The first three chapters are about attitudes and behaviors that increase or decrease body weight. I liked that each statistic that was cited is backed up with a reference to the original publication, even if I'll never look up that 1997 article in Z Ernahrungswiss. I also appreciate that the Digest Diet isn't about consuming artificially sweetened, terrible-tasting foods:
One guiding principle we came across again and again: We need to shift the balance of foods we eat so that we embrace more whole foods and more plant-based foods.The next three chapters contain the 21-Day Fat Release Plan, along with menus and recipes.
The eating plan is organized in three basic stages: Fast Release, Fade Away, and Finish Strong. Every phase loads you up on fat releasers. But the calorie and macronutrient ratios shift in each so as to maximize fat release--and results!The menus and recipes are laid out in specific detail, yet are designed so you can make changes around foods that you cannot (or choose not to) eat. So even if you're following the same recipe for a breakfast shake, you can use orange and tahini, or strawberry and chocolate, or banana and peanut butter, or one of many other combinations. I'll share a recipe in a moment, so hold that thought.
The remaining three chapters of The Digest Diet provide guidelines for a workout routine, information about continuing beyond 21 days, and tips from people who have used this plan.
I am not a nutritionist, but I think this diet looks balanced. I think it would be challenging to be on the plan while preparing "regular" foods for the rest of my family. The book itself is packed with information. I found the sidebars distracting, but simplicity in layout is just my own preference.
For more information, visit The Digest Diet.
I promised you a recipe, and I won't let you down. This recipe--diet or not!--looks delicious to me!
Tangy Broccoli Slaw
Hands-On Time: 10 minutes / Total Time: 50 minutes / Makes 4 servings
Fat Releasers: Broccoli, onion, buttermilk, vinegar, black pepper
1 pound broccoli
1 large carrot, coarsely grated
1/4 cup finely chopped red onion
3 tablespoons chopped fresh dill
3/4 cup low-fat buttermilk
1 tablespoon vinegar (preferably malt)
1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
1. Separate the broccoli florets and stems. Cut the florets into 1/2-inch pieces. Peel the stem and coarsely grate. Toss with the carrot and onion in a large bowl.
2. In a small bowl, combine the buttermilk, vinegar, salt, and pepper. Add to the vegetables and toss. Let stand 30 minutes, stirring occasionally, to allow flavors to blend.
Per 1-1/4 cup serving: 69 calories, 5 g protein, 1 g fat (0.5 g saturated), 3.5 g fiber, 116 mg calcium, 104 mg vitamin C, 12 g carbohydrate, 244 mg sodiumWould you like to have your own copy of the The Digest Diet? Thanks to the publisher, Reader's Digest, I have the opportunity to give away one copy to a lucky reader.
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a Rafflecopter giveaway More details: Open to residents of USA and Canada, age 18 or older. Giveaway ends 7/24/12 at 12:01am (Eastern time). Winner will be chosen at random and will be notified by email. Winner must claim prize within 48 hours, or another winner will be chosen. Reader's Digest and FSB Associates are responsible for prize fulfillment. Void where prohibited.
Disclosure: I received a copy of this book, at no cost to me, for review purposes. I was not required to write a positive review, and all opinions in this post are my own.