I wrote a detailed review and it didn't save. Anyway, I saw this book on dr. Oz and the dr. Who wrote it made a lot of sense. She's concerned with gutI wrote a detailed review and it didn't save. Anyway, I saw this book on dr. Oz and the dr. Who wrote it made a lot of sense. She's concerned with gut health and thyroid issues and gluten, with weight loss as the side effect. You do a 3 day detox (u eat 2000 cal/day) and then each day u add in a food or rest your gut for 17 days, and use the data u collected to eat better your whole life. U weigh yourself daily to see if your gut got inflamed, and those r reactive foods. Then there r neutral foods and foods that help lose weight.
I learned paprika, eggs, and fish bother my gut. I now eat duck, steak (1/week), and dark chocolate since they are not bothering my gut and they help lose weight. I lost 3 lbs day 1, 7 by the end of the week, and trying new foods week 2 was tough since weight goes up n down, but 35 days in, I lost 11 lbs and I've been on it since April 15 now. Weeks 2 and three r rough but u stick w it until u build a repertoire of healthy foods 4 ur body. My mom began it a week after me and we texted about our progress daily and helped each other learn, since some parts r confusing.
for the rest of my life I will eat sea salt instead of table salt, eat many more seeds, fewer cold foods, and plenty of unsalted butter, olive oil, orange peel, goat cheese, etc. I feel great, my allergies got better, and I love it. My mom, brother, and friends have also gotten the book now. I can even eat gluten free crepes in a cafe and lose weight. I have had no problem slimming down every spring most of my life since my summer clothes r a size smaller (I begin each march when we change the clocks fwd), but this year this book made it easier on me, lost weight quicker w less gym time, working smarter not harder by learning about which foods affect me and how. I hope it helps me break the gaining habit I have during daylight savings time every year.
There r several YouTube videos of people doing it (they mostly cheat and eat out) and she has many updates and recipes on her website. This is the first structured diet I've tried, I guess cuz it wasn't a fad, it appealed to me to test the foods out and LearN. I'm so happy because even tho I've been gluten free 7 years, my stomach still bloated and gave me pain at times and I was considering giving up corn and or dairy.., but now I don't have to!...more
I didn't like this book. I only got it as a part of a prize basket in a charity silent auction. It retails for $17 and that price is unsuitable. The rI didn't like this book. I only got it as a part of a prize basket in a charity silent auction. It retails for $17 and that price is unsuitable. The recipes are overly complex and require uncommon ingredients. Also, she includes her own very specific choices for ingredients (such as agave nectar and grapeseed oil), which I did not have in my kitchen and felt obligated to try for the book. I choose to use plain white sugar, honey, or raw sugar- but I was not confident in how to substitute these. In fact, it would have been nice if she'd have offered measurements for more multiple sugar choices, oil choices, etc. when she put those unique ingredients in the recipe. Oh, and don't even get me started on coconut flour. I went to two stores and neither had it. Do you know the average number of flours that gluten free people have? And how much they cost? I almost threw the book away when I saw that. Plus, with all the gf flour blends out there, do you really think one straight flour will taste right? All those people buy and mix and blend flours all for naught? I am throwing a party this weekend and definitely do not feel comfortable trying one of these recipes for a "regular" crowd, who are unaccustomed to the "different" flavors and textures that one gets used to once becoming gluten free.
I have NO interest in VEGAN frosting. It is a pet peeve of mine when food-stressed people are already accommodating gluten free into their diet, then to add vegan and other adjustments is just overboard. If it's in the book as an option, fine. But, with such specific flavors of cake, and with all the work and shopping involved, I feel silly putting the same canned frosting I use on boxed mixes.
My gluten free philosophy is to make gluten free just like the "regular" kind, except gluten free. It's a cupcake, people. It's NOT health food. If you want to be healthy, eat a nut. Don't read a recipe book written by one....more