Карин Дина - Справочник сыроеда [Краткое руководство по питанию свежей растительной пищей]

• Chai W., Liebman M. Effect of different cooking methods on vegetable oxalate content. J Agric Food Chem. 2005; 53(8):3027-30.

• Galgano F., Favati F., Caruso M., Pietrafesa A., Natella S. The influence of processing and preservation on the retention of healthpromoting compounds in broccoli. J Food Sci. 2007; 72(2):S130-5.

• Gliszczynska-Swiglo A., Ciska E., Pawlak-Lemanska K., Chimielewski J., Borkowski T., Tyrakowska B. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit Contam. 2006; 23(11):1088-98.

• Hotz C., Gibson R. Traditional food processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. J Nutr. 2007; 137(4):1097-100.

• Kimura M., Itokawa Y., Fujiwara M. Cooking losses of thiamin in food and its nutritional significance. J Nutr Sci Vitaminol (Tokyo); 36 Suppl 1; S17-24.

• Leskova E., Kubikova E., Kovacicova, Porubska J., Holcico-va K. Vitamin Losses: Retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and Analysis. 2006; 19(1):252–276.

• Link L., Potter J. Raw versus cooked vegetables and cancer risk. Cancer Epidemiol Biomarkers Prev. 2004; 13(9):1422-35.

• Lopez-Berenguer C., Carvajal M., Moreno D., Gar-cia-Viguera C. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. J Agric Food Chem. 2007; 55(24):10001-7.

• McKillop D. J., Pentieva K., Daly D., et al. The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet. Br J Nutr. 2002; 88(6):681-8.

• Miglio C., Chiavaro E., Visconti A., Fogliano V., Pellegrini N. Effects of different cooking methods on nutritional and physiochemical characteristics of selected vegetables. J Agric Food Chem. 2008; 56(1):139-47.

• Paulus K. Changes in nutritional quality of food in catering. J Nutr Sci Vitaminol (Tokyo). 1990; 36 Suppl 1:S35-44; discussion S44-5.

• Petersen M. Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets. Z Lebensm Unters Forsch. 1993; 197(4):375-80.

• Reddy M., Love M. The impact of food processing on the nutritional quality of vitamins and minerals. Adv Exp Med Biol. 1999; 459:99-106.

• Rumm-Kreuter D., Demmel I. Comparison of vitamin losses in vegetables due to various cooking methods. J Nutr Sci Vitaminol (Tokyo). 1990; Suppl 1; S7-14; discussion S14-5.

• Steinhart H. and Rathjen T. Dependence of tocopherol stability on different cooking procedures of food. Int J Nutr Res. 2003; 73(2):144–151.

• Yuan G., Sun B., Yuan J., Wang Q. Effects of different cooking methods on health-promoting compounds of broccoli. J Zhejiang Univ Sci B. 2009; 10(8):580-8.

Ферменты

• Barros M., Fleuri L., Macedo G. Seed lipases: sources, applications, and properties – a review. Brazilian Journal of Chemical Engineering. 2010; 27(1):15–29.

• Conaway C. C., Getahun S. M., Liebes L. L., et al. Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli. Nutr Cancer. 2000; 38(2):168-78.

• Cutler R. R., Wilson P. Antibacterial activity of a new, stable, aqueous extract of allicin against methicillin-resistant Staphylococcus aureus. Br J Biomed Sci. 2004; 61(2):71-4.

• Getahun S. M., Chung F. L. Conversion of glucosinolates to isothiocyanates in humans after ingestion of cooked watercress. Cancer Epidemiol Biomarkers Prev. 1999 May; 8(5):447-51.

• Gliszczynska-Swiglo A., Ciska E., Pawlak-Lemanska K., Chimielewski J., Borkowski T., Tyrakowska B. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit Contam. 2006; 23(11):1088-98.

• Hirsch A., Forch K., Neidhart S., Wolf G., Carle R. Effects of thermal treatments and storage on pectin methylesterase and peroxidase activity in freshly squeezed orange juice. J Agric Food Chem. 2008; 56(14):5691-9.

• Howard L. A., Jeffery E. H., Wallig M. A., Klein B. P. Retention of phytochemicals in fresh and processed broccoli. Journal of Food Science. 1997; 62(6):1098–1104.

• Lee Y. M., Gweon O. C., Seo Y. J., et al. Antioxidant effect of garlic and aged black garlic in animal model of type 2 diabetes mellitus. Nutr Res Pract. 2009; 3(2):156-61.

• Link L., Potter J. Raw versus cooked vegetables and cancer risk. Cancer Epidemiol Biomarkers Prev. 2004; 13(9):1422-35.

• Modem S., Dicarlo S. E., Reddy T. R. Fresh Garlic Extract Induces Growth Arrest and Morphological Differentiation of MCF7 Breast Cancer Cells. Genes Cancer. 2012 Feb; 3(2):177-86.

• Mithen R., Dekker M., Verkerk R., Rabot S., Johnson I. The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods. J Sci Food Agric. 2000; 80:967-84.

• Navarro S. L., Li F., Lampe J. W. Mechanisms of action of isothiocyanates in cancer chemoprevention: an update. Food Funct. 2011 Oct; 2(10):579-87.

• Roxas M. The role of enzyme supplementation in digestive disorders. Altern Med Rev. 2008 Dec; 13(4):307-14.

• Shapiro T. A., Fahey J. W., Wade K. L., Stephenson K. K., Ta-lalay P. Human metabolism and excretion of cancer chemo-protective glucosinolates and isothiocyanates of cruciferous vegetables. Cancer Epidemiol Biomarkers Prev. 1998 Dec; 7(12):1091-100.

• Song K., Milner J. The influence of heating on the anticancer properties of garlic. J Nutr. 2001; 131:1054-7S.

• Stanley D., Farnden K., MacRae E. Plant a-amylases: functions and roles in carbohydrate metabolism. Biologia. 2005; 60(Suppl. 16):65–71.

• Tipton K., Boyce S. History of the enzyme nomenclature system. Bioinformatics. 2000 Jan; 16(1):34–40.

• Worthington Biochemical. Manual of Clinical Enzyme Measurements. Lakewood, NJ. 1972.

Глава 9. Понимание калорийной плотности и процентного содержания макронутриентов

• Atkinson F., Foster-Powell K., Brand-Miller J. International tables of glycemic index and glycemic load values: 2008. Diabetes Care. 2008; 31(12):2281-3.

• Ello-Martin J., Roe L., Ledikwe J., Beach A., Rolls B. Dietary energy density in the treatment of obesity: a year-long trial comparing 2 weight loss diets. Am J Clin Nutr. 2007; 85(6):1465-77.

• Ferrua M. J., Singh R. P. Modeling the fluid dynamics in a human stomach to gain insight of food digestion. J Food Sci. 2010 Sep; 75(7):R151-62.

• Foster-Powell K., Holt S., Brand-Miller J. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr. 2002; 76(1):5-56.

• Johnson L. R. Essential Medical Physiology, 2nd edition. Philadelphia, PA: Lippincott-Raven Publishers, 1998.

• Ledikwe J., Blanck H., Khan L., et al. Low-energydensity diets are associated with high diet quality in adults in the United States. J Am Diet Assoc. 2006; 106(8):1172-80.

• Ledikwe J., Ello-Martin J., Rolls B. Portion sizes and the obesity epidemic. J Nutr. 2005; 135(4):905-9.

• Ledikwe J., Rolls B., Smiciklas-Wright H., et al. Reductions in dietary energy density are associated with weight loss in overweight and obese participants in the PREMIER trial. Am J Clin Nutr. 2007; 85(5):1212-21.

• Novotny J. A., Gebauer S. K., Baer D. J. Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets. Am J Clin Nutr. 2012 Aug; 96(2):296–301.

• Rolls B., Barnett R. Volumetries: Feel Full on Fewer Calories. New York, NY: Harper Collins Publishers, 2000.

• The Volumetries Weight-Control Plan. New York, NY: Harper Collins Publishers, 2000.

• Zou M. L., Moughan P. J., Awati A., Livesey G. Accuracy of the Atwater factors and related food energy conversion factors with lowfat, high-fiber diets when energy intake is reduced spontaneously. Am J Clin Nutr. 2007 Dec; 86(6):1649-56.

Глава 10. Анализ питательных веществ в различных сыроедческих рационах

• American Dietetic Association; Dietitians of Canada. Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets. J Am Diet Assoc. 2003 Jun; 103(6):748-65.

• Gallup, Inc. “In U.S., 5 % Consider Themselves Vegetarians." conducted July 9-12, 2012. URL: gallup.com/poll/156215/ considerthemselves-vegetarians.aspx.

Глава 11. Почему важно делать упор на цельных растительных продуктах

• John S., Sorokin A. V., Thompson P. D. Phytosterols and vascular disease. Curr Opin Lipidol. 2007 Feb; 18(1):35–40.

• Riserus U., Willett W. C., Hu F. B. Dietary fats and prevention of type 2 diabetes. Prog Lipid Res. 2009 Jan; 48(1):44–51.

• Simopoulos A. P. The importance of the ratio of omega-6/ omega-3 essential fatty acids. Biomed Pharmacother. 2002; 56(8):365-79.

• Storlien L. H., Pan D. A., Kriketos A. D., et al. Skeletal muscle membrane lipids and insulin resistance. Lipids. 1996 Mar; 31 Suppl:S261-5.

Питательный состав масла из семян чиа

• URL: livingtreecommunity.com/store2/product.as-p?id=218, therawfoodworld.com/running-man-raw-vir-ginchia-oil-12oz-running-food-pi1004193.

Глава 12. Принципы сочетаемости продуктов

• Shelton H. M. The Science and Fine Art of Food and Nutrition. Oldsmar, Florida: Natural Hygiene Press, 1984.

• Superior Nutrition. San Antonio, Texas: Willow Publishing, 1987 (14th printing).

• Wigmore A. The Hippocrates Diet and Health Program. Wayne, New Jersey: Avery Publishing Group Inc., 1984.

Исследования по сочетаемости продуктов и физиологии

• Guyton, A. C. Textbook of Medical Physiology, 8th edition. Philadelphia, PA: W.B. Saunders Company, 1991.

• Groff J. L. and Gropper S. S. Advanced Nutrition and Human Metabolism, 3rd edition. Belmont, CA: Wadsworth Thomson Learning, 2000.

• Weber E., Ehrlein H. J. Composition of enteral diets and meals providing optimal absorption rates of nutrients in mini pigs. Am J Clin Nutr. 1999; 69(3):556-63.

Глава 13. Сыроедение для жизни: полезные стратегии успешного сыроедения

• Foster-Powell K., Holt S., Brand-Miller J. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr. 2002; 76(1):5-56.

Карин и Рик Дина– хиропрактики, которые изучают и практикуют сыроедение более 25 лет. Карин изучала натуропатию в Университете Бастир, окончила колледж Палмера по хиропрактике и имеет высшее биологическое образование. Рик работал в Институте здоровья Гиппократа, окончил колледж по хиропрактике Life и был практикующим врачом в медицинском центре True North в Санта-Розе, Калифорния.