Mastering the Zone: The
Next Step in Achieving SuperHealth and Permanent Fat Loss by
Barry Sears (Author)
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- Hardcover: 384 pages ;
Dimensions (in inches): 1.21 x 9.57 x 6.51
- Publisher: HarperCollins;
(December 1996)
- ISBN: 0060391901
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Book
Description
Everyone from Madonna to Howard Stern to the
cast of Baywatch is in "the Zone" -- and now
"Zone"-favorable cuisine is tastier than ever!
Dr. Barry Sears,
author of the No.1 New York Times bestseller and health
phenomenon, The Zone (more than 600,000 hardcover copies
sold!), is back with an exciting new book teeming with
tantalizing recipes and insightful information that will deepen
readers' understanding of this revolutionary health and fitness
program that has become the regimen of the '90s.
Flying in the face of conventional dietary thinking, and
after years of comprehensive scientific research, Dr. Sears
discovered that "eating fat doesn't make you fat." His
phenomenally successful first book, The Zone, introduced
the world to to groundbreaking health plan that for hundreds of
thousands of readers has become the magic key to maintaining a
consistent level of physical and mental well-being -- a
healthful state known as "The Zone."
Now Dr. Sears takes his breakthrough scientific discoveries
and stunning success a step further with Mastering the Zone,
which not only presents delicious, completely original
Zone-favorable recipes that are easy to prepare and taste as
good as they are good for you, but also offers a practical guide
to fine-tuning your place in the Zone.
From entrees to appetizers to desserts, there is something
here for every taste and every occasion. Appearing throughout is
Dr. Sears' enlightening new information for readers interested
in educating themselves further about the Zone -- the health
regimen that succeeds where millions of others have not.
Barry
Sears's 1995-96 bestseller, The Zone, changed the way
many people look at nutrition and weight loss.
Although his plan advocates eating fewer calories and
exercising more, it also stresses getting more of those
calories from fat and protein and fewer from
carbohydrates.
Here, he expands on that theory (which is still not accepted
in most scientific circles) and offers recipes to help readers
put his principles into practice.
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