What Exactly Is Happening With My Bewildering Blood Sugar Levels

Ever since I blogged about my recent struggle to lose 30 pounds that have refused to budge since I put them on in the first couple of months of my resistance training which began in December 2007, the comments, e-mails, and overall good wishes that so many of you have shared with me have come pouring in and I sincerely appreciate everyone's advice and positive reinforcement for me through this frustrating time. I realize I am not alone in this and that is what drives me to want to get to the bottom of the issue to help others who have a similar predicament.

While there are likely several issues going on right now that might be the culprit in my case, I kinda stumbled onto something accidentally yesterday that was quite odd to say the least. For perhaps the first time in the more than four years I've been livin' la vida low-carb, I may have figured out something that has happened to my body somewhere along the way that goes against everything you've ever heard about the physiological mechanism of blood sugars. This totally freaked me out because I've never experienced anything like this before.

Out of pure curiosity, I decided to go to my local Walgreen's and purchase a blood glucose monitor on Tuesday along with all the lancets and testing strips to check my blood sugar levels. I couldn't believe the monitor was like $15, but the test strips cost $55 for a box of 50! WOW, paying over a dollar a pop for a tiny little test strip was a bit pricey, but Christine and I have considered buying this thing for a long time just to see where we are with our blood sugars.

No, we're not diabetic or even pre-diabetic and don't really NEED to check this, but I was just very, very interested in seeing something for myself--what happens to my blood sugar AFTER I eat? We've all talked about one of the major benefits of livin' la vida low-carb is stabilized blood sugars and keeping it from spiking so high after a meal. It makes sense, we believe it is true, now let's see. And so I did.

After a full night of fasting, I attempted to test my blood sugar levels yesterday morning. I say "attempted" because I had trouble using the lancet to provide me with enough blood for the testing strips. After reading the instructions about poking yourself in the forearm since it's not supposed to hurt as much there, I cocked that baby back on the "3" setting and let 'er rip! OUCH! Shoot, they didn't say it was gonna be like a shotgun coming out with that little pointy needle! That bad boy left a pretty big bruise on me today:



Then, when I attempted to put the blood into the test strip for my reading, apparently there wasn't enough blood for the test and the monitor shut off automatically. AAAACCK! I turned it back on again and the stupid thing showed "Er3" which I assumed was some sort of error message. Dangit, that mistake cost me over a buck and I pulled out another expensive test strip to try again.

After trying to produce blood (out of a turnip!) from my forearm three more times with no success, I reluctantly went to my fingers. UGH! I type with these things all day long, so the thought of pricking the tips of my fingers was not very delightful at all. I have SO much respect for diabetics who do this EVERY SINGLE DAY! Oh my gosh, more power to ya and I bow down in your honor. I used my index finger the first time and it produced a painful, yet productive flow of a drop of blood for the monitor this time around. On subsequent readings, I alternated to my ring finger, a few times on my thumb (more bruises!) until finally figuring out the side of my middle finger works the most pain-free of them all. I feel like I'm gonna leak if I drink something with all these holes in my fingers! :)

Okay, so I finally get my first reading after a full 15 hours of fasting--107 mg/dL. It seemed a little high after no food for such a long period of time, but I was pleased with it being well within "normal" range. I took my fish oil supplements and vitamins prior to this test, so I'm wondering if they might have impacted my blood sugars a bit. Even still, I wasn't at all concerned about my reading. It was right where it needed to be.

So Christine and I decided to eat a pretty large meal for lunch which you can see at my menus blog for May 27, 2008. Although it was a low-carb meal, there was still plenty of carbs from spinach, eggs, Ranch dressing, dried cranberries, cheese, mashed cauliflower, and the protein that gets synthesized into carbs in the body (remember gluconeogenesis?). So you would expect that my blood sugar would go up even slightly, right?

Well, not exactly.

When I tested my blood one hour after this meal, I was in for a BIG SHOCK! Hold on to your hats with this people, but it literally stunned me--my blood sugar levels DROPPED 26 points down to 81 AFTER my meal. What the? How did? Is it possible? HUH?!?! Now, wait a minute. I thought your blood sugar was supposed to go UP after eating a meal? I ate all these carbs, so wouldn't my blood sugar go up under normal circumstances? Strange, huh?

Oh, but it gets even better. Three hours after eating, I decided to check my blood sugars again (man, my fingers REALLY hurt with all this testing!) and it had risen back up to 94 again, but still well below my fasting blood glucose of 107. Although it was on the rise again, my blood sugar was still kinda low and made me hesitant about eating something else lest it drops again. I know it sounds funny to say that, but what else am I to think about this bewildering blood sugar predicament?

You'll see from my menus blog yesterday that I ate a slice of homemade key lime cheesecake in the afternoon followed by a Stallone chocolate protein pudding prior to my Tuesday night volleyball games at church. This fueled me up for the 150-minute cardio workout I received and kept me satiated throughout all my games. When I got home, I was curious to see where my blood sugars were three hours after the last time I ate (the protein pudding). The readout? I was at 91. Weird doesn't even begin to describe this.

I have to tell you during my lunch meal on Tuesday, I experienced a rather excruciating splitting headache from temple to temple across my forehead. I don't usually get headaches, but this one was a doozy. I took three Aleve when I got home and it went away within an hour, but I can't help but think it may have something to do with my blood sugar DROPPING while I was eating my meal. Counterintuitive? You bet it is!

Yes, I realize my blood sugar numbers are fabulous and that people with very serious hypoglycemia have their blood sugars drop dangerously below 60 with all kinds of negative side effects, including headaches, the shakes, sweating, numbness in the extremities, thirst, hunger, heart palpitations, and worse. I would NEVER want to have to go through that myself and I know many of you have.

But does your blood sugar ever go DOWN after eating? Everything I've ever heard and read about blood sugars is that they go UP following a meal and then come back down again over the next few hours. In fact, that's exactly what Christine's did when we measured her blood sugars at the same time as mine. She started at 83 after a full night of fasting and then hers jumped up to 127 one hour after eating lunch before falling again down below 100 a few hours later. That's a normal blood sugar response. So what the heck happened to mine then?

Being the ever-inquisitive investigative reporter-type that I am, I couldn't resist the chance to experiment today and you're gonna think I've lost my marbles when you hear what I did. Because of the way my blood sugars responded to that low-carb meal for lunch yesterday, I wondered what would happen if I consumed an especially high-carb meal today for lunch. Some of you suggested I hearken back to my controversial "planned splurge" idea again to see if that will get the scale moving downward again, and so I did--I went to Pizza Inn and had their buffet!



It was weird going to a pizza place for the first time in about three years (the last time was my infamous 30 slices of pizza splurge when I was visiting my dad in Tennessee) and I was preparing to hate it. Actually, it wasn't too bad. I was hungry, the food was pretty tasty, and I ended up eating about 15 slices in all. I fully expected my body to react to all these carbs (which undoubtedly numbered well over 300 grams!) by being lethargic, bloated, and miserable. And I also predicted my blood sugar would JUMP way up.

Before we headed off for the pizza feast, I tested my fasting blood sugar this morning and it was 91 (lower than yesterday's reading of 107, but I didn't take my vitamins and fish oil prior to today's measurement). Would eating a very high-carb meal make any difference at all in the way my blood sugars react to it today? I wanted to know and see it with my own eyes.

I ate and ate slices of garlic cheese pizza, pepperoni pizza, bacon cheeseburger pizza, sausage pizza, and even chocolate chip pizza. I ain't gonna lie, it was good! But I wouldn't want to eat like that everyday. As has happened in the past when I ate a bunch of carbs, I usually feel miserable the rest of the day regretting my transgressions. That's what I was expecting today along with a spike in my blood sugars. Did it happen?

The answer is no to both. I feel great right now over five hours after eating all that pizza and interestingly my weight is only a couple of pounds up from what it was this morning when I weighed. That's curious since my weight has been known to fluctuate as much as 8-12 pounds after a big meal like that. But even more remarkable is what happened with my blood sugar just one hour after eating all those starchy and sugary pizza slices. I should have expected this.

My reading was 90--that's right, my blood sugar dropped a point from my fasting level one hour after my meal. I had to see my two-hour reading and it FINALLY rose above my fasting level to 100 and then my three-hour reading started coming down again to 98. What's going on here? Am I producing excessive insulin which is keeping my blood sugars very low even after a meal? Is this what they call "reactive hypoglycemia" at work here? If so, how did I get it and what can I do to overcome it?

Thankfully I have a whole host of low-carb experts at my disposal to discuss this phenomena and I suspect a lot more of us low-carbers are dealing with this issue than we would like to admit. Is this part and parcel of eating this way over the long-term and is there anything necessarily wrong with this happening? What can we do to counteract it if it is something that needs to be addressed?

I have set up a podcast interview with a doctor who used to work with the late Dr. Robert C. Atkins later this week to talk about his theory about the onset of hypoglycemia for those who continue livin' la vida low-carb after a significant weight loss. It's a thought-provoking mental exercise that perhaps needs to be researched for the sake of all of us who have made this our chosen lifelong nutritional program. I'll be sharing that interview with you sometime in the month of June at "The Livin' La Vida Low-Carb Show with Jimmy Moore.

In the meantime, I'm finished eating pizza for a LONG time and back to the healthy low-carb lifestyle again. If all of this doesn't have at least SOMETHING to do with my recent inability to get rid of those 30 pounds I've put on since beginning weight training, then I don't know what else is happening. It seems too coincidentally odd that all this is happening simultaneous to the weight gain, so I'm pursuing this further with my doctor to see if it will shed some light on my situation.

You'll be the first to know when I hear ANYTHING about this, so THANK YOU again for all of your encouragement, advice, and support through this. I appreciate the friendships I have seen in action over the past few months as you all remind me of the great community we have surrounding the low-carb lifestyle. We're just real people living our lives and trying to figure out what works best for weight and health management. We KNOW it's livin' la vida low-carb which is why we LOVE it! :)

Please feel free to share your thoughts and experiences about these blood sugar fluctuations. I'm sure I'm not the only one who has seen this happening while following a low-carb nutritional approach. Thoughts anyone?

5-28-08 UPDATE: I just took another measurement of my blood sugar six hours after my meal (no, I'm still not hungry after all those pizza slices!) and it was 90--back to my fasting baseline again. Hmmmmm...

Piping Hot, Protein-Packed Portabello Pizza

Portabello mushroom as the perfect low-carb pizza crust?

Versatility and a willingness to be a little creative can work to your advantage when you are livin' la vida low-carb. Rather than complaining about why you can't have something like pizza on your healthy new lifestyle, why not stir up the juices in your cranium and look for alternative ways to come up with something just as tasty without all the carbs.

I already shared with you my wife Christine's Low-Carb Parmesan Italian Pizza recipe that is absolutely out of this world. Today I have a recipe for a pizza made with--GET THIS!--a Portabello mushroom for the crust! WOW, now I wouldn't have ever thought of this in a million years, but it makes sense.

And think about how unique this is. It's a new way to enjoy an old favorite that might just surprise you. It's lower in both calories and carbohydrates and can even be cooked on your grill, too! Plus, the pizza freezes and can be popped in the microwave for a meal in a flash.

You're gonna LOVE this piping hot, protein-packed Portabello Pizza!

PROTEIN-PACKED PORTABELLO PIZZA

1 Portabello mushroom, stem chopped and set aside
1 Roma tomato, peeled, seeded and mashed
1 oz part skim mozzarella or parmesan, grated
2 tbsp turkey pepperoni or sausage, finely minced
1 tbsp each yellow & red bell pepper, chopped
1 tsp fresh basil, chopped
1 tsp garlic finely minced (jarred OK)
1/2 tsp Italian seasoning
1/2 tsp each onion powder, black pepper, salt

Preheat oven to 500 degrees.

Mix mashed tomato with Italian seasoning, garlic onion powder, pepper and salt, set aside. Broil mushrooms caps for 3-4 minutes under the broiler stem side down, then turn and grill the other side for 3 minutes.

Remove from broiler and layer with tomato mixture, turkey pepperoni, mushroom stem, red bell pepper and top with mozzarella. Place filled mushrooms back in the broiler for 1-2 minutes until cheese is hot and bubbly.

Remove from broiler, sprinkle with minced basil and let rest 2 minutes before serving. Enjoy! Add a side salad for a healthy and delicious lunch or dinner.

Serving size: 1 pizza
Calories: 193
Total Carbs: 10 grams
Protein: 20 grams

Study Hopes To Prove Iron Deficiency Cured By Having A Coke And A Smile

Is it possible that drinking a Coke with pizza cures anemia?

The lines between good, meaningful nutritional research and propaganda financed by certain economic and business interests keeps getting muddied by so-called scientific studies like this one that hope to prove Coca-Cola can serve as a healthy dietary supplement for people who have iron deficiency. This is NOT a joke!

Lead researcher Sue Fairweather-Tait, professor in the School of Medicine, Health Policy & Practice at the Norwich, England-based University of East Anglia (UEA), is recruiting 16 female volunteers to consume a pizza and a Coca-Cola so they can analyze what impact that will have on their iron levels. Iron deficiency leads to anemia when the red blood cells are lacking this key mineral.

When the Coca-Cola company caught wind of this proposed study, predictably they quickly ponied up the money to fund it. Well I wonder what THEIR interest could be in this study? Can you say marketing? Drink Coke for your health, they'll say. Oh brother! More about this in a moment.

Fairweather-Tait wanted to see if drinking a Coke helps the body to absorb more of the iron from the foods consumed. Since pizza is a popular food item, especially among the young women involved in the study, the researchers will have them eat a cheese and tomato pizza (no meat since that is metabolized differently) and wash it down with either a regular Coca-Cola, Diet Coke, or mineral water to see which beverage will be most effective in helping the body take in the iron from the food.

The idea for this suspicious study didn't just come out of thin air, though. It turns out Fairweather-Tait met with a former Coke CEO who put a bug in he ear about it. Oh really?! Just talking small talk about the weather, politics, and oh, by the way, did you hear drinking Coke helps with iron deficiency...PUHLEEZ!!!

Preliminary tests found that iron absorption was "pretty high" when a meal is complemented with a regular Coca-Cola. The researchers are excited to see if the same results bear out in their study.

"The volunteers come in and eat the pizza and have one of the drinks, then do the same the next day and we measure the iron level in the blood to see what affect the drink has," Fairweather-Tait explained. "Then we send them away and they come back a couple of weeks later and do it again."

What is the goal of the study from The Coca-Cola Company's perspective? If the findings hold true, then they can promote the heck out of their product being an inexpensive way to treat anemia brought on by iron deficiency--potentially a "huge boost" for the company at a time when they are under fire for contributing to the obesity epidemic.

Interestingly, Fairweather-Tait and Coca-Cola claim the results of the study, which should be released sometime near March 2008, will be published regardless of the results. How noble of them since it's probably already a foregone conclusion what they will find! Ridiculous propagandist research for the sake of the Almighty Dollar!

While I appreciate what Coke is doing trying to get stevia approved by the FDA as a sweetener, it is pure madness for them to pretend that their regular high fructose corn syrup-infested soft drinks are healthy for people to consume, iron deficiency or not. They've tried to make similar kinds of health claims before and nobody bought into it before.

The Coca-Cola Company has been bending over backwards over this past year trying to position themselves as a maker of products that are a part of a healthy lifestyle. We've seen it with their Enviga energy drink and most recently with Diet Coke Plus. While those are noble attempts to offer consumers better options, this new study they are funding is grasping at straws in a fit of desperation to lift the cloud of scorn that has been hanging over them because of the extremely high sugar content of their regular sodas.

Regardless of what this study finds, the stigma is still gonna stick! Perhaps Coke should keep looking at ways to REDUCE or ELIMINATE the HFCS altogether from their product if they truly care about the health of their customers. Something to think about!

You can e-mail Sue Fairweather-Tait about her study at s.fairweather-tait@uea.ac.uk.

Christine's Low-Carb Parmesan Italian Pizza

Leave it to my wife with Italian ancestors to come up with this

Earlier this week I shared with you about some fantastic new low-carb breads from Francis Simun Bakery. These breads inspired both my wife Christine (who you will recall she started low-carb for the first time one month ago and is doing FANTASTIC!) and I to come up with our own special low-carb recipes to enjoy!

My recipe for Chocolate-Covered Low-Carb Bagels was a big hit the other day, but I think what Christine came up with may just surpass it. Using the low-carb tortillas from Francis Simun Bakery, she made that delicious pizza you see at the top of the post. Even without any tomato sauce whatsoever, this pizza looks, smells, and tastes out of this world!

CHRISTINE'S LOW-CARB PARMESAN ITALIAN PIZZA

1 Francis Simun Bakery Low-Carb Tortilla or Pizza Crust (depending on your size preference)
2 Tbsp Zesty Italian Dressing
Parmesan Cheese (to taste)

Preheat oven to 325 degrees.

Pull frozen tortilla or pizza crust from freezer and place on baking sheet. With a spoon, measure out dressing and spread evenly to coat the entire pizza crust. Sprinkle as much of the Parmesan cheese that you desire for your pizza.

Bake in oven for 20 minutes (the aroma will have you salivating like a savage beast!) and then serve immediately. You won't have trouble doing that, though! :)

Carb counts and servings will vary based on the ingredients, but this gives you a nice low-carb alternative treat to pizza. ENJOY!

Freshly Made Low-Carb Bread Now Available From Francis Simun Bakery

Francis Simun Bakery serves outstanding low-carb bread

One of the most frequently asked questions I receive from my readers is this: "Where can I buy some good low-carb bread?" It seems the attempts to make a low-carb version of something that is traditionally shunned on the low-carb lifestyle have fallen way short of the mark. I've searched and searched to find a bakery who can not only make bread that is low-carb, but also moist, tasty, and enjoyable.

Well, you can look no further than the Dallas, TX-based bread company called Francis Simun Bakery to fulfill your low-carb bread needs from now on. Their marketing slogan is "Be Happy...Eat Healthy" and that's exactly what you'll be doing when you add this to your low-carb plan.

Had I not tasted their incredible breads for myself, I never would have believed this stuff was low-carb. But it is, it REALLY is! I took a bite, and then another, and then another before I finally let it sink in that low-carb bread CAN actually taste incredible! Francis Simun Bakery has convinced me of that.

Take a look for yourself at all the variety of breads Francis Simun Bakery has to offer people who are livin' la vida low-carb:


Click on the image above to see this low-carb bread up close

In addition to the Original Low-Carb Sliced Bread that's great for sandwiches, there are crunchy Low-Carb Bagel Chips for the perfect afternoon snack, Low-Carb Seasoned Croutons that'll go great on any low-carb salad or on top of green bean casserole, Low-Carb Breads Crumbs for homemade stuffing or as a coating mix, Low-Carb Bagels which taste incredible toasted with some full-fat cream cheese spread on them, Low-Carb Tortillas which are so versatile, Low-Carb Hot Dog Buns and Low-Carb Hamburger Buns when grilling out, and Low-Carb Pizza Crust for a quick and easy oven-baked low-carb pizza!


All the low-carb breads at Francis Simun Bakery Are Handmade

One of the things you'll immediately notice about these handmade breads are how fresh they are. That's because they don't bake the bread until you place an order for it. That way you can be confident that your low-carb bread is the highest quality of freshness it can possibly be when it is delivered to your home. Keep 'em in your freezer for a while so you can enjoy delicious and nutritious low-carb bread anytime.

Another distinctive characteristic of the Francis Simun Bakery low-carb breads is the rich signature aroma that will fill your kitchen when you warm them up! Whether it is French toast for breakfast or a grilled cheese for lunch, that unmistakable smell that fills the air from these remarkable breads will remind you that you have chosen the best possible low-carb breads for you and your family to enjoy.

The superiority of the ingredients in the Francis Simun Bakery low-carb breads is part of the secret to what makes them as wonderful as they are. These are what constitutes the basic recipe for these incredible breads:

Organic wheat gluten, yeast, filtered water, garbanzo flour, black bean flour, canola oil, golden flax seed, wheat germ, molasses, onion, and sea salt.

You'll notice the bread is high-fiber to make the net carb counts very low--less than 2.5g net carbs per slice of the Original Low-Carb Bread! That's a substantially lower number of carbohydrates from what you find in traditional white flour-based breads. And the taste comparison is unmatchable!

So how can you get your hands on this low-carb bread? If you live in the Dallas, TX area, then simply drive down to the Francis Simun Bakery located at 3106 Commerce Street in the 75226 zip code and pick up some during regular business hours.

But for the rest of us scattered all across the United States and Canada, they'll gladly take your order over the phone at 214-741-4242 or 214-742-5210, via fax at 214-744-7656, or by using their convenient online customer order form. Their friendly and efficient customer service team will quickly assist you with processing your order and getting it delivered to you promptly.

The hours of operation for the Francis Simun Bakery are Monday–Thursday from 9:00am-5:30pm, Friday from 9:00am-5:00pm, Saturday from 9:00am-2:00pm, and closed on Sunday. Contact them TODAY and let them know you want to try some of that fantastic bread Jimmy Moore from "Livin' La Vida Low-Carb" was raving about! Believe me when I say it is low-carb bread FINALLY worth writing home about!

Visit the Francis Simun Bakery web site to learn more about this bread company catering to people on the low-carb lifestyle! My wife Christine and I both came up with original recipes using this new low-carb bread which I will be sharing with you this week. You're gonna LOVE 'em!

Cheesy Low-Carb Chicken Bacon Ranch Pizza

Chicken, bacon, Ranch dressing, and cheese--the BEST low-carb pizza!

I love shopping at the grocery store and finding some of my favorite products ON SALE! WOO HOO! Yeah, I'm a tightwad with my money and I pinch pennies every chance that I can. I've always been that way since I was a child and it drives my wife Christine crazy. She knows if I load up on a food item that it MUST have been on sale. What can I say, I like a good bargain!


Sargento makes some outstanding cheeses for your low-carb lifestyle

One such bargain I found recently was on one of my favorite brands of cheese in the whole world--Sargento! Featuring the image and signature of second generation owner Lou Gentine on the back of the packaging, these cheeses from Plymouth, Wisconsin are some of the best around.

So, when my favorite grocery store discounted the Sargento cheeses at an unbelievable 10 for $10 (they usually cost more than TWICE that much at regular price!), I HAD to stock up on them since these cheeses are naturally low in carbs (1g) and loaded with calcium (200mg) and protein (7g) in each 1/4 cup serving! WOW!


Look what I found on the back side of this cheese packaging

I noticed there were some recipes on some of the Sargento cheeses that I bought, so I checked 'em out. Lo and behold, I found one that didn't need much tweaking at all to make it low-carb because it already includes many excellent low-carb ingredients such as chicken, Ranch dressing, bacon, onions, and, of course, CHEESE!

So with a finagling of the pizza crust ingredient which I have substituted with a low-carb version from Dixie Diner, here's that awesome Sargento's recipe that you will want to make YOUR family for dinner sometime soon:

CHEESY LOW-CARB CHICKEN BACON RANCH PIZZA

2 cups cooked chicken, cut into bite-sized pieces
2/3 cup Hidden Valley Ranch dressing (tastes the best!)
1 package Dixie Carb Counters Pizza Crust Mix
6 slices crispy-cooked bacon, crumbled
1/4 cup onions
3 cups Sargento Pizza Double Cheese Shredded Cheese

1. Prepare pizza crust according to packaging and preheat oven to 400F.

2. Combine chicken and 1/3 cup Ranch dressing in medium bowl. Mix well.

3. Spread remaining 1/3 cup Ranch dressing over pizza crust.

4. Spoon chicken mixture over crust; top with bacon, onion, and cheese.

5. Place on baking sheet and cook for 15-20 minutes or until cheese melts.

6. Cut into wedges and serve piping hot! ENJOY!

Low-Carb Peppermint Italian Soda & A Pizza

A tall glass of Italian soda will taste great with pizza--and it's low-carb!

I've got special back-to-back recipes to share with you today because they actually complement each other and would make for an excellent beverage and food combination for dinner sometime soon.

The first recipe compliments of our friends at Low-Carb Connoisseur includes a special ingredient: DaVinci Peppermint Paddy syrup. This bright green Splenda-sweetened flavored syrup will bring back all the memories of that refreshing taste of peppermint that will cool your mouth and relax your body at the instant it touches your tongue. Get ready to experience luxury, baby!

LOW-CARB PEPPERMINT PADDY ITALIAN SODA

ice
Sparkling water or club soda
2 oz DaVinci Gourmet Peppermint Paddy Sugar-Free Syrup
2 oz Half and Half or Heavy Cream

Fill a 16 oz glass 3/4 full of ice. Cover ice with sparkling water and add other ingredients. Mix well. Garnish with a sprig of fresh mint. Yields one 16-ounce serving.

Gulp, gulp, gulp...AHHHHHHH! Man that was so good.

How about a low-carb pizza to go with that drink, huh?

Compliments of our low-carb blogging and video-making machine friend Kent Altena, this low-carb recipe is sure to delight everyone whether they are livin' la vida low-carb or not.

KENT'S FAMOUS LOW-CARB PIZZA

4 oz softened cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup Parmesan cheese (grated)
1 tbs chives
1/2 tsp Italian or pizza seasoning
2 cups shredded cheese (I use mozzarella /cheddar mix)
1/2 tsp wet garlic or 1/4 tsp garlic powder
1/2 cup lowest carb tomato or pizza sauce
1 cup mozzarella cheese
Low-carb toppings of your choice to taste

Click here to read the directions about how to make this recipe. Special thanks again to Kent Altena for sharing this with us. :) The video he tried to make about how to make this pizza didn't turn out very good, so Kent decided just to post the recipe. It looks so yummy, too! THANKS, Kent!