About the authors

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Professor Grant Schofield

Grant is leading the wave of change in how we think about our health, including how we exercise, how we sleep, how we (and our kids) play, and how we connect. The central place real food plays in our health and wellbeing, and a desire to help people “be the best they can be”, drives his research and practice.

Dubbed “The Fat Professor”, he is at the forefront of challenging the widespread fat phobia that has pushed us to eat a diet full of processed, carb-laden food. “It’s time to help the world change,” he says. Prof Grant is a respected PhD public health academic of 20 years with all the boxes ticked in a high-achieving career.

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Dr Caryn Zinn

Caryn is a Registered Dietitian and sports nutritionist. Her master’s degree was in the area of sports nutrition and her doctoral studies focused on how to achieve sustainable weight loss. Caryn currently combines academic work with her own clinical dietetic practice. She believes this mix of academia and practice keeps her real and on the cutting edge of knowledge (and busy).

It has been several years since Caryn altered her nutrition philosophies from the mainstream “food pyramid” approach towards the whole-food, LCHF lifestyle. “When LCHF first came onto my radar, I initially dismissed it – after all, it goes against the grain of much of the perceived academic wisdom. But going back over the evidence has convinced me the current recommendations are based on flawed science,” explains Caryn.

Known as “The Whole-food Dietitian” and a leader in this field, Caryn’s mission is to influence the thinking and practice of the dietetic profession to understand the potential improved health benefits of LCHF nutrition.

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Craig Rodger

Craig Rodger is a classically trained chef who spent eight years cooking in fine-dining restaurants, including Michelin- starred establishments in his native Scotland. Diagnosed with pre-diabetes aged 28 (an occupational hazard, Craig says, for chefs tasting the highly refined cuisine designed to pleasure discerning gourmands), Craig felt compelled to research and incorporate a different approach to eating and cooking.

In 2014, Craig and his family opened LOOP, New Zealand’s first restaurant to feature an LCHF approach to dining out. Craig has a real passion for stripping away carb-laden fillers and using nutritionally dense ingredients as the foundation of culinary excellence. He is no longer pre-diabetic.

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