How to Eat (And Still Lose Weight) - A Science-Backed Guide to Nutrition and Health

Using a combination of cutting-edge metabolic science, together with strategies like aversion, habit creation and mental reprogramming, expert in the science of appetite Dr Andrew Jenkinson will show you how your body and brain work when it comes to what you eat, and how to arm yourself against the malicious presence of food marketing, junk food and the harmful effects of the Western diet.

You will learn:
· Why exercise is of secondary importance to energy balance
· How we can learn to ''crave surf'', being more mindful of hunger cravings when they arise
· How junk foods affect our brains, influencing our behaviour and creating bad habits
· How to maintain a good metabolic rate when losing weight
· The science behind popular weight loss techniques and why they work, including hot water and lemon; raw foods; time restricted eating; keto diets and high intensity training

Filled with science-backed tips and techniques, this book will help you implement lasting changes, eat well and feel good.<>

About the author

Dr Andrew Jenkinson is a consultant surgeon with a special interest in advanced laparoscopic, or keyhole surgery. He is part of an expert team developing advances in gastrointestinal (stomach and bowel) surgery at University College Hospital in Bloomsbury, central London. He is the author of the Sunday Times bestseller Why We Eat (Too Much).

Product details

• Authors: Andrew Jenkinson
• Publisher: Penguin Life
• Languages: English
• Product format: Hardback
• Released: 28.12.2023
• EAN: 9780241627983
• ISBN: 978-0-241-62798-3
• No. of pages: 272
• Dimensions: 144 mm x 222 mm x 27 mm
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Medicine > General; COOKING / Health & Healing / General, Health & wholefood cookery, HEALTH & FITNESS / Diet & Nutrition / Nutrition, HEALTH & FITNESS / Diet & Nutrition / Food Content Guides, Popular medicine & health, Dietetics & nutrition, Dietetics and nutrition, Diets and dieting, nutrition, Health and wholefood cookery, Popular medicine and health