Title: The F-Factor Diet Pdf Discover the Secret to Permanent Weight Loss
Author: Tanya Zuckerbrot
Published Date: 2007
Page: 272
“As a professional gourmand and glutton, I’ve tried every crackpot diet there is to try under the sun. Tanya Zuckerbrot’s F-Factor program is the best one I’ve found for those of us who enjoy the pleasures of a fine meal and also the occasional fine drink too.” —Adam Platt, chief restaurant critic, New York Magazine Tanya Zuckerbrot, MS, RD, is a dietitian in private practice, based in New York City. She has appeared on Today, The Early Show, the Rachael Ray Show, Fox Business, MSNBC, ABC News, and on many other national media platforms. In addition, Tanya has been in profiled in The New York Times, The New York Post, the Daily Mail, and featured in Town & Country, Elle, Vogue, Allure, Self, The Washington Post, and Men’s Fitness. Visit www.FFactor.com.
Fad diets come and go, but after more than two decades of success stories and media attention, The F-Factor Diet has stood the test of time. Now hailed as the go-to lifestyle program for anyone who wants to improve their health and lose weight for good, F-Factor’s scientifically proven approach allows you to achieve results without hunger, deprivation, or denial. Change your life without disrupting your lifestyle: dine out, drink alcohol, eat carbs, and work out less from Day 1.
Now revised and updated with new recipes, diet tips, and research, The F-Factor Diet includes:
· An easy to follow 3-step program to shed pounds, boost energy, and increase longevity, on which men lose an average of 15 lbs., and women 10 lbs., in just one month.
· More than 75 quick and delicious F-Factor approved recipes plus a complete set of guidelines for dining out and ordering in.
· Proven tips, tools, and solutions to keep you motivated, inspired, and on track.
It’s time to change your life forever and join the F-Factor movement. Your journey to a happier, healthier you begins now!
This book is OK This book is OK. She really should have rewritten this book before she went on Dr OZ and advertised it. She recommends products that no longer exist, the book reads like every other diet book. There is nothing in here that I did not know already, but I read a lot of these books. I think she can do better if she gave it a re-write.This book has literally changed they way I consume food ... This book has literally changed they way I consume food, PERMANENTLY. It is not a diet plan. It's a way to eat healthy without going hungry for the rest of your life. I've lost 15 pounds in 2 months and 2 pant sizes with zero exercise. I'm a 44yr old male who was reasonably fit until my late 30's when my metabolism started to slow. This is the only thing I've found to work and it fits my lifestyle really well. Give it a try. Heck, I don't even follow the recommendations to the letter - just the basic principals.New edition is Dated information -- not well adapted for non-meat protein substitutes. I purchased the 2018 update to the 2006 edition. Essence of approach is high fiber and high protein. However, except for a new foreword -- the book appears to have dated 2006 content and doesn't incorporate the significant nutritional findings which have occurred over the past decade. For example -- guidance still references the dated view that eggs impact cholesterol which is no longer an accurate view. Nor does the book incorporate findings on gut microbiology. Very much a shame as several of these further support the importance of high fiber diet. If you follow a minimal or non-meat approach -- this book won't give you much guidance and support. 90+% of protein suggestions or recipes are based on animal protein. Lastly, a quibble -- I wish the author utilized a more precise approach on serving sizes. The bulk of the food lists use volume measurements (cups) and don't include a weight measurement (grams or ounces). For measuring foods, like fruit or vegetables --- you can significantly impact the actual food amounts by measuring a cup of small diced versus large chopped or sliced food. While I recognize that not everyone has a kitchen scale ---seems silly not to have included both as part of the point is increasing recognition for what a true 'serving size' is.
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