EAT THIS, NOT THAT! SUPERMARKET SURVIVAL GUIDE
NEW YORK, Jan 07, 2009 (BUSINESS WIRE) — The authors of the runaway bestsellers Eat This, Not That! and Eat This, Not That! For Kids! are back with an essential guidebook for navigating the American supermarket–EAT THIS, NOT THAT! SUPERMARKET SURVIVAL GUIDE, by David Zinczenko, with Matt Goulding (paperback, $19.95).
With obesity rates soaring, food costs climbing, and family food budgets shrinking, this easy-to-use guide is hitting stores just in time to put shoppers back in control of their health, their wallets, and their waistlines. Available nationwide in stores today, this groundbreaking book reveals hundreds of easy food swaps that can save readers thousands of unwanted calories – without dieting!
What many Americans don’t know is that food marketers have altered the reality of the weekly trip to the supermarket, making it impossible for shoppers to truly see where the battle lines fall in the fight against fat. The food industry spends $30 billion a year on advertising–nearly half of it pitching convenience foods, candy, soda and dessert. Now more than ever, Americans need help deciphering misleading food labels and dubious health claims, as the food we consume today is considerably different from the food that we ate 20 or 30 years ago. And the reasons are as simple as they are sneaky:
– We’ve added extra calories to traditional foods. Today, high-fructose corn syrup is in an unbelievable array of foods, from breakfast cereals to bread, from ketchup to iced tea.
– We’ve been trained to supersize it. The problem is the way we look at food–we should be looking at cutting down calories, not adding them.
– Our fruits and vegetables aren’t as healthy as they once were. Six out of 13 nutrients showed major declines between 1950 and 1999: protein, calcium, phosphorus, iron, riboflavin and Vitamin C.
– We’re drinking more calories than ever. We consume 450 calories a day from beverage, nearly twice as many as 30 years ago, which amount to an extra 23 pounds a year!
– We don’t know what’s in our food. There are now more than 3,000 ingredients on the FDA’s list of “safe food” additives, and any one of them could end up on your plate.
All of these disturbing trends in our food supply are a lot to chew on–but chew on them we do, often because we feel we have no choice. But now you can make the right choices with EAT THIS, NOT THAT! SUPERMARKET SURVIVAL GUIDE.
Packed with smart shopping strategies and savvy food-buying tips, readers will also learn to:
– Pick Produce: From avocados to zucchini, know when produce is ripe, when it’s in season, what nutrients it contains, and how to store it.
– Make Sense of Meat: Understand the healthiest protein options in the store and decode USDA labeling and grades.
– Understand Organic: When it comes to pesticide contamination, not all fruits and vegetables are created equal. Learn when to pay extra for the organic label.
– Make Smart Swaps: By choosing Breyer’s Mint Chocolate Chip over Haagen-Dazs Mint Chip, you’ll save nearly 7 pounds this year! Learn hundreds of other simple changes to cut calories fast.
– Make Budget-Friendly Food Plans: Find out the best day of the week to shop, then maximize a week’s worth of groceries with food plans and healthy, great-tasting recipes.
Investigative and compelling, EAT THIS NOT THAT! SUPERMARKET SURVIVAL GUIDE will show readers how to avoid nutritional pitfalls lurking in every aisle while helping them lose weight, save cash, and make the right food choices every time.
DAVID ZINCZENKO, SVP/Editor-in-Chief of Men’s Health magazine, is the author of New York Times bestsellers The Abs Diet and The Abs Diet for Women. Once an overweight child, Zinczenko has become one of the nation’s leading experts on health and fitness. He is a regular contributor to the Today show and has appeared on Oprah, Good Morning America, Primetime Live, 20/20, The Rachael Ray Show, and The Ellen DeGeneres Show.
MATT GOULDING is the food and nutrition editor of Men’s Health. He has cooked and eaten his way around the world, touching down in Allentown, Pennsylvania, where he divides most of his time between keyboard and stovetop.
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