Foods That Harm, Foods That Promote Health

Abstract

This book looks at fresh (fruits and vegetables) and processed foods from a biochemical and nutritional perspective, as well as the relationship between their content in micronutrients and phytochemicals and the major killer diseases such as cardiovascular disease, diabetes and cancer. The book also pays special attention to two important topics not addressed by other texts on nutrition, namely low-grade systemic inflammation and caloric restriction, which were consistently shown to impact health and disease. Caloric restriction can help in weight reduction programs and in slowing down age-associated degenerative disorders.

In contrast to other texts on a similar topic, this book is a blend of nutrition, biochemistry and pathology. More specifically, we discuss the molecular mechanisms involved in the pathogeny of cancer, heart disease and metabolic syndrome with a constant focus on the relationship between diet and these conditions.

The book will benefit medical students, residents, family doctors and physicians who practice medical nutrition therapy, biomedical researchers, as well as those interested in good health and disease prevention. Readers will learn that whole foods diet is the best bet in the prevention of age-related degenerative diseases as well as an essential aid in the treatment of several human disorders.

REVIEWS and WORDS OF PRAISE

This is a valuable reference text defining the science of powerful nutrition.
--Caldwell B. EsselstynJr., M.D., cardiologist and heart surgeon, Cleveland Clinic Wellness Institute, Lyndhurst, OH.

As a primary care physician who calls upon biochemical knowledge on a daily basis, Foods That Harm, Foods That Promote Health, has added a new level of appreciation to my interpretation of my patients' laboratory results. Further, the new understandings stemming from the chapters on vitamins and minerals, as well as on oxidative stress, has upgraded my nutritional counseling to a far higher level. This unique book is clearly a valuable addition to the nutritional literature and fills a great need for a textbook focusing on practical, “real-world" nutritional principles. The philosopher, Goethe, said “What you know about, you see…” This excellent work will definitely increase your knowledge of nutrition’s role in creating health (and disease) and, so, will help you see (and do!) much more. 'Foods That Harm, Foods That Promote Health: A biochemical and nutritional perspective in health and disease prevention' should be required reading for every medical and health science student!
Michael Klaper, MD Nutritionally-oriented physician, speaker and educator.

This text has been written by several authors with expertise in human biochemistry, nutrition, pathology, clinical medicine and food science. Its integrated approach is very appropriate given the current explosion of scientific knowledge in these disciplines. Medical students and practitioners will find much of value in this very readable and up-to- date book.
--Francis Vella, Professor of Biochemistry (retired), University of Saskatchewan, Canada.

This is a must read for anybody with an interest in nutrition. The well-structured and approachable analyses of all the main nutrients and digestive processes, combined with the comprehensive overview of the various food items that are beneficial or disease-incurring, make this book an excellent first plunge into the world of nutrition for medical students and the perfect tool to expand one’s understanding of the topic for the health care professionals.
--Anca Pop, medical student, School of Medicine, Sibiu, Romania.

When you blend biochemistry and pathologies with sound nutrition as a means to prevent chronic degenerative diseases in a book is what 'Food that harm, foods that promote health: a biochemical and nutritional perspective in health and disease prevention' is all about. Add to that conditions such as chronic low grade inflammation and caloric restriction and you get a powerful compagnion text for medical students, residents and family physicians / specialists who wish to keep abreast with the latest developments in nutrition sciences as pertained to clinical practice of disease treatment and prevention. It is with these considerations in mind that I strongly recommend this book as a must read to all medical medical students and health care profesionals. The book will help them expand their understanding and the use of proper nutrition and lifestyle changes for profesional advancement and the benefit of their patients.
--Ion Soare, MD, Universith of Toronto, Medical School Professor (retired).

About the Author

Dr. Stefan Hulea had a long and distinguished career as a biochemist working in basic and applied biomedical research as well as teaching biochemistry and molecular biology courses to undergraduate life sciences and medical students. His research interests included among others, microbial nucleic acids metabolism, the role of complex carbohydrate-binding proteins (lectins) as mediators of host-pathogen interactions, oxidative stress and antioxidant mechanisms in plant and animal cells. In the field of applied research Dr. Hulea was involved in the early 1980s in the development of a human colostrum based product that was successfully used in the treatment of respiratory and digestive tract infections in infants and small children. He also took part in the development of a sea buckthorn-based extract that was used with very good results in the treatment of severe skin burns as well as some skin disorders. In the early 1990s he was a visiting scholar in the laboratory of Late Professor Fred A. Kummerow, who was a pioneer scientist in the research of trans fatty acids' involvement in atherosclerosis. Dr. Hulea holds a BSc in Biochemistry from the University of Bucharest, Romania and a PhD in Biochemistry from the University of London, UK.

Dr. Mirela Ahmadi is a food scientist and nutritionist, with research interests spanning medical, clinical and food biochemistry. She published numerous research articles in peer-reviewed science journals, several books, and she holds one patent. Mirela Ahmadi was involved in teaching courses to students at the schools of food technology, veterinary medicine, biotechnology and animal sciences. She took part in numerous international science meetings, where she presented the results of her original research activity – as oral and poster presentations, as well as invited speaker. Because of her recognized contribution to science, Mirela was selected by reputable journals to act as Guest Editor and reviewer.