The Low Carb Luxury Newsletter: Volume III / Number 08: April 26, 2002
      Table of Contents
  1. Welcome and "Product Of The Month"
  2. From Lora's Desk: "Change: Why we Don't, and When we Do"
  3. The Advice Lady Answers Your Questions – "From Cappuccino to Chips..."
  4. Cooking TLC with Karen Rysavy – "Asparagus Season!"
  5. Richard's Random Thoughts: – "Childhood Obesity"
  6. Recipes! – "In The Kitchen..."
  7. Answering Mail – "Why You Should Avoid Iron in Supplements"

      Welcome
Welcome to another issue of the Low Carb Luxury Newsletter!

Well, a lot has been happening in the world of low-carb since our last issue. And of course, many of you will already be well aware of these events, but because both issues are of exceptional importance, we feel we should reiterate them here...

Issue #1: Dr. Atkin's Heart Condition — On Thursday (April 18th 2002), Dr. Atkins suffered a frightening heart related incident. It was reported in several venues that this event was a "heart attack" (a myocardial infarction.) As you might expect, many news commentators and low-fat advocates, lept on this news as "proof" that the Atkins Diet will "kill you". In truth, Dr. Atkins DID NOT have a heart attack. He has been fighting an infection within his heart (cardiomyopathy) that he contracted years ago while out of the country. This event was the culmination of this, and indeed his heart stopped and he was taken to the hospital. He's since been released and is doing well. His condition had NOTHING to do with his diet, and in fact, tests revealed his arteries to be in excellent condition. At 71, Dr. Atkins continues to work full time in overall good health. The official press release from the Atkins Center can be read here.

A personal observation: If Dr. Atkins lived to be 120 years old, when he finally passed away there would be those that said, "See... we told you that diet would kill you..."

Issue #2: News Release: High Carb Foods Linked to Cancer — On Wednesday, April 24th, the results of a Swedish study linking the heating of high carb foods to a dangerous carcinogen called acrylamide.

As I write this, 192 people have sent us letters about or links to the article in one of the reported news venues (AP, Reuters, ABC News, NBC and MSNBC News, Health News, and more...) The basic article is available here at our site. Please don't miss this one.

      Product of thr Month

Our product review team will feature 2 (two) "Products Of The Month" — one in each issue of our newsletter. These products will be the group consensus of those we find to be the most innovative, tasty, or helpful to the low-carber's daily dietary regime.

Keto Crumbs Keto Crumbs for Frying and Baking

Since reviewing Keto Crumbs for Frying and Baking over a year ago, our homes have come to depend on them for a quick and delicious answer to crispy fried chicken, fish, vegetables, and more. Adding only about 3 carbs per serving (what it takes to coat about 4 pieces of chicken), you get a traditional-style southern-fried dish.

They come in three varieties: Original, Italian Style, and Cajun.

Fried Chicken While the Italian style is probably the most delicious on chicken, the Original style is surely the most versatile since you can add your own spices for any flavor combination that suits the dish, or leave plain and add sweetener as a base for a crunchy pie crust... especially good for low carb cream pies.

And when I do induction and want to keep my carbs to a bare minimum, I mix the crumbs one-to-one with crushed pork rinds for an extremely low carb breading.

Keto Crumbs are available from The Low Carb Connoisseur, netrition or from Synergy Diet.



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