Eat Less, Live Long
For the first 25 years of his life, Jason Shon Bennett suffered from a variety of serious health issues - asthma, hay fever, allergies, skin, bowel and digestive problems, and needed daily medication. Sick of being sick, he began extensive research into the world's healthiest diets, the medicinal properties of foods, and the practice of regular fasting. Applying these learnings in his own life, Jason transformed his health and has not been ill nor taken medication for over 20 years. And now he's written two books to help others achieve greater health and wellbeing in their own lives.
Jason's health transformation story took New Zealand by storm, where both books, Eat Less, Live Long, and My 20 Golden Rules, have fast become best-sellers, with countless readers writing in to tell Jason of their own success following the advice compiled.
Eat Less, Live Long is a guide for people who are willing to change and want to get healthy, but are missing the practical steps on how to do it. Jason shows how eating less food of better quality can transform your health and vitality, how the world's healthiest populations avoid obesity, diabetes, cancer and heart disease, and how a plant-based wholefood diet and regular fasting can slow down your aging process.
Jason Shon Bennett is a self-cured international health researcher and speaker who inspires and educates people all over the world. He is the creator of Regular Intelligent Fasting®, plus the life-changing health mentoring programmes offered by The Exceptional Health Company - My 20 GOLDEN Weeks® and thelifeplan®. Jason is married with four children, one granddaughter, and is based in Auckland, NZ.
Eat Less, Live Long
The Exceptional Health Company
Author: Jason Shon Bennett
Interview with Jason Shon Bennett
Question: What inspired you to write Eat Less, Live Long?
Jason Shon Bennett: After starting out in life so sick for 20 years, on daily medications, I changed my diet, lifestyle and environment and cured myself age 25. That was now almost 25 years ago and I have not been sick since! I have had so many people asking me what I did to maintain my exceptional health. A book seemed the best place to start! I was thrilled and amazed when it immediately became a best seller showing there is real interest in genuine health.
Question: How did you use food as a medicine to transform your health?
Jason Shon Bennett: After researching, reading, studying, researching and learning everything I could about what we eat, how we live and why it is that some people live long healthy lives yet we are all getting sicker, younger and more overweight and tired every day…, I started experimenting with which foods were healthy and which were not and I tried everything on myself! I looked at ingredients, fibres, plants, gut health, genetic expression, fruits, vegetables, legumes, wholegrains, nuts seeds, fasting, eating less, the way food works in the body and after 5 years, I was completely well. I still study and research every single day.
Question: What research went into Eat Less, Live Long?
Jason Shon Bennett: Around 25 years of self-learned and worldwide research covering my own journey from extreme sickness to exceptional health (basically what I did); why eating less and Regular Intelligent Fasting® is so crucial for disease prevention; and what the healthiest and longest-lived cultures do to get and stay well. There is close to 1,000 studies referenced in the book.
Question: What are a few of the practical steps included in Eat Less, Live Long?
Jason Shon Bennett: The practical steps are around how to fast regularly and intelligently (as there are many myths about fasting that I bust). I have fasted regularly for over 25 years and it is just the most phenomenal way to transform your health (alongside diet, lifestyle and environmental changes of course!).
Question: What ingredients are vital in a plant-based wholefood diet?
Jason Shon Bennett: Without question, the world's healthiest and longest lived cultures eat basically in this order of importance; vegetables, legumes (beans, lentils, chickpeas, dahl), wholegrains, fruits, nuts and seeds. A mixture, based on seasonality and locally grown wherever possible, arouns some raw, soaked, sprouted, fermented and cooked foods.
Interview by Brooke Hunter