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14. Living Low-Carb
Written by Fran McCullough, the author of The Low-Carb Cookbook, this
book’s rather long subtitle promises to teach “everything food-loving
dieters need to know to achieve lasting success, including: strategies
for controlling binges and cravings, dealing with sudden weight gains
and secret metabolic weapons”.
This book is a companion piece to the low-carb diet of your choice and
is intended to give you tips and tricks to make the road to low-carb
success smoother and a lot less bumpy.
This volume contains sources of low-carb bread and other goodies and
how to make vegetables taste like pasta. There are also tips for
various kitchen gadgets that can make your life easier and suggestions
for stocking a low-carb pantry.
McCullough also offers suggestions for eating low-carb on a very active
lifestyle. For instance, there are tips for camping or
backpacking through Europe. There are also suggestions for
handling your carb cravings with low-carb substitutes. For
instance, she gives a simple recipe for a crustless pizza and potato
skins. There is even an ice cream substitute suggestion that
incorporates dairy and fruit.
While McCullough does go over many of the low-carb diet basics in the
beginning of this book, she mainly gives tips, tricks and
recipes. Do not look here for diet basics.
Click here for the next Chapter
 Did you know that 60-70% of cancers are due to dietary factors? And, that many of these may be prevented by changes in dietary habits?
Click here.
Here is today's feature Lowcarb article.
Is Low-Carb Weight Loss Really Just Water Loss?
by: Craig Whitley
Any weight loss or diet plan, including low-carb plans like the induction phase of the Atkins Diet will result in water loss during the first week or two. However, one of the real beauties of following a low carbohydrate eating plan is that most of the weight loss than extends beyond the initial induction phase of the diet is really from a drop in fat pounds.
Click here to read the whole article.
Note that the contents
here are not presented from a medical practitioner, and that any and
all dietary planning should be made under the guidance of your own
medical practitioners. This content only presents overviews of low-carb
research for educational purposes and does not replace medical advice
from a professional physician. .
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