The New Complete Book of Food

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Introduction

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-

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

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

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