Blogs

Will Compact Fluorescents Screw Up Your Blood Sugar?

I got into a discussion of light bulbs, of all things, on Facebook. A woman named Karen mentioned that, along with their other faults, compact fluorescents -- you know, twisty bulbs -- may raise blood sugar. (The word she used was "purported" -- ie, she was careful to let me know that she wasn't asserting this as proven fact.)

Dana's Low Carb For Life Ep 9 is Up!

Go check out the podcast!

Asian Beef Noodle Salad

This was my supper tonight. At 16 grams of usable carb per serving, this is not an Induction recipe, but, on the other hand, it's a one-dish meal, so you don't need to add a thing to it. Too, I had some dressing left in the bowl, and that means some carbs were left behind. All told, about 45-50 minutes after supper, my blood sugar was at 117.

Since That Nice Boy I Married is out of town, this is a single serving recipe. Double, triple, quadruple at will.

More Images of Beauty

These are from a slide show I put together for my Low Carb High Life Cruise back in '01: Images of Beauty

Changing Standards of Beauty

I have long thought it edifying, not to mention cheering, to take a look at images of beauty through the ages, to remind one's self that twig girls with implants have not always been the standard of sex appeal, not even in Hollywood. Take a look at this clip (with documentary voice over) from the very first movie made of the story of Cleopatra, from 1915.

Smoothies Without Carb Countdown

Sharon Zimberoff writes:

Quick and Easy Low Carb Fettuccini Alfredo

Wanted a smallish dish, somewhere between a snack and a meal, so I did this:

Drained a packet of tofu shirataki, fettuccini style. Snipped across them a few times with my kitchen shears, 'cause they're too long. Put 'em in a microwaveable bowl, and nuked them for a couple of minutes. Re-drained them, then gave them another couple of minutes and drained them one more time. This gets out a lot of excess water, and keeps them from diluting your sauce.

This Is Health Food?

Being a dinosaur, I have a seven-day subscription to the dead-tree edition of my local paper, the Herald Times. Over all I think well of the HT, but Wednesdays always try my soul. Why? Because Wednesday is the day the food section of the paper comes out. And invariably, it is festival of reduced fat recipes, recommendations to eat less meat, how to add fiber, all that junk.

Me on the Dr. Matt Andry Show

Dr. Matt Andry, the local doctor who diagnosed me with PCOS, has a radio show on WGCL, a local radio station. I got to be his guest recently! Here's the show. Hope you like it!

How It's Going On Metformin

Since I talked on my last podcast about Dr. Andry diagnosing me with PCOS and putting me on metformin, I've had a few people post me to ask how it's going, if the metformin's helping. It's a little early to say yet -- when I recorded last week, I had just that day increased my dose from 500 mgs per day to 1000 mgs.

Joe

When I posted this evening that we were going to have Joe for supper, I was pretty sure that someone would say, "Joe?!" Sure enough. So here I am to explain.

Joe is one of the easiest and best -- and quickest -- low carb one-dish meals. Based on an old San Francisco favorite called Joe's Special -- I've also seen it called "Casual Joe's Special" -- it's been around for quite a while, and inspired a lot of variations. The immutable basics are:

Ground beef -- I use ground chuck, 1 pound will make about 4 servings

More About Gelatin

As those of you who have been reading since at least last summer know, I started taking gelatin as a supplement back in September, and was dazzled by the results. I've been taking it ever since; I just bought another 5 pound box of plain gelatin powder. I take a couple of teaspoons first thing in the morning, and 2-3 teaspoons before bed every night. Plan to continue forever, or until I die, which ever comes first.

Chocolate Chocolate-Chip Pudding Cake

Just a heads-up: My Chocolate Chocolate-Chip Pudding Cake recipe is now posted at CarbSmart. So go get it!

Stevia In The Raw

I was at my grocery store this afternoon, picking up a few things, when I noticed a new package with the other sweeteners in the baking supplies aisle. It was Stevia In The Raw, from the same people who have, for all these years, produced Sugar In The Raw. I won't use Sugar In The Raw -- see the part about "it's sugar." I don't care how "raw" it is (which it ain't), sugar is sugar, and it's all hard on my blood sugar. But this looked new, so I picked up the bag.

New Look!

I have to say, I was getting really tired of that Fisher-Price theme we had going on! It may have been cleaner than the one before, but it got boring really quickly. This new theme is inspired by the one that Kevin, our podcast producer, chose for Dana's Low-Carb for Life. As soon as I saw what he had done there, I knew I was going to do something similar for Hold The Toast.

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