Diet Books Bibliography

Diet Books Bibliography

It's swimsuit season and people are demanding diet books. Presented here is a brief bibliography that feature different approaches to dieting.

The French Diet: Why French Women Don't Get Fat, by Michel Montignac
Years ago Michel Montignac developed "The Montignac Method" in France. His diet book was first published under the name Eat Yourself Slim, which was an international bestseller. The book has been reformatted and retitled. Montignac's theories were the basis for other best selling diet books such as Sugar Busters. The approach is focused on high glycemic carbohydrates rather than all carbs. The book is easy to read and is a fresh approach to eating and living.

The New Hilton Head Metabolism Diet, Peter M. Miller
A sensible and safe diet that has worked for many over the years. It begins with the basic philosophy that in order to loose weight you must eat. The other key component is exercise, but not hours of hard exercise. Dr. Miller advocates shorter exercise programs, multiple times per day. The idea is that when you eat, your metabolism increases (the inverse is true, when you don't eat your metabolism slows down). When you exercise your metabolism increases. Combining the well planned menus with the exercise program boosts the metabolic rate and burns more calories.

Weight Watchers Weight Loss That Lasts, by James M. Rippe
This book reviews other diets and diet systems to examine why they don't work. This an explanation of the Weight Watchers philosophy and principles, that is upfront about it's goal--Changing patterns of behavior to ensure weight loss. There are many testimonials scattered throughout the book to inspire the reader. Included are suggestions and strategies for success. The book is not intended to replace the weekly Weight Watchers program.

The Mediterranean Diet: Newly Revised and Updated, by Marissa Cloutier
The paradox regarding food, fat, and health is not restricted to France. In this book Coultier examines why those living in Mediterranean countries are thinner, fitter, and have lower rates of heart disease and onset diabetes. This is in spite of eating a diet higher in fat than that of the average American. The reasons are the quality of food as well as the quantity of food. Mediterranean residents eat more vegetables and less meat. Olive oil is a staple of cooking and food preparation, enriching the diet with good cholesterol and other health benefits. Included are meal plans, recipes, and exercise guidelines. This book is perfect for the gourmet who doesn't want to comprimise food quality.

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