Gregg Wallace is a radio and television presenter who is known for hosting Veg Talk on BBC Radio 4, Saturday Kitchen and Masterchef. Tonight, he joins celebrity chef, John Torode, 54, as the presenter and judge of Celebrity Masterchef. Over the years, fitness has become an important part of Gregg’s life and he has used Twitter to share posts of him exercising. He also opened up about changes he made in his diet and how cutting back on fat helped him shape up.

Think about cooking with meats such as chicken and pork — all the things that don’t have much fat.

Gregg Wallace

Gregg recently posted a video online of him completing a challenging arm and back workout in the gym.

On the post, he wrote: “Getting older and stronger.”

Fans were quick to praise the presenter and one commented: “Setting a great example to others.”

Another wrote: “Great effort Greg. Keep up the good work!”

On his account, he has shared parts of his weight training regime and posted himself lifting a 130K barbell.

As well as amping up his efforts in the gym, Gregg has previously spoken about making changes in his diet.

Speaking to The Sun, he said he started eating healthier versions of hearty meals to help him lose weight.

Gregg said he would do this by trying to cut back on fat and choosing lean meats.

He told the publication: “I’m a huge fan of curries, chillies and stews and it is still possible to lose weight and eat hearty meals.

“Think about cooking with meats such as chicken and pork — all the things that don’t have much fat.

“Use lean mince to make chillies, fill up with tasty stews stuffed full of healthy, low-calorie veg.”

Comedian and actor, Stephen Fry, spoke about the simple exercise which he credited to him slimming down.

Stephen said he started walking more which helped him slim by a staggering six stone in just four months.

He also explained he would watch what he ate in a bid to get in shape.

Strictly Come Dancing professional, Oti Mabuse, said she focuses on cardio to stay fit for her high energy job. 

Source: Read Full Article