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The Atkins 100 Eating Solution: Easy, Low-Carb Living for Everyday Wellness Audiobook
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From the creators of the original ketogenic, low-carb diet, comes the most accessible and flexible approach to the Atkins diet ever: a simplified lower carb and sugar approach based on solid science.
The latest science continues to support the many health benefits of a low-carb approach to eating, far beyond just weight loss. Simply reducing your carb and sugar intake by two-thirds over the “Standard American Diet” helps avoid the development of obesity, metabolic syndrome, and type 2 diabetes. While many diet trends can be vague in their approach, The Atkins 100 Eating Solution’s fan-favorite program provides a clear-cut way to control your carb intake with 100 grams of net carbs a day and shows you how to make delicious and satisfying food choices that lessen their impact on your blood sugar. This personalized approach is a way of eating you can follow for life.
With cutting-edge research and delicious recipes—all of which feature fifteen to twenty net carbs—The Atkins 100 Eating Solution provides an exciting and delicious variety of food. You’ll also discover how the plan can be easily modified to fit in with most ways of eating, including vegetarian, Paleo, Mediterranean and more. For the first time ever, you’ll even learn how to modify each recipe for the Atkins 40 and Atkins 20 program. This guide is easy to use regardless of food preferences, lifestyle, or cooking abilities. This book is not about following fads or suffering for results; it is a sustainable, delicious program for everyday wellness.
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About Colette Heimowitz
Colette Heimowitz is vice president of nutrition and education at Atkins Nutritionals, Inc. She publishes a weekly nutritionist blog and creates content devoted to educating new members about the program. She has been a guest on radio programs nationwide, as well as on television networks including CNN, Fox News, and MSNBC. She has more than twenty-five years of experience as a nutritionist and received her MSc in clinical nutrition from Hunter College of the City University of New York.