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  2. The 30-30-30 rule for weight loss is going viral. Experts ...

    www.aol.com/lifestyle/30-30-30-rule-weight...

    Experts discuss the benefits and risks of this new diet and fitness trend. ... of 12 and a speed of 3 miles per hour then ... fat loss in the body. On TikTok, the 30-30-30 rule went viral in part ...

  3. The 4-Hour Body - Wikipedia

    en.wikipedia.org/wiki/The_4-Hour_Body

    A review of The 4-Hour Body in WebMD was skeptical of the diet, quoting Barry Sears (creator of the Zone diet): "Skip the 4-hour body and opt for a 24-hour-365-day-a-year body, because you need a plan that makes sense that you can live with." [3] In the same article, Michael Aziz (creator of the Perfect 10 Diet) claims the cheat day is ...

  4. The Slow-Carb Diet May Help With Weight Loss, But Is It Safe?

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    The meal plan was created by entrepreneur and podcaster Timothy Ferriss, author of The 4-Hour Body: An Uncommon Guide to Rapid Fat Loss, Incredible Sex, ... Slow-Carb Diet Rules .

  5. The 30-30-30 Method Could Help You Lose Weight. Here’s How To ...

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    The diet strategy involves eating 30 grams of protein 30 minutes after waking up, followed by 30 minutes of low-intensity exercise. Here are the pros and cons. The 30-30-30 Method Could Help You ...

  6. Tim Ferriss - Wikipedia

    en.wikipedia.org/wiki/Tim_Ferriss

    Timothy Ferriss (born July 20, 1977) is an American entrepreneur, investor, author, podcaster, and lifestyle guru. [1] [2] He is known for his 4-Hour self-help book series—including The 4-Hour Work Week, The 4-Hour Body, and The 4-Hour Chef [3] —that focused on lifestyle optimizations, but he has since reconsidered this approach. [4]

  7. The 4-Hour Chef - Wikipedia

    en.wikipedia.org/wiki/The_4-Hour_Chef

    The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life is a self-help book by Timothy Ferriss, published on November 20, 2012. [ 1 ] [ 2 ] Like Ferriss' other "4-Hour" books, The 4-Hour Chef revolves around a theme of self-improvement; this time, through the lens of cooking.

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