BANTING? And here we thought this was a pretty recent ‘buzz-word’ …. but DID YOU KNOW?   British undertaker William Banting was extremely obese and desperately needed to lose weight.  In 1862 he visited his Doctor, William Harvey, who suggested a radical eating plan, high in fat which included very few carbohydrates. William stringently followed the eating plan and began experiencing remarkable weight loss.  He decided to write an open letter on Corpulence (obesity) to the public, which became widely distributed.  More and more people started following the eating plan to lose weight, and soon the term ‘Banting’ or to ‘Bant’ became quite popular. Banting discovered what humans were designed to eat, as they ate 200 000 years ago.  According to respected theorists, biologists, geneticists and paleoanthropologists, human genes have hardly changed since the beginning of the human journey on earth. The ‘banting’ diet became the standard treatment for weight loss in all major European and North American Medical schools, following the success experienced by William Banting.


  Your South African Shop will not be left behind.  Where there is success, we will be there!!  We are now adding EXTRA VIRGIN – HIGH OMEGA 9 OIL to our range of Carbsmart™ products.   Grown in South Africa, the sunflower seeds are unlike regular sunflowers and are HIGH IN OMEGA 9, a mono-unsaturated fatty acid also known as OLEIC.   Understandably, the product has a natural aroma and flavour of freshly crushed sunflower seeds.  It is cold-pressed un-processed raw oil and is suitable for light frying.  
  • Naturally Cholesterol-Free ● Trans-Fatty Acid-Free ● High in Vitamin E ●
  • High in Omega 9 ● Heart & Stroke Foundation endorsed ● Non-GM Food Crop ●
  • Seal of Stability from the University of OFS ●


  Carbsmart™ believes in making the smart choice when selecting foods for a Low-Carb Healthy lifestyle.  Whether Banting, Paleo, Atkins, Diabetic, Low GI or just following a Low Carb way of eating.  Offering solutions to a Low Carb healthy lifestyle, the foods contain no refined sugars or added sugars, no refined starches, no artificial sweeteners, no wheat or corn and no refined oils, other than cold-pressed oils.  Only the best ingredients are sourced, and the choice is always natural.  Our range of Carbsmart™ products will bring convenience to your table and help you to maintain your Low-Carb eating plan.   So, with Winter on our doorstep, just a reminder that you can enjoy warm Winter Low-Carb meals too.  It’s not all about salads.  We thought we would tempt your Low-Carb taste buds but sharing this delicious Low-Carb chicken and roast veggies recipe.  


  There are plenty of reasons to fill your plate up with asparagus. Not only does it taste good but, as a low-calorie vegetable, asparagus is a good source of antioxidants. Antioxidants help remove harmful free radicals from the body. Also, it’s a good source of minerals such as copper and iron. Copper is needed for the production of red blood cells and iron is important for cellular respiration and red blood cell formation.   Pop in to choose from our other Carbsmart™ products, or visit our Web page on   REMEMBER THAT OUR LOYALTY PROGRAM REWARDS YOU FOR SHOPPING WITH US!  


  A CLASSIC CHICKEN RECIPE THAT ALWAYS TASTES AMAZING! 30 min. Serves 2   This easy, delicious Chicken and Roast Veggie dish is not only Low-Carb but is also about to become your new ‘go to’ meal!   Serve it loaded with your favourite veggies. Let us know what you think in the comments below and don’t forget to sign up for our newsletter to keep up with the latest LFLC news! If you are following a certain protocol that does not allow for an ingredient that is included in the ingredients, please feel free to remove it from the recipe.           INGREDIENTS:   2 chicken breasts trimmed of fat (4oz each) 1 tsp salt pinch black pepper, to taste 4 tbsp extra virgin olive oil, to cook, divided 6 asparagus, ends trimmed, cut in half 1 red bell pepper, stripes 2 green onions chopped 1 cup kale 1 cup mushrooms sliced 2 garlic cloves smashed and roughly chopped 1/2 tsp stevia 1 1/2 tbsp fresh rosemary 1/2 tbsp dried oregano 2 sage chopped METHOD:   Preheat the oven to 425ﹾF.  Combine all the ingredients except chicken (remaining oil and seasoning) together in a large bowl using your hands and mix well.   Place chicken breasts on the centre of a baking sheet.  Season chicken with salt and pepper.  Pour olive oil on large baking sheet.   Then spread out the vegetables around the chicken.   Bake for about 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender   Once cooked, squeeze half a lemon over baked chicken and vegetables to taste.   Your meal is now ready to serve.     BON APPETIT!

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