Contributed by: Peter H. Gott, MD of Dr. Gott's No Flour, No Sugar Diet
The unfortunate truth is that Americans are fat and getting fatter by the minute. Recent studies by the Centers for Disease Control reveal that 65 percent of Americans are overweight - up from 47 percent just 25 years ago. Worse, the rate of obesity has more than doubled in that time, from 15 to 31 percent! But help is on the way...
According to Dr. Gott, Americans concerned about their weight too often turn to fad diets. Some of these diets du jour may work at first but are detrimental to overall health because they eliminate or severely restrict certain important nutrients. They are also often impractical, costing large amounts of money and/or requiring endless calorie calculations. Over the past 40 years, Dr. Gott has developed a sensible, no nonsense diet that has helped his patients lose weight and maintain great health throughout their lives. His No Flour, No Sugar Diet is affordable and effective, and allows a wide variety of foods (including many items you wouldn’t expect like rice, potatoes, and fresh fruit) that are delicious and nutritious.
The concept is simple: weight loss results from burning more calories than we take in, and the fastest, most effective way to reduce calorie intake is to eliminate flour and added sugar from our diet. While this may sound difficult - no bread? no cookies? no ice cream? - Dr. Gott shows how substituting healthy alternatives - oatmeal rather than a bagel for breakfast, eggplant lasagna rather than pizza for dinner - will reduce our weight, fill us up, and taste great. Dr. Gott's No Flour, No Sugar Diet also features:
The author also includes real questions and challenges posed by his readers, along with his informative answers.
More than a diet book, this invaluable guide to sensible eating has already helped thousands achieve and maintain their desired weight. Concise and straightforward, Dr. Gott's No Flour, No Sugar Diet presents an effective diet plan that delivers phenomenal, fast results.
Smoky chipotle chilies provide complexity to this rich soup. Using evaporated milk in place of cream keeps it low-fat without sacrificing flavor.
Heat olive oil in heavy large pot over medium heat. Add onion, carrot, celery, garlic, and oregano. Cook, stirring frequently, until vegetables soften, about 10 minutes. Add salt, chicken broth, tomatoes with their juice, and chipotles. Raise heat to medium-high and bring mixture to a boil. Reduce heat and simmer, uncovered, about 30 minutes.
Puree soup in a food processor (in batches), or using an immersion blender until smooth. Return soup to pot, stir in corn and evaporated milk, and raise heat again to medium-high. Cook until soup is hot and close to boiling, about 5 minutes. Stir in lime juice. Serve soup topped with chopped cilantro and avocado.
*Canned chipotle chilies in adobo sauce ("Chipotles En Adobo") are available at Latin American markets and many supermarkets.
About The Author
Peter H. Gott, M.D. is the nation's most popular medical columnist. His daily Q&A-style health column, "Ask Dr. Gott," appears in more than 350 newspapers nationwide. His articles have also appeared in USA Today, the New England Journal of Medicine, Saturday Review, and other publications. He recently retired from a 40-year plus career in private practice.
Copyright © 2006 Peter H. Gott, MD
Peter H. Gott, MD, is the author of the nationally syndicated newspaper column ''Ask Dr. Gott." His articles have appeared in USA Today, the New England Journal of Medicine, Saturday Review, and other publications. He has a general practice in rural Connecticut. Visit www.hbgusa.com for more information.
Serving Size: Makes 4 - 6 Servings
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