Chapter One

INTRODUCTION

Every time I turn around, it seems something new has appeared, making fabulous low-carb claims, whether it is a book, product, spokes- person, or what have you. The never-ending hit parade of all things low carb doesn’t seem to be coming to an end anytime soon. As a matter of fact, the business of low carb is escalating faster than the national deficit—not quite in the trillions of dollars, but definitely billions. For a long time I thought this was just a Dr. Stillman déjà-vu deal, until the flashback wouldn’t go away.

As the Dinner Diva of SavingDinner.com, I want to know what my subscribers want. A while back, I began getting hit with a ton of requests for a more low-carb-friendly Menu-Mailer. The last straw came when one of my subscribers who had been with me from the beginning e-mailed me and told me that her husband had been diagnosed with diabetes. And yes, she asked the fatal question: Would I please do a more low-carb-friendly Menu-Mailer?

Like a lot of people, I believed the low-carb fad diets would hit the skids anytime soon, and I couldn’t wait. I pooh-poohed the idea and scoffed at the notion of those limiting their carbs. In my mind, eating low carb was eating bacon, eggs, and steaks. You call that healthy?

I did a little research and discovered going low carb didn’t need to look like steak for every meal. Quite the contrary—it could be a lifestyle of variety and flavor, could actually contain vegetables, and be outright healthy. In the meantime, I tried going low carb myself. Not only did I feel better and more satiated, while eating less food, but I began to read and read some mo