People just getting started with low carb diets can turn to their books/programs for guidance. We’ve all been there and know it works. But what do you do when you’ve been low carbing for months, even years?
My wife and I have been low carbers since 1998, and were introduced to the lifestyle by Protein Power, the book by Drs. Micheal R. and Mary Dan Eades. Over the years we’ve made our own modification and have generally kept the weight off. We’re not perfect and could use more regular exercise, but we’re healthier now than we were before.
Most diets fail over the long haul, when boredom sets in and the desire to have those forbidden foods gradually erodes the discipline that allowed you to lose weight in the first place. A little cheat here, another there, and before you know it, the pounds have crept back on. You’ve destroyed you discipline and grown fat again.
My goal with low-carb-cook.com is to explore how to keep low-carb eating interesting and effective, to make it easier to make your low-carb lifestyle a permanent part of your life. If you don’t feel deprived, then you’re more likely to maintain and prosper in the proven good health that low-carb diets bring.
Despite their origins in the late 1800s, low-carb diets are still in their relative infancy. New studies of the glycemic response to specific carbohydrates promises to expand our notion of what low-carb really means. Unfortunately, glycemic response is not a simple issue and it varies by individual, which makes it harder to follow and nearly impossible for the general public to comprehend. It’s not a quick fix. If you’re reading this site, then you’re the kind of person who’s willing to step beyond the quick fix for lifelong health benefits.
Please bookmark this site and check back. We’re creating a resource for people committed to a healthy low carb lifestyle, one that you can maintain and enjoy for the rest of your life. Focus will be on how to cook and bake low carb without sacrificing flavor, variety, and satisfaction.
Keep stopping back!
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Sounds great. I look forward to some recipes and inspiration.