The Real Meal Revolution

The Real Meal Revolution will radically transform your life by showing you clearly, and easily, how to take control of not just your weight, but your overall health, too, through what you eat. And just look what you can eat! Meat, seafood, eggs, cheese, butter, duck fat, nuts - usually the first things to be prohibited or severely restricted on most diets. This is Banting, or low-carb high-fat (LCHF) eating, for a new generation, now solidly underpinned by years of scientific research and by now incontrovertible evidence.

This extraordinary book overturns the conventional dietary wisdom of recent decades that places carbohydrates at the base of the supposedly healthy-eating pyramid and which has led to a worldwide epidemic of obesity and diabetes. It is both a startling revelation, and as old as humanity itself. In its place, The Real Meal Revolution offers a truly revolutionary approach to healthy eating that explodes the myth, among others, that cholesterol is bad for you. This is emphatically not just another unsustainable diet or a fad waiting to be forgotten, but a return to the way human beings are supposed to eat.

At the same time as losing weight, you will have more energy, feel no hunger, sleep better and enjoy better health in every respect, most tellingly in better blood-glucose and insulin readings (as well as helping to prevent Type-2 diabetes, the diet offers the only cure for this supposedly incurable disease). In addition, your mental focus will be improved and your athletic performance, too (author Jonno Proudfoot, together with Thane Williams, recently became one of the first people to swim from Mozambique to Madagascar, a distance of 460 km).

Renowned scientist Professor Tim Noakes, bestselling nutritionist Sally-Ann Creed and Top Ten-rated restaurant chef Jonno Proudfoot have combined their extensive experience and research into a definitive guide that is both a beautifully illustrated cookbook, packed with nearly 100 simple, delicious and beautifully photographed recipes, and also as a cogent argument in support of a radical, sustainable approach to healthy eating.