[SamAdams76]

There was a health food/vitamin store near me that recently switched gears to a "low-carb" emphasis. Signs on the storefront advertise "low-carb" and "no-carb" products and it seems to be doing a brisk business. I get my multi-vitamins and pysillium husks there (helps get more fiber in the diet).

I think it is a matter of time before restaurants come out with "normal-carb" menus. But already, most restaurants will cater to the normal-carb folks and I have never had a problem making substitutions for high-carb items. The waitstaff appear to have been trained on this way of eating and many of them eat that way themselves.

Anyway, time for my walk...

[joesbucks]

Enjoyed the before and after pics.

Regarding your comment about restuarants, yes the wait staff is aware of low carbers. I don't think management has figured out how to market to "us". Few menus have low carb features and you do have to ask for the veggies instead of potatoe or fries.

Outback is great for steaks. But more resturants need to have a menu just beyond meat and veggies. They need to have pasta made from the spaghetti squash, and other "almost" type dishes. I firmly believe that if a chain adopts 5 or six such items and markets themselves to low carbers, they will have lines to get in their doors.

[dtel]

Congrats.
I have conversed with you many times over the years and had always pictured you as an older gent.
We are about the same age however.
Good luck.