I hope that telling you a bit about me and how I came to be a low carb advocate may help you in your own journey to health.
I grew up in Long Beach, California, and as a kid I spent all my free hours at the beach. I spent so little time at home that I never learned to cook from my mom. She died when I was 17, and from that point on I lived on my own.
I got a cookbook and started experimenting with food on a hotplate in my one-room apartment above a garage. The more I read about food, the more I became interested in health and its relation to diet. When I was 19, I became vegetarian because I was convinced that this was not only the most healthful way to eat, but also the kindest and most ecologically sound.
I was lacto-ovo vegetarian for 24 years, and vegan for one. People would ask how I could resist the cravings for a burger - but I never had cravings for meat of any kind.
Fast-forward 25 years.
I was physically strong and working as a full-time landscaper, a job that I loved. I rode my bike everywhere, commuting 7 miles each way to and from work. But something was wrong.
The best way I can describe how I was beginning to feel was that I didn’t have enough power to occupy the one square foot of planet Earth I was standing on. I couldn’t “stand up for myself”. I felt so gentle that I almost didn’t exist. I even had a vision of myself floating away in space. I was an emotional basket case, physically strong but all collapsed and squishy inside. And somehow I felt I was losing my connection to the natural world that I loved.
One day I was in Alfalfa’s Market in Boulder, Colorado, browsing for lunch along the glass-fronted deli case full of glistening salads, marinated tofu dishes, and a soup bar steaming with lentil dahl, minestrone, and potato cheddar. But only one thing looked really good to me: the chicken wings at the end of the case.
I found this most curious and disturbing, because meat of any kind had never attracted me before. Because of what I had read, I also believed that eating meat would make me sick because my gut bacteria wouldn’t be able to handle meat after so long.
I resisted the pull of those chicken wings for three months. Then one day I just walked in and ate one, and it satisfied something that I couldn’t name or rationalize.
Within a week I was eating a small amount of bison meat here and there, and I slowly started to feel solid again. I craved fat, and started making oxtail stew, which was one of my favorite dishes when I was a kid (my parents were English). I soon began to feel much better, and surprising to me, had zero trouble with my digestion.
I became emotionally strong again, and able to meet the challenges of life with the feistiness and inner strength that I had developed as a child. It was as though some metabolic need that had been slowing growing for decades had finally been met.
I had been a well-informed vegetarian (and later vegan), being careful to balance beans and grains to be sure I was getting all the amino acids needed to build muscle, and eating lots of fresh vegetables for vitamins and minerals. I didn’t eat much sugar or refined flour, preferring good grainy breads and whole wheat pastas.
In everything I had read, everything I had studied, I had been convinced that a well-balanced, low-fat vegetarian diet was the most healthful way to eat.
I believed that animal fats were bad for the heart, as was the cholesterol in eggs. I believed this because of everything I had read about health from the 1960s onward, and also because that’s what the medical establishment as well as the US government insisted was healthy.
But In the last ten years I have discovered that almost everything I’ve been taught about the healthiest way to eat was completely wrong.
I can almost hear you saying, “Yeah, yeah, whatever…” because it seems like every day we see the latest dietary advice turning over on itself. Eggs are bad, no… eggs are good, but only the whites. Meat is bad... no wait, meat is okay if it is really lean, because fat is bad. No… fat is good, but only polyunsaturated fat. "I can't keep up!"
Over time we start to tune out the the latest scientific study. Turning a deaf ear has its own dangers though, because sound science does exist and over time tells us more and more about nature and how it works.
To complicate things, I discovered that much of what has passed as sound nutritional science turns out to have been funded by groups with a vested interest in a specific outcome, and who designed studies in a way that excluded or minimized confounding variables.
I created this website as a clearing house of what I have learned about nutrition as it relates to health and disease, based on years of intense study as well as personal experimentation.
As I felt better and better, I started to read about the biochemistry of fats, animal foods and cholesterol, and as more and more research unfolds it has become clear to me that our natural way of eating is to be omnivores, eating both animals and plants.
I have always respected and trusted nature, in all its incredibly complex, balanced, and ingenious interconnectedness. We co-evolved with the rest of life on planet Earth, and nature has made us omnivores. We fit into a larger ecosystem that includes animals, plants, microbes, and all of the life on the planet.
If you don't believe in evolution, then believe that God did not design us to be vegans.
This website was born partly out of the joy of discovering a way of eating and living that has renewed my internal and external energy and has restored my "joie de vivre".
It also sprang partly out of horror at the discovery that well-meaning scientists and senators inadvertently set in motion the epidemic of the chronic diseases of the modern world.
It's time to bring medicine up-to-date with its own latest research, and forward-thinking physicians are starting to realize what has happened.
I started this website to share, in my own little way, what I've learned about low carb eating with others. "Diet" sounds like something you "go on" for awhile to lose weight, but that's not what the low carb diet is. Low carb eating is the natural, ancestral way of eating that we evolved (or were designed) to thrive on.