illeatit
Fri, Jan-23-09, 16:40
New to forum
I am a active low carber and have been low carb since july 08 I have went from 317 to 257 and a goal of 210 hopefuly by july that is when my 20th wedding anniversery is but I will take what I can get. :agree: I am an Executive Chef and have been developing many recipes using Wheat Protein Isolates, Erythiritol, polydextrose, oligofructose, stevia, oat fiber, and many other voodoo ingredients. I am currently planning my low carb garden for the spring. I can't ever imagine living any other way at this point. I realize that refined flours and sugars are not my friends and have renounced them. I welcome any suggestion or comments
your friend in protein
I am a active low carber and have been low carb since july 08 I have went from 317 to 257 and a goal of 210 hopefuly by july that is when my 20th wedding anniversery is but I will take what I can get. :agree: I am an Executive Chef and have been developing many recipes using Wheat Protein Isolates, Erythiritol, polydextrose, oligofructose, stevia, oat fiber, and many other voodoo ingredients. I am currently planning my low carb garden for the spring. I can't ever imagine living any other way at this point. I realize that refined flours and sugars are not my friends and have renounced them. I welcome any suggestion or comments
your friend in protein