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Omega-3 Fatty Acids and Health
The evidence that omega-3 fatty acids are essential for human development and most helpful to achieve good health throughout life is clearly documented by Dr. Joyce Nettleton in her new book Omega-3 Fatty Acids and Health. Omega 3 fatty acids are produced by the plants of the land and sea. The tissues of the body require the omega-3 fatty acids for their proper functioning just as they also need the omega-6 essential fatty acids. It is probable in man's evolutionary development that there has always been the proper balance between these two groups of essential fatty acids, but in the modern era with the provision of inexpensive vegetable oils it is possible that the pendulum for increased di...
Seafood and Health
There's good news about seafoods. Eating plenty of fish and shellfish contributes greatly to good health by reducing the risk of heart disease, stroke, some cancers and other serious ailments. Why seafood is special, and how you can best benefit from eating it, are the themes of this exciting and readable book. Dr. Joyce Nettleton, a well-known nutritionist and seafood expert, tells the up-to-date story of omega-3 fatty acids, explains all about so-called "good" and "bad" cholesterol and gives clear and expert advice on how to choose and prepare fish and shellfish to take full advantage of the health benefits.
Seafood Nutrition
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Brain Nutrients
Mix the latest scientific data on herbal products and physical ailments with the need for natural approaches to health, and what do you have? The Woodland Health Series. Each of these booklets gives concise, pertinent information for those looking to nature for optimal health.
Seafood Leader
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The New Fresh Seafood Buyer’s Guide
This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to the rapid pace of change throughout the industry. The subject of this book is fresh seafood. "Fresh" is defined as product handled under refrigeration (mechanical or ice) from har vester to consumer. This excludes frozen product, canned product and other shelf-stable packaging. Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Many prod ucts are, of course, handled in both refr...
