Stevia is a small perennial shrub that belongs to the Compositae family, related to lettuce, marigold and chicory.
It was “officially discovered” and classified in the late 19th century by Dr. Moises Santiago Bertoni, naming the plant “Stevia Rebaudiana Bertoni.”
Another post written over on my general life-coaching website, all about low-carbing, and about the emotions around making good nutritional choices! Enjoy. Source: Crap in = Crap out | Nikola Howard Life is a series of choices, and although all choices are shades of grey, some are more black and white than others. One of the
Crap in = Crap out | Nikola Howard Read More »
I’ve been re-editing/tidying/updating various articles for republication recently, and as I was revamping the FAQ article, I realised something… I suddenly figured out why so many people stick with the Dr Atkins’ “induction” carb level – it’s because of the 3rd week stall phenomenon! Dr A suggests the initial “induction” of 2 weeks at 20g/day, then
Why are many low-carbers “obsessed” with sticking to 20g of carbs a day? Read More »
One question I'm asked a great deal is about what colour the “Ketostix (TM)” testing strips should be, and where to get them…
My answers are always this:
Ketostix ®️ – Are you “Looking for Purple”? Read More »
Yes, I’m quoting the annoying “blackening banana” Google ads, but people click on adverts with headlines like this because of our innate curiosity. (I know I’ve Google queried the phrase “what are the 5 foods we must never eat?” to attempt to avoid the ad traps and find out the dratted answer!), That and most of
I wrote this over on my general life-coaching website, but it’s all about low-carbing! Enjoy. Source: Eating well – Preparing a good steak | Nikola Howard How I cook steak: When your ingredients are good, cooking them well is only respectful to the animal. I’ve found a method that gives me never fail excellent results
Eating well – Preparing a good steak | Nikola Howard Read More »
150g Almonds
150g Walnuts
(You can make this with any two different Nuts, I like it with Hazels and Pecans)
300g high% Cocoa solids Choc
1 heaped tsp Cocoa powder
255g Butter
Taste equivalent to 100g of Caster Sugar in Granulated cookable sweetener (NOT aspartame based!)
6 large Eggs
a little salt (VERY important in Chocolate recipes…)
Two-nuts Chocolate Torte (Jamie Oliver Adapted) Read More »
I know, I know, 4.5 years later, and with the need to edit this site, but no time to do it in, and it niggling away at the back of my mind, I finally found an evening. One of the reasons that I’d not put more effort in here was because the of way I
I finally got around to sorting out the website! Read More »
Written by Jan Jackson in May 2001, on the Low-Carb_in_the_UK Yahoo group I had been meaning to write something on this for ages.. so, recycling FTW! The Atkin’s 2 Week induction phase:- heady stuff, weight loss nearly every day, usually enormous and unbelievable amounts! This is very often followed by complaints of “a stall” or
Why has my weight loss stopped after the 3rd week? Read More »
Gluten is “Wheat Protein.” It is what gives dough its elasticity. Low-carb baking recipes use soya flour, whey powder and ground nuts as their main “flour” ingredients, and none of these have any Gluten in them. Hence, breads do not rise as like when strong bread flour is used, pastry is damn near impossible (I
Vital Wheat Gluten Read More »