The Metabolic Effect Diet: Eat More, Work Out Less, and Actually Lose Weight While You Rest Review

The Metabolic Effect Diet: Eat More, Work Out Less, and Actually Lose Weight While You Rest
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Most of the reviews I've read here read like advertisements for this book and diet plan. I understand that the authors would like a groundswell of support and Amazon is a good way to begin this, but the reviews here are likely not reflective of what you'd hear from your average reader and user of this plan.
There is very little (perhaps nothing, actually) that is new in this book. Have you ever read a diet book that directs you to eat several small meals spaced out during the day, not to eat too close to bed time, to eat fruit, vegetables and lean meats, and walk 30-60 minutes per day with a few weight-lifting work outs a week? You have? Well, so have I, and you'll read that advice again in this book.
As in most diet books, the authors walk you through basic metabolism and basic nutrition. They write about hormones. It's nothing that hasn't been outlined in other diet books many times over. Overall I've found that diet books tend to focus on the parts of biochemistry and nutrition that most closely match the plan they are promoting. This book is no different.
After taking a questionnaire you are given a general grouping of your metabolic type and directed to a diet that contains more or less of the same ingredients in slightly altered quantities from each other. It's a fairly boring diet plan overall - no surprises, you can imagine how many ways lean meats can be combined with fruit and veg and "acceptable fats", can't you? South Beach would tell you similar things, as would Weight Watchers and probably countless others. There are some cheat meals - again, similar to other diet plans I've read. Cheat, but cheat smart. You've heard that before as well most likely.
The exercise plan I've already outlined - do it moderately every day for 30-60 minutes and then follow a strength training routine the likes of which you'll find monthly in Shape magazine or similar. If you need something mapped out for you, this book will give you that.
Reading back over my review I see I sound pretty "meh" about this book, and that's an accurate take on it. There's nothing revolutionary here and I would suggest checking this out of your library rather than purchasing it, as it's not the diet book you'll want or need on your shelf long term. I would take the bulk of the reviews already listed with a grain of salt. If serious personal trainers and workoutaholics who have written surprisingly excited reviews here about this book haven't already heard the information contained in it a thousand times over, I'll eat my own laptop.


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Holistic physicians, biochemists, and personal trainers Jade Teta and Keoni Teta have created a diet and exercise program that jump-starts your stalled metabolism. More than ten thousand people have learned to lose weight smarter by not working harder with The Metabolic Effect Diet, and now you can too.

Create a personalized diet plan that supports your best hormonal balance and turns you into a fat burner.
Fight hunger and cravings with five to six meals a day and a Reward Meal each week.
Perform rest-based weight-training exercises (hybrids) requiring only a pair of light weights and three thirty-minute sessions per week-and burn fat even while you rest!

Stop counting calories and start losing weight with The Metabolic Effect Diet


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Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods Review

Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods
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The book's key focus is summarized on page xi, from a Foreword penned by Deborah Madison: "The Renewing America's Food Traditions (RAFT) collaborative. . .suggests a different scenario, one in which foods that are old might well be new again; these unfamiliar products from our country's regional food traditions can be every bit as compelling as the exotic foods we import from afar." The Introduction laments the disappearance of food traditions--and with them, food sources, some of which have become extinct, others of which have become endangered.
Gary Nabhan, the volume's editor, argues that by renewing these traditions, we might be able to revise endangered or threatened species. He notes what is at stake: much of American cuisine today is close to tasteless. Think tomatoes, for example. Mass produced, bland redness of tomatoes, for instance. Nabhan notes what has happened over time. A century ago, Americans used 15,000 different varieties of apple; today, we only have 1500 varieties. We are impoverishing the supply of food sources, with convenience replacing taste and texture. The book even lays out a "mission statement" of what we should strive for (Page 13).
The organizing structure of the book is the various "food nations," regions of the country with distinct food preferences and cultures. For example, Maple Syrup Nation includes parts of Maine, New Hampshire, Vermont to Indiana and Ohio. Clambake Nation runs along the coastal region from Maine to New Jersey and Delaware. As an Illinoisan, I'm interested in Cornbread Nation. Then, Bison Nation, from the Dakotas and Montana to Texas. You get the point.
But, to me, one of the most interesting parts of the book, after understanding its philosophy, is the set of recipes that typify each region. In Bison Nation, there is a recipe entitled Crow Bison Cattail Stew, featuring bison meat, water, cattail stalks (how exotic can you get!), prairie turnips, cornmeal, juniper berries, salt, and pepper. Takes some preparation, but sounds tasty (I've had bison meat, and it is pretty good, if you cook it right and don't overcook it). An accompaniment perhaps? Bison Nation Hominy and Bean Chowder; Baked Sibley Squash. From Cornbread Nation: Smoked and Braised Mulefoot Hog Shoulder with Sweet Peppers, Prosciutto, and Lacinato Kale. Some of these products are hard to get! A basic point with this recipe--mulefoot hogs, apparently, are a lot tastier to eat than the current mass produced version that stocks grocery stores. And that's a thesis of the book. The quality of our food is degraded as more tasty food sources are crowded out by more commercially efficient (but tasteless) replacements. Is the charge accurate? I don't know, but the challenge for me is to locate some mulefoot hog and see.
One nice thing about the book: it provides hints to help you track down some of the food sources (some are so rare that one cannot use them to cook at this time).
Anyhow, an interesting book, looking at what we have lost from our food heritage and how we might recover some of that. The book gets you to thinking and provides some neat recipes--although you are unlikely to be able to make them unless you track down the ingredients!


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Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3 Review

Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3
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I am completely baffled by this book and the reviews it has received! After only a few pages I was aghast and realized I had thrown my money away.
I am not a medical professional or scientist but all of my own personal research into diabetes and related blood disorders strongly recommend avoiding refined carbohydrates. This book is full of recipes using highly refined carbohydrates: white sugar and white flour.
I also found recipes containing an uncomfortably high percentage of calories from fat. I expected recipes emphasizing whole, low glycemic foods prepared in as close to their natural state as possible - foods that had as much of their beneficial properties (such as nutrients and fiber) intact. I was extremely disappointed by what this book had to offer and am sorry I bought it.

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Taylor's Weekend Gardening Guide to Kitchen Gardens: How to Create a Beautiful and Functional Culinary Garden (Taylor's Weekend Gardening Guides (Houghton Mifflin)) Review

Taylor's Weekend Gardening Guide to Kitchen Gardens: How to Create a Beautiful and Functional Culinary Garden (Taylor's Weekend Gardening Guides (Houghton Mifflin))
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Highly recommended for anyone wanting to start a kitchen garden that is to be a beautiful & enjoyed part of the garden. This book starts with a brief summary of the history of kitchen gardens, and the basics of gardening, but does not waste it's time in a lengthy discussion in either of those topics. Rather, it quickly moves on to talk about fundamental design principles in developing an beautiful & functional vege patch, with detailed inclusions on plant suggestions for various design needs. It has lots of great ideas, including companion flower planting and kitchen plants suitable for a night garden. The example gardens are not enormous and historical gardens that cannot be repeated in the suburban garden, but instead are lovely, inspiring gardens that have been created in someone else's backyard. An inspiring and practical book.

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For beauty and practicality, nothing can equal the popular kitchen garden, with its combination of ornamental and edible plants.

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Beating Cancer with Nutrition, book with CD Review

Beating Cancer with Nutrition, book with CD
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I would like to first of all explain I am not a doctor, nurse or nutritionist. The only letters associated with my name are Mrs. I?ve been married to a wonderful man for the past 32 years and he was diagnosed with cancer five months ago. Not just in the colon, as we were originally told, but surgery found it in his liver, spleen, stomach, upper and lower intestines. The surgeon told us that there was too much cancer and he didn?t want to start ?cutting him up?. I was not going to sit back and just let him be taken by cancer. I purchased ?Beating Cancer with Nutrition? by Patrick Quillin, PHD, RD, CNS after reading a pamphlet, written by him, that I picked up at the local supermarket. I immediately started my husband on supplements that were recommended for the various symptoms he had. Our oncologist told us the liver is the best measure of the amount of cancer and that the tumors in the liver shrink in direct proportion to the amount of cancer in the rest of the body. The tumor on his liver was 13cm by 10cm at the time of the first CAT scan. His second CAT scan, four months later, shows it is now 9cm by 7cm. Yes, my husband is getting chemotherapy in addition to the healthy eating and supplements. He has gained back 20 of the 50 pounds he lost and is in better health than he has been in years. His tumor markers have dropped from 75.8 to 20.5 in 2 months. I have no reason to believe that he won?t be free of cancer.
I have read this book from cover to cover and have seen what putting Dr Quillin?s advice into use can do. If you, anyone you love, care about or know are faced with cancer, you owe it to yourself and to them to read this book, put his words to the test. It?s not hard to understand. I have only a high school diploma and a strong desire to bring my husband back to health. All you need is a desire to beat cancer and as Dr Quillin says ?Hope, Optimism and a Fighting Spirit?.

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Never Fear Cancer Again: How to Prevent and Reverse Cancer Review

Never Fear Cancer Again: How to Prevent and Reverse Cancer
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Francis has written a superb distillation of what is truly needed for health. He starts by explaining how there is only one disease: all disease originates inside our cells. Disease may show up in different ways in our bodies, but they are all due to cellular malfunction. The one treatment is restoring the cells to normal function, which eliminates disease.
Then he goes on to show how there are only two causes of cellular malfunction: deficiency and toxicity. Any one toxin can manifest in many diseases and a chronic deficiency of just one nutrient can cause a similar list of diseases.
Wonderful simplicity - and he demonstrates how your doctor may diagnose several diseases although the root of all of them is cellular malfunction. You end up with several drugs, none of which will cure you - on the contrary, the combination will be so toxic that you are virtually guaranteed to develop entirely new diseases. So as not to alarm you that you are much sicker than when you started, physicians don't call these new problems "diseases"; they obscure this reality by calling them "side effects".
So, only one disease and two causes of diseases - toxicity and deficiency - and the rest of the book addresses the six pathways to health or disease. What an elegant and brilliant central philosophy (something you never hear about because "conventional medicine" is totally lacking such a concept).
Yes, I'm gushing (unusual for me) but this should be on the "top 10" of any list of books on health. Don't miss.


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The New Becoming Vegetarian: The Essential Guide To A Healthy Vegetarian Diet Review

The New Becoming Vegetarian: The Essential Guide To A Healthy Vegetarian Diet
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This is book is absolutely necessary for anyone transitioning into a vegetarian or vegan diet and a great reference for those of us already there. It goes through all of the nutrients that vegetarians and vegans might have trouble getting enough of and explain why it's important and the best ways to incorporate that nutrient into your diet. It also gives dietary advice for prenanct women, children, and the elderly. There is so much information, I find myself constantly referring to this book as a reference guide.
Many other reviwers have noted that this book is objective and not "preachy." I agree. It points out honestly what's wrong with and what's good about omnivorous, vegetarian, and vegan diets and then shows how to improve in each case. It does address reasons for veganism, but this book is in no way dogmatic. There's also an entire section on "diplomacy," that is how to resolve issues between ominvores and vegetarians.
One of my favorite parts of this book is the latter half, in which advice is given on transitioning to vegetarianism or veganism. To often the changes that need to be made in lifestyle aren't addressed, in favor of reasons for going vegan or recipes. Here, however, they provide advice on mundane but necesary topics like meal planning and grocery shopping.
This is definitly not a recipe book by nature, by several recipes are provided in the back. These are not gourmet or experimental recipes. Rather they are recipes that the authors themselves eat on a regular basis and which new vegetarians can realisticly incorporate into their menus. The recipes were also all chosen with nutrition as well as taste in mind, so they contribute to learning how to plan well-rounded vegan meals. My favorite, for instance, is a traditional marinara pasta with lentils dissolved in the sauce to make it creamier and add protein. In addition, instead of meatballs, a variety of vegetables are added to make it chunky. I've tried several of the other recipes as well, and have been pleased with them all.
I really can't stress how amazing and necessary this book is. I find myself returning to it over and over again, so it was definitly worth buying.

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The Atkins Shopping Guide: Indispensable Tips and Guidelines for Successfully Stocking Your Low-carb Kitchen Review

The Atkins Shopping Guide: Indispensable Tips and Guidelines for Successfully Stocking Your Low-carb Kitchen
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First off, my credentials: I lost fifty pounds on this diet. This is a review of this guide, not of the diet.
The beginning part of the book gives a brief, peppy rundown on the diet itself. It has some good information, but the tone is irritating. The phrase 'doing Atkins' may be colloquially understood, but it sounds amateurish and is heavily overused. No opportunity to pimp Atkins brand products is passed up. The result had me on edge by the time I began reading the actual shopping guide, and then it got worse.
The useful parts are those dealing with raw foods, ones that don't involve 'branding' (that's corporate newspeak for "ramming the product name into your head and keeping it there," folks): fruits, basic meats, cheeses. Gouda is gouda; tofu is tofu; beets are beets. Unfortunately, even these parts suffer from some degree of measurement inconsistency.
If you're going to compare nutritional facts from item to item, you have to use the same size portions for each item in a class. It is no good referring to 1/2 cup of most vegetables, then switching to 'half a baked potato' or 'two tablespoons'. Sure, the reader can convert, but isn't that why I bought the book? Pick a half cup and stick with it. Or an ounce. A ton. I don't care, as long as it's consistent, and the book's measurements are often so inconsistent as to be impractical for reference.
Where the book really begins to go south is when it comes to any form of 'branded' food. Atkins Nutritionals, or whichever branch of the Atkins empire put this out, has naturally listed Atkins brand products first in every category. Okay, fine, we're big kids and can read past this obvious shill; but even so, a lot of the other name brand products evaluated are going to change as the market reacts. That's going to make a big chunk of this book obsolete. Plus, the obvious placement of Atkins brand stuff first leaves a lingering suspicion: how did they choose the brands for the book? I can't find a lot of them on my local shelves. Is it possible that the ones chosen were those that would look undesirable relative to Atkins brand products? I don't know; I'm not a professional nutritionist or supermarket chain buyer. All I know is that the array of choices sure makes the Atkins stuff look like the best in every category. Funny how that worked, eh?
The problem with low-carb dieting, at this writing, is that our food providers have decided to brand a lot of their products with the 'low-carb' label, as if merely saying so will make it so. The guide states, correctly, that this stems from a lack of regulation. A balanced, professionally written guide would have been a great step forward; the message urged upon the reader from nearly every page of this book--"Just buy ours!"--is a step backward.
Like any sales brochure, this should be free. Don't pay $7.50 for it.

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What should I eat, and where can I find it? Which products are the most Atkins-friendly? Are there hidden dangers in seemingly "acceptable" foods?

Now Food Shopping the Atkins Way is Easier Than Ever!

Whether you're one of the millions already losing weight and feeling great thanks to the remarkable Atkins Nutritional Approach™ or you are just discovering the healthy benefits of a low-carb lifestyle, shopping for food need no longer be a daunting process.

The Atkins Shopping Guide contains everything you must know to stock your pantry with the right foods, while avoiding products devoid of nutrients and full of sugar and white flour.

With foods clearly arranged by category, this indispensable handbook takes you aisle-by-aisle through the supermarket, putting helpful information at your fingertips. It also provides useful pointers for shopping at "superstores" and natural foods retailers, all in a handy format portable enough to carry in your pocket or purse.

So throw away that misguided food pyramid chart and stop counting fat grams and calories. With The Atkins Shopping Guide, confusion about the right way to eat will be a thing of the past, as you follow the proven Atkins path to healthy living!


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Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery Review

Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery
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You know, one of the reasons I underwent a gastric bypass surgery in December was to escape the hordes of diet religionists--those odd folks who have found the solution to their dietary woes and will proselytize until the cows come home!
Enough, says I, of no-carb, low-carb, non-fat, low-fat, this, that and the next! Surgery so altered my body that many of the choices I once made are invalid--out of my hands! I can't eat the crap that made me fat anymore because now it makes me sick.
And yet, imagine my dismay when, recovering from surgery, I found even more no-carb religionists among my surgically altered compatriots. One woman's intolerance of my ideas was such that I had to filter her e-mail directly into the trash! Even though I had now an anatomy that wouldn't tolerate certain foods, she insisted that I had to further subjugate myself to her odd notions of nutrition. No carbs ever again!
And so it was with a sigh of relief that I opened this book to read my new mantra: all in moderation.
After all, surgery means that you can eat what you love. You can have good food and love it. What you can't do is binge. What you can do is make a meal of fat and sugar. And this book points the way.
Salads, entrees, desserts, it's all here. And more: suggestions on how to change the contents of your refrigerator and pantry to make eating easier.
After all, life after surgery need not be deprivation. Most of got fat on deprivation and our inevitable gut-busting reaction to that, so a book that tells me how to enjoy what I now eat is a wonder to behold.
Thank you, Ms Levine! And thanks to my friend Laureen who recommended it!

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In April 2003 Patt Levine underwent "Lap-Band" gastric surgery, one of the primary bariatric surgeries being widely practiced today. As a lifelong foodie, she was expecting the worst when her surgeon's nutritionist handed her dietary guidelines to follow post-surgery, and she was right. With her decades of cooking skills, she immediately set out to devise low-fat dishes that would be just as delicious pureed and chopped as they would be served whole. As an added problem, she wanted to cook for her husband at the same time. This first-ever cookbook for the hundreds of thousands who are lining up for bariatric bypass surgery is proof that it can be done. With collaborator Michele Bontempo-Saray, the author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative recipes cover every meal and food-breakfast and brunch, soups, vegetables, main courses, and sweet indulgences.

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What to Expect the Second Year: From 12 to 24 Months (What to Expect (Workman Publishing)) Review

What to Expect the Second Year: From 12 to 24 Months (What to Expect (Workman Publishing))
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When I became a mom for the first time I can remember being glued to What to Expect the First Year (What to Expect (Workman Publishing)). In fact I have had the same copy of this book for more than seven years now and find myself peeking at it every now and then too look for advise as my children went on in life. Now I am thrilled at the release of What to Expect the Second Year: From 12 to 24 Months (What to Expect (Workman Publishing)). Maybe this is because of my Elliot just turning one a few days ago and maybe it is because finally my needs for information as they age have been meet by author Heidi Murkoff.
One of my biggest issues that began when my son made the transition from bottle to solids was his eating habits. For the first week it was all eggs, cheerios and applesauce it seemed. It was then and even now very picky and left much on his plate ever meal. In a chapter I learned how to add a sippy cup and some self feeding tips that have helped us get over the dietary issues and on to a well feed little man again.
I have learned how to handle early temper tantrums with grace and compassion and found tips on safety proofing that even this momma of many would have overlooked. Most importantly I have found ways to encourage positive behaviors and ways to mold a growing mind.
I have not read this book completely as of today but use it regularly with my many questions (thank goodness for the index). I am sure given another month I will have touched on every subject What to Expect the Second Year contains. I welcome it with open arms and even carry this with me wherever we go.

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Heidi Murkoff's What to Expect has delivered again. Announcing the arrival of a brand-new member of the What to Expect family: What to Expect the Second Year. The essential sequel to What to Expect the First Year, with 9.7 million copies in print, What to Expect the Second Year picks up the action at baby's first birthday, and takes parents through what can only be called 'the wonder year"-12 jam-packed (and jam-smeared) months of memorable milestones (from first steps to first words, first scribbles to first friends), lightning-speed learning, endless explorations driven by insatiable curiosity. Not to mention a year of challenges, both for toddlers and the parents who love them, but don't always love their behaviors (picky eating, negativity, separation anxiety, bedtime battles, biting, and tantrums).Comprehensive, reassuring, empathetic, realistic, and practical, What to Expect the Second Year is filled with solutions, strategies, and plenty of parental pep talks. It helps parents decode the fascinating, complicated, sometimes maddening, always adorable little person last year's baby has become. From the first birthday to the second, this must-have book covers everything parents need to know in an easy-to-access, topic-by-topic format, with chapters on growth, feeding, sleeping, behaviors of every conceivable kind, discipline (including teaching right from wrong), and keeping a toddler healthy and safe as he or she takes on the world. There's a developmental time line of the second year plus special 'milestone" boxes throughout that help parents keep track of their toddler's development. Thinking of traveling with tot in tow? There's a chapter for that, too.

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Ani's Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way Review

Ani's Raw Food Asia: Easy East-West Fusion Recipes the Raw Food Way
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I'm not a raw foodie and I love this book. I've only had it for a week but I have tried the following so far:
Cashew nut rice
Spicy Sesame Oil Dipping Sauce
Shiitake Mushroom Namul
I combined all three with shredded carrot and nori sheets to make nori rolls, it was so tasty that my cubicle mate at work kept sneaking pieces while I was on the phone. I have spent most the week reading the book; it's really beautifully done with lots of recipes that look delicious and easy to make. I originally bought the book because I suck at asian cooking; I don't know how to make the sauces and the ones in the grocery stores are normally full of crap. In this book Ani provides a lot of information on how to make all types of asian sauces from scratch and I can't wait to start making more. I can't wait to make Korean gochujang sauce and bi-bim-bop. And curries!
The book is gorgeous to look at with plenty of food photos but it also showcases a lot of cool scenes from a variety of asian locales. She provides information on techniques and interesting nutritional facts about ingredients like mushrooms and seaweed. Her food philosophy is very easy going; she isn't preaching perfection. She doesn't press for anyone to go 100% raw and recognizes that eating raw "part time" still has it's benefits. She recognized that some people might need to baby step into raw cuisine and provides icons in the book that indicates if you would prefer to (slightly) warm a particular recipe up, go right ahead. I'm seriously considering getting a dehydrator, but you don't need it for most of the recipes in this book. Highly recommended.

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So Easy: Luscious, Healthy Recipes for Every Meal of the Week Review

So Easy: Luscious, Healthy Recipes for Every Meal of the Week
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I just received this book and read through it. It is even better the first one!
When I got Ellie's first book, I was thrilled to know that healthy food could still taste good.
However, there were still some recipes that I wished I had in Ellie's version.
This book definitely fills that hole. Ellie recreated many dishes in her healthy versions, and some of them are the ones people usually think to be impossible to be healthy. I can't wait until try every one of them.
Another thing that I like about this book is, the recipes were divided into breakfast, lunch, and dinner and each of them were again divided into slow and fast. So, you could pick the recipe that fits your schedule.
Fast lunch has recipes for lunch boxes, so as a working girl who tries to eat healthy, I couldn't be happier. Thanks Ellie for another great book. You are the best!!

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A New York Times' bestselling author's guide to quick and healthy everyday meals
As weekly host of the Food Network's Healthy Appetite, Ellie Krieger is known for creating light and healthy dishes that taste great and are easy enough for the busiest people to prepare. Now, Ellie has put together a collection of meal solutions for those of us who love food and want to eat well but struggle to make it happen given life's hectic pace. With 150 delicious, easy-to-prepare, fortifying recipes, Ellie provides dishes that tackle every possible mealtime situation. Illustrated with 50 full-color photos, there are recipes for:
Grab-and-go breakfasts for hectic days, as well as easy breakfast options for more leisurely mornings
Lunches to go, each road-tested in a cooler pack, along with at-home lunches for when you have the luxury of eating in
A month's worth of different rush-hour dinners-fabulous meals you can whip up in less than thirty minutes-as well as dinners for days when you have a little more time to marinate or roast, but still want it all to be effortless
Decadent desserts, some ready in minutes, others truly worth waiting for-all easily pulled together

As a mom with a full-time job, Ellie knows how busy life is when you're juggling your family's needs. Now, you can stop stressing over whether to eat healthily or to eat fast. The recipes here-from Cheddar Apple Quesadilla, Pork Piccata with Spinach and Garlic Mashed Potatoes, Marinated Flank Steak with Blue Cheese Sauce to Chocolate-Cream Cheese Panini Bites and Fig and Ginger Truffles-are ideal, regardless of the time, or experience, you have in the kitchen.
When so much in life is complicated, isn't it nice to know that eating doesn't have to be? After making and enjoying the meals in this book, you will say along with the title, "That was SO EASY!"--This text refers to the Kindle Edition edition.

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How to Pick a Peach: The Search for Flavor from Farm to Table Review

How to Pick a Peach: The Search for Flavor from Farm to Table
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This book serves both as an encyclopedic reference work, and as an informative, engaging read. The author admits that not ALL fruits and veggies are included, however it seems that all of the important ones are, particularly those that we need help with selecting. There is an unbelievable amount of basic information about picking fruits and vegetables, previously unavailable in collected form! Add in the historical research on farming, the updated perspective on farming trends and issues, and you have the ultimate shopper's guide, best kept in the glove compartment (after reading, of course) so that it's always there with you when you're going to market. "How to pick a Peach" should be required reading for every cook in America.

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The Fat Resistance Diet: Unlock the Secret of the Hormone Leptin to: Eliminate Cravings, Supercharge Your Metabolism, Fight Inflammation, Lose Weight & Reprogram Your Body to Stay Thin- Review

The Fat Resistance Diet: Unlock the Secret of the Hormone Leptin to: Eliminate Cravings, Supercharge Your Metabolism, Fight Inflammation, Lose Weight and Reprogram Your Body to Stay Thin-
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I have been overweight my entire adult life (I just turned 50); I suppose I'm Dr. Galland's poster child for "the weight goes on and never comes off, no matter what you do." I have steadfastly refused to "go on a diet" - I don't want some temporary program that I do for a while and quit, I need a way to change my lifestyle, and this book is showing me the way to do exactly that. I lost 30 lbs. in the first month alone (and 45 in two months); I'm looking for a total loss of over 100 lbs., and for the first time in my life, I actually have hope that it will happen.
Without getting too deep into technical detail, the diet amounts to a kind of biochemical healing from the effects of years of bad eating habits. I have more energy, my general mood is better, even my fingernails are healthier. My doctor is getting ready to take me off blood-pressure and cholesterol medications.
The beauty of it is that I'm not walking around hungry all the time. In fact, I had to ask my wife to make some of the salads a little smaller because they left me feeling stuffed. The recipes are, for the most part, delicious, and we're already finding some creative ways to adapt the principles in ways we prefer.
The three-stage approach is helpful - a brief, fairly radical Stage 1 to "flush out the system" and retrain the taste buds, as well as get some quick early results to boost morale. Stage 2 is geared to more moderate, sustainable weight loss (adding in more grains and more variety than Stage 1), and Stage 3 is for long-term lifestyle maintenance. We were so encouraged that we did Stage 1 twice through before moving into Stage 2.
The thing I like best is that this shows me a way that I can live the rest of my life - true principles that really work, that I can simply live by and not worry about.
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A brief postscript (October 2006) - I have now been eating this way for eight+ months, and I am down 90 lb. from when I began. I am off all my blood-pressure and cholesterol medications; my BP is 110/60 (was 140/90), my cholesterol is 150 (was 230), my rest pulse is 54 (was 78). This stuff really works!
I should add to what I said above, by way of full disclosure, that the fridge-fuls of fresh produce we are now buying are considerably more expensive than the processed junk-food we were buying before, and food preparation is taking up quite a bit more of our time. But I would state unequivocally that those costs are easily worth the benefits of health and energy.

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No more counting carbs, calories, or fat grams! This revolutionary diet plan works with your hormones to curb your appetite, boost your metabolism, and take the pounds off for good!Cutting-edge research shows that losing weight is not about carbs, calories, or even willpower—it's about a hormone called leptin, and how it functions in your body. Leptin is your body's natural weight-loss mechanism: it curbs your appetite, jump-starts your metabolism, and when working properly makes you literally fat resistant—you will lose weight effortlessly and efficiently and never gain those pounds back.If you're struggling to lose weight, chances are you are "leptin resistant"—your body no longer responds to leptin, making it impossible for you to slim down. The Fat Resistance Diet is the first and only eating plan designed specifically to combat leptin resistance and reprogram your body to start melting away the pounds. Using a breakthrough combination of anti-inflammatory and hormone-balancing foods, the three-phase regimen delivers:A loss of six to ten pounds in the first two weeks.A loss of at least two pounds a week thereafter. Fun, flavorful meals that make sticking with the plan a breeze.An easy maintenance program that keeps you fat resistant for life.With over 100 delicious recipes designed for maximum satisfaction and eating pleasure, the Fat Resistance Diet is the only diet you'll ever need—a brand new way to eat that will transform your body into a lean, fat-fighting machine.

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Eva's Kitchen: Cooking with Love for Family and Friends Review

Eva's Kitchen: Cooking with Love for Family and Friends
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I tried the Normandy Shrimp and the Argentinean Empanadas and both recipes were great tasting and easy to prepare. I am always looking for healthy recipes that I can incorporate into my busy schedule and this book is full of them. The book also includes some background on Eva's love of food and includes pictures of her with her family. Highly recommended.

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Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill Review

Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill
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Elizabeth Karmel did it again! I loved her first book on grilling but this one is a slam dunk! It gives you all the basics of grilling and then every way you could possibly marinade, brine, sauce and spice up your grilled food. I couldn't wait to try the Pernod Brine for Salmon, what a cool idea. It was amazing! There are about 20 brines, you can even make your own pastrami brine! The butters are awesome too. For all courses, sweet and savory, on the grill, this is the only book you need (and its not big and cumbersome). I'M FIRED UP!

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State of the World 2011: Innovations that Nourish the Planet (State of the World) Review

State of the World 2011: Innovations that Nourish the Planet (State of the World)
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The path toward alleviating worldwide hunger and poverty will more likely be found by focusing on small-scale local initiatives than simply producing more food, a new study says. In its annual State of the World report, the Worldwatch Institute describes successful programs to combat hunger, poverty, and the effects of climate change in sub-Saharan Africa. In Gambia, the government is working with a newly formed women's organization that monitors the local oyster fishery to prevent overharvesting; in Kenya, women cultivate "vertical" gardens in sacks that provide a source of revenue as well as food security for their families; and in Uganda, school children are taught about nutrition, food preparation, and how to grow local crops. Brian Halweil, co-director of the project, said shifting global attention from production to meeting the needs of local populations and cutting waste will provide a greater return on international investment. "Roughly 40 percent of the food currently produced worldwide is wasted before it is consumed, creating large opportunities for farmers and households to save both money and resources by reducing this waste," he said.
-Reposted from Yale Environment 360

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From the Worldwatch Institute, the premier environmental nonprofit, an incisive account of the global food crisis—and how it can be solved.
Known for tackling the most pressing issues that face our world, the Worldwatch Institute has dedicated the 2011 edition of its flagship report to a compelling look at the global food crisis, with particular emphasis on what innovators globally can do to help solve a worldwide problem. State of the World 2011 not only introduces us to the latest agro-ecological innovations and their global applicability but also gives broader insights into issues including poverty, international politics, and even gender equity.Written in clear, concise language, with easy-to-read charts and tables, State of the World 2011, produced with support from the Bill and Melinda Gates Foundation, provides a practical vision of the innovations that will allow billions of people to feed themselves, while restoring rural economies, creating livelihoods, and sustaining the natural resource base on which agriculture depends.

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