Read Online I Quit Sugar for Life by Sarah Wilson - Free Book Online

joints
     moving. If there’s no gym, I run the fire stairs in the hotel.
    ▶ STEAM. Make use of a hotel sauna/steam room. Steam is so good for clearing your lymph
     glands and getting gunk out of your system.
    ▶ WALK. It’s the best way to see a city, often faster and ticks off exercise.
    ▶ ON PLANES. I wear pressure socks to ensure my lymphs don’t get blocked up. Also,
     drink loads of water and meditate to bring your Vata energy down.
    ▶ I PACK LAVENDER OIL – for better sleep and to put on pimples (which I always get
     when travelling).

I‘M OFTEN ASKED HOW I SHOP – ORGANIC? FREE-RANGE? ETHICAL? SEASONAL? ACCORDING TO THE LEAST FOOD MILES? As a rule, I
prioritise the environment and ethics over my personal health, and work to two principles...
    1. I shop as local as possible.
    Why? It’s a good catch-all approach. I buy as much as I can from local markets where the farmers sell direct. Elsewhere I always check the label to see that it
hasn’t travelled around the world to get to the shelf. This ticks off the
food miles
and
seasonality
concern. It also often ticks off the
ethical
and
organic
issues. Local farmers are more likely to connect with the community and its ecological concerns.
    2. I don’t waste.
    I use up my scraps, reinvent my leftovers and store things properly so they don’t go off. This contributes more to the planet – and my hip pocket – than any
other approach. The biggest environmental issue on the planet, contributing more to carbon emissions than cars and industry? Food wastage. The biggest factor in the food wastage chain? Us (not the
farmers or the supermarkets). The biggest hit to our hip pocket when food shopping? Tossing out food we don’t use.
    By focusing on these two things only, you might find you can shop with clarity and conscience, too.

HOW TO SHOP WELL
    Where possible it is better to buy organic, for a host of important reasons. But for many, organic fare just ain’t affordable. Here’s how you can prioritise your
spending if you care about chemicals in your dinner. (One caveat: I personally do not endorse buying, for example, celery from California, just because it’s organic. Local trumps this kind of
craziness.)
    CHICKEN AND EGGS –
ALWAYS BUY ORGANIC
    Free-range birds might be able to move outside a cage but they can still be fed nasty chemical-laden feed and supplements. Many authorities, including CHOICE, say it’s
worth investing in organic chook products. Bear in mind, with IQS we cook the whole chook, often slowly, to extract as much nutrition as possible. We certainly don’t want to be leaching
residual chemicals into our soup too! But keep it affordable . . .
    LET’S TRY THIS

CHEAP CHOOK TRICKS
    ▶ Eat the unfashionable bits. Drumsticks and wings are often a fraction of the cost of the more fashionable breast.
    ▶ Eat the whole bird. A whole chook works out to be very economical. Especially if you . . .
    ▶ Extend it further. I can make a $20 organic chook stretch to 15 meals.
    ▶ Make stock. This means you use every last bit of the bird.
    BEEF AND LAMB –
ORGANIC AND PASTURE-FED IS BEST
    Increasingly, an important consideration when shopping for red meat is: is it pasture-or grain-fed? The latter can present a host of ethical, health and environmental issues
(the animals are kept in small lots, the grains up the omega-6 count of the meat, and using fertile land for animal grain is wasteful).
    Having said that, in Australia, unlike most of the world, most lamb and 70% of beef is pasture-fed and raised on arid rangelands where nothing else can be grown (no fertile
land is wasted). Hoorah! Cattle tends to be grain-fed only in times of drought and even then just ‘grain-finished’. Only occasionally is meat specifically grown to be grain-fed, so
it’s easy to avoid.
    So, the main issue here is the organic factor. Non-organic beef can be treated with growth-promoting hormones. It might say a lot to you that the European Union has