Dr. Michael Roizen - What to Eat When A Strategic Plan to Improve Your Health and Life Through Food
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- Book:What to Eat When A Strategic Plan to Improve Your Health and Life Through Food
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Dr. Michael Roizen and Dr. Michael Crupainthe two doctors I always turn to for the latest scientific discoveriesexplain that timing really is everything in this insightful, fun, and revolutionary book. What to Eat When shows that when you eat is just as important as what you eatand reveals the right foods for lifes toughest circumstances.
DR. MEHMET OZ
Cardiac surgeon and host of The Dr. Oz Show
When we think about eating, we focusas we shouldon the quality and quantity of what we eat. Its becoming clear that we also need to think about chronologywhen we eat. Drs. Roizen and Crupains fun and revealing exploration of the biology of timing and eating will help you eat the way your body really wants to.
DR. ANDREW WEIL
Author of True Food and founder of the Weil Foundation
It really does matter what you eat, not just how much. And now, two of my favorite doctors take our collective knowledge a step further by looking at the timing of when you eat your calories: Your circadian rhythm dictates a lot more about when you should eat than you probably realize. Through clear-eyed writing and diligent research, Drs. Roizen and Crupain explain why the When Way might just be the best approach to eating.
DR. SANJAY GUPTA
Neurosurgeon and chief medical correspondent for CNN
Published by National Geographic Partners, LLC
1145 17th Street NW Washington, DC 20036
Copyright 2019 Michael F. Roizen and Michael Crupain. All rights reserved. Reproduction of the whole or any part of the contents without written permission from the publisher is prohibited.
NATIONAL GEOGRAPHIC and Yellow Border Design are trademarks of the National Geographic Society, used under license.
Library of Congress Cataloging-in-Publication Data
Names: Roizen, Michael F., author. | Crupain, Michael, author.
Title: What to eat when : a strategic plan to improve your health and life through food / Michael Roizen, M.D. and Michael Crupain, M.D., M.P.H. with Ted Spiker; illustrations by Michael Shen.
Description: Washington, DC : National Geographic, [2019] | Includes bibliographical references and index.
Identifiers: LCCN 2018040549 (print) | LCCN 2018044319 (ebook) | ISBN 9781426220128 (ebook) | ISBN 9781426220111 (hardback)
Subjects: LCSH: LongevityNutritional aspectsPopular works. | AgingPreventionPopular works. | Self-care, HealthPopular works. | BISAC: HEALTH & FITNESS / Nutrition.
Classification: LCC RA776.75 (ebook) | LCC RA776.75 .R658 2019 (print) | DDC 613dc23
LC record available at https://lccn.loc.gov/2018040549
Ebook ISBN9781426220128
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Interior design: Melissa Farris
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This publication is based on research and contains the opinions and ideas of the authors. It is intended to provide helpful and informative material on the subjects addressed in the publication. It is sold with the understanding that the authors and publisher are not engaged in rendering medical, health, or other professional advice to the individual reader. The reader should not use the information contained in this book as a substitute for the advice of a licensed health care professional.
To the best of the authors knowledge, the information provided is accurate at the time of publication.
The authors and publisher disclaim any liability whatsoever with respect to any loss, injury, or damage arising directly or indirectly from the use of this book.
From Michael Roizen, M.D. (Dr. R)
Chief Wellness Officer, Cleveland Clinic
Food is powerfully evocative and has the ability to convey some of our sturdiest memories. I vividly recall, for example, the first time that five-cent hamburgers were sold in fast food joints. I also think fondly of the early advertising campaign claiming that CorningWare plates and serving dishes were indestructible. (My father promptly tried to show us how permanent it was by dropping one to the ground; it shattered, and I learned that there are exceptions to all science.)
As I embarked on my career as a doctor, I also learned about the medicinal power of food and the secrets behind proper cooking techniques. When I became dean of the College of Medicine at State University of New York Upstate Medical University, I quickly developed a curriculum that taught students how to cook healthy meals in an elective class called Culinary Medicine. We limited the class to 20 students, but 63 tried to register that first year. That was about the time I was developing my cooking expertise as part of RealAge (a system that calculates your true biological age versus your calendar age based on your lifestyle and other risk factors). I made 10 recipes a day, five days a week, for 50 weeks with a cooking partner, Donna Szymanski, and my nutritional partner, Dr. John La Puma.
I had always eaten food, of course. But that was the moment when I really found food. Through RealAge, I learned that eating well is more than just ingredients; it is also, just as crucially, about preparation and technique. You can help your body by learning to make foods you love that are also loaded with health benefits.
In my work as the chief wellness officer of the Cleveland Clinic, as well as my work with Dr. Mehmet Oz, food and food preparation have always been the foundations for giving people the power to change their lives. Jim Perko, our executive chef and culinary medicine master at the clinic, says you should never eat food that doesnt love you back. In this book, were taking it one step further by adding in the variable of time.
Im privileged to work with Dr. Michael Crupain on this methodology. Through my work as chief medical consultant to The Dr. Oz Show and his role as medical director of that program, I quickly realized that both our approaches were rooted in scienceand we had the same goals of helping people better understand food. It was a match made in the kitchen!
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