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Meals That Heal Inflammation
Embrace Healthy Living and Eliminate Pain, One Meal at at Time
by Julie Daniluk
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Meals That Heal Inflammation

Product Details

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Publisher Hay House
Publication Date 5/2/12
ISBN 978-1-4019-4034-8

Product Description

TV host and nutritionist Julie Daniluk reveals just how much pain is caused by inflammation and shows how to relieve it through diet. Featuring a practical nutrition guide, menu plan and 130 easy and delicious recipes, Meals that Heal Inflammation makes healthful eating a true pleasure.

Inflammation is on the rise. Conditions such as allergies, skin disorders, asthma, heart disease, arthritis and any other condition ending in "itis" all have an inflammatory component. In Meals that Heal Inflammation registered holistic nutritionist Julie Daniluk shows how to change our immune response through diet. The first part of the book outlines the six causes of inflammation and gets to the root of the pain we experience. She then shows how to build a healthy kitchen full of foods that will contribute to our wellbeing. The book's easy and tempting recipes include quinoa salad, salmon with fennel and even key lime pie. Extensively researched, and full of information about the healing properties of everyday foods, Meals that Heal Inflammation will be a mainstay in any kitchen with a healthy focus.

About the Author

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Julie Daniluk, RHN, best-selling author of Meals That Heal Inflammation (Hay House), has helped thousands of people enjoy allergy-free foods that taste great and assist the body in the healing process. She is also the co-host of TV’s Healthy Gourmet, a reality cooking show that highlights the ongoing battle between taste and nutrition.
After four years of rigorous theater-arts training at George Brown Theater College, Julie found herself reading more about nutrition than Shakespeare. She had an insatiable appetite for figuring out how and why food affects our health. She went back to school to become a nutritionist and graduated from the Canadian School of Natural Nutrition. Julie then went on to become a cooperative owner of one of Canada’s largest health-food stores, The Big Carrot Natural Food Market, where she acted as the Chief In-Store Nutritionist for over 12 years. Julie was also on the board of the Canadian Health Food Association in 2000 and 2009. Julie has studied Culinary Arts at George Brown College and herbalism at Emerson Herbal College.
Julie’s food activism has led her to speak to the Canadian Federal Government in Parliament about the potential health risks of genetically modified food. In order to bring food-advocacy issues to a wider audience, Julie has been the event producer for festivals such as Bio-Diversity with David Suzuki and FoodShare’s Field to Table Festival.
Julie’s search for nutritional understanding has taken her around the world. One of her greatest joys to date has been cooking on the Greenpeace tall sailing ship, The Rainbow Warrior, during its GE (genectically engineered)-free New Zealand tour.