The Hybrid Diet: Your body thrives on two fuels - discover how to boost your energy and get leaner and healthier by alternating

Description

THE HYBRID DIET is a radically different, practical and doable way to achieve a healthy weight and substantially reduce your risk of diseases such as diabetes, heart disease, cancer and dementia. Recent research has shown that a diet that is very low in carbs and high in good fats is effective for weight loss, can counteract many diseases and also help athletic performance and endurance. The drawback is that it is difficult to stick to - because most people love carbs. But, as THE HYBRID DIET demonstrates, we don't need to choose. The human body has been designed through millions of years of evolution to burn two different sources of fuel - glucose (which comes from the carbohydrates in fruit and vegetables) and ketones (which are made in the body from fat) - and to switch between them when food is scarce. The point of THE HYBRID DIET is to show you how to make the best use of both options when you need them, and how best to switch between them. In their quest to discover the perfect diet, leading health journalist Jerome Burne and nutrition expert Patrick Holford have examined the latest cutting-edge science and have put together a plan that is sound, simple and delicious - one that is based on how your body works best.

Patrick Holford (author) Patrick Holford BSc, DipION, FBANT, NTCRP is a leading spokesman on nutrition in the media and one of Britain's top nutrition experts. He is the author of over 30 books, including The Optimum Nutrition Bible, The Low-GL Diet Bible, and Food is Better Medicine than Drugs. In 1984 he founded the Institute for Optimum Nutrition (ION). ION has been researching and helping to define what it means to be optimally nourished for the past 32 years and is one of the most respected educational establishments for training nutritional therapists. In 1997 Patrick retired as director of ION to concentrate on writing and conducting workshops and lectures. Patrick is also founder of Food for the Brain Foundation and director of the Brain Bio Centre, the foundation's treatment centre. He is in the Orthomolecular Medicine Hall of Fame and is an honorary fellow of the British Association of Nutritional Therapy, as well as a member of the Nutrition Therapy Council and the Complementary and Natural Healthcare council. Jerome Burne (author) Jerome Burne is an award-winning medical and health journalist who, for over 25 years, has been writing for most of the UK nationals about the latest developments in health and cutting-edge research. He is co-author of Food is Better Medicine than Drugs, with Patrick. He was an early champion of probiotics and vitamin D, and was one of the first in the UK to write about epigenetics - the ability of our environment to directly affect our genes. In 2012 he was won the Medical Science Explained category in the Medical Journalist's Association awards. He writes regularly for the Daily Mail Good Health pages and edits a blog at HealthInsightUK.org, which promotes a lifestyle approach to health and treatment.

'The concept of combining the low GL and ketogenic diets would result in the best of both worlds. It's well-researched and clearly written - taught me a thing or two. Understanding how the body is changed by food encourages people to take responsibility for their own health - the NHS should be delighted.' Kieran Clarke, Professor of Physiological Biochemistry, University of Oxford So many books have been written about the best diet. So many of them written by people who seem to have not the slightest idea about human physiology and biochemistry. Here, Patrick Holford and Jerome Burne have brought together the best, most up-to-date knowledge in the area. This book is detailed and thorough. If you follow the advice here, you will improve your health, lose weight, avoid diabetes and reduce your risk of cancer and Alzheimer's. What more could you ask? Dr Malcolm Kendrick, GP and author of The Great Cholesterol Con The Hybrid Diet is a very intriguing and interesting idea. Once we have cut out the table sugar and refined carbs, which create such metabolic havoc, we have a choice; to use fat or low GI 'slow' carbs for fuel. This enables individuals to experiment and create the best diet for their own good health. Dr David Unwin, winner of Innovator of the Year award from the Royal College of GPs This is a book that is certainly original and very likely to be provocative. It's refreshing to explore what might work from more than one viewpoint. In a world where there seems to be no middle ground, this book dares to go there. Maybe we don't have to choose between fats or carbs. Maybe we can embrace real food in ways that accommodate both. Maybe the body works better when fuelling itself on either. Maybe there's something in the concept of a 'hybrid' diet. You probably won't agree with everything in it, but you won't know unless you read it! Dr Zoe Harcombe, nutritionist A thoughtful, intelligent, highly informative and practically useful contribution to the seemingly intractable debate on what constitutes a healthy diet. Joanna Blythman, award-winning food writer This book couldn't be more timely with the obesity and diabetes spiral at an all-time high. A versatile and accessible solution for anyone who's struggled with weight loss or low energy - essential reading. Robert Verkerk, founder of Alliance for Natural Health Patrick Holford and Jerome Burne are superb communicators and their writings are soundly based on the scientific and medical literature and very much at the forefront of nutritional medicine. Emeritus Professor David Smith, University of Oxford 'The Hybrid Diet is a highly readable, smart and well-reasoned book based on the latest generation of rigorous science. Given the weak state of evidence behind our government's dietary advice, this book is a far better resource than any official guidance for people seeking practical tips, along with the explanatory science on how to lose weight and reverse nutrition-related conditions.' Nina Teicholz, author of The Big Fat Surprise, and Adjunct Professor, New York University