Grazer
Well-Known Member
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There was an article in today's Daily Mail by John Nicholson which I thought some of you may find interesting. I couldn't paste a link, so thought I would quote it:-
"as the kitchen filled with the smell of caramelised meat, my mouth watered in anticipation of the coming feast: A thick cut of tender steak, fried in butter and olive oil.
This was not a regular treat, in fact, for the previous 26 years I'd been vegan, eschewing not just meat but all animal products.
My diet was an extreme version of the NHS each well regime, which recommends lots of starchy foods and smaller quantities of saturated fat, cholesterol, sugar and red meat.
According to government advice, I was doing everything right - and yet my health had never been worse. My weight had crept up over the years, until in 2008 I was 14 1/2 stone - which is a lot of blubber for someone who is 5'10". Classified as clinically obese.
..............................................
But that was about to change.Iin 2010, I decided to give up my supposedly healthy lifestyle and embrace good old-fashioned meat.
From that day on, I ate red meat four or five days a week. I gobbled the fat on chops, chicken skin and pork crackling. I feasted on everything we're told to avoid. The effects were instant.
24 hours after eating meat again, all my IBS symptoms had gone. As the weeks and months passed, every aspect of my health improved dramatically. I became leaner, shedding body fat and becoming stronger and fitter. My headaches went away, never to return. Even my libido increased. It felt like being young again like coming back to life. But though I felt energised, I was also furious. Furious with myself for sticking to the "healthy" eating advice, which was actually far from a sensible diet. But also furious with the so-called experts who have been peddling this low-fat, high carbohydrate claptrap for so long that no one thinks to question it.”
John has lost stones in weight – you can see his “before and after” pictures. The article goes on to discuss processed foods, sugar peaks from bread, etc etc. It’s on pages 15 and 16 of todays Mail, and is adapted from a book he wrote, “the meat fix”
Not saying it’s right or wrong, just interesting!
"as the kitchen filled with the smell of caramelised meat, my mouth watered in anticipation of the coming feast: A thick cut of tender steak, fried in butter and olive oil.
This was not a regular treat, in fact, for the previous 26 years I'd been vegan, eschewing not just meat but all animal products.
My diet was an extreme version of the NHS each well regime, which recommends lots of starchy foods and smaller quantities of saturated fat, cholesterol, sugar and red meat.
According to government advice, I was doing everything right - and yet my health had never been worse. My weight had crept up over the years, until in 2008 I was 14 1/2 stone - which is a lot of blubber for someone who is 5'10". Classified as clinically obese.
..............................................
But that was about to change.Iin 2010, I decided to give up my supposedly healthy lifestyle and embrace good old-fashioned meat.
From that day on, I ate red meat four or five days a week. I gobbled the fat on chops, chicken skin and pork crackling. I feasted on everything we're told to avoid. The effects were instant.
24 hours after eating meat again, all my IBS symptoms had gone. As the weeks and months passed, every aspect of my health improved dramatically. I became leaner, shedding body fat and becoming stronger and fitter. My headaches went away, never to return. Even my libido increased. It felt like being young again like coming back to life. But though I felt energised, I was also furious. Furious with myself for sticking to the "healthy" eating advice, which was actually far from a sensible diet. But also furious with the so-called experts who have been peddling this low-fat, high carbohydrate claptrap for so long that no one thinks to question it.”
John has lost stones in weight – you can see his “before and after” pictures. The article goes on to discuss processed foods, sugar peaks from bread, etc etc. It’s on pages 15 and 16 of todays Mail, and is adapted from a book he wrote, “the meat fix”
Not saying it’s right or wrong, just interesting!
Just didn't want it kicking off into a pro/anti low-carb battle again 
