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Dukan has been promoting his diet since the 1970s; it gained a wider audience after the 2000 publication of his book, The Dukan Diet, which has sold more than 7 million copies globally. [ 7 ] [ 8 ] The book was released in the United Kingdom in May 2010, and in the United States in April 2011.
The Dukan Diet focuses on lean protein (including fat-free dairy foods), non-starchy vegetables and a few other foods including olive oil and oat bran; it restricts carbohydrates and fats.
The Atkins diet consists of four phases (Induction, Balancing, Fine-Tuning and Maintenance) with a gradual increase in consumption of carbohydrates as the person goes through the phases. [30] Dukan Diet: A multi-step diet based on high protein and limited carbohydrate consumption. It starts with two steps intended to facilitate short term ...
Steven R. Gundry (born July 11, 1950) is an American physician, low-carbohydrate diet author and former cardiothoracic surgeon. [1] [2] Gundry is the author of The Plant Paradox: The Hidden Dangers in "Healthy" Foods That Cause Disease and Weight Gain, which promotes the controversial and pseudoscientific lectin-free diet. [3]
In March 2012 the French Ordre des médecins asserted that Dukan had violated the organization's medical code of practice by practising medicine as a business. [2] In May 2012, he was removed from the membership of the Ordre des Médecins at his request. [3] In January 2014, Dukan was struck off the medical register for promoting his diet ...
The Stillman diet is a high-protein, low-carbohydrate diet devised in 1967 by physician Irwin Maxwell Stillman (1896–1975). [1] It focusses mostly on the complete avoidance of both fats and carbohydrates, and requires at least eight glasses of water to be consumed every day.
Guy Richard Godfrey Mackarness (17 August 1916 – 18 March 1996) [1] was a British psychiatrist and low-carbohydrate diet writer. He is best known for his book Eat Fat and Grow Slim, published in 1958. [2] Mackarness was an early advocate of the Paleolithic diet and authored books on food allergies. [1] [3]
An Apicius came to designate a book of recipes. The current text appears to have been compiled in the late 4th or early 5th century; the first print edition is from 1483. It records a mix of ancient Greek and Roman cuisine, but with few details on preparation and cooking. [7]