"The use of different foods, herbs and spices to treat or prevent disease has been recorded for thousands of years, however, are fundamental questions pertaining to the scientific evidence for the use of these agents in modern medicine. This book investigates the use of foods, herbs, plants and spices for properties which may be beneficial in the treatment of diabetes. It provides information on diets; specific agents, items, and extracts; resources; and each chapter focuses on a plant-derived material providing a historical background, uses, toxicity and cautionary notes and summary points"--
Be the first to review this book!
