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How Not To Diet - Week Five with Kathy Taylor - Fiber to the Rescue!!

Week Five's reading lit a fire of hope, enthusiasm and gratitude in me! Now I better understand the science behind why refined carbs are so addictive and Dr. Greger has given me ways to escape that addiction! He explained four of seventeen ingredients for an effective, healthy weight loss regimen: eating fiber-rich foods, water-rich foods, low-glycemic load foods and low-fat foods. He expanded on the power of fiber in our diets and claimed that telling people to increase their intakes of fiber-rich foods is the single most effective advice for weight loss!

Join Kathy Taylor on a video journey through the landmark book on reversing the world-wide Obesity Epidemic, How Not to Diet by Dr. Michael Greger.

Whether you need to lose 50+ pounds or that last pesky five pounds, Dr. Greger’s evidence-based “tips, tricks, hacks and tweaks” for healthy, fast tracked weight loss will be a support to help you achieve your goal.

Kathy’s weekly videos will chronicle her adventures of discovery and weight loss as she applies the research studies at home.

Kathy Taylor moderates the 6D Book Club groups exploring How Not To Diet and you will find her weekly study guide questions below.

Food for Thought - Week Five Study Guide

1. What can fiber do besides keeping us regular?

Fiber-rich foods have more bulk, which makes us feel fuller, slows our eating speed, reduces total calorie consumption by trapping fat molecules, sugar and starch on the way through our digestive tract, preventing absorption, and gives our intestinal muscles a good workout.

2. Which foods are highest in fiber?

Whole grains and legumes

3. Why are short-chain fatty acids SCFA, which are made by our gut bacteria when we eat fiber, so critically important in controlling chronic diseases? Colonic SCFA production regulates metabolism, inflammation, and disease, and has antimicrobial effects. How do leptin and ghrelin work in appetite control?

4. Which foods are highest in water content?

5. Why does water inside a food reduce caloric intake, but not water alongside a food? Soup makes us feel fuller.

6. Why are high glycemic foods most addictive? Pg. 143


About the author Dr Michael Greger

Dr. Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. In 2017,

Dr. Greger was honored with the ACLM Lifestyle Medicine Trailblazer Award and became a diplomat of the American Board of Lifestyle Medicine.


Kathy Taylor loves to learn and share! She earned a Masters’ Degree in Integrating the Arts, M.Ed., from Leslie University, Cambridge, Mass., and completed her Plant Based Nutrition Certification from The T. Colin Campbell Center for Nutrition Studies, Cornell University. She has taught for many years in Middle School, Elementary and College classrooms. During two years of concentrated study, effort and twenty-six weeks of training at True North Health Center in Santa Rosa, CA, Kathy was able to lose over 200 pounds using medically supervised water-only fasting and WFPB eating. She is a proud member of The National Health Association.


Be well


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