Science Healthy Diet

Every month seems to bring a trendy new diet or a new fad to try in order to lose weight - but these diets clearly aren’t making us any happier or healthier. As obesity rates and associated disease and impairments continue to rise, it’s time for a different approach. How Not to Diet is a treasure trove of buried data and cutting-edge dietary research that Dr Michael Greger has translated into accessible, actionable advice with exciting tools and tricks that will help you to safely lose weight and eliminate unwanted body fat - for good.

Are you tired of confusing diet advice and lackluster recipes? Here’s a scientifically-proven way to enjoy delicious meals while transforming your health in just 21 days! Do you feel lost in the myriad of diet plans and health advice, feeling like you're trying everything but getting nowhere? It's frustrating, isn't it? You might have even wondered if eating healthy means giving up on tasty food altogether. But what if there's an approach to hit two positive goals with one stone: to indulge in scrumptious meals while improving your health at the same time?

Why do most diets fail? Why does one person eat a certain meal and gain weight, while another eating the same meal loses pounds? Why, despite all the advice about what to eat, are we all still getting fatter? The answers are much more surprising - and fascinating - than we've been led to believe. The key to health and weight loss lies not in the latest fad diet, nor even in the simple mantra of 'eat less, exercise more', but in the microbes already inside us.

Healthy Cook’s Anti-Inflammatory Diet & Cookbook Transform your health and vitality with Healthy Cook’s Anti-Inflammatory Diet & Cookbook . Authored by Albert Orbinati, Ph.D., this engaging guide goes beyond recipes—it's a complete wellness manual for those seeking to alleviate chronic inflammation, improve gut health, reduce stress, and embrace detoxification. Dive into over 100 meticulously crafted recipes , each featuring nutrient-packed superfoods and flexible options to suit various dietary preferences.

Dish up the red meat, eggs, and whole milk! In this well-researched and captivating narrative, veteran food writer Nina Teicholz proves how everything we've been told about fat is wrong. For decades, Americans have cut back on red meat and dairy products full of "bad" saturated fats. We obediently complied with nutritional guidelines to eat "heart healthy" fats found in olive oil, fish, and nuts, and followed a Mediterranean diet heavy on fruits, vegetables, and grains. Yet the nation's health has declined. What is going on?

For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number.

In this groundbreaking book, Dr. Mosley takes us on a revelatory journey through the gut, showing how junk food and overuse of antibiotics have wiped out many good gut bacteria, leading to a modern plague of allergies, food intolerances and obesity. Drawing from the latest cutting-edge research, Dr. Mosley provides scientifically proven ways to control your cravings, boost your mood and lose weight by encouraging a more diverse microbiome and increasing the good bacteria that keep you healthy.

Over the next five years, millions of more Americans are expected to take Ozempic and other GLP-1 weight-loss drugs, which are rapidly being recognized as the miracle drugs of this century. If you’re not on them, you’ll probably know someone who is. What are the implications of the widespread use of these drugs, both on our bodies and our society? In this show, you’ll meet people across America who are either taking the jab or thinking about it, and the shocking intentional and unintentional results they are seeing.

Calorie information is ubiquitous. We see authoritative numbers that tell us the calorie count of what we're about to consume everywhere. Here's the thing, however, that most people have no idea about. All of the calorie counts that you see everywhere today, are wrong. Dr Giles Yeo, obesity researcher at Cambridge University, challenges the conventional model and demonstrates that all calories are not created equal. He addresses why popular diets succeed, at least in the short term, and why they ultimately fail, and what your environment has to do with your bodyweight.

Calm inflammation and embrace vibrant health with stress-free meal plans and easy recipes. Struggling to find the best diet to reduce inflammation? Need quick, simple recipes without spending hours in the kitchen? Overwhelmed by dietary changes but ready to improve your health? You're not alone. This book makes the anti-inflammatory lifestyle simple with science-backed guidance.

What do people with a particularly long life span eat? How can you lose weight efficiently? Are afflictions typical of old age avoidable? Can you 'eat yourself young' with certain foods? Much of what we think is healthy can even be harmful. Bas Kast has compared thousands of sometimes contradictory studies to deliver scientifically founded findings about what really makes for healthy eating.

Recognising that there is no one-size-fits-all when it comes to nutrition, this ground-breaking audiobook has the answers to all your food-related questions, covering every conceivable topic—from gut bacteria to weight management, to heart health and immune support, to vegan diets and intermittent fasting and everything in between. With an accessible Q&A approach, this nutrition audiobook will debunk popular food myths and diets, redefine nutrition in the modern world and enable you to make informed decisions that are best suited to you, about what, when and how to eat.

Food is our greatest ally for good health, but the question of what to eat has never seemed so complicated. In his new book, Tim Spector creates a unique, thorough, evidence-based guide to the real science of eating. Moving away from misleading notions of calories or nutritional breakdowns, Food for Life empowers us to make our own food choices based on a deeper understanding of the true benefits and harms that come from our daily transactions with the foods around us.

Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.

Are you battling persistent pain and discomfort from chronic inflammation? Concerned about a family history of inflammatory conditions but unsure where to start? Or maybe you're simply passionate about living a healthier, more balanced lifestyle? If so, this guide is for you. Designed for anyone managing inflammatory conditions, seeking prevention strategies, or pursuing overall wellness, this resource offers a simple, natural, and science-backed approach to vibrant health.

Dr Federica Amati, registered nutritionist and communications strategist at renowned health science company ZOE, explains how to make the most beneficial decisions for maintaining good health at every stage of life. This first-of-a-kind book combines nutrition, medical science and public health advice to create a simple, evidence-based guide to what we should all know about our food and how it affects us.

Most diets fail because they rely on willpower alone. In this book surgeon and expert on metabolism Dr Andrew Jenkinson shows you how to unlock the secret to lasting weight loss through a better understanding of your brain, body and environment, allowing you to eat well and lose weight, forever. Using a combination of cutting-edge metabolic science, together with strategies like aversion, habit creation and mental reprogramming, expert in the science of appetite Dr Andrew Jenkinson will show you how your body and brain work when it comes to what you eat.

Cambridge geneticist Dr Giles Yeo has dedicated over 20 years studying how genes influence our eating habits. Instead of looking at how we have become obese, Gene Eating tackles the question of why some people eat more than others. The UK has the biggest waistlines in Western Europe and an enormous problem of other diet-related illnesses.

Most of us eat 3 meals a day with a smattering of snacks because we think that’s the normal, healthy way to eat. But when we look at the eating patterns of our distant ancestors, we can see that an intermittent fasting eating pattern is normal—and eating 3 meals a day is not. In The Intermittent Fasting Revolution, prominent neuroscientist Mark Mattson shows that frequent periods of time with little or negligible amounts of food is not only normal but also good for us.

Building upon this critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what’s making us fat—and how we can change—in this exciting new book. Persuasive, straightforward, and practical, Why We Get Fat makes Taubes’s crucial argument newly accessible to a wider audience.