x The New Complete Book of Food
since the vitamin C in the fruits enhances the absorption of iron. Those taking anticoagulant
medication are advised to avoid excessive amounts of green leafy vegetables since the vitamin
K in these foods may reduce the effectiveness of the drug.
You’ll learn what happens to foods when they are cooked at home or processed in
factories. Want to avoid olive-drab green vegetables? Steam them quickly or, better yet, cook
them in the microwave with a tiny bit of water to bypass the discoloring action of acids
on the green pigment chlorophyll. You’ll also get the full story on methods of preserving
milk—from freezing and drying to evaporating and ultrapasteurizing—that should relieve
any anxieties you may have about the safety and healthfulness of processed milk.
In short, this is a book no self-respecting eater should be without. It can serve as a
lifetime reference for all interested in a safe and wholesome diet.Jane E. Brody
Personal Health Columnist
The New York Times