In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces - schools, restaurants, grocery stores, and home kitchens, among others - in order to make positive changes in how we approach and manage our diets.

Why is it so hard to make lasting changes in our companies, in our communities, and in our own lives? The primary obstacle is a conflict that's built into our brains, say Chip and Dan Heath, authors of the critically acclaimed best seller Made to Stick. Psychologists have discovered that our minds are ruled by two different systems - the rational mind and the emotional mind - that compete for control. The rational mind wants a great beach body; the emotional mind wants that Oreo cookie.

The End of Overeatinguncovers the shocking facts about how we lost control over our eating habits - and how we can get it back. Dr. Kessler presents groundbreaking research, along with what is sure to be a controversial view inside the industry that continues to feed a nation of overeaters - from popular brand manufacturers to advertisers, chain restaurants, and fast-food franchises.

The art of mindfulness can transform our struggles with food - and renew our sense of pleasure, appreciation, and satisfaction with eating. Drawing on recent research and integrating her experiences as a physician and meditation teacher, Dr. Jan Bays offers a wonderfully clear presentation of what mindfulness is and how it can help with food issues. Mindful eating is an approach that involves bringing one's full attention to the process of eating - to all the tastes, smells, thoughts, and feelings that arise during a meal.

This audiobook helps listeners change the way they approach mealtime. It includes a section that focuses on the occasional mindless eater and emphasizes that mindful eating isn't only for those on diets or for those who have severely problematic eating habits - it's for everyone. It features over 50 new tips for eating mindfully. You will learn how to be more aware of what you eat and get to know your fullness and hunger cues and how to savor and appreciate every bite!

How much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF.

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.

Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion—most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become.

In this highly listenable and provocative book, Dr. Jason Fung sets out an original, robust theory of obesity that provides startling insights into proper nutrition. In addition to his five basic steps - a set of lifelong habits that will improve your health and control your insulin levels - Dr. Fung explains how to use intermittent fasting to break the cycle of insulin resistance and reach a healthy weight - for good.

Since the original publication of Nudge more than a decade ago, the title has entered the vocabulary of businesspeople, policy makers, engaged citizens, and consumers everywhere. The book has given rise to more than 200 "nudge units" in governments around the world and countless groups of behavioral scientists in every part of the economy. It has taught us how to use thoughtful "choice architecture" - a concept the authors invented - to help us make better decisions for ourselves, our families, and our society.

Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? In Hooked, Pulitzer Prize-winning investigative reporter Michael Moss sets out to answer these questions - and to find the true peril in our food.

In the new edition of this highly acclaimed bestseller, Robert Cialdini—New York Times bestselling author of Pre-Suasion and the seminal expert in the fields of influence and persuasion—explains the psychology of why people say yes and how to apply these insights ethically in business and everyday settings. You'll learn Cialdini's Universal Principles of Influence, including new research and new uses so you can become an even more skilled persuader—and just as importantly, you'll learn how to defend yourself against unethical influence attempts.

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control. To help us lose weight and recover our health, Robert Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation.

You will never diet again. Say goodbye to calorie counting, restrictive food bans, or other forced behaviors. In Mini Habits for Weight Loss, you will learn how to lose weight naturally in the precise way your body and brain are meant to change.

Thousands of books have been written about the latest and greatest diets that will help people lose weight and improve health. But a key element in any successful nutritional health program is a tried-and-true method that most people haven't thought about - yet it could be revolutionary for taking health to the next level. This ancient secret is fasting.

In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces - schools, restaurants, grocery stores, and home kitchens, among others - in order to make positive changes in how we approach and manage our diets.

From her office in the University of Minnesota's Health and Eating Lab, professor Traci Mann researches self-control and dieting. And what she has discovered is groundbreaking. Not only do diets not work, they often result in weight gain. Americans are losing the battle of the bulge because our bodies and brains are not hardwired to resist food - the very idea of it works against our biological imperative to survive.

An exploration, both personal and deeply reported, of how we learn to eat in today's toxic food culture. When her newborn daughter stopped eating after a medical crisis, Virginia Sole-Smith spent two years teaching her how to feel safe around food again - and in the process, realized just how many of us are struggling to do the same thing.

It's projected that in 50 years, one American in three will be diabetic. Many today are well on their way to becoming a sad statistic in the war on obesity, high blood sugar, and the related diseases - including diabetes - that can result from a diet that's seriously out of whack. In his previous best-selling book, Overcoming Runaway Blood Sugar, Dennis Pollock shared his personal experience with this deadly epidemic - including his success at lowering his runaway blood sugar to acceptable levels. Now Dennis offers listeners the next step in the battle.

Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.

The day that actress, comedian, and cohost of The View Sherri Shepherd was diagnosed with the Big D - type 2 diabetes - she didn't see it coming. But she should have. Sherri had spent years battling excess weight, ignoring the warning that she was prediabetic, avoiding doctors, and denying some very clear signs that a diabetes diagnosis was imminent. Even watching the disease take her mother's life at the age of 41 didn't sound the alarm for Sherri. But when D Day came, she had a diagnosis in hand and a child of her own....

Like so many people, Mara Schiavocampo had struggled with weight for most of her life. She tried every diet on the planet, suffered a debilitating eating disorder, joined a bizarre food cult, took dangerous pills, worked out for insane amounts of time - and still tipped the scales at nearly 230 pounds. But more than reaching a healthy weight, Mara wanted peace and freedom from the constant mental torment brought on by food. A healthy and effortless way of life - for the rest of her life.

When she moved her young family to her husband's hometown in northern France, Karen Le Billon expected some cultural adjustment. But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything-from beets to broccoli, from salad to spinach - while French obesity rates are a fraction of what they are in North America.

Food Freedom Forever shows you how to design your reset, making your short-term protocol maximally effective. You'll learn how to spot your specific triggers before they're pulled and strategies for dealing with temptation, strengthening your new healthy habits, and boosting your willpower. Melissa also shares advice for retaining your food freedom during holidays, vacations, periods of life stress, social pressure, and criticism from friends and family.

If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.

This book is for the woman who wants to feel good about herself and her body, and learn how to start incorporating healthy habits into her life. It's for the woman who doesn't want to trade in her champagne for skinny jeans. It's for the woman who is done with dieting, and ready to start paying attention to her health before that number on the scale. It's for the woman who is ready to stop letting her weight define her, and is ready to understand why it always did. This is not a diet book. This is a lifestyle guide.

The New York Times best-selling author of The Beck Diet Solution teams up with her daughter and colleague at the Beck Institute for Cognitive Behavior to teach listeners how to think their way thin, offering practical, proven tools for escaping common diet traps for good.

For years, Jessica struggled with fluctuating weight and bouts of unhappiness. Like many of us, she found comfort in food and craved cigarettes and self-confidence. Then one day Jessica took her first yoga class in Katmandu. She lost 40 pounds and changed her life forever. In enLIGHTened, Jessica shares the core principles of yoga philosophy—not the poses and postures, but the ancient system of ideas that lies behind them, drawn from a 2000-year-old text called the Yoga Sutras.

In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.

A Wall Street tech leader explains how small behavioral changes lead to major self-improvement. Whether trying to lose weight, save money, or get organized, we' re always setting goals and making resolutions but rarely following through on them. Determination and willpower aren't strong enough to defeat our mass of ingrained habits; to succeed we have to learn how to focus our self-control on precise behavioral targets and overwhelm them, according to longtime Wall Street technology strategist Caroline Arnold.

In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces - schools, restaurants, grocery stores, and home kitchens, among others - in order to make positive changes in how we approach and manage our diets.

The art of mindfulness can transform our struggles with food - and renew our sense of pleasure, appreciation, and satisfaction with eating. Drawing on recent research and integrating her experiences as a physician and meditation teacher, Dr. Jan Bays offers a wonderfully clear presentation of what mindfulness is and how it can help with food issues. Mindful eating is an approach that involves bringing one's full attention to the process of eating - to all the tastes, smells, thoughts, and feelings that arise during a meal.

The End of Overeatinguncovers the shocking facts about how we lost control over our eating habits - and how we can get it back. Dr. Kessler presents groundbreaking research, along with what is sure to be a controversial view inside the industry that continues to feed a nation of overeaters - from popular brand manufacturers to advertisers, chain restaurants, and fast-food franchises.

When it was first published, Intuitive Eating was revolutionary in its anti-dieting approach. The authors, both prominent health professionals in the field of nutrition and eating disorders, urge listeners to embrace the goal of developing body positivity and reconnecting with one’s internal wisdom about eating—to unlearn everything they were taught about calorie-counting and other aspects of diet culture and to learn about the harm of weight stigma. Today, their message is more relevant and pressing than ever.

Building upon this critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what's making us fat - and how we can change - in this exciting new book. Persuasive, straightforward, and practical, Why We Get Fat makes Taubes' crucial argument newly accessible to a wider audience.

In Made to Stick, Chip and Dan Heath reveal the anatomy of ideas that stick and explain ways to make ideas stickier, such as applying the human scale principle, using the Velcro Theory of Memory, and creating curiosity gaps. Along the way, we discover that sticky messages of all kinds—from the infamous “kidney theft ring” hoax to a coach’s lessons on sportsmanship to a vision for a new product at Sony—draw their power from the same six traits.

After completely and independently conquering a debilitating eating disorder, Kathryn Hansen wrote Brain over Binge to share her struggle with those still trapped in the compulsive binge-purge cycle. Since the book’s initial release in 2011, it has endured as an essential road map for using the power of the brain to erase harmful habits and create lasting change. The second edition is fully revised and updated with new information, compelling insights, and uplifting success stories that will inspire listeners to break free from their own self-defeating behaviors.

Why is it so hard to make lasting changes in our companies, in our communities, and in our own lives? The primary obstacle is a conflict that's built into our brains, say Chip and Dan Heath, authors of the critically acclaimed best seller Made to Stick. Psychologists have discovered that our minds are ruled by two different systems - the rational mind and the emotional mind - that compete for control. The rational mind wants a great beach body; the emotional mind wants that Oreo cookie.

In Never Eat Alone, Ferrazzi lays out the specific steps - and inner mindset - he uses to reach out to connect with the thousands of colleagues, friends, and associates on his contacts list, people he has helped and who have helped him. And in the time since Never Eat Alone was published in 2005, the rise of social media and new, collaborative management styles have only made Ferrazzi’s advice more essential for anyone hoping to get ahead in business.

How to enrich your life and destroy doubt in five seconds. Throughout your life, you've had parents, coaches, teachers, friends, and mentors who have pushed you to be better than your excuses and bigger than your fears. What if the secret to having the confidence and courage to enrich your life and work is simply knowing how to push yourself?