The Hybrid Diet Seminar, Clerkenwell, London

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hybrid diet

The Hybrid Diet mimics the body’s evolutionary design. We are ‘hybrid’ and can run on glucose from carbs and ketones from our body fat. Alternating between the two is the hottest health secret – because something magical happens when we switch between a ‘slow’ carb and a high fat diet: it sets up a healthy cycle of new cell growth and repair, and body fat is burnt more efficiently, mimicking the natural cycle of feast and famine.

The worst of both worlds is the combination of animal fat and refined carbs – the hallmark of junk food.

A High Fat diet switches on a cellular clean up, repairing the energy factories in cells. A Slow Carb diet makes clean energy and healthy new cells. Switching regularly between Slow Carbs and High Fat is like nutritional yoga. you become ‘carb adapted’ – craving less sweet foods, and ‘fat adapted’ – able to burn and derive energy efficiently from fat.

Variation not moderation is the key to health and slowing down ageing.

The seminar will teach you a practical and doable way to help your clients achieve a healthy weight and substantially reduce your risk of disease with delicious foods.

IN THIS SEMINAR YOU’LL LEARN WHY EATING HYBRID IS THE BEST WAY TO:

Lose weight and gain energy
Rejuvenate your body cells
Cut cancer and dementia risk
Prevent & reverse diabetes and heart disease
Get the benefits of fasting without hunger
Come to this seminar – learn how to master your own metabolism.

Pre-order The Hybrid Diet book here.

More details about The Hybrid Diet can be found at www.hybriddiet.co.uk

WHAT THE EXPERTS SAY:

“The concept of combining the low GL and ketogenic diets is the best of both worlds. It's well-researched and clearly written – taught me a thing or two. Understanding how the body is changed by food encourages people to take responsibility for their own health - the NHS should be delighted.”

Kieran Clarke, Professor of Physiological Biochemistry, University of Oxford

“So many books have been written about the best diet. So many of them written by people who seem to have not the slightest idea about human physiology and biochemistry. Here, Patrick Holford and Jerome Burne have brought together the best, most up to date knowledge in the area. This book is detailed and thorough. If you follow the advice here, you will improve your health, lose weight, avoid diabetes and reduce your risk of cancer and Alzheimer’s. What more could you ask.”

Dr Malcolm Kendrick, GP and author of ’The Great Cholesterol Con'

“This book couldn’t be more timely with the obesity and diabetes spiral at an all-time high! It provides well researched information on the risks and benefits of both carbs and healthy fats how to switch between them. A versatile and accessible solution. For anyone who’s struggled with weight loss, low energy, insulin resistance, or any of the other manifestations of disturbed metabolism, this book is essential reading.”

Robert Verkerk, founder of Alliance for Natural Health

“A thoughtful, intelligent, highly informative, and practically useful contribution to the seemingly intractable debate on what constitutes a healthy diet.” Joanna Blythman – award-winning food writer “The Hybrid Diet is a a very intriguing and interesting idea. Once we have cut out the sugar and refined carbs we have a choice; to use fat or low GI ‘slow’ carbs for fuel. This book enables individuals to experiment and create the best diet for their own [metabolic] good health.”

Dr David Unwin, winner of Innovator of the Year award from Royal College of GP’s

"This is a book that is certainly original and very likely to be provocative. In a world where there seems to be no middle ground, this book dares to go there. Maybe we don't have to choose between fats or carbs and can embrace real food in ways that accommodate both. Maybe the body works better when fuelling itself on either. And there's something in the concept of a 'hybrid' diet.”

Dr Zoe Harcombe, nutritionist.

“Patrick Holford and Jerome Burne are superb communicators and their writings are soundly based on the scientific and medical literature and very much at the forefront of nutritional medicine.”

Emeritus Professor David Smith, University of Oxford