The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America-heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more-and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives.
The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer.
History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks.
In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen -a checklist of the twelve foods we should consume every day.Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.
Winner of the James Beard Award
Author of #1 New York Times Bestsellers In Defense of Food and Food Rules
What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
From the Trade Paperback edition.
With more than 50,000 food products in the average supermarket, it’s no wonder shoppers feel confused and overwhelmed. How do they know what to buy to eat healthier and avoid packing on pounds? And as food prices skyrocket, how do consumers know they’re getting the best deals?
Eat This, Not That! Supermarket Survival Guide will steer buyers away from nutritional danger zones and protect them with the power of knowledge. On every page, readers will find easy-to-follow tips and nutrition facts that help them make the best choices for cutting calories, shedding pounds, and even saving money!
Based on extensive research and market reporting, Eat This, Not That! Supermarket Survival Guide finally puts the shopper in control of his or her family’s diet and health.
Few entrepreneurs can claim to have radically changed the way we live, and Ray Kroc is one of them. His revolutions in food-service automation, franchising, shared national training, and advertising have earned him a place beside the men and women who have founded not only businesses, but entire empires. But even more interesting than Ray Kroc the business man is Ray Kroc the man. Not your typical self-made tycoon, Kroc was fifty-two years old when he opened his first franchise. In Grinding It Out, you'll meet the man behind McDonald's, one of the largest fast-food corporations in the world with over 32,000 stores around the globe.
Irrepressible enthusiast, intuitive people person, and born storyteller, Kroc will fascinate and inspire you on every page.
"Reduce, reuse, recycle" urge environmentalists; in other words, do more with less in order to minimize damage. But as this provocative, visionary book argues, this approach perpetuates a one-way, "cradle to grave" manufacturing model that dates to the Industrial Revolution and casts off as much as 90 percent of the materials it uses as waste, much of it toxic. Why not challenge the notion that human industry must inevitably damage the natural world?
In fact, why not take nature itself as our model? A tree produces thousands of blossoms in order to create another tree, yet we do not consider its abundance wasteful but safe, beautiful, and highly effective; hence, "waste equals food" is the first principle the book sets forth. Products might be designed so that, after their useful life, they provide nourishment for something new-either as "biological nutrients" that safely re-enter the environment or as "technical nutrients" that circulate within closed-loop industrial cycles, without being "downcycled" into low-grade uses (as most "recyclables" now are).
Elaborating their principles from experience (re)designing everything from carpeting to corporate campuses, William McDonough and Michael Braungart make an exciting and viable case for change.
In an age of custom-fabricated, do-it-yourself product design and creation, the collective potential of a million garage tinkerers and enthusiasts is about to be unleashed, driving a resurgence of American manufacturing. A generation of “Makers” using the Web’s innovation model will help drive the next big wave in the global economy, as the new technologies of digital design and rapid prototyping gives everyone the power to invent--creating “the long tail of things”.
“The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm
You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.
Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price.
But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.
In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.
Praise for Sous Chef
“This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton
“[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review
“A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain
“A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today
“Vibrantly written.”—Entertainment Weekly
“Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast
“Reveals the high-adrenaline dance behind your dinner.”—NPR
From the Trade Paperback edition.
On the South Beach Diet, by best-selling author and Miami Beach cardiologist Arthur Agatston, M.D., you eat plenty of good carbs and good fats--delicious, healthy foods that crush cravings, curb overeating, and leave you satisfied rather than starving. And now, with the revised The South Beach Diet Good Fats, Good Carbs Guide, you have all the information you'll need to make the right meal choices--anytime, anywhere.
This expanded guide does all the work--more than 1,200 food listings at your fingertips. You'll know at a glance if a food is compatible with the South Beach Diet--each entry lists its carbohydrate, sugar, fiber, fat, and saturated fat information. Plus, for the first time, all the foods have recommendations for each phase of the diet, according to the nutritional principles Dr. Agatston explains in his introduction. Packed with new essential information and expanded sections covering foods like meal replacement bars and fast-food listings, meal makeovers, and more, The South Beach Diet Good Fats, Good Carbs Guide is your key to lifelong health and weight loss.
The American Heart Association recommends no more than two-thirds of a teaspoon of salt per day, but it's easy to exceed that in just one meal. For anyone with hypertension, heart disease, or diabetes—and the millions of Americans whose high salt intake puts them at risk of developing these conditions—You Won't Believe It's Salt-Free offers 125 delicious no-salt recipes that take family dinners from monotonous to mouth-watering. Culinary expert Robyn Webb reveals her secret: simple spice blends that anyone can buy or make at home, plus recipes that use exotic aromatics like kaffir lime leaves and star anise to create bold, beautiful flavors. From Chipotle Chicken to Herbs de Provence Squash, there is something for everyone's palate. Once you experiment beyond the salt shaker, your health will improve and your cooking will too.
Tens of thousands of Americans have changed their bodies--and their lives--with the help of The Abs Diet, the New York Times bestseller from David Zinczenko.
The principles of The Abs Diet are simple: Eat more healthy food--six delicious meals a day--and crowd out the bad stuff that's making you fat. The Abs Diet has been proven to strip off 10, 15, even 20 pounds of flab--from your belly first--in six weeks or less.
Now, Zinczenko makes eating smart and healthy easy with this eye opening portable weight-loss manual, The Abs Diet Eat Right Every Time Guide. This on-the-go guide pinpoints the foods you should choose to burn away belly fat no matter where you are--at home, in the supermarket, even at the fast-food counter. And it reveals the hidden killers that are adding inches to your waistline and taking years off your life!
Discover these amazing weight-loss secrets:Should you toast a bagel or an English muffin? Did you know that making the wrong choice will cost you 150 extra calories?What's healthier--a bean burrito or a taco salad? Would you believe the healthy salad will pile 130 more calories onto your plate?Which will make you fatter--a Whopper or a Big Mac? You'll be stunned to discover the shocking truth!
Learn why a hot fudge sundae is a treat you should eat, why potato chips are better for you than french fries, and why Swiss cheese is three times healthier than Cheddar.
You don't have time for complicated plans or fancy recipes. In The Abs Diet Eat Right Every Time Guide, Zinczenko tells you how to strip away belly fat in every situation--from the frozen food aisle to the deli, from a five-star restaurant to the drive-thru. On-the-go eating doesn't have to end up on your gut.
New Chapters in the Second Edition cover:
Behavior-based safety programs
Safety auditing procedures and techniques
Measuring health and safety performance
OSHA’s laboratory safety standard
Process safety management standard
BCSPs Code of Ethics
The book provides a quick desk reference as well as a resource for preparations for the Associate Safety Professional (ASP), Certified Safety Professional (CSP), Occupational Health and Safety Technologist (OHST), and the Construction Health and Safety Technologist (CHST) examinations. A collection of information drawn from textbooks, journals, and the author’s more than 25 years of experience, the reference provides, as the title implies, not just a study guide but a reference that has staying power on your library shelf.
Imagine a diet plan that lets you eat at Burger King, McDonald’s, Dunkin’ Donuts, and Olive Garden—and still strip away 10, 20, even 30 pounds or more. A diet plan that lets you order takeout pizza, whip up a box of macaroni and cheese, even reach into the freezer section for ice cream—and never worry about gaining weight or going hungry. A diet plan that lets you enjoy your most indulgent comfort foods whenever you want—and actually teaches you how to eat them more often! The Eat This, Not That! No-Diet Diet is the easiest, most revolutionary weight-loss plan ever created.
Whether you’re in the drive-through, the family restaurant, the supermarket aisle, or your own kitchen, you make dozens of decisions every day that affect your weight and your health. Now, those decisions will be a breeze.
Dana Bickelman of Waltham, Massachusetts, lost 70 pounds in one year, while still enjoying her favorite restaurants: Dunkin’ Donuts and Olive Garden. “Boys want to say hi to me now, and that’s awesome,” she exclaims. “I’ve never had this kind of attention before, and it’s wonderful.”
Michael Colombo of Staten Island, New York, lost 91 pounds in less than 9 months, while eating his favorite McDonald’s sandwiches—and skipping products labeled as “health food.” “It’s a lot easier than [I] thought,” he says. “My confidence has skyrocketed.”
Erika Bowen of Minneapolis, Minnesota, dropped 84 pounds in 17 months, just by shopping smarter in the supermarket. “There was a time when I refused to wear tank tops,” she says. “But now I’m very comfortable in my own skin, and I’m wearing things I’d never have worn before.”
No matter where you are or what you crave, you’ll be stunned to discover how easy losing weight can be.
The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
Award-winning investigative journalist and clean food activist Mike Adams, the “Health Ranger,” is founder and editor of Natural News, one of the top health news websites in the world, reaching millions of readers each month.
Now, in Food Forensics, Adams meticulously tests groceries, fast foods, dietary supplements, spices, and protein powders for heavy metals and toxic elements that could be jeopardizing your health.
To conduct this extensive research, Adams built a state-of-the-art laboratory with cutting-edge scientific instruments. Publishing results of metal concentrations for more than 800 different foods, Food Forensics is doing the job the FDA refuses to do: testing off-the-shelf foods and sharing the findings so the public can make informed decisions about what they consume or avoid.
In Food Forensics, you’ll discover little-known truths about other toxic food ingredients such as polysorbate 80, MSG, sodium nitrite, pesticides, and weed killers such as glyphosate. Adams reveals stunning, never-before-reported details of heavy metals found in recycled human waste used on crops and in parks, and he explains how industrial pollution causes mercury, lead, and cadmium to end up in your favorite protein powders.
This book will forever change your view of food safety, regulation, and manufacturing. When you know what’s really in your food, you can start making changes to protect yourself against serious diseases like cancer, all while maximizing your natural immune defenses against infection and disease.
After generations of creating high-quality automotive products, American industrialists began losing ground to the Japanese auto industry in the decades after World War II. David Halberstam, with his signature precision and absorbing narrative style, traces this power shift by delving into the boardrooms and onto the factory floors of the America’s Ford Motor Company and Japan’s Nissan. Different in every way—from their reactions to labor problems to their philosophies and leadership styles—the two companies stand as singular testaments to the challenges brought by the rise of the global economy.
From the Pulitzer Prize–winning author of The Fifties and The Coldest Winter, and filled with intriguing vignettes about Henry Ford, Lee Iacocca, and other visionary industrial leaders, The Reckoning remains a powerful and enlightening story about manufacturing in the modern age, and how America fell woefully behind.
This ebook features an extended biography of David Halberstam.
Since 1989 when Tim Grover began training Michael Jordan, hundreds of elite competitors have turned to Grover to become stronger, faster, and more powerful, both physically and mentally. From Jordan to Kobe Bryant to Dwyane Wade and countless other superstars, Grover’s revolutionary methods have made the best even better, year after year.
In Jump Attack, Grover shares the revolutionary program he uses to train the pros. A fitness bible for athletes around the world, this three-phase, twelve-week program has been completely updated with new exercises and workouts as well as cutting-edge information on training, nutrition, longevity, injury prevention, and more. Devised for explosive power, quickness, endurance, and agility, this intensely challenging workout pushes athletes out of their comfort zones, tests their capacity to go harder, and turns “I can’t” into “Just try and stop me.”
You don’t have to be an elite athlete to benefit from Grover’s program—but you can attain the mindset of a champion through the physical program outlined in this complete plan. Says Grover: “This is how my pros do it. If you want to become more explosive, stronger, and faster, if you want to jump higher and improve your overall athletic performance in any sport, this is exactly how we do it today: This program is the difference between jumping and taking flight.”
A 3D printer transforms digital information into a physical object by carrying out instructions from an electronic design file, or 'blueprint.' Guided by a design file, a 3D printer lays down layer after layer of a raw material to 'print' out an object. That's not the whole story, however. The magic happens when you plug a 3D printer into today’s mind-boggling digital technologies. Add to that the Internet, tiny, low cost electronic circuitry, radical advances in materials science and biotech and voila! The result is an explosion of technological and social innovation.
Fabricated takes the reader onto a rich and fulfilling journey that explores how 3D printing is poised to impact nearly every part of our lives.
Aimed at people who enjoy books on business strategy, popular science and novel technology, Fabricated will provide readers with practical and imaginative insights to the question 'how will this technology change my life?' Based on hundreds of hours of research and dozens of interviews with experts from a broad range of industries, Fabricated offers readers an informative, engaging and fast-paced introduction to 3D printing now and in the future.
-- Andrew Weil, M.D.
Based on the revolutionary #1 New York Times bestseller that is changing the way America eats, this is the only supermarket guide that exposes the true cause of belly fat and disease: hidden sugar!
Transforming your health, energy, and waistline is as easy as 1, 2, 3:
1. Unlock the secret to fat loss that food conglomerates don't want you to know.
2. Follow the one simple menu that tells you exactly what to eat to melt up to 9 pounds this week.
3. Discover thousands of "Belly Good" items that make shedding pounds each week a snap.
With a bonus dining-out section featuring menu items from some of your favorite restaurants, this comprehensive guide will help you look and feel your best in no time at all!
“Artfully envisions a breathtakingly better world.” —Los Angeles Times
“Elaborate, smart and persuasive.” —The Boston Globe
“A pleasure to read.” —The Wall Street Journal
One of CBS News’s Best Fall Books of 2005 • Among St Louis Post-Dispatch’s Best Nonfiction Books of 2005 • One of Amazon.com’s Best Science Books of 2005
A radical and optimistic view of the future course of human development from the bestselling author of How to Create a Mind and The Age of Spiritual Machines who Bill Gates calls “the best person I know at predicting the future of artificial intelligence”
For over three decades, Ray Kurzweil has been one of the most respected and provocative advocates of the role of technology in our future. In his classic The Age of Spiritual Machines, he argued that computers would soon rival the full range of human intelligence at its best. Now he examines the next step in this inexorable evolutionary process: the union of human and machine, in which the knowledge and skills embedded in our brains will be combined with the vastly greater capacity, speed, and knowledge-sharing ability of our creations.
From the Trade Paperback edition.
All across America, people are changing their bodies--and their lives--thanks to the Flat Belly Diet! Now, making the best choices for a flat belly in the supermarket, at home, in a restaurant, or anywhere is even easier with the Flat Belly Diet! Pocket Guide.
This handy and user-friendly book provides at-a-glance information such as:A complete 28-day meal plan featuring all-new on-the-go recipesCorresponding shopping lists specially designed to maximize your shopping dollar Lists of serving sizes and calorie counts to help you make MUFA meals you loveBest meal choices at the vending machine, the airport, popular restaurants, and morePantry staples and Flat Belly Diet-friendly brands
Including 90 all-new quick meal and snack pack recipes, each tested for time and taste, and created by a registered dietitian in response to questions from real dieters, the Flat Belly Diet! Pocket Guide is both an easy introduction to the diet for those who have yet to try it and an essential companion for the thousands who already swear by it.
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.
Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.
The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
From the Trade Paperback edition.
The Ethics of What We Eat explores the impact our food choices have on humans, animals, and the environment. Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make healthful, humane food choices. As they point out: You can be ethical without being fanatical.
Every year, Americans spend billions of dollars gobbling up meals at full-service restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at these sit-down stand-bys. Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!
From the Trade Paperback edition.