The 3-Season Diet: Eat the Way Nature Intended: Lose Weight, Beat Food Cravings, and Get Fit

* Do you drink coffee in the morning to get your day started?

* Do you work through lunch?

* Do you crave sweets or a nap in the afternoon?

* Have you tried losing weight in the past three years and given up?

* Do you tend to have bouts of worry, anxiety, and depression?

* Do you have difficulty remembering things?

If you do, this book will help you restore balance to your daily life. By following its simple instructions for eating foods appropriate to each season, adjusting your diet to your body type, eating at the optimal time of the day, and exercising without triggering a survival response, you will not only lose excess pounds and maintain your ideal weight, you will generate energy and power in your life.

Derived from a 5,000-year-old traditional medical system, the 3-season diet does what no other diet will: work along with the body's natural response to the changing seasons, feeding it what it craves and can best utilize at all times. In spring, for instance, we want salads, berries, and leafy greens, a naturally low-fat diet. And in winter, we yearn for hearty soups, nuts, warm grains, and high-fat and protein-rich foods such as fish and meat. Following the foods that nature provides seasonally creates the best diet for balancing weight, mood, and energy for anyone living anywhere on earth.

CARVING THE WHALE. Japanese whalers cutting a finback for meat and other uses

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article:

THE EDIBLE FLESH OF ONE WHALE EQUALS IN BULK STEERS OR 500 SHEEP, AND IT "TASTES REMARKABLY LIKE BEEF"

WHALE-STEAKS

AMERICANS ARE LEARNING to like whale meat. Other nations have always liked it, but we are slow to adopt what we consider foreign foods, altho there is nothing particularly foreign about the whale. The Food Administration is responsible for our early attempts at eating whale, but, according to a writer in The Scientific American (Now York, November 16), our liking bids fair to grow and spread after the emergency that gave rise to it has passed. During the war the production of whale meat has enabled us to keep the usual supply of domestic animals nearly normal and has released ample meats of other types for the maintenance of our military and naval forces. Plants for preparing whale meat, storage-houses for keeping it, and vessels for its distribution, are now scattered along the North Pacific coast. Seven stations have thus disposed of about one thousand whales this season —all of which we have eaten. Readers who have never knowingly consumed whale are invited to reflect on the fact that it tastes remarkably like beef. The original owner of that luscious steak you ate last night may possibly have swum the North Pacific instead of galloping about on the grassy plains of Texas. We read:

"The meat of the whale extends in great masses from the base of the skull to the tail fin and downward to the middle line, or completely over the rib section. This meat, all of it of the same quality, amounts to ten tons for each fifty feet of length and each fifty tons gross weight of the whale. Above these dimensions there may be fifteen tons of solid whale flesh of best eating quality. In other words, one-fifth of a whale is meat, without computing the other parts, such as the heart, etc., that are edible. The steer, being also a mammal, with nearly identical skeletonic structure, represents almost precisely the same proportions. That is to say, a steer weighing 1,000 pounds has 200 pounds of beef, but only a proportion of its meat of the first class such as characterizes nearly the whole whale flesh. A 50-foot, 50-ton whale, then, represents in bulk a herd of 100 steers of one-half ton weight each. He represents as much meat also as the herd. He is also equal to 500 sheep of 200 pounds each or to 300 hogs of 350 pounds each.

"Of course, steers range up to a ton of weight, with a corresponding increase of weight of flesh. But a whale also weighs up to 75 tons, representing a herd of 150 steers of a half-ton weight each. Any way you look at it, the whale has advantages over beef cattle. He requires no herdsmen or cowboys to care for him. He and his wife rear, feed, and guard their own young without any assistance from laborers. There is no cost to any one to feed him or his family; no food, clothes, or fuel to buy, with corresponding labor to produce them. When wanted, the whale is in his given haunts, ready to be taken. No butchering is required for him, the harpoon gun lands the fatal stroke. All you have to do is to haul him out and cut him up. The cost of whatever processes are required to put a whale on the market is so small in comparison with that of breeding and rearing a stow that Americans, like the Japanese, will soon have meat as good as the best parts of beef at probably not over fifteen cents per pound and in as large quantities as any family needs.......

"A whale is a mammal, not a fish. It produces its young alive and suckles them the same as a cow. Its flesh looks like that of beef, altho admittedly a little coarser in texture, and it has a slight flavor of venison. Whale steaks and roast whale have been served in several of the leading New York restaurants for some time past, having had a preliminary test at Delmonico's restaurant. New York chefs have developed the best methods of cooking and serving, and have found that it yields to as many forms of preparation as beef. There is little to distinguish it from beef, when served on the table, either in appearance, aroma, or taste. Many would be deceived into thinking it beef if not told what had been served. It is only in America that whale meat is a novelty. In Asia and elsewhere whale meat is the staple food.

"Whale meat has every advantage over beef—mutton— pork. In the first place, the whale is a diseaseless mammal, and its salt-water habitats contribute to its freshness, cleanness, digestibility, and healthfulness as food. On the contrary, cattle are subject to tuberculosis and foot-and-mouth and other diseases more or less communicable to humans. As an example, according to the statistics issued by the University of California, a billion pounds of pork are annually lost to America from hog-cholera. Sheep are subject to foot-and-mouth and other diseases. Disease also is destructive to immense numbers of the poultry

ONE OF THE WHALE'S MANY USES. Liquid spermaceti being drained from the head of a sperm-whale.

-
article:

THE EDIBLE FLESH OF ONE WHALE EQUALS IN BULK STEERS OR 500 SHEEP, AND IT "TASTES REMARKABLY LIKE BEEF"

WHALE-STEAKS

AMERICANS ARE LEARNING to like whale meat. Other nations have always liked it, but we are slow to adopt what we consider foreign foods, altho there is nothing particularly foreign about the whale. The Food Administration is responsible for our early attempts at eating whale, but, according to a writer in The Scientific American (Now York, November 16), our liking bids fair to grow and spread after the emergency that gave rise to it has passed. During the war the production of whale meat has enabled us to keep the usual supply of domestic animals nearly normal and has released ample meats of other types for the maintenance of our military and naval forces. Plants for preparing whale meat, storage-houses for keeping it, and vessels for its distribution, are now scattered along the North Pacific coast. Seven stations have thus disposed of about one thousand whales this season —all of which we have eaten. Readers who have never knowingly consumed whale are invited to reflect on the fact that it tastes remarkably like beef. The original owner of that luscious steak you ate last night may possibly have swum the North Pacific instead of galloping about on the grassy plains of Texas. We read:

"The meat of the whale extends in great masses from the base of the skull to the tail fin and downward to the middle line, or completely over the rib section. This meat, all of it of the same quality, amounts to ten tons for each fifty feet of length and each fifty tons gross weight of the whale. Above these dimensions there may be fifteen tons of solid whale flesh of best eating quality. In other words, one-fifth of a whale is meat, without computing the other parts, such as the heart, etc., that are edible. The steer, being also a mammal, with nearly identical skeletonic structure, represents almost precisely the same proportions. That is to say, a steer weighing 1,000 pounds has 200 pounds of beef, but only a proportion of its meat of the first class such as characterizes nearly the whole whale flesh. A 50-foot, 50-ton whale, then, represents in bulk a herd of 100 steers of one-half ton weight each. He represents as much meat also as the herd. He is also equal to 500 sheep of 200 pounds each or to 300 hogs of 350 pounds each.

"Of course, steers range up to a ton of weight, with a corresponding increase of weight of flesh. But a whale also weighs up to 75 tons, representing a herd of 150 steers of a half-ton weight each. Any way you look at it, the whale has advantages over beef cattle. He requires no herdsmen or cowboys to care for him. He and his wife rear, feed, and guard their own young without any assistance from laborers. There is no cost to any one to feed him or his family; no food, clothes, or fuel to buy, with corresponding labor to produce them. When wanted, the whale is in his given haunts, ready to be taken. No butchering is required for him, the harpoon gun lands the fatal stroke. All you have to do is to haul him out and cut him up. The cost of whatever processes are required to put a whale on the market is so small in comparison with that of breeding and rearing a stow that Americans, like the Japanese, will soon have meat as good as the best parts of beef at probably not over fifteen cents per pound and in as large quantities as any family needs.......

"A whale is a mammal, not a fish. It produces its young alive and suckles them the same as a cow. Its flesh looks like that of beef, altho admittedly a little coarser in texture, and it has a slight flavor of venison. Whale steaks and roast whale have been served in several of the leading New York restaurants for some time past, having had a preliminary test at Delmonico's restaurant. New York chefs have developed the best methods of cooking and serving, and have found that it yields to as many forms of preparation as beef. There is little to distinguish it from beef, when served on the table, either in appearance, aroma, or taste. Many would be deceived into thinking it beef if not told what had been served. It is only in America that whale meat is a novelty. In Asia and elsewhere whale meat is the staple food.

"Whale meat has every advantage over beef—mutton— pork. In the first place, the whale is a diseaseless mammal, and its salt-water habitats contribute to its freshness, cleanness, digestibility, and healthfulness as food. On the contrary, cattle are subject to tuberculosis and foot-and-mouth and other diseases more or less communicable to humans. As an example, according to the statistics issued by the University of California, a billion pounds of pork are annually lost to America from hog-cholera. Sheep are subject to foot-and-mouth and other diseases. Disease also is destructive to immense numbers

Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as ?more than a terrific movie?it’s an important movie.” Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably?
Expanding on the film’s themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.

Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as ?more than a terrific movie?it’s an important movie.” Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably?
Expanding on the film’s themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.