Interview with Nicolette Dumke: 'Overweight is due to a physiological problem'
You can visit Nickie’s websites at http://www.foodallergyandglutenfreeweightloss.com and http://www.food-allergy.org.
ABOUT THE BOOK:
Food Allergy and Gluten-Free Weight Loss answers the question, “Why is it so hard to lose weight?” Because it’s hard to put a puzzle together if you’re missing some of the pieces. We’ve been missing or ignoring the most important pieces in the puzzle of how our bodies determine whether to store or burn fat. Those puzzle pieces are hormones such as insulin, cortisol, leptin, and others. In addition, we’ve been given some puzzle pieces that don’t belong or fit in the weight-control puzzle. Much of what we’ve heard about dieting and exercise is incorrect and can cause loss of muscle mass instead of fat or even result in weight gain. The idea that weight is determined solely by “calories in minus calories out” is an assumption not based in reality. Most weight-loss diets require us to endure hunger much of the time, but hunger means that our blood sugar is falling or low and our insulin level may be rising. Prolonged hunger leads to the release of adrenal hormones, and the hormonal cascade which follows results in the inability to burn our own body fat as well as causing any fat we eat to be stored rather than burned to give us energy. Another problem with most weight loss diets is that they strictly dictate food choices, lack the flexibility that those on special diets for f
Q: Welcome to The Writer's Life, Nicolette. Can you tell us how long you’ve been writing and how your journey led to writing your latest book, Food Allergy and Gluten-Free Weight Loss?
My first book, Allergy Cooking With Ease, was published in 1992, so I’ve been writing for over 20 years. I have nine books currently in print and have talked to hundreds people on special diets over the years. Before I wrote Food Allergy and Gluten-Free Weight Loss, I was contacted by an increasing number of people who had gained weight on gluten-free diets, so I knew that there was a growing need for a book about weight loss that was geared to the special challenges faced by individuals with food allergies or gluten intolerance.
Q: How did you choose your title and was it your first choice?
The title was easy to choose because it is a statement of what the book is about. I learned with a previous book, The Ultimate Food Allergy Cookbook and Survival Guide, that a catchy title that does not explain the content of the book is terrible for sales. When I re-titled that book, it became my bestseller.
The subtitle was more difficult to decide on. I originally chose Control Your Hormones, Reduce Inflammation, and Improve Your Health but was told that this would make readers think of sex hormones, which would be confusing. So we used Control Your Body Chemistry… instead.
Q: We all know that publishers can’t do all of the publicity and that some lies on the author. What has your publisher done so far to publicize the book and what have you done?
When I wrote my first book, I expected the publisher to do most of the promotion. All they did was set up two radio interviews, and the rest was up to me. I even had to do things like talk to NutriBooks, the major book distributor to health food stores, to get the book into distribution. I figured since I was going to have to do the promotion anyway, I’d self-publish and avoid the disadvantages of having a publisher.
The promotion I’ve done for Food Allergy and Gluten-Free Weight Loss so far includes a new website for this book, three IBPA (Independent Book Publishers Association) co-op library mailings, two press releases, a 2-month virtual online book tour with Pump Up Your Book, guest blogging, networking, and in-person promotion of the book to local stores.
Q: Open to a random page in your book. Can you tell us what is happening?
O.K., here we are at the “Turkey Curry” recipe. What’s happening when you make and eat this tasty main dish is that you get a good dose of several anti-inflammatory foods, including carrots and spinach, plus two potently anti-inflammatory seasonings, ginger and turmeric. These foods decrease inflammation, which allows leptin, the master hormone for achieving and maintaining a healthy weight, to function optimally. In addition, the cinnamon helps stabilize blood sugar levels and decreases insulin resistance. The effect of this dish on weight-related hormones is to promote easy weight loss. For more about how to control your hormones to lose weight easily and without hunger, see this page: http://www.foodallergyandglutenfreeweightloss.com/controlling_hormones.html
Q: Do you plan subsequent books?
I hope to write a sequel to Food Allergy and Gluten-Free Weight Loss which includes what I’ve learned from people who are losing weight using this book about the “real life” application of hormonal weight loss principles.
Q: What is the one thing you learned about your book AFTER it was published?
I learned that for some people a very minor change, such as adding breakfast to their daily routine, is enough to lower and stabilize their insulin level and result in weight loss. Therefore, the dietary recommendations in the sequel will be simpler.My husband is also following the eating plan and has taught me a lot about the role of pleasure in weight loss. For the first several months, he ate 100% stone ground whole wheat bread made from the recipe in Food Allergy and Gluten-Free Weight Loss. He grew up on Wonder™ bread, so he never liked whole wheat and felt mentally dissatisfied (although not physically hungry) after eating whole wheat bread. Both stone ground whole wheat and sourdough bread have a lower GI score than white bread. Therefore, I began making sourdough for him. He loves it, and now he’s satisfied mentally as well as physically with his meals. There are recipes for several types of sourdough bread, made by a bread machine or by hand, in the new third edition of Easy Breadmaking for Special Diets. This book contains white, whole wheat, allergy, and gluten-free sourdough recipes, which are made possible by a new gluten and wheat-free freeze-dried sourdough starter.
Q: What is your most favorite time of the day or night to write?
I like to write in the morning when my mind is fresh.
Q: What is usually better – the book or the movie?
For classic fiction, I think the book is better.
Q: You’re about to write your next book. What did you learn from your previous book to help you write your next book?
That weight loss is all about hormones, far beyond what I thought when I began writing Food Allergy and Gluten-Free Weight Loss. The eating plan in the sequel will be simpler, and the recipes will be designed for pleasure.
Q: Finally, what’s your best tip you can give to writers who want to be published?
My advice would be to write niche market books that meet a real need. This is a way to get published and have your books sell well even if you’re not a celebrity.
Q: Thank you for your interview, Nicolette. Do you have any final words?
Yes, I’d like to summarize the most important message in the book. It is that overweight is due to a physiological problem. It is not something that is the reader’s fault. If anything is to blame, it is ideas about weight loss which have been forced on us for so many years that many people cannot accept that they are untrue. What is needed is a weight lost plan based on accurate information about how our bodies handle food and fat, not on “calorie math.” For more about this, you can read the essential information in the book here: http://www.foodallergyandglutenfreeweightloss.com/
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