Wednesday, October 14, 2009

PwnageTool 3.1.4 for iPhone OS 3.1.2 now available

The ever-determined band at iPhone Dev have updated their "PwnageTool" to include the 3.1.2 release of the iPhone software for iPhone 2G/3G/3GS and iPod Touch 1G/2G (note that the iPod touch 3G is NOT supported).

Jailbreaking, which is different than "unlocking", allows different applications to be run other than the ones available at the App Store, and also allows for some additional functionality such as background process for third party applications. I assume that those who are interested in jailbreaking are already familiar with it enough to know what the 'dangers' are.

For the idly curious, I highly recommend that you check out the webpage and think about whether you really need the functionality it offers. Notably, this will not allow for things like internet tethering on a carrier that doesn't officially support it. The iPhone Dev folks suggest that you remain at 3.0 until a hack for that is developed.

While I haven't followed jailbreaking since the official App Store, I admire the persistence which the group of programmers attacks the closed iPhone system, finding their way in through various flaws that they are able to detect. I don't advocate jailbreaking and I don't dissuage people from it, assuming that they understand the risks. But as someone who knows a little about programming (emphasis on "a little"), I think it's interesting to watch.

This situation has been referred to as a "cat and mouse" game, where each release of the iPhone OS closes whatever hole the iPhone Dev team has used to get in, only to have subsequent holes found. One could even make the argument that the iPhone OS might be better off because of the iPhone Dev folks who work hard to discover these flaws which might otherwise go unreported. Do I ever imagine a day when the game ends? No. As long as there are restrictions on the iPhone, there will be people who look for a way around them. Apple could open up background processing for third party applications and approve every application submitting to the App Store and there would still be those who would want something else: full local access to the filesystem, for example.

Fortunately for me, I don't have any pressing "need" for jailbreaking. I wish that I could have access to the Google Voice applications which were yanked from the App Store, but overall I'm fairly content with what Apple offers. But for those who want more, the iPhone Dev team has spent a lot of hours to make this available. Happy jailbreaking. 

PwnageTool 3.1.4 Released to Jailbreak Any iPhone Running iPhone OS 3.1.2; Preserves Baseband for Unlocking

Geohot had released blackra1n, an extremely simple and easy tool to jailbreak any iPhone and iPod Touch running iPhone OS 3.1.2 but it did not preserve the baseband, which is important for users who want to unlock their iPhone.

iPhone Dev Team has released PwnageTool 3.1.4 for Mac, which supports iPhone OS 3.1.2 for iPhone 2G, iPhone 3G, iPhone 3GS and also iPod Touch 1G/2G. It will also allow users to preserve their iPhone's baseband so that they can unlock their iPhone.

Geohot had released blackra1n, an extremely simple and easy tool to jailbreak any iPhone and iPod Touch running iPhone OS 3.1.2 but it did not preserve the baseband, which is important for users who want to unlock their iPhone.

iPhone Dev Team has released PwnageTool 3.1.4 for Mac, which supports iPhone OS 3.1.2 for iPhone 2G, iPhone 3G, iPhone 3GS and also iPod Touch 1G/2G. It will also allow users to preserve their iPhone's baseband so that they can unlock their iPhone.

The iPhone dev team has published the following details on their blog about PwnageTool 3.1.4:

    If you’re already jailbroken (by whatever means), you don’t need to mess around with DFU mode at all.  Just create (or get from a friend) your custom IPSW and Option-Restore (Shift-Restore on Windows) to it via iTunes.  Don’t enter DFU mode at all.  Please make sure you are restoring to the custom IPSW, not the stock one from Apple!  For best results, use the latest iTunes (9.0.1) — which includes a nice new application organizer.

    This release allows your baseband to remain unlocked at 3.1.2, but it does not unlock a new baseband put there by restoring to official 3.1.x.  It is super important that people who need the unlock to understand they can keep it only by starting at 3.0 (or earlier) and updating solely to custom IPSWs that don’t update the baseband.  For those who have been onboard the “unlock train”, simply install ultrasn0w via Cydia once you’ve restored to your custom IPSW.  Don’t forget to turn off the “3G” setting in Settings->General->Network if you use T-Mobile in the U.S.A.

    Note for 3GS users not already jailbroken and stuck at 3.1.x: this version of PwnageTool has a side feature to jailbreak your 3GS.  It uses a simple implementation of the usb control msg hole found by chronicdev, geohot, and our very own gray.  Now that the hole is public and in use, we expect Apple to close it by the next major firmware update. That’s why 3GS users need to get their ECID hashes for 3.1.x now, and need to stay onboard the “jailbreak train” in all future updates.

    For the early adopters who ran blackra1n and are having problems with mobilesubstrate, winterboard, diskaid, or ifunbox, you can install a custom .ipsw from PwnageTool to fix these issues.  That’s because all jailbroken devices accept a custom .ipsw created by PwnageTool.  (However, if you ran blackra1n on a 3G or 3GS that means you updated to stock 3.1.x, and the carrier unlock is now out of reach.  We’ll continue to work on a carrier unlock for the latest basebands, but the timeframe for such an unlock is unknowable.)

    Note: If you use internet tethering on a carrier that doesn’t officially support it, you’ll lose it by going to 3.1.x.  Stay back at 3.0 until a hack for that is developed.

    SUMMARY:

        *

          The iPhone 3GS is now supported out of the box in PwnageTool 3.1.4 (or if you have upgraded to 3.1.x in iTunes)
        *

          The iPod 2G is still supported in PwnageTool 3.1.4 but you must already be jailbroken (we’ll update this if there’s a big demand from non-jailbroken ipt2G owners)
        *

          The iPod touch 3G is NOT supported

    DETAILS:

       1.

          GOLDEN RULE: If you are using a iPhone 3G or iPhone 3G(S) with ultrasn0w and rely on ultrasn0w to obtain cellular service then you should only update your device with an .ipsw that is made with the new PwnageTool. There are no second chances with this. You need to remember that PwnageTool will provide an upgrade path to newer versions of the iPhone software in the future.
       2.

          Please read all parts of this post before downloading and using these tools.
       3.

          Read items 1, 2 and 3 again and again.
       4.

          At the bottom of this post are the bittorrent files for the 3.1.4 capable version of PwnageTool.
       5.

          PwnageTool will work for the iPhone 3GS
       6.

          PwnageTool will work for the iPod touch 2G
       7.

          PwnageTool WILL work for Original iPhone (1st Generation), the iPhone 3G and iPhone 3G(S) and the iPod touch (1st Generation and 2nd Generation) but NOT the iPod touch 3rd generation.
       8.

          For 3G and 3G(S) users who are Pwned, PwnageTool is your key to updating in the future, just remember to never install an update directly from Apple, always use an .ipsw that has been created with PwnageTool.
       9.

          There is no Windows version of PwnageTool it is a Mac OS X tool only, we are not developing a Windows version of PwnageTool.

    What’s a Baseband?

    The ‘baseband’ is the generic nickname given to the internal components of the iPhone that handle the phone calls and Internet access. This ‘baseband’ is a tiny and unique independent computer system that runs inside your iPhone, it is separate to the main system that handles the applications (such as email and google maps) and it talks to the main part of the phone over an internal communications network.

    Think of it like a cable modem or other peripheral that is attached to your home PC that needs occasional updates. When a software update is released and presented to you within iTunes the baseband is sometimes updated (to fix bugs or add new features).

    The 3.1.2 update for the iPhone 3G and 3GS contains such an update, so running the vanilla updater straight away with iTunes will reprogram and update the baseband.

    WHICH DEVICE DO I HAVE?

    Read the description to identify your device, once you have correctly identified your device follow the specific instructions for that device as listed below.

    SIM Free/SP Unlocked/Factory Unlocked iPhone 3G(S)

    This applies if you bought your iPhone 3G(S) for $$$$$$$. This model of iPhone 3G(S) doesn’t have an Service Provider lock (aka factory unlocked) and you are able to put any SIM card into the phone and get service. Your phone is already unlocked so you do not need to worry about baseband updates, you can use PwnageTool to create an ipsw and then use this to update and jailbreak your phone.

    SIM Free/SP Unlocked/Factory Unlocked iPhone 3G

    This applies if you bought your iPhone 3G for $$$$$$$. This model of iPhone 3G doesn’t have an Service Provider lock (aka factory unlocked) and you are able to put any SIM card into the phone and get service. Your phone is already unlocked so you do not need to worry about baseband updates,  you can use PwnageTool to create a 3.1.ipsw and then use this to with iTunes to upgrade and jailbreak your phone.

    iPhone 3G

    Use PwnageTool to do the magic and then restore with iTunes using your newly created .ipsw

    iPhone 3G(S)

    Use PwnageTool to do the magic and then restore with iTunes using your newly created .ipsw

    iPhone 2G (1st Generation)

    Use PwnageTool to do the magic and then restore with iTunes using your newly created .ipsw ‘nuff said, you don’t need to worry about anything, the baseband will be unlocked, the phone jailbroken.

    iPod Touch 1G (Original iPod Touch)

    Use PwnageTool to create a firmware image and restore with that .ipsw using iTunes.

    iPod Touch 2G

    Use PwnageTool to create a firmware image and restore with that .ipsw to your already jailbroken device using iTunes.

    iPod Touch 3G

    At this time PwnageTool does not support this device.

Please take a backup of your iPhone before you use PwnageTool to jailbreak it. Please refer to this post for more details. As with any hack, please proceed with caution as jailbreaking your iPhone could void it's warranty so proceed at your own risk.

Apple Ships New Jailbreak-Proof iPhone 3GS?

Apparently, Apple isn’t taking this whole iPhone jailbreaking hooplah too lightly. Last week, Apple began shipping 3GS iPhones with an updated bootrom (iBoot-359.3.2) that effectively blocks the current 24kpwn jailbreak exploit.

The cat and mouse game between Apple and the infamous Dev-Team has been going on since iPhone version 1.0. Every major hardware or firmware update has broken the jailbreak tool of the time- but for every update up to now the Dev-Team has pulled through to support the growing community of users who wish to install unapproved iPhone apps. And let’s not forget the thousands of non-AT&T iPhone customers who rely on jailbreaking to even use their phones.

There are those who will claim the new 3GS bootrom is “unhackable” or “jailbreak-proof,” which is verily overdramatic. With such a large community of jailbreakers relying on a fix, it seems unlikely the Dev-Team or some other resourceful hacker won’t find an exploit for the new 3GS eventually. It does, however, further show that Apple is not all too happy with jailbreakers opening up their otherwise extremely closed, controlled environment. Perhaps this could be a sign of Apple’s plans to make more aggressive moves to keep the iPhone on lockdown. 

iPhone Dev Team jailbreaks iPhone OS 3.1.2 with PwnageTool 3.1.4

The iPhone OS 3.1.2 is officially jailbroken! Following hot on geohot’s (sorry, couldn’t resist) release of the Blackra1n 30-second jailbreak utility, the iPhone Dev Team has released their decidedly more reliable and unlock-friendly PwnageTool 3.1.4 update to jailbreak the latest iPhone OS 3.1.2 firmware. If you’re using an iPhone 3G or iPhone 3GS, and you want to preserve your SIM unlock, you’ll want to make sure you update to iPhone OS 3.1.2 by way of this latest PwnageTool release.

If you’re already jailbroken, there’s no need to put your iPhone into DFU mode before restoring with the custom IPSW file that PwnageTool creates (it’s on your desktop). Just option-click the “Restore” button in iTunes and select the custom IPSW restore file. Make sure you select the custom file, and avoid the stock file from Apple (NSDQ: AAPL) at all costs. The iPhone Dev Team goes into more detail about PwnageTool and how to keep your iPhone compatible with existing software unlock utilities. Read up on that here.

For those of you that noticed, the PwnageTool 3.1.4 does not match up with the iPhone OS 3.1.2. While it would be nice if PwnageTool point-updates matched up with iPhone OS versions, it’s not always possible. Apple tends to throw curve balls that the require impromptu PwnageTool updates from time to time. We’re dealing with it, so should you.

Jailbreak and unlock iPhone 3.1.2

Today the iPhone 3.1.2 update was released to iPhone, iPhone 3G, iPhone 3GS, and iPod Touch usres. This update includes mainly bug fixes. If you would like to jailbreak or unlock your device, you must read this. If you have an unlocked iPhone 3G or iPhone 3GS do not update to this new firmware, updating to the iPhone 3.1.2 firmware will permanently update your baseband. The newer baseband does not support software unlocking.

The jailbreak has not been released yet, but you if you’ve got too much time on your hands you may be able to jailbreak if you try the following. If this works please share your results in the comments.

Unlock iPhone 3.1.2

It’s possible to unlock iPhone 3.1.2 but only if your baseband has not been updated to 05.11.07 or the newer baseband, you must create a custom firmware that uses the 04.26.08 baseband. The iPhone 3.1.2 update updates the baseband to a newer one that permanently blocks the software unlock. A guide on how to unlock iPhone 3.1.2 will be up once a jailbreak tool is released.

Blackra1n jailbreak now available for iPhone OS 3.1.2, iPod touch 3G

Wow, judging by our tips jar we'd say you're all pretty darn excited about Geohot's Blackra1n jailbreak, which lets you open up iPhone OS 3.1.2 devices including the iPod touch 3G and new iPhone 3GSs -- but you can't unlock yet, so don't get any big ideas about switching carriers. Windows-only at the moment, but with this level of enthusiasm out there we can't imagine a Mac version is far behind.

Blackra1n: iPhone 3.1.2 jailbreak live for Mac

We are hearing a lot of rumors confirming that George Hotz’s blackra1n (iPhone/iPod 3.1.2 jailbreak) application for Mac is now live, the main reason to believe this rumor is because George Hotz’s has posted a few Tweets on his Twitter account lately regarding the software.

Approximately 13 hours ago he Tweeted “#blackra1n for mac in 2…tweet with #blackra1n…see blackra1n.com”, he soon followed this up by posting “#blackra1n for mac is live!!!!!!!!! #blackra1n #blackra1n #blackra1n”, and then Tweeted “#blackra1n success reports?”, finally he followed this up by saying “looks like it works…i’m out…enjoy #blackra1n”, you can see his Twitter here.

Originally George Hotz wrote a Windows version of the application, however he was unsure whether he would be able to write a Mac version of the application, however it now seems that he has overcame his difficulties, you can download the applications here.

Have you used Blackra1n for Mac? Tell us about your experience with the application.

Tasteless Halloween Costumes: H1N1 Swine Flu


Are you ’sick’ of all the hype surrounding the H1N1 swine flu strain? Looking for a funny, inexpensive costume? Maybe you think the tasteless Michael Jackson costume is just a bit too extreme. Feel free to issue protest during Halloween by representing the swine flu.

There are a few ways to be the swine flu for Halloween. The easiest way involves purchasing a swine flu kit, which comes complete with pig nose.

Kelly Osbourne to pose for Playboy?

Hugh Hefner's twin girlfriends Crystal and Karissa Shannon are hoping to get DWTS contestant Kelly Osbourne to bare all for the pages of Playboy magazine.

"She's losing weight and she's blonde now," said Crystal. "She looks good. I want to see what she looks like naked."

Not to be outdone, Karissa added, "Yeah, we want to see Kelly Osbourne naked!"

While Hef isn't ruling out Kelly posing for the popular men's mag, he has his eyes on another celebrity.

In fact, Hugh told Eonline.com he had approached the former reality star. According to Hef, "Kelly would be happy to pose" but he wants "Transformers" hottie Megan Fox. He jokingly said, "Megan is a Fox!"

Shauna Sand Sex Tape on the Way


Image by Splash News
Shauna Sand seems like the type of woman who would be proud of her sex tape leaking for the entire world to see. But she’s reportedly trying to block the release of the video that features her with her boyfriend doing the nasty in Miami.

According to TMZ, Vivid has acquired the tape, and plans to release it on October 19th.

Shauna said in a statement, "Yes I did make a sex tape with my boyfriend earlier this year. In fact I've made several sex tapes, but I certainly didn't sign off on this and Vivid has no right to put it out. I am trying to get a hold of my attorney now."

But Vivid founder Steven Hirsch says: "We were approached by a third party, who brought us footage of Shauna having sex with her current boyfriend and we were immediately interested in acquiring it ... We're comfortable with our legal position in releasing this footage."

Do you believe Shauna is really trying to “block” the sale of this tape? Maybe she’s trying to steal the spotlight from her ex Lorenzo Lamas, whose show Leave it to Lamas just premiered on E! last night! 

Shakira goes where wild things are with "She Wolf"

In Shakira's hometown of Barranquilla, Colombia, there's a 15-foot metal statue of her, wearing bell bottoms and strumming a guitar. It was donated by a German sculptor in 2006, in the midst of the singer's wildly successful Oral Fixation world tour, which featured her jaw-dropping belly-dancing and a finale of "Hips Don't Lie" with Wyclef Jean.

Shakira occasionally strummed a glittery guitar during the show, but by the time the statue was put up, she was far from the acoustic pop-rocker she'd been on her 1996 breakthrough album, "Pies Descalzos." And if the statue already was playing catch-up with her image in 2006, it barely captures her now.

Shakira's third English album, "She Wolf," reveals what may be her most club-oriented music to date: electronic pop with strong basslines and prominent world music textures, combined with a dose of in-your-face sex appeal.

"I felt very curious and intrigued about the electro-pop world and everything it has to offer," Shakira told Billboard by phone from her home in the Bahamas. "I wanted to make sure that this album was very bassy and that the kicks hit really hard, and I wanted to concentrate on the beat. But my music, to a certain extent, is very complex -- because I always try to experiment with sounds from other parts of the world."

Shakira produced and wrote the album, teaming with Pharrell Williams on production; other collaborators include Jean; John Hill, who's worked with Santigold; the Bravery's Sam Endicott; and Academy Award winner Jorge Drexler. Keyboardist Albert Menendez also co-wrote a song.

It's one thing to cross over into the non-Latin market, as Shakira did nearly a decade ago. But it's quite another to maintain that crossover, particularly to the degree that Shakira has. She'll follow up her simultaneous worldwide release with a tour promoted by Live Nation, with whom she has a multirights deal (although Epic is releasing the album) that's intended to build her business as a whole.

"For an artist in this day and age, and for an artist who is still early in their career, the challenge is: How do you conquer the world in a new way?" manager Ceci Kurzman asks. "How do you make sure that, now that the barriers have been dropped because of electronic media, how do you make sure that more people than ever can hear your music? There was a time you measured your success by the number of albums sold. And now you have such a broader scope."

WORLD RECORDS

Shakira's march to mainstream pop diva-dom began with "Laundry Service," her 2001 English-language album, which has sold more than 3.7 million U.S. copies, according to Nielsen SoundScan. "La Tortura," the first single from her 2005 album "Fijacion Oral, Vol. 1," became the first Spanish-language video to air on MTV without an English-language version.

Shakira cemented her crossover with "Hips Don't Lie," a belated addition to her English-language "Oral Fixation, Vol. 2" album that went to No. 1 on the Billboard Hot 100 and in at least 10 other countries tracked by Nielsen Music Control. Shakira has sold 50 million albums worldwide, according to her label.

"What tends to happen with Latin stars is that they tend to have one big English-language record or two and then they revert back to making Spanish records," says Rob Stringer, chairman of Columbia/Epic Label Group. "She does a very good job of managing to synergize those two careers. Shakira is competing against iconic female artists and completely standing on her own, but she also has a career in Spanish as well, so she's completely unique in that respect."

In both the Latin and the mainstream worlds, Shakira is been known for clever lyrics and inventive musical fusions -- from tango to bossa nova to Andean flutes to reggaeton. As she did on "Ojos Asi," a Middle Eastern romp with electric guitars from her 1998 album "Donde Estan Los Ladrones?," Shakira looks east once again on "She Wolf."

In addition to the disco-influenced title track, there's "Good Stuff," a synthed-out snake-charmer punctuated by ululating and staccato beats; "Long Time," a percussive midtempo groove with a Roma-like clarinet bridge; and "Why Wait," a dance-floor scorcher by way of Led Zeppelin's "Kashmir." (Shakira worked on the arrangement with Hossam Ramzy, who had worked on "Kashmir" with Jimmy Page and Robert Plant.)

"It's an electronic album generally speaking, but it does have different organic instruments that, combined with the synthesizers, create a different sort of ambience," says the two-time Grammy and seven-time Latin Grammy Award winner. "You've got to put together a nice meal and make sure the spices don't take over the main ingredient. And at the end of the day, it gives a nice flavor in your mouth."

Even with vampires and werewolves being all the rage these days, Shakira says she hadn't heard of "Twilight" until she showed "She Wolf" to Epic president Amanda Ghost -- who in turn made her watch "Twilight." "I loved it, but I also found that it was, coincidentally, very appropriate," the "Harry Potter" fan says. "I think people are craving fantasy."

Shakira delivers that and then some in the "She Wolf" video, which also has a version in Spanish. In both videos, she writhes around in a cage, wearing a flesh-colored leotard and stilettos. Belly-dancing aside, this is a more unabashedly sexed-up presentation. (It also was YouTube users' third-most-favorite music video in August.)

Shakira says the "she wolf" represents her being "a little more in touch with my desires and a little more empowered or encouraged to satisfy those desires and set them free. It's something that just comes with time. I probably would not have written a song like this when I was 20, but I do it now because it's the way I feel today."

A renowned perfectionist, Shakira spent a month trying different mixes of the first single until she was happy with it. When she spoke to Billboard, she was still tweaking mixes on the album at the legendary Compass Point Studios in the Bahamas. The studio, where Bob Marley, U2 and the Cure have recorded, drew Shakira to the Bahamas to record and eventually to live.

It was that obsession with production details that made her and Williams a good match. "We work in different ways -- he is very fast and very proactive," Shakira says. "When it comes to production, I think things through a little more and travel different roads before I make a decision or commit to something. I have commitment issues."

GOOD WORKS

One thing she has no trouble committing to is activism on behalf of children living in poverty. Though she's not a protest singer, Shakira hasn't refrained from social commentary in her songs. And her efforts to improve the education and health of Latin America's poorest children have practically made her a nongovernmental organization unto herself.

In November, she'll help present a regional early-childhood education proposal to heads of state at the Ibero-American summit in Portugal. "We have high expectations to get something really concrete for the kids," she says.

The Pies Descalzos (Barefoot) Foundation, which Shakira founded in Colombia when she was 18, opened its fifth school in February (using proceeds from her touring) to serve the country's most impoverished children.

Last year, ALAS -- Fundacion America Latina en Accion Solidaria, the advocacy group founded by Shakira and other Latin artists in 2006 to get governments and private donors to commit to early-childhood development programs on the continent -- held massive televised concerts with performances from two dozen top Latin acts to rally public support for the cause. Shortly before the concerts, ALAS secured a $200 million commitment from Mexican tycoon Carlos Slim Helu and philanthropist Howard Buffett.

Will her international efforts on behalf of early childhood development programs be reflected musically on "She Wolf?"

"My biggest motivation was to make an album that people could just have fun with and forget about their troubles," she says. "I think I've found other outlets that have been very proactive. And I guess when that happens, the music just becomes music, and now I can use it for the purpose it's created for -- to amuse and entertain people and also express other feelings, but things that are more personal. I'm letting music guide me."

Shakira Unleashes Her Inner She Wolf

S is for Shakira, Shakira! The hip shaking sultry songstress unleashed her inner she wolf for i-D magazine and those hips don't lie--these are some steamy photos!

In the article Shakira talks about her inner she wolf and how her conservative parents aren't too thrilled about her dancing around in a cage in nearly nothing.

Shakira said: "I had to say to them, 'I'm a woman now, this is the way I express myself.'

"My dad understood but my mum was scared what people could think. She said, 'Is it too much?'"

But luckily once they saw the end product, they agreed it was a work of art. She added: "They sent me an email and said, 'The video's spectacular. A little provocative but spectacular.'" 

'American Idol' alum Mandisa Hundley shows off her 80-pound weight loss

Mandisa Hundley didn't let weight issues stop her from auditioning for the fifth season of "American Idol." But the singer's joy from making it onto the show soon vanished when sharp-tongued judge Simon Cowell joked that they would need a "bigger stage" to accommodate her.

Now 80 pounds thinner, Hundley tells ETonline.com what it was like to relive the painful memory that was recently replayed on "American Idol Rewind."

"My favorite memory started out as my least favorite memory and that was when Simon Cowell made fun of my weight on the very first show," she said. "That was my worst nightmare come true. When I saw Simon the next time, I told him I forgave him because an important part of my faith is forgiving others because I have been forgiven. I will never forget that reaction: the look on his face - humbled and giving me a big hug."

Though Hundley, 33, didn't go on to win the singing competition, she returned to the recording studio. She says her newest album, called "True Beauty," is about not being defined by the way one looks.

However for Hundley, the way she looked needed a change.

"When I was recording that album, I started to do the work necessary to be set free: changing my eating habits. No particular diet, just eating healthy," she said. "I started working with a personal trainer and a counselor who specializes in eating disorders. I have lost 80 pounds since I started recording."

Among the many changes Hundley had to make in her life, the singer says she cut out tempting Krispy Kreme doughnuts and worked with a personal trainer who makes her do cardio, weight training and a Latin form of dancing called Zumba.

"I don't believe in diets, because I have lost weight on them all, but the thing about diets is that you have the mindset that you stop a diet when you are done losing weight," she said. "This really is a lifestyle change for me."

Tuesday, October 13, 2009

Putting America’s Diet on a Diet

On his first day in Huntington, W. Va., Jamie Oliver spent the afternoon at Hillbilly Hot Dogs, pitching in to cook its signature 15-pound burger. That’s 10 pounds of meat, 5 pounds of custom-made bun, American cheese, tomatoes, onions, pickles, ketchup, mustard and mayo. Then he learned how to perfect the Home Wrecker, the eatery’s famous 15-inch, one-pound hot dog (boil first, then grill in butter). For the Home Wrecker Challenge, the dog gets 11 toppings, including chili sauce, jalapeños, liquid nacho cheese and coleslaw. Finish it in 12 minutes or less and you get a T-shirt.
So much for local color. Earlier that day, Oliver met with a pediatrician, James Bailes, and a pastor, Steve Willis. Bailes told him about an 8-year-old patient who was 80 pounds overweight and had developed Type 2 diabetes. If the child’s diet didn’t change, the doctor said, he wouldn’t live to see 30. Willis told Oliver that he visits patients in local hospitals several days a week and sees the effects of long-term obesity firsthand. Since he can’t write a prescription for their resulting illnesses, he said, all he can do is pray with them.

Last year, an Associated Press article designated the Huntington-Ashland metropolitan area as the unhealthiest in America, based on its analysis of data collected in 2006 by the Centers for Disease Control and Prevention. Nearly half the adults in these five counties (two in West Virginia, two in Kentucky and one in Ohio) were obese, and the area led the nation in the incidence of heart disease and diabetes. The poverty rate was 19 percent, much higher than the national average. It also had the highest percentage of people 65 and older who had lost their teeth — nearly 50 percent.

All of which makes Huntington the perfect setting for the next Jamie Oliver Challenge. While he understands the allure of Home Wreckers and Big Macs alike, this British celebrity chef has made it his mission in recent years to break people’s dependence on fast food, believing that if they can learn to cook just a handful of dishes, they’ll get hooked on eating healthfully. The joy of a home-cooked meal, rudimentary as it sounds, has been at the core of his career from the start, and as he has matured, it has turned into a platform.

Oliver became famous at 23 for his television series “The Naked Chef,” which was broadcast from 1999 to 2001, first in Britain, then here, on the Food Network. The title referred not to his lack of clothing but to his belief in stripping pretense and mystery from the kitchen — the idea that anyone can cook and everyone should. He was loose and playful, measuring olive oil not in spoonfuls but in “glugs,” making a mess and having a ball. In the years since, that laddish charmer has morphed, somewhat unexpectedly, into a crusading community organizer. “Jamie’s School Dinners,” his award-winning four-part series, exposed the shameful state of school lunches in Britain and made for riveting television — he and the school cooks working feverishly to prepare dishes like tagine of lamb that the students either refused to try or dumped in the trash after one bite. When he eventually succeeded in getting them to abandon their processed poultry and fries and eat his food, the teachers reported a decrease in manic behavior and an increase in concentration. The school nurses noted a reduction in the number of asthma attacks. Those findings, along with “Feed Me Better,” his online campaign and petition drive, were the impetus for the British government to invest more than a billion dollars to overhaul school lunches.

In addition to TV specials like “Jamie’s Fowl Dinners” and “Jamie Saves Our Bacon” (exposing the state of the British poultry and pork industries, respectively), Oliver got personal with his series “Jamie’s Kitchen,” based on the Fifteen Foundation, which he created in 2002. Each year it sponsors 15 (give or take a few) young adults from disadvantaged backgrounds, including those with criminal records or a history of drug abuse, and trains them in the restaurant business. To kick-start the program and to finance Fifteen, the upscale London restaurant that would employ them, he put up his own house as collateral — without telling his wife. In addition to the London flagship, whose customers have included Brad Pitt and Bill Clinton, branches of the restaurant have opened in Cornwall, Amsterdam and Melbourne. So far, the program has graduated 159 students at a cost of $49,500 each. Oliver endowed the foundation with proceeds from his book “Cook With Jamie,” and it now operates as an independent entity.

If he were just a professional do-gooder, Oliver, who is 34, would be a bore. But food has given his life focus and meaning since childhood, and he has honored it ever since. Born and raised in Essex, northeast of London, Oliver, the son of a pub owner, grew up hyperactive and dyslexic. In school, he failed every subject except Art (he got an A) and Geology (a C). By the time he was 6, his tough-love father, Trevor, put him to work in the pub, cleaning up. His father’s work ethic was such that on summer vacations he would aim the garden hose through Jamie’s bedroom window, soaking his bed to get him out of it, at 6:30 a.m. “People die in bed,” he liked to say. 

It seems to have worked. By the time he was 13, Jamie was turning out between 100 and 120 meals on a Sunday night alongside the pub’s chef. In a work-study program, he spent six weeks at a high-end restaurant, starting at the appetizers station. When the head chef quit, he took over.
Though his father was proud of him, Oliver says, he is mindful that the pub owner’s motto remains “You can’t make a silk purse from a sow’s ear.” Having started out as the ear, Oliver has worked hard to prove his father wrong. Cooking saved his life. He wants it save yours too. “Being in the kitchen is the most simple part of life,” he said. “People talk about it like it was some sort of science experiment.”

In last year’s U.K. series, “Jamie’s Ministry of Food,” Oliver expanded his reach past the school system into people’s homes. He chose Rotherham, an industrial town in northern England with a high rate of obesity and related illnesses, where 20 percent of the working-age population was on public assistance. He built a community center where residents could learn to cook inexpensively for their families while instilling the idea that healthful eating is not a luxury. “They thought that cooking a meal and feeding it to your family was for posh people,” he said. Some participants in the show had never even had a kitchen table. They ate takeout food on their floors.

That project has proved a success and the perfect model for Oliver’s mission in Huntington. The community center here will be called Jamie’s Kitchen and will teach both adults and children the basic skills for cooking healthful, economical meals at home. Oliver will also work with local schools on eliminating junk food in vending machines and in cafeterias, replacing reheated processed foods with meals cooked from scratch with fresh ingredients. But there is no guarantee of success. In spite of the resources the British government has allocated for school lunches, Oliver admits that only half the schools are functioning properly; the other half are still experiencing difficulty training cafeteria staff and enforcing new guidelines. And follow-up reports show that while students now understand the benefits of eating healthfully, many still opt out of their school-lunch plans, reverting to fast food instead.

What’s really happening is about more than old habits dying hard or the love of frying. The reason the world is still waiting for the Messiah is that most people don’t actually want one, no matter how many fresh fruits and vegetables he’s carrying. Oliver expects some of the same pushback in Huntington, whether it comes from recalcitrant teenagers, petty bureaucrats or parents who don’t like being told they’ve failed. It remains to be seen whether the contest between being threatened and resentful versus forthright and true can trump the American intoxication with show business: will this much-maligned area let a Member of the British Empire play Pygmalion and win? In this country, ordinary people seem willing to do or say almost anything to be immortalized in the latter-day vaudeville of reality shows. Oliver’s goals here, no matter how authentic, can be thwarted if the balance between camera hunger and social reform goes off-kilter. The series, “Jamie Oliver’s Food Revolution,” is a co-production of his company and Ryan Seacrest Productions. ABC will broadcast it in six parts in early 2010.

Like Rotherham’s, Huntington’s economy was buoyed for years by the coal mines nearby as well as by manufacturing jobs in the chemical industry, glassworks, steel foundries and locomotive-parts plants. In 1950 its population was near 90,000. Manual labor took care of excess calories, if not hardened arteries. When the coal industry was modernized and the changing economy resulted in the loss of manufacturing jobs, the population dropped to less than 50,000; hospitals became one of the city’s largest employers. Another is Marshall University, home of the “Thundering Herd” football team and the subject of the 2006 film “We Are Marshall.” Its students are aficionados of the delicacies at Hillbilly Hot Dogs (a sign out front reads, “If you hit it on the run, we’ll put it on a bun”), and Oliver doesn’t blame them.

“That was 15 pounds of madness,” he said of the trademark burger, jumping into the car outside the restaurant. “But it tasted good.” He had been shooting all afternoon and was 90 minutes behind schedule, an occurrence his publicist calls “Jamie Time.” He gets so involved in what he’s doing that he tends to lose track. He was due downtown in 30 minutes to hold a town-hall meeting to talk about the show. On the way there, he agreed to run through Kroger, a local supermarket, to see what Huntington residents were buying.

As we drove there, Oliver talked about his first day in town. He likes to say that the C.D.C. statistics on obesity in the Huntington-Ashland metropolitan area are only a few percentage points higher than the national average. In fact, the C.D.C.’s numbers vary from year to year: obesity rates in the last two years hovered near the national average, 34 percent, but the A.P. report that brought Oliver to West Virginia was based on 2006 figures that put the area’s obesity rate at 45 percent. From what I saw in one day, the locals were plenty touchy about their collective waistlines, so Oliver was wise to tread lightly. That is typical of his style. Effortlessly charismatic, he has an easy warmth — happy to shake hands or pat a back, though he takes the business of listening to people quite seriously. When he finds a kindred spirit, a sharp focus, an open mind, he leaps, immediately connecting. He is genuinely polite, which is in itself so rare that it is genuinely winning. Though he is still hyperactive — if he’s standing he’s pacing; if he’s sitting, a leg bounces — his mind seems insatiable. 

Oliver is at the head of a multinational corporation that has produced 12 television series and assorted specials seen in 130 countries; he has written 10 cookbooks that have been translated into 29 languages and sold almost 24 million copies in 56 countries. In addition to the Fifteen Foundation and restaurants, he has opened six Jamie’s Italian restaurants in the U.K. in the past two years, high-volume yet high-quality odes to a cuisine he loves; he sells his own brands of cookware, cutlery, tableware and gift foods; he publishes his own magazine; and he continues in his ninth year as spokesman for Sainsbury’s, an upscale supermarket chain in England. Because his company is privately held, it does not release its annual earnings, but he is said to be personally worth at least $65 million.

All told, 2,150 people work for his businesses. He keeps every fact and figure in his head — no reading, no writing, no notes. The format he has worked out for so many of his series — Jamie identifies a problem, Jamie sets out to fix the problem, Jamie encounters evil forces along the way, Jamie triumphs — comes naturally to him because that’s exactly how he has lived his own life so far.

Once inside Kroger we started with produce. “I find it fascinating looking at people’s trolleys,” he said. “The ones here are twice the size they are at home.” He picked up a bag of salad greens. “A lot of these are washed in chlorine, so they lose their nutrition,” he said, tossing it back. “It takes no time to get lettuce and spin it about.” He picked up a bottle of salad dressing. “Four dollars? You can make your own for less than half that price.” He looked at its ingredients. “Water. I’ve never been taught to put water in any dressing.”

Well, how about those packages of cut-up fresh fruit? He shrugged. “I don’t understand why people can’t cut it up themselves. Don’t they own knives?”

Two little girls ran past us, playing tag while an older man trailed them, his cart bearing bananas and M&M’s. “Two things happen when shopping with kids,” Oliver said. “You either give in and buy everything they want, or if you’re a strong parent you make certain choices.”

We headed toward frozen foods. No one recognized him. Six weeks from now he’d be mobbed doing this. “Or punched,” he said. “I’m a respectful person, and I’m going to try to do things in the nice way. But it’s almost as if parents here have stopped saying no. It’s as if the kids rule the roost.” We came upon a table of Krispy Kreme doughnuts. “They’re a treat, there to be loved,” he said. “But start having them every day, job done. It’s harsh to say, but these parents, when they’ve been to the doctor and keep feeding their kids inappropriate food, that is child abuse. Same as a cigarette burn or a bruise.”

Town Hall awaited. Oliver is so practiced at doing these series that he spoke automatically in sound bites, sensing it was the moment to build suspense. “Ultimately, I’m a foreigner,” he said. “I’ve got no place being here, but I’ve got all the right reasons.” He headed for the door. “I just bloody hope I pull it out of the bag.”

THE DAY IN Huntington wasn’t my first meeting with Oliver. He came to New York in August on business and, in a borrowed apartment arranged by his publisher, cooked us some lunch before we sat down to talk. His new cookbook, “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals,” is based on the “Ministry of Food” series and will be published by Hyperion on Oct. 13. He prepared a dish from it that he often makes for his daughters Poppy, who is 7, and Daisy, who is 6: Mini Shell Pasta With a Creamy Smoked Bacon and Pea Sauce. 

A timeout here for self-anointed Health Nazis. Oliver cooks and eats all kinds of meat and feels free to use butter, cream and cheese, in sane amounts. He is not a diet cop; he’s about scratch cooking, which to him means avoiding processed and fast food, learning pride of ownership, encouraging sparks of creativity and finding a reason to gather family and friends in one place. If you can make pancakes or an omelet, a pot of chili or spaghetti sauce and know how to perk up some vegetables, you can spend less and eat a more healthful meal that’s delicious.

Oliver’s hyperactivity finds its perfect expression when he’s cooking. His movements were almost balletic, charged and graceful, even when he stuck his finger straight into the pot of water to feel if it was near boiling. It was. He cut the pancetta with lightning speed. “I swear I could do that at 10 years old,” he said. “Tuck your fingers in, you never get cut.”

He dressed the salad, which he filled with fresh herbs, tossing it with his hands. Then he threw frozen peas into the pan with the pancetta. Two women who work for him moved in and out of the kitchen, talking on cellphones. “The key to life is to surround yourself with lots of women,” Oliver said. “Men would just lie to me. Girls say, ‘Give me half an hour and I’ll find out.’ They’re intelligent, more loyal and they make things happen. Everything I do is about team, really. So 90 percent of my team are women.” The dish was done within minutes. (It was also done within minutes when I made it at home, at a more leisurely pace, the following day.)

We sat at the dining-room table. “The key to life is to know what you’re good at and stay away from what you’re bad at,” he said. Well, the pasta was certainly delicious. As for the bad part, we talked about school. He said he recently ran into his “special needs” teacher, Mrs. Murphy, and actually blushed as he told me, “I gave her a big hug and kiss, and she said she was really proud of me.” Oliver has often recounted the story of being one of five children out of 150 pulled from regular classes each week to learn how to read and write, as the other kids taunted them, singing the phrase “special needs” to the tune of “Let It Be.”

He left school at 16 and graduated from Westminster Catering College. After a brief stint cooking in France, he returned to London to work at Antonio Carluccio’s Neal Street Restaurant, where he met his mentor, Gennaro Contaldo, who taught him to make bread and pasta and to love all things Italian. (Contaldo now supervises bread- and pasta-making at the Jamie’s Italian restaurants.) Then Oliver moved on to the trendy River Café, where a camera crew came to shoot one day and found him to be a natural.

Since 2000, Oliver has been married to his longtime love, Juliette Norton. A former model, she is known to his viewers and fans as “the lovely Jools.” They live in the Primrose Hill section of London and spend weekends at his farm in Essex, near where he grew up. His father’s pub, the Cricketers, is still in business. Oliver says: “I have my two girls waitressing there. Poppy is gentle, sensitive. Daisy is sort of a bit mad, incredibly funny. She eats for England. She’s only 6, and she’ll eat squid, she’ll try anything.”

Poppy and Daisy have an infant sister, Petal. Really.

“That’s Jools,” he said, easily. “My opinions in the name department don’t get much of a look-in. We live very segregated sort of lives, really. Jools isn’t into anything workwise that I do. It means that home is home, and when I’m there I don’t talk about work. Like a lot of working mums or dads, I see the girls a bit in the morning, and then I really don’t see them until the weekend, which is the way it’s always been, so I don’t feel bad. Mum does a great job of being a mum.” But Oliver doesn’t just come home from work; he comes home from being an international entertainment conglomerate. That seems hard to leave at the door. 

“It’s the battle of life isn’t it, trying to get the right balance,” he said. “The problem with me is, no one truly understands how I tick as a person, even my wife.” That includes his parents, he added. “When I started the Fifteen Foundation and opened that restaurant, I spent all my savings. It was kind of reckless, and the key people around me, the business accountants and my parents, it took them five years to get it. That’s why I try and take them to every graduation to meet the kids. You know my old man’s saying was ‘You can’t make a silk purse out of a sow’s ear,’ but I’ve spent the last eight years disagreeing with that. I like giving people a bit of extra.”

But his father still doesn’t understand him? Oliver’s leg bounced ferociously. “He’s really proud, but he doesn’t know how I manage to multitask. I don’t know if it’s part of my dyslexia, but I can jump from one place into another, into another. So whether it’s the restaurant or the charity or the direct-sales business or the next book — there’s probably 30 things going on now — I think it scares my dad because he’s always been very good at one thing. But he’s starting to relax. I think he thinks I’m happy, and ultimately you’re only as happy as your most miserable child, aren’t you?”

What is his mother, Sally, like? “She’s hilarious. A hundred-miles-an-hour avalanche of energy. She’s superbright and fairly encyclopedic about stuff, but at the same time she’s a complete liability. She just worries and flusters and runs around the place, saying inappropriate things. She’s fairly similar to me, really. But growing up, she was a brilliant mum and a great friend. Dad was strict, hard core, waking me up with the hose.”

Oliver got his revenge ­— or at least tried to. Before he started cooking in the pub, he and his friends set off a stink bomb there during dinner time, sending 30 people out onto the street without paying their bills. “That was just stupid, really,” Oliver said, chagrined that I mentioned it and seemingly still ashamed. “That was an attack on a family business by a moron child.”

High jinks aside, he said that his parents consistently supported him and his younger sister, Anna-Marie. “I was brought up in a family where they would wish the best for you,” he said. “But doing these projects like ‘School Dinners’ and ‘Ministry of Food,’ it amazed me that around so many of these people there was no positivity. With one woman, if she started doing good stuff for herself, people that were her own flesh and blood got jealous. With Fifteen, one of the biggest problems we have is the students’ families, the lack of positive role models. That’s why I disagree with Dad.” He spoke proudly of his graduates, mentioning one who works in New York at the renowned gastropub the Spotted Pig and another who is about to become the head chef at Jamie’s Italian in Guildford. Five years ago, Oliver said, he was on the South Bank of the Thames in a courtroom getting that young man out of jail.

“Look, I think the brilliant and beautiful thing in life is that anyone can do anything,” he said. “When I used to go to special needs, we got laughed at, but we’re not supposed to all be academic. What is education? A bunch of stuff that people think we should know. Ultimately if you can put a wall up, if you can paint, if you can work with other people and, most important, if you find out what you are good at, that’s the key. Kids can do detailed, technical things, and they can do them well. Have you seen them on skateboards and surfing? It doesn’t have to be a BMX, it can be a pot and a pan and a knife, but we wrap them up in cotton wool and treat them like babies and they’re not.”

It certainly didn’t hurt him to have started early. “No,” he said, “but it’s ironic that the one thing I hated I sort of specialize in now,” referring to the cookbooks. He added, good-naturedly, “When I do writing, it’s more imagination than sentences as we know it.” But he is very visual — remember that A in art — and he works on every aspect of the books’ photography and design. “Almost 24 million copies, by someone who swore he’d never ever do any revolting reading and writing when he left school,” Oliver said with smile of pure delight. “It’s funny how things work out.”

AFTER OUR DASH through Kroger, Oliver arrived at City Hall and disappeared backstage. The auditorium was less than half full, and the front rows were filled with local reporters. Mothers brought young children with an eye toward the camera. One even armed her daughter with an oversize school menu as a visual aid. Another woman seemed to have mistaken scratch cooking for “American Idol” — she raced back and forth, trying to persuade someone, anyone, to ask Oliver to listen to her daughter sing.

Oliver picked up the mike. “Hi, guys,” he began. “Some say this is the most unhealthy town in America. We’re going to spend the next few days getting under the skin of the problem, and we’re asking families, individuals, schools and churches to spread the word. Here, the odds are against you, you live an unhealthy life and die young. That’s what the report said. So, this is not a sparkly, pretty show. It’s about finding local ambassadors for change.”

He asked people to raise their hands if friends or family were affected by obesity and bad health. Almost every hand went up. Oliver nodded. “What do you think the problems are?” Among the answers were: too much processed food in school cafeterias; a need for better prenatal nutrition; a call to stop putting Kool-Aid in toddlers’ sippy cups (earlier, Oliver heard about infants’ bottles filled with Coca-Cola); suggestions that restaurants offer smaller portions and that children’s menus offer alternatives to burgers and fries.

Oliver took it in. “This isn’t a freak show here,” he said. “You’re only a few percent away from the national average. Every child should be taught to cook in school, not just talk about nutrition all day. Good food can be made in 15 minutes. This could be the first generation where the kids teach the parents.” That earned a round of applause.

“I got a billion dollars out of the British government and put it into the school system,” he went on. “But it’s still in transition, it’s not all glossy yet. When parents get angry anything can happen. So I’ll need your help. Hopefully over the next few months, we’ll do some really good things together.”

After he left the lectern, the crew restaged the applause they would use for his entrance. It was thin before, but now it ended with a standing ovation. The townsfolk seemed as quick a study on theatrics as they were on health reform; many angled to be interviewed, to establish themselves as characters.

They were actually so intent on chasing the limelight that few seemed to notice an untended table outside the rear of the auditorium. There, in what seemed the ultimate mixed message, was the 15-pound burger Oliver helped make that afternoon. Sitting near a bowl of candy and a half-eaten plate of sandwiches, it filled an enormous platter. It had been cut into pieces, but hardly any had been taken.

As Oliver spoke to the camera downstairs and audience members jockeyed for position upstairs, the table stood ignored. Until two little boys stormed it, prompting their mother to pull herself free from the media hubbub. They stopped just short and stared at the bounty before them.

“Is it free?” one son asked. She looked around, nervously. “Yes,” she said. He reached past the burger and grabbed a box of Milk Duds. Then she got back in line, to be on TV. 

The Best Life Diet

What Is The Best Life Diet?

Exercise physiologist Bob Greene's TheBest Life Diet is an easy-to-follow, no-gimmicks approach to a healthy diet and lifestyle. It's a dietitian's dream diet -- and one that apparently changed talk show host Oprah Winfrey's life. Winfrey describes in the foreword how, after years of struggling with diets, she found success with The Best Life Diet.

There is nothing groundbreaking about The Best Life Diet. Greene's "diet" is synonymous with the phrase "lifestyle change." There's no going on and off this diet, because it's not a "diet." It's a lifestyle of healthy eating, with an emphasis on regular physical activity.

 The Best Life Diet is a safe, effective way to lose weight and improve fitness. But it is not quick or temporary. You're encouraged to make gradual changes, one step at a time. The aim is to transform your old eating and exercise habits into healthier new ones that will last a lifetime.

Depending on your gender and activity level, TheBest Life Diet guidelines suggests calorie levels ranging from 1,500-2,500 and a recommended number of servings from the various food groups. The basic premise is that the more active you are, the more calories you can eat.

Greene's fitness insights and easygoing style makes weight loss easy to understand. Lots of great tips, recipes, menus, and useful tools are included to help dieters get and stay motivated. The Best Life Diet is easily tailored to a wide array of personal lifestyles, activity levels, and food preferences. The program can be followed online for a fee, or by the book.
What You Can Eat on The Best Life Diet

There is no calorie-counting on the Best Life Diet, only a mindful approach to making wise food choices and monitoring portion sizes. Splurges are worked into the program during the third phase with an allotment of "anything goes" calories.

It appears very simple. You can enjoy a wide variety of healthy foods while slowly ridding your diet of unhealthier choices such as fried foods, foods containing trans fats, white bread, sugary soft drinks, regular pasta, and high-fat dairy. These foods are phased out and replaced with healthier foods such as whole grains, fruits, vegetables, low-fat dairy, and more. Weekly eating plans provide suggested meals.

Greene has placed his Best Life Diet seal of approval logo on a variety of food products he recommends as healthy. Dieters are asked to make their healthier choices from a recommended list of foods from companies involved in corporate sponsorship.
How The Best Life Diet

Greene's Best Life premise is to promote a non- dieting mind-set so you can focus on improving your life and gaining control over your struggles with eating and weight. While strict diet plans usually set you up for disappointment and ultimate failure, Greene sets dieters up for success, one small step at a time.

Some programs start with a very strict first phase with a long list of prohibited foods. Greene takes a different approach by starting with a more liberal first phase:

    * Phase One, a maximum of four weeks, focuses on slowly increasing activity levels and changing old eating habits. Recommendations include no eating two hours before bed, eating three meals and one snack daily, eliminating alcohol (temporarily), staying hydrated, and taking a daily multivitamin/mineral, omega-3 fatty acid, and calcium (if needed). The meal and snack suggestions make healthy eating sound delicious.
    * Phase Two, a minimum of four weeks, promotes a more aggressive approach to losing weight through healthier eating and increased physical activity. This phase builds upon the changes made in Phase One, with an emphasis on controlling physical and emotional hunger, removing six problem foods from your diet, weekly weigh-ins, and portion control.
    * Phase Three is maintenance, or the phase for the rest of your life. It focuses on eliminating more unhealthy foods and adding more wholesome foods, and introduces "anything goes" calories. Greene's "anything goes" calories are similar to the "discretionary calories" found in the U.S. government's 2005 Dietary Guidelines, which allow you to enjoy your favorite treats in small portions. Greene gives the green light for more "anything goes" calories when you are most active.

Greene also tackles issues that lead to overeating, such as hunger and emotional eating. Using his hunger tool helps dieters stop overeating by learning how to gauge real hunger. He tackles emotional eating head-on by asking dieters to answer some tough questions before beginning the program:

    * Why are you overweight?
    * Why do you want to lose weight?
    * Why have you been unable to lose weight in the past?

Answering these questions honestly can help dieters identify the things that need to be changed so they can start to address problem issues.
What the Experts Say About The Best Life Diet

The Best Life Diet is based on science -- it supports the U.S. government's 2005 U.S. Dietary Guidelines with very doable and easy suggestions. And most registered dietitians and fitness trainers agree that true weight loss success comes from making lifestyle changes.

Greene's flexible approach helps dieters stick with the plan. But obesity expert Cathy Nonas, RD, wonders if his realistic, gradual approach will appeal to overweight people who want the quick fix.

"Once a person decides to lose weight, they want it gone immediately," says Nonas, a spokesperson for the American Dietetic Association. "And unfortunately, they choose fad diets [and] lose weight quickly only to regain it back instead of choosing a program like Best Life Diet that tackles changing eating behaviors."

Nonas says she likes the slow and gradual first phase followed by the more intense second and third phases.

"Anyone who gets through the first phase, regardless [of] if they lose weight, will improve their dietary picture," says Nonas. If you're not successful at losing weight during the first or second phase, "stick with the phase longer before moving onto maintenance," suggests Nonas.

Counting calories is too difficult and inaccurate. But if you cut out the sodas, fried foods, and giant white bagels, the calorie savings will add up.

"For people like me who already avoid the six perilous foods, it won't make much of a difference," says Nonas. "But for anyone who eats or drinks the high-calorie foods, it should help them lose weight."

Nonas also points out that some "forbidden" foods can be enjoyed in moderate portions.

"There is nothing wrong with high-fat dairy if you make modifications elsewhere in your diet, and likewise if you enjoy white pasta or white bread as long as you get enough fiber in your diet," she says

The bottom line, Nonas says, is that Greene's recommendations are sound for the most part. She suggests that dieters buy the book but ignore the branded merchandising.

"What is really important is not the brand of yogurt, but reading labels to choose a low-fat yogurt," she says.
Food for Thought

If you're tired of gimmicks and strict food lists and are looking for a program that can help you change your life once and for all, this book is for you.

The plan's goals are attainable, and, more important, sustainable. Tools, tips, recipes and a wealth of helpful resources, including the online Best Life Diet message board, provide great support.

The Zone Diet is a Favorite With Celebrities

Madonna, Jennifer Aniston, Demi Moore and Cindy Crawford swear by the Zone Diet, not South Beach or Atkins Diet. The celebrities say they're experiencing enhanced health after they entered the Zone. What is the Zone Diet, and why are these famous stars so happy with it?

Other well known celebrities enjoying the benefits of the Zone Diet are Sarah Jessica Parker, Sandra Bullock, Ben Stiller, Rene Zellwegger, Charlie Sheen, Bill Cosby, and Lorraine Bracco. Probably the most well known celebrity on the Zone Diet is Jennifer Aniston. She wanted to shed a few pounds while she was filming "Friends", and the Zone Diet worked for her. Since then, dieters commonly refer to it as the Jennifer Aniston Zone Diet.

"All these celebrities are under considerable stress. They must lose weight one way or another to keep the offers flowing in. Whether the name of the torture is “Zone”, “Atkins” or “South Beach”, their will and motivation is strong enough to stand it, because the results may be worth million dollars," says Enter the Zone Diet.

What is the Zone Diet?
Researcher Dr. Barry Sears, created the Zone Diet and went on to write a bestseller, "Enter the Zone", a diet plan that advocates eating 30 percent of your calories each from protein and fat, with the remaining 40 percent from carbohydrates. According to Sears, this ratio will stimulate the metabolism to burn fat. Eating low-starch fruits and vegetables as your carbs is the trick.

The Zone Diet has been described by some as a moderation diet, meaning the diet plan is moderate proteins, moderate fats, and moderate carbohydrates. Eating roughly one gram of fat for every two grams of protein and three grams of carbohydrates, represents the popular Zone 1-2-3 Method. This diet plan is designed to balance your hormones so it controls hunger while getting the proper nutrients on less calories. Dr. Sears claims with this balanced diet plan you can control three major hormones generated by the diet – insulin, glucagon and eicosanoids. His diet aims to "turn off" inflammatory genes that Dr. Sears projects are the underling cause of chronic disease.

Calorie amounts usually don't exceed 500 calories per meal, and snacks are around 100 calories.

Although the Zone Diet does include more fat than most diet programs, many people report a reasonable amount of weight loss while on it.

The Zone Diet Plan

    * 40% Good Carbs - Most fruits and vegetables, oatmeal and barley.
    * 30% Protein - About 3-4 ounces skinless chicken, turkey, fish, very lean cuts of meat, egg whites, low-fat dairy products, tofu, soy meat substitutes.
    * 30% Fats - Olive oil, Almonds, Avocados, Fish oils, and some butter or even guacamole.
    * Limited Quantities - Bananas, figs, prunes, raisins and grapes, potatoes, peas, carrots and corn.
    * Thumbs Down - Sugar in all forms, breads, pastas, potatoes, rice, Bagels, cereals, juices, sodas, alcohol and caffeine. Although frowned upon, you can have these foods in moderation.

Making a Zone Diet Meal

    * Divide your plate into three sections.
    * Place 3-4 ounces of low-fat protein on 1/3 of the plate.
    * Heap the rest of the plate with fruits and vegetables.
    * Add a small amount of fat from the list above.
    * That's it. You're done!

Zone diet

The Zone diet is a diet popularized in books by biochemist Barry Sears. It advocates consuming calories from carbohydrates, protein and fat in a balanced ratio.

The diet centers on a "40:30:30" ratio of calories obtained daily from carbohydrates, proteins, and fats, respectively. The ideal formula has been under debate, although studies over the past several years (including a non-scientific study by the PBS documentary show Scientific American Frontiers) have shown that it can produce weight loss at reasonable rates.[citation needed] The Scientific American Frontiers study compared the effectiveness of several popular 'diet' regimes including the Zone; somewhat to the surprise of the show's staff, the participants on the Zone experienced the greatest fat loss while simultaneously gaining muscle mass.[citation needed] Participants also reported the Zone as the easiest regime to adjust to, i.e. having the fewest adverse affects such as fatigue or hunger.[citation needed] Most people who report fatigue find that the fatigue diminishes by day 2 or 3.

"The Zone" is Sears' term for proper hormone balance. When insulin levels are neither too high nor too low, and glucagon levels are not too high, then specific anti-inflammatory chemicals (types of eicosanoids) are released, which have similar effects to aspirin, but without downsides such as gastric bleeding. Sears claims that a 30:40 ratio of protein to carbohydrates triggers this effect, and this is called 'The Zone.' Sears claims that these natural anti-inflammatories are heart- and health-friendly. There is no evidence that eating in this way affects hormone levels.

Additionally, the human body in caloric balance is more efficient and does not have to store excess calories as fat. The human body cannot store fat and burn fat at the same time, and Sears believes it takes time (significant time if insulin levels were high because of unbalanced eating) to switch from the former to the latter. Using stored fat for energy causes weight loss.

Another key feature of the Zone diet, introduced in his later books, is an intake of a particular ratio of Omega-3 to Omega-6 fatty acids. Dr. Sears is believed to have popularized the taking of pharmaceutical-grade Omega 3 fish oils. Hormonal paradoxes

Sears believes in a hormonal paradox contrary to the "low-fat" rationale of most diets, claiming that low-fat diets increase the production of the hormone insulin, causing the body to store more fat. The example proposed by him is the cattle ranching practice of fattening livestock efficiently by feeding them lots of low-fat grain. However this is due to the amount of the grain, and thus the total amount of calories consumed, being large. He and others also point out the supposed irony that human diets in the West for the last twenty years have been full of low-fat carbohydrates, yet people are considered more obese now.

Additionally, Sears suggests fat consumption is essential for "burning" fat.

His rationale is: Monounsaturated fats in a meal contribute to a feeling of fullness and decrease the rate at which carbohydrates are absorbed into the bloodstream. Slower carbohydrate absorption means lower insulin levels which means less stored fat and a faster transition to fat burning. If the body needs energy and can't burn fat because of high insulin levels, a person feels tired as their brain starves and metabolism slows to compensate. This occurs because the brain runs on glucose and high insulin levels deplete blood glucose levels. Such a condition, rebound hypoglycemia, causes sweet cravings (which just starts the high-insulin cycle all over again).

Sears describes a Zone meal as follows: "Eat as much protein as the palm of your hand, as much nonstarchy raw vegetables as you can stand for the vitamins, enough carbohydrates to maintain mental clarity because the brain runs on glucose, and enough monounsaturated oils to keep feelings of hunger away."

Comparison to low-carb diets

Whether the Zone diet is a low-carb diet is a matter of opinion and definition. It is much less restrictive in total carbohydrate intake as the Atkins diet that became extremely popular throughout the United States in 2003 and 2004. Sears claims that diets specifically designed as "low carb" miss the point. According to him, they ignore the importance of moderation and balance: hormonal balance, as well as the influence of dietary balance on digestion and hormone production. A reasonable argument could be made that the typical American follows a "high carb" diet, and that the Zone diet is simply a moderate one.

The Mediterranean’s Secret Ingredient: Walnuts

If you associate walnuts with cinnamon buns and other rich pastries, you might not realize what a healthy food they really are. These delicious little packages are dense with nutrients, an excellent source of manganese, copper and tryptophan. Particularly noteworthy for their omega-3 fats, walnuts are also high in antioxidants. In a recent Spanish study, a Mediterranean diet supplemented with walnuts was shown to significantly lower risk factors for heart disease.

Walnuts are used in sweet and savory dishes throughout the Mediterranean. Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens. In Turkey, a thick, garlicky walnut sauce called tarator is served with cooked vegetables, much as aïoli is in the South of France.

In France, walnuts are added to salads, breads and many desserts, and they are eaten fresh as well as dried — a great delicacy in the fall, just after the harvest. I’ve never encountered creamy, fresh walnuts in American farmers’ markets, but if you know a walnut farmer, perhaps you could request some the next time they’re harvested.

Bulgarian Cucumber Soup With Walnuts

Before the weather becomes too chilly for cold soups, try this one. Bulgaria once was well known for the number of centenarians in its population, which some scientists attributed to the daily consumption of Bulgarian yogurt. Now, both the yogurt and eating culture in this mountainous country have changed for the worse, and so have local lifespans.

2 to 4 garlic cloves (to taste), peeled, green shoots removed

Salt to taste

2 cups thick plain yogurt (Greek style, or drained)

2 tablespoons walnut or olive oil, or 1 tablespoon each

2/3 cup (2 ounces) shelled walnuts, finely chopped

1 European cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice

1/2 cup ice-cold water, preferably spring water

2 tablespoons lemon juice

Freshly ground pepper

For the garnish:

Ice cubes (optional)

Finely chopped walnuts

Extra virgin olive oil

Finely chopped fresh dill or mint

1. Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.

2. Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.

3. Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.

4. If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

Yield: Serves four.

Advance preparation: You can make this several hours before serving it. Keep the soup base and the cucumbers separately refrigerated. The longer the soup sits, the more pungent it will become.