From the Back of the Book:
Food can heal most common ailments. It can improve our mood, activate our brain cells to perform better, retain information and help us to think sharp. It can cure insomnia and lull our agitated mind, make our joints more flexible, make us feel full of beans and youthful, improve our eyesight and retard the formation of cataract. It can increase hormone level, boost immunity, relax the taut nerves, soon the pains and aches, and retard ageing.
A small amount of garlic taken every day can provide immunity against many kind of cancer; onion can lower blood cholesterol and regulate blood sugar. The lycopene in tomatoes can ward off cancer. Green tea can improve memory and delay the onset of Alzheimer's disease.
Food affects not just our body but also the mind and the soul. The right food can bring peace to the mind and elevate the soul to the spiritual level. On the other hand, the wrong kind of food can trigger allergies, cause headaches and exacerbate the pain of rheumatoid arthritis. Wrong food is the main cause for the heart disease.
If you are one of those who think of food as sustenance only, think again. This book will help in dispelling most of the myths connected with food and help you in using food as potent healer. It will also help you in controlling most of the lifestyle diseases that have sprung up in the last two decades.
This book is meant to act as food for thought and activate the mind into selecting the right food for optimum benefit. It aims to help built an intelligent approach towards food selection and to equip you with food wisdom.
About the Author:
Tanushree Podder, a management graduate, has specialized in Labour law and Human Resource. She has dabbled in varied fields like beauty, education, Reiki, Vipassana, Pranic healing and Yoga. Lately, she has been studying the various alternative therapies used in India and abroad.
Tanushree has been writing for the past twenty-eight years. Her writings have been published in almost all leading newspapers and magazines in the country, some of which are The Times of India, The Hindustan Times, The Indian Express, The Deccan Herald, The Eve's Weekly, The Savvy, The Society, The New Woman, The Woman's Era, The Health and Beauty, etc. She has been writing on diverse subjects ranging from travel, fiction, health and fitness, spirituality, beauty and relationships.
She has worked for Larsen & Toubro Limited and Manga Publishing Co., besides setting up a woman's portal called evetimes. com in which she was an editor and content manager. She is also involved with India Development Foundation and Asha, which are two bodies that serve the society. Besides her involvement in social work, she is often invited to speak at various seminars on social issues.
Tanushree has widely traveled all around the country with her husband who is an army officer and has contributed travelogues for various publications. She visited Switzerland and Malaysia on invitation of the respective tourism boards.
She has written fourteen books on various subjects like alternative therapies, health, fitness, relationships, management, and nutrition. Tanushree's interests vary from music to reading, traveling, and community work.
'Let food be your medicine', said Hippocrates more than
a century before modem science substantiated this fact
through various research techniques. He knew what
he was saying and his statement is finding confirmation
in the corridors of pharmaceutical research today. In
our rush for modernisation and advancement, we have
forgotten the benefits of healthy eating and resort to
antibiotics and over-the-counter medication for our
ailments. First, we consume food that brings ill health,
to pander to our taste buds, and then rush for allopathic
panacea to cure our disgruntled body systems. During
the last two decades, food has almost become an
obsession with mankind.
Food is the largest industry in the world. It has
become the single largest global obsession in the recent
times. Cuisines have crossed borders and new cross-
cultural foods are reaching the dining tables of people
in different lands, which is good if people are conscious
of the effect different kinds of food has on their body
cells. Unfortunately, food obsession and the age of plenty
have brought with it a host of lifestyle diseases. More
and more young people are falling prey to problems
like high cholesterol and heart disease which were
earlier known as old-age problems. Even as we sink our
teeth into the delicious burger and top it up with a cola
of our choice, we take another step towards ill health.
There is lot of wisdom in the ancient dictum about
food being the greatest natural healer. Most of us tend
to discard the tenets as 'old wives tales', but the truth is
that the nutritionists and food scientists are slowly
coming around to believe that there is enough substance
in those tenets to merit intensive research. Scientists,
the world over, are finding evidence that the age-old
secrets of food's medicinal powers are potent enough
to cure and heal most disorders and diseases of
mankind. When your grandmother applied a paste of
turmeric and oil to your wound or made you drink a
concoction of honey, ginger juice and tulsi leaves to cure
your sore throat, she wasn't fooling around. She knew
what she was doing. It has taken many years of
scientific research to convince us that turmeric and
ginger contain immense anti-bacterial and healing
properties to justify attention. Medicine is turning a full
circle, and once again, the herbal cures and traditional
practices are finding favour with the practitioners.
I was highly amused when, during an 'Art of Living'
session, my teacher remarked: "The Western doctors
are still in the learning stage and that is why they are
known as practitioners. They are practising their skills
on innocent scapegoats."
How very true! The Western world is just beginning
to wake up to the wise sayings that our forefathers and
medicine men knew centuries back. Our traditional
culinary practices include many condiments, herbs and
spices that are healthful for the body. Even a common
leaf like the curry leaf that is used liberally in South
Indian cuisine and the ubiquitous coriander leaf used
in the North have immense beneficial effect.
Food not only has the power to heal but also has
the power to harm, when eaten indiscriminately. Half
the ailments we suffer are due to our dietary mistakes
and pandering to the taste buds. Food researchers have
recently unveiled the goodness of a common vegetable
like cabbage and its efficacy in fighting the free radicals
and air pollutants. The smelly garlic can actually defeat
cancer and onion has been found to contain potent
agents. The link between fish oil and healthy joints has
established its curing powers in diseases like arthritis.
Food can improve our mood, activate our brain cells
to perform better, retain information and induce
sharpness in our thinking process. It can cure insomnia,
lull our agitated mind, and make our joints more flexible.
It can also make us feel full of beans and youthful,
improve our eyesight and retard the formation of
cataract. On the other hand, it can also trigger allergies,
cause headaches and exacerbate the pain of rheumatoid
arthritis. Wrong food is the main cause for heart disease,
but it can also be used to set the problem right. It can
increase hormone level, boost immunity, relax taut
nerves, soothe pains and aches, and retard ageing. In
fact, the wonders of food will never cease to surprise
The rising pollution, adulteration, exposure to
pathogens, genetic mutation of disease-causing germs,
and other ecological imbalances have, together,
contributed steadily to our ill health. While we cannot
have much control over the environmental factors, we
can surely control our diets. The dreaded SARS, mad
cow disease, bird flu and many other new diseases are
all related to food and its wrong handling. Most of the
modern diseases can be clubbed under the head-
lifestyle diseases. Nature has a bountiful abundance of
good food. It is up to us to use them intelligently.
My first encounter with the healing properties of
food happened when I reached the menopausal stage.
Hot flushes, insomnia and irritability, which are a part
and parcel of menopausal malady, were driving the
family and me bonkers. I consulted my gynaecologist
and he recommended that I resort to Hormone
Replacement Therapy, which would mean that I take
regulated dosage of hormones to balance the ones
produced in my body. The treatment helped me recover
to a large extent; I became calmer and my skin turned
radiant. Compliments about the texture and my glowing
skin poured in from all quarters. The changes in my
temperament brought relief to my family and everything
was fine till I read about the likely link between cancer
and HRT. Horrified that I could be digging my own
grave, I took a second opinion. I was instantly taken off
the treatment and this time, the physician advised that
I begin a regimen of soya and moong sprouts. I was
sceptical. How could soya and sprouts cure my
problems, but I decided to try it out anyway. And it
worked! Many of the conditions related to menopause
were controlled by the simple change in diet. And thus
began my interest in the link between diet and disease.
After years of intensive research followed by interviews,
I accumulated enough evidence in support of the
efficacy of food in healing and preventing diseases.
Intent on sharing my findings with others, I began
penning them down and this book was born.
Food not only has the power to heal the body but
also has intense and far-reaching effects on the mind
and soul of a person. It is a fallacy to believe that
measures to control food intake should be taken only in
old age. Food wisdom, as I call it, should begin early so
that the harmful effects can be warded off. There is no
way one can undo the harm that occurs due to
indiscriminate consumption of unhealthy food. This
book is meant to act as food for thought, to activate the
mind into selecting the right food for optimum benefit.
It aims to help build an intelligent approach towards
food selection and to equip you with the wisdom for
using food as a healer and not as a destroyer.
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