Ingredients

To create healthy, low carb foods, you must avoid certain ingredients high in carbohydrates or artificially-saturated fats. Sweeteners and flours can be particularly difficult to substitute. Many early low carb recipes used ingredients that compromised flavor and texture for carb reduction. While these substitutes might have been fine for dieters in the first or induction phases of low carbing, they become boring and make long-term maintenance diffcult.

Within these pages you will find a combination of ingredient recommendations and tutorials for using them. Some ingredients are simple one-to-one replacements, while other require modifying your cooking techniques to use them effectively.