Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Many Americans take dietary supplements to prevent deficiencies, or avail from their potential benefits. Unfortunately, the nutritional requirements of smokers differ considerably than nonsmokers, and taking multivitamins may do more harm than good for smokers.
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Infrared heat is the type of electromagnetic radiation used in microwave ovens. Because infrared heat penetrates and agitates food molecules instead of heating the surrounding area, food cooks very quickly. This feature gave microwave ovens vast popularity particularly in North America.
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Black radish, or Raphinus sativus L. var. niger, is a round, white-fleshed, dark-purple-skinned radish. As a member of the cabbage family, black radish contains the same cancer-protective compounds found in broccoli, Brussels sprouts and other members of this large group of temperate-zone vegetables.
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Oleic acid, or Omega-9, is a pale yellow, oily liquid with a lard-like odor. It is also a monounsaturated fatty acid. Fatty acids are the main components of food fats, oils and fat deposits in animals and man.
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