The 3-Season Diet: Solving the Mysteries of Food Cravings, Weight Loss and Exercise

Overview

For 50 years the debate over high-protein, low-fat, and high-carbohydrate diets has confused the American people. Each diet is backed by convincing scientific research indicating that it is the best and only way to lose weight. But how can they all be right?

The answer is astonishingly simple. Each one is right, but for only four months of the year! The secret to making these diets work together for a lifetime is to use each one in the ...
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Overview

For 50 years the debate over high-protein, low-fat, and high-carbohydrate diets has confused the American people. Each diet is backed by convincing scientific research indicating that it is the best and only way to lose weight. But how can they all be right?

The answer is astonishingly simple. Each one is right, but for only four months of the year! The secret to making these diets work together for a lifetime is to use each one in the appropriate season as designed by nature: low fat in the spring, high carbohydrates in the summer, and high protein (and fat) in the winter.

The beauty of fitness and diet expert John Douillard's system is that now, for the first time, the body's cravings actually support both a weight-loss diet and a way-of-life diet. Given the opportunity provided by The 3-Season Diet, our desires readily align with foods that nature has provided for thousands of years at the time when they are naturally harvested. In winter we crave soups, nuts, warm grains, and other high-fat and protein foods such as fish and meat. In spring we want salads, berries, and leafy greens, a naturally low-fat diet. And in summer, when long days and outdoor activities require high energy, we desire fruits, vegetables, starches, and other high-carbohydrate foods.

John Douillard has derived his revolutionary 3-season diet from a 5,000-year-old traditional medical system, adjusting it to fit our modern lifestyles. Information on body types, fat-burning exercises, stress-reduction and weight-balancing techniques, recipes, and food alternatives all support the reader in making The 3-Season Diet an easily sustainable way of life that lets you look andfeel better than you've ever imagined.
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Editorial Reviews

Herbs for Health
With confusion about diets in an all-time high, John Douillard offers a program that makes sense—eating with the seasons.The book contains recipes and meal plans divided by season, as well as an entire chapter on breathing exercises to help with weight loss. Especially helpful is an appendix with a glossary of the foods that Douillard discusses in the book. This appendix lists the best seasons to each each food and the amount of protein, fat, and carbohydrate in foods. Overall, The 3-Season diet is a useful, uncomplicated look at the often complicated world of weight loss.
Library Journal
It seems as if every time we turn around, someone is trying to give us the "magical cure" for weight loss. Douillard's book seems to be just another example of diet hype, but owing to his practical advice, case studies, and easy-to-follow food plans and shopping lists, it is a step up from most on the market. The main idea behind The 3-Season Diet is that no one food should be banned. Douillard's research is based on history, when people ate what they harvested. His plan consists of eating different foods during different seasons. Spring calls for a low-fat diet, summer for fruits, veggies, and crabs, and winter mainly proteins and fats. Douillard's mantra is "Think in terms of increasing good foods in season rather than avoiding food. Remember, there are no bad foods." Given the 3-Season Grocery List, menus, and recipes, this seems to be an easy and realistic plan to follow. Douillard is the author of Body, Mind and Sport and cohosts Denver's Healthtime radio show. Recommended for all libraries.--Marianne Fitzgerald, P.L. of Charlotte & Mecklenburg Cty., NC Copyright 2000 Cahners Business Information.\
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Product Details

  • ISBN-13: 9780609605899
  • Publisher: Crown Publishing Group
  • Publication date: 5/30/2000
  • Edition description: 1 ED
  • Pages: 336
  • Product dimensions: 6.38 (w) x 9.57 (h) x 1.22 (d)

Meet the Author

JOHN DOUILLARD is director of player development for the New Jersey Nets and is the author of Body, Mind and Sport. Currently he cohosts the number one rated radio talk show in Colorado, Health Time.
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Read an Excerpt

Over millions of years of human evolution, nature has figured out how to feed us with astonishing accuracy. The more deeply you study the 3-Season Diet, the more logical and compelling you will find its wisdom. And the proof is in the craving: When you practice this diet, you will crave exactly what nature is about to harvest. You will not experience any struggle or strain, only a growing appreciation of how nature has designed the best diet for balancing weight, mood, and energy for everyone living anywhere on the earth.

In the late 1980s, I went to India to study their natural system of medicine, called Ayurveda. That ancient Sanskrit word means literally "the science of life," an in-depth study of nature itself. To the masters who described Ayurveda in the ancient Vedic texts, perfect health was a reflection of a life attuned to the changing cycles of nature and with all plant and animal life. They saw that these cycles, from annual growing seasons to daily rhythms, were connected to the rhythms of the cosmos and influenced every aspect of nature. Because Ayurveda was derived from natural rhythms, its research and proving ground was found in the expression of nature itself. The 3-Season Diet that I am presenting here is based on the Ayurvedic nutritional map, but with some important differences.

After my postgraduate training in Ayurvedic medicine in India concluded in 1989, I returned to the States and started teaching Ayurveda to doctors and lay people. During my years of teaching, I realized that the original Ayurvedic diets, which work for India, don't always fit well in our culture. So I began to apply the concepts and rules I had learned in India to the pace oflife and the foods that are available here in the West. I have spent the last 10 years translating Ayurvedic concepts into the American way of life, including diet, exercise, eating habits, and stress-prevention techniques--all of which are included in this book. The deeper I delved into nature and its growing seasons and harvests, the more respect I had for nature's wisdom. I discovered that the principles of Ayurveda provide a universal body of knowledge that applies to every culture and each individual in all parts of the world. Although I would not call this an Ayurvedic book, the principles from which the 3-Season Diet is derived have been proven over more than 5,000 years. In fact, I like to think of the 3-Season Diet as an updated version of the original American Diet. It is based on the same logic farmers have been using to feed us since the very first harvest.

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