Eat More, Weigh Less: Dr. Dean Ornish's Life Choice Program for Losing Weight Safely While Eating Abundantly

Eat More, Weigh Less: Dr. Dean Ornish's Life Choice Program for Losing Weight Safely While Eating Abundantly

Language: English

Pages: 448

ISBN: 0060959576

Format: PDF / Kindle (mobi) / ePub


You really can eat more and weigh less -- if you know what to eat. As this groundbreaking book clearly shows, it's not just how much you eat, it's primarily what you eat.

Most diets rely on small portion sizes to reduce calories sufficiently. You feel hungry and deprived. Dr. Ornish's program takes a new approach: abundance rather than deprivation. If you change the type of food, you don't have to be as concerned about the amount of food. You can eat whenever you're hungry , eat more food -- and still lose weight and keep it off. Simply. Safely. Easily. In this book, you'll find 250 gourmet recipes from the country's most celebrated chefs.

Unlike high-protein diets that may mortage your well-being, Dr. Ornish's diet and lifestyle program is scientifically proven to help you lose weight and gain health. People not only keep off the weight, they lower their cholestoral and reduce their chances for getting heart disease and such other illnesses as breast, prostate, and colon cancer; diabetes; osteoporosis; and hypertension. Dr. Ornish's program has given millions of people new hope and new choices.

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at L’Ermitage in Beverly Hills and Lutèce in New York City, and an instructor at the California Culinary Academy in San Francisco Joyce Goldstein is the chef and proprietor of Square One restaurant in San Francisco. She has been a columnist for Roiling Stone and Bon Appétit and currently writes a monthly food column for the San Francisco Chronicle. She is the author of The Mediterranean Kitchen (Morrow) and Back to Square One (Morrow), Hubert Keller is chef and co-owner of Fleur de Lys

all my old clothes. I was wearing a size 48 waist, and even then my pants were very tight on me. And now I’m in a size 40. It has made a major improvement in my career. It’s made me much more marketable. I mean, before, a 280-pound man is not a very romantic figure—unless you’re Pavarotti, and then you make some allowances. And I’ve been working with him several times since then, and he keeps asking me, “How did you do it? How?” and I keep referring him to your books. And in New York, when I’m

pudding, pear, with kiwi sauce, 361 risotto with butternut squash, greens, and tomatoes, 288 vegetable, with saffron. 294 salad, warm saffroned, with asparagus and creoja sauce, 293 seven-grain dirty, vegetanan red beans and, 298 Spanish, 290 Risotto with butternut squash, greens, and tomatoes, 288 vegetable, with saffron, 294 Ritter, Tracy Pikhart, recipes brown Basmati lemon nee. 297 brown rice-filled chilies with black bean sauce, 216 bruschetta with sun-dried tomatoes and capers,

all they wanted. The authors concluded, “Clearly, although energy intake restriction provides significant influence on longevity, very high fat diets do not give the same protection as do high carbohydrate diets.” In other studies, restncting calories “typically and strongly lowers the incidence of most spontaneous and induced tumors, delays their onsets, and extends maximum life span in rodents.” A recent article reviewing the research in this area stated, “Restriction of dietary energy

6 tortillas on a nonstick baking sheet. Sprinkle with cheese, cilantro, chiles, sprouts, and bananas. Cover with the remaining tortillas and press down firmly. Bake for 10 to 15 minutes, until the cheese is soft and melted. Cut each quesadilla into 6 wedges and serve with hot sauce or salsa. Serving size = 1 whole quesadilla or 6 triangles 121 calories 1.5 grams fat 0.5 milligram cholesterol 82.6 milligrams sodium PITA CHIPS WITH ROASTED EGGPLANT DIP Jill O’Conner and Tracy Pikhart

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