DR. VLASSARA’S AGE-LESS DIET: HOW A CHEMICAL IN THE FOODS WE EAT PROMOTES DISEASE, OBESITY, AND AGING AND THE STEPS WE CAN TAKE TO STOP IT
Book ID/图书代码： 12346617B99848
English Summary/英文概要： Imagine naturally occurring toxic substances that are responsible for chronic disease and accelerated aging. When trying to discover why patients with diabetes are prone to complications such as heart disease, Dr. Helen Vlassara and her research team focused on compounds called advanced glycation end products, or AGEs, which enter the body through the diet. For years, these amazing studies remained virtually unknown to the public. Now, renowned researchers Dr. Vlassara and Dr. Gary Striker, and best-selling author Sandra Woodruff have written a complete guide to understanding AGEs and avoiding their harmful effects through the careful selection of foods and cooking techniques.
Part One of Dr. Vlassara’s AGE-Less Diet clearly explains what AGEs are, how they enter your body, and how they contribute to the development of chronic disease, including diabetes, cardiovascular disease, kidney disease, dementia, obesity, and more. Most important, you’ll learn how you can reduce AGEs and improve your health by making simple changes in the way you eat. Part Two offers over a hundred taste-tempting AGE-less recipes that show you just how easy―and delicious―it is to follow an AGE-less diet.
By lowering your AGE levels, you can reduce the potential of developing any number of serious disorders and enjoy greater health. Dr. Vlassara’s AGE-Less Diet will guide you in making a real difference in your life.
Chinese Summary/中文概要： 想象一下，自然产生的有毒物质会导致慢性疾病和加速老化。当试图发现为什么糖尿病患者容易出现心脏病等并发症时，海伦•维拉莎拉博士和她的研究团队把重点放在了一种叫做“高级糖”的化合物，通过饮食进入身体。多年来，这些令人惊异的研究在公众中几乎无人知晓。现在，著名的研究人员维拉莎拉和加里•斯特赖克博士，以及畅销书作家桑德拉•伍德拉夫已经写了一份完整的指南，通过仔细选择食物和烹饪技术，来了解年龄和避免他们的有害影响。
维拉莎拉博士的无龄饮食中的一部分，清楚地解释了年龄是什么，他们是如何进入你的身体的，以及他们如何为慢性疾病的发展做出贡献，包括糖尿病、心血管疾病、肾脏疾病、痴呆、肥胖等等。最重要的是，你将学会如何通过简单的改变饮食方式来减少年龄增长的影响和改善健康。第2部分提供了100种口味诱人的无龄食谱，这些食谱告诉你，无龄食谱的食物是多么的简易和美味。
通过降低你的年龄水平，你可以减少任何严重疾病的潜在危险，并获得更大的健康。维拉莎拉博士的无龄饮食将引导你在生活中做出真正的改变。（WYL）
Awards/获奖情况：“医生维拉莎拉(无龄的方式)、内科医生斯特赖克和营养学家伍德拉夫在先进的糖基终端产品上(适当地缩短了年龄)为读者提供了一种清晰的解释，说明了这些化学物质是如何破坏和衰老的。”基于大量的科学证据，作者的“改变游戏规则”的发现对于那些能接受一些不复杂的烹饪改变的人来说是一个明智的解决方案。”(《出版人周刊》）
海伦•维拉莎拉，医学博士，花了数年的时间研究另一种年龄，作为先进的糖末产品的缩写。维拉莎拉博士在无龄饮食里，与营养专家桑德拉•伍德拉夫和老年医学专家加里•斯特赖克一起解释了为什么年龄如此有害，以及你如何改变你的饮食来减少你的年龄。他的想法是先吃一些低龄的食物，然后再用一些潮湿的烹饪方法，比如挖角、蒸、炖，以及酸腌的腌料和调料(酸可以减少年龄的形成)。这本书提供了帮助读者入门的食谱。”(丽莎詹姆斯，能源时报杂志(网络版))
“Physician Vlassara (The AGE-Less Way), physician Striker, and nutritionist Woodruff zero in on advanced glycation end products (aptly shortened to AGEs), offering readers a lucid explanation of how these chemical compounds damage and age the body . . . Based on a wealth of scientific evidence, the authors’ “game-changing” discoveries come across as sensible solutions for those amenable to some uncomplicated culinary modifications.”
(Publishers Weekly)
"Helen Vlassara, MD, has spent years studying another type of age―as an acronym for advanced glycation end products . . . In [Dr. Vlassara’s AGE-Less Diet], Vlassara―along with nutrition expert Sandra Woodruff, RD, and geriatrics researcher Gary Striker, MD―explains why AGEs are so harmful and how you can modify your diet to reduce your AGE intake . . . [t]he idea is to eat foods that are lower in AGEs to start with―and to use moist-heat cooking methods, such as poaching, steaming, stewing and braising, along with acid-based marinades and dressings (acids reduce AGE formation). The book provides recipes to help the reader get started."
(Lisa James Energy Times Magazine(online edition))
About the Author/作者介绍： 海伦•维拉莎拉，医学博士，名誉教授，她是纽约市西奈山医学院的糖尿病和衰老学前研究主任。她花了30年的时间研究先进的糖末产品的效果，并撰写了数百篇科学论文和书籍。
桑德拉•伍德拉夫，医学博士，拥有佛罗里达州立大学的食品和营养专业硕士学位。她专门研究与饮食相关的健康问题，并且是许多与健康有关的烹饪书籍的畅销书作者，其中包括软食品，以便更容易地食用食谱。
加里•斯特赖克是纽约西奈山医学院的医学和老年医学教授，他对肾脏疾病及其并发症进行了研究，其中包括年龄在他们的病因和治疗中扮演的角色。
Helen Vlassara, MD, is Professor Emeritus and former Director of Diabetes and Aging Research at the Mount Sinai School of Medicine in New York City. She has devoted over thirty years to studying the effects of advanced glycation end products and has authored hundreds of scientific articles and books.
Sandra Woodruff, MS, RD, LD/N, has a master’s of science in food and nutrition from Florida State University. She specializes in diet-related health problems, and is the best-selling author of many health-related cookbooks, including Soft Foods for Easier Eating Cookbook.
Gary E. Striker, MD, a Professor of Medicine and Geriatrics at Mount Sinai School of Medicine in New York City, has conducted research focusing on kidney disease and its complications, including the role that AGEs play in their cause and treatment.
Format:TRADE PAPERBACK
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