“Not only are we sorely overweight as a nation, we are sorely misinformed,” contends Manuel Villacorta, certified specialist in sports dietetics, and owner of an award-winning nutrition counseling practice.
In Eating Free: The Carb-Friendly Approach to Lose Inches, Embrace Your Hunger, and Keep the Weight Off for Good, author Manuel Villacorta, RD, MS, CSSD, noted nutrition counselor and weight-loss expert, reveals why the prevailing wisdom on weight loss—low-calorie, no carbs, high-intensity exercise—sharply clashes with the facts of human biology and human nature, setting dieters up for failure, again and again.
Eating Free offers a welcome alternative: a scientifically sound, sensible, effective, and truly pleasurable way of eating.
“Most of the methods touted for weight loss in recent years are based on denial and personal hardship—something contrary to everything the science of nutrition tells us (and contrary to our very human nature). We need to eat. We want to eat. We should eat. And yet, everything in our culture tells us eating is like a dirty secret, a guilty pleasure that tempts us day in and day out.”
Why Eating Free isn’t just another diet book:
Eating Free sheds light on a little-known hormone, ghrelin, which controls our hunger (the need to eat), drives our appetite (the desire to eat), and works to manage our metabolism and ability to burn fat only when it is fed, regularly and well. To keep ghrelin and its power to provoke cravings in check, Manuel Villacorta advocates eating—beginning with breakfast, within an hour after waking, and then every three to four hours.
Eating Free also calls attention to the role of sleep in weight loss. Based on studies, ghrelin (and appetite) increases when sleep is reduced to four or five hours a night, from the ideal six to eight hours.
Eating Free urges dieters to welcome back carbs, a macronutrient needed to control ghrelin spikes. The average brain needs 130 grams of carbs per day to function optimally. It’s why eating potatoes, pasta, and rice isn’t just acceptable but absolutely essential to losing weight.
The Eating Free program achieves steady, sustainable weight loss—with an 84 percent success rate among Villacorta’s clients, while other diets, on average, have an 85 percent failure rate!
Eating Free presents a “newtrition” combination for optimal fuel and quality weight loss: 45 percent carbs, 30 percent protein, and 25 percent fats.
Eating Free refutes the focus on grueling, daily exercise for weight loss. Research shows that losing weight is 80 percent nutrition and lifestyle. Plus, rigorous workouts cause ghrelin to spike, particularly in women.
Eating Free demonstrates that weight loss is about a whole balance of factors, including our stress levels. Cortisol production, due to everyday stress, can be a huge barrier for weight loss. Stress is toxic to our well-being, so self-care isn’t just a nice idea; it’s essential to effective weight loss.
Manuel Villacorta is on a mission to get Americans eating with elegance. Villacorta encourages everyone to eat the way his family dined in his native Peru—taking the time to savor all kinds of food, in moderate portions, and share the joy of eating with family and friends.
Eating Free is based on groundbreaking research, client success, and the author’s personal passion for eating as a way to strengthen bonds and enhance the quality of life. Villacorta offers something more than another diet, fad, or trend. As he attests, Eating Free is a lifestyle—a nourishing and satisfying, as well as sensible and effective, way of eating, every day.
A registered dietitian and certified specialist in sports dietetics with more than 16 years of experience, Manuel Villacorta is a media spokesperson for the Academy of Nutrition and Dietetics, an on-air contributor for Univision television, a health and lifestyle contributor for Fox News Latino, and a charismatic, compelling bilingual authority on weight loss and nutrition. Born in Peru, Manuel makes his home in San Francisco.
For more information please visit: www.eatingfree.com.