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The French Twist: Twelve Secrets of Decadent Dining and Natural Weight Management Paperback – April 30, 2012
"Rebound" by Kwame Alexander
Don't miss best-selling author Kwame Alexander's "Rebound," a new companion novel to his Newbery Award-winner, "The Crossover,"" illustrated with striking graphic novel panels. Pre-order today
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Especially one that unlocks the door to a better life?
Well, The French Twist offers twelve secrets--and much more, including meaningful "insider" tips easily added to any daily routine. The book is fun and well written by a knowledgeable nutritionist, which gives the book heft.
This is not a diet book per se--such books often require a strict regimen which dooms readers by the second week. Instead, the author shows why the French--who practically invented fine dining (and introduced us to croissants)--easily maintain healthy weight levels.
The author underscores how we became a fat nation: Americans associate enjoyment of food with over-consumption. Tonnage, Big Macs, foot long subs. Also, once the extra pounds materialize, Americans imagine effective weight loss can only be achieved via a strict deprivation "diet." These two fallacies keep us fat.
So the author offers a delicious approach to food which can help any person maintain healthy weight. We learn the French eat four times the amount of butter than Americans! But read the author's valid deconstruction of margarine--a misguided American staple-- and you'll never eat margarine again.
How they eat helps explain why the French live longer than Americans. (I always thought we had the longevity statistic cornered.) The French eschew processed foods, preservatives, and artificial sweeteners (which can trigger auto-immune diseases). Cornerstones of their food choices include foie gras, soufflés, duck in many variations, cream, and cheese, cheese, cheese.
We learn that time of day matters. Also, the French, like most Europeans, sit down for their meal. They wouldn't dream of strolling a public street eating pizza, ice cream.
How the French "food shop" is crucial. They buy daily according to what is fresh in the market--building a single meal around the freshest staple available, say vegetables that are packed with taste. American foods are mass produced, shipped thousands of miles; they don't deliver the equivalent flavor--unless one shops at a local Farmer's Market. American poultry and meat choices (invariably pumped with hormones) under deliver, too: Many are raised and brought to market via horrific, inhumane conditions.
I liked the way the author tackles chocolate in a special chapter. Now I know why this tantalizing treat can regulate appetite, help slow digestion, and make the stomach feel full. Healthy chocolate options, available in America, are identified.
In sum, the author urges the reader to become a bon vivant. And the transformation begins by savoring this book in much the same way French approach life.