Information and support for low carb and gluten free eating.


LowCarbForLife's picture

3.16.11, Low Carb Diet Journal

I am getting used to the green tea in the mornings and it is working out well. My five mile WATP workout was scheduled and it is the longest workout that is in my rotation. Every single one of the miles end with two minutes of boosted walking and it always gets my heart pumping.

Hot links were on our menu for lunch. I started our salads and added two cups of romaine lettuce, one slice of chopped bacon, two stalks of chopped celery, a small amount of shredded cheddar-jack cheese, a third of a chopped cucumber, and three tablespoons of our homemade ranch dressing to mine. I added some hot links in a pan to boil and then I defrosted and steamed the hot dog buns. After I finished my salad, I decided I did not want my hot link on a bun and I ate it with a little mustard. I grabbed two dark chocolate almond clusters for the carbohydrate portion of my meal and still can not believe just how good they taste.

Our dinner was a tri tip roast and some asparagus. My husband seasoned the roast and grilled it on the barbecue while I cut the bottoms off of the asparagus spears I added them to a steamer basket that was placed in a pan of salt water and when it was time to steam them, I drained the water. The tri tip roast was grilled to perfection and the asparagus were served with our homemade mayonnaise.

Tuesday, 3.15.11

147 lbs.

CM: 2 cups of green tea
RM: Salad of romaine w/bacon, celery, cheese, cucumber, & ranch, hot link, and dark chocolate almond clusters
CM: Tri tip and asparagus w/mayo

80 oz.

Leslie Sansone Walk at Home
5 Mile Fat Burning Walk
Five 12 minute miles plus Cool Down and Stretch - 65 minutes
I completed all 5 miles!
2010: 542 miles!
2011: 78 miles!
March: 27 miles!

LowCarbForLife's picture

3.07.11, Low Carb Diet Journal

My husband made us a pot of oolong tea which I thoroughly enjoyed and I was able to drink two cups before I got started on our Bowflex workout. I was able to get some of my Callanetics workout done whenever it was not my turn on the Bowflex but I still had over half of my Callanetics workout left to do when we finished. Since it was close to lunch time and I was hungry, I put off the remainder of my Callanetics workout until later. Click here to continue reading, or leave a comment »

LowCarbForLife's picture

The Good Food Diet

I absolutely love CALP and what it has done for me. I have no doubt that I am a carbohydrate addict and I actually enjoy this way of eating. My biggest problem is that I love food, all food, including sweets. I have been in control of my diet for the last three years and have lost an incredible amount of weight. I have managed to get myself in great physical shape and I really like the way my exercise program makes me feel. I have been establishing habits that are beneficial to my health and I will never have to deprive myself of any food that I want ever again. Click here to continue reading, or leave a comment »

Michael's picture

I'm eating less and enjoying it more

I've noticed something.

I've noticed that I don't eat as much food as I used to. And I'm not missing it.

I used to eat a second helping at lunch and dinner (when dining at home).

I used to clean my plate when dining at restaurants. Nearly every time. Now I usually have to bring half the meal home with me. (That's OK, the food is nearly always better the next day.)

What I've learned

I've learned to eat smaller portions of higher-quality food. Eating sufficient quantities of fats and proteins along with my carbs and veggies has helped me do that.

I no longer "pig out" when eating food I like. I learned to do this by balancing my meals and thinking about what I'm eating. All without tedium, without counting calories, without complicated rules. Click here to continue reading, or leave a comment »

Michael's picture

Are carbs more addictive than cocaine?

Paul John Scott, in the March 2011 issue of Details, reports on what may be America's worst drug addiction: carbs.

Your body is virtually defenseless against a dependency on carbohydrates—the substances that really make you fat—and it's time for an intervention.

[snip] But this addiction is not usually apparent to the casual observer. It has no use for the drama and the carnage you associate with cocaine and alcohol. It's slower to show its hand, more socially acceptable—and way more insidious.

I'm in a Panera Bread outlet. The company is on Fortune's 2010 list of the 100 Fastest Growing Companies and earned more than $1.3 billion in 2009, mainly from selling flour and sugar by the railcar. Last year, Zagat named it the most popular large chain in the United States and ranked it second in the Healthy Options category. The company responded by touting its "wholesome" food. Sure, Panera sells a few salads. But why do the scones, pastries, baguettes, and bear claws get all the good lighting? Why are the grab-and-go packs of cookies and brownies next to the register? What need is fulfilled by serving soup bowls made of bread, with a mound of bread for dipping, and then offering more bread on the side? How come it's noon and the couple behind me are eating bagels while the guy to my right is sawing into a cinnamon roll with a fork and a knife like it's a steak?

Source: Are Carbs More Addictive Than Cocaine?

(Via: Twitter @rnikoley) Click here to continue reading, or leave a comment »

Michael's picture

Boxed cereal isn't food, says chef Monica Corrado

Chef Monica Corrado makes an unsurprising claim that boxed cereal isn't food.

One more time with feeling, I am going to make the argument/request/plea to serve your children (and yourself) a hot breakfast. No more cold cereal, even organic. “Why?” you ask. The first reason is that BOXED CEREAL IS NOT FOOD. It is a FOOD PRODUCT. Don’t be fooled by the words “organic” across the top, boxed organic cereal is not food either! Don’t be fooled by the words “whole grain”. There isn’t a whole grain to be found in boxed cereals. All made into a slurry, all passed through an extruder at high heat and high temperature.


Click here to continue reading, or leave a comment »
LowCarbForLife's picture

How I Follow CALP

I am a 'carbohydrate addict'. I love bread, bagels, brownies, cake, candy, chocolate, cookies, ice cream, pasta, potatoes, rice, and have been struggling with my weight because of my love of carbohydrates for most of my life. My cravings made it nearly impossible to control my eating habits, and as a result, after many years and many failed diets, in 2008, at the age of 48 I was very much overweight and unhappy.

I had learned about The Carbohydrate Addict's Lifespan Program (CALP) about 8 years before when my husband showed me the book. We bought the book and while I was driving, he read sections of it to me on our way home. When he read the questionnaire that was included in the book, I remember saying: “Yep, that's me.” to just about every one.

I had some initial success with the first time that I followed CALP, but for a variety of reasons, I strayed from the program (see my background story for more details). As a result of not sticking to the program, I regained all of the weight I had lost, and then some. Click here to continue reading, or leave a comment »

Michael's picture

How to cook sausage

I know, I know... sausage is baaaad for you.. at least the store-bought, factory-made stuff with all the sodium nitrites.

OK, so let's say you've got some nice, organic, nitrite-free pork breakfast sausage, made with the meat of free-range, pasture-fed hogs (or something like that). Or any other kind of sausage: turkey, chicken, tofu, whatever.

How should you cook them in order to get the best flavor and texture?

I've always pan-fried sausages. I usually make link breakfast sausages for breakfast, or once in a while to have for occasional snacks. Click here to continue reading, or leave a comment »

Michael's picture

Eat real food, unless it's meat or fat

Mark Bittman, in the NYT Opinionator blog, asks: Is ‘Eat Real Food’ Unthinkable?

First, he identifies a major problem, without explicitly acknowledging it:

In recent weeks we’ve seen a big, powerful government agency, a big, powerful person and a big, powerful corporation telling us what to eat. Even with all this big, powerful input, we know nothing that we didn’t know last year. We do, however, have a new acronym; unfortunately, it’s not the one we need.


But aside from salt, the agency buries mostly vague recommendations about what we should be eating less of: we’re admonished to drink “few or no” sodas — hooray for that — and “refined grains,” Solid Fats and Added Sugars. And there’s our fabulous acronym: SOFAS.

The problem, as usual, is that the agency’s nutrition experts are at odds with its other mission: to promote our bounty in whatever form its processors make it. The U.S.D.A. can succeed at its conflicting goals only by convincing us that eating manufactured food lower in SOFAS is “healthy,” thus implicitly endorsing hyper-engineered junk food with added fiber, reduced and solid fats and so on, “food” that is often unimaginably far from its origins.


In its attempts to upset no one powerful, the U.S.D.A. offers a typically contorted message. The advice people need is to cook and eat more real food, at the expense of the junk served in most restaurants and take-out places. In fact, most of the mysterious SOFAS come from so-called “fast” and “convenient” food, as does most sodium. (The salt shaker is not the culprit .)

The real problem in a nutshell: Big, powerful entities (be they governments, persons, or corporations) have no business telling us what to eat. There are too many conflicts of interest, too many reasons not to trust their motives or the accuracy of their recommendations. And then there's the junk science and bogus studies...

Mr. Bittman ends with a nugget of wisdom (ignore the anti-sausage slam buried within):

The truly healthy alternative to that chip is not a fake chip; it’s a carrot. Likewise, the alternative to sausage is not vegan sausage; it’s less sausage. This is really all pretty simple, and pretty clear. But the messages we’ve heard recently are as clear as . . . well, a SOFA.

You want an acronym? Let’s try ERF: Eat Real Food.

Yep! Eat Real Food. That's the key. The problem is, it all depends on what you consider Real Food. Sausage is indeed Real Food, even though the stuff you buy at the supermarket may indeed carry negative health risks (the wrong kinds of fats, sodium nitrite, etc.) but I'd argue that a fresh sausage is probably a lot better for you than white bread, 'healthy' pretzels, a supertanker-sized big gulp or fructose-laden 'fruit' smoothie.

So, what we need is a useful (and less ideologically loaded) definition for the term Real Food.

So here's my take: Real Food is food that you don't buy from ConAgra, General Mills, or Taco Bell (aren't they all owned by the same interests?), you won't find it in a foil bag, can, or a soda bottle.

Real Food is what you prepare from the freshest ingredients you can get, prepared according to your personal tastes and health goals.

I think a widespread switch to that kind of Real Food would do more to fix our current health crisis than all that politically correct, eat-less-meat-and-fat dietary advice. Click here to continue reading, or leave a comment »

Michael's picture

The Myth of Loose Skin

So, what happens after you lose a bunch of weight? You've probably seen those TV shows where obese people lose a lot of weight in a short time, then have to resort to surgery to remove the drooping folds of skin.

Ron Brown, author of The Body Fat Guide argues that the loose skin can and will disappear over time, if you are doing things the right way. He goes on to discuss non-surgical removal of loose skin: Click here to continue reading, or leave a comment »

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