The Banting/LCHF Thread

This is a long shot.

But does anybody know where one can buy pure sucralose powder in South Africa?

Want to experiment with my own home made sugar-free coffee flavouring syrups.
 
Solal (SA supplement brand) might have it. Dischem and Wellness stock their stuff.
 
saor said:
Solal (SA supplement brand) might have it. Dischem and Wellness stock their stuff.
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Problem is finding the pure stuff. Will try and contact Solal.

All of the stuff I have found in shops are made with fillers.

To give an idea. 1 gram of the pure stuff is equivalent to the sweetness of about 2 cups sugar. Potent stuff and perfect for making concentrated liquid.
 
You can use Stevia instead - it's widely available. It is supposedly more "natural" than other sweeteners. I also see Xylitol a lot in the shops.

However, even "natural" sweeteners like Stevia have their consequences - they still trigger an insulin response due to the taste of sweetness. Don't overuse them.
 
Ancalagon said:
You can use Stevia instead - it's widely available. It is supposedly more "natural" than other sweeteners. I also see Xylitol a lot in the shops.

However, even "natural" sweeteners like Stevia have their consequences - they still trigger an insulin response due to the taste of sweetness. Don't overuse them.
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Personal opinion but Stevia tastes kark.

Reason I want to use sucralose instead of Xylitol is the almost zero calories.

Just want to play around a bit. I love flavoured iced coffees like Seattle make but they all use sugar loaded syrups.
 
Ancalagon said:
Surely most potjie recipes are already banting friendly? Just don't eat them with rice or potatoes.

EDIT: Incidentally, that recipe looks awesome and I might have to try it out. Thanks for sharing!
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Most requires potatoes, flour, soup to make the sauce thick and tasty. Suppose The cream will help in this regard :p
 
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Lament said:
Most requires potatoes, flower, soup to make the sauce thick and tasty. Suppose The cream will help in this regard :p
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I don't think the amount of starch (ie flour or cornflour) required to thicken a potjie will matter as far as banting goes. It's like a few tablespoons in an entire potjie.

But yes, cream will work, as will cheese. I once ate a biltong and cheese potjie - far too rich for my liking.
 
Ancalagon said:
I don't think the amount of starch (ie flour or cornflour) required to thicken a potjie will matter as far as banting goes. It's like a few tablespoons in an entire potjie.

But yes, cream will work, as will cheese. I once ate a biltong and cheese potjie - far too rich for my liking.
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I normally put it 2 - 3 packets of soup, Have never really read the packet to see the amount of carbs. Suppose i can just replace this with 2 blocks Oxo stock cubes, i read somewhere there is like 1 carb in a cube.
 
Oxo cubes might not thicken it though - depends on what starch they contain and how much. I think they are primarily stock cubes.

Try cornflour or regular flour. You get less additives that way.
 
I've successfully used Konjac/Glucomannan powder to thicken sauces before.

Just use it very very sparingly. Bit too much and it easily turns into a thick mess
 
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