The Forgotten Four Flavours Diet

By Elias Kefalidis

Do you know why you are fat? Do you know why you can’t lose weight? Do you know who is to blame for you being in a deadlock and continuously occupied with diets and health foods? The person who is to blame is in your house, and you can’t do anything to her – it’s your mother. Because of her ignorance or because of followi

• Language: English
• Publisher: Stergiou Limited
• Release date: Aug 30, 2015
• ISBN: 9781910370766

Elias Kefalidis

Elias Kefalidis is a Greek journalist.

Book preview

Table of Contents

Title

Copyright

INTRODUCTION

CHAPTER 1: THE EXPERIENCE

PREJUDICE LEAD ME TO DIETING

SO WHY DO ALL DIETS FAIL?

I GAVE UP ON THE SPECIALISTS & RECOVERED MY HEALTH

CHAPTER 2: THE PROBLEM

DON’T ‘KILL’ YOUR CHILD WITH THE WRONG FLAVOURS

SUPERMARKETS HAVE BECOME PATISSERIES

YOU AREN’T EATING FOOD – YOU ARE TAKING YOUR DRUGS

THE SIZE OF YOUR PLATE AND THE FLAVOUR OF YOUR FOOD IS FATTENING

CHAPTER 3: THE SOLUTION

SOUR & BITTER FLAVOURS ARE THERAPEUTIC

GREEK MOUNTAIN TEA ACTS AGAINST ALTZHEIMER’S DISEASE

AND IT ACTS AGAINST OSTEOPOROSIS

SAGE FOR A HEALTHY BRAIN

EAT THE GREEK WAY IF YOU WANT TO LOSE WEIGHT AND GAIN HEALTH

CHAPTER 4: THE FOUR FLAVOURS DIET

THE PROGRAMME

HOW I STARTED TO LOSE WEIGHT

STAGE 1 (15 DAYS)

STAGE 2 (1 MONTH)

STAGE 3 (15 DAYS)

STAGE 4 (15 DAYS)

AND FOR THE LADIES?

THE PROGRAMME FOR MEN & WOMEN

STAGE 1 (15 DAYS)

STAGE 2 (1 MONTH)

STAGE 3 (15 DAYS)

STAGE 4 (15 DAYS)

14 QUICK GREEK DIET RECIPES FOR BREAKFAST & DINNER

8 QUICK GREEK RECIPES FOR LUNCH

TABLES OF FOODSTUFFS

FOR BREAKFAST & DINNER

FOR LUNCH

FOR THE SALAD BOWL

DINNER

DAILY PROGRAMME

SEASONING: SALT MIXED WITH HERBS

Thanks to

THE

FORGOTTEN

FOUR

FLAVOURS

DIET

ELIAS KEFALIDIS

Copyright

The Forgotten Four Flavours Diet

By ELIAS KEFALIDIS*

Copyright © 2015 Elias Kefalidis

ISBN: 978-1-910370-75-9 (Stergiou Limited)

ISBN: 978-1517124601 (Assigned to CreateSpace)

ePub ISBN: 978-1-910370-76-6 (Stergiou Limited)

Published by STERGIOU LIMITED

Suite A, 6 Honduras Street

London EC1Y 0TH

United Kingdom

Web: http://stergioultd.com

Email: [e-mail]

* Elias Kefalidis is a Greek journalist.

All rights reserved

INTRODUCTION

DO YOU KNOW why you are fat? Do you know why you can’t lose weight? Do you know who is to blame for you being in a deadlock and continuously occupied with diets and health foods? The person who is to blame is in your house, and you can’t do anything to her – it’s your mother. Because of her ignorance or because of following the fashion of the time, she has accustomed you to eating ‘flavours’ that are ‘killing’ you. These are found in foods that act like drugs, and with each passing day, they are shortening instead of lengthening your life.

You will no doubt question whether it is possible that a mother would wish to harm her child. In fact, she does – in the same you harm your child. Nutrition is the most fundamental lesson that should, ideally, be taught before the onset of pregnancy, or at least as soon as pregnancy is confirmed – because from the moment of pregnancy, the embryo is exposed to flavours. According to research, our predilection for various flavours derives from our mothers, and if a mother’s diet is based on sweet or salty processed foodstuffs, it creates problems in embryonic development which later lead to obesity and other illnesses. Later, when the child starts on liquid and later still on solid foods, it learns and becomes accustomed to certain flavours to the extent that it develops a dependency on them. And which flavours are these? Again, it’s the sweet and salty flavours. What mother ever experimented in the first or second year – as should be done – to introduce her child to sweet and salty flavours? And by this, I don’t mean squashing a whole lemon in the baby’s cream or feeding it on ground greens with their roots still attached. In this way, the phenomenon of nutritional neophobia appears, that is – a fear to try new flavours. Consequently, the child is fed on potatoes, spaghetti, bread like foodstuffs, and snacks.

In adolescence, the child’s nutrition is undertaken by the food industry which reinforces incorrect nutritional choices. As a result of ready meals and teenager snacks, the child’s weight increases and makes the child a lifelong prisoner of sweet and salty flavours: the solution to this problem is – the dietician.

And what exactly is a dietician? The majority of those dieticians that I have met are people who chose to become dieticians rather than teachers, army officers, musicians, or actors. It is, namely, a profession which provides certain recipes by which fat patients can lose weight.

My experience at the hands of dieticians – which I describe in chapter 1 – is truly tragic. During the course of 30 years of dieting, I expected to get a recipe – exactly what they advertised, incidentally – that would help me to lose weight. Nobody taught me that the prescription for slimming is healthy eating: to be careful of what I eat and what is best for my health. Everybody used to follow the successful diet formulas of the times. I must say that some of the many diets that I followed had as their goal my rapid loss of weight – but this doesn’t happen in nature. The brain doesn’t allow the loss of weight without reason or just because you suddenly want to look nice. On the contrary, if the body experiences health problems, it functions differently.

So, the specialists took control of me – giving me specific ‘prescriptions’ and trying to get me to lose weight. They had divided the slimming process into two phases: the first phase was concerned with losing weight, and the second phase was concerned with sustenance. Now, that’s something I have never understood. Why did I have to partake in the first stage? Was it just to exhaust my body both mentally and physically, after which the only thing that I wanted was to regain the weight that I had lost?

In my case, I have been dieting for thirty years. If every YEAR I lost only two kilos, I should have lost sixty kilos by now. And from the 127 kilos I got to as a result of the diets, I should weigh sixty-seven kilos – a miracle! But diets fail – and for many reasons: they neglect taste and the dynamic effect that it has on foods; they are programmes which must produce rapid results; they concentrate on how much people eat rather than why they eat; they set unrealistic goals; they maintain old habits; they create myths about miraculous foods; they search for the ideal results on the basis of the ideal number of kilos; and they fail because nobody has ever explained to you in depth that you will have to diet for the WHOLE of your life.

The problem that I talk about in chapter 2 is how sweet and salty flavours have become ‘national dishes’ in a lot of countries. Thus, without knowing, we accustom ourselves to these flavours and as a result we are led closer and closer to obesity and the loss of health.

A series of researches report addiction caused by sugar is greater than that caused by hard drugs: even drugs such as heroin and cocaine. Indeed, some scientists believe that supplementary sugar intake reaches levels that are at the limits of toxicity.

Sauces, soups, chocolates, biscuits, sweets, bread, desserts, soft drinks, ice-cream, snacks, flour, spaghetti and pasta products, sausages and cold cooked meats, dairy products, processed frozen foods, marmalades and jams, and many other related foodstuffs have a prominent presence in supermarkets. The sweet flavour – that is sugar – goes under many different names that we are not aware of when shopping sugar containing foodstuffs. It often appears on the labels of packaged foods as one of the following names: lactose, glucose, dextrose, malt extract, castor sugar, invert sugar, isoglucose, brown sugar, lactose, maltose, maltodextrin, molasses, agave nectar, sucrose, glucose syrup, syrup or cane juice, brown sugar syrup, rice syrup, fructose corn syrup, modified starch, and fructose.

And if what is on the supermarket shelves is not sweet, then it is salty. These choices contribute and cause illnesses in addition to obesity, for example: hypertension, diabetes, heart problems, and cancer – exactly those illnesses that people die from nowadays. And all these foods are based on the notion of delicious flavor. So, how do foodstuffs become appetizing?

They become appetizing when the flavour is intensified and when additives are included: such additives can be found in all foodstuffs. Snacking is ‘criminalized’, but it is those chemicals that also produce a pleasant sensation in alcoholic drinks, chewing gum, sweets that enhance the appearance of mushrooms, roots, bulbs and tubers, and nuts. They are also used for spicing red meats, poultry, game, and fish.

Acids are also used for many purposes in