Wednesday, July 6, 2011

A Crunchy Low-Carb Snack

One of the things that are hard to get in low carbs is crunch.

FritoLay Baken-Ets are tasty, crunchy, pure meat--no additives, and only 5 grams of carbs in a big bag.

Friday, May 20, 2011

Scientific American on Side

It looks like our work may be close to done. A front-page article in today's online edition supports the low-carb message and blames high carb diets for 'obesity, heart disease, and other health problems faced by many Americans.'

This is a remarkable turn of events. Let's hope SciAm's imprimatur is the beginning of the end for the high-fat myth.

Monday, May 16, 2011

Tubers rescued after falling in B.C. river

I was disappointed to read that this headline wasn't about a wayward truckload of potatoes.

Put whipped cream on top of pinapple cream cheese and freeze. Eat right out of the freezer. Amazing treat. No carbs.

Saturday, February 19, 2011

Scrambled Eggs a la Carnivore for Two

Take no prisoners.

Start by putting half a stick (60g) of butter in a frying pan at low/medium low--just enough to bubble but not brown.

Warm a quarter cup of small chunks of cooked meat and a couple tablespoons of spicy salsa in the microwave.

Put six eggs and a quarter cup of cream in a mixing bowl and whisk to a froth. Put it in the pan and scramble slowly. When the eggs start to cook, add the meat. 

If the eggs brown, the pan was too hot; start again. You want to poach the eggs, not fry them.

Serves two and costs less than one Starbucks coffee.

Wednesday, February 16, 2011

Stop Selling Low Carb

Has it really been more than a month? I've been busier than it feels.

In any case, I've come to the conclusion that we should stop doing missionary work pushing a low carb diet. I know, it's hard not to try to save the world, but in this case it's counter-productive.

First, you're pushing a rock uphill against a trillion-dollar carb industry and government "health" organizations that can't admit that, since 1970, their advice has been killing people.

More important is a simple market fact: The more demand there is for high-carb, low-fat foods, the less demand there is for our kind of food.

Low demand means low prices--an equation I see every week in my grocery bill. It was really evident when we started this carnivorous experiment--it cut more than 50% from our grocery bill, which was already low-carb. And the downward curve continues, not because our diet is changing, but because prices are. The prices of eggs, common cheeses, butter, frozen or smoked fish, and not-lean meat are all creeping downward.

So Give It Up. When the conversation turns to diet, smile knowingly and be a good listener. When pressed about your carnivorous choices, say it's a choice you've made, just as others choose to be vegetarians (or vegans--is there a difference?).  Let your good health and high IQ speak for themselves.

Monday, January 10, 2011

Three Whole-Grain Portions Daily May Lower Cardiovascular Risk

    This one's a beaut.

" Daily consumption of 3 portions of whole-grain foods (WGF) is linked to lower cardiovascular disease (CVD) risk in healthy, middle-aged people mainly by lowering blood pressure (BP), according to the results of a randomized controlled dietary trial reported in the American Journal of Clinical Nutrition. (Am J Clin Nutr. 2010;92:733-740)

Given the role that fiber plays in slowing down the digestion of carbohydrates, everything these folk found can be explained by lowered blood glucose levels. Here's where it gets really entertaining:

"Although the mechanisms by which WGFs decrease BP remain unclear, our findings have important public health implications and provide a sound scientific basis for advising the daily consumption of 3 servings of WGF to combat CVD."

In fact, what they found was a statistical clue to do some science. They admit that the science eludes them and they can't figure out why WGF loading would lower BP.  Nor do they seem disposed to look for the science or consider the possibility that their assumptions are flawed.
    Another indicator of the shortage of three-digit IQs in the nutritional sciences.