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WILLIAM WONGSO

Indonesian Culinary Expert Winner of “Gourmand 2016 Best Cookbook of the Year”

“THE SWEETNESS IS STILL THERE, BUT THE CALORIES DISAPPEAR.”

“I‘m a diabetic type I. I’ve always had to watch my sugar intake carefully or my blood sugar level would spike after every meal, especially with carbo intake.

Immediately after trying Janti’s products, I measured my blood sugar. Still normal. I tried it again after 15 minutes — my sugar level was still the same as before the meal. I could not believe the results!

In Janti’s recipes, she substitutes wheat with a more expensive almond flour; she adds psyllium husk for added fibres for her KetoBun. For her sweet cakes and desserts, she replaces the common sugar with alternative, zero-calorie, organic plant-based sugar called erythritol.

The sweetness is still there, but the calories disappear and it’s good for diabetics like me as there won’t be a sugar spike after eating something sweet. For those who want to lose weight, low-carb high-fat is also ideal for burning body fats after each meal.”

(This is an extract from our companion book, titled KetoBun Enhancements, which provides 14 keto-friendly recipes centered around our KetoBun.)

“THERE HAS NEVER BEEN A BETTER TIME TO HELP PEOPLE REDUCE THEIR CARBOHYDRATE INTAKE.”

“Janti… introduces people, especially people in Asia, to low-carb ketogenic recipes that can help sustain them in a low-carb lifestyle.

Our world is overwhelmed with obesity, diabetes, heart disease and cancer. One of the critical connections amongst these chronic diseases is excessive carbohydrate intake.

There has never been a better time to help people reduce their carbohydrate intake and improve their health.”

(This is an extract from our companion book, titled KetoBun Enhancements, which provides 14 keto-friendly recipes centered around our KetoBun.)

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DR. STEVEN TUCKER

Specialist in Medical Oncology & Internal Medicine Founder, Tucker Medical, Singapore