Six years ago, food writer Mark Bittman was 40-pounds overweight and diagnosed pre-diabetic and pre-heart-disease. In other words, he was like a lot of Americans. Bittman’s doctor told him he could easily shed the weight if he adopted a vegan diet: he ended up taking two-thirds of that advice. His new diet of eating vegan meals and snacks until dinnertime—after which he’s free to indulge his cravings—helped Bittman lose 45 pounds in four months. He details his weight-loss strategy in a new book and he joins us Wednesday to talk about it.
Mark Bittman is an Opinion columnist at the New York Times, the lead food writer for the New York Times Magazine and a columnist for the Times Dining section. He's the author of many books, including How to Cook Everything and the groundbreaking Vegan Before 6 P.M. (VB6) [Amazon|Indiebound]