Tag Archives: Nutrition

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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Whole – T. Colin Campbell

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Whole

Rethinking the Science of Nutrition

T. Colin Campbell

Genre: Health & Fitness

Price: $12.99

Publish Date: May 7, 2013

Publisher: BenBella Books, Inc.

Seller: The Perseus Books Group, LLC


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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Whole – T. Colin Campbell

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The Skinny Rules – Bob Harper & Greg Critser

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The Skinny Rules

The Simple, Nonnegotiable Principles for Getting to Thin

Bob Harper & Greg Critser

Genre: Health & Fitness

Price: $13.99

Publish Date: May 15, 2012

Publisher: Random House Publishing Group

Seller: Random House Digital, Inc. (Books)


THE LAST DIET BOOK YOU’LL EVER NEED With so much conflicting weight-loss advice out there to confuse your efforts, it’s no wonder you haven’t been successful losing weight and keeping it off. But with Bob Harper, superstar trainer and co-host of NBC’s hit show The Biggest Loser as your personal authority and coach, you can and will finally shed the pounds—whether you want to lose two or two hundred! Distilling Bob’s vast knowledge of nutrition, weight-loss strategy, and human nature down to twenty simple, nonnegotiable principles, The Skinny Rules will help you step away from a reliance on processed foods and the need for so much sweet and salt and step into a newly thin lifestyle. And Bob’s methods couldn’t be more straightforward. Taking the guesswork out of implementing the Skinny Rules , Bob offers a month’s worth of menu plans and more than 90 delicious, rule-abiding recipes for breakfast, lunch, dinner, and snacks to keep you cooking and eating skinny for life. You’ll be happily astounded to see the variety and volume of the tasty food on your plate! He also includes terrific tips for what to stock in your fridge and what to prepare every weekend in order to set yourself up for success during your too-busy-to-cook weekdays. A virtual GPS to your weight-loss goals, The Skinny Rules takes the mystery out of the process, offering the fastest route to your skinny destination. LOSING WEIGHT IS NOW AS SIMPLE AS 1-2-3 . . . AND 3-15-18-20 TOO! Rule #3: Eat protein at every meal, making some kind of fish your go-to protein as often as you can. Take your weight and divide it by two—that’s more or less how much protein you should be eating in grams every day. Rule #15: Eat at least ten meals a week at home (and cook them yourself). Restaurant portions are usually 40 to 50 percent bigger than what you’d serve at home—the more you eat out, the more you overeat. Set yourself up for success by preparing my turkey meatballs, hummus, and roasted vegetables on the weekend so that you will have go-to staples and no excuses! Rule #18: Go to bed slightly hungry. Denied fuel for more than five hours, your body will start burning its own fat and sugar. Make a point not to eat after dinner and you’ll be burning fat while you’re sleeping. Rule #20: Enjoy a splurge meal once a week. Unlike episodic bingeing, splurge meals are an ingredient in your diet. When you plan something, you are in control. From the Hardcover edition.

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The Skinny Rules – Bob Harper & Greg Critser

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The Drought Is Drying Up All Our Ethanol

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After getting slammed last summer, ethanol producers are hoping to catch a break—but their fate is far from settled. BrotherMagneto/Flickr Bill Pracht has bad memories of last summer. “The drought was so bad here that the corn was just decimated,” he recalls of the farm country around Garnett, Kan., where he oversees East Kansas Agri-Energy, an ethanol plant. “Many fields were zero.” In August, corn prices hit their highest level ever, driven mainly by the severe drought that crippled America’s corn belt. By October, Pracht could see that he was spending more on corn than he could make with ethanol, and with no relief in sight, he began to have doubts about keeping the plant open. “We knew we’d be wasting money,” he says. So, he pulled the plug, shuttering the plant and laying off twenty employees until conditions improve enough to make churning out what was until recently one of the nation’s fastest-growing fuel sources profitable again. And as the EPA nears a final decision on new regulations that would require oil companies to use more ethanol in their gasoline mixes, Pracht’s story illustrates a risk of increasing reliance on corn-based fuels in a warming world. Pracht isn’t alone: Over the last year, nearly 10 percent of the nation’s ethanol plants have shut down. Annual corn yields came in almost a third lower than projected, according to the USDA, driving record-high corn prices that are likely to continue to rise into 2013, up to 19 percent higher than 2011-2012 averages. Overall, 2012 was the first year since 1996 (another drought year) in which total ethanol production decreased (by 4.5 percent), reversing a trend of exponential growth that’s lasted almost a decade, according to the federal Energy Information Administration: Tim McDonnell In February, USDA Chief Economist Joseph Glauber blamed drought for “one of the most unfavorable growing seasons in decades” in testimony before the Senate’s Committee on Agriculture, Nutrition, and Forestry in February. But despite the pain of 2012 and some grim predictions from NOAA about the months ahead (drought could lift in the eastern reaches of the Corn Belt and Pracht’s region of Kansas, but worsen elsewhere in the state and to the west), a report on Thursday from the USDA predicts that corn growers will plow into the coming season with gusto: 97.3 million acres of corn are expected to be planted in 2013, up six percent since before the drought and the most acreage since 1936. Courtesy Bill Pracht That should be a sign of hope for the ethanol industry, says Joseph Glauber, the USDA’s chief economist; if weather conditions improve and the whole crop comes in, corn prices could drop a third by year’s end. But he cautions that ethanol ain’t out of the woods yet: If conditions like the first three months of 2013 persist, he says, ethanol production could fall by another eight percent this year. “As much as anything it’s related to the drought,” he says. For that reason, last week’s USDA report came as a huge relief to Bob Dinneen, president of the Renewable Fuels Association, which represents the ethanol industry. Dinneen is hopeful the drought improvements NOAA forecasts for Iowa and Minnesota will spread southwest to Nebraska and Kansas, where the forecast is less optimistic. “In any kind of normal weather year, we’ll have a bin-busting season,” Dinneen says. “You’re always concerned. You don’t want to see another [drought], but this is a time of year when everybody’s optimistic.” Of course, how the season will pan out is still far from settled. The EIA also projects a further drop in total ethanol production this year of about 0.9 percent, much less severe than Glauber’s prediction but enough to highlight the uncertainty producers face going into the summer, and the vulnerability of the ethanol industry to variable climate conditions. For ethanol, growth is also limited by what’s known as the “blend wall;” because only a relatively small fraction of cars can run well on ethanol-based fuel, ethanol can comprise no more than ten percent of the total fuel supply—a ceiling Dinneen says his group is pushing aggressively to raise. At the same time, President Obama signaled last month a desire to shift away from corn ethanol with heavy investments in advanced, non-corn biofuels—from things like municipal solid waste or woody biomass, sources that could prove more resistant to drought than corn—via his proposed Energy Security Trust. Still, Glauber says, for the time being ethanol eats up forty percent of US corn, which leaves it vulnerable to bad weather and subsequent shifts in grain supplies: “Ethanol is a huge driver of corn demand. All of a sudden, there are much higher corn prices when you have a drought.” As long as climate change is a factor, the EIA reports, more and more ethanol producers are adopting oil recovery methods to squeeze more power out of their corn, increasing the chances of staying profitable in a time of unpredictable weather. For Bill Pracht, those advances can’t come soon enough. He hopes to be able to re-open his plant by September, keeping a skeleton crew on in the meantime so that the plant can spring back into action when the price is right. “When Mother Nature cooperates,” he says, “we’ll be able to start it up and get back to where we were before.”

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The Drought Is Drying Up All Our Ethanol

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