Yes, I’m back, but this time with a slightly different mission.
I recently decided to look into the new Banting craze which has taken the world of food and weight loss by storm. Normally I would not pay much attention to this kind of thing, but knowing Prof. Tim Noakes personally and having been involved with some of his projects between 1987 and 1991, I decided to look into it. Tim is a good scientist, and when he makes a claim, it is worth following up, especially when he makes a complete 180-degree turn-around from prescribing carbo-loading before performance events.
Just by chance my wife has a copy of the Afrikaans edition of Tim’s book, so last Friday I took the book and read through it. Everything makes perfect sense, and I don’t have to dwell on the subject. But I decided there and then to change my eating habits — not because I have a weight problem, but because I’m hoping to see an improvement in my high blood pressure condition. It would really be great if I didn’t have to take medication any more.
Anyway, as a result of all this, my thoughts naturally wandered towards food for adventurers and lovers of the outdoors. My personal opinion is that Banting has one major shortcoming — it ties you to your kitchen. It is certainly not a backpacker-friendly way of eating. Or is it?
Because of my adventurous spirit (as my blog posts will testify), I have now made it my mission to try and come up with recipes suited to extended periods away from the luxury of a kitchen. And my first item on the list is fat rendering. Once you have a small supply of good fat, you can cook tasty, healthy meals while on a hike. After all, one seldom undertakes a hike of say, four or five days without carrying a small stove.
Fortunately I didn’t have to experiment with fat rendering. There is a very good method on the Real Meal Revolution website, with a video and printed recipe. You will find it here: https://banting.realmealrevolution.com/lessons/view/79.