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What Dr. Andrew Weil is to herbal medicine and Dr. Phil is to TV psychology, Dr. John La Puma is to culinary medicine. At thirty-five, after eating too much of the Standard American Diet (SAD, isn't it?), Dr. La Puma had become SADly paunchy. So he decided to research the science of nutrition while also going to culinary school to learn to cook. He created the revolutionary new concept of "culinary medicine"recipes, foods, and meals that prevent or control common health conditions without sacrificing restaurant-quality taste. Now you can use culinary medicine too. InChefMD's Big Book of Culinary Medicine, you'll learn to stock the medicine chest in your kitchen, use the doctor inside of you, and create dishes that give you lifesaving benefits and truly dazzling flavor. Dr. La Puma serves up a step-by-step eight-week plan to motivate you and help you change your life. Try Saffron Scallop, Shrimp, and Chickpea Paella. Or Sicilian Pasta with Swiss Chard, Goat Cheese, and Basil. Or Spicy and Rich Sausage and Kidney Bean Chili. Anyone who loves food, wants to have more energy, wants to reverse his or her family health history, or wants to know what to eat to get and stay healthy should read this book. Its recipes, meals, and menus can work within minutes of eating them. Experience food you can't wait to make, and grab the energy and good health to reclaim your life. Doctor, What Do I Eat for That? Your kitchen needs a ChefMD. Renowned physician and professionally trained chef Dr. John La Puma has just the person for the jobyou! By following the ChefMD Eight-Week Plan, you'll find your inner doctor and learn to eat for optimal health and maximum satisfaction. UseChefMD's Big Book of Culinary Medicineto: Discover what and how to eat for forty health conditionsstarting with Acne, ADD, Alzheimer's, Arthritis, and Asthma Build a "culinary medicine chest" with fifty amazing foods that prevent or control common health conditions without sacrificing restaurant-quality taste Conquer fatigue, supercharge your immune system, and look and feel younger Get the most nutrition from the foods you eat Find the ChefMD Essentialsthirty-six healthful and flavorful brand-name foods in boxes, bags, and cans Fall in love with food again with fifty easy ChefMD recipesand no guilt! Eat and cook the ChefMD way and discover just how delicious life can be! From the Hardcover edition.

JOHN LA PUMA, M.D., appears regularly on “What’s Cookin’ with ChefMD?” which can be seen on Health Corner, airing on Lifetime. He is the coauthor of the bestselling Cooking the RealAge Way and The RealAge Diet, and contributed recipes to the New York Times bestseller YOU: The Owner’s Manual. The first physician to teach cooking and nutrition in a U.S. medical school and graduate from the Cooking and Hospitality Institute of Chicago, he has cooked under star chef Rick Bayless in the four-star kitchens of Frontera Grill and Topolobampo. Dr. La Puma is medical director for the Santa Barbara Institute for Medical Nutrition and Healthy Weight. Visit his award-winning website, www.ChefMD.com.

REBECCA POWELL MARX is a ChefMD partner, a medical television producer, and a journalist. Ms. Powell Marx is a 2007 International Health and Media FREDDIE Award winner for the ChefMD website.

From the Hardcover edition.

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

CHAPTER 1

Enhancing Bioavailability: ABSORB MORE OF THE GOOD STUFF

Sex is good, but not as good as fresh, sweet corn.

-Garrison Keillor

Bioavailability-Test Your ChefMD IQ

1. Is cooking vegetables better nutritionally than eating them raw?

Yes No

2. Does thawing frozen vegetables before cooking them help to maintain their nutritional value?

Yes No

3. Do you generally eat your fruits with the skin off?

Yes No

4. Do you generally eat your vegetables with the skin on?

Yes No

5. Is it true that eating a few almonds before eating a sausage will help block the negative effects of its saturated fat?

Yes No

6. Do you know how to sauté, steam, simmer, marinate, dry rub, roast, and grill?

Yes No

7. Do you use herbs and spices liberally?

Yes No

8. Do you usually use a low-fat or nonfat salad dressing on your salad?

Yes No

9. Is milk chocolate more nutritious than dark chocolate?

Yes No

10. Can cocoa lower blood pressure?

Yes No

Scoring: Give yourself 1 point for each correct answer.

1. Yes: Cooking usually unlocks vitamins from the
ber in vegetables, and less cooking is usually better. When you boil your veggies many of the nutrients end up in the water. You keep the nutrients when you steam.

2. No: Studies show that frozen vegetables maintain a much higher level of nutrition when cooked frozen.

3. No: Bet you knew this. Much of the nutritional value of fruit is in the skin.

4. Yes: Bet you knew this, too. Like fruit, much of the nutritional value in vegetables is in the skin.

5. Yes: Eating a few nuts before eating meat will help block the negative effects of the meat's saturated fat.

6. Yes: These are healthful ways of preparing foods.

7. Yes: Herbs and spices contain an incredible array of antioxidants and, of course, great avor.

8. No: There's a surprise. Use full-fat dressings or add a bit of healthy fat (avocado, walnuts, almonds, olives) to your salad.

9. No: Dark chocolate good, milk chocolate bad (more on that later).

10. Yes: Just 30 calories worth of dark chocolate daily can help.

Total score (0-10):

8-10 points: Your Inner ChefMD is smart and cookin'.

4-7 points: Your Inner ChefMD is almost ready for prime time. Read this chapter to hone your skills.

0-3 points: Your Inner ChefMD needs to go to culinary medical school. Read this chapter immediately!

Food is like sex. When done well, it engages all
ve senses; it taps into our most primal needs and urges and it's among the greatest pleasures you can experience. And like sex, eating good food is a celebration, and an af
rmation of life.

Would you watch TV while having sex? If it was great sex, probably not. So why would you grab a burger while running through an airport or eat a hot dog while sitting in front of the tube?

It's so much more satisfying to enjoy and savor the experience of eating good, fresh, nourishing food than to eat mindlessly. And like sex, eating a meal is usually better if you're doing it with someone you love.

You know you should eat more fruits and vegetables-you've been hearing it since you were a small child and didn't want to eat your peas. Now that you're a grown up, your brussels sprouts probably still get left behind on the plate, and the last piece of fruit you had was the maraschino cherry out of a mai tai. You know that if you ate more fruits and vegetables, you'd be healthier. But what you may not know is that how you look and feel is also affected by your food's bioavailability. Say what?

What Is Bioavailability?

Bioavailability is a word borrowed from pharmacology, the study of drugs and their effects on the body. In pharmacology, bioavailability means the amount of a particular drug the body actually absorbs into

Excerpted from ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy by Rebecca Powell Marx, John La Puma
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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ChefMD's Big Book of Culinary Medicine A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy

ChefMD's Big Book of Culinary Medicine A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy

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