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The New Weight Loss Book

Eat to Live: The New Healthy Sustainable Diet Plan

There is a book called Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss. It's a weight loss diet that shouldn't be ignored.

Have you heard of it?

Want to know more? Then read on...

Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss by Joel Fuhrman that I have purchased is a weight loss diet not to be missed. It’s a diet book that will help with fast sustainable weight loss that will guide you to lose weight fast. Have you heard of it?

Photo credit: Denise Larkin

I have read that Eat to Live can work but it can be a hard diet to follow.

Eat to Live is a healthy diet plan that will sustain weight loss. It is a way of eating for life.

So, what can you eat on the Eat to Live diet?  

Foods are varied, but with the Eat to Live diet plan, you will have to give up certain foods that you enjoy eating. It is, also, a diet for life that will make you healthier.

Here is a list of food that is allowed on the Eat to Live diet:

For the first six weeks eat the following foods:

Eat as much as you want:
  • Vegetables
    • Eating a large number of greens and other colorful vegetables is the secret weapon to achieve great health
    • Greens e.g. arugula, asparagus, beet greens, bok choy, broccoli, broccoli rabe, Brussels sprouts, cabbage, red cabbage, chicory, collards, dandelion greens, endive, curly endive, escarole, frisée, kale, mâche/lamb’s lettuce/corn salad, mustard greens, raw green peas, romaine lettuce and other salad greens (baby greens, Bibb lettuce, Boston lettuce, iceberg lettuce (low nutrient density), mesclun, oak leaf lettuce, red leaf lettuce, green leaf lettuce), radicchio, rutabaga leaf, snow peas, spinach, string beans, sugar snap peas, Swiss chard, turnip greens, watercress
    • Non-green nutrient-rich vegetables: artichokes, bean sprouts, beets, red and yellow bell peppers, raw carrots, cauliflower, celery, cucumber, daikon radish, eggplant, fennel, garlic, jicama, kohlrabi, leeks, okra, onions, peppers (all types including bell peppers and hot peppers), radicchio, radishes, scallions/green onions/spring onions, shallots, tomatoes, zucchini
    • Mushrooms – all types, eat plentifully
    • For cruciferous vegetables – chop, chew, blend, or juice them for maximum production of ITCs; they can be cooked after chopping. Try not to overcook them. Cruciferous vegetables include arugula, bok choy, broccoli, broccoli rabe, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, kohlrabi, mustard greens, parsnips, radishes, red cabbage, rutabaga leaf, Swiss chard, turnip greens, watercress
    • Raw vegetables – all types – goal: at least 1 lb. daily. These have a negative caloric effect, so the more you eat, the more you lose
    • Cooked green and non-green nutrient-rich vegetables – goal: at least 1 lb. daily. Preferably conservatively cooked – e.g. steamed
    • Frozen vegetables are a convenient option – feel free to substitute them
    • Vegetable juices are included in a number of the recipes in the cookbook
    • Avoid the skins of foods that are reported to have the most pesticide residues. It is better to eat fruits or vegetables grown and harvested using pesticides than not to eat them at all, but it is also wise to minimize your pesticide exposure
    • Avoid canned tomatoes and tomato products unless they’re BPA-free, as tomatoes are acidic and a significant amount of BPA could leach into the food. Other canned vegetables are less of an issue.
  • Mushroom
    • Eat lots of mushrooms all of the time
  • Legumes
    • Beans – adzuki beans, black beans, cannellini beans, edamame, great northern beans, kidney beans, lima beans, pinto beans, soybeans, white beans
    • Chickpeas/garbanzo
    • Lentils
    • Peas – black-eyed peas, cowpeas, pigeon peas, split peas
    • Soy and fermented soy products – soybeans, miso, tempeh, tofu
    • Bean sprouts (note also listed as a non-green vegetable)
    • If you choose to use canned beans/legumes instead of cooking your own dried beans/legumes, make sure you select products that are labeled as “low-sodium” or “no-salt-added.’ Since beans are not an acidic food, there is less concern with BPA (Bisphenol A) from the can lining leaching into the food
    • Goal: at least 1 cup daily. Eat some beans every lunch
    • Fresh fruits
    • Must be fresh, whole fruit, not juice (although pomegranate juice and cherry juice are used as ingredients in some of the smoothies and other recipes in the cookbook). Frozen vegetables are a convenient option – substitute them when fresh fruit isn’t available
    • At least 4 a day
    • E.g. apples, apricots, bananas, blackberries, other berries, blood oranges, blueberries, cantaloupe, cherimoyas, cherries, clementines, fresh figs, goji berries, grapes, jackfruit, kiwifruit/kiwis, kumquats, mangoes, melons, nectarines, oranges, papayas, peaches, pears, persimmons, pineapples, plums, pomegranates, raspberries, starfruit/carambola, strawberries, tangerines, watermelons
    • Lemons and limes – juice (not listed but assumed unlimited)
    • Avoid the skins of foods that are reported to have the most pesticide residues
    • Spices and herbs
    • Not specifically listed as unlimited, but assumed so
    • Herbs – basil, bay leaf, chives, chervil, cilantro, dill, garlic cloves, ginger, horseradish, lemongrass, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, thyme, herbes de Provence
    • Spices – allspice, anise, Cajun seasoning, caraway seeds, cardamom, cayenne pepper, celery seeds, chili powder, cinnamon, cloves, cumin, curry powder, Dr. Fuhrman’s VegiZest or MatoZest, fennel, garam masala, garlic powder, ginger, Mrs. Dash, mustard, nutmeg, onion powder, paprika, pepper, black pepper, pepper flakes, saffron, turmeric
    • All types except salt
The advice in the Cookbook:
  • Include daily:
    • A large salad
    • At least one 1/2-cup serving of beans/legumes in soup, salad, or some other dish – another part of the book says to try to eat a cup of cooked beans each day (compared to at least 1 cup suggested in the Eat to Live book)
    • At least 3 fresh fruits (compared to at least 4 fruits suggested in the Eat to Live book)
    • At least 1 ounce of raw nuts and seeds (if you are trying to lose weight, limit to 1 ounce) (compared to limit of 1 ounce suggested in the Eat to Live book)
    • At least one large (double-size) serving of cooked green vegetables
    • A day of meals that could eat on the Eat to Live plan:
  • Breakfast: Two cups cooked oatmeal with one tablespoon ground flaxseed, one banana, one oz. raisins, 1/2 cup soy milk or skim milk.
  • Lunch: Green salad with balsamic vinegar and one teaspoon olive oil, one cup of chickpeas or vegetable soup and fresh fruit.
  • Dinner: Stir-fried vegetables with tofu or steamed string beans with onions and mushrooms.

So, in what way will it make you healthier?

It can lower cholesterol, help with angina, abdominal and esophageal spasm, acne, allergies, angina, appendicitis, arthritis, asthma, atherosclerosis, bad breath, cancer, colonic polyps, constipation, coronary artery disease, dental cavities, type 2 diabetes, diverticulosis, esophagitis, fatigue, fatty liver, fibromyalgia, food addiction, gallstones, gastritis, gastrointestinal disorders, gout, headaches, hemorrhoids, high blood pressure/hypertension, high cholesterol, hypoglycemic symptoms, indigestion, irritable bowel syndrome, kidney stones, lipid disorders, lumbar spine syndromes, lung diseases including sarcoidosis, macular degeneration, mental confusion and irritability, musculoskeletal pain, nausea, obesity, osteoporosis, premature mortality, sexual dysfunction, sleep apnea, stomach fluttering and cramping, stroke, uterine fibroids, weakness and more.  Get the Eat to Live book to learn more about this.

Thanks for reading…


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