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Dr Gillian McKeith's Living Food for Health: 12 Natural Superfoods to Transform Your Health
 
 

Dr Gillian McKeith's Living Food for Health: 12 Natural Superfoods to Transform Your Health (Paperback)

by Gillian McKeith (Author)
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Frequently Bought Together

Dr Gillian McKeith's Living Food for Health: 12 Natural Superfoods to Transform Your Health + "You are What You Eat" Cookbook: Over 150 Healthy and Delicious Recipes + Dr. Gillian McKeith's Ultimate Health Plan: The Diet Programme That Will Keep You Slim for Life
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Product details

  • Paperback: 192 pages
  • Publisher: Piatkus Books (29 April 2004)
  • Language English
  • ISBN-10: 074992540X
  • ISBN-13: 978-0749925406
  • Product Dimensions: 19.6 x 12.2 x 1.4 cm
  • Average Customer Review: 3.2 out of 5 stars See all reviews (14 customer reviews)
  • Amazon.co.uk Sales Rank: 170,769 in Books (See Bestsellers in Books)
  • See Complete Table of Contents

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Product Description

Product Description
Overcooked, processed and 'dead' foods play a significant role in causing our poor health and lack of energy. Dr. Gillian McKeith, founder and director of London's prestigious Mc Keith clinic, has identified twelve miraculous 'superfoods', which are packed with powerful nutrients and enzymes which can improve our health. These vital nutrients and enzymes occur naturally but are lacking in Western diets. Dr. Mc Keith identifies nature's 12 most powerful living superfoods - from blue-green algae, the most nutrient-dense food on the planet, to flax, the most efficient provider of essential fatty acids to aloe vera leaves and their extraordinary healing power. These superfoods will heal, improve your digestion, stimulate internal cleansing, nourish your organs and spark cell renewal, to increase your mental and physical energy, balance your body's meridians, enhance sexual desire, improve stamina, boost your immunity - and much more.

About the Author
Dr Gillian McKeith is director of the McKeith Clinic, London. Her patients include Hollywood celebrities, European nobility and royalty and world class athletes. She is the health expert for many television shows in both the USA and UK, including the Joan Rivers Show in America and the BBC's Good Morning in the UK. She is a columnist for Here's Health and Healthy Eating magazines. A highly-respected clinical nutritionist, she consults with patients, conducts key clinical research and regularly publishes her findings. Dr. McKeith holds degrees from the University of Edinburgh, the University of Pennsylvania, the American College of Nutrition, the London School of Acupuncture and the British East West College of Herbalism. Gillian McKeith lives and practises in London.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

14 Reviews
5 star:
 (6)
4 star:
 (2)
3 star:    (0)
2 star:
 (1)
1 star:
 (5)
 
 
 
 
 
Average Customer Review
3.2 out of 5 stars (14 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
71 of 79 people found the following review helpful:
5.0 out of 5 stars A reader from Copenhagen, Denmark, August 17th 2000, 17 Aug 2000
By A Customer
I was looking for a book, which would introduce me to raw food without advocating a 100% flip. I live in a cold, damp climate so there is no way I will give up my warm food in winter (and some summer evenings too, for that matter :o) I received my copy of the book only a week ago. I find Dr Keith's writing amazingly easy to read and friendly. Never pompous or boring. It's like being encouraged by a friend to make changes in my eating habits. I have already -effortlessly- introduced some her advice to my food comsuption.

The extract I pasted below is from an interview of Gillian McKeith in The Times ; it was published on May 9th 2000. I think this extract is a better synopsis of the book than what was written by Amazon staff.

"Another champion of more raw or living food in your diet is the respected American-trained and London-based nutritionist Dr Gillian McKeith, who draws on many disciplines, including Chinese medicine, in her work. She encourages people to increase the amount of raw food in their diet but argues that you have to find the right balance. The author of a new book called Dr Gillian McKeith's Living Food For Health, which shows how to achieve that balance, she believes that for many people in this country a 100 per cent raw diet is not a healthy option: "It is fine in the summer, but it will only make most people even more miserable in the winter."

The solution, she says, is to mix warmed food with raw foods. A perfect example is her own breakfast, which might be a warmed apple and pear purée with raw raspberries, which support the kidneys, scattered through it. If you want soup you can have it, she says. You will destroy the live enzymes in the vegetables you cook, but you can put them back by sprinkling the soup with raw broccoli and sprouted seeds.

Sprouts - the seeds of foods such as mung beans, aduki beans, alfalfa, radish, rye and millet - are all packed with live enzymes and energy-giving nutrients. According to Dr McKeith, when the US military commissioned food scientists to come up with a protein alternative to meat and dairy products during the Second World War, sprouts were voted the best substitute.

She says: "The secret is to place the hot or warmed food on top of the cold dish so that the heat filters down. For example, cook your rice and place it on top of the raw vegetables. Also, find out which herbs, such as basil and parsley, have a warming action on the body and include those in your diet."

The Government's Food Standards Agency recommends at least five portions of fruit and vegetables in your diet every day. It does not take a stand on the raw versus cooked debate but it does acknowledge that most people find it hard to meet even these minimum targets.

The Fresh Network's guidelines for stepping up the raw food content of a normal diet, especially during the transitional process from cooked to raw foods, include: Eating side salads with every main course, hot or cold. Eating fruit for breakfast instead of cereals or bacon and eggs. Eating fruit, nuts and seeds whenever you want a between-meals snack. Getting into the habit of juicing raw fruits and vegetables. For example, it takes about 16 medium carrots to make half a tumbler of carrot juice - evidence that juicing really is a good way to increase the raw food content of your diet without giving yourself an aching jaw. Remind yourself that you are improving your eating habits and not going on a diet. Eating more raw food is not about penance.

Dr McKeith recommends mixing warmed with cold, raw food, especially in the winter. She says we need to aim for two portions (a portion is the equivalent of a tea cup) of sprouted seeds every day to benefit from the live enzymes that will help with digestion."

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25 of 30 people found the following review helpful:
5.0 out of 5 stars This book is excellent, 6 Jun 2000
By A Customer
I have had this book for the past four weeks and even now I can feel the benefits. My hair and nails are growing at an alarming rate, my skin radiates with health and I have lost 3 pounds with no effort at all. This book really is essential to anyone who is committed to their long term health.
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31 of 38 people found the following review helpful:
5.0 out of 5 stars I lost weight so easily that I didn't link it to the book!, 18 Feb 2002
By A Customer
A really good book with the right balance between science and advice. Not only does it tell you what to eat, but also tells you why.

After following the plan for a few weeks I had lost nearly a stone in weight and had so much energy. This happened so easily that I didn't link it with the book and let the good habits slip, only to end up crawling out of bed in the morning and tipping the scales over again, so remember: Keep it up!!

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Most Recent Customer Reviews

1.0 out of 5 stars More Pseudoscience
This "superfood" business is more of McKeith's pseudoscientific nonsense. There are no miracle cures, it's just an attempt to offer easy answers, many of which are not true (such... Read more
Published on 4 April 2007 by I. Nicholson

2.0 out of 5 stars immodest, long winded and nothing special! read in 1 hour!
setting aside "Dr" McKeiths v suspicious background, she does have some reasnoble knowlege of nutrition. Read more
Published on 26 Jul 2006 by Mr. G. Mann

5.0 out of 5 stars She's a wee belter
Gillian McKeith stirs up a lot of animosity with her books and bad attitude. Fellow reviewers seem to be quite offended by her. Read more
Published on 10 Mar 2006 by Gaz Pacho

1.0 out of 5 stars Typical rubbish from someone who hasn't got a clue
Getting right past the fact that she has no professional qualifications...

Enzymes from plants are destroyed on contact with your stomach acids - the whole concept that cooking... Read more

Published on 27 Feb 2006 by M. Jones

1.0 out of 5 stars Quack Alert - dont buy this dross
Watch out - she is a clueless moron out for your money. Dubious 'accreditation' from some quack organisation in the States (not that such bodies dont exist in this country) - I... Read more
Published on 23 Oct 2005 by marlonormatt

1.0 out of 5 stars She's a charlatan - not a doctor
1. She's not a Doctor (she bought her qualification from an unaccredited American college for a few grand). Read more
Published on 22 Jul 2005 by scep

5.0 out of 5 stars you are what you eat
many thanks you saved my life what a wonderfull book i have been on this 10 days and i have lost over a stone my husband 8lbs we will now keep to this he wants to loose 2. Read more
Published on 4 Jul 2005 by thelma

1.0 out of 5 stars A fool and their money...
This book is a fine example of how to take money from fools. "Dr" McKeith is a fantastic entrepreneur, and is highly skilled in taking money from people whose weights exceed their... Read more
Published on 27 Jan 2005 by Dr. D. Tracy

4.0 out of 5 stars Feel good with this book
Who's afraid of eating algae? Really this is a great book for those looking to bring more of a balance to their diet. Read more
Published on 16 Aug 2004 by S. F. Johnson

4.0 out of 5 stars You Are What You Eat's perfect companion
If like me you are taken by the benefits of food and find your self uncharacteristically looking at root vegetables in the supermarket, becasue the magazine said you read last... Read more
Published on 7 Jul 2004

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