Giada De Laurentiis says her former addiction to sugar inspired her latest book


“Sugar was a crutch to get my energy up,” she mentioned. “Sometimes it would be as basic as taking a sugar cube, dipping it in espresso and eating that directly. I ate jam directly from a container…Over time all of that and those cravings, once you’re introduced to sugar it’s very difficult to break. It’s like a drug.”

De Laurentiis mentioned her signs first started 10 years in the past and that she was working on overdrive. Between her quite a few tv appearances, book excursions and total demanding schedule, she knew that one thing wasn’t proper.

“I started feeling tired, really tired, really foggy. Interrupted sleep, where I couldn’t sleep for hours in a row, lots of bloating and sinus infections,” she mentioned.

After two years of taking antibiotics for reoccurring sinusitis, she says she started having digestive points. That’s when De Laurentiis says she started to remove sugar, dairy, gluten and refined sugars from her life.

“I started to slowly decrease those things in my diet,” she mentioned. “I told myself, ‘I’m going to start for three days, then slowly re-introduce it.’ Almost immediately I realized what inflames my body and that sugar and dairy really inflame my body.”

In her new book she encourages her readers to do her three day reboot.

“Most integrated doctors will tell you it takes at least a week, but I found three days is a really great way to feel relief,” she mentioned. “In the three days, it is food. I’m not saying to go on a cleanse and have liquids all day. It’s just so your body has a minute to breathe.”

But how does a chef, who’s Italian recipes made her a family identify, discover substitutes for these tacky dishes?

“I knew I can’t cut out cheese! I eat parmigiano with almost every meal,” De Laurentiis mentioned. “What I did was find ways to enjoy it but minimize the amounts I was using.”

The movie star chef says the book, which is on sale now, took three years to write.

“The recipes were hard for me,” she mentioned. “When you’re so used to cooking a certain way it’s not easy to streamline things. ‘How am I going to flavor this chicken and not use anything that’s pre-packaged?’ Your crutch as a chef can be a lot of stuff that’s pre-packaged and you don’t even realize it.”

But for De Laurentiis, she would not return and alter a factor.

“If I look back, would I have changed some things? No,” she mentioned. “Because that’s the journey. I got to know myself more now between 40 to 50. Am I saying I only eat this way from this point on? No. I had to learn how to adapt to a new version of me.”



With information from

Leave a Reply

Your email address will not be published. Required fields are marked *