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Description
This work is an examination of what makes us fat. In his book Good Calories, Bad Calories, the author, an acclaimed science writer argues that certain kinds of carbohydrates, not fats and not simply excess calories, have led to our current obesity epidemic. Now he brings that message to a wider, nonscientific audience. With fresh evidence for his claim, this book makes his critical argument newly accessible. He reveals the bad nutritional science...
Author
Accelerated Reader
IL: UG - BL: 10.2 - AR Pts: 26
Formats
Description
The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet.
Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges.
Author
Formats
Description
First published in 2011, Wheat Belly introduced the world to the hidden dangers of modern wheat and gluten, revolutionizing the conversation around health and weight loss forever. Nearly a decade later, Dr. William Davis’s provocative indictment of the dominant staple in our diet continues to inspire countless people to “lose the wheat.” After witnessing thousands of patients regain their health after giving up wheat, Davis reached the disturbing...
Author
Pub. Date
[1994]
Accelerated Reader
IL: LG - BL: 3.4 - AR Pts: 1
Description
Animal characters learn about "good eating everyday" in a restaurant called The Edible Pyramid, where the waiter offers the foods grouped in sections of the Food Guide Pyramid and customers learn how many servings they need each day
Author
Description
What should we have for dinner? Tracing from source to table each of the food chains that sustain us--whether industrial or organic, alternative or processed--he develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet.
Author
Description
"With over 150 new recipes, this volume is jam-packed with dishes that reflect the way we cook and eat today. Along with healthful versions of family favorites and comfort foods, you'll find microwave, one-dish, and quick-and-easy recipes for busy chefs on the go. You'll also find pizzas, wraps, dessert tamales, spring rolls, and other recipes with a healthful take on today's hottest cooking trends."--BOOK JACKET. "Kitchen-tested recipes that prove...
Author
Pub. Date
2020.
Description
"What is the "best" diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad? Food writer and cook Mark Bittman and health expert David Katz, MD, answer all these questions and more in a lively and easy-to-read Q&A format. Inspired by their viral hit article in Grub Street--one of New York magazine's most popular and most-shared articles--here Bittman and Katz share their clear, no-nonsense perspective...
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