Food is Medicine

Food IS Medicine is a three-volume series presenting noteworthy and

provocative data from studies clearly demonstrating that the most

important ingested medicine comes from the food we consume. The

key finding of each study is summarized in accessible language for

both the layperson or consummate culinary or nutrition professional.

The studies are then presented chronologically, so the reader can

grasp the evolution of findings and theories about the health impacts

of various nutrients and foods.

Volume One comprises five chapters covering the following topics: (1)

phytochemicals in food and their health-creating properties, (2) the

importance of nutrient synergies to human health, (3) the nutrient superiority of organic fruits and vegetables compared to nonorganic produce, (4) the health benefits of calorie-restrictive diets and fasting, and (5) the nutrient retention and health benefits of raw food compared to cooked or processed foods.