From a registered dietician, a guide to harnessing the power of collagen with food and supplements—includes recipes. The formation of collagen by your body is absolutely essential for the rejuvenation of skin, hair, nails, bones and joints. More importantly, collagen gives these tissues the youthful elasticity, flexibility and strength needed to ward off degeneration before it begins. Written by a registered dietitian and packed with scientifically proven techniques, helpful strategies, and delicious recipes, this book offers simple steps to boost your body’s natural collagen production. Pam Schoenfeld reveals ways to keep skin more youthful, hair stronger, and bones more resilient, explaining everything you need to know about collagen, including: • What it is and how your body utilizes it • Why you need collagen protein in your diet • How it supports wellness, beauty, and good health • How to utilize collagen to better manage weight and blood sugar issues • How collagen can support your antioxidant and inflammation defenses • How much to consume daily and which foods naturally contain it • How to choose an effective supplement • What other nutrients and foods support your body's collagen production

Dr. Josh Axe, bestselling author of Keto Diet and Eat Dirt, explains how to lose weight, prevent disease, improve your digestion, and renew your youth by taking advantage of dietary collagen. Today, interest in dietary collagen is growing at an astounding rate, and with good reason. The benefits of a collagen-rich diet are remarkable, ranging from better weight control to enhanced digestion, clearer skin, reduced inflammation, and improved immune function. Dietary collagen provides a unique blend of amino acids and other compounds, making it critical for everyone, including infants, young children, the elderly, athletes, pregnant women, new mothers, and adult men and women. Simply put: When we don't get enough of the beneficial compounds found in collagen-rich foods, we experience more injuries, chronic aches and pain, digestive issues, and other symptoms associated with aging. And most people don't get enough. Collagen is the missing ingredient that can help all of us live longer, healthier, more vital lives. In The Collagen Diet, Dr. Axe describes how collagen helps maintain the structure and integrity of almost every part of the body. You'll learn how your skin, hair, nails, bones, disks, joints, ligaments, tendons, arterial walls, and gastrointestinal tract all depend on the consumption of collagen-rich foods. Featuring a twenty-eight-day meal plan, seventy mouthwatering recipes, and specific advice for supporting your body's collagen production with exercise and lifestyle interventions, The Collagen Diet provides everything you need to take advantage of this overlooked cornerstone of modern health.

Did you know that it is within your power to remain young-looking for as long as possible? Yes, there is a way to make that happen, and this collagen diet guide is going to show you how. The human body and its functions naturally degrade as people age, but there are bad things that they do that make these processes take place faster. Do you smoke? If yes, you are making your body lose collagen fast. That same thing happens with excess sunlight, sugar consumption, etc. These bad habits are actually common knowledge among health buffs, and many have put in a lot of effort to get rid of them. What most people are pretty unaware of is that they harm their bodies more when they do this: SAD. SAD is short for, guess what? It’s the acronym for... STANDARD AMERICAN DIET. Now you ask: what is the American standard diet? Basically, with this, we mean junk, and junk means nasty stuff like killer chemicals, trans fats, and all that inflammatory stuff people consume breaking down their collagen. So, you simply strike those unhealthy habits out and serve only healthy foods on your table. The good news is: our body has a natural factory of collagen. That function allows you to produce collagen inside out. Inside – meaning that you produce it in your body - and out – meaning that collagen goes into your skin. Note that collagen is also beneficial for weight loss. Thus, for women with such issues, hope that collagen will work for you as well. In this guide, you will discover... The basics of collagen and how eating it provides benefits What women specifically get from consuming collagen A three-week step-by-step plan of how to implement the collagen diet Recipes for a collagen-boosting, anti-aging diet

The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye. The ocular system is perhaps one of the least studied organs in diet and nutrition, yet the consequences of vision loss can be devastating. One of the biggest contributors to complete vision loss in the western hemisphere is diabetes, precipitated by metabolic syndrome. In some developing countries, micronutrient deficiencies are major contributory factors to impaired vision. However, there are a range of ocular defects that have either their origin in nutritional deficiencies or excess or have been shown to respond favorably to nutritional components. The eye from the cornea to the retina may be affected by nutritional components. Effects may be physiological or molecular. This book represents essential reading for nutritionists, dietitians, optometrists, ophthalmologists, opticians, endocrinologists, and other clinicians and researchers interested in eye health and vision in general. - Saves clinicians and researchers time in quickly accessing the very latest details on a broad range of nutrition, ocular health, and disease issues - Provides a common language for nutritionists, nutrition researchers, optometrists, and ophthalmologists to discuss how dietary and nutritional factors, and related diseases and syndromes affect the eye - Preclinical, clinical, and population studies will help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations

A reference text for clinical nutritionists, nutrition researchers, and physicians and other health care professionals concerned with the clinical supervision of obese patients presents 23 technical papers presented at a 1983 symposim on very low calorie (VLC) diets. The papers are organized among 6 specific themes: the historical development, therapeutic use in obesity, and user experiences with VLC diets; nitrogen balance in the use of VLC diets; the effect of VLC diets on metabolic rate and thyroid hormone metabolism; their effect on cardiac function and trace metal nutriture; their effect on clinical disease (respiratory function; blood pressure; daibetes) and surgical patients; and specific clinical experiences with VLC diets. Tabulated data and illustrations are provided throughout the text, and reference citations are appended to each of the papers.

With a wide range of scholars assessing, this book offers a comprehensive and modern analysis of the archaeological record of both precontact and postcontact history in the Great Plains region.

Abstract: Dental practitioners should have a basic understanding of nutrition concepts and the ability to supply practical information to patients. Guidelines to aid in this process include information on the evaluation of nutritional status (nutrient values of foods, surveys, RDA's, etc.) protein functions in the body, enzyme and coenzyme metabolic regulators, energy sources and energy balance. Behavior modification in dental patients as a result of diet and nutrition counseling is the objective of the practical suggestions offered; counseling techniques are reviewed as is material on nutrient requirements for dental health, oral manifestations of nutritional status, and dietary influences on dental caries. The specific conditions discussed focus on nutrition for periodontal, pregnant, pedodontic and elderly patients, and nutritional of implications of disease, including cancer, infection, surgery, and systemic problems.

Vols. 7-42 include the Proceedings of the annual meeting of the American Institute of Nutrition, 1st-9th, 11th-14th, 1934-42, 1947-50 (1st-8th, 1934-41, issued as supplements to the journal).