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Health Food Books III

Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat
By Bruce Fife, N.D.

Coconut Flour Recipes for all occasions.
Best Book on Coconut Flour Recipes

Coconut Flour Recipes Do you love breads, cakes, pies, cookies, and other wheat products but can’t eat them because you are allergic to wheat or sensitive to gluten? Perhaps you avoid wheat because you are concerned about your weight and need to cut down on carbohydrates. If so, the solution for you is coconut flour. Coconut flour is a delicious, healthy alternative to wheat. It is high in fiber, low in digestible carbohydrate, and a good source of protein. It contains no gluten so it is ideal for those with celiac disease.

Coconut flour recipes can be used to make a variety of delicious baked goods, snacks, desserts,
and main dishes. It is the only flour used in most of the recipes in this book. These recipes are
so delicious that you won’t be able to tell that they aren’t made with wheat. If you like foods
such as German chocolate cake, apple pie, blueberry muffins, cheese crackers, and chicken pot pie, but don’t want the wheat; you will love the recipes in this book!

These coconut flour recipes are designed with your health in mind. Every recipe is completely free of wheat, gluten, soy, trans fats, and artificial sweeteners. Coconut is naturally low in
carbohydrate and recipes include both regular and reduced sugar versions. Coconut flour provides many health benefits. It can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss

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Recipes For Life: From God’s Garden
by Rhonda Malkmus

Recipes for Life… From God’s Garden By Rhonda Malkmus, helps you put into practice what you learn from God’s Way to Ultimate Health. With more than 400 nutritious and delicious recipes, you will see that healthy food really does taste wonderful! It also has important chapters on how to feed children, young adults, and even babies. Includes daily menu suggestions, index lists, and a glossary of ingredients. Spiral-bound. 358 pages

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The Garden of Eating
by Rachel Albert-Matesz and Don Matesz

The Garden of Eating is more than a diet book and more than a cookbook. It's a comprehensive guide to natural eating. It's principles are not new. They are based on the ancient, time-tested food ways of pre-agricultural people free of modern degenerative diseases. This plan is vegetable rich but not vegetarian.

In The Garden of Eating: A Produce-Dominated Diet and Cookbook the authors clearly explain the benefits of modeling our diets after hunter-gatherer food ways, and convert these ideals into a practical guide to dietary change, including:

* Top tips for stocking, outfitting, and organizing a whole-foods kitchen
* Sample menus, meal prep plans, and shopping lists
* Methods and resources for making a natural foods diet economical
* 250 delicious grain- and dairy-free recipes for
* Cooked leafy greens, flowering vegetables and shoots
* Side salads and main-dish salads
* Roots, tubers, squash, and other vegetables
* Salad dressings, sauces, sprinkles, spice rubs, and relishes
* Fresh and dried fruits
* Nut-based sweets and treats
* Eggs, fish, poultry, and red meat
* Beverages, smoothies, and Vita-Mix whole food juices
* Alternative natural sweeteners including stevia and agavé nectar
* Holiday and special occasion
* Proper preparation of whole grains

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The Art of Fermentation
An In-Depth Exploration of Essential Concepts and
Processes from Around the World

by Sandor Ellix Katz
Foreword by Michael Pollan

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

by Sandor Ellix Katz

The process of fermenting foods—to preserve them and to make them more digestible and more nutritious—is as old as humanity. Fermented foods are a powerful aid to digestion and a protection against disease.


Table of Contents

List of Recipes

Foreword by Sally Fallon


Introduction Cultural Context: The Making of a Fermentation Fetish

Chapter 1. Cultural Rehabilitation: The Health Benefits of Fermented Foods
Chapter 2. Cultural Theory: Human Beings and the Phenomenon of Fermentation
Chapter 3. Cultural Homogenization: Standardization, Uniformity, and Mass Production
Chapter 4. Cultural Manipulation: A Do-It-Yourself Guide
Chapter 5. Vegetable Ferments
Chapter 6. Bean Ferments
Chapter 7. Dairy Ferments (and Vegan Alternatives)
Chapter 8. Breads (and Pancakes)
Chapter 9. Fermented-Grain Porridges and Beverages
Chapter 10. Wines (Including Mead, Cider, and Ginger Beer)
Chapter 11. Beers
Chapter 12. Vinegars
Chapter 13. Cultural Reincarnation: Fermentation in the Cycles of Life, Soil Fertility, and Social Change.

Appendix: Cultural Resources

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Eating For Beauty By David Wolfe
(2003, 144 pages, 8-1/2 x 11, softcover)

Proper nutrition is an art. It is an art form. Every bite is a brush stroke. Every swallow is a new color. Each meal is a cloud or a tree or a flower a piece of the beautiful painting that you are becoming. You are becoming an ever more attractive work of art each day. You truly are a work of art in progress. In Eating for Beauty, David Wolfe, one of America's foremost nutrition experts, describes how to cleanse, nourish, and beautify by utilizing the benefits of a fresh-food diet. You can apply the lessons contained within this book to improve your appearance, vitality, and health.

Beauty is the universal language. Whether it is skin-care, a fresh-food diet, vital energy, or any other facet of healthy living, David Wolfe is the authority. Contains over 100 full-color photos and illustrations and references the most unique and highest-quality natural beauty products in the world!

Table of Contents:
• Introduction
• Lesson 1: Cosmic Beauty
• Lesson 2: Beauty Nutrition
• Lesson 3: The Acid/Alkaline Balance Simplified
• Lesson 4: The Three Food Classes
• Lesson 5: Elements of The Beauty Diet
• Lesson 6: Detoxification & Transformation
• Lesson 7: Alchemical Beauty Secrets (The Beauty Minerals)
• Lesson 8: Beautifying Foods
• Lesson 9: The Beauty Diet
• Lesson 10: Beauty Recipes
• Lesson 11: Body Beauty (Skin, Hair, Nails, Teeth, Eyes, Voice)
• Lesson 12: Yoga & Beauty Sleep
• Lesson 13: The Psychology of Beauty Consciousness
• Testimonials
• What Is Beauty?
• Appendix A: Hot Springs
• Appendix B: Non-Beautifying Plant Foods
• References
• About Kirlian Photography
• Index
• About the Author
• Beauty Products

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 Additional Products:
* Raw Chocolate (Cacao) Nibs
* Goji Berries
* Incan Berries

* Sun Warrior Protein [Vanilla or Chocolate]
* Sun is Shining

Naked Chocolate By David Wolfe

Absolutely stunning full-color presentation. 2005, 248 pgs., softcover, full-color photographs throughout the entire book.

Finally, the truth about chocolate! No expense was spared to bring you Naked Chocolate, an extraordinary raw foods / superfoods book. Naked Chocolate is the product of years of research into superfood nutrition.

Chocolate grows on trees! All chocolate comes from cacao beans - the seeds of the cacao fruit, which grows on a jungle tree. Cacao beans taste like dark chocolate, because they are dark chocolate

Naked Chocolate contains over 60 original, enticing, mouthwatering chocolate recipes.

Learn and experience how chocolate allows you to:

* Eat more while losing weight
* Heal and soothe your heart
* Increase your sensuality, love life and beauty
* Double your joy
* Nourish your intellect
* Attract prosperity into your life
* Experience the world's most wonderful aphrodisiacs
* Create the most outrageous beverages, desserts, cakes, ice creams and other fantastic tasty delights

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Seeds of Deception by Jeffery Smith (BOOK)
Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating by Jeffrey Smith

Without knowing it, Americans eat genetically modified (GM) food everyday. While the food and chemical industries claim that GMO food is safe, a considerable amount of evidence shows otherwise. In Seeds of Deception, Jeffrey Smith, a former executive with the leading independent laboratory testing for GM presence in foods, documents these serious health dangers and explains how corporate influence and government collusion have been used to cover them up.

The stories Smith presents read like a mystery novel. Scientists are offered bribes or threatened; evidence is stolen; data withheld or distorted. Government scientists who complain are stripped of responsibilities or fired. The FDA even withheld information from congress after a GM food supplement killed nearly a hundred people and permanently disabled thousands. While Smith was employed by the laboratory he was not allowed to speak on the health dangers or the cover-up. No longer bound by this agreement, Smith now reveals what he knows in this groundbreaking exposé.

Today, food companies sell GM foods that have not undergone safety studies. FDA scientists opposed this, but White House and industry pressure prevailed and the agency's final policy--co-authored by a former Monsanto attorney--denied the risks. The scientists' concerns were made public only after a lawsuit forced the agency to turn over internal documents.

Dan Glickman, former Secretary of Agriculture, describes the government's pro-biotech mindset: "You felt like you were almost an alien, disloyal, by trying to present an open-minded view. . . . So I pretty much spouted the rhetoric. . . . It was written into my speeches."
In Seeds of Deception Smith offers easy-to-understand descriptions of genetic engineering and explains why it can result in serious health problems. This well-documented, pivotal work will show you how to protect yourself and your family.

List Price: $17.95 + S&H

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Genetic Roulette by Jeffrey M. Smith

The Documented Health Risks of Genetically Engineered Foods

Eating genetically modified food is gambling with every bite.
The biotech industry’s claim that genetically modified (GM) foods are safe is shattered in this groundbreaking book. Nearly forty health risks of the foods that Americans eat every day are presented in easy-to-read two-page spreads. The left page is designed for the quick scanning reader; it includes bullets, illustrations, and quotes. The right side offers fully referenced text, describing both research studies and theoretical risks. It is presented in the clear, accessible style that made Jeffrey Smith’s Seeds of Deception the world’s best-selling book on genetically engineered foods.

The second half of Genetic Roulette explores why children are most at risk, how to avoid GM foods, false claims by biotech advocates, how industry research is rigged to avoid finding problems, why GM crops are not needed to feed the world, the economic losses associated with these crops, and more.

List Price: $27.95 + S&H
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Genetic Roulette (DVD) - The Gamble of Our Lives
By Jeffrey Smith (85 Minutes)

How Genetically Engineered Foods Harm You and Your Family
Never-before-seen evidence points to genetically engineered foods as a major contributor to rising disease rates in the U.S. population, especially among children. Gastrointestinal disorders, allergies, inflammatory diseases, and infertility are just some of the problems identified in humans, pets. livestock, and lab animals that eat genetically modified soybeans and corn.
Monsanto’s strong-arm tactics, the FDA’s fraudulent policies, and how the USDA ignores a growing health emergency are also laid bare. This sometimes shocking film may change your diet, help you protect your family, and accelerate the consumer tipping point against genetically modified organisms (GMOs). A film not to be missed.
Also includes the bonus DVD Seeds of Freedom (28 min.) narrated by Jeremy Irons, and produced by the Gaia Foundation and African Biodiversity Network. This landmark film shows how the story of seed at the hands of multinationals has become one of loss, control, dependence, and debt. Also: two talks by Jeffrey M. Smith and twelve public-service announcements.

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About the Author

Jeffrey Smith is a master story teller. His style captivates and charms, while his meticulously documented facts leave no doubt about a massive injustice. Smith has worked with a nonprofit group to promote labeling of GM foods; proposed legislation to keep these foods out of schools to protect children; and worked at a GMO detection laboratory. He founded the Institute for Responsible Technology and lives in Iowa, surrounded by genetically modified corn and soybeans.
For more information visit http://www.seedsofdeception.com . Read and subscribe to Jeffery Smith's monthly newsletter Spilling the Beans http://www.seedsofdeception.com/Public/Newsletter/index.cfm .

DVD: The World According To Monsanto by Jeffery Smith

About the DVD:

The long-awaited film by French filmmaker Marie-Monique Robin is now available in the US!

Formal release of this chilling documentary is scheduled for fall, 2008 with public showings around the nation, but the film is now available as a pre-publication release.

Monsanto's controversial past combines some of the most toxic products ever sold with misleading reports, pressure tactics, collusion, and attempted corruption. They now race to genetically engineer (and patent) the world's food supply, which profoundly threatens our health, environment, and economy. Combining secret documents with first-hand accounts by victims, scientists, and politicians, this widely praised film exposes why Monsanto has become the world's poster child for malignant corporate influence in government and technology. 109 minutes

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Herb Mixtures & Spicy Blends by Maggie Oster

160 pages, 7 3/8 x 9 1/4 trim size, illustrations throughout.
Spice rubs and herb blends are some of the hottest elements of today's healthful cooking. Here are more than 100 tasty recipes from herb shops and herb farms across North America.
Cooks either buy them or grow them, but herbs have become essential ingredients in the average kitchen. Herbal entrepreneurs actively engaged in aspects of growing, selling, teaching, or writing have contributed recipes to this compendium featuring tasty mixtures aimed at enhancing everything from appetizers to entrees. Blends to flavor cheese spreads and potato dishes are followed by spicy combinations for pastas, soups, vegetables, and main dishes of meat, fish, or poultry. Ethnic fare and blended herbs for assorted teas complete the offerings. Of particular interest are the brief introductions to individual herbalists.

Midwest Book Review
Herb Mixtures & Spicy Blends is a money saving compendium of seasonings that anyone can make at home. From herbal teas to popcorn seasoning, from no-salt blends to spicy ethnic mixes, Herb Mixtures & Spicy Blends offers more than 100 easy, delicious, and healthful eating recipes from herb shops and herb farms across North America. These are recipes that add flavor, not salt or fat. There are ethnic blends (including Mexican, Cajun, Thai, Indian, and Italian, as well as homemade customized seasonings for seafood, wild game, chicken or beef. Also featured are recipes for using blends in appetizers, vegetable dishes, main courses, desserts, snacks, and teas. Further enhancing the value of Herb Mixtures & Spicy Blends are instructions for drying and storing herbs, bottling and labeling mixtures, and suggestions for creating gift baskets. Herb Mixtures & Spicy Blends is a very special addition to any personal or library cookbook collection.

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Maggie Oster
Author Maggie Oster has been cooking since she was five years old. A trained horticulturist, freelance writer and photographer, Maggie has written Storey's Herbal Vinegar and Herb Mixtures & Spicy Blends. She co-authored The Herbal Palate Cookbook with Sal Gilbertie. In addition, she has written the books The Potato Garden, Flowering Herbs, Gifts and Crafts from the Garden and Recipes from an American Herb Garden. She attended graduate school at Cornell University, and was former editor of an indoor and container-gardening magazine based in Seattle, Washington. Maggie has also contributed to Rodale's Basic Natural Foods Cookbook, has written monthly columns for The Weekend Gardener Journal and Louisville Today magazines, and won an award for an article and photographs on cooking with edible flowers in The Newark Star-Ledger.

Herbal Vinegar by Maggie Oster

Softback - 176 pages, 7 3/8 x 9 1/4 trim size

First make dozens of vinegars with recipes that feature various herbs, spices, vegetables, and flowers. Then put your vinegars to flavorful use in more than 100 recipes for everything from appetizers to entrees.

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The Raw Milk Revolution by David E. Gumpert
Foreword by Joel Salatin

The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors, and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.

Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk.

David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti–raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply—even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.

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Seeds of Destruction: The Hidden Agenda of Genetic Manipulation
By F. William Engdahl

A tiny corporate elite is out to get complete control over the world by patenting the very basis of our survival: our food. Engdahl takes you inside the corridors of power, backrooms of the science labs, and corporate board rooms to reveal a diabolical world of greed, intrigue, corruption and coercion. Reads as a crime story because it is. A hugely important - and unique - work. 340 pages.

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Renewing America's Food Traditions
Saving and Savoring the Continent's Most Endangered Foods
Edited by Gary Nabhan
Foreword by Deborah Madison

Renewing America’s Food Traditions is a beautifully illustrated dramatic call to recognize, celebrate, and conserve the great diversity of foods that gives North America its distinctive culinary identity that reflects our multicultural heritage. It offers us rich natural and cultural histories as well as recipes and folk traditions associated with the rarest food plants and animals in North America. In doing so, it reminds us that what we choose to eat can either conserve or deplete the cornucopia of our continent.

While offering a eulogy to a once-common game food that has gone extinct—the passenger pigeon—the book doesn’t dwell on tragic losses. Instead, it highlights the success stories of food recovery, habitat restoration, and market revitalization that chefs, farmers, ranchers, fishermen, and foresters have recently achieved. Through such “food parables,” editor Gary Paul Nabhan and his colleagues build a persuasive argument for eater-based conservation.

In addition, this book offers the first-ever list of foods at risk in America (more than a thousand), shows how all of us can personally support and participate in such recoveries, and lists food festivals held across the continent to honor and enjoy some of the country’s most iconic foods, from crab cakes to maple syrup and filé gumbo. Organized by “food nations” named for the ecological and cultural keystone foods of each region—Salmon Nation, Bison Nation, Chile Pepper Nation, among others—this book offers an altogether fresh perspective on the culinary traditions of North America.

List Price: $35.00 + S&H

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The Vitamin D Solution: A 3-Step Strategy to Cure Our Most Common Health Problem by Michael F. Holick Ph.D., M.D.,
Hardcover; 336 pages

The world's leading expert on vitamin D reveals the missing link to achieving optimal health.

Vitamin D deficiency is the most common medical condition in the world. In America alone, over 200 million people lack sufficient levels of vitamin D and may consequently suffer from chronic health conditions, ranging from daily annoyances like fatigue and pain to life-threatening illnesses such as diabetes, heart disease, and cancer. But few people know why vitamin D is so important and what they can do to avoid the myriad ailments associated with deficiency, including heart disease, cancer, and osteoporosis.

There is no better person to demystify this vitamin and showcase its place in human health than author Michael F. Holick, M.D., Ph.D.-the father of modern vitamin D research. With more than three decades spent studying the relationship between vitamin D, limited sun exposure, and human well-being, Dr. Holick shares his findings on how combining the natural curative properties of the sun along with small lifestyle changes can help everyone to live a substantially healthier life.

Armed with a three-step plan incorporating safe amounts of sun exposure, the right supplementation, and eating foods rich in vitamin D, Dr. Holick provides prescriptive advice for anyone- from relatively healthy people to those suffering from chronic or even fatal diseases- on how to easily rebuild and maintain optimal levels of this essential hormone.

Rich with anecdotes and entertaining case studies, The Vitamin D Solution also presents research from around the world to serve as a wake-up call on this potentially lifesaving hormone for health.

About the Author:
Michael F. Holick, Ph.D., M.D., is the director of the General Clinical Research Unit and professor of medicine, physiology, and biophysics at Boston University Medical Center. He has been quoted in The New York Times, Forbes, Time, Newsweek, Men's Health, and Scientific American.
Andrew Weil, M.D., is a world-renowned leader and pioneer in the field of integrative medicine and a bestselling author.

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