Contents Cover Epigraph Title Page Copyright Foreword by Robert S. Mendelsohn, M. D. Preface to the Tenth Anniversary Edition Introduction: The Power of Food Part One: DYNAMICS OF LIVING SYSTEMS ONE: HEALTH TODAY How Are We? How Effective Are Our Remedies? What Are the Limitations of Modern Medicine? TWO: A NEW WORLD VIEW Holism Living Systems Energy Fields The Life Force in Foods Whole Food and Fragmented Food The Effects of Food Temperature The Effects of Food Preservation Nutrients in Proportion THREE: FOOD AND THE LAW OF OPPOSITES A Matter of Balance Quantity and Quality: A Lot and a Little Expansive and Contractive Acid and Alkaline Warming and Cooling Buildup and Breakdown Five-Phase Theory Part Two: FOOD FOUR: MODERN DIETS— A REEVALUATION The Standard American Diet The Recommended American Diet The Pritikin Diet High-Protein Diets Low-Calorie Diets The Fortified Natural-Foods Diet A Commentary on Nutritional Supplements The Vegetarian Diet The Question of Vitamin B 12 Macrobiotics FIVE: THE HEALTH-SUPPORTIVE WHOLE-FOODS EATING STYLE Eating Out: How to Manage For the Dietician and the Health Professional: Nutrition in Numbers SIX: THE EFFECTS OF DIFFERENT FOODS Milk and Dairy Products The Question of Calcium Meat Fish and Fowl Eggs Grain Beans Roots Leaves Fruits Nightshades Sea Vegetables Herbs and Spices Single-Nutrient Foodstuffs: Crystals and Fats