You on a Diet: The Owner's Manual for Waist Management
Author: Michael F Roizen
For the first time in our history, scientists are uncovering astounding medical evidence about dieting — and why so many of us struggle with our weight and the size of our waists. Now researchers are unraveling biological secrets about such things as why you crave chocolate or gorge at buffets or store so much fat.
Michael Roizen and Mehmet Oz, America's most trusted doctor team and authors of the bestselling YOU series, are now translating this cutting-edge information to help you shave inches off your waist. They're going to do it by giving you the best weapon against fat: knowledge. By understanding how your body's fat-storing and fat-burning systems work, you're going to learn how to crack the code on true and lifelong waist management.
Roizen and Oz will invigorate you with equal parts information, motivation, and change-your-life action to show you how your brain, stomach, hormones, muscles, heart, genetics, and stress levels all interact biologically to determine if your body is the size of a baseball bat or of a baseball stadium. In YOU: On a Diet, Roizen and Oz will redefine what a healthy figure is, then take you through an under-theskin tour of the organs that influence your body's size and its health. You'll even be convinced that the key number to fixate on is not your weight, but your waist size, which best indicates the medical risks of storing too much fat.
Because the world has almost as many diet plans as it has e-mail spammers, you'd think that just about all of us would know everything there is to know about dieting, about fat, and about the reasons why our bellies have grown so large. YOU: On a Diet is much more than a diet plan or aseries of instructions and guidelines or a faddish berries-only eating plan. It's a complete manual for waist management. It will show you how to achieve and maintain an ideal and healthy body size by providing a lexicon according to which any weight-loss system can be explained. YOU: On a Diet will serve as the operating system that facilitates future evolution in our dieting software. After you learn about the biology of your body and the biology and psychology of fat, you'll be given the YOU Diet and YOU Workout. Both are easy to learn, follow, and maintain. Following a two-week rebooting program will help you lose up to two inches from your waist right from the start.
With Roizen and Oz's signature accessibility, wit, and humor, YOU: On a Diet — The Owner's Manual for Waist Management will revolutionize the way you think about yourself and the food you consume, so that you'll diet smart, not hard. Welcome to your body on a diet.
Publishers Weekly
Back for another highly entertaining round of Biology 101, the team behind YOU: The Owner's Manual applies its signature wit and wisdom to food metabolism and nutrition. According to Roizen and Oz, waist measurement, not weight, is the most important factor in mortality related to obesity, and understanding the relationship between chemicals and hormones influencing hunger and those signaling satiety is the key to ending yo-yo dieting. Most diets fail, Roizen and Oz conclude, because body chemistry overrules the best plans and intentions. To restore the body's natural ability to balance hunger and satiety and offset the effects of stress on food choices, they list foods and supplements that fight fat, decrease appetite and combat inflammation that causes disease. Roizen and Oz pack in a lot of material-quizzes, "factoids" and "myth busters" along with diet and exercise plans, recipes and a two-week "rebooting" program-in bite-sized portions, giving readers a chance to absorb and apply what they learn. For those considering medical intervention, they discuss current options for drugs and surgery. (Oct.) Copyright 2006 Reed Business Information.
Library Journal
In this sequel to their best-selling You: The Owner's Manual, Roizen and Oz draw on current research trends in stressing healthy dietary and exercise choices that can lead to sustained loss of dangerous abdominal fat. In Part 1, readers encounter a quiz and personalized body ideal parameters, then rather complex overviews of relevant organs (e.g., the intestines), chemical messengers (e.g., hormones), and organ/chemical interrelations. The book's second, more approachable half translates the above material into pragmatic guidelines for specific exercise and eating plans and contains sound advice on personal dieting-aid decisions (e.g., weight control drugs, surgery). A glossary (for terms like macrophages and norepinephrine) and resource list (cataloging other diet plans, professional/medical organizations, informative web sites) are badly needed. Though this book dispels many of the same myths as Jane Kirby's Dieting for Dummies and Weight Watchers Weight Loss That Lasts, it is less comprehensive. Still, it is a fascinating, informative read recommended for public and consumer health libraries for its unique biomedical basis, adaptability to any lifelong plan, and best-seller potential. (Index and illustrations not seen.) Janice Flahiff, Univ. of Toledo, Lib. Copyright 2006 Reed Business Information.
Book about: HIPAA for Allied Health Careers or Strategic Management
Salt: A World History
Author: Mark Kurlansky
Mark Kurlansky, the bestselling author of Cod and The Basque History of the World, here turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Kurlansky's kaleidoscopic history is a supremely entertaining, multi-layered masterpiece.
Publishers Weekly
Only Mark Kurlansky, winner of the James Beard Award for Excellence in Food Writing for COD: A Biography of the Fish that Changed the World, could woo readers toward such an off-beat topic of SALT: A World History...Throughout his engaging, well-researched history, Kurlansky sprinkles witty asides and amusing anecdotes. A piquant blend of the historic, political, commercial, scientific and culinary, the book is sure to entertain as well as educate.
Library Journal
In his latest work, Kurlansky is in command of every facet of this topic, and he conveys his knowledge in a readable, easy style. Deftly leading readers around the world and across cultures and centuries, he takes an inexpensive, mundane item and shows how it has influenced and affected wars, cultures, governments, religions, societies, economies, cooking (there are a few recipes), and foodsЉAn entertaining, informative read, this is highly recommended.
Los Angeles Times - Rubin
In Salt: A World History, Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur.
Publishers Weekly
Only Kurlansky, winner of the James Beard Award for Excellence in Food Writing for Cod: A Biography of the Fish that Changed the World, could woo readers toward such an off-beat topic. Yet salt, Kurlansky asserts, has "shaped civilization." Although now taken for granted, these square crystals are not only of practical use, but over the ages have symbolized fertility (it is, after all, the root of the word "salacious") and lasting covenants, and have been used in magical charms. Called a "divine substance" by Homer, salt is an essential part of the human body, was one of the first international commodities and was often used as currency throughout the developing world. Kurlansky traces the history of salt's influences from prehistoric China and ancient Africa (in Egypt they made mummies using salt) to Europe (in 12th-century Provence, France, salt merchants built "a system of solar evaporation ponds") and the Americas, through chapters with intriguing titles like "A Discourse on Salt, Cadavers and Pungent Sauces." The book is populated with characters as diverse as frozen-food giant Clarence Birdseye; Gandhi, who broke the British salt law that forbade salt production in India because it outdid the British salt trade; and New York City's sturgeon king, Barney Greengrass. Throughout his engaging, well-researched history, Kurlansky sprinkles witty asides and amusing anecdotes. A piquant blend of the historic, political, commercial, scientific and culinary, the book is sure to entertain as well as educate. Pierre Laszlo's Salt: Grain of Life (Forecasts, Aug. 6) got to the finish line first but doesn't compare to this artful narrative. 15 recipes, 4o illus., 7 maps. (Jan.) Copyright 2001Cahners Business Information.
Library Journal
In his latest work, Kurlansky (Cod, The Basque History of the World) is in command of every facet of his topic, and he conveys his knowledge in a readable, easy style. Deftly leading readers around the world and across cultures and centuries, he takes an inexpensive, mundane item and shows how it has influenced and affected wars, cultures, governments, religions, societies, economies, cooking (there are a few recipes), and foods. In addition, he provides information on the chemistry, geology, mining, refining, and production of salt, again across cultures, continents, and time periods. The 26 chapters flow in chronological order, and the cast of characters includes fishermen, kings, Native Americans, and even Gandhi. An entertaining, informative read, this is highly recommended for all collections. [For another book on the topic, see Pierre Laszlo's more esoteric Salt: Grain of Life, LJ 7/01; other recent micro-histories include Joseph Amato's Dust, Mort Rosenblum's Olive, and Tom Vanderbilt's The Sneaker Book. Ed.] Michael D. Cramer, Raleigh, NC Copyright 2001 Cahners Business Information.
Kirkus Reviews
A lively social history that does for salt what Kurlansky previously did for Cod (1997). Perhaps the author slightly oversells his subject by claiming it is far more important and interesting than the evolution of language or the harnessing of fire. But maybe he has a point: Without salt, Kurlansky states at the outset, there would be no life, let alone a nifty preservative for everything from herring to mummies. Salt keeps the muscles pumping, the blood flowing, the brain firing. Its importance has trailed endless strife. Salt enters written history (as so many things do) with the Chinese, who had the first known salt works, imposed the first known salt tax, and fought the first known salt war. They also used it to preserve the wondrous 1,000-year-old egg, which "takes about 100 days to make, and will keep for another 100 days"-give or take, evidently, 365,000 days. From there Kurlansky follows salt through its deployment by the Egyptians on to the Basques, who salted the cod that they chased all the way to North America a thousand years ago, and on through essentially all of history. In salt, politics and food mix continually, if uncomfortably. The Incans, Aztecs, and Mayans rose to power partly on the back of salt; control of it made and unmade royal houses in Europe and the Far East. There developed a whole semiotics of salt, and Kurlansky deconstructs it. A couple of curious errors, such as attributing the famous comment "Kill them all. God knows his own" to "an Albigensian leader" rather than to the Albigensian-slaughtering Pope Innocent III, are piddling in relation to the study's encyclopedic brilliance. Numerous old salt-specializing recipes are included. Enlightening anddelighting as he goes, Kurlansky is, like Jane Grigson before him, a peerless food historian. History Book Club/National Science Book Club/Quality Paperback Book Club alternate selection; author tour
What People Are Saying
Anthony Bourdain
SALT is the fascinating, indispensable history of an indispensable ingredient. Like Kurlansky's earlier work, COD, it's a must-have book for any serious cook or foodie.
—author of the best-selling Kitchen Confidential
Anthony Bourdain
A must-have book for any serious cook or foodie.
— Anthony Bourdain, author of Kitchen Confidential
Table of Contents:
| Introduction: The Rock | 1 |
| Part 1 | A Discourse on Salt, Cadavers, and Pungent Sauces | |
| Chapter 1 | A Mandate of Salt | 17 |
| Chapter 2 | Fish, Fowl, and Pharoahs | 36 |
| Chapter 3 | Saltmen Hard as Codfish | 52 |
| Chapter 4 | Salt's Salad Days | 61 |
| Chapter 5 | Salting It Away in the Adriatic | 80 |
| Chapter 6 | Two Ports and the Prosciutto in Between | 91 |
| Part 2 | The Glow of Herring and the Scent of Conquest | |
| Chapter 7 | Friday's Salt | 109 |
| Chapter 8 | A Nordic Dream | 129 |
| Chapter 9 | A Well-Salted Hexagon | 144 |
| Chapter 10 | The Hapsburg Pickle | 162 |
| Chapter 11 | The Leaving of Liverpool | 179 |
| Chapter 12 | American Salt Wars | 200 |
| Chapter 13 | Salt and Independence | 214 |
| Chapter 14 | Liberte, Egalite, Tax Breaks | 225 |
| Chapter 15 | Preserving Independence | 238 |
| Chapter 16 | The War Between the Salts | 257 |
| Chapter 17 | Red Salt | 276 |
| Part 3 | Sodium's Perfect Marriage | |
| Chapter 18 | The Odium of Sodium | 291 |
| Chapter 19 | The Mythology of Geology | 303 |
| Chapter 20 | The Soil Never Sets On ... | 318 |
| Chapter 21 | Salt and the Great Soul | 333 |
| Chapter 22 | Not Looking Back | 355 |
| Chapter 23 | The Last Salt Days of Zigong | 369 |
| Chapter 24 | Ma, La, and Mao | 388 |
| Chapter 25 | More Salt than Fish | 399 |
| Chapter 26 | Big Salt, Little Salt | 426 |
| Acknowledgments | 451 |
| Bibliography | 453 |
| Index | 467 |
