My guess is that you picked up this book because food confuses you. Why do I say that? Because I have been studying nutrition for 35 years, and even the experts are confused by the science. If the people we look to for nutritional guidance keep changing their views, it’s no wonder that the rest of us are befuddled and mystified.
When you wake up in the morning, do you wonder what you should eat that day? Are you sick of being mixedup and confounded by conflicting media reports about the latest research on which foods are good or bad for us? One day eggs are unhealthy, and the next day they are a miracle food. One year the government tells us to eat six to eleven servings of carbohydrates (bread, rice, cereal, and pasta) as the foundation of our diet, and the next it tells us to cut carbs.
The US Dietary Guidelines told us 35 years ago that all our health problems were derived from eating fat and recommended we eat fat “only sparingly.” Then, more than three decades later, they suddenly learned fat wasn’t so bad for us.
We were just recently told, in the 2015 US Dietary Guidelines, “Uh, don’t worry about fat; there is no restriction on how much you can eat because the research shows no connection between obesity or heart disease and dietary fat. And that cholesterol we told you to avoid for fear of dropping dead of a heart attack? Well, we were wrong about that, too, so skip your egg whites and enjoy your whole eggs
HOW THIS BOOK WORKS
Each chapter in Part II of this book examines a different food group (meat, dairy, grains, vegetables, fruits, etc.) and aims to provide a full view of it, starting from the science and shifting to the experts—what they got right and what they got wrong.
Each of these chapters contains a guide for how to integrate environmental and ethical guidelines into your shopping practices, as well as lists of what to eat and what not to eat—because, after all, isn’t that what we all really want to know? No part of this book involves deprivation and suffering. I want you to wake up every morning feeling good, enjoying life, and ready to eat great food.
I think you’ll find that this book is not so much about what you can’t eat as it is about what you can—delicious, whole foods full of flavor, texture, and culinary surprises.
In Parts III and IV, I will show you how to use food as medicine to reset your body and to eat in a way that promotes health, and I’ll introduce you to simple guidelines and nutritional principles that synthesize the research on food, health, and disease and the environment.
These guidelines are flexible and allow for a varied diet that is inclusive, not exclusive. You will also learn which nutritional supplements are essential for health and healing. According to government data, 90 percent of Americans are deficient in one or more nutrients.Enjoy your movies and series totally free here Prmovies
In a perfect world, none of us would need supplements however, given modern-day stressors, the depleted nature of our soil, the fact that our food is transported over long distances and stored for periods of time, and our exposure to an increasing load of environmental toxins, we all need a basic daily supply of vitamins and minerals to tune up our biochemistry.
You may notice that some information appears in more than one chapter. I’ve repeated certain important facts because they apply to more than one food group, and I know that some readers will skip around the book rather than read from start to finish. Better to say something twice than have you miss it altogether.All information details Starbucks Prices
Even though this book contains a great deal of scientific information about food, my hope is that it actually empowers you to simplify your life. Cooking and eating become infinitely easier when you leave all the artificial stuff behind and focus on real, whole foods.
It’s easier to remember what’s what. Ask yourself, Did a human being make this or did nature? Nature made an avocado, but not a Twinkie. Any five-year-old would understand that. Now let’s bust all those harmful nutritional myths and learn to embrace delicious, yummy foods that you love and that love you back.