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54 pages

English

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Separate food facts from fiction with this handy guide from America's nutrition experts. Do carbohydrates cause weight gain? Will taking zinc help you recover faster from a cold? Does extra protein make muscles stronger? As long as people want quick and easy solutions to health concerns, food folklore will continue to be a part of our culture. But what are the facts, and what are the tall tales? In this fun and informative book, The American Dietetic Association reveals which commonly-held beliefs about food can be supported by science, and which are just myths. You'll find out about foods that really do have health benefits, and learn which popular practices might actually be harmful. Before you accept the latest health or nutrition advice or spend money on ineffective remedies, consult this unique resource from the experts at the ADA.

Sujets

Cuisine

La cuisine et son histoire

Santé et bien-être

Diététique

diététique

Nutrition

Fitness

Référence

General

Health

Diet

General officer

American Dietetic Association

Reference

Informations

Publié par	Turner Publishing Company
Date de parution	01 janvier 1999
Nombre de lectures	0
EAN13	9781620459331
Langue	English

Informations légales : prix de location à la page 0,0550€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Food Folklore
Tales and Truths About What We Eat
Written for The American Dietetic Association by Roberta Larson Duyff MS, RD, CFCS
This book is printed on acid-free paper.
Copyright 1999 by The American Dietetic Association. All rights reserved Published by John Wiley Sons, Inc. Published simultaneously in Canada. Previously published by CHRONIMED Publishing.
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4744. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley Sons, Inc., 605 Third Avenue, New York, NY 10158-0012, (212) 850-6011, fax (212) 850-6008, E-Mail: PERMREQ@WILEY.COM .
The information contained in this book is not intended to serve as a replacement for professional medical advice. Any use of the information in this book is at the reader s discretion. The author and the publisher specifically disclaim any and all liability arising directly or indirectly from the use or application of any information contained in this book. A health care professional should be consulted regarding your specific situation.
ISBN 0-471-34716-7
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
NOTICE: CONSULT A HEALTH CARE PROFESSIONAL Readers are advised to seek the guidance of a licensed physician or health care professional before making changes in health care regimens, since each individual case or need may vary. This book is intended for informational purposes only and is not for use as an alternative to appropriate medical care. While every effort has been made to ensure that the information is the most current available, new research findings, being released with increasing frequency, may invalidate some data.
Food Folklore
Tales and Truths About What We Eat
Written for The American Dietetic Association by
Roberta Larson Duyff, MS, RD, CFCS
Duyff Associates
St. Louis, Missouri
The American Dietetic Association Reviewers:
Barbara Allen, MS, RD
Carolee Bildsten, RD
National Center for Nutrition and Dietetics
Chicago, Illinois
Pamela Goyan Kittler, MS
Four Winds Food Specialists
Sunnyvale, California
Libby Mills, MS, RD
Diamond Crystal Specialty Foods, Inc.
Wilmington, Massachusetts
Kathryn P. Sucher, ScD, RD
San Jose State University
San Jose, California
Technical Editor:
Betsy Hornick, MS, RD
The American Dietetic Association
Chicago, Illinois
The American dietetic association is the largest group of food and health professionals in the world. As the advocate of the profession, the ADA serves the public by promoting optimal nutrition, health, and well-being.
For expert answers to your nutrition questions, call the ADA/National Center for Nutrition and Dietetics Hot Line at (900) 225-5267. To listen to recorded messages or obtain a referral to a registered dietitian (RD) in your area, call (800) 366-1655. Visit the ADA s Website at www.eatright.org .
Contributors
We thank the following members of The American Dietetic Association for their contributions of common foodlore: Trudy Alexander, Barbara Anderson, Karen M. Baldacci, Erin DeSimone, Deanne Dolnick, Martha A. Erickson, Trudy Fedora, Jean Fischer, Lorri Fishman, Mary C. Friesz, Martha Grodrian, Shannon Helfert, Alice Henneman, Dorothy Humm, Barbara Ivens, Eliza Markidou, S. Mermelstein, Anne K. Milliken, Jennifer Nelson, Diane L. Olson, Kim Ouellette, Maureen Pestine, Jennifer Rauktis, Jaime Ruud, Jacalyn See, Lana Shepek, Cindy Silver, Lesley Stanford, Catherine Stein, E. Sturner, Cheryl Sullivan, Nancy Teigen, Lisa Theroux, Deanne Troyer, Barbara Truitt, Myra Waits, Madelyn L. Wheeler, Frances Wilkinson, Susan M. Williams, Allison Wolters.
Contents
Introduction
Aging and Longevity
Alcoholic Beverages
Anemia
Appetite
Arthritis
Body Weight
Bone Health
Breast-Feeding
Caffeine
Calories
Cancer
Carbohydrates
Child Feeding
Chocolate
Cholesterol in Food
Colds and Flu
Dairy Foods
Dehydration
Dental Health
Depression
Diabetes
Dietary Supplements
Digestion and Digestive Problems
Eggs
Energy
Fast Food
Fasting
Fat
Fertilizers and Pesticides
Fiber
Fingernails
Fish and Seafood
Fluids and Beverages
Food Additives
Food Allergies and Sensitivities
Food Cravings
Food Labeling
Food Preparation
Food Safety and Foodborne Illness
Food Storage
Fruit and Fruit Juice
Grain Products
Hair
Headaches
Health Foods
Healthful Eating
Heart Health
Herbs and Herbal Remedies
High Blood Pressure
Hyperactivity
Hypoglycemia
Infant Feeding
Irradiation
Legumes
Meal Skipping
Meat
Memory
Microwave Cooking
Minerals
Muscles and Strength
Nutrition Advice
Nuts and Seeds
Organic Foods
Physical Activity
Phytochemicals
Poultry
Pregnancy
Processed Foods
Productivity
Protein
Salt and Sodium
Sex and Fertility
Skin
Sleep and Fatigue
Snacks
Spicy Foods
Sports Nutrition
Stress
Sugar
Taste and Flavor
Vegetables
Vegetarian Eating
Vision
Vitamins
Weight Gain
Weight Loss
Women s Health
Yeast Infections
Appendix: How to Spot Nutrition Misinformation
References
Index
Introduction
From the earliest days of recorded history about 10,000 years ago, people have tried to link food to health, energy, and vitality. No science existed to help our ancient ancestors. Instead they experimented. In time, they learned to identify poisonous plants from those that could nourish them-and to prepare foods they hunted.
Through circumstance, and sometimes coincidence, people found their own ways to choose, prepare, and preserve foods as nourishment. They devised ideas about what and how food could make them sick. They endowed some foods and food practices with magical and ritualistic, as well as religious and symbolic, qualities. And so, foodlore, or beliefs, practices, and traditions about food, began.
Some early recorded food beliefs suggested both health benefits for the living, as well as tranquillity and happiness for the deceased. Ancient Romans, such as Nero, ate leeks several days each month to clear their voices; other Romans ate lettuce to clear their senses; and some pressed juice from artichoke hearts as a lotion for restoring hair. At one time, Romans believed that the souls of their ancestors resided in beans, so beans were eaten at funerals. Oregano was offered to gladden the spirit of those who had passed on.
Food and herbs were ascribed with medicinal qualities. Ancient Egyptians worshiped garlic, and they gave it to laborers to endow them with strength to build pyramids. At the same time, Greeks deplored garlic and compelled criminals to eat it as a way to purify themselves from crime.
In time, flowers and fruits joined herbs and vegetables for medicinal purposes. Lily of the valley, now considered harmful, was powdered and used to treat earaches, headaches, and stroke. Tincture of rhubarb was advised for indigestion and colic; fresh snapdragon tops as a cure for jaundice.
The basis of today s nutrition science has roots in early Western medicine. More than 2,000 years ago, the ancient Greek physician Hippocrates linked disease to the physical qualities of food. Advice of moderation and variety, extolled by some Greek ancients, sounds remarkably similar to nutrition guidance given today. However, specific advice about food was far from scientific-and didn t change much until nutrition began to emerge as a true science less than 200 years ago.
During the same time period, Asian teaching added to the world s foodlore. The opposite qualities of ying (bland, lower-calorie) and yang (strong, rich, spicy) in food were believed critical to harmony within the body and sometimes important to treating disease. At about the same time, the system of hot and cold foods developed in the Middle East, Europe, and later in Latin America. The idea of hot and cold didn t refer to the temperature or spiciness of food, but instead to its perceived function in the body. For example in Mexico, rice was considered hot and connoted strength, while beans were considered cold, connoting weakness. In some cultures, these food classifications continue today.
In the last century, knowledge of nutrition finally began to reveal the composition of foods. At the end of the eighteenth century, scientists were just beginning to learn about the role of food as fuel for the body. By the early nineteenth century, A Guide to Domestic Cookery , published for American homemakers, explained that ripened bread took on more oxygen, or healthy gas, increasing nutriment by 20 percent and giving a much greater degree of cheerfulness and a much greater flow of human spirits. And the same book offered a folk remedy for an earache: Soak the feet in warm water; roast an onion and put the heart of it into the ear as hot as can be born and bind roasted onions on the feet.
Only within the last 100 years have we begun to understand the link between food chemistry and food s health-promoting qualities. Some old food remedies are respected today, as we ve finally learned their scientific explanations. For example, lemons and potatoes were recognized for preventing scurvy because they contain vitamin C, fruits and vegetables were considered healthful, and many herbs used in home remedies are part of modern medicine.
Food traditions and legends-as well as myths-reflect our culture. Many foods are invested with symbolism. Others help define our cultural celebrations. Still others have religious meanings. As long as these food tradition