Alan Greene has written the follow up to his best-selling book and offers parents a definitive guide for making nutritionally-sound decisions for their children. Offers parents green choices for feeding children from when they are in the womb through toddler years.This unique guide includes advice on how to transform a baby's eating habits that will positively impact their health and development for the rest of their lives. Dr. Greene has included everything a parent needs to know about creating healthy, nutritious meals that help avoid childhood obesity, and prevent childhood disease. This must-have resourceShows how what a mother eats during pregnancy effects her baby's health and eating habits for years after birth Provides the definitive guide to "green" feeding for babies from pregnancy to toddlers Filled with practical tips and advice for selecting and preparing earth friendly meals for babies Shows the health benefits for babies who eat "green" with innate nutritional intelligence The crucial follow-up to the best-selling book Raising Baby GreenIn addition to working in his medical practice, Dr. Alan Greene makes regular appearances on the Today show and writes articles for the New York Times.

    No one knows this better than Jenny Carenco, mother of two and founder of leading French baby food brand Les Menus Bébé.In Bébé Gourmet, Jenny shares her popular recipes from Carrot and Cumin Purée to Baby Beef Bourguignon, along with cooking tips and organizational tricks to help you awaken your baby’s taste buds and encourage healthy eating habits. Recipes for lunches, dinners, and snacks are organized by the major stages of development: 4 months, 6 months, 9 months, 12 months and up.Bébé Gourmet features: • Dishes inspired by culinary traditions from France and other international cuisines • Nutritional guidance at each stage from Dr. Jean Lalau Keraly, Pediatric Nutritionist and Endocrinologist • Quick and easy recipes that take under 30 minutes to prepare (many under 15!) • “Yummy Tips” on adapting recipes for the whole family. By preparing satisfying, homemade meals, gradually introducing natural ingredients and seasonings, and passing on the pleasures of eating, you’ll be taking the first steps in raising an adventurous eater for life!

    Imagine easily managing your blood sugar, effortlessly gaining the right amount of weight during your pregnancy, and giving birth to a beautiful, healthy baby. This can be you! Real Food for Gestational Diabetes offers an alternative to the conventional nutrition approach that embraces nutrient-dense and delicious foods that nourish you and baby without causing high blood sugar. With the wrong information (or no information at all), far too many women are left alone struggling with erratic blood sugar and excessive weight gain, often leading them to high doses of insulin or medications and difficult births. Sadly, this often happens despite these moms dutifully following the dietary advice given to them by well­-meaning clinicians; a restrictive diet that leaves them feeling unsatisfied, unhappy, and confused about ever­ increasing blood sugar numbers. In Real Food for Gestational Diabetes, prenatal nutritionist and diabetes educator, Lily Nichols, RDN, CDE, CLT, sets the record straight, offering revamped carbohydrate recommendations and exercise guidelines based on the latest clinical research. You can have gestational diabetes and have a healthy baby. Lily will show you how. With this book, you have the tools to turn this diagnosis into a blessing in disguise. You’ll learn: - Why conventional diet therapy often fails and what to do instead - How the right prenatal nutrition can reduce the likelihood you’ll need insulin by 50% - Exactly which foods raise your blood sugar (and more importantly, which foods DON’T raise your blood sugar) - How to customize a meal plan with the right amount of carbohydrates for YOU (there’s no one-size-fits-all plan, despite what you may have been told) - The truth about ketosis during pregnancy (and why checking urine ketones isn’t useful) - Information on insulin and blood sugar-lowering medications used in pregnancy - Which foods to emphasize to provide your baby with the right nutrients for optimal development (these real foods have a long history of producing strong, healthy babies) - The best prenatal exercises to control your blood sugar and prepare for labor - What to do after delivery to prevent type 2 diabetes

    As easy-to-prepare as they are nutritious, these recipes include: Basic fruit and veggie blends from apricots to zucchini Classic combinations such as turkey, sweet potato, and corn Superfoods like avocado, blueberries, and spinach Puree-based transition recipes including soups, biscuits, frozen deserts, and more Free of pesticides, hormones, GMOs, and additives, these delicious purees promote strong immune systems and healthy growth--designed to protect tiny tummies

    As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch.After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, WheatBelly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.

    Nina Planck, one of the great food activists, changed the way we view old-fashioned foods like butter with her groundbreaking Real Food. T hen she got pregnant. Never one to accept conventional wisdom blindly, Nina found the usual advice about pregnancy and baby food riddled with myths and misunderstandings. In Real Food for Mother and Baby, Nina explains why many modern ideas about pregnancy and infant nutrition are wrongheaded and why traditional foods are best. While Nina can be controversial—her op-ed in the New York Times on vegan diets for infants was one of the paper’s most e-mailed articles— she’s no contrarian. Readers applaud her candor; they also trust her research and welcome her advice. Nina’s basic premise hasn’t changed—whole foods are best—but some of the details are surprising. Pregnant women need meat and salt, not iron supplements. Nursing will be easier if you act like the mammal you are. Delaying the introduction of certain solid foods doesn’t prevent allergies. Cereals are not the best foods for tiny eaters; meat and egg yolks are better. From conception to two years, the body’s overwhelming needs are for quality fat and protein, not for carrots and low-fat dairy. Even as she casts a skeptical eye on the conventional wisdom, Nina is reassuring. She shows you how to keep your baby healthy on good, simple food. Real Food for Mother and Baby will be the new classic on eating for two.

    But it’s harder to understand why we can't seem to stop eating—even when we know better. When we want so badly to say "no," why do we continue to reach for food? Dr. David Kessler, the dynamic former FDA commissioner who reinvented the food label and tackled the tobacco industry, now reveals how the food industry has hijacked the brains of millions of Americans. The result? America’s number-one public health issue. Dr. Kessler cracks the code of overeating by explaining how our bodies and minds are changed when we consume foods that contain sugar, fat, and salt. Food manufacturers create products by manipulating these ingredients to stimulate our appetites, setting in motion a cycle of desire and consumption that ends with a nation of overeaters. The End of Overeating explains for the first time why it is exceptionally difficult to resist certain foods and why it’s so easy to overindulge. Dr. Kessler met with top scientists, physicians, and food industry insiders. The End of Overeating uncovers the shocking facts about how we lost control over our eating habits—and how we can get it back. Dr. Kessler presents groundbreaking research, along with what is sure to be a controversial view inside the industry that continues to feed a nation of overeaters—from popular brand manufacturers to advertisers, chain restaurants, and fast food franchises. For the millions of people struggling with weight as well as for those of us who simply don't understand why we can't seem to stop eating our favorite foods, Dr. Kessler’s cutting-edge investigation offers new insights and helpful tools to help us find a solution. There has never been a more thorough, compelling, or in-depth analysis of why we eat the way we do.

    It shows parents why baby-led weaning makes sense and gives them the confidence to trust their baby's natural skills and instincts. Filled with practical tips for getting started and the low-down on what to expect, Baby-led Weaning explodes the myth that babies need to be spoon-fed and shows why self-feeding from the start is the healthiest way for your child to develop. Your baby is allowed to decide how much they want to eat, how to eat it and to experiment with everything at their own pace. Baby-led weaning is a common-sense, safe, easy and enjoyable approach to feeding your baby. No more purées and weaning spoons, and no more mealtime battles. Simply let your baby feed himself healthy family food.

    Dr. Walter Willett’s research is rooted in studies that tracked the health of dieters over twenty years, and in this groundbreaking book, he critiques the carbohydrate-laden diet proposed by the USDA. Exposing the problems of popular diets such as the Zone, South Beach, and Atkins, Dr. Willett offers eye-opening research on the optimum ratio of carbohydrates, fats, and proteins, and the relative importance of various food groups and supplements. Find out how to choose wisely between different types of fats, which fruits and vegetables provide the best health insurance, and the proportions of each to integrate into their daily diet.

    It introduces 7 Secrets of Raising Eager Eaters (Secret 1: Teach your child to eat, just like you teach them to read! or Secret 6: Teach me to do it myself: kid participation is every parent's secret weapon).Karen Le Billon, author of French Kids Eat Everything, coaches readers through the process of taste training, including strategies, games and experiments that will encourage even reluctant eaters to branch out. Over 100 delicious, kid-tested, age-appropriate recipes lead families step-by-step through the process of "learning to love new foods," enabling kids to really enjoy the foods we know they should be eating.Wise and compelling, Getting to YUM is grounded in revolutionary new research on the science of taste. Packed full of observations from real-life families, it provides everything parents need to transform their children—from babies to toddlers to teens—into good eaters for life.

    The length of our limbs, the shape of our eyes, and the proper function of our organs are all gifts of our ancestor's collective culinary wisdom. Citing the foods of traditional cultures from the Ancient Egyptians and the Maasai to the Japanese and the French, the Shanahans identify four food categories all the world's healthiest diets have in common, the Four Pillars of World Cuisine. Using the latest research in physiology and genetics, Dr. Shanahan explains why your family's health depends on eating these foods. In a world of competing nutritional ideologies, Deep Nutrition gives us the full picture, empowering us to take control of our destiny in ways we might never have imagined.

    1 New York Times bestselling author of Grain Brain What does 'food freedom' mean to you? Maybe it's eating whatever you want without negative consequences to your health or waistline. (Good luck with that.) Maybe it's giving up your obsession with calorie counting, food restriction, and the scales. (Now we're getting somewhere.)Bestselling author and nutritionist Melissa Hartwig defines true food freedom as being in control of the food you eat, instead of food controlling you. It means indulging when you decide it's worth it, savouring the experience without guilt or shame, and the returning to your healthy habits. In Food Freedom Forever Melissa outlines a simple three-part plan that will help you to discover food freedom for yourself, no matter how out of control you feel. It will point you down a self-directed path that keeps you balanced, satisfied and healthy, without requiring that you obsess about food, count calories or starve yourself. By the last page, you'll have a detailed plan for creating the perfect diet for you, finding your own healthy balance, and maintaining the kind of control that brings you real food freedom every day.Welcome to food freedom.

    These have ranged from weight loss to diabetes management. While hundreds of thousands of people have gone on this diet that balances the pH level of your body, they have had to put up with the limited food guides contained in each book. Now, health experts Dr. Susan Brown and Larry Trivieri have created a complete resource for people wanting to widen their food choices. The Acid/Alkaline Food Guide offers dieters an easy-to-follow guide to the most common foods that influence your body’s pH levels. The book begins by explaining what the acid/alkaline of your body has to do with the acid/alkaline influence of foods. It then explains how the pH of foods, once eaten, may change in your body—as citric acid fruits, once digested, become alkaline. As complicated as this process is, the authors provide the guidelines for the analysis of the foods covered in the book. This section is then followed by a listing of thousands of foods and their acid/alkaline ranges. Included are insets and groups that can help the reader better direct their food searches. This is the first complete acid/alkaline food guide to include today’s modern diet. It will quickly become the first resource to turn to when preparing meals or ordering food.

    Each recipe incorporates one or more of the Abs Diet Power 12 Foods such as almonds, spinach, turkey, and olive oil that are scientifically proven to burn fat and build muscle. The meals in this book take the guesswork out of weight loss and make calorie counting unnecessary. For beginners and seasoned cooks alike, this selection of classic and innovative meals such as Fig andProsciutto Tortilla Bites, Walk-the-Plank Grilled Salmon with Grilled Pineapple, and Blackberry Parfait Martinis makes losing weight and eating healthier both easy and delicious. Special features include speedy meals that take under five minutes to prepare, a beginner’s guide to food-prep basics, and The New Abs Diet Cheat Sheet and Portion-Distortion Decoder. Based on cutting-edge nutrition research on how to prevent high cholesterol, diabetes, and heart disease with tasty, healthy foods, The New Abs Diet Cookbook is the perfect weight-loss guide for anyone who despises dieting and loves eating.

    But the Standard American Diet (yes, it’s SAD) got to me as it gets to almost everyone in this country.”Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing. His solution was a deal with himself. He would become a “flexitarian.” He adopted a diet heavy in vegetables, fruits, and grains by following a healthy vegan diet (no meat, dairy, or processed foods) all day. After 6:00 p.m. he’d eat however he wanted, though mostly in moderation. Beyond that, his plan involved no gimmicks, scales, calorie counting, or point systems. And there were no so-called forbidden foods—he ate mostly home-cooked meals that were as varied and satisfying as they were delicious, but he dealt with the realities of the office and travel and life on the run as best he could. He called this plan Vegan Before 6:00 (VB6 for short), and the results were swift and impressive. Best of all, they proved to be lasting and sustainable over the long haul. Bittman lost 35 pounds and saw all of his blood numbers move in the right direction. Using extensive scientific evidence to support his plan, the acclaimed cookbook author and food policy columnist shows why his VB6 approach succeeds when so many other regimens not only fail, but can actually lead to unwanted weight gain. He then provides all the necessary tools for making the switch to a flexitarian diet: lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action. Finally, Bittman provides more than 60 recipes for vegan breakfasts, lunches, and snacks, as well as non-vegan dinners that embrace the spirit of a vegetable- and grain-forward diet. If you’re one of the millions who have thought of trying a vegan diet but fear it’s too monotonous or unfamiliar, or simply don’t want to give up the foods you love to eat, VB6 will introduce a new, flexible, and quite simply better way of eating you can really live with . . . for life.