Books — Diets & Weight Loss

Diets & Weight Loss

My Beef with Meat: The Healthiest Argument for Eating a Plant-Strong Diet--Plus 140 New Engine 2 Recipes

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Author: Rip Esselstyn

For the millions who are following a plant-based diet, as well as those meat-eaters who are considering it, MY BEEF WITH MEAT is the definitive guide to convincing all that it's truly the best way to eat! New York Times Bestelling author of The Engine 2 Diet and nutrition lecturer Rip Esselstyn, is back and ready to arm readers with the knowledge they need to win any argument with those who doubt the health benefits of a plant-based diet--and convince curious carnivores to change their diets once and for all. Esselstyn reveals information on the foods that most people believe are healthy, yet that scientific research shows are not. Some foods, in fact, he deems so destructive they deserve a warning label. Want to prevent heart attacks, stroke, cancer and Alzheimer's? Then learn the facts and gain the knowledge to convince those skeptics that they are misinformed about plant-base diets, for instance:

You don't need meat and dairy to have strong bones or get enough protein

You get enough calcium and iron in plants

The myth of the Mediterranean diet

There is a serious problem with the Paleo diet

If you eat plants, you lose weight and feel great

MY BEEF WITH MEAT proves the Engine 2 way of eating can optimize health and ultimately save lives and includes more than 145 delicious recipes to help readers reach that goal.

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Whole: Rethinking the Science of Nutrition

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Author: T. Colin Campbell

New York Times Bestseller

What happens when you eat an apple? The answer is vastly more complex than you imagine.

Every apple contains thousands of antioxidants whose names, beyond a few like vitamin C, are unfamiliar to us, and each of these powerful chemicals has the potential to play an important role in supporting our health. They impact thousands upon thousands of metabolic reactions inside the human body. But calculating the specific influence of each of these chemicals isn’t nearly sufficient to explain the effect of the apple as a whole. Because almost every chemical can affect every other chemical, there is an almost infinite number of possible biological consequences.

And that’s just from an apple.

Nutritional science, long stuck in a reductionist mindset, is at the cusp of a revolution. The traditional gold standard” of nutrition research has been to study one chemical at a time in an attempt to determine its particular impact on the human body. These sorts of studies are helpful to food companies trying to prove there is a chemical in milk or pre-packaged dinners that is good” for us, but they provide little insight into the complexity of what actually happens in our bodies or how those chemicals contribute to our health.

In The China Study, T. Colin Campbell (alongside his son, Thomas M. Campbell) revolutionized the way we think about our food with the evidence that a whole food, plant-based diet is the healthiest way to eat. Now, in Whole, he explains the science behind that evidence, the ways our current scientific paradigm ignores the fascinating complexity of the human body, and why, if we have such overwhelming evidence that everything we think we know about nutrition is wrong, our eating habits haven’t changed.

Whole is an eye-opening, paradigm-changing journey through cutting-edge thinking on nutrition, a scientific tour de force with powerful implications for our health and for our world.

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Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Revised Edition

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Author: Joel Fuhrman

The Eat To Live 2011 revised edition includes updated scientific research supporting Dr. Fuhrman's revolutionary six-week plan and a brand new chapter highlighting Dr. Fuhrman's discovery of toxic hunger and the role of food addiction in weight issues. This new chapter provides novel and important insights into weight gain. It explains how and why eating the wrong foods causes toxic hunger and the desire to over consume calories; whereas a diet of high micronutrient quality causes true hunger which decreases the sensations leading to food cravings and overeating behaviors. It instructs readers on how to leave behind the discomfort of toxic hunger, cravings, and addictions to unhealthy foods.

New recipes and menus are included as well as new and updated Frequently Asked Questions.

This is a book that will let you live longer, reduce your need for medications, and improve your health dramatically. It is a book that will change the way you want to eat. Most importantly, if you follow the Eat To Live™ diet, you will lose weight faster than you ever thought possible.

Features:

COMPLETELY REVISED AND UPDATED (ORIGINAL EAT TO LIVE PUBLISHED IN 2003)
REVOLUTIONARY SIX-WEEK EATING PLAN TO LOSING WEIGHT
NEW INSIGHT TO FOOD ADDICTION, "TOXIC HUNGER" AND HOW TO OVERCOME
NEW RECIPES
LIVE LONGER, REDUCE NEED FOR MEDICATIONS AND DRAMATICALLY IMPROVE YOUR HEALTH

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The Healthy Green Drink Diet: Advice and Recipes to Energize, Alkalize, Lose Weight, and Feel Great

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Author: Jason Manheim
Brand: SKYHORSE PUBLISHING

Celebrities, models, and nutritionists to the stars are all about the "green" drink—here's how to enjoy them at home.

One juice or smoothie a day—made from green vegetables such as kale, cucumber, celery, and spinach—works wonders for organ health, immune system strength, and weight loss. Now the founder of heathygreendrink.com offers a persuasive argument for adding a green drink to your day, as well as recipes for dozens of different variations.

Why drink green?
•Green leafy vegetables are extremely alkaline and great for lowering your blood pH and remedying many common ailments and diseases.
•By juicing or blending the vegetables into a delicious smoothie, you can enjoy the goodness of many more cups of greens that you could possibly eat in one sitting.
•The juicing process also breaks down or removes the fibers of the plants so their nutrients are able to get into your system quicker.
•The “green drink” approach offers dieters the chance to add something rather than take it away, without guilt.

A cleansing detox drink is a fantastic, tasty way to consume all your necessary vitamins and minerals without having to resort to a processed multivitamin. Plus, green-drinkers quickly start to crave more fruits and vegetables, leading them to a healthier diet over all. The Healthy Green Drink Diet gives health enthusiasts all the tools they need to add green drinks to their daily routine and feel the wonderful, energizing results through and through.

80 color illustrations

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Wheat Belly Cookbook: 150 Recipes to Help You Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

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Author: William Davis

This cookbook companion to the New York Times bestseller Wheat Belly serves up 150 great tasting wheat-free recipes to help readers lose weight and beat disease.

Wheat Belly shook the foundations of the diet world when author and renowned cardiologist William Davis revealed that an epidemic of adverse health effects—ranging from minor rashes and high blood sugar to the buildup of stubborn belly fat (so-called "wheat bellies")—could be banished forever with one simple step: Saying goodbye to wheat. The Wheat Belly Cookbook takes readers to the next level with over 150 fresh and delicious wheatless recipes, including Breakfast Quesadillas, Braised Pot Roast with Vegetables, velvety Peanut Butter Pie—and surprising wheat-free hits like Blueberry French Toast, Bruschetta Chicken on Angel Hair, Spaghetti Bolognese and velvety Scones.

Additionally, readers will also learn how to:

Dodge symptoms of "wheat withdrawal" experienced by about 10 percent of dieters, ensuring a smooth transition to this new healthy eating plan
Set up their wheat-free kitchen, including important prep techniques, shopping lists, and strategies to get the whole family on board

Avoid regaining a wheat belly while eating out at restaurants and parties—plus exciting meal ideas guests will love

See Recipes from Wheat Belly Cookbook

Mini Pizzas (Click here for the recipe)

Reuben Sandwich (Click here for the recipe)

Chocolate Frosted Yellow Cake (Click here for the recipe)

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Salt Sugar Fat: How the Food Giants Hooked Us

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Author: Michael Moss

#1 NEW YORK TIMES BESTSELLER

From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.

In the spring of 1999 the heads of the world’s largest processed food companies—from Coca-Cola to Nabisco—gathered at Pillsbury headquarters in Minneapolis for a secret meeting. On the agenda: the emerging epidemic of obesity, and what to do about it.

Increasingly, the salt-, sugar-, and fat-laden foods these companies produced were being linked to obesity, and a concerned Kraft executive took the stage to issue a warning: There would be a day of reckoning unless changes were made. This executive then launched into a damning PowerPoint presentation—114 slides in all—making the case that processed food companies could not afford to sit by, idle, as children grew sick and class-action lawyers lurked. To deny the problem, he said, is to court disaster.

When he was done, the most powerful person in the room—the CEO of General Mills—stood up to speak, clearly annoyed. And by the time he sat down, the meeting was over.

Since that day, with the industry in pursuit of its win-at-all-costs strategy, the situation has only grown more dire. Every year, the average American eats thirty-three pounds of cheese (triple what we ate in 1970) and seventy pounds of sugar (about twenty-two teaspoons a day). We ingest 8,500 milligrams of salt a day, double the recommended amount, and almost none of that comes from the shakers on our table. It comes from processed food. It’s no wonder, then, that one in three adults, and one in five kids, is clinically obese. It’s no wonder that twenty-six million Americans have diabetes, the processed food industry in the U.S. accounts for $1 trillion a year in sales, and the total economic cost of this health crisis is approaching $300 billion a year.

In Salt Sugar Fat, Pulitzer Prize–winning investigative reporter Michael Moss shows how we got here. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century—including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more—Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research.

Moss takes us inside the labs where food scientists use cutting-edge technology to calculate the “bliss point” of sugary beverages or enhance the “mouthfeel” of fat by manipulating its chemical structure. He unearths marketing campaigns designed—in a technique adapted from tobacco companies—to redirect concerns about the health risks of their products: Dial back on one ingredient, pump up the other two, and tout the new line as “fat-free” or “low-salt.” He talks to concerned executives who confess that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: The industry itself would cease to exist without salt, sugar, and fat. Just as millions of “heavy users”—as the companies refer to their most ardent customers—are addicted to this seductive trio, so too are the companies that peddle them. You will never look at a nutrition label the same way again.

“As a feat of reporting and a public service, Salt Sugar Fat is a remarkable accomplishment.”—The New York Times Book Review

Q&A with Michael Moss

Q. How did you land on salt, sugar, and fat as your way to write about the industry? Why these three ingredients?

A. I’d been investigating a surge in deadly outbreaks of E. coli in meat when an industry source, a microbiologist, suggested that if I wanted to see an even bigger public health hazard, I should look at what food companies were intentionally adding to their products, starting with salt. And sure enough, when I looked at this--by gaining access to high level industry officials and a trove of sensitive, internal records--a window opened on how aggressive the industry was wielding not only salt, but sugar and fat, too. These are the pillars of processed foods, the three ingredients without which there would be no processed foods. Salt, sugar and fat drive consumption by adding flavor and allure. But surprisingly, they also mask bitter flavors that develop in the manufacturing process. They enable these foods to sit in warehouses or on the grocery shelf for months. And, most critically to the industry's financial success, they are very inexpensive.

Q. So, how big is the processed food industry, exactly? What kind of scale are we talking about here?

A. Huge. Grocery sales now top $1 trillion a year in the U.S., with more than 300 manufacturers employing 1.4 million workers, or 12 percent of all American manufacturing jobs. Global sales exceed $3 trillion. But the figure I find most revealing is 60,000: That’s the number of different products found on the shelves of our largest supermarkets.

Q. How did this get so big?

A. The food processing industry is more than a century old--if you count the invention of breakfast cereals--so it’s been steady growth. But things really took off in the 1950s with the promotion of convenience foods whose design and marketing was aimed at the increasing numbers of families with both parents working outside the home. The industry's expansion, since then, has been entirely unrestrained. While food safety is heavily regulated, the government has been industry's best friend and partner in encouraging Americans to become more dependent on processed foods.

Q. What three things should a health-conscious supermarket shopper keep in mind?

A. The most alluring products--those with the highest amounts of salt, sugar and fat--are strategically placed at eye-level on the grocery shelf. You typically have to stoop down to find, say, plain oatmeal. (Healthier products are generally up high or down low.) Companies also play the better-nutrition card by plastering their packaging with terms like "all natural," "contains whole grains," “contains real fruit juice,” and "lean," which belie the true contents of the products. Reading labels is not easy. Only since the 1990s have the manufacturers even been required to reveal the true salt, sugar, fat and caloric loads of their products, which are itemized in a box called the "nutrient facts." But one game that many companies still play is to divide these numbers in half, or even thirds, by reporting this critical information per serving--which are typically tiny portions. In particular, they do this for cookies and chips, knowing that most people can't resist eating the entire three-serving bag. Check it out sometime. See how many “servings” that little bag of chips contains.

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Obsessed: America's Food Addiction--and My Own

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Author: Mika Brzezinski

Mika Brzezinski is at war against obesity. On Morning Joe, she is often so adamant about improving America’s eating habits that some people have dubbed her “the food Nazi.” What they don’t know is that Mika wages a personal fight against unhealthy eating habits every day, and in this book she describes her history of food obsession and distorted body image, and her lifelong struggle to be thin. She believes it’s time we all learned to stop blaming ourselves, and each other, and look at the real culprits—the food we eat and our addiction to it. Mika feels the only way to do this is to break through the walls of silence and shame we’ve built around obesity and food obsessions. She believes we need to talk openly about how our country became overweight, and what we can do to turn the corner and step firmly onto the path of health. So Mika made a deal with her very close friend Diane: they would work together on this book and on their personal goals, to help Diane drop 75 pounds and to break Mika’s obsession with staying superthin.

As she did in her bestseller Knowing Your Value, Mika has packed each chapter with insights from notable people in medicine, health, business, the arts, and politics. Singer Jennifer Hudson, the late writer and director Nora Ephron, TV host Gayle King, New Jersey governor Chris Christie, and many others open up to Mika about their own challenges and what works for them when it comes to food and diet. It’s time we stopped whispering the F-word (“fat”) the way we used to shun the C-word (“cancer”).

This book—with its trademark Brzezinski smarts, honesty, and courage—launches us into a no-holds-barred conversation with family and friends, in schools and kitchens, in Congress and the food industry, to help us all find ways to tackle one of the biggest problems standing between us and a healthier America.

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Hungry Girl 200 Under 200 Just Desserts: 200 Recipes Under 200 Calories

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Author: Lisa Lillien

CALLING ALL DESSERT FANATICS: Get ready for an entire cookbook of decadent treats with under 200 calories each! Now, you can indulge and satisfy your sweet tooth with NONE of the guilt! Only Hungry Girl could create delicious guilt-free recipes like...

Gooey German Chocolate Cake Mug (194 calories!)

PB Cheesecake Chocolate Cupcakes (154 calories!)

Strawberry Snowball Cupcakes (135 calories!)

Roarin’ Red Velvet Cake Pops (93 calories!)

Black Forest Brownies (141 calories!)

Banana Cream Cutie Pies (108 calories!)

Freezy Cookies ‘n Cream Whoopie Pie (164 calories!)

Cuckoo for Cannoli Crunchers (108 calories!)

Strawberry Shortcake Cream Fluff Cups (95 calories!)

Berry-Good Tropical Trifle (188 calories!)

Baked Caramel ‘n Coconut Apples (140 calories!)

This is the first-ever ALL-DESSERT cookbook from Hungry Girl, and it's sure to please sweets-obsessed Hungry Girl fans everywhere!

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It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways

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Author: Melissa Hartwig

Now a New York Times bestseller!

Food can change your life in unexpected ways. It Starts With Food will show you how.

It Starts With Food outlines a clear, balanced, sustainable plan to change the way you eat forever--and transform your life in unexpected ways. Your success story begins with "The Whole30," Dallas and Melissa Hartwig's powerful 30-day nutritional reset.

Since 2009, their underground Whole30 program has quietly led tens of thousands of people to weight loss, improved quality of life and a healthier relationship with food - accompanied by stunning improvements in sleep, energy levels, mood and self-esteem. More significantly, many people have reported the "magical" elimination of a variety of symptoms, diseases and conditions - in just 30 days.

diabetes · high cholesterol · high blood pressure · obesity · acne · eczema · psoriasis · hives asthma · allergies · sinus infections · migraines · acid reflux · celiac disease · Crohn's · IBS bipolar disorder · depression · seasonal affective disorder · eating disorders · ADHD endometriosis · PCOS · infertility · arthritis · Lyme disease · hypothyroidism · fibromyalgia

Now, Dallas and Melissa detail the theories behind the Whole30, summarizing the science in a simple, accessible manner. It Starts With Food shows you how certain foods may be having negative effects on how you look, feel and live - in ways that you'd never associate with your diet. More importantly, they outline their life-long strategy for Eating Good Food in a clear and detailed action plan designed to help you create a healthy metabolism, heal your digestive tract, calm systemic inflammation and put an end to unhealthy cravings, habits, and relationships with food.

Infused with their signature wit, tough love and common sense, It Starts With Food is based on the latest scientific research and real-life experience, and includes success stories, a shopping guide, a meal planning template, a meal plan with creative, delicious recipes, an extensive list of resources, and much more.

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The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes

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Author: LeAnne Campbell

The China Study, with 850,000 copies sold, has been hailed as one of the most important health and nutrition books ever published. It revealed that the traditional Western diet has led to our modern health crisis and the widespread growth of obesity, diabetes, heart disease, and cancer. Based on the most comprehensive nutrition study ever conducted, the book reveals that a plant-based diet leads to optimal health with the power to halt or reverse many diseases.

The China Study Cookbook takes these scientific findings and puts them to action. Written by LeAnne Campbell, daughter of The China Study author T. Colin Campbell, PhD, and mother of two hungry teenagers, The China Study Cookbook features delicious, easily prepared plant-based recipes with no added fat and minimal sugar and salt that promote optimal health.

From her Breakfast Home-Fry Hash and Fabulous Sweet Potato Enchiladas to No-Bake Peanut Butter Bars and Cheese(less) Cake, all of LeAnne’s recipes follow three important principles:

1. Optimal nutrition is based on eating food rather than nutrient supplements
2. The closer that foods are to their native statesprepared with minimal cooking, salting, and processingthe greater the long-term health benefits of eating them
3. It is best to choose locally and organically grown produce whenever possible

Filled with helpful tips on substitutions, keeping foods nutrient-rich, and transitioning to a plant-based diet, The China Study Cookbook shows how to transform individual health and the health of the entire family.

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