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Terry was born and raised in Kentucky, and now lives in northeastern Michigan. She is 45 years old, and has been following the Atkins program since March 16, l998. To date, Terry has lost a total of 132 pounds and she has dropped from a size 26 to a 12!

Hi! In my previous two articles about recipe conversion, I've gone over 'The Big Three' recipe conversion "rules," and also taken three crockpot (or slowcooker to some of you) recipes through the low carb conversion routine for you.

There is another small subject concerning carbohydrates that needs to be addressed before we move on to discussing protein. Article 6 of the Science of Low-Carb & Keto Diets series. What about all the forms of actual sugar? Are they different? Is it safer/better to eat certain ones? Well-meaning friends and relatives often say, "But, this is made with a 'special' sugar that has vitamins and minerals! It is good for you." Do you know what to tell them? No? Well, then read on.

Let's take a look at the anatomy of the small intestines. Article 5 of the Science of Low-Carb & Keto Diets series. The small intestines are variously called small intestines, small intestine (with no final S), upper bowel, and small bowel. It is the part of the digestive tract that is located just below the stomach. It is, of course, a tube, but the walls of the tube are folded many, many times.

A journey through the history of chocolate reveals that this mysterious food has woven its story throughout multiple cultures and continents impacting civilizations culturally, socially, economically and spiritually. A study of the history of chocolate begins by going back in time to the realm of the Maya Indians and the Olmec Civilizations of Central America.

Lisa is 35, and has been on the Atkins program since January 10, 2000. She has lost 87 pounds and gone from a size 30/32 to a 16! She is still going strong on the way to her goal size of a 10.

A very successful advertising campaign in England some years ago advocated going to work on an egg. It proved very effective, and lifted sales quite dramatically. Now our Dr. Atkins must be considered the modern poultry farmers' friend. Eggs, eggs and more eggs. But it is easy to get sick of the sight of eggs unless we learn to really take advantage of this very versatile energy storehouse.

For the last 2-3 years, there has been a crack down in the low carb food industry that is affecting all of the manufacturers of low carb products and the way you as a consumer look at their products. It is important for me as the owner of CarbSmart to let you know this because what I am going to describe is not being done with malicious intent, it is just a clever way for the manufacturers to bend the rules. The good news is that everything has mostly changed and most companies are complying with the proper way to list the Nutritional Information on their products as governed by the FDA.

If we're so sure we want to be thinner, why do we so often do things that are counterproductive to that? Why do we cheat? Why do we refuse further tweaking of our low carb way of eating when we suspect it would help us get thinner?