Cooking
with Functional Foods: The Vegan Survival
Guide is featured on The
National Culinary Review Magazine |
|
I was
so excited during the interview by Alan Richman
about 3 months prior... then when the
article finally came out, wow, I LOVED
IT and couldn't wait to share it! Here it
is. :)
http://www.ncrdigital.com/ncr-open/20150708#pg16
On the
July/August 2015 issue of The National
Culinary Review magazine The
Vegan Survival Guide is featured
on the article entitled "Cooking
with Functional Foods: Restaurants
are starting to aggressively promote health-packed
menu choices that don't give an inch on taste."
Vegan
Survival Guide
Gene
Wei, who runs the Center for Acupuncture and
Integrative Medicine, Maitland, Florida, thinks
that much of the predicted growth of functional
foods will be fueled by three major factors:
increased overall health awareness, increased
scientific research, and increased public
demand for natural and sustainable solutions
in matters of both health and ecology.
Wei,
co-author with Ursula Escher of The Vegan
Survival Guide: Boost Your Mental and Physical
Health — Your Guide to Functional Veganism
(UEscher Publishing, 2013), says, "I
come from an Asian culture in which parents
would frequently tell children, 'This food
is good for a specific ailment.' Now, with
emerging research, we know much more about
how certain foods can benefit the body."
Wei
says interest in functional foods is especially
noticeable among better-educated consumers
who are seeking them out as an alternative
because they have watched many in their parents’
generation suffer side effects from pharmaceutical
medications. “As a specialist in integrative
and complementary cancer care, I look at foods
for how they benefit the immune system, regulate
our genes and manipulate cell metabolism,”
he says.
While acknowledging that he is not a restaurateur
or chef, Wei suggests that restaurants that
add functional ingredients to their menu should
more easily be able to differentiate themselves
from the herd. The rise of businesses such
as Chipotle and Whole Foods Market demonstrates
the mainstream potential, he says.
source: The National Culinary
Review, July/August 2015
Click
on the pages below:
What do you
think?
Feel
free to share your thoughts and comments