Coverart for item
The Resource Eat fat, get thin : why the fat we eat is the key to sustained weight loss and vibrant health, Mark Hyman, MD, (large print)

Eat fat, get thin : why the fat we eat is the key to sustained weight loss and vibrant health, Mark Hyman, MD, (large print)

Label
Eat fat, get thin : why the fat we eat is the key to sustained weight loss and vibrant health
Title
Eat fat, get thin
Title remainder
why the fat we eat is the key to sustained weight loss and vibrant health
Statement of responsibility
Mark Hyman, MD
Creator
Author
Subject
Genre
Language
eng
Summary
"A revolutionary new diet program based on the latest science showing the importance of fat in weight loss and overall health. A growing body of research is debunking our fat-phobia, revealing the immense health and weight-loss benefits of a high-fat diet rich in eggs, nuts, oils, avocados, and other delicious super-foods. Hyman offers practical tools, meal plans, recipes, and shopping lists, as well as step-by-step."--
Assigning source
Provided by publisher
Cataloging source
ON8
http://library.link/vocab/creatorDate
1959-
http://library.link/vocab/creatorName
Hyman, Mark
Dewey number
613.2/5
Index
no index present
LC call number
RM222.2
LC item number
.H9634 2016
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Reducing diets
  • High-protein diet
  • Reducing diets
  • Large type books
Target audience
adult
Label
Eat fat, get thin : why the fat we eat is the key to sustained weight loss and vibrant health, Mark Hyman, MD, (large print)
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages [495]-528)
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction -- Part I: How Did We Get Into This Big, Fat Mess? -- 1. The Demonization of Fat -- 2. Fleshing Out Our Fear of Fat -- Part II: Separating Fat From Fiction -- 3. Eating Fat Does Not Make You Fat! -- 4. The Skinny on Fats -- 5. The Surprising Truth About Fat and Heart Disease -- 6. Vegetable Oils--A Slippery Subject -- 7. Meat--Doesn't It Cause Heart Disease and Type 2 Diabetes? -- 8. Controversial Foods--What's Good, What's Bad? -- 9. The Bonus Benefits--Fat Makes You Smart, Sexy, and Happy -- Part III: The Eat Fat, Get Thin Plan -- 10. What Should I Eat? -- 11. About the Program -- 12. Stage 1: Lay the Foundation -- 13. Stage 2: The Eat Fat, Get Thin Plan -- 14. Stage 3: Your Transition Plan -- Part IV: Eat Fat, Get Thin Cooking And Recipes -- 15. Simple, Healthy Cooking 101 -- 16. The Recipes -- Acknowledgments -- Resources -- Notes -- Index
Control code
ocn939727553
Dimensions
25 cm
Extent
x, 531 pages (large print)
Form of item
large print
Isbn
9780316387828
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Label
Eat fat, get thin : why the fat we eat is the key to sustained weight loss and vibrant health, Mark Hyman, MD, (large print)
Publication
Bibliography note
Includes bibliographical references (pages [495]-528)
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction -- Part I: How Did We Get Into This Big, Fat Mess? -- 1. The Demonization of Fat -- 2. Fleshing Out Our Fear of Fat -- Part II: Separating Fat From Fiction -- 3. Eating Fat Does Not Make You Fat! -- 4. The Skinny on Fats -- 5. The Surprising Truth About Fat and Heart Disease -- 6. Vegetable Oils--A Slippery Subject -- 7. Meat--Doesn't It Cause Heart Disease and Type 2 Diabetes? -- 8. Controversial Foods--What's Good, What's Bad? -- 9. The Bonus Benefits--Fat Makes You Smart, Sexy, and Happy -- Part III: The Eat Fat, Get Thin Plan -- 10. What Should I Eat? -- 11. About the Program -- 12. Stage 1: Lay the Foundation -- 13. Stage 2: The Eat Fat, Get Thin Plan -- 14. Stage 3: Your Transition Plan -- Part IV: Eat Fat, Get Thin Cooking And Recipes -- 15. Simple, Healthy Cooking 101 -- 16. The Recipes -- Acknowledgments -- Resources -- Notes -- Index
Control code
ocn939727553
Dimensions
25 cm
Extent
x, 531 pages (large print)
Form of item
large print
Isbn
9780316387828
Media category
unmediated
Media MARC source
rdamedia
Media type code
n

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