I agree that too difficult a regimen is tough to maintain...that's why
I always keep a good supply of good dark chocolate in reserve!

and anytime you want to send chocolate hazelnut tortes my way I''ll
send my address pronto ( I'll eat it in moderation of course)

~Mike~

On Jan 1, 5:36 pm, grrlyrida <[email protected]> wrote:
> I'm a fan of Gary Taubes since he came out with, "What if fat was a
> big fat lie?" During the low carb 00's. But as a person in the
> culinary industry, most of these diet books are unsustainable for most
> people. Sure lots of processed sugar and wheat based carbs will cause
> you to gain weight. But cutting them out for more than a few months is
> hard for most people.
>
> What has worked for me is following a low to mostly no wheat, corn and
> dairy diet, but still eating some sugars like maple syrup on occasion.
>
> I work with sugar, butter and flour everyday and it's hard, but if I
> say I'll have kamut pancakes instead of whole wheat this Sunday and
> maple syrup instead of caramel colored simple syrup Ms. Butterworth,
> it keeps me from eating brioche cinnamon rolls, brioche maple glazed
> donuts, chocolate hazelnut tortes and red velvet cupcakes I have to
> bake daily.
>
> Cutting out all "bad" carbs is a recipe for failure in the long run.
> Having a balance approach by keeping some of the "bad" carbs you love
> and having them on special occasions, seems to offer more success for
> keeping the weight off.
>
> Have a safe and prosperous new year,
> Ness
>
> On Jan 1, 5:08 pm, Dave Minyard <[email protected]> wrote:
>
>
>
> > I just saw this on the website. Good 
> > Stuff...http://www.rivbike.com/blogs/news_post/318. Say's it might only be 
> > up today.
>
> > Happy New Year!- Hide quoted text -
>
> - Show quoted text -

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