Obesity Code Cookbook

By the 500,000-copy bestselling author of The Obesity Code.Recipes to revolutionalise the way you cook, eat, and live.In The Obesity Code, Dr Jason Fung introduced the idea that obesity is caused by our hormones, specifically insulin, and offered practical, easy-to-follow advice on how to lose weight for good. Now, The Obesity Code Cookbook makes it easier than ever to follow his methods. Over 90 mouth-watering recipes — from slow-roasted pork shoulder to chia pudding and almond cake — showcase healthy fats, nutrient-dense foods, and low or no carbs, with diet plans to help balance your nutrition and energy requirements with your long-term health objectives.The Obesity Code Cookbook is an indispensable tool for home cooks looking to lower insulin, lose weight, or simply lead a healthy, longer life.

'If you like the idea of intermittent fasting … but don’t like the idea of starving yourself, this book is perfect for you.’, Praise for The Obesity Code ‘Dr Jason Fung’s explanation of insulin resistance and the accompanying insulin model of obesity is original, brilliant and game changing.’, Praise for The Obesity Code: ‘Fung zeroes in on why insulin resistance has become so prevalent and offers specific outside-the-box solutions that have emerged as the key to maximising health.’, Praise for The Obesity Code: ‘If more doctors and people were able to understand these causes and implement Dr Fung’s actionable advice then we would be able to start reversing the obesity epidemic tomorrow.’

Dr Jason Fung is a medical doctor recognised as one of the world’s leading experts on fasting to lose weight and reverse diabetes, and his work has been featured in The Atlantic, the New York Post, Forbes, and on Fox News. He is the founder of the Intensive Dietary Management program and the author of several books, including The Complete Guide to Fasting (co-authored with Jimmy Moore); The Obesity Code, which is an international bestseller; and The Diabetes Code. He lives in Toronto, Canada. Alison Maclean has collaborated with chefs, restaurateurs, food writers, and gourmands to develop many bestselling cookbooks. Her rule is that recipes must work for home cooks, and the results must be delicious. Alison lives in Toronto, Canada.