F.A.Q.

Why did you start The Lowcarbist?

This site is about providing recipes that are amazing, and that also happen to be low carb.

I’ve spent ages reading blogs like Smitten Kitchen and Homesick Texan, but I’ve never been able to find an equivalent for foodies watching their carbs. So many of the recipes I’ve come across are variations of the same thing—eggs, cream cheese, and Splenda—that truly fresh recipes get lost in the fray. On top of that, most of the sites that I found didn’t have good photos, which are half the reason I usually start cooking.

I can’t cook like that!

I started cooking when I was twelve, beginning with absolutely no skill or instruction. I’ve come a long way since then, mostly depending on the kindness of strangers (and Google and cookbooks). If you put your mind to it, cooking is a very rewarding skill to learn, and, for the most part, success is linked far more with fortitude than genius. Pick a recipe and start, because it really is that simple.

Where do you get your pictures?

I take all of my own photos, knock on wood. If you want to see the ones that didn’t make the cut, you can check out my Flickr page. I really love photography, and I spend a pretty penny of mental energy trying to get the right shot. If you like a photo, leave a comment and let me know!

Atkins, huh? That fad from ’04?

Yep, but it started in 1972. It had a bit (okay, more like an insane spike) of popularity in the early-2000s, but people have been losing weight and keeping it off with Atkins for at least forty years now.

You know, that diet is going to catch up with you.

Maybe, but I doubt it. I’ve been on it for almost five years now, and my blood pressure, cholesterol, and heart are all in excellent condition. Numerous studies show that low-carb eating controls or reverses a gamut of disorders, and it is actually used to treat diabetes, adhd, and epilepsy, among others. Not only that, but it is arguably the diet that man evolved on: leafy greens and protein. How can you argue with that?

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