Eat for life The breakthrough nutrient-rich program for longevity, disease reversal, and sustained weight loss

Physician and best-selling nutrition expert Fuhrman made his mark with Eat to Live (2003, revised 2011). Ten popular books later, Fuhrman presents a new, in-depth guide to the Nutritarian diet, which focuses on micronutrient-rich foods, especially plants. With real-life testimonials (Fuhrman writes that he has treated 15,000 patients) and references to recent nutritional studies, recapped in helpful charts and lists, Fuhrman delineates precisely how the protective micronutrients in vegetables, nuts, seeds, legumes, whole grains, and fruits ward off and reverse cancer, diabetes, heart disease, and more, while enabling people to achieve and maintain an optimum weight and to live a longer, healthier life. While some of his claims about the effectiveness of "nutritional excellence" are bold, his elucidation of the impact of nutrients is exceptionally informative. Recommended foods, menus, and recipes offer a blueprint for adopting a plant-focused, nutrient-dense diet. Readers eating a typical American diet, including meat and processed foods, will find Fuhrman's recommendations challenging but ultimately beneficial, while vegetarians and vegans will learn ways to fine-tune their eating habits. In all, a valuable nutritional handbook with wide appeal.

Celebrity doctor Fuhrman (Eat to Live) lays out his case for the "Nutrarian" diet in this heavily notated guide to healthier eating. Fuhrman posits that the Nutrarian diet--a regimen focused on nutrient-rich, mostly vegan foods--"is the pinnacle of excellence in the nutrition world" and can slow aging, prevent disease, and boost longevity. He bolsters those claims with case studies of those who've conquered diabetes, hepatitis, cardiovascular disease, and even stage IV melanoma by following his plan, and supplements his argument with citations of his own studies as well as those done by other physicians (he concludes with nearly 50 pages of notes referencing various scientific studies). Those worried about palate fatigue will appreciate the breadth of dishes in these 100-plus recipes, such as black bean and butternut squash chili; Asian ginger lime zucchini noodles; a meatless bolognese (made with tempeh); buffalo cauliflower; no-bake brownies; crispy onion rings; Mac and Peas (a combination of oats, vegetable broth, miso, and yeast replaces the cheese); and huevos rancheros (made with scrambled tofu). Ingredients are easily sourced, and Fuhrman's directions are easy to follow. Home cooks looking to change their lifestyles will feel in good hands with Fuhrman's encouraging and detailed guide. (Mar.)