INSIDE OUT

If you are what you eat, the fol­low­ing ti­tles prom­ise it can be beau­ti­ful – with the right foods, a healthy gut and mind­ful liv­ing.

ZOOMER Magazine - - THIS ISSUE IS DELICIOUS GARDENING -

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In The Beauty Chef: De­li­cious Food for Ra­di­ant Skin, Gut Health and Well­be­ing (Rain­coast), best­selling au­thor Carla Oates pro­motes good gut health for “a clearer, more ra­di­ant com­plex­ion and gen­eral well­be­ing.” In ad­di­tion to fer­mented foods, pre- and pro­bi­otics, Oates in­cludes beauty nu­tri­ents in the book’s 150plus recipes. They in­clude pan­tothenic acid (vi­ta­min B ) – pro­tects against 5 wrinkles; vi­ta­min K – helps pre­vent 2 pre­ma­ture aging; and sil­ica, es­sen­tial in form­ing skin-firm­ing col­la­gen. For a recipe fea­tur­ing as­para­gus, a source of the min­eral sil­ica, turn the page.

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From fine lines and cel­lulite to thin­ning hair, Eat for Beauty (DK) has food fix­ers for the face, body, hair, hands, feet and even oral health. Meal plans in­clude the best foods to ban­ish baggy eyes, as an ex­am­ple, for which cel­ery is sug­gested: it’s a fluid reg­u­la­tor that can help re­duce puffi­ness. Nu­tri­tion needs by age is also ad­dressed: shrink­ing oil glands can re­sult in dryer, more brit­tle hair start­ing in our 50s. To counter th­ese ef­fects, sources of omega-3 fats and pro­tein, such as flaxseed and oily fish, are rec­om­mended.

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With a holis­tic per­spec­tive is The Thirlby: A Field Guide to a Vi­brant Mind, Body and Soul (Pres­tel). Au­thor Almila Kak­ing-Dodd is also an in­te­gra­tive medicine prac­ti­tioner and tack­les ev­ery­thing from tam­ing anx­i­ety to zero-waste liv­ing. As a part of mind­ful nu­tri­tion, she en­cour­ages eat­ing or­ganic, lo­cal and sea­sonal, as much as pos­si­ble. Her Beauty Bites in­clude recipes with broad health mer­its. Bone Broth, for ex­am­ple, is ex­tolled for “an ar­se­nal of prop­er­ties to sup­port longevity.” As she points out, the gelatin re­leased from boil­ing bones is gut heal­ing and in­flam­ma­tion calm­ing as well as a source of col­la­gen. —Tara Losin­ski

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