Research has shown (beyond doubt) that a tendency towards obesity can be inherited. In fact, the latest figures show that between 30% and 70% of all obesity is completely determined by our genetic make-up. The problem is be due to some people having faulty genes resulting in different fat absorption from the gut; some other genetic predispositions result in fat metabolism problems; some with insulin and leptin problems, some others result in enzymes in the liver burning and clearing fats differently to the majority of the population.

The science that has illuminated these fascinating phenomena is called Nutrigenomics, and it teaches us dieticians and doctors to focus more on the effects of food on genetic outcome. Thankfully, gone are the days where a ‘diet’ is a list of foods that patient! We can now specifically treat each individual with a diet that is properly tailored to that individual’s specific body type. And no, this has NOTHING to do with blood-type diet! That’s a completely different ball-game, and one which only warrants a brief gloss over in this book.

There are many lifestyle diseases that plague the population of Westernised countries, among them obesity, high blood pressure, high cholesterol and heart disease, diabetes, infertility, gout and kidney problems. Until several years ago, these diseases tended to be treated in isolation. Then came a revelation: these major lifestyle diseases are often symptoms of one, larger, multi-facetted umbrella disorder, nick-named “Syndrome X” or “The Metabolic Syndrome”.

The propensity to develop Syndrome X is often genetic, where we inherit a problem with insulin and leptin activity. But it is also a combination of genetics and lifestyle, so we can have a profound effect on the outcome of those faulty genes if we know which type of diet works with those problems.

From a dietetic point of view, the two main foods to which the body is vulnerable and sensitive (with Insulin Resistance and Syndrome X) are fats and quick-release carbohydrates.

A major manifestation of this insulin problem is rapid fat gain and
difficulty losing body fat , even when you think you are eating the ‘right’ food that everyone says is healthy.

We classify foods that are ‘healthy’ when they exhibit positive effects on the body: if they contain lots of nutrients, such as fibre, vitamins, minerals and so on. The problem is, these foods often contain a lot of fats, which can be very good for the heart, but not very good for the figure! (Especially if your genes are you can or can’t eat, and which is handed out to each and every programmed to govern that all fats eaten in the diet tend to get stored easily (yes, even the healthy ones).

A little of this knowledge results in a mine-field of conflicting information that causes people to develop a real love-hate relationship with food out of fear of it making them sick/fat/ unhealthy.

I could be a ‘nutritional dictator’ and tell you what to eat or what not to eat. Then you would be reliant on me for the rest of time, because only I have the information as to why.

Or else I could be someone who is so excited by dietetics and indignant by the plethora of rubbish fed to the public, who wants to teach you what I know. The newest stuff in science will show you how YOU can make

Research has shown (beyond doubt) that a tendency towards obesity can be inherited. In fact, the latest figures show that between 30% and 70% of all obesity is completely determined by our genetic make-up. The problem is be due to some people having faulty genes resulting in different fat absorption from the gut; some other genetic predispositions result in fat metabolism problems; some with insulin and leptin problems, some others result in enzymes in the liver burning and clearing fats differently to the majority of the population.

The science that has illuminated these fascinating phenomena is called Nutrigenomics, and it teaches us dieticians and doctors to focus more on the effects of food on genetic outcome. Thankfully, gone are the days where a ‘diet’ is a list of foods that patient! We can now specifically treat each individual with a diet that is properly tailored to that individual’s specific body type. And no, this has NOTHING to do with blood-type diet! That’s a completely different ball-game, and one which only warrants a brief gloss over in this book.

There are many lifestyle diseases that plague the population of Westernised countries, among them obesity, high blood pressure, high cholesterol and heart disease, diabetes, infertility, gout and kidney problems. Until several years ago, these diseases tended to be treated in isolation. Then came a revelation: these major lifestyle diseases are often symptoms of one, larger, multi-facetted umbrella disorder, nick-named “Syndrome X” or “The Metabolic Syndrome”.

The propensity to develop Syndrome X is often genetic, where we inherit a problem with insulin and leptin activity. But it is also a combination of genetics and lifestyle, so we can have a profound effect on the outcome of those faulty genes if we know which type of diet works with those problems.

From a dietetic point of view, the two main foods to which the body is vulnerable and sensitive (with Insulin Resistance and Syndrome X) are fats and quick-release carbohydrates.

A major manifestation of this insulin problem is rapid fat gain and
difficulty losing body fat , even when you think you are eating the ‘right’ food that everyone says is healthy.

We classify foods that are ‘healthy’ when they exhibit positive effects on the body: if they contain lots of nutrients, such as fibre, vitamins, minerals and so on. The problem is, these foods often contain a lot of fats, which can be very good for the heart, but not very good for the figure! (Especially if your genes are you can or can’t eat, and which is handed out to each and every programmed to govern that all fats eaten in the diet tend to get stored easily (yes, even the healthy ones).

A little of this knowledge results in a mine-field of conflicting information that causes people to develop a real love-hate relationship with food out of fear of it making them sick/fat/ unhealthy.

I could be a ‘nutritional dictator’ and tell you what to eat or what not to eat. Then you would be reliant on me for the rest of time, because only I have the information as to why.

Or else I could be someone who is so excited by dietetics and indignant by the plethora of rubbish fed to the public, who wants to teach you what I know. The newest stuff in science will show you how YOU can make