What the Fast!

How intermittent or super fasting can help achieve sustainable weight loss, in conjunction with a lo-carb, healthy-fat diet.How Monday and Tuesday will change your life.By now, you'll probably have heard about the fat professor, the whole-food dietitian and the Michelin-trained chef who flipped the food pyramid and brought butter back. Their first book What the Fat? has been a life-changer for thousands of people and now they're at it again. Back at the cutting edge of the latest science. This time it's all about not eating. WTF? Yep, you did read that right. This is a practical guide to get you started with intermittent fasting (IF) or super fasting (SF) as we now call it. Plus, it comes with all the science and the recipes too!

Grant Schofield is at the forefront of challenging the widespread fat phobia that has pushed us to eat a diet full of processed, carb-laden food. He has been a respected PhD public health academic for over 20 years and is based in New Zealand.

Caryn Zinn is a registered dietician and has a master's degree in sports nutrition, focusing her doctoral studies on how to achieve sustainable weight loss.

Craig Roger is a classically trained chef who spent eight years working in fine-dining restaurants, including Michelin-starred restaurants in his native Scotland. Craig now incorporates a different approach to cooking, stripping away carb-laden 'fillers' and using nutritionally dense ingredients.

How Monday and Tuesday will change your life. By now, you'll probably have heard about the fat professor, the whole-food dietitian and the Michelin-trained chef who flipped the food pyramid and brought butter back. Their first book What the Fat? has been a life-changer for thousands of people and now they're at it again. Back at the cutting edge of the latest science. This time it's all about not eating. WTF? Yep, you did read that right. This is a practical guide to get you started with intermittent fasting (IF) or super fasting (SF) as we now call it. Plus it comes with all the science and the recipes too.

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