The New Complete Book of Food

497 Pages·2009·2.11 MB·English

by  Rinzler, Carol Ann.

The New
Complete Book of
Food
S e c o n d E d i t i o n

The New
Complete Book of
Food
S e c o n d E d i t i o n
A Nutritional, Medical,
and Culinary Guide
CArol ANN riNzlEr
introduction by Jane E. Brody
Foreword by Manfred Kroger, Ph.D.
The New Complete Book of Food, Second Edition
Copyright © 2009, 1999 by Carol Ann Rinzler
All rights reserved. No part of this book may be reproduced or utilized in any form or by any means,
electronic or mechanical, including photocopying, recording, or by any information storage or retrieval
systems, without permission in writing from the publisher. For information contact:
Facts On File, Inc.
An imprint of Infobase Publishing, Inc.
132 West 31st Street
New York NY 10001
Library of Congress Cataloging-in-Publication Data
Rinzler, Carol Ann.
The new complete book of food : a nutritional, medical, and culinary guide / Carol Ann Rinzler;
introduction by Jane E. Brody ; foreword by Manfred Kroger.—2nd ed.
p. cm.
Includes bibliographical references and index.
ISBN-13: 978-0-8160-7710-6 (hardcover : alk. paper)
ISBN-10: 0-8160-7710-X (hardcover : alk. paper)
1. Food. 2. Nutrition. I. Title.
TX353.R525 2009
641.3—dc22 2008029255
Facts On File books are available at special discounts when purchased in bulk quantities for businesses,
associations, institutions, or sales promotions. Please call our Special Sales Department in New York
at [phone] or [phone].
You can find Facts On File on the World Wide Web at http://www.factsonfile.com
Text design by Evelyn Horovicz
Printed in the United States of America
VB KT 10 9 8 7 6 5 4 3 2 1
This book is printed on acid-free paper and contains 30 percent postconsumer recycled content.
o This book is for
Phyllis Westberg,
3
who made it work;
Laurie Likoff and
]
James Chambers,
who made it real;
1
my husband, Perry Luntz,
who made it possible—
[
and, with my gratitude,
for Alex Bekker, M.D.;
8 Abraham Chachoua, M.D.;
and Raymonda Rastegar, M.D.,
who made Perry possible.


Contents
o
3
Introduction by Jane E. Brody
ix
]
Foreword by Manfred Kroger, Ph.D.
xi
1
Preface
xiii
[ A Note to the Reader
xxi
Entries A to Z
8 1
Appendix
437
/
Bibliography/Sources
443
w
Index
457

Introduction
o
3
You’ve no doubt heard of food for thought, food for love, food for strength,
health food, healing food, soul food, brain food, and the like. For as long as
] people have inhabited this planet, edibles have been imbued with all sorts
of attributes beyond satisfying hunger and sustaining life. And in many
cases, popular notions about the powers of various foods and beverages
have been documented by modern scientific investigations that have dem-
1 onstrated, for example, the soothing qualities of chicken soup for sufferers
of the common cold, and the antibiotic properties of garlic.
Then there are the newer discoveries not rooted in folklore, among
them the protection against cancer afforded by vegetables and fruits rich in
the carotenoid pigments and the cancer-blockers found in members of the
[
cabbage family; the cholesterol-lowering ability of apples, barley, beans,
garlic, and oats; the heart-saving qualities of fish and alcohol (in moderate
amounts), and the antidiabetic properties of foods rich in dietary fiber.
But while thinking of food as preventive or cure, it is important not
8 to lose sight of its basic values: to provide needed nutrients and a pleasur-
able eating experience while satisfying hunger and thirst.
In The New Complete Book of Food Carol Ann Rinzler has put it all
together, providing a handy, illuminating guide for all who shop, cook, and
eat. It is a “must have” for all those who want to get the very most out of
/
the foods they eat, as well as avoid some inevitable dietary and culinary
pitfalls. Ms. Rinzler tells you how to derive the maximum nutritive value
from the foods you buy and ingest, with handy tips on how to select,
store, prepare, and in some cases serve foods to preserve their inherent
w worth and avoid their risks. For example, in preparing bean sprouts, you’ll
be cautioned to eat them within a few days of purchase and to cook them
minimally to get the most food value from this vitamin C-rich food. You’ll
appreciate the importance of variety and moderation in your diet when
^ you discover that broccoli, which possesses two cancer-preventing proper-
ties, also can inhibit thyroid hormone if consumed in excess.
You will also recognize that not all wholesome foods are good for
all folks. Sometimes a health condition will render a food unsuitable for
you. For example, beans might be restricted for those with gout and certain
?
greens may be limited for those who must stick to a low-sodium diet. Then
too, there are possible interactions—both adverse and advantageous—
between certain foods and nutrients or medications. For example, citrus
fruits are recommended accompaniments for iron-rich vegetables and meats
ix