• Fight Colds and Flu
• Lower Cholesterol
• Beat Depression
• Banish Fatigue
• Enhance Memory
• Lose Weight
• And More!

An ancient Chinese legend: Once there was a man who knew 100,000 healing properties of herbs. He taught his son 80,000 secrets. On his deathbed, he told his son to visit his grave in five years, and there he would find the other 20,000 secrets. When the son went to his father's grave, he found, growing on the site, the tea shrub....

Teas are the gentle, natural, most beneficial way to absorb the healing properties of herbs--easily and inexpensively. A simple cup of tea not only has the power to soothe and relax but to deliver healing herbal agents to the bloodstream more quickly than capsules, tinctures, or infusions. Feeling tired? Rose hip tea will rev you up and beautify your skin. Need some help with your diet? Ginger tea will provide the boost you need and help aching joints too. Hot or iced, these pure and simple drinks offer delicious ways to stay healthy and revitalize you from the inside out. This unique guide offers:

• An A-Z listing of common ailments followed by the teas best used to treat them
• Instructions on how to create your own medicinal kitchen
• Advice on creating your own tea blends
• Descriptions of the top 100 herbs and their secret healing properties
• And much, much more!

From the Back Cover

Led by renowned educator, Carole Palmer, an outstanding team of authors has assembled the most current, comprehensive resource on diet and nutrition in oral health. This indispensible resource highlights the breadth of nutrition's relevance while providing practical "hands-on" strategies for addressing oral health nutrition issues.

Features include:

• Comprehensive, broad coverage that encompasses all nutritional implications for dental practice.
• Life-span approach that details the basics of nutrition in health and disease, followed by detailed chapters on nutrition considerations from pediatrics to geriatrics.
• Unique! Clinical application that allows material to be applied to real-life situations.
• Case studies in each chapter that highlight the relevance of chapter principles to personal and patient health.
• Outlines, goals, objectives, and "relevancy to dentistry" sections within each chapter.
• Coverage of counseling skills.
• Complete coverage of current nutrition issues as they apply to oral health including: osteoporosis, oral bone health, infection and immunity, and herbal remedies.

Hopefully, years from now, Eating Well for Optimum Health will be looked upon as the book that saved the health of millions of Americans and transformed the way we eat--not as the book we overlooked at our own peril.

Eating Well For Optimum Health: The Essential Guide to Bringing Health and Pleasure Back to Eating clarifies the mishmash of conflicting news, research, hype, and hearsay regarding diet, nutrition, and supplementation, and further establishes the judicious Dr. Weil, the director of the Program in Integrative Medicine at the University of Arizona, as a savior of public well-being.

If you've ever wondered what "partially hydrogenated soybean oil" really is, been perplexed by contrary news reports about recommended dosages for supplements, or questioned the safety of using aluminum pots for cooking, Dr. Weil will make it all clear.

Weil (pronounced "while") bravely criticizes many of the major diet books on the market, and backs up his admonitions with science. He warns readers to not fall under "the spell" of the anticarbohydrate Atkins Diet, but also criticizes the eating plan advocated by Dr. Dean Ornish--which has been granted Medicare coverage for cardiac patients--as being too low fat for the majority of people. (The omega-3 fatty acids missing from Ornish's diet are essential for hormone production and the control of inflammation, he says.)

It's also fascinating to learn that autism, Parkinson's disease, and Alzheimer's disease may be caused by omega-3 fatty acid deficiencies, while an excess of omega-6 fatty acids--very common in the typical American diet--can exacerbate arthritis symptoms. Weil's explanation of the chemistry of fats will prove difficult for most readers, but few will want to eat fast-food French fries ever again after reading his appalling reasons for avoiding them, which go way beyond their well-documented heart-clogging capabilities.

After a thorough rundown of nutritional basics and a primer of micronutrients such as vitamins, minerals, fiber, and phytochemicals, Weil unveils what he feels is "the best diet in the world," with 85 recipes, such as Salmon Cakes and Oven-Fried Potatoes, that are healthy, tasty, quick to prepare, and complete with nutritional breakdowns. He includes a stirring chapter on safe weight loss (he sympathizes with the overweight and comically recalls his one-week trial of a safflower oil-diet while an undergraduate).

Other, equally enlightening sections include tips for eating out and shopping for food (with warnings on various additives and a guide to organics), and a wondrous appendix with dietary recommendations for dozens of health concerns, including allergies, asthma, cancer prevention, mood disorders, and pregnancy. Eating Well is an indispensable consumer reference and one not afraid to lambaste the diet industry and empower the public with information about which the majority of doctors--to the detriment of the public health--are ignorant. --Erica Jorgensen

From Publishers Weekly

Now considered one of holistic medicine's most authoritative voices, Weil (Spontaneous Healing; 8 Weeks to Optimum Health) provides a common-sense approach to healthy eating. While much of this information can be found in other volumes, Weil illuminates the often confusing and conflicting ideas circulating about good nutrition, addressing specific health issues and offering nutritional guidance to help heal and prevent major illnesses. Of particular value is his examination of recent fads, such as low-carbohydrate, vegan and "Asian" diets, with an eye toward debunking the myths about them while highlighting their valuable aspects. Readers will appreciate the brief stories of individuals who have made big changes in their eating habits and solved chronic health problems, as well as recipes for foods that Weil feels will satisfy nutritional needs and the taste buds. Although not the first to link the rise of cancer, heart disease and obesity with the now-prevalent consumption of fast food and processed foods that contain a lot of sugar and few, if any, micronutrients, Weil's articulate plea to reflect on the consequences is convincing. Despite Weil's emphasis on a diet of fresh fruits and vegetables, unprocessed foods and much less meat and dairy products than most Americans are used to, readers will notice a profoundly realistic observation of what changes they can readily incorporate into their busy lives. And they will be heartened to learn that they can eat nutritious foods and still get much pleasure from them. (Mar.) - Copyright 2000 Reed Business Information, Inc.

Now in paperback: a world-renowned physician shares the secrets that draw international clients to his clinic in this unique health book called The Swiss Secret to Optimal Health: Dr. Rau's Diet for Whole Body Healing.

For almost 50 years, people have traveled to the Paracelsus Clinic in the Swiss Alps. There, Dr. Thomas Rau’s unique diet rejuvenates his clients, while preventing and curing illness. Lauded as “the Mozart of medicine,” Dr. Rau is the world’s foremost practitioner of biological medicine. At last, he reveals his unique Swiss health plan— a proven program based on the latest medical research that will:

• •Purify the body
• Regulate pH balance
• Strengthen the immune system
• Encourage healing
• Prevent illness
• Help readers feel young and energetic—in body and mind

Proven effective time and again, Dr. Rau’s program can reduce or even eliminate a lifetime of toxins, alleviate chronic conditions like allergies, arthritis, and diabetes, and promote weight loss and overall well-being. With Dr. Rau’s Swiss program, everyone can begin to enjoy the numerous health benefits of the Swiss Secret.

About the Author
Dr. Thomas Rau, M.D. is the Chief Medical Director of the Paracelsus Clinic in Switzerland, and founder of Paracelsus Biological Medicine. A first of its kind in Switzerland, the Paracelsus Clinic is widely recognized as a center of excellence for natural medicine. Dr. Rau is considered a leading expert in Enderlein therapy, Darkfield Microscopy, and Biologic tumor treatments. Dr. Rau's articles are widely published and he lectures internationally.

Susan Wyler has worked as a culinary professional for over 30 years, including time as the Food Editor of Food & Wine magazine, and the Senior Culinary Editor at John Wiley & Sons. She is the author of seven cookbooks, many of which have been nominated for various awards and written up as best cookbooks of the season in the New York Times. Today, Wyler works as a culinary publishing consultant and cookbook packager.

There are many ways to eat healthy and look healthy and gorgeous. You do not have to starve or only eat vegetables and fruits either. It's quite possible to have your cake and eat it too, argues dietitian-nutritionist Blum in this bubbly, vivacious approach to living well the healthy way.

Avoiding dietary absolutes and encouraging readers to make gradual changes in their eating habits rather than drastic ones (which are often hard to keep up), Blum's sensible guide is sure to resonate with young women.

She makes compelling arguments for choosing organic foods-going so far as to list the top 12 most contaminated fruits and vegetables-and extols the virtues of grass-fed meat and dairy. An informative chapter detailing alcohol's specific effects on women (including calorie counts for a long list of beers and cocktails) enable readers to make the most of their nights out without paying for it later.

Troubleshooting suggestions offer relief from the symptoms of everything from hangovers and herpes to smoking cessation and premenstrual discomfort. Rounded out with chapters on dietary supplements and depression, as well as a Q&A for frequently asked queries-"What kind of prepared foods (i.e., frozen dinners) are actually good for me?"-Blum's guidebook complete guide to women's health is an encouraging, smart and sisterly volume that deserves a place alongside other trusted go-to resources

Review

"Eat, Drink, and Be Gorgeous is filled with sound nutritional advice on what to eat and drink and how to repair the damage when our good intentions slip. A delightful book, as entertaining as it is educational." Nicholas Perricone, MD

"You've heard people talk about the 'feel-good book of the year'? Well, Eat, Drink, and Be Gorgeous is the 'feel gorgeous book of the year'!" Karen Salmansohn, author of Hot Mama and How to Be Happy, Dammit

Andreas Papas has, in this Antioxidant Status, Diet, Nutrition, and Health (CRC Series in Contemporary Food Science) book, brought together a number of the world's leading experts to provide a current account of matters in this fast moving area of medical research. The collection of articles he has compiled presents an up to date account of the many varied aspects of antioxidants in human health and nutrition.

This definitive text is suitable for use in advanced undergraduate and graduate courses and is a must for the shelves of anyone interested in this fascinating area of research. -- -Dr. Frank J. Kelly, Head, Lung Biology, the Rayne Institute, St. Thomas Hospital, London England; Secretary, International Antioxidant Research Centre, King's College, University of London ; and Treasurer, European Society of Free Radical Research

Andreas Papas has, in this text, brought together a number of the world's leading experts to provide a current account of matters in this fast moving area of medical research. The collection of articles he has compiled presents an up to date account of the many varied aspects of antioxidants in human health and nutrition. This definitive text is suitable for use in advanced undergraduate and graduate courses and is a must for the shelves of anyone interested in this fascinating area of research.
-Dr. Frank J. Kelly, Head, Lung Biology, the Rayne Institute, St. Thomas Hospital, London England; Secretary, International Antioxidant Research Centre, King's College, University of London ; and Treasurer, European Society of Free Radical Research

Andreas Papas has, in this text, brought together a number of the worlds leading experts to provide a current account of matters in this fast moving area of medical research. The collection of articles he has compiled presents an up to date account of the many varied aspects of antioxidants in human health and nutrition. This definitive text is suitable for use in advanced undergraduate and graduate courses and is a must for the shelves of anyone interested in this fascinating area of research.
-Dr. Frank J. Kelly, Head, Lung Biology, the Rayne Institute, St. Thomas Hospital, London England; Secretary, International Antioxidant Research Centre, Kings College, University of London ; and Treasurer, European Society of Free Radical Research

Dr. Papas and his stellar collection of contributors have succeeded in compiling a comprehensive yet readable treatise on the current scientific evidence about antioxidants and health. This publication will be invaluable to industry scientists involved in product development and marketing, to regulators and public health officials engaged in refining health policies, and to academics and students seeking a cogent review of the emerging science.
-Annette Dickinson, Director, Scientific & Regulatory Affairs, Council for Responsible Nutrition, Washington, D.C.

Dr. Papas succeeded admirably in collecting together in a single volume the present knowledge on antioxidants. This book is a must for anyone seriously interested in the science and practice of good nutrition and prevention of disease. -- -K.C. Nicolaou, Chairman, Department of Chemistry, The Scripps Research Institute and Professor of Chemistry, University of California, San Diego

Dr. Papas succeeded admirably in collecting together in a single volume the present knowledge on antioxidants. This book is a must for anyone seriously interested in the science and practice of good nutrition and prevention of disease.
-K.C. Nicolaou, Chairman, Department of Chemistry, The Scripps Research Institute and Professor of Chemistry, University of California, San Diego

The book contains several superb chapters by authors with defined viewpoints and up-to-date knowledge of recent concepts...The leading authors, all of whom are intimately involved with these fascinating reviews, have developed this book as an essential reference for scientists, clinicians, nutritionists and students in the field of free radicals and antioxidants.
-Andrew Czeizel, M.D., D.Sc., Retired Director, Institute of Genetics, Hungary

The challenge presented to the editor was to distill the extensive scientific information on the topic of antioxidant status, diet, and health into a comprehensive readable treatise. The result is an outstanding contribution to the literature on dietary antioxidants.

The book is noteworthy for originality of organization as reflected in the diversity of contributors. The authors of the 27 chapters represent an international field of biochemists, clinicians, epidemiologists, and nutritionists. The central chapters provide an authoritative and comprehensive review of the biochemistry and metabolism of individual classes of dietary antioxidants, including carotenoids, vitamin C, vitamin E, and isoflavones. These topics are introduced by chapters that address the chemistry of oxygen species and antioxidants and the assessment and dietary determinants of antioxidant status. A unique and thought-provoking contribution is the chapter by Dr. Artemis Simopoulos who presents current dietary guidelines for antioxidant consumption within an evolutionary context. The final chapters address challenges to antioxidant defenses at different stages of the life cycle, mechanisms of action of antioxidants, and antioxidants in the prevention and treatment of chronic disease. Despite the divergent topics presented, the content is coherent and well-integrated.

The book is well-suited as a reference or textbook for advanced undergraduate and graduate nutrition courses. The first chapter which addresses the chemistry of oxygen species and antioxidants and the central chapters which review the biochemistry and metabolism of the major dietary antioxidants are particularly well-suited for instructional purposes. The remaining chapters would serve well as either supplementary or required reading; the diversity would allow considerable flexibility in the approach to building a course around this text. Particularly useful for educators, students, and scientists is the state-of-the-art content which is supported by extensive and contemporary references to the literature. As a result, the book is an effective resource for anyone who seeks to discern the key findings and original literature pertaining to a given topic. To summarize, this volume is an essential reference for students and scholars interested in the relation of antioxidants and human health. -- -Wendy S. White, Ph.D., R.D., Assistant Professor Department of Food Science and Human Nutrition Iowa State University

[This book] is excellent, very topical... a first-rate range of authors. -- -Barry Halliwell, Professor of Internal Medicine and Biochemistry, Pharmacology Group, King's College, University of London, England

[This book] is excellent, very topical...a first-rate range of authors.
-Letter from Barry Halliwell, Professor of Internal Medicine and Biochemistry, Pharmacology Group, King's College, University of London, England

[This book] is excellent, very topical...a first-rate range of authors.

-Letter from Barry Halliwell, Professor of Internal Medicine and Biochemistry, Pharmacology Group, Kings College, University of London, England

Product Description

This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants from the test tube to the laboratory of the biologist, clinical nutritionist, and medical researcher, as well as to the office of the dietician, nutritionist, and physician. Topics examined include factors affecting and methods for evaluating antioxidant status in humans; effect of diet and physiological stage (infancy, aging, exercise, alcoholism, HIV infection, etc.) on antioxidant status; and the role of antioxidant status in nutrition, health, and disease.

"Written by one of the world's top nutritional physicians, "Eat, Play, and Be Healthy" gives scientifically sound and kitchen-tested advice on creating lifelong healthy eating habits. This book is a solution to the growing epidemic of nutrition-related health and behavior problems in children' - William Sears, M.D., author of "The Baby Book".

'An excellent guide for parents who want to provide the best possible nutritional health for their growing children' - Ronald Kleinman, M.D., former chairman of the Committee on Nutrition, American Academy of Pediatrics. With so much conflicting advice coming from the media, your friends, and parenting guides, it's hard to know whether you're making the right food choices for your kids.

Written by a leading authority on pediatric nutrition, "Eat, Play, and Be Healthy" provides answers to all your childhood nutrition questions - and much more. "Eat, Play, and Be Healthy" shows you how to feed your children to ensure that their young bodies and minds enjoy full and healthy growth at every stage of development.

Picking up where Dr. Walter C. Willett's international bestseller "Eat, Drink, and Be Healthy" left off, W. Allan Walker, M.D., shows how to apply the research-based Healthy Eating Pyramid to a child's unique needs. Drawing on his forty years of clinical research as well as the latest scientific findings, he:

• offers a scientifically proven alternative to the FDA food pyramid;
• helps you shape your kids' eating habits from the start; and,
• provides fun, delicious recipes for healthy foods kids will want to eat.

From the Back Cover

"Written by one of the world's top nutritional physicians, Eat, Play, and Be Healthy gives scientifically sound and kitchen-tested advice on creating lifelong healthy eating habits. This book is a solution to the growing epidemic of nutrition-related health and behavior problems in children."
--William Sears, M.D., author of The Baby Book

"An excellent guide for parents who want to provide the best possible nutritional health for their growing children."
--Ronald Kleinman, M.D., former chairman of the Committee on Nutrition, American Academy of Pediatrics

With so much conflicting advice coming from the media, your friends, and parenting guides, it's hard to know whether you're making the right food choices for your kids. Written by a leading authority on pediatric nutrition, Eat, Play, and Be Healthy provides answers to all your childhood nutrition questions--and much more.

Eat, Play, and Be Healthy shows you how to feed your children to ensure that their young bodies and minds enjoy full and healthy growth at every stage of development. Picking up where Dr. Walter C. Willett's international bestseller Eat, Drink, and Be Healthy left off, W. Allan Walker, M.D., shows how to apply the research-based Healthy Eating Pyramid to a child's unique needs. Drawing on his forty years of clinical research, as well as the latest scientific findings, he:

• Offers a scientifically proven alternative to the FDA food pyramid
• Helps you shape your kids' eating habits from the start
• Provides fun, delicious recipes for healthy foods kids will want to eat

In this second, expanded edition of the best-selling book called The Brain Diet: The Connection Between Nutrition, Mental Health, and Intelligence, Dr. Alan C. Logan incorporates the latest research on the connection between nutrition, mental health, and intelligence.

Most people today know that good nutrition and good health are related and that poor nutrition frequently leads to cardiovascular disease and cancer. Unfortunately, few people realize that it also is an underlying factor in other medical conditions, such as depression, anxiety, multiple sclerosis, Parkinson's and Alzheimer's diseases, migraine headaches, ADHD, and much more. This is startling when one realizes that researchers have found that today more than 50 percent of the vegetables in most people's diets consists of the trimmings on a hamburger and a side of fries.

The Brain Diet explains the connection between diet and mental health, as well as its importance for realizing the full potential of our intelligence. It shows how poor nutrition hinders the development of our children's intelligence and how it adversely affects mental health and success.

Despite being just 2 percent of total adult weight, the human brain demands an enormous amount of energy. An ample flow of blood is required for us to think, to reason, to create art and music, to develop technology, and to perform complex work. As The Brain Diet explains the science behind how our brains function, it also provides suggestions for a healthy diet.

Included are the basics of a brain-healthy diet, brain-healthy recipes, helpful charts, and food supplements that enhance our mental function (and how those supplements work). This revolutionary new way of looking at mental health and intelligence gives new meaning to the adage "You are what you eat."

About the Author
Alan C. Logan is a member of the Harvard Medical School's Mind-Body Medical Institute. A magna cum laude graduate from the State University of New York, he was the valedictorian of his graduating class at the Canadian College of Naturopathic Medicine. The nutrition editor of the International Journal of Naturopathic Medicine, his articles have been published in Nutrition, Arthritis and Rheumatology, American Journal of Hypertension, Medical Hypotheses, Hospital Physician, and Medical Clinics of North America. He lives in Westchester County, New York.

There is no debate that if you want to live longer, then you need to eat healthy, exercise and lead a healthy lifestyle. Eating healthy food is important but do you know what you need to eat to be healthy? In the past, people relied on the government and commercials to tell them what they should eat but now there are more resources available so you can do your own research to find out what are best to eat for you.You can read lots of books and research papers by various organizations and believe what make sense to you. Do not follow any advice blindly. This book called Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating is a revolutionary book that will revive your understanding of what healthy food is. Aimed at nothing less than totally restructuring the diets of Americans, Eat, Drink, and Be Healthy may well accomplish its goal.

Dismantling USDA Food Pyramid

Dr. Walter C. Willett gets off to a roaring start by totally dismantling one of the largest icons in health today:

• the USDA Food Pyramid that we all learn in elementary school.

Willett's own simple pyramid has several benefits over the traditional format. His information is up-to-date, and you won't find recommendations that come from special-interest groups. His ideas are nothing radical:

• if we eat more vegetables and complex carbohydrates (no, potatoes are not complex),
• emphasize healthy fats, and
• enjoy small amounts of a tremendous variety of food, we will be healthier.

From The New England Journal of Medicine

There is an interesting dilemma for those who would influence nutrition. In many places in the world, there are governmental agencies concerned with food security, food safety, agriculture, health, and trade that may, from time to time, implement policies that are at least intended to reduce the risk of chronic diseases. Most often, when the goals of agriculture and human health clash, it is the will of the agriculture sector that prevails (remember the European Union's ``butter mountain'' and ``wine lake''?).

In the United States, perhaps more than anywhere else, this has left an opening for self-help nutrition books. In a land where individuality and self-reliance are valued above many other virtues and where disease is sometimes seen to be a mark of personal failure, gaining access to the best data on health-related food consumption may be central to maintaining control over one's health.

The quality of such books varies enormously, from the bizarre to the mundane. The feature they share is the promise of better health and control over one's destiny. Only occasionally do bona fide researchers step into the maelstrom. Enter Walter Willett of Harvard University and Eat, Drink, and Be Healthy.

Willett's book is based on evidence derived almost exclusively from large cohort studies of diet and disease. He has been the architect of several such studies and is a major contributor to what we know about methods of collecting and analyzing data; he formerly served the Journal well in this capacity.

His position in this regard is preeminent but not unchallenged. He encapsulates his position on the evidence in a new ``Healthy Eating Pyramid,'' a gauntlet thrown at the feet of the U.S. Department of Agriculture (USDA). He notes that the USDA Food Guide Pyramid, like Rudyard Kipling's elephant's child, got pulled into shape by competing interests, few of which cared about human health. He goes on, ``You deserve more accurate, less biased, and more helpful information than that found in the USDA Pyramid.'' Thus, the book brings us the promise of science in the service of nutrition, and as with any good scientific claims, Willett makes sure we know, up front, that all findings are provisional and all recommendations subject to change.

The central chapters of the book are derived from and explicate the layers of the new pyramid. Central to Willett's recommendations is the control of body weight, in which exercise, rather than caloric restriction, has the primary role. However, there is also helpful and practical advice on defensive eating strategies; for example, Willett states, ``Recognize that we are victims of our culture, one that glorifies excess.''

Indeed, much of what is presented in the book is sensible and practical and demystified. For example, the data and associated recommendations on fluid intake include the following: we should drink water; tap water is OK; soft drinks are full of empty calories; and fruit juice contains more beneficial substances and less sugar than soft drinks but cannot simply be substituted for water, because, of course, it does contain calories.

There is also useful information on more arcane subjects: for instance, we should be careful of grapefruit juice because it modifies the absorption and metabolism of a variety of drugs in ways that may be detrimental. And there is a proper assessment of coffee drinking that I like to summarize as follows. If drinking moderate amounts of coffee is your worst nutritional vice, you are in excellent shape.

Even in the area of alcohol, Willett, who has been and remains a champion of the beneficial effects of moderate consumption (which he has the courage to define), notes that if you do not drink alcohol you should not ``feel compelled'' to start. Possibly, this is a nice antidote to the widely held notion that if some is good, more is better, but his choice of words is just a little disturbing. Finally, although many self-help books with much poorer pedigrees than this one offer recipes, it is not often that they include useful rules of thumb about shopping and places to shop and even practical tips on how to make substitutions in recipes.

Are there areas where Willett's Healthy Eating Pyramid and the associated information may not be warmly embraced by others in the nutrition-and-disease research community? Certainly the switch from vilifying total fat (a position Willett abandoned early) to asserting that carbohydrate is the bad guy (a position that Willett has made his own) and that there are ``good fats'' and ``bad fats'' does not meet everybody's sniff test.

The field of nutrition and chronic disease is populated by those who will agree with Willett on none, one, two, or all three of these positions. It is probably fair to say that reality is not as clear as this book suggests. It is quite clear that diets high in potatoes, olive oil, or even sugar are not harmful to all (or beneficial to all). It seems probable that in the future there will be increasingly clearer advice that is based on metabolic variations -- variations in body shape and fat distribution and subtle genetic differences in the capacity to handle major nutrients -- and that echoes what we already know about micronutrients. It may well be that the ability to handle specific foods and nutrients differs substantially from person to person and that the only universal may prove to be Willett's central tenet: match the energy ingested to the energy expended by controlling both eating and exercise.

It is an interesting paradox that doctors, scientists, and engineers are highly regarded in Western societies but that only a minority of people in those societies like reading about science or are even interested in the topic. Couple that with data from Robin Dunbar of the University of Liverpool in Britain, who found that perhaps two thirds of all human speech is gossip, and it will not be surprising if Willett's book (perhaps like those by Stephen Hawking) sells well but has no impact at all on human behavior or even understanding. John D. Potter, M.D., Ph.D.