I have been having a love affair with low-carbing for the last two years. Anyone who has never been there or has heard the hideous rumors about the life style, would ask WHY? They usually do it with a roll of the eyes or a wrinkled up nose.

Well, I'm here to tell you that I've lost 68 pounds (and kept it off). I've retreated from taking Diovan for high blood pressure, to a regular 110/78 reading. And, my favorite...my triglycerides went from 293, down to 122.

The first response is always...."Yuck, all that fat." Well, I'm not sure what the perception is, but I don't suck the fat on the edges of my steak! I do use full fat products, because low-fat products take out the fat and replace it with sugar. Fat gives food taste, when you remove it, there must be a replacement or the product tastes like cardboard. Check out the labels on a full fat and a low-fat label of the same product!

Each week I'll share a little more of my adventure, but for now Low Carb Connoisseur is one of my favorite sites.