Overview

Do you want to improve your energy and mental stamina while losing weight? If yes, then keep reading! If you want to benefit from intermittent fasting, it's a good idea to see what specifically suits your needs. This is why we created this guide Intermittent Fasting for Women Over 50, complete with info on how the diet can help improve your energy and mental stamina. Do you enjoy a cup of coffee or tea in the morning? Then why not have it later than usual? With an early lunchtime meal followed by another evening meal, there are many benefits that come with intermittent fasting for women over 50. It could help eradicate those stubborn pounds and reduce the risk of some age-related diseases like diabetes. No matter what your age is, you can be sure that intermittent fasting will keep you fit and healthy. This book covers: The magical diet of intermittent fasting 50: why to try it. Benefits of intermittent fasting. Meal plan for 14 days. Intermittent fasting and supplements. Other tips to follow to make it more effective. The intermittent fasting type. How to plan. Breakfast recipes. And much more! Intermittent fasting is a diet plan that works by alternating periods of prolonged fasting with regular eating within a preset timeframe. Proponents of the diet believe that fasts of around 24 hours affect hormone levels to help break down body fat and send it to be used as energy. Ready to get started? Click the BUY NOW button!

Full Product Details

9781803030845

Table of Contents

Reviews

Author Information

SHANA KATHY is an American academic who was born April 4, 1976 She is a professor of nutrition, food studies, and public health at New York University. She is also a professor of Sociology at at NYU and a visiting professor of nutritional sciences at Cornell University. She received her BA from UC Berkeley, Phi Beta Kappa, after attending school there from 1994-2009. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition, both from the University of California, Berkeley. She was appointed Chair of Nutrition, Food Studies, and Public Health at New York University. In 1996, she founded the Food Studies program at New York University She hoped that the new program of study would raise the public's awareness of food and its role in culture, society, and personal nutrition. It not only succeeded but inspired other universities to launch their own programs. Her research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing. Through her role at NYU and her books she has become a national influencer of food policy, nutrition, and food education.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available