In this book we will explore and explain the concepts of the Zarifian Method, a revolutionary nutritional approach to our daily intake of food. This material explains why it is not only pragmatic, but it is much healthier to eat in accordance to our circadian rhythm, our fitness level including our personal purpose, also the correct way to grocery shop to reinforce healthier choices. Better food choices translate into a healthier America. According to the Surgeon General's Report on Nutrition and Health, for the two out of three adult Americans who do not smoke and do not drink excessively, personal food choices have more influence on long-term health than any other factor. Food sustains us, is pleasurable, and is necessary for life. However, what we eat may affect our risk of suffering chronic diseases, including heart disease, stroke, diabetes, and some types of cancer--all leading causes of death.
According to the National Center for Chronic Disease Prevention and Health Promotion, unhealthy diet and lack of physical activity account for at least 300,000 deaths each year in the United States. These two lifestyle factors also increase one's chances for developing chronic, killer diseases--which are among the most prevalent, costly and most preventable of all health problems.
Cardiovascular disease (which primarily includes heart disease and stroke) causes more than 40% of all deaths in the United States, killing more than 950,000 Americans each year. Obesity is a major risk factor in developing today's chronic killer diseases. The lifestyle factors of poor diet and lack of physical activity combine to cause America‘s obesity problem. Dietary factors most often associated with these killer diseases are excessive consumption of fats and food energy (calories).
Even small dietary changes can provide big benefits. Both the Food and Drug Administration and the United States Department of Agriculture (USDA) have estimated the benefits of improved diets. Looking only at fat, saturated fat, and cholesterol, the agencies estimated that even reductions of only about 1 percent in the intake of total fat and saturated fat and 0.1 percent cholesterol would prevent more than 56,000 cases of heart disease and cancer, avoid more than 18,000 deaths, and save more than 117,000 life-years over 20 years. They further estimated that the medical savings
associated with these benefits totaled $0.8 billion. (This does not include losses in productivity or other losses due to pain and suffering.)