Diet: How to quit sugar

2014-04-16 14:00

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It’s been nearly three months since I picked up this book and decided “I can do that”.

And guess what? I can and have.

Wilson, the wholesome-looking Australian who was the host of the country’s first season of Masterchef, makes giving up the white stuff easy.


Because sugar makes you fat. It has no nutritional value. It is bad for your glands and also for your blood sugar levels. But don’t panic, Wilson will have you sugar-free in eight weeks.

The first week, all you have to do is cut back – from jam on your toast to Marmite. Just when you think you are going to raid the jam jar, it’s week two and she says eat fat. What!? If you can have butter and bacon fat, who cares about chocolates?

Week three you go cold turkey and it’s true you have to watch the products you buy, and eat out a little more smartly (avoid the likes of “honey roasted” and “balsamic reduction” – both code for “sugar loaded”).

But also in week three is the other clincher – a tiny paragraph tells you wine, beer and spirits are okay because of the way the sugar is converted to alcohol. So long as I can drink, it’s all good.

So, to recap, you can eat animal fat, full-fat diary and drink a glass of wine.

Three months in, I now, as a matter of course, read labels and if the “total sugars” column is above 4g per 100g, I put it down and buy something else.

I eat quinoa instead of pasta and make bunless burgers, now and then I have chips or pizza (I’m not a martyr).

I haven’t had (or more importantly wanted) pudding or a chocolate bar since January and my clothes have stopped shrinking mysteriously. In fact, they feel a little roomier.

Wilson’s book is chock-full of sugar-free treats and snacks, as well as detoxing soups and yummy muffin-like things. But it’s her you-can-do-it way of selling you a sugar-free life that makes this book an unlikely kitchen Bible.

Recipe: Coco-nutty granola

This is from week one’s recipe selection and I now make it every weekend. It makes five cups – enough for a week of mid-morning snacks for two.

You do need to visit a health shop for the chia seeds and barley malt syrup. (Put the chia seeds in plain full fat yogurt for breakfast too.)


.?2 cups coconut flakes

.?2 cups almonds, cashews, pecans, walnuts and pumpkin seeds (chopped)

.?2 tablespoons chia seeds

.?1 teaspoon ground cinnamon

.?100g coconut oil or butter

.?3 tablespoons barley malt syrup


Preheat your oven to 120°?C and line a baking tray. Combine all the dry ingredients then spread them evenly on the tray.

Dollop over the coconut oil and barley malt syrup then bake for 20 minutes, turning halfway through. Remove from the oven and leave to cool.

Put in a container and dish out a couple of tablespoons every day to munch on. You can add oats to bulk it up. If you do, up the coconut oil and syrup.

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