Food and Healing: How What You Eat Determines Your Health, Your Well-Being, and the Quality of Your Life

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Paperback, 353 pages
Ballantine Books, 1986
First Edition, Twenty-seventh Printing

The best book on how your diet impacts your health has gotten even better! For this tenth anniversary edition, Annemarie Colbin has updated her classic to include the latest information on new dietary systems, low-fat eating, food combining, and alternative medicine. Food and Healing continues to be the touchstone guide to improving your life by changing the way you eat.

Drawing on an impressive range of thinking, from Oriental philosophy to contemporary medical journals, Colbin shatters many myths not only about the "Standard American Diet" but also about some of the quirky unhealthy food fads that continue to crop up across the country. Inside, you'll discover the crucial role of diet in preventing illness, how to tailor a diet approach that is right for you, the remarkable healing qualities of specific foods, how food affects your moods.

Annemarie Colbin argues passionately that we must take responsibility for our own health and rely less on modern medicine, which - even now - seems to focus on trying to cure rather than prevent illness. She shows that eating well is the first step toward better health.

Editorial Reviews

“An eminently practical, authoritative, and supportive guide to making everyday decisions about eating that can transform our lives. Food and Healing is a remarkable achievement.”—Richard Grossman, Director, The Health in Medicine Project, Montefiore Medical Center

[A] pragmatic, flexible, and well-informed guide to health-supportive eating...The book considers the dynamics of living systems, the law of opposites, the effects on the body and feelings of different foods, the meaning of cravings, and food as medicine. --East West Journal

About the Author

Annemarie Colbin, Ph.D., has been called "a maverick nutritional theorist" (1986) because of her original, unconventional and practical points of view about using fresh, whole, natural, real foods as the basis for a healthy diet. Interestingly, the whole mainstream has shifted in her direction, so she is no longer such an outsider. The school she founded on her principles in 1977, known as The Natural Gourmet Institute for Health and Culinary Arts, has been a major resource for people interested in a career in healthful cooking for more than 30 years.

Her bestseller Food and Healing, is used as a textbook in natural healing schools. She expressed her points of view in her other books, and in her numerous articles, columns, interviews and classes. Her latest book is The Whole-Food Guide to Strong Bones: A Wholistic Approach.

Dr Colbin is a health educator and an award-winning writer, consultant and lecturer; she has won awards for her writing, her business activities, and her teaching. She has taught at Empire State and Touro Colleges, at the Open Center, and yearly at the Institute for Integrative Nutrition, as well as regularly at the NGI. Dr. Colbin offers private wellness consultations, and is generally recognized as an expert in the uses of food for health. For more information visit: