A recently study conducted by Flinders University revealed the stresses involved with preparing meals and getting dinner ready for the family. Leah from Low Carb Gourmet was asked to feature and comment on the stresses involved with preparing meals for her family.
At a recent event, Dr Michael Mosley spoke about being a type 2 diabetic and the benefits of fasting and eating low carb. I’m looking forward to reading his book!
Quirky Cooking Class
Jo Whitton is an Author, Blogger, Whole foods cook and Speaker. She run a cooking business from home and over the last couple of years has focused on the digestive system and gut healing. Jo runs a Gut Health program called Quirky Cooking for Gut Health.
We are so honoured to get to meet some wonderful, inspirational people who are passionate about living a low carb lifestyle. Here are some famous faces we have had the pleasure of meeting, and even cooking for.
Jimmy Moore is an American blogger and author who is best known for his "Livin' La Vida Low-Carb" blog and podcast, and more recently for his books on nutrition. He has appeared on television and radio programs promoting a high-fat, moderate protein, low carb diet plan.
We had the pleasure to cook for Dr Jeffry Gerber, the renowned Denvers Diet Doctor at a recent Low Carb Downunder gathering.
Dr Jeffry Gerber has years of experience treating patients using carbohydrate restriction with Ketogenic, low-carb high-fat (LCHF), Ancestral, Paleolithic and Primal diets as primary interventions. Dr Gerber helps teach his patients how to make better food choices based on the carbohydrate content controls hunger, promotes weight loss and improves health.
Damon Gameau is an Australian television and film actor who is the director of, and lead role in, That Sugar Film. That Sugar Film is a story of a man’s journey to discover the bitter truth about sugar. Damon Gameau embarks on a unique experiment to document the effects of a high sugar diet on a healthy body, consuming only foods that are commonly perceived as ‘healthy’.
Today, Gameau continues to be an ambassador and help educate Australia and New Zealand to evaluate their own dietary habits and lower their sugar consumption.
Low carb living guru Steve Phinney was in Melbourne this weekend for a workshop organised by Rod Tayler and Low Carb Down Under at the Epworth hospital. He riveted the audience with explanations and insights into a wide ranging set of low carb health topics such as Ketone Zone, rethinking sodium guidelines, sustaining a low carb diet and variable fatty acid compositions. If you want to know more check out his book, 'The Art of Science of Low Carbohydrate Living' available from Low Carb Down Under.
Low Carb Gourmet was delighted to be invited to provide a gourmet meal on Saturday night for a small gathering to welcome Steve to Melbourne. The menu included the soon to be available Mediterranean Chicken.
Stay tuned for further blogs and information about other low carb authorities. Low Carb Gourmet recently met and cooked for Jimmy Moore: Livin' La Vida Low-Carb and Dr Jeff Gerber: The Denver Diet Doctor.
Many people who eat low carb high fat (LCHF) struggle to find a breakfast that suits them. If you have to be up and out in a hurry, you won't have time to cook eggs and bacon or you may not feel hungry first thing in the morning.
Eating a processed cereal for breakfast is probably the worst thing that you could do as the high carb content sets you off on the blood-sugar roller coaster and often leads to cravings and snacking later in the day. Even traditional porridge, which contains around 40g of carbs per serving, will knock you off track if you are insulin resistant. The best breakfast is one that is low in carbohydrates and contains enough protein and fat to keep you feeling full for hours and your blood sugar stable. So what are the alternatives?
Eggs are a perfectly packaged blend of protein and healthy fats and are the low-carber's best friend. If you're too short of time to cook in the morning, prepare in advance by boiling some eggs for 10 minutes and store them in the fridge. They will keep for several days and are great for a quick breakfast. If you're looking for more variety, try our Eggs2Go or Scotch Eggs.
Yoghurts, granolas and cereal alternatives
Avoid fruit flavoured yoghurts as they are high in sugar. Instead, sprinkle some berries, ground nuts or seeds over a bowl of natural, full-fat greek yoghurt. If you enjoy the flavour of toasted granolas, try or Nutty Granola or Layered Muesli. On colder mornings, our Low Carb Porridj (a delicious blend of nuts and seeds) will warm you and fill you up. We like it best with a good dollop of cream and some berries.
If you cook in the evening, save some leftovers to reheat in the morning. If you're not very hungry, our Bacon & Halloumi Bites and Mediterranean Muffins are very popular choices that will keep the munchies away later in the day.
Or just don't eat breakfast....
Yes, that's right, just skip breakfast altogether. Once you adjust to LCHF and your body is efficient in using fat for fuel, you will feel less hungry and will be able to extend the time between meals. One of the best ways to help weight loss and treat insulin resistance is to fast, and the easiest way to fast is to extend the period overnight when you don't eat, by not eating breakfast. If you eat dinner at 6pm and then don't eat until midday next day, you've fasted for 18 hours and you've only missed one meal.
For support and information to achieve your health goals through Low Carb Gourmet. Please contact us for further information.
Last week, UK cardiologist and prominent anti-sugar campaigner, Dr Aseem Malhotra was in Australia as key-note speaker at a series of Bring Back the Fat events. Low Carb Gourmet were there to cook up a feast.
As the founder of Action on Sugar and adviser to the UK National Obesity Forum, Aseem is very clear about the causes of the world-wide obesity crisis and the continued rise in chronic diseases.
Speaking to the Sydney Morning Herald, Aseem said "There is an urgent need to overhaul the dietary guidelines – the guidelines lag behind the science. We're unwilling to admit that we were wrong, but science evolves."
The problem is that the low-fat message is still prevailing and most people believe that eating fat makes you fat and increases your risk of heart disease. In fact, data on saturated fat collected over several decades has revealed that it doesn't increase heart disease. Indeed, eating saturated fat from dairy products has been shown to be protective against diabetes and heart disease. When people consume a low-fat diet, they tend to consume more sugar and processed carbohydrates like pasta and bread, which raise blood insulin levels. This makes the body store fat and increases the likelihood of weight gain and type 2 diabetes.
Aseem says "Eating fat is as likely to make you fat as eating greens is to make you green. It's time to bring fat back"