How To Eat For Optimal Health

Introducing a new authoritative report from the editors of the
University of California, Berkeley Wellness Letter

You've heard it a thousand times.

"You are what you eat."

The idea of eating right for better health has been pounded into our heads for decades.

Today, it's an idea whose time has come and one that's right on the money. For eating healthy can pay big dividends—in improved health, increased vitality, and greater longevity—to men and women who are choosy and deliberate about what they pile onto their plates.

Unfortunately, many of us "talk the talk" when it comes to eating right but don't "walk the walk."

It's not simply a matter of will power. Though it can take a fair amount of that to bypass your favorite "guilty pleasures" in favor of safer—and healthier foods.

But most of us simply aren't up to date on how to shop, cook, and serve balanced, nutritious meals for optimal health and wellness.

Take a simple snack food like nuts. You've probably read that they are fatty and high in calories. And indeed, they are.

But studies have consistently linked nuts to a reduced risk of heart disease, largely because nuts have a favorable effect on blood cholesterol.

What about fruits and veggies? Many people think raw is best. Cooking boils the nutrients out.

But cooking also makes some carotenoids more available to the body. For example, you absorb 2 to 10 times more lycopene from cooked and processed tomatoes than you do from fresh tomatoes. Moreover, cooking destroys potentially harmful bacteria.

Hardly a week passes without headlines announcing some new study or discovery in the field of nutrition.

Fortunately, there's an authoritative, absolutely current resource you can turn to for evidence-based guidance on how to eat for optimal health. And you may preview it risk-FREE in the privacy of your home or office ...

Eating for Optimal Health Cover

The 2018 Eating for Optimal Health
Wellness Report

Your Expert Food and Nutrition Guide

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With thousands of books ... articles ... websites ... reports ... and clinical studies on eating for optimal health, no single person can keep up with all of the new developments in nutritional research. It would be a full-time job—and you probably already have one of those!

Also, unless you're an M.D. yourself, do you really have the background to separate the good science from the hype?

That's where the Wellness Report series from the University of California, Berkeley Wellness Letter can help save you time and money while improving your health.

Our editorial advisors, all M.D.s or Ph.D.s with impressive credentials in their specialties, conduct an exhaustive search of the medical literature on a particular topic—in this case, eating for health and wellness.

They then review the research to ensure that it's based on scientifically sound methods ... and to confirm the accuracy and reliability of the findings.

Next, our editors painstakingly convert medical jargon, formulas, and statistics into clear, plain English. I know you'll find it fascinating reading—and useful.

Here's a sampling of what you'll discover in our just published 2018 Eating for Optimal Health Wellness Report:

  • Is olive oil really so special—or is its healthy reputation due mostly to smart marketing?
  • A fresh look at eggs: Emerging research puts them back on the breakfast table.
  • Move over, coconut water: New “plant waters” are making a big splash, but are they as healthful as they sound?
  • So-called fast casual restaurants generally provide better-quality ingredients than typical fast food restaurants. But here’s what to know before you place your order.
  • Fish fraud continues to run rampant around the world. Find out how to avoid bait-and-switch at the market.
  • Weighing in on sugar substitutes: Do they really help you lose weight—or might they make you gain weight?
  • Whole grains are good for the gut: These three studies explain why.
  • More good news about the Mediterranean diet for improving how HDL (“good”) cholesterol functions in the body, as well as for brain health and for easing arthritis symptoms.
  • Ever wonder why alcohol doesn’t carry calorie and nutrition labels? We did too. To answer the question, we had to sort out the complicated alcohol labeling laws.
  • Should you stick with Teflon? The latest on the possible health risks of this nonstick cookware, plus a look at safer options.
  • Seaweed is a regular feature in Asian cuisine. Here’s why you might want to get onboard.
  • Can you count on calorie counts on food labels and at fast food restaurants? Find out what studies have found when they’ve compared listed calories to actual calorie counts.
  • News reports in 2017 declared that diet drinks cause dementia and strokes. We looked at the research behind the headlines, to put the findings into perspective.
  • What’s the difference between virgin olive oil and extra virgin olive oil? Should you seek out cold pressed olive oil over refined olive oil?
  • Altering your diet may indeed improve your mood, according to the appropriately named SMILES study.
  • This user-friendly advice from the FDA and EPA helps pregnant women select healthy and safe seafood. But it’s prudent for everyone to follow it to limit exposure to mercury.
  • Cage-free eggs: Why they’re not all they’re cracked up to be.
  • Are these compounds naturally found in many foods, called AGEs, the new thing to worry about? Our bottom line advice.
  • Long live coffee: Two studies in 2017 found that coffee drinkers had lower mortality rates than nondrinkers.
  • The basics of biodynamic farming: Who developed it, how it’s practiced, and how it compares to organic farming.
  • If you’re moving toward a plant-based diet—for health, environmental, or animal welfare reasons—there are plenty of ways to get all the protein you need. Our chart of high-protein vegetarian foods makes it even easier.
  • This new whole grain stamp on food packages gets our stamp of approval. How to decipher what it means.
  • How eggs may help your eyes, your brain, and your waistline.
  • Chemicals in fast food packaging prevent grease from soaking through. But they may also be harming the environment and us. If you visit fast food restaurants (on occasion only, please!), here’s how to reduce your exposure.
  • Tips for the tippler: How to limit your alcohol intake and the calories that come with it. Plus, calorie counts of popular cocktails.
  • Bitters have been used medicinally since ancient times for digestive ailments. But do they actually work?
  • This information from a nonprofit environmental group will help you reduce your pesticide exposure from fruits and vegetables if you’re on a budget.
  • If you have osteoarthritis in your knees, here’s why getting more fiber in your diet may be a good idea.
  • Eating this many servings a day of fruits and vegetables may decrease your risk of heart disease and other conditions and help you live longer.
  • What percent of our sodium intake comes from processed foods? This study confirms the answer: Too much.
  • Pink, blue, or yellow packet? The lowdown on sugar substitutes, from acesulfame K to sucralose.
  • How safe is your “ready-to-eat” bagged salad? Here’s what researchers found when they did experiments on raw salad greens.
  • If you’re at risk for diabetes, eating this high-protein, eco-friendly food may help keep you from developing the condition.
  • Sous vide cooking: Really really slow food. This food preparation method can be done safely at home—as long as you follow these precautions. Plus, our take on the trend of dishwasher cooking (for real).
  • You probably own this popular kitchen contraption, which celebrated its 50th birthday in 2017. Find out which one it is. (Hint: It can cook a “baked potato” in just four minutes.)
  • If you watch television cooking shows or rely on recipes in cookbooks, here’s what to be aware of when it comes to food safety.
  • Nutty advice: This study found that eating just a small handful of nuts a day was associated with lower heart disease risk and reduced deaths.
  • What has more fiber: a bowl of raisin bran cereal or a cup of whole-wheat pasta? A cup of broccoli or a cup of oatmeal? Our chart supplies the answers.
  • Is yogurt better for your bones than other dairy foods? It might be, according to this 2017 study.
  • Why dairy foods may be okay for dieters.
  • This action by the FDA may save a half a million lives—if food manufacturers comply.


  • Our 16 keys to a healthy diet. How many of them are you following?
  • 7 tips for serving eggs safely.
  • Updated thinking about cholesterol: Why you don’t have to stick to the old 300-milligram-a-day limit anymore.
  • How to “plate it right” to get balanced nutritious meals.
  • How to avoid olive oil “fraud.”
  • Why alcohol and caffeine is a risky mix.
  • Do you get enough fiber? How much do you even need every day, and what are the best sources? Here’s everything you’ve ever wanted to know about what your mother or grandmother may have called “roughage.”
  • Figuring out fats: The world of fats can be confusing, so we sort out the differences between saturated and unsaturated fats, trans fats, omega-3 fats, and tropical oils.
  • You should get your vitamins and minerals from foods as much as possible, rather than supplements. But for many people, these two supplements may be appropriate.

Stop eating "junk food"—and start eating healthy!

The National Center for Health Statistics reports that 34 out of 100 American adults 20 years of age and older—over 60 million people—are obese. That means they are 30 or more pounds over a healthy body weight.

But the good news is: you don't have to be fat ... or sick ... or unhealthy any longer.

Because right now, the 2018 Eating for Optimal Health Wellness Report can help you make better, healthier eating choices—at the grocery store, in the kitchen, or when dining out.

But that's not all! Order now, and you'll also receive this
FREE Digital Report as an instant download:

Free Special Report Cover

The Truth About Salt and Your Health

And Why Potassium May Be the Antidote

  • What Should You Believe About Salt?
    A low-salt diet benefits many people with hypertension. But cutting down on sodium is important even if you don't have high blood pressure.
  • Salt Tips.
    Sodium lurks in unexpected places. Some fast food meals have three to five days' worth of sodium, in one sitting. What to watch out for.
  • Sodium Substitutes.
    These are a good option for many people. They help reduce blood pressure and heart disease deaths when used in place of table salt. But they are not for everyone.
  • Potassium Power.
    If sodium is a bad guy, then potassium is a good guy, since it helps lower blood pressure. Unfortunately, most of us consume far too little of this vital mineral. Here's why you should get your potassium from food, not supplements.
  • Making It Add Up: A Sample Menu.
    How can you get up to the recommended 4,700 milligrams of potassium a day? A sample menu shows you how it can be done.

You can literally "eat your way" to better health, more energy, and a trimmer, slimmer you!

When your Wellness Report on Eating for Optimal Health arrives, examine it carefully.

Read about the studies. Examine the facts and recommendations about the foods you eat.

I'm betting our report will be one of your most valuable—and important—health resources.

If not, simply return it within 30 days for a full refund of the purchase price.

But don't delay. The longer you keep eating "junk food," the longer you could be throwing your good health down the drain.

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University of California, Berkeley,
School of Public Health

The Wellness Reports are published by the University of California, Berkeley, School of Public Health. These publications are an outgrowth of the School’s commitment to help improve the health and wellness of our community of readers by publishing expert advice on prevention, diagnosis and treatment for a wide range of ailments and disorders. We provide trusted, authoritative health guidance from leading physicians and researchers at America’s top medical centers and hospitals.

The School of Public Health is
consistently rated among the best in the nation

The faculty, consistently noted as among the leading scholars in their respective fields, comprises approximately 150 investigators. Among our faculty are Institute of Medicine members, American Association for the Advancement of Science fellows, Fulbright fellows, and National Academy of Sciences members. The School enrolls approximately 575 graduate students a year, as well as educating about 425 undergraduate students through the upper-division public health major. The School's more than 15,000 graduates can be found working throughout the world, both in the public and private sectors.

The School of Public Health, believes that everyone,
everywhere, has the right to a healthy life

Your purchase of the 2018 Eating for Optimal Health Wellness Report supports the School of Public Health faculty and students in their work to confront the major health challenges of our generation. A portion of every sale goes to funding scholarships. Your purchase will directly benefit your own health as well as those in your community.

Thanks to this special offer, you can get both the digital and print editions of the 2018 Eating for Optimal Health Wellness Report now for only $19.95 plus shipping.

Order now and download the digital edition right away and we'll mail you the print edition of the Wellness Report. This way you'll have access to the digital edition immediately and you'll own a printed edition to refer to whenever necessary.

Our no-strings, can't lose, must-be-satisfied guarantee

You don't risk a penny to take a good, long look at the 2018 Eating for Optimal Health Wellness Report. You must be 100 percent convinced this is essential information you can't do without, or you may return it within your 30-day preview period.

Just click below to order BOTH the digital and print editions of the 2018 Eating for Optimal Health Wellness Report and your free gift, The Truth About Salt and Your Health. Keep the free digital gift even if you decide, for any reason, to return your Wellness Report.

To keep you on the cutting edge of healthy eating research, we offer an annual renewal service to Wellness Report readers. That way, your Wellness Report is always current, never out of date.

A card will be sent to you in advance and if you wish to examine the next year's Eating for Optimal Health Wellness Report, do nothing and it will arrive automatically with an invoice. If you don't wish to see the new Wellness Report, simply return the card within 30 days. You may notify us at any time if you don't want to continue in the program.

Your complete satisfaction is fully guaranteed. This urgent information belongs in your hands without another minute's delay.