How We Get Fat...
Today’s column is going to be short and sweet.
I am going to give you a reading assignment.
There’s a new book out. It’s called Why You Get Fat and What to Do About It. The author is science writer Gary Taubes.
Gary Taubes is a brilliant man. He went back through 150 years of diet science and data to find how why we get fat. It’s not what you think. It’s got nothing to do with lack of exercise. It’s not laziness. It’s not even about overeating. It’s about how your body decides to process the foods you eat.
This book explains in an easy-to-understand manner what’s really going on with the obesity crisis. Buy the book … or…
If you get to the grocery store quick, look for the Reader’s Digest that has a picture of eggs and bacon on the front. The eggs look like two eyes and the bacon is a smile. Gary Taubes is interviewed in the book and gives a very short, clear explanation of how we get fat.
Or...if you prefer the glamorous version you can go to the library and get the January edition of Vogue. He was also interviewed there.
Better yet, if you are an analytical person like me, google Adiposity 101 and Gary Taubes. His lecture on why we get fat is there to watch. That one is about an hour long and explains in detail why we get fat.
First time I saw that lecture I was in total disbelief. I kept rewinding the tape and listening to the first 10 minutes over and over again. The third time I watched the whole thing I started crying.
Why?
Because I had spent decades “listening” to the diet industry and doing what they told me to do; only to keep getting fatter. Then I watched his lecture and found out that basically they are wrong. I had been doing the wrong things for decades.
That lecture inspired me to develop Plan Z by Zola. It’s only one piece of the puzzle but it’s the piece that really opened my eyes.
Gary Taubes is on the book tour now. He’s getting his 15 minutes of fame for sure. I only wish they’d give him one solid hour and that the world would actually listen without dismissing what he has to say.
If you decide to check any of these things out, feel free to give me your review. My contact email is below.
This shrimp dish is an amazingly easy dish to make that is comforting and can be fancy enough to serve to company. It’s an example of how you get to eat on Plan Z by Zola and still lose an average of 28 pounds in 37 days.
Mediterranean Stewed Shrimp
Serves 2. Can be doubled easily
Ingredients:
8 to 12 oz of medium-large cooked shrimp. If you use small shrimp you get more bites. I prefer a slightly larger shrimp that I can cut in half while I eat it. I think those shrimp are less likely to get tough.
½ cup of minced red onion
½ large red bell pepper, diced
5 cloves of garlic sliced thinly
3 tsp of minced, fresh oregano (or 1 tsp of dried)
1 pinch of saffron threads (optional*)
2 cups of organic chicken broth
½ cup of canned tomatoes, diced
Directions:
First thing to do is remove the tails from the shrimp. Just hold the main shrimp body and carefully yank off the tail. Set aside.
In a medium sauté pan lightly spray with olive oil. Then add red onion and red pepper. Saute lightly til loosened. Then add organic chicken broth, cloves of garlic, oregano and saffron. (The garlic will become milder as it cooks but still lends a nice kick to the sauce)
Cook to reduce slightly. Then add the shrimp and continue to cook until the shrimp are hot.
Serve in soup bowls with breadsticks and a simple side salad.
*If you don’t keep saffron in your cupboard, I’d say don’t buy it. It does lend a nice Mediterranean accent to the dish but it’s expensive and if you don’t use it fairly often it’s not worth buying for just this dish.
Today’s column is going to be short and sweet.
I am going to give you a reading assignment.
There’s a new book out. It’s called Why You Get Fat and What to Do About It. The author is science writer Gary Taubes.
Gary Taubes is a brilliant man. He went back through 150 years of diet science and data to find how why we get fat. It’s not what you think. It’s got nothing to do with lack of exercise. It’s not laziness. It’s not even about overeating. It’s about how your body decides to process the foods you eat.
This book explains in an easy-to-understand manner what’s really going on with the obesity crisis. Buy the book … or…
If you get to the grocery store quick, look for the Reader’s Digest that has a picture of eggs and bacon on the front. The eggs look like two eyes and the bacon is a smile. Gary Taubes is interviewed in the book and gives a very short, clear explanation of how we get fat.
Or...if you prefer the glamorous version you can go to the library and get the January edition of Vogue. He was also interviewed there.
Better yet, if you are an analytical person like me, google Adiposity 101 and Gary Taubes. His lecture on why we get fat is there to watch. That one is about an hour long and explains in detail why we get fat.
First time I saw that lecture I was in total disbelief. I kept rewinding the tape and listening to the first 10 minutes over and over again. The third time I watched the whole thing I started crying.
Why?
Because I had spent decades “listening” to the diet industry and doing what they told me to do; only to keep getting fatter. Then I watched his lecture and found out that basically they are wrong. I had been doing the wrong things for decades.
That lecture inspired me to develop Plan Z by Zola. It’s only one piece of the puzzle but it’s the piece that really opened my eyes.
Gary Taubes is on the book tour now. He’s getting his 15 minutes of fame for sure. I only wish they’d give him one solid hour and that the world would actually listen without dismissing what he has to say.
If you decide to check any of these things out, feel free to give me your review. My contact email is below.
This shrimp dish is an amazingly easy dish to make that is comforting and can be fancy enough to serve to company. It’s an example of how you get to eat on Plan Z by Zola and still lose an average of 28 pounds in 37 days.
Mediterranean Stewed Shrimp
Serves 2. Can be doubled easily
Ingredients:
8 to 12 oz of medium-large cooked shrimp. If you use small shrimp you get more bites. I prefer a slightly larger shrimp that I can cut in half while I eat it. I think those shrimp are less likely to get tough.
½ cup of minced red onion
½ large red bell pepper, diced
5 cloves of garlic sliced thinly
3 tsp of minced, fresh oregano (or 1 tsp of dried)
1 pinch of saffron threads (optional*)
2 cups of organic chicken broth
½ cup of canned tomatoes, diced
Directions:
First thing to do is remove the tails from the shrimp. Just hold the main shrimp body and carefully yank off the tail. Set aside.
In a medium sauté pan lightly spray with olive oil. Then add red onion and red pepper. Saute lightly til loosened. Then add organic chicken broth, cloves of garlic, oregano and saffron. (The garlic will become milder as it cooks but still lends a nice kick to the sauce)
Cook to reduce slightly. Then add the shrimp and continue to cook until the shrimp are hot.
Serve in soup bowls with breadsticks and a simple side salad.
*If you don’t keep saffron in your cupboard, I’d say don’t buy it. It does lend a nice Mediterranean accent to the dish but it’s expensive and if you don’t use it fairly often it’s not worth buying for just this dish.
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