The Wine Lover's Diet

The Wine Lover’s Diet is a joyous book that supports the nutritional and psychological aspects of my profession. Food is more than fuel, and the table is more than a chemical experiment.

When you have finished this book, you will learn why some have called it “The Joyous Swindle.” Why the Wine Lover’s Diet is new and very, very different.

In the current fad of denying ourselves the pleasures of eating, out of fear of fat, many of us have become afraid of our basic instincts and even of our own bodies.

Food should be satisfying and fulfilling, not just filling. The overwhelming evidence of nutritional science corroborates this view: the time-proven foods such as butter and eggs, fish and lean meat and high-nutrient vegetables, give us the satisfaction and variety we need to function at our best. It’s the man-made foods that undo us: the sugars and refined flours that not only displace good food but also cause unwanted hormonal reactions.

This book makes a vital distinction between the “rich” and “poor” carbohydrates. Good dietary advice is a matter of distinctions, not fads and promotions. Don’t listen to any advice on the order of “eating only fruit in the morning,” or the promise of “eating more and losing weight.” The daily intake of carbohydrates in this country is about 300 grams — a lot. I have found, among my patients, that by lowering this to half or less they not only feel better but also steadily lose weight.