Get The 3-Season Diet: Eat the Way Nature Intended: Lose Weight, PDF

By John Douillard

ISBN-10: 0307421783

ISBN-13: 9780307421784

For fifty years the talk over high-protein, low-fat, and high-carbohydrate diets has careworn the yankee humans. each one nutrition is sponsored via convincing medical examine indicating that it's the top and in basic terms method to shed weight. yet how can all of them be right?

The solution is astonishingly uncomplicated. each is true, yet for under 4 months of the 12 months! the key to creating those diets interact for an entire life is to take advantage of every one within the applicable season as designed by way of nature: low fats within the spring, excessive carbohydrates in the summertime, and excessive protein (and fats) within the winter.

The great thing about health and vitamin specialist John Douillard's procedure is that now, for the 1st time, the body's cravings truly help either a weight reduction nutrition and a way-of-life vitamin. Given the chance supplied via The 3-Season Diet, our wants without difficulty align with meals that nature has supplied for hundreds of thousands of years on the time after they are evidently harvested. In wintry weather we crave soups, nuts, hot grains, and different high-fat and protein meals akin to fish and meat. In spring we'd like salads, berries, and leafy vegetables, a obviously low-fat nutrition. And in summer season, whilst lengthy days and outdoors actions require excessive strength, we hope end result, greens, starches, and different high-carbohydrate foods.

John Douillard has derived his progressive 3-season vitamin from a 5,000-year-old conventional clinical method, adjusting it to slot our glossy existence. details on physique forms, fat-burning workouts, stress-reduction and weight-balancing strategies, recipes, and nutrients choices all aid the reader in making The 3-Season Diet an simply sustainable lifestyle that permits you to feel and appear greater than you've ever imagined.

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Extra info for The 3-Season Diet: Eat the Way Nature Intended: Lose Weight, Beat Food Cravings, and Get Fit

Example text

Place peppers, cut side down, on prepared pan. Broil 5 inches from heat, without turning, until skin is blackened, about 10 minutes. Transfer peppers to large zip-close plastic bag; seal and let steam 10 minutes. 3 When cool enough to handle, peel peppers and cut into large pieces; transfer to food processor. 4 Heat oil in small skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add garlic and all remaining ingredients to food processor and puree. Use or refrigerate in covered container up to 2 days.

2 Combine fennel seeds and peppercorns in spice grinder and process until finely ground. Transfer to small bowl. Add garlic paste and remaining ingredients, stirring until mixed well. Use or refrigerate in covered container up to 1 day. 1 PER SERVING (1 TABLESPOON): 10 grams, 30 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 143 mg Sod, 2 g Total Carb, 0 g Total Sugar, 1 g Fib, 0 g Prot, 24 mg Calc. PointsPlus value: 1 9/10/10 11:59 AM New Basics Cajun Dry Rub Pepper Dry Rub serves 12 serves 6 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon dried thyme 1 tablespoon paprika 2 teaspoons dry mustard 2 teaspoons garlic powder 1 teaspoon salt ¼–½ teaspoon cayenne 2 tablespoons cracked black peppercorns 2 tablespoons cracked white peppercorns 2 teaspoons ground coriander 2 teaspoons dark brown sugar 1 teaspoon salt ¼ teaspoon red pepper flakes Combine all ingredients in small jar with tightfitting lid.

Transfer to small bowl. Add garlic paste and remaining ingredients, stirring until mixed well. Use or refrigerate in covered container up to 1 day. 1 PER SERVING (1 TABLESPOON): 10 grams, 30 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 143 mg Sod, 2 g Total Carb, 0 g Total Sugar, 1 g Fib, 0 g Prot, 24 mg Calc. PointsPlus value: 1 9/10/10 11:59 AM New Basics Cajun Dry Rub Pepper Dry Rub serves 12 serves 6 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon dried thyme 1 tablespoon paprika 2 teaspoons dry mustard 2 teaspoons garlic powder 1 teaspoon salt ¼–½ teaspoon cayenne 2 tablespoons cracked black peppercorns 2 tablespoons cracked white peppercorns 2 teaspoons ground coriander 2 teaspoons dark brown sugar 1 teaspoon salt ¼ teaspoon red pepper flakes Combine all ingredients in small jar with tightfitting lid.

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The 3-Season Diet: Eat the Way Nature Intended: Lose Weight, Beat Food Cravings, and Get Fit by John Douillard


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