238 products were found matching your search for why eat strawberrieshhjha in 3 shops:

The best-selling author of Outsmarting the Female Fat Cell offers a nutrition plan to help women create a sensible eating regimen that anticipates and incorporates cravings and fosters maximum mood management and minimal weight fluctuation.

Yes, Virginia, you can butter your carrots. A farmer's daughter tells the truth about cream, eggs, fish, chicken, chocolate―even lard. Everyone loves real food, but they're afraid butter and eggs will give them a heart attack―thus the culinary abomination known as the egg-white omelet. Tossing out the yolk, it turns out, isn't smart. Real Food reveals why traditional foods are actually healthy: not only egg yolks, but also cream, butter, grass-fed beef, wild salmon, roast chicken skin, and more.Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: lots of fresh fruits and vegetables, along with beef, bacon, fish, dairy, and eggs. Later, she wondered: was the farmhouse diet deadly, as the cardiologists say? Happily for people who love food, the answer is no. In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. Real Food upends the conventional wisdom on diet and health and explains our taste for good things.

The biting satire of Hama Tuma goes far beyond a continent and deals with the global malaise of double standards, official cruelty and injustice and the plight of the majority.

A revolutionary new diet program based on the latest science showing the importance of fat in weight loss and overall health, from # 1 bestselling author Dr. Mark Hyman. Many of us have long been told that fat makes us fat, contributes to heart disease, and generally erodes our health. Now a growing body of research is debunking our fat-phobia, revealing the immense health and weight-loss benefits of a high-fat diet rich in eggs, nuts, oils, avocados, and other delicious super-foods. In his new book, bestselling author Dr. Mark Hyman introduces a new weight-loss and healthy living program based on the latest science and explains how to EAT FAT, GET THIN, and achieve optimum wellness along the way. Offering practical tools, meal plans, recipes, and shopping lists, as well as step-by-step, easy-to-follow advice, EAT FAT, GET THIN is the cutting edge way to lose weight, prevent disease, and feel your best.

Used book that is in almost brand-new condition.

A complete guide to the healthiest foods you can eat - and how to cook them!Why get your nutrients from expensive supplements when you can enjoy delicious, nourishing foods instead? From almonds to yucca, readers will find out what nutrients each of the 150 featured foods contains, what form contains the most nutrients, if it's been recommended to combat any diseases, where to find it, how to prepare it, and how much to eat - plus wonderful recipes using these sometimes obscure foods! Indexes by nutrient, by disease, and by food make finding what you need a snap, and the at-a-glance format makes the information as easy to digest as the foods themselves.

“Everybody who is interested in the ethics of our relationship between humans and animals should read this book.”—Temple Grandin, author of Animals Make Us Human Hal Herzog, a maverick scientist and leader in the field of anthrozoology offers a controversial, thought-provoking, and unprecedented exploration of the psychology behind the inconsistent and often paradoxical ways we think, feel, and behave towards animals. A cross between Michael Pollan’s The Omnivore’s Dilemma and Bill Bryson’s A Walk in the Woods, Some We Love, Some We Hate, Some We Eat, in the words of Irene M. Pepperberg, bestselling author of Alex & Me, “deftly blends anecdote with scientific research to show how almost any moral or ethical position regarding our relationship with animals can lead to absurd consequences.”

Kids who want to know all about animals will find this book fascinating. What Does an Animal Eat? offers insights into two special aspects of hungry animals: how their teeth and beaks offer clues to what they eat and the food chain’s role in helping to make sure there’s enough for all. Illustrated with detailed drawings, the book’s simple explanations lay the foundation for a deeper understanding of animal adaptation and the need for human help to protect the food chain. What Does an Animal Eat? is part of the I Wonder Why book series, written to ignite the curiosity of children in grades K–6 while encouraging them to become avid readers. These books explore the marvels of animals, plants, and other phenomena related to science and nature. Included in each edition is a Parent/Teacher Handbook with coordinating activities. The I Wonder Why series is written by an award-winning science educator and published by NSTA Kids, a division of NSTA Press.

36 pages. 9.00x11.00x1.00 inches. In Stock.

Eat More, Cheat More, Lose More--And Keep the Weight Off

An intelligent, timely, and prescriptive book that shows how your attitude towards food often reflects your attitude towards other areas in your life--jobs, relationships, money--and how you can let go of trying to please others all the time and instead satisfy your own true appetites and live a more authentic and healthier life.

This book will literally change the way you think about your next meal. Food psychologist Brian Wansink revolutionizes our awareness of how much, what, and why we’re eating—often without realizing it. His findings will astound you.   · Can the size of your plate really influence your appetite? · Why do you eat more when you dine with friends? · What “hidden persuaders” are used by restaurants and supermarkets to get us to overeat? · How does music or the color of the room influence how much—and how fast—we eat? · How can we “mindlessly” lose—instead of gain—up to twenty pounds in the coming year?   Starting today, you can make more mindful, enjoyable, and healthy choices at the dinner table, in the supermarket, at the office—wherever you satisfy your appetite.

In this illuminating and groundbreaking new book, food psychologist Brian Wansink shows why you may not realize how much you’re eating, what you’re eating–or why you’re even eating at all.· Does food with a brand name really taste better?· Do you hate brussels sprouts because your mother did?· Does the size of your plate determine how hungry you feel?· How much would you eat if your soup bowl secretly refilled itself?· What does your favorite comfort food really say about you?· Why do you overeat so much at healthy restaurants?Brian Wansink is a Stanford Ph.D. and the director of the Cornell University Food and Brand Lab. He’s spent a lifetime studying what we don’t notice: the hidden cues that determine how much and why people eat. Using ingenious, fun, and sometimes downright fiendishly clever experiments like the “bottomless soup bowl,” Wansink takes us on a fascinating tour of the secret dynamics behind our dietary habits. How does packaging influence how much we eat? Which movies make us eat faster? How does music or the color of the room influence how much we eat? How can we recognize the “hidden persuaders” used by restaurants and supermarkets to get us to mindlessly eat? What are the real reasons most diets are doomed to fail? And how can we use the “mindless margin” to lose–instead of gain–ten to twenty pounds in the coming year? Mindless Eating will change the way you look at food, and it will give you the facts you need to easily make smarter, healthier, more mindful and enjoyable choices at the dinner table, in the supermarket, in restaurants, at the office–even at a vending machine–wherever you decide to satisfy your appetite.

An eye-opening account of the landmark research into the hidden chemicals that are endangering our health and keeping us fat.Being overweight is not just the result of too many cheeseburgers or not enough exercise. According to leading-edge science, a new group of silent saboteurs in our daily lives is contributing greatly to our obesity epidemic: obesogens. These weight-inducing offenders, most of which are chemicals, disrupt our hormonal systems, altering how we create and store fat, and changing how we respond to dietary choices and caloric intake. Because they are largely unregulated, obesogens lurk all around us-in food, furniture, plastic products such as water bottles and food storage containers, and other surprising exposure points. Even worse: research has shown that the effects of some obesogens can be passed on to future generations by irreversibly interfering with the expression of our genes. The good news is we can protect ourselves by becoming more informed consumers.In THE OBESOGEN EFFECT, Dr. Bruce Blumberg explains how obesogens work, where they are found, and how we can minimize their effects. Dr. Blumberg offers a highly practical three-step solution for reducing exposures. He explains why one size does not fit all in a weight loss program, what harmful additives are in our household goods, and how we should shop for obesogen-free items we use every day-from vegetables and meats to canned soup as well as household cleaners, air fresheners, and personal care products. THE OBESOGEN EFFECT is an urgent call to action to protect your body, clean up your life, and set a straight course for better health.

What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond. By providing an up-to-date and visually appealing understanding of important issues around global food and agriculture, The Atlas of Food maps out broad areas of investigation―contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade―to offer a concise overview of today's food and farming concerns. Buttressed by engaging prose and vivid graphics, Erik Millstone and Tim Lang convincingly argue that human progress depends on resolving global inequality and creating a more sustainable food production system.

Using simple text and illustrations, explains why people need food, where food comes from, and how the body uses it.

New Book. Shipped from UK. Established seller since 2000.

A fun and informative guide to healthy eating which answers questions such as Why does junk food taste so good? What are food additives? What is processed food? and Can I still eat burgers? Includes simple recipes for healthy snacks and burgers, ideas for taking more exercise and information on food labels, advertising and how food is grown.

“Everybody who is interested in the ethics of our relationship between humans and animals should read this book.”—Temple Grandin, author of Animals Make Us Human Hal Herzog, a maverick scientist and leader in the field of anthrozoology offers a controversial, thought-provoking, and unprecedented exploration of the psychology behind the inconsistent and often paradoxical ways we think, feel, and behave towards animals. A cross between Michael Pollan’s The Omnivore’s Dilemma and Bill Bryson’s A Walk in the Woods, Some We Love, Some We Hate, Some We Eat, in the words of Irene M. Pepperberg, bestselling author of Alex & Me, “deftly blends anecdote with scientific research to show how almost any moral or ethical position regarding our relationship with animals can lead to absurd consequences.”

Examining how the "discovery" of the Americas set in motion a transformation of food cultures around the world, this look at the five-hundred-year revolution in food history explains how Europeans, Americans, and Asians came to eat what they eat today.