Mireille Guiliano, a champagne company executive, captured the attention of frustrated dieters with her joy of life in the 2005 best seller, French Women Don" t Get Fat. She called it "the ultimate non-diet book" and offered no advice on counting calories, or fat grams. Instead, the simple message was this: Eat three meals a day, keep the portions small, use lots of seasonal fruits and vegetables, drink plenty of water, savor wine, walk everywhere and allow yourself occasional treats. She says her advice is " not a quick fix. These are changes you have to make in your life, and you don" t have to be French to do it. " Guiliano says some of her Parisian friends were angry with her for giving away their secrets for remaining svelte. But she wants others to discover the pleasures of eating and cooking so that they too can be Slender. She knows what it feels like to be overweight. She gained 20 pounds in her teens when she was an exchange student in the USA. After she returned home, her doctor encouraged her to go back to the traditional French way of living. When she did, her weight melted off without dieting and with little effort. She has kept it off for 30 years. In her view, too many people around the world are eating carelessly. Just the other day she saw a woman on the subway in New York swallowing down a large piece of bread and drinking coffee. Many people are falling into "the 21st-century trap. We have crazy lives-rush, rush, rush. We are surrounded with food everywhere," Guiliano says. There" s a payoff to eating more mindfully. One female reader lost 10 pounds after she began sitting down for her meals, eating more slowly, focusing, chewing well and savoring her food, Guiliano says. It" s easier to eat healthfully if you cook at home, she says. But cooking is a casualty of this time-pressed society, and many Americans aren" t comfortable in the kitchen, she says. " In France, cooking is an act of love, and it" s very sensual. People here see cooking as a chore. For me, cooking is relaxing. " Still, as an executive with a busy schedule, she doesn" t want to spend two hours preparing a meal. "You can make a delicious meal in 30 minutes. " Good recipes don"t have to have "25 ingredients , use four pieces of equipment and take three hours to make," she says. It" s a matter of planning and organizing. The key is to use fresh, seasonal ingredients so that everything has plenty of flavor. When meals are full of flavor—and not laden with artificial ingredients—" it" s easier to be content with less. "Which of the following is the best title for the passage