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I was a beast : Josie Gibson reveals how she lost 6st

RouTe (15 August 2016, 15:42)
'I was a beast': Josie Gibson reveals how she lost 6st in a year

I was  a beast : Josie Gibson reveals how she lost 6stIt turns out that sugar is hidden away absolutely everywhere in food products, and it can cause way more problems than just extra visits to the dentist.
Think your brown bread is healthy? There's 1.6 grams of sugar in every slice. Ever thought your bagel tasted a bit sweet? That's because a plain one can have the equivalent of a whole sugar cube (4.8 grams) inside it. Reckon baked beans represent one of your five a day? They may well do, but they'll also deliver you a 9.9-gram hit of sugar per portion.
When we imbibe the white stuff, neurotransmitters in the brain react the same way as they do when we drink alcohol or take drugs. Over the years we become tolerant to it and need to increase consumption to get same the hit off it as we once did. Put simply: Sugar. Can. Kill. You. Slowly.
As if all that weren't bad enough, sugar also ages you and kills off the elasticity in your skin, so in addition to making you ill, it makes you look old. I honestly think that the reason I haven't been left with rolls of loose skin is because I gave up the white stuff before I'd even started losing weight. It was one of the first things I did and so the elasticity returned to my skin.
I knew I loved sugar, and had done since I was a child, but when I looked into exactly how much I consumed, I was shocked.
On my one-day-a-week treat days, I will normally have a few glasses of bubbly or some other sweet treat, but otherwise my diet is totally sugar free, other than naturally occurring fructose in whole fruit – and has been for nearly two years.
I still crave it and I always will, but my habits have now changed. I spent over twenty years as a sugar addict, and I'll always be in recovery because it's impossible to cure yourself of an addiction. I still can't have it in the house because I know the temptation is too much.


If you answer yes to three or more of these statements, you'll benefit from ditching sugar from your diet.

1. Have you ever gone out late at night, travelled a considerable distance or overcome obstacles in your quest for sugar?
2. Does eating sweet treats make you happy even after a bad day?
3. Is a sweet treat planned every day as part of your diet?
4. Have you ever tried to limit the amount of sugar you eat?
5. Do you lie or hide the amount of sugar you scoff?
6. Would your friends and family describe your palate as sweet?
7. Can you leave biscuits in the barrel or sweets in the jar, or do you have to eat the lot?
8. On previous diets have you refused or found it hard to lower your sugar intake?
9. Do you find it hard to turn down dessert at a restaurant?



Serves 2 - Prep 5 mins - Chill 3 hours


- 1 orange
- 2 ripe avocados
- 2 tbsp raw cacao powder
- 1 tbsp agave syrup
- pinch chilli powder
- splash vanilla extract
- pinch salt
- fresh blueberries and mint, for garnish


1. Zest and juice the orange. Place all the ingredients except for the blueberries and mint into food processor and blitz until you end up with a mousse-like consistency. Alternatively, you can
mash the ingredients together and stir until they're as smooth as you can get them.
2. Place into small glasses and refrigerate for at least 3 hours. (The pudding can be prepared a day in advance.)
3. Garnish with fresh blueberries and mint before serving.
The Rules: Avocados are high in fat (around 14g per fruit), so enjoy them occasionally. This isn't a pud to make every day.
The Goodness: Avocado is a superfood, rich in protein, ‘happy' fats and vitamin E. It's actually a fruit, but it's great used in savoury cooking and salads.


I was  a beast : Josie Gibson reveals how she lost 6st
Choco Nut Bar

Serves 4 - Prep 15 mins - Chill 5 hours


- 100g almonds
- 100g cashew nuts
- 50g pumpkin seeds
- 200g Medjool dates
- 100g almond butter
- 4 tbsp maple syrup
- 50g desiccated coconut
- 2 tsp vanilla extract with seeds
- 300g dark chocolate chips (70% cocoa solids)
- 1 tbsp coconut oil


1. Blend the almonds, cashews and pumpkin seeds in a food processor until finely ground. Add the dates, almond butter, maple syrup, desiccated coconut and vanilla extract and blend until it’s all sticky and mixed.
2. Line a medium-sized baking tray about 20cm square and 5cm deep with baking parchment. Press the nutty mix into the tray and place in the fridge to set
3. Melt the chocolate in a bain-marie (a pan of boiling water with a bowl on top) and stir in the coconut oil, then remove from the heat.
4. Remove the nutty mix from the fridge and pour the melted chocolate over the top, spread it out into an even layer. If you want to use less chocolate, dip a spoon into the melted mix and trickle it
over the nut mixture to create chocolate lines on your bars.
5. Return to the fridge and leave to set for 5–10 hours, or overnight if possible.
6. Cut into rectangles about 5cm x 2.5cm to serve, or use a shaped biscuit cutter to make the bars more fun. These will last for a week in an airtight container.

The Rules: This is a sweet treat and while it contains a lot of energy and heath-protecting ingredients, it should only be eaten twice a week maximum.
The Goodness: These ingredients deliver an awesome energy boost as well as supporting your brain function. The bars are also very filling and contains lots of good fats and protein. Chocolate is a known mood enhancer and has powerful antioxidant properties.


Serves 4 - Prep 5 mins - Cook 30 mins


- coconut oil
- 8 ripe peaches
- 1 vanilla pod, split in half
- 2 tsp vanilla extract with seeds
- agave syrup
- 1 orange
- pinch cinnamon
- pinch nutmeg


1. Preheat the oven to 200°C/gas 6. Put a splash of coconut oil in a roasting tray and place in the oven.

I was  a beast : Josie Gibson reveals how she lost 6stThis is an edited extract from The Josie Gibson Diet: Love Food, Get Slim, Stay Slim, out February 27 on, RRP £12.99
2. Halve and stone the peaches and place them in a bowl. Add the vanilla pod, vanilla extract, agave and the zest and juice of the orange to the peaches, mix it all together and allow to infuse for five minutes.
3. Place the peaches face down in the baking tray, which should be hot enough for the oil to sizzle, setting aside any excess juice. Roast for 10 minutes. Check that they are well roasted and then turn them over. Sprinkle the excess juice and the cinnamon and nutmeg over the top and roast for a further 10 minutes.
4. Serve on a plate with a trickle of the roasting juices over the top and an extra dusting of cinnamon.

The Rules: Another delicious treat that's also dense with sweet but healthy ingredients. It's fine to enjoy in moderation – once or twice a week is perfect.
The Goodness: Packed with vitamins including skin-friendly vitamin A, peaches are a good healthy source of fibre, passing very quickly through your digestive system. - VIDEO. What do different stomach pains mean to your health?