Encyclopedia of Healing Foods

Just receieved this. From what I have seen so far it appears to have lots of good information except it recommends washing produce (that was not grown organically) by soaking it in a mild solution of "additive free soap such as Ivory". I now understand where that problem came from (I know of people who have done such things using dish soap). I don't agree with this because I could never see how to really rinse soap out of something like .. broccoli... and, i am not a scientist but, I imagine some produce may have a porous surface (or cuts and scrapes) through which a solution could be absorbed into the produce - how to unabsorb this?? I prefer vinegar solution, if I am to use anything, and rinse well. At least regular vinegar is something I could sprinkle on a salad and feel ok about.. But, to each their own. Other than this, so far this book is packed with information on what many foods are good for and which foods contain certain nutrients. It's a good reference, and the price was right.

This book is even new very affordable and with 900 pages an extensive encyclopedia providing much useful information regarding food and health. It's mainly text with a few drawings and diagrams and no photo's so go figure how it's chock full of information and with a reference and index in the back easy to navigate and further investigate. Highly recommended for everybody interested in gaining and maintaining a healthy life.

"Let food be your medicine and medicine be your food." I heard Dr. David Perlmutter quote that on PBS. I've been flipping through it and found this Encyclopedia to be very helpful for that goal. I will be looking for a new edition to send a relative as a gift. The book is flawed: the Index is incomplete.1. The books is about "Foods", right? I looked up Persimmons because in my mind they mysteriously helped me feel better, I even slept better - they are available only in November -- Nothing in the Index.2. I looked up "Digestion" in the INDEX and found Nothing. (Again, this is a book about Food.) However, as I flipped through the book I did find a nice section on Digestion.3. I found Amazing insights on Green Teas (which I had thought was a fad, I don't enjoy it), and Gluten. I found fascinating information on certain essential oils, and how to store certain greens and fruits and herbs.4. I looked up "Endives" -- is it a lettuce, a stalk-like veggie, a tuber? You won't see a drawing or photo of this veggie, but you WILL see outstanding nutritional information, and guidelines you need for eating it.5. Is it true, as some doctor had said, that Broccoli and Cauliflower are not foods of Nature, but hybrids? NO it's not. Broccoli's been talked about for 2,000 years.6. I was wondering, WHY does he have Herpes in here? There is a definite "Food Prescription" for Herpes Simplex.7. AND FINALLY an explanation of "acidity/alkalinity" [CRITICAL to Health)!! As in, Why aren't Lemons High on the Acidity index??8. I didn't see Hemp Oil.9. Iron is fairly difficult to get. Selenium is VERY important (Two words: Brazil nuts). Fresh Oysters contain an astounding amount of Zinc.10. Who knew this? "Cow's milk consumption was determined to be the cause of constipation in 2/3 of children (who had it) according to the prestigious NEJM." He leads you to prestigious studies, like Tufts, on Blueberries (fascinating). (Layer yogurt and blueberries in a wine glass he says.)11. Wonderful section on EYES. Nothing on Eyebright tea, which works like magic. Cooks Country said the Frozen version of Yogurt kills, what, 95% of the 'biotics', so, what ABOUT Frozen foods and nutrients?12. That crap underneath certain mushrooms - people eat that, or is it Rot?? What’s the deal about not washing Mushrooms? Otherwise, a fantastic section on Mushrooms. The info on Maitake Mushrooms was Astounding!13. Info on "Sea Vegetables" - loved it. They date back to Japan -- 8,000 BCE!!14. What about “baby” veggies? Chef Pepin doesn’t really recommend these. They "tend to be bitter and obviously not biologically mature".15. Who knew that some foods are poison, like the pits of fruits? I actually found this out by watching a PBS show about a garden of death, so-to-speak in honor of Agatha Christie.16. Two more words: ASIAN GREENS! Nothing (that I've found) in the book about these amazing Greens available at many Farmer's Markets and Asian Markets.17. Interesting how he has a section on herbs that's begging to be laminated and kept on the refrigerator -- however he left out the homely Bay Leaf which seems to be very versatile ("Gripe Water")If you, like me, believe that Food is Your Best Medicine, this is a book worth its weight in Gold.Addendum: So now we have, as reported by NBC, a "Culinary Medicine Program" at Tulane University where Doctors learn Cooking. And this program is being copied by 19 other universities.If they update this book, I would say leave out impractical information and perhaps include caveats for too much of a good thing. Example: “3.5-ozs (100 grams) of Garlic has 6.4 grams of protein” ect. Seriously? That’s 2 or 3 Bulbs according to the wildly contradictory information online. The caveat would be the possibility that too much garlic may cause liver toxicity.

A compact, but still lengthy, book which is absolutely packed with amazing information. Best dipped into a bit at a time or for looking up information on a particular fruit, vegetable etc.I enjoyed reading it page by page, but there is a lot of detail to retain!It really makes you think about what you are eating - and highlights the importance of properly removing chemicals and pesticides if you do not purchase organic products.

Very informative.Great reference book.