The Banting/LCHF Thread

FlashSA said:
Salt. Add to everything.
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saor said:
A decent sea salt, Kalahari salt or Himalayan...not regular table salt.
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Heh, I already go mad with the Himalayan :)


Park@82 said:
I also get these from time to time. Someone told me it could be a magnesium deficiency. Someone mentioned salt but I already eat a lot of salt.

Found this now :

The Deficiency: Magnesium, calcium, and potassium. "If it's happening frequently, it's a tip-off that you're lacking in these," Blum says. And if you're training hard, you can lose more minerals (and water-soluble B vitamins) through heavy sweating.

The Fix: Eat more bananas, almonds, hazelnuts, squash, cherries, apples, grapefruit, broccoli, bok choy, and dark leafy greens like kale, spinach, and dandelion.
http://www.foxnews.com/health/2013/05/09/5-weird-signs-youre-vitamin-deficient.html

I have a bit on an intolerance to banana, almonds and avo so I try to avoid them.
Maybe there is a connection here...
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Awesome, that sounds like it then. Thank you :)
 
Ancalagon said:
This is more of a paleo recipe than a banting recipe, but I thought I'd share it anyway, in case you guys want to eat carbs now and then.

I made fried sweet potato rounds which turned out pretty awesome. I'm going to try again, to see if I can improve it. I want to get them more crispy. But, even the ones I have now do eventually get crispy, and even if they are not crispy, they taste awesome and sweet.

To make them, take a sweet potato, wash it, and slice it into thin rounds. Like half a centimetre thin. Making them thinner might make them more difficult to handle. Anyway, run your hot water tap until it gets up to temperature, and use the water to fill a pot. Put the sweet potato rounds into the hot water, put the lid on, and leave it for an hour. Don't turn the stove on and don't cook them (not yet). The purpose of this soak is to remove excess starch, and the low heat converts some of the sugars to make them taste sweeter.

Also remember to add a tablespoon of lemon juice at this stage - stops them discolouring.

After the one hour soak, drain them and rinse them, then fill the pot up again, and put them back on the stove. Add a pinch of salt, bring it to the boil, and boil for 5 minutes. Next time I might use 10 minutes to see if that will make them crispier. Anyway, after the 5 minutes is up, drain them and rinse them again. Pat them dry, and put them uncovered in the fridge.

Parboiling them gets more water out, which makes them crispier, as well as hopefully removing more starch. Putting them uncovered in the fridge dries them out further. The drier they are, the crispier they are.

When you are ready to cook, heat up some oil (I use coconut oil) in a skillet or frying pan, and add them. You'll still have to fry them for at least 10 minutes for them to start changing colour. You could probably oven bake them to I guess.

Uses? Great with chilli con carne, I also used them for a bacon and egg breakfast. Its better for you than toast.
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add salt to all your soaking water, at least a teaspoon
 
Durban mbb... I love afro's hot chicken strips with coleslaw, there's now one in New germany and one coming to Hillcrest..:)
 
OMB said:
add salt to all your soaking water, at least a teaspoon
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Will try that. Another thing I want to do is put them in a warm oven for a bit to dry them out before they go into the fridge.
 
saor said:
A decent sea salt, Kalahari salt or Himalayan...not regular table salt.
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Not much difference chemically.
salt-mineral-content.jpg

Unless you are looking for a specific mineral such as potassium. In which case using something like potassium chloride (a salt replacement) would be much more effective.
 
Think I have to start with banting again. I stopped about 7 months ago. I weigh 2kg more than when I started. I lost 10 kg but gained 12kg again
 
konfab said:
Not much difference chemically.
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I'll still choose an unrefined & unprocessed salt over something that's been through some process & had flow agents added to it. I also have no idea to what extent different manufacturers process their salt. Tastes better too.
 
Last edited:
Anyone know the cheapest place to get almond flour?

Is it cheaper to buy almonds and put them in the blender?
 
Basil959 said:
Anyone know the cheapest place to get almond flour?

Is it cheaper to buy almonds and put them in the blender?
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Works out about the same for both. Unless you can get whole almonds at a bargain. But going rate is around R330/kg last time I checked.

Making it in the blender doesn't seem to get them as fine as the flour in the packs though.
 
Basil959 said:
Anyone know the cheapest place to get almond flour?

Is it cheaper to buy almonds and put them in the blender?
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Depends what kind of blender you have - gonna struggle to make almond flour with a regular blender. You want to bake with the almond flour?
 
I am a type 2 diabetic and have been using insulin for 8 years now. I am banting for 10 months now and my doctor recommended I stop using the insulin. It's only been a few days but everything still looks good. (regarding my blood sugar level). The main reason for starting with this lifestyle was my high blood pressure which now has a lower average reading than before.

If this isn't proof that this lifestyle contributes to becoming healthier, then I don't know what will.

Oh and I look and feel great. I started at 108kg, and am down to 90kg. Still looking to loose another 5kg.
 
marco79 said:
I am a type 2 diabetic and have been using insulin for 8 years now. I am banting for 10 months now and my doctor recommended I stop using the insulin. It's only been a few days but everything still looks good. (regarding my blood sugar level). The main reason for starting with this lifestyle was my high blood pressure which now has a lower average reading than before.

If this isn't proof that this lifestyle contributes to becoming healthier, then I don't know what will.

Oh and I look and feel great. I started at 108kg, and am down to 90kg. Still looking to loose another 5kg.
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Awesome, this is what so many doctors don't understand because of the traditional dogma, take the carbs and sugar out of the equation and there's a dramatic effect on disease like type 2 diabetes
 
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