CarbSmart.com Your trusted guide to the keto, low carb, intermittent fasting lifestyle

Eat Your Veggies for Optimal Metabolic Functioning! by Dr. Eric Westman. We look at carbohydrates in their most nutritious – and benign – form.

Low Carb Success Story Leigh Ann Bishop by Amy Dungan in the June 2013 issue of CarbSmart Magazine. Leigh Ann lost an amazing 51 pounds and reached her goal weight in just about 16 weeks! Another inspiring story to speed you on your low carb journey.

These Beauts are Made for Walking by Keith Johnson in the June 2013 issue of CarbSmart Magazine. Ever seen an onion go for a walk? Keith has! Super-easy, super-tasty options for your own garden.

Salvaging the Child-Vegetable Relationship by Misty Humphrey in the June 2013 issue of CarbSmart Magazine. Stop fighting your family and learn ways of Child-Vegetable Détente. Peace at last!

More Than Skin Deep by Sagdrina Jalal in the June 2013 issue of CarbSmart Magazine. Welcome the self-confidence that comes with feeling great in your own skin.

Exercise At Sea: you don't have to gain weight on a cruise! Terrific & fun exercise options abound by Kent Altena in the June 2013 issue of CarbSmart Magazine.

A Celebration of Freedom: May 28 "Juneteenth" by April Walker in the June 2013 issue of CarbSmart Magazine. Whether you celebrate freedom with just family or with the whole community, we give you the secrets to keep it down-home delicious and nutritious.

Just a few months ago, I was writing about the joy of being outside after a cold winter. Now it seems the weather has conspired against those that wish to be outside with ever-higher temperatures and percentages of humidity to match. How does one stay active through the blazing days of summer without retreating indoors to air conditioning?

Remember all of the hype around eating sugar and getting pimples? Well, now the dermatology world has an even bigger concern regarding nutrition and skin conditions: Eczema and food allergies. But what exactly is eczema?

Finding turnips on a restaurant menu is a rare event, but smart chefs are rediscovering this versatile vegetable. Turnips can be baked, stir-fried, mashed, deep fried, stewed, hash browned, au gratined, pickled, roasted, grilled, or used in soups, and the leafy tops prepped like mustard greens. Inexpensive, under-appreciated and often overlooked, this cousin of mustard is fairly easy to grow, and can be found in farmers markets throughout much of the growing season.