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.
If a juice-based diet is so healthy, why don't more people do it?
They may think they cannot go without food-or they're afraid to even try.
You can overcome that fear, rejuvenate your body, and rid it of toxins with the tools and strategies offered in this guide to juice fasting.
A guide that provides twenty-one juice recipes to quench your foodie's thirst and heal your body.
Get the answers to important questions, such as: Why is it so important to include a form of fasting into daily life? What steps can reduce reliance on caffeine so you can start juice fasting? What other baby steps will help you juice fast? How should you approach the first three days of your juice fast?
Inspirational quotes from some of history's greatest thinkers support the concept of fasting and will set your mind at ease. Plus, the author's personal experience with juice fasting gives you an insider's perspective on what to expect.
Whether you want to overcome a sickness, feel more energetic, or improve your overall health, you'll move closer to your goal with "A Foodie's Guide to Juice Fasting." "
This book brings together a selection of studies written by specialists from universities and/or research institutions from every continent. The processes of change in systems of production, commercialisation, and consumption of food, as well as the problems and nutritional habits analysed here, develop within the framework of the technological and socio-productive transformations experienced in many parts of the world as a consequence of the transition from traditional rural societies to the predominantly urban and industrial societies of our time. Many of these societies are affected by the fluctuations, questions, or socio-economic uncertainties caused principally by what is named globalisation. The authors involved in this volume are from a variety of backgrounds and their theoretical-analytical focuses regarding eating habits are quite diverse. However, independent of their different perspectives and scientific disciplines (Anthropology, Communication, Economy, Marketing, Medicine, Nursing, Psychology and Sociology), all of these authors are united in their concerns regarding similar food processes and problems, such as the industrialisation of food production, junk food, fast food, eating disorders, overeating, obesity, the impacts of ideal body images on eating behaviours, lifestyles and feeding, anorexia, bulimia, organic foods, healthy foods, functional foods, and so on. Moreover, in a time shaped by a worldwide standardisation of eating habits, the search for identity, specificity, or distinction through the acquisition and consumption of foods is commonplace in many chapters of the book. Likewise, these chapters show a generalised interest on the negative effects of the advertising and communications media that often drive patterns of food consumption and provoke desires for ideals of beauty and body forms prejudicial to health. As the editor states in the preface, all this occurs in an ever more modernised and globalised world in which artificial procedures of the production of industrial foods that are quite opaque to the general public become increasingly widespread. In such a world, while people's concerns over the healthiness of foods increase, we are witnessing a non-stop expansion of markets for organic food, as well as the repeated manipulation of growing consumers' preferences for certain foodstuffs that they believe are healthy or have specific natural qualities. This manipulation frequently takes place through a variety of advertisements that announce a series of industrial foods as supposedly possessing these qualities. Obviously, a priority objective of these and other advertising strategies is to increase sales in the agro-alimentary sector in a context of obvious over-production and over-supply, which in turn is translated into the stimulation of food consumption. This would help explain such developments in the current consumer society, which is explored in further detail in many chapters of this book.
The Boys Are Back! Reunited with Mike Smith in London, young American Gil Graham attempts to pursue his career in movies through script writing, while Mike's younger brother Will pursues Gil with all the guile and determination he possesses in abundance. Against the frantic backdrop of London's gay scene, Gil and Mike must confront the strains that ambition, work, and outright jealousy place on their hard-won love. Will they be up to the challenge or will the frenzy of temptation thrown in their winding path tear them apart forever?
A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
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