Joe Wicks, the renowned fitness guru, drops a bombshell: 'We've been brainwashed to eat a certain way.' But is he right? Wicks, 40, shares a surprising breakfast choice for his son—a Thai green curry. He questions why sugary cereals are the norm when a nutritious curry can be a delicious morning meal. And he's not alone in his unconventional breakfast preferences.
Wicks, a father of four, highlights how rice, curry, and daal are typical breakfast foods in Indonesia. He challenges the idea that low-fat yogurt, granola, and juice are superior, advocating for a more substantial breakfast. This bold stance is reflected in his new cookbook, 'Protein In 15', which promotes high-protein meals for the entire family, not just fitness enthusiasts.
The cookbook's release follows Wicks' eye-opening Channel 4 documentary, 'Joe Wicks: Licensed To Kill', where he and Dr. Chris van Tulleken expose the dangers of ultra-processed foods (UPFs). They legally create a 'health' bar, revealing the shocking truth behind many protein bars. Wicks, once a whey protein drinker, stopped due to stomach discomfort, only to discover the lack of real ingredients in these products.
Wicks argues that we've been manipulated into buying 'health' bars that are essentially chemical concoctions. He encourages a return to proper, hearty meals, reducing the need for snacks. His frustration with food companies pushing UPFs is palpable, criticizing the constant marketing and availability of hyper-processed foods.
Despite the challenges, Wicks remains optimistic. He focuses on solutions, aiming to inspire families to cook healthy meals using his cookbooks and Instagram recipes. He urges the government to add health warnings to UPFs but acknowledges that change may take time. In the meantime, he champions cooking from scratch as a powerful way to eliminate UPFs from our diets.
Wicks, a busy father, understands the difficulties of cooking with kids. He involves his children in the kitchen, seeing it as an educational experience. He believes in the transformative power of home-cooked meals, improving physical and mental well-being. His recipes offer affordable, plant-based options, like lentil bolognese and butter bean mash, proving that healthy eating doesn't have to break the bank.
Wicks encourages planning and organization to reduce costs and cravings. He admits to occasional indulgences but emphasizes the benefits of cooking or working out over chocolate cravings. 'Protein In 15' is not just a cookbook; it's a manifesto for a healthier, more conscious approach to food, challenging the status quo and empowering readers to take control of their diets.
