 She's dropped 30 pounds, y’all! Paula Deen is showing off her whittled down waistline on the cover of this week’s People magazine. The Southern TV chef credits her healthier physique to small lifestyle changes and saying so long to mashed potatoes! Deen tells People she was able to drop more than 30 pounds in six months with the help of making better choices when it came to her eating habits.  When you're on a diet, food consumes your life. You can't eat carbohydrates, so you think about them constantly. You can't dig into your co-worker's candy drawer, so M&M's float across your computer screen like a desert mirage. You skip the bar after work because that's where the margaritas live. And forget snacking after 8 p.m.; that would be breaking diet rule No. 364. "I've hated diets all my life," says Lucy Danziger, who is ironically the author of a new weight-loss book, "The Drop 10 Diet." What if losing weight didn't have to be so negative?  Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up. Yikes, didn’t you realize that Spring Break was just around the corner? Or is already here? And you haven’t started your diet yet? There’s not a minute to waste. It’s time to do a cleanse. If you need help figuring out the best one for you, here’s a little Q & A that might help. 
 Have you ever stood near the checkout of a grocery store and stared at the rack of chocolate bars, debating whether anyone would judge you for buying the king-size? You know the regular size is enough to satisfy your craving, but the bigger candy bar is only 40 cents more and it just... Looks. So. Good. Worry no more – Mars, Inc. is going taking that decision out of your hands. The company that produces M&Ms, 3 Musketeers, Snickers and Twix bars has vowed to stop shipping any Mars chocolate products that exceed 250 calories per portion by the end of 2013.  How many times have you been to the movie theater, ordered a regular-sized popcorn or soda and been asked, “Would you like a large for a quarter more?” What about ordering a sandwich at your local deli? "Make it a combo!" you probably say. We’re trained early on, oftentimes by our parents, to clean our plates or no dessert. Frequently, regardless of how hungry we are, that’s exactly what we’ll do. Sure, the medium-sized popcorn would’ve been entirely satisfying, but if offered the larger portion, we’re going to take it and eat it – all of it.  Editor's note: Laura Schmidt and her colleagues, Robert Lustig and Claire Brindis, are the authors of "The toxic truth about sugar." To read the full commentary, visit the science journal Nature. I am a medical sociologist, which means I study the health of whole societies. I've spent more than 20 years studying the best possible ways to address alcohol problems in societies - what works and what doesn't to protect people from harm. I work as a professor in the University of California, San Francisco School of Medicine and at the UCSF Clinical and Translational Science Institute. This allows me to connect with other scientists who come from very different backgrounds but who want to work together on big problems - think of a Manhattan Project, only one focused on protecting health through the collaboration of scientists who study everything from tiny cells to entire societies. So three years ago, a pediatric endocrinologist named Rob Lustig walks into my office and asks for my help. Rob tells me that he's finding many connections between the metabolism of fructose (sugar) and ethanol (alcohol) in his work on metabolic functioning, liver damage and the obesity epidemic. Read the full story - Opinion: Why we should regulate sugar like alcohol  Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up. Q: What do health enthusiasts have in common with anyone who’s got a really bad hangover? A: Breakfast as your key meal. True, diet breakfast might not always resemble the one that you go for after a night of bad decisions with the Long Island Iced Tea three-for-one special. This list is geared for those in need of hot fat and starch in extra-large quantities. But here’s good news if you live in both worlds: in her book, "The Big Breakfast Diet: Eat Big Before 9 A.M. and Lose Big For Life," Dr. Daniela Jakubowicz says, "You can have all the foods you crave, from pasta to bacon to ice cream, with just one catch - you have to eat them before 9:00 A.M." Now, good luck getting yourself out of bed in time to find these breakfasts.
 Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up. If your 2012 diet is off to a fantastic start (if you indeed embarked upon one), yay you. And continue whatever it is you’re doing. If, however, you haven't already lost your desired number of pounds (and really - we think you're gorgeous just the way you are), don't be hard on yourself. Maybe it’s not you. It’s the diet. Consider, then, these plans could be exactly right for you. The Chubster Diet Chapters include How to Work Out (without Looking Like a Tool); there are ratings - from awesome to awful - for Stuff You Can Nuke. Lean Cuisine Chicken with Lasagna Rollatini gets an awful. “Rollatini isn’t actually a type of pasta—it’s not even an Italian word,” notes Cizmar, who lost 100 pounds in eight months after something he refers to as “the Slurpee incident.”
 Editor's note: Tune in as Dr. Sanjay Gupta explores the signs, tests and lifestyle changes that could make cardiac problems a thing of the past on "The Last Heart Attack," Sunday 8 p.m. ET. Dr. Dean Ornish who designed a diet and lifestyle to reverse heart disease will answer your questions Thursday, August 18, at noon EST in a Twitter chat. Tweet your questions to @CNNhealth using #LastHeartAttack or ask in the comments at CNN Health. By the time he reached the White House, Bill Clinton's appetite was legend. He loved hamburgers, steaks, chicken enchiladas, barbecue and french fries but wasn't too picky. At one campaign stop in New Hampshire, he reportedly bought a dozen doughnuts and was working his way through the box until an aide stopped him.  Joe Bastianich is a restaurateur, winemaker, author and a judge on the FOX series "MasterChef." An avid runner, Joe has competed in numerous marathons and triathlons and will be tackling his first full Ironman in Kona this October. With that experience in these two worlds, he offers The Chart's Fit Nation Triathlon Challenge community his thoughts on having satisfying meals while training. Whether you are already athletic and looking to up your game with a triathlon, or are just beginning your journey on the road to getting fit, what you put in your body plays a big role in the performance you’ll get out of it. We’ve been taught to think of food – especially carbs – as our enemy, and that couldn’t be further from the truth. Food is what fuels our bodies, allowing us to physically push ourselves to reach our own potential for fitness and athleticism. But when we think about a diet to match a healthy active lifestyle, too often we mistakenly buy into the old adage that getting in shape means resigning to a bland and unsatisfying diet of meager proportions. For someone who’s spent their entire life in some of the best Italian restaurants in the country, bland, meager, and unsatisfying just isn’t going to cut it. Read Athletes, please, eat the pasta! Previously - Joe Bastianich's rock 'n' roll dreams |
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