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The Eat Fat, Get Thin Cookbook: More Than 175 Delicious Recipes for Sustained Weight Loss and Vibrant Health Hardcover – Illustrated, November 29, 2016
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"Dr. Mark Hyman has helped thousands of people lose weight and lead happier, more energetic lives. His powerful insights on the dynamics of dietary fat will change the way you think about everyday eating, and show you how easy it is to enjoy a healthier, more satisfying diet."―Toby Cosgrove, CEO of Cleveland Clinic
"A great read that helps make sense of all the conflicting information we've come to believe about including fat in our diets. Dr. Hyman shows, yet again, the powerful role nutrition plays in all of our lives."
―Maria Shriver, -
"Eat Fat, Get Thin cuts through the big fat lies we've all been fed about dietary fat-including us doctors. Sharing his own experience and that of his many patients, Dr. Hyman lays out a dietary plan that is satisfying, delicious, sustainable, and healthy. Finally we can all kick that low- fat muffin to the curb. And get our slim, healthy bodies back!"―Christiane Northrup, MD, author of Women's Bodies, Women's Wisdom
"Eat Fat Get Thin deftly reveals how our long-held beliefs about dietary fat are fundamentally flawed and based on misinformation. And beyond the in-depth scientific validation, Dr. Hyman's empowering narrative provides an action plan enabling everyone the opportunity to recapture health and finally attain a healthy body weight."―David Perlmutter, MD, author of Brain Maker and Grain Brain
"For forty years, we've been told, 'if you don't want fat on your body, don't put fat into your body.' So we cut back on fat from our diet only to become heavier than ever before. Mark Hyman cuts through the confusion, offering a practical (and delicious) way to lose weight for good. I recommend Eat Fat, Get Thin enthusiastically."
―David Ludwig, MD, PhD, Professor, Harvard Medical School, and author of Always Hungry?
"Dr. Mark Hyman has provided an elegant insight into the confusing world of fat. Adding the right type of fat can be a powerful addition to any diet. More importantly, he provides the clinical markers you need to reach to be truly well regardless of your diet. While there is no one ideal diet for everyone, titrating your diet using his basic principles and by adjusting the fat content until you reach his markers of wellness makes this a must-read book for everyone concerned about their future health."
―Dr. Barry Sears, author of The Zone
"Sixty percent of the solid weight of your brain is fat. If someone calls you a fat head say thank you! Eat Fat, Get Thin is a smart, well-researched, delicious roadmap to help you get and stay healthy, reverse illness, and optimize your brain. I highly recommend it."―Daniel G. Amen, MD, founder of Amen Clinics and author of Change Your Brain, Change Your Life
"Dr. Mark Hyman is one of the most important voices in the world of medicine, health, and nutrition. And his new book--Eat Fat, Get Thin--is exactly why. Armed with clear up-to-date research and years of clinical success, Dr. Hyman explodes the outdated concept of the evils of dietary fat, and explains in an easy-to-understand fashion how the right fats for your body are indeed the right fats for your ideal weight. And he gives you the program to put it all to great use. It's time to do a big course correction in how we understand the fat in our food, and the fat on our bodies. Mission accomplished! Eat Fat, Get Thin may be the most important and effective diet book of the decade. This is way more than a book about losing weight. It's all about being the healthiest and most well nourished version of you. I couldn't recommend this book more highly."―Marc David, founder of Institute for the Psychology of Eating and author of The Slow Down Diet and Nourishing Wi
"Mark Hyman is a food revolution superstar. Here he makes a clear and powerful case that for most people, low-fat isn't the answer, but high-quality fats is. I have no doubt that the vast majority of people will be far healthier for following his advice."
―John Robbins, author of Diet for a New America and co-founder of The Food Revolution Network
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- Baked Marinated Tempeh with Shiitake-Turnip-Chard Hash
- Kimchi and Sweet Potato Fish Cakes with Cabbage-Apple Slaw
- Slow-Cooked Duck Legs with Spiced Cherry Sauce and White Bean Puree
I could go on and on. I LOVE trying new recipes and I LOVE experimenting with new flavors. But most of these recipes are downright unappetizing. There are only 32 color photographs for 175 recipes - not nearly enough to whet my interest. And talk about time consuming! Far too many of these recipes take far too long to prepare - there are some (other than smoothies or quick breakfasts) that you can get on the table in 30 minutes or so, but far too few; between the prep time and the cooking time, you're looking at way more than 30 minutes, and some, such as the bone broths (which form the basis of other recipes) take 15 to 27 HOURS. For some recipes, you're expected to make your own nut milk (you'll have to purchase a nut-milk bag). So this book is deeply disappointing. Is our health worth the time and cost? Of course, but that's not the issue here - I can (and do) make far faster meals with organic, local produce, organic poultry, and grass-fed/finished beef in a fraction of the time; I already routinely use ghee, almond butter, coconut aminos, and unsalted grass-fed butter. So if you're looking to expand your repertoire, as I was, this didn't do it for me. And if you're new to this way of cooking, it will be overwhelming. Dried kelp? Kelp noodles? Kelp powder? Teff flour? Reishi mushroom capsules? Nori? Spirulina? Bee pollen? Just some of the many ingredients you'll have to either purchase online or at Whole Foods or a health food store. I heartily applaud Dr. Hyman's effort here, so A for effort, but C- for execution.
However, the recipes need work. The Meatloaf with Italian Seasoning recipe took over twice as long as stated to reach temp - an hour instead of 15-20 minutes. I doubled the Smoky Ketchup, yet it took three times as long to cook (and never did reach a ketchup-y consistency). The Cherry-Hemp Smoothie was too thin and watery. On the other hand, the Ginger-Tamari Baked Tofu was delicious (I used low-sodium soy sauce and skipped the mirin). I've made a few things that were hard to screw up, but I'm a little nervous about making the sweet potato bread after the other issues.
Top international reviews
Huge Thank You from here for finally solving the FAT problem for good.
Barry & Sharon
Healthy way to live to the fullest without feeling deprived. Fresh, wholesome and tasty!