Hi
I read an
article(http://www.xposed.com/health/nutriti...arb_trend.aspx)
that spoke about pasta and how it(companies) is fighting back against
low carbing..which is OK.

But, I find one quote to be disturbing and probably incorrect--I know
it is for me anyway--it goes:

"How is it that it can be called a low-carb diet when in fact it is a
dangerous high-fat diet? How can that happen in our culture?" railed
K. Dun Gifford, president of the Oldways Preservation Trust, the
Boston-based food issues think tank that organized the event."

I don't know about others, but I do not find that the foods I eat are
any more high fat than those who are not low carbing.It's not like we
go out of the way to eat fat, but, I would rather think we have a
handle on what we eat and we can choose to eat foods that are not fat
free. Heck, we can also choose to eat fat free foods if we want to. I
do and it is fine with me. For example, I drink the low carb milk and
the variety I like best is the low fat version....not a bad thing
because it is low fat, I just happen to like it best.

I think that some people are really stretching this food thing and the
right of someone to choose to know what they are eating a bit out of
control....and to be part of a "Boston-based food issues think tank"
no less.

Well, I just wanted to share the idea and article. (here is the
website of the organization http://www.oldwayspt.org/ ).

Sure, I don't eat ketchup, drink cranberry juice, both of which need
so much sugar to be palatable, but does that make me part of a fad
diet? So what if I eat bread that is classified low carb--maybe the
slices are 50% thinner than 'regular' bread--does that make it 'bad'?

Having been on low/almost no-fat for an extended period of time during
which I lost quite a bit of arm and leg muscle, I find the extremes to
be problems. However, blending what I consider to be the best of foods
out there, which may include low carb components, not to be bad
thing. I have been doing low carb since July 22nd and find it not to
be a challenge to stay on induction at all. In fact, it is hard to
move from it as I do not have really good self control! Five carbs a a
week increase is not easy to pull off.

Probably should not be as touchy.

FWIW.
Joe

ps, I know about the cranberry and ketchup as I made a batch of
each--once--and was so amazed at how much sugar it took to make them
both...I told .my dad, who was into maturity onset diabetes and into
cranberry juice, because it was 'good for the kidneys' that it was
not so good for the diabetes....He also liked ketchup on his
hamburgers and french fries(couldn't blame him there)....he passed
away at 80 with his first and only heart attack. He enjoyed food and I
am glad he did.



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