The Science of Skinny: Start Understanding Your Body's Chemistry--and Stop Dieting Forever

The Science of Skinny: Start Understanding Your Body's Chemistry--and Stop Dieting Forever

Dee McCaffrey

Language: English

Pages: 448

ISBN: 0738215570

Format: PDF / Kindle (mobi) / ePub


With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guide, Dee McCaffrey casts new light on an age-old wisdom: Eating foods in their closest-to-natural form is the true path to sustained weight loss and, in fact, the remedy for almost any health problem. We are so far removed from foods in their natural state that we now call them “health foods,” a sad admission that we’ve compromised our health for the sake of convenience. The Science of Skinny aims to create a space for change--to educate and enlighten readers on the value of proper nutrition so that they can find a healthier and more life-affirming relationship with their bodies and the food they eat.

Offering serial dieters a healthy and lifelong way to shed pounds--and keep them off-- The Science of Skinny includes: kick-start plans; guidelines for family- and kid-friendly meals; quick and delicious menus and more than 50 recipes; shopping lists and eating-on-the-go tips; easy fitness routines; and more.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

vinegar dressings.16 Vinegar has been used for weight loss for thousands of years, yet there have been very few scientific studies to find out why it works. Most research has focused on vinegar’s ability to make people feel full for longer periods of time, due to its soluble fiber, thus leading to less eating overall. It certainly does have this effect; however, there are other biochemical forces at work, involving improved utilization of iron. Iron is a key component in substances that carry

inhibit platelet stickiness except for omega-3s. About half of the medium-chain fats in coconut oil are a special type called lauric acid. In the body, lauric acid is converted into a powerful compound called monolaurin, which is responsible for strengthening the immune system. In addition to warding off colds and flu, monolaurin destroys a wide array of more serious viruses and bacteria, including measles, shingles, herpes, HIV, and the virus H. pylori, which has been implicated in the

2012). 11. Lois Swirsky Gold, Thomas H. Slone, and Bruce N. Ames, “Pesticide Residues in Food and Cancer Risk: A Critical Analysis,” Handbook of Pesticide Toxicolology, 2nd ed. (San Diego, CA: Academic Press, 2001), 799–843, http://potency.berkeley.edu/pdfs/handbook.pesticide.toxicology.pdf (January 20, 2012). 12. Jeffrey Smith, “Genetically Modified Foods: Just Say No,” HealthKeepers Magazine 11, no. 1 (Spring 2009): 31. 13. Ibid. 14. Institute for Responsible Technology, “10 Reasons to

presented a challenge!). The wooded creek bed running behind our neighborhood provided me with many hours of solitary walks, when I would lose myself in daydreams and songs. From Healthy, Active Child to Compulsive Eater I openly admit that I am a recovered compulsive eater—a condition characterized by a compulsion to eat when not hungry or frequent episodes of uncontrolled quantity eating. My first recollection of compulsive eating is when I was five years old—I stole a Tootsie Pop from

healthy mind-set of abstaining from processed foods for the current day only, and sometimes minute by minute. As a neophyte, the prospect of giving up unhealthy foods for a lifetime was overwhelming, but I was confident that I could stick to my healthy plan for just one day. Nutritional responsibility and accountability were my new guiding principles. I kept a record of everything I ate, and chronicled my feelings in a journal. A food scale, measuring cups, and measuring spoons became essential

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