LowCarbDirect.net Issue01

issue 1 - august 2016
Directory
LowcarbDirect
6
Jennifer Elliott -
Eat to beat diabetes
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14
Banting leads to
success, Ilze Czubora
21
Toortsie se Bantingreis
deur Madele Burger
Introduction to the Metabolic syndrome By Dr Peter Hill

Issue 1 - August 2016 - LowcarbDirect Directory | 3
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.
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
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
6
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20
16
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,
Esther Möller, Editor
The richness of
a free gift
LowcarbDirect
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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
Contributors welcome
Would you love to contribute? Send an
email to esther@lowcarbdirect.net
OPEN INVITATION
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.
welcome

4
| LowcarbDirect Directory - Issue 1 - August 2016
Low Carb Snippets
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!
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
www.bantingblvd.co.za
World’s most prestigious low carb
speakers at one event
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
Low Carb
Markets
The Johannesburg Banting
& Health Foods Markets
Johannesburg, South Africa
CEDAR SQUARE
Saturday 30th July
Saturday 27th August
Saturday 24th September
MODDERFONTEIN
Sunday 31st July
Sunday 28th August
Sunday 25th September
More info: www.bantingmarketsjhb.com
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
Book NOW in this E-Magazine
& receive
a FREE website advert
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R405/month/3 months on web-page
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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.

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.
Jennifer Elliott
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).
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
FEATURED LOW CARB PIONEERS
By Esther Möller
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.
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.
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
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
Jennifer and her daughter, Jeanne, on cooking day.
eat to beat
Diabetes
12 -week
online program
By Jennifer Elliott
This program is designed to
help people with diabetes
Franziska Spritzler and pre-diabetes improve
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.
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
Left: Low Carb Entrepreneur, Annora Mostert
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.
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
FEATURED LOW CARB Entrepreneur

10 | LowcarbDirect Directory - Issue 1 - August 2016 | ADVERTORIAL
Issue 1 - August 2016 - LowcarbDirect Directory | 11
ADAPT
MEAL5-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
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
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
Dr Hill
UpForIt (Pty) Ltd
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!
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,
high insulin levels or high blood fat
levels - you may also potentially have
other risk factors, without being aware
of it. A consultation with your doctor
(together with the relevant tests)
will help determine whether you have
Metabolic Syndrome and what you can
do to avoid the serious diseases associated
with the syndrome.
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.
Read the full article here >>
Are you looking for your a
personal health coach to be at
your side 24/7? Please click on
the advert for personal assistance.
Please email me at
askdrhill@lowcarbdirect.net

14 | LowcarbDirect Directory - Issue 1 - August 2016 | ADVERTORIAL
Focus on the billions
of "Micro-organisms"
inside you?
By Elain Steinberg
These 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 flora 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
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 >>
By Esther Moller
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
B A N T I N G W I T H
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
Join me on this journey to the new you – let
me assist you in your transformation process.
A unique holistic
approach to health
and wellness
By Donovan Robinson
Certified Banting Coach (CBC)
Real Meal Revolution (RMR)
Banting introduction course
With maintenance support program
Do you feel trapped inside your own body?
Like a beautiful butterfly trapped within a
caterpillar? Then get ready - your
metamorphosis is about to happen…
Be Transformed
Sign up now for our first unique 8-week
course. With personalised one-on-one
and group support.
Exclusive Launch Offer
50% Discount on our first course &
program. Only 8 people per course to
allow for individual attention.
Cost
Only R2000 for an 8-week training
course plus R250/month for a 6-month
maintenance program.
Normal price: R4 000/8-week training and
R500/month for 6-month maintenance
program
Course Date: to be announced soon
Venue: 16 Oost road, Mnandi, Centurion, 0157
(central to Centurion, Fourways, Midrand)
Sign Up Now
To ensure you qualify for the
50% discount! For more info or to sign up,
please visit www.thebantingbutterfly.com or
call Donovan on 076 817 7973
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
Biggest Transformation Competition
Will you have the biggest transformation? Let
your metamorphosis be inspirational! Stand a
chance to win all your money back in banting
produce, health and beauty products and
professional consultations!

18 | LowcarbDirect Directory - Issue 1 - August 2016
By John Mason
Fitness
& Exercise
ADVERTORIAL
Personal Health
Coach:Why Do
I Need One?
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.
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.
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
Fitness & Exercise

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
When 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 enthusiastic
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.
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
*Sugar Substitutes
There 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.)
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
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

22 | LowcarbDirect Directory - Issue 1 - August 2016
Toortsie se
Bantingboerekos
‘n banting
reisverhaal
Deur Madele Burger
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.)
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
My 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
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!
resepte
leefstyl

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
Your one-stop low-carb shop on the North Coast!
Low Carb Foodies
Get inspired by some mouth-watering recipes
from low carb food lovers across the globe.
Jeanette Auret
From Cape Town South Africa, Recipe
Developer, Food Photographer
www.jeanetteslowcarbeats.wordpress.com
www.facebook.com/Jeanettes-low-carb
Kelly Peterson
Gary Treahy
The Executive Keto Chef from California .
Culinary Institute of America in New York
www.myketochef.com
www.facebook.com/ExecutiveKetoChef
From Jackson, Wyoming, LCHF Keto Food
Ambassador, Author, Speaker, Coach at
Kelly Peterson - Cooking Inspired By Love
www.cookinginspiredbylove.com
Low Carb
Social Media Groups
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.
Gluten-free, Wheat-free, Sugar-free, Diabetic-friendly and Low-carb
goodness for the whole family
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