Book Review: Lose 15 Pounds In 2 Weeks With The Gluten Free Diet That Works: The Paleo Diet By Michael Jessimy

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This is a quick read which makes it ideal for people who are too busy to study the extensive cons of the standard modern diet. It is clearly written for those who want the basics in terms of what to eliminate and what to consume and how. It is easy to understand, to the point, and rather inspiring.

The process of improving one’s diet, enjoying the results, and sticking with it seems to be one that has been tried and found to be true, judging by the way it is described in the book. The conclusions drawn could only have come from someone who has experienced it and is happy with his achievements.

I do disagree on the subject of sodium, given the health benefits of unprocessed mineral salt, but, like said, the book doesn’t delve into details (it does however provide a list of beneficial spices).

The suggested diet is simple to implement and quite delicious.

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Book Review: Paleo Chicken Recipes – Delectable, Easy-To-Make Paleo Chicken Recipes for Breakfast, Lunch and Dinner By Echo Bay Books
Katarina Nolte ¦ 10/20/2014

Some of the recipes included are:

◦ Poached eggs
◦ Frittata
◦ Stew
◦ Muffins
◦ Salad
◦ Wraps
◦ Spaghetti
◦ Stuffed chicken breast
◦ Rosemary chicken
◦ Tikka masala
◦ Skewers
◦ Meatballs
◦ Shawarma

This book is one of many health conscious recipe- and how-to books by Echo Bay Books. The book begins with an accurate description of the origins of the Paleolithic Age diet. At least for the most part.

Poultry cannot be eaten raw, which means that our Stone Age ancestors did not consume it except for the rare occasions when they did cook or smoke their food.

Also, much of the protein consumed by them came from nuts, edible bugs, fish and seafood. Prehistorically, the planet was full of streams, rivers and lakes, in addition to the seas, all of which provided an enormous source of easily accessible protein sources.

Genes are not “scraped off” or lost. Genes express themselves (or not) based on environmental conditions.

The problem with today’s food is quality, plain and simple, and we will never evolve to the point of thriving on dead and artificial industrial food products.

The authors correctly suggest that poultry (and other animal products) should be grass-fed. The problem with that is that just because an animal had some hay thrown their way doesn’t mean that the resulting food product will be healthy. The best thing to do is to look for pastured animal products. These are rarely found in stores but are available online.

The book states that our Stone Age ancestors consumed more protein that we do today. This is because they munched on live bugs all day long. Examples of this practice can still be seen in today’s gatherer-hunters.

Further, we do not consume too many carbohydrates today. The difference between then and now is that the fruits, vegetables, nuts and seeds consumed back then were all eaten right off the vine and in passing. Al the food was the equivalent of today’s garden fresh variety, whole and naturally organic, as well as densely packed with nutrients, including minerals and trace elements. That was the original living food diet, packed with “life force” (living energy).

The authors point out that certain fruits pack more fiber per gram than whole wheat and other ‘healthy’ grains.

Disagree on fat, salt and nutritional supplements.

Coconut milk, almond butter and agave syrup are not Paleo. Those are raw food diet preparations.

The recipes, however, are delicious and full of health supportive ingredients.

Overall, tasteful and creative.

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