- Taschenbuch: 223 Seiten
- Verlag: McGraw-Hill Contemporary (23. Oktober 2007)
- Sprache: Englisch
- ISBN-10: 0809224275
- ISBN-13: 978-0809224272
- Größe und/oder Gewicht: 15,2 x 1,8 x 22,6 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 295.205 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Insulin Resistance Diet: How to Turn Off Your Body's Fat-Making Machine (Englisch) Taschenbuch – 23. Oktober 2007
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Finally, here is a lifelong, livable eating program that controls insulin and leads to long-term weight loss without forbidding readers' favorite foods. More than 95 percent of the authors' patients have successfully lost weight and maintained it with the program, which links carbohydrates with the right amount of protein for maximum weight loss. If you are struggling with weight loss, you are not alone. Two out of three Americans are now considered overweight even though so many of us are forever counting calories and fat grams. But as Cheryle R. Hart and Mary Kay Grossman explain, a medical condition called insulin resistance may be the cause of your weight-loss woes. A complex relationship exists between food, blood sugar, insulin, and fat. Insulin helps the body transform food into energy and regulate blood sugar levels.When we eat carbohydrates, the body breaks them down into sugar (glucose) to be used as energy. If you have more glucose than your body needs, your body will respond by producing more insulin: the insulin will stabilize your blood sugar level by storing the excess glucose as fat, and this means weight gain.This process is accelerated in people with insulin resistance because they have higher baseline levels of insulin. So, is the solution to insulin resistance omitting carbohydrates from our diet? Such a diet is neither healthy nor satisfying. Carbohydrates are our bodies' main source of energy and are an excellent source of both antioxidants, which help prevent disease, and fiber, which is essential for proper digestion. Our natural desire for carbohydrates would be difficult to deny. "The Insulin-Resistance Diet" offers an alternative. "The Insulin-Resistance Diet" is really not a diet book at all - it's an eating guide.It allows you to eat all the foods you like in the proper amounts and still control insulin resistance and lose weight.Inside you will find the following features: Link-and-Balance Eating Method - links and balances carbohydrates with the right amount of protein at the right time for maximum weight loss; Self-tests - to determine if you have insulin resistance and to check your progress with linking and balancing; Food lists - include most foods and serving sizes; Real-world strategies - provide complete meal plans and snack ideas, lists of name-brand convenience foods, and linked-and-balanced restaurant items; and, Recipes - more than forty-five delicious, healthful, and easy-to-make recipes. These features together with in-depth sections on fitness and on understanding our relationship with food comprise a total weight-loss and weight-management program - one that is simple to follow and guarantees success.
Über den Autor und weitere Mitwirkende
Cheryle R. Hart, M.D., is the founder of the Women's Workshop, a medical weight-loss clinic in Spokane, Washington. Mary Kay Grossman, R.D., is the nutritional advisor and director of the Women's Workshop.
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My husband and I have been following this diet for three months and we have both lost about 15 pounds (our goal is 20). I rarely feel deprived, and when I do, I remind myself of the greater rewards of being thin and healthy. I have never stuck with a "diet" for this long in my entire life (and I'm 50). You can have some sweets without resorting to artificial sweeteners (sugar has only 4 grams of carbs per teaspoon).
I gave the book five stars because it has been so easy and successful for both of us. That said, I have not used any of the recipes in the book. A lot of them seem excessively low in fat, in spite of the fact that the authors suggest getting 20-30 percent of your calories from fat. Some of the recipes call for "fat free" cheeses that I can't even find in any stores around here. Most of the dessert recipes use artificial sweeteners, while I have had no trouble inventing my own desserts that use sugar and still meet the requirements of the diet.
The book could definitely use a sexier title (maybe the "Look Good on the Beach Diet" :) ). We initially started the diet because my husband's blood sugar was high, otherwise I never would have discovered this book, and I'm so glad I did.
I applaud the authors for making the nutritional plan -- the "DIET" -- so easy to understand and easy to follow. This is a real-life way to eat every day. It's not something you will follow for only a few weeks, and then crash on your birthday or thanksgiving. You don't have to be hungry all the time. You don't have to weigh every portion. You don't have to buy special foods or supplements. You can really live your life without making food THE CENTRAL ELEMENT (unless you really want to).
I can use the link-and-balance plan just as easily as a guest in someone's home as I can in almost any restaurant. With a little planning, I can eat almost anything, anytime, anyplace without having to make MY DIET NEEDS the biggest deal in town. Now I can eat regular food, without going hungry, WHILE ACTUALLY IMPROVING MY HEALTH and LOSING WEIGHT. (Actually, that IS a pretty big deal!)
I have been on (and off) diets for almost 30 years. I was put on 1000 calories per day by my doctor when I was 9 years old. His suggestions included things like: "Have only one egg for breakfast," "Have one piece of toast instead of two," or "On your toast, use only a little jam and no butter" ...
What eggs? What toast? What BREAKFAST? I ate less than any kid I knew, and still I kept gaining weight. My mother was put on 300 calories a day by the same doctor at that time. Twenty years later, she died at age 67 of kidney failure caused by chemotherapy. By that time, she had been a diabetic for about 15 years, and her blood sugar had seriously damaged her kidneys. Statistically, she died of Cancer -- but before cancer replicated its very first cell, diabetes (and its precursor insulin resistance) had already inflicted its fatal wound.
I am now fifteen years younger than my mother was when she contracted diabetes. THE INSULIN RESISTANCE DIET may give me a chance to live without diabetes. Perhaps its precursor, Insulin Resistance, has not yet sealed my fate. While the jury deliberates for the next 15 years, I may be able to significantly reduce my body's resistance to insulin, and thereby get a verdict of "NOT DIABETIC". That is my hope. That is why I give this book 5 STARS.