Low Carb Tips

We low carbers tend to think that Mexican food is off limits… NOT! This girl lives in California and I have some awesome recipes from friends for some Mexican food that is music for your mouth… not to mention your tummy!

CHICKEN ENCHILADAS

Before you start to build the enchiladas… whip out that Girl Scout motto and be prepared! You can fix this stuff a couple of days in advance and then whip it together for your guests or for a quick supper after a day of Christmas shopping.

Okie dokie… prepare the Chile Sauce recipe below and refrigerate so it READY. Also, cook the chicken and chop it!

Oil-righty then… here we go…

CHILE SAUCE

1/2 cup onion, chopped
1 garlic clove, finely crushed
2 tablespoons olive oil
1 tablespoon whole wheat pastry flour
1/8 cup chili powder (if you like it hotter, add more!)
1/2 teaspoon dried oregano
1/4 teaspoon dried cumin
1 teaspoon salt
2 cups pureed tomatoes (lowest carb count you can find)
1 chicken bouillon cube

Cook the onion and garlic in the olive oil until onions are clear. Sprinkle flour and stirring quickly, cook for one minute.
Add remaining ingredients mixing well and stirring often. Simmer for about 10 minutes.
Makes two cups.

Now for the Enchiladas…

FIRST… prepare the Filling (recipe below):

FILLING:

1/2 cup onion, chopped
2 tablespoons butter
2 cups cooked chicken, chopped or shredded… your preference
1 cup Chili Sauce
1 cup sour cream
Salt to taste

Saut onion in butter and add other ingredients. Set aside while preparing tortillas for BUILDING enchiladas!

Now lets build enchiladas…

Olive oil
12 low carb tortillas
2 cups cream
1 cup chicken stock
1 1/2 cups Jack cheese grated

Heat oil in heavy skillet and cook tortillas just a few seconds. Combine the cream and chicken stock until well blended.
After cooking each tortilla, dip each one in the chicken stock and cream mixture. Spread filling mixture on the tortillas (kinda like peanut butter on a sandwich), roll the tortilla, placing the seam side down on a baking dish. By the way, this dish should be big enough to hold 12 of these puppies!
After all tortillas are filled and rolled, pour the remaining liquid over them. Sprinkle with cheese and bake in a 350 oven until hot and cheese is melted… about 25 minutes.

Serves 12

Carb count for Total Recipe:

107 grams carbs/19 grams fiber = 88 net grams of carbs
ADD the carb count for your tortillas! WOW… this is ONLY 7.3 grams of carbs per serving and if you ADD 3 net grams for the tortilla it is still only 10.3 grams for a very special treat.
Who says low carb cooking is boring??
VIVA FIESTA and FELIZ NAVIDAD…
ITS A LOW CARB CALIFORNIA FIESTA CHRISTMAS!

Recipe from the FIRST Low Carb Christmas Cookbook! by Jan McCracken Now ONLY $9.95
Low Carb Christmas Cookin’- With an Old-Fashioned Cook! 224 fun-filled, sometimes hysterical pages! http://www.lowcarbcookin.com

Jan McCracken is an author and self-publisher of 39 gift books and cookbooks. Born in the Midwest and former owner/innkeeper of a country bed and breakfast in Branson, MO, she has been cooking since she was seventeen years old (she wont tell us how many years that is)!

Jan has been living the low carb lifestyle for eight years. Her long-term goal is helping people understand that food is truly the great medicine, prevention and healer of disease.

jan@lowcarbcookin.com

Written By: Jan McCracken

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To see the low carb diets on the way out is a somewhat reflective process, not that I was an advocate of ketogenic diets at all unless you have Adolescent Epilepsy, but bringing the low carb or ketogenic diet into the forefront of our American Society meant that more people were being educated about obesity, food and eating.

This acknowledgement about food was astounding and became overwhelming , causing restaurant chains and some farmers to really suffer from these trendy diets, people have lost farms that have been in their families for years , businesses that lend job and economic stability to an area, have gone out of business or lost business, all on a dietary whim, with no research done on the side-effects of not eating what these diets restrict.

What side effects? you ask. Okay, so you’ve lost a bunch of weight by eating tons of meat and fat, maybe your cholesterol numbers aren’t out of reach, but, have you had your bowels checked lately? You know, eating that much meat and fat can only do one thing to your intestines and colon, and that’s putrefying products in the bowels. Pretty disgusting, huh?

As you grow older, you lose the ability to digest food like you use to when you were young and had lots of enzymes . Sometimes, that comes from just age, but sometimes it comes from disease and antibiotic use, the point being that, the low carb diet’s started you out on food that you may not be able to absorb anyway so you haven’t been absorbing the vitamins and minerals that your body needs to start, process or finish some important tasks.

So what’s the harm in that, you may say, I’ve lost weight and feel great, and I don’t feel sick. You probably wouldn’t. There are illnesses that you never see coming until it’s to late. One of the leading causes of Colon Cancer, is eating an over abundance of meat and fat, and not having the ability to digest that protein and fat in the system. When enough damage is done, you don’t absorb minerals and vitamins like you are suppose to, and you start to develop other problems, more serious problems, like cancers.

I will have to admit, that the Atkins type diets do advocate not eating the processed and manufactured foods that break down so fast into sugars you can almost hear run into the veins! And that is still true, the human body was designed to do the work of breaking down complex carbohydrates into a more simple usable energy. The break down of a whole grain, fresh vegetable or fruit product also take a certain amount of energy, so not only does your body use energy to break this healthy food down, you also have the benefit of a lot of fiber, which will keep the intestines and colon clean and functioning well.

So, what’s the next trend, I think the next trend is going to be the old fashion weight loss plan. This is a tried and true method of weight loss that anyone can do and it tastes great. This would involve healthy, low or slow absorbing carbohydrates, counting and burning calories, and exercise! A balanced diet, along with knowing how many calories you need to eat per day, to either maintain your weight, or lose weight, and an exercise program to give your bones and muscles a reason to stay strong, not a trendy type diet, but a healthy lifestyle that you can live with for the rest of your life, that still has room for an occasional treat now and then. Low carb is out, the new trend is healthy and better tasting proportions.

D.S. Epperson is the top formulator for Home Blend Gourmet / South Pacific Health, a leader in the functional food industry in the U.S.. With 20 years of experience in Nutritional Biochemistry, she has written reference books on botanicals and manufacturing of medicines from botanicals, and published articles on health, fitness and foods. She has formulated over 240 formulas and inventions for health, the environment and agricultural uses, and continues to research and study microbial advantages in nutraceuticals and functional foods. For more information or to view the articles that she has written: http://www.sugarblend.com.

Written By: D.S. Epperson

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If there is one low carb diet complaint that we hear over and over again, it’s that a low carb diet is so boring. Sure, they don’t always use those words, but that’s what they mean when they say “there’s not enough variety,” or “it gets so monotonous,” or “there’s nothing to eat.” Luckily for you, these carb complainers are wrong. No one ever said that low carb dieting had to be boring. In fact, low carb dieting is not about restriction, but about enjoying really delicious, really diverse foods.

There are many ways to begin enjoying your low carb diet today! Here are 6 simple ways you can turn your low carb diet into a high taste adventure!

1.Mix It Up

Start thinking outside the “I can’t eat anything” box and start seeing all the things you can eat on a low carb diet. You’d be surprised how many foods open up before your eyes when you stop focusing on what you can’t eat and being looking around at what you can.

2.Get Spicy

If you do nothing else to break your low carb blahs than fill your cupboards with assorted spices and seasonings, you’ll still be thankful. Dress up your low carb foods with fresh herbs and tangy marinades. Add zip and zest with flavorful dressings and mouth-watering marinades. Jazz up your menu with lip-smacking low carb syrups and spicy sauces. The key is taking the bland and making it bold!

3.Go Meatless

Dump the notion that you have to eat meat every day and try a vegetarian dish a few days a week. Believe it or not, you don’t have to be a vegetarian to eat like one. In fact, studies have shown that vegetarians who follow a well-balanced low-carb, low-fat, high-fiber diet often have a lower chance of coronary artery disease, hypertension, and obesity. If that’s not enough convincing, try any of the many meat substitutes in your local store. Whether you’re looking for fish, chicken, steak, or sausages, you’ll find that the meatless version of each often has the same consistency and taste as the original. The beauty of it, of course, is these meat-free dishes are often dramatically lower in fat and calories than the meats they replace. In most cases, the protein count is higher, and the net carbs are very low too!

4.Make It Green and Leafy

Make boring a thing of the past as you fill your repast with green leafy salads topped with all kinds of low carb treats! Turn your side salad into the main dish by adding any of the following in real or veggie versions: chicken, crab meat, shrimp, tuna, or turkey. Color your garden delights with any kind of cheese and top with the perfect crunch of non-starchy vegetables, including alfalfa sprouts, chives, mushrooms, radishes, and snow peas.

5.Have a Snack Attack

When the idea of having a steak for dinner just isn’t enough to get you through the afternoon, it’s time you had a snack attack. Fill up on low carb snacks to give your tummy something to smile about. For something nutty, try small portions of macadamia nuts, peanuts, sunflower seeds, or walnuts. For something cheesy, there’s nothing more fun than playing with (and eating) string cheese. Or, for the ultimate treat, make a super smoothie. Make a smoothie by mixing your favorite low carb protein powder in water, or soy milk with your favorite berries and a pinch of Splenda.

6.Low Carb Doesn’t Mean No Carb

When nothing else is helping you get over your low carb blues, remember this: Low carb doesn’t mean no carb. Your job is to rid your diet of refined and processed carbohydrates and replace them with the good stuff: whole grains, vegetables, nuts, and fruits high in nutrients and fiber. When you realize that you don’t have to go carb-free to let go of the pounds, you’ll stop waiting and begin enjoying all the foods that are available to you on your low carb diet!

About the Author

Sylvie Charrier is the author of the revolutionary new book “Living La Vida Low Carb: The Vegetarian Way”. As a busy work-at-home mom, she discovered simple ways to get more results from her low carb diet. She shares her recipe makeovers and health tips on her website http://www.VegetarianLowCarb.com/Enjoy-Your-Low-Carb-Diet.html

Written By: Sylvie Charrier

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Low Carb Diet Pills - A Low Carber’s Dream, or a Misleading Marketing Ploy?

Low carb diet pills have become more popular and more manufactured as the popularity of carb-aware diets grows. Some may think the whole carb craze is over - but boy are they wrong! It’s not over, and won’t ever be over because of one simple fact - it works! Yes, carb-smart diets, as they have been dubbed by the media, are the lifelong way to keep the pounds off, keep your heart, body and mind healthy, and live longer. This seems to be irrefutable.

So, do carb blockers and low carb dieter’s diet pills and products really help to inhibit the absorption of excess carbohydrates when we overindulge and go over to the “carb side”?

Low carb diet products, from specialty foods to supplements, despite some skepticism and scoffing, are still very much a way of life for thousands who swear by the power of low carb intake as a means of losing large amounts of weight, and more importantly, as way of life to maintain a healthy weight as well as maintain healthy body functions such as heart and digestive health.

The argument over low carb diets benefits seems to stem from the first big fad for low carbers, the Atkins diet, which advocated some big “no no” foods such as bacon and eggs, which are loaded with unhealthy cholesterol, salts and saturated fats.

The straight Atkins approach no longer seems to be the way to go. The Atkins diet soon gave way to more balanced, lower fat, and heat healthy diets such as the Zone Diet, South Beach Diet and other spawns of these balanced, low calorie diets like Body for Life.

All of these diets advocate a similar approach - carbs in moderation - and when carbs are consumed - make them the healthy whole grain kind.

Basically, this means you still take carbs in, they are just not the unhealthy, body clogging variety such as white breads, rices and pastas, but rather whole wheat products in moderation, and “slow burning” carbs that absorb into the system and take longer to be burned up than simple carbohydrates.

This means no refined sugars, only natural fruits, and no refined flour products. The low carb diet pills that work will actually help to convert “bad carbs” into “good carbs, by making refined flours, pastas and sweets change from fast burn to slow burn carbs.

While we’d all love to say we can stick to such diets 24/7, there are ALWAYS temptations around every corner. How are you supposed to enjoy food, and enjoy the occasional social event or social convention such as the winter holidays, without indulging in some “carb overload” once in while, right? Wouldn’t it be nice to block these excess carbs?

Don’t get me wrong, I do not advocate this type of diet on an ongoing basis, but rest assured there are low carb diet pills that really work to absorb excess “carbage” (I just made that up, like it?), for when you indulge, or even if you feel you’ve had a day where you are not going to be or have not been disciplined enough with your diet. One such carb blocking ingredient, derived from a type of bean, has actually has been clinically proven to work to inhibit excess calorie storage for over-consumption of high-carb foods.

Low carb diet pills that contain the only clinically proven ingredient called “Phase 2″ actually slow and inhibit the absorption and hence fat storage causes by excess quantities of carbohydrates. This unique compound called Phase 2, promotes weight loss, reduces carb cravings, slows the absorption of bad carbs, and lowers triglyceride levels.

Low carb diet pills have been proven to be most effective when taken just before a meal with carbohydrates, although they also have been proven to still have some effect when take during or shortly thereafter a carb-rich meal.

About the author:

Visit Low Carb Diet Pills for information on the effective carb blocker/low carb diet pills talked about in this article. Danna Schneider is the founder of CosmeticsGalore.com, a cosmetic enhancement product review site.

Written By: Danna Schneider

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This delicious treat adds only 1.9 grams of carb for a Superb Roll of any size. Just add a glaze to the rolls once they are baked. While the rolls are baking, make or of the below mentioned glaze. Apply the glaze thinly with a pastry brush to the tops of the hot rolls. It will set within minutes. The rolls will freeze well, even with the glaze. Thaw at room temperature or follow directions for heating in the oven.
Glaze

SERVING SIZE ,icing for 1 cookie. Carbs per serving 0.5 gram of carb.
Number of servings: 280
Ingredients:
1 egg white (or 3 Tablesps sterilized egg white)
1 cup powdered sugar (unsifted)
3 Teasps vanilla extract

Put the egg white and powdered sugar in the bowl of your electric mixer and beat on high speed until the sugar is absorbed and the mixture thickens a bit: scrape sides of bowl as needed. Mix in the vanilla extract. Apply icing with the tip of a knife or a small brush. The icing dries quickly, particularly over freshly baked cookies, rolls, and so forth. Store unused frosting, covered, in the fridge. Always stir well before using.

Ingredients:
cup cold water plus 2 Tablesps (very important)
6 Tablesps butter ( stick)
cup vital wheat gluten flour
1/3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white

Preheat oven to 420?F. Have ready one large, non-stick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.

Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.

As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.

Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.

If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.

Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large teasps or even soup spoons to drop the dough. Place them fairly close together.

Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.

Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

About the Author

Are you hungry for more tasty and healthy recipes? Go to http://www.personaltrainingclasses.com today for recipes and information on how to get in and stay in shape.

Written By: Jan Nicholas

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What is a Low Carb Diet? You’ll do away with bad carbs and bad fats, and start eating good fats and good carbs. What you need to understand is that you are not really on a diet, but changing the way you eat. Eating the wrong foods consistently throws your body out of balance. Most of us tend to overdue it eating processed carbs. What do I mean by processed carbs? Basically, there are two kinds of carbohydrates, simple and complex. Some refer to them as bad and good carbs, fast and slow digestion carbs and others. Here are some basic explanations:

SIMPLE CARBS - Foods with simple or refined carbohydrates most often have a low nutrient content and a high-glycemic index. They are metabolized quickly (quick to digest). They enter the bloodstream and rapidly elevate blood sugar levels, then fall dramatically within a short span of time. In order to keep the body running healthy and stable, it is recommended that these type foods be limited. Examples of these simple or overprocessed carbs are white bread, potatoes, and sugary treats like cookies, candy, cupcakes and cakes, and beverages like cola products.

COMPLEX CARBS - Foods with complex carbohydrates contain many nutrients and have a low- to moderate-glycemic index. Higher fiber content in these foods means slower digestion, which is healthier for the body (including reducing mood swings and food cravings). And these foods are considered good choices by health advisors. Examples of these complex carbs are whole grains, most fruits and vegetables. Legumes, plants of the pea or bean family, are also in this category.

WHICH IS BEST?? Studies show that low-carb diets can help with weight loss; which means that the carbs need to be of the complex, low-glycemic type. The key is eating whole, real, unprocessed food found as close to nature as possible.

WHY DOES YOUR BODY NEED CARBOHYDRATES ANYWAY? Carbohydrates cause your body to produce a hormone called Insulin. Insulin is responsible for the movement of glucose (sugar) from the food you eat into the cells of your body to be used for energy. Excess glucose (that is not burned as energy) is then stored as body fat.

Years of consuming too many carbohydrates can lead to a sensitivity of the cells to Insulin. This can result in the body having to make more (and more) Insulin to get the same job done. Over time over-production of Insulin can lead to high cholesterol, heart disease, obesity and type II diabetes and more. A side effect of Insulin over-production is that it actually causes more fat to be deposited.

EATING LOW CARBS WORKS WITH YOUR BODY.

All the food you consume provides energy for your body. Your body burns fuel in this order: carbohydrates / fat / protein. So, by limiting the carbohydrates you eat, it is perfectly natural for your body to burn fat next. Your body will go inward and start burning your own body fat for fuel. Because of this store of body fat, you wont feel hungry and you will maintain a more even blood sugar level throughout the day.

One important thing to note here is … it is not eating too much fat that makes you overweight - it is eating far more carbohydrates than your body needs to use for energy.

It is important, however, that any and all dietary planning should be made under the guidance of your own medical practitioners. Also, drinking 8 glasses of water a day and consistent exercise is vital to your body’s health. This content only presents overviews of low-carb research for informative purposes and does not replace medical advice from a professional physician.

About the author:

Theresa is an avid cook and gardener. Visit her blogs for more information, articles, recipes and more: Low Calorie Recipe, Low-Fat-Recipes and Low Carb Recipe

Written By: Theresa Sontag

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When most people want to lose weight the first thing they usually do is start a diet. And a diet to most people means “stop eating”.

Wrong!

A healthy diet should consist of eating less of the foods that contain calories from simple carbohydrates (sugar and processed flour) and more whole grains, fresh fruits and vegetables and good sources of protein. This is the basis of a good low carb diet plan.

As a matter of fact, a good diet should have you eating more instead of less! Not more food, but more often.

The body’s a wonderful mechanism. It’s geared towards one important goal. Survival. When your body feels threatened by the lack of food it automatically assumes that you’re starving.

To combat this condition the body will start breaking down muscle to use as energy and saves its fat stores for the last ditch effort to save itself from what it thinks is immanent death.

This is bad on two fronts.

First, by using muscle tissue for energy you’re losing precious lean mass which is metabolically active. This means that you need energy to support muscle which helps to keep your metabolism running at a higher pace. Higher metabolism means more calories burned even in a resting state.

Fat, on the other hand, doesn’t need any energy to support it. It’s simply “dead” weight.

Secondly, the body will start storing more fat because it’s preparing itself for the worst. Your survival is your body’s most important concern so it’ll do whatever it can to stay alive.

So what can you do if you want to eat less without starving yourself and sending your body into this defense mode?

Eat smaller meals more often throughout the day.

This works on two levels.

By eating more often you won’t get hungry as quickly and your metabolism will stay raised because you’ll be digesting food more often. Digesting food uses calories just like any other physical activity.

So here’s the plan. Eat four or five meals a day. Not what most would consider a meal (main course with two sides and dessert!), but a small portion of protein along with some fresh fruits and veggies.

This can be accomplished with a little planning and preparing in your spare time.

Cook your weeks worth of meals - skinless chicken’s an excellent source of protein and can usually be purchased in a big pack or value pack from your local grocery store - and refrigerate it in separate packages, one for each meal.

Egg whites are a very good source of protein too. By mixing three or four whites with one yolk and tossing it into the microwave for approximately 90 seconds, whipping it and tossing it back in for another 60 seconds, you can have some nice fluffy scrambled eggs practically anywhere. Without all the cholesterol!

Buy your produce and clean it, separating it too into meal size portions. All this can be done in a few hours on the weekend.

Buying some disposable storage containers can help keep things convenient and organized.

Try to eat every three hours or so to keep your metabolism and energy up. This’ll help you stay away from those snacking binges too.

Also, drink lots of water. Water will help to cleanse your body and make you feel full.

So you see, with a little planning and by adhering to a low carb diet plan sometimes eating more can be better!

About the author:

Jay is the web owner of http://www.weight-loss.biz/weight-loss-program/ Weight Loss Program, a website that provides information and resources on nutrition, weight loss programs, and fitness. You can also visit his website at: http://www.diet-pill.info/south-beach-diet/ for South Beach Diet

Written By: Jay Bauder

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Fads fade for a reason. Like pet rocks, low-carb diets will disappear because they just don’t do anything worthwhile. The drop-out rate is high - about 50 percent because the diets are boring and are unpalatable to most people. More than 90 percent of dieters return to their previous weight within 5 years, most of them even sooner. Minor side effects such as headache, fuzzy thinking, irritability, halitosis and constipation are almost universal among Atkins adherents. Severe side effects are, fortunately, rare.

Physicians are concerned that long-term adherence to a high-fat, high-protein, low-carbohydrate diet may lead to kidney stones, osteoporosis and heart abnormalities. Kidney stones and disturbances of heart rhythm are well-documented complications of the decades-old ketogenic diet (high fat, low protein, low carbohydrate) that paediatricians have used to lower the seizure frequency in children with neurological disorders.

A reputable journal reported in May 2004 that low-carb diets helped people lose weight without causing adverse effects on cholesterol levels. There was joy among food manufacturers, who had already rushed to market low-carb products that covered the spectrum from beer to bonbons. Lost in all this was the cool scientific observation that overweight persons experienced only a moderate weight loss, and that severely overweight individuals lost, on average, only one pound per month during the study year. The cholesterol profiles did, indeed favor the low-carb dieters, but those levels remained high because thats where they started out. Finally, few journalists revealed that the Atkins Foundation funded one of these studies

Those who can successfully navigate the inconvenience and side effects of the low-carb diet and then maintain a significant loss of fat will gain much benefit. The early weight loss, however, is mostly water. Much of the later weight loss consists of lean body mass, mostly muscle. Long-term success depends not only on careful attention to diet, but also to regular exercise. Those who do not incorporate an exercise routine into their life are destined to gain all the weight back, and then some.

In what direction is the low-carb phenomenon going? First, proponents are already backing away from saturated fat. The South Beach diet recognizes that polyunsaturated (from fish) and monounsaturated (from olive oil) fats are not only acceptable, they are essential to good health. Second, the distinction between refined carbohydrates (white flour, sugar) and whole grains is one that needs to be widely disseminated. Third, the low-fat establishment cannot and must not ignore the overwhelming benefits of fruits and vegetables in the prevention of cancer and heart disease.

The low-carb craze has probably reached its peak, but remnants will persist for a generation or more, and permutations of it will rise episodically like phoenixes among those who are looking for effortless weight loss. Like the phoenix, that is a myth.

About The Author

Philip J. Goscienski, M.D. is a pediatric infectious diseases specialist with a 45-year career in clinical and academic medicine. Dr. Goscienski has written for the Saturday Evening Post and Currents, the national newsletter of the American Heart Association and is a featured writer for North San Diego County Magazine. He has drawn on his interests in biology, anthropology, paleopathology and physical fitness to develop Better Life Seminars, a series of presentations in which he explains how our most distant ancestors lived, and how we can apply this knowledge to extend our healthspan and avoid the major chronic diseases of our age. His book, Health Secrets of the Stone Age is based on his seminars, and on the most recent findings in medical and anthropological research. It is scheduled for a January 2005 release date. You can visit his web site at www.stoneagedoc.com.

Written By: Philip J. Goscienski, M.D.

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