Together with Professor Grant Schofield and Chef Craig Rodger, I’ve co-authored five books in the "What the Fat?" series. Our goal was to share the whole-food, low-carb, healthy-fat message as widely—and safely—as possible. When our first book launched in 2015, we faced significant criticism and strong opposition for promoting this approach. However, our shared passion and determination kept us moving forward.

Today, “low carb” is widely known as therapeutic carbohydrate reduction (TCR) and is increasingly accepted—especially for conditions involving insulin resistance. While there is still some reluctance to formally update New Zealand’s dietary guidelines to include TCR, it is now a mainstream option for managing many conditions, particularly type 2 diabetes.

We’re proud that the "What the Fat?" books remain as current and relevant today as they were when first published. They continue to be widely used by health professionals and the public alike. Although most of our books are no longer in full circulation, you can still track down copies with a quick search online or enquire at your local library.

We believe these books have played a significant role in shaping how New Zealanders—both health professionals and consumers—think about whole-food, carbohydrate-reduced eating.