Thought we needed a shiny new thread for the New Year.
The thread is intended to support people who are already on the diet or want to start losing weight / gaining health benefits by low-carbing.
Here is a simple explanation of this way of eating and how it works.
www.dietdoctor.com/lchf
You do not have to count calories, weigh anything, exercise furiously or feel hungry.
You do have to cut out sugar and sugar-substitutes and avoid starchy foods like potatoes, bread, rice and pasta.
You need to eat lots of vegetables (especially those grown above ground) and protein which can be cheese, eggs, meat, fish etc. You can eat olive oil, butter and other natural fats. You can eat limited amounts of fruit, dark chocolate and some alcoholic drinks in moderation.
You need to avoid anything labelled low-fat and most processed food and drink.
Here is a link to the Mumsnet low-carb bootcamp thread, for those who want to lose weight more quickly than the diet adopted by most people on the existing Gransnet thread.
www.mumsnet.com/Talk/low_carb_bootcamp
Here is a link to the original Gransnet thread - though there is absolutely no need to plough through it before you start. 
www.gransnet.com/forums/dieting_and_exercise/1214778-Support-and-ideas-for-those-on-low-carb-diet
We aim to help each other by offering ideas, recipes and support. Welcome aboard!
More lightly toss in olive oil whitewave.
I do steamed cabbage tossed in butter and lemon juice, gives it a nice fresh flavour.
Where did spring go today?
Soup for lunch and sea bream with spinach and creme fraiche tonight.
Savoy cabbage alert!
Do not put it quartered with only a big blob of butter and seasoning to keep it company in the slow-cooker and go out for four hours 
I was hoping it wouldn't stink the place out on my return - not only is there a stink but it's burnt! Looks quite attractive and 'caramelised' but tastes awful.
That'll learn me!
No - not in the slow cooker!! Steam it 
- oh....just spotted Mamie's post.
Pale lilac bread 
Ooo we know how to live on the low-carb thread - mauve bread, caramalised cabbage and worthy pizza.
BTW where are wot and wilma?
Pioneers of inventive cooking, that's us 
Just had my egg and bacon so off to clean gravel and lift turf to spruce up the terrace. Waldorf salad for lunch and roast lamb with chipotle (and honey ) crust for dinner.
Re Purple bread, it is the type ( brand) of phyillium husk used, the dark ones does go purple when baking, the paler the better, but less exciting
Has any one tried Kohlrabi mash? I did some the other day to go over a fish pie, very good, cooked in a little milk, mash add some butter and cream cheese, salt and pepper. The carb count is quite low and make a change from cauliflower or celeriac mash.
Blimey Riverwalk you can't blame the cabbage - you virtually massacred the poor thing
Can any of you cooks give some ideas for using aubergine please? I've exhausted cauliflower and cabbage recipes and despite being rubbish in the kitchen have managed some reasonably edible meals but am a bit stuck for inspiration. DH continues to lose weight, unlike me! Guess I am making portions too large, for me anyway (he has same diet - his choice). Have been looking on Newcastle Magnetic Research Centre site, about their research on Diabetes T2 which you probably know, some of which I had gleaned from M Moseley book. Less than 1gram of fat in the pancreas apparently can cause diabetes and each persons personal fat threshold is different. You can have a normal BMI but individual tolerance level may be lower, hence diabetes. Probably genetic, which explains why some friends of mine who are fatter are not diabetic. Blame the genes again! Only solution is to lose weight until you reach your particular tolerance level for insulin production. At least it's possible to do something about it. 
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