Foods You Need to Stop Eating to Lose Weight - Tips from Michael Mosley

Foods You Need to Stop Eating to Lose Weight – Tips from Michael Mosley

Cutting carbs may be harder than people think, but Dr. Michael Mosley has a practical solution: three tasty alternatives that will help them lose weight faster. Although his Fast 800 diet plan offers a fast weight loss approach, he acknowledged that dieting isn’t easy.

Although people lose weight quickly and are “less likely” to be plagued by hunger and cravings, switching from a high carb diet to a low carb diet will definitely have an impact on slimmer people.

But Dr. Mosley noted that once a person has made a commitment to losing weight, they “have to make that commitment.”

This means staying away from sugary puddings and eating “much less” food than usual.

But he revealed that there were positives. He said: “The good news is that I used the latest scientific thinking on appetite and fat metabolism.”

Its new formula is based on consuming more protein and fewer carbohydrates, which means that the pounds lost will be stubborn and difficult to move fat and not muscle.

READ MORE: Diet: an expert warns of common mistakes

He explained that carbohydrates come in three forms in the average diet: sugars, starches and fruits.

He said: “To achieve ketosis, you need to stop feeding your body sugar or carbohydrates that easily raise your blood sugar.

“So for the first phase of the diet, high-carb bread, cereals, cakes, cookies, pasta, and potatoes are off the table and out of the house. Even a cookie or a small bar of chocolate might be enough to kick your body out of ketosis,” he warned.

The diet guru also recommended, in the initial phase of rapid weight loss, to avoid starchy foods and most fruits, except berries.

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“But that doesn’t mean you can’t indulge in meals that are as satisfying as high-carb meals,” he said.

To help people out, he shared some “smart, nutritious, calorie-counted recipes” to keep slim people feeling full and satisfied before adding, “There’s no reason to miss the classic carbs!”

Tasty no-carb alternatives from Dr. Mosley include:

Flourless muffins with ham, cheese and spinach

It’s been six


55g cream cheese

Four medium free-range eggs

30g ground almonds

Three quarters of a teaspoon of baking powder

50 g grated gruyère or cheddar cheese

50g coarsely chopped ham

A block of frozen spinach, around 50g, thawed and the excess liquid squeezed out


Preheat the oven to 200C/180C fan/gas six.

Line a muffin pan with six muffin cups.

Place cream cheese, eggs, ground almonds and baking powder in a medium bowl and whisk until smooth.

Stir in the rest of the ingredients and season with salt and freshly ground black pepper.

Pour into prepared muffin tin and bake for 15 minutes.

READ MORE: Michael Mosley’s Weight Loss: Cut Three Foods to Stay Slim

Tomato, chorizo ​​and mozzarella pizza with arugula paste

Per serving: 313 kcal, 9.6 g protein, 12 g carbohydrates

Fillings per serving: 160 kcal, 12 g protein, 2 g carbohydrates

Yields five pizza bases

Garnish for one


140g ground almonds

60g psyllium husk

Two teaspoons of baking powder

A teaspoon of fine sea salt

Three egg whites

200ml lukewarm water

50ml olive oil

Two teaspoons of apple cider vinegar

For garnish

A teaspoon of tomato puree

15g diced chorizo

A quarter ball of mozzarella, torn

Half a teaspoon of dried oregano

A small handful of arugula


Preheat the oven to 200C/fan 180C/gas six.

Combine all the dry ingredients in a bowl and add the egg whites, warm water, olive oil and apple cider vinegar and mix quickly until well combined into a ball like paste.

With a few drops of olive oil, divide the mixture into five balls, place one ball on a piece of non-stick parchment paper and lay another piece of parchment paper on top.

Press down, then use a rolling pin to roll out the base until it is 1-2mm thick.

Repeat with the remaining balls or store them in the fridge or freezer for another day.

Transfer the nonstick parchment paper to a baking sheet, then spread the tomato purée and scatter the chorizo ​​and mozzarella on top.

Sprinkle with oregano and season with salt and freshly ground black pepper.

Bake for 15 minutes or until the pizza is just crispy and golden around the edges.

Sprinkle with arugula and fill half the plate with salad.

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