Low Carb Kitchen

June 2015
The key, glycemically speaking, is knowing the difference between “good” and “bad” flours. A low-carb diet demands that one eliminate the grain mill and all its by-products, meaning milled grain flours.

May 2015
One of the hardest dietary challenges for anyone trying to cut carbs is a social event over-flowing with chips-n-dips, cracker-n-cheese platters, doughy crostini or brioche temptations, mini rolls, buns and those devilishly delish stuffed popovers.

April 2015
This month’s glycemic-friendly recipe offers a hearty, single-pot meal that will spike taste buds, not blood-sugar levels.

March 2015
Last month I presented a complete low glycemic breakfast. So let’s continue through the day to a tasty lunch-in-a-bowl that uses ingredients that will not generate either a mid-afternoon carbohydrate crash...

February 2015
Since being diagnosed with Diabetes-2 some twenty years ago, these two scores have become the keel that guides my own meal plans.

January 2015
One needs to pay attention to both glycemic scores because a food could have a high glycemic index in general, but, if very little sugar exists in a typical serving size, then its glycemic load may be low.