Tag Archives: Low Carb

Dreaded Carb Flu

When I started I cut back my net carbs to under 20g; this was hard, it required a complete change in my life and overhaul everything about myself. As my body readjusted to this new regime I suffered only marginally from ‘carb flu’. I felt ill for two days, maybe three, but after that I was just dizzy – a sign that my blood sugar was changing. After having restricted yourself for a couple of weeks to such a limited net carb intake, you get used to it.

“So what is ‘carb flu’ really? It sounds horrible!”

“Don’t worry, it’s not that bad!”

Carb flu is essentially carb withdrawal, your body is getting used to having to run off of ketones. It’s a big deal, you’ve changed the fuel supply! You might experience dizziness, nausea, a slight flux in tempreture, and headaches. It’s all normal – if it goes on and on and on for more than a couple of weeks, or if you feel like something is seriously wrong: seek medical advice. If you think it’s not serious, but you’re struggling for more than two weeks, up your carb intake; some people are more sensitive to the loss of carbs than others, and that’s okay, just go slowly, this doesn’t have to happen overnight.

In these first weeks you need to stay positive, determined and above all patient. Drink lots of water – if you can’t stomach still water, get some unflavoured sparkling water, it tends to be easier to drink on an upset stomach than still stuff. Eat simple things, and slowly lower your net carb count until you’re below your mark. I’ve managed to go as low as 15g, but that in itself was hard and I wouldn’t advise it unless you’ve had a good run already.

Also something to keep in mind: every time you build in a cheat day – which, lets face it, we all end up doing at some point or another – you’re might have to go through a mini carb withdrawal when you start up again, the longer you’ve cheated the worse it’ll be. I started my diet in November 2013, which meant I had to persevere through Christmas and New Years. I did alright with Christmas, forgoing on the alcohol and the sweets and stuffing myself with turkey and salads. New Years was a different story, I’d been on this diet for two months and it was already making a difference so I decided I deserved a treat. I had sweets and wine and was stalled for two weeks before I started losing weight again. So just remember that you’re in control and if you do decide to have a cheat day – for whatever reason! – there are consequences to deal with.

That said, sometimes you do need a cheat day, and that’s okay. You’re not meant to be going insane: if you really need to have a day where you have to eat something not entirely in your schematics, that’s fine. Do it. This isn’t just about your physical health, it’s also about your mental health and the last thing any of us need is to become distressed or depressed because we can’t eat certain things.

It’s not an easy road, but we’ve chosen it because it works and it works fast. If you’re doing it right, you’ll see returns straight away. I lost 8kg in the first month, and between 2-3kg the months after that; I’ve gone from weighing 82kg in November last year to nearly 62kg now (July). The difference between this and other things I’ve tried is, I’m keeping it off by regulating myself and a little bit of exercise.

It’s important to be honest with yourself, so when you’re keeping your food diary be honest! No one else has to know, but you will and you’re the one fighting here, so fight fairly and give yourself the best chance you can by understanding what it is that your body is doing,  why it’s doing it, and what affects it’s going to have on you, physically and mentally.  It won’t happen overnight, but I promise you, this is for real.

Clear skies,

Vee

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The Comfort of Cooking » Creamy Lemon Zucchini Noodles with Tomatoes

I came across this recipe that I’m definitely going to try out. If you’re stuck for LC ideas, Low Carb is Not Boring is a great way to have a look: not only does she post awesome recipes, but she’s got great ideas too. It’s important to look at a wide range of sources! The best way to lose weight is to find what works for you, and that won’t happen if you only look at a small silce of the wealth of information that’s out there!

Clear Skies,
Vee

PattyOpinion

I haven’t tried this recipe yet, but it looks absolutely fresh and delicious!

Creamy Lemon Zucchini Noodles with Tomatoes

YIELD: Makes 2 large servings / 4 side dish servings

INGREDIENTS:

1 Tablespoon olive oil

2 cloves garlic, minced

4 oz. reduced-fat (Neufchatel) or regular cream cheese

1 lemon, juiced

Kosher salt & freshly ground black pepper, to taste

4 medium zucchini, ends trimmed and peeled with a julienne peeler into “noodles”

1 heaping cup cherry or grape tomatoes, halved

Freshly grated Parmesan cheese, optional

DIRECTIONS:

In a large nonstick skillet set to medium heat, add olive oil. Once hot, add garlic and cook for 1 minute. Add cream cheese and lemon juice, stirring until cream cheese has melted into a thick sauce. Season with salt and pepper.

Add zucchini noodles, tossing to coat in sauce, and cook for 4-5 minutes. Be careful not to overcook the zucchini noodles – They…

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A Word About: Transfats

The use of transfats has spiked in the last decade. You’ll find it in almost every convenience food, snack, and prepacked product you might feel like buying. But what the heck is it?

Transfat is a type of unsaturated fat that has been chemically altered to act like saturated fat. I think it’s done because it supposedly improves the flavour of the products they’re in, thus increasing the sales. The danger with transfats is that they raise your bad cholesterol levels and lower your good ones. (Bad Cholesterol = LDL, Good Cholesterol = HDL; so next time you get your cholesterol checked, ask your GP to talk to you about which one you’re higher in!). High LDL cholesterol levels raise the risk for heart diseases; it clogs up your blood vessels and can lead to strokes, heart attacks, and all sorts of other issues, check out this video for a good visual: http://www.heartattackfacts.org.au/heart-attack-facts/what-is-a-heart-attack/

If you want to know more, have a look at the Transfat and the Cholesterol entries on the Heart Foundation Australia website, they have excellent information available on what the trouble is and how to avoid them. In general, look for a Heart Foundation tick, but don’t forget to actually read the labels – stickers with ticks on them are great, but not all ticks are 100% reliable! Check your sources before you eat!

Carb Paranoia

One of the things you often find suggested when you start any kind of new diet is to go to your pantry, fridge and other places you keep food and meticulously go through everything and get rid of anything that isn’t in line with what you’re about to do. That’s all well and good if you live alone or if the whole family is joining your mad schemes. It doesn’t work out so well if you try to do that when the rest of the household really would like to have those potato chips in the cupboard in case they feel peckish. This is where you have to take a firm hold of yourself and develop an iron will power. Learn to say ‘no’ to yourself and to the tasty goodies in the fridge/pantry/wherever. Forget any other advice you read or hear: you are your own most powerful weapon in this battle for weight loss.

When I first started this diet I explained it briefly to my husband, who, as the primary cook in the house, was more than happy to oblige my craziness, especially when we both started noticing results. At the beginning, whatever meals we were going to have that day would usually come with a ‘can you have…?’ and either a ‘yes’ or ‘no’ from me. We worked around the things I was avoiding, like if we have a roast for dinner we’d make sure there was pumpkin and carrot on the go so I could have those while he had some potatoes, or if we were having pasta we’d just cook enough pasta for him while I just had the sauce. Now because we did the majority of our own cooking, this was fairly easy, when you or your partner takes charge of your own cooking you know exactly what goes into your meals, so you don’t have to worry about hidden carbs and mysterious numbers. This also means that you’re going to have to take charge of your own shopping and buy whole foods, avoid processed, prepackaged stuff at all costs!

‘Awww, but Veeeee,’ you grumble, ‘I work five days a week, when I get home all I want to do is shove something in the oven or microwave and just flop. I don’t have the energy to cook!’

‘I hear ya! I work six days a week and most nights my husband and I are so beat we don’t know what to do with ourselves, but trust me: you’re better off with starting from scratch than relying on convenience foods to get you through. Do you want to lose the weight or don’t you?’

Most convenience, prepacked, processed foods contain all sorts of things, from hidden carbs to artificial flavourings, not to mention the amount of preservatives they put into those things to keep them safe to eat for months. I promise that if you severely limit the amount of processed convenience food you consume, you’ll start feeling better regardless of what other dietary limitations you implement.

To keep myself in the low carb lifestyle, I’ve developed what I jokingly refer to as a ‘carb paranoia’ – I know, it sounds like a psychological disease or something. What I mean with this is that I’m constantly on the lookout for what’s in what I’m eating; I look at labels, I read ingredients, I check to see that I understand most of what’s written on a packet.

‘That sounds…um…slightly crazy.’

‘And I know it does. No one really wants to make eye contact with the lady in the supermarket who not only has purple hair but reads the nutrition label on everything she pulls off the shelf and sometimes checks it against the MyFitnessPal database in her phone! That’s just crazy talk!’

The thing is, if you don’t know what you’re eating, how can you even begin to control your diet? And I’m not even talking about a weight loss diet here, I’m talking about healthy eating, an art we are losing.

NutritionLabel

Look at the label here. I’ve pulled it off Google images, I’ve got no idea what it’s from but that doesn’t really matter. I’m sure we’ve all seen these things plastered on the side of a carton of milk or a box of cereal, I’m not sure how many of us have paid attention to them before we started a particular diet.

Our primary focus here is the carb number. So it says ‘Total Carbs – 31g, Dietary Fibre -3g, Sugars -5g’ and we need to know what the net carb count is so we can figure out whether we should be having it or not. Well, easy enough: 31g total minus 3g fibre = 28g of Net Carbs. A little too high for my count at this point in my diet, but it might suit someone else’s plan, great. Now, have a closer look at some of the other numbers. The sodium’s a little high at 28% of the recommended daily intake don’t you think? And uhoh, there’s some transfats in there too! Maybe we should keep looking along the shelf for something that’s a little cleaner.

See? Not that hard! Like I said, it’s important to know what you’re putting into your body. Now, let’s have a quick lookee at ingredients:

ingredients

This is the label off of a can of a popular brand of soup. If we look at the label closely we can see there’s a whole variety of not-so-hidden carbs in there: bread crumbs, all that flour, at least two types of sugar, juice concentrates, milks, pasta, and a few weird science words we don’t even know the meaning of that could contain who knows what.

 Now, I’m not saying look up every ingredient on a can of soup before you eat it, that’s going a little overboard: this lifestyle isn’t suppose to drive you to the brink of suicide, it’s meant to be helping you achieve your goals. What I am saying is BE AWARE OF WHAT YOU’RE EATING (and drinking!), become a conscious consumer: check the labels of what you’re buying, hop online and research the fruit or veggie you’re about to consume – nowadays that takes seconds  so don’t pretend like you’re going to starve if you take that extra minute.  The sooner you take charge of what you’re putting into you, the sooner you can take charge of your weight loss.

 And that’s enough preaching from me for the day.

 Clear skies,

Vee

A Word About: Food Diaries

So, since I rushed away earlier and really didn’t go into the importance of a Food Diary, I’d like to explore that a little further now. Why you ask? Because it’s important.

A food diary helps you with any kind of diet. When you’re overhauling your life it’s important that you know what you’re eating and drinking throughout the day. Not only does it make it a lot easier to see where you might be going wrong it also helps you keep track of your calories and lets you know if you can have that extra bit of pumpkin.

Now, you can keep a handwritten one, and put the numbers in yourself if you’re so inclined and you feel up to the task. Remember, the easier something is the more likely you’re going to keep it up! That’s one of the main reasons why I’m an advocate for apps or websites.

Here’s a few examples for food diary apps:

  • Calorific
  • The Eatery
  • Evernote
  • Lose it!
  • MyFitnessPal
  • My Food Diary

I’ve only used MyFitnessPal, so I can’t speak to the others, but you’ll have to figure out what works best for you.  The trick is to find what you like, whether it’s an app or website, and stick with it – make it work for you. Most apps are Android, iPhone, and Windows compatible, so I’m sure you can find something you like out there.  It’s important to make this change, and it will make your changeover to a low carb lifestyle so much easier I can’t stress it enough!

food-journal-diary copy

 

Insulin Talk

Insulin.

If you don’t know what it is, it’s okay, you’re not alone. I imagine most of us who don’t have a close relationship with diabetes only really get a picture about insulin from the movies; syringes, blood pricks to test sugar, that sort of thing. Let’s explore a little so we know what we’re talking about, and I promise, we’ll soon get to the good bits: LC recipes, side effects like carb flu (I know, sounds awful, but it’s good to know about!), and foods you can enjoy to the end of the world. They’re coming, I promise.

So. Insulin. Master hormone, expert sugar manager, secreted by the pancreas. It can kill you, save your life, or just go about its business without you ever knowing a thing about it. A couple of years ago someone very close to me nearly died of pancreatitis (this is what happens when the pancreas goes postal for whatever reason) and one of the godlike nurses said: ‘Forget liver failure, we can fix that. If your pancreas goes you drop dead, no questions asked.’  That’s the thing: when your pancreas fails, it can dump insulin into your system, and too much insulin in your system will kill you.

But apart from that morbid anecdote, insulin is quite awesome. Wikipedia will tell you that insulin is a ‘peptide hormone’, which means a lot of complicated medically things that aren’t really important; what we need to know here is that insulin is vital in the regulation of carbohydrates and fat metabolism. Here, let me give you an excerpt from Diabetes Australia – an excellent source of information for diabetics, I must add:

“Insulin is a hormone made by beta cells in the pancreas. When we eat, insulin is released into the blood stream where it helps to move glucose from the food we have eaten into cells to be used as energy. In people with diabetes the body produces little or no insulin.

For Type 1 – In people with type 1 diabetes, the body produces little or no insulin as the cells that produce insulin have been destroyed by an autoimmune reaction in the body. Insulin replacement is required by daily injections.

For Type 2 – In people with type 2 diabetes the body produces insulin but the insulin does not work as well as it should. This is often referred to as insulin resistance.  To compensate the body makes more but eventually cannot make enough to keep the balance right. Lifestyle changes can delay the need for tablets and/or insulin to stabilise blood glucose levels. When insulin is required, it is important to understand that this is just the natural progression of the disease.”

At this stage, insulin can only be injected.

Insulin cannot be given in tablet form as it would be destroyed in the stomach. This means that the insulin would not be available to convert glucose into energy.”

In a nutshell: insulin makes sure that the sugars we consume don’t stay in the bloodstream where they can become poisonous. This means that the moment you eat something carby, like a piece of bread, your body releases a certain amount of insulin to turn the sugars you get out of the bread into energy that you then use for energy. What we need to remember here is this: sugars are considered toxic – glucose toxicity I believe it’s called, please correct me if I’m wrong! – so the body will burn them up as quick as it can. People with diabetes (I & II) or high insulin resistence (pre-diabetics, for example) don’t get enough of the hormone to deal with the sugars in their food, thus the insulin injections and blood testing. Insulin aims at keeping the body running by maintaining a steady flow of energy – i.e. high blood sugar = bad, too low blood sugar = can also be bad. When there’s no sugar left to burn, insulin turns its attention to sugar it’s put aside earlier which is when we finally start losing weight. Your liver – a big player in all this right along side your pancreas – is where this all really happens; your liver, with the aid of all that insulin, transforms sugars into fuel and once the fuel guage is full, it’ll turn it into fatty acids (there’s the fat you were looking for!) that’s then stored throughout the body – which is where body fat comes from.  Too fatty can lead to organ damage, which (obviously!) be extremely detrimental to your health! It raises blood pressure, decreases metabolism, and can mess up your immune system – all of which can lead to things like cardiovascular diseases, diabetes, hormonal imbalances.

This is why a lot of people turn to Low Gi or Low Carb lifestyles: one of the goals of these diets is to keep your blood sugar as level as possible.

So, summary: Insulin is important, you need it to turn carbs into fuel. Excess sugar carbs turn into fat. Too much fat is bad.

And that’s enough about insulin for now. There’s a lot more information about it out there online, from far more reputable people than I so if my ramblings haven’t made too much sense, do a Google search.

Most definitely check out http://www.diabetesaustralia.com.au/, and as always, make sure sources you use are reliable, don’t just use Wikipedia as gospel. Be smart.

Clear Skies, Vee

What are Carbohydrates anyway?

Alright, here’s round two!

Firstly, a big ‘Hello! And thanks!’ to my new followers – honestly, your interest is an inspiration to get me writing! I hope you’ll bear with me while I get the hang of WordPress and adjust my themes – I’m a WP newbie.

And now onto the matters at hand.

Before we can really understand a Low Carb (LC) lifestyle, we’ve got to look at what the heck a ‘carb’ actually is and why we might possibly want to cut it out of our diet. This has been explained to death all over the Internet and if you’ve stumbled onto this site after a long day of research you’ll already know this bit, but for those who’ve just tuned in, here we go:

We’ll skip the science-y bit where I talk about the molecular structure of a carbohydrate; no one’s really here to listen to that – and if you are, I’m sure Wikipedia will deliver such information quite readily. For our purposes we need to talk about the carbohydrate in terms of nutrition. In most diets, carbs are the primary source of fuel for the body – I remember hearing somewhere that ‘carbohydrates are the building blocks of life’; I don’t know how accurate that is but there you have it. Most people consume carbs as part of every meal. Essentially, they are sugars, starches, and cellulose (which, as I understand it, are all kind of similar anyways). When we eat these carbs our body burns them for energy and keeps all our body functions going.

‘It’s been doing this since the beginning of humanity, why would we want to mess with that?’ you ask.

‘Great question,’ I say.

The problem with the human race is that we’re all about convenience. Back in the stone age, we didn’t have access to sugar, we didn’t process our flour so that it was white and shiny, and we certainly didn’t grow hybrid potatoes to make them sweeter, or creamier or whatever. (Aside: I’m not against any of these things, just putting them into context!) So, while our food production and sources have developed at a massive rate, our body’s evolution hasn’t kept up. The long story short is that we can’t always cope with the amount of sugar/starches/carbs in general that our modern day diets supply us with. Take for example a loaf of supermarket bread – just a generic white loaf, sliced for the toasted, nothing special, nothing too boring – you’re looking at around 50g of carbs in a 100g, with only around 3g of fibre. Put into basic terms this means that just under half of what you’re eating is sugar/starch/cellulose that you’re body’s going to burn up for energy. What it doesn’t burn is what gets stored as fat.  Which is fine, by the way, unless you’re sensitive to carbs and have a tendency to crave the sugar!

So, foods that contain carbs:

  • Bread, Pasta, Rice
  • Fruits & Veggies – and juices!
  • Candies – and chocolates!
  • Milk – Dairy, Soy, Rice, Almond, Oat, etc…
  • Soft drinks – including energy drinks!
  • …basically every section in that Food Pyramid from Year 9/Grade 8 science class has some sort of carb in it.

Now, here’s the thing. Before my GP suggested I try a LC diet, I had no idea what carbs were doing to me; I didn’t even realise they were a possible thing – I just assumed that fat was the culprit and that cutting that out and regulating ‘sugar in general’ might help, until I started doing all this research. I’m one of those people, because of my genetic makeup – and my PCOS, I suppose – that is sensitive to sugars – and has a sweettooth to boot, yay, go me! My body tends to need very few carbs to keep going. This is most likely due to the fact that I don’t get enough exercise and my body has decided that I don’t need extreme amounts of fuel to maintain that type of metabolism. Again, this would be fine, if I hadn’t been eating a diet that was high in the wrong type of carbohydrates.

“Wrong??? There’s a right?” you demand, possibly slightly fed up with my rambling.

Well, strictly speaking: yes. We’ve got ‘simple’ and ‘complex’ carbs. In case I haven’t really been clear about it: carbs aren’t technically bad for you, it’s the overeating of the wrong types that will kill you – or at least cripple you with obesity, diabetes, some sort of cancer, and a host of other issues. So, what’s the difference between the carbs?

Simple carbs = straight up sugar. Stuff that the body doesn’t have to break down to get energy out of; these are products with white flour, honey, milk, yoghurt, candy, chocolate, fruit, fruit juice, cakes (and cookies, crackers and biscuits!), jam and preserves, molasses (corn syrup, maple syrup, agave extract, etc), soft drinks and a lot of store-bought cereals.

Complex carbs = carbs your body has to work for. Basically, if your body has to work to get energy out of these things you’re burning energy to get them, so you’re not just flooding your system with instant fuel, you’re using up calories to get to them and releasing them a bit at a time rather than all at once. This steadier release of energy means that you’re not likely to feel hungry straight after you’ve eaten, and you’re maintaining a steadier blood-sugar level. This means you’re burning energy at a slower rate – but steadier! (i know, I’m overusing the word) – and you’re not likely to store the sugar.

That brings us to INSULIN, which I will save for the next post because it’s incredibly important and I’ve rambled enough for one post – the last thing I need is for you all to go ‘she talks way too much!’. Overloading the brain with information is nearly as bad as overloading your bloodstream with sugar. Trust me.

Clear Skies, Vee

Let’s Make a Start

Let’s start by me saying ‘HI! I’m Vee, and for some magical reason you’ve managed to find my blog out of the millions of other low carb blogs out there. So! Welcome to Low Carb Odyssey (LCO for short)! I’ll try not to bore you.’

Okay, great. Now that that’s done we can move on a little bit. So, things you’ll need to know about me and this blog before you dig in:

  1. I AM NOT A NUTRITIONIST, MEDICAL EXPERT, OR EVEN REMOTELY QUALIFIED TO BE GIVING OUT ADVICE OF A DIETARY, MEDICAL, OR NUTRTIONAL KIND. All my knowledge comes from talking with my GP, researching a vast variety of resources – both Internet based and analogue! Be thorough! – and delving into the reports on studies as they pop out. What I’m trying to say here is: ALWAYS, ALWAYS, ALWAYS! SEEK REAL MEDICAL ADVICE BEFORE YOU START ANY NEW DIET/LIFESTYLE. So don’t sue me. I don’t have any money and I’ve just told you I’m an amateur. Ahem.
  2. In 2009 I was diagnosed with PCOS (Polycystic Ovarian Syndrome) which, amongst other things, makes it incredibly difficult to lose weight while putting you at risk of developing horrible diseases like diabetes and cancer. Sounds totally delightful right? Yup. So, for years, I went through the rigmaroles of trying to lose weight. I wasn’t that keen on it; why would I want to lose weight when I was comfortable with myself? Lie. I wasn’t actually comfortable with myself, that was just something I told myself – and my friends and family – when I realised just how impossible it was to do! So, like so many of you out there, I suffered in silence – struggling with the weight gain, hirutism and just a general sense of crushing low self-esteem. Then, I moved, I got married; I lost a little bit of weight, and on a random visit to a new GP in 2013 I was lead to the ‘Low Carb Diet’, and…here’s the clincher: it works! I am thrilled with my progress, the kilograms rushing off of my body like water in the shower; energy levels rising, self-esteem at an all time high – those darned skinny jeans falling loose around my thighs and slipping down! It’s great!
  3. I work, own and manage a Cafe. I do all the baking, so I’m accosted by temptation pretty much six days out of the week. I have developed iron-clad willpower to conquer my sweet-tooth. Trust me when I say that if I can do this, so can you.
  4. I hate exercising. I’m self conscious about it, can’t stand public gyms or pools, and yet I’ve managed to squeeze in a few things I can do easily at home that are helping out. For the most part, I walk – alot. I get a lot of walking in at the Cafe, but I also walk the dog – our beautiful, hyper eleven-year-old border collie Max – and try to wear my pedometer every day. People often tell you that dieting is enough. If you believe that, I’d like you to open up your mind a little bit and think about this: once you’ve lost the weight, the goal is to keep it off, one of the things that will help you with that is the raising of your metabolism while you’re losing the weight to start with. Best way to raise your metabolism? You got it! Exercise!
  5. I’m hopelessly introverted, and often sarcastic. Hopefully you’ll get used to it.
  6. I’m a creative writer, sometimes I get a little bit floral and dramatic with my writing. I apologise in advance for any florid prose, tangent anecdotes, and other possible literary devices I can’t foresee at this point.

I think that’s everything. Apart from the fact that I love animals and music…but that’s not entirely relevant, this isn’t a dating site after all. This is a blog about food and lifestyle, like so many others out there. More importantly, I hope that this blog will help some of you out who are stuck in a rut and are feeling the heavy burden of despair settle on you. Maybe you’re a teenager and you’re getting teased at school – been there, done that – or you’re publically in denial but privately painfully aware. I know how you feel, I’ve been there. I’ve done it. I feel better now and I’m feeling better and more beautiful every day.

I want to share that finding of self with this blog. Make no mistake, this is going to tackle a few things: I’m going to be blunt and honest – about myself and about information I find. I want this to be a two-way street; if you’re not sure where to find the information, or if you want to compare notes, post something up! This blog is going to explore a lot of things revolving around a Low Carb Lifestyle; we’ll look at PCOS and its issues, at diabetes and how that’s ripping the world apart, cancer – particularly ovarian, breast, prostate, and cervical – and how all these pieces fit together into the wonderfully complicated thing that is the human body. We’re going to be painfully honest, brutally so at stages; some of you might find some of the ideas put forward here confronting – and it’s how you choose to act on that information that really matters!

But if there’s one thing I really need you all to take away from this first, inaugural post is that I am not a guru, I’m not an expert. I’m not qualified to be teaching, promoting, or advising anyone of you in this. The only thing I am doing here is sharing what I’m discovering on my own journey through this, and like me, you should always consult a medical expert – your doctor, gp, whatever – on what you’ve found and are thinking of doing. I’m not joking about this: the low carb lifestyle can adversely affect those who are going too crazy with it, and can have serious health repercussions if it’s not suited to your situation. So! FIRST RULE OF LCO: ALWAYS BE SMART.

Other than that?

Welcome to my Low Carb Odyssey. I hope you enjoy the ride.

Clear skies,

Vee