BBC Masterchef judge Gregg Wallace once confessed to leading a lifestyle “full of takeaways, fry-ups, snacks and boozing” before his dramatic weight loss transformation.
The 59-year-old TV presenter overhauled his diet after reaching a peak weight of 17 stone, following doctors’ warnings about the risk of stroke and heart attack.
The Masterchef judge revealed the secrets behind his five stone weight loss, confessing he tried “all the diets under the sun” in an attempt to shed the pounds.
These included eating less, skipping lunch, cutting out carbohydrates and trying Weight Watchers, but all left him feeling “hungry and frustrated”.
It was only when he stopped snacking, quit takeaways and started cooking homemade meals that he noticed a difference in his weight.
Gregg, who used to be a greengrocer, has since impressed fans by slimming down to a svelte 12 stone, while also improving his BMI and cholesterol levels.
In a previous interview with the Daily Mail, Gregg said: “I led a lifestyle full of takeaways, snacks and boozing and got more and more unhappy with how I looked. I’d be tasting food on MasterChef, going to the pub and drinking and then out for a meal at a restaurant. There’d be fry-ups with friends, fish and chips for lunch and a curry or Chinese takeaway at night on days I wasn’t filming.
“One day my doctor did a blood test and found my cholesterol was through the roof. He said I had to start making changes to the way I lived or I was heading for a major heart attack. That was scary a proper wake-up call.”
The popular TV host has since switched to a Mediterranean diet, renowned for its health benefits and balance of fresh vegetables, healthy fats, and whole grains. Praising this diet plan as “the best you can have,” he says it still allows him to enjoy a hearty amount of food, including beloved carbs, reports the Mirror.
Gregg switched from indulging in takeaways and processed snacks to a disciplined daily diet regime. Come morning, Gregg tucks into a high-protein yogurt mixed with fruit and oats, or savours an omelette with turkey bacon, sausages, and mushrooms.
At lunchtime, he keeps it light with tinned fish or cooked meat atop Ryvita crackers, finished with rocket. In the evening, his plate is filled with chicken stuffed in pitta bread accompanied by peppers and onions, or a homemade curry.
Gregg’s turning point came with his marriage to his fourth wife Anne-Marie Sterpini, who is 21 years his junior with Italian heritage, and through educational insights about calories and nutrition provided by his personal trainer Danny Rai.
He explained: “Anna’s diet had lots of lean protein in it grilled fish or simple meat dishes with huge amounts of veg and fruit. The more of it I ate, the more I realised I could eat massive portions that were much lower in calories than my usual meals.
“I started cooking from home, making my lunches and breakfasts in advance, and eating fewer takeaways and fry-ups. I wasn’t left hungry and the weight just dropped off. It came from a desire not to be hungry and ended up being a kind of eureka moment.”
Detailing the diet habits of those living healthier lifestyles overseas, he added: “What you won’t see [in those countries] is loads and loads of takeaways. They’re just eating proper meals. That’s what I learnt, that’s how I lost five stone, that’s what I teach people, that’s what the healthy places in the world are doing. They’re eating proper food.”
Gregg Wallace, now an advocate for healthy living, actively shares his transformative journey through social media and on his lifestyle platform, GreggWallace. health.
He provides followers with weekly meal plans and low-calorie recipes aimed at fostering weight loss.
While revealing his stance on contemporary diets, Gregg confirmed he has steered clear of ultra-processed food and regular takeaways but insists his regime does not outright ban any foods. However, snacking is something he advises against.
