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The Sweet Poison Quit Plan Cookbook - David Gillespie

The Sweet Poison Quit Plan Cookbook

Paperback

Published: 15th April 2013
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Ex-lawyer and ex-sugarholic, David Gillespie, revolutionised the lives and eating habits of thousands of Australians with his bestsellers on the dangers of sugar, Sweet Poison and The Sweet Poison Quit Plan. To help get us unhooked from sugar, David with the help of wife Lizzie, gave us recipes for sweet foods made with dextrose-pure glucose, a healthy alternative to table sugar. Here, David has worked with a chef to develop more delicious fructose-free recipes.

Sweet Poison Quit Plan Cookbook features more than 80 illustrated recipes for Australia's favourite sweet treats, from Anzac biscuits, lamingtons and pavlova to chocolate cake, baklava, brownies and doughnuts. If you don't eat sugar but still have kids to feed, birthday parties to throw, and guests popping in for morning tea, the solution is right here. These are the special treats that you can eat for the rest of your life.

About the Author

David Gillespie is a recovering corporate lawyer, co-founder of a successful software company and consultant to the IT industry. He is also the father of six young children (including one set of twins). With such a lot of extra time on his hands, and 40 extra kilos on his waistline, he set out to investigate why he, like so many in his generation, was fat. He deciphered the latest medical findings on diet and weight gain and what he found was chilling. Being fat was the least of his problems. He needed to stop poisoning himself.

REVIEW SNAPSHOT®

by PowerReviews
 
4.8

(based on 6 reviews)

Ratings Distribution

  • 5 Stars

     

    (5)

  • 4 Stars

     

    (1)

  • 3 Stars

     

    (0)

  • 2 Stars

     

    (0)

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    (0)

83%

of respondents would recommend this to a friend.

Pros

  • Easy to read (5)
  • Informative (4)
  • Well written (3)

Cons

    Best Uses

    • Special needs (4)
      • Reviewer Profile:
      • Everyday reader (3)

    Reviewed by 6 customers

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    (2 of 2 customers found this review helpful)

     
    5.0

    Sweet and Good for You

    By Pamelia

    from Melbourne

    About Me Everyday Reader

    Verified Buyer

    Pros

    • Easy To Read
    • Informative
    • Page-Turner
    • Sweet Treats Without Suga
    • Well Written

    Cons

      Best Uses

      • Food Education
      • Reference
      • Special Needs
      • Wanting To Avoid Sugar

      Many people publish books on how to change your eating patterns and make healthy choices. David Gillespie explains how there are many forms of sugar and how these need to be given up for better choices. Not only does he educate us about sugar now in this book he gives us recipes that uses healthy ingredients but are helpful in times when we need sweat treats. The illustrations are excellent and the book contains over 80 recipes.

      Comment on this review

       
      4.0

      still discovering it's contents

      By ZZ

      from Bellerine Peninsular

      About Me Casual Reader

      Verified Buyer

      Pros

      • Easy To Read
      • Informative

      Cons

        Best Uses

        • Gift
        • Reference
        • Special Needs

        Still reading and discovering new way of doing things

        Comment on this review

        (1 of 1 customers found this review helpful)

         
        5.0

        Nice & easy glucose recipe book great

        By Lin

        from Perth wa

        About Me Casual Reader

        Verified Buyer

        Pros

        • Deserves Multiple Readings
        • Easy To Read
        • Engaging characters
        • Page-Turner
        • Simple And Easy To Follow

        Cons

          Best Uses

          • For the young and old
          • Gift
          • Special Needs

          It's like a normal cookbook but with only using glucose great recipes for all occasions a healthier choice...

          Comment on this review

           
          5.0

          Wonderful book excellent recipes no suga

          By Tinmann

          from Hervey Bay Queensland Au

          About Me Bookworm

          Verified Buyer

          Pros

          • Deserves Multiple Readings
          • Easy To Read
          • Excellent Reference Point
          • Guide Sugar Free Cooking
          • Informative
          • Well Written

          Cons

            Best Uses

            • Fourth Booklong Awaited
            • Sugar Free Cooking

            I have read the previously written David Gillespie Sweat Poison books after hearing an interview on radio. I refer to the Sweat Poison Quit Plan often. Big Fat Lies was an eye opener. For me the cookbook has enabled me to pull together food friends and family will eat and enjoy. (Without thinking what is she trying to feed us now) it looks good tastes good and is good to eat -always remembering too much of a good thing will bite you on the hips!
            Without preaching sugar, low fat ( where they up the sugar and sodium to make it taste ok) avoid - read the books pick up the Sweat Poison link and read/think and be wow'd by what you will find out.

            Comment on this review

             
            5.0

            a very different way of cooking

            By Recipe rosie

            from Qld

            About Me Everyday Reader

            Verified Buyer

            Pros

            • Easy To Read

            Cons

              Best Uses

              • Special Needs

              The book arrived quickly which was good as I was keen to try the no sugar cooking. However I have tried 1 recipe only and feel it may not be for me. There is a bitter taste that I do not enjoy. I also used gluten free flour and that may not go with the dextrose.

              Comment on this review

              (3 of 3 customers found this review helpful)

               
              5.0

              Best 'No Sugar' Recipes Yet

              By Pam A

              from Gold Coast, AU

              About Me Everyday Reader

              Verified Buyer

              Pros

              • Informative
              • Well Written

              Cons

                Best Uses

                  David Gillespie's book is a break through for people cooking without sugar. It is so easy to follow, ingredients are easy to get (or in most cupboards)so that cooks like me (very amateurish) can make an Anzac biscuit look and taste like the sugared version, without the sugar of course! Thank you David!

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                  Sugar makes you fat and, if you consume it for long enough, it will kill you. It is converted directly to fat by your liver and it destroys your body's ability to control your appetite. Without a functioning appetite control you will want to eat more of everything and no amount of dieting or willpower will change that. The more sugar you eat, the fatter you will probably be. But that will be the least of your worries.

                  Looking unpleasant in work-out gear won't kill you (although it might cause blindness in passers-by), but the metabolic effects of sugar consumption will. Even if you've managed to control your weight, you haven't escaped; you've just avoided the most obvious symptom. Some high-quality studies now confirm that sugar consumption leads straight down a path to fatty liver disease, then insulin resistance, PCOS (Polycystic Ovarian Syndrome), Type II Diabetes and on to depression, anxiety and ultimately dementia. Other studies tell us sugar is responsible for high blood pressure, chronic kidney failure, premature aging, infertility and gout. Even worse than that, it's as addictive as nicotine and embedded in almost everything you eat. So, no matter how much you want to stop eating it, you won't be able to, unless you break that addiction first. Yes, sugar will make you fatter today (and rot your teeth), but give it a few decades and it may well end your life in any one of a long list of unpleasant ways.

                  The detailed evidence behind all of those alarming statements is contained in my books Sweet Poison and The Sweet Poison Quit Plan. But this book is not about disease or evidence – it's about fun. It's about still having treats even though you have thrown out the sugar. It's about having something to feed your sugar-addicted guests and having something to put in the school lunch-box. It's about not missing out.

                  Table sugar (sucrose) is half glucose and half fructose. The glucose half is critically important to our survival. We are a machine that runs on a fuel of pure glucose. Every cell in our body uses it for energy and it is the only fuel our brain can use at all. Don't worry that you're missing out on glucose if you don't eat sugar, as almost every food we eat is ultimately converted to glucose by our efficient fuel extraction system. Glucose is a perfectly normal and necessary part of our diet. It is the fructose half that causes all the destruction and disease. So when I say you're about to cook without sugar, I mean the fructose half of sugar. While chemically dextrose (the commercial name for glucose) is also a sugar, when I use the word 'sugar' I mean the stuff you sprinkle on your cereal, scientifically known as sucrose.

                  There are plenty of alternative sweeteners I could have used instead of sugar. Natvia (Stevia and Erythritol) and Splenda (sucralose) are two of the more popular sugar alternatives being promoted to bakers, and you will find them in a lot of commercial sugar-free foods. While these sweeteners have been approved for use in Australia, they haven't jumped all the scientific hurdles. It is because they are relatively new in our food supply and there is sufficient scientific caution about their long term safety that I decided to avoid them. Not because I know there is anything wrong with them (I don't), just because I believe the evidence is not clear enough yet to make that call.

                  If there is anything my reading on hormone and endocrine systems has taught me, it is that we are exquisitely adapted to a very specific set of chemicals found in our environment in very specific quantities and ratios. So it made sense to follow the more challenging (from a cooking perspective) route of trying to use a product that I knew for certain we were chemically adapted to: glucose. Cooking without fructose can present a bit of challenge because it is primarily the fructose half that makes sugar – that is, table sugar – (and the foods made from it) sweet.

                  This book provides recipes for many popular fructose-replacement foods. It is not about how to make meals that are obviously sugarfree (like bacon and eggs); rather, it is a guide to making sweet foods that can satisfy without the risk of re-addiction to sugar, using dextrose (as well as glucose syrup and rice malt syrup) as the sweetener. These are recipes for you to use to make special treats for the rest of your life.

                  The recipes in my book The Sweet Poison Quit Plan were developed by a mum (my wife, Lizzie) and designed for everyday use (things like the tea cake on page 59 and others you'll recognise if you've read that book). A few of these recipes are included here, but most of the recipes were developed by Peta Dent. Peta is a proper chef, so the recipes are full-on, professionally developed desserts and sweet treats fit for inclusion in any TV chef's collection. This doesn't mean they're hard to make or use bizarre ingredients (Guatamalan chia seeds anyone?).

                  Peta has cooked each of the recipes dozens of times, trying different combinations and adjusting the quantities until we (and a random selection of sugar-addicted and sugar-free guinea pigs) were happy with the end product. I've tasted all of them. The quality control was hard work, but someone had to battle through all that ice cream and cake (okay, I had a little help from the kids!). Lizzie has also made a lot the recipes to make sure an average person in an average kitchen with an average supermarket down the road can pull them off . They're spectacularly good and we are very excited by the sheer abundance of high-quality fructose-free options this book represents.

                  So you've shelled out serious money for a chef-developed cookbook and that's what you've got, except that everything between these pages is designed to be safe for recovering sugar-holics.
                  David Gillespie

                  David Gillespie is a recovering corporate lawyer, co-founder of a successful software company and consultant to the IT industry. He is also the father of six young children (including one set of twins). With such a lot of extra time on his hands, and 40 extra kilos on his waistline, he set out to investigate why he, like so many in his generation, was fat. He deciphered the latest medical findings on diet and weight gain and what he found was chilling. Being fat was the least of his problems. He needed to stop poisoning himself.

                  Visit David Gillespie's Booktopia Author Page


                  ISBN: 9780143568261
                  ISBN-10: 0143568264
                  Audience: General
                  Format: Paperback
                  Language: English
                  Number Of Pages: 208
                  Published: 15th April 2013
                  Dimensions (cm): 24.4 x 20.9  x 1.3
                  Weight (kg): 24.4
                  Edition Number: 1