WITH her long blonde hair and striking smile, Dr Christy Fergusson looks the
picture of perfect health.
But it is her diet that has helped her overcome a debilitating illness that
saw her struggle to have the energy to even walk to the loo.
The food psychologist, who is vowing to help you change your eating habits and
lose weight with our brand new New Me slimming plan, knows all too well how
food choices can influence your life — and your health.
The 32-year-old said: “I was diagnosed with Chronic Fatigue Syndrome (CFS)
when I was 12 years old.
“It saw me miss loads of school and I was lucky to make it in one day a week.
I was just too tired.
“The condition meant I had problems concentrating, brain fog, headaches,
eyesight issues and pain in my joints. School was virtually impossible.
“I missed out on playing sports, seeing friends and learning.
“It wasn’t until I started university that it occurred to me my bad diet could
be to blame.”
Christy, who did her first degree in psychology at the University of
Strathclyde, loved nothing more than junk food and had a particular weakness
for Pot Noodles.
She said: “Not only did I have CFS but I also had bad acne and suffered from
bouts of depression.
“A naturopath told me how my diet was the problem. I realised that, in order
to get better, I needed to change what I ate.”
Rather than making her diet healthier all at once, Christy did things
gradually.
She said: “As a psychology student, I realised that, if I completely
overhauled my diet and changed everything at once, I’d never stick to it.
“I started reducing my chocolate intake one square at a time. I could munch my
way through a family bar a day.
“Although I knew it wasn’t great for my health, I didn’t think about the
consequences until then.”
Christy, who now lives near Glasgow with her husband Jonathan, 31, and
daughter Ella, six, knew she had to kiss goodbye to her chocolate habit if
her health was to get better.
She said: “I was sick of feeling ill and tired all of the time.
“As I cut down, I also introduced more fruit and veg into my diet and weaned
out the Pot Noodles.
“As my diet changed, my skin cleared up and my energy returned. My depression
lifted and my brain fog disappeared.
My eyes also returned to normal and I stopped struggling to focus.
“It wasn’t an instant change, it was very gradual, but it was enough to change
my life and give me the boost I needed to stick with my new, healthy
lifestyle.”
Christy’s diet change took her about six months to complete but she knows it
was worth it.
She said: “Had I not found out how much my diet was negatively influencing my
health, I wouldn’t be where I am today.
“Making such a dramatic improvement gave me my life back.
“It also propelled me to further my studies into nutrition and the psychology
of diet.
“Once I got used to having energy and living a so-called normal life, I
refused to go back to my old ways.
“In fact, I wanted to help more people in situations similar to mine.”
Christy went on to qualify as a health psychologist, nutritional therapist and
clinical hypnotherapist and spends her time coaching people to help them
change their bad food habits and achieve their weight-loss dreams.
She said: “It wasn’t easy changing my diet. At first, it was really tough.
“I had withdrawal symptoms and couldn’t stop thinking about my beloved
chocolate.
“I often caved and still ate a bar, which made me feel bad.
“It’s then that I realised how a diet change is a battle for the mind and not
just the body.
“I now use this experience to help my own weight-loss clients and will show
those of you on the New Me plan how to use simple techniques to train your
brain to think about food differently.”
You can sign up to slim on the New Me plan today.
The diet kicks off next Monday and you can expect to lose a healthy 2lb per
week with the help and guidance of Christy, nutritionist Amanda Ursell and
fitness expert Nicki Waterman.
Christy said: “The three of us will help you change your ways.
“I know how hard it is to make a change for the better and maintain those
changes.
“But I’m living proof it is possible.”
The 12-week New Me plan costs a one-off payment of £35 (£25 for Sun+ members)
and helps you shed weight with healthy meals and exercise by walking.
Christy said: “The recipes cater for all. Whether you’re veggie, gluten-free
or love nothing better than a hunk of meat on your plate.
“But the most important thing is that you’ll have mine and the support of
Amanda and Nicki.
We know how hard it is to juggle jobs, kids and a lifestyle change. And we’ll
be there for you all the way.”
The New Me expert panel will be logging on to the diet’s online forum to
answer your queries, questions and concerns and to help you stay motivated.
Christy said: “No matter how much you have to drop, with support, you can lose
weight.
“Imagining who you want to be can help you lose weight and live a healthier
lifestyle.
“By joining New Me, I will give you more hints and tips on how to lose weight
and keep it off.
“Make 2015 a year to remember and vow to slim with New Me. If I can transform
my health and body, you can too.”
Sign up to the New Me diet
here
A sample New Me meal plan
BREAKFAST: Crumpets with grilled banana and honey
Lightly toast two crumpets for three minutes or until browned.
Then take a non-stick frying pan or grill, use one spray of olive oil, and set
to a medium heat.
Slice a small banana in half lengthways and cook for a minute or two each side.
Put a piece of banana and 30g reduced fat ricotta on each crumpet.
Drizzle with 1tsp of honey and serve.
LUNCH: Sweet pumpkin soup (serves 6)
Place one large, chopped onion, two tsp curry powder, 500g pumpkin, 500g sweet potato,
one litre low-salt stock and one tsp honey in a large saucepan over medium
heat.
Bring to boil for three minutes.
Reduce heat and simmer for 15 minutes or until pumpkin and sweet potato are
tender.
Remove soup from the heat and set aside to cool.
Use a blender and process until smooth and reheat.
Serve sprinkled with pepper and flat-leaf parsley.
DINNER: Thai green curry (serves two)
Heat a large, non-stick frying pan over medium heat.
Add two tsp curry paste and stir-fry for two minutes or until fragrant.
Add half a medium onion, a red pepper, a courgette, 60g butternut squash and 250ml
reduced-salt chicken stock.
Bring to a simmer and cook for five minutes.
Add 80g mangetout peas, 100g bamboo shoots, 150ml reduced-fat coconut milk and
300g of any raw fish.
Reduce heat to low and stir gently for four to five minutes.
Stir in 1tsp fish sauce and 1tsp sugar.
Cook 140g basmati rice and serve.