Book Review: Eat Fat Be Thin, Natalie Kringoudis & Andi Lew

| 17 April , 2013 | Reply

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Eating Fat is the new well fat.  Quitting sugar is the latest ‘diet’ on our radars, as you know we’re strong advocates for quitting sugar, having successfully done it 18 months ago. We don’t consider quitting sugar a ‘diet’ or a ‘fad’ it’s our way of life and the more information that comes out supporting that the better we say.  So we welcome with open arms the latest book to hit our shelves advocating eating healthy by incorporating, natural fats while eliminating sugar, dairy and wheat from our diets; Eat Fat Be Thin by Andi Lew and Dr Natalie Kringoudis.

The book contains a straightforward and digestible explanation of the complex science lying beneath the author’s philosophy. They’re eliminating the bad fats – trans fats in all our processed foods and replacing it with the plentiful sources of good fat in natural foods – eggs, avocados, coconut oil. They’ve structured recipes so you can make your cake and eat it too without worrying about your waistline – or your health.

The recipes, limited though they are, are full of mouth watering cakes and brownies that promise to taste so good, you won’t miss the gluten, the sugar or the dairy.

Eat_Fat_Be_Thin

The book is a good starting point for someone who wants to learn more about the reasoning for eating this way. The girls do a great job of breaking it down in a way that is easy to understand, and they even provide suggestions for exercise to team with your new lifestyle.

Our only disappointment, the book contains too few recipes – mostly cakes and desserts all jazzed up with a healthy twist – we would have loved to have seen recipes alongside their listed meal plans, they had really great suggestions, but no recipes which makes it difficult for newbies to the philosophy to get on board because eliminating sugar, dairy and gluten is not just about desserts and there’s a lot to learn!

And the jury is still out on the use of xylitol which is featured heavily in their recipes as their sugar replacement. Xylitol is a sugar alcohol, which while it can be found in the fibers of many fruits and vegetables, but we understand it is actually chemically manufactured rather than being taken from a natural source such as stevia from the stevia plant. The reason xylitol is so popular is that is contains roughly half the calories of sugar, so many use it as a substitute in baking.

So it’s up to you to do your research and test what works for you as your sugar replacement, we use Rice Malt Syrup and Stevia Powder, because it works well for us.

The book is a great introduction if you’re ready to dip your toes into understanding the world of full-fat, sugar and gluten free eating, the more the merrier that join the revolution the better we say!

To connect up with Nat and Andi, you can visit their website or facebook page.

Available now: RRP$24.95 (print) or RRP$12.95 (ebook).

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Sassi
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