SCOTT Thomas has revealed his jaw-dropping body transformation after losing two and a half stone.
In an exclusive interview with HOAR, the Love Island 2016 star says he’s in the best shape of his life after embarking on a fitness journey with Food4Thoughts.
Scott reached 14.6st bulking as he set his sights on improving his “skinny” frame.
Now the ripped 33-year-old has showed off the incredible results after losing the weight and gaining muscle.
“I’ve always been very naturally skinny and known as the tall, lanky Thomas brother,” said Scott.
“On Love Island I did a crash course beforehand. OK, yes I got abs, but I was still lean and skinny.
“I decided I wanted to put on some size and bulk. It’s been a goal of mine to do this and there’s no better feeling now I’ve achieved it.
“Now I feel more manly. I’ve grown from a boy to a man.
“I wanted to do this for all the skinny lads out there who wants to gain size and show it’s possible with the right nutrition and guidance.
“I still go out to eat in my favourite restaurants and go to parties, but I just do it in a much more balanced way now.
“You feel unstoppable when you’re at your best.”
In 2020 Scott launched his passion project Food4Thoughts – a business dedicated to finding a bespoke way to achieving body or weight loss goals – with his schoolfriend Eden Thomas.
It’s grown into a community, with dieters coming together for group walks to support one another.
Scott says this is what has helped “keep him in check” – and fulfil his potential.
“When I’m feeling my best I’m at my best – in all aspects of life”, he added.
“Food4Thoughts has been a game-changer. It’s about understanding the importance of food and wellness in general and for your mental health.
“Food4Thoughts is a wellness brand, but it’s so much more than that.
“It’s a movement of self-development, progression and for anyone who refuses to stand still.
“We focus on nutrition first, providing everyone with their very own, personal coach. We have a 360 approach to members now.
“The community and events have become a huge part of what we do.”
