Catching Time

Collected Reprints

The Catching Point Transformation

“Dr. Prologo targets sustainability. He elevates our science-based weight-loss programs by keeping people engaged.” —Arthur Agatston, MD, author of The South Beach Diet Ninety-nine percent of diets fail because our bodies resist the change in the name of survival. “Stop with the rice cakes and boot camp already—we are starving to death!” It’s like holding your breath underwater. We can endure it for a short time against the body’s will to survive, but the longer you stay there, the louder and more crushing the signals get, until you finally burst to the surface for air (or into a fast food restaurant, the pantry, or a refrigerator, in the case of dieting). The Catching Point Transformation was created to ease this transition and quiet the body’s resistance so that everyone can have fun, feel confident, and be successful when engaged with healthy living. It levels the playing ground for those who are trying to make a change with those who are already lean. Dr. Prologo understands and believes you when you say “no diet works for me,” and so has finally created a different approach.

Quality of fish from catch to consumer

In this book, for the first time, scientists from various disciplines and all partners in the fishery chain address the important issues of quality labelling, monitoring and traceability of fish. The complexity of the European fishery sector, the attitudes towards quality labelling GMP and the needs for quality information are presented. The progress of implementing traceability (schemes) from catch to consumer is covered. Fishermen give their view on GMP on board of their vessels. New tools for measuring the quality of the catch and the experience with quality grading of the landed fish by QIM are described. Attention is paid to recent developments of E-commerce of fish via the auctions. The possibilities of combining various instrumental methods for measuring fish quality are highlighted. A range of contributions on labelling systems, industrial standards, awards and certification procedures for the quality of fish are included. An overview on consumer research on fish in Europe is presented. In addition papers are covering consumer's responses to fresh fish, the evaluation of a promotion campaign for seafood consumption and consumer's opinions towards farmed fish, health and food safety. The implications of quality labels for the consumers and the influence on their buying decision process are addressed. Two papers discussing labelling, price and packaging as value indicators and the product differentiation for shellfish complete the book.