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Fat Flush for Life: The Year-Round Super Detox Plan to Boost Your Metabolism and Keep the Weight Off Permanently
by Ann Louise GittlemanWith millions of followers nationwide, award-winning nutrition expert Ann Louise Gittleman has revolutionized dieting, helping people melt away fat through detoxifying one&’s body. Fat Flushing nourishes glowing skin, reduces the appearance of cellulite, increases energy levels, and improves overall wellness. It&’s no wonder Fat Flushing has become synonymous with looking and feeling younger. Now she reveals the brand new secrets of Fat Flush for Life: a seasonal approach to burn stubborn body fat all year long! Fat Flush for Life integrates groundbreaking new Fat Flush diets with corresponding fitness and wellness programs. Dr. Gittleman not only explains how to detoxify the liver and lymphatic system to get rid of bloat, belly fat, and cellulite, but also how to optimize weight loss through GI-enhancing beneficial bacteria (probiotics), balancing thyroid function, and taking advantage of your body&’s natural response to the seasons to keep you thin and healthy for life. &“The influence of the seasons on the delicate balance of your body is one of the most vital but overlooked aspects of total health,&” says Dr. Gittleman. Based on cutting-edge science, you&’ll find year-round healing strategies, including:· Winter Fat Flush: Jump-start your metabolism and protect your immunity· Spring Fat Flush: Nourish the body while releasing liver toxins· Summer Fat Flush: Accelerate your detox to burn fat faster· Autumn Fat Flush: Go vegetarian for optimum cleansing· The 5 Day Hot Metabolism Booster: A fail-safe plateau-buster to take weight loss to the next levelFat Flush for Life also includes more than 75 brand new delicious recipes and menu plans for everyday eating and holiday celebrations. Uniquely effective, Fat Flush for Life offers an enjoyable and nutritionally-sound method to keep the pounds off permanently.
Fat Free, Flavor Full: Dr. Gabe Mirkin's Guide to Losing Weight and Living Longer Tag:
by Diana Rich Gabe MirkinNo fat with a tasty new twist! Dr. Gabe Mirkin has helped thousands of Americans lose weight and lower their cholesterol through his nationally syndicated radio talk shows and fitness newsletter. Here he presents 250 deliciously simple, meatless recipes plus a medically tested health-and-fitness plan--a must for anyone who wants to lost weight and feel better. Line drawings.
Fat Is A Feminist Issue: The Anti-diet Guide To Permanent Weight Loss
by Susie OrbachTHE ORIGINAL ANTI-DIET BOOK IS BACK - in one volume together with its best-selling sequel.When it was first published, Fat Is A Feminist Issue became an instant classic and it is as relevant today as it was then. Updated throughout, it includes a frank new introduction by Susie Orbach that brings this book to a new generation of readers whilst offering a current perspective for its original fans. With an increasingly dominant diet industry, costing the consumer millions of pounds each year, Susie Orbach's best-selling classic is as important as ever in helping women to love their own body and face the demands of 21st-century living with confidence.
The Fat Kitchen: How to Render, Cure & Cook with Lard, Tallow & Poultry Fat
by Andrea ChesmanReintroduce flavor and texture to home cooking, from duck fat French fries to perfectly flaky lard pie crust, with this definitive reference for processing, preserving, and cooking with animal fats.
The Fat-loss Blitz: Flexible Diet and Exercise Plans to Transform Your Body – Whatever Your Fitness Level
by Chloe MadeleyBestselling author of The 4-Week Body Blitz, Chloe Madeley, is back with a new diet and exercise plan to get you in shape and shift your body fat - whatever your fitness level or starting point may be.Whether you are an exercise novice, someone who works out a few times a week or if fitness is your way of life, there is a plan in Chloe's book to suit you. From home workouts to gym routines, this book has it covered.Follow Chloe's 28-day tailored eating and fitness plans and you will soon start to see a difference in how you look and feel.This fully illustrated, day-by-day guide contains delicious, easy recipes and step-by-step exercise instructions.
The Fat-Loss Plan: 100 Quick and Easy Recipes with Workouts
by Joe WicksAre you fed up with restrictive dieting? Do you feel you’ve tried everything before and failed? Then this plan is for you. This is different. This will work.Joe Wicks is back with another instalment of 100 brand-new delicious recipes and five speedy, effective HIIT workouts. The Fat-Loss Plan can motivate everyone on their way to achieving a fit, lean and healthy body. Inside the book is a combination of reduced-carb, post-workout and snacks and sweet treat recipes – all incredibly tasty and easy to make in 15 minutes flat. Every recipe is filling and fuels you with energy for your day and your workout – including Steak Taco with Lime Salsa, Lamb Kofte Tagine and Veggie Super Bowl. Thanks to sample weekly plans, Joe makes it simple for you to prep like a boss and eat well every day of the week. Joe has more than 4 million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle. The Lean in 15 titles won platinum and gold awards at the Specsavers Nielsen book awards. Joe’s first book Lean in 15: The Shift Plan has become the bestselling diet book of all time and all his books have been non-fiction number one bestsellers.Start your journey to better health and fitness now with The Body Coach.
Fat Planet: The Obesity Trap and How We Can Escape It
by Dr David Lewis Dr Margaret LeitchOur planet is in the grip of an obesity pandemic.More than a billion people worldwide are overweight and over 600 million are obese. We live in an obesogenic environment in which it is much easier to get fat than to stay fit. How has this come to be? Who is to blame? What can we do?In Fat Planet, Dr David Lewis and Dr Margaret Leitch examine the social and psychological causes of the obesity pandemic in order to answer these questions. They use ground-breaking research to highlight the behaviour of corporations that relentlessly promote foods high in sugar, fat and salt, and show that these ‘junk’ foods have shockingly similar neurological effects to hard drugs. They consider the prevalence of food cues which unconsciously stimulate our desire to consume. And they debunk the myths of fad diets and slimming pills, suggesting practical, easily implemented strategies for sustainable weight loss.The evidence is clear: our problem with obesity must be addressed or we will face catastrophic consequences. It is not too late to change.
Fat Politics: The Real Story behind America's Obesity Epidemic
by J. Eric OliverIt seems almost daily we read newspaper articles and watch news reports exposing the growing epidemic of obesity in America. Our government tells us we are experiencing a major health crisis, with sixty percent of Americans classified as overweight, and one in four as obese. But how valid are these claims? In Fat Politics, J. Eric Oliver shows how a handful of doctors, government bureaucrats, and health researchers, with financial backing from the drug and weight-loss industries, have campaigned to create standards that mislead the public. They mislabel more than sixty million Americans as "overweight," inflate the health risks of being fat, and promote the idea that obesity is a killer disease. In reviewing the scientific evidence, Oliver shows there is little proof that obesity causes so much disease and death or that losing weight is what makes people healthier. Our concern with obesity, he writes, is fueled more by social prejudice, bureaucratic politics, and industry profit than by scientific fact. Misinformation pushes millions of Americans towards dangerous surgeries, crash diets, and harmful diet drugs, while we ignore other, more real health problems. Oliver goes on to examine why it is that Americans despise fatness and explores why, despite this revulsion, we continue to gain weight. Fat Politics will topple your most basic assumptions about obesity and health. It is essential reading for anyone with a stake in the nation's--or their own--good health.
Fat Politics: The Real Story behind America's Obesity Epidemic
by J. Eric OliverIt seems almost daily we read newspaper articles and watch news reports exposing the growing epidemic of obesity in America. Our government tells us we are experiencing a major health crisis, with sixty percent of Americans classified as overweight, and one in four as obese. But how valid are these claims? In Fat Politics, J. Eric Oliver shows how a handful of doctors, government bureaucrats, and health researchers, with financial backing from the drug and weight-loss industries, have campaigned to create standards that mislead the public. They mislabel more than sixty million Americans as "overweight," inflate the health risks of being fat, and promote the idea that obesity is a killer disease. In reviewing the scientific evidence, Oliver shows there is little proof that obesity causes so much disease and death or that losing weight is what makes people healthier. Our concern with obesity, he writes, is fueled more by social prejudice, bureaucratic politics, and industry profit than by scientific fact. Misinformation pushes millions of Americans towards dangerous surgeries, crash diets, and harmful diet drugs, while we ignore other, more real health problems. Oliver goes on to examine why it is that Americans despise fatness and explores why, despite this revulsion, we continue to gain weight. Fat Politics will topple your most basic assumptions about obesity and health. It is essential reading for anyone with a stake in the nation's--or their own--good health.
The Fat Smash Diet: The Last Diet You'll Ever Need
by Ian K SmithIt's easy to follow, takes just nine days to show BIG results and smashed its way straight onto the New York Times bestseller list. The Fat Smash Diet is the latest diet craze to sweep America. Healthy and scientifically based, it's a lifestyle change that will help keep the weight off permanently. Best of all, there is no calorie counting and Dr Smith guarantees there never will be.The Fat Smash Diet is a 90-day program with four phases that will change your relationship with food and exercise. Beginning with a detox stage designed to purify your body and make you think about the foods you put in it, the diet plan works by gradually reintroducing more nourishing, satisfying foods at each stage so that you construct an individual plan that will allow you to enjoy many of the foods you've enjoyed in the past. You'll stop hunger pangs, increase your metabolism, change your eating habits forever and watch the weight fall off. And with over 50 easy-to-cook, tasty recipes the book makes it easy to stick to your goals.The Fat Smash Diet is the last diet you'll ever need.
Fat: The surprising science behind the most misunderstood part of the body
by Mariette Boon Liesbeth van RossumThe International Bestseller Fat is a vital yet hugely under-rated organ. Fat has become a dirty word, but we know so little about how it really works. In Fat, expert doctors and obesity researchers Dr Mariëtte Boon and Professor Liesbeth van Rossum present the ground-breaking research which explodes many of the myths and prejudices surrounding body fat and will make us completely rethink our relationship with it. Making use of the cutting-edge research in this specialist field, this fascinating and entertaining book will explain how fat generates important hormones, communicates with our brains and is, indeed, essential for staying alive. Informative yet accessible, Fat: The Secret Organ is important reading, not only for people who have struggled with their weight, but for everybody who is serious about their health.
Fat Wars: The Inside Story of the Obesity Industry
by Ellen Ruppel ShellWe are facing a gathering health crisis of epic proportions. The crisis is obesity and the diseases linked to it - hypertension, diabetes, cancer and heart disease. While multinational drug companies race to find a cure, the problem only worsens, with experts declaring thatthe UK is the second most obese nation on the planet and that 31,000 death a year in Britain are obesity-related.In a rare blend of cutting-edge science, history and personal stories, Shell builds a compelling narrative culminating in a thought-provoking - and radical - call to arms. This is the definitive account of how the western world got fat - and what we can do about it.'A fascinating book... Shell has a droll manner and narrative gift that transforms the most unpromising chapters of obesity R&D into observant little dramas... An illuminating history of overweight' -- Catherine Bennett, Guardian'A real steel magnolia of a book. A political fist clenched inside a scientific glove. Charmingly written with plenty of human interest and colour, its underlying message is nonetheless clear and radical.' -- Jerome Burne, Financial Times
A Fatal Encounter in Tuscany (Miss Ashford Investigates #3)
by Vivian ConroyAgatha Christie meets Julie Caplin in this exciting new cosy crime series that captures the glamour of the 1930s with the gorgeous escapist destinations!
Fatty Acids: Physiological and Behavioral Functions (Nutrition and Health)
by David I. Mostofsky Shlomo Yehuda Norman Salem Jr.Leading academic and biomedical researchers comprehensively review the status of essential fatty acids (EFA) in nutrition, medicine, psychology, and pharmacology. Topics range from a discussion of EFA basic mechanisms to their effects on individual psychiatry and behavior, and include extensive coverage of pathology, DHA in CNS development, and phospholipid and fatty acid composition and metabolism. Comprehensive and forward-looking, Fatty Acids: Physiological and Behavioral Functions reviews and critically evaluates our current knowledge of EFA, setting the stage for oncoming wave of discovery about the biochemical and molecular functions of essential fatty acids, as well as their critical role in human physiology, immunology, and behavior.
Fatty Fatty Boom Boom: A Memoir of Food, Fat, and Family
by Rabia Chaudry&“A delicious and mouthwatering book about food and family, the complicated love for both, and how that shapes us into who we are . . . I absolutely loved it!&” —Valerie BertinelliRabia Chaudry—known from the podcast Serial and her bestselling book, Adnan&’s Story, as well as her own wildly popular podcast, Undisclosed—serves up a candid and intimate memoir about food, body image, and growing up in a tight knit but sometimes overly concerned Pakistani immigrant family. &“My entire life I have been less fat and more fat, but never not fat.&” Rabia Chaudry was raised with a lot of love—and that love looked like food. Delicious Pakistani dishes—fresh roti, chaat, pakoras, and shorba—and also Pizza Hut, Dairy Queen, and an abundance of American processed foods, as her family discovered its adopted country through its (fast) food. At the same time, her family was becoming increasingly alarmed about their chubby daughter&’s future. Most important, how would she ever get married? In Fatty Fatty Boom Boom, Chaudry chronicles the dozens of times she tried and failed to achieve what she was told was her ideal weight. The truth is, though, she always loved food too much to hold a grudge against it. At once an ode to Pakistani cuisine, including Chaudry&’s favorite recipes; a love letter to her Muslim family both here and in Lahore; and a courageously honest portrait of a woman grappling with a body that gets the job done but refuses to meet the expectations of others. For anyone who has ever been weighed down by their weight— whatever it is—Chaudry shows us how freeing it is to finally make peace with body we have.
Favorite Pickles & Relishes: Storey's Country Wisdom Bulletin A-91 (Storey Country Wisdom Bulletin)
by Andrea ChesmanSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Favourite Traditional Recipes of Ghana: For All Food Lovers and Great Cooks Everywhere
by Dina Naa AyensuAs with much of African history, Ghanaian recipes were not recorded in writing but were passed down from mother to daughter in the oral tradition. This rich and diverse cuisine thus remained largely unknown in the wider world for many years. Fortunately for adventurous cooks everywhere, this deficiency is now being addressed by experts like Dinah Naa Ameley Ayensu who has, in this book, gathered together a cornucopia of favourite traditional recipes for everyone to enjoy. Ghanaian cooking is relatively simple but the results are always delicious and rewarding. Although there are regional variations, main dishes are mostly organised around a starch staple food – such as corn, cassava, plantain, cocoyam or sweet potatoes – served with a soup or a stew or a spicy sauce to provide the protein needed for a balanced meal. With increasing globalisation, rice has also become a popular staple resulting in the creation of many tasty and nutritious dishes. Herbs and spices are used carefully, with bay leaf, garlic and ginger being especially favoured. In this book you will find something to suit every palate, including rich and nourishing soups such as Chicken Peanut Butter Soup, exclusively Ghanaian and everyone’s favourite for Sunday meals. You will also want to try Forowee, the versatile vegetable gravy that will turn any meat or fish dish into an instant gourmet treat. You will learn how to cook the hot and spicy Beef Kyinkyinga kebabs sold on street corners as well as Kelewele, the fried ripe plantains which you will also find on street vendors’ trays. Expand your culinary horizons and enjoy this unique cuisine!
Fay Makes it Easy: 100 Delicious Recipes To Impress With No Stress
by Fay RipleyLet Fay show you how to impress with no stress in the kitchen. Mumsnet Best Cookbook winner is back with over 100 deliciously easy and simple recipes that will keep your family and friends coming back for more.
Faye Levy's International Jewish Cookbook
by Faye LevyLow in fat and cholesterol, poultry has become the meat of choice for millions of health-conscious Americans. Now, the award-winning author of Faye Levy's International Jewish Cookbook presents over 300 mouth-watering vegetable recipes from all over the world.
Fay's Family Food
by Fay RipleyFor the past 5 years, Fay Ripley has been cooking for her growing family. Spurred on by the lack of inspiration out there, she has written this cookbook full of recipes for all the family. The vital ingredient is that you only need to cook one meal. She was fed up of having to cook separately for her 1-year-old, then having to knock up something for her 5-year-old and then, with the kids in bed, finally think about cooking something to enjoy with her husband. So she started working out meals that all of them could eat together - not separate ingredients, age dependent.This book offers suggestions and inspiration to feed your family. It's there to get you in the swing so that you can find 15 minutes to knock up something that you're proud to see them eat. The idea is to cook food that you can remove your babies' and kids' portions from, before adding the more challenging ingredients for yourselves.In Fay's words: 'I am living this. It's easy. I've kept it simple. Sometimes I get it wrong. Sometimes I have to throw pans away (multi-tasking can lead to burnt food). But the Italians do it. So why can't we?'
Fear-Free Food: How to ditch dieting and fall back in love with food
by Nicola Jane HobbsImagine having a peaceful relationship with food. One which leaves you feeling healthy, happy and full of life. No anxiety or guilt. No calorie counting or cutting out food groups. No wasting energy worrying about what to eat or striving for a perfect diet that doesn't exist. In Fear-Free Food, nutritionist and Intuitive Eating Counsellor Nicola Jane Hobbs shows you how to break free from the toxic messages of diet culture, make peace with food and discover how to truly nourish yourself. Filled with compassionate advice, mindset techniques and practical steps to help you trust your body and find food freedom, as well as science-backed information dispelling widespread nutrition myths, Fear-Free Food shows you how to replace dieting and deprivation with nutrition and nourishment. With over 80 nutritious and delicious recipes to reignite your passion for eating, ranging from Italian Baked Eggs, Sweet Moroccan Falafel and Pan-fried Salmon Tikka, to Lemon Ricotta Pancakes, Honey Oat Banana Bread and Carrot Cake Cookies. Each recipe embraces the Fear-Free Food philosophy of balanced, fun, fear-free eating to inspire you to get creative in the kitchen and fall in love with food, your body and your life!
Fear-Free Food: How to ditch dieting and fall back in love with food (Bloomsbury Revelations Ser.)
by Nicola Jane HobbsImagine having a peaceful relationship with food. One which leaves you feeling healthy, happy and full of life. No anxiety or guilt. No calorie counting or cutting out food groups. No wasting energy worrying about what to eat or striving for a perfect diet that doesn't exist. In Fear-Free Food, nutritionist and Intuitive Eating Counsellor Nicola Jane Hobbs shows you how to break free from the toxic messages of diet culture, make peace with food and discover how to truly nourish yourself. Filled with compassionate advice, mindset techniques and practical steps to help you trust your body and find food freedom, as well as science-backed information dispelling widespread nutrition myths, Fear-Free Food shows you how to replace dieting and deprivation with nutrition and nourishment. With over 80 nutritious and delicious recipes to reignite your passion for eating, ranging from Italian Baked Eggs, Sweet Moroccan Falafel and Pan-fried Salmon Tikka, to Lemon Ricotta Pancakes, Honey Oat Banana Bread and Carrot Cake Cookies. Each recipe embraces the Fear-Free Food philosophy of balanced, fun, fear-free eating to inspire you to get creative in the kitchen and fall in love with food, your body and your life!
Fear of Food: A History of Why We Worry about What We Eat
by Harvey LevensteinThere may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize–winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the “natural foods” movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.
Fear of Food: A History of Why We Worry about What We Eat
by Harvey LevensteinThere may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize–winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the “natural foods” movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.
Fear of Food: A History of Why We Worry about What We Eat
by Harvey LevensteinThere may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize–winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the “natural foods” movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.