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Postscript re: cholesterol: I want to be completely honest with you. I have been retesting my lipids regularly and I did go through some variations. But after years of low carb eating, I can confidently say that my ratios are better than ever and the ONLY number that is even borderline is my LDL, which is a little higher than the “ideal”. As I said, however, my RATIOS are very good, and many doctors consider those to be much more important the “just the numbers”.

If you need to lose weight, lower cholesterol, control diabetes, high blood pressure, or acid reflux, quit smoking, rid yourself of migraines, heartburn, or allergies, ease the pain of arthritis or gout, or you just want to feel generally better, then I strongly urge you to investigate the low carb way of eating for yourself!

Read Dr. Atkin’s New Diet Revolution. Read Atkins For Life, IN WHICH **I** AM QUOTED, Read Protein Power. Life Without Bread. Neanderthin, The Schwarzbein Principle, The Hamptons Diet …. or pick another plan – there are plenty out there!

Just look at the difference in me after low fat dieting – compared to while low carb dieting:

Low-fat versus Low-Carb

Mitch Rysavy, before/after

Mitch, before/after

 Yes, you read it right. I weigh the SAME in both pictures. I swear. Oh, and by the way – my husband is doing very well on this way of eating, too. He lost his 60 pounds in a matter of months, and he still weighs less than when he graduated from high school. He has been able to discontinue one of his blood pressure medications entirely. His average blood pressure is much better than it used to be, even with less medication. He has not suffered from gout or heartburn since he went low carb. And just look at him! I mean, I know how he lost the weight, I was the one cooking and advising ~ but how did he end up looking ten years younger, to boot?

Psssssssst – Don’t Forget To Consult a doctor regularly along the way, and to do your research first!

Cooking Truly Low Carb Volume 1I wrote my first cookbook in 2000 while actively losing weight, and all the recipes in that cookbook are indeed “truly low” in carbs.

Click the covers to sample more than a dozen free recipes from EACH book!

More Cooking TLC Volume 2I published my second low carb cookbook in November 2003. Volume II features a wide range of recipes suitable from induction through lifetime maintenance, so that everyone can enjoy bread, bagels, pizza, margaritas, etc. – while still maintaining their health and weight.

Comments on the video:   I was never interested in the famous part of the phrase “rich and famous”, and like many overweight or even once-overweight people, I tend to avoid cameras like the plague. Nevertheless, I just couldn’t tolerate some of the blatant misinformation that has been blasted over the airwaves recently about low carb eating. In early January 2004 I bit the proverbial bullet and issued a press release which garnered me a fairly big part in a week-long series on low carb diets that aired on KWGN, WB2 Denver, during February Sweeps Week, starting 2/15/04.   Note that I did not exactly lose 100 pounds like they say in the video above, and I am not sure how they got that fact wrong. Nor did I ever quite weigh 300 pounds. I did get close though, at 271 pounds, and I did lose 100 pounds of fat while gaining 35 pounds of beautiful metabolism-boo…sting lean muscle mass. I know this because I did body fat measurements on myself through the weight-loss process. Close enough for me! The most important part of the story was not the number of pounds, anyway, but the dramatic health improvements I made. We taped for a couple hours, and you never know what they will actually use, from the many things you say. I was no nervous that I come across as strident, I am afraid. Overall, I am quite pleased with this segment anyway, but they somehow managed to totally omit the very relevant fact that I lost more than SIX HUNDRED cholesterol points in a matter of months!   As it turned out, the reporter enjoyed his Fajita Salad with Lecture so much, they invited me to come cook live on their morning show…. where I worked it right in! They re-played the success story segment from the night before while we chatted for a minute, then they cut to us, live. I could feel my face stiffen up when the red light went on, and you can see me swallow hard then rather visibly square up my shoulders and try to force myself to smile. Once I started talking, however, I think I did pretty well.. I even talked right over the interviewer, Natalie Tynsdale, once, which wasn’t so good, but darn-it-all, I just was not done talking about my lab tests yet, and I was determined to get that part of my story in! Be sure to check out the look on my face when she asks me if I am using a non-fat oil! (Non-fat oil? In what universe?) I just sort of ignored that part of the question and talked instead about grapeseed oil being ‘ beneficial” (as in the ratio of its omega fats) and having a high smoke-point.   After my segment ended, they caught Natalie on camera several times still eating my salad! The staff there devoured every bite I prepared, between them, even the one I didn’t really finish cooking on-air, and afterwards Natalie sent someone backstage to get the loaf of Vol. II Rustic Pumpernickel bread and Garlic Schmear I had out while I was cooking, and they then talked some more on air about how good everything was. As I was packing up to leave, Natalie made a point of running over to say good-bye and tell me “Thanks! I am making that salad for dinner TONIGHT” which really made my day. So I gave her my very last bottle of “magic sauce” and a printed copy of the recipes, on the spot.

 

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