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First, Colbin describes foods that studies suggest may weaken the bones, such as caffeine and tomatoes. Then she presents evidence for bone-strengthening foods, going beyond the conventional wisdom that dairy products are the best way to get dietary calcium. In fact, she writes, the Chinese vegetable bok choy provides the most calcium per calorie of any food--more than double the amount per calorie in skim milk. The book includes more than 60 recipes to help put Colbin's philosophy into practice, although many of the recipes call for ingredients such as seaweed. Detailed nutritional analysis of the recipes takes up more than 60 pages, space that might have been better spent, perhaps on recipes using more easily available ingredients.
Even if you're not interested in following Colbin's philosophy exactly, her book provides insight into how what we eat affects our bones. "Eating well is the best prevention," Colbin writes. "I hope you will find some ideas here that apply to you, to help you remain strong until the day you decide to leave the earth. Once you know the facts, your own individual course of action will become clearer."
In Food and Our Bones, you'll discover:
* Why too much calcium can actually increase your risk of fracture
* How you can dramatically improve the health of your bones through the kinds of food you eat
* How to rebuild bone mass - naturally
* Why conventional treatments like estrogen therapy, calcium supplements, and prescription medications are not the answer
* Which foods weaken the bones
* How weight-loss diets can often diminish bone mass
* A complete program of bone-strengthening activity
* How to tap into your body's self-healing potential
* The spiritual aspects of aging and health
Plus more than 60 simple and delicious recipes to immediately boost your nutrient intake, from soups, salads, and entrees to healthy desserts.
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