Eating Thin for Life or The New Living Heart Diet

Eating Thin for Life: Food Secrets & Recipes from People Who Have Lost Weight & Kept It Off

Author: Anne M Fletcher

In Eating Thin For Life, the real experts-hundreds of people from all walks of life who have shed unwanted pounds permanently-reveal how they manage their food lives: in the kitchen, at the table and in restaurants. From these 'masters' of weight loss, you'll learn how to enjoy food without being a slave to calorie counting. How to handle the tough times, from quitting smoking to having babies to dealing with pushy people. In short, you'll learn how these 'masters of weight control' get themselves to do the things we all know we should do-but can't seem to get ourselves to do-to lose weight permanently. Plus: --An easy weight-loss plan: 21 days of breakfasts, lunches, dinners and snacks from the masters. --122 of the masters' favorite low-fat recipes-from Pineapple Right-side-Up Coffee Cake to Oven-Fried Chicken to Rich Chocolate Cake with Raspberry Sauce.

Publishers Weekly

Following up on her bestselling Thin for Life, Fletcher records and organizes the experiences of 200 men and women who have successfully maintained over a number of years a significant weight loss (an average of 64 pounds). Fletcher calls her subjects, who have kept off 20 or more pounds for more than 10 years, masters. In Part I, she catalogues the strategies they have used to hold on to their weight loss, offering five main 'food secrets,'" e.g., 'Want To Be Thin More Than You Want to Eat the `Wrong' Foods'; 'Fix Your Full Button.' Each tip is fleshed out with stories from 'the masters' demonstrating how it has helped them.

The second section offers 21 days of menus for low-fat, reduced-calorie dishes for breakfast, lunch, dinner and dessert, as well as snacks. Part III offers 100 recipes (with food counts) from the masters for recipes that have become mainstays on their tables. Included are recipes for Meatballs with Parsley and Sage, mixing ground round steak with grated potatoes; Crepes with Chicken and Mushroom Filling; Sweet Potato Puff with bananas; Deep Dish Pumpkin Pie, with a graham-cracker crust. The accompanying list, 'Tricks of the Low-Fat Cooking Trade,' is particularly helpful. As both inspiration and practical guide, this volume is likely to prove a great ally to readers who know that keeping off the pounds they lose is the larger part of a weight loss campaign.

What People Are Saying

Tonyia Tidline
I had all but given up until I discovered your book. Now I'm encouraged to try again. -- Columbus, Ohio

Interesting book: El Programa de Buena forma física de Carrera:Entrenamiento de Sus Opciones

The New Living Heart Diet

Author: Michael E Debakey

More than ten years ago, a team of heart specialists and dietitians at Baylor College of Medicine and The Methodist Hospital in Houston, Texas, created the Living Heart Diet for their patients. Their best-selling book explained the relationship between nutrition and heart disease and helped change America's eating habits. Updated and completely revised, The New Living Heart Diet incorporates the latest information on how to minimize your risk factors for coronary heart disease and reflects changes in our tastes and eating habits. Drawing on recent research in health and nutrition, the New Living Heart Diet helps you make food and lifestyle choices to control blood cholesterol and triglyceride levels, blood pressure, weight, and diabetes. It clarifies information about vitamins and minerals, interprets the new nutrition labels, and explains how to select among the array of foods in supermarkets. Also included is a special chapter on vegetarian eating. More than 300 new or revised recipes - along with breakfast, lunch, dinner, and holiday menus - are provided to make healthy cooking and eating convenient. The recipes and menus have easy-to-understand nutrient analyses and feature traditional American as well as international dishes. From the detailed guides for selecting food when eating out to the comprehensive tables describing the nutrient content of common foods, the New Living Heart Diet makes it easy for readers to enjoy delicious, healthy eating every day.

Publishers Weekly

Completely revised since its bestselling original 1984 edition, this cookbook from a team of heart specialists at Baylor College of Medicine in Texas includes new information about risk factors for coronary heart disease and the most recent dietary recommendations for preventing it. The first half relates such health considerations as cholesterol, diabetes and blood pressure to diet; menus and 300-plus recipes with complete nutritional analyses constitute the second half. The dense format and even-tone prose detract from the book's value and diminish the potential impact of fresh data, e.g., a diet that is low in fat (30% or less of the total daily calorie intake), saturated fat and cholesterol but that contains lean beef lowers blood cholesterol as effectively as a diet free of red meat. This workmanlike approach will help readers make changes for a more healthful diet, but in recent years, others have come up with more appetizing, interesting low-fat fare. (Jan.)

Table of Contents:

	About the Authors	7
	Acknowledgments	9
	Preface	11
1	Risk Factors for Coronary Heart Disease	13
2	The Living Heart Diet in Preventing and Treating High Cholesterol and Triglyceride Levels	31
3	The Living Heart Diet in Weight Control	67
4	The Living Heart Diet in Preventing and Treating High Blood Pressure	89
5	The Living Heart Diet in Managing Diabetes	110
6	The Living Heart Diet for Vegetarians	116
7	The Living Heart Diet Guide to Selecting Food in Supermarkets	128
8	The Living Heart Diet Guide to Selecting Food When Eating Out	152
9	The Living Heart Diet Guide to Vitamins and Minerals	169
	The Living Heart Diet Menus	186
	The Living Heart Diet Recipes	203
	App. Food Groups and Serving Sizes	345
	App. Estimating Calorie Needs	356
	App. MEDFICTS: An Assessment Tool	360
	App. Recipe Substitutions to Lower Fat and/or Cholesterol	362
	App. Substitutes for Missing Ingredients	363
	App. Weights and Approximate Volumes of Selected Foods	363
	App. Conversion Tables	366
	App. Fat Replacers and Sweetening Agents	367
	App. Alcoholic Beverages	370
	App. Nutrient Content of Common Foods	372
	Subject Index	403
	Recipe Index	408
	Order Form for Other Books in This Series	415