Catching up with Peter Jones

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Can you tell us about your exciting new self help weight loss book?

Sure. It’s called How To EAT LOADS And LOSE WEIGHT. Or just EAT LOADS, LOSE WEIGHT. And that’s pretty much the entire concept, right there in those four words. How to eat loads of proper, tasty, satisfying meals, and yet somehow still lose weight – all without feeling hungry, without calorie counting, and without exercise.

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What makes your book different from the established slimming regimes?

I suppose the key difference is that this book is based on actual science.

The mainstream low-fat diet advice that we’re used to hearing on a daily basis is actually rooted in a misunderstanding of how the body works; ie. the idea that your body needs a certain number of calories (per day) to sustain itself and stores any excess. But in more recent years we’ve discovered that this is actually a huge over simplification. What you eat – so it turns out – is actually more important than how much.

Of course, being a huge nerd, this is what got me excited about the subject in the first place. I wanted to get to the bottom of how the body actually works. If it isn’t fat making us fat, what is? If calorie counting doesn’t work, what will? If cholesterol doesn’t cause heart disease what does?

Turns out the answers weren’t all that difficult to find. Just complicated. So a large part of my job when writing this book – the bit I enjoyed the most – was to describe those biological processes in a way that the average man (or woman) on the street would a) understand and b) find interesting and entertaining.

That’s the kind of non-fiction I love to write.

How has your opinion on diets and dieting changed since writing the book?

It’s made me more cynical! We’re a nation of people struggling to maintain our collective health, yet the mainstream media would have us believe that it’s all our fault: We’re lazy. We’re greedy. We’re not doing enough exercise. We’re eating too many fatty foods. We’re ignoring the experts. We’re not buying diet books. We’re not going to slimming classes. But it’s all nonsense! The data shows the exact opposite – yet somehow we’re still getting fatter, and sicker.

But it’s difficult for governments to radically change health guidelines that have been in place since the 1980s without raising eyebrows and risking an angry outburst. It’s difficult for doctors to dish out advice that isn’t in line with strict NHS policy. It’s difficult for slimming clubs and food manufacturers to switch to a weight loss model that would work so well people wouldn’t need to come back. And it’s neigh-on-impossible for drug companies to support any kind of advice that might eliminate the need for their most profitable products.

But the tide is turning. Slowly. There are more and more books like the one I’ve just written. And I’m proud to be apart of this health revolution.

What feedback have you had from your readers?

The feedback has been lovely. I decided to start a Facebook group for readers of the book (or those interested in learning more) and rarely a day goes by when someone doesn’t post about how much weight they’ve lost, how that gnawing hunger has dissipated, and how much better they’re feeling. People keep sharing recipes, and tips, and giving each other encouragement, and sometimes I have to pinch myself and say “you started this Jonesy – you!”

Where can interested readers contact you?

Several places!

Amazon: http://getbook.at/ELLW

The website: http://www.eatloadsloseweight.com

The Facebook group:
https://www.facebook.com/groups/443208936345878/

Rhubarb!

Rhubarb is a very versatile vegetable, which is often used in desserts. It has a very strong acidic taste and cannot be eaten raw, but when steamed or boiled with sugar to taste it can provide the basis for a lovely crumble, pie or mousse.

This versatile plant was always a feature in my father’s garden when I was a child. Like blackberries and gooseberries, rhubarb grows easily in Yorkshire soil. The leaf is poisonous because of oxalic acid and should never be eaten. However, the root was highly prized and of higher value to the Chinese as a medicine for curing intestinal and liver problems than other well known spices and opiates. In 1777, an apothecary in Banbury, Oxfordshire produced roots at home to develop as a drug for many other ailments. This led to the discovery of how to force an early crop.

We now have what is known as ‘The Rhubarb Triangle’ around Leeds that supplied London’s Spitalfields and Covent Garden markets in the nineteenth century. Forced rhubarb is paler than the later crop, which is sweeter as it is grown outdoors.


When I want some I select the mature stalks that are ready to break off at the base of the plant. I then cut off the leaves and the base of the stalks, wash and cut into inch long chunks ready for the pan. I crush root ginger into the mix with sugar to taste. This is all that is needed to cook the rhubarb through. Always cover and simmer gently on a low heat for about 10 minutes until the lumps still hold their shape, but are soft to the fork.

Rhubarb crumble or pie is delicious, but if you want a lighter alternative, then a sprinkling of organic muesli on top, served with custard, Greek yoghurt or light cream goes down a treat.

 

More recipes:

http://www.bbc.co.uk/food/rhubarb

For the love of baking!

The Baker’s Apprentice is now available to download in eBook format for all eBook readers at a special price of $1.50 from Smashwords!

I love baking because it sparks memories of time spent in a warm kitchen with my mother and aunty, chatting and laughing as we enjoyed eating some of the results of our labour. From a young age I would bake the basics for the house: cakes, scones, puddings and pies. The smell of freshly made bread or scones return me to part of my childhood that will forever bring a burst of nostalgic warmth on a cold winter’s day.

A friend commented that among my titles, which focus on my North Yorkshire villages in the early nineteenth century, I had not based one around a bakery. Not everyone had their own oven, so the village bakery traditionally played an important part of village life. One comment sparked an idea and Molly Mason sprang to mind; an impetuous heroine who does not lack the courage to leave the home she dislikes, but has not the foresight to realise the hard work behind the ‘cosy’ surroundings she imagines sharing when helping her friend who runs the village bakery.

Often in life we see our own problems and look at the greener grass growing elsewhere without considering the effort that is needed to sustain the lawn.

TBA KECThe Baker’s Apprentice is set in a fictitious North Yorkshire market town that pops up in many of my titles called Gorebeck. In this story it is in a state of transition as newer Georgian terrace houses line a road replacing the older timber and cottage buildings. Some people will always welcome change seeing it as an opportunity, or others as a threat – they crave the familiar and as the old saying goes ‘If it ain’t broke don’t fix it’. It is at a crossroads for routes north to Newcastle, south to York, east to Whitby and west to Harrogate.

I will talk more about Gorebeck in future as I look at asylums, churches, market towns, inns, new and old money, mills and coaching routes in future posts.

In this story, Molly Mason carries hatred in her heart, convinced her father was murdered or driven to an early grave and seeks to escape from his wife and discover the truth. Sometimes though the truth is not what we want to hear.