More and more Americans are tipping the scales from overweight to obese to morbidly obese. Diets offer quick fixes that don't last. Nutrition "experts" promote eating and exercise regimens that are unrealistic for even the most dedicated weight-loss candidate. Here, a cardiologist and professional chef offers a realistic plan for losing weight, eating a balanced diet, and enjoying good food, including "forbidden" foods (in moderation).
More and more Americans are tipping the scales from overweight to obese to morbidly obese. Diets offer quick fixes that don't last. Nutrition "experts" promote eating and exercise regimens that are unrealistic for even the most dedicated weight-loss candidate. Here, a cardiologist and professional chef offers a realistic plan for losing weight, eating a balanced diet, and enjoying good food, including "forbidden" foods (in moderation).
Michael Fenster, M.D., combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. A certified wine professional and chef, "Dr. Mike" worked professionally in kitchens prior to entering medical school and maintained his passion for food and wine throughout his medical career. Mike helped manage the award winning Napa Alley in Roanoke, Virginia, and hosted a local cable TV cooking show, ¿What¿s Cookin¿ with Doc¿ in Dublin, GA. He has written columns for SheKnows.com, is a regular columnist for the culinary magazine Basil, as well as a member of their Council of Chefs and a monthly health and fitness contributor to The Tampa Tribune. He has appeared several times on the nationally syndicated Daytime TV show as well as other television programs. As a physician, Dr. Mike is a Board Certified Interventional Cardiologist, who has participated in numerous clinical trials and spoken nationally on a variety of cardiovascular topics to audiences ranging from lay public to medical professionals. He has made presentations at organizations such as the American Heart Association and American College of Cardiology, and he served as an Assistant Professor of Medicine at North East Ohio University College of Medicine (NEOUCOM). Dr. Mike is currently taping episodes for a new television show called ¿What¿s Cookin¿ with Doc: House Calls,¿ to air in nationally in various markets. He holds a JuDan (10th degree black belt) ranking in Bujinkan Budo Taijutsu. Dr. Mike lives in Spring Hill, FL. For more, check out the authors website www.whatscookingwithdoc.com/home
Inhaltsangabe
1: Why this Book 2: How I Achieved Culinary Buddhahood (and you can, too) 3: Understanding Extremes 4: The Middle Path 5: Taste versus Addiction 6: Diet or Die? Neither! 7: The Grassroots gourmet 8: First: Good Escape Make 9: Get Fresh, but No Adulteration 10: On Time and In Proportion: 11: Food Porn: 12: Great Food, God and the Art of Cooking: 13: Why Wine? 14: Past and Present 15: But Doc, I Can't ...: Common Myths and Misconceptions 16: Techniques, Tips and Other Tasty Bits 17: Firsts (recipes) 18: Mains (recipes) 19: Stocks, Sauces and More Tasty Bits 20: Be A Buddha Index to Recipes Index to Healthy Bytes References Resources
1: Why this Book 2: How I Achieved Culinary Buddhahood (and you can, too) 3: Understanding Extremes 4: The Middle Path 5: Taste versus Addiction 6: Diet or Die? Neither! 7: The Grassroots gourmet 8: First: Good Escape Make 9: Get Fresh, but No Adulteration 10: On Time and In Proportion: 11: Food Porn: 12: Great Food, God and the Art of Cooking: 13: Why Wine? 14: Past and Present 15: But Doc, I Can't ...: Common Myths and Misconceptions 16: Techniques, Tips and Other Tasty Bits 17: Firsts (recipes) 18: Mains (recipes) 19: Stocks, Sauces and More Tasty Bits 20: Be A Buddha Index to Recipes Index to Healthy Bytes References Resources
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