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At the age of 31, environmental chemist and self-confessed sugar addict Dee McCaffrey,
1.5m tall, weighed 95kg. A year later, she’d given up processed foods, including white
flour and white sugar, and lost half her body weight. Along the way, she’d also learned
one hell of a lot about nutrition. Dee is the founder of The Centre for Processed-Free
Living, a not-for-profit organisation dedicated to eliminating childhood and adult obesity
through nutrition education.
She’s also the author of Plan-D, a long-term healthy eating plan based on her belief in
the benefits of eating unprocessed, unrefined foods. With sugar, the more unprocessed it
is, the better the body copes with it, she says. “When it’s in a whole, natural form, it’s very
healthy and can nourish the body with a wealth of other nutrients,” she tells me from her
North American home. “But strip it of everything that nature puts in and you have a drug
food full of empty calories.”
Dee says rapadura is the only natural sucrose-based sugar on sale. While no sugar
can truly be called nutritional, she says (“after all, it’s mostly sugar”), at least this still
has its original quota of minerals and nutrients. “Because there has been no separation
at the refinery, the ratios of nutrients in rapadura are left intact. It also retains a high
concentration of calcium, required for proper digestion.”
Over the years, Dee has become very sceptical of sugar manufacturers’ claims.
“Regardless of what the packaging says, most of the so-called natural sugars you see in
the shops have undergone intense heating to create the sugar crystals. Rapadura, on the
other hand, hasn’t been crystalised. It’s naked.”
For more information on Plan-D, visit processedfreeamerica.org.
HOW A SWEET-TOOTH FOUGHT THE FLAB BY SAYING NO TO PROCESSED FOODS
Dee McCaffrey tipped the scales at 95kg
before shedding half that from her 1.5m
frame by simply giving up processed foods.
Now she promotes her dietary philosophy
in a range of books.
PART WITH THE PROCESSED
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