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The Oxford Book of Health Foods By J.G. Vaughan

The Oxford Book of Health Foods
by J.G. Vaughan

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Provides a scientific critique of the evidence for the medical and health claims made for a range of products sold for their health benefits. Over one hundred entries on health foods, from antioxidants to herbal remedies and vitamin supplements, provide a view for professionals and general readers.
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The Oxford Book of Health Foods Summary

The Oxford Book of Health Foods by J.G. Vaughan

Health foods and dietary supplements are widely used throughout the world - it is estimated that more than seventy million people in Europe regularly buy these products, and it is a billion dollar business in the USA. Health foods include vitamins, minerals, cereals, nuts, herbal medicines, functional foods, and many others. A large number of people use these foods in the belief that they contribute to their general health, while, in most countries, little or no information is given on products explaining their therapeutic values. "The Oxford Book of Health Foods" begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines, the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts. "The Oxford Book of Health Foods" will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented throughout by beautifully drawn botanical illustrations.

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The Oxford Book of Health Foods Reviews

'beautifully illustrated with botanical drawings...this is a great reference book if you want to know more about the dietary supplements and foods you're buying' Margaret Bartlett, Health & Fitness

About J.G. Vaughan

J.G. Vaughan is Emeritus Professor of Food Sciences, King's College, London and is co-author of The New Oxford Book of Food Plants.
Dr. P.A. Judd is Principal Lecturer, Faculty of Health, University of Central Lancashire.

Table of Contents

Foreword; Acknowledgements and figure sources; Preface; Introduction; ARTICLES ON OVER 120 HEALTH FOODS, FROM ALFALFA AND ALGAE, TO WITCH HAZEL AND YARROW; Recommended reading; Glossary; Index

Additional information

The Oxford Book of Health Foods by J.G. Vaughan
J.G. Vaughan
Used - Very Good
Oxford University Press
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.