What is Banting?

Banting is a low-carbohydrate, high-fat (LCHF) diet, named after William Banting, the first person to do it. It’s recently been made popular by Professor Tim Noakes in his book The Real Meal Revolution. The idea is that this way of eating makes your body switch from burning carbs for energy to burning fat. The focus is on increasing fat and decreasing carb intake in your diet. Your protein intake should be moderate.

If you avoid carbs and eat enough fat your body goes into ‘ketosis’. Put simply, here’s what it means: when your body is starved of carbs, it starts to burn fat for energy. This process creates ketones in the body; ketones are essentially indicators that you have gone into fat metabolism instead of glucose metabolism – assuming you’re not underweight, this is good! To get into this state of ketosis, you need to eat around 50g or less net carbs per day. Remember, it’s not essential to go into ketosis; a less strict form of Banting may be enough for you.

What is Paleo?

Paleo, also known as Primal, Caveman, and Stone Age diet draws its core principles from our hunter-gatherer, ancestral lifestyle and combines those with modern scientific research and a good dose of common sense. The diet has gained a huge following lately and as a result it is often scrutinised, misrepresented, and often misunderstood. The thing about Paleo is that it’s not really a new diet. The lifestyle – yes it’s much more than a diet – has been around for many years.

Paleo focuses on eating whole, unprocessed foods like grass-fed meat, free range poultry, wild fish, vegetables (including root vegetables,) fruit, berries, some nuts and seeds. It avoids grains, legumes, refined sugars and dairy. However, dairy consumption really depends on your gut health and whether you have any autoimmune issues. So, without going into too much detail, we avoid all these foods to control insulin sensitivity, repair gut health, increase nutrient absorption and reduce negative inflammatory effects they cause.

What is Low Carb?

An increasing amount of research is showing that a low carb diet is a strong choice for people with diabetes. Not only have low carbohydrate diets been shown to improve blood glucose levels and aid weight loss but evidence also shows the diet to be strong in terms of heart health. Low carb diets need not be overly restrictive and can be easily incorporated into your lifestyle without needing to reduce intake of vegetables and fibre.

In fact, the reduced focus on carbohydrate intake frequently leads to a stronger vegetable intake.

What is Gluten Free?

A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale.

Gluten can pose a serious threat for those with a diagnosed gluten allergy, commonly known as coeliac disease. The protein acts like a poison to the lining of the gut, creating inflammation, damage and decay to the cells. As you might expect, this causes serious digestive and health complications. However, what is becoming more common, and more apparent to doctors and other health professionals is the increasing incidence of gluten “intolerance” or sensitivity, whereby gluten is being identified as a significant contributor to health and gut problems (e.g. leaky gut), even without a positive test for full-blown gluten allergy.

What is Wheat free?

Wheat-free products contain no wheat and are suitable for people who are actually allergic to the protein in wheat itself, including wheat albumin and wheat globulins. People allergic to wheat will want to avoid wheat and its by-products, including:

Gluten-Free Jalapeno CornbreadGluten-Free Jalapeño Cornbread, Bulgur, Couscous, Durum, durum flour and durum wheat, Einkorn, Farina, Farro (or emmer), Semolina, Sprouted wheat, Triticale, Wheat bran, berries, germ, grass, malt or starch, plus all types of wheat flour.

A wheat allergy is an immediate immune system response to a protein in the wheat, which your body mistakenly recognises as dangerous. Symptoms associated with wheat allergy include chronic gastrointestinal disturbances, infections, asthma, eczema, acne, joint pains, fatigue and migraine. Intolerance occurs when the body has difficulty digesting wheat and therefore reacts against it. The symptoms are usually much less defined than allergy and may take several days to appear but can cause digestive and nutritional problems. Symptoms of wheat intolerance can include poor digestion, bloating and wind, fatigue, headaches and joint pains.

What is Sugar free?

Sugar-Free products have no refined sugar (sucrose) in them. They can be sweetened with either artificial or natural sweeteners, although natural sweeteners are preferred.

Artificial sweeteners
These are man-made sugar substitutes which include Aspartame, Saccharin, Acesulfame Potassium and Sucralose.

Natural Sweeteners
These sweeteners have a reduced or zero glycemic response (the rate at which your blood sugar level rises) as compared to white table sugar.
Xylayol is a sugar alcohol used as a sweetener.
Stevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana.
Erythritol is a sugar alcohol (or polyol) sweetener.
Maltitol is a natural sweetener derived from corn.
Hydrogenated Starch Hydrolysate a corn derived sweetener.