Lowcarb Direct Directory

Page 1

issue 1 - august 2016

Directory

LowcarbDirect

www.lowcarbdirect.net

6

Jennifer Elliott Eat to beat diabetes

14

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Banting leads to success, Ilze Czubora

21

Toortsie se Bantingreis deur Madele Burger

Introduction to the Metabolic syndrome By Dr Peter Hill


Contents May this very first edition bring you many hours of happy reading. Feel welcome to share this with your family and friends. Be inspired to change your life forever.

6

8

3 Editorial 4 News, Events & Snippets

6 Jennifer Elliott

Low Carb Pioneer

8 Annora Mostert – Anja’s Pantry Low Carb Entrepreneur

12 The Metabolic Syndrome

20

An Introduction

14 Elain Steinberg – Gut Health

Your gut - origin of a healthy immune system

16 Low Carb Success Stories 18 Fitness & Exercise

Quantum Training

20 Cuisine – Judy Baker

23 Toortsie – Madele Burger

THE TEAM Editor: Esther Möller Designer: Adell du Plessis from Adell Designs Web support: Stefan Koekemoer from Grey Pebbles Design Studio Advertising Sales: Esther Möller - Media Kit LOW CARB DIRECT DISCLAIMER This e-magazine may contain information that is intended to help the readers be better informed consumers of health care, nutrition and fitness. It is presented as general advice. Always consult your doctor, nutritional advisor or fitness consultant for your individual needs. Please read the full Low Carb Direct Terms & Conditions and Privacy Statement

welcome

16 LowcarbDirect Editorail Office Low Carb Direct (Pty) Ltd Editorial Office Reg no: 2016/041628/07 26 Kreupelhout Avenue, Bredasdorp, Western Cape, South Africa, 7280 Phone: +27 72 705 9150 E-mail: support@lowcarbdirect.net

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Issue 1 - August 2016 - LowcarbDirect Directory | 3

The richness of a free gift There is nothing more precious, than an unexpected gift. The richness received, through stumbling on a lifestyle I did not even know existed, far surpasses earthly wealth. Health cannot be measured in monetary value, or the transformation from a lifetime being morbidly obese. Low Carb Direct is the result of searching for a way to share this free gift to as many people as possible. This will serve as platform to get the message of truth out. It is an ode to the frontrunners and pioneers in this real food movement. Your courage is setting us free - it is spreading like an avalanche over the nations. Crowds are empowered with knowledge which no-one can take back from them! This is paying it forward together with the thousands out there who share this common goal to see people set free from the shackles of metabolic syndrome and obesity. There is nothing more freeing than learning the truth. We are destined for this time. Join me on this incredible journey! Live low carb and be transformed. Low carb forever,

Editorial CONTRIBUTORS

Without the help of an expert panel of contributors, this magazine would not be possible. Thank you to each one for sharing your expertise and knowledge with the readers. HEALTH & NUTRITION Dr Peter Hill, expert on Type 2 Diabetes Mellitus, management of Metabolic Syndrome through self-care and member of the American College of Nutrition LOW CARB CUISINE Judy Barnes Baker, author of Carb Wars; Sugar is the New Fat and Nourished; a Cookbook of Health, Weight Loss and Metabolic Balance. Madele Burger, author of Toortsie se Bantingboerekos/ Toortsie’s Banting Bash FITNESS John Mason, fitness coach on Quantum Training and nutrition advisor at Ketogenic Generation

Esther MĂśller, Editor

Contributors welcome Would you love to contribute? Send an email to esther@lowcarbdirect.net

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Our readers are invited to interact with us: Please share with us your stories, experiences, favourite low carb heroes, recipes, books, authors, bloggers, events, and anything else promoting the low carb lifestyle. Ask your questions to our expert panel of contributors. Send an e-mail to support@lowcarbdirect.net Share your low carb success story We look forward to hearing from you.


Low Carb Snippets

4 | LowcarbDirect Directory - Issue 1 - August 2016

5th International Union of Food Science & Technology Global Food Industry Awards A Brand new revolutionary product, Heba Pap, developed by a South African company, Banting Blvd. was nominated as finalist in the category Product and/or process innovation at IUFoST 2016 Global Food Industry Awards in Dublin, Ireland, taking place August 21-25, 2016. These awards reward “excellence in food production, packaging and communication by nominating members of the food industry from around the world”. Our congratulations and best wishes accompany Banting Blvd to this prestigious event!

www.bantingblvd.co.za

World’s most prestigious low carb speakers at one event

Fifth Global Symposium for Ketogenic Dietary Therapies 2016 An event by the Charlie Foundation for Ketogenic Therapies Professional Meeting – September 20-24, 2016 Banff Springs Hotel, Banff, Alberta, Canada Treating Epilepsy, Brain Cancer, Autism & Cognitive Disorders More info: www.ketoconnect.org

Low Carb USA – San Diego 2016 from July, 29 – July 31, brings together 25 of the world’s brightest medical and scientific speakers on “How Nutrition can treat and prevent serious disease” at, what are believed to be the world’s largest ever low carb conference. The speaker list includes renowned names like: Gary Taubes, Jeff Volek, Dr Jeffry N. Gerber, Dr Michael Eades, Dr Jason Fung, Jimmy Moore, Karen Thomson, Dr Eric C. Westman and many more. For more information visit www.lowcarbusa.org

To see your Low Carb Snippets (events, news, markets, vacancies, etc.) published, please send it to support@lowcarbdirect.net. We reserve the right of random selection for publication purposes.


Low Carb

Markets

The Johannesburg Banting & Health Foods Markets Johannesburg, South Africa

CEDAR SQUARE

Saturday 30th July Saturday 27th August Saturday 24th September

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Sunday 31st July Sunday 28th August Sunday 25th September More info: www.bantingmarketsjhb.com

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Blaauwklippen Family Market

Stellenbosch, South Africa. Every last Sunday of the month: 10:00 -15:00. More info: www. facebook.com/Blaauwklippenfamilymarket

Banting Market Pretoria

Botanical Garden, Pretoria, South Africa Saturday, August 6 from 09:00 – 13:00 Saturday, September 3 from 09:00 – 13:00 More info: www.bantingmarketpretoria.co.za

Paardevlei Farmers Market

Stellenbosch, South Africa Every first and last Saturday of the month: 09:00 - 14:00. More info: www.facebook.com/ PaardevleiFarmersMarket

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Jennifer Elliott

6 | LowcarbDirect Directory - Issue 1 - August 2016

Jennifer Elliott

Die-hard dietitian makes a come-back

W

e have some of the most amazing low carb pioneers who act as front-runners in this real food movement. People who refuse to lay down; even when their lives are turned upside down by their persistence to keep true to what they believe is the best practise in their professions. One of those pioneers is Jennifer Elliott, dietitian and author of Baby Boomers, Bellies & Blood Sugars, from New South Wales, Australia. She found herself expelled by the Dietitians Association of Australia (DAA), because she made recommendations that were "inconsistent with Evidence-Based Practice." I asked Jennifer to tell us more about herself and her journey up to now: “I have been a dietitian for 35 years and for over 10 years have recommended carbohydrate restriction to clients with type 2 diabetes and insulin resistance. This was not my practice in the early days. When I graduated in 1979, the Australian Dietary Guidelines had just been released. I was part of the new generation of dietitians who were spreading the word about healthy “complex carbohydrates”, as they were then known.

By Esther Möller

When I started a family, I took it a step further by moving to the country for the best lifestyle possible for my children; home grown/ home cooked vegetarian meals, little processed foods, plenty of outside play and TV time limited to what my now adult children refer to as deprivation levels. Two of my children thrived in this environment – healthy, energetic and lean – but my middle daughter, Jeanne, was different. She gained weight around the tummy at an early age, seemed to have less energy than her siblings, was a mouth-breather, suffered with reflux and could be moody at times. All signs I now recognise as relating to insulin resistance (IR).

Carbs and insulin It was clear that higher than normal insulin levels were to blame and that a diet designed to reduce these levels is what was needed. It was also clear that a reduced carbohydrate diet was the way to go. The diet we settled on was very low carb during the day, but allowing some carbs in the evening meal. This worked well: no excessive hunger, good energy levels, even moods, no reflux and easily maintained healthy weight.

The research begins I started with a Google search of IR, which brought up 1.3 million entries and the accompanying question of why hadn’t I been taught any of this? This was finding out what was happening biochemically to my daughter, as well as five million other people in Australia with this condition. It was fascinating. Answers to all the pieces of the puzzle were in the literature and I found explanations for Jeanne’s mouth breathing and snoring; why the weight went on

Advising clients on low carb (LC) diets To be fully confident in recommending my new LC diet approach to clients, I started researching what I, and I believe all dietitians who have qualified since, have never been taught: the basis for the diet/heart hypothesis. The end result was the publication of my paper: Flaws, Fallacies and Facts: Reviewing the Early History of the Lipid and Diet/Heart Hypotheses and confidence that the diet/heart

FEATURED LOW CARB PIONEERS

predominantly around her tummy; why she seemed not to have an off-switch when it came to eating at times; her mood swings, reflux and lack of energy.


hypothesis is so flawed that it should not be used as the basis of diet recommendations. I cautiously introduced the idea of my new approach to GPs in my area. I explained that I would be trialing restricted carbs to people who fit the diagnostic criteria of Metabolic Syndrome and were therefore likely to be IR (high triglycerides, elevated BGLs, central weight, low High Density Lipoprotein and high Blood Pressure). The results were as expected; weight loss, improved BGLs and reduction in medications. One example of the benefits of carb reduction was seen in a man with T2D, who after 7 weeks on a LC diet stopped taking insulin, lost 13 kg and reduced his HbA1c from 10.7 to 7.7 mmol/l. Charged with Using a “Non-Evidence-Based” Dietary Approach That all changed in 2014 when a dietitian initiated an inquiry into my use of LC diets, alleging that they were not evidence based. My work places and the Dietitians Association of Australia (DAA) conducted investigations into the allegation. I was deregistered by the DAA in 2015 and based entirely on that, the Southern New South Wales Local Health District (LHD) dismissed me and have instructed that dietitians in the LHD must follow DAA’s recommendations for diabetic diets, and are prohibited from advising clients on low carb approaches. What now? Franziska Spritzler, another LC dietitian, and I have recently launched a 12-week online program for people with T2D using a low carb, healthy fat approach. Our combined experience of helping hundreds of people make the change to a LC way of eating, including avoiding the pitfalls and dealing with challenging situations, has been invaluable. Read the full article here >> More information about the program can be found at: www.eattobeatdiabetes.com.au

eat to beat

Diabetes 12

-week online program

By Jennifer Elliott

This program is designed to help people with diabetes and pre-diabetes improve Franziska Spritzler their health through a lowercarbohydrate approach. The idea for the program started 2 years ago when I was having difficulties with the DAA (Dietitians Association of Australia) and my workplace for recommending a low carb approach for diabetes management. I was unable to practice during this time, because I could not in good conscience advise people with I.R. and T2D to follow DAA guidelines to eat carbohydrates at every meal. This gave me an opportunity to focus on a way to get the low carb (LC) message out. I knew of Franziska, and greatly admired her work. I contacted her and asked if she was interested in putting together an on-line program using a LC approach. The third person involved is my daughter Jeanne, who is a qualified cook and has eaten LC for over 10 years. Her diagnosis of I.R. at age 14 was the start of my research into this condition. It became clear that I.R. and T2D are metabolic problems involving carbohydrate intolerance and that a lower carb intake is by far the best treatment approach. Without her 100+ low carb recipes, the program wouldn’t be quite as good! Franzi and I wanted to go further than other lower carb programs that only provide meals and recipes. We have plenty of delicious recipes of course, but equally important is that our experience has allowed us to anticipate and offer solutions to challenges people may face along the way. Things like how to get back on track after a lapse, recognizing the signs of carbohydrate addiction along with strategies to avoid it and finding the place at which a lower carb way of eating becomes a pleasure rather than a “life sentence”. We recognise that there is no one-size-fits-all. We took these differences into account in our program so that people can choose their own path for the long-term. But most importantly, is our advice on how to deal with “challenging” situations (e.g. wedding, family celebrations), so that if we make the decision to enjoy a higher carb meal, we do not feel that we have blown it and the only option is to give up.

Jennifer and her daughter, Jeanne, on cooking day.

Something that we’re proud of with our program is that although it is lower in carbohydrates overall, people can still enjoy the foods they love once they learn how to consume them in a way that works for their body. It's not just about blood sugar levels and 'beating' diabetes – equally important is our enjoyment of food and quality of life. Find more information on the program at: www.eattobeatdiabetes.com.au


8 | LowcarbDirect Directory - Issue 1 - August 2016

Annora Mostert Living in the country, far from the luxury of availability and variety which the metro-poles offer, Annora Mostert saw an opportunity to make life easier. We had a chat on her amazing journey as entrepreneur. Tell us a bit about yourself? I was actually forced into entrepreneurship at the age of 34 when my first husband died and I had small children to raise. I started my first business which was a national marketing company specializing in fundraising for welfare. One of my national campaigns is still on the go, namely Casual Day, benefiting persons with disabilities.

Creating wealth through her passion for low carb By Esther Möller

How and why did Anja’s Pantry originate? Like others, I was intrigued by the whole idea of banting. My problem was that I live in a small community. It was difficult to get hold of banting products. I also had to go to several different stores to get products. One day I drove to Cape Town to buy a specific brand product. I could not find any. I called the company and asked if I can buy directly from them. They said no, they only sell to stores. I decided right there - then I open my own store. I used some of the space for a banting store in my existing business. I contacted all the banting food providers I knew of, and put together what was then the first store where you could buy all the banting products in one place. To my surprise I found that many people shared the same frustration I had. Soon I had people coming from far and wide just to buy all their banting products in one go. What differentiates Anja’s Pantry from other health convenience shops I realised that the market of people following a low carb, sugar free lifestyle is more than just “banting” – it is all about health! The major supermarket groups and pharmacies only devote limited shelf space to a few quick moving products suitable for a low carb, sugar free lifestyle. There is a need in the market place for a dedicated store group that can provide a wide range of food items that support this lifestyle, with the focus on high quality, good tasting food products. Good enough to enable anyone following this lifestyle, to change their pantries. Left: Low Carb Entrepreneur, Annora Mostert

FEATURED LOW CARB Entrepreneur


You are a firm believer of wealth creation – why and how do you implement it? I believe very strongly that making money on a sustainable basis is nothing more than a by-product of creating wealth. We assist anyone willing and able to open a store. We assist suppliers to successfully showcase and introduce their amazing products to our market – even the smallest of suppliers can knock on our door. But quality comes first. Although we are collectively the biggest suppliers of low carb and sugar free supplies in South Africa, we are not about “big business” – we are about creating a footprint that will make the difference. We have now started exporting overseas and have great expectations for the UK market. Prof Tim Noakes started a food revolution in South Africa, long before low carb became widely known overseas. The result is that our food product list for low carb and sugar free items are from the largest in the world. Today in our range we have over 200 product items and growing. We have an advantage moving into overseas markets with products not currently available there. Please give us a sneak peek at what the future holds? Our future approach is to move more into the diabetic and pre-diabetic market. All research shows that the world is suffering from a diabetes epidemic. Some research shows that among adults, 50% of people are either diabetic or pre-diabetic. That is our future long term growth market. To reflect this new trend we are also redesigning our identity: "Anja's Food Farmacy". The idea here is that you can eat yourself healthy by cutting back on the enormous amount of added sugar products in your diet, as well as other well-known allergens, like gluten. We want to be your healthy food alternative; food that not only tastes wonderful, but will heal you from a lot of unnecessary diseases. Another great move has been to move into ready-to-eat prepared foods, which we are now investing a lot of capital and development into. We cater for people who use our pre-mixes and specialty ingredients, and those with very busy schedules who want to pick up ready-to-eat healthy meals or baked goods. What are your 3 favourite business tips for new entrepreneurs? 1. Identify your market and the need of this market – is the need large enough to justify a business venture? 2. Develop a business model according to the needs of your market; make sure you’re able to execute this business model. Remember an idea never belongs to you, unless you can successfully execute it. 3. Believe enough in what you are doing, so not to be swayed by “quick money” or other enticements. Form your own ideas, after all the vision is yours. Do not “down” your competition or perceived competition, success cannot be gotten at the expense of someone else. Read the full article here >>

Find more information on Anja’s Pantry at: www.anjaspantry.co.za


10 | LowcarbDirect Directory - Issue 1 - August 2016 | ADVERTORIAL

ADAPT MEAL

5-in-1

A WORLD FIRST -it’s a Low-Carb, Grain-Free, Gluten-free and Seed-Free Meal.

1

What is the Adapt Meal and how does it distinguish itself from similar kinds of products on the market? The Adapt Meal is a versatile product that can be used many ways. The Macro Nutrient breakdown has the right ratios of protein, fat and carbs. The product was originally intended to help users with a cereal type of meal. Most people following Low Carb really miss cereals and porridges. The fact that it is very low in carbs and extremely low in net carbs, separates this product from the rest. Another factor is the real ingredients used to make the product wholesome and nutritious.

2

What makes Adapt products different? The Adapt Product Line is low in TOTAL carbs and not just NET Carbs. Many people are not aware that total carbs should be counted, especially for metabolic issues, as well as weight loss stalls. This means keeping blood sugar stable and keeping the user in ketosis. The macros mean it is a full meal, and very nutrient dense.

3

Who are the ideal consumer market and will benefit most from using this product? The Adapt Meal is ideal for people following a low carb, low sugar lifestyle, people with Diabetes and/or

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Issue 1 - August 2016 - LowcarbDirect Directory | 11

Metabolic Syndrome, people with gluten sensitivity, as well as people wanting a chemical and artificial free product, with no added sugar. It can be used in at least 5 ways (5-in-1): - A Cereal - A Shake / Smoothie ingredient - A Bread Crumbing alternative - A Pancake mix - A Cookie / Biscuit mixture

4

What are the ingredients for the Adapt Meal, and how do they fit in with the Low Carb Lifestyle? The ingredients include whey protein, coconut flakes, pea protein, almond and macadamias, MCT oil powder, cinnamon and salt. These ingredients combined, make the Adapt Meal a perfect Meal, as each 30g serving contains: • 11g Protein • 10g Fat • 7g Total Carbs • 2g Net Carbs We use REAL ingredients, no chemicals, preservatives or artificial flavours.

5

When and how will I get hold of it? The Adapt Meal will be launched at the end of July in the USA and South Africa, with Canada following shortly after, and the UK and Europe in 2017. It will be available at select stores and affiliates in South Africa, USA and Canada, as well as through ordering online. All online sales will be available at: • www.adaptyourlife.com (USA) • www.adaptyourlife.co.za (South Africa) • www.adaptyourlife.ca (Canada) Follow our Facebook page at www.facebook. com/AdaptYourLife to keep up to date with the latest news and some mouth-watering recipes. Follow us on our YouTube at "Adapt Your Life".


12 | LowcarbDirect Directory - Issue 1 - August 2016

The Metabolic

Syndrome

Dr Hill

UpForIt (Pty) Ltd

By Dr Peter Hill from UpforIt

It is estimated that one in every four South Africans suffers from Metabolic Syndrome. In this introductory article, I briefly explore this growing pandemic: what it is; something on the causes and prevalence; how to identify it and a bit on the resources available to manage this condition more effectively. What is Metabolic Syndrome? Metabolic Syndrome has become an increasingly common condition around the world. It is often found to be present in families and the risk of developing it increases with age. People with Metabolic Syndrome tend to be overweight. It is considered to be a major risk factor for cardiovascular diseases and type 2 -diabetes. Research also indicates that Metabolic Syndrome substantially ups the risk of developing certain cancers, liver disease and Alzheimer’s disease. The syndrome is not a disease in itself, but rather a cluster of disorders related to a particular type of metabolic dysfunction known as insulin resistance. Other associated disorders include high blood pressure, high blood sugar, low ‘good’ cholesterol levels, elevated levels of triglycerides (or blood fat) and excessive abdominal fat. One would have to have at least three of these disorders to be officially diagnosed with Metabolic Syndrome. Causes of the Condition In addition to insulin resistance,which appears to be the main cause, obesity, unhealthy lifestyle choices, hormonal imbalances, as well as genetics, all influence the development of the syndrome. In people with insulin resistance, insulin (the hormone that helps the body utilise glucose as energy) doesn't work efficiently. The body thus secretes more insulin than it should in an attempt to cope with the rising level of blood sugar (glucose) and this, in turn, can lead to a person developing diabetes, as well as the other conditions associated with Metabolic Syndrome. Insulin resistance is particularly associated with excessive tummy fat and thus substantially increases the risk of developing Metabolic Syndrome. About 80% of obese adults are likely to have Metabolic Syndrome and approximately 40% of normal weight adults may also have, or be at risk, for Metabolic Syndrome. A healthy body mass index (BMI), as defined by the World Health health

Biography Dr Peter Hill is a founding partner and the Chief Scientific Officer (CSO) of UpForIt (Pty) Ltd. He earned a doctorate in patient behaviour in Type 2 diabetes mellitus at Rhodes University in South Africa, where he was subsequently appointed to the position of Visiting Fellow. Part of his doctoral studies included undergoing training in chronic disease self-care at the Patient Education Centre at the medical school at Stanford University in the USA. His post-doctoral studies focused on the role of nutrition in the Metabolic Syndrome, with special emphasis on self-care, and in 2014 Dr Hill was elected a Member of the American College of Nutrition. Today much of his research and practice remains focused on helping people with Metabolic Syndrome improve their self-care capabilities as very few people with, or at risk of developing the syndrome, are adequately empowered, i.e. trained, taught and encouraged, to change key health-related behaviours.


Organization, is generally accepted to be around 18.5 to 24.9 kg/m2, while being overweight lies in the range of 25.9 to 29.9 kg/m2 and obesity any BMI over 30 kg/m2. BMI may, however, not be an ideal method of determining the weight-related risk status of an individual. A measure known as the Weightto-Height-Ratio (WtHR) may be more accurate, with any ratio above 50% indicating overweight and above 58% signalling significant risk for the diseases of the Metabolic Syndrome. Poor lifestyle choices especially consuming sugar and other refined carbohydrate, not exercising, not getting sufficient sleep and high levels of psychological stress play a role in the development of Metabolic Syndrome. However, poor food choices in the guise of sugar and refined carbohydrate contribute between 80% and 90% of the total effect. Prevalence of Metabolic Syndrome Of growing concern is World Health Organization (WHO) data that reveals that the prevalence of obesity has nearly doubled worldwide since the 1980’s. A more recent study published in the prestigious medical journal, Lancet, confirms that about 70% of women and 40% of men in South Africa are overweight or obese. The WHO predicts a whopping 90.5% increase in the prevalence of Type 2 diabetes in Africa by the year 2030!

Managing This Metabolic Malady Lifestyle changes may prevent serious illness in the future. Firstly, it is imperative that you lose weight as this can improve every aspect of Metabolic Syndrome. Begin by adopting a diet containing healthy fats, moderate amounts of protein, low in carbohydrate, especially refined carbohydrates, avoid processed goods or foods rich in sugar and hydrogenated vegetable oils. This will not only help you to lose weight, but also improve your blood lipid picture; help to normalise blood pressure and blood sugar levels, as well as increase your likelihood of reversing any underlying insulin resistance. Do you get sufficient sleep at night? On average, we need about 7- 8 hours of quality sleep per night in order to maintain energy, mental alertness and a properly functioning immune system. Sufficient sleep also helps keep your weight in check and this has much to do with the hormones ghrelin and leptin, which in turn controls hunger and tells you to stop eating. An imbalance in either of these hormones, invariably lead to weight gain. The key in both prevention and treatment of Metabolic Syndrome is effective self-care rather than just relying on medical care. Very few people with chronic conditions are empowered, i.e. trained, taught and encouraged, to adequately care for themselves. Sadly, most of the time we simply rely on some prescription medication, a diet sheet and a few words of instruction or advice from a healthcare professional to do the job.

Are You A Syndrome Sufferer? If you have at least one Metabolic Syndrome risk factor – such as excessive belly fat, high blood pressure, low good cholesterol, high blood sugar, Read the full article here >> high insulin levels or high blood fat levels - you may also potentially have other risk factors, without being aware Are you looking for your a of it. A consultation with your docpersonal health coach to be at tor (together with the relevant tests) your side 24/7? Please click on will help determine whether you have the advert for personal assisMetabolic Syndrome and what you can tance. Please email me at do to avoid the serious diseases associaskdrhill@lowcarbdirect.net ated with the syndrome.


14 | LowcarbDirect Directory - Issue 1 - August 2016 | ADVERTORIAL

Focus on the billions of "Micro-organisms" inside you?

By Elain Steinberg

T

hese are to be found in the inner walls of one of the most critically important organs of your body - your gut. Most people think of their gut solely as the mechanism by which your body digests food. In reality, your GI tract (gastrointestinal tract) is MUCH more than a digestion centre; it is quite literally your second brain as well as being “home”, the origin and source to 80% of your immune system. And this “brain” functions without intellect, so you can’t try and fool it or manipulate it to meet your needs. You see, within your gut reside roughly 100 TRILLION living micro-organisms, or 10 times as many bacteria as cells in the human body. These microbes, or gut flora, influence health in many ways, from helping to extract energy/ nourishment from food to building the body's immune system, to protecting against infection with harmful, diseasecausing bacteria. From what we know so far, here are five ways gut f lora affect wellness: 1. gut bacteria influence weight 2. the risk of heart disease 3. important role in the development of a fully-functioning immune system 4. gut bacteria may have an effect on the brain 5. abnormal gut bacteria in infants may be one cause of colic

Could your health be regulated by the state of your gut? The ten trillion micro-organisms in the gut, ideally reflect a ratio of “good

bacteria” (known as probiotics) to “bad bacteria” (pathogenic organisms), and is now gaining recognition as perhaps the single most important step you can take to protect your health. In fact, there are more than 200 studies linking inadequate probiotic levels to more than 170 different diseases and health issues; here are just a few: Celiac disease, leaky gut, and irritable bowel syndrome, mood, psychological health, and behavioural disorders, insulin resistance, metabolic syndrome, and diabetes, common cold, influenza, and pneumonia, liver diseases, such as cirrhosis and cancer, eczema, atopic dermatitis, and acne, chronic fatigue syndrome, food and wheat allergies and weight gain towards obesity. Gut health and obesity Virtually every study performed on representatives of the obese population analysing gut bacteria found higher instances of “bad” bacteria and lower levels of probiotics (again, the “good” bacteria) within these individuals. Are you already experiencing some signs that your intestinal bacterial content is being out of balance? Such as: Gas and bloating, constipation and/or diarrhoea, acid reflux, skin problems, overall sickness, headaches, urinary tract infections, trouble sleeping, inability to lose weight, sugar cravings, especially for heavily refined carbs. You see, the ideal healthy ratio of “good” to “bad” bacteria is 85% to 15%, or nine to one. And these organisms live by the “dominance effect” the good out-competing the bad.

Elain dieted for the most part of her adult life, but found the weight just piling up even more after each apparent loss. In August of 2014 she ended up in the 90 kg’s and went to see a doctor who followed a low carb lifestyle himself for almost 3 months then. She went home and cleaned out her fridge and kitchen. She lost more than 19 kg in the following months, got her blood sugar back under control and is now a firm ambassador for the low carb lifestyle. Our current lifestyle and environment is our biggest enemy Unfortunately, due to current global agricultural practices, lifestyle and environmental factors, the vast majority of the population are severely compromised when it comes to good probiotic bacteria, leaving their gut flora ratio completely out of balance. It’s no wonder that research is now suggesting that supplementing with probiotics every day is even MORE important to your health than taking a daily multi-vitamin. But here’s something you may not know… 93% of the probiotics contained in


traditional probiotic supplements will be DEAD before they ever reach your gut. One of the greatest challenges in creating a truly effective probiotic formula, is being able to actually deliver living probiotic cells to the gastrointestinal tract, fully intact and alive. Because probiotics are living, they are also extremely sensitive to even the slightest change in environmental conditions. Research has shown that after one year on the shelf, in a sealed bottle at room temperature, on average only 32% of conventionally produced probiotics survive. How could they survive if they are manufactured into a dead pill form? But it gets worse. Due to the extreme acidic environment of the stomach, another 80% of the remaining live probiotic cells will be killed off before reaching the intestine. In the end, traditional probiotic supplements, while claiming billions upon billions of active cells per dose, will only wind up delivering a measly 6.4% of what their label promises, alive and well to your gut. When it all boils down, not only are these products a complete waste of your time and money, but much more importantly they are robbing you of the critically important health benefits that are the entire reason you would invest in a probiotic product in the first place. A solution for you There is a solution, and the answer lies in the Lindros produced Solutions4 Liquid Probiotic, whose pH is between pH 3.3 and pH 3.7 already adapted to the acidic conditions in the stomach. Simply put, Lindros truly believes that EVERYONE should be taking a probiotic daily. Read the full article here >> To order call Elain 082 888 0652 or for more info see the Lindros website at www.eminfo.co.za

BRAIN MAKER

The Power of Gut Microbes to Heal and Protect Your Brain – for Life By Dr David Perlmutter with Kristin Loberg

Debilitating brain disorders are on the rise-from children diagnosed with autism and ADHD to adults developing dementia at younger ages than ever before. But a medical revolution is underway that can solve this problem: Astonishing new research is revealing that the health of your brain is, to an extraordinary degree, dictated by the state of your microbiome – the vast population of organisms that live in your body and outnumber your own cells ten to one. What’s taking place in your intestines today is determining your risk for any number of brain-related conditions. See more at >>


16 | LowcarbDirect Directory - Issue 1 - August 2016

Low Carb

Success stories

By Esther Moller

Many people set out on low carb looking for a quick way to lose some weight, but soon realise that losing weight is merely a very nice side benefit. This is a complete lifestyle change. The amazing success stories from people losing very substantial amounts of weight are phenomenal, but are soon overshadowed by the health benefits gained by this lifestyle. There are thousands of success stories across the globe. We picked a handful to inspire you into changing your life forever! Mpho Nefuri Start weight: 132 kg – Current weight: 110 kg Health regained I was huge, I was sick - hospital was my next home. Since my resolution I have lost so much and am happy. I feel good every day! Read full story here >>

Danielle Lister Start weight: 140kg – Current weight: 101 kg #KetogenicGeneration I was literally crawling on the floor in pain with sciatica, wetting myself on the way to the toilet, because I was in SO much agony that I couldn't make it. After a year of following a STRICT ketogenic lifestyle and quantum training with John Mason (which has regained all the muscles in my back), I AM NO LONGER IN PAIN! Read full story here >>

Madelein Uys Start weight: 112 kg – Current weight: 82 kg No cake taste as good as skinny feels! I was depressed, severely overweight, the heaviest ever and struggling with IBS and Type 2 Diabetes. I've never been small in my life. I started the LCHF program and never looked back. I'm on no more chronic medicine. Read full story here >> Ilze Czubora Start weight: 139 kg – Current weight: 78.5 kg To see your family shine is an amazing feeling. After a lifetime living a seemingly healthy lifestyle, finding a teenager son’s personality change to angry and frustrated all the time, while the weight kept piling up, some serious questions were raised? After finding low carb, just about EVERYTHING CHANGED! Collectively the family lost more than 130 kg and reversed so many illnesses! Read full story here >>

Success BANTING WITH

Ilze Czubora Weight loss coach

Certified and trained by Banting Buddies & Supported by Sally-Ann Creed; Co-Author of The Real Meal Revolution ilze@bantingbuddies.com facebook.com/Banting-WITH-Success


Are you ready to spread your wings & fly?

ADVERTORIAL

A

butterfly transforms from a lowly caterpillar to a beautiful being that takes flight. It is the most perfect description of the metamorphosis that we can undergo. It starts with loving yourself as you are now, and I will show you how it continues into every aspect of your life. I am Donovan, a 42 year old slowly recovering obese man, who would be dead if I hadn't discovered Banting. I hated myself. I could not bear to look in the mirror. I was flirting with death by diet. In my first week of Banting I lost 7kgs...and since then lost 30kgs. My journey continues. It is the journey that my "banting butterflies" will take with me. I am a Real Meal Revolution Certified Banting Coach. You gain immediate access to all the benefits of being a Real Meal Revolution banter. (www.realmealrevolution.com) My program is developed not to focus on weight loss alone, but assisting you in every aspect of your well-being to reach full transformation and get rid of "thinking like a fat person". Losing the weight is NOT enough ... you have to have help in transforming your whole being. The program consists of an 8-week course, as well as a recommended 6 month maintenance period, where I will walk your journey with you every step of the way. 8 Week Course Weekly 4 hour meeting from 9am – 1pm (Wed or Sat) • Prescribed RMR CBC meeting format • A cooking demonstration and tasting • A mindfulness meditation session • A light exercise module , e.g. tai chi, yoga, walking • A professional lecture from invited consultant 6 Month Maintenance Period • Monthly face-to-face group meeting • Ongoing online support • Weekly newsletters

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18 | LowcarbDirect Directory - Issue 1 - August 2016

Fitness & Exercise

By John Mason

New generation thinking? There are so many myths and misconceptions regarding fitness and exercise. Getting toned is one such myth. You either have more or less body fat. You either have more or less muscle. You can't firm up fat! Muscles are either contracted or relaxed; it can't stay in a constant state of tension. Hoping to gain muscle? When people say they want to get fitter, they exercise in a way that uses their cardiovascular system at a level well below its maximum. Your heart is a pump, not a little tiny balloon. It needs filling (not partial filling) with blood, so it can push out oxygenated blood throughout the body. Performing sub maximal sets, in the hope of gaining muscle is akin to repeatedly switching on the kettle, but never letting the water boil. Traditional training 'sucks' Once you realize that fitness is about having energy at your disposal when you need it, then you will realize it’s about mitochondrial proliferation, and

greater capillarization. Most traditional training and exercise advice actually 'sucks'. It is a poor protocol for weight loss. It is time consuming and can cause stress on your joints and soft tissues. Too much exercise can also disrupt your hormones, especially stress hormones and even encourage fat storage around the abdomen. Exercising to lose body fat? The longer you exercise, the more your body slows down its metabolism in order to compensate for the extra energy used. This means that you burn fewer calories than you think when you exercise and, more importantly, after you've exercised. If you want to lose body fat, then exercise, whatever kind, is a poor choice. The net calories you expend from 'aerobic' exercise, like jogging, spinning or Zumba can be quickly replaced by eating something! And there is no guarantee that the calories you expend will come from fat stores. They are more likely to come from stored glycogen and muscle breakdown. The only successful way to lose body fat is to persuade your body to use it for energy, instead of sugars and carbs. This is achieved by eating a low carb, healthy fat diet, called a ketogenic diet. Quantum training for greater energy Exercise has numerous benefits. The one which most people say is to get fit. A recent article on this amazing couple in their local newspapers.

Fitness & Exercise

Gloria Gaynor (second from right), famous American singer, visited John Mason (second from left) for a consultation when she was on a recent tour in the UK. Together with them are friends, Zoe Melvin and Danny Owen.

Well, what is being fitter? Being fitter is the body's ability to create energy when you need it. This is achieved by choosing a training protocol that increases the body's ability to produce energy. Quantum Training methods are designed to create greater capillarization (so more oxygenated blood can reach the muscles on demand), and increase the quantity and quality of mitochondria (the body's energy packs) in our cells. The body can then produce, via ATP (adenosine triphosphate) greater energy output. In order to achieve this we perform resistance training exercises at a deliberately slow tempo until the muscles reach momentary failure. One set, that's all per exercise. If you want to exercise efficiently and effectively and improve your health with the correct form of nutrition, then we can help. Read the full article here >>

John Mason and Zoe Melvin are nutrition and fitness coaches from Nottingham, Mansfield; Woodhouse and started Ketogenic Generation at www.ketogenicgeneration. co.uk where they advise clients on nutrition and fitness training through a ketogenic lifestyle.


ADVERTORIAL

Personal Health Coach:Why Do I Need One? UpForIt (UFI) is a Personal Health Coaching App (www.upforit.co.za), designed especially to facilitate personal health coaches staying in close contact with their clients. We call our unique empowering coaching App – ‘A Coach In A Pocket’. This introductory article takes a look at 5 key benefits of health coaching using the UFI App. Benefit No 1: Setting and achieving my health-related goals. Goal setting is a key element in changing health-related behaviour, and this means having a plan, actioning it and measuring the outcomes. The adage of ‘without a plan, we plan to fail’ is especially true when it comes to lifestyle modification! Benefit No 2: Helping to hold me accountable for making progress in achieving my health-related goals. There is a big difference between nagging and being held accountable with the former having a negative connotation while the latter is all about support. Being held accountable is the fuel of the self-motivation engine. As the science is increasingly showing us, while being overweight or obese may not be your fault, it is almost always down to the choices you make. And that’s what a good health coach aims to do using the UFI App: help you to make informed ongoing supported choices about your health. Benefit No 3: Helping me to achieve more than I can do alone. Anyone who has tried to lose weight, manage their diabetes, high blood pressure etc. knows just how tough this journey is. It’s tough because it is essentially a long and lonely journey. Most of us need someone alongside, as poet Henry van Dyke wrote: “A friend who knows, and dares to say, the brave, sweet words that cheer the way. Where he walks a mile with me”. And your personal health coach is “A friend who…walks a mile with me”. Benefit No 4: Helping me to focus on the results that I want to achieve for my health. Here is the key thing about goals and results: they have to be YOURS and not someone else’s. Your health goals must be IMPORTANT to you and you must be CONFIDENT of achieving them…with some help from your coach and the UFI App, of course!

Benefit No 5: Provides me with multifaceted support as well as the tools I need. Research shows that advice giving only works in about 10% of cases. That’s right, advice giving has a whopping 90% failure rate! Your personal health coach has a single mandate: to help you turn this miserable statistic on its head and they do this by being available to support you with the click of a mouse. UpForIt has as its tagline ‘Get Healthy Together’, and to this end we are committed to supporting the UpForIt Personal Health Coach initiative by making the UFI App available to health coaches and to anyone who would like to become a health coach. More information Please visit our website www.upforit.co.za or write to me at askdrhill@lowcarbdirect.net


20 | LowcarbDirect Directory - Issue 1 - August 2016

Life After Bread Your health and likely your lifespan will be determined by the proportion of fat versus sugar you burn over a lifetime. ~ Dr. Ron Rosedale

W

hen Dr. Andreas Eenfeldt (www.dietdoctor.com) asked his followers what one food they missed the most while following his low-carb/high-fat regimen, bread topped the list by a wide margin! Beer, often called “liquid bread,” came in third, pizza and pasta, which are just bread by other names, took fourth and fifth place and chips were number six. Sweets were the second hardest foods to give up, but we clearly miss our starchy breads, snacks, and nibbles much more than anything else! I didn’t really think much about what I was eating when I first started a low-carb diet 16 years ago. I was so thrilled to have found the key to staying thin and healthy that even a food-lover like me could resign herself to a diet of boiled eggs, sugar-free Jell-O, and pork rinds as long as I was losing a pound a day without hunger. When my dramatic results convinced my husband to join me, I realized this was not going to be a “diet” that lasted for a few weeks, but a whole new lifestyle. If we were going to stick to it for the long haul, we needed good, nourishing food that wouldn’t leave us feeling deprived. When I talk to people about this way of eating, I tell them that it is not about vanity or even weight loss; it is

By Judy Barnes Baker, www.carbwarscookbooks.com

Judy Barnes Baker is an artist, writer, and an enthusias tic home cook who lives in Snohomish, WA with her husband Dean. She has been writing about health and nutrition and crusading for truth in science for over 16 years. She is the author of Carb Wars; Sugar is the New Fat and Nourished; a Cookbook for Health, Weight Loss and Metabolic Balance. Visit her website and blog here: www.carbwarscookbooks.com about how long you will live and how healthy you will be. Often they already know they need to cut the carbs, but they don’t think they can do it so they won’t even try. The best argument I can make is this: You don’t have to give up sweets and breads to give up sugar and starch. Why make it harder than it needs to be? You just need new recipes.

Almond Crisps

This is one of the most useful of all my recipes, especially for someone who is new to low-carb and still suffering from junk food withdrawal. (It gets easier. Honest.) Once your body adjusts to burning fat for fuel instead of burning sugar and storing fat, the cravings will diminish.

The science is clear—controlling insulin is the key to health and metabolic balance, and controlled-carbohydrate diets are the natural way to control insulin. The recipes and menus in Nourished will promote effortless weight loss without hunger or deprivation. A full day of delicious meals provides a total of 20 to 50 grams of digestible carbohydrates. Substantial scientific evidence indicates that this range keeps insulin levels low enough to provide a metabolic advantage for weight loss, to prevent and reverse the complications of diabetes and many other disorders, and to reduce or eliminate the need for medications. Nourished is available in print or e-book format: www.amazon.com


*Sugar Substitutes

T These versatile little crackers, chips, or cookies taste great, are easy to make and they provide a handy platform to load up with butter, cheese, guacamole, and all the other good things that are allowed on this diet but no other. They are sturdy enough to use with dips and spreads and the variations are limited only by your imagination.

Ingredients

• 1 egg white from a large egg • 1 cup (4 ounces) almond flour, almond meal, or other nut or seed flour • Sugar substitute, such as stevia or monk fruit* equal to 2 teaspoons sugar • A pinch of salt

Directions

Preheat oven to 325º F. Place a piece of parchment paper on a baking sheet. You will also need something for pressing the crisps, like a flat meat pounder or a measuring cup with a smooth, flat bottom, and some plastic wrap. Whisk egg white until blended. Add remaining ingredients and mix well. Form dough into 48 small balls. They should be about ½-inch across. Place balls 3 inches apart (to make room for the tool used to press the crisps) on parchment-lined pans. Cover with a sheet of plastic wrap and flatten balls into thin circles, roughly 2 inches across, with a flat implement. Carefully remove the covering. Place in preheated oven and bake for about 10 to 12 minutes or until golden brown and crisp. Repeat with remaining balls. Store in an airtight container. Makes 48 crisps / Nutrition data per each: Net carbohydrate: 0.2g; Protein: 0.6g; Fiber: 0.3g; Fat: 1.2 g; Calories: 14

Variation 1: Almond Parmesan Crisps

Gourmet crackers to serve with soups, dips, and spreads that taste like Pringles potato chips! Make basic Almond Crisps, above. Add 3 tablespoons (⅜ ounce) of finely-grated Parmesan cheese and a dash of freshly-ground black pepper to mixture. Sprinkle crisps with coarse salt and more fresh pepper before baking. Makes 48 crackers / Nutrition data per each: Net carbohydrate: 0.2g; Protein: 0.7g; Fiber: 0.3g; Fat: 1.3g; Calories: 16 Tip: You will be tempted to eat these like chips. Make a few at a time and refrigerate the remaining dough to help with portion control. to page 22

here are many good substitutes for sugar, some with significant health benefits. Prebiotic plant fibers, like inulin and oligofructose, promote gut health. Xylitol, a sugar alcohol, prevents tooth decay and possibly osteoporosis. Erythritol may also have a positive effect on teeth and bones and it does not raise blood glucose or cause digestive distress like most sugar alcohols. Tagatose, a less well known natural sugar substitute, has a low glycemic index, it browns like sugar, it does not have the odd cooling taste of sugar alcohols, and it may be the best one yet. (I just bought some and plan to start testing it in recipes.) Some sweeteners, including the ones listed above, provide the bulk necessary for baked goods while some just add sweetness. A high-intensity sweetener, like stevia and monk fruit, works well for the almond crisp recipes above and adds no calories or carbs. Liquid sucralose is another option. It tastes good, is heat stable, and 600 times as sweet as sugar so you only need a tiny amount, however it has fallen out of favor with those who prefer only 100% “natural” products. (Splenda is the brand name for sucralose that has been fluffed up to measure like sugar, but it dissolves when it gets wet so it doesn’t really have bulk. It contains some real sugar and is not calorie- or carb-free like liquid sucralose versions.)


22 | LowcarbDirect Directory - Issue 1 - August 2016

continue from page 21

Variation 2: Almond Crisp Cookies

A small, crunchy cookie or two can make a scoop of sugar-free ice cream or a rich chocolate mousse extra special while adding almost no carbs.

Ingredients:

• 1 egg white from a large egg • 1 cup (4 ounces) almond flour or meal • Sugar substitute, such as stevia or monk fruit,* equal to 8 teaspoons sugar • A pinch of salt • 1 teaspoon vanilla, lemon, or other extract

Directions:

Make according to directions for Almond Crisps, above. Sprinkle with cinnamon and granular xylitol before baking, if desired. Makes 48 cookies. / Nutrition data per each: Net carbohydrate: 0.2g; Protein: 0.6g; Fiber: 0.3g; Fat: 1.2 g; Calories: 14

(Recipes adapted from, Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance. There are more variations, both sweet and savory, for these crisps in the book.)

resepte

Toortsie se Broccolisop Met die oog op die winter, probeer hierdie heerlike Broccolisop

Bestanddele • 50 ml botter • 1 ui • 3 knoffelhuisies • 1 soetrissie • 2 koppe broccoli • 1 beesvleisblokkie • 4 takkies vars pietersielie • 5 ml gemengde kruie • 3 ml peper • 250 g spek • 250 ml room • 250 ml gerasperde cheddarkaas

Metode

Kap die ui, knoffel en soetrissie fyn. Breek die broccoli in blommetjies. Sny die ergste dik stingels af. Kap die

pietersielie fyn. Gebruik ‘n middelslaggrootte pot en smelt die botter daarin. Braai die ui, knoffel en soetrissie in die botter tot sag. Voeg nog botter by indien nodig. Voeg die broccoli, beesvleisblokkie, kruie, speserye en spek by. Voeg 500 ml water by. Kook tot dit alles sag en gaar is. Maak dit fyn met ‘n stokmenger. Voeg die room en gerasperde kaas by. Meng dit goed en gee die kaas kans om te smelt. Wanneer bedien, krummel fetakaas of bloukaas oor.

Toortsie Groetnis


Toortsie se Bantingboerekos

M

y naam is Madelé Burger, maar almal ken my as Toortsie. In Julie 2014 was ek moedeloos! Ek het alreeds elke moontlike gewigsverliesprogram probeer, baie goed daarmee gedoen, net om die oomblik as ek my doelgewig bereik het, weer alles en nog meer op te tel. Ken jy daardie gevoel? ‘n Skaal wat wipplank ry. Die een oomblik lyk jy mooi en seksie, net om die volgende oomblik uit jou nate te bars, van die een nommer na die volgende te spring, sonder beheer. Al hoe meer is gepraat van die ‘Tim Noakes Dieet’ waar jy nie meer stysels en suiker inneem nie, maar eerder die vetter kosse, saam met groente natuurlik. Ek was nog só gekondisioneer deur die ou skool, ‘n mens moet net matig en gebalanseerd eet, dat ek aanvanklik

nie wou byt aan hierdie nuwe idee nie. Die probleem is, ek hét gebalanseerd geëet, net om vetter en vetter te word! Op 27 Julie 2014, met ‘n gewig van 96.7 kg het ek die groot besluit geneem om hierdie eetplan te volg en sedertdien het ek nog nooit teruggekyk nie. Tans weeg ek 81 kg. Ek besef dat daar baie interpretasies is van hierdie eetplan, party sê jy mag vrugte eet, die ander een sê nee. Sommiges sê, tel jou koolhidrate, die ander sê dis nie nodig nie. Party ‘skole’ sê dat jy vir die eerste week geen groente moet eet nie, ander sê eet groente by elke ete. Ek glo dat ‘n mens moet ‘kies’ watter een van die baie skole jy gaan volg en dan daarby hou. Op ‘n blad soos hierdie wat graag vir die wye groep ‘lowcarbers’ wil diens, kan dit verwarrend raak as mense van verskillende skole hulle menings gee. Daarom is dit so belangrik dat jy die skool wat jy volg, se reëls goed sal ken. Ekself volg Banting soos beskryf deur Prof Tim Noakes in The Real Meal Revolution en dis met dít in gedagte en hoe ekself dit interpreteer, wat ek sal skryf. In die volgende paar maande gaan ek skryf hoe ekself Banting ervaar het, wat vir my moeilik was, watter raad ek voel ek graag vir mense wil gee. As ek iemand kan inspireer, sal dit ‘n groot geskenk wees. Ek skryf ook op my blog, toortsie.com, oor my Bantingreis. Ek het die boek, Toortsie leefstyl

‘n banting reisverhaal Deur Madele Burger

se Bantingboerekosboek uitgegee waarin maklike kos vir gewone kombuise saamgevat is. My Bantingreis is ook daarin beskryf. U kan op hierdie skakel kliek as u dit sou wou bestel: www.toortsie.com/bestel-toortsie-sebantingboerkos-hier

Met hierdie eerste uitgawe wil ek graag vir Esther Möller besonder geluk toewens met haar nuwe webblad en tydskrif. Mag jy groot hoogtes bereik!

Jy is vir ons ‘n inspirasie!


24 | LowcarbDirect Directory - Issue 1 - August 2016

Weekly Winners

From our e-Magazine subscription competition

Week 1

Kiki Winner: Toortsie se Bantingboerekos/ Toortsie’s Banting Bash

Week 2

Carol Ferreira Winner: Anja’s Pantry Gift hamper worth R680

Week 3

Andrea Bauling Winner: Col’Cacchio voucher to the value of R200

A Big Thank you to all the sponsors for these amazing prizes

Low Carb

Social Media Groups

Low Carb eFmoouothd-wiaetesring recipes Get inspired by som s the globe. os cr a rs ve lo od fo rb from low ca Jeanette Auret

Africa, Recipe From Cape Town South rapher Developer, Food Photog eats.wordpress.com www.jeanetteslowcarb nettes-low-carb www.facebook.com/Jea

Gary Treahy

from California . The Executive Keto Chef erica in New York Culinary Institute of Am www.myketochef.com cutiveKetoChef www.facebook.com/Exe

Kelly Peterson

g, LCHF Keto Food From Jackson, Wyomin eaker, Coach at Ambassador, Author, Sp g Inspired By Love Kelly Peterson - Cookin ylove.com www.cookinginspiredb

Joining others on this journey helps when you are finding your way. Here you find the facts, some encouragement, inspirational testimonies and answers on your questions. In Support of Paleo & Low Carb Living

facebook.com/groups/346242988900905 Group Description: The first, to offer real data that backs the Paleo and LCHF (low carb, high fat) premises and the second, to provide a space for open discussion that debates it.

KETOGENIC GENERATION Closed Group

facebook.com/groups/999435493434481 Group Description: Favourably change your body composition and regain your health without feeling hungry, counting calories or being miserable!

TYPEONEGRIT Closed Group

facebook.com/groups/660633730675058 This is a group for type one diabetics and parents of type one diabetics who are attempting (and hopefully succeeding) in attaining tight blood sugar management for them or their children.

TYPEONEGRIT - A fan page for the group

facebook.com/Type1Grit We are a group of type 1's and parents who follow Dr Bernstein.


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Looking for an easy way to maintain that healthy, low carb lifestyle? BizziB’s extensive range of low carb foods and condiments makes it a truly one-stop destination for a deliciously wholesome lifestyle. Over the past three years, Ashleigh Tutt’s passion for deliciously low carb and healthy home-style cooking has led her from her home kitchen to a thriving nationwide business now operating from expanding premises in Gregory Park, Ballito. BizziB’s scrumptious goodies are not only Banting friendly but also low carb, gluten free, wheat free, sugar free and diabetic friendly to cater for every taste. From Thai Chicken Curry ready-made to Glorious Garlic Dressing, Chocc-it Frozen Yoghurt to flours and premixes, BizziB has your favourite in store now! Pop in or order online (nationwide delivery) to stock up on ready meals, snacks and all the goodness your family deserves. Don’t miss BizziB’s monthly discount sale on the last Saturday of every month in Ballito. Sign up for BizziB’s newsletter at www.bizzib.co.za and receive a 10% discount on your first order! Contact us: Ashleigh: 079 897 0710 Tim: 084 942 4117 bizzib@mwebbiz.co.za


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