Grant Schofield - What the Fat - Fat in Sugar Out

Pete Evans

Congratulations! By taking the time to pick up What The Fat?, Youve just opened up a whole new world of taking back your health and experiencing a total mind and body overhaul that will completely transform you. I say this with a lot of confidence because for me minimising my carbohydrate intake and increasing the amount of good-quality fats I eat has been an absolute game-changer. Today, at 41, Im fitter, faster and stronger than Ive ever been, and What The Fat? is a book that lets you investigate the science behind this way of life and gives you a real understanding of why this lifestyle works so well as well as conveying lots of practical tips and ideas so you can choose to eat this way each and every day.

It was little more than three years ago when I really discovered that the food I choose to eat has an all-encompassing impact on the state of both my physical and emotional health. I can proudly say Im in better shape than Ive ever been before. I know this because I love to surf and I used to get tired after a couple of hours in the water, but now I can charge for six to seven hours without feeling fatigued. Im also mentally sharper and have broken down massive personal barriers, all through eating nutrient-dense whole foods. Now Im inspired to spread the message and help others all over the globe discover the power of food as medicine for themselves.

My own journey began thanks to my fiance Nic, who grew up on a farm just out of Christchurch, New Zealand. Being raised a rural kiwi girl means shes always been well connected to her food sources. There is an overwhelming body of nutritional research that confirms eating lots of good-quality fats and minimising damaging carbohydrates and refined sugars is the only way we can take back control of our health and the health of our planet. It also means youll lose weight, get fit and feel fantastic along the way. At its heart, What The Fat? is about encouraging us all to return to using local, seasonal ingredients, to eat nutrient-dense whole foods and to live in a more sustainable and holistic way. And isnt this what we all want to achieve? To understand how to make the best possible choices for ourselves and our families?

If you are reading this book, Im excited that you too are making the commitment to discovering the joy of living a life of optimal health and wellbeing. Within its pages, Professor Grant Schofield, Dr Caryn Zinn and chef Craig Rodger have pulled together a whole lot of clear, concise and practical information that will give you the nutritional roadmap you need to start your own journey. Because this is all about whats right for you.

Thats why What The Fat? is such an important read when you are first starting out on your journey, because by understanding the science behind the low-carb, healthy -fat approach and the practical tips needed to live this way each and every day, it completely demystifies everything and will change the way you think.

Pete Evans cook with love & laughter, health coach, chef, author

Professor Tim Noakes (MD)

In 1977, the United States Department of Agriculture Food Pyramid reinvented the way most people think about food. We began promoting the eating of low fat foods as the way to ensure a healthy life. This was despite not an ounce of good science supporting this idea.

The result has been we have reduced how much fat we eat and replaced the fat with an increased intake of carbohydrates. The immediate result is that we are fatter and more diabetic than at any other time in human history. But today in 2015, theres a quiet revolution happening. We are beginning to see the evidence of how flipping that pyramid around and actually eating more fat, and reducing carbohydrate can benefit us.

These ideas arent mine, they arent Professor Schofields or Dr Zinns. In fact, we can trace the very first ideas of reducing carbohydrates to treat overweight and other metabolic problems to the London undertaker, William Banting in his 1862 letter on corpulence, and German physician Dr Wilhelm Ebstein in his 1884 classic on corpulence and its treatment according to physiological principles. More recently, the modern pioneers have been Dr Steve Phinney, Dr Jeff Volek and Dr Eric Westman.

What Prof Schofield and Dr Zinn are doing is leading the charge in raising the public debate about the futility and non-scientific basis of the modern nutrition guidelines these guidelines which demonise fat and promote a high carbohydrate diet without any solid scientific reasoning. These guidelines promoted by the powerful influence of the global food industry have led to a disaster in the modern food supply. Industrial, processed food is what the majority of modern humans now eat. Thats unhealthy and we need to make a massive change in how we think about food. We need to embrace, not demonise, dietary fats, and recognise the particular role carbohydrates play in dysregulating metabolism, especially in the brain mechanisms controlling hunger.

I wouldnt say that all carbohydrates are harmful. The coloured and leafy vegetables are part of a healthy diet. Each person has their own carbohydrate tolerance. That is, how much carbohydrate they can eat without metabolic harm. Mine is very low because I am a diagnosed Type 2 diabetic. So I eat very few carbohydrates and much more fat.

Prof Grant, Dietitian Caryn and Chef Craig are the leaders in the food revolution in New Zealand and Australia. I congratulate them on a job well done in bringing the recipes, the cooking, the practice, and the science together in one book. This is the complete how to guide for low-carbohydrate, healthy -fat living.

Its a guide for life long eating, not a diet. Follow their guidelines if you too want to live a long, happy, healthy and fulfilled life.

Professor Tim Noakes OMS, MBCHB, ND, DSC, Phd Emeritus professor University of cape town, South Africa. Author: The Real Meal Revolution