The Pink Ribbon Diet

The Pink Ribbon Diet : A Revolutionary New Weight Loss Plan to Lower Your Breast Cancer Risk

3.65 (35 ratings by Goodreads)
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In a study funded by the Susan G. Komen for the Cure (R) Foundation, Dr. Mary Flynn researched the effects of an olive-oil-and-plant-based diet on overweight women who had previously undergone treatment for invasive breast cancer. Now, she reveals her findings in The Pink Ribbon Diet . Not only is this program more effective than the National Cancer Institute's recommended low-fat diet, but it is also a diet that women find more satisfying and can thereby sustain for life. The Pink Ribbon Diet features 150 recipes that naturally emphasize Mediterranean foods with nutrients thought to lower breast-cancer risk and foods that improve biomarkers, indicators of risk. This diet has been effective in helping women who have had breast cancer and those at risk of getting it to avoid unhealthy weight gain and safeguard their health.
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Product details

  • Paperback | 288 pages
  • 152 x 226 x 22mm | 340.19g
  • Da Capo Lifelong
  • Cambridge, United States
  • English
  • 0738213942
  • 9780738213941
  • 89,629

Review quote

Publishers Weekly, 8/16/10 "This user-friendly and preventive diet plan will benefit every woman concerned about breast cancer and health." Library Journal, 8/2/10"[A] reasonable plan, even if you just want to maintain a healthy weight.", 9/15/10"Offers breakfasts, side dishes, main dishes, and-best of all-desserts (including cranberry/almond biscotti)...Bottom Line: Would I buy The Pink Ribbon Diet? Yes, it is filled with recipes designed to satisfy the healthy Mediterranean in me.", 10/14/10 "[The Pink Ribbon Diet] offers some delicious dishes." January, October 2010"An interesting-and surprisingly rationale-book...Authors Mary Flynn and Nancy Verde Barr's guide to diet, weight loss and food is sane and approachable." Books and Chocolate blog, 12/6/10"This book...should be shared with any woman who is a breast cancer survivor, has been recently diagnosed, or who wants to lower her risk of getting the disease." Healthy Magazine (UK), January 2011
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About Mary Flynn

Mary Flynn, Ph.D., RD, LDN, is an assistant professor at Brown Medical School and a research dietitian at The Miriam Hospital. She lives in Rhode Island. Nancy Verde Barr served as executive chef to Julia Child and is a James Beard Book Award- winning cookbook author. She lives in Massachusetts.
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Rating details

35 ratings
3.65 out of 5 stars
5 43% (15)
4 9% (3)
3 26% (9)
2 17% (6)
1 6% (2)

Our customer reviews

I found this book after borrowing nearly every 'healthy' cookbook from the local library in desperation to lose weight. Cancer did run in my family, and I didn't want to go the same way as my mother and aunty did. But my main motivation was to get back my pre-baby body. I have 4 kids and will soon be celebrating my 42nd birthday; and I will be celebrating for good reason. After 10 years of my stomach looking like old lady's underpants that have lost their elastic, I have my body back!!!! In fact, I only have to lose one more kilo and I will weigh the same as I did as a teenager. My family has always enjoyed a Mediterranean diet of pasta, homemade pizza and lasagne. This book teaches you to choose healthier dairy (or non-dairy) options, so your family can continue to eat the food they enjoy, with the added benefit that you lose weight. There are options for carnivores, vegetarians and vegans. Using this book, I've discovered that if your body is receiving all the nutrients it needs, you don't feel hungry between meals. Just choose one of the 150 Mediterranean-based recipes and watch the weight slide off. (I even managed to lose 1/2kg over Christmas!) For years, I have been walking briskly for 40mins - 1 hour every day. But over the last two years, I had only managed to lose 1/2kg and still resembled a Personal Floatation Device. So I comforted myself that I was probably fit on the inside. I still walk every day; but now I have this cookbook, I look fit on the outside too. Fit enough to wear my favorite jeans again (and sit down in them). Every other cookbook I read required expensive ingredients from specialty Asian supermarkets, strange ingredients like 'nonhydrogenated vegan shortening' or sugar-substitutes not available in Australia. A lot of the other low-fat cookbooks I read were loaded with sugar in all their recipes. Even I know that sugar not utilized by your body is stored as fat. As an added benefit, my husband has lost 20kgs in a year. I call him the 'Incredible Melting Man'. He is back to the same weight he was when I was pinching his bum in the local nightclub 15 years ago. He is so happy that he has started doing weights in the garage, jogging on the beach and cutting back on his beer intake. Being a typical Aussie bloke, it would take a survival situation for him to eat chickpeas. But he has gradually developed a taste for vegetarian/vegan side-dishes with his steak! I bought this book for $14 on the Book Depository website. It has free-shipping worldwide. I no longer cook from any other cookbook. I have said goodbye to cooking with butter and cream and 'yes' to cooking with Extra Virgin Olive Oil. I haven't looked or felt this good in 20 years. My husband isn't complaining either! (And my bitchy mother-in-law can no longer pass comment on the size of my stomach, because now she weighs more than my husband!) When my kids leave home, I plan to buy each of them this cookbook. The recipes are cheap, nutritionally-balanced, tasty and can be cooked in less than half an more
by Kathleen Murray
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