"I don’t know if you remember me, but I did your month long consult package last year in May. You convinced me to go off statins and I was getting ready for my son’s wedding. I wanted to let you know I finally got enough courage to go get my blood work done and found a doctor that doesn’t get too worked up about cholesterol.
I want to thank you for your post on the “LDL determination” regarding if it is large and fluffy. I brought that into the doctor and she ordered me a whole extension blood work up. I am thrilled to say I have a large and buoyant pattern!! In addition, the great news since I changed my eating habits, due to you, is I dropped my triglycerides from 199 to 86!! My HDL increased from 46 to 57!!
PS: Just an fyi, my husband has REALLY benefited from your suggestions and my new cooking habits, as his triglycerides dropped to 68 and his C-Reactive Protein was 0.39. Oh yes, he went off his statins as well!! J"
-Deb
Deb and I cleaned out her pantry. This detrimental "gluten-free" family staple is no longer lingering in her house!
Ortega White Corn Taco Shells Ingredients: White Corn, Partially Hydrogenated Soybean Oil, Water, White Corn Flour, Salt, Hydrated Lime, Citric Acid
Try this tasty crispy shell idea instead! This was inspired after watching Top Chef! I LOVE that show!
6 Thin slices of jicama
2 cups organic leaf lettuce
6 oz. lump crab meat
1 Lime, cut into wedges
Salsa
Slice jicama into very thin slices, using an electric slicer (click HERE to find) or a mandolin slicer. Fold the jicama slices into taco shells; fill with lettuce, crab meat, and salsa. Squirt the lime juice into each jicama shell and enjoy!
NUTRITIONAL COMPARISON (per 2 taco shells)
Traditional Taco Shell = 130 calories, 19 carbs, 0 fiber
Jicama Taco Shell = 12 calories, 1.5 carb, 1 g fiber
