Based on breakthrough new science in the field of hydration, QUENCH: Beat Fatigue, Drop Weight, and Heal Your Body Through the New Science of Optimum Hydration by Dana Cohen, MD and cultural anthropologist Gina Bria demonstrates how eating hydrating fruits, plants, seeds, and other foods is a more efficient – and effective – way to get the water you need and heal your body from the inside out.
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For years, we’ve been urged to drink eight glasses of water a day to hydrate. But did you know that an apple and a glass of water hydrates more than two glasses of water? Why? Because the fiber in that apple allows you to absorb the liquid you drink. We need food to hydrate well. If you’re on the quest to lose weight or you’re training for a half-marathon, the very first thing you’re encouraged to do is drink more and more water. But that long-standing myth is only half right. Based on breakthrough new science in the field of hydration, QUENCH: Beat Fatigue, Drop Weight, and Heal Your Body Through the New Science of Optimum Hydration (published by Hachette Books) by Dana Cohen, MD and cultural anthropologist Gina Bria debunks several popular myths about “getting enough water” and offers a revolutionary five-day jump start plan that demonstrates how eating hydrating fruits, plants, seeds, and other foods is a more efficient – and effective – way to get the water you need and heal your body from the inside out.
In today’s day and age, preventing dehydration seems like a no-brainer, especially in the Western world where clean water is omnipresent and bottled water is easily accessible. But due to moisture-lacking diets, artificial environments, and medications, dehydration is more common than we think. Most people tend to detect dehydration only by a fuzzy-headed feeling or a dry mouth, but it actually contributes directly to an entire host of complaints, including: sleeplessness, decreased immunity, and lack of focus. Hydration is crucial to our well-being, but there are other ways to achieve it than merely relying on water alone.
Largely influenced by the new scientific discoveries from the University of Washington’s Pollack Water Lab, QUENCH presents an extensive and groundbreaking wellness routine (“the Quench Program”) that is based on the fact that hydration can be achieved by eating your water – hydration-rich foods like cucumbers, berries, aloe, and more – instead of drinking it. The culmination of Dr. Cohen’s medical experience and Bria’s work as an anthropologist, the Quench Program is the perfect nutrition plan for those who want to experience more energy, focus, and better digestion within five days—then move onto the lifetime plan for continued full-body wellness.
Dr. Dana Cohen is an integrative physician in practice for more than 20 years. She serves on the Board of Directors of the American College for the Advancement of Medicine (ACAM), the leading voice of Integrative Medicine, for four years. She is currently an advisor to their Board of Directors and on the education committee and has served as the program director for their yearly conferences, which train more 1,500 master-level health-care providers. She currently serves on the Scientific Advisory Council for the Organic and Natural Health Association. She received her MD from St. George's University School of Medicine, and completed her three-year internal medicine residency at Albany Medical Center.
Gina Bria is a cultural anthropologist researching ritual, ritual foods, and food strategies for over 25 years. She is Founder and Executive Director of the Hydration Foundation and CEO of HYCHIA, LLC. Trained at Columbia University, she is a former Berlin Fellow with the Social Science Research Council, a National Endowment for the Humanities finalist and has been featured at the Institute for Integrative Nutrition. She weds ethnographic strategies to the new science on hydration to serve the elderly, school children, athletes and hydrating while traveling. She has coached many of TED speakers on better brain performance. An innovator and inspiring speaker, her work has appeared in such diverse places as The New York Times, Grand Central Station, Harvard University and the Wissenschaftskollege, Berlin.
