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Library | Call Number | Status |
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Searching... Silver Falls Library | 613.25 DOUILLARD | Searching... Unknown |
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Summary
Summary
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.
Reviews (2)
Booklist Review
Every new revolutionary diet promises a haven for the diet weary. There's the grapefruit, the high-carb, the high-protein, and the low-cholesterol ways to eat sensibly. By now, isn't it time for overweight Americans to wise up and change behavior, not just foods? Yet the latest fad--eating according to three different seasons--appears to be reasonable, based on Ayurvedic medicinal principles and Mother Nature's good sense. A few examples? The spring-summer-winter list depends heavily on the food bounty available at that time; fruits and vegetables are best, after all, in the hotter months. Douillard also advocates better breathing--deeper rather than normal shallow puffs. And exercise is also prescribed, using a combination of fat-burning (walking, running) and stress-reducing activities. Where's the rub? It is complicated--and there are no guarantees despite the included success stories. --Barbara Jacobs
Library Journal Review
It seems as if every time we turn around, someone is trying to give us the "magical cure" for weight loss. Douillard's book seems to be just another example of diet hype, but owing to his practical advice, case studies, and easy-to-follow food plans and shopping lists, it is a step up from most on the market. The main idea behind The 3-Season Diet is that no one food should be banned. Douillard's research is based on history, when people ate what they harvested. His plan consists of eating different foods during different seasons. Spring calls for a low-fat diet, summer for fruits, veggies, and crabs, and winter mainly proteins and fats. Douillard's mantra is "Think in terms of increasing good foods in season rather than avoiding food. Remember, there are no bad foods." Given the 3-Season Grocery List, menus, and recipes, this seems to be an easy and realistic plan to follow. Douillard is the author of Body, Mind and Sport and cohosts Denver's Healthtime radio show. Recommended for all libraries.--Marianne Fitzgerald, P.L. of Charlotte & Mecklenburg Cty., NC (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.