The Real Mediterranean Diet
Cambridge Academic (Verlag)
978-1-903500-57-6 (ISBN)
A key focus of the book is to explain in accessible, easy-to-understand language the science which underpins the Mediterranean diet and its positive impact on heart health, longevity and protection from inflammation, heart disease, cancers, dementia and more.
From polyphenols and macronutrients to the multitude of available ingredients and how to combine them builds to an understanding of way food is prepared, cooked and combined to maximise the positive effects. These topics and more are covered in a clear, concise and easily digestible format to suit any reader.
The Real Mediterranean Diet also includes numerous recipes from leading chefs from around the globe who are advocates of the Mediterranean Diet, including US-based celebrity chefs Maria Loi and Amy Riolo, renowned Lebanese chef and television personality Joe Barza, Tokyo-based chef Yurie Honda, Chilean celebrity chef Pilar Rodriguez, Sereen Kurdi who is head chef to Her Majesty Queen Noor Al Hussein, and numerous others.
Key Features & Benefits of the Book
•Written by a practising doctor with experience in seeing patients benefit from his Mediterranean Diet advice.
•Accessible to all – a coffee table book that avoids complicated and heavy medical and scientific language but doesn’t shy away from a comprehensive exploration of the Mediterranean Diet.
•A positive view on nutrition that is focussed on long-lasting benefits and lifestyle change, rather than Dare I Eat That (DIET).
•Gives a detailed account of all aspects of the Mediterranean Diet and its benefits, from types of foods and ingredients to drilling down the science in a simple and accessible way revealing how to access its power.
•Diverse range of recipes and insights from chefs from around the world demonstrates the Mediterranean Diet’s global nature.
•The first book to really explain the role of polyphenols and their ability to reduce inflammation through antioxidants.
•Answers the questions like, “Which honey or olive oil should I buy, and why?”, “Why do they dip bread and drizzle pasta with olive oil, apart from the taste?” and "Why are we encouraged to 'eat a rainbow’?"
Dr Simon Poole MBBS DRCOG is a Cambridge-based medical doctor, author, broadcaster and commentator and is an internationally renowned authority on the science and application of the Mediterranean Diet and lifestyle. Simon has been involved in research and teaching with the University of Cambridge. He has been a member of the British Medical Association Public Health Committee and was awarded Fellowship of the Association in 2019 for services to the BMA. He is a Senior International Collaborator with the Cambridge Global Centre for Nutrition and Health and a founding Scientific Advisory Board Member of the Olive Wellness Institute. Simon has regularly published on the subject of nutrition, lifestyle and public health in the press and scientific journals including Nutrition and Food Science and the International Journal of Clinical Practice. He has presented on national and international radio and television, including the BBC programme Nadiya’s Family Favourites. Conference addresses have included presentations at institutions such as the National Association of Primary Care, the Royal College of General Practitioners, the International Congress of the European Society of Cardiology, the Italian Trade Commission, the Fine Food Fair at OIympia, the Institute of Health Sciences of the USA and the Boston Common Ground Convention. Simon was co-organiser and chair, in association with the University of Florence, of the Food Values conference series at the Vatican Pontifical Academy of Sciences. He is a regular guest lecturer for Viking Ocean Cruises. Simon has taught at the London Olive Oil Times Sommelier course, the London International Olive Oil Competition and presented at the North American Olive Oil Association Conference, as well as the World Olive Oil Exhibition in Madrid, the World Olive Health Awards in Malaga and the Old Parliament in Athens, receiving special commendation awards for contribution to the promotion of the Mediterranean Diet and communication of the health benefits to the public. His first book The Olive Oil Diet was published in 2016. Co-authored with Judy Ridgway, The Olive Oil Diet was awarded the International Gourmand Prize for the World’s Best Mediterranean Cuisine Book and was named the National Best Diet Book. More information on Dr Simon Poole is available on www.drsimonpoole.com.
| Erscheinungsdatum | 12.07.2021 |
|---|---|
| Zusatzinfo | 31 colour, 2 black and white images |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-903500-57-5 / 1903500575 |
| ISBN-13 | 978-1-903500-57-6 / 9781903500576 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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