Big Fat Food Fraud
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| Author | : Jeff Scot Philips |
| Publisher | : Simon and Schuster |
| Total Pages | : 256 |
| Release | : 2016-10-18 |
| Genre | : Biography & Autobiography |
| ISBN | : 1942872879 |
Big Fat Food Fraud gives the public an unprecedented and eye-opening inside look at the corrupt practices of the food and weight-loss industries, which have combined to raid Americans' wallets and to decimate their health. Equal parts The Wolf of Wall Street and Fast Food Nation, Big Fat Food Fraud takes the reader on Philips's colourful, personal journey through the dark underbelly of America's food industry.
| Author | : Nina Teicholz |
| Publisher | : Simon and Schuster |
| Total Pages | : 496 |
| Release | : 2014-05-13 |
| Genre | : Health & Fitness |
| ISBN | : 1451624441 |
A New York Times bestseller Named one of The Economist’s Books of the Year 2014 Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014 Kirkus Reviews Best Nonfiction Books of 2014 Forbes’s Most Memorable Healthcare Book of 2014 In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health. For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease? In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma. With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.
| Author | : Bee Wilson |
| Publisher | : Princeton University Press |
| Total Pages | : 504 |
| Release | : 2020-06-16 |
| Genre | : Cooking |
| ISBN | : 0691214085 |
Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.
| Author | : Al Franken |
| Publisher | : Random House Digital, Inc. |
| Total Pages | : 336 |
| Release | : 1999 |
| Genre | : Biography & Autobiography |
| ISBN | : 0440508649 |
Move over P.J. O'Rourke! From Al Franken, America's premier liberal satirist, comes a hilarious homage to the wonderful, awful, and always absurd American political process that skewers a whole new crop of presidential hopefuls--just in time for the 1996 presidential election. "(Franken is) responsible in part for some of the most brilliant political satire of our time".--John Podhoretz, New York Post.
| Author | : T. Colin Campbell |
| Publisher | : BenBella Books, Inc. |
| Total Pages | : 98 |
| Release | : 2014-02-25 |
| Genre | : Health & Fitness |
| ISBN | : 1940363098 |
By now, the low-carb diet's refrain is a familiar one: Bread is bad for you. Fat doesn't matter. Carbs are the real reason you can't lose weight. The low-carb universe Dr. Atkins brought into being continues to expand. Low-carb diets, from South Beach to the Zone and beyond, are still the go-to method for weight-loss for millions. These diets' marketing may differ, but they all share two crucial components: the condemnation of “carbs" and an emphasis on meat and fat for calories. Even the latest diet trend, the Paleo diet, is—despite its increased focus on (some) whole foods—just another variation on the same carbohydrate fears. In The Low-Carb Fraud, longtime leader in the nutritional science field T. Colin Campbell (author of The China Study and Whole) outlines where (and how) the low-carb proponents get it wrong: where the belief that carbohydrates are bad came from, and why it persists despite all the evidence to the contrary. The foods we misleadingly refer to as “carbs" aren't all created equal—and treating them that way has major consequences for our nutritional well-being. If you're considering a low-carb diet, read this e-book first. It will change the way you think about what you eat—and how you should be eating, to lose weight and optimize your health, now and for the long term.
| Author | : Beth Fehlbaum |
| Publisher | : Simon and Schuster |
| Total Pages | : 334 |
| Release | : 2014-03-18 |
| Genre | : Young Adult Fiction |
| ISBN | : 1440570493 |
Texas Library Association Spirit of TX High School Reading List Winner Insecure, shy, and way overweight, Colby hates the limelight as much as her pageant-pretty mom and sisters love it. It's her life: Dad's a superstar, running for office on a family values platform. Then suddenly, he ditches his marriage for a younger woman and gets caught stealing money from the campaign. Everyone hates Colby for finding out and blowing the whistle on him. From a mansion, they end up in a poor relative's trailer, where her mom's contempt swells right along with Colby's supersized jeans. Then, a cruel video of Colby half-dressed, made by her cousin Ryan, finds its way onto the internet. Colby plans her own death. A tragic family accident intervenes, and Colby's role in it seems to paint her as a hero, but she's only a fraud. Finally, threatened with exposure, Colby must face facts about her selfish mother and her own shame. Harrowing and hopeful, proof that the truth that saves us can come with a fierce and terrible price, Big Fat Disaster is that rare thing, a story that is authentically new.
| Author | : Jeff Scot Philips |
| Publisher | : Jeff Scot Philips |
| Total Pages | : 135 |
| Release | : 2019-11-06 |
| Genre | : Language Arts & Disciplines |
| ISBN | : |
This book is packed with practical advice, specific examples, and tons of free resources to help you become a published author. You will learn: - What makes a marketable book concept, why yours probably isn't (yet), and how to fix it - The two-step formula that I & other traditionally published authors used to adapt a book concept to the market, and how to apply this strategy to your book (w/links to a free video training) - I walk you through building a book proposal (with examples), plus a few tricks to REALLY make your pitch stand out - How to construct a query letter, line-by-line - Specifically where to find the perfect agent for your book, and how to see when agents are reading your email so you'll know when to follow up - Tons of other little tips & secrets to help you land a literary agent and get a publishing deal I remember how frustrating it was when I was trying to figure out how to get an agent to pay attention to me. I just wanted someone to give me a chance. There were lots of blogs and other books offering advice—mostly what not to do—but nobody could explain why my book wasn’t getting picked up. And they definitely weren’t explaining what I could to do to fix it. It was as if everyone who’d crossed to the other side and become a published author, then burned the bridge behind them and said “good luck to the rest of you.” It was a rough, lonely, and expensive road to getting my book published. And I don’t want you to have to go through the same thing. That's why this book is free. I’m not exaggerating when I tell you that the process of getting traditionally published was about the most amazing experience I’ve ever had. Upon getting published, my book was in every major bookstore in the U.S., as well as Canada, the U.K., and Australia. I was booked on national television and appeared in numerous magazines and newspapers—everything from Good Morning America, The Doctors, and Business Insider, to The New York Post, Fox News, and Vice. And I was giving countless interviews for conventional radio shows, Siruis XM, and podcasts. And I wrote this book to help you achieve the same. My goal with this book is to provide as much value as I can, show you all the steps, answer any questions, provide tons of free resources, and hopefully overdeliver in every way possible, so that your book will attract an agent, and help you become a traditionally published author. See you on the inside! — Jeff Scot Philips
| Author | : Craig Pepin-Donat |
| Publisher | : Waterside Productions |
| Total Pages | : 0 |
| Release | : 2007 |
| Genre | : Consumer education |
| ISBN | : 9781933754048 |
For years we've all been tricked into spending our hard-earned money on products that "guarantee" impossible results. Shockingly, the very industries that promise to improve our health have actually deceived us and are sabotaging our efforts. Fit advocate and former industry insider Craig Pepin-Donat walked away from a career as a top fitness industry executive to expose the big, fat health and fitness lie. The Big Fat Health and Fitness Lie will: Protect you from the scams, rip-offs and outright lies of unscrupulous companies, Expose the dirty little secrets of the health care and pharmaceutical industries, Reveal step-by-step how to create a healthy and fit lifestyle, Show you how to lose weight safely and permanently, Save you thousands of dollars on products that don't work, Provide hundreds of valuable resources on your path to better living. Book jacket.
| Author | : Gary Taubes |
| Publisher | : Random House (NY) |
| Total Pages | : 536 |
| Release | : 1993 |
| Genre | : Science |
| ISBN | : |
Documents the bizarre 1989 episode of 2 scientists who announced they had created a sustained nuclear-fusion reaction at room temperature & the ensuing scandal.
| Author | : Michael Moss |
| Publisher | : Signal |
| Total Pages | : 461 |
| Release | : 2013-02-26 |
| Genre | : Business & Economics |
| ISBN | : 0771057091 |
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
