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Why We Get Fat
By:Gary Taubes
Published on 2010-12-28 by Anchor

What’s making us fat? And how can we change? Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, bestselling author Gary Taubes revisits these urgent questions. Taubes reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? Persuasive, straightforward, and practical, Why We Get Fat is an essential guide to nutrition and weight management. Complete with an easy-to-follow diet.

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Codex Alimentarius: Fruit juices and related products
By:Joint FAO/WHO Codex Alimentarius Commission
Published on 1992-01-01 by U.S. Government Printing Office

The Codex Alimentarius presents adopted international food standards in a uniform manner. The full set, when complete, will comprise 14 volumes. Of these, nine will present standards and codes of practices compiled on a commodity-by-commodity basis, and two will deal with residues of pesticides and veterinary drugs in foods. Other volumes will contain information on acceptances of standards, as well as methods of analysis and sampling. Print editions are available in English, French, and Spanish.

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Fruit and Vegetables
By:Harri Vainio,Franca Bianchini
Published on 2003 by IARC

This volume is part of a series of IARC handbooks which seek to evaluate scientific data on agents and interventions that may reduce the incidence of or mortality from cancer. This publication contains the conclusions and recommendations of an IARC Working Group of experts from 10 countries, which met in Lyon, France in March 2003, to review nutritional epidemiological studies into the the cancer prevention effects of diets rich in fruit and vegetable collectively on human health. Chapters cover: definitions and classifications for fruit and vegetables; measuring intake levels,; consumption, availability and food policies; human and experimental studies of cancer-preventive effects; associations with other diseases; carcinogenic and toxic effects.

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Fresh Vegetable and Fruit Juices
By:Norman W. Walker
Published on 2010-11-09 by Book Publishing Company

Dr. Walker is a huge proponent of nourishing your body with fruit and vegetable juices and explains how the lack or deficiency of certain elements, such as vital organic minerals and salts, and consequently of vitamins, from our customary diet is the primary cause of nearly every sickness and disease. While there is still a place for eating raw, whole vegetables and fruits due to their fibrous content, Dr. Walker recommends nourishing our bodies with fruit and vegetable juices due to their high enzymes content.

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Fruit Belly
By:Romy Dolle
Published on 2015-09-29 by Primal Nutrition

The title of Swiss author Romy Dollé's, Fruit Belly, refers to abdominal bloat often accompanied by digestive distress; a common result of some basic dietary misconceptions in many fast-track, low-fat, weight loss plans. With well-defined, easy to ingest information about how the body actually breaks down and distributes fats and nutrients, Fruit Belly provides a clear 4-Day Quick Fix plan to not only relieve any existing abdominal distress, but help re-set the metabolism and reawaken the body's natural desire for the kinds of real food it wants and needs to function at its best while still losing unwanted pounds. Fruit Belly outlines the fundamental advantages of combining a Primal/paleo style diet with a well-rounded exercise routine for a balanced, non-aggressive approach to weight loss that's suitable to even the busiest modern lifestyle. The book's 4-Day Quick Fix program provides menu guidelines for breakfast, lunch, and dinner (including between meal snacks!) and lots of quick and tasty recipes with affordable and easily accessible ingredients.