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The cheese trap : how breaking a surprising addiction will help you lose weight, gain energy, and get healthy / by Barnard, Neal D.,1953-; Burton, Dreena,1970-author.; Henner, Marilu,writer of foreword.;
Includes bibliographical references (pages 275-284) and index.Introduction. Hidden in plain sight -- The ultimate processed food -- More calories than Coke, more salt than potato chips: what cheese does to your waistline -- How cheese keeps you hooked -- Hidden hormone effects -- Health problems you never bargained for -- Heart disease, diabetes, and the French paradox -- What the animals go through -- The industry behind the addiction -- A healthy diet -- All the flavor, none of the regrets -- Recipes -- Appendix. An elimination diet for identifying problem foods.We've been told that dairy does a body good, but the truth is that cheese can be surprisingly dangerous. Loaded with calories, fat, and cholesterol, cheese can make you gain weight and lead to a host of health problems such as high blood pressure and arthritis. Worse, it contains mild opiates that actually make it addictive, triggering the same brain receptors as heroin and morphine. Here, bestselling author Dr. Neal Barnard presents a cutting-edge program to help you break free of cheese addiction so you can finally lose weight, boost energy, and improve your overall health. Presenting an eye-opening exposé of the dairy industry coupled with the latest groundbreaking research on the dangers of cheese consumption, The Cheese Trap will forever change the way you think about that innocent-looking brick of Cheddar or Brie. Featuring a treasury of delicious recipes that will tame even the toughest cravings--frorn pizza and lasagna to ice cream and even "cheesecake"--The Cheese Trap will help you break the cheese habit and improve your health while feeling full, satisfied, and energized.--Jacket.
Subjects: Recipes.; Milk-free diet.; Milk-free diet; Cheese.;
Available copies: 1 / Total copies: 1
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The dairy-free & gluten-free kitchen : 150 delicious dishes for every meal, every day / by Jardine, Denise.; Jardine, Denise.Recipes for dairy-free living.;
Includes bibliographical references (p. 190) and index.Presents more than 150 recipes free of gluten and dairy, providing such grain and dairy-alternative recipes as sandwich bread, pine nut cheese, French toast, and pumpkin cheesecake.
Subjects: Cookbooks.; Milk-free diet; Gluten-free diet; Food allergy.;
© c2012., Ten Speed Press,
Available copies: 1 / Total copies: 1
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Danielle Walker's against all grain. gluten-free, dairy-free, and paleo recipes to make anytime / by Walker, Danielle.;
My ingredients -- Shopping smart -- My tools -- Making it simple -- Breakfast -- Soupos and hearty salads -- Poultry -- Beef, pork, and lamb -- Seafood -- Sides -- Basics -- Simply sweets -- Snacking made simple -- Shopping resources -- Recipe nutritional information -- Recipe dietary restriction guide -- Quick and easy recipe list -- Meal plan shopping lists -- Tear-out guides : Paleo cheat sheet -- Dirty dozen and clean fifteen guide -- Grocery list for beginners -- 8-week meal plans -- Meal plan shopping lists.Offers one hundred gluten-free, dairy-free, and Paleo-friendly recipes, including a month of dinner ideas and complete shopping lists.
Subjects: Cookbooks.; Gluten-free diet; Milk-free diet; High-protein diet; Quick and easy cooking.;
Available copies: 1 / Total copies: 1
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Got milked? : the great dairy deception and why you'll thrive without milk / by Hamilton, Alissa.;
Includes bibliographical references (pages 255-302) and index.Dispels misconceptions about milk and its crucial role in health, revealing the many ways in which dairy can actually be harmful, and provides dairy-free recipes and full meal plans.Introduction: Milk matters : me, Maxine, and America's first fast food, milk -- The dairy landscape : mapping the major players promoting dairy in America -- Ironed out : milk is making our young sick and tired -- A date with MyPlate : a taste of the USDA's three-a-day dairy recommendation -- Science fact or science fiction? : making sense of the conflicting claims about milk -- Know your weights and measures : decoding the riddle of the daily value -- Overrated : tall tales about milk's short list of essential nutrients -- The seeds of strong bones : breaking up with milk is easier than you think -- Milking calcium : the dark side of our excessively high calcium recommendations -- "D" is not for dairy : think daylight and dried herbs -- A-not-okay : mad cow-engineering to make milk for all and all for milk -- A history of intolerance : milk's journey from fermented food to unsavory symbol of power -- The big mistake : the fitness of lactase impersistence -- Whole truth : the facts about cutting milkfat -- Making it without milk : colorful recipes that leave dairy out of the picture -- Conclusion: Unholy Holstein cow: caution killer yields -- Epilogue: Eat to love.
Subjects: Milk-free diet.; Nutrition.; Milk in human nutrition.; Dairy products industry.; Dairy products; Milk trade.;
Available copies: 1 / Total copies: 1
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The ultimate allergy-free cookbook : over 150 easy-to-make recipes that contain no milk, eggs, wheat, peanuts, tree nuts, soy, fish, or shellfish / by Zucker, Judi.; Zucker, Shari.;
Allergies on the rise -- Stocking the kitchen -- Drinkable delights -- Chips, dips 'n savory snacks -- Super soups -- Savory salads -- Sensational sides -- Delectable mains -- Desserts and treats.
Subjects: Food allergy;
© [2015], Square One Publishers,
Available copies: 1 / Total copies: 1
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The big fat surprise : why butter, meat, and cheese belong in a healthy diet / by Teicholz, Nina.;
Includes bibliographical references (pages 409-458) and index.Investigative journalist Nina Teicholz reveals here that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health. For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner, we are not trying hard enough. But what if the low-fat diet is itself the problem? Based on a nine-year investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. She upends the conventional wisdom with the groundbreaking claim that more, not less, dietary fat--including saturated fat--is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.--From publisher description.Challenges popular misconceptions about fats and nutrition science, revealing the distorted claims of nutrition studies while arguing that more dietary fat can lead to better health, wellness, and fitness.
Subjects: Lipids in human nutrition.; Saturated fatty acids in human nutrition.;
Available copies: 1 / Total copies: 1
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The science of cheese / by Tunick, Michael.;
Includes bibliographical references (pages 247-271) and index.In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh soft cheeses, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheeses, alcohols, and melting -- Surface mold cheeses, sulfur compounds, and the senses -- Smear-ripened cheeses, esters, and aroma -- Interior mold cheeses, ketones, and microbial strains -- Cheddared cheeses, aldehydes, and texture -- Washed curd cheeses, lactones, feed, and species -- Cheeses with eyes, furans, hydrocarbons, and food pairing -- Very hard cheeses, terpenes, and terroir -- Process cheeses and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone.Experience food scientist Michael Tunick details the chemistry and biology that go into cheese and its formation, as well as many other scientific aspects of dairy products. Tunick takes us back 8,000 years to the Fertile Crescent and shows us the accidental scientific discovery of cheese, when milk separated into curds and whey. We learn about milk allergies, lactose intolerance, and the reasons why cheese is vital to a balanced diet. Though he's spent 27 years studying the chemistry, biology, physics, nutrition, and even the climatology of cheese, Tunick writes for the non-scientific reader, providing an engaging and entertaining look at the science behind one of the world's favorite foods. The Science of Cheese reveals how, as much as cheese-making is a celebrated culinary art, it is an equally distinct scientific process.
Subjects: Cheesemaking.;
Available copies: 1 / Total copies: 1
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