I Quit Sugar for Life: Your fad-free wholefood wellness code and cookbook Paperback – 8 May 2014
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The follow up to the runaway bestseller I Quit Sugar - packed with delicious sugar-free recipes, tips and motivation to help you kick the habit for life
About the Author
Sarah Wilson is an Australian author, media personality, journalist and blogger. She is the former editor of Cosmopolitan magazine and was one of the hosts of the first series of MasterChef Australia, the highest rating show in Australian TV history. She's now the host and program developer for Foxtel's Lifestyle YOU, and is a commentator and fill-in host on Channel 7's Sunday Night, The Morning Show and Sunrise and The Project. Sarah is an adept social commentator, following a career that's spanned politics, health advocacy, restaurant reviewing, opinion writing and trend forecasting. She's also a qualified health coach with the Institute of Integrative Nutrition in New York. Her other books include I Quit Sugar and I Quit Sugar: Simplicious.
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Top Customer Reviews
This book pushes that myth that one type of sugar is better than another, which is rubbish - sugar molecules whatever the source behave the same biologically once consumed and these recipes contained a lot of sugar/fructose. Very disappointed.
If you want a good book about giving up sugar, I would recommend 'Sweet Nothing' by Nicole Mowbray which is cheaper, much more informative (with real science rather than pseudo-science explanations) and she REALLY cut out the sugar. She also provides you with the science behind why fructose, despite it's lower GI is still not good for you. It doesn't have many recipes in (but it does have some), but gives sound advice on what you can and should eat so you can sort yourself out.
I feel so much better, I eat when I'm hungry now and feel in control of my eating rather than food controlling me. My head feels clearer too. I've lost some weight - gradually which is an added bonus. I didn't have sugar in tea and coffee but I did buy some ready meals and some processed foods - so I was probably consuming a lot more sugar than I realised. I've always struggled with my weight and have come to the conclusion that sugar in food could be a factor.
This book is good because there are some menu plans to give you some ideas for your weekly shop. All the receipes I've tried so far have been very tasty. I mostly cook from scratch now which takes more time but is definately more satisfying and I know what's going in my body too.
I love Sarah's philosophy about not wasting food - she sticks to some basic ingredients which means that once you've stocked up you can make a lot of the meals/ treats. Saves on storage and waste. She's also a big fan of using up what you have and a lot of her suggestions are how to use up bits and pieces. BRILL! I also love the fact that although she gives ways of making things like cream cheese she's not to precious about using bought products when you need to.
The only disadvantage I find is it's taking a while to wrap my head around the ideas - but I'm really excited to try. It's a very way of living to what I'm used to and life-style changes are always time consuming.Read more ›
I wasn't new to the idea of sugar-free eating before this book (although practically speaking, I was a long way off actually being sugar-free, I might add!) but was looking for some inspiration. When I first started making the recipes I was just aiming to cook some new dishes, but in particular keep feeding my sweet tooth with sugar-free desserts. A year on, and slowly I have accepted that this approach really just keeps "scratching the itch" and after doing a lot more reading I began to truly understand the philosophy that Sarah embodies: that sugar and sweeteners- in all their forms- needs to be kept pretty much down to the bare minimum: ideally one piece of fruit a day and very occasional treats with added sweeteners like stevia. Only then will your set-point to sweetness decrease and you'll stop feeding the cravings. As a plus-point, you'll always have to eat 'real food' that you have cooked and prepared because sugar is in pretty much everything- smoke bacon, baked beans, mayonnaise!
When I first got this book, I was tending to try the sweet breakfast recipes and a few of the main meals, but as time has gone on, I've become much more willing to try almost anything. Even if the idea sounds simple or not particularly tasty (like the sweet potato casserole on p111 which I now eat as a dessert!) I'll give it a go, and am usually pleasantly surprised.Read more ›
Most Recent Customer Reviews
What she says about protein and fat is absolute BS. You only need small amounts of these macro nutrients. Sugar is GOOD for you and you primary source of energy. Read morePublished 4 days ago by Londoner
The recipes are great but the book itself fell apart. Cook books need to be robust but all the centre pages fell out. Still a great book though.Published 7 days ago by Bex
arrived in good condition and on time, a very interesting book with many helpful hints on how to live without sugarPublished 27 days ago by Christine Coleby
Totally recommend reading having only had a chance to flick through I can see it's got some great uncomplicated and accessible recipies( not to many strange ingredients that know... Read morePublished 1 month ago by Ania wood