Produktart
Zustand
Einband
Weitere Eigenschaften
Gratisversand
Land des Verkäufers
Verkäuferbewertung
Verlag: WEIDENFELD NICOLSON, 2016
ISBN 10: 1780229003ISBN 13: 9781780229003
Anbieter: Books From California, Simi Valley, CA, USA
Buch
Paperback. Zustand: Very Good. A remainder mark is present on the edge of the copy, but is in otherwise good condition.
Verlag: Orion Publishing Co, United Kingdom, London, 2016
ISBN 10: 1780229003ISBN 13: 9781780229003
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. A FINANCIAL TIMES BOOK OF THE YEAR 'Fascinating' Nigella Lawson 'Ground-breaking' Bee Wilson 'I guarantee his book will change the way you think about food and healthy eating' Delicious Magazine 'A fascinating and original look at the impact of food on our bodies underpinned by cutting-edge research' Michael Mosley Why do most diets fail? Why does one person eat a certain meal and gain weight, while another eating the same meal loses pounds? Why, despite all the advice about what to eat, are we all still getting fatter? The answers are much more surprising - and fascinating - than we've been led to believe. The key to health and weight loss lies not in the latest fad diet, nor even in the simple mantra of 'eat less, exercise more', but in the microbes already inside us. Drawing on the latest science and his own pioneering research, Professor Tim Spector demystifies the common misconceptions about fat, calories, vitamins and nutrients. Only by understanding what makes our own personal microbes tick can we overcome the confusion of modern nutrition, and achieve a healthy gut and a healthy body. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Verlag: WEIDENFELD NICOLSON (edition ), 2016
ISBN 10: 1780229003ISBN 13: 9781780229003
Anbieter: BooksRun, Philadelphia, PA, USA
Buch
Paperback. Zustand: Good. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
Verlag: WEIDENFELD NICOLSON (edition ), 2016
ISBN 10: 1780229003ISBN 13: 9781780229003
Anbieter: BooksRun, Philadelphia, PA, USA
Buch
Paperback. Zustand: Very Good. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
Verlag: -, 2016
ISBN 10: 1780229003ISBN 13: 9781780229003
Anbieter: AwesomeBooks, Wallingford, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. The Diet Myth: The Real Science Behind What We Eat This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
Verlag: Weidenfeld & Nicholson, 2016
ISBN 10: 1780229003ISBN 13: 9781780229003
Anbieter: WeBuyBooks, Rossendale, LANCS, Vereinigtes Königreich
Buch
Zustand: VeryGood. Most items will be dispatched the same or the next working day.
Verlag: Weidenfeld & Nicholson, 2016
ISBN 10: 1780229003ISBN 13: 9781780229003
Anbieter: WeBuyBooks, Rossendale, LANCS, Vereinigtes Königreich
Buch
Zustand: Good. Most items will be dispatched the same or the next working day.
Verlag: Weidenfeld & Nicholson, 2016
ISBN 10: 1780229003ISBN 13: 9781780229003
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
Buch
Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,350grams, ISBN:9781780229003.
Verlag: WEIDENFELD NICOLSON, 2016
ISBN 10: 1780229003ISBN 13: 9781780229003
Anbieter: medimops, Berlin, Deutschland
Buch
Zustand: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.