The Last 15

Every diet has them--those last few kilos that, no matter what, just won’t budge. It may be called a diet plateau, but it may as well be Mount Everest. Yet it doesn’t have to be, says best-selling Canadian diet guru, Dr Joey Shulman. “Those stubborn few kilos are what I call the tipping point. For 98 per cent of dieters, the kilos they lost will return within five years. One reason is metabolism, which slows by five percent every decade,” she says in her latest book, The Last 15: A Weight Loss Breakthrough. (Wiley, $48, Hardback). “You can’t do anything about your basal metabolic rate, which accounts for 65 per cent. But you can do plenty about the other 35 per cent.” Where do you start?

Posted in Diets on 12/04/2008 - 0 Comments

The Fibre 35 Diet

Try this: For every bite of food you took yesterday, add up the grams of fibre it contained. Muesli for breakfast? That’s five grams per serving—says so the box. Lunch is trickier—garden salad from the corner takeaway doesn’t come with a nutritional label. Neither does the grilled chicken, green beans and baked potato you’re planning for dinner. The truth is, “the average person doesn’t have a clue how much fibre they get,” says American diet and nutrition guru Brenda Watson. “If they did actually count it up, they’d be taking in 10 to 12 grams a day.”

Posted in Diets on 11/30/2008 - 0 Comments

100 Weight Loss Tips That Really Work

You’ve made your New Year’s resolution: Those five extra kilos have got to go. Now for the big decision: Which diet is right for you? Low fat or low salt? High protein or raw food? Every diet has bits that really work, but you shouldn’t have to read every diet book to find them, says Dr Fred A Stutman, an American weight loss expert and author of the recently-released

Posted in Diets on 11/30/2008 - 0 Comments

My 21 day detox

As I read out the list of forbidden food for my new diet to my friend Lauren, her eyes widen, and then she giggles. No red meat. No dairy. No wheat, yeast, sugar, condiments, alcohol, nuts, coffee, diet soda, deep-fried anything and definitely no fruit. They're all too acid-forming and the effect stresses the digestive system and makes

Posted in Diets on 11/30/2008 - 0 Comments

Scientist touts good food to cut health risks

Richard Beliveau's first lesson in food came to him decades ago in the back of a little Indian restaurant in England. He was down to his last $200 -- all that was between him and life on a park bench -- when the now internationally recognized biochemist and expert on the link between phyto-nutrients, diet and cancer found a job as a cook. "I was a student and I spent the summer in the U.K. with no money. I was always attracted to other cultures, their diversity and the pleasure of eating. It made me aware of traditional food and cultures. You know," he says with his infectious giggle, "now I can do a very good Rogan Josh!" Co-author of the bestselling Foods That Fight Cancer (McClelland & Stewart), Beliveau is passionate about all things involving

Posted in Diets on 11/22/2008 - 0 Comments