Dee McCaffrey - The Science of Skinny: Start Understanding Your Bodys Chemistry--and Stop Dieting Forever

Praise for Dee McCaffrey

______________

The biggest threat to America is the rising epidemic of obesity and type 2 diabetes. Dee McCaffreys practical plan is part of the solution. Having lost 100 pounds herself and kept it off for over 20 years, Dees guidance is a proven success. But its more than a diet book. Dee has done an excellent job of providing a blueprint for a healthy way of eating that will add energy, vitality, and years to your life.

Michael T. Murray, ND, coauthor of
The Encyclopedia of Natural Medicine

Dee is a wealth of information on healthful living. In The Science of Skinny, Dee identifies healing foods like organic apple cider vinegar and other power foods that can contribute to your health and longevity.

Patricia Bragg, ND, PhD, pioneer health crusader,
health educator, author, and nutritionist to Hollywood stars

The Science of

SKINNY

The Science of

SKINNY

START UNDERSTANDING YOUR BODYS
CHEMISTRYAND STOP DIETING FOREVER

Dee McCaffrey, CDC

A Member of the Perseus Books Group

Copyright 2012 by Dee McCaffrey

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. For information, address Da Capo Press, 44 Farnsworth Street, Third Floor, Boston MA 02210.

Designed by Trish Wilkinson

Set in 11 point Minion Pro by the Perseus Books Group

Cataloging-in-Publication data for this book is available from the Library of Congress.

First Da Capo Press edition 2012

ISBN 978-0-7382-1557-8 (e-book)

Published by Da Capo Press

A Member of the Perseus Books Group

www.dacapopress.com

Note: The information in this book is true and complete to the best of our knowledge. This book is intended only as an informative guide for those wishing to know more about health issues. In no way is this book intended to replace, countermand, or conflict with the advice given to you by your own physician. The ultimate decision concerning care should be made between you and your doctor. We strongly recommend you follow his or her advice. Information in this book is general and is offered with no guarantees on the part of the authors or Da Capo Press. The authors and publisher disclaim all liability in connection with the use of this book. The names and identifying details of people associated with events described in this book have been changed. Any similarity to actual persons is coincidental.

Da Capo Press books are available at special discounts for bulk purchases in the U.S. by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA, 19103, or call (800) 810-4145, ext. 5000, or e-mail .

10 9 8 7 6 5 4 3 2 1

Michael and Kristine
Words cannot express my overflowing gratitude for your
immeasurable love and support. This one is for both of you.

Contents

What moves [individuals] of genius, or rather what inspires their work, is not new ideas, but their obsession with the idea that what has already been said is still not enough.

EUGNE DELACROIX

When I tell people that I repeatedly failed at dieting for the majority of my life, but eventually claimed victory over my lifelong battle with obesity, the first question I am asked is, What did you do? Most expect me to name a popular diet program or weight-loss surgical procedure, but the answer is deeply personal and intrinsically richer than expected. While studying chemistry in college, I was literally brought to my knees by a savage awareness that processed foods were killing me. At age thirty, carrying 210 pounds on my 4 10 petite body frame, I was invited to make a change.

By disposing of my diet mentality, and reaching beyond the conventional approaches to nutrition, I developed a way of eating for life that gave me a freedom with food I had never experienced before. One bite at a time, I studiously removed processed foods from my life and replaced them with the real foods our body is designed to eat. Within thirteen months of making that fateful change, I lost 100 pounds and have kept them off for twenty years and counting.

Along the way, I discovered a passion. While climbing the industry ladder in my chemistry profession, I spent nearly all of my off time sharing my weight-loss experience with others: explaining the relationship between food and health, and teaching them how to shop and prepare healthful meals for themselves and their families. Eventually, with the loving support and prompting of my husband and partner in health, Michael, I channeled that moonlight activity into a second career as a nutritionist, and together we became advocates for a healthier food environment for all Americans.

Over the past two decades, my passion has not waned; however, navigating people into healthier lives has grown increasingly more challenging. While I have continued to keep processed foods out of my life, the food industry has been adding more to everyone elses, and obesity has become our nations most serious health problem. From my unique perspective as a scientist, nutritionist, and former obese person, I have sadly witnessed the rise in obesity from many directionssitting alongside my friends in weight-loss support group meetings, where an alarming number of them continue to gain weight even after years of attendance; in nutrition counseling with clients who range from chronically overweight to morbidly obese; teaching overweight children why eating sugary breakfast cereal is not the best way to start the day; and from the scientific literature concerning obesity and health. In all cases, I have observed something gravely disturbing: not only has the girth of our nation expanded to levels never before seen in human history, but the weight gain itself is unnatural.

According to F as in Fat: How Obesity Threatens Americas Future 2011, a report from the Trust for Americas Health (TFAH) and the Robert Wood Johnson Foundation, more than two out of three states, thirty-eight total, have obesity rates over 25 percent, and twelve states now have obesity rates above 30 percent. A mere four years ago, only one state was above 30 percent. The rates of both diabetes and high blood pressure also have risen dramatically over the last two decades. A tipping point indeed.

Prior to the 1950s, a person would certainly gain weight from eating too many calories. But the weight gain of today is characterized by forces no early-twentieth-century glutton ever had to contend with. Highly refined carbohydrates, processed cooking oils, and an unbelievable myriad of food additives have been linked to unforeseen and powerful chemical reactions in the body and the brain, inducing obesity at rapid and alarming rates. This type of obesity is not just a matter of too many calories and not enough exercise. It is aggressive, stubborn, and more deadly than ever. Its complications are many, and most of its causes are the result of food chemistry gone mad.

I have long suspected something was amiss. Back in 1989, prior to my weight loss, I was working my way through college as a chemist at an environmental testing laboratory. Eager to practice my chemical pronunciation skills, I became familiar with the names of all the chemicals being used in the lab to test for the presence of pollution in water and soil samples. One evening at home, I was whipping up one of my favorite (and very frequent) indulgences: deluxe angel food cake. It was easythe only baking skill required was to add water to the powdered cake mix. I had done it at least a hundred times.