Long-Stemmed Low-Carb ChocoPerfection Chocolate-Covered Strawberries

What a low-carb treat for your Valentine anytime!

Valentine's Day is coming on Thursday, so have I got a special idea for that low-carb man or woman in your life who deserves to enjoy the sweetness of life without the sugar. What better way to show them how much you love and adore their role in your life than to present some long-stemmed low-carb ChocoPerfection chocolate-covered strawberries as a perfect present? OOOO LA LA!!!

I have my friend and fellow low-carb author (CARB WARS: Sugar Is The New Fat) and blogger Judy Barnes Baker for planting this idea into my head after her recent appearance on Better TV. CLICK HERE to see Judy sharing her special recipe for making this delectably delicious sugar-free dessert with host Audra Lowe.

If you would like Judy's recipe as featured on Better TV, then she was kind enough to post it along with several variations here.

But I gotta tell you, if I'm gonna make chocolate-dipped strawberries, then it's gonna have to have ChocoPerfection in it! Even Judy wrote these glowing remarks about my blog sponsor ChocoPerfection because this chocolate is the real deal when it comes to sugar-free, low-carb goodness. That's why I had them make me my very own chocolate bar this year--the raspberry, dark chocolate "Livin' La Vida Low-Carb Bar!" Life without chocolate is unimaginable! So DON'T DO IT! :D

With inspiration from Judy and a little homemade creativity in the kitchen today, I made my own recipe for chocolate-laden strawberries the livin' la vida low-carb way! ENJOY this recipe on Valentine's Day and any day you want to treat yourself to something that tastes divine and good for your waistline! Lemme know what you think!

CHOCOPERFECTION CHOCOLATE-COVERED STRAWBERRIES

2 dark chocolate ChocoPerfection bars
2 Tbs Nutiva Coconut Oil
1 Tbs Hershey's Dark Chocolate Cocoa Powder
5 packets of the sugar-free sweetener of your choice
12 plump long-stemmed strawberries

Break up the ChocoPerfection bars and place in a microwavable bowl. Add coconut oil on top and microwave for 60 seconds. Stir chocolate for 30 seconds breaking up the big chunks into smaller pieces and then microwave for another 30 seconds.

Stir chocolate for 30 seconds and add cocoa powder and sweetener (I used a new sweetener not yet available on the market yet, but you can use stevia, Splenda, or whatever you enjoy using as an alternative to sugar). Mix thoroughly until smooth (there may be some lingering chunks of chocolate that could require you to microwave a little longer, but be careful not to overcook it because the chocolate will burn).

Grab a larger bowl and fill it up with ice to serve as an ice bath for the bowl with your melted chocolate. Again, take your spoon and stir the soupy chocolate mixture as the ice cools it down until it begins to thicken up a bit. When it reaches a moderately thick consistency (usually after about two minutes), grab a strawberry and dip it in the chocolate and slowly twirl it around until it is completely covered except for the very top where the stem is. As Judy said in her recipe, turn it upside down right before placing it on your serving plate. Repeat with remaining strawberries.

I placed mine in the freezer for about five minutes to allow the chocolate to set and harden up. Then serve! Christine thought she had died and gone to heaven with this recipe and got a special early Valentine's present from her favorite bunny (that's me!). I KNOW you're gonna eat this up (LITERALLY!) too. ENJOY!!!

CARB WARS Author Provides An Education On Low-Carb Approved Sweeteners

Author Judy Barnes Baker shares what she knows about sweeteners

I recently named the author of the bestselling low-carb cookbook of 2007 called CARB WARS: Sugar Is The New Fat (which is in my top 12 of essential low-carb books) one of my Top 10 Low-Carb Movers & Shakers Of 2007 for her contributions to the low-carb community. And low-carb cooking magician Judy Barnes Baker (check out this 3-ingredient lemon icebox pie--mmmmm!) most certainly deserves it for writing what I described in my review of her book as "so much more than a cookbook."

Today, I am pleased to share with you a very informative post from Judy that appeared on her companion web site about the various sweeteners available on the market today. Most people who are livin' la vida low-carb already know to avoid sugar, but what about other so-called "healthy" sweeteners like maple syrup, stevia, and Splenda. Which ones should a low-carber be using and which should be avoided? Judy Barnes Bakers cuts to the chase and shares her knowledge with you to help you make smarter choices for your healthy low-carb lifestyle.

Special thanks to Judy for continuing what I started in this recent blog post about fructose with a more in-depth look at the good, the bad, and the ugly when it comes to providing good alternatives to sugar. ENJOY!

I have received questions as to why I did not include some of the all-natural alternatives, like brown rice syrup, agave nectar, and date sugar in the discussion about the different kinds of sweeteners in my book. I did not include most of them because, in my opinion, they offer little advantage over common table sugar. However since the subject continues to come up, I will address it here.

Let me point out at the start that “natural” is not synonymous with “safe.” Nature abounds with natural poisons: arsenic, mercury, lead, death cap mushrooms, puffer fish, anthrax, and snake venom to name a few. Also, keep in mind that many foods that we consider healthful, like parsley, cabbage, beans, celery, tomatoes, and basil contain poisons and antinutrients that can be dangerous in large amounts.

Potatoes can contain lethal amounts of solanine; those big green bananas called plaintains cause heart disease; lima beans, flax seed, and almonds contain high levels of cyanide. (Fifteen bitter almonds, the kind used in the Italian cookies called amaretti, can cause serious illness or death.) In fact, most vegetables, even after thousands of years of selective cultivation, still contain some potentially harmful substances. (Jeffery Steingarten included a chapter titled: “Salad the Silent Killer,” in his very entertaining book, The Man Who Ate Everything.)

Let’s look at some of those “healthy, all-natural, minimally-processed” sweeteners:

-Agave nectar is touted as a healthful, natural alternative to sucrose because it has a very low glycemic index, so it doesn’t cause a spike in blood sugar or raise insulin levels. However, the dangers of fructose are well known and agave nectar is almost 100% pure fructose. High fructose corn syrup contains only 45% fructose; agave syrup has twice as much of this most dangerous of all the sugars. The reason fructose doesn’t provoke an insulin response is that it does not enter the blood stream but is metabolized in the liver where it is converted directly into triglycerides (fats). It promotes fat storage, especially around the midsection and the organs.

It has been implicated as a major contributor to obesity, diabetes, heart disease, hypertension, and metabolic syndrome. Fructose also increases the formation of advanced glycation end-products, known by the acronym AGEs, because they promote the cross-linking of proteins which speeds up the aging process. According to Dr. Michael Eades, fructose “… is a driving force behind the development of insulin resistance and all attendant problems. When researchers want to give lab animals insulin resistance, they feed the animals high doses of fructose.” Here is a link to an article on fructose by Dr. Eades: "Unclear on the Fructose Concept"

-Date sugar is simply ground up dates. It is more than 96% sucrose; sucrose is about half glucose and half fructose. Date sugar contains some fiber and some trace minerals and vitamins, but it is essentially the same as common table sugar and causes a similar rise in blood sugar and insulin levels. It does not dissolve and is not a useful substitute for sugar for baking or cooking.

-I did include information about stevia in the book. Many people like it, but many find it to be bitter. Some of the more refined brands are said to be less so. Stevia can only be sold as a supplement in this country because it has never been tested orapproved for sale as a sweetener. The FDA has been petitioned three time to grant GRAS (generally recognized as safe) status for stevia so that it will not have to go through safety testing, but it has been rejected so far. If you feel more comfortable with stevia than Splenda, one packet of most sweeteners is equal to 2 teaspoons of sugar so they can be used interchangeably in some recipes for sweetening. Stevia powder does not dissolve, ferment, or caramelize. It is heat stable up to 392 degrees F.

-Maple syrup is made from the sap of maple trees, which is 2 to 3 percent sucrose. It is collected in buckets and boiled down to make a concentrated syrup. It takes 40 gallons of sap to make one gallon of syrup. Most of the sugar is sucrose (like
common table sugar), but some, especially in the lesser grades, is glucose and fructose. Maple syrup contains traces of vitamins, especially the B vitamins, and minerals.

-Succanat is cane sugar with the water removed. It retains trace amounts of vitamins and minerals that may be lost in the refining process for regular table sugar, but it is still concentrated sucrose.

- Brown rice syrup is made by fermenting brown rice with enzymes to break down some of the starch into sugar and then cooking it until it is thickened. It is only half as sweet as table sugar. It contains 45% maltose (the kind of sugar in beer), and 3% glucose. The rest is starch. Maltose has a glycemic index of 110, higher than pure glucose (glucose or blood sugar has a GI of 100) and will provoke a very high insulin reaction. It contains 34 net grams of carbohydrate and 132 calories in a serving of 2 tablespoons. I’ll pass on this one.

Note: Brown rice syrup is one of several malt sugars made from grain that include barley malt, barley/corn malt, and rice syrups. Malt sugars are used in making beer, which is why beer is sometimes called “liquid bread.”

Why I prefer Splenda®:
Sucrolose, the sweetener in Splenda, is made from sugar by replacing a few atoms of hydrogen and oxygen on the sugar molecule with three atoms of chlorine, making it 600 times as sweet as sugar.

Splenda has been used in Canada since 1991 and in Australia since 1992. It has been approved in 60 countries worldwide. In 1998, after reviewing 110 studies, the FDA approved it for use in the U.S. It is not required to carry any warning label and is considered safe for pregnant women and nursing mothers. After much anticipation, we finally had a safe alternative to sugar that tasted good and held up to cooking temperatures.

So why suddenly is there so much hysteria about Splenda?

Dr. Michael Eades, co-author of Protein Power, traces the source of the attack ads full of scare tactics, innuendo, and half-truths about Splenda back to the sugar industry. They want to keep us addicted to sugar by promoting it as an “all-natural” product, when it is almost certainly one of the major contributors to the health crisis in this country.

Dr. Eades brings up some very important points about Splenda in this article. He contends that Splenda is not really artificial since chlorine is a natural substance, but that it is instead an altered sugar molecule. Half of common table salt is chlorine (NaCl), and chlorine is a normal part of the makeup of our blood serum. Chlorine is a necessary chemical that our bodies need for metabolism and the amount is carefully maintained by the kidneys at the proper level. At any given time you have about 1 teaspoon of chlorine circulating in your blood which is about 20,000 times as much as you would get in a serving of Splenda, if it were digestible, which most of it is not.

The study most often cited as proof of the toxicity of sucralose is one conducted by the National Industrial Chemicals Notification and Assessment Scheme of Australia that showed that feeding large amounts to rats caused shrinkage of the thymus gland, which is important to the immune system. The dosage used in the study was the equivalent of 240 grams of sucralose per day for a 176-pound human for 28 days. That works out to 20,000 packets of Splenda every day for 28 days. To put it in perspective: If you drank 560,000 cups of coffee with one packet of Splenda in each one over a 28 day period, you would reach the level of sucralose fed to the rats. But you would have no symptoms because you would be dead within 15 minutes from the caffeine contained in the first 75 cups of coffee.

Dr. Jonny Bowden, fitness expert and author of The 150 Healthiest Foods on Earth, gave the following response to Jimmy Moore (in this blog post) when asked about Splenda: “…I've looked like mad and can't find any really good, responsible argument against it that can be substantiated. That does NOT mean I won't be proven wrong in a year and I reserve the right to change my mind if there's more compelling stuff coming out. But right now I see it as the least bad of the choices."

This is very much like what I said about Splenda in my book. When you write a cookbook you must use ingredients that are readily available and reasonably priced. Splenda is safe, it tastes good, it is in all the stores, and it is not terribly expensive. There are some other sugar substitutes already available that have the bulk and physical characteristics of common sugar and actually offer some health benefits, but for now they are only available by mail order and are very expensive.

Oligofructose, for example, is made from chicory root. It has been popular in Japan for many years. It consists of long chains of fructose molecules that are not broken down by our digestive enzymes. It is prebiotic, meaning that it selectively feeds the beneficial microbes that live in the lower intestines and so enhances the immune system. (It can be ordered from Low-Carb Specialities. The company also sells fantastic chocolate bars sweetened with oligofructose.)

The decision to eliminate sugar is more important than just avoiding a few extra carbs. Sugar is the prime contributor to the epidemic of obesity, diabetes, and the cluster of diseases called the metabolic syndrome that have devastated this country for the last 40 years. In Good Calories, Bad Calories, Gary Taubes explains how sugar and simple carbs may also promote cancer and speed up the aging process.

Most people already know that they need to cut down on sugar, but the goodies and snacks that constantly surround us are hard to resist. If we can have food that satisfies our cravings without harming us, we are less likely to give in to temptation. If you have an iron will and are always in complete control of your impulses, eliminate sweets altogether and more power to you! But if you are subject to human frailties like me, then try the next best thing.

THANK YOU again for sharing your wisdom with us today, Judy! Be sure to pick up YOUR copy of CARB WARS and pay a visit to see Judy Barnes Baker at CarbWarsCookbook.com.

Low-Carb Footprints All Over The Internet

Have you seen all the references to livin' la vida low-carb on the Internet lately? The popularity of this supposedly "dead" diet just keeps getting stronger and stronger as those who advocate this healthy nutritional approach keep spreading the word boldly and proudly more than ever before.

And even those who disparage low-carb are only making themselves look foolish in light of the latest scientific evidence that is coming out about this miraculous way of eating. These people hope to get low-carb supporters down, but it ain't happening! :)

Here are seven tidbits about low-carb I've found online:

1. JUDY BARNES BAKER APPEARS ON KABC RADIO

Friend and fellow low-carb author Judy Barnes Baker, who wrote that fantastic low-carb cookbook called CARB WARS: Sugar Is The New Fat, was a guest on the major radio show "McIntyre In The Morning" in Los Angeles, California back in July. She did a FANTASTIC job talking about livin' la vida low-carb and you can hear the audio of the interviewat her CarbWarsCookbook.com web site. GREAT JOB, Judy!!!

2. AUSTRALIAN LOW-CARBER RAY KELLY CLIMBS BEN NEVIS

My Aussie low-carb fitness friend Ray Kelly, who you will recall trained the winner of the first season of The Biggest Loser Australia Adro Sarnelli with a low-carb regimen, was privileged to do something I've always wanted to do--reach the summit of a mountain! You can watch his climb up Ben Nevis on YouTube and ENJOY! CONGRATULATIONS, Ray!

3. FELLOW LOW-CARB BLOGGER AMY DUNGAN TRIES HER HAND AT YOUTUBE

After trying my hand at recording videos for YouTube about the low-carb lifestyle, friend and fellow low-carb blogger Amy Dungan from the "Healthy Low-Carb Living" blog decided it was time to get in on the action. You can watch her first episode on YouTube where she takes on the Frankenfoods that have helped her with her low-carb lifestyle. You did VERY well for your first time, Amy! Get those adorable kids of yours in the next video you make! :D

4. SEE INTO THE FUTURE OF YOUR WEIGHT LOSS WITH WEIGHTVIEW.COM

When you first start out on your low-carb weight loss journey, it may be difficult for you to visualize what will be different about you once you reach your goal weight. That's why I was glad to find a new FREE service at WeightView.com that gives people a picture of how they will look after they have lost unwanted pounds by utilizing technology. It easy to do this: go to the web site, fill out basic information, and upload a current picture of yourself. Within 48 hours, you will receive your picture back in your inbox with what you will look like once you reach your goal weight. COOL! It's FREE for a limited time, so take advantage of this while it lasts. This might be just the thing you've needed to kick your plan into high gear! YOU CAN DO IT!!!

5. OBAID KARKI DECLARES ATKINS IS "CRAP" AND IS GLAD DR. ATKINS IS DEAD

Just when you think the nut cases are at bay, along comes something like this to remind you they're still out there...in more ways than one! This Obaid Karki fella must really love hearing himself talk on just about any subject, but he obviously has no idea about what livin' la vida low-carb is all about. He blame it for the obesity epidemic and made some rather nasty comments about the Atkins diet and its late founder. Both my fellow low-carb weight loss success Kent Altena and I have left comments about this video with a rather intriguing response from Obaid himself. Check it out!

6. "MALE PATTERN FITNESS" BLOGGER LOU SCHULER FEATURES MY STORY

I previously blogged about an excellent blog by Lou Schuler called "Male Pattern Fitness" and he cited me and my weight loss success on the low-carb lifestyle in a post about the obesity crisis last week. He said my weight loss story goes against the popular notion that obesity is simply based on genetics. A worthy read! THANKS, Lou!

7. SIGN THE KIMKINS INVESTIGATION PETITION AND WRITE THE BBB

Finally, in light of all the revelations about the true identity of the woman behind the controversial Kimkins diet in recent days, I'd like to point your attention to two things. First is a Kimkins Investigation Petition to look into the individual who is promoting a diet causing some rather unpleasant side effects in those who are following it by the book. Second is a link to the Better Business Bureau in California where Kimkins is headquartered. If you are as concerned about this low-carb imposter diet as I am, then sign the petition and share your concerns with the BBB.

That's about it for now, but I'm sure there'll be lots more low-carb footprints happening all over the Internet. Whether the media and those so-called health "experts" like it or not, livin' la vida low-carb is here to stay, baby! ;)

If you see something related to low-carb living that's worthy of a mention here at my blog, then please feel free to pass it along to me at livinlowcarbman@charter.net. I'm always happy to hear from YOU!

A 3-Ingredient Low-Carb Lemon Icebox Pie

My, my, my, that low-carb lemon icebox pie looks so good!

I grew up in the South and there are certain foods you just grow accustomed to down here. Unfortunately, many of them are especially high in carbs because they are fried with a breading of some sort on them, sugary in those rich desserts this region of the country is famous for, or starchy with potatoes comprising much of the vegetable consumption of Southern folks.

Thankfully when I started livin' la vida low-carb, I found excellent low-carb alternatives to old favorites like fried chicken, cheese grits, cheddar cheese biscuits, and many other dishes we love and adore in the South.

Now my friend and fellow author Judy Barnes Baker, whose CARB WARS: Sugar Is The New Fat cookbook has taken off over the past few weeks, has shared with me her quick and easy way to make another Southern classic the low-carb way--LEMON ICEBOX PIE!!! Mmm!

I can remember having church potlucks with every kind of pie imaginable, but this was one of my favorites. It seems it was one of Judy's favorites too!

"My mother used to make a lemon icebox pie that had just three ingredients plus a graham cracker crust: sweetened condensed milk, lemon juice, and egg yolks," she recalled. "It seemed like magic when the acid in the lemon juice made the egg yolks set up."

Now, to make it low-carb compatible and convenient, Judy created a "super-easy version for the time-challenged" with a recipe virtually ANYONE can make.

"You don't even have to measure anything, just open the containers and combine," she exclaimed. "You can leave out the lemon zest if that's too much cooking for you!"

THANK YOU Judy Barnes Baker for sharing your recipe with us!

3-INGREDIENT LOW-CARB LEMON ICEBOX PIE

16 ounces whipped cream cheese
8 ounces plain yogurt, Greek style with live cultures
3 packets of Crystal Light® On the Go powdered lemonade mix
or your favorite sugar-free lemonade mix to make 6 cups
(Optional) 2 teaspoons grated lemon zest

Beat all ingredients together. Pour into cooled Almond Pie Crust (SEE BELOW). Refrigerate until set. Top with sugar-free whipped topping if desired.

Servings: 10

Per serving (filling only): Total Carb: 2.6g, Fiber: 0, Net Carb: 2.6g*
*Count excludes 8 grams of sugar that have been eaten by the bacteria in the yogurt.

LOW-CARB ALMOND PIE CRUST

1 cup finely chopped almonds
2 packets or 4 teaspoons granular Splenda
2 tablespoons butter, melted
A few grains of salt
2 tablespoons of egg white, beaten with a fork

Preheat oven to 350 degrees.

Stir all ingredients together and press into a 9-inch pie pan. Bake for 12 to 15 minutes or until browned. Let cool.

Servings: 10

Per serving: Total Carb: 1.2g, Fiber: 0.6g, Net Carb: 0.6g

Be sure to visit the CARB WARS Cookbook web site for more yummy low-carb recipes from that awesome cooking queen bee Judy Barnes Baker! She's absolutely amazing!

Low-Carb Blogiversary Contest Prize Bundle #1

Ever since I announced my 2nd Annual Livin' La Vida Low-Carb Blogiversary Giveaway Contest last night, my e-mail box has been cookin' up a storm! That's fantastic and I'm happy that so many people are signing up to win all of those fantastic prizes, including the GRAND PRIZE--that Vermont Castings Signature Series BBQ grill that's got everyone so excited!

There have been a few people who have struggled with the right answers, especially to that "must-have" low-carb book (hint: although I LOVE Dr. Atkins New Diet Revolution, it's not the right answer). Look around my profile page as well as the right-hand side of the blog for most of the answers. I tried to make the scavenger hunt pretty easy, but not TOO easy since the prizes aren't chintzy! What other blog gives you a chance to win a deluxe grill and thousands of dollars worth of other prizes, hmm? :)

Like I promised, I will be sharing more of the prizes you can win in a series of blog posts. This is the first Blogiversary Contest Prize Bundle package that I'll share with you with many more to come (so keep checking back!). See if you'd like to win any of THESE wonderful prizes from the super sponsors who donated them for my anniversary giveaway, you have to enter to win. ENJOY!

Here are the prizes (if listed multiple times, that means multiple winners!):

ONE DOZEN DARK AND MILK CHOCOLATE CHOCOPERFECTION
ONE DOZEN DARK AND MILK CHOCOLATE CHOCOPERFECTION
ONE DOZEN DARK AND MILK CHOCOLATE CHOCOPERFECTION


Can I please win some sugar-free/low-carb ChocoPerfection bars?

Yep, three lucky readers will win an entire dozen of both the dark chocolate and milk chocolate flavors of what I describe as the best-tasting low-carb chocolate bars ever--CHOCOPERFECTION BARS!!! What more can I say about these completely sugar-free, but oh so delicious morsels of chocolatey goodness than to simply highly encourage you to never live without chocolate again even when you are livin' la vida low-carb. Loaded with healthy fiber, you'll be hooked just like I am! Go to ChocoPerfection.com.

EGGLAND'S BEST GOODIE GIFT BASKET
EGGLAND'S BEST GOODIE GIFT BASKET
EGGLAND'S BEST GOODIE GIFT BASKET
EGGLAND'S BEST GOODIE GIFT BASKET
EGGLAND'S BEST GOODIE GIFT BASKET


Every low-carber has got to love Eggland's Best eggs

We know from studies that eating eggs fills you up, so what better prize than a FREE egg basket?! America's favorite egg manufacturer Eggland's Best has donated not one, not two, but FIVE of these cute little baskets with all kinda stuff for you to enjoy. Each goodie gift basket contains: 1 "Complete Party Planner" cookbook by Annabel Karmel, 1 Plush Egg, 1 Apron, 1 Spatula, 1 Egg timer, and 4 Coupons for a Dozen Eggland's Best Eggs! WOW! What a great prize for someone who is livin' la vida low-carb! Please visit their new and improved web site at EgglandsBest.com.

ALSOSALT VARIETY PACK


Potassium-based seasoning for people who are salt-sensitive

Remember when I blogged about getting adequate potassium recently? Well, there's a wonderful product I reviewed last year called AlsoSalt that is completely salt-free and made with potassium. But unlike those "other" salt substitutes, this one tastes incredibly good. This prize package gives you 2 bottles of AlsoSalt original, 1 bottle of AlsoSalt butter, and 1 bottle of AlsoSalt garlic. Go to AlsoSalt.com to learn more about this unique product.

AUTOGRAPHED COPY OF CARB WARS: Sugar Is The New Fat


New low-carb cookbook from Judy Barnes Baker released April 1

How'd you like to win an autographed copy of Judy Barnes Baker's enticing new low-carb cookbook entitled CARB WARS: Sugar Is The New Fat? Judy was gracious enough to donate her brand new debut book release available RIGHT NOW at Amazon.com to one lucky reader! Find out more about the book by visiting the CARB WARS companion web site.

We have only just begun to scratch the surface on all the GREAT prizes I have to offer you in my 2nd Annual Livin' La Vida Low-Carb Blogiversary Giveaway Contest. But you gotta enter if you want to win a prize, so CLICK HERE to find out how! I'll have more prizes to share with you soon! :)

'CARB WARS' Companion Low-Carb Site Debuts

Cookbook author Judy Barnes Baker brings her passion for low-carb online

Have you placed your order for the brand new low-carb cookbook releasing on April 1, 2007 called CARB WARS: Sugar Is The New Fat yet? If not, then shoot on over to Amazon.com right now and put this outstanding new book on pre-order. You won't be disappointed, I promise!

The author of the book is the adorable and easy-to-love Judy Barnes Baker who is as committed to the principles of livin' la vida low-carb as much as anyone else I know today. She found low-carb living really does work not by using it on herself, but actually for her husband whose health was failing fast at the turn of the century.

After a friend told Judy about the low-carb diet, she decided to try it on her husband by making him lower-carb versions of his favorite foods. As you can imagine, his health dramatically improved for the better in just six months confounding their doctor who had no idea it was a low-carb diet that created these improvements. They've both been eating this way for years and wouldn't think of going back to the high-carb garbage diet ever again!

Now Judy wants to help others following this lifestyle enjoy good food that's easy to make.

"What I set out to do when I started writing CARB WARS was to make healthful food that requires no sacrifice," Judy explained. "I wanted to make meals that were as sumptuous and varied as if I had my choice of all the ingredients the world had to offer. I re-created all my favorite foods; I hope yours are there too."

As you can imagine, Judy has built up quite a collection of low-carb recipes over the years of making dishes for her family. Because of that, she came up with the idea for her new cookbook and now a brand new web site venture located at CarbWarsCookbook.com as the perfect companion to her upcoming book. WOW, what a beautiful and informative resource for people who are livin' la vida low-carb and I encourage you to check it out!

Judy said there is plenty to see at her web site for newbies and active low-carbers.

"You will find new recipes as well as variations and suggestions for the ones featured in the book," she remarked. "I will also include current developments and commentary about the latest research, links to other low-carb sites, and sources for products and information that you may find helpful."

After browsing around the site for myself, I noticed you can read reviews of her new book, get links to ingredients sources to use in your low-carb recipes, access some FREE RECIPES straight from Judy's kitchen, and even read her commentary about the latest low-carb news. Sweet!

Judy Barnes Baker also provides you with the contact information for her business Duck In A Boat, LLC if you have any questions or comments about her book, her new web site, or even livin' la vida low-carb in general.

"You are invited to contact me with questions, comments, and helpful hints that you may wish to share," she said.

Will do, Judy! THANKS so much for this outstanding new web site and I can't wait for people to see your book! Best wishes to you as you help spread the positive message of livin' la vida low-carb to the world! Go get 'em, girl!

Coming To A Low-Carb Galaxy Near You, It's The 'CARB WARS' Cookbook!

CARB WARS is a brand new low-carb cookbook releasing on April 1, 2007

Get ready low-carb storm troopers because a brand new low-carb cookbook is coming soon ready to arm you with lots of great low-carb information and recipes to delight anyone and everyone whether they are livin' la vida low-carb or not.

What is the name of this masterpiece written by low-carb Jedi master queen Judy Barnes Baker? It's called CARB WARS: Sugar Is The New Fat and the force is great with this one.

Okay, enough of the Star Wars-speak since I'm not as big a sci-fi fan as my wife Christine is. But I AM an overjoyed and enthusiastic fan of anything having to with livin' la vida low-carb. Needless to say, I am thoroughly ecstatic about telling you about this new book.

Although it's not going to be available until April 1st, you can PLACE YOUR PRE-ORDER NOW and pick up this fantastic 400-page book at nearly one-third off the list price. Cool deal!

I had the privilege of being one of the first people in the low-carb world to read CARB WARS while it was still a manuscript and to give Judy Barnes Baker my honest feedback about what I thought about it. It was such an honor to be amongst a limited, yet distinguished group of people who provided their thoughts and comments about the book, including the great Dr. Michael Eades and the lovely Mrs. Veronica Atkins.

There are three quotes on the back of the book from Dr. Eades, Mrs. Atkins, and yours truly. Yep, Barnes decided to use my quote on her book and I am honored to be listed among greatness with the others. Here is my quote about the book:

"It's a war out there and Judy Barnes Baker knows it. 'Carb Wars' accurately depicts livin' la vida low carb as it really is--a healthy and delicious way to lose weight and revitalize your life forever. The best part is she provides you with scrumptious recipes to do it right. Highly recommended!"

CARB WARS is so much more than a cookbook, though, as it teaches the reader some of the basic principles of livin' la vida low-carb is an organized, yet easy-to-follow manner. I've never really seen all the information included in this book put together the way Barnes has done it and she pulls it off brilliantly. Whether you are a first-time low-carber or a long-time veteran of this way of eating, you will very likely learn something from this book that you didn't fuly grasp before.

But what's a cookbook without scrumptuous, mouthwatering recipes, right? Well, you get plenty of those, too, with over 370 low-carb dishes in all--including that incredible low-carb pecan pie on the front cover of CARB WARS. I thought I had died and gone to low-carb heaven when I saw that picture and can't wait to try that recipe out for myself in the not-too-distant future! You can bet your bottom dollar I'm gonna LOVE it!

Let me tell you just a little bit about Judy Barnes Baker from my personal interaction with her. What a delightful lady that I had the pleasure of speaking with not just through e-mail, but also via telephone. Her passionate love for the low-carb lifestyle is evident by the way she speaks about her life and in the manner in which she serves so willingly this amazing nutritional cause.

I cannot think of a better person to write such a book as CARB WARS because Judy knows from whence she speaks. She's one of those people you just feel like you've known your whole life and WANT to be around. I'd love to meet up with her someday and just chat for hours. There's not too many people you can do that with and enjoy it!

That's exactly the kind of feeling you get when you read her book, too. There are no pretenses here and Barnes certainly does not hide the fact that she supports livin' la vida low-carb with every fiber of her being. If you are coming out that boldly in the year 2007 to proclaim the message of low-carb in such a positive and uplifting manner, that certainly takes a lot more courage than many are willing to take these days. But Judy Barnes Baker has done it and done it well.

Go PRE-ORDER YOUR COPY OF CARB WARS TODAY and be sure to pick up extra copies for your friends and family members who are already livin' la vida low-carb or are interested in learning more about it. This is a book EVERY low-carber will want to add to their low-carb collection.