Dr. Barry Sears is recognized as one of the world's leading medical researchers on the hormonal effects of food. He is the author of the number one New York Times bestseller The Zone as well as Mastering the Zone, Zone-Perfect Meals in Minutes, Zone Food Blocks, A Week in the Zone, The Age-Free Zone, The Top 100 Zone Foods, The Soy Zone, The Omega Rx Zone, Zone Meals in Seconds, and What to Eat in the Zone. His books have sold more than five million copies and have been translated into twenty-two languages in forty countries. He continues his research on the inflammatory process as the president of the nonprofit Inflammation Research Foundation in Marblehead, Massachusetts. The father of two grown daughters, he lives in Swampscott, Massachusetts, with his wife, Lynn.
This is a really easy book to read or use as a reference. It lists the best 100 super foods, tells you why they make the list and then give you a sample recipe.Published 2 months ago by Island Girl
Very helpful, easy to follow; lots of good, easy recipes. Anything you need to know about the Zone is in this book!Published 18 months ago by Kathy Doyle
Well written...wish I had found it a few years ago. Plenty to like, to try. These recipes can inspire you to use a wider variety of foods than you might have considered,... Read morePublished 20 months ago by Valerie Krawczyk
Worked for me to help realize just what I should and shouldn't be eating. Also helped with how to count calories and food intake.Published 21 months ago by Rob
Easy to read, with hundreds of easy to make recipes using Barry Sears' ideas about the glycemic index and his 100 most healthy foods.Published 21 months ago by M. J.
Very educative insightful and a great book for anyone looking at becoming super healthy and enjoying their time on this earth :)Published 24 months ago by Dan
The doctor is an excellent writer. He explains things anyone can understand. The
understanding is the important part. I don't feel like I just read a book. Read more
There's some decent recipes in here. Nothing that stood out though or that has become a staple in my kitchen. You can find just as good or better recipes online.Published on March 6, 2013 by Marc Traina