The Oxford Book of Health Foods

A new departure of Oxford - with a foreword by Sir David Bellamy. The introduction gives an overview of nutrition with sections on the major components of food such as proteins, vitamins and minerals, followed by a discussion of functional foods, dietary recommendations and an account of herbal medicine. The body of the book consists of entries on over a hundred health foods with description of their origin and cultivation, culinary and nutritional value. Then an account of the claims and folklore surrounding the food and an assessment of the scientific evidence for and against such claims. The book is a useful guide to the field and is also beautifully illustrated.