In The Science of Skinny, organic chemist and nutritionist Dee McCaffrey shared the revolutionary eating plan she developed by applying what shead learned in the lab to what she put on her plate. In the process, she lost more than 100 pounds--and has kept them off for twenty years. Her secret? Eating natural whole foods and avoiding artificial sweeteners and chemical additives. Now The Science of Skinny Cookbook offers 100 family-friendly recipes for a delicious, realistic way of eating--not dieting--for life.It is not imperative that you soak grains or nuts and seeds, but to receive the highest amount of nutrition and ... red beans, and navy beans should be treated with an acid medium, such as lemon juice, raw organic unfiltered apple cider vinegar, anbsp;...
|Title||:||The Science of Skinny Cookbook|
|Publisher||:||Perseus Books Group - 2014-12-23|