101 Healthiest Foods: A Quick and Easy Guide to the Fruits, Vegetables, Carbs and Proteins that Can Save Your Life



101 Healthiest Foods is a handy, easy-to-use guide to power-packed superfoods that are chock-full of nutrients, vitamins and minerals. Using the book’s five-star ...

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101 Healthiest Foods is a handy, easy-to-use guide to power-packed superfoods that are chock-full of nutrients, vitamins and minerals. Using the book’s five-star ratings of over 300 foods, you can easily replace unhealthy foods in each area of your diet with life-saving alternatives, including:

Quinoa—a low-GI grain and great source of protein

Sardines—an oily fish packed with heart-healthy omega-3

Blueberries—a fiber-filled treat high in antioxidants

Arugula—a lettuce alternative rich in beta-carotene

Pistachios—a tasty snack with 5 times the vitamin A of other nuts

Taking a positive, empowering approach to better eating, 101 Healthiest Foods doesn’t tell you what not to eat—it encourages you to enjoy the most delicious and nutritious foods in the world. From Asian greens and tropical fruits to Italian ricotta and Atlantic salmon, it presents the best of the best and reveals the perfect foods. You’ll also find recipes that bring these superhealthy ingredients together in imaginative, tasty meals.

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Product Details

  • ISBN-13: 9781569756669
  • Publisher: Ulysses Press
  • Publication date: 4/7/2009
  • Pages: 288
  • Sales rank: 1,467,599
  • Product dimensions: 6.00 (w) x 8.90 (h) x 1.00 (d)

Meet the Author

Dr. Joanna McMillan Price is a dietitian and qualified fitness leader with a PhD in nutrition science from the University of Sydney. She continues to work in research at the university with the Glycaemic Index group. Joanna is a popular media spokesperson in Australia, including regular appearances on the Today show (channel 9), is a health writer for Life etc and consultant dietitian to Slimming and Health, the author of Reality Food, co-author of Gut Reactions, and co-author of The Low GI Diet and The Low GI Diet Cookbook. Amongst her many accomplishments she developed BodyRevolution, a 12-week weight loss program incorporating personal training and good nutrition. Joanna is also the Australian Fitness Network's Presenter of the Year 2006.

Judy Davie founded The Food Coach in 2001. After studies in psychology, food as medicine, macrobiotic cooking she identified a gap in the market beyond what was offered by nutritionists and dieticians. Through education mentoring and hands on coaching to improve kitchen skills, the system provides a personal training service in healthy eating - whether it be one on one or on line. Judy holds a certificate in Nutritional and Environmental medicine

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Sort by: Showing 1 Customer Reviews
  • Posted May 30, 2009

    I Also Recommend:

    101 Healthiest Foods ROCKS!! A small change makes a big difference.

    Fabulous book!! I read it in 3 hours, and then went and bought it for my sister and her family. It really is the "quick and easy guide" that it says it is. Very easy to read, understand, and adapt to your daily life. The foods are rated from 5 stars (best) to 1 star (avoid). Just seeing the foods in this way helps you make better choices. Don't look at this as a diet, but as a way of eating for life. My personal choice was to choose 5 star foods and stick with them, only going down to 4 and 3 star foods if needed, and to avoid 2 and 1 star foods altogether, when possible (18 months ago, I gave up meat due to family heart disease concerns). I'm not counting calories, just trying to keep portions in the food pyramid. I've lost 6 pounds in just a few weeks - an added bonus to eating healthy! I'm also a daily excerciser (Leslie Sansone's Walk Away the Pounds). For people who have a harder time swapping foods, try this - If you normally eat 1 star foods, try trading them for 2 star foods. Then keep moving up, at your own pace (2 stars for 3 stars, 3 stars for 4 stars), until you are at 5 star foods. My average daily intake starts with oatmeal with dried apricots for breakfast. My lunchbox is packed with peanut butter and jelly sandwich on wheat/flax bread, watermelon, orange wedges, almonds, cashews, homemade crackers (pumpernickel and wholegrain sourdough bread brushed with olive oil, baked until crisp, cut into squares), celery with cashew butter; dinner is spelt pasta with sauteed mushrooms and onions with a dollup of sour cream. Mix and match the foods anyway you like, for a whole new way of eating and a healthier life.

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