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Keto-Green 16: The Fat-Burning Power of Ketogenic Eating + the Nourishing Strength of Alkaline Foods = Rapid Weight Loss and Hormone Balance

✍️ Cabeca, Anna
Reader Score
4.4
(1 review)
$29.00
Backordered — usually ships in 1–4 weeks
🏛 Ballantine Books 📅 2020 📔 Hardcover ISBN: 9780593157947

📝 Description: Keto-Green 16: The Fat-Burning Power of Ketogenic Eating + the Nourishing Strength of Alkaline Foods = Rapid Weight Loss and Hormone Balance

"There is no question that keto eating is the biggest diet trend in years. And it really works--dieters often report super-fast weight loss--but they also complain about the rigidity of the diet, as well as the flu-like symptoms that often accompany this high-fat/low-carb way of life. The solution? Add alkaline foods to your plate--leafy greens, other vegetables, broths, healthy oils, nuts, and seeds--for a lifestyle that's more sustainable and easier on your body"--

💎 Expert review

“
🍳
Eatbook Family editorial team
Cookbook desk
This volume attempts to merge the high-intensity promise of ketogenic eating with the gentle sustainability of alkaline nutrition. While the premise addresses genuine complaints about keto rigidity, the catalog entry remains notably sparse regarding specific recipes or scientific backing. It suits readers open to hybrid dietary theories who prioritize symptom reduction alongside weight loss. However, it likely disappoints those seeking rigorous culinary instruction, detailed nutritional data, or distinct regional cultural insights. The tone is promotional rather than analytical, making it a light read for enthusiasts of diet trends but lacking depth for serious food scholars or technical cooks.
✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4
Based on 1 reviews
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Eatbook Family editorial team

This volume attempts to merge the high-intensity promise of ketogenic eating with the gentle sustainability of alkaline nutrition. While the premise addresses genuine complaints about keto rigidity, the catalog entry remains notably sparse regarding specific recipes or scientific backing. It suits readers open to hybrid dietary theories who prioritize symptom reduction alongside weight loss. However, it likely disappoints those seeking rigorous culinary instruction, detailed nutritional data, or distinct regional cultural insights. The tone is promotional rather than analytical, making it a light read for enthusiasts of diet trends but lacking depth for serious food scholars or technical cooks.

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