Big Fat Food Fraud gives the public an unprecedented and eye-opening inside look at the corrupt practices of the food and weight-loss industries, which have combined to raid Americans' wallets and to decimate their health. Equal parts The Wolf of Wall Street and Fast Food Nation, Big Fat Food Fraud takes the reader on Philips's colourful, personal journey through the dark underbelly of America's food industry.

Most of the time they are boring, tasteless, and leave you feeling hungry -- and they can even be harmful to your health. Those trendy high-fat fad diets like Atkins and Sugar Busters are just as bad. Now, this book gives you the truth about food and fat, and the key to losing weight while staying healthy. Doctors Kevin Vigilante and Mary Flynn expose the dangers of low-fat diets, take on the high-fat fraud, and show how you can adopt the healthiest diet in the world. Say good-bye to fad diets forever. You will learn everything you need to know to take control of your own health and enjoy real food again.

For years we've all been tricked into spending our hard-earned money on products that "guarantee" impossible results. Shockingly, the very industries that promise to improve our health have actually deceived us and are sabotaging our efforts. Fit advocate and former industry insider Craig Pepin-Donat walked away from a career as a top fitness industry executive to expose the big, fat health and fitness lie. The Big Fat Health and Fitness Lie will: Protect you from the scams, rip-offs and outright lies of unscrupulous companies, Expose the dirty little secrets of the health care and pharmaceutical industries, Reveal step-by-step how to create a healthy and fit lifestyle, Show you how to lose weight safely and permanently, Save you thousands of dollars on products that don't work, Provide hundreds of valuable resources on your path to better living. Book jacket.

Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.

This book is packed with practical advice, specific examples, and tons of free resources to help you become a published author. You will learn: - What makes a marketable book concept, why yours probably isn't (yet), and how to fix it - The two-step formula that I & other traditionally published authors used to adapt a book concept to the market, and how to apply this strategy to your book (w/links to a free video training) - I walk you through building a book proposal (with examples), plus a few tricks to REALLY make your pitch stand out - How to construct a query letter, line-by-line - Specifically where to find the perfect agent for your book, and how to see when agents are reading your email so you'll know when to follow up - Tons of other little tips & secrets to help you land a literary agent and get a publishing deal I remember how frustrating it was when I was trying to figure out how to get an agent to pay attention to me. I just wanted someone to give me a chance. There were lots of blogs and other books offering advice—mostly what not to do—but nobody could explain why my book wasn’t getting picked up. And they definitely weren’t explaining what I could to do to fix it. It was as if everyone who’d crossed to the other side and become a published author, then burned the bridge behind them and said “good luck to the rest of you.” It was a rough, lonely, and expensive road to getting my book published. And I don’t want you to have to go through the same thing. That's why this book is free. I’m not exaggerating when I tell you that the process of getting traditionally published was about the most amazing experience I’ve ever had. Upon getting published, my book was in every major bookstore in the U.S., as well as Canada, the U.K., and Australia. I was booked on national television and appeared in numerous magazines and newspapers—everything from Good Morning America, The Doctors, and Business Insider, to The New York Post, Fox News, and Vice. And I was giving countless interviews for conventional radio shows, Siruis XM, and podcasts. And I wrote this book to help you achieve the same. My goal with this book is to provide as much value as I can, show you all the steps, answer any questions, provide tons of free resources, and hopefully overdeliver in every way possible, so that your book will attract an agent, and help you become a traditionally published author. See you on the inside! — Jeff Scot Philips

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PLEASE NOTE: This is a summary of the book and NOT the original book. The Big Fat Surprise by Nina Teicholz - A 30-minute Instaread Summary Inside this Instaread Summary:Overview of the entire bookIntroduction to the Important people in the bookSummary and analysis of all the chapters in the bookKey Takeaways of the bookA Reader's Perspective Preview of this summary: Introduction The author had the luxury of approaching the nutritional science field as an open-minded individual with no affiliation or funding from any institutions or persons with deeply entrenched views. The result is some alarming information about the ways that nutrition has been misinterpreted for decades. The supposed health hazards of saturated fats found in butter, eggs, and meat have not been substantiated by reliable science. Science supports the fact that the body is healthiest on a diet rich in fat. Chapter 1 Vilhjalmur Stefansson was an anthropologist who lived with the Canadian Arctic Inuit in 1906, eating almost nothing but meat for an entire year. He later wrote the controversial book, Not by Bread Alone, in which he explained that the Eskimos seemed to be the healthiest people he had ever encountered despite their sedentary lifestyles and diets almost void of vegetables and carbohydrates. In 1928, he and a co-worker began a drastic experiment together. They vowed to consume only meat and water for a year. At the end of the year, both men were said to be in perfect health. In the early 1960’s, doctor and professor of biochemistry, George Mann, took a team from Vanderbilt University to Kenya to study the Masai people who ate and drank nothing but meat, blood, and milk. Fat from animal sources was the source of 60 percent of their calories. The blood pressure and weight of these warriors was 50 percent lower than men of the same age in the United States. If American beliefs about animal fat were true, Mann should have seen an epidemic of heart disease among the Masai. However, he found little evidence of heart disease among them. For decades, the American Heart Association (AHA), the United States Department of Agriculture (USDA), and other expert groups have recommended obtaining daily calories from fruits, vegetables, and whole grains. The public has been advised to minimize animal fats and eliminate red meat from their diets despite Mann’s findings and similar evidence from other studies. In the early 1900’s, Sir Robert McCarrison was the director of nutrition research for the British government in the Indian Medical Service. He wrote in detail about the fact that the Sikhs and the Hunzas of northern India did not suffer from cancer, appendicitis, or ulcers like the Western nations did. He also noted that their great health stood in stark contrast to other groups in the southern part of India who lived on mainly white rice and little dairy or meat. Anthropologist Ales Hrdlicka studied the Native Americans of the Southwest between 1898 and 1905. He observed that they ate mainly buffalo, were extremely healthy, and lived very long lives without suffering from malignant diseases. A detail of these early studies often buried, or overlooked, is that humans today eat the muscle of the animal, but this was not always the case. Early humans preferred the fat of the animal over its muscle meat. These viscera are higher in saturated fat. It is hard to even imagine eating this way when contemporary standards advise the public to do the opposite.