Decrying fad diets, board-certified dietician Zuckerbrot devised a diet that emphasizes fiber consumption without worrying much about carbs, fats or calories. The key, she asserts, is combining fiber with lean protein at every meal. Besides all the health benefits fiber provides-discussed here at length-an additional benefit is that, since fibrous foods are more filling, diners feel full more quickly and are likely to eat less. Zuckerbrot lays out a step-by-step plan, complete with recipes and menu suggestions for eating at home and dining out. Yes, there's a recipe for healthful standby Cabbage Soup, but there are also recipes for Broiled Salmon with Dill, Tandoori Chicken and Breakfast Burritos. Even those who don't follow Zuckerbrot's regimen will learn much from her professional insight (she has some choice words for doctors-including bestsellers Dr. Atkins and Dr. Agatson-posing as nutritionists), as well as the fiber and carb content for a huge list of foods. Zuckerbrot's sensible, educational approach and easy-to-follow diet plan make this book worthwhile.
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Tanya Zuckerbrot, M.S., R.D., is a nutritionist in a private practice, based in New York City and Miami Beach. She has contributed to Shape, Glamour, and Redbook and serves on the advisory board of Men's Fitness.
Not at all what I had hoped for. Basically tells you what I already knew... calories in vs calories out.
That was the jist of this book.
I have tried a million diets and nothing has ever really worked for me until this concept. I do NOT like to state my weight; however, I will to help other people! Read morePublished 3 months ago by Kc
Quite simply, if you follow this plan you will improve your health.Published 6 months ago by Gary A. Jones
I will know more in a couple months when I have my blood tests taken again. If this book is correct, my tests should really improve. I'm feeling better. Read morePublished 6 months ago by Joanne B. Weaver
I'm hard pressed to give this book even one star. I say "ditto" to all the one star reviews. Bad book, bad advice, very bad recipes.Published 7 months ago by Nancy Lien