Good Fat
Scribner (Verlag)
978-0-7432-5739-8 (ISBN)
Almost everything that most people believe about dietary fat is untrue and it is costing many people dearly. The no-fat or torturously low-fat diet is not only ineffective, it is also unhealthy, steering dieters away from good fats and towards bad ones. Eating highly process, low-fat, high-carb foods can contribute to everything from premature wrinkling and depression to hormonal dysfunction. Good fats, on the other hand are powerful weight loss tools. Dieters feel full longer, snack less, take in fewer calories and enjoy increased immune system function, better cognitive function and gain protection against catastrophic diseases like stroke, cancer and heart disease. Low -carb guru Fran McCullough dispels the misconceptions surrounding fats and reveals the simple secrets to eating well and lossing weight. GOOD FAT features 100 tasty and healthy recipes that focus on fresh ingredients and combine low carbohydrates with beneficial fats. GOOD FAT is the only book to address this key component of a low-carb lifestyle, delivering news on how to unlock improved health.
Fran McCullough is the author of the best-selling The Low-Carb Cookbook and Living Low-Carb. She won a James Beard Award for Great Food Without Fuss and, since 1999, has been the editor of the annual Best American Recipes anthology series. A graduate of Stanford University, McCullough began her career as an editor, discovering Sylvia Plath, Pulitzer Prize winner N. Scott Momaday, and National Book Award winner Robert Bly as well as Richard Ford. She also edited and published a distinguished list of cookbook authors, including Diana Kennedy, Paula Wolfert, and Deborah Madison. Her website address is www.blackdirt.net/lowcarb
Contents
Foreword by Dr. Barry Sears
Introduction
Part I
Chapter One: The Truth About Fats
Chapter Two: Rethinking Good Fats/Bad Fats
Chapter Three: Essential Fats
Sorting Out the Supplements
Chapter Four: The Good Fats
Coconut
Butter
Fish
Shellfish
Olive Oil and Olives
Nuts
Avocados
Cooking Fats and Oils
Dairy Products
Eggs
Red Meat
Chocolate
Chapter Five: Helping Fats Do Their Good Work
Antioxidants
Special Situations
Chapter Six: The Big Picture
What Should We Eat?
Part II: Recipes
Appetizers
Soups
Salads
Main Dishes
Side Dishes
Breakfast
Desserts
Sources: Food and Food Products
Further Reading
Conversion Charts
Acknowledgments
Index
| Erscheint lt. Verlag | 17.5.2004 |
|---|---|
| Vorwort | Dr. Barry Sears |
| Zusatzinfo | boxes and recipes |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 469 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie | |
| ISBN-10 | 0-7432-5739-1 / 0743257391 |
| ISBN-13 | 978-0-7432-5739-8 / 9780743257398 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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