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One Meal at a Time: The Incredibly Simple Low-Fat Diet for a Happier, Healthier, Longer Life

Katahn, Martin

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ISBN 10: 0393030024 / ISBN 13: 9780393030020
Verlag: W W Norton & Co Inc, Scranton, Pennsylvania, U.S.A., 1991
Gebraucht Zustand: Very Good Hardcover
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0393030024 Very Good Quality, Value, Experience. Media Shipped in New Boxes. Buchnummer des Verkäufers FEB169

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Bibliografische Details

Titel: One Meal at a Time: The Incredibly Simple ...

Verlag: W W Norton & Co Inc, Scranton, Pennsylvania, U.S.A.

Erscheinungsdatum: 1991

Einband: Hardcover

Zustand:Very Good

Zustand des Schutzumschlags: Very Good

Auflage: First Edition.

Über diesen Titel

Inhaltsangabe:

Every major health organization in the United States agrees: too much fat is the greatest nutritional hazard to Americans. Literally millions of people become ill or die prematurely each year from heart disease, certain cancers, hypertension, non-insulin-dependent diabetes, and obesity-related diseases. This simple, powerful approach to a low-fat diet is based on the way people learn new habits and change undesirable old ones. From the bestselling author of The T-Factor Diet.

From Publishers Weekly:

The author of the bestselling T-Factor Diet , who is director of Vanderbilt University's Weight Management Program, returns here with a meal-by-meal approach to low-fat eating. Katahn's philosophy hasn't much changed, and most of this volume is a less technical rehash of his previous argument: consuming less fat not only lowers health risks, it also eases weight loss by forcing the body to burn stored fat. The book's title refers to his not-terribly-novel recommendation that we devote two to four weeks to focus on and improve each of the day's three meals. Katahn seems to have lost some enthusiasm for preaching his health-and-diet gospel, with all its measures against coronary diseases and cancers and cholesterols, but his ideas make plenty of sense and his general nutritional advice is easy to follow and often revelatory (e.g., add water instead of more fat or oil to keep pan- or wok-fried foods from sticking). The real significance of the work is not its "program," but rather its wealth of tempting low-fat recipes, almost all of which are new for this publication.
Copyright 1991 Reed Business Information, Inc.

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