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"For years, Elisabeth Hasselbeck couldn't figure out what was making her sick. She asked doctors and consulted nutritionists, but no one seemed to have any answers. It wasn't until spending time in the Australian Outback, living off the land on the grueling Survivor TV show, that, ironically, her symptoms vanished. Returning home, she pinpointed the food that made her sick -- gluten, the binding element in wheat. By simply eliminating it from her diet, she was able to enjoy a completely normal, healthy life. But that wasn't all. Hasselbeck discovered the myriad benefits that anyone can enjoy from a gluten-free diet: from weight loss and increased energy to even the alleviation of the conditions of autism.In this all-inclusive book, Hasselbeck shares her hard-earned wisdom on living life without gluten and loving it. She gives you everything you need to know to start living a gluten-free life, from defining gluten - where to find it, how to read food labels - to targeting gluten-free products, creating G-Free shopping lists, sharing recipes, and managing G-Free living with family and friends."

"Finally, a solution for the 138 million Americans who are overweight and obese. Bestselling author and psychotherapist Anne Katherine herself a recovering overeater who specializes in treating appetite disorders and food addictions leads the reader step by step through a process that will make her ready and able to diet successfully. The book teaches her about the chemistry behind appetite, hunger, fullness, and satiety, and gives her focused activities to decrease her appetite and increase her satiety. Working from the reality that most overeaters use food as a comfort drug, Anne gradually shows the reader how to acquire comfort from other, healthier sources. At the same time, the book provides practical tools to help the reader analyze her own body chemistry. She will ultimately use this information to choose the diet that will best fit her"

"Penelitian ini dilakukan untuk melihat perubahan Berat Badan (BB), Indeks Massa Tubuh (IMT) dan Persentase Lemak Tubuh (PLT) pelanggan CateringSlimGourmet pada sebelum dan sesudah dua minggu diberikan diet rendah karbohidrat. Variabel independen dari penelitian ini adalah status gizi (nilai BB, IMT dan PLT) pada sebelum dan sesudah penelitian. Sedangkan variabel dependen adalah pemberian diet rendah karbohidrat. Penelitian ini adalah menggunakan data kuantitatif primer dan sekunder. Penelitian menggunakan metode penelitian eksperimental dengan teknik pengembangan longitudinal. Penelitian dilaksanakan di Catering SlimGourmet, Kebayoran Baru, Jakarta Selatan. Jumlah sampel minimal adalah sejumlah 35 orang, didapatkan dengan cara purposive sampling. Sampel yang terlibat sejumlah 40 orang, yaitu seluruh pelanggan diet rendah karbohidrat di Catering SlimGourmet. Pengambilan data menggunakan instrumen microtoise, Bioelectrical Impedance Analysis, Global Physical Analysis Questionnare (GPAQ) versi 2, form food recall 48 jam dan alat tulis dan software komputer Nutrisurvey 2007 serta SPSS 16.0.Hasil penelitian menunjukkan bahwa terdapat penurunan BB, IMT dan PLT secara bermakna setelah dua minggu diberikan diet rendah karbohidrat (P<0,05) dan dipengaruhi oleh jenis kelamin dan aktivitas fisik (P<0,05). Hasil penelitian sesuai dengan Dari hasil penelitian disarankan CateringSlimGourmet dapat mengurangi pemberian karbohidrat sederhana, meningkatkan protein nabati, serat, memberikan siklus menu terhadap pelanggan, memantau kondisi kesehatan, daya terima makanan dan kebiasaan makan pelanggan terdahulu serta mengembangkan program diet lain dengan komposisi zat gizi mikro dan makro berbeda untuk menjaga kesehatan. Disarankan kepada pelanggan untuk meningkatkan aktivitas fisik dan tidak terlalu lama menjalankan diet rendah karbohidrat dengan durasi maksimal enam bulan (dilanjutkan dengan diet seimbang).

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This study was aimed to compare Body weight (BW), Body Mass Index (BMI) and Body Fat Percentage (BFP) changes after two weeks of low carbohydrate diet adduction in SlimGourmetCatering. The independent variable in this study was nutrition status (BW, BMI and BFP) before and after low carbohydrate diet adduction. The dependent variable was low carbohydrate adduction. This study used both primary and secondary datas. This was an experimental study that utilizes quantitatedata through measurements and interviews. This study was located at SlimGourmet Catering, KebayoranBaru, South Jakarta. The minimal number of subject; which was 35 people, was obtained by using purposive sampling calculation. There were 40 people contributed as subjects in this study, and they were all costumers of low carbohydrate diet in SlimGourmet Catering. Data was collected using instruments such as microtoise, Bioelectrical Impedance Analysis, Global Physical Analysis Questionnare (GPAQ) version 2, 48 hours food recall form dan stationaries and computer softwares (Nutrisurvey 2007 and SPSS 16.0).After two weeks assigned to low carbohydrate diet, subjects had significantly reduced BW, BMI and BFP (P<0,05) and the process was significantly affected by sex and physical activity (P<0,05). Researcher recommendsSlimGourmet Catering to improve their low carbohydrate diet program by reducing the amount of simple carbohydrate, add more vegetable protein, add more fiber sources, give meal schedules to clients, monitoring medical condition, dietary history of the clients, and develop other advantageous diet with different composition of macro- and micro nutrients for general health. Researcher recommends clients to increase exercise, and limit the duration of low carbohydrate diet and replace it gradually with balanced diet."