I Quit Sugar for Life Read Online Free PDF

CHEESE, YOU EXPEND TWICE AS MUCH ENERGY DIGESTING IT THAN IF YOU EAT 600
CALORIES OF WHITE BREAD WITH PROCESSED CHEESE. REAL FOOD – IT’S A HEALTHY WORKOUT!

RAW FOODISM
    Fans of this approach maintain that cooking reduces a
food’s
enzymes and the fewer enzymes in a food, the more our own
body’s
enzymes must be drawn
upon to break down a meal. The more of our own enzymes we use, the quicker we age . . . Got it?
    Sure, some uncooked food in our diet, daily, is a good thing. However, many of the vitamins and minerals in vegetables are embedded in the plant’s cellulose cell walls,
which require cooking to break them down. So many of the valuable nutrients in raw vegetables end up not being absorbed by the body. Also, ‘raw food’ products often contain a ton of
agave and coconut sugar, with the sell-in that it’s raw. Yeah, raw, but toxic. So, what to do?
    LET’S TRY THIS
    NOT BLASTING THE CRAP OUT OF OUR FOOD
    There’s a middle ground here – we can preserve enzymes
and
access vitamins and minerals by cooking our food slow and low.
    ▶ ‘Sweat’ your vegetables gently at a low heat instead of stir-frying. I’ve touched on this already.
    ▶ Slow-cook your meat and legumes instead of frying or boiling them. Many of the recipes in this book use this method, as
you’ll soon learn.

ADDING A DASH OF RAW
    Eating a combination of cooked vegetables with some raw stuff is a great idea.
    ▶ In summer, eat a salad regularly. In winter, bear in mind winter vegetables are rarely suited to eating as a salad so instead, try adding to
your steamed vegetables or cooked meals some chopped raw carrot or red onion or – best option – some fermented vegetables (see here ). I like to stir a tablespoon
or two through my Midweek One-Pot Meals (see here ). The activated enzymes in cultured food overcomes the ‘tough cell’ issue I mentioned.
    GLUTEN-FREE EATING
    If you have a gluten intolerance, coeliac disease or, indeed, any kind of auto-immune disease, you know not to touch even a speck of gluten, right? Even a speck will remain in
your system for six months and wreak havoc. For everyone else on the planet, sensitive or otherwise? Well, gluten contains toxins. These toxins are wheat’s only defence against predators
(us). Plus, products today contain way more gluten than they did even just 20 years ago. Further, we’re eating more of it today than ever before (on average 6–8 servings a day). Ergo,
we’re consuming increasing quantities of a toxin that causes digestion issues and inflammation, and leaches valuable minerals from our bodies. Add all this together and you can probably see
why gluten is causing so many health issues.
    I believe it’s a good idea to take charge and limit your gluten where you can.

    PALEO INSIDE-OUT BREAD:
    This is a fun gluten-free bread idea and a complete meal in itself (see here ) .

PALEO DIET
    Heard of it? Perhaps you know it as the ‘caveman diet’. The premise is that eating as our forebears used to, before the advent of agriculture 10,000 years ago,
serves us best. This period is roughly when our genes and metabolic processes developed. With agriculture came a whole bunch of foods we struggle to consume – primarily grains and legumes
– and that also compromise the ecosystem. Our diets have changed radically, but our genes and metabolism have not, goes the argument.
    The paleo approach is fundamentally low-starch, anti-processed and pro-organic. It turns to meat (pasture-fed; nose-to-tail cuts), saturated fats (no processed or seed oils)
and vegetables, with a little fruit. Some paleo types eat eggs, dairy and nuts and some starches such as sweet potato. Some don’t. Paleo is also anti-sugar, and the philosophy overall –
eating whole, living sustainably and dodging toxins and stressors – is on the same page as what I’m banging on about here.
    If you’re PALEO or GLUTEN-FREE . . .
    The recipes in this book are largely gluten-and grain-free, simply to cut