holistic Nutrition:  From Biochemistry to Chaos, Complexity, and Quantum Physics - applying some concepts from contemporary science to a new understanding of how food affects health

Abstract

This work proposes a philosophical and theoretical framework for, and a definition of, the field of Wholistic Nutrition.  The purpose of the work is to expand the existing paradigm of nutrition beyond the reductionistic approach of biochemistry by incorporating concepts from other areas of modern science, in order to better elucidate the role of food in the recovery and maintenance of health.  Chapter One is an overview of models and paradigms, based on the work of Jean Gebser and Thomas Kuhn,  theorists of consciousness and science, respectively.   Chapter Two is an overview of the mainstream scientific nutritional paradigm that includes a brief history of the discipline, a description of the process undergone by food as it is digested and absorbed through the intestinal wall, a review of the successful applications of nutritional science, and an inquiry into its limitations.  Chapter Three  is an analytical description of certain concepts from four scientific fields: systems theory,  complexity theory,  quantum physics, and chaos theory.  Chapter Four applies the concepts introduced in Chapter Three to new ways of understanding various aspects of health, body function, and food absorption.  Chapter Five applies these concepts to nutrition theory and practice, presents a definition of the philosophy of wholistic healing, and proposes that Wholistic Nutrition be defined as the study of how different foods, both whole and refined or fragmented, affect various levels of the human being's bodymind (physical, mental, emotional, and spiritual). The work concludes with a review of the implications of this new paradigm for health practitioners, as well as its possible applications in nutritional education, research, and counseling.

Keywords: nutrition - wholistic nutrition - philosophy of nutrition - chaos - complexity - duality - complementarity -
 

Food and Healing
by Annemarie Colbin, Ph.D.

How what you eat determines your health, your well-being, and the quality of your life

(Ballantine Books, NY: 1986)

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A theory book on the dynamics of the effects of food on health, using both Western and Eastern concepts. Most useful for anyone who is confused by conflicting dietary opinions and recommendations; it helps people make their own dietary choices according to their need. A section on home remedies offers help with headaches, colds, fevers, and stomach aches. (ISBN 0-345-30385-7) Tenth Anniversary edition, with a new cover and new foreword, published by Ballantine in 1/96. Translated into Spanish (Robin Books, Barcelona), Italian (Macro Edizione, Sarsina, Italy), Chinese (Mercury House, 1994), Polish (Ksiazka I Wiedza, Warsaw, 1998), Bulgarian (Kibea, 2002), and Czech (Euromedia Group, 2004).

The Natural Gourmet
by Annemarie Colbin

Delicious recipes for healthy, balanced eating

(Ballantine Books, NY: 1989)

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Featuring whole grains, beans, fresh vegetables, nuts, seeds; mostly vegetarian, a short chapter on fish, some butter optional. Includes the information on balancing meals according to the ancient Chinese Theory of the Five Phases (or Elements), used in Traditional Chinese Medicine and acupuncture to promote a balanced state of health and energy. (ISBN 0-345-37028-7). Was awarded the 1989 IACP-Seagram Award in the category "Healthy and Light" as 2nd runner-up.

The Book of Whole Meals
by Annemarie Colbin

A seasonal guide to assembling balanced vegetarian breakfasts, lunches, and dinners

(Ballantine Books, NY: 1983)

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A kitchen philosophy and the information and recipes to go with it. Dinner, breakfast and lunch menus are balanced according to nutrition, esthetics, and energy; creative use of dinner left-overs to make breakfast and lunch. Mostly vegetarian, a few recipes with fish and eggs. Menus are grouped according to season, with six complete "days" each for fall, winter, spring, and summer. A practical beginner's book, with tips on the timing of the cooking of each meal to maximize efficiency. (ISBN 0-345-33274-1)

The Big Book of Relaxation (Out of print)
by Larry Blumenfield (Editor), Shakti Gawain, Dan Millman, Lilias Folan

Simple Techniques to Control the Excess Stress in Your Life

Out Of Print

This easy-to-use self-help guide reveals the most successful relaxation techniques of America's leading experts. Chapters focus on the role of music in relaxation, visualization as a relaxation technique, the relaxation properties of yoga and sports, and more. Annemarie’s chapter is "Food for Relaxation," and includes sections on "How Can Food Contribute to Tension", "Goodbye to the Tension Headache," "How can food Help you Relax," a relaxing dinner with 5 recipes, and four more recipes for "Relaxing foods and drinks." A 30-page resource guide directs the reader to other useful stress-reducing tools.