Ed “Cookie” Jarvis. Sonya “The Black Widow” Thomas. Joey “Jaws” Chestnut. Will such names one day be looked back upon as the pioneers of a new manifestation of the irrepressible American appetite for competition, money, fame, and self-transformation? They will if the promoters of the newly emerging sport of competitive eating have their way. In Horsemen of the Esophagus, Jason Fagone reports on the year he spent in the belly of this awakening beast.Fagone’s trek takes him to 27 eating contests on two continents, from the World Grilled Cheese Eating Championship in Venice Beach, California, to Nagoya, Japan, where he pursues an interview with the legendary Takeru Kobayashi, perhaps the most prodigious eater in the world today, and to the Nathan’s Famous Hot Dog Eating Contest at Coney Island, the sport’s annual grand finale, where Kobayashi has eaten more than 50 dogs in 12 minutes. Along the way, Fagone discovers an absurd, sometimes troubling subculture on the make, ready to bust out of its county fair and neighborhood-fat-guys niche and grab a juicy piece of the big-time television sports/Vegas spectacle jackpot. Fagone meets promoters like George Shea, the P. T. Barnum of the International Federation of Competitive Eating (aka IFOCE, “the governing body of all stomach-centric sport”) and enters the lives of three “gurgitators”: David “Coondog” O’Karma, a fiftyish, six-two house painter from Ohio who’s “not ready to become invisible”; Bill “El Wingador” Simmons, the Philly Wing Bowl legend who is shooting for a fifth chicken-eating championship despite the fact that it may be killing him; and Tim “Eater X” Janus, a lean young Wall Street trader who takes a seriously scientific and athletic approach to the pursuit of ingesting mountains of food in record-breaking times. Each in his own way feels as if he has lost or not yet found something essential in life, and each is driven by the desperate hope that through consumption he may yet find redemption, that even in the junkiest of America’s junk culture, true nourishment might be found. After all, as it says on the official IFOCE seal: In Voro Veritas (In Gorging, Truth).With forays into the gastrointestinal mechanics of the alimentary canal (“it’s what unbuilds the world to build you,” but, hey, you can skip that part if you like), the techniques and tricks of the experienced gurgitators (pouring a little club soda on top of high-carb foods makes them easier to swallow), and the historical roots of the competitive eating phenomenon, Horsemen of the Esophagus gives the French something else to dislike about America. And it gives the rest of us food for thought about the bizarre and unlikely places the American Dream can sometimes lead.Also available as an eBookFrom the Hardcover edition.

    The path to a healthy body and happy belly is paved with real food fresh, wholesome, sustainable....

    In his first two books, Dr. Dale Bredesen outlined the revolutionary treatments that are changing what had previously seemed like the inevitable outcome of cognitive decline and dementia. And in these moving narratives, you can hear directly from the first survivors of Alzheimer's themselves--their own amazing stories of hope told in their own words. These first person accounts honestly detail the fear, struggle, and ultimate victory of each patient's journey. They vividly describe what it is like to have Alzheimer's. They also drill down on how each of these patients made the program work for them--the challenges, the workarounds, the encouraging results that are so motivating. Dr. Bredesen includes commentary following each story to help point readers to the tips and tricks that might help them as well.Dr. Bredesen's patients have not just survived; they have thrived to rediscover fulfilling lives, rewarding relationships, and meaningful work. This book will give unprecedented hope to patients and their families.

    But if you follow this book’s plan for stocking, organizing and maintaining a proper emergency food supply, your family will have plenty to eat for weeks, months or even years, with comforting, nutritious meals such as: • French Toast • Black Bean Soup • Chicken Pot Pie • Beef Stroganoff • Fish Tacos • Potatoes Croquette • Asian Ramen Salad • Quinoa Tabouli • Rice Pilaf • Buttermilk Biscuits • Peach Cobbler  . . . and much more Packed with tips for off-grid cooking, canning charts for over 20 fruits and vegetables, and checklists for the best emergency pantry items, The Prepper’s Cookbook will have you turning shelf-stable, freeze-dried and dehydrated foods into delicious, nutritious dishes your family will love eating.   "The Prepper’s Cookbook is an excellent resource and foundation that covers many topics of preparation. Especially helpful for the seeker and the new-to-prepping, however, there are great ideas for even the seasoned prepper." —Real Food Living   "It’s more than a cookbook. It’s also a handy guide for beginning preppers who have wondered, 'So what do I actually do with all this extra food I’m buying?'" —The Survival Mom

    As this smart, funny and persuasive manifesto makes clear, you're already 90% vegan anyway. That's right--you already love animals and are slowly but surely eating less meat than you used to. With the insider tips and inspiring stories in this book, you'll be ready to go whole hog (see what we did there?) and eat vegan for good.Topics include:* How eating meat hurts your health and the planet (and is pretty close to eating your beloved pet for dinner)* A simple action plan for getting started* Don't Be an A**hole to Your Server, and other secrets for eating out* Who Cares If Honey Is Vegan?: Getting over perfectionism and purity by eating as cruelty-free as you canWith a loyal online following that's growing fast, the Bros are the new face of veganism--loud, proud, and fighting for a better world, one plate at a time.

    We no longer know for certain what is entering the food chain and what we are eating – as the UK horsemeat scandal demonstrated. We are reaching a tipping point as the farming revolution threatens our countryside, health and the quality of our food wherever we live in the world.* Our health is under threat: half of all antibiotics used worldwide (rising to 80 per cent in US) are routinely given to industrially farmed animals, contributing to the emergence of deadly antibiotic-resistant superbugs* Wildlife is being systematically destroyed: bees are now trucked across the States (and even airfreighted from Australia) to pollinate the fruit trees in the vast orchards of California, where a chemical assault has decimated the wild insect population* Cereals that could feed billions of people are being given to animals: soya and grain that could nourish the world's poorest, are now grown increasingly as animal fodderFarmageddon is a fascinating and terrifying investigative journey behind the closed doors of a runaway industry across the world – from the UK, Europe and the USA, to China, Argentina, Peru and Mexico. It is both a wake-up call to change our current food production and eating practices and an attempt to find a way to a better farming future.

    Most of those findings have been well known and widely publicized even before Fiber Menace's release. Here are some of the most striking examples:- Fiber doesn't ward off colon cancer, according to the Harvard School of Public Health: "For years, Americans have been told to consume a high-fiber diet to lower the risk of colon cancer [...] Larger and better-designed studies have failed to show a link between fiber and colon cancer." Scores of other studies, cited in Fiber Menace, have demonstrated that fiber increases the risk of colon cancer. (p. 181)- Fiber doesn't prevent breast cancer either, according to the U.S. Center for Disease Control and Prevention. In fact, it's the complete opposite: "Carbohydrate intake was positively associated with breast cancer risk." Fiber happens to be a carbohydrate too, and carbohydrates are the only food that contains fiber. (p. 183)- Fiber doesn't reduce the risk of heart disease, according to the American Heart Association: "A fiber supplement added to a diet otherwise high in saturated fat and cholesterol provides dubious cardiovascular advantage." Furthermore, these supplements caused "reduced mineral absorption and a myriad of gastrointestinal disturbances" - factors that in fact, contribute to heart disease. (p. 41)- Fiber doesn't counteract diabetes, according to the Harvard School of Public Health: "Fiber intake has also been linked with the metabolic syndrome, a constellation of factors that increases the chances of developing heart disease and diabetes." Truth is, fiber requires more insulin or drugs to control blood sugar, and makes diabetes even more devastating. (p. 2

    Carmine's flavors are the tastes Americans love to cook and eat at home--fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine's Family-Style Cookbook and bring home that classic Italian flavor to your family.

    But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?   Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.

    Yet candy accounts for only 6 percent of the added sugar in the American diet. And at least it's honest about what it is—a processed food, eaten for pleasure, with no particular nutritional benefit. So why is candy considered especially harmful, when it's not so different from the other processed foods, from sports bars to fruit snacks, that line supermarket shelves? How did our definitions of food and candy come to be so muddled? And how did candy come to be the scapegoat for our fears about the dangers of food?In Candy: A Century of Panic and Pleasure, Samira Kawash tells the fascinating story of how candy evolved from a luxury good to a cheap, everyday snack. After candy making was revolutionized in the early decades of mass production, it was celebrated as a new kind of food for energy and enjoyment. Riding the rise in snacking and exploiting early nutritional science, candy was the first of the panoply of "junk foods" that would take over the American diet in the decades after the Second World War—convenient and pleasurable, for eating anytime or all the time.And yet, food reformers and moral crusaders have always attacked candy, blaming it for poisoning, alcoholism, sexual depravity and fatal disease. These charges have been disproven and forgotten, but the mistrust of candy they produced has never diminished. The anxiety and confusion that most Americans have about their diets today is a legacy of the tumultuous story of candy, the most loved and loathed of processed foods.Candy is an essential, addictive read for anyone who loves lively cultural history, who cares about food, and who wouldn't mind feeling a bit better about eating a few jelly beans.

    Suhas hears on a daily basis, from body weight chaos, low energy, and poor sleep, to headaches, unexplained congestion, and depression, all have a surprising common denominator: a weak digestive “fire.” Drawing on ancient Indian practices and principles, The Hot Belly Diet shows you how to optimize your digestive powers to foster rapid weight loss and vibrant health.At the core of this three-phase diet that makes lunch the most important meal of the day is a dish called khichadi (pronounced kitch-a-de)—a complete but incredibly easy-to-make meal that helps clear out your “ama,” or the digestive sludge that antagonizes weight loss, provokes hormonal imbalances, and ultimately triggers inflammation—the root cause of virtually all disease. This unique book also explains incompatible foods (milk and eggs, for example), why the sensation of hunger is essential, and how to time your meals throughout the day without snacking. The Hot Belly Diet changes your relationship with food to make healthy eating—and living—effortless.Whether you’re suffering from a chronic condition, looking to prevent future illness, or just want to feel your best every day, The Hot Belly Diet will re-establish your body’s natural balance, creating a thinner, healthier, and happier you.

    Every extra mouthful of vegetable oil you consume takes you one step closer to a deadly (and irreversible) outcome.' David Gillespie believes that our bodies are not adapted to eat a diet which contains polyunsaturated fats in huge quantities. Our extraordinarily complex biochemistry works on an assumption that we will have a very small quantity of these fats in our diet and that every other fat we consume will come from animals or other sources of saturated fat or monounsaturated fat. This was the case until 200 years ago, but the industrial replacement of all fats with cheaper man-made vegetable oils has meant that it is almost impossible to buy food that does not contain polyunsaturated fats in the form of seed oils. They are in cooking oils, margarines, sauces, spreads, crackers, biscuits, pastry, fast food and most processed food. In Toxic Oil he reveals the evidence to support his argument that an excess of seed oils can not only cause cancer and heart disease but also damage our eyes and immune systems. This practical guide also helps you navigate the supermarket, with recommendations for brands that are low in sugar and seed oils, and provides recipes for food that would normally be made with seed oils. This accessible, entertaining and sometimes shocking book is an essential first step towards living a longer, healthier life.

     Anyone can have the same healthy, balanced lifestyle and a closer connection to their food—whether you live in a house in the suburbs, a farmhouse in the countryside, or an apartment in the city. The Homegrown Paleo Cookbook shows you how. With over 100 seasonal Paleo recipes, guides to growing your own food and raising animals, and inspiring how-tos for crafts and entertaining,The Homegrown Paleo Cookbook is a guide not just for better eating, but for better living—and a better world.

    • Reverse diabetes and protect yourself from Alzheimer’s. • Free yourself from inflammation, allergies, and hormonal chaos. • Enjoy the most delicious, nutritious foods from the world’s most beloved cuisine. • Break out of the diet-and-exercise trap for good!The Mediterranean diet is the most universally accepted healthy eating regimen around. But what, exactly, is it? If you think it’s pasta with red sauce, Italian bread drizzled in olive oil, and plenty of fresh fruit and cheese, you’re wrong—dead wrong. The Mediterranean Zone is here to set you right.Barry Sears, Ph.D., revolutionized dieting with his 1995 bestseller The Zone. In the two decades since its publication, its principles of eating for optimal hormonal balance have become the standard by which diets are measured. Now, in The Mediterranean Zone, you’ll learn how our modern American diet changes the inflammatory response inside our bodies—and how that increased inflammation puts you at risk for Alzheimer’s, diabetes, cancer, and more. You’ll learn which Mediterranean diet foods help put out the fire, reducing your risk of disease while stripping away pounds, boosting your energy, and even lightening your mood! And you’ll learn how to turbocharge the Mediterranean diet to make it even more effective!Live your best life, in your best body, with The Mediterranean Zone.Praise for The Mediterranean Zone   “I consider Dr. Barry Sears a mentor, innovator, and wise teacher. The Mediterranean Zone is a powerful new book that will help change your health quickly and permanently. It is not a fad, but a program that will get and keep you well for a very long time.”—Daniel G. Amen, M.D., founder, Amen Clinics, Inc., and bestselling author of Change Your Brain, Change Your Life“The Mediterranean Zone is very readable for the layman, but it also contains some significant new science, particularly in the appendix, for those who really want to learn about the biochemistry of omega-3 fatty acids, polyphenols, and epigenetics. Dr. Sears has clarified many aspects for me regarding the resolution of inflammation. His discussion of eicosanoids and gene transcription factors remains the best I have read. Finally, the dietary circle of anti-inflammatory nutrition is completed by his superb discussion of the value of polyphenols in any diet, and in particular an anti-inflammatory diet. I remain extremely admiring of his ability to take such complicated science and put it in an understandable and useful form.”—Joseph C. Maroon, M.D., professor and vice chairman, Department of Neurological Surgery, Heindl Scholar in Neuroscience, University of Pittsburgh, and team neurosurgeon, Pittsburgh SteelersFrom the Hardcover edition.

    Do you want to eat burgers, chocolate cake, frozen margaritas, fudge, and French fries—and still fit into your pants?  Is life not worth living without brownies and onion rings?  Do you want a surefire way to tame your cravings? From breakfast ideas and chopped salads to guilt-free junk food and cocktails, Hungry Girl recipes taste great but are low in fat and calories.  Check it out!• Eggs Bene-Chick: 183 calories• Bring on the Breakfast Pizza: 127 calories• Ooey Gooey Chili Cheese Nachos: 216 calories• Big Bopper Burger Stopper: 202 calories• Dreamy Chocolate Peanut Butter Fudge: 65 calories• Lord of the Onion Rings: 153 calories• Rockin’ Tuna Melt: 212 calories• 7-Layer Burrito Blitz: 277 calories• I Can’t Believe It’s Not Sweet Potato Pie: 113 calories• Cookie-rific Ice Cream Freeze:  160 calories• With easy instructions, simple steps, and hilariously fun facts and figures, Hungry Girl recipes are as fun to read as they are to make!And when you’re not in your kitchen, check out HG’s 10 mini survival guides, plus tips ’n tricks that’ll help you make smarter food choices anywhere, anytime!