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Hi, Sky. Welcome! I wish you much happiness on LC!

Hi, Lisa Jean. Welcome! I wish you success on LC and much enjoyment. I agree, the recipes here are super.

Sherrie, thanks very much for this! I linked to the source article at Ohio State University, and then to the study at Plos One. Here is the concluding paragraph: In summary, high intakes of saturated fat (including regular consumption of whole eggs, full-fat dairy, high-fat beef and other meats) does not contribute to accumulation of plasma SFA in the context of a low carbohydrate intake. A progressive decrease in saturated fat and commensurate increase in carbohydrate intake, on the other hand,…

Hi, Tracy. Welcome! Congratulations to you on going LC! I wish you much success and enjoyment eating LC. I don't know about hypothyroidism, but there might be someone here who can help. All the best to you.

I'm grateful that you share them here. I like your "spoiling" us.

Here is a mascarpone recipe, with photos, and explanations, at David Fankhauser's cheese site. His site is my favorite on cheese-making. I make mine the same way, using the lemon juice method, but I don't drain mine.

Sherrie, thanks, I'll edit it down to a short excerpt. I apologize for that.

Protein: The Good, The Bad and The Ugly By RON ROSEDALE, M.D. | Published: NOVEMBER 21, 2011 This is an interview with Shelley Schlender, KGNU radio, Boulder, Colorado. Thank you Shelley for the article, graphics and the interview below. You can learn more about Shelley and her passion for exposing the truth in health at her website, Me and My Diabetes Ron Rosedale recommends adequate protein and warns that excess protein is bad for health. He gave this talk at the American Society of Bariatric …

Sherrie, thanks. I'll try a search engine. I use mostly startpage and ixquick.

Dietary carbohydrate restriction as the first approach in diabetes management: Critical review and evidence base Richard D. Feinman Ph.D. a, *, Wendy K. Pogozelski Ph.D. b, Arne Astrup M.D. c, Richard K. Bernstein M.D. d, Eugene J. Fine M.S., M.D. e, Eric C. Westman M.D., M.H.S. f, Anthony Accurso M.D. g, Lynda Frassetto M.D. h, Barbara A. Gower Ph.D. i, Samy I. McFarlane M.D. j, Jörgen Vesti Nielsen M.D. k, Thure Krarup M.D. l, Laura Saslow Ph.D. m, Karl S. Roth M.D. n, Mary C. Vernon M.D. o, Je…

Sherrie, thanks. I don't feel so bad for posting things that are already here, you saying that.

Sherrie, thanks. I wonder why that didn't come up when I searched. I've had that happen a couple of times recently. Wonder if it is my slow internet connection???

Here are some of the main blogs and sites I read: My favorite nutrition science blog is Peter Dobromylskyj's Hyperlipid. He is a veterinarian in the UK. His comments after the posts often tell exactly what I wanted to know after reading the blog post. The science is mostly beyond me, but his views are fascinating. I ran across his blog some years ago, while looking for something on gluten-free, and his blog got me started on a wondrous new-to-me direction in eating, thinking about food science, …

I used an acronym which I thought was fairly commonly known, and found out it wasn't. I didn't find a list here at POH (Pinch of Health) for acronyms, abbreviations, and other "secret codes" of Low Carb, so thought I'd start a thread. Add whatever you'd like to. Here are some I often use: LC = Low Carb VLC = Very Low Carb (Some places this means "very low calorie". It's usually obvious by the context, but if I suspect someone could think I mean calories, when I mean carbs, I write out the word.)…

I found this fascinating and helpful. I didn't post the whole article. The parts of the article, where I put the ellipses marks, are fascinating, too. Sulfur Deficiency Posted on July 2, 2011 by Stephanie Seneff, PhD A Possible Contributing Factor in Obesity, Heart Disease, Alzheimer’s and Chronic Fatigue Obesity is quickly becoming the number one health issue confronting America today, and has also risen to epidemic proportions worldwide. Its spread is associated with the adoption of a Western-…

Sherrie, your photos are so nice! You are very talented, both the cooking and the photography. How kind of you to calculate the carbs, too.

Hi, Helena. I avoid things from China, and a few other places, Haiti, Peru. Don't know what imported food you all have to avoid there. Could you grow your own seeds?

Hi, Helena. Yes, teeth are bones, (I don't know why we think of them as something different ???) and I have been trying to work on increasing my bone strength and health. The Weston A. Price Foundation has some good info on teeth. I use mostly baking soda to brush my teeth, as I have read several places that the glycerine in toothpaste leaves a film on the teeth that can keep the teeth from remineralizing. I have a couple of old low carb books by Dr. Daniel C. Munro, in which he states that toot…

Helena, you're great. Those are very cute. How nice to have a treat recipe with no chocolate! Thanks!

Sorry about the secret code. I didn't really it wasn't a common short-form. ETA: Oops, I apologize for the wrong word. That ought to be "I didn't realize it wasn't a common...." My early morning typing, hmmmm.