Real Food Has Curves: How to Get Off Processed Food, Lose Weight, and Love What You Eat

Real Food Has Curves: How to Get Off Processed Food, Lose Weight, and Love What You Eat

Bruce Weinstein, Mark Scarbrough

Language: English

Pages: 304

ISBN: 1439160384

Format: PDF / Kindle (mobi) / ePub


Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn’t—despite the fact that lately we’ve given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese—or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we’re still hungry. And not satisfied.

Who hasn’t tried to change all that? Who hasn’t walked into a supermarket and thought, I’m going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life’s too short for this! And soon enough, you’re back to square one. For real change, you need a real plan. It’s in your hands.

Real Food Has Curves
is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps—each with its own easy, delicious recipes—you’ll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you’ll drop pounds. But you won’t be counting calories. Instead, you’ll learn to celebrate the abundance all around. It’s time to realize that food is not the enemy but a life-sustaining gift. It’s time to get off the processed and packaged merry-go-round. It’s time to be satisfied, nourished, thinner, and above all, happier. It’s time for real food.

Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to:

• Eat to be satisfied

• Recognize the fake and kick it to the curb

• Learn to relish the big flavors you’d forgotten

• Get healthier and thinner

• Save money and time in your food budget

• Decode the lies of deprivation diets

• Relish every minute, every bite, and all of life


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the real down under the fake and convinced ourselves that the poor-quality representation is the thing itself. This is how we suffer. We’re a country in an obesity epidemic, a country of chronic overeaters: in a constant flurry to find the real, eating too much, finding little to satisfy, and doing it all again. One Way to Buck the Trend All is not lost. There are ways to eat out without resorting to soft, tasteless food. In general, look for a small restaurant where someone is not just

Quaffing tepid leek water, who wouldn’t lose weight? Besides, maybe certain Parisian women are thin, but most suffer from the same eating and weight problems the rest of us do.7 Why would anyone buy into a system based on so many lies? Especially when.… Deprivation Diets Fail Deprivation is not a motivator. It’s a blocking mechanism. And once we remove the block, the pent-up desire goes nuts. Or worse yet, quiets to depression. Who’s going to keep drinking leek water? Or not eating chocolate?

sweet potatoes. 1 tablespoon olive oil 1 large onion, chopped 2 large carrots, cut into �-inch pieces One 2½-pound medium kabocha squash, large butternut squash, or sugar pumpkin, peeled, seeded, and cut into 1-inch cubes (see Note) 1 quart reduced-sodium vegetable broth 12/3 cups canned chickpeas, drained and rinsed (about one 15-ounce can) 1 cup red lentils � cup unsalted roasted peanuts, chopped 2 tablespoons reduced-sodium tomato paste 1 tablespoon minced peeled fresh ginger or

Which is one of the reasons industrial food chemists are keen on getting really sweet stuff into what we eat. We want more, we buy more. By doping that same corn syrup with more enzymes, some of that glucose—up to 55 percent—can be snapped down into fructose, thus creating various strains of high-fructose corn syrup.14 Remember that bit about how living cells need glucose to thrive? They don’t need much fructose. So high-fructose corn syrup is a preservative in ways that glucose isn’t. All

Salad, 220–21 Beans, 200 Braised Lamb Shanks with Lemon and White Beans, 112–13 canned 59 Escarole, White Bean, and Roasted Garlic Soup, 183–84 Minestrone Burgers, 49–50 White Bean Salad with Grilled Tuna, 94 Beef: Best-Ever Pot Roast, 239–40 broth, 41 burgers, 22–25, 121, 167–70 herbs and spices for, 46 shopping for, 187–89 Beets, 120 Benzene, 42 Berries, 234 Raspberry Crisp, 258–59 Best-Ever Pot Roast, 239–40 Beverages, 92, 99–100 BHA, 36, 42 BHT, 36, 42 Biryani, Vegetable,

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