Ching-He Huang - Eat Clean - Wok Yourself to Health

Contents Cover Title Page Copyright My Story Eat Clean – A Healthy Balance Breakfast Lunch Dinner Sides Pickles Teas and Infused Waters Fruits in Season Ingredient Health Benefits Glossary Special Thanks List of Searchable Terms Recipe Index More from Ching-He Huang About the Publisher

Copyright Contents Cover Title Page Copyright My Story Eat Clean – A Healthy Balance Breakfast Lunch Dinner Sides Pickles Teas and Infused Waters Fruits in Season Ingredient Health Benefits Glossary Special Thanks List of Searchable Terms Recipe Index More from Ching-He Huang About the Publisher

Thorsons

An imprint of HarperCollins Publishers 1 London Bridge Street London SE1 9GF

www.harpercollins.co.uk

First published by Thorsons 2015

Text © Ching-He Huang 2015

Photography © Myles New 2015

Cover layout design © HarperCollins Publishers Ltd 2015 Cover photographs © Myles New

Ching-He Huang asserts the moral right to be identified as the author of this work

A catalogue record of this book is available from the British Library

Food styling: Alice Hart and Marina Filippelli (cover)

Prop styling: Wei Tang

Recipe analysis by Consultant Dietician: Fiona Hinton BSc, M Nut Diet, Registered Dietician

All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

Find out about HarperCollins and the environment at www.harpercollins.co.uk/green

Source ISBN: 9780007426294

Ebook Edition © MARCH 2015 ISBN: 9780007427505

Version: 2015-03-11

Contents

Cover

Title Page Contents Cover Title Page Copyright My Story Eat Clean – A Healthy Balance Breakfast Lunch Dinner Sides Pickles Teas and Infused Waters Fruits in Season Ingredient Health Benefits Glossary Special Thanks List of Searchable Terms Recipe Index More from Ching-He Huang About the Publisher

Copyright Copyright Contents Cover Title Page Copyright My Story Eat Clean – A Healthy Balance Breakfast Lunch Dinner Sides Pickles Teas and Infused Waters Fruits in Season Ingredient Health Benefits Glossary Special Thanks List of Searchable Terms Recipe Index More from Ching-He Huang About the Publisher Thorsons An imprint of HarperCollins Publishers 1 London Bridge Street London SE1 9GF www.harpercollins.co.uk First published by Thorsons 2015 Text © Ching-He Huang 2015 Photography © Myles New 2015 Cover layout design © HarperCollins Publishers Ltd 2015 Cover photographs © Myles New Ching-He Huang asserts the moral right to be identified as the author of this work A catalogue record of this book is available from the British Library Food styling: Alice Hart and Marina Filippelli (cover) Prop styling: Wei Tang Recipe analysis by Consultant Dietician: Fiona Hinton BSc, M Nut Diet, Registered Dietician All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books. Find out about HarperCollins and the environment at www.harpercollins.co.uk/green Source ISBN: 9780007426294 Ebook Edition © MARCH 2015 ISBN: 9780007427505 Version: 2015-03-11

My Story

Eat Clean – A Healthy Balance

Breakfast

Lunch

Dinner

Sides

Pickles

Teas and Infused Waters

Fruits in Season

Ingredient Health Benefits Glossary

Special Thanks

List of Searchable Terms

Recipe Index

More from Ching-He Huang

About the Publisher

My Story

In 2011, I began suffering from allergic reactions - my face and skin would turn blotchy after eating shellfish and nuts. For three years my foodie life was in disarray and I was very unhappy. I carried antihistamine tablets with me and had to constantly monitor what I ate because I didn’t know what specifically was causing the reaction. So, to try to solve the problem, I decided to detoxify my body of any pollutants or preservatives that might send my system into overdrive.

Through my own research, I found the cause of the reactions – I was allergic to any foods that had been treated with sulphites. This encompassed a wide variety of foods, ranging from wines, frozen shellfish and frozen pizza dough to yoghurt.

Different types of sulphites are added to many processed foods and they are also used in the production of toiletries and cleaning products. In food, sulphites are used as preservatives, acting by inhibiting moulds, yeasts and bacteria. The long-term effects of ingesting sulphites are unknown. Many people are unaware they are allergic to sulphites; a long testing process involves sulphites being slowly introduced into the body to determine a reaction. My own allergies were due not to any specific food, but to the sulphites used to preserve the ingredients. So eating foods such as nuts and shellfish was like an allergy roulette – I never knew if I would suffer a reaction. However, once I eliminated them from my diet, the allergic reactions stopped.

Food legislation may determine that these preservatives are safe, but the problem is that our bodies react differently to different products – and what adversely affects some people doesn’t affect others at all. This is due to each individual’s ability to detox or get rid of these additives from their bodies. It cannot ultimately be proved that sulphites are ‘safe’ in the long term, as no one really knows their full effects.

I knew my diet had to change. I was overworked and stressed, too, and being on the road I had little time to cook for myself or to exercise. My weight increased during this time. I had always been able to maintain a healthy weight of 55kg, but it jumped to 64kg. For the first time in my life, I was overweight. I wasn’t happy with the weight increase and I knew something was not right.

OK, this wasn’t life threatening, but I didn’t feel myself. I craved sugary high-carbohydrate foods all the time, I was hungry an hour after eating, I wasn’t sleeping through the night and then felt sluggish when I woke up in the mornings, and my bowel movements were irregular. I knew I had to do something drastic but I kept putting it off.

Then in 2013, during the filming of Restaurant Redemption in America, my make-up artist and I went out for dinner at a seafood restaurant and we ordered salmon. Right under the skin of my portion I found two dead roundworms – perfect little things, still intact. Being a cook, I was used to dealing with insects, but after further research I discovered the ugly hidden truth of parasites that live in the human gut. If there were worms in my salmon, I started to consider what might be living inside me. It was food for thought!