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Living Skinny in Fat Genes: The Healthy Way to Lose Weight and Feel Great Paperback – January 15, 2011
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“The goods: Real-world advice, like what to eat at the mall and ‘everything in moderation.’ News you can use: The lists of food substitutions, best sources of protein and superfoods are worth saving. Or, better yet, make a copy to take on your next grocery trip.”
- USA Today
“Combating the plague of obesity we have become experts on "dieting" but have lost the basics of "eating." Dr. Stoler has the guts to take on the diet industry with a clear guide that shows how anyone can achieve their appropriate weight with a program of activity and healthy eating. Dr. Stoler has the guts to take on the diet industry with a clear readable guide on how to eat. Packed with information and myth-busting.”
- Dr. Stephen A. Siegal, M.D.
“A petite dynamo who obviously walks the walk. Having struggled with her weight earlier in life, Stoler has clearly licked the bad habits and has the body of a fitness model to prove it.”
- Kimberly Garrison, Philadelphia Daily News
About the Author
Dr. Felicia Stoller, R.D., is a registered dietitian, nutrition and exercise physiologist, journalist, and mother of two who runs her own health consultancy practice in New Jersey. She is the host of TLC’s Honey, We’re Killing the Kids, the head nutrition consultant for the ING New York City Marathon, and has appeared on television and radio shows across the country.
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Top customer reviews
Unfortunately the author condemns diets that encourage the avoidance of certain types of foods and labels them as FADs (fast acting diets) and suggests that nutrients must be derived from every food group - including bread, pasta and rice. It's astonishing that the author recommends such foods despite the fact that they are derived from refined carbohydrates and are largely responsible for destabilizing appetite control in most people and leading to obesity, type 2 diabetes and cardiovascular disease.
Sorry Dr Stoler but obesity and it's associated morbidities cannot be addressed by such anachronistic views.
In her chapter "Designer Labels: Are all Threads (Foods) created equal?" she states, "I once got in a heated discussion with another nutritionist about brown rice being better for you than white rice. I took out 2 boxes and compared them. The difference was that there was one tiny gram of fiber in the brown rice versus no fiber in the white rice. Guess what Rice is not a good source of fiber."
Except polishing white rice from brown destroys 67% of B3, 80% of B1, 90% of B6, half the manganese, half the phosphorus, 60% of the iron, and all of the "tiny bit" of fiber and essential fatty acids, while only synthetic versions of B1, B3, and iron are added back. Something the box isn't going to tell you! To me that is a big enough difference to buy the brown (or black or red) rice, (preferably organic) and leave the nutrient deficient polished white rice on the shelf.
She goes on to tell a father that the [white] color of bread does not matter as much as the fiber content. Leaving aside what we have done to wheat in the last decades and the skyrocketing growth in celiac disease and gluten sensitivities, the vitamins and minerals found in whole grains far outweigh their white counterparts. Take a look sometimes at some of those high fiber white breads on the shelves and read exactly where too much of that added fiber comes from. Ouch! Granted if the whole grain bread has a ton of high fructose corn syrup in it and other nasties, it is not really good for you either. But claiming that it all "comes down to science", and then cherry picking small pieces of science to promote processed foods, is not my idea of good nutrition advice. Who's science? The Department of Agriculture's "science? You mean the Government department that is in bed with Big Agriculture and the Processed food Industry? As Dr. Marion Nestle puts it on her blog "Food Politics", "Is a somewhat-better-for-you, highly processed food really a good choice?" "Does... additional grams of fiber convert a highly processed food product into a health food?"
"Carbohydrates" may "keep your brain happy", as she puts it, but the wrong kinds can increase obesity, raise your LDL, be metabolized into triglycerides in the liver, and generally wreck your cardiovascular system. (High fructose corn syrup anyone?)
Some of the so-called "alternatives" to traditional sweet desserts this Registered Dietician and holder of a Doctorate of Clinical Nutrition lists are: Angel food cake with or without fruit, Fruit and yogurt parfait with cereal or granola, "Skinny Cow" ice cream, Graham crackers, and Jell-O fat-free (not sugar-free) pudding! Good God man, has she bothered to read the ingredients on the Jell-O and Graham cracker boxes, or the Angel Food cake, or the parfait, or the granola?
Just because Angel Food cake and Skinny Cow ice cream are devoid of fat, doesn't make them healthy snacks. She should have learned at least that much in all those years of nutrition studies.
Here are the ingredients in one Skinny Cow ice cream cone:
"skim milk, cone [wheat flour, sugar, palm oil, soy lecithin, caramel color, salt], sugar, corn syrup, cone coating [sugar, coconut oil, salatrim, cocoa powder, soy lecithin, artificial flavor], fudge topping [high fructose corn syrup, corn syrup, water, cocoa processed with alkali, sugar, modified corn starch, salt, mono and diglycerides, vanilla, natural flavor, artificial flavor], polydextrose, cocoa processed with alkali, whey protein, calcium carbonate, cream, Inulin (Dietary Fiber), natural flavor, Propylene Glycol Monostearate, microcrystalline cellulose, Sodium Carboxymethylcellulose, guar gum, monoglycerides, carob bean gum, sorbitol, vitamin A palmitate, carrageenan, salt
Could her recommendation of "Skinny Cow" products have anything to do with the fact that one of the sponsors of the ADA is the National Dairy Council? Of course other corporate food sponsors include Coca Cola, General Mills, Kelloggs, Pepsico and Unilever. She must be still living in the "Smart Choices" food program era, of which processed foods the like of Fruit Loops, and Frosted Flakes qualified as healthy food choices.
Granted Barilla Plus pasta with it's grain and legume flour blend, might be a reasonable alternative to the heavy taste of whole grain pasta UNTIL you get used to it, but the first ingredient is still [white] semolina flour. If the first listed ingredients on a pasta product are semolina, rice flour and/or potato starch, then the pasta has more processed ingredients than any whole grain ingredient. Period. Barilla pasta has 4 grams of fiber per serving, but whole grain pastas such as kamut, whole spelt, or brown rice have 4-6. So much for touting the fiber content of a food as being a [sole] marker for healthfulness. Besides we all need to be trading in more vegetables for even whole grains as most Westerner's eat far too many grains anyway. Spaghetti squash might be better spaghetti stand-in underneath that sugar-free all tomato (preferably homemade) sauce.
The overall advise given in this book, is, well, to put it too too kindly, outdated to the max as far as nutrition science really goes.
Maybe this woman, RD, Master's, and Doctorate Degrees all, should sit down and listen to "Sugar, The Bitter truth" by Dr. Robert Lustig, MD. UCSF Professor of Pediatrics in the division of Endocrinology. The video in its entirety can be found on YouTube.
Do yourself a favor, if you really want to lose weight and get healthy, pass this book by.