You Are Why You Eat

Author: Ramani Durvasula
Publisher: Rowman & Littlefield
ISBN: 0762791683
Size: 53.68 MB
Format: PDF, ePub, Mobi
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You Are Why You Eat from the Author: Ramani Durvasula. your inner voice? What if you could find a way to stop eating, stop working at a bad job, stop a bad relationship before you walk down the aisle—stop anything when you are full? Understanding WHY you eat can lead to real and lasting change--both in your weight loss and all other areas of your life. You Are WHY You Eat teaches readers to take back control in their lives. Dr. Ramani takes an iconoclastic, brave, edgy, and witty approach to self-help. She teaches you to unearth that inner voice, and let it be heard. She turns all of your childhood teachings upside down and forces you to take responsibility for your choices in life. Through real-life anecdotes and exercises, she gives you the tools you need to live on your terms, not those of the stakeholders that surround you. It will help you trust yourself and act from the gut, while making that gut smaller at the same time. And in so doing, it will help people live lives that are braver, more authentic, and less riddled with regret. You can change your food attitude and change your life!

You Are Why You Eat

Author: Ramani Durvasula
Publisher: Rowman & Littlefield
ISBN: 0762791683
Size: 29.21 MB
Format: PDF, ePub, Mobi
View: 4962
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You Are Why You Eat from the Author: Ramani Durvasula. your inner voice? What if you could find a way to stop eating, stop working at a bad job, stop a bad relationship before you walk down the aisle—stop anything when you are full? Understanding WHY you eat can lead to real and lasting change--both in your weight loss and all other areas of your life. You Are WHY You Eat teaches readers to take back control in their lives. Dr. Ramani takes an iconoclastic, brave, edgy, and witty approach to self-help. She teaches you to unearth that inner voice, and let it be heard. She turns all of your childhood teachings upside down and forces you to take responsibility for your choices in life. Through real-life anecdotes and exercises, she gives you the tools you need to live on your terms, not those of the stakeholders that surround you. It will help you trust yourself and act from the gut, while making that gut smaller at the same time. And in so doing, it will help people live lives that are braver, more authentic, and less riddled with regret. You can change your food attitude and change your life!

You Are What You Eat

Author: Gillian McKeith
Publisher: Penguin
ISBN: 9780452287174
Size: 17.76 MB
Format: PDF
View: 2703
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You Are What You Eat from the Author: Gillian McKeith. A best-selling diet makeover guide in Great Britain, published for an American audience, shares a host of true stories and practical advice designed to help readers overcome personal obstacles to losing weight, in a ten-step program complemented by a two-week start-up plan. Reprint.

What To Drink With What You Eat

Author: Andrew Dornenburg
Publisher: Bulfinch Press
ISBN: 9780316163125
Size: 62.27 MB
Format: PDF
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What To Drink With What You Eat from the Author: Andrew Dornenburg. "At a great meal, what you drink is just as important as what you eat. This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal--breakfast, lunch, and dinner--from ordinary to extraordinary"--P. [2] of cover.

Real Food Fake Food

Author: Larry Olmsted
Publisher: Algonquin Books
ISBN: 1616206527
Size: 42.67 MB
Format: PDF, Docs
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Real Food Fake Food from the Author: Larry Olmsted. “Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

This Is Why You Re Fat And How To Get Thin Forever

Author: Jackie Warner
Publisher: Hachette UK
ISBN: 0446571970
Size: 60.34 MB
Format: PDF, ePub, Mobi
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This Is Why You Re Fat And How To Get Thin Forever from the Author: Jackie Warner. "Being fat isn't your fault; staying fat is." That's what Jackie Warner, America's favorite no-nonsense celebrity fitness trainer tells her own clients, and that's why no one delivers better results than Jackie does. Now for the first time, Jackie shares her revolutionary program, showing readers the best ways to drop pounds and inches fast, without grueling workouts or deprivation, and keep them off for good! Her two-tiered approach provides a complete nutritional makeover and a failure-proof condensed workout routine PLUS all the emotional support and encouragement you need to get to the finish line and beyond. With Jackie's core principles, you'll discover once and for all which behaviors are making you fat, and which can finally make you thin forever-and some may surprise you: · ADD TO LOSE: In Jackie's 2-week jump start, no food is off-limits. You'll actually add food to your diet in order to lose weight. · CHEATING IS ALLOWED: Eat clean for 5 days, and then indulge in whatever you want over the weekend! · FAT IS NOT THE ENEMY: Fat doesn't make you fat; sugar does! Nothing you eat should contain over 9 grams of sugar · SKIP THE CRUNCHES: They just build muscle under the fat. Discover the fastest way to burn calories, tone muscle, and spark your metabolism for rapid fat loss · LESS (EXERCISE) IS MORE: Workouts shouldn't take over your day-give Jackie 20-minutes and you'll see results. Find out today why THIS IS WHY YOUR FAT (AND HOW TO GET THIN FOREVER) is your first and last stop on the way to the new fit and healthy you!

You Are Who You Eat

Author: Ina Silvert Hillebrandt
Publisher:
ISBN: 9781880882276
Size: 47.92 MB
Format: PDF, ePub, Docs
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You Are Who You Eat from the Author: Ina Silvert Hillebrandt. Low cal tips like Lay off fried people make "You Are Who You Eat" the ideal weight loss guide for anyone cannibal and civilian alike who has trouble stopping after that first bite. And for people who relish cannibal jokes. Mouth-watering illustrations, previously unpublished, are by the late "Playboy," "Esquire," and "The New Yorker" cartoonist Dedini. Former chubby teen-cum-consultant-to-Weight Watchers Ina Silvert Hillebrandt created the diet and cooking tips, along with ideas to nourish the inner cannibal while slimming down. Uncle Dan tossed social satire into the pot -- his recipe for skewered presidents is to die for, and this cooking tip, Use Oil of Ole when sauteeing Spaniards, makes so much sense when you see how he fleshes it out. HONORS Publisher Pawpress is proud to note that in February 2016, "You Are Who You Eat" was added to the collection of The Billy Ireland Cartoon Libraries & Museum at Ohio State University, where a number of original cartoons featuring Dedini s signature luscious women and lascivious men, along with other art, are housed. REVIEWS OMG! To all my Facebook peeps ? you ve got to try this diet! It s the original Paleo! Marcy Hanson, Planet s Best Diets Blogger This is so true!...Wait a minute. Is this tongue in cheek? Whose tongue? Whose cheek? Oswella Parsons, Housewife, Patterson, NJ "Mighty tasty!" Larry Yurdin, President, Yurdin Entertainment My guests and I laughed ourselves silly. Well, I did. My guests stopped when they saw the way my hot tub s tricked out. Harry Hanson, Event Planner, Albuquerque, NM I ve already lost 10 pounds. This is the way to profile perps! Francis Ragout, Police Detective, New York, NY Cannibal jokes? Ewwww! .Have you heard the one about why Cannibals don t like clowns? They taste funny. #SomeOfMyBestFriendsAreCannibals At last a diet that makes sense! The Donner Party Tch, tch..This is terrible. I love it! Ron Levitt, Citibank "Very Viennese...Light, airy, but with an edge." Al Gollin, The Newspaper Advertising Bureau "The authors really put their hearts in it!" John Bragin, Educator, UCLA A work that is not all in vein. Helcio Milito, Percussionist "It won't cost an arm and a leg!" Alfred Packer, Film Star"

Combat Ready Kitchen

Author: Anastacia Marx de Salcedo
Publisher: Penguin
ISBN: 1101601647
Size: 13.10 MB
Format: PDF
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Combat Ready Kitchen from the Author: Anastacia Marx de Salcedo. Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens. From the Hardcover edition.

You Are What You Eat Stories Of Food In Modern Time

Author: David DeRocco
Publisher: Full Blast Productions
ISBN: 1895451604
Size: 10.59 MB
Format: PDF, Mobi
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You Are What You Eat Stories Of Food In Modern Time from the Author: David DeRocco. You Are What You Eat: Stories about Food in Modern Times is a reproducible book that includes 25 stories about issues relating to food and modern food production. The stories are written at an intermediate level. The 25 topics are: Food labels, Nanotechnology and food, Food allergies, Food borne illnesses, Type 2 diabetes, Factory farming, BMI (Body Mass Index), Pesticides and food, Pollinator decline, Seedbanks, Agricultural monoculture, Water, Globalization food, Food preservatives, Obesity, Famine, Factory food, New Food Pyramid: MyPyramid, Organic food, Fast food, Slow food, White whole wheat, Genetically modified foods, Good vs. Bad Carbs, and Nutraceuticals, Each unit is complimented by a variety of exercises covering most skill areas.