Modelo: La Gran Mentira de la Nutrición
|2||19,76 €||Up to0,38 €|
|4||19,50 €||Up to1,81 €|
|6||18,98 €||Up to5,83 €|
Carlos Abehsera speaks of manufacturers, products, ingredients, campaigns, governments, associations of dietitians and nutritionists and generally everything that contributes to the view that our health is endangered by the type of nutrition that we carry.
Exposes data and details the harrowing reality of nutrition. Putting the spotlight on the food and pharmaceutical industries as creating problems for our health.
Analyzes, one by one, all the big lies that surround nutrition, making a general review of the food industry, the products it designs and the real reasons that have to include a variety of foods as ingredients in almost every dish They end up being harmful to health.
You can follow the daily life of Carlos Abehsera on his blog de Adelgazar Sin Milagros
Other books of the same author:
|Country of Origin||Spain|
|Genre||Health, Fitness & Dieting|
|Format||paperback with flaps|
|Publication date||September 20, 2014|
|Model||La Gran Mentira de la Nutrición|
We have not yet declared the list of allergens for this product. For your own security, please visit the ingredients tab and carefully read the product ingredients.
Comprehensive book that explains everything you need to know about the Isodiet or diet Isolipoproteica, which foods to avoid and which are essential to health. Briefly mentioning the science of nutrition ago and shows the basis for good nutrition.
At 38 years old, the author of this book, Carlos Abehsera, weighed 113 kg Obsessed with losing weight without starving and regain his health, he decided to find out what made him fat and suffer many ailments and diseases that were not themselves of age. Discover how managed to lose weight and did not recover it. Results may vary.
Cocinar Sin Carbohidratos is a book full of recipes intended for complete nutrition aimed at iron nutrition for all those who want to follow a diet low in carbohydrates without sacrificing the flavors, textures and sensations that offers modern cuisine.