Bright Line Eating

Bright Line Eating: The Science of Living Happy, Thin, and Free is a "New York Times" Best Selling book by Susan Peirce Thompson with a foreword by John Robbins. Thompson references neuroscience, biology and psychology to explain how the brain blocks weight loss and then gives a solution without relying on willpower. Using four Bright Lines: no sugar, no flour, quantities, and meals, the book lays out a method for losing unwanted weight and keeping it off. The book also addresses the neurobiology of food addiction and uses the Susceptibility Scale created by Thompson.
The book became a Norwegian best seller when published in Norwegian under the title "Spis deg fri" published by Irina Lee.
Reception.
In 2017 the nonprofit foodrevolution.org recommended "Bright Line Eating the Science of Living Happy, Thin, and Free" as one of five powerful new books that could change one's life saying it "is a riveting, moving, informative, and deeply useful book. And it’s a game changer in a game that desperately needs changing."