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Description

Product Description

The eating style proven to reduce the risk of heart attack and stroke.

LOSE WEIGHT, STAY FIT, AND FEEL GREAT WHILE EATING SOME OF THE MOST DELICIOUS AND HEALTHIEST FOOD ON EARTH.

Renowned for its dazzling beauty and delectable cuisine, the Mediterranean island of Sicily has historically one of the healthiest diets in the world. Recent studies show that this eating style can reduce the risk of developing Parkinson''s disease, Alzheimer''s, diabetes, and depression, and that it can even increase fertility rates! Now all the succulent flavors and myriad benefits of Sicilian cooking are yours to savor in the very first weight-loss program that will not only help you effortlessly shed unwanted pounds but will become a prescription for a lifetime of nourishing, palate-pleasing fare.

Created by respected physician Dr. Angelo Acquista, who has successful counseled his patients on weight management for years, The Mediterranean Prescription starts with a two-week weight-loss stage that includes simple, delectable recipes to help you lose eight to ten pounds right away. Still convinced that all diets leave you feeling deprived? Imagine eating Baked Zucchini with Eggplant and Tomatoes, Sweet-and-Sour Red Snapper, Chicken Cacciatore, Pasta Fagioli, and Baked Onions. Dr. Acquista culled his Sicilian mother’s recipe box for the most mouthwatering recipes–plus he includes meals from famous chefs at top Italian restaurants, such as Cipriani and Serafina. If you follow these lifestyle-changing suggestions, you will enjoy

• long-term success: Eat the foods you love and enjoy–bread, pasta, and all your favorite Italian dishes–while adopting healthier eating habits.
• no more addictions: A two-week “tough love” stage helps you kick the habit of sugar, junk food, and preservatives.
• zero deprivation: The Sicilian way of cooking and combining foods means less snacking in between meals, and less temptation to fill up on desserts.
• family-friendly recipes: Children will love and benefit from the dishes as well, so you can share the good eating and the good health.

Plus you’ll find vital information on how being overweight affects each part of your body, including the skin, brain, heart, liver, joints, back, and breasts.

Most people don’t realize that many of their health problems derive from unhealthful weight. Discover the Sicilian secret to a happy life. Capture a pleasurable way of eating that will bring all the blessings and bounty of the Mediterranean to your table, to your life, and to your health!

Amazon.com Review

Dr. Acquista Cooking From The Mediterranean Prescription

Dr. Acquista prepared delicious
spaghetti with seafood fra diavola.

Dr. Acquista preparing seafood paella.

Dr. Angel Acquista, physician and chef.

Review

Advance praise for The Mediterranean Prescription

“We have a saying, ‘He who enjoys good health is rich.’ If that’s the case, my dear friend Angelo is a very wealthy man. If you follow his delicious recipes and nutritional expertise, you, too, will be rich–body and soul.”
–Giuseppe Cipriani

“The Mediterranean Prescription is the ideal weight loss plan–you lose weight and keep your heart healthy without even realizing it. Since you always feel like you are eating gourmet meals, you will be able to stick to it for life and keep the weight off permanently.”
–Lyssie Lakatos, RD, LD, CDN, CPT, and Tammy Lakatos Shames, RD, LD, CDN, CPT, The Nutrition Twins, authors of Fire Up Your Metabolism: 9 Proven Principles for Burning Fat and Losing Weight Forever

“I have enjoyed Angelo’s delicious meals, and I’ve cooked beside him as well. His supreme knowledge of food will make you feel like he’s right in your kitchen with you, too!”
–Ivana Trump

About the Author

Angelo Acquista, M.D., received his medical degree from the New York University School of Medicine and is affiliated with Lenox Hill Hospital in Manhattan as an attending physician and clinical instructor. He is board-certified in internal medicine, pulmonary medicine, and tropical diseases. He served as medical director for the New York City Office of Emergency Management and on Mayor Guiliani’s Task Force on Bioterrorism. He is the New York Times bestselling author of The Survival Guide: What to Do in a Biological, Chemical, or Nuclear Emergency. He lives in New York City.

Laurie Anne Vandermolen received a B.A. from the University of Michigan and attended the Hunter College Graduate School of Biological Sciences. She has been a medical writer at academic medical institutions for over ten years. Her positions included a post at Rockefeller University, where she studied the behavior and metabolism of lean and obesity-prone rodents on various diets. She lives in New York City with her husband.

Excerpt. © Reprinted by permission. All rights reserved.

The Mediterranean Prescription

When I was a young college student in New York, my father intro- duced me to a wise, older doctor named Dr. Peter Saita. He was a Sicilian internist who practiced in downtown Manhattan and over time became somewhat of a mentor to me. He used to tell me that being a doctor was the noblest profession, and it was he who inspired me to go to medical school. I kept up my relationship with him throughout medical school and would often accompany him to see patients. He would tell me, “The best thing I can do for my patients is to get them to stop smoking and to help them lose weight.” This was in the 1970s, when people didn’t really pay attention to these issues. He personally saw the connection between being overweight and poor health among his patients and took it upon himself to help those at risk. As a result, he developed a diet that he would describe briefly to his overweight patients, so easy to follow that he didn’t even have to write it down, that he saw work over and over. He handed this down to me, a newly graduated doctor, and I never forgot it—in part because I had so much respect for this man, but mostly because, as I eventually found again and again with my own patients, it worked.

Years ago as I was starting out as a physician, I tried to help patients lose weight in a more traditional way. I used to tell them how to eat healthily, would give them papers on nutrition, and would refer them to nutritionists, but they weren’t losing weight. In my frustration, I tried telling them about Dr. Saita’s diet. I said, “Why don’t you try this very simple diet?” They would come back to me for a follow-up telling me, “I tried the diet, but it’s difficult. I can’t stick to it.” I noticed that my American patients didn’t have the devotion to food that was found in the Italian culture I grew up in. When I told them the diet included all-you-can-eat fish and chicken entrées, they thought fish had to mean salmon or tuna, when there are so many kinds of fish out there. They also didn’t know how to cook it, nor did they have healthy, flavorful recipes for chicken. So I took the time to help them lose weight by writing recipes down on my prescription pad to get them started. I would say, “Look, it’s not hard. You just have to be creative. Here, try these,” and I’d scribble a couple of fish or chicken recipes down for them, based on my and my mother’s Sicilian recipes. And miraculously, my patients started losing weight. They couldn’t believe the easy and delicious meals they could eat while they were losing weight.

Initially, I would prescribe the diet to patients who had illnesses that had clear connections to being overweight, such as hypertension, type 2 diabetes (as opposed to type 1, which you’re born with), and sleep apnea. As my medical practice continued, however, it became apparent how much being overweight set the stage for untold numbers of illnesses and diseases, and how important it was to lose weight as preventive medicine.

My patient profile is no different from the patient population of doctors’ offices around the country. My new patients are coming in increasingly heavier, and the illnesses related to being overweight and obese are becoming much more frequent. The weight of Americans has been rising at an astonishing rate since the early 1960s due to a combination of diet, meal size, activity habits, genetics, and food industry and media influence. As most people know by now, either by reading statistics or by just glancing around themselves at a crowded location, around two-thirds of our citizens are either overweight or obese. And there appears to be every indication that this trend will continue. Not coincidentally, the United States is in the midst of major epidemics of heart disease, stroke, high blood pressure, cancer, type 2 diabetes, and hepatitis. These conditions are all clearly exacerbated, if not caused, by excess weight and are major causes of disability and death in this nation. They also account for a significant amount of our health care dollars.

The Shocking Statistics

nApproximately two out of three Americans are either overweight or obese (compared with fewer than one out of four in the early 1960s); around 127 million American adults are overweight, with 44–60 million of them obese, and 9 million severely obese.

nApproximately 15 percent of children ages six to nineteen are overweight or obese; this prevalence has nearly tripled in the past three decades.

nObesity may shorten life span by five to twenty years.

nObesity is currently associated with greater disease and poorer health-related quality of life than smoking, problem drinking, and poverty.

nThe World Bank has estimated the cost of obesity in the United States at 12 percent of the national health care budget, according to the Worldwatch Institute.

nThe leading causes of death in the United States are all exacerbated or caused by excess weight.

•Heart disease is the leading cause of death in the United States.

•Cancer is the second-leading cause.

•Stroke is the third-leading cause.

•Type 2 diabetes (95 percent of diabetics) is currently the sixth-ranking cause of death, and it recently became the fourth-leading cause of death in New York City. Type 2 diabetes also increases the risk of heart attack and stroke by two to four times and is the leading cause of blindness, fatal kidney disease, and lower extremity amputations.



In addition to helping people look better and feel better, which I am all for, it’s terribly important to reverse this trend of health problems in our country. People may be living longer due to advances in medication and health care management, but many diseases can be greatly improved or completely prevented without the use of drugs or surgical intervention. Take insulin resistance. Highly related to being overweight, it is a condition in which your body fails to respond properly to insulin. Around a fourth of Americans have it, unbeknownst to them, and it puts them at significant risk for developing full-blown diabetes. The first line of defense for this condition is—you guessed it—losing weight. Even a small percentage of weight loss can help appreciably. So, I am sure you want to know, how do you get there?

Let me tell you a little bit about the healthiest known diet in the world. In the 1950s, the role of diet in human health was a mystery. Most researchers accepted that there was a connection between diet and disease, but the nature of this connection was largely unstudied in human populations. In 1958, a young physician named Ancel Keys of the University of Minnesota, along with a team of international scientists, set out to understand one disease in particular, the disease that was killing more people around the world than any other: heart disease.

Animal studies had suggested that fats were to blame for heart disease, but there was only anecdotal evidence for humans. During World War II, for example, Keys had observed that heart disease rates plummeted in countries with shortages of meat and dairy products, both rich in saturated fats. In addition, when he and his wife had traveled around Europe and Africa measuring blood cholesterol levels in preliminary studies in the early 1950s, he noticed that affluent people, who were eating more meat and dairy products, had higher cholesterol and suffered more heart attacks than poorer people who could only afford limited amounts of those foods. Keys thus speculated that saturated fat might be the root of the problem and was responsible for increasing the risk of heart disease.

To test his hypothesis, Keys and his co-investigators looked at the diets, lifestyles, blood pressures, and blood cholesterol levels of more than twelve thousand healthy middle-aged men from Greece, Italy, Japan, Finland, the Netherlands, Yugoslavia, and the United States. For the first time, investigators were actually stationed in people’s homes to monitor what they were eating and sending samples back to their own laboratory for analysis, rather than relying on food-intake questionnaires. They then followed up after five, ten, fifteen, and twenty years. It came to be known as the Seven Countries Study, one of the greatest and most influential epidemiological studies of our time.

Ten years after the study began, men from east Finland were faring the worst: 28 percent of them had developed heart disease. It turns out the Finns were eating more saturated fat than almost anyone in the world—24 percent of their calories. That’s double what Americans eat now. The residents of the fishing villages that were studied in Japan ate the least fat overall and the least saturated fat. Only 5 percent of them developed heart disease—far better than the Finns. But it wasn’t the best. That honor went to the men from the Greek island of Crete. After ten years, only 2 percent of them had developed heart disease, and none of them had died. Amazingly, the Cretans were eating about as much total fat as the artery-clogged Finns—30 to 40 percent of their total daily calories came from fat. The difference was that their intake of saturated fat was far lower. It was not, however, as low as that of the mostly rice-and-vegetables Japanese diet.

When the blood cholesterol of the Cretans was measured, they had the lowest levels of any group. This was a conundrum, because the investigators had been assuming that saturated fat from the diet played a principle role in one’s blood cholesterol level. How could the Cretans—who ate more saturated fat than the Japanese—be healthier than the Japanese, who ate hardly any saturated fat? This mystery was answered when it was learned that the kinds of unsaturated fats they were eating were also making a difference. The Cretans were getting nearly half of their fat from olive oil, a monounsaturated fat, and it created the best lipid profile for a human body that you could ask for. Keys thus established one of the most important pieces of knowledge we can arm ourselves with for good health: by monitoring the kinds of fat we eat, more so than the amount, we can minimize or prevent heart disease, the number one worldwide killer.

The Seven Countries Study also determined that rates of death from all causes, age for age, were among the lowest in the Mediterranean regions. The Seven Countries Study was essentially the launch for many studies to follow over the next several decades to try to elucidate what makes the Mediterranean diet so healthy, in addition to dramatically reducing heart disease. Currently it appears that concentrating on fresh, unprocessed food that was largely plant-based—along with some fish, olive oil, dairy, wine, and a little red meat—gave people of the Mediterranean the magic formula. Their diet had the best combination of fats, was high in complex carbohydrates and fiber, and was also rich in a combination of antioxidants, phytochemicals, vitamins, and minerals—the total effect of which cannot be duplicated with pills or supplements. These investigations have also taught us that, in addition to heart disease, the Mediterranean diet can help prevent obesity, heart attacks, cancer, arthritis, type 2 diabetes, hypertension, and the metabolic syndrome, among others.

In reading about Keys’s studies, I learned that his first destination, back in 1952, was the southern Italian town of Naples. He was drawn there because of the reports he’d heard that heart disease barely existed among Neapolitans. As it turned out, area doctors confirmed that their hospitals rarely had coronary patients; the only cases were seen at private clinics for the well-to-do. The men of the working class—who couldn’t afford the meats and dairy the upper classes could—had remarkably low cholesterol and almost no heart trouble. But the thing that struck me most about his experience was when he described the simple yet irresistible cuisine of the region:

The ordinary food of the common Neapolitans consisted of homemade minestrone/vegetable soup, pasta in endless variety, always freshly cooked, served with tomato sauce and a sprinkle of cheese, only occasionally enriched with some bits of meat, or served with a little local seafood without any cheese; a hearty dish of beans and macaroni; lots of whole-grain bread never more than a few hours from the oven and never served with any kind of spread; great quantities of fresh vegetables; a modest portion of meat or fish perhaps twice a week; red wine; always fresh fruit for dessert.

When Keys was asked years later to formulate a diet that might serve as a preventive against coronary heart disease, he could come up with nothing more suited for this purpose than the traditional working-class diet of early 1950s Naples. I realized with astonishment that he was talking about the diet I grew up on.

Sicily—an island off the southern coast of Italy and a place of dramatic beauty, history, and dazzlingly fresh and healthy cuisine—is the largest island in the Mediterranean. It’s also the island I lived on until the age of nine, when my family moved to America. I lived in a small, hilly town near the Mediterranean Sea called Castrofilippo. To me it’s the most beautiful place on earth—rugged, rocky, and colorful, with weather the most optimal in the world. Springtime occurs in February, and then there’s virtually no rain from May to September. We had an abundance of different varieties of fruits and vegetables because of this climate. In fact, there were very few if any grocery stores where you’d buy vegetables because everyone grew their own. What’s more, it was actually a necessity to eat a diet rich in vegetables, legumes, fruits, homemade whole-grain breads and pasta, and olive oil made from the olives of our own trees—even our wine was made from our own grapevines—because most people were poor and couldn’t afford to buy much, meat in particular; meat was considered to be a luxury. However, because of our proximity to the ocean, we always had fresh fish available to us. Perhaps partly because of our limited access to a vast selection of foods, such as the options Americans have at their disposal today, we made the most of what we had and paid a lot of attention to food preparation, flavor, and mealtimes.

It should be noted, however, that though the culture I grew up in ate the traditional Mediterranean diet, it’s not the case today. As my town as well as the rest of the Mediterranean became more affluent over the years, the diet of its inhabitants slowly became more Westernized, with more meats, dairy, and other sources of saturated fat entering into the diet, as well as refined grains. So even though the Mediterranean has historically been a healthy and lean region, it is not so anymore. Many more people there are carrying excess weight from their more Americanized diets—and American weight-related health problems have followed.

Because of the great benefits of the Mediterranean diet, I decided to adapt my weight-loss diet so that it could ease people into this exceptionally healthy way of eating. My goal was to take people from a rapid weight-loss phase with Mediterranean-style recipes into a maintenance plan in which they will be fully “eating Mediterranean.” I designed it so that in the first two weeks you should lose five to ten pounds if you follow the diet plan closely. For those who wish to lose more than that, they can continue on the Two-Week Weight Loss Stage. When you are reach, you can transition to the Maintenance Stage. I knew the plan had to be practical, livable, effortless, and most of all delicious, or no one would adopt it into their lives. Once I had the foundation, I took it upon myself to select the perfect recipes for the plan.

While I come from a family with a long tradition of cooking, I never cooked until I went to medical school. It began as a matter of necessity. The deal I had with my roommates was that I would cook and they would wash the dishes. They soon caught on that I was getting my mother to make the meatballs and sauce. I would heat up some pasta, throw the pre-made meatballs and sauce over the pasta, and then go into my bedroom to relax. My roommates were faintly annoyed, but they couldn’t resist the meals, so they let me continue for the whole first year of school. As time wore on, though, in the second and third years of medical school, I’d call my mother to get advice on how she made this or that. I began to keep her on the phone with me the whole time I was cooking. It was fun for me to cook and for us to bond in this way. And my roommates continued to do all the cleaning. At this point, they were so supportive of the deal that they started coming home early so we could all eat together.

Eventually I began cooking for family and countless friends as well, and it became a big part of my life. I love making and creating delicious dishes and then sharing them. Trying my recipes definitely seems to be my patients’ favorite part of my diet. It makes me feel great that they enjoy them so much and that they are taking pleasure in something I provided. In fact, it’s no surprise that the Mediterranean diet has demonstrated over and over in studies that because of its palatability, people are able to stick with it, much more so than other diets. You can eat Chicken Cacciatore, Grilled Shrimp with Thyme, Sweet-and-Sour Red Snapper, Halibut N.S.E.W. (potato halibut), Striped Bass Oreganato, Lentil Soup, and Pasta with Peas, Asparagus, and Tomato Sauce—now, that doesn’t sound like deprivation, does it?

I want to emphasize that it’s not just about the food, however. Part of the wonderful beneficial health effects from living in the Mediterranean just may be due to the lifestyle as well. During the postwar era, when the studies were done, Mediterraneans were physically active, had a slower pace of living, relied on and communed with family and friends, and—probably as a result of all of the above—had less stress. They had great reverence for the food on their table. I greatly encourage you to follow their course. Take the time to eat. Take the time to do what’s important in life, which is to make good food and share it with friends and family. These meals are highly nutritious for the whole family (anyone over the age of two), so prepare them to share. I truly believe this is one of the problems our country faces—we have deemphasized dinnertime with our families and the importance of food in our daily lives.

Mealtime should be a time to enjoy, gather, savor, and linger. Food should be a pleasure, not a forbidden, dreaded part of life ridden with anxiety and guilt. I have created delicious, easy-to-follow recipes as a starting point. My goal in helping you make a lasting change in weight and health was to make a plan that was desirable, pleasurable, simple, and maintainable, and I think I have done that. It cannot be a regimented, day-by-day rule book; it must be infinitely variable and flexible, able to adjust to a person’s cravings and degree of hunger, the contents of the refrigerator, or the offerings at whatever restaurant he or she winds up at. Moreover, in place of food that is mouth-watering and high in calories, there must be something healthy but equally mouth-watering and easy to attain, and that is what this book provides.

You can change your life if you follow my plan. You need to be at your best weight to be your best self, and I want to help you get there. In essence, when you become fit, you become able to free your mind from worrying about weight control and instead can concentrate on the things that matter most to you in life. First and foremost, you need to get rid of the idea of “keeping it off.” I think most people who feel they have excess pounds feel “overweight”—that is, like a normal-size person who is over his or her natural weight. “Keeping it off” implies you are a fat person struggling to maintain an unnaturally thin state. Instead, I will show you how to find your comfortable weight and stay there. Once you’ve reached your new set point, the reduction of your cravings and your new mind-set will make you feel as if you belong there, not that you’re fighting anything. The struggle is over. This book is not just a quick fix for the high school reunion; it’s a prescription for life.

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4.3 out of 54.3 out of 5
482 global ratings

Top reviews from the United States

R.S.K
5.0 out of 5 starsVerified Purchase
Now it''s a way of Life, Not a Diet !
Reviewed in the United States on February 24, 2017
Ok so I bought the book hoping to lose a few pounds and get back on track. I had quit watching and put 15 pounds on over a year ! "YIKES! " Easy to do especially the older we get. After 4 - 5 weeks eating as the plan recommends I lost 8/10 pounds. So I was happy... See more
Ok so I bought the book hoping to lose a few pounds and get back on track. I had quit watching and put 15 pounds on over a year ! "YIKES! " Easy to do especially the older we get. After 4 - 5 weeks eating as the plan recommends I lost 8/10 pounds. So I was happy about that. The unexpected surprise came when I went for my checkup. My cholesterol numbers were the lowest they had been in a decade. I actually asked the Dr. if they could have possibly gotten someone else''s results by mistake. I was rocked ! My total down below 200 (194) My Tri-G down from 273 to (130) My LDL down from 240 to 122). Now you see why I asked about someone else''s results. I don''t write reviews often but the blood results made me write this one. I had been put on Cholesterol meds and could not tolerate them. I didn''t want to be on them and now I don''t need to. I had tried exercise and other diets to change the numbers to no avail. My Dr. thought maybe I was "DNA Locked" into my Cholesterol. It seems that''s not the case.
The Initial part of the diet has you eliminate Carbs, Sugar, Dairy and Processed foods. Sounds hard right? It really wasn''t. The recipes are great and if you don''t care about red meat much it wasn''t a big deal. I love fish and poultry and the rest is plant based ( vegetables). I was an Ice Cream every night for snack guy- Now I''m a fruit every night for snack guy. And at 61 I can avoid being on a med that makes my quality of life less enjoyable. I hope this review makes you think about trying the book and the diet, and that you have the same successful results I have had. I am committed to the way of eating as a lifestyle now !
32 people found this helpful
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Hello
5.0 out of 5 starsVerified Purchase
This is the "Why" should I eat Mediterranean Style
Reviewed in the United States on August 22, 2017
This is not your typical Mediterranean Recipe Book. The focus of the book is information concerning how you eat effects your health. It discusses how the Mediterranean Eating Habits have been found to be the healthiest and why it''s so good for you. The doctor discusses... See more
This is not your typical Mediterranean Recipe Book. The focus of the book is information concerning how you eat effects your health. It discusses how the Mediterranean Eating Habits have been found to be the healthiest and why it''s so good for you. The doctor discusses how you can eat to be satisfied and healthy too. It was very interesting. In the back of the book there are some simple recipes to get your started in your new eating habits. With just some minor changes in our food preparation and food choice, my husband and I have been slowly losing weight. If you''re looking for a comprehensive collection of recipes, this would not be the book for you. If you''re looking to get the "why" you should eat Mediterranean and to get new eating habits, this is the book you want to read.
16 people found this helpful
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TCTxPhoenix
3.0 out of 5 starsVerified Purchase
Too much anecdotal information makes it hard to read
Reviewed in the United States on January 22, 2014
Look at the title: I expected charts, data, meal plans and recipes. I got entirely too much background information on Dr. Acquista. I understand why I purchased this book, and it wasn''t to get numerical figures on what kinds of diets lead to what kinds of illnesses in what... See more
Look at the title: I expected charts, data, meal plans and recipes. I got entirely too much background information on Dr. Acquista. I understand why I purchased this book, and it wasn''t to get numerical figures on what kinds of diets lead to what kinds of illnesses in what areas of the world. This data is immaterial to what I expected from the book. Also, although I would not marginalize another person''s endeavors and accomplishments, I don''t need to read about or really care about how Ted, Marti, Rob, Charles, Sheree and Jerry did on this prescription. I don''t know these people. I cannot (and would not) contact these people. I really hate books of this nature with anecdotal "testimonials". This is information I would happily consume in a face-to-face conversation with a group of people, but not in a book. It''s not going to affect whether or not I use the nutritional and culinary lifestyle of the Mediterranean islands that I have already chosen. All of what I have mentioned so far takes up 9% of the book according to my Kindle.

All of that aside, beginning with "The Twelve Guiding Principles of The Mediterranean Prescription" the information I was seeking begins to be presented. I was especially pleased by "A Quick Primer on Vegetable Types". I''ve never seen them broken down that way, before. There is still more anecdotal information that I personally would prefer, but I think the author simply writes in a conversational style to give us his roots in the Mediterranean culinary lifestyle, but is unnecessary embellishment. (And, because he is primarily a physician, not an author, one would assume.)

His thoughts on the glycemic index are quite interesting, and reasonable.

I would really like to have seen more recipes, especially more complex recipes, from a layering of flavors standpoint. However, what is there provides a good framework for embellishment.

The book really could have been about 25% shorter.
12 people found this helpful
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D. Alison
5.0 out of 5 starsVerified Purchase
Very Happy
Reviewed in the United States on November 24, 2012
I have been on the 2-week prescription for 12 days and have lost 6 pds. That is even through the Thanksgiving holiday this week. I am impressed by the health benefits. My blood sugar is stable for hours and junk food no longer calls my name! I am motivated to continue... See more
I have been on the 2-week prescription for 12 days and have lost 6 pds. That is even through the Thanksgiving holiday this week. I am impressed by the health benefits. My blood sugar is stable for hours and junk food no longer calls my name! I am motivated to continue because I am having such great results. I had high energy really kick in near the end of the first week and I''ve only been doing 30 min of moderate exercise every day. The olive oil truly made the difference for me. I used to eat diet salads with no-fat dressing - never again! There is a satisfaction that seems to really carry me through cravings and I attribute it to the regular use of olive oil.

I am staying on the 2-week prescription until I lose the remaining 20 pds. I will definitely give an update. The plan is so simple that I had it memorized on the first day. Thank you, Doctor! This was very easy for me to customize for myself.

Update at 4 Weeks: 10 pounds gone , over a 3rd of my goal! I even took some meals off when I finally had hormonal cravings. I decided it would be better to give in a little to cravings than to be a martyr and ultimately binge. So I enjoyed adding modest portions of spaghetti with ground beef, fruit, cheese, butter, wine, nuts, extra bread and my favorite coconut cupcake for a few days. I only gained 1 1/2 and lost it within 2 days plus more after I got back on track this last week. Understanding that I can really make progress when I''m not hormonal while maintaining (which I hope I can get better at with practice) while I am has been a wonderful discovery! I also figure that the time off balances my body because I am on the restricted part of the diet - so I feel good about having a little fruit and nuts for health. I feel so healthy and have been enjoying caviar with my sardines (buy good quality, tender sardines in olive oil). I still have a little soy or almond milk in my coffee. I love this ''diet'' and will continue! 10 pounds in a month is amazing for me - It took me more than double the time to do this on another diet that was much more complicated to follow. I must have been born to eat this way.

Update at 6 Weeks: Halfway to my goal weight. It was incredible to go shopping this week and fit loosely into size 10 pants when I was a tight 14 only 6 weeks ago. If I take an occasional day or two off (which I did for Christmas and blissfully enjoyed all the usual treats), I just go back to the diet 100% and the weight starts dropping again. So healthy, too! I''ve never been able to take days off and get back on track so easily. No more blood sugar crashes, even on off days has made me a believer. My rings have been loose for the entire 6 weeks, also.

Update at almost 12 Weeks: My goal weight is in sight (10 lbs to go)! I got some butter-flavored olive oil that I love on toast every morning. I try to stay on the strict part for several days in a row and then I maintain easily in-between. I have had to overhaul my clothes and have given a lot to Goodwill. I am back in small tops and my size 10 jeans are sagging now, so it''s time to go shopping for 8''s. I reread the book from time to time for motivation. It''s been 12 weeks, but I won''t hit 3 months until Feb. 12. I am so excited that I might be at my goal weight by then. It''s not that the diet is hard, but you can diet, enjoy your food, and not be starving to lose weight. I''m pretty resistant to weight loss and have to actively be on the prescription part to make progress while others can lose in the maintenance phase. It works for me like nothing else ever has!

Update 20 weeks (Mid-Nov to late March 2013): I am still plugging away and it''s going well. I am really getting trim and have lost about 18 lbs with 7 to go! I gained 1 1/2 last weekend eating cookies, but I don''t mind. Lost it fast and painlessly in two strict prescription days of fish, chicken, eggs and vegetables (and my favorite morning toast with butter-flavored olive oil). I feel like I have finally found something that works for me for life. Life is a bit up and down and this diet works well with that. I can have an ''off'' meal or two and not gain a thing most times. The cookies were a special treat and the author says he sometimes likes to indulge also. If I''m not strict, I maintain, if I indulge, I might gain a tiny bit. Definitely a loose sz 8 now in pants. Something that helped motivate me recently was the ''pause button'' idea (some new book out that I saw in a news article). It helped me get a few strict days in a row, because I don''t lose unless I am strict. Sorry if there is repeated information in my updates, but I truly feel and look amazingly healthy. My doctor is very happy!

Mid-April 2013 - Cholesterol is down 36 points to 199! Need to buy nearly a new wardrobe for this summer.

End of Oct. 2013 Will be a year in a couple of weeks. Have started showing people my driver''s license picture recently and they are shocked by the change. Didn''t matter if they knew me last year or not, it is a HUGE improvement. I alternate between strict days and then relaxed days. If I go way off I get stomach aches and I go right back to the Mediterranean Prescription to feel better.
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Em
4.0 out of 5 starsVerified Purchase
Excellent Recipes
Reviewed in the United States on January 21, 2014
There are some great things about this book and I would definitely recommend it as a primer for anyone interested in following a more Mediterranean diet. What I love: (1) The cultural anecdotes and recipes in this book are excellent. Reading these... See more
There are some great things about this book and I would definitely recommend it as a primer for anyone interested in following a more Mediterranean diet.

What I love:

(1) The cultural anecdotes and recipes in this book are excellent. Reading these anecdotes seem to have more of a dietary impact on me than quoting all kinds of studies. Silly I know - but I like to hear how real people live and eat.
(2) I''ve tried several recipes and loved them all. In particular the family LOVES the minestrone soup recipe. We make it regularly without pasta - so basically it is just a veggie soup with a tomato base. It is one of the best soups we''ve ever had.
(3) I LOVE that I am pretty much given permission to eat as much olive oil as I want. I love olive oil and have started using it with everything.
(4) Who can criticize a book that says it is ok to have 1-2 glasses of red wine per night!

Where I would criticize the book is:

(1) The sheer number of fish recipes. First, I love fish. My husband and son love fish. We can''t and don''t eat fish 3-5 nights a week for these reasons: (a) We can''t afford to eat fish several nights a week. If you calculate the amount of fish you are expected to buy when following the meal plans, particularly if you are feeding a family, you could end up spending $100 per week on fish alone! (b) If you are environmentally conscious, and you don''t live in a coastal area, there is a tremendous cost to shipping fish, not to mention the tremendous impact overfishing has had. In many areas, ocean fish just isn''t a ''local'' food. (c) Salmon - there are a lot of salmon recipes in the book. I love salmon. My husband loves salmon. My son loves salmon. But - and there is a but - there are major problems with salmon fishing and production. First, farmed salmon just isn''t as good nutritionally for you and salmon farming is bad for the environment. Further, if you only buy wild salmon, (unless you buy frozen) your limited to fresh wild salmon for only a few months of the year (shipped to your location from thousand of miles away), during the months of July and August.
(2) There appears to be some older science in the book regarding the consumption of egg yolks. For breakfast, you are only supposed to eat egg whites. First, I find buying cartons of egg whites at the grocery store rather disgusting. Second, it seems like a HUGE waste to me to cook an egg and throw away the yolk. Finally, the most recent research suggests that the cholesterol in eggs does not contribute to high cholesterol in humans. Egg yolks are high in vitamins. And, eggs are highly digestible.
(3) The vegetable recipes seem rather thin. There just don''t seem to be that many of them.
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Sweet Petunia
5.0 out of 5 starsVerified Purchase
2 Week Diet Plan
Reviewed in the United States on June 1, 2013
My husband lost 11 pounds the 1st week on this diet and I lost 5. I did cheat a little and he didn''t. We are healthier and happy to be losing weight. We have more than 10 pounds to lose so we''ll be on this a while. But it is totally doable. All it costs is you buying... See more
My husband lost 11 pounds the 1st week on this diet and I lost 5. I did cheat a little and he didn''t. We are healthier and happy to be losing weight. We have more than 10 pounds to lose so we''ll be on this a while. But it is totally doable. All it costs is you buying the eggs, bread, vegetables, seafood or chicken. Within 3 days of being on this diet my husband got off his blood sugar pills as his blood sugar dropped so far. Now his blood sugar is in the normal range 70-100. We are now in our 2nd week. I lost 10 pounds total and he lost 16 total. I was in pain before this diet. My left knee had arthritis. But now me being 10 pounds lighter, I don''t hurt anymore which is great since we''re going on vacation. No one wants to be in pain ever and especially not on vacation. So I totally recommend this totally magical easy way of losing weight. It''s better than Weight Watcher''s.
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Judy
5.0 out of 5 starsVerified Purchase
Lost 10 pounds in 2 weeks
Reviewed in the United States on June 1, 2013
I needed to lose 15 pounds total. I followed the 2 week plan and thought I would lose maybe 5 pounds since I didn''t have too much weight to lose. I did not work out at all. I lost 10 pounds! I even ate a bit of margarine on my toast and put unsweetend almond milk in my... See more
I needed to lose 15 pounds total. I followed the 2 week plan and thought I would lose maybe 5 pounds since I didn''t have too much weight to lose. I did not work out at all. I lost 10 pounds! I even ate a bit of margarine on my toast and put unsweetend almond milk in my coffe and ate whole eggs not just egg white. The rest of the day I followed the diet perfectly, The first 3 days are hard since you are detoxing off all of the sugar in the carbs but after that it is easy. Now I am eating fruit and cheese but I am still off potatoes, corn and rice until I hit 15 pounds. PS I weighed 147, I am 137 and want to be 132. I am a 5'' 6" woman.
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Scoop
5.0 out of 5 starsVerified Purchase
Easy diet book with great, easy recipes
Reviewed in the United States on August 12, 2013
I needed to lose some weight and heard the Mediterranean Diet was very good for that and healthy. Dr. Acquista''s book seemed like a good way to go. I started the 1st of November. The first couple weeks I didn''t lose anything. Then the pounds started coming off. The... See more
I needed to lose some weight and heard the Mediterranean Diet was very good for that and healthy. Dr. Acquista''s book seemed like a good way to go. I started the 1st of November. The first couple weeks I didn''t lose anything. Then the pounds started coming off. The beginning of December I started back at the gym. By February, I had lost 25 pounds. I tend to gain weight easily, so I''m sticking to the diet though, of course, there are those special occasions when you splurge. You just get back to the diet the next day. I''m not a great cook, but the recipes are easy to follow and I''m using all fresh food - nothing frozen. I haven''t had red meat since November and don''t miss it at all. I''ve gone through so much olive oil and garlic!! Really adds flavor to everything. After all these months, I''m getting a little tired of the recipes. But the book has taught me what to and what not to eat. So I''m experimenting now.
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Top reviews from other countries

dodie
4.0 out of 5 starsVerified Purchase
cookery book
Reviewed in the United Kingdom on August 7, 2008
I bought this book for receipe ideas and was disappointed in its scarsity of them. The dietary suggestions are interesting and would be easy to follow should one choose to do so if not aware of the benefits of the mediterranean style diet''s advantages already. In short, it...See more
I bought this book for receipe ideas and was disappointed in its scarsity of them. The dietary suggestions are interesting and would be easy to follow should one choose to do so if not aware of the benefits of the mediterranean style diet''s advantages already. In short, it is a good book to get started on this topic but not "for those in the know".
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Lulu
3.0 out of 5 starsVerified Purchase
Nice book
Reviewed in the United Kingdom on January 1, 2013
The meals are good but being American the size of the meals are for a large family (8) servings. Also you have to translate some of the names of some of the ingredients. Thank goodness for google.
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C. K.
5.0 out of 5 starsVerified Purchase
It''s Not A Cookbook; It''s a Lifestyle Manual.
Reviewed in Canada on September 15, 2015
An excellent book! Well-rounded and full of lifestyle tips, as well as full of fun facts. Very easy to navigate the table of contents, and the meals described aren''t difficult or time-consuming to prepare. As for the content itself, it''s not terribly dry, and a lot of it I...See more
An excellent book! Well-rounded and full of lifestyle tips, as well as full of fun facts. Very easy to navigate the table of contents, and the meals described aren''t difficult or time-consuming to prepare. As for the content itself, it''s not terribly dry, and a lot of it I found easy to memorize and put into practice. If you are unfamiliar with cooking from scratch, you shouldn''t have any difficulty with the recipes that are included. This is not a cookbook, however; while it does contain a pretty decent amount of recipes, if you''re looking for a better selection, I personally recommend Vefa''s Kitchen. That particular book is more Greek-oriented, but contains something like 700 recipes, and I''ve personally found all the ones I''ve tried to be delicious and easy to cook!
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Sondra
5.0 out of 5 starsVerified Purchase
great, informative book
Reviewed in Canada on August 22, 2018
i got this book from the library first and enjoyed it so much i needed it on my shelf always. great recipes in the back that are so easy and tasty. i would recommend this book to anyone!
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Bookworm
2.0 out of 5 starsVerified Purchase
Bland recipies
Reviewed in Canada on March 1, 2017
Although the diet works. The recipies are extremely bland and in a house of leftover eaters, they sit and get thrown out. I have changed to a mediterranean diet for heart health, but am still losing weight and feeling better on recipies I''ve found online with so much more...See more
Although the diet works. The recipies are extremely bland and in a house of leftover eaters, they sit and get thrown out. I have changed to a mediterranean diet for heart health, but am still losing weight and feeling better on recipies I''ve found online with so much more flavor! For someone who loves cooking and eating, I don''t understand how anyone can eat these awful recipies.
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