Ergebnis für "We" in Fitness, Diät & Ernährung

Brought to you by Penguin. THE NUMBER ONE SUNDAY TIMES BESTSELLER FORTNUM & MASON'S DEBUT FOOD BOOK OF THE YEAR 2024 A TIMES AND SUNDAY TIMES SCIENCE BOOK OF THE YEAR 2023 AN ECONOMIST, DAILY MAIL, GOOD HOUSEKEEPING and AMAZON BEST BOOK OF THE YEAR 2023 SHORTLISTED FOR WATERSTONE'S BOOK OF THE...

Humans, unlike other animals that are drawn to water, are not natural-born swimmers. We must be taught. Our evolutionary ancestors learned for survival; now in the 21st century, we swim in freezing Arctic waters and piranha-infested rivers to test our limits. Swimming is an introspective and silent sport in a chaotic and noisy age; it’s therapeutic for both the mind and body; and it's an adventurous way to get from point A to point B. It's also one route to that elusive, ecstatic state of flow.

Brought to you by Penguin. Articulate, clear, a joy to read, this is a book that really needed written' Joanna Blythman, author of Swallow This 'Highly persuasive ... a radical approach to weight' Sunday Times ___________________________________________________________ A practical, accessible...

Why do most diets fail? Why does one person eat a certain meal and gain weight, while another eating the same meal loses pounds? Why, despite all the advice about what to eat, are we all still getting fatter? The answers are much more surprising - and fascinating - than we've been led to believe. The key to health and weight loss lies not in the latest fad diet, nor even in the simple mantra of 'eat less, exercise more', but in the microbes already inside us.

Why, despite the many advances in science and technology over the past few decades, does our health only seem to be getting worse? Why, despite so much time and energy spent studying the foods we eat, are we more confused than ever about nutrition - what good nutrition looks like, and what it can do for our health? The Future of Nutrition offers a fascinating deep-dive behind the curtain of the field of nutrition - with implications both for our health and for the practice of science itself.

One of the foremost researchers in human metabolism reveals surprising new science behind food and exercise. We burn 2,000 calories a day. And if we exercise and cut carbs, we'll lose more weight. Right? Wrong. In this paradigm-shifting book, Herman Pontzer reveals for the first time how human...

An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes. In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates—not fats and not simply excess...

Nature puts a “survival switch” in our bodies to protect us from starvation. Stuck in the “on” position, it’s the hidden source of weight gain, heart disease, and many other common health struggles. But you can turn it off.

If exercise is healthy (so good for you!), why do many people dislike or avoid it? These engaging stories and explanations will revolutionize the way you think about exercising—not to mention sitting, sleeping, sprinting, weight lifting, playing, fighting, walking, jogging, and even dancing...

Walking upright on two feet is a uniquely human skill. It defines us as a species. It enabled us to walk out of Africa and to spread as far as Alaska and Australia. It freed our hands and freed our minds. We put one foot in front of the other without thinking - yet how many of us know how we do that, or appreciate the advantages it gives us? In this hymn to walking, neuroscientist Shane O’Mara invites us to marvel at the benefits it confers on our bodies and minds. In Praise of Walking celebrates this miraculous ability.

In this illuminating and groundbreaking new book, food psychologist Brian Wansink shows why you may not realize how much you’re eating, what you’re eating–or why you’re even eating at all. Does food with a brand name really taste better? Do you hate brussels sprouts because your...

An engaging guide for expanding your psychological flexibility to get your body moving more, using the proven tools of Acceptance and Commitment Therapy (ACT).

'A great read; I'm so pleased it exists in the world.’ Chris van Tulleken Unpacking the truth about what’s on your plate – and what it’s doing to your health Everyone is talking about ultra-processed food (UPF) and its impact on our health – but what about women? Is this very modern...

Berries, apples, melons and grapes; oranges, grapefruits, bananas - yum! This scrumptious collection of facts, a companion to The Vegetables We Eat, offers youngsters an inviting, information-packed cornucopia of favorite fruits. Gail Gibbons uses clear, simple wording to present fruit facts galore: the parts of fruits, where and how they grow, harvesting, processing, where to buy them, and how to enjoy them as part of a healthy diet.

Imagine this (go ahead, it's an easy one): You're bored with your workouts. Nothing's changing; you're not getting stronger or leaner or feeling better, and, heck, maybe you'll just take a layoff and see what happens. You know what happens. That two-week layoff lasts a year, that's what happens! Now consider this: Traffic was light and you're 15 minutes early for your dental cleaning appointment. You flip open your device and bring up your new copy of Before We Go. By the time the dental tech calls you, you've heard two chapters and are amped to get to the gym. Your mind is racing through the appointment, and it's all you can do to stay in that squeaky lounge chair.

Ultraprocessed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based and help address societal issues. And as our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did, but because so much is happening so rapidly, we actually know less. In Technically Food, investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape.

AS HEARD ON THE DIARY OF A CEO PODCAST Calorie information is ubiquitous. On packaged food, restaurant menus and online recipes we see authoritative numbers that tell us the calorie count of what we're about to consume. And we treat these numbers as gospel; counting, cutting, intermittently...

We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food has...

The New York Times bestselling author of Deep Nutrition explains how eight common seed oils inexplicably lead to chronic disease, and exposes the corruption that deceives doctors and consumers alike—providing a clear roadmap to recovery and rejuvenation. Did you know that consuming a large...

In their first-ever jointly authored book, Michael and Nancy Brown share the inspiring, practical, and humorous story of their own journey from obesity to vibrant health. If you want to break free from the stronghold of food and discover a wonderful new way of life, this book will tell you the way.