbreaking results of his twenty-year nutritional study, Dr. Caldwell B. Esselstyn, Jr., a former surgeon, researcher, and clinician at the Cleveland Clinic, convincingly argues that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease, but also reverse its effects.

Furthermore, it can eliminate the need for expensive and invasive surgical interventions, such as bypass and stents, no matter how far the disease has progressed. Dr. Esselstyn began his research with a group of patients who joined his study after traditional medical procedures to treat their advanced heart disease had failed. Within months of following a plant-based, oil-free diet, their angina symptoms eased, their cholesterol levels dropped significantly, and they experienced a marked improvement in blood flow to the heart. Twenty years later, the majority of Dr. Esselstyn’s patients continue to follow his program and remain heart-attack proof.

Prevent and Reverse Heart Disease explains the science behind these dramatic results, and offers readers the same simple, nutrition-based plan that has changed the lives of his patients forever. In addition, Dr. Esselstyn provides more than 150 delicious recipes that he and his wife, Ann Crile Esselstyn, have enjoyed for years and used with their patients. Clearly written and backed by irrefutable scientific evidence, startling photos of angiograms, and inspiring personal stories, Prevent and Reverse Heart Disease will empower readers to take charge of their heart health. It is a powerful call for a paradigm shift in heart-disease therapy.

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Gulp: Adventures on the Alimentary Canal – Mary Roach

“America’s funniest science writer” (Washington Post) takes us down the hatch on an unforgettable tour.

The alimentary canal is classic Mary Roach terrain: the questions explored in Gulp are as taboo, in their way, as the cadavers in Stiff and every bit as surreal as the universe of zero gravity explored in Packing for Mars.

Why is crunchy food so appealing? Why is it so hard to find words for flavors and smells? Why doesn’t the stomach digest itself? How much can you eat before your stomach bursts? Can constipation kill you? Did it kill Elvis?

In Gulp we meet scientists who tackle the questions no one else thinks of—or has the courage to ask. We go on location to a pet-food taste-test lab, a fecal transplant, and into a live stomach to observe the fate of a meal.

With Roach at our side, we travel the world, meeting murderers and mad scientists, Eskimos and exorcists (who have occasionally administered holy water rectally), rabbis and terrorists—who, it turns out, for practical reasons do not conceal bombs in their digestive tracts.
Like all of Roach’s books, Gulp is as much about human beings as it is about human bodies.

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Gene Eating: The Science of Obesity and the Truth About Diets – Giles Yeo

In an age of misinformation and pseudo-science, the world is getting fatter and the diet makers are getting richer. So how do we break this cycle that’s killing us all?

Drawing on the very latest science and his own genetic research at Cambridge University, Dr Giles Yeo has written the seminal ‘anti-diet’ diet book. Exploring the history of our food, debunking marketing nonsense and toxic diet advice, and confronting the advocates of ‘clean eating’, Dr Giles translates his pioneering
research into an engaging, must-read study of the human appetite.

Inspiring and revelatory, Gene Eating is an urgent and essential book that will empower us all with the facts we need to establish healthy relationships with food – and change the way we eat.

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On Food and Cooking: The Science and Lore of the Kitchen – Harold McGee

Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as “molecular gastronomy.” Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

  • Traditional and modern methods of food production and their influences on food quality
  • The great diversity of methods by which people in different places and times have prepared the same ingredients
  • Tips for selecting the best ingredients and preparing them successfully
  • The particular substances that give foods their flavors and that give us pleasure
  • Our evolving knowledge of the health benefits and risks of foods
  • On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

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Crossings: How Road Ecology Is Shaping the Future of Our Planet – Ben Goldfarb

An eye-opening account of the global ecological transformations wrought by roads, from the award-winning author of Eager.

Some 40 million miles of roadways encircle the earth, yet we tend to regard them only as infrastructure for human convenience. While roads are so ubiquitous they’re practically invisible to us, wild animals experience them as entirely alien forces of death and disruption.

In Crossings, environmental journalist Ben Goldfarb travels throughout the United States and around the world to investigate how roads have transformed our planet. A million animals are killed by cars each day in the U.S. alone, but as the new science of road ecology shows, the harms of highways extend far beyond roadkill.

Creatures from antelope to salmon are losing their ability to migrate in search of food and mates; invasive plants hitch rides in tire treads; road salt contaminates lakes and rivers; and the very noise of traffic chases songbirds from vast swaths of habitat. Yet road ecologists are also seeking to blunt the destruction through innovative solutions.

Goldfarb meets with conservationists building bridges for California’s mountain lions and tunnels for English toads, engineers deconstructing the labyrinth of logging roads that web national forests, animal rehabbers caring for Tasmania’s car-orphaned wallabies, and community organizers working to undo the havoc highways have wreaked upon American cities. Today, as our planet’s road network continues to grow exponentially, the science of road ecology has become increasingly vital. Written with passion and curiosity, Crossings is a sweeping, spirited, and timely investigation into how humans have altered the natural world―and how we can create a better future for all living beings.