Butternut squash bread gillian mckeith biography

Dear Gillian,

We would like to thank you for your wonderful show. We dvr all the episodes and watch them all at one time. You have so encouraged us to ear for our bodies, not for our minds. What I mean is that by incorporating your eating healthy plan, our lives have changed.

My husband has been eating healthy and working out to gain strength for the last 2 years, sadly I didn’t start until about 4 months ago. I have strugled with weight my whole life, but adding your health plan has helped me so much. I use to think that getting in the car and driving to get fast food was easier than cooking for myself, my husband works nights, and I no longer work, and boy was I wrong.

Now I LOVE cooking with fresh vegetables and beans and all the yummy stuff I always thought was terrible tasting. My husband has lost 90 pounds in years, and I have lost 13 pounds. We now shop together, because I still have the temptation to buy “junk”, I am getting better though. I also opted for a Jack Lalanne

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Talk about Newsnight

Not on the label

• Justin Rowlatt -
• 23 Jan 07, AM

Ethical Man has discovered a whole range of food additives don’t even get listed on the ingredients.

I’m spending a month as vegan to see how cutting animal products out of my diet will affect my environmental footprint. It is surpisingly difficult to avoid animals; you'd be amazed how many foods contain animal products in some form or other.

There was a huge response when I wrote about my concerns that an amino acid used as an additive in bread is sometimes manufactured from human hair. I was reassured to discover that it is possible to avoid the substance – called L-Cysteine or E – because it is listed on the ingredients.

Then last week Britain’s leading organic baker, Andrew Whitely, wrote to me to warn of what he calls of “baking’s big secret” – the use of enzymes.

Andrew describes the use of these enzymes as secret because they do not appear on the label. Industrial bakers use a loophole to cla