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New York Times Bestseller Robert Lustig’s 90-minute YouTube video “Sugar: The Bitter Truth”, has been viewed more than three million times. Now, in this much anticipated book, he documents the science and the politics that has led to the pandemic of chronic disease over the last 30 years. In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control. To help us lose weight and recover our health, Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation. Compelling, controversial, and completely based in science, Fat Chance debunks the widely held notion to prove “a calorie is NOT a calorie”, and takes that science to its logical conclusion to improve health worldwide.
Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease (2013) by Robert H. Lustig, MD explores the ill effects of processed foods on the human body. Across the globe, obesity rates have doubled over the last three decades... Purchase this in-depth summary to learn more.
The companion cookbook to the New York Times bestseller Fat Chance Fat Chance became an instant New York Times bestseller. Robert Lustig’s message that the increased sugar in our diets has led to the pandemic of chronic disease over the last thirty years captured our national attention. Now, in The Fat Chance Cookbook, Lustig helps us put this information into action for ourselves. With more than 100 recipes as well as meal plans, nutritional analyses, shopping lists, and food swaps, he shows us easy ways to drastically reduce sugar and increase fiber to lose weight and regain health – both for ourselves and for our families. Lustig also shows us how to navigate the grocery store with handy lists for stocking the pantry as well as how to read a food label in order to find hidden sugars and evaluate fiber content. Accessible, affordable, and geared toward lasting results, The Fat Chance Cookbook will be a fun and easy roadmap to better health for the whole family.
How did 2.3 billion people become overweight? How did heart disease, cancer, and other degenerative diseases become the leading causes of death worldwide? Our ancestors, especially our distant, Paleolithic ancestors, before the advent of agricultural, enjoyed remarkably robust health. What went wrong? During the twentieth century-the Dark Ages of nutrition-flawed nutritional theories gained widespread acceptance, prompting radical departures from traditional foods and time-honored food processing techniques. Sugar consumption skyrocketed; proinflammatory vegetable oils replaced nourishing animal fats; processed foods became commonplace. In this groundbreaking book, Christopher Clark explores the social and economic forces enabling these changes while thoroughly and lucidly explaining modern scientific perspectives on fat metabolism, cholesterol, fructose metabolism, gluten, detoxification, and many other important nutritional subjects. Nutritional Grail offers life-transforming knowledge regarding what to eat, why to eat it, and how to prepare it-including 100 simple, delicious recipes. Like the original twelfth-century grail story, this knowledge comes through asking questions, serving others, and serving one's higher Self. While laying out a comprehensive strategy for effortless weight loss, improved digestion, and increased energy, Clark convincingly suggests a nutritional renaissance, propelled by science and guided by the wisdom of our ancestors, is finally dawning.
Sugar. It's killing us. Why do we eat so much of it? What are its hidden dangers? In 1972, when British scientist John Yudkin first proved that sugar was bad for our health, he was ignored by the majority of the medical profession and rubbished by the food industry. We should have heeded his warning. Today, 1 in 4 adults in the UK are overweight. There is an epidemic of obese six month olds around the globe. Sugar consumption has tripled since World War II. Using everyday language and a range of scientific evidence, Professor Yudkin explores the ins and out of sugar, from the different types - is brown sugar really better than white? - to how it is hidden inside our everyday foods, and how it is damaging our health. Brought up-to-date by childhood obesity expert Dr Robert Lustig M.D., his classic exposé on the hidden dangers of sugar is essential reading for anyone interested in their health, the health of their children and the health of modern society. '[A] valiant . . . attempt to warn us against our lust for sucrose' Geoff Watts, British Medical Journal ' A medical classic' Jack Winkler, Nutrition Policy Unit, London Metropolitan University 'Arguably the leading nutritionist of his time' Guardian 'Yudkin was far ahead of his time with his idea of nutrition as a subject of great breadth: not just the study of the composition of foods, but the importance of enjoying a variety of fresh foods, and the recognition of the psychological and social factors that cause us to choose certain foods and avoid others' Independent 'Worldwide, around 180million tonnes of refined sugar is produced each year and the UK market alone is worth nearly £1billion. Little wonder that no one listened to eminent nutritionist Professor John Yudkin when he called sugar 'pure, white and deadly' back in 1972 and quite rightly warned of the links between excessive consumption and heart disease' Catherine Collins, Principal Dietician, St George's Hospital John Yudkin (8 August 1910 - 12 July 1995) was a British physiologist and nutritionist, whose books include This Slimming Business, Eat Well, Slim Well and This Nutrition Business. He became internationally famous with his book Pure, White and Deadly, first published in 1972, and was one of the first scientists to claim that sugar was a major cause of obesity and heart disease. Robert H. Lustig, M.D. has spent the past sixteen years treating childhood obesity and studying the effects of sugar on the central nervous system and metabolism. He is the Director of the UCSF Weight Assessment for Teen and Child Health Program and also a member of the Obesity Task Force of the Endocrine Society. His YouTube video lecture Sugar: The Bitter Truth has received over two million hits, he recently appeared on the BBC 2 documentary The Men Who Made Us Fat and his book Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease is being published in Autumn 2012.
#1 New York Times Bestseller The creator of the 100 Days of Real Food blog draws from her hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family's diet. Inspired by Michael Pollan's In Defense of Food, Lisa Leake decided her family's eating habits needed an overhaul. She, her husband, and their two small girls pledged to go 100 days without eating highly processed or refined foods—a challenge she opened to readers on her blog. Now, she shares their story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food—whole grains, fruits and vegetables, seafood, locally raised meats, natural juices, dried fruit, seeds, popcorn, natural honey, and more. Illustrated with 125 photographs and filled with step-by-step instructions, this hands-on cookbook and guide includes: Advice for navigating the grocery store and making smart purchases Tips for reading ingredient labels 100 quick and easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, and Cinnamon Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks "Real Food" anecdotes from the Leakes' own experiences A 10-day mini starter-program, and much more.

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