The Culinary Medicine Textbook: Part 2 The Food – Dairy, Sodium, Sugar, Beverages, Herbs & Spices (The Culinary Medicine Textbook: A Modular Approach to Culinary Literacy)

An updated version will be available soon. One stop shopping for all the nutrition facts and culinary skill building needed to change one's diet when it comes to dairy, sugar, salt, beverages, herbs and spices. This book accompanies Part 2A which covers fruit, vegetables, grains, protein, fats and oils. Each chapter covers the history of the food; recommendations for intake; the benefits and risks of consuming too little or too much; drug interactions; how to shop; culinary skills needed to create delicious healthy dishes; and how to plan a menu around this food. Each chapter has one focus so that teaching people to eat healthy can happen one delicious bite at a time.