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<\/p>\nAll the best-selling diets ask you to believe in a central idea. Sometimes it’s an appealingly simple premise: carbohydrates are toxic, or eat like a caveman.\u00a0<\/p>\n
Other diets rely on a ludicrously complicated gimmick, such as an analysis of your blood type or the acidity of your food. In my opinion, most of it is nonsense.<\/p>\n
Most diet plans have a deeply flawed scientific premise and they might work, for a while, if you stick to them. But dieting is a tricky business. It is about fighting an extremely basic human urge: the desire to eat.<\/p>\n
\n <\/p>\n
Ditching the pizza and curbing your alcohol intake are two of Dr Xand’s three golden rules for losing weight<\/p>\n
If you want to lose weight and maintain that weight loss, I am convinced you will have to change your life and your approach to food.<\/p>\n
That’s why I created my Definitive Diet, serialised all this week in the Mail. I spent months investigating the world’s most popular diets and took all the good bits \u2014 while discarding the waffle and gimmicks.<\/p>\n
The diet plan I came up with consists of really easy recipes for tasty home-cooked meals so you can get started on losing weight right away.<\/p>\n
Because we live in a world full of temptation it can be useful to have healthy eating guidelines to support you. Whether you have a lot of weight to lose or a little, you want quick results or you are happy with a slow burn, these three rules will make sticking to my plan a lot easier.<\/p>\n DUMP PIZZA AND CRISPS<\/span><\/p>\n This is the culinary equivalent of pornography or slot machines or birthday cards for pets \u2014 all very well, but the world wouldn’t be a worse place without them.<\/p>\n Junk food isn’t nourishing. It is designed purely as entertainment. It is made with the aim not of feeding you, but of temporarily and inadequately comforting you.<\/p>\n Food should make you feel full or at least satisfied. But junk food does the exact opposite \u2014 it makes you hungry.<\/p>\n If you eat a chocolate bar, packet of crisps or doughnut, you’ll usually end up feeling hungrier than if you’d eaten nothing. The real problem lies in the fact that junk food is highly appealing. It’s cleverly formulated and can be delicious. There’s a specialised art in creating irresistible foods that didn’t exist a few decades ago.<\/p>\n If you were a food manufacturer, wouldn’t you hire scientists to invent food that was addictively delicious? The tastier you make the food, the more of it people will eat \u2014 and the more money you will make. Food such as salted caramel, honey-coated nuts and stuffed-crust pizzas have been designed to make you eat more than you need or even want.<\/p>\n We are surrounded by these ‘hyper-delicious’ foods, which, unfortunately, are almost impossible to resist. Food design is a sophisticated science that researches just the right ratio of fat, sugar, salt and chemical flavourings delivered with the perfect amount of crunch, creaminess, chunkiness and chewiness to seduce your human brain. Frankly, it doesn’t stand a chance.<\/p>\n Many junk foods work by giving you a powerful hit of the reward chemical dopamine, which allows you a minute or more of intense pleasure followed by longing as levels drop.<\/p>\n This is why it’s so easy to eat a whole family pack of tortilla chips by yourself. Over-eating isn’t lack of willpower, it is dopamine gone crazy \u2014 and the food scientists have made it happen.<\/p>\n If you want to lose weight, you can’t eat junk food. It’s simple. And if it’s there, you will eat it \u2014 because that’s exactly how it’s been designed.<\/p>\n So remove it all from your house: put crisps, biscuits, sweets and chocolate bars in the bin.<\/p>\n If it’s not in the cupboard, you can’t reach for it and it’s no more a waste to throw it away than to eat it. In fact, it’s much better.<\/p>\n AVOID PROCESSED FOOD<\/span><\/p>\n We have become frighteningly reliant on processed foods, convincing ourselves we are far too busy to cook from scratch or we couldn’t possibly rustle up a proper meal without a packet mix or a jar of sauce.<\/p>\n The food industry happily perpetuates that belief. And even if you believe you rarely eat processed food, take a look through your kitchen cupboards. There are, after all, varying extremes of processing.<\/p>\n A microwave meal with an infinite shelf life will be processed beyond belief, and anything in a box or packet will have a list of ingredients your grandmother wouldn’t recognise.<\/p>\n Avoid: A microwave meal with an infinite shelf life will be processed beyond belief. Dr Xand says the more ingredients something has, the further you should run from it<\/p>\n I urge you to try to develop an extreme hatred of plastic-wrapped food because if it is made in a factory, its job is to make you buy more of it, not to nourish you and fill you up.<\/p>\n Before you eat anything, ask yourself: what has been done to it? And how many ingredients does it contain?<\/p>\n The more ingredients something has the further you should run from it because you can be sure those ingredients have been added to make you crave that food.<\/p>\n Dr Xand van Tulleken will be telling us all week how he lost weight and how you can too<\/p>\n Think of the difference between salted and unsalted nuts. If I buy a bag of unshelled, unsalted Brazils (one ingredient), I’ll have a satisfying snack.<\/p>\n But if I buy a bag of dry roasted peanuts (which has about ten ingredients) or, worse still, smoked almonds, which are horribly addictive, it is so much harder to stop eating.<\/p>\n Every ingredient is there to make you eat more.<\/p>\n And make a conscious decision to avoid everything with MSG or ‘flavour enhancers’, which really does make food taste amazing.<\/p>\n The danger is that it acts on your brain in a pretty fundamental way, as it makes the food it’s added to hard to stop eating. Avoid it if you want to get closer to a good idea of when you’re full and when you’re not.<\/p>\n Eat real food instead. Peel your own fruit, buy meat with bones in it, wash your own salad. You’ll save money and you’ll think more about what you’re eating and the quantity you need.<\/p>\n Get started on making your own delicious meals from scratch with these simple, nutritious and calorie-controlled meals created for the Daily Mail by chef Georgina Davies.<\/p>\n CURB ALCOHOL INTAKE<\/span><\/p>\n Dry January is a great time to start a dietary regime because not only are you free from having to factor in the extra calories in that glass of wine or ‘medicinal’ gin and tonic, but you’re much more likely to stick to the plan.<\/p>\n After a few drinks with friends, you are far more likely to say: ‘To hell with the diet!’<\/p>\n So I believe it’s a good idea to avoid alcohol on the rapid weight loss one-meal-a-day plan.<\/p>\n You can have one or two drinks a week in your two-meals-a-day plan. Just apply caution (and watch your calorie intake) on the three-meals-a-day plan.<\/p>\n See the list of low-calorie alcoholic drinks in the magazine and diet diary that came with Saturday’s paper.<\/p>\n Sit down at the start of each week with your diet diary, which was free in Saturday’s paper.\u00a0<\/p>\n Work your way through each day, planning meals around your activities and commitments.<\/p>\n If you want rapid weight loss of up to a stone in two weeks, pick my one-meal-a-day fast track plan: stick to a maximum of 800 calories concentrated in one meal, or spread across one meal and a healthy snack of fewer than 200 calories \u2014 see yesterday’s pullout.<\/p>\n For controlled, but effective, weight loss of up to a stone in a month, go for my two-meals-a-day plan and skip breakfast or lunch.<\/p>\n If you like to start the day with a good breakfast, make a healthy choice of around 400 calories (see Saturday’s magazine).<\/p>\n But if you are happy to skip breakfast, save your calories for a filling and nutritious lunch (see the salads in today’s pullout and take-to-work lunch ideas on Friday), then enjoy a delicious evening meal of around 600 calories.<\/p>\n There’s even room for a fruit-based dessert (see tomorrow’s paper for suggestions) or a glass of wine.<\/p>\n If you are happy to lose weight steadily at around 1lb to 2lb a week, or you want to maintain your weight and be more healthy, try my three-meals-a-day plan.<\/p>\n Simply divide your calories throughout the day to suit your circumstances. As long as you don’t exceed 1,500 calories and are active, you will still lose weight.<\/p>\n This means you can have a 300-calorie breakfast, 400 for lunch, a 600-calorie dinner from one of the delicious recipes in today’s paper and still have room for extra vegetables, a fruit-based dessert or a glass of wine.<\/p>\n Weigh yourself every morning and record the weight and the time in your diary.<\/p>\n Write down every meal and the calories in each one.\u00a0<\/p>\n Do some exercise every day (see Thursday’s paper for inspiration).<\/p>\n <\/span>\u00a0Eight deliciously satisfying dinners<\/span><\/p>\n If you’re following the one-meal-a-day plan, bump up these meals with vegetable side dishes and enjoy a fruit-based dessert (see tomorrow’s paper) or healthy snack. All work equally well as part of the two-meals-a-day or three-meals-a-day plans.<\/p>\n Chicken, broccoli spring onion stir-fry\u00a0<\/span><\/p>\n \n Serves 2 (386 calories)<\/p>\n 4 spring onions, sliced<\/p>\n 1 tbsp sunflower oil<\/p>\n 2 chicken breasts, skin removed and sliced<\/p>\n 2 garlic cloves<\/p>\n 1 red chilli, sliced<\/p>\n 1 tbsp soy sauce<\/p>\n 1 tbsp honey<\/p>\n 1 small head of broccoli (approx 200g), chopped<\/p>\n 100ml chicken stock<\/p>\n Juice of 1 lime<\/p>\n Fry the spring onion in oil for five minutes, until soft. Add chicken, garlic, chilli, soy sauce and honey, turn up the heat and fry for a further two minutes before adding the broccoli and stock. Simmer for three to four minutes, stirring, until the vegetables are cooked through. Stir in lime juice and serve.<\/p>\n Butter bean, tomato vegetable stew<\/span><\/p>\n Serves 2 (634 calories)<\/p>\n 1 tbsp olive oil<\/p>\n 1 white onion, chopped<\/p>\n 1 red pepper, deseeded and roughly chopped<\/p>\n 1 heaped tsp paprika<\/p>\n 300g tin butter beans, drained<\/p>\n \u00bd courgette (about 100g), cubed<\/p>\n 200g tin tomatoes<\/p>\n Salt and pepper<\/p>\n \n Heat the olive oil over a medium heat and saut\u00e9 onion for five minutes.<\/p>\n Add the red pepper and paprika and cook for five minutes more.<\/p>\n Add the butter beans, courgette and tomatoes. Season and simmer for 20 to 30 minutes, adding water if needed.<\/p>\n This butter bean stew is delicious served with kale or spinach.<\/p>\n Turkey meatballs with peas basil<\/span><\/p>\n \n Serves 2 (393 calories)<\/p>\n 1 onion, finely chopped<\/p>\n 2 tbsp olive oil<\/p>\n 3 garlic cloves<\/p>\n 200g turkey or chicken mince (or chicken breasts pulsed in a food processor)<\/p>\n Salt and pepper<\/p>\n 150ml chicken stock<\/p>\n 2 tbsp creme fraiche<\/p>\n 25g basil, finely chopped<\/p>\n 150g petit pois<\/p>\n Fry the onion for ten minutes in 1 tbsp of the oil until soft and starting to caramelise, add the garlic and cook for a further five minutes. Leave the onions and garlic to cool before mixing well with the mince, salt and pepper.<\/p>\n Wet your hands and shape the mince into six meatballs. Heat the remaining 1 tbsp oil in the same pan and fry the meatballs, turning, until golden brown. Next add the stock and simmer for a few minutes until it starts to evaporate. Add the creme fraiche and simmer for another ten minutes. Now add the basil and petit pois, simmer for two to three minutes until the peas and meatballs are cooked through.<\/p>\n Stuffed sweet potatoes<\/span><\/p>\n \n Serves 2 (585 calories)<\/p>\n 2 sweet potatoes<\/p>\n 1 small courgette, grated<\/p>\n Zest of 1 lemon<\/p>\n 1 tbsp olive oil<\/p>\n Salt and pepper<\/p>\n 150g cooked quinoa<\/p>\n 80g feta<\/p>\n Preheat the oven to 180c\/gas 4.<\/p>\n Scrub the sweet potatoes, dry, then prick with a fork and bake for 40 to 50 minutes. Take out of the oven and leave to cool slightly.<\/p>\n Mix together the courgette, lemon zest and olive oil. Season well.<\/p>\n Next, cut the cooked sweet potatoes in half lengthways and scoop out the flesh (reserving the skins for later). Mix flesh with the quinoa and courgette mix before spooning the mixture back into the skins. Place the stuffed sweet potatoes on a baking tray and sprinkle the feta over. Bake for 15 to 20 minutes until hot and golden.<\/p>\n Salmon parcels with anchovies, leeks peas\u00a0<\/span><\/p>\n Serves 2 (476 calories)<\/p>\n 1 leek, finely sliced<\/p>\n 4 anchovies, finely chopped<\/p>\n 2 garlic cloves, finely chopped<\/p>\n 2 tbsp olive oil<\/p>\n 150g petit pois<\/p>\n 2 salmon fillets<\/p>\n Juice and zest of 1 lemon<\/p>\n Salt and pepper<\/p>\n \n Preheat the oven to 180c\/gas 4.<\/p>\n Fry the leek, anchovies and garlic in 1 tbsp oil over a low heat for five to seven minutes or until the leek is soft. Take two lengths of foil and lay them over a baking tray (with enough overlap to wrap each salmon fillet).<\/p>\n Divide the cooked leeks, anchovies and garlic between the pieces of foil, spoon over the peas and lay the fish fillets over the leek mixture.<\/p>\n Drizzle over the lemon juice and remaining 1 tbsp of olive oil and sprinkle over the lemon zest. Season well.<\/p>\n Bake for 15 minutes in the oven, then serve.<\/p>\n Shakshuka<\/span><\/p>\n \n Serves 2 (291 calories)<\/p>\n 1 leek, sliced<\/p>\n \u00bd bulb of fennel, sliced<\/p>\n 1 tbsp olive oil<\/p>\n 3 garlic cloves, chopped<\/p>\n 1 x 400g tin chopped tomatoes<\/p>\n Salt and pepper<\/p>\n 100g kale<\/p>\n 4 eggs<\/p>\n 15g flat leaf parsley, chopped<\/p>\n Fry the leek and fennel in oil for five minutes. Add the garlic and cook for one minute, then add the tomatoes. Season well and simmer for ten to 15 minutes. Stir the kale into the tomato sauce so it starts to wilt. Next, make four evenly spaced hollows in the thick sauce and crack an egg into each. Sprinkle over the parsley, turn down the heat, put a lid on the pan and leave to simmer for a further ten minutes or until the whites are set, but the yolks are still runny.<\/p>\n Leftover roast beef or lamb casserole<\/span><\/span><\/p>\n Serves 4 (305 calories)<\/p>\n \n 1 tbsp olive oil<\/p>\n 1 red onion, chopped<\/p>\n 2 carrots, peeled and chopped<\/p>\n 1 stick celery, finely sliced<\/p>\n 1 parsnip, peeled and chopped<\/p>\n 1 tbsp plain flour<\/p>\n 100ml red wine<\/p>\n 200ml beef or lamb stock<\/p>\n 1 x 400g tin tomatoes<\/p>\n 3 sprigs rosemary<\/p>\n 300g leftover roast beef or lamb<\/p>\n 1 tsp Worcestershire sauce<\/p>\n Salt and pepper<\/p>\n Heat the oil in a casserole dish and add the onion, carrots, celery and parsnip. Cook for ten minutes over a medium heat, stirring regularly. Stir in the flour and add the wine and stock. Simmer for two to three minutes until the sauce starts to thicken, then add the tomatoes, rosemary, leftover meat and Worcestershire sauce. Season well, and turn the heat right down.<\/p>\n Put a lid on the pan and simmer for 30 minutes to one hour until the meat is tender and falls apart. Check the pan regularly and add a splash more stock or water if drying out. Serve with steamed greens and mashed potato or white bean mash.<\/p>\n Mediterranean prawn stew<\/span><\/span><\/p>\n \n Serves 2 (312 calories)<\/p>\n 2 tsp olive oil<\/p>\n 1 small onion, chopped<\/p>\n 1 fennel bulb, roughly chopped<\/p>\n 4 garlic cloves, sliced<\/p>\n \u00bd-1 red chilli, sliced<\/p>\n 5 large tomatoes (about 500g), roughly chopped<\/p>\n Splash of white wine<\/p>\n 100ml fish or vegetable stock<\/p>\n 125g white fish (coley, cod or pollock), in bite-sized pieces<\/p>\n 125g raw prawns<\/p>\n Finely grated zest and juice of 1 unwaxed lemon<\/p>\n Small bunch basil leaves, chopped<\/p>\n Small bunch flat-leaf parsley leaves, chopped<\/p>\n Heat the oil in a wide pan over a medium heat, add the onion and fry for five minutes until soft. Add the fennel and cook for a further five minutes. Add the sliced garlic, chilli, tomatoes and wine and increase the heat. Cook until the wine has evaporated.<\/p>\n Next, pour in the stock and reduce the heat to a light simmer. Cover and leave to cook for ten to 15 minutes. Add the fish and prawns and simmer for three to four minutes until just cooked (adding a splash more water if needed). Add lemon zest, juice and basil before serving.<\/p>\n Four smart salads\u00a0<\/span><\/p>\n <\/span>There’s so much more to salad than a bag of wilting leaves. Get adventurous \u2014 think colour and variety! A good salad is packed with flavour and nutrients. You should be able to get three or four of your five a day right there on the plate. These salads are great for supper or lunch, and can be packed in a container to take to work.<\/span><\/span><\/p>\n Broccoli courgette with peanut dressing<\/span><\/p>\n \n Serves 2 (179 calories)<\/p>\n 125g tenderstem broccoli<\/p>\n with a vegetable peeler1 small courgette, shaved into ribbons<\/p>\n 1 tbsp toasted sesame seeds, to serve<\/p>\n FOR THE DRESSING:<\/p>\n 2 tsp peanut butter<\/p>\n 1 tbsp olive oil<\/p>\n 2 tsp cider vinegar<\/p>\n Juice of \u00bd lemon<\/p>\n 2 tsp honey<\/p>\n Steam the broccoli for five minutes, then refresh under cold, running water. Drain.\u00a0<\/p>\n Arrange the courgette ribbons and cooked broccoli on a serving dish. Make the dressing by whisking together all the ingredients. To serve, drizzle the dressing over the salad and top with the toasted sesame seeds.<\/p>\n Bean, spiced squash rocket<\/span><\/p>\n \n \n Serves 2 (318 calories)<\/p>\n \u00bd small butternut squash, peeled and cubed<\/p>\n 2 tbsp olive oil<\/p>\n Salt and pepper<\/p>\n 1 clove garlic, finely chopped<\/p>\n 1 red chilli, finely chopped<\/p>\n 100g green beans<\/p>\n 100ml water<\/p>\n 1 x 400g tin butter beans, drained<\/p>\n 15g parsley, chopped<\/p>\n 50g rocket leaves<\/p>\n FOR THE SAUCE:<\/p>\n 1 tsp tahini<\/p>\n 1 tbsp olive oil<\/p>\n Juice of \u00bd lemon<\/p>\n Pinch salt<\/p>\n 1 tsp honey<\/p>\n Preheat the oven to 200c\/gas 6. Put squash on a lined roasting tin, drizzle with 1 tbsp of the olive oil and season. Roast in oven for 25 to 30 minutes until soft. Gently fry garlic and chilli in the remaining olive oil for two to three minutes. Add green beans and water, and simmer for three to four minutes until beans are cooked. To make the dressing, mix together all ingredients. Put squash, butter beans, green beans, parsley and rocket leaves on a plate and dress just before serving.<\/p>\n Prawn, mango and noodle<\/span><\/b><\/span><\/p>\n \n Serves 2 (638 calories)<\/p>\n Drizzle of olive oil<\/p>\n 2 garlic cloves, sliced<\/p>\n 165g raw prawns<\/p>\n 100g rice noodles<\/p>\n 1 avocado, peeled, stoned and chopped into cubes<\/p>\n 1 mango, cubed<\/p>\n FOR THE DRESSING:<\/p>\n 1 red chilli, chopped<\/p>\n 10g coriander leaves, chopped<\/p>\n 10g mint leaves, chopped<\/p>\n Finely grated zest and juice of 1 unwaxed lime<\/p>\n 1 tsp Dijon mustard<\/p>\n 2 tbsp olive oil<\/p>\n 1 tsp honey<\/p>\n 2-3 drops fish sauce<\/p>\n Heat the oil in a pan over a low heat and saut\u00e9 the garlic for a minute or so. Add the prawns and saut\u00e9 for another two to three minutes until cooked through. Set aside to cool. Place the noodles in a heatproof bowl, pour over freshly boiled water, cover with a plate and leave for two minutes, or until soft. Drain and rinse well under cold water, then drizzle with a little oil to stop the noodles from sticking together. For the dressing, whisk all the ingredients together. To assemble the salad, mix the avocado, mango and cooled prawns together, then stir through the noodles.<\/p>\n Add the dressing and mix well so that everything is nicely coated in the punchy flavours. Divide between two shallow bowls and serve immediately.<\/p>\n Roast carrot, goat’s cheese lentil<\/span><\/b><\/span><\/p>\n \n Serves 2 (652 calories)<\/p>\n 3 carrots (about 300g), quartered lengthways<\/p>\n 3 garlic cloves, quartered<\/p>\n 1 tbsp olive oil<\/p>\n 1 tbsp honey<\/p>\n Finely grated zest and juice of 1 unwaxed lime<\/p>\n 200g cooked Puy lentils<\/p>\n Salt and pepper<\/p>\n 80g baby leaf salad<\/p>\n 65g soft goat’s cheese, crumbled<\/p>\n Tahini dressing (see recipe above)<\/p>\n Preheat the oven to 160c\/gas 3.<\/p>\n Place the carrots, garlic, oil, honey, lime zest and juice on a baking tray and roughly mix to coat the carrots in all of the lovely flavours.<\/p>\n Cover with foil and roast in the oven for 45 minutes or until the carrots are soft.<\/p>\n Remove from the oven, add the cooked lentils to the carrots on the baking tray then mix well to coat in the sticky roasting juices.<\/p>\n Season well with salt and pepper. Arrange the salad leaves on a serving plate, spoon over the lentils and carrots then crumble the goat’s cheese over.<\/p>\n Serve with tahini dressing.<\/p>\n Medical disclaimer<\/p>\n Check with your GP before starting\u00a0a diet if you are underweight or\u00a0frail or have a history of psychiatric\u00a0illness, are under 18 or pregnant or\u00a0are breastfeeding, on medication\u00a0or have Type 1 diabetes.<\/p>\n \u00a0<\/span><\/b><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" All the best-selling diets ask you to believe in a central idea. Sometimes it’s an appealingly simple premise: carbohydrates are toxic, or eat like a caveman.\u00a0 Other diets rely on a ludicrously complicated gimmick, such as an analysis of your blood type or the acidity of your food. In my opinion, most of it is Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-144696","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"http:\/\/healthmedicinet.com\/i\/wp-json\/wp\/v2\/posts\/144696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/healthmedicinet.com\/i\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/healthmedicinet.com\/i\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/healthmedicinet.com\/i\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/healthmedicinet.com\/i\/wp-json\/wp\/v2\/comments?post=144696"}],"version-history":[{"count":0,"href":"http:\/\/healthmedicinet.com\/i\/wp-json\/wp\/v2\/posts\/144696\/revisions"}],"wp:attachment":[{"href":"http:\/\/healthmedicinet.com\/i\/wp-json\/wp\/v2\/media?parent=144696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/healthmedicinet.com\/i\/wp-json\/wp\/v2\/categories?post=144696"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/healthmedicinet.com\/i\/wp-json\/wp\/v2\/tags?post=144696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"http:\/\/i.dailymail.co.uk\/i\/pix\/2017\/01\/09\/02\/3BE7B7AB00000578-0-image-m-57_1483929568943.jpg\")
Lose up to a stone in two weeks! Dr Xand van Tulleken offers…<\/span>
\n <\/a><\/p>\n![](\"http:\/\/i.dailymail.co.uk\/i\/pix\/2017\/01\/07\/00\/3BE7B7AB00000578-0-image-m-26_1483747994597.jpg\")
How I lost SIX STONE on my Definitive Diet: Oxford and…<\/span>
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I lost 6st after seeing I no longer looked like my twin!…<\/span>
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How chewing for longer helps you eat 30% less: Fascinating…<\/span>
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<\/p>\nWHICH PLAN IS RIGHT FOR YOU?\u00a0<\/h3>\n
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