It’s coming. I’m waiting until MD has her post on it up. We have a difference of opinion, so I want to give both sides of the issue. Unfortunately, at this moment her computer – an iMac, no less – is in the shop. It went into white screen mode overnight a couple of days ago and had to be taken to the repair place. She has the photos she’s going to use on her machine. It’s supposed to be back today fixed with all data intact. Pray for her.

thanks in advance

Nothing. They’re all carbs. I was just kind of making a joke.

This episode actually brought up a question: what does a good low-carber eat while gastrically compromised? All the usual recommendations (rice, crackers, applesauce) won’t work. Any recommendations from personal experience with your family?

Also, I’m confused about your net carb figures for lentils. As I recall, the times I’ve purchased canned lentils for use in chili puts it at about 15g carbs for 1/2 cup (of course I don’t have a can handy at the moment to check).

Just as an update on the low-carb impact on my migraines: I went more than 2 months migraine-free while being only moderately strict on diet. This latest one is still only 50% as bad as my previous ones (requiring ER treatment), and I can directly attribute it to end-of-summer beach days involving carbs of the fermented variety… I’m thankful daily to you, Gary Taubes, and Dr. McCleary for helping me end that nightmare. I was always one of those detestable people who could eat anything and still maintain weight and blood levels, simply from lucky genetics and metabolism. Until the migraines started, I’m sure I was well on my way to some awful health problem (cancer? heart disease?) without a clue. I’m actually thankful for the fact that the migraines, as bad as they’ve been, might have given me many more years with my family by making me change my diet.

We always sip bouillon (chicken or beef) during times of gastric distress. It tastes good and adds back some of the electrolytes that have been gotten rid of during the process.

I’m glad to hear that your migraines have lessened. I’ve never had one, but I’ve treated many. And none of them looked like fun.

I ran across this today and thought you’d get a kick out of it given that you’ve blogged in the past about the press and science:

http://www.partiallyclips.com/index.php?id=1569

Funny cartoon. Thanks for sending. Both MD and I got a kick out of it.

Could it be that maybe, just maybe, YOU are the one who is clueless around here?

As I see it, Dr. Mike writes about food from two main aspects:
a) from the Protein Power point of view, and everything related to low carb nutrition
b) from his own personal point of view, describing what he likes and enjoys.

Most people would agree that from both of these points of view, he is one of the best experts around. For those who don’t agree, it’s his own personal blog and he can write whatever he feels like writing. This is not a blog about high cuisine, and thanks God for that since, according to you, there can hardly any be found on this planet. I don’t think that people who don’t like this blog have to necessarily hang around. Especially if they don’t even understand what this blog is all about.

Our trip to San Fran and Napa has unfortunately been replaced by a second trip to D.C. Otherwise I would certainly check out the restaurant. I’m dying to try the steak tartare and foie gras and pork thing. Might have to look into making some myself. So jealous.

You can find recipes for steak tartare all over the place. The foie gras and pork belly dish, however, is a different story. I wouldn’t have a clue as to where to find that.

The steak tartare contained all the ingredients you mentioned along with capers. Another place in the US where I’ve found good steak tartare is at Les Halles, Anthony Bourdain’s restaurant in New York.

Sure we know about trnasfats but what this fella has to say about sat fat..gibberish or not please ?

Complete gibberish.