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Want to Lose Weight Without Suffering?

October was a busy one for “team Holford” with Patrick’s South African leg of his international Good Medicine tour having taken place.
Without falter Patrick presented 16 seminars and workshops in five cities in 10 days confirming that by following his low GL diet and ensuring the correct intake of nutrients and vitamins we can all have abundant energy, good health and a great attitude no matter what your age.
Talk about living the brand! Patrick enjoyed his time in SA, appreciated meeting people and helping them on their personal road to achieving optimum nutrition – something he is seriously passionate about.

Thank you to those of you who attended his talks, we hope Patrick inspired and educated you on how to live your best life. If you missed him this time be sure not to miss out when he is next in SA by following us on Face Book (link here) and by continuing to subscribe to the newsletters to get all the latest updates.


With Patrick being in South Africa in October there was a lot of media focus on the comparison between his Low GL diet and the “banting” diet as advocated by Dr Tim Noakes. The difference between the two approaches to weight loss was a question that was often raised.

The “Banting diet” is based on eating a diet comprising of high protein combined with a very low carbohydrate intake. Many people have had amazing rapid weight loss results but here in lies the problem says Patrick. He cautions that though this type of extreme diet may show significant weight loss results in the short term, there are serious increased risks for breast cancer, colon cancer, decreased bone mass, added stress to the kidneys and low mood symptoms.

“While Noakes is right about sugar and insulin resistance being the cause of obesity, diabetes and heart disease he is wrong about the cure. A Low GL diet focusing on less carbs and the right ones and a bit more protein is just as effective for weight loss but doesn’t have the long term health risks Banting does. It is also more sustainable in the long run,” said Patrick.

Patrick also cautions that high protein diets (above 20% of calories – Banting is 20-30% of calories) places unnecessary stress on the kidneys.

“A recent review of 30 studies of people without kidney disease, found that every measure of kidney function gets worse on a high protein diet based on meat and dairy produce but not on a high protein diet based on vegetarian sources of protein such as beans, nuts and seeds,” he said.

He also cautions about the dangers of the combination of carcinogens from burnt animal fat and processed and cured meat which coupled with constipation are a recipe for increased colorectal risk.

“Last month one of Britain’s top bowel experts Roger Leicester said in an interview with the Daily Mail in the UK that bowel cancer is more likely to develop when people eat a lot of animal fat and there is a slow-moving of transit of food in the gut. He also said a lack of fibre triggers constipation, which causes bloating and swelling, and psychological problems such as lethargy and lack of sex drive,” said Patrick.

The secret to successful weight loss isn’t starving yourself; nor is it limiting your food choices or following a rigid pattern of eating. It is simply keeping your blood sugar balanced and your food choices healthy. This will not only help you to lose weight, but will also give you more energy and plenty of welcome side effects, such as better skin, improved digestion and enhanced mood too.


There is absolutely no reason why healthy food has to be tasteless and dull. After all the basis of good nutrition is simple, fresh, high-quality ingredients which provide maximum flavour while at the same time ensuring you receive the maximum nutrients. So this festive season enjoy entertaining friends and family and sitting down together to delight in delicious meals which won’t leave you feeling guilty or compromise your health goals.

Patrick has published several recipe books all packed with lots of delicious foods and recipes that will leave you feeling satisfied, full of energy and feeling really good. Visit www.patrickholford.com to order yours.

Beetroot and Borlotti Bean Soup

This is a bright purple, thick and filling soup, which could be served warm or cold. You could

save time by using cooked beetroot (without vinegar), and blend this up as soon as

the onions have cooked. Borlotti beans have a good, almost smoky flavour and are, of course, a source of B vitamins to aid methylation.

Serves 4

1 tbsp mild or medium (not extra virgin) olive oil or virgin rapeseed oil

1 large or 2 small red onions, roughly chopped

2 garlic cloves, crushed

700g (1. lb) raw beetroot, peeled and diced

400g can borlotti beans, rinsed and drained

800ml (28fl oz) hot vegetable stock

large handful fresh flat-leaf parsley, stalks removed

large handful of fresh mint leaves

juice of 1 lemon

freshly ground black pepper

sea or rock salt to taste

4 tbsp live Greek-style natural yoghurt, to serve (optional)

1. Heat the oil in a pan, add the onion and garlic and gently saut. for 3–4 minutes to soften.

2. Add the beetroot, beans and stock. Bring to the boil, cover and simmer for 15–20 minutes or until the beetroot is fairly tender.

3. Add the herbs and lemon juice, and blend until smooth.

4. Season to taste. Pour into bowls and add a dollop of natural yoghurt in the middle of each, if using.

Cook’s Notes

Allergy suitability: gluten/wheat/dairy/yeast free (depending on stock used and if not using yoghurt)

V • Can be made in advance • Suitable for freezing

Health scores per serving: GL 6 • 2 carrots