Flavor Point Cookbook: All the Flavor Without the Extra Calories - Pasta blanda

Dr. Colleen Sundermeyer wants readers of her new cookbook, FLAVOR POINT, to know that the American way of life need not be hazardous to our health. The author proposes that people forget about going on another fad diet and instead identify the causes of their adaptation to food and behavior patterns that are killing them. The FLAVOR POINT COOKBOOK answers the many question surrounding the misuse of food, and teaches how to select and prepare healthful food, eat in moderation, change destructive behavior patterns, and put food back into its rightful place. There is a section on how to purchase high-quality food that is less refined, free of artificial chemical additives and has not been genetically modified. By following a few common sense guidelines we can prevent illness, slow down the aging process; obtain a healthy body weight and live longer according to Dr. Sundermeyer. Her cookbook is full of carefully designed recipes that incorporated sugar, fat, eggs, and salt so that each recipe reached its desired flavor pointwithout the extra calories. The message is that once the flavor point has been reached, any addition of sugar or fat will add more caloriesnot more flavor. It's at the ""flavor point"" that food tastes best and is healthiest to eat. All the excessive fat, sugar, sodium, and artificial chemical additives in food are what put extra stress on the body. The FLAVOR POINT COOKBOOK contains beautiful color photographs, and over 120 recipes that have an old fashioned goodness that comes from using fresh, high-quality ingredients that are free of artificial chemical additives.