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Stop Prediabetes Now: The Ultimate Plan to Lose Weight and Prevent Diabetes Jack Challem See book keywords and concepts

Chain restaurant menus are practically identical across the country, although minor accommodations may be made for regional tastes. Much of the food served in these restaurants is processed in large manufacturing facilities and shipped frozen to the restaurants, so very little of it is actually fresh. Fast-food restaurants include (but are not limited to) Burger King, Carl's Jr, Domino's, Hardee's, KFC, McDonald's, Pizza Hut, Subway, Taco Bell, and Wendy's. Our best advice for these restaurants is simple: avoid them!

Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs Neal D. Barnard and Bryanna Clark Grogan See book keywords and concepts

Luckily, many restaurant menus offer plenty of healthy selections. Unfortunately, others are limited. Often the key to success lies in where you go and what you order when you get there. Here are a few tips. First, think international. In Mediterranean countries, Asia, Africa, and Latin America, the traditional dietary staples are grains, vegetables, legumes, and fruits. Not surprisingly, all of these regions have historically had much lower rates of diabetes than North America and Western Europe.

Then I discovered that just below the beef, poultry, and fish choices, Chinese restaurant menus feature many delicious vegetable dishes, as do Mexican restaurants. Japanese restaurants serve delicious miso soup, salads, and vegetable sushi. Middle Eastern cuisine is simple but delicious, with hummus, falafel, couscous, and other delights. Thai, Indian, Ethiopian—all these cuisines offer endless vegetarian choices. Compared to those elegant meals, my North Dakota roast beef, baked potato, and corn no longer seemed like the pinnacle of the culinary art.

Natural Medicine, Optimal Wellness: The Patient's Guide to Health and Healing Jonathan V. Wright, M.D. and Alan R. Gaby, M.D. See book keywords and concepts

Definitely more vegetables—don't worry, there are many that need little or no cooking, and fruits, nuts, seeds are good when you're eating out; you can still do fairly well from restaurant menus if you know which selections to make. I'll leave the details to her." "OK, that's what I'm here for. Reverend Saunders made me promise to give it all a good try. "How many cups of coffee do you drink every day? And do you put sugar in it, or eat very much sugar otherwise?" "I get some fierce sugar cravings sometimes, and I eat candy bars and drink quite a bit of pop.

The Encyclopedia of Healing Foods by Michael Murray, N.D. and Joseph Pizzorno, N.D. See book keywords and concepts

Norwegian salmon, a popular type of salmon often offered on American East Coast restaurant menus, is actually Atlantic salmon that is farm-raised in Norway. Much of the salmon available in today's market comes from the waters of Alaska, the Pacific Northwest, eastern Canada, Norway, and Greenland. Salmon characteristics vary with the species. The colors of these fish range from pink to red to orange. In addition, some salmon are richer and contain more fat than others. Some are considered to be richer in flavor.

Food & Mood: The Complete Guide to Eating Well and Feeling Your Best, Second Edition Elizabeth Somer, M.A., R.D. See book keywords and concepts

Organic produce has made it into mainstream America, sitting side by side with conventional produce in grocery stores and restaurant menus. But is it worth the extra cost? It makes sense that since organic soil is healthier, the produce grown in it would be more nutritious. But, as yet, there is little research to support this claim. One study found that organic foods contained more calcium, magnesium, manganese, zinc, and other minerals than conventional produce.

Natural Prescriptions: Dr. Giller's Natural Treatments & Vitamin Therapies For Over 100 Common Ailments Robert M. Giller, M.D. See book keywords and concepts

Beans are an excellent source of fiber and, as they're becoming more popular, it's easier to find bean soups and bean dishes on restaurant menus and recipes in cookbooks. Try always to have fresh fruit on hand and rely on it as your main snack food. Even though some fresh fruits can be expensive, especially in winter, they're really no more expensive than many other snacks that are loaded with sugar and saturated fats. Don't forget salads: Try to have one a day (and remember to make your own dressing using low-fat ingredients).

The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating Rebecca Wood See book keywords and concepts

In Peru, anise ranks with chamomile as a popular herbal tea and is listed on many restaurant menus. In Mediterranean regions, fresh anise greens are used as a salad ingredient and a cooked vegetable. See Herbs and Spices. Anjou Pear See Pear. ANNATTO Achiote, Lipstick Tree (Bixa orellana) The rust-colored seeds of the annatto evergreen are a potent, almost neon orange-red colorant. The intensity of color is comparable to turmeric only it is predominantly salmon red rather than mustard yellow.

Heinerman's Encyclopedia of Healing Herbs and Spices John Heinerman See book keywords and concepts

I'm speaking, of course, about the tasty seal flipper pie, which routinely appeared on many restaurant menus during the Spring I was there. It is a dish that is guaranteed to stick in the throat of any self-respecting animal rights campaigner; but, oh is it ever s-o-o-o good! Mark and I visited the Stone House, a restaurant located in one of the oldest buildings in St. John's. There we supped not only on flipper pie, but also on more exotic fare that included—are you ready for this, animal rights lovers?—seal, caribou, and cod tongues, served lightly seasoned and pan fried. Hmmm! Hmmm! Hmmm!

The Origin Diet: How Eating Like Our Stone Age Ancestors Will Maximize Your Health Elizabeth Somer, M.A., R.D. See book keywords and concepts

Some wild game, such as quail, pheasant, buffalo, elk, wild boar, ostrich, and antelope, is showing up on restaurant menus and in gourmet catalogs. Organic meat products from animals raised without antibiotic-laced feed or growth hormones and fed on lands free of chemical pesticides and fertilizers are also now commercially available. Even this game is farm raised, so its nutritional content is not an exact replacement of the meat on which we evolved, but is a close replica when affordable.

Permanent Remissions Robert Hass, M.S. See book keywords and concepts

When you get used to having meals that taste good and are filled with things that benefit you, you may look at restaurant menus and think that the rest of the world has some catching up to do. They do. You'll probably become accustomed to thinking of meal time as a healing time as well as a time for pleasure, and that may fly in the face of the standard guilt feelings that tend to go along with gastronomic enjoyment. Until now, there's been that double-edged sword of "This is making me happy, but this is not making me healthy.

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