The End of Dieting: How to Live for LifeFrom the #1 New York Times bestselling author of Eat to Live and The End of Diabetes Eat as much as you want, whenever you want. Welcome to the end of dieting. We’re fatter, sicker and hungrier than ever, and the diet industry – with its trendy weight-loss protocols and eat-this-not that ratios of fat, carbs and protein – offers only temporary short-term solutions at the expense of our permanent long-term health. As a result, we’re trapped in a cycle of food addiction, toxic hunger and overeating. In The End of Dieting, Dr Joel Fuhrman, a doctor and the New York Times bestselling author of Eat to Live and The End of Diabetes, shows us how to break free from this vicious cycle once and for all. Dr Fuhrman lays out in full all the dietary and nutritional advice necessary to eat our way to a healthier and happier life. At the centre of his revolutionary plan is his trademark health formula: Health = Nutrients/Calories. Foods high in nutrient density, according to Dr Fuhrman, are more satisfying than foods high in calories. They eliminate our cravings for fat, sweets and carbs. The more nutrient-dense food we consume, the more our bodies can function as the self-healing machines they’re designed to be. Weight will drop, diseases can reverse course and disappear and overall our lives can be longer and healthier. The core of The End of Dieting is an easy to follow programme that kickstarts your new life outside of the diet mill: • Simple meals for 10 days, to retrain your taste buds and detox • Gourmet flavourful recipes • A two-week programme, to flood your body with nutrients The End of Dieting is the book we have been waiting for – a proven, effective and sustainable approach to eating that lets us prevent and reverse disease, lose weight and reclaim our right to excellent health. |
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½ teaspoon almond milk animal products antioxidant aubergine avocado baking banana berries BETA-CAROTENE Black Bean blend blueberries body body’s breast cancer Burgers CALCIUM calories cancer risk CARBOHYDRATES cardiovascular disease carotenoids cashews cells chickpeas cholesterol Clin Nutr consume consumption cooked Courgette cruciferous vegetables diabetes dietary fatty acids FIBER finely chopped flavor flour FOLATE folic acid food addiction fresh or frozen fruit Fuhrman’s garlic glycemic green heart disease hemp high-powered blender IGF-1 levels increased ingredients insulin insulin-like growth intake IRON juice kale lettuce lose weight lycopene MAGNESIUM meat micronutrients minutes mushrooms no-salt-added or low-sodium nutrients nutritional nutritional yeast nuts and seeds obesity overweight pepper percent phytochemicals plant foods pounds powder prostate cancer PROTEIN SATURATED FAT sauce SELENIUM SERVING sesame sliced SODIUM soup sugar supplements tablespoons tofu tomatoes TOTAL FAT vanilla vegan vegetable broth vinegar VITAMIN vitamin D walnuts weight loss wheat whole grain ZINC