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“It’s a challenge to create transformative moments with books, but [Masson] does it.”—Susan Salter Reynolds, Los Angeles Times In this revelatory work, Jeffrey Moussaieff Masson shows how food affects our moral selves, our health, and our planet. Masson investigates how denial keeps us from recognizing the animal at the end of our fork and urges readers to consciously make decisions about food. …. More >>
The Face on Your Plate: The Truth About Food
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The first cookbook from best-selling author Jonny Bowden!Jonny Bowden’s The Healthiest Meals on Earth contains recipes for more than sixty dishes and drinks that use nutritious and healthy cooking methods. Forty of these dishes will combine to create ten different “poly-meals”, specially crafted meals that contain key nutrients found to promote long-term health. They include Sweet and Thai Spicy Shrimp and Fruits, Persian Chicken with Autumnal Accompaniments, and the “iron booster” of Tender Calf’s Liver and Sweet Beets. A “Healthiest Holiday Meal” features Citrus Stuffed Turkey, Zippy Fruit Salsa, and Sweet Potato Pie. The poly-meals are designed to be eaten three-to-five times a week.Another ten recipes are not part of the poly-meal structure; instead they are one-pot meals that include Slow-Cooker Chicken Curry, Miso Bean Soup, and Venison Stew. A chapter on drinks will include nutritious smoothies, so-called “green drinks”, and others. Jonny wil… More >>
Healthiest Meals on Earth: The Surprising, Unbiased Truth About What Meals to Eat and Why
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From the perfect pot roast to the fragrant complexity of braised endive, there’s no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens’s All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises planning tips to highlight the f… More >>
All About Braising: The Art of Uncomplicated Cooking
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Kevin Trudeau blows the lid off a nest of deception and double standards concerning general and individual health in this new book, “Natural Cures ‘They’ Don’t Want You To Know About.” Kevin has risked government prosecution to bring you the full story of an intricate conspiracy. From the retail supermarket outlets of huge, publicly traded corporations comes processed, manipulated, engineered “food products” – produced by other wings of the same corporation. These artificial, toxic treats are then sold with the blessings of the Federal Trade Commission and Food and Drug Administration – government organizations charged with safeguarding the public good – laying the foundations for future disease and chronic ill-health for the consumer, and a guaranteed source of revenue for the medical and pharmaceutical sectors. Kevin reveals the shocking truth of how drugs – which are being advertised directly to the consumer, pushing their use to an all-… More >>
Natural Cures “They” Don’t Want You To Know About
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After studying yoga in India and traveling all over the world with traditional Vedantic masters, Steve Ross returned to his hometown of Los Angeles with a broadened point of view of what yoga could be. He was surprised to find that yoga classes at home were missing the humor, joy, and celebration that fueled his Eastern studies. Instead of expanding and enhancing the joy of being, Western yoga classes focused obsessively on correcting body positions and developing a picture-perfect physique. Determined to keep his yoga practice true to cultivating bliss and inner radiance, Ross started his own yoga studio and has created a yoga movement in Los Angeles that is, to put it simply, revolutionary.Ross lives and teaches according to his belief that the secret to yoga is not obsessing over whether your feet are parallel or whether you can bend as far as the person on your left can, but about transcending the serious and allowing joy into your life, your body, you… More >>
Happy Yoga: 7 Reasons Why There’s Nothing to Worry About
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The safe alternative to bypass surgery: how it works, what to expect from it, safety, cost, and more…. More >>
Everything You Should Know About Chelation Therapy
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In this authoritative, easy-to-read book, Glenn Gaesser, an exercise physiologist, challenges the conventional wisdom that excess body fat poses a danger to health. He explains that it is the fat in your diet — not your weight — that is harmful, and presents scientific evidence of the benefits of body fat. In addition, Gaesser presents a “20/20 program” for achieving optimal health and metabolic fitness through 20 minutes of daily moderate exercise and a complex-carbohydrate eating plan. This edition includes a new introduction and updated research. “Challenges the common beliefs that ‘thin is best’ and ‘weight loss improves health.’ ” — Pat Lyons, author of Great Shape Amazon.com Review
If you’ve ever looked at height-weight tables in your doctor’s office or calculated your body-mass index from a formula in a fitness magazine, and realized that you’re technically overweight, this book is for you. Not only does it expose… More >>
Big Fat Lies: The Truth about Your Weight and Your Health
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In our appearance-obsessed society, eating is about much more than hunger and sustenance. Food inspires pleasure and anxiety, shame and obsession. We are constantly judged on how we look, so we’ve come to judge ourselves (and others) on what and how we eat.
These evocative essays, from some of the most talented and popular writers working today, tackle this universal subject with humor, longing, and compassion. Joyce Maynard writes about learning to make pie with her complex but adored mother. Caroline Leavitt’s chilling piece describes the overlap between power and eating. Ophira Edut explains how an outspoken “body outlaw” wound up on Jenny Craig. Diana Abu-Jaber writes about abandoning her Bedouin customs for America’s silverware and table manners–and missing the physical, hands-on connection with food.
Exploring the bonds between appetite and remorse, hunger and longing, satisfaction and desire, this anthology is for every w… More >>
Feed Me!: Writers Dish About Food, Eating, Weight, and Body Image
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Glenn Doman is the founder and head of the world-famous Institutes for the Achievement of Human Potential, which today treats over 2,500 patients in the United States and many other nations. In this volume for parents and fellow professionals, Doman documents The Institutes’ 25 years success with the brain-damaged, citing statistics and case histories. He explains why the old theories and techniques failed, explains The Institute’s philosophy and revolutionary treatment of the brain rather than the body. He reveals his staff’s life-saving techniques and their tools to measure – and ultimately improve – motor, language, visual, auditory and tactile development, including unique methods of patterning, masking and motivation. In addition to The Institutes’ individualized out-patient programme in which parents and love, are the vital ingredients. All of this is so that the brain-injured child can one day live with his peers, not in an institution…. More >>
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In May 2001, the Center for Science in the Public Interest (CSPI) will break a major pizza story on the ABC television program 20/20 and once again capture front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. Published to coincide with this story is RESTAURANT CONFIDENTIAL, in which Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide-with 247,000 copies in print-does for fast food. Belgian Waffle or Rib-Eye Steak?* Bloomin’ Onion or Mrs. Fields’s Double-Fudge Brownie?* Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What’s in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine-Chin… More >>
Restaurant Confidential: The Shocking Truth about What You’re Really Eating When You’re Eating Out
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