Advice

Joan O'Connell Hedman's Make It Low Carb Column comes to CarbSmart Magazine!

On the heels of the release of Eric Oliver's controversial book Fat Politics which claims the "obesity epidemic" is just one big conspiracy theory comes this Scotsman column about the kind of world we would have if people genuinely stopped caring about being overweight or obese.

What is considered healthy low-carb eating? This topic is very debatable, even within low-carb circles, and that’s why I wanted to write about such an important subject. As someone who used to be a big, fat slob weighing in at 410 pounds, I think I know a little something about …

How To Use Protein Powder for cooking and baking article by Rani Merens at CarbSmart Magazine.

Dana Carpender is the number one low carb author in the world. Check out Dana's articles for CarbSmart Low Carb Magazine every week.

ZACK GRADY writes from Southern California. He reads cookbooks, but mostly, he just adds garlic and hot sauce.

By August 18, 2001, weighing in at 255 pounds (down from 380), I was to meet The Captain for the first time, and I was a wreck. I was emotionally and physically exhausted. I knew I hadn't lost enough weight to make a good impression on him. And I was sick to my stomach because it wasn't enough. I knew in my heart that it would never be enough, and I would not acknowledge that fact.

Something you, Dear Reader, must understand about the articles you've read thus far is that they were written over a 2-and-a-half-year time frame. These are the stories and essays I've written along my journey. They are not what is happening to me right now, in real time. So in the interests of catching up, we pause now for another commercial break in the past to present fairly real-time experiences. The episodes you will read from now on will be in real time.

In February of 2002, I reached a milestone mini-goal: 232. However, it was hard-won (the hardest yet), and I bounced around for 3 months between very strict paleo/antiyeast and regular Atkins.

The idea that starch or fat can be blocked from digestion appears to be an appealing idea. For the past thirty or more years, these products have come to the forefront periodically with promises for a new generation of overweight people. Each time they come on the market, they offer up suggestions that you can eat what you want so long as you take their product. The product, so goes the promise, will protect you from the consequences of eating the blocked food group.

Dr. Gruber is a graduate of the Southern California University of Health Sciences, and has been in private chiropractic practice in Long Beach, California since 1964. She also received both a Bachelor's Degree and a Master's Degree from California State University at Long Beach. She has written on health-related subjects for over 30 years, for several different publications. She lives in Southern California with her husband of 33 years. Both she and her husband follow and live the low carb lifestyle full time.