Frequently Asked Questions

Do you struggle with weight loss? Do you have unstable blood sugars? Do you have an appetite you can't turn off? Have you tried every diet and exercise, but never see any changes? Diabetic? PCOS? Eating low-carb could help you.

Carbohydrates, whether they are simple (such as sugar) or complex (such as wholegrain), are simply glucose molecules stuck together. When we eat any carbohydrate (including sugar, pasta, rice, bread) it raises our blood sugars, and our body requires the hormone insulin to lower blood sugars to a safe level. Insulin is the driver of hunger and fat storage.

When we eat a low-carb diet, our bodies become fat burners, not sugar burners. Most people experience a drop in appetite, improved mood and stable blood sugars. You'll find the food is fresh, vibrant and nutritious. Choose nutrient dense ingredients such as non-starchy vegetables, meat, fish, eggs, dairy, berries and healthy fats. When you eat unprocessed, whole food, you almost become low-carb by default. We eat low-carb, moderate protein, higher healthy fat. It really is that simple.

No. It is the type of food we eat, which has a far greater impact on our hormones, appetite control and fat storage. Eating high carb, stops weight loss and causes weight gain. Eating low-carb stops fat storage and increases our fat burning as the fuel of choice.

When we cut calories too far, the first thing we experience is HUNGER. No body wants to fell hungry for a few hours, days or weeks, so we eventually cave in and eat high carb treats. So yes we may lose weight when we cut calories, but only in the short term as our metabolism adapts to ‘starvation’ mode and eventually we give in which is why so many people gain the weight they lost (and sometimes more).

Weight loss is more of a hormone imbalance than a calorie imbalance.

Carbs→Glucose→High Insulin→Fat storage and stop fat burning⇒WEIGHT GAIN + INCREASED APPETITE

Vegans and vegetarians eliminate entire food groups, but going low-carb we only eliminate wheat, grains and sugar, which are not food groups, but sadly found in thousands of products. We still eat good quality, nutrient dense carbohydrates, but in very limited quantities by eating low-carb fruit such as berries, non starchy vegetables, and all other real food.

By choosing to go low carb, we reduce the impact carbohydrates have on our body, reduce our insulin levels, improve our appetite control, and improve our cholesterol profile.

Have you ever wondered why they feed cattle grains to fatten them before slaughter? Why they feed grains to geese to produce fatty liver disease?

Diets full of grains, are also high in carbs, cause inflammation, contain gluten that inflames the lining of the gut, which causes leaky gut and malabsorption of vitamins and nutrients. By giving up grains, bread, pasta, etc, you eat far more real food and gain so many more nutrients lost by avoiding a slice or 2 of wholegrain bread or pasta. 

No, our bodies are brilliant adapters and can run far more efficiently on fat! When we switch to low-carb and high-fat, the body burns fat and produces ketones. We can only store a limited amount of glucose as glycogen, but we have almost an unlimited supply of energy as fat. The body can also produce it’s own supply of glucose from proteins via a process called gluconeogenesis.

Sure have a treat occasionally, but personally, why would you want your health in moderation? The M word (moderation) is used so much to justify having a little bit of everything is OK. ​

Why would you want to eat foods that we know are harmful, cause inflammation and increase our risk of so many avoidable diseases. And how is moderation going for the general public? Hmmm, not that well if you look at the health of most countries and the size of people on the street.

Moderation used to be a treat once a week or on birthdays, having treats that rarely, is seen as restrictive when really it should be the norm. Children now, by the time they are 8 years old, have eaten as much sugar as an adult did in their entire lifetime a century ago.

Go for it!!! Eggs have been off the menu for so long because of the fear of cholesterol, but after it has been found that there is no link between saturated fats and heart disease, the restriction has been lifted. Eggs are the most perfect food and little powerhouses of nutrition. They are often referred to as natures multivitamin. They improve you cholesterol profile, contain choline which is necessary for brain health, contain all the amino acids we require and are a versatile ingredient for breakfast, lunch, dinner, snacks or baking. Just keep an eye on how much protein you are having. I eat 2-3 eggs every morning for breakfast.

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