Sarah Wilson - I Quit Sugar Your Complete 8-Week Detox Program and Cookbook!

I am 42 years old and I was 45 kg overweight and staring straight down the barrel of multiple chronic illnesses. Kicking my life-long sugar habit has changed me dramatically both physically and emotionally. My appetite has reduced, my health is back on track, I have lost 26 kg very easily, I get complimented every day on how young and healthy I am looking and I have no cravings! KIRRA PENDERGAST The main change is this freedom I have never had before. No more internal berating about not having strong enough willpower, no more negotiations with myself about what/when/how much I can have, and no more hours in the afternoon debating whether I should go and get chocolate. You have truly changed my life, and for that, I thank you. SAMANTHA Ive been sugar-free for almost 12 months.

I love the way it makes me feel lots of energy! Im amazed how much I dont crave sweets anymore. My skin is glowing. DI I was overweight (113 kg) and had been on BP medication for nearly 30 years (Im not yet 50!!), anti-depressants, and thyroid drugs (from a tumour); I thought Id give [the 8-week programme] a try. Over this last year, I have dropped 20 kg through diet alone, Ive now joined a gym, Ive just weaned myself off the anti-depressants, Im now dropping the BP meds, my skin has cleared up (been bad since high school), people are saying I look ten years younger and I feel like I want to do things and get on with life again. JON A LITTLE DEDICATION I wrote this for everyone whos ever struggled with their eating and their health. And then given themselves a stinkin hard time for not finding a way to get on top of things.

And I wish to say to you all: YOURE NOT ALONE. WERE ALL IN THIS TOGETHER. CONTENTS by Dan Buettner National Geographic Fellow and New York Times bestselling author of The Blue Zones: Lessons for Living Longer from the People Whove Lived the Longest. What should you eat? I just Googled diet and was presented with 656 million results. WebMD scientifically reviews 94 diets everything from the Atkins Diet to the Zone Diet; from the Gene Smart Diet to the Cookie Diet. Heres the bottom line: None of them work! Sure, any one of them will help you lose weight for a few weeks or a few months. But we humans are hardwired for variety and pretty soon, no matter how seemingly fantabulous a new diet may seem, were going to get bored with it and stray.

I defy anyone to tell me about a diet that has worked for more than two years. Ive spent over a decade studying what centenarians eat to be 100 and I can tell you a few things for sure. First is that evolution provides important cues for helping us decide what to eat. Think about what your grandparents ate, the quantity, the level of processing, the freshness, and you can get a pretty good idea of what humans have been eating for the past few centuries. Second, we all need to experiment and find out what works for our lifestyle and our particular body chemistry. I believe that vegetables are good for you but if I eat aubergine and I dont know why aubergine the roof of my mouth swells like a sea anemone.

Third, if we eat what we like were going to probably eat it for long enough to make a real difference in our health for better or for worse. Which is why I like Sarah Wilsons approach to eating, and particularly this book. Sarah is a food explorer of the highest order. She began her deep dive into the science of eating not because she wanted to sell books, but because she had an intrinsically personal and authentic motive: she needed to heal herself. She then proceeded with journalistic rigor and Machiavellian resolve to get to primary sources of dietary information. Shes personally interviewed the top scientists and/or has metabolised their research to produce a powerful understanding of how food impacts our wellness (I call her a walking Googlet of Dietary Information).

Then she travelled the world in search of recipes that match her best practices. Couple this with her epicurean sensibilities and the fact that she started cooking at an age when most kids are learning to walk, you have the perfect credentials to write a cookbook. My advice: Take a Sarah Wilsonesque expedition of your own through the pages of this book. Try most of these recipes, turn your favourites into weekly habits, and watch wellness ensue! P.S. Dan and I met after I wrote about his Blue Zone theories four years ago. We started a robust electronic dialogue over our common interests mountain biking, eating and exploring.

I love that he digs my book! Sarah TWO YEARS AGO I DECIDED TO QUIT SUGAR. Id played with the idea many times before, but had never quite gone the full distance. Then I decided to get serious. What started out as just a New-Year experiment became something more. Giving up sugar was easier than I thought, and I felt better than ever, so I just kept going and going. I interviewed dozens of experts around the world and did my own research as a qualified health coach.

I experimented, using myself as a guinea pig, and eventually assembled a stack of scientifically tested techniques that really worked. Then I got serious and committed. I chose. THESE THINGS ARE ALWAYS A MATTER OF CHOOSING . AND COMMITTING. We have a deep-rooted resistance to quitting sugar.

We grow up with an emotional and physical attachment to it. Just the idea of not being able to turn to it when were feeling happy or want to celebrate, or when were feeling low or tired, terrifies us. If not a sweet treat, then what? Well, Ill tell you what: A MIND AND BODY THATS CLEAN AND CLEAR. But I soon learned that when you quit sugar, you can feel very much on your own. Our modern food system is set up around sugar, and seductively so. A muesli bar can contain more sugar than a block of chocolate; everyday barbecue sauce more than chocolate topping.

You try to do the right thing only to find low-fat yoghurt contains more sugar than ice cream. You feed your kids wholegrain cereal in the morning with some juice and pack their lunchbox with healthy snacks, like raisins or fruit. By lunch, theyve eaten their way through a Mars-bar-and-cola-can-worth of sugar. And dont try taking refuge in a health food shop theyre little dens of fructose-dressed-up-as-healthy food stuffs. Some of the highest fructose snacks Ive encountered were found in health food shops, usually festooned with low fat, gluten-free, 100% natural and even no added sugar labels. What hope do we have? It also doesnt help that the nutritional bodies we rely on to advise us as to what to put in our mouths are in many cases funded by you guessed it the sugar industry.