The Latest From CarbSmart

Why Would I Want To Stay Fat?

If we're so sure we want to be thinner, why do we so often do things that are counterproductive to that? Why do we cheat? Why do we refuse further tweaking of our low carb way of eating when we suspect it would help us get thinner?

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Simple Table Sugar with Raspberry

The Digestion Of Simple Sugars and Supplemental Digestive Enzymes

Digestion Of Simple Sugars & Supplemental Digestive Enzymes. Article 4 of the Science of Low-Carb & Keto Diets series. Those of us who are trying to lose weight, sometimes lose track of the fact that the body wants to take in food and use it to our best advantage. It does this by digesting the food, thereby making it ready for transfer into the body's tissue cells. The necessary factors are enzymes, which are produced in our bodies for this purpose. Only simple sugars can be absorbed into the cells of the body, and enzymes are necessary to break down the complex carbohydrates to the simple sugar stage.

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Know Your Roll

If you are like me, you have been overweight for longer than you can remember. Personally, I have never been anywhere near skinny. Rumor has it I was born weighing 47 pounds, and my mother washed down several bottles of painkillers with two bottles of tequila when she went into labor due to the intense pain.

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Low-Carb Lesson #04: Barbecued Salmon & Asian Slaw

What do you serve a low carber who doesn't really want to be one? Well, you start with his favorite foods – at least the favorites that are low carb. And that brings us to tonight's dinner, Pineapple Barbecued Salmon Fillets with an Asian Slaw. I tried this recipe on Rod the other night, and he loved it. He even asked me to make it again last night, which is the supreme compliment from a man who is driven by his stomach. You can serve Pineapple Barbecued Salmon Fillets to non-low carbers without fear.

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Low-Carb Lesson #3: Lamb Patties & Italian Green Beans

I chose lamb for this week's entree because so many people are unfamiliar with it. I think lamb is wonderful and find it very satisfying. I prefer it prepared very simply, seasoned with very few ingredients. When I serve plain lamb, I like to add a little seasoning sparkle to the vegetables, so tonight's dinner will feature Italian Seasoned Green Beans and a Colorful Garden Salad.

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low-carb cooking 101
Photo by Annie Spratt on Unsplash

Celebrating All of Your Low-Carb Holidays