Tuesday, 1 January 2013



In the previous chapter we concentrated on the principal mechanism by which ”stocks” of body fat accumulate, answering the question ”Why do we put on weight ?”.

 You saw how, when the pancreas is not functioning well, the carbohydrate-lipid combination can lead to excess weight. In fact, though, rather than ”carbohydrate”, we should perhaps say ”bad carbohydrate”, because, as we saw in Chapter II, it is not so much the presence of carbohydrate but the type of carbohydrate which is at the root of the problem. Maybe you knew this already. But you may not have known the scientific explanation of the mechanism. And you may not have realised either how you can apply these basic principles to a particular way of eating which can help you reach and maintain your ideal weight.

 Suppose, for example, that you are a man weighing thirteen and a half stone, and your ideal weight for your height should be eleven and a half stone. In other words, you are two stone overweight. Well, it is true that some people have an inborn tendency to above-average weight and more rounded contours, but this is the exception rather than the rule. And even if they are made that way, that does not mean that the Method will not work for them. Quite the reverse!

 Like many of your contemporaries, you were probably somewhere near your ideal weight in your early twenties. But little by little, those few extra pounds crept up on you without your realising it.

 The reasons for this kind of weight gain seem to be more or less the same for everyone : a more sedentary lifestyle and a change in eating habits.

 The first obvious change often occurs when you get married and make changes in your social life. For women, having children can also make a difference.

 But, above all, what generally sets its mark on your waistline is how you change your eating patterns in response to the demands of your professional and social life.

 So, anyway, there you are a good few pounds too heavy and now you want to know what you can do about it.

 Well, let us just look at the purely technical aspects of the question.

 The basic principle underlying the new way of eating described here relies in part on avoiding, in general, combining lipids with bad carbohydrates. At the same time, care is taken to give preference to good lipids, so as to guard against cardiovascular disease.

 Lipids will be accompanied by a variety of vegetables, notably those with a high fibre content (we will look at this in detail later). Here are some examples of meals which contain no bad carbohydrates :

 1.   Sardines    (good lipid + protein)
Mushroom omelette (lipid + fibre) 
Green salad   (fibre) 
Cheese   (lipid and protein)

 2.Crudites (raw vegetables) (fibre)
Lamb with French beans (lipid + protein + fibre) 
Green salad   (fibre)
Strawberries   (good carbohydrate + fibre)  3.  Tomato salad   (fibre)
Tuna with aubergine (good lipid + protein + fibre) 
Green salad   (fibre) 
Cheese   (lipid + protein)

 None of these three meals contains bad carbohydrates. Of course, none of them, to conform with our Method, must be accompanied by bread. And beware of fromage frais, which contains 5g of carbohydrate per lOOg. This is best eaten for breakfast or at teatime, but avoided at the end of a meal containing lipids

 But let us stay with the technical explanation for a moment, to see how the weight loss occurs. We saw in the last chapter that if the food consumed contained no carbohydrate, the pancreas did not secrete insulin and that, consequently, no stocks of body fat would be laid down.

 Given that the body needs energy to maintain its vital functions, to keep body temperature at 98.6° Fahrenheit and make essential movements, it will draw on its fat reserves for the amount of energy it needs.

 So as you continue to eat perfectly normally (consuming the necessary vitamins, minerals, and so on), the body will of its own accord reduce the fat reserves which constitute your excess weight. It will meet its needs by first burning up the previously accumulated stock.
 You probably know the maxim used for stock control in business: ”Last in, last out; first in, first out.”

 When bad carbohydrates are present, though, this rule of stock rotation is always violated, because, as we saw in the last chapter, in this case very short-term reserves are created to meet immediate needs (“Last in, first out"). If these are not used up, the surplus is then trapped as body fat and there it will remain.

 If we exclude bad carbohydrates from the food ingested, the body's metabolism reverts to its basic mode of operation, which is to use its stocks of fat as a first resource to meet its energy needs.

 But it has probably occurred to you to wonder what happens when the body has no fat reserves left to draw on. When they have been completely used up, so that you are ”out of stock”, when the body has virtually returned to its normal weight, it then creates a sort of ”minimum buffer stock”, which it will automatically keep replenished in the light of its needs.
 In this way the human body, like a highly sophisticated computer, sets up an optimal management program for its stock control. This functions perfectly as long as the program is not disrupted by the presence of bad carbohydrates.

 However, you should not leap to the conclusion that adopting these new eating habits means bidding farewell for ever to chips, cakes and sweets. You will be able to include bad carbohydrates in your diet in Phase II[2], provided you do so only occasionally. They will constitute a discrepancy in your diet that you will have to take account of in managing your overall eating pattern. We will see in the next chapter how this can be quite easily achieved. In particular, you will see how, once your system has completely reabsorbed your fat reserves and you are moving into the phase of maintaining your ideal weight, you will be able to reintroduce a certain amount of bad carbohydrate into meals containing lipids, as long as you are careful and selective about it.

 Your problem is that you are suffering from what is described medically as ”poor glucose tolerance”. This is the one factor that distinguishes you who eat normally but ”run to fat” from the next person who tucks in at every opportunity and stays as thin as a rail.

It may be that your low tolerance of sugar is attributable to hereditary factors[3], but even if this is so, you are also undoubtedly one of the many victims of the deplorable eating habits of the society we live in.

 You are, in fact, addicted to bad carbohydrates, and it will take a little while for you to revert to a normal level of sensitivity to them. It all began in your childhood, with sweet drinks, biscuits, sweets and lollipops. Not forgetting the pasta and rice - all so much easier to feed children on than pureed celery or leeks. Then there was teatime, with white bread and butter, buns, cakes, jam and grandma's ginger-cake. Later maybe you ate school dinners or did national service more potatoes, pasta and rice. After all, you needed something to ”stand by you”. And, of course, there was bread or sugar with everything. Sugar is good for your muscles, you were told.

 Then came your student days, when it was a choice between the ”fodder” served in the student restaurant and take-aways or sandwiches from the fast food place on the comer. Cosy little ”noshes” with friends and impromptu get-togethers in student ”pads” usually turned into ”carbo-feasts”.

 And since you have been a workingman or woman, even though the quality of your meals may have improved, you are still at the mercy of the poor eating habits of those around you.
 At home, because the children like them, you eat the eternal pasta, rice and potatoes, with the occasional exotic sauce. All so quick and easy, especially as these days you can get sauce mixes which do not go lumpy.

 Things are no better at work. You do not always have time to go to the staff restaurant; so much quicker and easier to have a sandwich.

 And then again, productivity counts; time is of the essence and you are always short of it. So lunchtime is consumed in going to the hairdresser, or just doing the shopping. It means you can get something urgent done, but it also means you skip lunch. And as you have to keep going somehow, you drink coffee[4] as strong as possible and with sugar, naturally... refined sugar, of course, but then it is always good for the muscles, even when they are doing no work.

 Weekends bring barbecues and pub meals with friends, and traditional family lunches. Grandma down in the country does such wonderful baked potatoes it would be a crime not to eat them all up with that delicious leg of lamb.

 So that is the story of how, just like the Michelin man, you acquired your very own spare tyre, an entirely useless one that is becoming more cumbersome by the minute. And, above all, it is the story of how you became addicted to the wrong kind of carbohydrates, the ones that release far too high a quantity of glucose.

 So the time has come to rid yourself of the addiction and, coincidentally, to lose your excess fat. It is a question of somehow raising your glucose tolerance threshold. At the moment this is very low, which means that the moment you ingest the smallest amount of carbohydrate, especially bad carbohydrate, your pancreas gets to work manufacturing a disproportionate dose of insulin. In other words, the dose of insulin produced by your pancreas is no longer in proportion to the quantity of glucose released into the bloodstream. The excess insulin goes to work on some of the fatty acids and stores them as body fat. You are quite simply suffering from hyperinsulinism.

 But the famous (or infamous) bad eating habits you have acquired or have had thrust upon you do not simply cause you to put on weight. They are also responsible for a number of physical problems you may have suffered from or are suffering from, the commonest being digestive ailments and fatigue, with all that these entail. These two consequences in particular will be examined in detail in the chapters on hypoglycaemia and digestion.

 At this point, I want to issue a word of reassurance. What is novel about the principles of eating I am recommending to you is the fact that they will not hem you in without room for manoeuvre, in the way most traditional diets do.

 The exact opposite is nearer the truth. As I made clear in the introduction, applying the rules laid out in the next chapter is very simple, as they are extremely straightforward and based to a refreshing degree on simple common sense. At the beginning, when you will have to ban completely some foods or food combinations, you will find the process even easier if you normally have to eat out. At home it may be a little harder to change your routine from one day to the next, given that members of a family cannot easily be catered for individually. But once your partner sees the results you are achieving, reads this book too and realises that these new principles are sound and beneficial to everyone, including children, the whole family should come round to your views and adopt them enthusiastically.
 But, as with any theory in this life, the principles are easy enough to accept; it is putting them into practice which can pose the problems. It may well be that, in your case, you were already familiar with the concepts set out in this book, but the lack of really practical guidance has deterred you from following the method effectively. If you study the next chapter carefully, though, you will find there the key to winning the ”battle of the bulge” and to getting back to a superb level of physical and mental fitness .

[1] In addition, you should preferably choose ”very low fat” fromage frais and strain it (through a cheese strainer) to get rid of the whey, which contains a carbohydrate called lactose.[2] Not included with this e-version, but evolves the idea of maintaining your new lower weight forever.[3] A study of 540 adults adopted in infancy showed that heredity was a major factor in obesity (New England Journal of Medicine, 23.01.1986).[4] . As we shall discover in Chapter V, coffee has the effect of stimulating insulin secretion, so aggravating sensitivity to carbohydrates.

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