Eat to Live Cookbook: 200 Delicious Nutrient-Rich Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health (Anglais) Relié – 8 octobre 2013
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Descriptions du produit
Présentation de l'éditeur
- Do you want to eat delicious food that allows you to lose weight and keep it off permanently without hunger or deprivation?
- Do you want to throw away your medications and recover from chronic illnesses such as heart disease, high blood pressure, and diabetes?
- Do you want to maintain your good health, live longer, and enjoy life to the fullest?
If you said yes to any of these, then the Eat to Live Cookbook is for you.
Through his #1 New York Times bestselling book Eat to Live, Joel Fuhrman, M.D., has helped millions of readers worldwide discover the most effective, healthy, and proven path to permanent weight loss.
Now the Eat to Live Cookbook makes this revolutionary approach easier than ever before. Filled with nutritious, delicious, and easy-to-prepare recipes for every occasion, the Eat to Live Cookbook shows you how to follow Dr. Fuhrman's life-changing program as you eat your way to incredible health.
Biographie de l'auteur
Joel Fuhrman, M.D., is a board-certified family physician and nutritional researcher who specializes in preventing and reversing disease through nutritional and natural methods. Dr. Fuhrman is the research director of the Nutritional Research Foundation. He is the author of several books, including the New York Times bestsellers Eat to Live, Super Immunity, Eat to Live Cookbook, The End of Dieting, and The End of Diabetes.
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If you aren't familiar with what Dr. Fuhrman teaches, there is a enough instruction in the book to get a good overview. I didn't begin to eat greens regularly until 3 years ago when I started following the Eat to Live plan. Now, they are a normal part of my diet and I don't think twice about it - I wish I had THIS cookbook in 2009!
There are a couple of points that should be emphasized. First, he clearly explains that it's better to add vegetables and fruits to your diet than to be overly focused about organic/GMO/etc... Not that these are unimportant, but if cost or availability is a concern, eating regular versions of these vegetables is far better than skipping. He points out that most science studies cited for health benefits used conventional varieties of vegetables and fruits. There is an excellent guide on which produce is most likely to have pesticides and it can help you focus limited budgets where it will be most healthful. All the recipes for diabetes and metabolic disorder are clearly marked.
Next, he and the 6 guest chefs created guides on how to select the best vegetables, etc... These are throughout the book, so if you don't know what to look for our how to make the perfect selection, there's help doing it along with many other tips and tricks. These are sprinkled within the recipes and most are set apart from the text in green highlight or boxes. As well, if you don't know how to sauté with water or prepare an artichoke, it's here in easy to follow directions. He even has a guide to spices!
One helpful hint if you're not accustomed to eating fresh vegetables daily - start slow when shopping. Until you get the flow of fresh greens and vegetables, buying too much at one time will result in too much ending in the compost pile or disposal. Once you get the hang of it, you'll have a good feel for when and what to buy and you are in and out of the grocery store with just a few things. If you spread that out with some of the recipes made of staples, or soups and stews which can be stored/frozen, you're never far from a great tasting healthful meal.
There are suggestions on additions if you aren't eating a vegan diet, which may not be as healthful, but will be welcomed for mixed-diet households. Dr Fuhrman encourages people to eliminate the calorie dense animal food, but he doesn't beat people up with it. I choose the plant-versions, because that's what I prefer.
Finally, his AMAZING approach to making dressings deserves noting. This is the single item that allowed me to fully convert to eating this way. They are delicious and EASY to make. Once you make one or two examples, you can literally make unlimited sauces and dressings with his easy to understand 4-ingredient approach. I know others have "complained" a bit by him promoting his ingredients, but he always offers alternatives in the recipes that can be found at your local grocery store. Many of his items are available here on amazon if you'd rather buy than make. That being said, anyone can make dressings fresh in just a few minutes and if you keep just a few key ingredients in the house, you're always ready to go! Remember, they aren't just for salads.
I'm grateful to him on many levels - health and weight, but equally important is he is a fantastic man with an unrelenting drive and passion to help people get better using nothing but food. It works if you follow it.
In the past, getting started has been the biggest obstacle for most people and this cookbook is definitely a big help.
I am writing you to thank you for giving me the tools to turn my life around after reading your books I feel that this sounds like a cliché, but it is the only think I can say.
The short story is that on March 9, 2016 I was being tested to see if I could lower my very high life-insurance monthly payments and I had my first A1C test done. It came in at 6.5. I knew I had some high fasting blood sugar levels (usually the highs between 109 and 130) but I did not know I was on the doorstep of diabetes. I don’t know why none of my doctors ever had me take an A1C before. This seemed like a death sentence since my father had lost a leg and died of causes related to his Type 2 diabetes.
I had picked up your book The End of Diabetes several years ago and tried it but stopped. Now I picked it up and read it with a new commitment. It is now three months later and the results are nothing but miraculous. I have lost 25 pounds (198 to 173 pounds). My A1C is now 5.5. My cholesterol went from the low 200’s to 142. My Chol/HDL ratio went from 3.3 to 2.8. All of my panel tests are in the normal range and I have stopped my statin. The icing on the cake is that when I received my new labs last week I submitted them to my insurance company and they just told me that I now qualify for their lowest rate for my age group and my rate is being reduced by 50!
Here is my situation. I am a 49 year old male who is half East Indian (my dad) and half German American. My adult life I saw my dad deteriorate from the horrible affliction of Type 2 diabetes.
This once Olympic athlete (Melbourne, Australia 1956 Olympic games), my dad was a powerful swimmer but after moving to the USA taking on all of the weight that comes with the meat-intensive American diet, I saw him diagnosed with Type 2 diabetes when he was in his late 50’s. By the time he was diagnosed, he was really falling apart. This included heart disease, dialysis and the amputation of one of his legs. He passed away when he was 70.
My story is one of always trying to eat well and be mindful to exercise at least three days a week. I saw my blood sugar levels slowly raise over the last fifteen years since I started monitoring them through our family doctor. My big struggle always seemed to be my very high cholesterol levels which I have combating with a statin.
My first wakeup call to my ever increasing cholesterol and triglyceride levels was when our daughter was born six years ago and I wanted to get life insurance for the first tiem. I was put in the highest insurance rate due to my cholesterol levels being so high. I vowed to better my health to be re-tested to prove to myself that I have reversed my health and save money.
This is when I first picked up your Eat to Live book. I used it for a summer and felt great but then slipped back into my old complacency of eating what my wife cooked for dinner which usually consisted of meat and dairy products. As I mentioned above, the A1C test results of 6.5 hit me like a ton of bricks and I did not want to end up like my dad. My wife was very supportive in my need to completely focus on my health. She still eats her meat and dairy products but makes sure there are plenty of salads and veggies at dinner. I am in charge of making sure the house is well stocked for me.
I have to admit that I religiously followed the aggressive diet for six weeks and then transitioned into a vegetarian diet modeled after the Eat To Live guidelines and Recipe Book.
It is wonderful to feel this great and I do not mind the continual commitment to eat a nutri-tarian diet. I love it.
Thank you very much for providing me with the tools to make such and aggressive turn-around.
In the preface, he lays out the foundation for the recipes: foods to eat every day, foods to avoid, quantities to take and how to prepare or cook those foods. A lot of the emphasis is on green leafy vegetables and beans - and so the recipes do contain a lot of those ingredients. His suggestion is to avoid foods like breads, animal-derived products such as meats and dairy, and of course sugary foods and soda. Most of the recipes have a base of what he calls G-Bombs - Greens, Beans, Onions, Mushrooms, Berries, Seeds. He also rates foods based upon their nutritional value per calorie. Finally, he gives recommendations on food shopping, preparation, herbs, organic product, etc.
The recipes are of a great variety and interest but quite a few have already been published by Fuhrman. Worrisome for me is that I don't live in a major metropolitan center where a lot of exotic or less common fruits/vegetables/greens are available. I've been unable to find several ingredients: some ingredients are only available here in season. Fortunately there aren't too many exotic ingredients - the recipes stick to the staples outlined in Furhman's good food index.
One big issue for me, and definitely a minus, is that several of the recipes call for premade items sold on Furhman's website. I don't understand why a recipe would include a premade ingredient that could only be bought from the author - especially one as important as the flavoring. His book states that the recipes for those premade seasonings are available online but I haven't found them so they aren't really freely available as stated in the book (I believe you can get them if you pay him more money for a subscription). And those products are extremely expensive - which makes this whole book feel like a ponzi scheme disguised as recipes to get you to his website and buy his products. I would have trusted the book a lot more if the recipe for those 'zests' (which add the important flavoring) and such were in the book as well. If we paid for a book of recipes, why not truly give us all the ingredients needed without having to go to his website and buy more pre-made products to get the taste as intended? I know I can randomly substitute - but how would I know what works best without knowing how the recipe was intended to taste in the first place? If I just made my own recipes, I'd not need the book?
In any event, it all read well and I know Eat To Live has been a great solution for so many. but I think I'll be avoiding his website, which feels just a little too slick with all its upsell pushing. I shouldn't have to buy additional products, available only in one place (especially if only the author's website), just to complete a recipe. Reviewed from an ARC.
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