Cancel the funeral services for Low Carb!
Some members of the popular press think it's time to say the last rites for the low carb way of life. Not so fast, chumps. Those of us who have shed weight, gained energy and improved our lives (and our blood chemistry) by shunning sugar and counting carbs are not about to re-embrace the low fat or low calorie regimes of the past that left us feeling cranky, deprived, and chubby.

When I first went low carb five years ago, there were so few choices, so few products. I wasted a lot of money on recipes that bombed badly and yearned for some of the foods that would allow me to continue making some of my traditional favorites. Now, there are yummy tortilla chips, great pasta (we used Dreamfields last night to make mac and cheese as a side dish), wonderful breads, marshmallow dip, ice cream, heavenly chocolates. In the old days, it was common (but unwise) for many people to do low carb for a few days, then "splurge" on other foods. It's hard to even be tempted to stray these days when it's possible to whip up a low carb creme brulee, or make a dirt cake in a clay pot using ground low-carb sandwich cookies, fresh whipped creme, CarbWatchers chocolate cake, and some sugar-free chocolate pudding or mousse made with part cream, part water.

When friends and colleagues come over for a meal, their response to the fabulous feast is invariably "This CAN'T be on your diet" or "This can't be diet food" as they enjoy the spaghetti squash carbonara, tortilla pizzas, chocolate souffle. Actually, that's precisely what it is. The simple truth is that low carb, when done right, can be delectable, delightful, and pleasing to both the eye and palate.

If you're stuck in the "meat, fish, chicken and egg rut," crawl out and join us at our virtual table where we practice low carb the way Dr. Atkins intended -- as the diet of kings!