EXPLOREMY LIBRARY
Health & Fitness
LOSE IT! The Low Carb & Paleo Way

LOSE IT! The Low Carb & Paleo Way Volume 11 - January 2016

With lockdown in full swing, it can feel difficult to make healthy decisions. Everyone has taken up baking, and that banana bread is calling your name! But now that we’re spending less time going out for dinner and more time preparing our own meals, it might also be the perfect time to review, recommit, and get your life on track. This issue has you covered with fresh ideas, motivation, and meal inspiration. This month’s power ingredient is an ancient seed the Mayans named ‘strength’: chia seeds, and we find out exactly why. Get to know our top lockdown pick, Buyfresh – the organic online grocery store that delivers straight to your doorstep. You’ll also meet an inspiring power couple who lost 110kg in total on the LCHF diet! We discuss insulin resistance, if peanuts should stay or go, and how fasting can rid your body of toxins. With 47 new recipes, you’ll be able to whip up indulgent guilt-free pleasures as well as succulent comfort foods. We perfect an easy-peasy pie recipe – crusty and flaky, just the way you like it! Take a walk on the greener side with some plant-based low-carb meals, keep things fresh with some tasty Greek food or opt for a spicy low-carb curry. And for dessert, we’ve snuck in a few decadent chocolate dishes, just for you. Top it all off with the perfect roast and you’ve got this season sorted! LCHF is about more than just weight loss; it’s about your health and your happiness!

Country:
South Africa
Language:
English
Publisher:
Media 24 Ltd
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4 Issues

in this issue

3 min.
news, views & reviews

You know how beach cottages always have at least one bookshelf filled with an odd selection of books that people have left there over the years? Well, it was in one of those, amongst the James Hadley Chases and Wilbur Smiths, that we discovered an old recipe book: Middle Eastern Cookery, by Arto der Haroutunian. Published in 1982, it looked just like a trashy paperback, had absolutely no photographs or illustrations – and was packed with original, unpretentious recipes for food from countries such as Afghanistan, Georgia, Egypt and Armenia. Paging through it, we realised most of the recipes were perfectly suited to eating LCHF: the emphasis was on simple preparation and slow-cooking, fresh veggies and salads, lovely homemade fullcream yoghurt and labne, and very few grains. We were so inspired that…

3 min.
we lost 56kg together in 11 months!

‘t the beginning of 2015, I went to the doctor for a full medical. He told me my kidneys were working at only 50 percent capacity. Besides that, I was prediabetic and had to take a handful of medicines for cholesterol and high blood pressure. I weighed 90kg and was wearing size 40 pants. After outlining the seriousness of my health and weight situation, the doctor gave me some reading material on the LCHF diet. I gave the pamphlets to my husband – I’m not really interested in the science behind it; I just wanted it to work! William was also overweight, tipping the scale at 133kg. He was also struggling with high blood pressure, which doctors believed was even starting to affect his eyesight. From the start, we decided to do…

4 min.
bone broth

Much as it sounds like something that should be served up in a Dickensian orphanage, humble bone broth is an essential part of the LCHF diet. This mineral-rich infusion is made by boiling the bones of healthy, pasture-reared animals along with vegetables, herbs and spices. Besides providing a rich, flavourful base for soups, sauces and gravies, bone broth can also be used as a cooking medium for veggies, starches or scrambled eggs – or even just drunk on its own, as a health tonic. Nutritionally, it packs a real punch and it has a whole host of healing, soothing properties. As the bones are cooked, minerals, protein and other nutrients leach into the water, making it easy for the body to absorb them. HERE ARE 10 GREAT BENEFITS OF MAKING YOUR OWN…

11 min.
‘ my type 1 diabetic son’s life was transformed by a low-carb, high-protein diet. ’

Myson Lucca’s diagnosis of type 1 diabetes six years ago, at the age of eight, was a huge shock for all of us. He’d been away on a camping trip with his dad and brothers. When they came home, my husband, Joe, commented that Lucca appeared to be constantly tired, had felt unwell, and had had an unquenchable thirst. That evening, as I helped Lucca into the bath, I noticed that his ribs seemed more prominent than I remembered. He had lost quite a bit of weight. I also smelled a sickly sweet odour on his breath and thought he might have a throat infection. The next morning I asked Joe to take him to the GP for a checkup. An hour or so later, I got the life-changing phone…

5 min.
calories and why we don’t count them

That Sugar Film, which was on the circuit recently, did an excellent job of proving that all calories are not created equal. It followed Damon Gameau as he put aside his healthy sugar-free diet for 60 days to consume 40 teaspoons of sugar a day – the intake of the average Australian – and he chose to consume this as ‘hidden’, rather than added, sugar. Before his experiment, Damon ate 2300 calories a day. And over the 60 days, he stuck to this – simply replacing some of the foods he usually ate with cereals, yoghurts and other ‘healthy’ foods with ‘hidden’ sugar. The outcome? He put on weight, developed fatty liver disease and felt really ill, proving it’s not the calories per se, but where they come from that…

2 min.
lchf news

Here’s how to make f lourless gravy, as advised by thebantwagon.com. • dash of extra virgin olive oil • 2 large onions, sliced (3 if you want the gravy to be thicker) • 1 tsp crushed garlic • 2 tsp balsamic vinegar • 1 tsp tomato paste • 2 cups meaty juices (if you don’t have that much, add stock or bone broth – see page 7) • 1 extra-large egg (optional) • himalayan salt and black pepper 1. Heat olive oil in a pot and sauté onions over medium heat for 10–15 minutes, or until browned. 2. Spoon in garlic, vinegar and tomato paste. 3. Add the meaty juices and bring to a boil. Then reduce the heat and simmer for 3–4 minutes. 4. Remove from the heat and use a stick blender to purée gravy. If you’d like to thicken…