For the legions of health-conscious readers and those trying to lose or maintain weight, this comprehensive book presents a near-painless, appetising program to getting on track using the nutrient-dense approach to eating. 'Superjuicing' will appeal to parents of young children who have the challenge of encouraging adequate vegetable intake. The link between chronic disease and diet is well known, yet only recently have many people decided to focus on nutrient-dense foods or superfoods. The challenge is how to use these foods regularly at home, and 'Superjuicing' reveals the easy way to do just that. It also provides detailed information on the health benefits of juicing, the basics on how to juice foods and how to whip up delicious recipes ? drinks, desserts, entrees and even meal replacements ? using a specialised juicer or simple blender. Readers can plan meals around healthy juice entries starting with simple beverages and expanding the juice concept for creating healthy entrees and desserts. The book incorporates using these nutrient-rich foods in combinations that maximize the nutritional benefits of each food. This nutrient-rich program translates into obtaining the highest level of nutrients and phytochemicals in the least amount of calories, which helps to reduce risk of chronic disease and obesity. In addition to the over 100 recipes, 'Superjuicing' includes: ? How the foods used in juicing can help to prevent diseases and cancers ? Benefits of healthy carbohydrates, fats, proteins, vitamins and minerals ? Phytochemicals and antioxidants in health and disease ? How to use high-impact additives and super enhancers ? Blenders and juicers (centrifugal, single- and double-auger) ? Recommended thinning agents (e.g. coconut water) and their advantages ? Nutrition tips and food safety concerns. 'Superjuicing' is written by a professional nutritionist who provides a complete and comprehensive nutritional analysis for each recipe in the book. AUTHOR: Tonia Reinhard, MS, RD, is the director of the Coordinated Program in Dietetics and a senior lecturer at Wayne State University in Detroit, Michigan. She is also the course director for Clinical Nutrition at the School of Medicine at Wayne State and adjunct faculty in nutrition at the University of Detroit Mercy School of Dentistry. She has experience as a clinical dietician, an outpatient counsellor, a manager of clinical nutrition at a hospital and as a director of a university nutrition education program. Colour throughout
