English Food

From one of today’s leading experts on the emerging science of the microbiome-brain communication, comes a groundbreaking book that offersevidence that diet- and lifestyle-induced changes in the gut-microbiome play a pivotal role in the health crises of the 21st century.

Meet the good egg. He’s a verrrrrry good egg indeed. But trying to be so good is hard when everyone else is plain ol’ rotten. As the other eggs in the dozen behave badly, the good egg starts to crack from all the pressure of feeling like he has to be perfect. So, he decides enough is enough! It’s time for him to make a change.... Jory John hatches a funny and charming story that reminds us of the importance of balance, self-care, and accepting those who we love (even if they are sometimes a bit rotten).

Discover the beneficial techniques of fermentation for a healthier gut! In Fermented Foods for Gut Health, we will take you through the simple fermentation process, its benefits to your body. With the scare of not using some form of antibacterial soap, sanitizers or pasteurized foods and dairy products, we are killing off not only the bad bacteria which is harmful to our bodies, but the good bacteria that is to our bodies for attaining optimum health too. It is a trend today to pay for expensive probiotic pills on eating huge amounts of yogurt to replace the good bacteria that are destroyed...

Ten thousand years after humans figured out how to stop wandering and plant crops, veteran investigative journalist Mark Schapiro plunges into the struggle already underway for control of seeds, the ground-zero ingredient for our food. Three-quarters of the seed varieties on Earth in 1900 had become extinct by 2015. In Seeds of Resistance, Schapiro takes us onto the frontlines of a struggle over the seeds that remain, one that will determine the long-term security of our food supply in the face of unprecedented climate volatility. More than half of all commercially-traded seeds have fallen under the control of just three multinational agri-chemical companies....

Start your seeds indoors sales letter Have you ever walked into your yard, went to the garden, picked a ripe tomato, and popped it in your mouth? It is one of those things that if you have experienced it; you know what it's like. If you have not experienced it, you don't know what you're missing. I'm going to show you how inexpensive and easy it is to do this in your own yard. Having your own garden, going to the store, and buying plants to grow is much better than store-bought, and it gives you the experience above, but it is not cheap. There is an investment in equipment when you grow ...

🥗 Tired of yo-yo dieting and food guilt? Discover the empowering path to food freedom, self-love, and lasting weight loss—without restriction.Plus: Inside, you'll find Your Exclusive Copy of "Embrace Your Journey: 14 Days of Intuitive Eating, Self-Love, and Sustainable Weight Loss Affirmations & Poems" 🥰 If you’ve ever said, “I’ll start over on Monday,” or felt ashamed after a binge, you're not alone. The Art of Intuitive Eating is your compassionate, science-backed guide to healing your relationship with food, your body, and yourself—for good. This book is for you if ...

Could the toast you ate for breakfast bring on your afternoon headache? Could the milk in your coffee cause joint pain and brain fog? Could your healthy tofu stir-fry slow your metabolism? Yes - there is an age-old, powerful connection between what you eat and how you feel. Just as no two bodies are the same, no two diets work for everyone. The only way to discover your ideal diet is to follow an elimination diet that will help you link foods to symptoms and customize a diet that works for you.

What if you had an effortless way to improve your mood, heal your body, lose weight, and feel fantastic? What if a cure for everything from fatigue to stress to chronic pain lay at your fingertips? In his groundbreaking new book, Dr. Oz reveals how every meal, snack, and bite we take holds the solution to our health problems. In a world of endless choices, determining what to eat and when to eat it can seem overwhelming. Fortunately, it doesn't have to be this way.

A groundbreaking combination of travel writing, memoir, and cookbook, The Last Sweet Bite uncovers how humanity’s appetite for violence shapes what’s on our plate. Animated by touching personal interviews, original reporting, and extraordinary recipes from modern-day conflict zones across the globe, Shaikh reveals the stories of how genocide, occupation, and civil war can disappear treasured recipes, but also introduces us to the extraordinary yet overlooked home cooks and human rights activists trying to save them.

Do you really know what is in your food? Sometimes it may be sweeteners that were discovered completely by accident in a pharmaceutical laboratory. Other times, it may be a petroleum product. In yet other cases, it may simply be fats or cooking oils disguised by another name. In general, modern food products are made with a variety of chemicals meant to enhance a food’s flavor, improve its appearance, or extend its shelf life. If this is news to you, don’t worry: the real and, sometimes, mysterious contents of various items on your supermarket shelves will be explored in these ...

Lobster is one of the most prized and beloved seafood delicacies around the world. From lobster bisque to lobster rolls, this crustacean is a versatile ingredient that can be used in a variety of dishes. It's no wonder that lobster is often associated with luxury and elegance, making it a staple at high-end restaurants and special occasions. However, it's not just reserved for the wealthy. Lobster can be enjoyed by anyone, and this cookbook aims to show just how accessible it can be. Whether you're a seasoned chef or a home cook, there's something in this cookbook for you. With a variety of...

Learn a road map to healthy soil and revitalized food systems for powerfully addressing these times of challenge. This audiobook equips producers with knowledge, skills, and insights to regenerate ecosystem health and grow farm/ranch profits. Globally recognized soil advocate and agroecologist Nicole Masters delivers the solution to rewind the clock on this increasingly critical soil crisis in her first book For the Love of Soil. She argues we can no longer treat soil like dirt.

Haylie Pomroy has helped thousands of clients lose up to 20 pounds in just four weeks - all through the fat-burning power of food. Hailed as "the metabolism guru", Haylie reminds us that food is not the enemy, it’s medicine needed to rev up your sluggish, broken-down metabolism and turn your body into a fat-burning furnace. On this plan you’re going to eat a lot. You’re going to eat three full meals and at least two snacks a day - and you’re still going to lose weight.

Are you struggling with chronic pain and looking for better ways to manage it? In Living Well with Chronic Pain, award-winning author Barb Grant draws from over 30 years of personal experience to provide a powerful, evidence-based guide to coping with chronic pain. This groundbreaking book takes you beyond just medications to a more holistic, integrated approach to managing chronic pain and thriving. Through Grant's intimate and honest narrative, you'll discover practical strategies for: Managing sudden pain spikes Communicating more effectively with your doctor Managing your mental health ...

At the heart of our current moment lies a universal yearning, writes David Zahl, not to be happy or respected so much as enough - what religions call "righteous." To fill the void left by religion, we look to all sorts of everyday activities - from eating and parenting to dating and voting - for the identity, purpose, and meaning once provided on Sunday morning.

Egypt is not only famous for its ancient monuments, culture and revolution, but it is also famous for its great food. Egyptian cuisine and some of its recipes date back 5000 years. in this book you will discover the secret of the delicious and Unique Egyptian recipes including : Koshary ,Falafel , Kebabs, Mahshi , Spiced Prawns , the unique Egyptian Fava Bean dip , the delicious rice in a clay pot , and many special ways to make salads . Bon Appétit !

There's no getting away from it: survival expert Bear Grylls has eaten some pretty extreme things in his time - live tarantulas, raw goat testicles, elephant dung, you name it. In a situation when your life depends on it, you need to put your prejudices aside to keep your stomach filled and your strength up.

A summer cruise. Horseplay and hijinks. And DEATH on the high seas! Starry eyed intern Meg Butler has embarked on her dream job, only to be thwarted at the first step. No, she didn't mean to poison the guests at the Sail Away party. Her boss thinks otherwise and is ready to send her back home. When a healthy young man is found dead in his cabin, Meg thinks its murder! But who will believe her? Flanked by a motley group of interns and crew members, Meg stumbles her way across Alaska, separating the clues from the red herrings, determined to find the guilty passenger. Meanwhile, things are ...

Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, in its full flavor, both bitter and sweet, Anya and her mother, Larisa, embark on a journey unlike any other: they decide to eat and cook their way through every decade of the Soviet experience - turning Larisa’s kitchen into a "time machine and an incubator of memories". Together, mother and daughter re-create meals both modest and sumptuous.

There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, a.k.a. The Food Babe, blows the lid off the lies we've been fed about the food we eat - lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on.