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Thursday, March 30, 2006

Cynical Anti-Dieter Crying Out For Help

Just when I feel like I've seen and heard from just about every kind of person in the world, along comes another e-mail from someone writing to me desperately seeking answers to their questions on dieting, weight loss and low-carb.

But today I got one from a lady who read my story that appeared in The Spartanburg Journal recently and it literally caused me to lose my breath for a few seconds I was so moved by the deep emotion that was conveyed. The pain she is experiencing right now because of her weight problem is something that I KNOW many of you can relate with because you've either been there yourself at one time or you still are hurting.

Here's what she wrote to me:

Diets of any sort...never work for me. Ever.

I'm 24 years old. I look like a walrus. I hate myself...and I hate waking up every morning just because of how I look.

I know what it felt like when you said those students made you feel like crying. I feel like that everyday. I don't have the will to do anything to save myself, and even though I have people in my life, I don't have anyone to help me feel confident enough to try anything that might actually work. I admit to being weak when it comes to doing anything about my weight.

How can I possibly save myself if I'm too weak? Some days, I wish I wouldn't wake up...it'd make things easier...maybe for everyone.

I realize hearing the whimperings of a 20-something most likely isn't what you want to have to read when you sign into your mailbox, but I really don't know anyone to talk to who would fully comprehend my troubles.


Heavy, heavy stuff, isn't it? I can certainly relate to how she feels. While I never got this low, I can certainly understand how being overweight or obese can drive you this far down that you start to wonder if anyone really cares about you and if there is any hope at all. Helplessness, hopelessness, desperation...all of these things are VERY REAL when you get to this point.

After a few minutes of prayer for this dear young lady who is looking for any glimmer of something positive to happen for her, here was my response:

THANK YOU so much for writing to me today. It took a lot of guts to approach someone you don't even know about a problem like this. Being overweight isn't any fun at all and I certainly will be praying for you to find a way to overcome this lifelong struggle as I did.

When you've been fat, it's hard to think there's any other way out there or that you've got any hope of being anything but that fat person that you are today. That's the way I felt when I allowed my weight to get up over 400 pounds.

When you reach this point, life pretty much sucks. You feel like everything's fine, but you know something's wrong. You WANT to be thin like everyone else and you are tired of people whispering behind your back about you. They'd never say it to your face (unless it's a 6th grade kid!), but people can be very hurtful.

So what do you do? Do you just give up thinking NOTHING will work? Do you just resign to the fact that you were destined to be fat and that's the way God wants you to stay for the rest of your life?

If that was my mentality, then I would have never lost over 180 pounds and kept it off for good. While I lost my weight on the low-carb lifestyle (note that I didn't call it a diet), I encourage people to find something (ANYTHING!) that can help them lose the weight and lose it for good this time. If you can't stick with the plan, then you need to find one that you can stick with.

Also, exercise has to become a part of your life. As dreaded as that sounds to you right now, believe me you will be craving exercise very soon. YOU WILL!

I wrote a book about my experience and I encourage you to read it if for no other reason than to be inspired by someone who has overcome. I poured my heart and soul out in that book so that others would be motivated to do the same as I did.

Of course, you can also browse around my blog at LivinLaVidaLowCarb.com where I write columns encouraging and educating people about healthy living principles, diet, nutrition, and, of course, low-carb.

THANK YOU again for writing to me today and I want you to feel comfortable enough to write me anytime. You are a special gift of God and I don't want you to ever forget that. Regardless of how much you weigh, you are precious in His sight because He created you for a purpose that you may not even realize yet. Never let go of THAT fact as you travel down this journey of life.

The Lord's not finished with you yet. In fact, He's just getting started!

YOU CAN DO IT! I BELIEVE IN YOU! NOW GO FOR IT!


I don't know what's gonna happen with this precious child of God, but I feel a burden for her and everyone like her out there. With two-thirds of the population dealing with a weight problem of some sort, this is not an uncommon issue we are talking about. There are a lot of cynical anti-dieters desperately crying out for help out there. SOMEBODY HELP ME, they're saying.

As someone who has overcome that struggle once and for all, I believe it is my duty to stand with these people who are hurting and to let them know it is going to be okay. It will take work and discipline on their part to become the success that I eventually became, but it can be done. I pray that God will heal their hurt and put a newfound desire in their hearts to do something about their weight before it is too late.

Will you commit to pray for this beloved one and others like her? These people feel they are worthless members of society, like they are worse than second-class citizens, and that nobody in the world gives a rip about them. How do I know this? BECAUSE I THOUGHT THOSE EXACT SAME THINGS AT ONE TIME IN MY LIFE! We need to show them our love and compassion so that they can find the light at the end of the tunnel waiting for them to climb through.

Maybe you feel like this person who e-mailed me today. If so, then let me share some GREAT NEWS with you: YOU ARE LOVED and YOU HAVE PEOPLE CHEERING FOR YOU in your weight loss efforts! If nobody else will be your friend in this battle, then you can count on me and the readers at my blog to be there for you. We are real people who know what you are going through because many of us have done it ourselves and will do whatever we can to help you lose weight and get healthy. It's our common goal and what has brought us together in this forum.

Feel free to write to me anytime for a special word of encouragement in your journey at livinlowcarbman@charter.net. And come back here often for encouragement and education about the low-carb lifestyle, which just so happens to be the best non-diet weight loss plan on the planet by the way! LOL! It's hard to argue with that statement when you've lost 180 pounds and kept it off for over a year!

Livin' La Vida Shirataki Recipe Contest

Ladies and gentlemen, may I have your attention please for an important announcement:

NOW ACCEPTING LOW-CARB SHIRATAKI RECIPES!!!

That's right, it's time to show off your cooking talents with the entire world in the

LIVIN' LA VIDA SHIRATAKI RECIPE CONTEST!!!!

Ever since I first blogged about these amazing noodles, people have been raving about them as the hottest low-carb food in 2006. It seems everyone is clamoring to get their hands on shirataki and I've got just the thing to help stock you up on them for a very long time.

Put on your creative cooking thinking caps and come up with the best low-carb shirataki recipe.

HERE ARE THE CONTEST RULES:

1. The recipe MUST include Konjac brand shirataki noodles ONLY or be adaptable for use with Konjac shirataki. I asked House Foods to be a part of the contest, but they declined to respond. Therefore I cannot accept recipes that include House Foods products.

2. The recipe MUST be 12g carbs or less to be considered "low-carb."

3. The recipe MUST be your original creation through trial and error in the kitchen.

4. There is no limit to the number of recipes you can submit. However, you can only win ONE prize in the contest.

5. Recipes will be accepted beginning April 1, 2006 through April 22, 2006. The field of recipes will be narrowed down to the top five entries and the readers of the "Livin' La Vida Low-Carb" blog will choose their favorite recipes during the first week in May 2006. The voting will begin May 5, 2006 and end on May 11, 2006. Winners will be chosen and announced on May 12, 2006.

6. Recipes will be judged on creativity, originality, taste, presentation, and overall appeal.

7. Recipes MUST include a recipe title, an ingredients list, and clear instructions about how to make it. Photographs of the finished product are recommended, but not required. By entering the contest, you give the "Livin' La Vida Low-Carb" blog the right to post your recipe online with your name, city/state, and recipe details.

8. The recipe chosen as the GRAND PRIZE WINNER in the contest will win a FREE 90-day supply of Konjac shirataki noodles (90 bags) compliments of Konjac Foods. There will also be THREE runner-up prizes of a FREE one-week supply of Konjac shirataki noodles (7 bags each).

9. To submit your recipe, e-mail it in the body of an e-mail along with your name, city/state, and e-mail address to me at livinlowcarbman@charter.net. In the subject field write "SHIRATAKI RECIPE CONTEST ENTRY."

10. Have fun! Livin' la vida low-carb is an amazing lifestyle and it's time to show the rest of the world just how talented low-carbers really are when it comes to cooking. It's shirataki, so let it all hang out! :)

If you need to purchase some Konjac shirataki noodles, then my friends at Low Carb Connoisseur are ready to hook you up with a fresh supply especially for this recipe contest. Let them know you are entering the Livin' La Vida Shirataki Recipe Contest when you place your order.

To help get you started with coming up with recipes, here are just a few of the ones that I have posted in recent weeks:

SHIRATAKI PEANUT THAI STIR FRY
SHIRATAKI-RONI & CHEESE
SHIRATAKI NOODLES WITH VEGGIES AND PEANUT SAUCE

Let's see what YOU can come up with! I'm so excited to see what my readers create. The prizes are awesome, now go get cooking! It's the Livin' La Vida Shirataki Recipe Contest, baby!!!

Absolutely Decadent Chocolate Mousse


Easy and delicious low-carb chocolate mousse recipe

I've always enjoyed any dessert that is creamy, melts in your mouth and made of chocolate. One of my favorites has always been chocolate mousse. Once you've tasted something like this, you KNOW they're gonna be serving this stuff in heaven!

THANKS to my buddy Elaine at Low Carb Connoisseur for providing yet another excellent dessert recipe! ENJOY!

ABSOLUTELY DECADENT CHOCOLATE MOUSSE

1/4 cup of heavy cream
1 tsp Ghiradelli cocoa
2-3 tsp Xylitol Sweetener
1 TBS Wise CHOice Mousse Mix
1/2 tsp of vanilla


Whip heavy cream until doubled in volumn but still soft. Add 1 TBS Wise CHOice Mousse Mix, whip for a few seconds to thicken and fluff -- but watch carefully or it will turn into butter. Transfer to serving dishes.

If the mousse is too stiff, stir in a little additional cream, but don't whip it.

Serve immediately or refrigerate, covered, to prevent picking up that nasty "refrigerator taste."

240 calories
22.2g fat
7.0g total carbs
2.4g net carbs
3.6g protein
Provides 17% of RDA for Vitamin A and 9% of Calcium

Wednesday, March 29, 2006

A Shirataki Recipe To Inspire Your Creativity


Low-carb recipe blogger Kalyn Denny created this shirataki dish

Now that more and more people are finding out about shirataki, it seems everyone is dying to get their hands on recipes to use these fantastically low-carb noodles in! A very good friend of this blog is none other than Kalyn Denny from Kalyn's Kitchen blog. Kalyn is a South Beach diet success story and shares many scrumptuous low-carb recipes with her readers all the time. Be sure to check out Kalyn's Kitchen often for some really excellent recipes to enjoy when you are livin' la vida low-carb.

However, although she has great prowess cooking low-carb, Kalyn is relatively new to the shirataki bandwagon. But she's VERY good at coming up with recipes quickly that will blow you away and she has done just that with her Shiritaki Noodles with Veggies and Peanut Sauce recipe that I am going to share with you today.

You will DEFINITELY want to try this recipe for yourself:

KALYN'S SHIRATAKI NOODLES WITH VEGGIES AND PEANUT SAUCE

8 oz. package Shiritaki Noodles
1/2 red pepper, seeds cut out and cut in slivers
1 cup snow peas, cut in diagonal slices

SAUCE:
1/4 cup soy sauce
1/4 cup natural peanut butter (be sure to check the label to make sure it does not contain sugar)
1 1/2 tsp. dark sesame oil
1 tsp. Asian Chile Garlic Sauce (or use a small amount of your favorite hot sauce)
2 T coarsely chopped peanuts
Chopped fresh cilantro


Mmmm, sounds good already doesn't it? Well, hop on over to Kalyn's blog to find out how to make it! Go ahead and click here to check it out. I'll be waiting for you here when you come back. Go on...(doo doo doo doo, doo doo doooooo, doo doo doo doo doot, da doo (JEOPARDY theme song) da doo da, doo doo doo doo doo doo doo, doot da doot doot doot...doot...doot, bong bong!)

Hey, are you back yet? Good. Isn't that a super duper dippity recipe from Kalyn. I absolutely LOVE Kalyn's recipes and I encourage you to keep going back to her blog daily for some of the best low-carb recipes on the Internet today. THANK YOU, Kalyn!

You might have noticed that Kalyn made an interesting observation about the shirataki noodles: they're good for Asian recipes, but not necessarily as good as Dreamfields for Italian recipes unless you are severely restricting your carbs during the weight loss phases of low-carb.

"I liked these noodles quite a bit and would use them again, especially for an Asian noodle dish like the one I made here. I plan to try them again in a pan-fried noodle dish soon. They would be fantastic in Asian noodle soups too. For Italian pasta, I will probably stick with Dreamfields, but if you're eating less carbs, or simply want to limit calories, these are a healthy and tasty alternative to traditional noodles."

I've enjoyed eating shirataki noodles with spaghetti sauce and cheese melted on top, but Kalyn's right. Unless you are still losing weight, Dreamfields is the better-tasting choice for Italian. But you can't beat the carb count in shirataki noodles, can you?

Kalyn also alluded to a "recipe contest" at her blog using shirataki noodles. We discussed the idea a few weeks ago and now I'm about ready to announce the contest details. Stay tuned for more information coming Thursday night with details about how you will have an opportunity to win a FREE THREE-MONTH SUPPLY OF SHIRATAKI NOODLES for submitting the best shirataki noodle recipe as well as three runner-up prizes of a FREE WEEK'S SUPPLY OF SHIRATAKI NOODLES.

Konjac Foods has already jumped on board submitting the prizes for the contest and I'm in negotiations with House Foods to join the contest as well. Come back to the "Livin' La Vida Low-Carb" blog on Thursday night or Friday when the big announcement about the shirataki recipe contest is made for your chance to be a BIG WINNER of these amazing diet noodles!

So get your creative thinking caps on and come up with those recipes. You can use either the Konjac or House Foods shirataki noodles for your recipes and you will be able to submit as many recipes as you wish.

GET ALL THE DETAILS COMING SOON...

Cholesterol Conundrum: Do I Statin Or Not?

A couple of weeks ago I went back to my family doctor for my annual physical checkup. Ever since I lost 180 pounds in 2004, my doctor has been simply amazed by the complete turnaround in my health for the better.

Prior to my low-carb weight loss, I was on medication for my breathing, high blood pressure and high cholesterol. And for the latter I was told that I needed to take a statin drug to get my total cholesterol down.

As I previously blogged about in this blog post, when I took Lipitor first and later Crestor to get my cholesterol to go lower as my doctor instructed, it certainly did bring my total cholesterol down. But the unbelievably painful joint and muscle pain that I experienced on these dangerous drugs is now the subject of an intensive study to help educate doctors about what they are doing to their patients. It's amazing these drugs are still allowed on the market with so many unanswered questions about what they are doing to people.

Even still, medical professionals have heralded statin drugs as the miracle pill they've been longing to find to lower cholesterol numbers. But what is it doing to the health of the people taking it? Sure, their cholesterol has gone down, but now what problems are they having to deal with because of the statin drug they are taking? Yikes! Which is worse?

I finally decided to stop taking these statins once and for all in August 2005 because I was tired of hurting and became thoroughly convinced that cholesterol drugs are more about money than they are improving people's health in an effort to prevent a heart attack or stroke. Plus, with my enormous weight loss on low-carb, I knew my HDL would be way up from the lower 20's it used to linger at before and my triglycerides and total cholesterol would be way down the next time I had my blood work done.

You can imagine my anxious anticipation after having my cholesterol checked in late October 2005 when I got the incredible results:

TOTAL CHOLESTEROL: 201
HDL: 71
LDL: 119
TRIGLYCERIDES: 57

To say I was THRILLED with these numbers is an understatement. But I didn't realize just HOW good they were until I read Jeff Volek's work on the triglyceride/HDL ratio as an indicator of heart health. Using this equation, my ratio was a mere 0.83! Sure my LDL and total cholesterol were higher than what my doctor would prefer, but I was much healthier than I was before my low-carb experience.

Yet, now I face an interesting cholesterol conundrum that I would like to present to the educated readership at my blog. I just got the numbers back from my latest visit to the doctor in March 2006 and they have my doctor pulling out the dreaded "s" word yet again:

TOTAL CHOLESTEROL: 254
HDL: 72
LDL: 170
TRIGLYCERIDES: 44

As you can see, my total cholesterol and LDL both increased while my HDL grew by one point and my triglycerides continued to plummet 13 more points. I was excited about my triglyceride/HDL ratio, though, which actually IMPROVED to a microscopic 0.61!

Nevertheless, my doctor is very alarmed about my cholesterol numbers right now. He doesn't care that my HDL is outstanding (his nurse even said my HDL was TOO HIGH if you can believe that!) or that my triglycerides continue on their downward path. All he can see is that my LDL is up which has caused my total cholesterol to be up as well. Guess what the first words out his mouth were to treat it: STATIN!

Since I've already tried Lipitor and Crestor, now he wants to put me on Vytorin! But I don't think so. There's something wrong with doctors so quickly wanting to prescribe higher and higher doses of drugs like these that are actually hurting people. I don't want to go through the pain of statin treatment again.

I talked to my chiropractor, an opponent of statin drugs, about my numbers and he said as long as my total cholesterol/HDL ratio is less than 5:1 I should be fine. Using that scale, my ratio is about 3.5:1 so I'm okay according to him.

So, should I be worried about my higher LDL and total cholesterol numbers as much as my doctor is? I'm scheduled to go see him for an office visit on Friday afternoon to discuss this. I'm pretty firm against taking a statin drug again, but should I consider something else to get my LDL cholesterol down? Is it a major concern for me to ponder or is this much ado about nothing?

Especially when you've got studies showing that the existence of LDL cholesterol is actually good as you get older, it makes you scratch your head wondering if all this hoopla about cholesterol in the United States these days is just one big scam by the pharmaceutical companies using our medical doctors as their pawns.

I trust the collective wisdom of those who read my blog and I look forward to seeing your comments about what I should say to my doctor during my visit on Friday. Click on the comment link below or e-mail me at livinlowcarbman@charter.net. THANK YOU!!!

Tuesday, March 28, 2006

Jimmy's Low-Carb Fried Chicken Recipe


Fried chicken is back and this time it's healthy for you!

I'm a Southern boy and was born and raised in the South my whole life. I've lived in Tennessee, Florida, Virginia and now South Carolina. There's nothing better than good homemade Southern cooking -- UNLESS YOU ARE ON A LOW-CARB DIET!

Now that I'm livin' la vida low-carb, many of the Southern foods that I used to enjoy eating are now taboo. One such food that I have not been able to consume because of my lifestyle change is fried chicken. The breading used to coat the chicken is lethal to my body as the carbohydrates would balloon me right back above 400 pounds again.

But now thanks to an incredible product I recently discovered call Fry It Right, there is a way I can eat fried chicken and STILL be on low-carb!


Long's Fry It Right
gives you fried chicken without the carbs!

Long's Fry It Right coats your chicken with 5 grams of protein, 60 calories and just 4.5 grams of fat per teaspoon serving. And what about the carbs? How do you like LESS THAN ONE GRAM of carbohydrate per serving?!

This miracle product also has NO cholesterol, NO sugar, NO starch, and is perfect for diabetics since it does not cause a rise in your blood sugar with a glycemic index of ZERO!

All of the health information about the Long's Fry It Right product was nice to know, but I only had one question: HOW DOES IT TASTE?

If you are worried this product is gonna taste like cardboard, let me put your mind at ease. It doesn't! It is the REAL DEAL, trust me! When I took my first bite of the recipe I made below, I was astonished by what my tastebuds were getting to enjoy. WHOA, is this REALLY low-carb? You bet it is, but you'd never know it when you use Long's Fry It Right.

Do you miss eating fried chicken and want to add it to your low-carb lifestyle. It's baaaaaaaack!!! ENJOY!

JIMMY'S LOW-CARB FRIED CHICKEN RECIPE

Variety Of Chicken Breasts, Wings, Thighs, and Legs (mix & match)
Long's Fry It Right
2 Beaten Egg Whites
Canola Oil


Heat up the Canola oil in a deep fryer to medium-high. Dip chicken parts into two beaten egg whites and thoroughly coat the chicken with the Fry It Right coating.

Gently set the coated chicken into the heated canola oil. Cook for about two minutes and then turn the chicken with a pair of tongs or a spatula. Fry for two more minutes until golden brown. Remove and place on paper towels to cool.

Serve with mashed cauliflower and green beans for the perfect low-carb Southern meal! This will make you slap your momma silly...TWICE!

Get 'Locked In' To Diet That's Right For You

I had an interesting e-mail discussion with one of my regular readers today about the idea of finding the diet plan that will work for you to not only help you shed the pounds, but also keep your weight under control forever.

As you know, I lost my weight using the Atkins diet because it is the only program I have been on that I was successful at taking the weight off with as well as maintaining that weight loss. Or, as I like to say, I'm livin' la vida low-carb!

But I am well aware that the Atkins diet will NOT necessarily work for everyone who tries it and there are many other excellent low-carb plans that can help you lose weight, too. From South Beach to The Zone to Protein Power and Sugar Busters, the variety of low-carb diets that exist out there is incredible. For an excellent overview of all the low-carb programs out there for you to try, check out Jonny Bowden's "Living the Low-Carb Life."

Of course, if you are not convinced that the low-carb lifestyle is the way you should go, then you also have several variations of the low-fat diet, low-calorie diet, vegetarian or vegan diet, and any other diet you think might work for you. The bottom line is to hone in on a weight loss plan that will work for you and then DO IT! That was the secret to my success and I believe it is the way to find the results you are looking for when you have an honest passion and desire to lose weight.

Having said that, the discussion with my reader talked about how people need to get "locked in" to the diet that is right for them. He shared openly with the epiphany that happened for him recently when he started a different program to help him lose weight.

Here's what he wrote:

I must confess that I have been seduced by the Zone diet at this time and have now been on it for a week. It don't find it all that dissimilar from Atkins, though from a health standpoint, I like the idea of specifically adding olive oil at meal times. I have already been supplementing with high-grade fish oil for a month and can tell you that I feel better for it.

But I find it most interesting that I feel the same way on the Zone as I used to on Atkins –- that is, I can tell that I'm very mildly ketotic, even though I'm eating relatively large amounts of vegetable carbs, including some fruit! This is great because when I feel like this, I know I'm losing fat. In fact the scale already shows a 5-pound loss in a week.

I haven't been able to get motivated in a very long time. Sometimes you need a new diet to get started. Looks like this modest switch from Atkins to Zone is going to work for me. But you know, the Zone is really a low-carb diet anyway!


As you can imagine, I am very happy for my reader that he was able to find what works best for him.

Here was my response:

I tell people all the time to find a plan that works for YOU and then do it for the rest of your life. It looks like the Zone diet is custom-made just for you. CONGRATULATIONS! I KNOW you will keep at it and reap the rewards of that commitment. I'm proud of you for making it happen for yourself. You should be proud, too, when you see this thing to the end. THANKS for writing and for reading my blog. I really appreciate it!

This really is a GREAT place to be in for someone who has struggled their entire life trying to find something that will help them lose weight. It can seem like a hopeless task at times, but I earnestly believe EVERYONE has the ability to lose and maintain their weight with some kind of eating plan that will work well for them.

My reader wrote me back again and said some very interesting thoughts I'd like to share with you:

Jimmy, I am amazed that after months and months of false starts, I just slipped into this one and feel comfortably "locked in." I don't know where this "locked in" mode of being comes from, but once I'm there, I feel little desire to eat excluded items. This phenomenon ought to be studied by physiologists and psychologists alike!

Nonetheless I will continue to read your blog for encouragement –- and information. The information in your blog is incredibly useful for the Zone as well as other low-carb diets. Thanks again!


THANK YOU for you kind comments and CONGRATULATIONS once again on your success!

I think my reader hits on something that I think would make for a great study by some curious researchers out there (HINT, HINT!) looking for a way to pick the brains of the people who find lasting success at weight loss. This idea of feeling "locked in" and not relinquishing control of what I they eat anymore. Where the heck does that come from?

The more I have thought about this concept, I realize that is EXACTLY what happened for me when I started livin' la vida low-carb. One day I'm eating away at anything and everything that I want to stuff my face with, but then I start low-carb and WHAMMO BAMMO a light comes on in my head that makes me become super-conscious of EVERYTHING I put in my mouth. How did that happen?

Heck if I know, but I'm thankful that it did. I no longer have a craving for sugar, or potatoes, or regular pasta like I used to. Those feelings have gone away. An intriguing study that came out last year sheds a little bit of insight on this phenomenon, but further studies should take a look at exactly how and why the brain gets "locked in" and never loses its grip on a weight loss plan that finally works. I'm sure a lot of people would be interested in unlocking this mystery!

It's a neat feeling when you are able to find that diet that is right for you and it is my earnest prayer that everyone who reads this will keep searching for that plan that will work for you. NEVER GIVE UP! That's my theme for anyone desiring weight loss. DON'T EVER GIVE UP! There's light at the end of the tunnel and all you have to do is keeping moving forward to get there.

You don't have to settle for being overweight or obese for the rest of your life. Get "locked in" to what works for you and never let go. Resolve today that NOTHING will stand in the way of your ultimate success. Find that diet plan you can stick with forever and then never stop doing it for as long as you live.

YOU CAN DO THIS! It's time to make weight and health problems a thing of the past for yourself. Get started RIGHT NOW!

Monday, March 27, 2006

Study: Low-Carb Diet Controls Diabetes Without Weight Loss Or Insulin


Drs. Mary Gannon and Frank Nuttall have good news for diabetics

A new study released in the scientific journal Nutrition & Metabolism found that type 2 diabetes can be managed and controlled simply by minor changes in the diet alone without the need for weight loss or the use of insulin medications.

Dr. Mary C. Gannon and Dr. Frank Q. Nuttall, both from the Center For Diabetes Research at the University of Minnesota, Minneapolis, wanted to test a theory that you can bring about improvements in patients with type 2 diabetes that do not require weight loss or insulin to control the blood glucose concentration. What they wanted to know was if it was possible to do this by changing the KIND of foods eaten rather than the AMOUNT of food consumed.

For the study, they looked at the protein:carbohydrate:fat ratios of three groups of patients with untreated type 2 diabetes over a 5-week period.

One group had a 15:55:30 ratio (commonly known as the low-fat diet), another group had a 30:40:30 ratio (which closely resembles The Zone diet), and the final group had a 30:20:50 ratio (you know as livin' la vida low-carb).

What were the results?

The 30:40:30 ratio diet saw a moderate but significant decrease in 24-hour integrated blood glucose area and percentage of total glycohemoglobin (%GHb). But, even more exciting, was the 30:20:50 ratio diet group (low-carb) which saw an amazing 38 percent drop in the 24-hour glucose area, which was a reduction in fasting glucose that resemble close to "normal" readings and the %GHb fell more than two percentage points from 9.8% to 7.6%. The 30:30:40 ratio diet saw similar results.

Based on these results, Dr. Gannon and Dr. Nuttall concluded that changes in diet alone could indeed help control diabetes without the need for weight loss or medication.

"Altering the diet composition could be a patient-empowering method of improving the hyperglycemia of type 2 diabetes without weight loss or pharmacologic intervention," the researchers explained.

This is truly unbelievable research that should be front-page news around the world today. But have you heard about it anywhere else? How about a blurb on the national news? CBS? NBC? ABC? Anyone?! Not likely!

It's funny how the media will fall all over themselves when a suspicious "study" like this one comes out making the low-carb approach look bad, but then they will conveniently play dumb when positive studies like the one conducted by Gannon and Nuttall are released. Their hypocritical double-standard has never been more exposed than it is right now!

Dr. Gannon and Dr. Nuttall were both speakers at the Nutritional & Metabolic Aspects of Carbohydrate Restriction conference in Brooklyn, New York in January which I was privileged to be able to attend.

In my notes from the conference, I wrote down some of the key thoughts from their presentation of their research. It turns out that it is the protein in the low-carb diets that aided the production of insulin in the study participants because protein actually stimulates the production of insulin. I learned something new because I did not know that.

"If you increase insulin, then you decrease glucose," Dr. Gannon explained at the conference.

Additionally, she said that fats can delay the digestion of carbohydrates which is why consuming fat is so important as part of a healthy eating plan, especially for diabetics who want to control their blood glucose levels. She also added that since starchy foods are 100% glucose, they are directly responsible for raising blood glucose levels to dangerous levels for type 2 diabetics. Now there's a good reason to be low-carbing!

By the way, that 30:20:50 diet is known as the "Low Biologically Glucose Diet," or LoBAG for short. The fat composition is 50%, with just 11 percent of that being saturated fat. This was found to be the very best change in diet to bring about improvements in the symptoms of type 2 diabetes while keeping the weight stablized.

If you are a diabetic, then talk with your doctor about the LoBAG approach to treating your condition. Don't accept the notion that you have to rely on self-injected insulin the rest of your life. There are better treatment options available and it's time to give patients a real choice about how to deal with their diabetes.

Send Dr. Mary Gannon and Dr. Frank Nuttall your appreciation for their work on diabetes by e-mailing them at ahcweb@umn.edu.

I'm Not Sidestepping The Term 'Low-Carb'

Welcome to the "Livin' La Vida [BLANK]" blog where we talk about all things related to [BLANK]. You know, I've found the [BLANK] lifestyle to be one of the easiest and best ways to keep the weight off permanently. Ever since I started my [BLANK] diet in January 2004, eating all the wonderful [BLANK] foods that are available to you when you are [BLANK]ing makes this way of eating far superior to any other weight loss plan out there. I'm so glad I'm livin' la vida [BLANK].

What's wrong with this picture?!?!?! What the [BLANK] is going on?

I have just demonstrated for you the current state of the industry formerly known as "low-carb" in the year 2006. It seems that everyone who used to champion anything and everything related to low-carb is jumping ship from using that term anymore. From Jonny Bowden to Dana Carpender, some of the loudest voices in the wonderful world of low-carb no long want to be affiliated with that term.

Additionally, you've got companies in the food industry shying away from using "low-carb" in their name or on the packaging and marketing of their products, although the product itself hasn't changed. Eat Well Be Well, for example, used to be called CarbSense/MiniCarb but changed their name to a more generic one to supposedly be more all-inclusive of many healthy ways to eat.

Why are the biggest low-carb personalities and companies that made a name for themselves using the term "low-carb" all of a sudden sidestepping it completely and avoiding using it like it's some kind of disease or something? Is it just a little bit strange to anyone else why this is happening when much of the success they have had can be attributed directly to their affiliation with "low-carb" in recent years? Inquiring minds want to know!

Some people might be wondering, "Jimmy, what's the big deal? I don't care what we call it as long as I'm able to keep my weight under control and improve my health with this way of eating. Does it really matter that it has to be called 'low-carb'?"

In my opinion, the answer to that question is a loud and unequivocated YES! Absolutely it matters that we keep calling it "low-carb."

Let's examine for a moment five of the popular new terms being thrown out there to replace "low-carb":

1. Low-glycemic

I would venture to say that most people on the street don't even know what the glycemic index is (most people still don't even know what the low-carb lifestyle is all about!). This is a tricky concept to explain to people and it's not as cut and dry as "low-carb." I know this is a phrase that a lot of companies are hedging their bets on, but I don't see it sticking in the United States (currently 93% of Americans don't look for GI information on the foods they buy) like it has in Europe.

2. Diabetic-friendly

What if I'm not diabetic (and I'm not!)? How does this improve the term "low-carb" in the least? Diabetics know that sugar-free, low-carb products are good choices for them, so why alienate the low-carb consumer by using a phrase with "diabetic" in it? I don't get this one either.

3. Controlled-carb

Actually, I have used this phrase myself because it does serve a good purpose when explaining what my lifestyle change is all about. While I certainly ate "low-carb" (between 30-40g carbs daily) when I was losing weight, I transitioned to more of a "controlled-carb" approach (close to 100g carbs daily) once I met my goal and wanted to maintain. However, I am still eating "low-carb" compared to the 900-1000g carbs I used to eat on a daily basis before I started livin' la vida low-carb.

4. Carb-restricted

Similar to "controlled-carb," this phrase was no doubt created to remove any negative stigma from the "low" part of "low-carb." The media and those who oppose this way of eating take that "low" and change it to "NO" to make it "NO carb" which is absolutely silly. Nobody ever talks about eating ZERO carbs and yet that's the common belief. But using the term "carb-restricted" attempts to change this perception and it's a good attempt. I still don't think people know what you are referring to with this phrase.

5. Nutrient-dense

I actually like this phrase because it insinuates that the foods you eat are healthy and give you all the essential nutrients you need to consume. That perfectly describes the kind of foods you can eat on the low-carb lifestyle. But is this phrase going to translate to the average person on the street? I'm afraid not.

So what do we need to call it then? Is there really a need to change the term "low-carb" at all?

My 180+ pound weight loss was a God-given miracle in my life. I think you realize from the articles I write in this forum what an incredible difference it has made in me. I am a new man because of it and nobody will ever be able to take this accomplishment away from me.

But guess what? I DID IT ON LOW-CARB!!! Three cheers for low-carb -- LOW-CARB LOW-CARB LOW-CARB!!!

I'm not ashamed to use that phrase one bit. While others have purposely backed away from using "low-carb," I have actively embraced it with every ounce of resolve within me because it is the plan that made me skinny for the first time in my life and it is what will keep me fit and trim for the rest of my life. Why would I call it something different now?

Perhaps I am being naive about my decision to use the term "low-carb," but I don't think so. If it weren't for "low-carb" being a part of my life, had I not learned more about what "low-carb" living is all about, and if the principles of "low-carb" could not be communicated to the masses of overweight and obese people who need to understand what it is, then where would I be today? 400+ pounds, high blood pressure, high cholesterol, breathing problems, or quite possibly, six feet under!

I don't mean to sound morbid, but defining the term "low-carb" and helping others understand clearly what that actually means is why I created the "Livin' La Vida Low-Carb" blog. For all those critics of the term "low-carb," let me ask you something. If "low-carb" is no longer viable, then please explain to me why my blog which prominently uses the phrase "low-carb" in it continues to attract over 1,500 pageviews per day and has grown by at least 25 percent every month since it started?!

I'm on track for the month of March 2006 to reach nearly 50,000 pageviews, an all-time record high since I began my blog in April 2005. What could possibly be attracting so many people to a "low-carb" blog if it isn't the subject of "low-carb" itself? I believe it's a bit too premature for us to be abandoning and sidestepping "low-carb" just because we think its use has run its course. People are still looking for information about "low-carb" and I'm happy to give it to them.

Here at "Livin' La Vida Low-Carb," the term "low-carb" is NOT going to stop being used because I refuse to allow the media and the so-called health experts to erroneously redefine that cherished term to the people who want to know more about it. I stand proudly in defense of the term "low-carb" and will gladly share what it means to me in the presence of anyone who desires to learn more about what it is. And I'll give 'em the TRUTH about low-carb!

Let others hem and haw about what to call "low-carb" but as for me I will not run away from it!

Sunday, March 26, 2006

Beware Of Sneaky Sugar Alcohols


If you see maltitol in your low-carb food, then avoid it completely

I constantly tell people READ THE LABELS on anything that purports to be low-carb. That keeps you from falling prey to a dishonest marketing tactic implored by many food companies to get people who are livin' la vida low-carb to buy their products. They use phrases like "no sugar carbs" or even put "low carb" right on the box and it's anything but.

However, something else you should look out for when you are reading nutritional labels is the ingredients list. I discuss this topic in my book, but it annoys me to no end for a sugar-free candy company to proudly display the Splenda symbol on the front of their packaging and then use a sugar alcohol such as maltitol as the primary sweetener. That's false advertising if you ask me!

For those of you who have never consumed anything made with maltitol (believe me, you would know if you did!), this sugar alcohol is one of the worst sugar alternatives known to man. If you don't mind (excuse the graphic but accurate description) pooping and flatulating your brains out for hours after eating something with maltitol in it, then EAT UP!

But most people find this nasty side effect just a wee bit too uncomfortable to indulge too often in products containing maltitol. I know I try to avoid them as much as possible myself because the gas they cause is very painful and disgusting.

One of my faithful readers shared with me her recent experience after accidentally consuming maltitol:

The other day while on the road, I stopped at a truck stop, and they had fudge and sugar-free fudge for sale. My dormant sweet tooth kicked in, and I got a pound of the sugar-free kind. I consumed a 2-inch square of this fudge and it was yummy!

Unfortunately, I neglected to ask what was in the sugar-free fudge, and boy did I pay for it later! I was up all night with incredible intestinal problems that were only relieved when I got very sick. I'm sure, like most sugar-free chocolate candy, it was loaded with maltitol. I'd eaten a small bit of candy with maltitol several months ago and knew how bad it would affect me.

I guess this is just a good reminder to ALWAYS check what sweetener is used in anything labeled sugar-free. Splenda is best, erythritol is okay, and aspartame and maltitol are no-nos! Now if we can only get the candy and soft drink manufacturers to follow along!


Amen! I've long held the belief that Russell Stover could replace the maltitol syrup that they use in their excellent line of sugar-free/low-carb chocolates with erithyritol, Splenda and/or ACE-K. But will they listen to me? Noooooooooo! The only way to make them change is for enough people to write them a letter sharing their concerns about maltitol and simultaneously boycotting the purchase of their products until they change. If they feel it in their pocketbook, then they will heed your opinions.

The lesson here is to always be cognizant of what is in the foods you are eating. Although you don't have to count the carbs in the sugar alcohols you consume while livin' la vida low-carb, there are better ones out there to enjoy without the unpleasant side effects that come from maltitol. Try erythritol or oligofructose instead.

I went out to a popular ice cream place in Spartanburg, South Carolina with my wife the other day called Bruester's. They had a sugar-free raspberry chocolate ice cream that looked delicious and it was. When I inquired what the sugar substitute was they told me it was sweetened with Splenda, but I knew it had maltitol in it as well a little later on when my stomach started break dancing an hour after I ate it.

It just goes to show you how important reading those labels can be so you can beware of sneaky sugar alcohols!

Eberstein: Atkins Diet Still Safe And Effective


Jacqueline A. Eberstein, RN defends the Atkins Nutritional Approach

This Diabetes Health Magazine story written by my friend Jacqueline A. Eberstein helps you sort through all the seemingly conflicting diet advice regarding low-fat, low-calorie and low-carb.

I have previously blogged about Eberstein and her defense of the Atkins diet which she was so intimately involved with working alongside Dr. Robert C. Atkins for nearly three decades. She is co-author of the book Atkins Diabetes Revolution and was kind enough to review my book and submit a very kind quote for the back cover.

Eberstein is arguably one of the most qualified people you will ever meet regarding diet and nutrition working in this field of study for nearly as long as I have been alive (sorry, Jackie! I'm not TRYING to make you feel old! LOL!).

With that said, she makes some great points in this article that I want to bring to your attention.

On the subject of calories, Eberstein said studies have been done looking at the Atkins Nutritional Approach compared with other dietary approaches, namely the low-fat and low-calorie diets. The conclusion of the researchers involved found that low-carbers following the Atkins diet could actually eat MORE calories than the other groups and even LOSE MORE WEIGHT than those on low-fat or low-calorie diets.

"Dr. Atkins called this the metabolic advantage," Eberstein wrote.

She is 100% absoutely correct. I have made this point numerous times to people who ask me how many calories I eat in a day. When I tell them I have no idea because I don't pay attention to calories, they give me the most bewildered looks.

But I have since surmised my caloric intake to be around 2100-2300 calories per day. That's certainly higher than the recommended 1200-1500 calorie diets out there that suggested for the best weight loss method. While that may be fine for some people, I'll take my 2000+ calories daily on my low-carb lifestyle and love every minute of it!

Moving to the subject of protein, Eberstein said additional studies have found that consuming more protein as you would on the Atkins diet can control your hunger and lead to greater weight loss.

"This supports a basic recommendation given by Dr. Atkins ever since his first book, 'Dr. Atkins’ Diet Revolution,' appeared in 1972," Eberstein said.

This is a lost concept in the mumbo jumbo information we get about livin' la vida low-carb in the media these days. Atkins strongly supported consuming protein for greater satiety and effective weight loss long before it became popular in recent years. This is proof YET AGAIN that Dr. Atkins was a man before his time. He should be heralded for the dietary genius that he was instead of being blindly attacked by those who have vilified his life's work.

Eberstein added that it is a very good idea to replace your "poor-quality carbohydrates with protein foods" since the protein calorie has more value to your body than a refined carbohydrate calorie.

"For people struggling to lose weight, who wouldn’t want to be less hungry?" she inquired.

Precisely! People often ask me what I did when I got hungry during my weight loss. My response, "I didn't get hungry!" Say what? That's right! Not ONCE did I ever allow myself to feel hungry because I was eating deliciously satisfying foods that kept me fuller longer and if I wanted to eat I did. It was as simple as that.

Of course, I was no longer pigging out on empty carbs found in sugary sodas, snack vending machines, fast food fare, and other undesireable carbohydrate choices. Instead, I was eating healthy carb foods packed with essential ingredients such as protein, fiber and fat. These foods helped me shed the pounds and STILL help me keep the weight off for good.

Who would have thought a "diet" could ever taste so good and still work?! Oh yeah! That's what I'm talking about!

Turning her attention to a constant criticism of the Atkins diet, Eberstein said contrary to popular belief Dr. Atkins did not recommend eliminating ALL carbs from your diet because there are certainly some good carbs to be consumed.

But she warned that many so-called "healthy" foods have been made unhealthy and lacking nutritionally through being processed and refined.

"Once a whole food such as a whole grain has been refined into white bread, fiber and essential nutrients like B vitamins and chromium have been lost," Eberstein revealed. "You are left eating a food that is devoid of nutrition and is too quickly metabolized. Foods that are highly refined can have a more immediate and negative impact on your blood glucose and insulin levels."

This is one of those issues that can be difficult to explain to someone who swears up and down they are eating healthy by having wheat toast instead of white toast. But what they don't realize is that wheat toast reacts almost the same way as the white toast in their body when it is metabolized and turned into sugar. Any supposed benefit to eating one over the other is completely lost and then the person wonders why they're not losing any weight. It's very frustrating.

"Over time, high insulin levels [from eating refined foods] promote fat storage, which leads to weight gain, abnormal lipids, high blood pressure and other signs of the metabolic syndrome," Eberstein explained.

I'm so thankful that I no longer have to worry about the rollercoaster ride my blood sugar took me on prior to livin' la vida low-carb. My weight is under control, my cholesterol numbers are outstanding, my blood pressure is controlled and I no longer take any prescription medications at all. ZERO! Before my low-carb experience, I was taking medicine for hypertension, cholesterol and breathing! Life is DEFINITELY better now than it was then.

Eberstein recommended people stick with quality carbohydrate foods recommended in the Atkins books which have a higher nutritional value and ranks low on the glycemic index.

Finally, on the subject of diabetes, Eberstein said the Atkins diet has been found to help many overweight diabetic people get off their medications or substantially cut back on them. She encourages people to read the complete list of research that has been conducted on the Atkins diet showing it as a viable option for weight loss and improved health by going to Atkins.com/research-library.

Recognizing that "no one diet fits all" (and I agree with that statement), Eberstein said diabesity (the combination of diabetes and obesity) must be dealt with by people making a sincere lifestyle change that they can live with and "follow for a lifetime."

"The Atkins Nutritional Approach allows you to normalize your weight, maintain your weight loss with the Lifetime Maintenance phase and decrease cardiovascular risk factors," she concluded. "The Atkins Nutritional Approach’s safety and efficacy has been supported by emerging research."

As a man who used to weigh 410 pounds and lost over 180 pounds using the Atkins Nutritional Approach, I can PERSONALLY vouch for these things that Jackie Eberstein talked about in her article. While there will always be those who oppose this way of eating for one reason or another, all I know is my weight is controlled, my health is unbelieveable and I am happier now to be skinny than I ever was as a morbidly obese man eating himself into an early grave.

That wasn't my lot in life and neither should it be yours! Start livin' la vida low-carb and taste what this exciting permanent lifestyle change can do for you. Allow it to change your life just like it has mine. You'll NEVER regret doing it, I promise you!

Creating A Low-Carb Mexican Fiesta

After I blogged about Tippy Rosa Low Carb Taco Shells the other day, I received a significant amount of feedback from my readers inquiring about other low-carb Mexican foods to serve their family an entire meal worthy of a feast.

You better believe there are more options to satisfy your desire for Mexican food on your low-carb lifestyle!

In addition to the Tippy Rosa taco shells, they also have these neat Tippy Rosa Taco Salad Bowls as well.

Made from the same great ingredients as the Tippy Rosa taco shells, these salad bowls have 5g fiber and just 8g net carbs. Fill it up with lettuce, tomatos, cheese, and, of course, seasoned beef or chicken for the perfect low-carb salad!

How about burritos? Can you have those on low-carb, too? Uh-huh! You bet your sweet bippy you can!

You can make a beef or chicken burrito using what I believe are the BEST LOW-CARB TORTILLA WRAPS ON THE MARKET TODAY -- La Tortilla Factory Whole Wheat Low-Carb Tortillas!

I use these wraps for virtually every situation I would have used sliced bread in the past, but they are absolutely essential when you are making Mexican food. With 14g fiber and 8g protein per wrap, these are chock full of healthy goodness.

Creating the ultimate low-carb burritos with these wraps is a cinch:

Cook up some of your favorite brand of ground beef or chicken and sprinkle a little Gringo Billy's Taco Seasoning in with it to give it that zesty spice to bring out the unique Mexican aroma you enjoy about this kind of food. Then arrange the cooked meat in your slightly warmed wraps, sprinkle some lettuce, tomato, cheese, and sour cream on top and fold the burrito. Mmmmmm, I'm getting hungry just thinking about it! :-D

Now that you've got your tacos, taco salad and burritos done, what would a Mexican fiesta be without starting out with some hot and fresh nachos?! For that, I turn to the leader in low-carb tortilla chips hands down -- R.W. Garcia Lo's Tortilla Chips!

You will not believe these chips are low in carbohydrates they are so incredibly good. Plus, with 5g fiber and 6g protein per serving, you will be eating healthy, too! Warm these up for just a few minutes in the oven and then dip these in your favorite nacho cheese for low-carb Mexican food heaven! Ooo la la!

Now you can enjoy a full low-carb Mexican fiesta with these excellent low-carb products. See, you can eat Mexican when you are livin' la vida low-carb. Muy bien! Hasta la vista high-carbs! Adios!

Our Bodies Haven't Changed, But Our Diet Has

This Cave Junction (OR) News article by a man named Jeff Garcia (no, it's not the Cleveland Browns quarterback from the NFL!) will make you want to jump out of your seat and shout, "OH YEAH!!!"

Okay, maybe not. But it will bring a smile to the face of anyone who is livin' la vida low-carb and tired of all the constant negative headlines about low-carb living.

Garcia's column is called "Want To Lose Weight - Then Don't Diet!" explains some of the most basic tenets of the low-carb lifestyle in simple, everyday language that anyone can understand.

He laments the fact that we live in the height of the information age with literally "millions of websites offering all manners of pills, potions and diet plans" and yet we still "face nothing less than an obesity epidemic!"

"How can this possibly be? What is it within us - that drives us to ignore the message that Mother Nature herself is telling us."

If anyone could ever figure out the answer to THAT question, Jeff, then they would be a gazillionaire beyond their wildest dreams while wiping out the entire diet and weight loss industry in one swell foop! It's not gonna happen anytime soon.

But Garcia hits on something that I've hammered at this blog many times as a contributing factor in the obesity problem -- SUGAR! The introduction of massive amounts of sugar in our diet in the early 1950s has led us down this path to self-destruction.

"We must first look at the change in our diet over the last 50 years. Consumption trends of refined carbohydrates such as sugar has risen dramatically, but at the same time the consumption of fats and proteins has remained reasonably stable."

He added that there has been plenty of research to come out regarding the negative effect of consuming too many refined carbs in the form of sugar and its evil twin high fructose corn syrup (HFCS).

"Studies have shown that refined sugars have the effect of playing havoc with the fine balance of maintaining the level of glucose in the bloodstream. This in turn has a detrimental effect on our hormonal activity, such as insulin and glucagon which are both responsible for maintaining the level of glucose to its normal level following a 'surge' intake of refined carbohydrates in our diet."

Unfortunately, these refined sugars cause the body to go through dramatic mood swings and can ultimately lead to one of the fastest growing preventable diseases in America -- diabetes!

Regarding the role of protein in the diet, Garcia says studies have shown it creates an "I am full" reaction (that little thing we call satiety) that is essential for controlling the amount of calories eaten which will ultimately keep your weight stable.

We cannot forget exercise either, Garcia contends, because the metabolism will slow down and fat will begin to build up in the body. Our sedentary lifestyle is not at all what our ascestors who lived prior to the 1950s knew anything about. They worked hard and their diet met the needs of their strong work ethic.

"Over the last 50 odd years our diet has changed out of all recognition and yet our body is doing the same as it has been doing for well over the last 100,000 years. We are in the 21st century, our body is still in the 'Stone Age'. So, it is us that need to change...because Mother Nature will not entertain us for thousands of years to come."

So it all comes down to a choice. Am I going to make the necessary changes, such as eliminating sugar and cutting down on the consumption of refined carbohydrates, to bring my weight and health under control? Additionally, will I add enough physical activity to my life to burn off excessive energy that would otherwise be stored as fat?

Which choice will YOU make?

"It's clear that we as individuals have to make a change in what we do if we have any intention to reverse the current obesity trend. The ultimate responsibility lies with each and every one of us to act for the benefit of ourselves."

Ultimately, individuals must decide what is best for them. I couldn't have said it better myself!

You can e-mail Jeff Garcia at jeffg118@yahoo.com.

Saturday, March 25, 2006

Ear Stapling? Weight Loss Fads Turn Bad


Putting a staple in your ear to lose weight is yet another silly gimmick

We've got diet pills, weight loss coffee, a pill that will block carbs, a cookie diet, weight loss vacations, an even a stomach pacemaker being pitched as legitimate ways to shed the pounds.

Add to that list the newest fad to come along in that same genre of weight loss gimmicks: EAR STAPLING!

You heard me right. According to this Jackson, Mississippi-based WLBT-TV story, people are all excited about having their ear stapled in a 10-minute procedure with the hopes of finding a way to curb their appetite and lose the weight.

I'M NOT JOKING! This is a real story featuring a company called Staple Trim, which serves 150 customers eager to have a staple put in their ear every single day in the hopes the fat will melt away.

Apparently, the staple releases endorphins into your body which, in turn, keeps you so content you don't feel like you have to eat and stress is relieved. Other benefits include improvements in sleep, constipation and even headaches.

Well, I can tell you why all of this is happening. BECAUSE YOU'VE GOT A FREAKIN' STAPLE IN YOUR EAR AND IT HURTS LIKE THE DICKENS!!! You know the best way to cure any pain in your body? Make a BIGGER pain in another part of your body! My brother used to stomp on my toe when I would complain about my head hurting as a kid. When I asked him why he did that, his reply was, "I bet your head doesn't hurt anymore!"

LOL! He was right! That is something that probably applies to the ear staple, too. It's just another way to psychologically trick yourself into believing you are doing something positive for yourself. But what a crock of you know what.

These Dr. Feelgood ear stapling clinicians don't even have to have a license to shoot a staple through your ear. Yikes! Who can you complain to if something goes wrong? Double yikes!

At $55 a pop every three months, many people will conclude that this is something worth trying to help them lose weight.

As I have said many times before, when you are overweight or obese and think you have tried anything and everything to lose the weight, then you become hopelessly desperate to find ANYTHING that will work. How else can you explain something like ear stapling to reach the mainstream if people weren't gullible enough to think it could actually work for them?

I don't know if shooting a staple in your ear helps you lose weight or not, but I do know that it won't teach you anything about eating better or improving the bad habits that got you fat to begin with. The sure sign of a weight loss fad is when it expects you to do something strange (pop this pill, drink this coffee, eat this cookie, take this vacation, install this device in your stomach) to yourself and then leave you hanging about what other important changes you need to make to keep the weight loss permanent.

That is what is so great about livin' la vida low-carb. Sure it goes against everything you've ever been taught about what is "healthy" by encouraging the consumption of fat and protein. But most low-carb programs are well-rooted in sound scientific research with step-by-step instructions about how to make it work as a lifetime commitment for you to control your weight.

While the media likes to focus on weight loss gimmicks like ear stapling, the fact is that the low-carb lifestyle may be just what most people are looking for if they would educate themselves a little more about what it actually is. If you think being on low-carb is eating a pound of bacon for breakfast, bunless cheeseburgers for lunch, and a 16-ounce ribeye steak for supper, then it is obvious you are getting your information from the media.

But if you want to find out more about what this amazing way of eating is all about, pick up any of the outstanding low-carb books available on the market and see how nutritionally-balanced livin' la vida low-carb is and has always been. And you can keep that hole out of your ears and head, too!

Low-Carb Shirataki-roni & Cheese


If you like macaroni & cheese, then try this low-carb shirataki recipe!

Macaroni & cheese. Mmmmmmm. For those of you who have read my book, you know how much I used to LOVE and adore this delicious high-carb treat before I started livin' la vida low-carb. It was its own food group for me and I liked it that way.

But, when the low-carb life became my permanent way of eating, mac & cheese was a thing of the past. Not anymore!

Displaying the versatility of the latest health food trend, the ever-present shirataki noodles make for an excellent way to enjoy this classic American dish without all the unnecessary carbs associated with regular pasta. Made with the House Foods brand of tofu shirataki, I have the perfect recipe from Elaine at Low Carb Connoisseur and like to call it shirataki-roni & cheese that you are sure to call YUMMY!

SHIRATAKI-RONI & CHEESE

2 x 8 oz. packages of House Tofu Shirataki Noodles
1 large egg
½ cup ricotta cheese
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp. salt
1/8 tsp. white pepper
½ tsp. hot pepper sauce

TOPPING:
1 Tbsp. butter, melted
½ cup shredded sharp Cheddar cheese
½ cup seasoned dried breadcrumbs


Preheat oven to 350°.

Prepare noodles according to package directions, below. Cut into 1-inch pieces.

Lightly beat egg in a bowl. Add remaining ingredients and the noodles (not topping ingredients). Stir well. Pour into a well sprayed or buttered 1 ½ quart baking dish.

In another bowl, blend topping ingredients together and sprinkle over noodle mixture.

Bake 25-30 minutes until set and the top is crisp. Serve as a side dish, light supper or breakfast item.

MAKES FOUR SERVINGS

PREP TIME: 10-15 minutes
COOK TIME: 30 minutes

Got shirataki? Have you tried cooking up a recipe with these amazing low-carb noodles and want to share your creation with the whole world? Stay tuned for a special shiraki noodles recipe contest coming soon! Details to come!

Resolve Today Nothing Will Stand In Your Way

One of the common themes of my blog is NEVER GIVE UP on losing weight! No matter what happens during your low-carb weight loss experience, don't ever stop doing what you know is working for you.

Especially when you have found success through livin' la vida low-carb, I cannot imagine why anyone would want to go back to eating any other way ever again. But, unfortunately, there is one thing that creeps into our efforts to lose weight that can sometimes cause us to get off course and tumble downward until we ultimately give up. It's called LIFE!

Yep, life itself can certainly throw us some curve balls, can't it? We're going along great and everything seems to be going fine and then BOOM! You lose your job, you or a family member gets sick, your car breaks down when you're flat broke, or you lose someone that's close to you. Life really sucks sometimes, doesn't it?

When life hits you like a ton of bricks, how do you react? Do you rationalize that you NEED "comfort food" (translated carbs, primarily sugar!) to help you get through the difficult experience? I'm not diminishing the emotional pain that occurs when you suffer from a devastating circumstance in your life, but there are better and healthier ways to respond than eating the wrong foods.

Since I started livin' la vida low-carb in January 2004, I've had my share of problems happen in my life.

My wife Christine has had 4 eye surgeries in the past two years and is expected to go completely blind sometime in the next few years when her retina fully detaches in the one "good" eye she has left. She also has a mysterious pain in her side (not me!) that the doctors have been unable to diagnose and it could be preventing us from being able to have the children we desire.

Additionally, my brother Kevin is having major heart problems associated with his obesity and has been given just one year to live. My wife's grandfather, who she was very close to, died of a complication that was preventable had the doctors noticed it and done something about it before he began bleeding internally.

There are many more that I could share, but I think you get the idea.

The point is this: LIFE HAPPENS! Every single day, SOMETHING happens to knock us off our sense of normalcy and stability. If it hasn't happened to you yet, then hang on because your time is coming. Expect it is going to happen to you by preparing now about what you will do when it does.

One of my readers sent me an e-mail explaining how she and her husband did well on low-carb until LIFE happened to them a few months ago. It was at that point that she got knocked off course and stopped livin' la vida low-carb. Now she's struggling to get back going again.

Here's what she wrote:

"My husband and I have each lost about 60 lbs eating low carb and we love it. Unfortunately, my mom passed away last November and my eating habits went south. It has been a struggle to regain my incentive."

Can anyone else relate? I think we all can. How easy is it for us to say to ourselves, "The heck with low-carb! I don't care how well I've done on it, I just need a break from it!" Have you reached this point? Are you about ready to spit nails because you don't sense any relief from the pains of living life? If so, then I think you'll want to read the response I gave to my reader.

Here was my response:

"THANK YOU SO MUCH for writing! I appreciate hearing from my readers, especially when they share openly and honestly about their low-carb experience.

I'm sorry about the loss of your mom and I pray that God will restore you in the midst of the pain you still feel about her being gone.

In October, I blogged about how life can sometimes get in the way of our weight loss efforts in this blog post.

It is a matter of making good choices and never deviating from that plan of action regardless of what life throws at us. The 'incentive' for you is knowing that you CAN lose weight and keep it off forever if you never forget what got you there.

Life is gonna happen, but how you react to it is what separates those who find success and those who fail to recognize the opportunity for success is staring them right in the face. This holds true in virtually every area of our lives, but especially in weight loss.

Resolve TODAY that you will commit yourself 100% to livin' la vida low-carb and not allow ANYTHING at all to stand in the way of your success. If you do that, then you will be writing me back sometime in the next year with the weight loss success you have previously only dreamed about. The time is NOW to make this happen and I believe you can do it! GO FOR IT!!!

Please let me know if there is anything I can do to encourage you during this process. It can be hard at times, but don't ever give up. EVER! See this thing to the end and then keep doing it for the rest of your life. It was the best decision I ever made and I'll NEVER regret it!

Take care and THANK YOU again for writing!"


What has life thrown at you lately? Have you allowed yourself to back away from low-carb living because you thought that's what you needed to do in response to a particularly difficult circumstance in your life? It's certainly understandable if you have. I've done it many times in the past and I don't find fault in you one bit if that is what you have done before.

However, one thing I have learned is to never forget how good it feels to be successful at weight loss. The things life throws at you should make you want to work that much harder to remain faithful to your low-carb commitment. Resolve today that NOTHING will stand in your way of becoming the success at weight loss that you DESERVE to be and then watch what happens. Success is within your grasp if you will reach for it and never let go!

Again, I am not taking away from the real pain that comes from bad circumstances in our lives, but there are better ways to respond than eating foods we just don't need. Do this for yourself and serve as an example for everyone around you. Make livin' la vida low-carb your full-time, all-the-time, never-falter, and never-give-up way of life and then reap the rewards that come from that wholehearted devotion. YOU CAN DO IT!!!

Please contact me anytime at livinlowcarbman@charter.net if you feel you can't go on in your low-carb life. I've been there myself and found a way to succeed. And so can YOU!

Thursday, March 23, 2006

Hidden Salt Is Just As Bad As Hidden Sugars


Be careful about consuming salt as much as you are with sugar

This BBC News story about health leaders in the UK moving to regulate the amount of salt put in foods provides me with the perfect opportunity to discuss this important health topic that is just as important as watching your sugar intake when you are livin' la vida low-carb.

I'm pretty lucky. My vice has always been my sweet tooth. If something had sugar in it, then you can bet I had it in my mouth. I was literally addicted to sugar and ate it like it was going out of style. All of that changed when I began my low-carb lifestyle. Now just the mention of the word sugar causes me to cringe!

But some people have a strong craving to eat foods that are salty. My wife Christine is that way. She could eat a big bag of pretzels with thousands of milligrams of salt and it wouldn't faze her! Whereas, I'd have to opt for the salt-free version if I was eating pretzels.

I do eat lots of nuts and invariably I will get the unsalted version because I can't handle too much salt. Additionally, before I lost weight, I had trouble with my blood pressure and my doctor had me on a lower-salt routine that was the start of something wonderful for me. Although I once had to take blood pressure medicine, praise God today I am completely prescription medication FREE! Yippeeeeeee!

Nevertheless, salt can be bad news for your health in other ways besides increasing your blood pressure which could lead to a heart attack or stroke. The story notes that salt can cause the body to retain fluid (which hinders weight loss, by the way!) which leads to various health complications, be dangerous for infants whose kidneys have not yet fully developed, and much more.

Food manufacturers, especially in low-fat foods, load up their products with tons and tons of salt in an attempt to make them taste better. But the trade off for that "improved" taste is the overconsumption of something your body does not need an abundance of to function.

Don't get me wrong. We still NEED some salt in our body to regulate body fluids, send electrical impulses through the body and to help your cells absorb the nutrients from the foods you eat.

However, it is recommended that people only eat 6g of salt per day. Unfortunately, the average person eats nearly 40 percent MORE salt than that at 10g a day. I know my wife eats AT LEAST that much daily.

Interestingly, it is estimated that 70,000 heart attacks and strokes could be prevented if the average amount of salt consumed in a day dropped to 6g.

We can blame processed foods for about three-fourths of the salt we consume followed by packaged meats and even bread. What makes it frustrating is that most people can't even seem to tell the difference between foods that are loaded with salt and those that have reduced salt content.

The Food Standards Agency in the UK has sent an ultimatum to the manufacturers of 85 products requesting that they drop the salt content in their foods. They believe if the companies comply with their request that the salt intake will dip to the 6g/day level they desire.

At this time, the recommendations are not mandatory, but highly suggested for these companies to follow.

But what about personal responsibility? People need to make the choice to limit their salt intake for their own health's sake. Why should the government even stick its nose in this issue. If you care enough about preventing the negative consequences of eating too much salt, then you'll take the necessary measures to make it happen for yourself.

Even if you think you can't live without salt, make yourself cut back significantly. There are better ways to "salt" your foods without salt just as there are alternative ways to sweeten your foods without sugar.

You will recall the outstanding salt substitute I recently told you about called AlsoSalt which tastes fantastic and is 100% sodium-free. It is made from potassium and you'll NEVER know you're not eating salt. You can still get a FREE SAMPLE by clicking here.

I did not know this, but the food labels that show you the sodium content in foods is NOT the same as the salt content in that food product. Actually, you need to multiply the sodium number you 2.5 to get the salt contained in the food. READ YOUR LABELS and pay very close attention to how much salt you are actually putting into your mouth.

Eating healthy on your low-carb lifestyle is extremely important. While sugar gets most of the attention when you are low-carbing, don't neglect the benefits of lowering your salt consumption as much as possible, too! It could make a big difference in your weight loss efforts as well. Salt could be a reason why your weight suddenly stalls out of nowhere!

One final thought: If you think you are eating too much salt already and want to flush some of the excess out of your system, try drinking MORE WATER. Nothing dilutes extra salt in your body better than good old plain water. Of course, this is a good idea anyway, but it is that much more important to rid your body of unnecessary salt and cure your thirst all at the same time. Here's to your health!

FREE Dreamfields Lasagna Recipe & Giveaway


Dreamfields is giving away a FREE CASE of lasagna to a lucky winner!

It's no secret to regular readers of my blog that I am a huge fan and supporter of Dreamfields pasta. There is nothing on the market today that even comes close to matching the taste and texture of these slow digestible carb noodles and I highly recommend them to anyone who enjoys Italian dishes and following a controlled-carb diet. At just 5g digestible carbs per serving, you just can't beat it!

Because of the incredible demand for the great-tasting Dreamfields pasta, the company decided to roll out a brand new version of their popular pasta for Spring 2006 -- LASAGNA! WOO HOO! These lasagna noodles will give you the familiar ready-to-layer product just waiting to be put in a baking dish for a taste you thought you'd never be able to enjoy again when you started livin' la vida low-carb low-carb. Now you CAN!

Dreamfields Lasagna noodles have ridges which will hold your favorite tomato sauce, meat, cheese and other ingredients to make the best lasagna dish ever! To help you get in the spirit of making low-carb lasagna, here is a special exclusive Dreamfields recipe that will have your tastebuds breakdancing for more! :)

DREAMFIELDS HEALTHY-CARB LASAGNA

12 pieces of Dreamfields™ Lasagna
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
8 ounces sliced mushrooms (optional)
8 ounces lean ground beef
8 ounces Italian sausage
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounces) container Ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 cups Marinara sauce


1. Prepare lasagna according to package directions. Drain and rinse in cold water; drain well.

2. In a large skillet, heat olive oil over medium-high heat and sauté garlic, onion, carrots, celery and mushrooms until tender, about 5 minutes; remove from heat. Transfer vegetables to another dish.

3. Using the same skillet on medium heat, brown hamburger and Italian sausage, season with salt and pepper, stirring and crumbling meats. Cook about 10 minutes or until no longer pink. Drain juices. Mix in vegetable mixture.

Preheat oven to 375 degrees F. Spray 13x9x3 baking dish with non-stick cooking spray.

1. Spread 1 cup of marinara sauce on bottom of baking dish.

2. Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.

3. Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1 1/2 cups marinara sauce.

4. Layer 3 lasagna noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 1/2 cups marinara sauce, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese.

5. Cover pan with tin foil and bake for 45 minutes. Remove tin foil and bake another 10 minutes. Let stand for 10 minutes before cutting.

Servings: 12
Digestible Carbs: 11g
Calories: 416
Fat: 22
Protein: 7

WOW, that looks like an outstanding recipe, doesn't it? It makes you want to run down to your local grocery store and DEMAND they carry Dreamfields pasta! LOL! I know I have pleaded with (begged!) the grocery store managers in my area and so far only one of them has brought it in. With a little persistence, we'll get the others to come around, too! :-O

But wait, there's more!

I have a very special giveaway offer for you to have a chance to win a FREE CASE OF DREAMFIELDS LASAGNA!!! That would be pretty cool, wouldn't it?

Between now and April 30, 2006, send an e-mail to me at livinlowcarbman@charter.net and let me know that you want to receive information about how you can be entered into the random drawing for a case of Dreamfields new Lasagna noodles which will be delivered right to your front door if you are chosen to be the winner.

Be sure to include your full name and e-mail address in your e-mail to me and I will send you a response e-mail enabling you to enter the contest. Time is short on this contest, so don't delay sending me your e-mail. I look forward to hearing from you soon and giving YOU a chance to win a FREE CASE OF DREAMFIELDS LASAGNA!

Can't find this amazing pasta product in your area? Our friends at LO-CARB U would be happy to take your order for the new Dreamfields Lasagna. Make sure you let them know "Livin' La Vida Low-Carb Man" sent you.

But whether you are one of the lucky ones who can find Dreamfields Lasagna in your area or if you order from LO-CARB U, then please post your comments here and let us know what you think about them. I KNOW you're gonna LOVE 'em!

Creamy Low-Carb Chocolate Chip Cheesecake


Mmmmm, chocolate chips and cheesecake are too much to resist!

I've always been a fan of cheesecakes. I don't know what it is about this simple little dessert dish that is so appealing, but it gives you just a taste of what luxury must be like without the expense! :)

The good thing about cheesecakes when you are livin' la vida low-carb is the fact that it can be easily made low-carb by replacing the sugar with alternatives. This Low-Carb Chocolate Chip Cheesecake recipe does just that without sacrificing the decadent taste you crave in a dessert like this.

Special thanks to Elaine at Low Carb Connoisseur who teamed up with Low-Carb Luxury for this superb recipe. Be sure to check out the other recipes they offered, including Chicken with Fresh Herbs & Vegetables, Bacon Cheeseburger Quiche, Green Beans with Bacon and Almonds, Garlic Eggplant & Zucchini, Swiss Cheese Cobb Salad, Grilled Steak Salad, and a Diet Dr. Pepper Cake, including all the ingredients and instructions for preparing and cooking them by clicking here.

In the meantime, you'll want to get started on this truly amazing dessert that will impress everyone who tries it! ENJOY!

LOW-CARB CHOCOLATE CHIP CHEESECAKE

Crust:
1/4 cup almond or walnut flour (finely ground nut meal)
4 Lilly's Chocolate Biscotti Cookies - finely crushed
2 Tablespoons Splenda
4 Tablespoons butter - melted

Filling:
5 (8-oz) packages full fat cream cheese, softened
1 cup Splenda
1/2 cup DaVinci Sugar Free Vanilla Syrup
1 Tablespoon Oat Flour
1 Tablespoon sugar free vanilla extract
3 eggs
1/2 cup sour cream
1 cup Sugar Free Semi-Sweet Chocolate Chips


Preheat oven to 350°F.

Mix the crust ingredients and press into bottom of springform or cheesecake pan.

Mix cream cheese, Splenda, DaVinci Sugar Free Vanilla Syrup, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in oat flour and mix again. Then blend in sour cream.

Add Sugar Free Chocolate Chips and stir in gently with a large spoon (don't use mixer!) and pour over crust. (If you like, reserve some for top of cake ... when cake begins to "set", sprinkle additional decorative chips over top and finish baking.)

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring. Refrigerate overnight.

This makes quite a LARGE cheesecake!

Total carbs in the cheesecake: 102g
At 20 servings: 5.1g carbs per slice
At 24 servings: 4.25g carbs per slice.

Wednesday, March 22, 2006

Yo Quiero Low-Carb Taco Shells


Tippy Rosa Low Carb Taco Shells
are eye-poppingly good!

I gotta tell you a secret that I've never revealed to you before. Before I started livin' la vida low-carb, I was arguably one of the biggest fans of Taco Bell you would have ever met. My favorite meal consisted of two bean burritos without onions and add sour cream along with a half dozen tacos. Of course, I'd wash this "meal" down with a giant-sized Pepsi as I let my weight get bigger and bigger and...well, you know the story.

This all started back in college when I would go there after class and started the tradition that I continued into my adult life. In fact, I was such a fanatic of Taco Bell that I even went to work for them while I was in college so I could get a discount on the food and enjoy all the tacos I wanted whenever I wanted. Looking back on it now, I was absolutely pathetic.

Anyone else have a "favorite food" you thought you could never live without? Or should I say "favorite foodSSSSS!"

When I started livin' la vida low-carb in January 2004, I had to stop eating Taco Bell and any other Mexican food cold turkey. The carbs in the shells alone would be detrimental to my weight loss and I knew it. I wasn't happy about it, but I bid a fond farewell to this food I never thought I could part company with because NOTHING was going to stand in the way of my success.

As you know, I lost over 180 pounds and have been able to keep my weight off for over a year now. But I sometimes long for those tacos that I once cherished. Can't SOMEBODY make a taco shell that isn't overloaded with carbohydrates for people following a low-carb diet?

Well, actually, there is and the name of this dream product is Tippy Rosa Low Carb Taco Shells. Tippy who what where why when how?

Tippy Rosa Low Carb Taco Shells have an authentic corn taco shell taste and yet only contain a miniscule 3g net carbs per shell. WOW! You'll never believe these are low-carb and they REALLY ARE!

That means you can cook up some chicken or ground beef in a skillet, warm your Tippy Rosa Low Carb Taco Shells in the oven for about 5 minutes to make them crisp, then doctor your meat up with your favorite spices, and finally sprinkle some shredded lettuce, slice tomatoes, shredded cheese and a dollop of sour cream on top for a Mexican meal -- livin' la vida low-carb styled! Mmmmm, I can taste 'em now. Happy days are here again!!!

Somebody pinch me because I must be dreaming. OW! Hey, don't pinch so hard! Okay, so I'm not dreaming. These Tippy Rosa Low Carb Taco Shells are real and ready to make you and your family very happy campers. Whether you are watching your carbs or not, you are sure to love this taco shells, I promise you!

They come in white corn and yellow corn flavors and are MSG, cholesterol, trans fat, and sodium-FREE! EXCELLENT!

Place your order for these unbelievable low-carb taco shells by clicking here and experience Mexican food the low-carb way!

Yo quiero low-carb taco shells! And now you can with Tippy Rosas! ENJOY! If you have tried this product, then please share your comments about Tippy Rosas Low Carb Taco Shells with everyone. I don't know ANYONE who DIDN'T like them!