Those satisfied individuals on the SUGAR BUSTERS! plan discovered that by simply choosing the correct carbohydrates and lowering their sugar intake, they could shed the pounds they failed to lose with other diets. Now the weight-loss program that swept the nation has been completely revised and updated–incorporating all the newest nutritional findings, health statistics, and scientific studies, including the latest on glycemic levels. Based on sound dietary principles, SUGAR BUSTERS! remains a highly effective program that shows you how to reduce the sugar in your life (without feeling deprived) through easy-to-follow recipes and meal plans. In this new edition, you will discover• A discussion on prevention, still the best medicine• Amazing testimonials from men and women who are still losing weight and feeling fit the SUGAR BUSTERS! way• Frequently asked questions–direct from the SUGAR BUSTERS! Web site– along with helpful answers• A special section on childhood obesity–how to measure it and what to do about it• Hard facts on soft drinks• The latest on diabetes–and how SUGAR BUSTERS! can help prevent it• A Body Mass Index (BMI) chart and Calculation Formula to determine if you are obese or merely overweight• An expanded discussion of our ancestor’s diet, which was whole-grain, high-fiber, and low-glycemic–just like SUGAR BUSTERS!• Essential facts on women, weight loss, and nutrition• New tips, updated charts, new recipes, and practical exercise suggestions• Handy information on how SUGAR BUSTERS! compares with other diet plans, from Atkins to Ornish So arm yourself with the facts and get the figure you’ve always wanted. When it comes to optimal wellness on the SUGAR BUSTERS! program, it’s survival of the fittest–a way of life in which everybody wins!

    And what she has discovered is groundbreaking. Not only do diets not work; they often result in weight gain. Americans are losing the battle of the bulge because our bodies and brains are not hardwired to resist food—the very idea of it works against our biological imperative to survive.In Secrets From the Eating Lab, Mann challenges assumptions—including those that make up the very foundation of the weight loss industry—about how diets work and why they fail. The result of more than two decades of research, it offers cutting-edge science and exciting new insights into the American obesity epidemic and our relationship with eating and food.Secrets From the Eating Lab also gives readers the practical tools they need to actually lose weight and get healthy. Mann argues that the idea of willpower is a myth—we shouldn’t waste time and money trying to combat our natural tendencies. Instead, she offers 12 simple, effective strategies that take advantage of human nature instead of fighting it—from changing the size of your plates to socializing with people with healthy habits, removing “healthy” labels that send negative messages to redefining comfort food.

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."

    She delivers a delectable array of recipes from easy family favorites to more gourmet, "date night" fare. Each recipe is made from fresh, accessible, whole-food ingredients and is free of grains, gluten, and sugar. From breakfast to dessert and everything in between, these recipes will inspire readers to get into the kitchen and enjoy cooking, every day. With more and more people turning to the ketogenic diet to regain health, lose weight, or simply feel their best, low-carb, high-fat diets have established their place in the mainstream and have become an everyday way of life. With the diet's rising popularity comes a greater demand for recipes that entice the palate, excite the senses, and deliver satisfaction without starvation. The Everyday Ketogenic Kitchen answers that demand and shows people how to go beyond eggs, meat, and cheese and love the way they eat! The Everyday Ketogenic Kitchen will enable readers to break free from the constraints of modern dieting and put them on a path to lifelong heath with a keto-adapted lifestyle. Ketchum teaches how to create keto-friendly recipes that taste just as good, if not better than, their unhealthy counterparts. Her recipes allow people to enjoy the taste, freedom, and sustainability of the keto way--without the restriction of typical fad diets. The Everyday Ketogenic Kitchen includes 150 step-by-step recipes with full-color photos, a simple guide to getting started, tips and tricks on mastering keto cooking and baking, shopping lists, and much more! Sample recipes include: Cream Cheese Waffles Red Wine Braised Short Ribs Sautéed Green Beans with Crispy Prosciutto Slow Cooker Broccoli Cheese Soup Brown Butter Ice Cream Easy Peanut Butter Cups For aspiring home cooks, kitchen warriors, and anyone else looking for new and delicious low-carb dishes, The Everyday Ketogenic Kitchen is a must-have!

    Now, one of the world’s leading experts on natural nutrition and health offers you clear information on the healing and revitalizing power of various fruit and vegetable juices combined with a mouthwatering collection of over 150 recipes. The Complete Book of Juicing reveals how specific juices can help:• Combat cancer• Relieve arthritis• Lower blood pressure• Resist aging• Reduce high cholesterol• Treat kidney stones and ulcers• And much, much more!You also get detailed nutritional information for each recipe plus a safe and effective (and optional) guide to fasting with juices. This is the only juice book you’ll ever need!

    As the designer and face of Reebok’s first yoga lifestyle line, author of Yoga Cures and Slim, Calm, Sexy Yoga, and the founder of Strala—the movement-based system that ignites freedom, known for its laid-back and unpretentious vibe—Tara has long been a proponent of creating a tension-free healthy life by tapping into the unique needs of her clients. In this new book, she teaches readers how to apply this inward-looking philosophy to themselves. When people understand what they need for true well-being, they can make their own rules—rules that will help them become their best selves. In her rulebook, it’s no pain, much gain. In fact, Tara stresses the importance of practicing with ease—leaving the discomfort and tension behind—because what you practice is what you manifest. Readers will not only learn to create their own rules but also to understand when something isn’t working anymore, so they can update their rules as circumstances change. Her approach takes readers from the kitchen, to the mat, to the cushion, in an effort to help them get to know themselves. After leading them through some basic guidelines about how to write their rulebooks, Tara lays out tips, techniques, and practices, including: ·         A step-by-step goal setting process so readers can figure out where they want to focus·         Six yoga routines specifically designed to up energy levels, curb cravings, drop pounds, and enhance peace ·         Eight breathing and meditation practices to soothe the soul·         50 simple, delicious, plant-based recipes that can be made in minutes·         A 7-day kick-start program and a 30-day transformation plan to launch readers on their healthy, happy, radiant pathSo join Tara today as she opens readers’ eyes to a new way of living well that anyone can do—no matter where they are now.

    Consumers are tempted by kale and kohlrabi, taro and tomatillos, bok choy and burdock, along with all the familiar choices. Now acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to this bounty of produce, complete with selection tips, preparation instructions, and hundreds of recipes for more than sixty-six commonly available vegetables. With Bishop's expert advice, you'll learn how to coax the very best flavor from every vegetable, whether it's a carrot, cauliflower, or cardoon. Wondering how and when to buy the sweetest green beans? Bishop suggests buying at the height of summer, and selecting beans that are crisp and slim (older, thicker beans will be mealy and bland). Confused about how to cook the spring's first sorrel? Bishop offers such unique and delicious dishes as Sorrel and Potato Soup and Sorrel Frittata. These recipes -- like all 350 in the book -- are clear and uncomplicated, ensuring success for even the novice cook. So whether you are looking for a salad or side dish, a vibrant main course, or simply great mashed potatoes, you are sure to find it in this essential kitchen companion. We all know that vegetables are the key to healthful eating -- now it's time to discover how great they can taste, each and every day!

     Originally self-published as IBS--Free at Last! and now expanded with 50 recipes, this is the bible of the low-FODMAP lifestyle. FODMAP is an acronym for a group of difficult-to-digest carbohydrates found in wheat, milk, beans, and soy, as well as some fruits, veggies, nuts, and sweeteners ("fermentable oligo-, di-, mono-saccharides and polyols"), and this book walks you through eliminating all of them from your diet, and then adding them back in one by one to discover your unique sensitivity fingerprint. Originally developed by researchers at Monash University in Australia, the low-FODMAP diet offers relief to IBS sufferers (estimated 64 million in the US), as well as those with Crohn's disease, ulcerative colitis, and nonresponsive celiac disease. The IBS Elimination Diet and Cookbook offers the theory along with a step-by-step elimination program, comprehensive Q&A's, delicious recipes, and 25 full-color photos.

    It instantly became a national bestseller, garnered praise from major health and medical figures worldwide, and has sold more than half a million copies in ten countries, including 300,000 in North America alone. In the past three years, the results of clinical and observational studies, including the Harvard Nurses Health Study, have continued to affirm the dietary benefits of low-glycemic foods and to demonstrate the importance of maintaining blood glucose control for lifelong health. Now, with this completely revised and updated second edition, The New Glucose Revolution will be necessary reading for an ever-expanding audience—people managing diabetes, cardiovascular disease, obesity, and everyone seeking to make dietary choices for lifelong health. Completely new to this edition is coverage of the glycemic load, a calculation of the carbohydrate content in a food multiplied by its glycemic index. Also included are extensively expanded tables of glycemic-index values for nearly 800 foods—more than double the number of foods covered in the previous edition—along with their glycemic load values.

    Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

    With this cookbook, a third option is now on the table—er, countertop: good-for-you slow cooker meals that save hours and are portioned precisely for duos.Think slow cookers are only for soups and stews? Let Linda Larsen, master of the slow cooker, introduce you to the best of the best slow cooker recipes for all kinds of meals, from tender meats to seasoned vegetables to breakfasts, and more. In addition, you’ll find:• 10 must-know do’s and don’ts of slow cooking• A guide to the meats that are best for slow cooking • Tips for converting a stove-top recipe to the slow cooker• The reasons why heavy-duty aluminum foil is a slow cooker’s best friend• Recipes for 3- or 3½-quart slow cookers that include prep and cook times; nutritional information; and labels that highlight gluten-free, soy-free, nut-free, vegetarian or vegan mealsNow go ride that tandem bike and let your slow cooker take care of dinner.Recipes include:Bone Broth, Chicken Stew with Gnocchi, Cuban Pork and Black Beans, Mussels with Tomato Curry, Mexican Lasagna, Chocolate-Cherry Lava Cake, and more!

    Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.

    Biggest Loser Cookbook Provides More Than 125 Healthy, Delicious Recipes From The Biggest Loser Experts and Cast--As Seen On NBC's Hit Show!By Chef Devin Alexander and The Biggest Loser Experts and Cast with Karen Kaplan and a Foreword by Bob Harper and Kim LyonsBuilding on the groundbreaking success of The Biggest Loser brand, this sequel to last year's best-selling book is sure to be a hit!The Biggest Loser Cookbook offers:- 125 recipes from The Biggest Loser cast, trainers, and fans- motivational before-and-after photographs of the cast- 50 beautiful 4-color food shots- dozens of trainer tips from The Biggest Loser trainers- inspiring stories of how the cast members did it- at-a-glance guides to The Biggest Loser Diet and The Biggest Loser Exercise planArmed with this arsenal of nutritional information and training tips, readers will be inspired to achieve the dramatic weight loss transformations that have amazed TV fans around the country.