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Do you suffer from stress? This book could help you avoid burnout and change the trajectory of your life

Avoiding BurnoutIf you’re suffering from stress, this book could help you avoid burnout and change the trajectory of your life.

“This is a book of triumph and grace that follows when one has suffered deeply and endured crises of such magnitude that our hearts and minds are literally cracked open and we recognise a power beyond ourselves that is always present.” Meryl Abrahams, Professional Specialised Kinesiologist

K.A. Mann had it all. She was a mother and wife, an ultra- marathon runner and a business owner. But the stress of doing the wrong work in an unpleasant environment landed her with a lifelong autoimmune illness.

Without work and income, she took stock of how it happened and how she could have prevented her burnout. Kathy developed the seven principles of self-preservation.

The principles cover relationship issues such as the importance of boundaries; knowing yourself and injecting creativity into your life – all to create a richer, more rewarding life and to connect with what matters most to you.
 
In this heartfelt and personal account, she provides great insight into the factors affecting our stress levels. Accompanied by personal stories and backed up by research, Kathy provides opportunities for us to evaluate our lives and to design a life more aligned to our authentic selves.

Author Detail

Kathy enjoys public speaking and writing articles on the topic of avoiding burnout and self-preservation. She writes an honest and thought-provoking blog (www.findingyourlifepassion.co.za) on connecting with your passion and in living a fulfilling life. She lives in Johannesburg, South Africa with her husband and two daughters.

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In Die pasiënt as vennoot skei die bekende dr. Dawie van Velden die kaf van die koring en gee praktiese raad om holistiese welsyn te bereik

Daar is soveel teenstrydige inligting beskikbaar oor watter dieet om te volg, hoeveel oefening om te doen, hoeveel water om te drink, watter medisyne om te neem, ensovoorts.

In Die pasiënt as vennoot skei die bekende dr. Dawie van Velden die kaf van die koring en gee praktiese raad om holistiese welsyn te bereik: wanneer die liggaam, siel en gees optimaal gesond is. In hierdie boek wys dr. Dawie hoe die pasiënt medeverantwoordelik is vir sy of haar eie gesondheid.

Dr. Dawie van Velden praktiseer in Pietersburg en Sabie waarna hy aansluit by die UOVS as Direkteur van die Studentegesondheidsdiens. In 1984 word hy aangestel as senior lektor aan die Universiteit van Stellenbosch waar hy die Departement Huisartskunde vestig tot en met sy aftrede in 2003. Hy ontwikkel ’n belangstelling in sportgeneeskunde en holistiese gesondheidsorg en is betrokke by navorsing oor die gesondheidsvoordele van matige wynverbruik en die Mediterreense dieet.
 
 
Boekbesonderhede

The first low-carb lifestyle book that works equally well for men and women is finally available in SA!

Finally, available in South Africa!

The first low carb lifestyle book that works as well for women as it does for men and is supported by a Michelin starred chef, a doctor and a dietitian.

Heard the one about the Fat Professor, the Whole-Food Dietitian and the Michelin-trained Chef who want to change the world? Nope, this is not a silly joke. Far from it.

In fact, we hope this book provides some serious answers. We hope it is the beginning of a life-changing journey for many who have experienced inexplicable weight gain, the heartbreak of constant deprivation and yo-yo dieting, or worse, physical illness through poor nutrition.

For decades, the brightest minds in the nutrition and science field have had fat pegged as the bad guy.

As a result, many of us have been enslaved by an outdated food pyramid which has pushed us to eat carb-laden and processed food. As the evidence mounts against sugar and processed carbohydrates, it’s time to flip the pyramid and break free of the fat phobia.

In this practical guide, we present inspiring success stories, compelling evidence, and simple ways to “eat upside-down”.

Forget everything you were taught at school, flip the food pyramid on its head and start nourishing your body the way it was designed to be nourished.

“Prof Grant, Dietitian Caryn and Chef Craig are the leaders in the food revolution in New Zealand and Australia. I congratulate them on a job well done bringing the recipes, the practice, and the science together in one book. This is the complete how to guide for low-carbohydrate, healthy-fat living.” – Professor Tim Noakes, Emeritus Professor, University of Cape Town

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Use the power of motivation and good habits to become fitter, healthier and stronger - for life - with Kayla Itsines's latest book!

Use the power of motivation and good habits to become fitter, healthier and stronger, for life!

Bikini Body Guides (BBG) co-creator Kayla Itsines, named the world’s number one fitness influencer by Forbes, shows you how to harness the power of motivation and build good habits around health and fitness.

Drawing on more than 40,000 survey responses from her global online community, as well as extensive research and her experience as a trainer, Kayla addresses what stops us from following through on our health and fitness goals.

In her second book, The Bikini Body Motivation & Habits Guide, Kayla explores how you can overcome those obstacles, set goals and stick to a long-term plan for better health.

Inside, you’ll find helpful checklists and templates, a 28-day meal plan, more than 200 simple and delicious recipes, shopping lists and a pullout 28-day workout poster.

 

Let global fitness phenomenon Kayla show you how YOU can stick to a plan for long-term health.

‘In this book, I give you the keys to achieving your goals and show you how to use motivation to create healthy habits that will stick.’

 

 
Kayla Itsines is a personal trainer and global fitness phenomenon with more than 15 million social media followers. She has created the world’s largest and most supportive online female fitness community, the successful BBG and BBG Stronger Workout and Eating Guides, all hosted in the renowned women’s fitness app, Sweat. She lives with her partner Tobi Pearce in Adelaide, Australia. She is the author of The Bikini Body 28-Day Healthy Eating & Lifestyle Guide and The Bikini Body Motivation and Habits Guide.

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Jacket Notes: Tim Noakes on his new book, Lore of Nutrition: Challenging Conventional Dietary Beliefs

Published in the Sunday Times

Lore of Nutrition: Challenging Conventional Dietary Beliefs
Tim Noakes and Marika Sboros
Penguin Random House, R290

In July 2015, I became one of few scientists in history to be publicly prosecuted for expressing my opinion.

The “hearing” (more accurately, a full-on legal trial) that the Association for Dietetics in South Africa (ADSA) and Health Professions Council of South Africa (HPCSA) brought against me lasted 25 days over more than three years. It concluded in April 2017 when the independent panel found me innocent of all charges.

But, despite the massive costs on all sides, the HPCSA has chosen to appeal the verdict. The “hearing” reconvenes in February 2018.

Lore of Nutrition: Challenging Conventional Dietary Beliefs, co-written with investigative journalist Marika Sboros, explains how the hearing came about. It had nothing to do with my tweet. That was just a pretext. It was the inevitable outcome of my decision in December 2010 to change my diet from the high-carbohydrate, low-fat one I had advocated and followed for 33 years, to one high in fat.

In so doing, I turned my back on all I had been taught about optimum human nutrition. I have learned much from my Damascene moment, as I call it. In particular, that the 1977 US Dietary Guidelines, which encouraged us to “make starchy foods the basis of most meals”, are the direct cause of the obesity and diabetes pandemics that now threaten the financial sustainability of medical services globally. The evidence we present (and on which I built my defence in the HPCSA “hearing”) establishes beyond doubt that excessive dietary carbohydrate, not fat, is the real nutrition villain.

The book explains how the publication of The Real Meal Revolution in November 2013 spawned the HPCSA trial. It initiated a debate across all segments of the South African community, which had never before happened in this country, and perhaps in few other countries, if any. And when the public started questioning what they should be eating to be properly healthy, they began to threaten diet orthodoxy. One solution was to silence the messenger – hence the HPCSA hearing.

The first third of the book details actions of colleagues and organisations as they sought to discredit me and my “Banting” diet after my Damascene moment. I have included every single published criticism over six years, in the authors’ own words. I also provide the science to show that all are without foundation. I answer all criticisms fully and transparently.

Sboros writes the middle third of the book, summarising key details of the 25 days in court: The prosecution’s case and their expert witnesses, including their cross-examination; my testimony and cross-examination and that of the “Three Angels” – Nina Teicholz, Dr Zoe Harcombe and Dr Caryn Zinn; leading to the comprehensive not-guilty judgment by Advocate Joan Adams and her committee.

In the book’s final third, I present the evidence that until very recently, perhaps as recently as 60 years ago, humans were much healthier than we are today. I show the key driver of our ill-health: the adoption of the high-carbohydrate diet, which the 1977 US Dietary Guidelines promoted, by persons intolerant to carbohydrates – which turns out to be the majority of humans.

In the final chapter, Sboros summarises the many and glaring “imponderables” that should have prevented this “hearing” from ever happening.

The book is about the distortion and corruption of science that has led to our current state of global ill-health. It provides clear scientific evidence of what we need to do to regain our formerly healthy state.

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Do you suffer from IBS? This book is chock-a-block delicious recipes for a sensitive tummy. Yummy!

Do you suffer from winds, burping, cramps, heartburn, constipation and/or diarrhoea as well as bloating? Then this book is for you!

Having a sensitive tummy or super sensitive tummy (IBS – irritable bowel syndrome) can be one of the most debilitating health issues to deal with. In Food for Sensitive Tummies, Gabi and Cath show you how you can cut down on the ingredients and food that cause you problems and still prepare a whole range of recipes that are simple, affordable and delicious to eat.

From fresh and healthy breakfast ideas, to wholesome mains such as Butternut, Aubergine and Rocket Lasagne, cooking for sensitive tummies has never been so easy. Straightforward and authoritative advice from two of South Africa’s leading dietitians means it’s never been so easy to learn how to treat your tummy well.

Take a sneak peak here:

Fish with Broccoli Cheese Topping

Serves 4

1 broccoli head, cut into florets
100 ml ( 2 5 c) water from cooking
broccoli
100 ml ( 2 5 c) low-fat milk
30 ml (2 Tbsp) cornstarch (Maizena)
1 ml ground nutmeg
1 large egg
30 ml (2 Tbsp) finely chopped chives
3 leeks, washed and thinly sliced
15 ml (1 Tbsp) butter
15 ml (1 Tbsp) olive oil
2.5 ml (1 tsp) salt
600 g (4 portions) fresh hake or fish of your choice, filleted and skinned
2.5 ml (. tsp) fish spice mix of your choice
60 ml (. c) grated Cheddar cheese

1. Adjust the oven rack to the middle position and preheat the oven to 200°C.
2. Steam the broccoli until just done.
3. Spoon into the bowl of a food processer. Leave to cool while making the cheese sauce.
4. In a saucepan, heat the broccoli water and milk to boiling point.
5. Meanwhile, mix the cornstarch in a cup with a little cold water to make a smooth, thin paste.
6. Add a little of the hot milk to the cornstarch paste and stir vigorously to prevent lumps from forming.
7. Pour into the rest of the hot milk and stir until the sauce thickens.
8. Add the nutmeg and pour over the broccoli in the food processor.
9. Add the egg and pulse until blended, but still lightly textured.
10. Stir in the chopped chives.
11. Sauté the sliced leeks in the butter and oil mixture.
12. Lightly season with the salt and then dish the softened leeks into a 30cm x 20cm shallow ovenproof dish.
13. Season the fish lightly on both sides with fish spice and arrange on top of the leeks.
14. Spoon the broccoli mixture over the fish.
15. Sprinkle the cheese over the dish.
16. Bake for 35-45 minutes.
17. Serve with a large salad or two cooked vegetables and mashed potato.

Dietitians’ notes
Fish is a good source of lean protein. Aim to include fish at least two to three times per week.

Super sensitive tummy notes
Worried about the lactose content? For those who are sensitive, lactose has been found to aggravate IBS symptoms when more than 12g of lactose is consumed per day. However, each person has their own tolerance level for lactose. Each serving of this dish only contains 1.4g of lactose from the milk, a very small amount, but if you are sensitive to lactose you may want to use lactose-free milk.

NUTRIENTS PER SERVING (400 g)
One serving is equivalent to 1 carbohydrate, 4 proteins and 2 vegetables.
Energy 1413 kJ • Protein 35.5 g • Carbohydrates 19.2 g • Total sugar 4.2 g • Added sugar 0 g
Total fat 13.2 g, Saturated fat 4.7 g • Fibre 4.7 g • Sodium 602 mg

Gabi Steenkamp has extensive experience as a private practicing dietitian, being not only involved in patient consultations but also in nutrition consulting within the food industry. Her in-depth nutrition knowledge, practical experience and exposure to the food industry make her the ideal person to ensure that food labels in South Africa are compliant with the new food labelling regulations. She currently practises in Johannesburg, and is regarded as an extremely practical and down-to-earth dietitian. She regularly is a keynote speaker and being an excellent presenter, she has done numerous nutrition wellness seminars for many companies. She has also written various articles in the popular and professional press and has presented workshops and lectures on nutrition-related topics at nutrition congresses.

Catherine Day is a Registered Dietitian (BSc Med Hons) with an added honours degree in Medical Physiology. Her passion lies in combining her understanding of the human body and knowledge of nutrition and food by teaching clients how the nutrients we take in can affect our health.

Food for Sensitive Tummies

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