[Mamzelle]

Atkins has worked wonderfully for me--but I still have kids I can bake for!

There is also an opportunity out there for boutique-style artisan bakers to confront the challenge of reduced-carb bakery.

Sugar does such wonderful things chemically and physically--carmelizng and adding texture to baked goods. It's just plain hard to bake without it, though the substitutes are better than they have ever been.

Making fluffy biscuits and scones is hard with the high-protein flours that locarb baking requires.

But with the increased interest in cookery, evinced by the Food and HGTV stations--surely there's an innovator out there!

[carlo3b]

Just you watch, there will be many good cooks, and Chefs that will develop great replacements for the familiar carb flavors.. Next, major corporations will put their vast resources to create fabulous low cost, low carb foods.

Until that happens, within 5 years, there exists is vacuum that will be filled by enterprising entrepreneur, and we will all make them wealthy.. Been there, and done that..  :)