Grotto - 101 Optimal Life Foods

The world needs more dietitians like Davidhe loves food and nutrition. Your copy of 101 Optimal Life Foods can be your best medicine.

J OHN L A P UMA , MD, director, Santa Barbara Institute for Medical Nutrition and Healthy Weight, and co-author of ChefMDs Big Book of Culinary Medicine and The RealAge Diet

This book explains how to incorporate functional foods into our daily diets; its a must-read for everyone who wants to eat well and feel great!

J AMES P AINTER , PhD, RD, chair, School of Family and Consumer Sciences, Eastern Illinois University

We are in a new era in nutrition, one that has dietitians telling us what to eat for better health instead of what not to eat. That is why 101 Foods That Could Save Your Life is important.

The Dallas Morning News

This fascinating look at food as therapy is an AZ guide to common nuts, seeds, fruits, vegetables, herbs, and grains with uncommon powers.

BookPage

This book not only tells you what to eat but why. Everything is written in short, easily digestible blurbs so you dont have to finish the whole thing in one sitting. But you just might want to once you get started.

Fort Worth Star-Telegram

For the millions of Americans tired of hearing about what not to eat, this book is a refreshing and enlightening guide to improving your health by adding delicious foods to your diet. Daves simple explanations for why these foods are potential life savers makes the book enjoyable to read, and the recipes bring the science to life on your plate.

C YNTHIA S ASS , MPH, RD, nutrition director, Prevention magazine

Dave Grotto goes far beyond telling you whats good for you, why its good for you, and how much is good for you; he does so in a compelling, fun, nonpreachy, your best friend told you so sort of way. 101 Foods is a great book to have on the shelf.

B RIAN W ANSINK, PhD, director, Cornell University Food and Brand Lab, and author of Mindless Eating

I wish to express my sincere appreciation to the many kind friends, colleagues, and organizations that were instrumental in the creation of this bookwhether through perspiration or inspiration!

To my wonderful research assistants, Jamie Bommarito, MS, RD; Karin Testa, MS, RD; Carolyn Tampe, MS, RD; and Brad Hirt, MS, RD: thank you for the countless hours of valuable research for this project. To my expert advisersGary Jay Barsky, MD; Christine Gerbstadt, MD, RD; Cynthia Sass, MPH, MA, RD, CSSD; Bonnie Taub-Dix, MA, RD; Carmina McGee, MS, RD; Leslie Bonci, MPH, RD; Elizabeth Somer, MA, RD; Tara Gidus, MS, RD; and Angela Grassi, MS, RDyour cutting-edge input was a huge asset to this book. Thank you!

And what is good nutrition without great taste? Not long lasting, thats for sure! Thank you, Chef J. Hugh McEvoy, for all of your support since the beginning, and to my other recipe contributors: Mindy Hermann, MBA, RD; Almond Board of California and the folks at Porter Novelli; Bell Brands; Connie Guttersen, PhD, RD; Bush Brothers; Chilean Avocado Importers Association; California Dried Plum Board and the folks at Ketchum; Chef Owen Tilley; Chef Sean OBrien; Chef Elizabeth Wiley; Chef Cheryl Bell, MS, RD; Chef Gail Roloff; Chef Robin Kirby; Justin Kubica; Mary Corlett and her staff at CHOW; Christine Gerbstadt, MD, RD; Cherry Marketing Institute; Deb Schiff; Diana Dyer, MS, RD; Chef Don Zajac; Chef Carrie Walters and all the folks at Dorothy Lane Market; Chef Elisa Hunziker; Sue McCloskey; Chef Scott Peacock; Georgia Pecan Commission; Sahlman Williams; Chef Jennifer Carden; all the folks at Lockheed Martin; Chef Spike Mendelsohn; Jennette Fulda; Quaker Oats and the folks at Olgivy; Roni Noone at Green Lite Bites; SOYJOY; California Strawberry Commission; Chef Jon Ashton (aka Cheeky Monkey); Chef Brian Stapleton; Vidalia Onion Committee; Washington Red Raspberry Commission; Welchs and the folks at Tonic; and last but not least, my wife, Sharon, for making it all come alive on the plate!

Very special thanks to those behind the scenes who have been so supportive of me, my family, and this project: Cathy Kapica, PhD, RD; Dee Munson; Katleen Bertoloni; Molly Spence; Steven McCauly; Mary Christ Irwin; Kathleen Zelman, MS, RD, and her colleagues at WebMD; Mike Farrah; Gary Calaroso; Mike and Sue McCloskey; my literary agent, Rick Broadhead; my editor, Philip Rappaport; all my colleagues at the American Dietetic Association; and my dear friend and agent, Beth Shepard, for her tireless support behind me and my work.

I also pay homage to my dearest lifelong friend, Paul Eckenstein, who has always told me what I needed (but not necessarily wanted) to hear. And thanks to all of my other friends and family, who are always so supportive.

Lastly, to my lovely daughters, Chloe, Katie, and Madison, and my beautiful wife, Sharon, whom I absolutely cherish and adorethank you from the bottom of my heart, for without you, none of this would have been possible.