The Paleo Thyroid Solution provides the only detailed lifestyle and weight loss plan specifically targeted for maximizing thyroid hormone metabolism. The Paleo Thyroid Solution is only book connecting paleo/primal/ancestral health with the optimization of thyroid health for people with and without thyroid issues.   YOU WILL LEARN ABOUT…   Paleo protocols for naturally preventing and reversing low thyroid function. The correct blood tests to diagnose hypothyroidism and how to interpret results. How to optimally treat hypothyroidism with thyroid hormone replacement Diagnosing and treating Reverse T3/thyroid hormone resistance issues (including T3-only treatment)   THE PALEO THYROID SOLUTION answers the following: How can I prevent and reverse low thyroid function and keep my thyroid healthy by adopting a paleo lifestyle? What are the correct blood tests for diagnosing thyroid disorders? How do I interpret my blood tests? What medications/hormones treat hypothyroidism and how do I know which one(s) is right for me? What is the best way to dose/administer thyroid hormones? What is Reverse T3 and Thyroid Hormone Resistance…and how do I fix it? How can I find a good doctor or help educate my current doctor? How can I cope with hypothyroid symptoms? How do I get better if I don't have health insurance or extra money to spare on blood tests and doctor visits? Last but not least: THE #1 CONCERN/COMPLAINT OF HYPO PATIENTS:  How can I lose the insidious fat that I gained while being hypothyroid?!

    In The Protein Power Lifeplan, its authors Michael R. and Mary Dan Eades expand their theory and eating program and offer an astonishing three-tiered nutrition plan, enabling readers to choose their level of commitment and effort. This evolutionary-based diet makes it easy for everyone—even die-hard junk-food addicts!—to reap the benefits of good health. Treat major health problems (including high cholesterol, diabetes, hypertension, heart disease, and obesity) and change the way you live with:A fat primer: how some fats can reduce heart diseaseA look at sunlight: in a chapter sure to cause controversy, the Eades show why too little sun is unhealthyResearch on insulin resistance: why it's so important to detect, and how to avoid the weight problems this condition can causeCrucial data on supplements: vitamin E, alpha-lipoic acid, vitamin C, magnesium, chromium, and coenzyme Q10Important information on iron: why our bodies naturally conserve it and how to decrease iron buildup...plus meal plans, recipes, kitchen stocking advice, and more.

    Quit Sugar and Feel Great with Over 175 Tasty Recipes From the Creators of the New York Times Bestseller Paleo for Everyday, Sugar Free offers a step-by-step plan and over 175 delicious recipes to cut your sugar intake--either temporarily or for good--and feel great about the foods you eat.  Let Sugar Free get you off sugar and on to delicious, healthy meals, with: Over 175 tasty recipes, such as Mexican Chicken Salad, Bacon-Wrapped Meatloaf, and Banana Chocolate Almond Ice Cream A quiz to see which of 3 unique sugar detoxes - the Yellow Plan, the Green Plan, or the Blue Plan - is right for you 10 tips for dealing with cravings and sugar withdrawal A success log to help you track your progress Tips on safely reintroducing healthy sugars after you detox With a comprehensive program and over 175 recipes so delicious you'll never look back,Sugar Free is the best way to quit sugar and start feeling great now.

     After she was diagnosed with an autoimmune disease in her early twenties, Phoebe Lapine bounced among every fad diet and new health program on the bestseller list in her attempt to get well, only to experience mixed results and a life of deprivation that seemed unsustainable at best. In response, she adopted 12 of her own wellness directives including eliminating sugar, switching to all-natural beauty products, and getting in touch with her spiritual side to find out which lifestyle changes truly impacted her health for the better. The Wellness Project is the insightful and hilarious result of that year of exploration part memoir and part health and wellness primer (complete with 20 healthy recipes), it s a must-read not just for those suffering from autoimmune disease, but for anyone looking for simple ways to improve their health without sacrificing life s pleasures."

    If you can understand a traffic light, you can understand this diet--and lose weight permanently without feeling hungry, counting calories, or jeopardizing your health. If a food is in the green column, eat it. If it's in the red column, avoid it. And if it's in the yellow column, proceed with caution. Take bread, for example. White bread, with its high G.I. number, is red-because it's so highly processed the body digests it quickly, resulting in a spike in blood sugar, a release of insulin, potential storage as fat, and a quick return of the hungry feeling. Low-G.I. 100% stone-ground whole-wheat bread is green-the body takes a while to digest it, with no spike in blood sugar and a much longer feeling of satiety. Green, yellow, red: It's all here, with a full explanation of how the diet works, plus ratings for breakfast, lunch, dinner, snacks, eating out or eating in. Includes some recipes, snack ideas, a shopping list, and tips on dining out.

    Now--available only on audio--Frankel presents The Skinnygirl Rules, sharing the tips and guidelines found in Naturally Thin using the same trademark wit and humor that made her the breakout star of The Real Housewives of New York City. In The Skinnygirl Rules, Frankel focuses on how you can enjoy the pleasures of great food while also learning to balance your priorities. She teaches you that everyone can be naturally thin if they stop putting obstacles in their way. Bethenny's Skinnygirl Rules include: • You can have it all, just not all at once • Taste everything, eat nothing • Cancel your membership to the Clean Plate Club • Check yourself before you wreck yourself • And much more! With Frankel's help, you will learn to banish Heavy Habits, embrace Thin Thoughts, and enjoy the pleasure of great food without every worrying about dieting again.

    Author Cassy Joy Garcia will walk you through this tried-and-true method and show you how batch-cooking a few basic components can give you an entire week's worth of dinners with minimal time and effort. Have you ever tried a meal prep plan before and gotten so excited about having your cooking for the week done ahead of time, only to find yourself totally exhausted after a full day in the kitchen, shocked by your grocery bill, and tired of the same leftovers by Tuesday? Cassy Joy Garcia had been there, too. As a mom, business owner, and Nutrition Consultant, she needed to get a healthy, affordable, and tasty dinner on the table fast every night, and she knew there had to be a better way to do it.She finally cracked the code when she discovered that by batch-cooking a protein, starch, and vegetable each week she could easily assemble three fresh, diverse meals in minimal time. After years of her readers asking her for better meal prep strategies and easy recipes, she released 4 weeks of recipes on her blog, Fed and Fit. Since then, tens of thousands of people have made and raved about the series and begged for more!In this book you'll find 26 weeks of affordable, healthy, delicious meals that your family will love eating, and a chapter full of bonus 20-minute meals. Optional Instant Pot and slow cooker instructions are included to get you even more time back in your week. With a Real Food foundation, the weeks in this book aim to support dietary approaches that range from: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more.Three simple ingredients like shredded pork, potatoes, and cabbage are turned into these three easy to assemble meals: Honey Mustard Pork Sheet Pan Dinner Enchiladas Verde Casserole Sloppy Joe Stuffed Potatoes This book is a must-have for anyone looking for a REAL solution to help them eat healthfully while also saving time and money and loving what they are eating.

    In this work, fermentation guru Donna Schwenk introduces readers to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour, and sourdough. Fermentation has been used in food preparation for thousands of years, but in the past few decades it has moved from being a commonplace kitchen ritual to being something done only by a few health-conscious proponents. Most fermentation now is done at factories, whose processes strip away some of the abundant vitamins, minerals, and healthy bacteria that make this way of preparing foods so beneficial. But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour, and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Sprouted Brownies Kefir Cupcakes, along with inspirational stories from Donna’s family and friends, readers will enjoy a diet that’s as delicious as it is healthy. Schwenk originally self-published a portion of this book through Balboa Press. It garnered solid sales and positive reviews.

    And in this eye-opening book from an author who is both a neuroscientist and a certified integrative nutritionist, we learn what should be on our menu.Dr. Lisa Mosconi, whose research spans an extraordinary range of specialties including brain science, the microbiome, and nutritional genomics, notes that the dietary needs of the brain are substantially different from those of the other organs, yet few of us have any idea what they might be. Her innovative approach to cognitive health incorporates concepts that most doctors have yet to learn. Busting through advice based on pseudoscience, Dr. Mosconi provides recommendations for a complete food plan, while calling out noteworthy surprises, including why that paleo diet you are following may not be ideal, why avoiding gluten may be a terrible mistake, and how simply getting enough water can dramatically improve alertness.Including comprehensive lists of what to eat and what to avoid, a detailed quiz that will tell you where you are on the brain health spectrum, and 24 mouth-watering brain-boosting recipes that grow out of Dr. Mosconi's own childhood in Italy, Brain Food gives us the ultimate plan for a healthy brain. Brain Food will appeal to anyone looking to improve memory, prevent cognitive decline, eliminate brain fog, lift depression, or just sharpen their edge.

    Based on more than 40 years of clinical research, this illuminating book unravels the mysteries of nutrition and shows how a low-carbohydrate/high protein diet can help prevent cancer, diabetes, heart disease, and obesity, as well as increase strength, endurance, and muscle mass.

    It determines if you gain or lose weight, if you’re feeling energetic or fatigued, if you’re upbeat or depressed. In this essential guide and cookbook, Drew Ramsey, MD, explores the role the human brain plays in every part of your life, including mood, health, focus, memory, and appetite, and reveals what foods you need to eat to keep your brain—and by extension your body—properly fueled.Drawing upon cutting-edge scientific research, Dr. Ramsey identifies the twenty-one nutrients most important to brain health and overall well-being—the very nutrients that are often lacking in most people’s diets. Without these nutrients, he emphasizes, our brains and bodies don’t run the way they should.Eat Complete includes 100 appetizing, easy, gluten-free recipes engineered for optimal nourishment. It also teaches readers how to use food to correct the nutrient deficiencies causing brain drain and poor health for millions. For example:• Start the day with an Orange Pecan Waffle or a Turmeric Raspberry Almond Smoothie, and the Vitamin E found in the nuts will work to protect vulnerable brain fat (plus the fiber keeps you satisfied until lunch).• Enjoy Garlic Butter Shrimp over Zucchini Noodles and Mussels with Garlicky Kale Ribbons and Artichokes, and the zinc and magnesium from the seafood will help stimulate the growth of new brain cells.• Want to slow down your brain’s aging process? Indulge with a cup of Turmeric Cinnamon Hot Chocolate, and the flavanols found in chocolate both increase blood flow to the brain and help fight age-related memory decline.Featuring fifty stunning, full-color photographs, Eat Complete helps you pinpoint the nutrients missing from your diet and gives you tasty recipes to transform your health—and ultimately your life.

    That’s why registered dietitian nutritionist and bestselling healthy cookbook author, Toby Amidor, created The Easy 5-Ingredient Healthy Cookbook. With truly simple 5-ingredient recipes—many of which are ready to eat in 30 minutes or require just one cooking vessel—The Easy 5-Ingredient Healthy Cookbook is your solution to eating healthy on a hectic schedule.Your complete healthy cookbook for hassle-free, nutritious meals, The Easy 5-Ingredient Healthy Cookbook contains: 150 no-fuss recipes using only 5 easy-to-find main ingredients per meal Quick, no-mess meals requiring only 30-minutes to make or one-pot Healthy cooking bonus tips including meal planning guidelines and grocery shopping advice that are unique to this healthy cookbook A healthy cookbook with a simple solution to nutritious meals—The Easy 5-Ingredient Healthy Cookbook helps you eat well even when you’re busy.

    Elizabeth Blackburn discovered a biological indicator called telomerase, the enzyme that replenishes telomeres, which protect our genetic heritage. Dr. Blackburn and Dr. Elissa Epel's research shows that the length and health of one's telomeres are a biological underpinning of the long-hypothesized mind-body connection. They and other scientists have found that changes we can make to our daily habits can protect our telomeres and increase our health spans (the number of years we remain healthy, active, and disease-free).THE TELOMERE EFFECT reveals how Blackburn and Epel's findings, together with research from colleagues around the world, cumulatively show that sleep quality, exercise, aspects of diet, and even certain chemicals profoundly affect our telomeres, and that chronic stress, negative thoughts, strained relationships, and even the wrong neighborhoods can eat away at them. Drawing from this scientific body of knowledge, they share lists of foods and suggest amounts and types of exercise that are healthy for our telomeres, mind tricks you can use to protect yourself from stress, and information about how to protect your children against developing shorter telomeres, from pregnancy through adolescence. And they describe how we can improve our health spans at the community level, with neighborhoods characterized by trust, green spaces, and safe streets. THE TELOMERE EFFECT will make you reassess how you live your life on a day-to-day basis. It is the first book to explain how we age at a cellular level and how we can make simple changes to keep our chromosomes and cells healthy, allowing us to stay disease-free longer and live more vital and meaningful lives.

    From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

    While much of this is invisible, what we do know is that food is beginning to look and taste the same, whether you’re strolling through a San Francisco farmers market, at a Midwestern potluck—or a McDonald’s in India. Ninety-five percent of the world’s calories now come from only 30 species, and a closer look at America’s cornucopia of grocery store options reveals that our foods are primarily made up of corn, wheat, rice, palm oil and soybeans. The diversity of our food supply is dwindling.Part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, Bread, Wine, Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are sustaining the foods we love—celebrating the fact that the solutions to the loss of agrobiodiversity aren’t difficult; they’re delicious.Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor—and save—the foods we love.