ZINIO logo
EXPLOREMY LIBRARY
LOSE IT! The Low Carb & Paleo Way

LOSE IT! The Low Carb & Paleo Way Volume 30 -Apr-19

Add to favorites

LOSE IT! THE LOW-CARB & PALEO WAY Volume 36 Maintaining a healthy lifestyle during the festive season can be tricky, but don’t worry – we’ve got you covered! With 43 pages of festive recipes, friends and family will love your low-carb and paleo festive dishes. You can plan your entire holiday from these gorgeous pages, or just leaf through it for a few ideas for the braai or dessert. We also have an article on treat meals … and why they can be a good thing. Need a little pick me up to help with the end-of-the-year blues? Be inspired by some top notch low-carb and keto blogs, or by the incredible story of a business owner and mother who turned her life around by losing 34 kg, and a chef who not only lost 20kg, but is now building a career out of her low carb approach. Another important topic we explore in this issue is - hunger. What’s the difference between hunger and cravings? Experts weigh in and give advice. And did you know that lack of sleep can stall your weight loss – or even cause you to gain weight? We share five sure-fire tricks to get you a great night’s sleep – tonight! You know you can trust LOSE IT to give you the absolute best guide to a healthy, delicious summer – all while keeping you on your low carb track. Sign up for the first January where you’ll go back to work slimmer than when you left in December!

Read More
Country:
South Africa
Language:
English
Publisher:
Media 24 Ltd
Frequency:
Quarterly
SUBSCRIBE
R 225
4 Issues

in this issue

2 min.
welcome!

We hope you enjoy our new-look LOSE IT as much as we’ve enjoyed putting it together … and we want to thank you. It’s because of you that we’re having a re-design. When we first started LOSE IT in 2014, people said eating low-carb was just another fad diet that wouldn’t last. But we believed in it: we saw the results first-hand, not only in terms of remarkable weight loss, but also in terms of overall health – sleeping better, having more energy and feeling more positive about life in general. And in the five years we’ve been producing the magazine, we’ve just continued to feel better and better. Low-carb is not a fad: it’s the answer to a host of 20th and 21st century health problems and maladies, and…

1 min.
double dopammine

Marty Kendall is an Australian civil engineer – not really someone you would peg to become an expert in nutrition, but that’s what happened. His interest in food started because his wife is a type 1 diabetic, and he wanted to reverse engineer her diet. What makes his approach so compelling is his focus on science and numbers. Marty considers various degrees of low-carb living – including LCHF, Paleo and keto – and his real passion is nutrient density, which basically means getting the most bang for your buck from your food: does it give you the goods your body needs to function optimally and satisfy your appetite, at the lowest possible cost to your system? According to Marty, the biggest contributor to our increasing worldwide obesity is combining high carbs and…

1 min.
funny!

‘Eat five small meals a day and run. Also, eat only breakfast and dinner, and walk. Also, eat lots of protein and lift, and don’t even do any cardio, it’s bad for your joints. Also, don’t eat too much protein and make sure you’re sleeping a lot. But don’t be sedentary. But don’t be too active, it’s bad for your blood pressure. Make sure you replace all your lost salt, but never eat too much sodium. It’s easy, just eat vegetables. Don’t eat potatoes though, or corn. Fruit is obviously good for you, and also all sugar and bad for you. Sugar, I forgot to mention, is a vital source of quick burning carbs your brain needs to survive, and you should avoid it at all costs. Protein is hurting…

1 min.
healing foods

Chicken soup has long been used to help ward off colds and it turns out there’s scientific evidence to back up this cure! Dr Stephen Rennard, a US-based pulmonologist, found that chicken and vegetable soup inhibited the movement of white blood cells that trigger cold symptoms such as a stuffy nose. Additionally, the steam helps combat congestion, while salt can soothe a sore throat and prevent dehydration. Chicken soup is low in carbs and rich in several micronutrients – a perfect meal for when you get the sniffles! HEARTY CHICKEN SOUP SERVES 4 KEEP ON TRACK per serving FAT 18G CARBS 9G PROTEIN 25G 2 tbsp coconut oil1 onion, finely chopped2 cloves garlic, minced2 stalks celery, finely chopped1 small carrot, peeled and chopped Himalayan salt and black pepper1.2L home-made chicken stock2 chicken breast fillets, cooked…

4 min.
‘34kg down and ready for my big day’

Santasha Marais was never bothered by her weight. ‘I used to live off takeaways,’ she says. ‘I’d get whatever was easiest: usually McDonald’s or KFC. But beyond all of that, I also just didn’t worry about it. Everyone used to say, “You’ve got such a wonderful personality, your weight doesn’t even matter!”’ After meeting her fiancé Julian in 2016, Santasha’s weight took even more of a backseat. ‘I fell pregnant very soon after we met and threw caution to the winds! I used the pregnancy as an excuse.’ But after her daughter Lousindie was born, Santasha noticed the emotional and physical toll her weight was taking. ‘I tried crash diets, I tried 28-day challenges, I tried weight loss pills, I tried everything! Nothing stuck. I’d lose four or five kilograms and…

1 min.
creamy prawns

SERVES 2 BEST GO-TO RECIPE KEEP ON TRACK per serving FAT 9G CARBS 6G PROTEIN 17G 1 tbsp butter1 onion, finely chopped1 tbsp garlic, chopped2 tbsp Carb Smart Peri Peri sauce2 tbsp Carb Smart Lemon and Herb250g prawns, peeled, with tails intactsea salt and black pepper2 tbsp lemon juice½ cup creamlemon wedges to serve 1. Add the butter to a pan and allow to melt. Add the chopped onion, garlic and Carb Smart sauces, then add the prawns and fry for a few minutes. 2. Season to taste and stir through the lemon juice. 3. Cook the prawns until the flesh is opaque, then pour in the cream and simmer gently until thickened. 4. To serve: Serve the prawns with lemon wedges. PHOTOGRAPHS: LIZA VAN DEVENTER, THEANA BREUGEM, SUPPLIED. FOOD STYLING: JUSTINE KIGGEN…