The 3-season diet Solving the mysteries of food cravings, weight-loss, and exercise

John Douillard

Book - 2000

A practical diet and exercise guide reveals the secret behind staving off food cravings and achieving permanent weight loss by using a seasonal approach to proper eating.

Saved in:

2nd Floor Show me where

1 / 1 copies available
Location Call Number   Status
2nd Floor 613.25/Douillard Checked In
New York : Harmony Books c2000.
Main Author
John Douillard (-)
1st ed
Physical Description
x, 323 p. : ill. ; 25 cm
Includes bibliographical references (p. 313-314) and index.
Contents unavailable.
Review by Booklist Review

Every new revolutionary diet promises a haven for the diet weary. There's the grapefruit, the high-carb, the high-protein, and the low-cholesterol ways to eat sensibly. By now, isn't it time for overweight Americans to wise up and change behavior, not just foods? Yet the latest fad--eating according to three different seasons--appears to be reasonable, based on Ayurvedic medicinal principles and Mother Nature's good sense. A few examples? The spring-summer-winter list depends heavily on the food bounty available at that time; fruits and vegetables are best, after all, in the hotter months. Douillard also advocates better breathing--deeper rather than normal shallow puffs. And exercise is also prescribed, using a combination of fat-burning (walking, running) and stress-reducing activities. Where's the rub? It is complicated--and there are no guarantees despite the included success stories. --Barbara Jacobs

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review

It seems as if every time we turn around, someone is trying to give us the "magical cure" for weight loss. Douillard's book seems to be just another example of diet hype, but owing to his practical advice, case studies, and easy-to-follow food plans and shopping lists, it is a step up from most on the market. The main idea behind The 3-Season Diet is that no one food should be banned. Douillard's research is based on history, when people ate what they harvested. His plan consists of eating different foods during different seasons. Spring calls for a low-fat diet, summer for fruits, veggies, and crabs, and winter mainly proteins and fats. Douillard's mantra is "Think in terms of increasing good foods in season rather than avoiding food. Remember, there are no bad foods." Given the 3-Season Grocery List, menus, and recipes, this seems to be an easy and realistic plan to follow. Douillard is the author of Body, Mind and Sport and cohosts Denver's Healthtime radio show. Recommended for all libraries.--Marianne Fitzgerald, P.L. of Charlotte & Mecklenburg Cty., NC (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Over millions of years of human evolution, nature has figured out how to feed us with astonishing accuracy. The more deeply you study the 3-Season Diet, the more logical and compelling you will find its wisdom. And the proof is in the craving: When you practice this diet, you will crave exactly what nature is about to harvest. You will not experience any struggle or strain, only a growing appreciation of how nature has designed the best diet for balancing weight, mood, and energy for everyone living anywhere on the earth. In the late 1980s, I went to India to study their natural system of medicine, called Ayurveda. That ancient Sanskrit word means literally "the science of life," an in-depth study of nature itself. To the masters who described Ayurveda in the ancient Vedic texts, perfect health was a reflection of a life attuned to the changing cycles of nature and with all plant and animal life. They saw that these cycles, from annual growing seasons to daily rhythms, were connected to the rhythms of the cosmos and influenced every aspect of nature. Because Ayurveda was derived from natural rhythms, its research and proving ground was found in the expression of nature itself. The 3-Season Diet that I am presenting here is based on the Ayurvedic nutritional map, but with some important differences. After my postgraduate training in Ayurvedic medicine in India concluded in 1989, I returned to the States and started teaching Ayurveda to doctors and lay people. During my years of teaching, I realized that the original Ayurvedic diets, which work for India, don't always fit well in our culture. So I began to apply the concepts and rules I had learned in India to the pace of life and the foods that are available here in the West. I have spent the last 10 years translating Ayurvedic concepts into the American way of life, including diet, exercise, eating habits, and stress-prevention techniques--all of which are included in this book. The deeper I delved into nature and its growing seasons and harvests, the more respect I had for nature's wisdom. I discovered that the principles of Ayurveda provide a universal body of knowledge that applies to every culture and each individual in all parts of the world. Although I would not call this an Ayurvedic book, the principles from which the 3-Season Diet is derived have been proven over more than 5,000 years. In fact, I like to think of the 3-Season Diet as an updated version of the original American Diet. It is based on the same logic farmers have been using to feed us since the very first harvest. Excerpted from The 3-Season Diet: Solving the Mysteries of Food Cravings, Weight Loss and Exercise by John Douillard All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.