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LOSE IT! The Low Carb & Paleo Way

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

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!

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Country:
South Africa
Language:
English
Publisher:
Media 24 Ltd
Frequency:
Quarterly
R 60
R 225
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…