Resources tagged "Books" - Cambridge Nutritional Sciences

Resources


Posted in Books

Bowls of Goodness

Bowls of Goodness

Bowls of Goodness by Nina Olsson is full of delicious and easy recipes – all vegetarian with simple suggestions of how to convert to vegan. 


Posted in Books

Simply Gluten-Free & Dairy-Free

Simply Gluten-Free & Dairy-Free

Full of tasty gluten and dairy free recipes encompassing all meals of the day, as well as snacks and desserts, this book is a must for those who are wishing to go gluten and/or dairy free. 


Posted in Books

Medicinal Cookery

Medicinal Cookery

Packed with delicious recipes intended to support the various sytems of the body, to assist with digestion, immunity and managing inflammation.


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The Vitamin D Solution

The Vitamin D Solution

Drawing upon decades of eperience in this field, Michael F. Holick, PhD, MD — the father of modern vitamin D research, offers an in depth look at the role of this essential nutrient in human health and gives practical advice for improving vitamin D status.   


Posted in Books

The clever guts diet

The clever guts diet

A facinating journey into the microbiome and its impact upon human health by Dr Michael Mosley. Whilst revealing the negative effects that junk food and overuse of antibiotics have had upon the microbiome, this book investigates the impact that consuming prebiotic and probiotic foods has upon rebalancing gut flora and provides a number of recipes aimed at healing the gut.


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We Want Real Food

We Want Real Food

Graham Harvey examines why our food is in such a parlous state and how we can change what we eat, dramatically improving our health as a result. We Want Real Food explains how  and where to find the best foods, grown to maximize their nutrient content and how to tell what's good and what is not. 


Posted in Books

Not On The Label

Not On The Label

Not on the Label is a ground-breaking, Sunday Times bestseller by Felicity Lawrence's, in which, through a series of undercover investigations, she provides a shocking account of what really goes into the food we eat.