Book 2 is a study of body systems and their nutrition with emphasis on evaluating your own present health.
It encourges you to select one of the Agewell Plans to follow for health, happiness and longevity.
Alzheimers disease is explained with its probable causes, it's prevention and the strategies to halt present damage.
Book 3 is included in book 2.
The second part of book 2 starts with a comprehensive overview of aging followed by the practical explanation of a lifestyle as it relates to your choices for the future.
The Agewell Cookbook (book three) describes feasts of delicious foods that, though easy to prepare, will best nourish the body, the mind and the spiritual essence of our age.
Agewell Cookbook
By incorporating the guidelines discussed in the rest of the book I have gathered some really delicious, easy-to-make recipes of nutrient-dense foods to help you to age well, naturally.
In other words, you can follow the Agewell plan of your choice in a practical sense by using the recipes in this Cookbook. You can also now find or make recipes of your own that fit in with what you have learnt about choosing foods containing the substances that enhance the balance of your brain enzymes and neurotransmitters as well as your general health.
The recipes in the Agewell Cookbook are examples of commonly enjoyed, easily made, delicious and nourishing foods that can give you all the nutriments your brain needs, so long as a good variety of them are used in meals and snacks week by week. I have grouped them in headings that follow the way you would need them in the daily menu.
Choose fruit and vegetables in season if possible. Choose sound fresh vegetables and fruit and wash everything carefully before cooking and before eating raw. Use your own discretion about peeling vegetables. If they are grown in a polluted area, or with artificial pesticides, or sold from a dusty and dirty market, then peeling is preferable, even though a little nutriment lying just below the skin may be lost, as with root vegetables.
Use acetic acid or ordinary white vinegar, one dessertspoon to the pint (3 cups) of tap water for the last rinse of your prepared vegetables, since this is a simple antiseptci that can dry off easily.
Nuts should be fresh and raw, not last year's, rancid or fungus-marked. Roast or grind them yourself then, if you prefer them that way. Usually health food shops have a good supply of whole grain flours of different grains, and beans, roots and seeds.
For people with dentures, cut everything small and cook slowly and well.
Use food promptly and don't keep leftovers more than two days even in the refrigerator.
Remember we don't want indigestion or gastroenteritis or other easily preventable illnesses. Cooking for 25 minutes at 180 degrees kills most germs, viruses and parasites.
