The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream, butter, grass-fed beef, roast chicken with the skin, lard, cocoa butter, and more.In lively, personal chapters on produce, dairy, meat, fish, Nina explains how the foods we've eaten for thousands of years--pork, lamb, raw milk cheese, sea salt--have been falsely accused. Industrial foods like corn syrup, which lurks everywhere from fruit juice to chicken broth, are to blame for the triple epidemic of obesity, diabetes, and heart disease, not real food.Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: along with lots of local fruits and vegetables, the Plancks drank raw milk and ate meatloaf, bacon, and eggs with impunity. But the nutritional trends ran the other way--fat, saturated fat, and cholesterol were taboo--and in her teens and twenties, Nina tried vegan, vegetarian, low-fat, and low-cholesterol diets, with unhappy results.When she opened the first farmers' markets in London, Nina began to eat real food again--for pleasure, not health--and to her surprise she lost weight and felt great. She began to wonder about the farmhouse diet back home. Was it deadly, as the cardiologists say? Happily for people who love food, the answer is no.Real Food upends the conventional wisdom on diet and health. Prepare for pleasant surprises on whipped cream and other delights. The days of deprivation are over.(from the flap)

    Stephen Gundry believes that these defense strategies make the seemingly virtuous plants that we consume every day--fruits, vegetables, grains, nuts, and seeds--far less "good for us" than we assume. Dr. Gundry outlines the health hazards posed by lectins. The main sources of lectins in the American diet include conventionally-raised dairy products, beans, and other legumes, wheat and grains, and specific vegetables and fruitsWith a full list of lectin-containing foods and simple substitutes for each; a step-by-step detox and eating plan; and easy lectin-free recipes, The Plant Paradox illuminates the hidden dangers lurking in your salad bowl—and shows you how to eat whole foods in a whole new way.

    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.

    Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, "Food Matters" represents the future of American eating.

    In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings a welcome simplicity to our daily decisions about food. Written with the clarity, concision and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, "What should I eat?"

    Perlmutter, the devastating truth about the effects of wheat, sugar, and carbs on the brain, and a 4-week plan to achieve optimum health.In Grain Brain, renowned neurologist David Perlmutter, MD, blows the lid off a finding that's been buried in medical literature for far too long: carbs are destroying your brain. Even so-called healthy carbs like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, decreased libido, and much more. Groundbreaking and timely, Grain Brain shows that the fate of your brain is not in your genes, it's in the food you eat. Dr. Perlmutter explains what happens when your brain encounters common ingredients in fruit bowls and bread, how statins may be erasing your memory, why a diet high in "good fats" is ideal, and how to spur the growth of new brain cells at any age. And his revolutionary 4-week plan will show you how to keep your brain healthy and sharp while dramatically reducing your risk for debilitating neurological disease -- without drugs. Featuring a blend of cutting-edge research, real-life stories of transformation, and accessible, practical advice, Grain Brain teaches you how to take control of your "smart genes," regain wellness, and enjoy lifelong health and vitality.

    Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch).How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.Now in paperback, What to Eat is already a classic—"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today).

    Get started on your Whole30 transformation with the #1 New York Times best-selling The Whole30. Since 2009, Melissa Hartwig Urban's critically-acclaimed Whole30 program has quietly led hundreds of thousands of people to effortless weight loss and better health—along with stunning improvements in sleep quality, energy levels, mood, and self-esteem. The program accomplishes all of this by specifically targeting people’s habits and emotional relationships with food. The Whole30 is designed to help break unhealthy patterns of behavior, stop stress-related comfort eating, and reduce cravings, particularly for sugar and carbohydrates. Many Whole30 participants have described achieving “food freedom”—in just thirty days.   Now, The Whole30 offers a stand-alone, step-by-step plan to break unhealthy habits, reduce cravings, improve digestion, and strengthen your immune system. The Whole30 prepares participants for the program in five easy steps, previews a typical thirty days, teaches the basic meal preparation and cooking skills needed to succeed, and provides a month’s worth of recipes designed to build confidence in the kitchen and inspire the taste buds. Motivating and inspiring with just the right amount of signature tough love, The Whole30 features real-life success stories, an extensive quick-reference FAQ, detailed elimination and reintroduction guidelines, and more than 100 recipes using familiar ingredients, from simple one-pot meals to complete dinner party menus.

    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.

    Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store. Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice, and personal health, painting a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.

    Foods, drinks, and supplements are loaded with extra protein. Many people use protein for weight control, to gain or lose pounds, while others believe it gives them more energy and is essential for a longer, healthier life. Now, Dr. Garth Davis, an expert in weight loss asks, “Is all this protein making us healthier?”The answer, he emphatically argues, is NO. Too much protein is actually making us sick, fat, and tired, according to Dr. Davis. If you are getting adequate calories in your diet, there is no such thing as protein deficiency. The healthiest countries in the world eat far less protein than we do and yet we have an entire nation on a protein binge getting sicker by the day.As a surgeon treating obese patients, Dr. Davis was frustrated by the ever-increasing number of sick and overweight patients, but it wasn't until his own health scare that he realized he could do something about it. Combining cutting-edge research, with his hands-on patient experience and his years dedicated to analyzing studies of the world’s longest-lived populations, this explosive, groundbreaking book reveals the truth about the dangers of protein and shares a proven approach to weight loss, health, and longevity.

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    But what happens when we hit a wall and weight loss stalls, energy flags, or we're tired of restricted eating? We're not cavemen anymore, so why should we follow a strict caveman diet? In YOUR PERSONAL PALEO CODE, Chris Kresser uses the Paleo diet as a baseline from which you can tailor the ideal three-step program-Reset, Rebuild, Revive-to fit your lifestyle, body type, genetic blueprint, and individual needs. Kresser helps further personalize your prescription for specific health conditions, from heart disease and high blood pressure to thyroid disorders and digestive problems. Along with a 7-day meal plan and delectable, nutritious recipes, YOUR PERSONAL PALEO CODE offers natural solutions and an avalanche of groundbreaking advice on how to restore a healthy gut and immune system; how to eliminate toxins; which fats to eat liberally; how to choose the healthiest proteins; and much more. Best of all, you only have to follow the program 80% of the time; there's room to indulge in moderation while still experiencing dramatic results. Based on cutting-edge scientific research, YOUR PERSONAL PALEO CODE is designed to be flexible and user-friendly, with helpful charts, quizzes, and effective action steps to help you lose weight, reverse disease, and stay fit and healthy for life.

    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.

    Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number. In this groundbreaking book, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.