The Saturday Evening Post
Antioxidant Cookbook

By Dr. Cory SerVaas
Thomas Nelson Publishers, $14.99

ISBN 0-7852-7509-6

Heroes of the Food Supply

Dr. Cory SerVaas knows her stuff when it comes to eating. She says there are three goals for all of us: eat better, feel better, and spend less. As a physician, she pays attention to what we eat and what researchers have to say. In light of recent findings, she has revised and updated The Saturday Evening Post Antioxidant Cookbook to make it as much the road to good health as it is to good eating.

Dr. SerVaas is greatly concerned that we get the vitamin C, vitamin E, and Beta Carotene (antioxidants) we need to combat increased exposure to ultraviolet light, pesticides, cigarette smoke, and air pollution. Removing these necessary nutrients from the "drug" category and including them in the diet is a much better way to safeguard our bodies. For example she cites the disappearance of goiters after a salt-packaging company added potassium iodide to their table salt.

The cookbook has seven categories of delicious foods: appetizers, soups, meat dishes, vegetables, salads, desserts, and beverages. Each chapter is introduced with some basic information about food preparation (in Salads, we are told why we need to dry the greens before using), and each recipe gives the amount of vitamin C per serving as well as the calories, fat, cholesterol, sodium, carbohydrate, and protein. Special chapters at the back cover home freezing of fruits and charts showing the content of Vitamin C, E, and Beta Carotene for many foods.

Greek lemon soup, St. Patrick's Fruit Platter, Japanese chicken salad, broccoli parmigiana--recipes offer a wide variety of taste appeal as Americans move from the meat-and-potatoes menus of earlier days. There is a wonderful recipe for good old-fashioned pot roast with vegetables.

For health and for good eating, the Saturday Evening Post Antioxidant Cookbook is a winner.

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