Research psychologist Sonja Lyubomirsky's pioneering concept of the 40% solution shows you how Drawing on her own groundbreaking research with thousands of men and women, research psychologist and University of California professor of psychology Sonja Lyubomirsky has pioneered a detailed yet easy-to-follow plan to increase happiness in our day-to-day lives-in the short term and over the long term. The How of Happiness is a different kind of happiness book, one that offers a comprehensive guide to understanding what happiness is, and isn't, and what can be done to bring us all closer to the happy life we envision for ourselves. Using more than a dozen uniquely formulated happiness-increasing strategies, The How of Happiness offers a new and potentially life- changing way to understand our innate potential for joy and happiness as well as our ability to sustain it in our lives. Beginning with a short diagnostic quiz that helps readers to first quantify and then to understand what she describes as their "happiness set point," Lyubomirsky reveals that this set point determines just 50 percent of happiness while a mere 10 percent can be attributed to differences in life circumstances or situations. This leaves a startling, and startlingly underdeveloped, 40 percent of our capacity for happiness within our power to change. Lyubomirsky's "happiness strategies" introduce readers to the concept of intentional activities, mindful actions that they can use to achieve a happier life. These include exercises in practicing optimism when imagining the future, instruction in how best to savor life's pleasures in the here and now, and a thoroughgoing explanation of the importance of staying active to being happy. Helping readers find the right fit between the goals they set and the activities she suggests, Lyubomirsky also helps readers understand the many obstacles to happiness as well as how to harness individual strengths to overcome them. Always emphasizing how much of our happiness is within our control, Lyubomirsky addresses the "scientific how" of her happiness research, demystifying the many myths that unnecessarily complicate its pursuit. Unlike those of many self-help books, all her recommendations are supported by scientific research. The How of Happiness is both a powerful contribution to the field of positive psychology and a gift to all those who have questioned their own well- being and sought to take their happiness into their own hands.

    Vitamins and minerals are a waste of money and sometimes downright dangerous. Sugar makes us fat and sick. And polyunsaturated fat gives us cancer and works with sugar to give us heart disease. This book exists because I desperately hope that with a little knowledge we can all vote with out feet and change the rules of the game before the game kills us.'For decades we've been told to eat less, exercise more, eat less saturated fat, eat more polyunsaturated oils, and take vitamin and omega-3 fatty acid supplements. For decades this is what we've done, but the rates of obesity, heart disease, type 2 diabetes, dementia and cancer have never been higher.The real culprits, David Gillespie tells us, are sugar and polyunsaturated oils. Analysing the latest scientific evidence, he shows us why the outlines a plan to avoid them both without missing out or 'dieting'. Gillespie exposes the powerful role the multibillion-dollar food, health and diet industries have played in promoting the health messages we follow – or feel guilty about not following.Discovering the truth about diets, exercise, supplements and processed food is your first step towards improved health, greater happiness and a longer life for you and your family.

    But you may not know the amazing story behind why you love some foods and can’t tolerate others.Whether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others. Now, in Taste What You’re Missing, the first book that demystifies the science of taste, you’ll learn how your individual biology, genetics, and brain create a personal experience of everything you taste—and how you can make the most of it. A seasoned food developer to whom food companies turn for help in creating delicious new products, Barb Stuckey reveals that much of what we think we know about how taste works is wrong. And the truth is much more fascinating—for instance, your tongue is not divided into quadrants for sweet, sour, salt, and bitter and only a fraction of what you taste happens in your mouth. As Stuckey explains how our five senses work together to form “flavor perceptions,” she tells intriguing stories about people who have lost the sense of smell or taste and the unexpected ways their experience of food changes as a result. You’ll learn why kids (and some adults) turn up their noses at Brussels sprouts and broccoli, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Stuckey also provides eye-opening experiments in which you can discover your unique “taster type” and learn why you react instinctively to certain foods, in particular why your response to bitterness is unique. You’ll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results. Taste What You’re Missing gives curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs the understanding and language to impress friends and families with insider knowledge about everything edible. What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste in Taste What You’re Missing, a calorie-free way to get more pleasure from every bite.

    Recently, however, serious scientists from a range of fields have been uncovering evidence that our thoughts, emotions and beliefs can ease pain, heal wounds, fend off infection and heart disease and even slow the progression of AIDS and some cancers.In Cure, award-winning science writer Jo Marchant travels the world to meet the physicians, patients and researchers on the cutting edge of this new world of medicine. We learn how meditation protects against depression and dementia, how social connections increase life expectancy and how patients who feel cared for recover from surgery faster. We meet Iraq war veterans who are using a virtual arctic world to treat their burns and children whose ADHD is kept under control with half the normal dose of medication. We watch as a transplant patient uses the smell of lavender to calm his hostile immune system and an Olympic runner shaves vital seconds off his time through mind-power alone.Drawing on the very latest research, Marchant explores the vast potential of the mind's ability to heal, lays out its limitations and explains how we can make use of the findings in our own lives. With clarity and compassion, Cure points the way towards a system of medicine that treats us not simply as bodies but as human beings.

    In fact, our bodies are hardwired against it. But each time our diets fail, instead of considering that maybe our ridiculously low-carb diet is the problem, we wonder what’s wrong with us. Why can’t we stick to our simple plan of grapefruit and tuna fish??? Why are we so hungry? What is wrong with us??? We berate ourselves for being lazy and weak, double down on our belief that losing weight is the key to our everlasting happiness, and resolve to do better tomorrow. But it’s time we called a spade a spade: Constantly trying to eat the smallest amount possible is a miserable way to live, and it isn’t even working. So fuck eating like that. In The F*ck It Diet, Caroline Dooner tackles the inherent flaws of dieting and diet culture, and offers readers a counterintuitively simple path to healing their physical, emotional, and mental relationship with food. What’s the secret anti-diet? Eat. Whatever you want. Honor your appetite and listen to your hunger. Trust that your body knows what it is doing. Oh, and don’t forget to rest, breathe, and be kind to yourself while you’re at it.  Once you get yourself out of survival mode, it will become easier and easier to eat what your body really needs—a healthier relationship with food ultimately leads to a healthier you.An ex-yo-yo dieter herself, Dooner knows how terrifying it can be to break free of the vicious cycle, but with her signature sharp humor and compassion, she shows readers that a sustainable, easy relationship with food is possible.Irreverent and empowering, The F*ck It Diet is call to arms for anyone who feels guilt or pain over food, weight, or their body. It’s time to give up the shame and start thriving. Welcome to the F*ck It Diet. Let’s Eat.

    It’ll have you scratching your head wondering why we even bother to go to school.Think Magellan was the first man to circumnavigate the globe, baseball was invented in America, Henry VIII had six wives, Mount Everest is the tallest mountain? Wrong, wrong, wrong, and wrong again. You’ll be surprised at how much you don’t know! Check out THE BOOK OF GENERAL IGNORANCE for more fun entries and complete answers to the following:How long can a chicken live without its head?About two years.What do chameleons do?They don’t change color to match the background. Never have; never will. Complete myth. Utter fabrication. Total Lie. They change color as a result of different emotional states.How many legs does a centipede have?Not a hundred.How many toes has a two-toed sloth?It’s either six or eight.Who was the first American president?Peyton Randolph.What were George Washington’s false teeth made from?Mostly hippopotamus.What was James Bond’s favorite drink?Not the vodka martini.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    The 80/10/10 Diet makes eating a joy while helping you achieve optimum health and easy weight control. Say goodbye to fast food and hello to instantaneous food. Gain awesome energy eating Dr. Graham's Simply Delicious recipes.

    Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

    She puts the English national character under her anthropological microscope, and finds a strange and fascinating culture, governed by complex sets of unspoken rules and byzantine codes of behaviour. The rules of weather-speak. The ironic-gnome rule. The reflex apology rule. The paranoid-pantomime rule. Class indicators and class anxiety tests. The money-talk taboo and many more ...Through a mixture of anthropological analysis and her own unorthodox experiments (using herself as a reluctant guinea-pig), Kate Fox discovers what these unwritten behaviour codes tell us about Englishness.

    The author, Kathryn Hansen, candidly shares her experience as a bulimic and her alternative approach to recovery. Brain over Binge is different than other eating disorder books which typically present binge eating and purging as symptoms of complex emotional and psychological problems. Kathryn disputes this mainstream idea and explains why traditional eating disorder therapy failed her and fails many. She explains how she came to understand her bulimia in a new way – as a function of her brain, and how she used the power of her brain to recover – quickly and permanently. Kathryn also sheds new light on eating disorder topics such as low self-esteem, poor body image, and dieting. Brain over Binge is a brave book that will help many by delivering an informed and inspiring message of free will, self-reliance, and self-control.

    Natasha Campbell-McBride set up The Cambridge Nutrition Clinic in 1998. As a parent of a child diagnosed with learning difficulties, she was acutely aware of the difficulties facing other parents like her, and she has devoted much of her time to helping these families. She realised that nutrition played a critical role in helping children and adults to overcome their disabilities, and has pioneered the use of probiotics in this field.Her willingness to share her knowledge has resulted in her contributing to many publications, as well as presenting at numerous seminars and conferences on the subjects of learning disabilities and digestive disorders. Her book "Gut and Psychology Syndrome" captures her experience and knowledge, incorporating her most recent work.She believes that the link between learning disabilities, the food and drink that we take, and the condition of our digestive system is absolute, and the results of her work have supported her position on this subject. In her clinic, parents discuss all aspects of their child's condition, confident in the knowledge that they are not only talking to a professional but to a parent who has lived their experience. Her deep understanding of the challenges they face, puts her advice in a class of it's own.

    All you need is the know-how.               That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals.               Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.

    That's why we need The School of Life - a real organisation founded ten years ago by writer and philosopher Alain de Botton. The School of Life has one simple aim: to equip people with the tools to survive and thrive in the modern world. And the most important of these tools is emotional intelligence.This book brings together ten years of essential and transformative research on emotional intelligence, with practical topics including:- how to understand yourself- how to master the dilemmas of relationships- how to become more effective at work - how to endure failure- how to grow more serene and resilientThe School of Life is nothing short of a crash course in emotional maturity. With all the trademark wit and elegance of Alain de Botton's other writings, and rooted in practical, achievable advice, it show us a path to the better lives we all want and deserve.

    population and is a major contributing factor to an array of chronic illnessesStruggling with weight gain? Plagued by fatigue? Suffering from joint pain? According to preeminent clinical nutritionist Dr. Shari Lieberman, these symptoms are among the hallmarks of a little-known but surprisingly common sensitivity to gluten, a protein in certain grains. Dr. Lieberman has been investigating gluten sensitivity for more than 20 years. In her experience, eliminating gluten can alleviate many troubling symptoms for which doctors often can't find a cause, as well as chronic conditions for which mainstream medicine offers little hope of relief—including rheumatoid arthritis, ulcerative colitis, psoriasis, fibromyalgia, lupus, and irritable bowel syndrome.In fact, 85 percent of Dr. Lieberman's clients who follow a gluten-free diet report dramatic improvement in their health—and scientific studies support her results.In The Gluten Connection, Dr. Lieberman presents a simple questionnaire to help readers assess their risk for gluten sensitivity and provides a 14-day eating plan to start them on the path to improved health and vitality. She also recommends nutritional supplements to support and maximize the therapeutic potential of a gluten-free diet.