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 The Low Carb Luxury Online Magazine  
 
    February 2005    INSIDE COVER       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     

 
Feature Articles
 LCL Looks at the Industry
 Delightfully Romantic
 Health Benefits of Olive Oil
 A Taste of the Orient
 Man's View of Valentine's Day
 Cooking with Herbs
 Worried about Osteoporosis?
 Industry Interview
 Dreamfields Recipes!
 Romantic Meals
 Expert Panel: Whole Grains
 The Future of Low Carb
 Fiber: Not Just for Breakfast
 Fixing a Low Carb Disaster


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  Framed Prints from Neil Beaty



  
   Lora Ruffner
    PUBLISHER
    EDITOR IN CHIEF

   Neil Beaty
    VP, EXECUTIVE EDITOR
    SR. STAFF PHOTOGRAPHER


   Lori Markham
    MANAGING EDITOR

   Steffany Chernick
    DESIGN ADVISOR

  
      Joan Hedman

      Joy Pape, RN BSN CDE

      Keith Berkowitz, M.D.

      Debbie Judd, RN

      Jonny Bowden, MA, CNS

      Linda Genaw

      Regina Schumann-Wilshire

      Pamela Merritt

      Cerise Cauthron

      Christine Witt-Trzcinski

      Cybil Solon

      Daphne Hochfeld

      Susanne Koch

      Kris Carabetta

      Linda Mann

  
     Keith Berkowitz, M.D.
     Center for Balanced Health

     Richard Feinman, Ph. D.
     Professor of Biochemistry

     Michael R. Eades, M.D.
     Eades Scientific

     Mary Dan Eades, M.D.
     Eades Scientific

     Joy Pape, RN BSN CDE
     Pres., Enjoy Life! LLC.

     Steven R. Gundry, M.D.
     Int'l Heart and Lung Institute

     Dan Maiullo, Atty
     Corporate Counsel

     Mark Uhrmacher
     V.P., Expert Foods

     Jonny Bowden, MA, CNS
     Fitness Expert

     Fred Pescatore, M.D., MPH
     Integrative Medicine

     Pete Maletto
     CSO, DynaPure Nutrition

     Elaine Payne
     Pres. Low Carb Connoisseur

     Gil Wilshire, M.D., FACOG
     CarbohydrateAwarenessCouncil

 
               Welcome
                   "Be faithful to your love and you will be recompensed beyond measure."
                                     Albert Schweitzer

Do you know the history of St. Valentine's Day?

In 5th Century Rome, mid-February was traditionally the time of the Lupercian festival, an ode to the God of fertility and a celebration of sensual pleasure, a time to meet and court a prospective mate.

Valentine Candles But in 496 AD, Pope Gelasius outlawed the festival, choosing instead a "lovers" saint to replace Lupercus. The martyred Bishop Valentine was chosen as the patron saint of the new festival. Before his death, Saint Valentine had signed his final note to his true love, "From Your Valentine", a phrase that has lasted through the centuries. Eventually the concept of celebrating true love became known as Valentine's Day.

In modern times the most common gesture has been for the gentleman to bring his lady flowers and sugary chocolates. Well, the sugary part may be "out" for us low-carbers, but the fun of the holiday doesn't have to be... From beautiful flowers, to elegant meals, to romantic travel plans, make sure Valentine's Day remains special to you. This issue will have some recipes and tips to help you out!

                             Lora and Neil

Cover photo "Love Is In The Air" Copyright © 2005  Neil Beaty for Low Carb Luxury
Cover design concept by Steffany Chernick for Low Carb Luxury




Amusing Facts.com
The Breast Cancer Site We thought everyone could use a chuckle, so for our Site of the Month for February, we've chosen a site that contains a collection of unbelievable dumb-things-people-do stories, as well as strange news, weird town names and origins, and a lot more.

I love the weird town names, and have actually been to a number of them: Smackover, Arkansas (a short drive from ElDorado, where I began nursing school); Santa Claus, Indiana (where we went every year when I was a kid); Intercourse, Pennsylvania (no comment); and Knockemstiff, Ohio. Ya gotta spend a little time at this site. :)


 

Product Of The Month

Our product review team features a "Product Of The Month" in each issue of our magazine. These products are a group consensus of those we find to be the most innovative, healthy, tasty, and/or helpful to the low-carber's daily dietary regime.

                                ExtendBars
Sometimes we tend to forget the reasons that low carb diets work so well... because we are able to avoid sharp peaks in blood sugar, we avoid the flood of insulin that causes fat storage. When we can stabilize blood glucose levels, we feel better, lose weight (or maintain a healthy weight), and control diabetes (or insulin resistance.) But how to best do that? Eating foods that don't cause a spike needs to be the basis of your diet. But more than that, finding foods that allow the carbohydrates they contain to be slowly and gradually released over time is the key to appetite control as well.
ExtendBars

It's been a long time since we reviewed a "bar" here at Low Carb Luxury. It had gotten to the point where there were far too many, and they were playing fast and loose with the ingredients and health claims. And then we heard about the new Extend Bars... bars with a different makeup... a different philosophy.

They come in 3 low carb varieties:
Apple Cinnamon Delight (with 3 net carbs per bar), Chocolate Delight (with 2 net carbs per bar), and Peanut Delight (with 2 net carbs per bar).

Extend Bars are snack bars that were originally developed for people with diabetes, so they stabilize blood sugar for up to nine hours... yeah... really. And that means a better night's sleep (free from blood glucose dips), and no nagging hunger pangs. It's even clinically proven to reduce the calories eaten at your next meal an average of 21%!

Dr. Francine Kaufman, Head of the Center for Diabetes, Endocrinology and Metabolism at Childrens Hospital in Los Angeles (and a recent past president of the American Diabetes Association) led the 5-year effort to develop these bars, making them a product like no other on the market.

The secret to their long lasting control might surprise you... it's uncooked cornstarch. You see, when cooked, cornstarch turns rapidly to glucose. But uncooked, cornstarch has a very slow release profile that allows ExtendBars to maintain a steady blood glucose for many hours.

It's also important to note that they chose to use true clinical studies to arrive at a "net" carb number, rather than using the subtraction method of calculation. Testing for the Low Carb line of ExtendBars were done at the University of Sydney, Australia — a leading laboratory for Glycemic Index research and certification. The numbers break down like this:

  • Peanut Delight has a glycemic index of 32 with a glycemic load of only 4.
  • Apple Cinnamon has a glycemic index 33 with a glycemic load of only 4.
  • Chocolate Delight has a glycemic index of 41 with a glycemic load of only 5.

To help you understand what these numbers mean, A GI less than 55 is considered low GI. 56 to 69 is medium GI and greater than 69 is high GI.  A Glycemic Load (GL) of 10 or less is a low Glycemic Load food. 11-19 is medium. 20 and higher is high. ExtendBar is both a low glycemic index and a low glycemic load food.

Do they taste good? That's always a question with low carb products that often taste little better than the box they come in. Not the case with Extend Bars. Our review team found them very tasty and had no problem wolfing them down. :) The Peanut Delight was a favorite with the majority, but all three flavors were received well.

They contain no trans fats, are low in fat and calories, are high in fiber and protein, and of course contain no added sugar. And the Chocolate and Apple Cinnamon flavors are gluten free as well. Low Carb Luxury strongly recommends Extend Bars as a great snack bar for low carb dieters, diabetics, and those with insulin resistance. For purchase information, visit their website.


   

Neil's Photo of The Month:
Click the image below to download a 1024 x 768 image to use as wallpaper!
       

       

Copyright © February 2005  Low Carb Luxury.     Photography Copyright © 2005  Neil Beaty.



       

 

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