Enter a bookstore and you will find hundreds, if not thousands, of books on health and wellness lining up the shelves. You will never run out of materials to read that can aid you in improving your health and fitness. Out of this multitude of manuscripts, let us zero in on three books that are on top of the charts.
Essentials of Strength Training and Conditioning
This book from the National Strength and Conditioning Association (NSCA) is already on its third edition and is one of the bestsellers of Barnes & Noble and Alibris. The Essentials of Strength Training and Conditioning provides a complete information training and conditioning the body for sports and athletics.
Various exercises in working out the body to be physically fit are detailed in this book. It even examines principles and topics that support strength training and conditioning. There are so many advantages of keeping fit such as improved mood, looking better, better healthier skin, and of course, less doctor visits. Although this is a must-read among training and conditioning professionals, this book is also helpful to those who want a better understanding of what exercises can one’s body perform.
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease
Dr. Michael Greger, the author of this book, is known to be the founder of the popular NutritionFacts.org site. He elaborated on proofs about this one diet that can counteract and quash diseases that have been life-threatening. Greger delves into the bases of premature deaths in the US and how a healthy lifestyle and diet can help counter these disorders. How Not to Die is Amazon.com number one bestselling book on Nutrition.
The Omnivore’s Dilemma : A Natural History of Four Meals
The term omnivore’s dilemma is what anthropologists refer to when living things face a wide array of options on what they can eat. Taking from this concept, Michael Pollan tackled in this book the food types that are commonly consumed in America. He dissected these food types, differentiating those that are processed, such as those in the fast food chains, from those that are organically grown, and from those that have been gathered through hunting or gardening. Pollan traces the raw materials and sources of the food that are normally eaten and an eye-opener on the kinds of food we usually eat.