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Diet And Nutrition A Holistic Approach (Paperback)

by Rudolph Ballentine (Author) "Cookbooks outsell all others in most bookstores today, and interest in nutrition is constantly growing ..." (more)

4.0 out of 5 stars See all reviews (3 customer reviews)

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Product details

Paperback: 634 pages
Publisher: Himalayan Institute Press (9 Nov 1999)
Language English
ISBN-10: 0893890480
ISBN-13: 978-0893890483
Product Dimensions: 22.6 x 15.2 x 3.3 cm

Average Customer Review: 4.0 out of 5 stars See all reviews (3 customer reviews)

Amazon.co.uk Sales Rank: 345,136 in Books (See Bestsellers in Books)

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Product Description

DIET AND NUTRITION was a groundbreaking book when it was first published in 1978. Since then, many of its ideas have become somewhat more widely accepted among the general public. The book remains a clear and encouraging introduction to good eating practices, and a source of very useful information on vitamins, minerals, carbohydrates, fats, etc. Ballentine writes about the ways that the body processes the nutrients in food for good health--but, he says, there is a social aspect to food, and he goes on to claim that the standard American diet, unfortunately, is not a beneficial one. When Ballentine was writing in 1978, ayurveda was nowhere near as recognized as it is today, but here he draws on both Western and Eastern medicine, including ayurvedic principles, to point out the components of a good diet, and suggests lifestyle changes that can result in healthier choices.

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Cookbooks outsell all others in most bookstores today, and interest in nutrition is constantly growing. Read the first page

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Customer Reviews

3 Reviews

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2 of 2 people found the following review helpful:

5.0 out of 5 stars Recommended, 21 Jan 2009

By	A. Patterson (United Kingdom) - See all my reviews (REAL NAME)

As a biology teacher, the thing I greatly like about this book is the way in which it compliments and expands perfectly the A level biochemistry syllabus on food types. We are so often taught the biochemical structures of our foods, their physical and energetic properties, as though we intend to gormandise a chemistry set. But we are talking about fooood. This book bridges the gap between blunt science, and the human activity of eating. Ballentine supplies rich depth to the fascinating science of food, including the chemical details, history, sociological and political aspects of food, as well as preparation methods and eating, bringing the bare biochemical bones to life. His approach, although no less technical, is naturopathic, and his bias is towards the delicious wholefood Ayurvedic style of eating from India. Recipes are scattered throughout the book, and I particularly recommend the recipes for home made chapattis and paneer. The book starts with chapters on Society, Soil, and The Cell, which truly sets the tone for this holistic and wide ranging project. After a detailed exploration of the main food types (carbohydrates, proteins, fats, water), Ballentine writes chapters on the Vitamins and Minerals- chapters! Not just meagre tables giving chemical formulas and the names of deficiency conditions. You are right there with the suppurating ulcers of the scurvy ships, or struggling with the doctors to diagnose the subclinical vitamin B3 deficiency (pellagra) of Southern schizophrenic rednecks. Ballentine also gives proper consideration to fasting, elimination, and cooking methods, ably demonstrating the therapeutic dimension of wholefood cooking, as well as the diet- mind connection, and a pretty comprehensive introduction to the Ayurvedic philosophy of the tridosha, and constitutional eating. The book was written in 1978, and for those people who poo poo this work as `out of date' I can only say the information presented chimes with modern nutritional knowledge perfectly. Many of Ballentine's hunches were correct and the last chapter on philosophy, and in particular biological transmutation of minerals is so forward thinking, it even has a weird science freak like me still reeling! This book should form the basis of a school syllabus which empowers young people and encourages them to develop a personal lifelong intuitive relationship with whole foods. Only then will the current plague of junk food induced obesity, cancer, heart disease and diabetes begin to crumble away.

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3 of 5 people found the following review helpful:

4.0 out of 5 stars Back to basics, 24 Nov 2003

By	Samantha Fairooz - See all my reviews

I consider this book to be basic for anyone who has any interest in Health and Nutrition.
The basics of the Human system don't change and that is why this book is valuable.
There is much conflicting information available today and while I might not agree with all the information about food that is presented in this book I cannot fault it for its precise but intuitive format on the functioning of the bodily systems.

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1 of 4 people found the following review helpful:

3.0 out of 5 stars Good, but outdated?, 29 Dec 1998

By A Customer

Since the book is over 20 years old, I am concerned that the information is now outdated. Does anyone have any comments regarding this issue?

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