For 50 years the debate over high-protein, low-fat, and high-carbohydrate diets has confused the American people. Each diet is backed by convincing scientific research indicating that it is the best and only way to lose weight. But how can they all be right? The answer is astonishingly simple. Each one is right, but for only four months of the year! The secret to making these diets work together for a lifetime is to use each one in the appropriate season as designed by nature: low fat in the spring, high carbohydrates in the summer, and high protein (and fat) in the winter. The beauty of fitness and diet expert John Douillard's system is that now, for the first time, the body's cravings actually support both a weight-loss diet and a way-of-life diet. Given the opportunity provided by The 3-Season Diet, our desires readily align with foods that nature has provided for thousands of years at the time when they are naturally harvested. In winter we crave soups, nuts, warm grains, and other high-fat and protein foods such as fish and meat. In spring we want salads, berries, and leafy greens, a naturally low-fat diet. And in summer, when long days and outdoor activities require high energy, we desire fruits, vegetables, starches, and other high-carbohydrate foods. John Douillard has derived his revolutionary 3-season diet from a 5, 000-year-old traditional medical system, adjusting it to fit our modern lifestyles. Information on body types, fat-burning exercises, stress-reduction and weight-balancing techniques, recipes, and food alternatives all support the reader in making The 3-Season Diet an easily sustainable way of life that lets you look and feel better than you've ever imagined. From the Hardcover edition.The secret to making these diets work together for a lifetime is to use each one in the appropriate season as designed by nature: low fat in the spring, high carbohydrates in the summer, and high protein (and fat) in the winter.
|Title||:||The 3-Season Diet|
|Publisher||:||Harmony - 2007-12-18|