My Low-Carb Breakfast


My low-carb breakfast. An egg with a radish poking out behind it, mushrooms and onions sautéed with garlic (no interviews today, alas!) in olive oil, a quarter of an avocado with tahini (sesame paste), dinosaur kale, and a chunk of blue cheese.

Back on the Taubes bandwagon:

Why We Get Fat: And What to Do About It  

Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health  

And I haven’t read this one yet by Nina Teicholz, but it looks interesting:

The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet

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