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.
 
Solal (SA supplement brand) might have it. Dischem and Wellness stock their stuff.

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.
 
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.

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.
 
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!

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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Most requires potatoes, flower, soup to make the sauce thick and tasty. Suppose The cream will help in this regard :p

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.
 
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.

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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