Once again, our state government officials are working hard to protect us from ourselves. I mean really, why do we think we are capable of making our own nutritional decisions? We should just turn our brains on auto-pilot and do what the nice “expert” says, right? After all, they stay abreast of the latest science, and they don’t let funding or politics determine what they advise, and they… oh wait. I have that backwards.
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Recently we made the decision to refocus CarbSmart and give the website an upgrade. It’s been a lot of work behind the scenes, but it’s finally ready to go. You’ll notice not only the shiney new look, but that something is missing. To better serve the low-carb community, we have decided that we will no longer sell low-carb items. That might sound odd to some, but we feel it allows us to better focus on the magazine and the content we bring to our readers. Lots of exciting stuff ahead for CarbSmart and it’s readers. We look forward to having you join us! Check out the new CarbSmart.com and let me know what you think!
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While this news is nothing new to most of us living the low-carb lifestyle, it will certainly come as a shock to those who have never looked into the science. I believed for years that sugar fed cancer cells, as well as contributed to heart disease, diabetes and obesity. It’s refreshing and encouraging to see a mainstream media source backing us up and taking this story to the general public!
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This website will be participating in the SOPA/PIPA blackout protest on Jan. 18th, from 8 am to 8 pm central time. This legislation, which was “intended” to protect copyright, as become a behemoth uncontrollable monster that will stifle free speech and unneccesarily censor websites. We cannot allow this to happen. Contact your representatives and demand this be stopped for good.
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I’m excited to announce that Judy Barnes Baker’s long awaited cookbook is finally available! Nourished: Health, Weight Loss and Metabolic Balance has been in production for some time and contains some amazingly mouth-watering recipes. I was priviledged to try a few of these recipes while the book was still a work-in-progress and I can tell [...]
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