Beatrice Trum Hunter – författare

Since Consumers' Research Magazine's inception in 1928, readers have been given reliable and useful information on food issues. Characteristically, much of the information had been provided far in advance of official concern or public awareness. Thus, you will find a discussion of E. coli 0157:H7 printed in May 1991 - several years prior to the publicized incident in a fast food restaurant that affected many children. Information on the newly banned pesticide Alar was printed in November 1985, and the possible association between carrageenan and ulcerative colitis appeared as early as May 1972. These, and many other topics included in this anthology, appeared years prior to official recognition that these food issues posed public health problems. Every article included in this book can enlighten you as a consumer, in order to make intelligent choices in a bewildering marketplace.

What is in the water you drink every day? Do you know if you have been swallowing arsenic, hormone disrupters, radon, Giardia lamblia, and cryptosporidium bacteria? Learn how to get your water tested. There are many ways to improve the quality of water coming from your tap. There are water filters, water softeners, bottled water, and sometimes reclaimed water. All the questions and answers about water are here.

Normal breathing indoors and outside may also involve inhaling PCBs, soot, ozone, formaldehyde, radon, radiation, or asbestos fibrils, among other substances. This book is important reading for everyone who wants to know how air quality relates to health and how it can be improved in their personal environments.

The quality of your food depends on the quality of the soil in which it is grown. Is organically produced food superior to conventionally grown food? How do earthworms and trace minerals benefit soil, and the food and feed grown on it? How do intentionally applied fertilizers, pesticides, and sludge, as well as inadvertent contaminants, affect soil? This book is important reading for understanding how quality soil relates to good health.

A Whole Foods Primer describes the special characteristics that consumers should seek when shopping so they can identify the peak of nutritional flavour and value in whole foods. It, also, provides instruction on the best cooking techniques and storage conditions to help minimise nutritional losses and the best methods to preserve fresh foods for future use. Useful tips and suggestions to increase the consumption of whole foods easily and to encourage experimentation with unfamiliar ones are included, as are practical resources for recipes and cookbooks.

With this revised and expanded update of the 1982 classic 'The Sugar Trap', Beatrice Trum Hunter, noted writer on food issues, brings us invaluable help for avoiding "the sweetener trap." She exposes facts about today's many sweeteners - from aspartame to stevia, sucralose and xylitol. With careful research and well-weighed advice, Hunter tells why you should limit all added sugars. With awareness, you can do it, despite misleading labeling, sly marketing tactics and vague federal recommendations for sweetener intake that reflect research bias and strong pressures from sweetener interests.

Probiotics ("for life") are fermented foods cultured by beneficial micro-organisms. Probiotic foods such as yogurt and sauerkraut are the most familiar. Fermented foods have values beyond their original states. Fermentation increases some nutrients, gives foods a tasty zing and keeps food without preservatives. The beneficial bacteria in fermented foods helps keep the digestive tract healthy and protects against food borne illnesses. The typical Western diet makes the body vulnerable to these infections. The problem is compounded by our over-reliance on antibiotics and our increasing resistance to them. Unfortunately, antibiotics kill the beneficial micro-organisms along with the pathogens. Probiotic foods can prevent or alleviate many disorders - ranging from allergy and asthma to yeast infection and heart disease - that result from food borne infections and antibiotic resistance.In PROBIOTIC FOODS FOR GOOD HEALTH, you will learn about the special nutritional and therapeutic features of traditional probiotic foods. You will learn about the special contributions of yogurt and other fermented milk products. You will become an enlightened consumer, able to choose wisely among these food products that, through commercialisation, have undergone extreme modifications. You will learn about fermented foods based on vegetables, beans and cereal grains. Yes, there are vegetables other than cabbage that can be fermented!PROBIOTIC FOODS FOR GOOD HEALTH discusses more than forty types of fermented foods. and provides you with practical information about reliable sources for fermented foods.

Many food borne diseases are newly emerging, while others, long with us, have become more virulent. INFECTIOUS CONNECTIONS focuses on more than a dozen major food borne diseases and demonstrates how the short-term infections that they inflict may lead to a wide range of long-term chronic health disorders or increase the severity of existing health problems.Food borne pathogens, such as Salmonella and Listeria, enter the body through the intestinal tract where they cause temporary upsets. However, if they go from the intestinal tract into the bloodstream, they can invade other organs, systems and structures, where they inflict damage such as some forms of heart disease, arthritis and cancer.The general public has become aware of the rising incidence of food borne illness from many well-publicised outbreaks from contaminated beef, spinach, tomatoes and numerous other foods. Factors involved in food contamination include radical changes in agricultural practices, global warming, vast amounts of imported foods and poor personal hygiene practiced in fields, slaughterhouses, food-processing plants, institutions, restaurants and homes. The regulatory agencies responsible for food inspection and safety are woefully inadequate for the task. INFECTIOUS CONNECTIONS discusses the current dilemma and suggest ways in which the food regulators, the food chain 'from farm to fork,' and we, the consumers, can achieve a safer food supply.

Lead, mercury, arsenic and cadmium are major toxic metals. All are environmental pollutants that can inflict harm on humans and other living creatures as well as adversely affect our air, water, soil and food supply. Two of them - lead and mercury - are neurotoxins. They can poison not only us but, also, our progeny developing in the womb. The other two - arsenic and cadmium - have some carcinogenic forms. All four metals can break down the body's basic functions. Metal toxicity is more prevalent than commonly recognised. If we regularly eat certain fish or foods and beverages sweetened with high-fructose corn syrup, have amalgam dental fillings, drink contaminated tap water, take over-the-counter drugs or use lipstick or hair dye, chances are that our bodies have already accumulated significant amounts of toxic metals. These poisonous substances are present in hundreds of other everyday consumer products. And if we work in certain industries or in agriculture, our chronic exposure is inevitable. OUR TOXIC LEGACY describes the unique characteristics of each of these four major toxic metals and identifies the likely sources of our exposures. It offers in-depth evidence-based information on subtle as well as serious health problems each metal induces, methods to test for its presence and therapies to rid it from our bodies. The book offers new and important information on what we can do to help limit these toxic metals in our environment. OUR TOXIC LEGACY shows that, while much remains to be done, we can take measures now to protect ourselves as well as ensure the health of future generations and the planet.

A Whole Foods Primer describes the special characteristics that consumers should seek when shopping so they can identify the peak of nutritional flavor and value in whole foods. It, also, provides instruction on the best cooking techniques and storage conditions to help minimize nutritional losses and the best methods to preserve fresh foods for future use. Useful tips and suggestions to increase the consumption of whole foods easily and to encourage experimentation with unfamiliar ones are included, as are practical resources for recipes and cookbooks.

Most people have no idea that they arent breathing in only oxygen when they inhale. Outside, they may be inhaling volatile organic compounds from car exhausts, benzene, solvents, wood smoke, dust particles, soot and ozone. Inside, they may be inhaling formaldehyde, radon, radiation, or asbestos fibres. This book is important reading for everybody who wants to know how air quality relates to health and how it can be improved in their personal environments.

Since Consumers' Research Magazine's inception in 1928, readers have been given reliable and useful information on food issues. Characteristically, much of the information had been provided far in advance of official concern or public awareness. Thus, you will find a discussion of E. coli 0157:H7 printed in May 1991 - several years prior to the publicized incident in a fast food restaurant that affected many children. Information on the newly banned pesticide Alar was printed in November 1985, and the possible association between carrageenan and ulcerative colitis appeared as early as May 1972. These, and many other topics included in this anthology, appeared years prior to official recognition that these food issues posed public health problems. Every article included in this book can enlighten you as a consumer, in order to make intelligent choices in a bewildering marketplace.

Explains how short-term infections from foodborne diseases can lead to long-term health issues. Details food-processing to agricultural practices, global warming and imported foods. This book is an eye-opener for anyone concerned with the safety of our food sources.

Lead, mercury, arsenic, and cadmium are major toxic metals. All are environmental pollutants that can inflict harm on humans and other living creatures as well as adversely affect our air, water, soil, and food supply. They can poison not only us but also our progeny developing in the womb. They can break down the body's basic functions. This book describes the unique characteristics of each of the four major toxic metals, identifies the likely sources of our exposure, and offers in-depth, evidence based information, methods to test for its presence, and therapies to rid ti from our bodies.

Probiotics are fermented foods cultured by beneficial microorganisms. These foods have values byond their original states as fermentation increases some nutrients, gives foods a tasty zing, and keeps food without preservatives. The beneficial bacteria in fermented foods helps keep the digestive tract healthy and protects against food borne illnesses. This book will clearly explain the special nutritional and therapeutic features of traditional probiotic foods.

The quality of your food depends on the quality of the soil in which it is grown. Is organically produced food superior to conventionally grown food? How do earthworms and trace minerals benefit soil, and the food and feed grown on it? How do intentionally applied fertilizers, pesticides, and sludge, as well as inadvertent contaminants, affect soil? This book is important reading for understanding how quality soil relates to good health.

With this expaned revision of the 1982 classic, The Sugar Trap, Beatrice Trum Hunter, noted writer on food issues, brings readers invaluable help for avoid the sweetener trap. She exposes facts about today's many sweeteners, from aspartame to stevia, sucralose, and xlitol. With carefl research and well-weighed advice, Hunter explains why it is important to limit all added sugares.