5:2 Fasting & Fitness Easy Science in Layman’s Terms

I have been really busy these past few weeks writing this book in response to a need expressed on Kate Harrison’s Facebook Group.


Are you one of the thousands who are trying the revolutionary new way of eating; 5:2?

Ever wondered why fat is so hard to burn?

Ever wondered why you spent a year in the gym getting fitter but not thinner?

Ever wondered which exercise is best and when best to do it?

This book will answer those questions, and much more.

Linda Gruchy joined Kate Harrison’s 5:2 Diet Facebook Group in early October and has lost two stone in weight to date.

The Facebook group has grown from a handful of likeminded people into a very lively group of thousands. Members have asked many diet and health-related questions, not just about the 5:2 way of eating, but about nutrition, fitness and exercise in general.

Linda has a background in Biological Sciences and worked as a fitness consultant in a gym for a number of years. She found herself repeating the same basic science analogies to members of the Facebook group so often that she asked them if she should write a book about it. The answer was a resounding, “Yes please”.

This book is a result of that need, and Linda hopes it will help many people by giving them an easy-to-understand overview of intermittent fasting, diets in general, exercise and fitness.

This book complements the information in Kate Harrison’s “The 5:2 Diet Book” by explaining some of the science of fasting and fitness in easy-to-understand layman’s terms. This book is a companion to, rather than a replacement for the current 5:2 Diet books on the market.



I’m really tired now and my writerly muscles need to recouperate. One of the things that cropped up when writing this was the alimentary potewntial of “bulrushes” ie Typha. One of my foraging ambitions this summer is to see if I can assess this as a food.



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3 responses to “5:2 Fasting & Fitness Easy Science in Layman’s Terms

  1. Pingback: …And So It Begins. | Tales Of A Diet

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