Strong anti-sugar advocate Dr. Nicholas Perricone has just come out with his Perricone Weight-Loss Diet: A Simple 3-part Program To Lose The Fat, The Wrinkles, And The Years.
Although I haven’t read his new book yet, I know that Dr. Perricone recommends a way of eating close to what I follow — and have for years now.
In fact, as he told me when I interviewed him for my upcoming book, SUGAR SHOCK!, Dr. Perricone suggests steering clear of sugary, starchy avoid foods — that means sugar, breads, pasta, desserts, snack foods, etc.
"Foods made with sweeteners and/or flour are pro-inflammatory and cause spikes in our blood sugar and insulin levels," he explains, noting that such foods will cause your body to store fat rather than burn it.
"They will also rob you of your youth, beauty, energy and mental acuity. These foods also cause a rise and then drop in serotonin, the ‘feel-good’ hormone, leaving you depressed."
Dr. Perricone advises eating foods that are anti-inflammatory and high in anti-oxidants, including brightly colored fruits and vegetables. He also advocates foods rich in anti-inflammatory omega 3 essential fatty acids, such as wild Alaskan salmon (his and my favorite) and other cold water fish such as sardines, anchovies, herring, trout, halibut, as well as flax seed and walnuts.
To be upfront, I haven’t yet read Dr. Perricone’s new book so I don’t know the specifics of his diet, but I suspect that it comes close to the one that I’d recommend. (But I still do need to read the book and see if I agree with everything.)
You can catch Dr. Perricone this Thursday, Sept. 29, on NBC’s "Today" show, between 7:00 and 10:00 AM Eastern Time (check local listings).
Not that you need my best wishes, but good luck with the new book, Dr. Perricone.
By the way, if you’re not sold on salmon, try Vital Choice — absolutely the most tasty and delicious salmon I’ve found anywhere.
Vital Choice is the brand recommended by Dr. Perricone, as well as Dr. Andrew Weil, Dr. Stephen Sinatra, Dr. Joseph Mercola, Dr. Christiane Northrup and many environmental organizations, because the seafood is sustainably harvested and tested regularly to make sure it’s free of harmful contaminants such as mercury.
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