The Six Secrets of Successful Weight Loss

John Mansfield

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Have you ever, unsuccessfully, tried low-calorie dieting? There are very good reasons why it doesn’t work, but somehow they remain a secret…After more than 35 years of clinical practice and helping many thousands of patients to live at their ideal weight, Dr John Mansfield shares his unique approach: weight gain is a condition that has specific causes that can be identified and tackled, and which will be individual to YOU. Discover: – why there is no one-size-fits-all diet that works in the long term – how low-calorie and low-fat dieting contributes to weight gain – how refined carbohydrates result in ‘hyperinsulinaemia’ and weight problems – how gut yeasts make matters worse – how to tell if your thyroid is also part of the problem – most importantly, the significance of individual food sensitivities: how to identify and tackle what is specific to YOU

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Have you ever, unsuccessfully, tried low-calorie dieting? There are very good reasons why it doesn’t work, but somehow they remain a secret… After more than 35 years of clinical practice and helping many hundreds of patients to live at their ideal weight, Dr John Mansfield shares his unique approach: weight gain is a condition that has specific causes that can be identified and tackled, and which will be individual to YOU. Discover: Why there is no one-size-fits-all diet that works long term; How low-calorie and low-fat dieting contribute to weight gain; How refined carbohydrates result in ‘hyperinsulinaemia’ and weight problems; How gut yeasts can make matters worse; How to tell if your thyroid is also part of the problem; Most importantly, the significance of individual food sensitivities: how to identify and tackle what is specific to YOU

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About the author

Dr John Mansfield was a pioneer in ecological medicine and specifically food sensitivity. When he graduated from Guy’s Hospital he was determined to help people, not just by treating their ailments, but also by helping them make choices to avoid diseases that cause premature death. To this end he wrote his first bestseller, Avoidable Death, in 1970. However, it was in 1976 that he became one of Britain’s first pioneers in the field of food sensitivity and its role in so many chronic illnesses. This became the passion to which he dedicated his life’s work, and in so doing helped many thousands of his patients return to health. This book encapsulates what he learned in a lifetime of clinical practice and wished to share with others.

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