Tag Archives: eating

4 Surprising Facts About Wheat and Gluten

Mother Jones

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Is wheat a “perfect, chronic poison,” in the words of Wheat Belly author William Davis, or an innocuous staple that has been demonized to promote a trendy line of gluten-free products? I dug into the issue of wheat and its discontents recently, and walked away with some informed conjectures, but also a sense that the science is deeply unsettled. Now, a group of Cornell researchers (joined by one from Thailand) have performed a great service: For a paper published in the journal Comprehensive Reviews in Food Science and Food Safety, they’ve rounded up and analyzed the recent science on wheat and the potential pitfalls of eating it. Here are the key takeaways:

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4 Surprising Facts About Wheat and Gluten

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What do you catch when there are no more fish? Jellyballs

You ready for this jelly?

What do you catch when there are no more fish? Jellyballs

22 Sep 2014 7:06 AM

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What do you catch when there are no more fish? Jellyballs

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When you come across a slick of jellyfish packed bell-to-tentacle into an area the length of five or six city blocks, you may sense something is wrong with the picture. Massive jellyfish blooms have been sprouting more and more often in recent years, one even reaching 1,000 miles long, for reasons mysterious but generally agreed to be bad.

But where there’s a fork, there’s a way! If we can focus all the energy we’re using to overfish more conventional ocean edibles on jellies instead, maybe we stand a chance at pruning the bloom to a more manageable size. Apropos, Modern Farmer reported recently on U.S. fishermen in a tiny port in Georgia who are trawling for cannonball jellyfish, otherwise known as — wait for it — “jellyballs.”

First of all, what do you call it when you fish for jellyballs? Is it jelly-balling? Please, please let it be jelly-balling. From Modern Farmer:

“Jellyballs have been very, very good to me,” says [one fishing boat owner, Thornell] King, who has worked as a state trooper for the last 20 years, and might be the only jelly-balling cop in the country. This past season was particularly robust: King and his men caught
 an estimated 5 million-plus pounds of cannonball jellyfish. At what King says is this year’s price (seven cents a pound), this equates to $350,000. Statistics are absent in this burgeoning new industry, but … the market value of the jellies being fished in the U.S. can be estimated at somewhere in the low millions.

Yessss! Jelly-balling!

And what, pray tell, does one do with 5 million pounds of jellyballs? Typically, the answer is to dry them out and ship them to Japan and China, where they are rehydrated, cut into strips, and tossed into delicious salads. Apparently, prepared correctly, the brined jellies are crunchy “like a carrot.”

John Dreyer

Jellyball, the carrot of the sea?

Not enough to whet your appetite? Then try this for sauce:

And as climate change and the global industrial agriculture system continue on what many view as a doomed course, we may have no choice but to eat foods that make sense ecologically — or can at least thrive in a changed environment. Jellyfish, prolific breeders with low metabolic rates and the ability to eat almost anything (some breeds just ingest organic material through their epidermis), have survived in unfriendly environs for centuries.

I’ve been a proponent of eating invasive species before, and as ocean ecosystems are stressing out more delicate denizens, jellyfish are a hardy bet. That being said, if greener protein is your goal, you might be better off with crickets; jellyfish are made up of a little protein and salt floating in more than 95 percent water.

American foodies have been slow to champion the jelly cause, but if we could learn to eat sushi, we can learn to eat anything.

If you’ve made it this far and are still hungry for more jellyball, the Modern Farmer article is mouth-watering.

Source:
Jellyfish: It’s What’s For Dinner

, Modern Farmer.

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Americans are eating better — well, some Americans

Americans are eating better — well, some Americans

12 Sep 2014 5:13 PM

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Income gap! What are you doing here?! We’re trying to have a conversation about food and you just show up uninvited and unannounced, as usual.

Just kidding, obviously — since money is intrinsically tied to every part of our lives, the growing divergence between high- and low-income households can pretty much be expected to show up all the damn time.

A new study examining data from the National Health and Nutrition Examination Survey (NHANES) over the period of 1999 to 2010 found that Americans have somewhat improved our overall dietary quality. We’re eating more fresh produce, whole grains, and fish, and less meat and sugary treats. Great! People are also eating less meat, and when they do they increasingly choose pasture-raised animals.

This increase in overall dietary quality, however, is still modest. Don’t worry, America — you will still love McBrunch, no matter how terrible it is for you.

But — of course! — these modest improvements come with some larger backsliding. Positive changes in dietary health were made largely by folks who earn higher incomes. For lower-income individuals, dietary quality actually decreased from 2006-2010. So, the income gap — which has risen since the 1970s, as the wealthiest 1 percent of Americans earn 22.5 percent of the nation’s income while the bottom 90 percent makes do with less than 50 percent of that — is being paralleled in food choices.

To call it a “choice” however, isn’t entirely fair. The food that’s most accessible to people who make very little money tends to be highly processed, fatty and starchy, and relatively nutritionally vacant. The fact that the quality of food that one eats is so closely tied with income seems pretty intuitive, but that doesn’t mean it’s not alarming as yet another indicator of growing inequality in the U.S.

Ah, America, land of opportunity, liberty, and kale salad — providing you’re already loaded.

Source:
The Rich Are Eating Richer, the Poor Are Eating Poorer

, Mother Jones.

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The American Meal: The Massive Waste it has Become.

We talk of sustainability, healthy, and green every day. We try our best to manage what we use, what we don’t, and what we throw away… everywhere but at the table at our favorite restaurant.

Here we want to throw off the restrictions, the cares, and the woes of everyday life and treat ourselves and our children to a nice meal we didn’t have to cook and don’t have to clean up after. The problem is, it’s not just a treat anymore and the modern American family eats out more than it eats at home. So began the restaurant wars.

And what a war it is. Bigger, cheesier, and cheaper. Portions so large; few of us can actually eat it all. However, that is not going to deter us from getting it all, now or later. Having stuffed our faces until we can stuff them no more, we get ahold of the to-go-box and cram it full with everything we couldn’t get down in one sitting; then we take it home to top us off later while we stretch out on our favorite chair and watch American Idol.

Here’s where it gets a little sticky… pun intended. The fact of the matter is, more than half of what we take home ends up in the trash. While some restaurants have a food waste-recycling program (not enough of them by the way), at home you don’t. You simply step on the little black pedal and the trash lid opens and in the trash it goes. With all the other items from the refrigerator or pantry that never made there way into your families’ bellies.

Perhaps, and this is just a thought, if you can’t eat it all, let the restaurant dispose of it wisely. If you know the portion is too big… simply order a smaller one. That way we all use less, dispose of less, and magically… we all spend less on food, clothes, and maybe even avoid the onset of type 2 diabetes.

I could get more into the benefits of eating smarter and less, but that’s for you and your mirror to decide.

Restaurants produce millions of pounds of food waste everyday. They pile it in trash dumpsters and send it to the landfill. The most disturbing part of this is, they don’t have to. There are companies out there that can help them with this problem. Quest Resource Management Group for example, will actually take it away and turn in into something useful, like compost.

But just like only eating what you can in one sitting and not taking the rest home makes us feel somewhat cheated, the same goes for the restaurants … they would rather do what they know, which is pile your plate higher and higher for less money. Then they throw what we all know was a waste from the start into the trash and pay someone to take it to the landfill. The worst part of all, is that very little of what is thrown away is actually trash and can be used for so much more.

Want to reduce the amount of landfill? Don’t eat so much. Every time you take your family out to dinner, ask your favorite restaurants to offer human sized portions and not just JUMBO. Perhaps, the more of us that ask, the more they will listen and start to offer them as a regular menu item. At the very least, eat what you can and choose to patronize establishments that dispose of their waste responsibly. After all, it takes consumers to encourage change. The most powerful weapon in the world is that little piece of plastic in your wallet …wield it wisely.

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The American Meal: The Massive Waste it has Become.

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New Supermarket, New Eating Habits? Not So Fast….

Mother Jones

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A team of researchers recently carried out a study of two food deserts in poor Philadelphia neighborhoods. One of the neighborhoods got a new supermarket and the other didn’t. Here’s the good news:

Respondents perceived grocer choice and quality and fruit and vegetable choice and quality to have improved, and the cost of fruit and vegetables was perceived to have decreased.

And here’s the bad news:

Few residents adopted the new supermarket as their main food store, and exposure to the new supermarket had no statistically significant impact on BMI and daily fruit and vegetable intake at six months….At the planning and consultation stages, members of the community indicated their preference for having a new supermarket instead of selling the land for residential development. This suggested their readiness to use the new store and the lowering of barriers to change. However, few residents chose to shop at the store once it was open.

….Our findings suggest that simply building new food retail stores may not be sufficient to promote behavior change related to diet….The development of new food retail stores should be combined with initiatives focused on price and availability that could help bridge the gap between improvements in people’s perceptions of accessibility and behavior change. Such initiatives might be supported by local departments of health, which could provide targeted neighborhood-based health promotion programs in conjunction with supermarket developers to increase their effectiveness.

All the usual caveats apply. This is one study of one store in one neighborhood. And it’s possible that it takes more time to change behavior. A follow-up done six months after the new store opened may simply have been too soon.

Nonetheless, it adds to an increasing set of data suggesting that food deserts per se aren’t the reason for obesity and poor nutrition in low-income neighborhoods. There’s much more going on, and it’s especially discouraging that residents plainly knew about the new supermarket but still didn’t shop there. Even a highly publicized grand opening featuring a visit from Michelle Obama wasn’t enough. It was a struggle just to get local residents to change their shopping habits, which is almost certain to be a lot easier than getting broad-based changes in actual eating habits.

Aaron Carroll has more here. There’s no real way to spin this as anything but fairly bleak news, though.

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New Supermarket, New Eating Habits? Not So Fast….

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Why Most of What You’ve Heard About Cancer is Wrong

Science author George Johnson says we need to rethink our understanding of this most devastating of diseases—and when you read some of the surprising cancer facts in his latest book, you’ll see why. A skin cancer cell (squamous cell carcinoma). Yale Rosen/Flickr Cancer. In medicine, there’s no word more dreaded, more terrifying. Sure, we try to put a hopeful spin on it, celebrating cancer survivors for their bravery and their determination in fighting back. But for most of us cancer remains synonymous with death, pain, and suffering. At least, we hope, until somebody finds a “cure.” But modern science suggests we’ve been thinking about this dreaded disease all wrong. Yes, cancer is terrible, but paradoxically, the mechanisms behind it are at the heart of what it means to be alive in the first place. Cancer isn’t a bug, unfortunately; it’s looking more and more like a feature. If we haven’t beaten it yet, that may be why. This week on the Inquiring Minds podcast, we speak with veteran science journalist George Johnson, whose new book, The Cancer Chronicles: Unlocking Medicine’s Deepest Mystery, helps turn much traditional thinking about cancer on its head. It’s a provocative and also a personal exploration of the myths and misunderstandings that surround this most formidable enemy to our health and well being: Science writer George Johnson. Kerry Sherck In the book, Johnson cites a stunning estimate by MIT cancer researcher Robert Weinberg: About 4 million of our body’s cells are dividing and copying their DNA every second of every day. With every replication, there is a potential for mistakes, and a risk of developing cancer. Thankfully, we’ve evolved solutions to rogue errors, and our bodies can repair or destroy precancerous cells the vast majority of the time. Yet the risk can never be zero, because without this process of cell division and regeneration, we would quickly cease to live. In fact, without the capacity for cellular mutation and the ability to pass on reformatted DNA to our offspring, our species would not have been capable of evolving. We wouldn’t be who we are today. “There’s something unfortunately natural about cancer,” explains Johnson. “It’s a natural tradeoff of evolution.” Another scientist cited by Johnson, Princeton’s Robert Austin, has even suggested that cancer is a natural by-product of the body’s response to stress. When faced with a scarcity of resources, bacteria respond by creating offspring and encouraging mutations, one of which just might lead to a better chance of survival. Descendants of bacteria, the cells in our own bodies have maintained this survival instinct, and also have the propensity to wiggle out of sticky situations by mutating, even if it poses a deadly risk to the larger organism of which they’re part. Cancer, in other words, isn’t about destroying; it’s about surviving. Here are nine insights from Johnson’s book and his Inquiring Minds interview that may dramatically change your views about cancer: Knopf. 1. Lots of other animals get cancer, though not as often as us. According to Johnson, “mammals appear to get more cancer than reptiles or fish, which in turn get more cancer than amphibians. Domesticated animals seem to get more cancer than their cousins in the wild. And people get the most cancer of all.” Why? It’s likely a function of age. Cancer seems to come in two types: childhood cancers, which are comparatively rare, and—much more commonly—cancer that results from the gradual accumulation of mutations over the years. “There’s more cancer today because there are more people today, and 75 percent of cancer is diagnosed in people 55 years or older,” says Johnson. Since cancer results largely from cell replication errors, the older you are, the more often your cells have divided and thus the greater your risk of developing cancer. The same is true for other species, which is why domesticated animals seem to get more cancer than their short-lived peers in the wild. Fish, reptiles, and amphibians also tend to have shorter lifespans than mammals, and as our ability to fight off infectious diseases and other early killers has extended our own lifespans, we’re now living long enough to die from cancer instead. Dinosaurs like this triceratops, whose skeleton resides at the American Museum of Natural History, also sometimes got cancer. Michael Gray/Wikimedia Commons 2. When we say “other animals,” that includes dinosaurs. Fascinatingly, Johnson starts out his book with, of all things, a case of dinosaur cancer. Or at least, a tumor found in the fossilized bone of a dinosaur. Johnson relates the story at more length here, but here are the basics: After an intriguing dinosaur fossil was found in a rock shop in Colorado, it was analyzed and a scientific paper was published in the journal The Lancet suggesting that the dinosaur had suffered from metastatic bone cancer. From Johnson’s perspective on cancer, this makes total sense: Dinosaurs were very large animals that had lots and lots of dividing cells. So we’d expect that at least some of them would have developed cancer. 3. Eating fruits and vegetables is *not* proven to reduce your cancer risk. Despite the myriad health benefits of eating well, Johnson explains that large-scale studies have failed to show a strong relationship between consuming more fruits and vegetables and a lower incidence of cancer. “That was a huge surprise,” says Johnson. But as he explains, while older studies had suggested benefits from this diet, more recent epidemiological studies have cast doubt on this relationship. Some examles of anti-oxidant rich foods. Scott Bauer, USDA ARS/Wikimedia Commons Often, we’re told that nutrients in superfoods like spinach, carrots, and mangoes can help our bodies fight cancer. The idea is that anti-oxidants in such foods fight free radicals, atoms or groups of atoms with an odd number of electrons in their outer shells that can cause damage when they interact with a cell’s DNA or its outer wall. Antioxidants like vitamins E and C and beta-carotene counteract and neutralize free radicals, and so the theory is that we can prevent damage to our DNA by consuming larger quantities of them. But clinical trials using vitamin supplements have actually shown increased risk of cancer in certain populations, and have cast doubt on the significance of micronutrients in reducing your overall mortality. But when it comes to diet, consuming too many calories and becoming obese does increase your cancer risk. Whether sugar itself fuels cancer activity more than it does activity in other cells remains up for debate. There is a solid link, however, between cancer and chronic inflammation, the body’s natural defense against all manner of cellular injuries. And excess consumption of sugar, in addition to eating trans fats and refined carbs, can cause chronic inflammation. USC biomedical researcher Valter Longo with two participants in a Laron syndrome study Valter Longo 4. Taller people have a bigger cancer risk. Surprisingly, one major cancer risk is your height. In fact, Johnson notes, one large study found that “every four inches over 5 feet increased cancer risk by 16 percent.” The likely reason: If you’re tall, you have more cells in your body, and thus more opportunities to get cancer when cell division goes awry. “People who are taller had more cellular divisions to produce the taller body and therefore more chance to accumulate these mutations along the way,” says Johnson. “This is not something you can do anything about.” Additional intriguing evidence of the height-cancer relationship comes from a group of Ecuadoran villagers who suffer from Laron syndrome, a type of dwarfism. Johnson reports that “because of a mutation involving their growth hormone receptors, the tallest men are four and a half feet and the women are six inches shorter…They hardly ever get cancer or diabetes, even though they are often obese.” 5. With each menstrual period, a woman increases her breast cancer risk. Another surprising finding is that delaying childbearing and having fewer children might be leading to more cancers in women. “With each period a jolt of estrogen causes cells in the uterus and mammary glands to begin multiplying, duplicating their DNA—preparing for the bearing and the nursing of a child that may not come,” Johnson writes. “Each menstrual cycle is a roll of the dice, an opportunity for copying errors that might result in a neoplasm. Estrogen (along with asbestos, benzene, gamma rays, and mustard gas) is on the list of known human carcinogens published by the federal government’s National Toxicology Program.” Today, women are getting their periods earlier, having fewer children, and having them later, increasing the total number of estrogen surges that they experience over their childbearing years. Breast-feeding reduces estrogen, so even lactation has a somewhat protective effect. We can’t yet quantify the risk, but “delayed childbearing has been linked to an increased number of breast cancers, and it’s believed to be one of the reasons why there is more breast cancer in the developed world than in developing countries where women don’t have that choice and must be pregnant all the time,” says Johnson. When it comes to cancer, this is probably not where your worries ought to be. eranicle/Shutterstock 6. Radiation in specific frequencies (UV, gamma, X-rays) can cause cancer, but not all radiation is created equal. Radiation from microwaves, cellphones, and radios is low frequency, and does not have enough energy to mutate DNA and cause cancer, according to the America Cancer Society. Most of the radiation that is cancer-causing on Earth comes from cosmic background radiation and radioactive elements found naturally in the soil. It’s not man-made. 7. If you get cancer, your job may not ultimately be protected. Johnson’s book ends with a story of his brother Joe, who, having exhausted his sick leave during his cancer treatment, was let go from his job. With apologies, of course. Can your employer actually do that? Turns out it’s very complicated. Stories of firings over cancer are rampant on the internet, and it’s pretty clear that some cases are indeed discriminatory. Under the Americans With Disabilities Act, employers are required to make “reasonable accommodations” for those who are disabled, which can include cancer victims. That means that if you have cancer, your employer may need to take a variety of steps to allow you to continue to do your job—but the accommodations are not absolutely unlimited. The line is drawn where such accommodations become an “undue hardship (i.e., a significant difficulty or expense)” to employers, and if you can no longer perform your job’s “essential functions.” Which is not to say it’s fair. For many cancer patients, returning to work is a significant part of rebuilding a life after cancer, and losing a job can be a major psychological setback. Arguably, the resulting depression can sap physical resources and immunity, eventually making the recurrence of cancer more likely. Magnified image of stomach cancer cells Kwz/Wikimedia Commons 8. Cancer learns. When cancer metastasizes in your body, it’s not just that a tumor gets bigger or spreads around. It mutates and evolves, learning to tap into your circulatory or other systems and to use your body for its own purposes. “More and more, [cancer cells] are thought of as quasi-creatures that are trying to evolve in your body,” says Johnson. “Because really what a cancer cell is doing in your body is…what a creature in an ecosystem is doing. It’s giving birth to offspring, its cells are dividing and making daughter cells, and along the way, there are mutations—some of these mutations are beneficial to the cancer cell…They become fitter and fitter in the ecosystem of your body, but ultimately they kill the host.” 9. The idea of a “cure” for cancer may be a misnomer. After decades of research, scientists are faced with the fact that most cancers result from the very cellular activities that support life, not exclusively from destructive environmental factors like cigarette smoke and UV rays. And if that’s the case, then fixing the mechanisms that make cancer possible would also disrupt cellular functions that keep us alive and evolving. So what does that say about “curing” cancer? Cancers in children tend to include fewer mutations, making them more curable, but in older patients, whose cancers result from the accumulation of many mutations over time, it’s a different story. “The best response might not be to fight back with chemotherapy and radiation, increasing the stress,” writes Johnson, “but to somehow maintain the exuberant cells—the tumor—in a quiescent state, something that can be lived with.” For the full interview with George Johnson, listen here: This episode of Inquiring Minds, a podcast hosted by best-selling author Chris Mooney and neuroscientist and musician Indre Viskontas, also features a discussion of the science of hangovers (timed just for Halloween weekend, we know) and new findings about the origins of the SARS virus. To catch future shows right when they release, subscribe to Inquiring Minds via iTunes. You can also follow the show on Twitter at @inquiringshow and like us on Facebook. Source article:  Why Most of What You’ve Heard About Cancer is Wrong ; ;Related ArticlesCarbon Emissions Must be Cut ‘Significantly’ by 2020, Says UN ReportThe Key to Cheap Renewable Energy? RobotsPolar Bear Attacks: Scientists Warn of Fresh Dangers in Warming Arctic ;

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Why Most of What You’ve Heard About Cancer is Wrong

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The DASH Diet Health Plan – John Chatham

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The DASH Diet Health Plan

Low-Sodium, Low-Fat Recipes to Promote Weight Loss, Lower Blood Pressure, and Help Prevent Diabetes

John Chatham

Genre: Health & Fitness

Price: $2.99

Publish Date: September 18, 2012

Publisher: Callisto Media Inc.

Seller: Callisto Media, Inc.


The DASH diet has been named by U.S. News &amp; World Report year after year as its #1 choice in Best Diets Overall, Best Diets for Healthy Eating, and Best Diabetes Diets. Based on research by the National Institutes of Health, and endorsed by top-tier medical institutions like the Mayo Clinic and the American Heart Association, the DASH diet is a scientifically proven method to lose weight, lower blood pressure, lower cholesterol levels, and a reduce your risk of diabetes. In The DASH Diet Health Plan, best-selling health and nutrition author John Chatham compiles the findings of the medical and scientific community, alongside dozens of DASH diet recipes, to make it easy to put the DASH diet into action. With The DASH Diet Health Plan you will get: • 99 DASH diet recipes for every meal, including hearty breakfasts and satisfying dinners • A guide to 147 Dash diet foods, ranging from meats and seafood to sweets • Tips for navigating the grocery store and choosing the right DASH diet foods for you and your family • 28-day DASH to Fitness workout plan, which provides step-by-step exercise routines to accelerate your weight loss and jump-start your health regimen • 14-day Menu Planner to help you easily get started on the DASH diet

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Eat Move Sleep – Tom Rath

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Eat Move Sleep
How Small Choices Lead to Big Changes
Tom Rath

Genre: Health & Fitness

Price: $11.99

Publish Date: July 24, 2013

Publisher: Missionday, LLC

Seller: The Perseus Books Group, LLC


Once in a while, a book comes along that changes how you think, feel, and act every day. In Eat Move Sleep, #1 New York Times bestselling author Tom Rath delivers a book that will improve your health for years to come. While Tom’s bestsellers on strengths and well-being have already inspired more than 5 million people in the last decade, Eat Move Sleep reveals his greatest passion and expertise. Quietly managing a serious illness for more than 20 years, Tom has assembled a wide range of information on the impact of eating, moving, and sleeping. Written in his classic conversational style, Eat Move Sleep features the most proven and practical ideas from his research. This remarkably quick read offers advice that is comprehensive yet simple and often counterintuitive but always credible. Eat Move Sleep will help you make good decisions automatic &#151; in all three of these interconnected areas. With every bite you take, you will make better choices. You will move a lot more than you do today. And you will sleep better than you have in years. More than a book, Eat Move Sleep is a new way to live.

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Eat Move Sleep – Tom Rath

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The 5:2 Fast Diet for Beginners: The Complete Book for Intermittent Fasting with Easy Recipes and Weight Loss Plans – Rockridge Press

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The 5:2 Fast Diet for Beginners: The Complete Book for Intermittent Fasting with Easy Recipes and Weight Loss Plans

Rockridge Press

Genre: Health & Fitness

Price: $6.99

Publish Date: May 8, 2013

Publisher: Callisto Media Inc

Seller: Callisto Media, Inc.


Intermittent fasting is a safe and sensible way not only to lose weight but also to transition to a healthier way of eating. Unlike the deprivation associated with full fasting, the 5:2 diet allows for reduced-calorie meals two days a week. On the other five days, you meet your recommended caloric intake with the help of a variety of healthful recipes. The 5:2 Fast Diet for Beginners is a complete guide to intermittent fasting. Included are: 16 reduced-calorie fasting-day recipes to make your dieting days both easy and flavorful. 35 non-fasting-day recipes that offer you healthful choices for breakfast, lunch, and dinner, as well as low-cal dessert and treat options. Use these recipes—along with your own favorites—to round out your month’s meal plan. 4 weeks of fasting-day meal plans geared to the 500-calorie goal for women and 600-calorie goal for men recommended by the 5:2 diet. 10 tips for motivation and success to get you started toward your weight-loss goals and to keep you on track. References to scientific studies pointing to intermittent fasting’s positive effects on heart health, brain function, and blood-sugar regulation. The 5:2 Fast Diet for Beginners: The Complete Book for Intermittent Fasting with Easy Recipes and Weight Loss Plans is all you need to begin experiencing the weight loss and health benefits associated with intermittent fasting.

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The 5:2 Fast Diet for Beginners: The Complete Book for Intermittent Fasting with Easy Recipes and Weight Loss Plans – Rockridge Press

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Body Confidence – Mark Macdonald

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Body Confidence

Venice Nutrition’s 3-Step System That Unlocks Your Body’s Full Potential

Mark Macdonald

Genre: Health & Fitness

Price: $12.99

Publish Date: April 5, 2011

Publisher: HarperCollins e-books

Seller: HarperCollins


At last, there’s a nutrition and fitnessprogram that doesn’t require you todevelop superhuman willpower, shunentire food groups, or devote yourevery waking moment to the treadmill. Body Confidence is a revolutionary approach basedon three key nutrition factors that stabilize yourblood sugar and keep your body in balance: Eating at consistent meal intervals Absolute certainty in essential nutrient ratioof protein, fat, and carbohydrates Identifying and consuming the right amountof calories per meal But there’s much more to Body Confidence thanwhen and what you eat. You’ll become a master at: Determining your current metabolism—andthen reprogramming it Focusing on body fatpercentage rather than body weight Settingmeasurable, motivating goals (short- and long-term,internal and external) Following acustomized, efficient, diverse exercise plan thatmakes you feel energetic and strong Harnessingthe powers of sleep, supplements, water, andstress management, all in perfect sync to optimizeyour body’s performance. Body Confidence creator Mark Macdonald knowsthat weight loss doesn’t happen in a vacuum, andhe has made room for “real life” at every stage ofthis program. Along the way, you’ll be introducedto some of Venice Nutrition’s extraordinary successstories, and learn how to stay on track no matterwhat life throws at you. Packed with recipes,nutrition guides, exercise journals, andVenice Nutrition’s proven goal-setting tools, Body Confidence walks you through everystep of a process that has already changedthousands of lives. Getting in shape (and staying in shape) nolonger has to mean feeling deprived andhungry, living with low energy, being irritableand anxious, or obsessing about food andexercise. There is a way to make looking andfeeling your best a permanent way of life.

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Body Confidence – Mark Macdonald

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