The food of health
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Food therapy according to oriental traditions and modern nutrition
Author: Paul Pitchford
Prefaces by Catia Trevisani, Sauro Ricci and Pietro Leemann
Publisher: Enea Editions - Macro Group
ISBN: 9788828504672
Published: September 2019
Healthy Food is not just a book, but a new vision of the science of nutrition that combines ancient and modern knowledge from the East and the West, providing fundamental information on the healing power of food. It is an essential guide for therapists and for those who choose a more balanced and conscious diet.
The discussion ranges from in-depth studies on plant foods, condiments, sweeteners, algae and microalgae, seeds, sprouts and fruits, to fasting and purification, children's nutrition, diagnosis and therapy, vibrational cooking, types of cooking, food combinations.
The book is completed by over 300 recipes which contain in practical terms all the information and advice provided by the author.
Health Food combines ancient Eastern medical traditions with current Western research on health and nutrition.
The result is the most detailed guide on the market for nutritional therapy and planning of diets oriented towards full well-being.
This work includes:
- Guidelines on nutritional fundamentals and basic elements of food, such as proteins, vitamin B₁₂, calcium, fats and oils, sugars and sweeteners, water, salt, seaweed, grains, etc.
- Helpful tips for gradually switching from a diet based on animal products to one based on whole grains and vegetables. Over 300 recipes, as well as the description and therapeutic properties of foods.
- Chapters dedicated to weight loss, cardiovascular system, women's health, digestive issues, candida, yeast infections, food combining, fasting, childhood, pregnancy and aging.
- Detailed regenerative diets and herbal treatments for cancer, autoimmune diseases, arthritis, mental illness, drug and alcohol abuse, and other degenerative conditions. Also included is a “Parasitic Cleansing Program” tailored to your constitutional types.
- An analysis of Chinese healing arts as applied to physical and emotional conditions, including the Eight Principles (the Six Divisions of yin and yang), the Five Elements, and organ syndromes.
PAUL PITCHFORD
After a brief stint as an aerospace engineer, he earned a master's degree in traditional Chinese medicine. He is a researcher and teacher of oriental nutritional therapies and food science. Thanks to his decades of experience, he has managed to combine the wisdom of oriental thought with modern nutrition. For over thirty years, his writings and techniques have inspired millions of people around the world.
VIVI ferments
We are Jessica Callegaro and Lorenzo Locatelli, co-founders of VIVI ferments and the Cucinare secondo natura project,
Our products are the result of years of study on food, cooking and nourishment, understood as everything that can help us live better.
We discovered fermentation by playing in the kitchen or maybe it was the ferments that chose to domesticate us!
Fermented vegetables and condiments
Fermented vegetables are produced through a process of spontaneous fermentation in the presence of salt. The raw materials used are all organic or biodynamic. The salt used is also integral and therefore rich in mineral salts and trace elements and of organic origin.
The presence of spices and herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by all the ingredients used.