Die F-Faktor-Diät: Entdecken Sie das Geheimnis der dauerhaften Gewichtsabnahme von Tanya Zuckerb

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The F-Factor Diet

by Tanya Zuckerbrot

"Updated with new recipes, tips, and research"--Cover.

FORMAT Paperback LANGUAGE English CONDITION Brand New

Publisher Description

Updated with must-have new recipes, diet tips, and research. Discover the simple secret to permanent weight loss and optimal health, as seen on .Fad diets come and go, but after more than two decades of success stories and media attention, The F-Factor Diet has stood the test of time. Now hailed as the go-to lifestyle program for anyone who wants to improve their health and lose weight for good, F-Factor's scientifically proven approach allows you to achieve results without hunger, deprivation, or denial. Change your life without disrupting your lifestyle- dine out, drink alcohol, eat carbs, and work out less from Day 1.Now revised and updated with new recipes, diet tips, and research, The F-Factor Diet includes-An easy to follow 3-step program to shed pounds, boost energy, and increase longevity, on which men lose an average of 15 lbs., and women 10 lbs., in just one month.More than 75 quick and delicious F-Factor approved recipes plus a complete set of guidelines for dining out and ordering in.Proven tips, tools, and solutions to keep you motivated, inspired, and on track.It's time to change your life forever and join the F-Factor movement. Your journey to a happier, healthier you begins now!

Author Biography

Tanya Zuckerbrot, MS, RD, is a dietitian in private practice, based in New York City. She has appeared on Today, The Early Show, the Rachael Ray Show, Fox Business, MSNBC, ABC News, and on many other national media platforms. In addition, Tanya has been in profiled in The New York Times, The New York Post, the Daily Mail, and featured in Town & Country, Elle, Vogue, Allure, Self, The Washington Post, and Men's Fitness.

Review

"As a professional gourmand and glutton, I've tried every crackpot diet there is to try under the sun. Tanya Zuckerbrot's F-Factor program is the best one I've found for those of us who enjoy the pleasures of a fine meal and also the occasional fine drink too."
—Adam Platt, chief restaurant critic, New York Magazine

Long Description

A top nutritionist reveals the secret to permanent weight loss. To help her busy clients ditch the fad diets, Tanya Zuckerbrot spent more than a decade designing a healthful, delicious, sustainable diet that sheds pounds, boosts energy, lowers cholesterol, and reduces the risk of heart disease and diabetes. "The F-Factor Diet" presents a fresh take on eating high-fiber carbs, and reveals the secrets to satisfying meals and lasting weight loss, including: - A simple three-stage program - A wide array of food choices - More than 75 delicious recipes-from appetizers through desserts-and a complete set of guidelines for those who don't want to cook - Journal pages and helpful hints to keep dieters on track

Review Quote

"I would recommend The F-Factor Diet because that is a great book and a great way of eating...It works." -Megyn Kelly, Fox News

Excerpt from Book

Chapter 1 How Did We Get So Fat? And Why the F-Factor Diet Is a Long-Term Solution Thou shouldst eat to live; not live to eat. -socrates (469 b.c.-399 b.c.) You notice it at the beach. You observe it in the fans at sporting events. A quick look around the mall and there is no denying it: Americans are fatter than ever. Currently, 70 percent of American adults are overweight, and half of them are obese. Yet merely three decades ago, less than 50 percent of the American population was overweight. As the years passed, somehow our waistlines kept expanding. It wouldn''t be such a big deal if the problem were simply aesthetic. But excess weight correlates with increased risk of heart disease, high blood pressure, stroke, diabetes, infertility, gallbladder disease, osteoarthritis, and many forms of cancer. The Journal of the American Medical Association reported in 2004 that being overweight could soon overtake tobacco as the leading cause of preventable death in the United States. We clearly have reason to worry. A recent survey published in the National Institute of Public Health publication reports that, in the United States on any given day, 44 percent of men and almost 66 percent of women are trying to lose weight. Last year alone, Americans spent billions of dollars on weight-loss products, health club memberships, diet foods, liposuctions, and gastric bypass operations. And where did investments in these supposed panaceas get us? Despite our attempts to lose weight, this country''s population is currently the heaviest it has ever been. Our individual weight problems have become a national crisis. After low-fat diets failed to put an end to the epidemic of obesity, low-carb diets appeared to be the solution to Americans'' struggle with weight. We tried diets like Atkins and South Beach, and in doing so, cut out bread, fruit, milk, yogurt, and even vegetables in order to whittle down our waistlines. But after a decade of low-carb eating, the truth remains: Americans are fatter than ever. The problem with low-carb diets is the same as with low-fat diets, and with the numerous other failed diets of the past: their focus is on eliminating foods in order to lose weight. Whether you are cutting out fat or carbohydrates, the result is that you end up craving the foods that have become taboo. Who wants to feel deprived of their favorite foods in order to maintain a desired weight? A life without bagels for breakfast, pasta at Italian restaurants, or rice with your Chinese food? That''s crazy! And that is also why most diets are temporary. How Did We Get So Fat? The advent and growth of industrialization, jumbo portion sizes, and fad diets produced a predictable, understandable, and inevitable consequence-an epidemic of obesity and diet-related diseases. Industrialization You might equate industrialization with advancements in engineering, economy, and human resources. While sounding promising, industrialization applied to food processing has negatively affected Americans'' nutrition. Before industrialization, whole grains were left whole. Breads and rice were brown; fruits and vegetables were eaten just the way they came out of the ground or off the tree. These foods were nutritious, rich in vitamins, and full of fiber. Now, however, our supermarkets stock white bread, sweetened fruit drinks, and instant mashed potatoes-the legacy of agricultural industrialization that has left us in a fiber deficit. The absence of fiber in Americans'' diets is a major risk factor for weight gain. Despite the American Dietetic Association recommending that Americans eat 25 to 38 grams of fiber per day, the average American currently eats only 15 grams of fiber a day. Not eating enough fiber leads people to feel hungry and to overeat throughout the day. Snacking contributes to one-fourth of Americans'' daily caloric intake. And when we snack, what do we choose? Chips, cookies, crackers, sweetened beverages, and frozen desserts, all of which contain virtually no fiber. People who eat these foods to try to satisfy their appetites only find themselves hungry again soon after. Diets based on such refined foods create a vicious cycle of eating and hunger all day long. To add insult to injury, refined foods are available everywhere, all of the time. Walk down the cookie or snack-chip aisles in your supermarket, and you find hundreds of choices. Delis, food courts, and vending machines present the opportunity to snack around the clock. Gas stations used to sell only gas-now they have been remodeled to house a food market inside. Going to the gas station no longer means just filling up your tank; it now is an opportunity to fill up your belly. An increase in convenience has provoked a shift to frequent "grazing"-eating small but cumulatively hefty snacks, as opposed to regular meals. As technological advances have made food ever more varied, convenient, and tasty, the feeble willpower of the American public has been unable to cope. Most people know the rule of thermodynamics: calories in versus calories out. If you eat more calories than you burn, you will gain weight. Americans are not only eating more (the average American consumes 2,640 calories a day, up from 1,970 calories in 1978), we are also moving less. Technology has not only made food more varied and convenient, it has almost completely removed natural physical exercise from most Americans'' day-to-day lives. In the early nineteenth century, if you wanted ice cream, you would have to walk out to the pasture, milk the cow, carry the milk back to the farmhouse, mix in sugar and eggs, add salt to the ice, and churn the whole thing for hours until it froze. A person would burn a few hundred calories in the process. Now if people crave ice cream, they only have to walk to the refrigerator or drive to the nearest convenience store for a pint of Ben & Jerry''s. Cars, washing machines, elevators, escalators, and moving sidewalks at the airport have reduced physical exertion. Watching television for hours, sitting in front of a computer, and playing video games create the perfect recipe for weight gain. Eating refined foods frequently and moving less are not the only problems. Ever-expanding food portions are also to blame. Out-of-Control Portion Sizes Advances in agriculture and farming followed industrialization. Never has food in this country been so abundant. This country produces 3,800 calories of food for every man, woman, and child every day-almost twice as many as most people need. The surplus of food translates into whopping portions at low prices, and Americans are eating them up. Larger portions seem to make consumers feel that they are getting their money''s worth. And the food companies are responding. With the exception of sliced white bread, the sizes of sodas, hamburgers, French fries, pizza slices, and other foods commonly available for immediate consumption exceed standard portions determined by the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA). Cookies, cooked pastas, muffins, steaks, and bagels exceeded USDA standards by 700 percent, 480 percent, 333 percent, 224 percent, and 195 percent respectively. In the 1950s, McDonald''s offered one size, a 2-ounce portion of French fries that contained 200 calories. Starting in 2004, the 2-ounce size was offered only on the kids'' menu, and adults were offered a 7-ounce French fry serving with 610 calories. In 1997, Starbucks took the 8-ounce Short, its smallest size, off the menu when it introduced the 20-ounce Venti (the Extra Large). Now the 12-ounce Tall is the smallest choice. Larger portions are attractive to customers because the relative prices discourage the choice of smaller portions. How many times at the concession stand at the movies have you heard the vendor tell you that for a few cents more, you can get the next size up? Unfortunately, you are not just getting more value for your money; you are also getting more calories. A Coke and buttered popcorn combination has 688 calories, while a value pack (large Coke and buttered popcorn) has 2,174 calories (based on small popcorn serving size 5 cups; large popcorn serving size 20 cups; small Coke serving size 18 oz, large Coke serving size 44 oz). Bigger portions are everywhere. At fast-food joints and convenience stores, the trend is hard to miss-7-Eleven offers the 48-ounce Double Gulp, and the muffins at Au Bon Pain are the size of softballs. Not only have food portions increased but, according to the National Restaurant Association in Washington, D.C., our plates have grown, too. The 10-inch plate was once the industry standard; now 12-inch plates are the norm. Servings are so big that in some restaurants you get two or three times more than you need. A typical meal at an ordinary restaurant contains 1,200 calories, and that''s without the dessert or appetizer. More calories equal more weight gain, pure and simple. Larger restaurant portions have become an increased problem because Americans eat out more frequently than they used to. Twenty years ago, most people ate in restaurants only on special occasions. Today, the typical American eats out 4.5 times a week. La

Details ISBN0399533745 Author Tanya Zuckerbrot Short Title F FACTOR DIET Language English ISBN-10 0399533745 ISBN-13 9780399533747 Media Book Format Paperback DEWEY 613.25 Illustrations Yes Year 2007 Imprint Perigee Books,U.S. Subtitle Discover the Secret to Permanent Weight Loss Country of Publication United States DOI 10.1604/9780399533747 UK Release Date 2007-12-04 US Release Date 2007-12-04 Pages 288 Publisher Penguin Putnam Inc Publication Date 2007-12-04 Audience General NZ Release Date 2007-12-03 AU Release Date 2007-12-03

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  • Condition: Neu
  • ISBN-13: 9780399533747
  • ISBN: 9780399533747
  • Publication Year: 2007
  • Format: Paperback
  • Language: English
  • Book Title: The F-Factor Diet: Discover the Secret to Permanent Weight Loss
  • Item Height: 228mm
  • Author: Tanya Zuckerbrot
  • Publisher: Penguin Putnam INC International Concepts
  • Topic: Health
  • Item Width: 152mm
  • Number of Pages: 288 Pages

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