Mercury News Editor Admits She Tries To 'Live La Vida Low Carb' For Her Health

Mercury News editor Pamela Moreland loves low-carb living!

One of the reasons I decided to start blogging about my experiences livin' la vida low-carb back in 2005 after losing 180 pounds on the Atkins diet in 2004 is because of the perception that there was such a pervasive negative portrayal of the healthy low-carb lifestyle in the media. For the most part, this is true and it sometimes gets downright nasty with the continued misconceptions about this way of eating. You can see several examples of this for yourself by clicking here, here, here, here, here, and here.

It's vicious sometimes the absolute hatred that is shown towards low-carb. That's what makes stories like this one in the San Jose Mercury News so refreshing to read. It's from the assistant managing editor named Pamela Moreland and I just about leaped for joy when I read the first line of her column entitled "One Great Dish: Pesto makes the meatloaf." Here's what she wrote:

"Most folks may have said adios to the Atkins plan, but I still try to live la vida low carb. It just seems like the right thing to do."

YES YES YES!!! WOO HOO, Pamela, THANK YOU! I'm so proud of you for standing up for this way of eating in your own life because obviously it works for YOU. Despite the "craze" that has happened with the Atkins diet, you're still livin' la vida low-carb and that is AWESOME!

She says she is no longer on the 20-grams-a-day worth of carbohydrates, but enjoys the low-carb recipes from Dr. Atkins' New Diet Revolution book like this turkey meatloaf with pesto and spinach. YUMMY! Check out what Pamela had to say about this low-carb recipe she LOVES to cook up for her low-carb lifestyle:

"It's easy to make. It's delicious. It's lighter than traditional meatloaf, and the pesto adds creaminess. The spinach contributes color, but its flavor almost disappears, so you get some leafy greens without even trying."

That's what makes a recipe so good...you get all the healthiness of the ingredients while enjoying the taste of the foods you love and savor. The only thing I would slightly chide Pamela over is her use of low-fat milk instead of cream in the recipe, but she's making it her own and that's good. Whatever works for her, she should do.

Along with the meatloaf, Pamela cooks up some roasted cauliflower (MMMM!) and uses the leftovers (if there are any!) for a great lunch at work the next day. Sounds like a wonderful recipe and I'm happy to know that there are a few people working in the media who are wholeheartedly in love with livin' la vida low-carb.

So today I salute Pamela Moreland from the San Jose Mercury News for daring to be different and standing up in favor of the low-carb way of life. YOU GO GIRL and keep up the great work you are doing. Keep those recipes flowing our way and we'll be watching. :D

Send Pamela an e-mail of THANKS for her positive coverage of low-carb at pmoreland@mercurynews.com. Show your appreciation to her and encourage her to keep on livin' la vida low-carb and being proud of it within the pages of her newspaper column!