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LOSE IT! The LCHF wayLOSE IT! The LCHF way

LOSE IT! The LCHF way Volume 29 -Jan-19

LOSE IT! THE LOW-CARB WAY MUCH MORE THAN A MAGAZINE It’s the chance to get your life back! GET READY TO CHANGE YOUR LIFE with Lose It Volume 27. In ‘Low-Carb Lowdown’ you’ll find all you need to know about the benefits of egg yolk and going low-carb for optimum fertility, and clinical nutritionist Ruth Marcus answers the burning question: ‘Is low-carb safe for kids?’ With all the lifestyle dietary options around these days, things can get confusing. In “What’s in a name?” Ruth also talks about the key differences between LCHF, Keto, Paleo, unpacks the criteria for a safe dietary lifestyle and advises low-carbers on finding their personal dietary ‘fit’. Be inspired by Bregda Mostert, who dropped not only loads of kilos, but all her meds too! Can fasting (‘The New F-Word’) fast-track weight-loss? Short answer: YES. We’ve got some great tips from people who did it. Cookbook writer Ine Reynierse shares the family health history that changed her relationship with food, plus some delectable recipes from her cookbook Eat Lekker – For Goodness’ Sake. We try out electro muscle stimulation (EMS) training to find out what this fitness fix can do for your strength development and how it works. And in ‘10 Ways to beat sleeplessness’ we discover just how lack of sleep directly affects our eating habits, health and state of mind. Volume 27 is jampacked with 35 great recipes for every occasion, so go on, have that occasional chocolate treat (‘Now & Again Treats’) – you deserve it! In other words, this issue has all you need to know about low-carb living and super recipes to keep you on course: that’s why Lose It – The Low-Carb Way is not just a magazine; it’s a chance to get your life back!

Country:
South Africa
Language:
English
Publisher:
Media 24 Ltd
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SUBSCRIBE
R180
4 Issues

IN THIS ISSUE

access_time2 min.
news, views and reviews

The start of a brand new year is always a great opportunity to wipe the slate clean and start something new in your life – whether you’re venturing into the low-carb lifestyle for the first time (keep going! It really will change everything for the better), jumping back on the bandwagon after a slightly excessive holiday or simply trying to hone your low-carb approach to better suit your personal health issues, metabolism and lifestyle, LOSE IT has your back!One of the things we like most about eating low carb is how liberating it is. There’s no measuring or weighing or counting – it really is as simple as eating real food and cutting out sugar in its various forms. But with that freedom comes responsibility: we all have to work…

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our experts

CLINICAL NUTRITIONIST RUTH MARCUS has a master’s degree in obesity and weight management. ‘Eating low-carb is the best way to find food freedom!’ she says. Call 083 307 8036 or email your questions to ruthmmarcus@gmail.comBLOG AUTHOR NICKY PERKS (www.primalperks.com) is the cofounder of Banting Buddies, which offers personalised coaching to those wanting to lose weight and get healthy.Please share your low-carb success stories, recipes, restaurant reviews, tips, questions and concerns with us via info@loseit.co.za, @loseitmag (Twitter and Instagram) and facebook.com/Loseitmag. We look forward to hearing your insights and experiences!PHOTOGRAPHS: LIZA VAN DEVENTER, ANÈL VAN DER MERWE, GALLO IMAGES/GETTY IMAGES ■…

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low-carb lowdown

Much more matchaMatcha tea has made landfall in SA and is the latest must-try item (though it might be a bit of an acquired taste). It’s now widely available at coffee shops and restaurants in various forms: matcha shots, lattes, teas and even desserts. Matcha, like green tea, comes from the Camellia sinensis plant. The difference lies in its unique nutrient profile and how it’s grown. The plants are covered 20 to 30 days before harvest to avoid direct sunlight. This increases chlorophyll production, boosts the amino acid content and gives the plant a darker green colour. Unlike green tea, matcha contains the nutrients from the entire tea leaf, which means it’s higher in antioxidants and caffeine. Although further research needs to be done, studies have established it has several…

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‘i’m healthy, strong & full of energy!’

NO LONGER A PESSIMIST, ELIZE NOW FEELS ENTHUSIASTIC ABOUT THE FUTURE.“People know they’re overweight because they eat too much, but they never ask: 'Why do we eat so much?”’On 1 January 2014, after years of countless diets and rock-bottom self-confidence, Elize Delport (57) of Nelspruit in Mpumalanga summoned the courage to weigh herself. ‘I never used to climb on a scale and I rarely looked in the mirror,’ she says. She weighed 92kg. Stepping onto that scale was the first step towards a healthier lifestyle for Elize, which, four years later, would see her 35kg lighter!Elize was 15 years old when her family moved to Holland. ‘I lived there for five years and finished high school there,’ she says. ‘They eat a lot of bread and potatoes in Europe, and…

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this month’s miracle ingredient:seaweed

Before you shiver at the thought of munching on a bit of algae, know that there are various types of seaweed that are widely consumed. Think sushi. People living in coastal villages and in many Asian countries also regularly incorporate seaweed into soups and salads. It can be eaten dried, fried or soaked, and ranges in colour from red and green to blackish-brown.Called ‘the new kale’, seaweed is packed with nutrients, just like its cruciferous namesake – maybe even more so than vegetables found above water. Here are a few of its top benefits.1 It’s high in iodineBy eating just a gram of seaweed, your daily iodine intake will be met. Seaweed granules can be added to table salt to help increase the quantity of iodine. The iodine in seaweed…

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minus the carbs

For decades we’ve been told that when it comes to exercise, we need carbohydrates to perform at our best. Thousands of runners, cyclists and other sports enthusiasts have adhered strictly to the carbo-loading protocol and wouldn’t dare question this way of fuelling up. But studies have proven that ketosis (burning fat for fuel rather than glucose) can be helpful for those doing ultra-endurance events or just low-intensity exercise aimed at maintaining general overall health.So why did we think carbs were the way to go in the first place?In the late 1970s, a theory in physiology emerged that muscle glycogen (the carbs in our muscles) is the only factor that determines athletic performance. In other words, more carbs equal more muscle mass, equal more strength, equal better performance. Shortly there- after,…

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