HOW TO BE YOUR OWN NUTRITIONIST by

HOW TO BE YOUR OWN NUTRITIONIST

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KIRKUS REVIEW

Berger is becoming a mini-publishing empire all by himself Even before his Immune Power Cookbook hit the bookstores, this new nutritional guide was readied for publication. The two books differ in emphasis, but not in substance. This one stresses individualizing one's diet for optimum nutrition in relation to age, life style, health problems, heredity and so on. The earlier sections here are a compendium of most current knowledge on carbohydrates, proteins, fats, fiber, vitamins, minerals and amino acids. Because Berger is emphasizing ""preventive nutrition"" rather than weight reduction, calories get little more than a quick once-over. His recommended regimen is the now familiar high-complex carbohydrate (55 percent of calories) approach. Natural sugars (preferably from fruit) are to contribute only 10 percent of calories, fats a mere 20 percent (with saturated fats from red meat, etc., at a minimum) and protein the remainder. In the final and briefer section, Berger replays his self-testing technique for food intolerances. This once again involves a three-week rotation diet that eliminates the seven most common allergenic foods. Berger presents a considerable amount of nutritional data with admirable panache. Quizzes about one's nutritional awareness and life style are strewn throughout its chapters. The latter supply the information which is translated into one's very own hand-tailored diet, including recommended supplements. The resulting regimen is made more palatable by Berger's talent for metaphor and wordplay. These flourishes are, however, subordinate to his information, which is complete and attractively packaged.

Pub Date: Feb. 27th, 1987
Publisher: Morrow