How I lost 24 Kilos and a Recipe for Macadamia Oil Mayonnaise

This blog post may change your life.

Back in April 2010, Amanda from Lamb’s Ears and Honey posted a Facebook link to an article in the New York Times with the title “Is Sugar Toxic”, written by a science researcher called Gary Taubes. Amanda doesn’t know it, but by posting that link, she saved me from almost guaranteed diabetes and heart disease. Thank you Amanda! At the time, I weighed 122kg and had a waist circumference of 122cm, and with those measurements, I was obese. After reading Taubes’ article, I watched the amazing video, “Sugar, The Bitter Truth” by Dr Robert Lustig that discusses the health dangers of eating high amounts of fructose. I also saw that Taubes had written a book entitled “Why We Get Fat: and What to Do About It”. Having always thought that getting fat is all about calories-in/calories-out, I was intrigued to find that there may be another explanation to the problem I had suffered with all my life (having dieted non-stop for 15 years) so I bought Taubes’ book and read it. That book changed my life forever.

Zoom forward to today, my nutritional re-education continues as I weigh 98kg and my waist circumference is 98cm. My diet has switched from one focused on carbohydrates to one that that uses fat for energy. My energy comes from grass-fed and free-range animals, fish, eggs, low-starch vegetables, olive oil, coconut oil, nuts, and berries. To a lesser extent I also eat full-fat dairy (cheese, cream and sour cream), bananas and sweet potatoes. I eat around 2700 calories a day, so by any definition, I am not on a diet. Having lost the weight I did without caloric restriction may seem to defy the laws of thermodynamics, but what I found out during my reading is that the well-established adage of calories-in/calories-out is a big fat lie. For almost all people, we gain weight because of hormonal issues. The main way to lose weight is to reduce insulin levels and make our body more receptive to the action of leptin (which, being a hormone discovered only relatively recently may not be known to most doctors).

Having (effortlessly) lost the weight is great, but I realize now that weight was not a problem in its own. It was merely a physiological indicator that my body wasn’t healthy. The health of our body is greatly determined by our diet. Using my newfound way of eating, I have helped many friends with their weight and health issues. My father, a long-term diabetic, now has stellar blood sugar levels. I personally enjoy vastly improved energy levels, no longer have the acne problems that plagued me throughout my life, no longer have plaque, have less/no joint pain, and I feel more clear-headed and happier.

As I continue to learn new things, I try to keep it simple to introduce people I care about to the diet that I know will change their lives for the better. I try to explain that there are 3 things I believe cause most of the health issues we encounter

1- Fructose – this is a sugar found naturally in fruit (and natural sweeteners like agave). It is used in massive quantities as a sweetener for soft drinks, junk food and mass-produced food. Though it doesn’t cause insulin spikes on its own, it does cause fatty liver disease. I highly recommend you watch Dr Lustig’s video “Sugar, The Bitter Truth” as it will give you all the info you need on why you should avoid fructose.

2- Omega 6/PUFA oils. For years, we have been told to eat margarine as a healthier alternative to butter. Poly-unsaturated fatty acids (PUFAs) found in margarine, canola, corn oil and other seed/grain/nut oils. These fats are easily prone to oxidation and as we consume them in the large quantities we do, we create an unfavorable ratio of omega 6 to omega 3 (found in fish) oils in our body. The right ratio is crucial for our liver function and the makeup of our cell membranes and many other bodily functions. I have personally cut out all PUFAs (no more margarine, canola, grapeseed, rice bran or vegetable oils) and the fats I eat are either fully saturated (butter, animal fat and coconut oils are saturated and that makes them stable and not prone to oxidation) or mono-unsaturated oils like macadamia or olive oil. I do not fear cholesterol. Cholesterol is a healthy, healing substance and is largely misunderstood. I suggest you read Gary Taubes’ life changing book, Why We Get Fat: and What to Do About It to re-educate yourself on the real science of fat.

3- Grains – It amazes me to see a diabetic being prescribed a diet high in complex carbs and whole grains and low in fat! Seriously? Diabetics have a problem with blood glucose and insulin. Why are they being fed food that will turn into sugar in the body at all? My diabetic father made the switch and only gets his carbs from leafy greens and non-starchy vegetables. The rest of his diet is protein and fat based and his blood sugar levels are now AMAZING. If you are not diabetic, there are still plenty of compelling reasons why grains are not a good idea for you. Grains increase gut permeability (they penetrate the gut wall and allow dangerous material in our gut to leach into our blood stream which leads to chronic inflammation) to grains’ anti-nutrient properties (which depletes the body of vitamins and minerals). People with acid reflux, coeliac or autoimmune diseases can reverse or control their condition by eliminating grains. For more details on the dangers of wheat and grain, and the amazing health benefits to be gained by eliminating them, read Dr William Davis’ book Wheat Belly.

I am not giving anyone medical advice. I firmly believe that health is a journey and that people need to make their own decisions on where they want to go. What is clear to me is that a carbohydrate centric, fat fearing diet is not the answer. Read through the links and books I suggest. You’ll feel like Alice going down the rabbit hole. If you decide that you are convinced and want to follow the advice in these websites and books, let me know. I’d love to hear from you and to learn about your journey.

When you are convinced and want to start straight away, here’s a great recipe to help kick-start things. Macadamia Oil Mayonnaise. When I stopped eating oils rich in Omega 6, I found that I can no longer eat mayo. All commercial mayo is made with either canola or soybean oil and that’s just poison. Olive oil doesn’t make good mayonnaise – the flavour is too strong and bitter. Macadamia oil, on the other hand, is a wonderfully aromatic oil with a beautiful buttery texture and a heady aroma. It’s not a neutral oil (because it’s not chemically processed unlike vegetable and seed oils). This delicious mayonnaise takes 1 minute to make, is high in monounsaturated fat from the macadamia oil and saturated fat from the eggs, and, yes, it’s SUPER-HEALTHY! Just don’t eat the bread.

Macadamia Oil Mayonnaise Recipe:

Ingredients

• 2 egg yolks (if you are worried about bacteria, simply pasteurise the whole eggs by keeping them at 63 degrees C water for 5 minutes)
• 1.5 cup macadamia oil
• 2 tsp dijon mustard
• 2 tsp apple cider vinegar
• salt (to taste) – use real salt like Celtic Sea Salt.
• lemon juice

Method

1. Put the egg and mustard in an upright blender and whiz it up.
2. Add the oil (shouldn’t take more than 20 to 30 seconds) from the top opening until the mixture thickens.
3. Add apple cider vinegar and salt
4. Add more oil if thicker mayonnaise is needed
5. The process should take 1 minute or less
6. Once done, you can adjust the salt and lemon juice. Heck, you can even add more mustard if you want. Go crazy!

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