The Low-Carb Gourmet

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The Low Carb Grocer serves up a sandwich of cheese and vegetables on wheat toast and a salad with low-carb dressing. Special ice cream and no-sugar drinks round out the lunch.

Let’s start with the truth. I have been told I am a good cook. I acknowledge that I do know how to shop, how to prepare food and how to serve. However, until a few days ago, I didn’t know a carbohydrate from a vitamin.

How have I been managing all these years?

According to several dictionaries, a carbohydrate is any one of various neutral compounds of carbon, hydrogen and oxygen (sugar, starch and cellulose). For the chemically knowledgeable its formula is Cx(H2O)y. Carbs are formed by green plants which make up the major category of animal foods.

Lately every newspaper and magazine has featured articles touting the “Low-Carb” diet. Even on Emeril Live, that bastion of “pork fat rules” and “100 cloves of garlic to kick it up a notch,” programs have been devoted to the latest fad in food intake. The Internet has literally thousands of articles on the newest in super foods waiting to be downloaded.

Read the entire article in the April 2004 issue

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