Intermittent Fasting: Beginner's Guide Intermittent Fasting - Overcome Belly Fat, Lose Pounds & Live Healthy

Manufacturer: The Experiment

More Than a Cookbook—A One-of-a-Kind Toolkit to Help You Make Smart Calorie Decisions Every Time You Eat You know that balancing the calories you take in and burn off is the foundation of weight control. But actually achieving that balance between eating and exercise is a daily challenge for most of us. Now, The Calories In, Calories Out Cookbook provides a fresh, sane approach for everyone seeking good health—and great food. Here is an essential repertoire of 200 smart recipes—nutrient-rich, delicious, foolproof, and ideal for busy individuals and families. Every recipe tells you its calorie count—and also tells you how many minutes of walking or jogging it takes for a woman or man to burn those calories off, so you’ll be able to visualize what calories mean as never before. All the recipes are below 400 calories per serving—and most are below 200!The Calories In, Calories Out Cookbook also delivers:An introduction to the world of calories—what they are, how our bodies use them, and why we don’t have to exercise off every last calorie we eat—by distinguished Cornell nutrition professor and author Malden Nesheim, PhDA guide to determining your daily calorie and exercise needsHelpful nutrition stats (including diabetic exchanges) for every recipe“Calorie combo”and “calorie cut” suggestions that help you formulate daily and weekly menus that fit your calorie needsPlenty of vegetarian and gluten-free optionsDozens of tips on ingredients, equipment, prep, and cookingAn extensive appendix of nearly 1,000 popular foods and drinks with their calorie values and nutritional info—and much, much more!

Manufacturer: McGraw-Hill Education Brand: imusti

EASY-TO-MAKE GLUTEN-FREE RECIPES THAT SATISFY EVEN the MOST FINICKY EATERS “This book is a wonderful addition to the increasing variety of resources available to people who require a gluten-free diet. It is easy to read and the content is superb!” Peter H.R. Green, M.D., Celiac Disease Center, Columbia University “When you need a meal and don't have much time or energy, you're sure to find something you can pull off-and smile while you're doing it.” -Ann Whelan, Editor/Publisher of Gluten-Free Living “Connie once again shows us that the gluten-free diet is not restrictive but merely a variety of delicious substitutions.” -Elaine Monarch, Founder/Executive Director, Celiac Disease Foundation Put away the complicated cooking gadgets: a wheat- and gluten-free diet for your kids just got easier! All the recipes in this completely revised second edition are simple to make for busy parents on the go, and they conform to new gluten-free guidelines. Written by celiac-disease authority Connie Sarros, the recipes run the gamut from simple treats to hearty meals and are sure to please your child without sacrificing nutrition! Includes Casein-free options and nutritional breakdowns for all recipes Tips on how to read labels and packages to be sure that ingredients are gluten-free Hints on meal planning and cooking basics Simple dishes that even kids can make for themselves

Manufacturer: University of Wisconsin Press

    Much more than a cookbook, Low Protein Cookery for Phenylketonuria (PKU) is a practical and easy-to-use guide for those who must maintain a protein-restricted diet for treatment of PKU or similar inherited diseases of protein metabolism. It contains hundreds of helpful suggestions for managing the diet. This third edition of Low Protein Cookery for PKU appears exactly twenty years after the original 1977 publication and includes the 450-plus recipes and the hints from the 1988 second edition that have been used and enjoyed by families for nearly a decade.    The major new feature of the third edition is entirely new nutrient calculations. The available food supply has changed significantly in the past fifteen years, and nutrient information is much better now. The nutrient calculations in this edition of the cookbook are based on the updated 1995 Low Protein Food List for PKU  compiled by the author, which is the most widely used food list for the PKU diet in the United States. Some of the changes in nutrient values are subtle, others more significant; all reflect the best information currently available.    Low Protein Cookery for PKU offers recipes that appeal to a wide range of ages, suit a wide range of individual diet requirements, and facilitate integration of the diet into normal family eating routines. Many of the recipes are suitable for the entire family; others include instructions for adapting the recipe to suit the needs of family members not on the diet, or are accompanied by recipes for the preparation of similar non-diet items. The recipes provide gram weights when appropriate, for greater accuracy in preparing the recipes and in maintaining the diet.

Manufacturer: Signet Brand: Signet

Barbara Kraus' Calories and Carbohydrates is the classic calorie and carbohydrate counter.

Manufacturer: CreateSpace Independent Publishing Platform

In Search of the Perfect Healthy Meal You know you want to start eating healthy, but it seems too complicated, too expensive, and too time-consuming. Maybe you suffer from insomnia or skin disorders. Maybe it’s digestive ailments like IBS or ulcers. Maybe you’ve been diagnosed with osteoporosis. There’s no shortage of diet information on the internet these days, but it seems a little extreme for your tastes. Isn’t there a way to get back to basics? Isn’t there a way to eat healthy and maybe even resolve some of your health issues without resorting to cutting out major food groups? Convenience Doesn’t Have to Cost You Your Health Maybe your health concerns aren’t so dramatic, but you still want to feed your family the best food you can. Maybe you’re just looking for a meal you can put on the table in mere minutes after you get home from work. Something hearty, satisfying, and healthy that you can prepare ahead of time and have ready for any meal of the day. The solution to convenient, healthy meals won’t be found in any box, can, or package. All you’ll find there is MSG, trans fats, and “natural” flavors. No, the solution to a simple, hearty meal will start in your stockpot. Soup, It’s What’s for Dinner Craig Fear knows soup. Not in a pretentious, chef-y way, but in a way your grandmother might, and he’s collected his best recipes in Fearless Broths and Soups. Affordable, nourishing, and fast–that’s what this book is about. Gain confidence in the kitchen. Get your kids (and fellow adults) to like broccoli. Learn how cooking in bulk can save you time and money. Never have another blank stare when asked, “What’s for breakfast/lunch/dinner?” It’s soup!

Manufacturer: Da Capo Press Brand: Brand-Miller, Jennie/ Foster-Powell, Kaye/ Sandall

In Everyday Low GI Eating, the authors of the New York Times bestseller The New Glucose Revolution show readers how to choose low-GI carbohydrates—the ones that produce only small fluctuations in our blood glucose levels—so that they feel fuller longer and increase their energy levels, making weight loss achievable and sustainable. Jennie Brand-Miller and Kaye-Foster-Powell, along with Philippa Sandall, offer a simple overview of the GI and why it's such an effective dietary tool; a list of the top 100 low-GI foods divided into easy-to-follow sections such as fruit and veggies, breads and cereals, legumes, nuts, and indulgences; tips on low-GI cooking and shopping; and much more. Complete with a 7-day low-GI meal plan to start readers off on the right foot, Everyday Low GI Eating is a one-stop resource for all those looking for an easy way to make the switch to a low-GI lifestyle.

Manufacturer: Conari Press

Cochineal extract, diacetyl, teriary butylhydroquinone, BHA, HFCS, MSG--it's not just knowing how to pronounce what's in your food, it's knowing what it does and how it can affect you that matters most. But with so many processed foods on the supermarket shelves and additives showing up in the most unlikely foods, that's certainly a tall order. An A-Z Guide to Food Additives will help consumers avoid undesirable food additives and show them which additives do no harm and may even be nutritious. Designed to fit in a purse or pocket, this little book will serve as an "additive translator" when navigating through the landmine field of additives or ingredients that may cause allergic reactions like headaches, fatigue, and breathing difficulties or those that cause bloating or make one hyperactive. Included are safety ratings to 300 ingredients and reference charts of such additives as those that may potentially cause cancer or allergic reactions or that should be limited for sodium-sensitive individuals. There is also essential nutrition advice, hints on what to look for when reading those unreadable ingredient labels, and even tips on buying fresh produce in order to avoid pesticides.* The average American consumes about 150 pounds of food additives per year.* Safety ratings on over 300 ingredients -- all based on the latest scientific evidence.* Formatted for easy reference and small enough to carry along to the supermarket.

Manufacturer: Plume

This latest mouthwatering compilation includes 133 brand-new versions of restaurant recipes, 30 bonus recipes never before published in book form, and 26 of the author's own favorites from his previous book. Easy-to-follow numbered steps and Wilbur's special blueprints help you recreate a variety of chain cuisine, fast-food fare, and more tasty treats like a pro. The spiral-bound, hardcover format lies flat on your countertop or cookbook holder, and includes tabbed and labeled sections for quick reference.

Manufacturer: BLACK WAVE PUBLISHING Brand: Brand: BLACK WAVE PUBLISHING

The easiest thing to do would have been to heal myself from gluten damage and return to my successful 6-digit career. It was a hell of an ordeal. Months of doctors, hospitals, mystery symptoms,... finally diagnosed with Celiac Disease, I couldn't believe all that chaos came from my "daily bread". With 2 decades of sports nutrition behind me, it was easy to heal myself at warp speed once I knew what the problem was. I always thought gluten was just a super starch that made people gain weight. With all the training I was doing, it's the last thing I ever worried about. Wow did I ever learn the hard way. The more research I did, the more shocked I was at all the ways gluten damages health. Equally shocking is how many people Celiac / Coeliac Disease affects (it's NOT just 1%, that's a total myth). ...and then it haunted me how many others were suffering and had no idea why. How many others were dealing with depression and put on anti-depressants instead of a gluten free diet. Then came the parade of bad information. Flawed food lists. Every day made me more worried about others still suffering. I couldn't sleep worrying about people I never met (you?). It became impossible to go back to my regular work knowing what I knew. So I dropped everything. Researched exhaustively for a full year and put together the accurate information someone with Celiac Disease or Non-Celiac Gluten Sensitivity needs to get well and stay well. That was almost a decade ago, and my obsessive research continues... to this day I uncover shocking information every day on gluten. This book includes: -my "A to Z" ingredient list of what's safe and not safe (also sold separately on its own without any extra verbiage so that you can download on your smart phone and use when grocery shopping) -hidden sources of gluten (also sold separately as a report for quick reference, included free in this book) -common nutritional deficiencies -ideas for helping transition to a gluten free lifestyle ...