Kamis, 26 April 2012

[Z872.Ebook] Download Ebook The Process of Economic Development, by James Cypher

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The Process of Economic Development, by James Cypher

The fourth edition of The Process of Economic Development offers a thorough and up-to-date treatment of development economics. This landmark text will continue to be an invaluable resource for students, teachers and researchers in the fields of development economics and development studies.

The new edition has been revised and updated throughout, reflecting the most recent developments in research and incorporating the latest empirical data, as well as key theoretical advances. The period since the publication of the third edition of The Process of Economic Development has been a time of immense change in the developing world. The period has seen huge economic growth in China, economic restructuring in India and the continuing impact of environmental issues such as climate change. The fourth edition reflects these developments, as well as including numerous case studies and new material on the following:

  • transnational corporations and labor in export processing zones
  • industrial policy and structural change
  • gender inequality, income distribution and development
  • progress towards the Millennium Development Goals
  • technology and national innovation systems
  • aid and the least developed nations
  • the post debt crisis era and debt relief for Africa.

Cypher’s comprehensive account remains the development economics text par excellence, as it takes a much more practical, hands-on view of the issues facing developing countries than other, overly mathematical texts. This book is unique in its scope and in the detailed attention it gives to the historical contexts that have influenced progress toward development. It is accessibly written both for students of economics and for those with an interest in the many aspects of development studies.

  • Sales Rank: #287656 in Books
  • Published on: 2014-05-31
  • Original language: English
  • Number of items: 1
  • Dimensions: 1.56" h x 6.93" w x 9.68" l, .0 pounds
  • Binding: Paperback
  • 736 pages

Review

'The Process of Economic Development has been an excellent text and resource for development studies and economic development students for many years. The new fourth edition of this book continues to provide these important educational services in a relevant and scholarly manner, while effectively keeping up with the evolving research literatures of the field'�― Kenneth A.�Reinert, George Mason University, USA

About the Author

James M. Cypher is Research Professor at the Universidad Aut�noma de Zacatecas, Mexico and Emeritus Professor of Economics at California State University, Fresno, USA.

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Five Stars
By Juan-Pedro Garces
Excellent

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Five Stars
By daniel weyant
A lot of great information, not to much of a boring textbook

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Three Stars
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Selasa, 24 April 2012

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  • Sales Rank: #7614046 in Books
  • Published on: 1983-03
  • Ingredients: Example Ingredients
  • Original language: English
  • Number of items: 1
  • Binding: Paperback
  • 230 pages

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Senin, 23 April 2012

[E704.Ebook] Download PDF Bouchon (The Thomas Keller Library), by Thomas Keller

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Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.

So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratin�ed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.

But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.

Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.

But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form.

This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

  • Sales Rank: #18782 in Books
  • Published on: 2004-11-15
  • Original language: English
  • Number of items: 1
  • Dimensions: 11.31" h x 1.31" w x 11.25" l, 5.46 pounds
  • Binding: Hardcover
  • 360 pages
Features
  • full color photos
  • recipes

Amazon.com Review
Bouchon, chef Thomas Keller's bistro cookbook, offers 180-plus recipes from his eponymous restaurants--there are two. Readers perusing the near-prosciutto-size book will be dazzled, first, by its great looks (there are many beautiful photos), then, perhaps, wonder why so many of its typically homey bistro dishes are so fussy to prepare. Why, for example, must the onions for onion soup be caramelized for five hours, or the muscles of a leg of lamb separated so that each can be cooked to an exact, presumably optimal, temperature.

They should, however, trust this justly celebrated chef, whose sometimes-painstaking refinements reflect a better way. Apart from the excellence of the dishes, the reason to own Bouchon is to discover the richness of Keller's technical understanding. Readers learn, for example, not to baste chicken while it roasts, which creates skin-softening moisture, and to allow the base for cr�me caramel to sit before baking, thus permitting its flavors to deepen. Keller's sensitivity to ingredients and their composition is profound; and he and his collaborators have presented it so deftly that one finds oneself engrossed again and again. Whether Keller is talking about vinaigrettes (in their balance of fat, acid, and saltines, the perfect sauce) vegetable glazing, or the creation of brown butter, his insights are fascinating.

The dishes cover a wide range of courses, and include the traditional--poule au pot, veal roast, pommes frites, and so on--and the "new," such as Gnocchi with Summer Vegetables, Skate with Fennel-Onion Confit and Tapenade Sauce, and Grandma Sheila's Cheesecake Tart with Huckleberries. All are, as the French might say, impeccable--and can be accomplished by anyone willing to take the time to do so. Like his cooking, Bouchon is a sui generis treat. --Arthur Boehm

From Publishers Weekly
Keller's restaurant Bouchon, in Napa Valley, Calif., is modeled after Parisian bistros and serves simple yet sumptuous fare. This graceful ode to bistro cooking emphasizes that although in America, "bistro" is synonymous with "casual," the food is prepared with "precision of technique brought to bear on ordinary ingredients." Close-up photos of signature dishes are alluring, and several action shots of food preparation may help readers refine their techniques. The book's sections progress from "First Impressions" (hors d'oeuvres and more) to "Anytime" dishes (soups, salads, quiches) to appetizers, entr�es and desserts. Thoughtful introductions to each recipe grouping explain Keller's experiences with the featured dishes; sidebars on everything from oil to onions provide insight and useful tidbits. A "Basics" chapter attempts to further demystify the foundations of bistro cooking (it's built on staples like confit, stock and aioli), and a "Sources" section directs readers to bistro-appropriate tools and specialty foods. Of course, as any chef knows, food is as much about experience, memory and emotion as it is about flavor and presentation. Especially bistro food, Keller says, which retains the "spirit of the original bistro, the spirit of embracing you... restoring you and making you happy." This appealing book promises to do the same. Photos.
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
Keller holds the chef-of-the-moment title. It's still nearly impossible to book a table in his renowned French Laundry restaurant in rural California even though the chef himself has largely forsaken the scene to open an eagerly awaited luxe Manhattan eatery. This new cookbook takes its title from Keller's less expensive bistro next door to his California location. At Bouchon he and his kitchen staff concentrate on bistro classics: onion soup, roast chicken, tarte tatin. Onion soup relies on sound beef stock and well-caramelized onions. For his roast chicken, Keller looks for a farm-raised bird, properly cleaned and dried with a bit of butter, salt, and pepper. Unlike other chefs, Keller opts for trussing the chicken for even cooking and easy handling. He extols the French art of potted meats, but offers just a few pates. Pigs' feet put in an appearance and add their rich rustic savor to the menu. Other recipes for salads, vegetables, and desserts follow a similar pattern of exquisite ingredients simply prepared. For regional collections. Mark Knoblauch
Copyright � American Library Association. All rights reserved

Most helpful customer reviews

379 of 385 people found the following review helpful.
Masterful Reference on Bistro Recipes. Highly Recommended
By B. Marold
Expectations for Thomas Keller's new book `Bouchon' are very high, and I firmly believe he has exceeded them. The book sets new standards for the foodie coffee table fare as well as confirming Keller's reputation as one of the country's foremost culinary artists. The book is larger, heavier, and better than his first cookbook on the cuisine of his flagship French Laundry. There are several things that make this an excellent book for all people who love to cook.

First, the book is a superior reference work of bistro dishes and how to prepare them. It is certainly not complete, but then I think no cookbook in the world will ever be a complete reference to any subject, as every culinary subject changes daily due to changes in provisions, historical research, and the enormous variety in how even one dish is made from place to place. For example, both `Bouchon' and Tony Bourdain's recent book on bistro recipes from Les Halle has five (5) dishes containing mussels, yet no two are the same dish. For all of the virtues of Bourdain's book, Keller's book is superior as a reference to the overall style of cooking if only because he and his editors rigorously give both French and English names to all dishes.

Second, as amazing as it is to say this, lots of dishes in `Bouchon' are actually easy to make. The initial roast chicken recipe is literally not much more complicated than carefully prepping the carcass and sticking it into the oven. Keller does not even baste the beast and it is done within an hour (for a 3-pound bird). And, all this with the cachet of making a Thomas Keller recipe. Almost all the salads and `openers' dishes are equally as simple, as long as you have high quality ingredients.

Third, the pantry chapter of recipes is a more complete reference for making stocks and other sauce bases than I have seen anywhere else. My former gold standard for stockmaking recipes was in `The Zuni Caf� Cookbook' by Judy Rodgers. This is better by giving recipes that are just as good, better written, and a more complete collection of stocks than I have seen anywhere else. The only thing I would possibly add to this chapter would be a recipe for a court bouillon. But, the recipe does appear in the book as a part of the recipe for a shellfish platter. Other sauces such as a mignonette sauce and a cocktail sauce also appear `in situ' along with appropriate dishes with which they are used.

Fourth, the book is simply packed with important culinary techniques. Most of these are not the sort of thing which will find their way to the quick tips pages of `Cooks Illustrated' or `Gourmet' as they are not shortcuts, but more painstaking ways to improve what is probably already an excellent dish. One dramatic example is Keller's twist on braising where he segregates his flavoring vegetables at the bottom of the Dutch oven under a layer of cheesecloth before adding the meat and the broth. In this way, it becomes very easy to remove the finished meat from the veg and retrieve the broth with little or no odd floating bits of celery leaf or thyme branch. A more simple technique is the recommendation to transfer finished stock to the filtering device with a ladle rather than simply pouring the stuff into the chinois. The force of the uncontrolled flow will force some unwanted particles into the filtered stock. It is all about little details piled up upon one another, which separates good from great cooking.

Fifth, Keller's interpretation of bistro cooking is uncompromising. One dramatic example of this is his claim that America has forgotten how to make a proper quiche, if it ever did know in the first place. The cardinal sin is to make a quiche in a pie pan. This is no surprise, as Julia Child in `Mastering the Art of French Cooking' gives the same warning. What is more surprising is that while most Americans probably use a tart pan with sides of no more than an inch and Child recommends a flan or cake pan with sides up to 11/2 inches, Keller states that you need a 2 inch tall pan to make a proper quiche. A more subtle difference is in his technique for preparing his pate brisee. Virtually every pie crust recipes I have ever seen calls for cutting in butter to leave lentil-sized bits of butter in the mix. Keller insists this is a mistake for a quiche with a wet custard filling, as the pockets of butter create weaknesses in the dough that may break through before the custard filling has firmed up.

Although the book contains many simple recipes, there are also many classic recipes such as boeuf bourguignon, which are literally essays in classic French cooking. Tony Bourdain's recipe for boeuf bourguignon requires 10 ingredients and two concise paragraphs to describe the method. Keller's recipe calls for 43 ingredients in 5 different component preparations, not including the veal stock preparation. This recipe is the poster boy for Keller's take on bistro cooking, which is technique and constant refinement by filtering, skimming, and straining. While the authors have been painstaking in translating the professional's practiced eye and nose into English, this cooking is still about constant attention to the state of the dish as it cooks, and of recognizing the right time to move from one stage to the other. It is this dish where if Bourdain did it at the French Laundry his way, he would be fired on the spot.

This book is so large that it will probably be unwieldy to cook from in the kitchen. Open, it is large than two of my cutting boards together. Still, I cannot overstate how valuable this book is to someone who loves to cook and to read about cooking.

Very highly recommended.

1 of 1 people found the following review helpful.
This is my favorite cookbook by a mile or two
By doc
This is my favorite cookbook by a mile or two. Sure, the recipes for "simple" and traditional cuisine are a bit more complex than one might desire (I personally like the complexity and detail in the recipes), but that is the genius of this work...the final products are sensational and exactly as described (and expected). A masterpiece! To think that bistro food is basically peasant food makes this volume that much more special.

1 of 1 people found the following review helpful.
The book itself is physically beautiful, an impressive achievement
By H L Poteet
For those for whom French cooking of any type is important, Thomas Keller's Bouchon is a revelation. It is a new introduction to taking essentially ordinary food to extraordinary heights. The book itself is physically beautiful, an impressive achievement, but the best part is the way it introduces us to new insights and techniques to make us better cooks.

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Rabu, 11 April 2012

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Minggu, 08 April 2012

[W893.Ebook] Ebook Free The Certified Manager of Quality/Organizational Excellence Handbook: 3rd Edition

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The Certified Manager of Quality/Organizational Excellence Handbook: 3rd Edition

used for my master's degree, still has cd in book like new

  • Sales Rank: #4788273 in Books
  • Published on: 2012
  • Dimensions: .0" h x .0" w x .0" l, .0 pounds
  • Binding: Hardcover

Most helpful customer reviews

0 of 0 people found the following review helpful.
I like it even being a little behind present developments of Quality
By Fernando Arthur Cavazzoni Junior
Good on content, clean explanations, comprehensive words even for foreigners like me, good job! that's what I can tell about it right now.

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Sabtu, 07 April 2012

[P492.Ebook] PDF Ebook Animals and Women: Feminist Theoretical ExplorationsFrom Duke University Press Books

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Animals and Women is a collection of pioneering essays that explores the theoretical connections between feminism and animal defense. Offering a feminist perspective on the status of animals, this unique volume argues persuasively that both the social construction and oppressions of women are inextricably connected to the ways in which we comprehend and abuse other species. Furthermore, it demonstrates that such a focus does not distract from the struggle for women’s rights, but rather contributes to it.
This wide-ranging multidisciplinary anthology presents original material from scholars in a variety of fields, as well as a rare, early article by Virginia Woolf. Exploring the leading edge of the species/gender boundary, it addresses such issues as the relationship between abortion rights and animal rights, the connection between woman-battering and animal abuse, and the speciesist basis for much sexist language. Also considered are the ways in which animals have been regarded by science, literature, and the environmentalist movement. A striking meditation on women and wolves is presented, as is an examination of sexual harassment and the taxonomy of hunters and hunting. Finally, this compelling collection suggests that the subordination and degradation of women is a prototype for other forms of abuse, and that to deny this connection is to participate in the continued mistreatment of animals and women.

  • Sales Rank: #6805199 in Books
  • Published on: 1995-11-14
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.75" h x 6.50" w x 1.50" l, 1.85 pounds
  • Binding: Hardcover
  • 392 pages

Review
"This is an outstanding collection. The authors write expertly on the surprisingly intimate relation between attitudes toward animals and women in our culture. From reading their work on pornography, the treatment of ‘laboratory’ animals, hunting, wife-beating, and factory farming I have learned a tremendous amount. This superbly edited volume makes an important contribution to the cause of animal and human liberation." (Jane Tompkins, Duke University)

From the Back Cover
"This is an outstanding collection. The authors write expertly on the surprisingly intimate relation between attitudes toward animals and women in our culture. From reading their work on pornography, the treatment of 'laboratory' animals, hunting, wife-beating, and factory farming I have learned a tremendous amount. This superbly edited volume makes an important contribution to the cause of animal and human liberation."--Jane Tompkins, Duke University

About the Author

Carol J. Adams is a writer and a professional consultant on issues of sexual harassment and sexual violence. She is the author of several books, including The Sexual Politics of Meat and, most recently, Neither Man nor Beast.

Josephine Donovan is Professor of English at the University of Maine, Orono. She is the author of many books, including Feminist Theory and the editor of Feminist Literary Criticism.

Most helpful customer reviews

6 of 6 people found the following review helpful.
Let's look at the words we use.
By Beverly J. Stevens
This book is eye-opening. If we call a woman a pig, are be being verbally abusive to the woman, the pig, or both? The book helps us understand the psycological roots of violence: violence and male dominance (i.e., the spiritual hunter). The author draws many correlations throughout the book. This is not a quick read for the thinking person but an excellent study in human thought, words, and actions throughout our society, relating to women. Whether or not we agree with what is written here, we will certainly give it some thought.

0 of 0 people found the following review helpful.
the best anthology on the subject currently available
By Kassey
Simply put, the best anthology on the subject currently available.

0 of 6 people found the following review helpful.
Prompt shipping
By L. Hughes
Shipping was prompt and condition was fair. I do not remember any mention of notes being written in the margins on the description of this book. I am quite happy with them in any case but would want to be aware beforehand.

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Selasa, 03 April 2012

[C448.Ebook] Ebook The Canadian Encyclopedia of Natural MedicineFrom Wiley

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The Canadian Encyclopedia of Natural MedicineFrom Wiley

Natural solutions for a healthy, happy lifestyle

As Canadians have become more health-conscious than ever, more and more people want alternative solutions to health problems rather than conventional medical practices and drugs. For many, a natural approach to healing common ailments and serious health issues alike is preferable to invasive procedures and prescription drugs with their numerous side effects.

Sherry Torkos, one of Canada's leading pharmacists, is renowned for her expansive knowledge of natural treatments. In this new edition of The Canadian Encyclopedia of Natural Medicine, Torkos provides a definitive and up-to-date resource that includes natural treatments for everything from bug bites to muscle aches, osteoporosis to diabetes. It includes a wide range of ailments and diseases, the latest information on the natural treatments that work best, and any potential negative interactions between natural cures and prescribed medications.

  • Handy A-to-Z format makes finding an ailment or condition quick and easy
  • Heavily revised to include the very latest research and treatments, new health guidelines, new cancer prevention strategies, and the most up-to-date statistics and facts
  • Written by a renowned holistic pharmacists, fitness instructor, and lecturer

For anyone who wants to create a personalized holistic health program for themselves or their family, The Canadian Encyclopedia of Natural Medicine, Second Edition is a reliable and comprehensive resource.

  • Sales Rank: #4813009 in Books
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.13" h x 1.17" w x 7.20" l,
  • Binding: Paperback

About the Author

Sherry Torkos, B.Sc.Phm is a practicing pharmacist, health author and certified fitness instructor. Sherry has won several national pharmacy awards for providing excellence in patient care. She is passionate about preventative medicine and has authored 15 books and booklets on various health matters. As a leading health expert, she has delivered hundreds of lectures to medical professionals and the public. Sherry is frequently interviewed on radio and TV talk shows throughout North America and abroad.

Most helpful customer reviews

0 of 1 people found the following review helpful.
great book
By Barbara
Book looks brand new

9 of 13 people found the following review helpful.
Run don't walk away from the advice in this terrible book!
By Jodi-Hummingbird
The title of this book is misleading. This is not a book about genuine natural cures and treating the causes of disease. It is actually a book written by a (probably very nice) pharmacist and aimed at people that are still big believers in taking multiple drugs to treat medical conditions or even high cholesterol but who would also like to maybe dip one of their toes...in a tiny way...into the world of basic nutritional supplements at very low doses.

The information in this book is very similar to what is repeated in the 'mind and body' sections of newspapers and online in so many superficial and ill-informed health websites. It is all stuff you have heard before and not in the least a challenging of the status quo. It's pointless and also harmful because of all the good information and research it omits.

Much of the information in the book is also not just outdated but incorrect. Anyone that has read even a few good quality books on orthomolecular medicine and nutrition by real experts in these fields will find an eyebrow raising 'fact' every page or two of this book.

A few examples:

It is recommended in this book that tofu and margarine be eaten to help reduce cholesterol levels and to improve health.

The saturated fat = heart disease myths are repeated in this book, egg white omelettes and throwing away egg yolks is recommended (always a sign of a lack of the most basic nutritional knowledge), and it recommends statin drug to lower (evil, evil) cholesterol with no warning given at all to take CoQ10 or other nutrients with them at least, to lower the risk of serious side effects.

As books like 'The Whole Soy Story' have explained, soy should be eaten only in the traditionally fermented forms (tempeh, natto, miso) and only in very small amounts, if at all. The facts on soy are shocking. Not only are the many health claims made about soy extremely dubious, there are many serious concerns about its safety as a food. Soy is hardly the health food it is promoted to be by the soy industry and in the highly processed form it is almost always eaten in, it is not very 'natural' either, and should not be considered a 'whole food.'

For fact-based information on saturated fat and cholesterol and why they are both good for you check out books like 'The Great Cholesterol Con' and ''The Cholesterol Myths' and 'Know Your Fats' by lipid expert Mary Enig PhD, and so on.

This book recommends only 1000 IU of vitamin D daily even for people with MS. This is not even close to an amount useful for an average person let alone an MS patient who may need 5 to 10 times this amount or more. This book also nowhere recommends getting vitamin D levels tested, which is so essential in MS and also for anyone battling serious disease. Just taking a tiny 1000 IU of vitamin D a day is unlikely to benefit anyone at all. This is bad advice.

B vitamins are recommended in tiny amounts such as just 20 mg a day. This is just nowhere near enough for many people.

This book recommends fluoride tablets for dental health. It also lists foods such as brown rice/pasta and multigrain bread as good choices for weight loss because they are low GI. The fact that once these foods are eaten they have the exact same effect on blood sugar etc. as eating pure sugar is ignored. People with hypoglycemia are recommended to eat lots of grains and to avoid healthy fats such as in meats and eggs. A diet with fat as a percentage of daily calories as low as 20% is recommended as ideal, despite the fact this is nowhere near high enough and would give far too much carbohydrate for many people to cope with, let alone someone that is overweight or hypoglycemic!

People with PCOS are reccommended to eat a low meat and fat diet and lots of 'healthy' whole grains. But eating a high carb diet makes the hyperinsulinism of PCOS so much worse and it can be controlled with diet so easily. This book repeats many of the same old harmful diet myths that have led to so many of us gaining weight or even becoming ill.

This book recommends taking 1 - 1.5 grams of calcium a day, an amount that several genuine nutrition experts have referred to as 'madness.' At most only a paltry 320 mg of magnesium is recommended to be taken with all this calcium, despite the fact that these two minerals must always be taken in balance with each other. To omit such a basic fact says a lot about the credibility of this book. In several parts of the book these stupidly high recommendations for calcium are given and magnesium isn't mentioned at all. This is dangerous! Many of us are low in magnesium and taking high calcium lowers magnesium further. Taking high levels of calcium can increase risk for cardiac problems and calcification of the body including the heart. See books on magnesium by Dr Carolyn Dean and others for more information on this.

Vitamin E is recommended in a dose of 1000 - 2000 IU but nowhere is it even mentioned that it is vital to take all 8 forms of vitamin E and not just alpha tocopherol. Taking this high a dose of one type of E is not a good idea.

Drugs are recommended for IBS patients in order to stop diarrhea. But very often the reason there are loose stools is because the body is trying to get something harmful out of its system quickly - as happens in celiac disease when wheat is eaten. So this is terrible advice and could cause real harm.

The elimination diet foods list in this book is also one of the worst I have ever seen, it is just full of foods likely to be poorly tolerated. The section on detoxification is also dismal.

Mostly this book just recommends and talks about lots of drugs and then recommends small amounts of nutrients to be taken with them. The same amount you might get in any multivitamin, or less than that, very often. There is no insight or depth of research whatsoever.

There are so many wonderful books out there on the topic of nutrition and vitamins and minerals. They deserve to be widely read.

If you want real information on nutrition or supplements get a book by a real expert in this field. Someone that has done more than a few hours of reading on the topic and has years of experience. Look for potentially-life-changing books by Nora Gedgaudes, Dr Sherry Rogers, Dr Abram Hoffer, Dr Thomas Levy and others and ignore this poor quality if well-meaning book.

Jodi Bassett, The Humnmingbirds' Foundation for M.E. (HFME)

1 of 3 people found the following review helpful.
Great Resource!
By Andria K RPhT
This book is a great resource. I have used it many times and recommended it to
friends and colleagues. I like that it provides information on a wide range of
medical conditions with both mainstream and natural medicine options. So many other
books are biased in one direction. I work in the health care field and appreciate
that this book provides credible information and guidelines. Unlike books that
promote wild miracle cures, crazy fad diets, and unfounded alternative treatments
this book provides readers with recommendations based on science rather than hype.

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  • Sales Rank: #1234433 in Books
  • Brand: Patzer Steven D
  • Published on: 2016-10-14
  • Original language: English
  • Dimensions: 9.00" h x .33" w x 6.00" l,
  • Binding: Paperback
  • 132 pages
Features
  • Six Figure Secrets Cut Out the Nine to Five

About the Author

Entrepreneur and business coach Steven D. Patzer specializes in credibility and marketing. He has spent four years coaching people in creative money-management techniques and modern-day marketing strategies. He has served as a consultant across various industries, including entertainment, pet solutions, finance, business, sourcing and has worked with close to one hundred professional organizations. He focuses on building brands, social intelligence, design, content creation, and marketing.

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Most helpful customer reviews

3 of 3 people found the following review helpful.
The book is stuffed full of ideas and resources for rethinking one's position in life and offers real hope to those floundering
By Amazon Customer
Once I got past Mr. Patzer blowing his own trumpet, which I think is seen as essential in the U.S., I found his approach insightful, creative and generous. The book is stuffed full of ideas and resources for rethinking one's position in life and offers real hope to those floundering in the rat race that one can grab the reins and live a better life. The whole tenor of the book is to take action in your business and life through the six-step process. Mr. Patzer offers persuasive arguments to those who are not yet fully convinced, and a plethora or analytical and practical approaches for those who want to take action.

My only real criticism of the book is that it pitches itself to anyone and everyone, but the success stories are of very smart, resourceful people. The author does address this, and for some readers repositioning themselves to be able to take advantage of the ideas in the book may be difficult. But the value of the book stands as not just someone saying there's gold at the end of the rainbow, but as someone offering a relatively good map of how to get there.

1 of 1 people found the following review helpful.
You should read it like a textbook for class
By zbigniew radomski
Dude... I just finished reading the book today, November 30th, 2016 and I am ready to go. This is my first time reading it. Now I'll go back through it and use it as an instruction manual. Let the journey begin. You should read it like a textbook for class. Meaning that you should slowly apply what is relevant to reduce your workload.The book came at a time when I was thinking about these very thoughts and it provided some answers and suggestions as to how I can make my life efficient. Not everything applies to me but I can definitely take away many lessons. I do love my job and I have already applied a lot of these principles, but I wish all my friends who work 9-5 cubicle jobs they despise would read this book and apply these principles and start dreaming and scheming and taking action.

1 of 1 people found the following review helpful.
Excellent Read
By Shawn
The majority of critics get stuck on the name as if it's a magical pill to take away life's problems. If reading this book doesn't change your life, you either are already very wealthy and manage your business extremely well, or you need to take a step back from business, re-evaluate it and come back to this book once again. I thought I had my day to day down good (have done lots of changes over the last year, but this book has helped tremendously) I promise you that if you read it once a year it will be an entirely different guide each time you pick it up.
Overall, it was an excellent read, but not really what I was looking for. The book has a ton of information for making a living online. If that's what you are into then don't wait any longer and just buy it.

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