Author: Walter L. Voegtlin
Publisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 312

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Book Description

Author: Leon Chaitow
Publisher:
ISBN: 9780356123288
Category : Nutrition
Languages : en
Pages : 160

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Author: Loren Cordain
Publisher: John Wiley & Sons
ISBN: 1118370058
Category : Health & Fitness
Languages : en
Pages : 237

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Book Description
AARP Digital Editions offer you practical tips, proven solutions, and expert guidance. Eat for better health and weight loss the Paleo way with this revised edition of the bestselling guide with over 100,000 copies sold to date! Healthy, delicious, and simple, the Paleo Diet is the diet we were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will work wonders. Dr. Loren Cordain demonstrates how, by eating your fill of satisfying and delicious lean meats and fish, fresh fruits, snacks, and non-starchy vegetables, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses. Breakthrough nutrition program based on eating the foods we were genetically designed to eat-lean meats and fish and other foods that made up the diet of our Paleolithic ancestors This revised edition features new weight-loss material and recipes plus the latest information drawn from breaking Paleolithic research Six weeks of Paleo meal plans to jumpstart a healthy and enjoyable new way of eating as well as dozens of recipes This bestselling guide written by the world's leading expert on Paleolithic eating has been adopted as a bible of the CrossFit movement The Paleo Diet is the only diet proven by nature to fight disease, provide maximum energy, and keep you naturally thin, strong, and active-while enjoying every satisfying and delicious bite.

Author: Dr. Bill Schindler
Publisher: Little, Brown Spark
ISBN: 0316249505
Category : Health & Fitness
Languages : en
Pages : 304

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Book Description
An archaeologist and chef explains how to follow our ancestors' lead when it comes to dietary choices and cooking techniques for optimum health and vitality. "Read this book!" (Mark Hyman, MD, author of Food) Our relationship with food is filled with confusion and insecurity. Vegan or carnivore? Vegetarian or gluten-free? Keto or Mediterranean? Fasting or Paleo? Every day we hear about a new ingredient that is good or bad, a new diet that promises everything. But the secret to becoming healthier, losing weight, living an energetic life, and healing the planet has nothing to do with counting calories or feeling deprived—the key is re‑learning how to eat like a human. This means finding food that is as nutrient-dense as possible, and preparing that food using methods that release those nutrients and make them bioavailable to our bodies, which is exactly what allowed our ancestors to not only live but thrive. In Eat Like a Human, archaeologist and chef Dr. Bill Schindler draws on cutting-edge science and a lifetime of research to explain how nutrient density and bioavailability are the cornerstones of a healthy diet. He shows readers how to live like modern “hunter-gatherers” by using the same strategies our ancestors used—as well as techniques still practiced by many cultures around the world—to make food as safe, nutritious, bioavailable, and delicious as possible. With each chapter dedicated to a specific food group, in‑depth explanations of different foods and cooking techniques, and concrete takeaways, as well as 75+ recipes, Eat Like a Human will permanently change the way you think about food, and help you live a happier, healthier, and more connected life.

Author: Loren Cordain
Publisher: Rodale
ISBN: 160961917X
Category : Health & Fitness
Languages : en
Pages : 355

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Book Description
Adapts the author's nutritional program to the needs of athletes in a diet based on natural selection and evolution that promotes weight loss, normalizes blood cholesterol, increases energy levels, and enhances overall fitness.

Author: Philip J. Goscienski
Publisher:
ISBN: 9780930751616
Category : Health & Fitness
Languages : en
Pages : 280

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Book Description
Health Secrets of the Stone Age . . . tells us* Why nature designed women to lose fat more slowly than men do. (And learn how it affected the survival of the human race).* Why children are supposed to be picky eaters. Frustrated parents take note.* Why those children with lots of energy will grow up to have stronger bones -- and a lower risk of osteoporosis when they grow up.* Why the diabetic epidemic is becoming critical. And what you can do about it* Why "stealth exercise" can make you look and feel younger.As you scan the Table of Contents, you won't find a chapter on recipes. You don't need new menus, unfamiliar foods or exotic additions to gain or lose weight . . .For readers who worry that the Stone age theme of this book includes raw meat, no meat or all meat, be assured that it does not. There is no need for a rigid foodstyle. Dietary recommendations are not dull, difficult, demanding or discouraging.

Author: Marlene Zuk
Publisher: W. W. Norton & Company
ISBN: 039308986X
Category : Science
Languages : en
Pages : 310

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Book Description
“With…evidence from recent genetic and anthropological research, [Zuk] offers a dose of paleoreality.” —Erin Wayman, Science News We evolved to eat berries rather than bagels, to live in mud huts rather than condos, to sprint barefoot rather than play football—or did we? Are our bodies and brains truly at odds with modern life? Although it may seem as though we have barely had time to shed our hunter-gatherer legacy, biologist Marlene Zuk reveals that the story is not so simple. Popular theories about how our ancestors lived—and why we should emulate them—are often based on speculation, not scientific evidence. Armed with a razor-sharp wit and brilliant, eye-opening research, Zuk takes us to the cutting edge of biology to show that evolution can work much faster than was previously realized, meaning that we are not biologically the same as our caveman ancestors. Contrary to what the glossy magazines would have us believe, we do not enjoy potato chips because they crunch just like the insects our forebears snacked on. And women don’t go into shoe-shopping frenzies because their prehistoric foremothers gathered resources for their clans. As Zuk compellingly argues, such beliefs incorrectly assume that we’re stuck—finished evolving—and have been for tens of thousands of years. She draws on fascinating evidence that examines everything from adults’ ability to drink milk to the texture of our ear wax to show that we’ve actually never stopped evolving. Our nostalgic visions of an ideal evolutionary past in which we ate, lived, and reproduced as we were “meant to” fail to recognize that we were never perfectly suited to our environment. Evolution is about change, and every organism is full of trade-offs. From debunking the caveman diet to unraveling gender stereotypes, Zuk delivers an engrossing analysis of widespread paleofantasies and the scientific evidence that undermines them, all the while broadening our understanding of our origins and what they can really tell us about our present and our future.

Author: Daniel Lieberman
Publisher: Vintage
ISBN: 0307907414
Category : Science
Languages : en
Pages : 361

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Book Description
In this landmark book of popular science, Daniel E. Lieberman—chair of the department of human evolutionary biology at Harvard University and a leader in the field—gives us a lucid and engaging account of how the human body evolved over millions of years, even as it shows how the increasing disparity between the jumble of adaptations in our Stone Age bodies and advancements in the modern world is occasioning this paradox: greater longevity but increased chronic disease. The Story of the Human Body brilliantly illuminates as never before the major transformations that contributed key adaptations to the body: the rise of bipedalism; the shift to a non-fruit-based diet; the advent of hunting and gathering, leading to our superlative endurance athleticism; the development of a very large brain; and the incipience of cultural proficiencies. Lieberman also elucidates how cultural evolution differs from biological evolution, and how our bodies were further transformed during the Agricultural and Industrial Revolutions. While these ongoing changes have brought about many benefits, they have also created conditions to which our bodies are not entirely adapted, Lieberman argues, resulting in the growing incidence of obesity and new but avoidable diseases, such as type 2 diabetes. Lieberman proposes that many of these chronic illnesses persist and in some cases are intensifying because of “dysevolution,” a pernicious dynamic whereby only the symptoms rather than the causes of these maladies are treated. And finally—provocatively—he advocates the use of evolutionary information to help nudge, push, and sometimes even compel us to create a more salubrious environment. (With charts and line drawings throughout.)

Author: John Durant
Publisher: Harmony
ISBN: 0307889173
Category : Cooking
Languages : en
Pages : 370

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Book Description
Combining science, culture, anthropology, and philosophy, explains how to stay healthy and live with purpose in the modern world by returning to the way humanity's hunter-gatherer ancestors ate, moved, and lived in the wild.

Author: C. Anne Wilson
Publisher: Academy Chicago Publishers, Limited
ISBN: 9780897334877
Category : Cooking, British
Languages : en
Pages : 0

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Book Description
C. Anne Wilson Traces culinary practices and preferences from our earliest prehistoric forbears down to the generation of the Industrial Revolution, and offers an extraordinary taste of the times. She provides a tabletop perspective on class structure, religion, politics, and social custom, generously seasoned with such culinary and cultural tidbits as the importance of salt in English history and the role of romance in England's first taste of the wines of southernmost France. Readers will become acquainted with the sources of many of our current tastes and conventions. Discover "macrows," the prototype of macaroni, and that "whales, porpoises and sturgeon were all royal fish." Meringue, to the Elizabethans, was a "dishful of snow," and rather difficult to whip up before the advent of the fork in the late 17th century. Before the Reformation all buns were "hot cross" in order to ward off evil spirits that might prevent the bread rising. Adventurous readers who wish to dine as their ancestors did may do so; Ms. Wilson includes many authentic recipes--such as 17th century rice pudding--which add flavor of a unique kind. This cornucopia of custom and cuisine provides plenty of food for thought for everyone, and what could be of more interest if we are, indeed, what we eat?