The ultimate `get-lean' cuisine

Padus, E.; Rogers, J.
September 1991
Prevention;Sep91, Vol. 43 Issue 9, p66
Presents a special guest-chef profile of Nicolas Klontz, a low-fat culinary master at the Pritikin Longevity Center in Santa Monica. The Pritikin program has been teaching the principles for losing weight, reducing cholesterol and maximizing health through nutrition and exercise for 15 years. Includes several recipes. INSET: Guaranteed weight loss..


Related Articles

  • Plant-Based Diets Help Lower Cholesterol.  // Nutrition Health Review: The Consumer's Medical Journal;2004, Issue 92, p4 

    This article reports that according to a study from Stanford University School of Medicine, a low-fat diet rich in vegetables, fruits, whole grains, and beans has twice the cholesterol-lowering power of a conventional low-fat diet. The Stanford study broke new ground by comparing two patient...

  • High mono-unsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol... Kris-Etherton, Penny M.; Pearson, Thomas A. // American Journal of Clinical Nutrition;Dec99, Vol. 70 Issue 6, p1009 

    Examines the influence of high-monounsaturated fatty acid (MUFA) diets on plasma cholesterol and triacylglycerol concentrations. Food sources of MUFA; Role of diet planning in the enhancement of compliance with a cholesterol-lowering diet; Laboratory analyses of lipids, lipoproteins and...

  • Low-Fat Diet Not Enough To Reduce Cholesterol Level.  // Jet;09/28/98, Vol. 94 Issue 18, p24 

    States that low-fat diets are not enough to reduce unhealthy cholesterol. Why the need for exercise; Comments from Marcia Stefanick, associate professor of medicine at Stanford University School of Medicine in California; Information on a study conducted on postmenopausal women with unhealthy...

  • How We Came to Believe That A Low-Fat Diet is Good and Cholesterol is Bad.  // HealthFacts;Feb2003, Vol. 28 Issue 2, p5 

    Discusses how people came to believe that a low-fat diet is good and cholesterol is bad.

  • Putting more balance on the menuboard. Weisberg, Karen // FoodService Director;2/15/98 Supplement, Vol. 11, p12S 

    Examines the benefits of employing using low-fat and no-fat diets in hospitals. Importance of balanced diets; Nutritional advantages of these diets; How some high fat foods can be substituted without reducing the nutrition.

  • Are fake fats making you fat? Howard, Beth // Shape;Jun97, Vol. 16 Issue 10, p32 

    Reports on the study by nutrition expert Gregory Miller which addressed the question of why many Americans are still overweight despite consumption of reduced-fat foods and drinks. Tendency of people to make up for the missing calories in reduced-fat foods by eating more carbohydrates and...

  • The Men's Health Nutrition Bull's-Eye. Thomson, Cyndi // Men's Health;Apr99, Vol. 14 Issue 3, p88 

    Presents a low-fat nutrition guide. Rules in food selection; Nutrient contents; Dietary limits.

  • Can diet prevent heart attacks? Blakeslee, Alton L. // Saturday Evening Post;1/25/1964, Vol. 237 Issue 3, p66 

    Contends on whether low-cholesterol diet can prevent heart attacks among men in the U.S. Presentation of the benefits of low-fat diet from the U.S. Army's Council on Foods and Nutrition; Observation of less calories among men who participated in a low-cholesterol diet study; Assertion on the...

  • CUT YOUR 'CHOLESTEROL RISK' IN HALF! Shimer, Porter // Prevention;Feb90, Vol. 42 Issue 2, p81 

    Suggests dietary changes in reducing serum cholesterol levels. Impact of adding soluble fiber to the diet on high cholesterol levels; Benefits of using a Cholesterol/Saturated-Fat Index, a formula that correctly weighs the effects of both a food's cholesterol and its saturated fat on blood...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics