Libby Jenkinson, MPS, founder & CEO.
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Hi there, and welcome to Ditch The Carbs.
I’m Libby Jenkinson. A registered pharmacist, certified Health Coach, mother of 3 and founder of Ditch The Carbs. Ditch The Carbs PRO and Low-Carb Practitioners. – three of the world’s top low-carb websites. I also run one of the most popular online low-carb support groups and membership site.
Here at Ditch The Carbs, our mission is simple. To help people regain their health and lose weight by using low-carb nutrition - using my stepwise method.
As a trained pharmacist, I'm in a unique position to understand the science behind low-carb living. And as a busy mother, I understand how to make low-carb EASY, on budget and practical.
I have helped more people regain their health in the last few years by using low-carb nutrition, than in my 25-year career, dispensing medication.
I have witnessed for decades the effects of chronic high blood sugars in my patients. I understand how wide-reaching metabolic syndrome is to almost every chronic disease. I want YOU to live your BEST life!
An ever-increasing number of medical professionals are telling their patients WHY they need to live low-carb, I can teach you HOW to live low-carb.
So join our the millions who visit here every month, and live your best life.
New here?
Want to start low-carb FAST? Do these 3 things ...
1: Download your FREE 5-day meal plan & shopping list
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3: Visit the LOW-CARB SHOP for all your cookbooks, meal plans & starter guides.
As seen on:
Ditch The Carbs is the no.1 recipe website in New Zealand and Australia, and ranked 7th in the world.
We now have over 1.5 million followers across all social media channels.
- Flippin Health Podcast - Listen to my story and why I resigned as a pharmacist.
“Libby Jenkinson is a pharmacist turned health promoter – her site Ditchthecarbs.com offers a new way of thinking and eating aimed at families. It’s a runaway success and sheer site visits will astonish you.”
- Diet Doctor: I have written numerous guest articles for Diet Doctor, one of the world's leading low-carb website.
- Huffington Post: You can see my articles here.
- Buzzfeed: You can see my previous articles here.
- Diabetes Mine: My recent interview, bio, my 25-year career as a pharmacist, history of weight loss and gestational diabetes.
- Institute For Responsible Foods: IRN – Founded by Dr Robert Lustig. Read my interview and feature post.
- Good Housekeeping - listed as one of the Top Banting (low-carb) sites in South Africa.
- TalkFeed: - SA Podcast and Website 5 banting Diet resources
- Food 24: Africa’s biggest food website. LCHF- Banting recipes Easter special.
- Keto Summit Podcast: Learn how to start low-carb kids and how to reduce your kid’s sugar intake without a fight.
The importance of whole food nutrition in children’s health and development cannot be stressed enough. All children will benefit from lowering their sugar and carbohydrate intake, especially from processed and junk foods.
Meet The Team
Here at Ditch The Carbs, our mission is to be transparent, independent and trustworthy. We refuse company sponsorship, we refuse sponsored posts, we refuse paid articles to endorse company products.
The amazing team here at Ditch The Carbs is our worldwide family of like-minded people who want to bring health and low-carb nutrition to the world.
Our medical review team ensures content is of the highest standard, they provide a medical review as stated in individual articles. Our medical review team are not paid for their reviews so they may remain independent and unbiased.
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Visit the LOW-CARB SHOP for all your cookbooks, meal plans & starter guides.
Sharon
Your website was recommended to us from Lurie Children's Hospital in Chicago. Our granddaughter has epilepsy and has been put on a Modified Atkins
Diet. The dietician suggested we use your website for some recipes. Thanks for all you do. Difficult to get a 9 year old who hates eggs, beef, etc. but your recipes are helping. Thanks again.
Libby www.ditchthecarbs.com
Hi Sharon, welcome, I'm so glad you're here. I completely understand having picky kids and hating eggs is a tricky one. Hopefully, these recipes might help. would she eat chaffles? You can flavour them any which way and here is a free cookbook for you to try. 23 sweet and savoury chaffle recipes, she can even learn to make them herself. Other recipes that are very popular in my Kids Group are Fat Head Pizza, tortillas, cheeseburger casserole and mint ice-cream with a sugar-free chocolate magic shell.
Please give your granddaughter a little hug from me and thank your hospital dietician for recommending me. As an ex-paediatric pharmacist, I love to hear that nutrition is being used to help support patient's health 🙂
Sue
Hi I've longed your recipes for years but can't seem to find a favourite anymore. It was a gluten free waffle recipe that used tahini as one of its ingredients. Absolute best recipe!! I've tried searching all sorts but it seems to have vanished! Can you point me in the right direction please?
Libby www.ditchthecarbs.com
I'm afraid you may be thinking of another recipe website. I don't have that recipe. I have "peanut butter" cookies with tahini or keto waffles which are the most popular keto waffles on the web. Try them both and I am sure you'll love them both.
Anne
Hi Libby,
I plan on trying your slow cooker keto vanilla berry cheesecake but I couldn’t find on the recipe what size springform pan you are using. Can you please let me know?
Thank you
Anne
Amy Lazzaretti
Hello!
I hope you'd help me with this question regarding macros. I received my DNA reports that's related to my health, including weight issues/loss/gain. It says that my body needs 30% protein, 30% carbs and 40% fat (not like the Zone which is reversed for protein/fat) to be able to lose weight slowly and naturally.. Since I'm clueless with macros and how to figure it out and all. Is it possible to have that macros ratio with your system? Also, now do I figure out the percentages? I tried to study it but I'm terrible with math and my eyes went dazed when I read the articles about it. :^(
Thanks! Amy
Libby www.ditchthecarbs.com
Hi Amy, those macros aren't low-carb at all. We aim for low-carb, moderate protein and higher healthy fats. I like to keep things simple, otherwise, it feels like we are still on the dieting bandwagon. Lower your daily carbs to under 100g (moderate low-carb), below 50g (low-carb) or below 20g (keto). Keep your protein and serving sizes moderate and use healthy fats to help keep you fuller for longer. Personally, I don't like these new DNA, genetic tests that are coming out. They remind me of the blood type tests in the 90's that made a fortune and helped no one. Stick to real whole food that is lower in carbs and you can't go far wrong 🙂
Bonnie Black
Libby, How manynet carbs do you suggest? I have strated with 20. I have digestive problems and I am hoping this will help. In fact, my doctor suggested low carb. There is SO much out there but I think your website is great! Thanks!! Bonnie
Libby www.ditchthecarbs.com
That would depend on where you are starting from and your health goals. The general guidance is even lowering your carbs, cutting out all sugar and junk food is beneficial. Typically, <100g carbs/day = moderate low-carb, <50g carbs/day = low-carb, <20g carbs/day = keto. I hope that helps. Good luck, you'll love this way of life ?
Great stuff that you have a low-carb friendly Dr, you're lucky! And thank you for your kind compliments about my website, I am so pleased it is helping you.
Joy
For the waffle. When you list one do you mean one triangle on the waffle iron or the whole waffle. Just made them. Outstanding
Libby www.ditchthecarbs.com
I'm so glad you loved them, they are my absolute favourite weekend breakfast. The serving size is 1 waffle. Enjoy 🙂
Bob Pritchard
I just got the Low Carb bundle. It's 2 but hard to read as it appears on my Kindle. Can you tell me how to get the docs in the Kindle format? Thanks, Bob
Libby www.ditchthecarbs.com
Hi Bob, I'm afraid they are not Kindle books but an eBook PDF. I'm not sure if you're kindle can read those?
Jay Arr
Do a google search, or use your favorite search engine), for "convert pdf to kindle".
There are plenty of ways to do it.
JUST DON"T FORGET TO GET AUTHOR'S PERMISSION TO CONVERT FOR your PRIVATE USE.
Kathy
any chance you can come up with recipes that don't use almond OR coconut flour? I can't eat either, and what a pain that is.
Libby www.ditchthecarbs.com
These are the most common low-carb flours. Which ones can you tolerate and I'll see if I can develop some for you 🙂
kimberlee
I'm curious how much weight did you lose when you started out on low carb and how long did it take?
Nathalie
Hello, first thank you for your books, love them. We are as a family low carb since last june, but it is hard for my daughter who seems to have a hard time digesting erythritol, but would love sweets , especially on events with other teens. Can you please tell me what to use...we use Stevia but it as an after taste...thinking of going to raw local honey..but...thank you for your help.
Libby www.ditchthecarbs.com
Awesome question! Read this article Ultimate Guide To Low-Carb Sweeteners. I discuss what I use and what I avoid. I personally don't use honey because it is still sugar, just in another form. There are lots of stevia products coming onto the market which may suit her, or have you tried Monkfruit? It may be a case of trial and error until she finds one that she can tolerate. Stevia comes I drops, concentrated powders and some are mixed with erythritol so they measure spoon for spoon, so make sure you read the ingredients carefully, back they may say stevia, but actually contain both.
Lindsey Louw
HI Libby,
Please could you advise where you get your nutritional information from please.
I would like to line mine up with yours.
Thank you
Lindsey
Libby www.ditchthecarbs.com
Great question. I use cronometer.com as it is the most reliable set of data. I avoid apps such as My Fitness pal or anything which allows "user added" entries which are incredibly inaccurate.
Terry Bowman
Made my 1st fathead pizza today. It was pretty good for a first effort. However, it really only yielded 4 nice pieces. No complaint there at all, just never got that sort of diameter out of it, despite rolling it out quite thin. WAS FILLING, as you had said it would be. 2 pieces and I was done, and that was only my 2nd meal of the day, AND my last. 1st pizza in a year and a half!
Lynda
Hi Libby, I seem to have been following your blog forever! I went fully low carb in 2011 and also blog but more privately. You have done an amazing job with your wonderful recipes and information and I love that you have kept your blog and recipes free. I was interested to read about how you wanted to become qualified in nutrition but had to go down the "low fat" route to get there. I too discovered this back when I was interested in getting some sort of nutritional qualification. I'm not just happy to help others who ask what it is that I do.
Anyway, I just wanted to say how much I love all that you do - from a fellow New Zealander 🙂
Pauline McGee
I think that you are awesome that you post all this information along with all your recipes for free. You have a great website and some fantastic recipes. So a huge thank you from me. Today I have had a cooking day I made Zucchini bread, scotch eggs and almond bread. All your recipes turn out as expected except that I need to cook everything much longer than you . But no complaints I know that I just need to adjust. So a huge thank you
Libby www.ditchthecarbs.com
What a brilliant low-carb bake off! I'm so pleased all my recipes were successful, albeit with longer cooking times. I wonder if I have a powerful oven? Enjoy you hard work, and yummy creations.
Ian
Hi Libby stumbled across your site when i started my LCHF diet and by far think its the best i have seen, have already bought both your recipe books and loving them.
My only issue os that i've tried to sign up for the newsletter twice now but im still not recieving anything?
If theres anything that can be done that would be great as i would love to get regular updates.
Keep up the good work
Many thanks
Ian
Libby www.ditchthecarbs.com
Hi Ian, I can see from my email system that those emails are being delivered to you. Go and check all your folders to see where they have landed, then drag them into your in-box so you can see them regularly. Welcome 🙂
Yilam
Dear Libby,
I have been following your blog for some time now, not yet said hi to you 🙂 HI~~~
And thank you so much for the informative articles and great-tasting recipes!!
I can always refer here when I need something low carb.
I am from Hong Kong and I am a new mom. I have been changing to moderately low carb (or call it carb-conscious) lifestyle for over 1 year, and like it!
Sadly in my city, resources about low carb is unbelievably scarce and I am quite an alien (rice is the soul in Asian diet culture...). So I am very glad to have some reference here!
Love,
Yilam
Sean Daniels
My doctor recommended that I start a low-carb diet, recommended this site to learn more, and said that there are 10 questions that I should honestly answer to determine my starting or set point. I've searched this site and do not see any reference to the 10 questions. What have I missed and can you direct me to the right place? Thanks in advance.
Libby www.ditchthecarbs.com
Wow, what a superb doctor you have. Stick with them. They may have been referring to my low carb FAQ page that has a diet sheet also. Also look at all my articles here.
jimej71
Great page! I'm new to this carb conversion life style. Congrats on Googling numero uno all the way in Baltimore, MD. I look forward to being part of this community. My mean doctor seems to think my diabetes and heart disease may have been staved off had I exercised some common sense earlier in life. That being said I'm sure I'm not the only 46 year old with a nasty scar on his chest and a sudden urge to live a wee bit better.
I'll be checking in often and learning from everyone willing to teach me. Keep rocking the info. I'm going to try the calamari tomorrow and blog about it. I'll give this life changer page credit of course.
Thanks.
Libby www.ditchthecarbs.com
Hey welcome, I'm so glad you have discovered LCHF, and are on this new road to health. Maybe you can convert your doctor into this way of thinking. I'm sure he/she will see your amazing improvement in health and do some sneaky reading/research into this new fangled low-carb approach and realise there is something to it. The science and research is there. They cannot doubt that. P.S. I'm glad my little old kiwi website has winged it's way all the way to Baltimore. 🙂
jimej71
I'm anxious to see my results today. My doctor had me do two test. One on meds and fasting...a week later one with no meds and not fasting. Even had to drink juice. Should be a fun science project to say the least.
jimej71
Ok. My fasting results from two weeks ago were identical to my non fasting no insulin injection results two weeks later. The experiment even had me drinking juice before the test!! Pretty excited to see that a low carb diet could have this drastic of an effect. I even lowered insulin amounts during the two weeks of 80 a day carb dieting. My blood sugar normally hovers in the very high 200's to low 400's. That's because I normally eat a bunch of crap. I have an appointment in October. We shall see if my 120 average exceeds the doctors expectation.
Drachula
Yay! Go for it. No bloody drugs (and I'm a doctor!!)
Donna
Hi Libby. Any ideas for thickening a beef casserole made in the slow cooker? In the old days I would have used cornflour or plain flour. Many thanks
Libby www.ditchthecarbs.com
Great question, I have never found a "like for like" substitute for cornflour. I either use less liquid to begin with so the gravy in the slow cooker is naturally thicker, or I remove some liquid/gravy and heat it on the stove with some cream cheese (not the soft spreadable type, the full fat block). That makes an amazing sauce.
Ann
Hi Libby. I came across a recipe for a sponge cake that uses tiger nut flour. It claims it is gluten free, grain free, and not a nut. Can you shed some wisdom on this particular flour? Thank you,
Ann
Libby www.ditchthecarbs.com
Great question. Tiger nut is grain free but has 63% carbs "It's considered a good flour or additive for the bakery industry , as it's natural sugars contents is really high, avoiding the necessity of adding to much extra sugar (good option for diabetics)" Unfortunately I don't think they comprehend that carbs raise blood sugars as much as sugar does. It is sold as "sweet and gluten free" so the clue is in the name I guess. I would avoid its there are much better alternatives. See this post, my Ultimate Guide To Low Carb Flours.
Mike Smith
To be totally honest, ive been LC for 18 months and the way I eat and cook in simple terms is exactly how my grannie used to, Butter, Lard, Full Fat Milk, Absolutely nothing out of a tin or packet and no sugar, grains, flour, rice, beer, diet food etc. Wine is Fine though (in moderation) and it just works. I live in the UK which means we are all deficient in Vitamin D so I supplement that (5000 IU/Day in winter) along with 1000mg Vitamin C. Feel great - Sleep great and 7 stone lighter without trying too hard
Tonia Collins
looking at granola recipe. any ideas for substitute for coconut flakes?
Katurah
Hi. I love your website! Before I got pregnant I used your site all of the time. I'm curious about the calorie guide on your recipes (now that I'm trying to lose a lot of baby weight, I've been monitoring my calories).
Is the total amount for one of the item made? Could you explain a little please? Thanks!
Libby www.ditchthecarbs.com
Hi and welcome back. The nutrition is per serving size, so if a recipe states it will serve 6, it is the nutrition for 1/6 of the recipe. There may be a few occasions where it is per item, such as pepperoni meatballs makes 35 meatballs so the serving size is per ball as some may wish to have one or two as a snack.
fleetvanriper
Your anti-wholegrain crusade is nonsense and criminal in its potential harm to people's health you should be exposed for the incompetents you are.
Libby www.ditchthecarbs.com
Why? Is there and essential wholegrain I am unaware of perhaps?
Mike Smith
Yer, We demand grains,sugar and carbs. its our right to believe the nutritionists that work impartially for the food corporations. We have the right to spike our insulin and send our blood trigs through the roof. We have the right to make ourselves sick and we have the right to be ignorant and stupid. 🙂
It makes me wonder what that person came here for in the first place libby - Keep up the great work, Ive been LC for 18 months now and never felt better.
Kelly Ackerman McLaughlin
Good afternoon! So excited to find your site! Thank you for all of the amazing information. I'm struggling to find good information on LCHF and fout. My husband has suffered from gout in the past and he is concerned this will cause a flare up for him. Any resources or information that might be helpful? Thank you!
Libby www.ditchthecarbs.com
Here are a few resources you may like to read. Gout is caused by raised uric acid levels. This is interesting - "Recent open study of a low-carbohydrate and high-protein diet featuring preferential monounsaturates in the fat component of the diet and tailored for insulin resistance, however, appeared promising for patients with gout." Read further here, here, here and here.
Kelly Ackerman McLaughlin
Thank you!
Elizabeth
Thank your for this amazing website! It's such a comprehensive and helpful resource. I have an autoimmune condition that has gone into remission thanks to me changing to a low carb diet, and I appreciate all the help you provide here for low carbers.
Libby www.ditchthecarbs.com
Elizabeth this is such great news. I am so happy my website is helping you in some way. I really want to show everyone making real low-carb food is possible, easy and with a few little simple swaps, achievable. Congratulations on your autoimmune condition going into remission. Sending you a big hug across the internet 🙂
Marilyn
I am so enjoying your recipes. I have recently changed to a low carb keto lifestyle and your recipes have made the transition so smooth. The smaller portion recipes work well for the two of us. Thank you for all of your hard work and for sharing with us.
Libby www.ditchthecarbs.com
Marilyn this is so lovely, thank you for being such a kind and considerate reader. x
Kristine
Libby, I thought you might want to know - today I saw an advertisement for Honey Nut Cherrios on your website!! I have a screen shot if you want to see...
Thank You for all you do!
Libby www.ditchthecarbs.com
Uhhhhh, thank you for letting me know. As much as I report them, they sneak on in. I'll get onto it.
Stef
Hi Libby
Like you I live in NZ, wonder what brand of sausages you buy, most brands I see have the wrong carbs in?
Many thanks
Stef
Libby www.ditchthecarbs.com
Hi Stef, how lovely to meet a kiwi here. Sausages can be a pain to find the prefect one so I just find the best I can. I first of all choose the ones that are 85% or above meat, and have less than 2% carbs. This indicates it has the least amount of fillers possible. Yes they may have a little wheat or rice starch in there, but if it is only 1% then I'm not going to reject them. The pre cooked variety and value packs I wouldn't touch at all, they can be up to 25% carbs which indicates all manner of rubbish is in there. Do the best you can with what is local and handy. I also refuse to buy beef 'flavoured' or pork 'flavoured' sausages. There are some great butchers out there that make amazing sausages. Seaview meats in Milford are amazing. Buy in bulk and stock up the freezer.
Kate Matthews
Hi Libby. Just wanted to say how much I love your site and how useful it has been to me this year. I am an active 73 year old diagnosed early this year with Diabetes 2. Thanks to low carb and your site in particular I am now 3 1/2 stone lighter and in remission. I love the humour and the simple, clear recipes. Now looking to make the Christmas cake and gingerbread men. Thank you. Happy Christmas. Kate
Libby www.ditchthecarbs.com
Hi Kate, this is so lovely to read and I am thrilled to have helped you in your journey to stabilising your T2 diabetes and a weight loss of 3.5 stone. Congratulations, that is absolutely fantastic. I wish I could get more of my patients at work (I'm a pharmacist) to give low carb a try, as you know, it is more powerful and has less side effects than the drugs I dispense. I'm glad you like my humour and easy instructions, life has to be easy and fun huh? Maybe I should write more posts once I've had a glass of wine - maybe not, I might get in a lot of trouble for what I might say 😉 Happy Christmas to you and your family, Libby x
John Strout, MD
I'm a retired physician, and very interested in the Low carb, high fat diet, having been on statin drugs for 40 years, possibly unneeded. Since there are 3 main food groups, I would like to see more info about quantities of protein/meat to eat in balance with the concept of low carbs and almost unlimited fats. In other words, excessive protein can be as bad as too many refined carbs? At least info on this aspect of proteins would be appreciated.
Libby www.ditchthecarbs.com
I mention the macro quantities on some pages, but really I like to steer away from being too prescriptive. I give the carb variations (low, moderate, keto) and protein (1-1.5g/kg ideal body weight) for those starting out, but I want it to be as easy as possible and sustainable. Too many low carb critics say we are too difficult to follow and complicated whereas I find it is the exact opposite. I started to count macros but soon stopped once I just knew what to eat and what to avoid. I completely agree, too much protein should be avoided, but also too much fat. Fat should come along for the ride with the meat that is served and full fat cream, dairy, recipes etc but not in excess. Fat should be coming from our food, or our waistline. It will take some getting used to but as long as we base our meals on whole food that happens to be low carb and avoid low fat but eat healthy fats, then it is easy to follow long term. I'll try and mention this a bit more in my posts, thanks for raising the discussion.
Rebecca Heck
please explain what 1-1.5 g/kg means in USA terms. I live in Missouri and am trying hard to figure out what is the best protein amount is for me. I'm over 60 and don't want to lose any more muscle than I already have .
Libby www.ditchthecarbs.com
Great question. There is debate about how much protein is ideal but 1.5g-2g protein per kg ideal body weight, equates to 0.7-0.9g per pound of ideal body weight.
Karen Houghton
Kia Ora Libby
Just wanted to say how much I adore your website. It is my go to for finding new lchf recipes and new inspiration for cooking and creating lchf food. I am still just dipping in and out as I need some time to sit down and read your books but over summer when I'm not teaching I hope to do lots more reading of your literature.
Thank you for flying the lchf so high and so well. I'm so proud you are a Kiwi like me too
🙂
Karen
Libby www.ditchthecarbs.com
Yay, I love it when kiwis discover me and I love that you are enjoying my recipes. I think I'm the little secret website in NZ that is famous worldwide but not so much in my own backyard.
Karen Houghton
Yes I wished you were super famous here in NZ! Being a teacher and seeing lunchboxes on a daily basis I so want to bring lchf education to my classroom but sadly it's not likely anytime soon
annasblog14
So excited that all the ingredients I recognise as a newbie I need all the help with product. Thank you thank you
Laura
Hi Libby,
First would like to say thank you for all of your amazing recipes. Low carb diet has really made all the difference in my daughter's A1C (she has Type 1 diabetes). Since starting this, I've made multiple attempts at creating a low carb recipe for Koulourakia -Greek Easter Cookies without success. I see you have a few Greek recipes and wondered if you are familiar with this one to offer some advice. I just can't seem to substitute the flour correctly in order to still be able to twist the dough. I would really appreciate any suggestions you might have.
Thanks again,
Libby www.ditchthecarbs.com
Sorry Laura, I'm thrilled that my website and recipes are helping you and your daughter's T1D. Have you joined TyoeOneGrit yet? They are a fabulous group of T1D using low carb to achieve fabulous control. They are a supportive bunch who will help in so many ways. As for your cookie dilemma, I have never made these. Anyone else here made these low carb with success?
Hattie
Hi Libby,
What are your thoughts on coconut yogurt?
Thanks
Hattie
Libby www.ditchthecarbs.com
I would absolutely love it if it weren't so darn expensive. Maybe I'll try and make my own. I still have a yoghurt maker in the cupboard somewhere.
Kirsten Dangler
Hi Libby, I am hoping you can answer this. Since I live in the U.S. I'm hoping that you can tell me where you got those adorable bottles shown in the picture for the ketchup. Are they available for sale somewhere still? Hope, hope, hope?
Libby www.ditchthecarbs.com
These ones I found on Amazon are very similar, and these ones are really cute also. Enjoy x
Margaret Duncan
Dear Libby is there any info or books about the carb value of foods, as I would like to convert some of my own recipes to this way of eating, there are plenty of recipes but I want basic info like carb count for say 100 grams etc, any information would be appreciated. thanks Marg
Libby www.ditchthecarbs.com
There are plenty of online programmes and apps you can use, but if you want a print version, take a look at these on Amazon which might help you.
Jennifer
How has your low carb, grain free lifestyle for your own children been received by their doctors? My son is a Type 1 Diabetic and is thriving with beautiful blood sugars due to this new way of eating. He is happy, healthy, and overall feeling more "in control". His doctors however have concerns that his nutritional needs might not be met with me limiting his carbs. Just curious if you found acceptance or did you have to advocate for them that this was the best choice for your family? Thank you so much for your time!
Libby www.ditchthecarbs.com
My doctor is incredibly supportive, she understands well the importance of nutrition and there is no need for children to be on a high carb diet, diabetic or not. I hear this all the time that dr's are reluctant to recommend low carb for growing children, which is why I keep on emphasising we are LOW carb not NO carb. A high carb diet is so damaging in so many ways. If you are not already, follow TypeOneGrit Facebook page where other parents of diabetic children are incredibly supportive and can help you face the doctors office next time with a wealth of knowledge that supports low carb for diabetic children.
Tammy
Hi Libby, I want to thank you for the wonderful insight and recipes on your website. Thanks to you and the information provided, I think a lot of my fear of going LCHF has been conquered. I've done Atkins in the past and went gluten free (mostly) for about 2 years but have since fallen off the wagon. I have joined and rejoined WW more times than I care to admit. You get the picture, a lifetime of one diet or another with varying degrees of success. I had always felt that WW was the most reasonable 'lifetime' program until recently with their new program, Smartpoints. There were always things I didn't totally agree with but was able to make it work for me. But Now, with them demonizing saturated fat and still pushing low and no fat and processed foods and the lousy app and changes in the website, I feel it is not for me. But....I need something! I am in agreement with most if not all the principles that you talk about so I am excited to begin this new journey! I am hypothyroid and have about 80 lbs. to loose.
My main question today would be that my husband does not need to lose weight and though I totally agree that he can also benefit from a lifestyle like this, I am at a loss on how to make sure he gets enough calories and nutrition without foods being around that totally tempt me. Any suggestions would be greatly appreciated?
Thanks again Libby and keep up the great work!
Tammy
Libby www.ditchthecarbs.com
Hi Tammy, Great news that you are going to start the low carb journey. By avoiding the high carb and processed foods that you once relied on, you will not be deficient in any way. If anything, you will both be gaining on the nutrition front as you will be basing your meals on good quality proteins and plenty of vegetables and healthy fats, so no worries on either the nutrition or calorie counts. He may feel he could afford more carbs than you if you are wanting to lose weight and he does not. Make sure his carbs come from nutrient dense sources such as berries, nuts, dairy, and some coloured root vegetables. My husband and children eat more carbs than I do as they are all metabolically healthy, in the healthy weight range and active. You will both feel incredible after ditching the carbs and the processed foods and getting those healthy fats back into your diet. All the best, Libby.
Starr Backen
Good morning, Well at least on my side of the world. I was wondering if you know of a substitute for zucchini and squash in general. So many of the recipes I look at today call for this wonderful veggie that I am so highly allergic to.
Thank you for your wonderful site.
Libby www.ditchthecarbs.com
Can you eat pumpkin? That is a little higher in carbs and needs cooking but might be a good swap?
Kim Tonnet
Hi, I would try cabbage noodles in some applications. And cauliflower "rice". You can also make noodle substitutes from carrots - but they are a little higher in carbs than zucchini/squash.
Kiwigirl
Hello Libby. I came across your website while searching for a LC brownie recipe (thank you)! Little did I realize you are in NZ, so I'm loving the site even more. 🙂 I cannot wait to try many of your recipes! Thanks for your hard work in educating the mass on LCHF eating.
(Kiwi in the USA)
Libby www.ditchthecarbs.com
Yes I am a kiwi girl through and through, with 2 Brit kiddies and 1 kiwi kiddie. I am so glad you have found my website and are enjoying the recipes. Welcome. Libby 🙂
angelalahunt
Hi Libby. I've just written a blog post about LCHF over at http://www.nauticulture.com
Would love you to check it out. I love your blog and website. Its really helped me get going on this WOE. Best Wishes
Libby www.ditchthecarbs.com
Hi Angela, I love your story and honesty of going sugar free. Well done and I am glad you are enjoying this new way of eating and new way of cooking. Libby x
Nina Teicholz
Fantastic job with this website. I especially love the fact that you have a section for kids. Well done!
Libby www.ditchthecarbs.com
Wow thanks Nina, this is praise indeed coming from you. I am constantly referring readers to your incredible book and TedX presentation. You are so highly regarded in the low carb and scientific community. The Big Fat Surprise is so well researched and written, it is the go-to resource for those wanting to learn how the food pyramid has got it so incredibly wrong and why it still continues to this day.
I am so glad you like my section for kids, I knew once I went LCHF I wanted my entire family to eat the same way. So many parents want to do the same and I'm hoping I can show them how to do it without a mutiny in their hands. Thanks for your support, Libby.
susan
Libby, You have a great site. I love the idea of low carb but everytime I try I get serious depression that I cannot even function. Any tips?
Libby www.ditchthecarbs.com
Do you think it could be withdrawal from sugar and sweet treats we have leant on for too long? For many, giving up sugar is incredibly hard and many find that the carbs and sugars were more than just a snack but an emotional aid. I certainly know I would rely on sweet things when I needed a pick me up, and conversely when I wanted to celebrate. Go really slowly, wean yourself off the sugar and starchy foods little by little. Don't be too strict too soon. Be proud of any changes, don't be hard on yourself, baby steps. You are doing amazingly well and have made the first step - just take it slowly and join my Facebook group for support. Libby x
Eddie Richards
Hi Libby
I am very excited to have found your site, thank you so much.
I am a Nutritional Therapist (trained somewhat in the low fat myth approach) but have
blown that myth away in my own mind for some years.
I actually work supporting adults with autism and am battling against very poor levels of nutritional
knowledge amongst care staff, your recipes are going to be brilliant to share with them.
Eddie (in Glastonbury, England)
Libby www.ditchthecarbs.com
Hi Eddie, I'm so glad you have discovered my site and are loving the recipes. How exciting that you are helping people with your nutrition therapy and I may play a small part somehow in that. I too was trained in the low fat myth (from a pharmacist's perspective) and have had to retrain myself also. Our passion for this will truly help so many I am sure of that. Join me on Facebook to see daily updates and my recipe finder is great for those new here. Take care. Libby x
Maria Jensen
Just got your recipe book. Wish I could use but having a hard time with g and ml conversion.
Libby www.ditchthecarbs.com
Take a look at my conversion page. I now write all my recipes in g and oz for my American readers. Most people use a digital scale as it is so accurate and there are so many errors that can occur with UK and US cos, packed or loose almond flour etc
HelO
Hi Libby, I have just discovered your site and it looks great and I'm keen to try some of the recipes. I do have one question though, why is it ok to eat processed meats like bacon and ham when all other processed food is avoided? I thought processed meats were full of nitrates and had been linked to cancer causing carcinogenic by products in them? Or is that just burnt meat?? Should they not be avoided like any other processed food??
Libby www.ditchthecarbs.com
Great question. There is a huge difference between processed meats such as hotdogs, luncheon sausage, and other meat products (I call fake foods) which contain very little meat, lots of fillers, colours, preservatives etc. What I use is bacon (off the bone), salami (minimal additives), sausages (above 85% meat) and ham (off the bone). All of these are high in meat and have the minimal processing and as few additives as possible. So preformed and reshaped ham vs ham off the bone are 2 incredibly different meats. The first I would avoid like the plague, the second I would feed my children. Saying this, I would always go for a cut of 'meat' as opposed to 'meat product' but these good quality meat products are very versatile for so many recipes and don't make up the bulk of our diet. Thanks for stopping and asking 🙂
Gina
Hi Libby!
I'm so thrilled to have found your site. This is one of the only sites I found that has information about the LCHF lifestyle for kids. My question is: how do I switch to this way of eating to lose weight, but still include my husband and children? I don't want to make three separate meals. Also, one of my two children is very picky. (I noticed some helpful tips about that, so thank you!) My little girl has sensory issues, textures, smells bother her. My little boy has texture issues too, everything has to be bite sized. I'm hoping the increased nutrition from the LCHF way of eating will help us all be healthier. One more question: what is the best way to transition my family to this way of eating. Doing it all at once doesn't work for us. Thank you so much and keep up the amazing work!
Gina (from USA)
Libby www.ditchthecarbs.com
Hi Gina, welcome and I am so glad you've found my site. Your comment is exactly why I started my website - for families. I truly believe the entire family should be eating like this. Read my "New Here" page and take a look at my series on "Low Carb Kids". I'm like you, I couldn't clear my pantry sand start LCHF from day 1, I went slowly and got rid of the bread first by making bread free lunch boxes once or twice a week, then increasing it until eventually we had been bread free for over 2 months so threw away my toaster and bread maker. I worked on 1 meal at a time and now it is so natural to be eating this way. My kids eat more carbs than I do as they are incredibly active and don't need to lose weight. Start slowly and you will get there. I have picky children too but I learnt to let my picky one leave 1 thing on his plate every time, but little does he know I add extras of what I know he will eat. I also let them add butter or grated cheese to their veggies, seems to work. I hope these tips help you Gina. Libby x
Nads
Hi Libby, so great to find an awesome LCHF page from a fellow NZ'er! I am 2 weeks in to my new LCHF lifestyle and I look forward to having a good read through your page and trying out some of your recipes, have printed some off already 🙂
Libby www.ditchthecarbs.com
Hi Nads, welcome and I'm so glad you found my website and are enjoying the recipes. Us Kiwi's, we get everywhere huh? 😉
dave
Hi My friend has Antiphospholipid syndrome (APS), also known by some as Hughes syndrome, it is a disorder of the immune system that causes an increased risk of blood clots. would a LCHF be ok. i can only assume a LCHF diet will be a great benefit. can you help with any advice. thanks
Libby www.ditchthecarbs.com
I can't give medical advice so you would have to speak to your GP regarding their medical situation. I can help you with the practical side of switching to LCHF however, then ask away.
www.daretodream.today
Hi Libby, I'm about to row across the North Atlantic on a 3 month unsupported venture. I'm doing it LCHF and am filming a doco incorporating the nutritional benefits of such a life style. I'd like to discuss this and a couple of other ideas with you if you have the time. How is best to contact you?
Libby www.ditchthecarbs.com
Wow what an adventure that will be. I'd love to hear your ideas, email me via [email protected]
kellib
Hi Libby,
I have recently found your website. It is great. We have been paleo for some time yet have recently adopted LCHF as I felt I was having too much fruit/carbs on paleo and not curbing sugar cravings.
I have 2 questions for you, I hope you can help. I am also a mum of 3 children with 3 very different tastes. Slowly try to change their food too. Number 2 is quiet a fussy eater; loves veggies so thats great but really hates anything with fat! She would be a raw vegan if I let her choose! Its texture related. She likes food that has crunch! So won't eat butter, cream, avocado, Yoghurt, eggs, takes fat off bacon, meat etc. So basically I am worried without the carbs she is not getting enough calories/nutrients. Any ideas to sneak more fat in?
Thanks on advance, Kelli
Libby www.ditchthecarbs.com
How about creamy dips with some crunchy vegetables? Spread nut butters along celery sticks? Nut butter on apple slice? How about cinnamon crunch, there's lots of coconut oil in it or grain free granola bars and you could spread them with nut butter. For a dessert have some whipped cream and berries with more cinnamon crunch on top? Pork crackling? Beetroot and carrot salad with homemade mayo? Does she like smoothies? You can hide almost anything in them such as coconut cream, coconut oil and avocado. (You can probable tell by the list that I have a tricky child too). I hope that will accept one of those ideas 🙂
kellib
Thanks Libby. Some great ideas. Made the nut butter on apple slices, it was a big heat. The cinnamon crunch sadly was not popular, though I think it is delicious! Will try a few smoothies this weekend. Making a batch of 'peanut butter' cookies as I write.
Thanks again for your very helpful website.
paleowithcream
Libby, your website is fantastic and as a blogger myself, something I aspire to! Like you I found that I don't have to count calories, I just listen out now to see if I am full. And after decades of yo-yo dieting this was something new. I too am passionate about spreading the message and helping people educate themselves.
Libby www.ditchthecarbs.com
Isn't it fabulous after years (decades) of counting, we don't count anything any more. It is so liberating and not restrictive like so many critics claim.
cindy knaggs
Hi Libby - just discovered your site - very exciting - looks easy to follow and lots of great ideas. I am in Auckland too - just wondering if you have any sausages that you would recommend? Also, my 10 yr old daughter is going through a 'don't want to eat meat' stage and am finding it difficult to find things for her to eat that are low carb and not meat based - at the moment it's haloumi cheese and eggs but even the eggs are something she would prefer to avoid! Will try out some of your suggestions on the site. One last thing - what is your opinion of the atkins range of bars as a low carb snack/treat?
Thanks, Cindy
Libby www.ditchthecarbs.com
Hi Cindy, always choose sausages that are more than 85% meat and have no wheat fillers. Most of the regular gluten free sausages are OK. As for her going off meat, will she eat in tuna, fish, chicken dishes? Rather than meat and veggies, slow cooker meals with a sauce (like the malaysian beef curry etc) or stir fries are a great way to disguise meats and give lots of veggies at the same time. And as for Atkins bars, I wouldn't have them as they are expensive and incredibly processed, go for real food when possible. Hope this helps. Libby.
The Good Life
Are you in New Zealand? Great website! I'm in Taranaki and am LCHF Paleo 🙂
Libby www.ditchthecarbs.com
Yes I am in Auckland. I love your blog name, we are living the good life and so lucky 🙂
jaynenz
Hi Libby - I have subscribed to your newsletter as I think your site is awesome. I am just starting LCHF today after reading and researching about it in the weekend. Just one thing - I don't recall getting a link or attachment for that fab e-book about snacks that was promised when signing up. Did I miss an instruction somewhere?? Cheers Jayne x
Libby www.ditchthecarbs.com
It was in your first welcome email. I will email it to you again. So glad you are liking Ditch The Carbs. Good luck x
Tracy
Great website and info. You promote LCHF lifestyle which I applaude but Weight Watchers has an ad banner below? Wouldn't it be better to have a low carb program/lifestyle advertised? Last time I checked WW wasn't an advocate of this lifestyle. Just a thought!
Libby www.ditchthecarbs.com
Oops, that is from my ad networks. I must figure out how to stop inappropriate ones showing. Thanks Tracy x
Tracey
Hi Libby, I have just found your website and am very excited. One thing though, I suffer from Osteoarthritis in both knees and hips!! Can I still follow this type of eating plan?
Libby www.ditchthecarbs.com
Absolutely, this would be perfect for you. By cutting out sugar, wheat and seed oils, these raise inflammation in your body. Take a look at this article on omega3/6 ratios. I am sure you will find giving up these 3 things will improve your osteoarthritis incredibly. 🙂
Emma
I've just found your site and I wanted to say it is fantastic! I've been eating LCFH for about six months now and I'm absolutely thrilled to find such an informative and easy to read site. Looking forward to following along.
Wendy
Wondered if you would like to add this recipe from South Africa? The only carb ingredient is the slice of bread that is used to combine the meat and spices. I made this and instead of rice made the cauliflower rice.
https://www.hobby.net.au/flex/cape-malay-recipe-for-bobotie-in-the-microwave/2384/1
Libby www.ditchthecarbs.com
I'll leave the link up so others can go take a look. The carbs are from bread, apricot jam, rice and raisins but readers may want to replace these with low carb options.
debbie
Pardon the pun but certainly food for thought or should it be thoughtful about food? I'll chew this over some more. Interesting tho.
Lynda Rothwell
Hi Libby. I was directed to your blog by Barbara Anello. Great information. I started LCHF in May and lost 17lbs but got waylaid by the huge renovation of my house and the many difficulties that arose and so while I maintained this woe for the most part, I did indulge myself by eating bread, pasta, rice, potatoes and a little bit of fruit. As a result, I gained back 7lbs in 3 months. I started a challenge in Barbara Anello's LCHF group on September 2nd and in 5 days I have lost 8lbs so a grand total of 18lbs with many more to lose. I am beginning to embrace this way of eating and I am determined to make this a lifelong healthy choice. Thanks for sharing the wealth of information you have accumulated throughout your journey!
Libby www.ditchthecarbs.com
I am so glad you have found my site useful. That is exactly why I started it. I wanted to put everything in one place, and to show practically how easy and simple it can be by showing what we eat as a family of 5. I am so happy you have lost so much weight. Keep in touch x
Lynn
Hi there, subscribed some time ago and patiently waiting for my free 7 day low carb eating plan 🙂
Can't find any contact details on your site, and your e-mails are 'do not reply'.
Libby www.ditchthecarbs.com
Hi Lynn, There is a link in your initial email you would have received from us to the 7 day plan, and my direct email is on the front page if you still have problems. 🙂
Natalie
Hi Libby, just found your blog and I have to say it's super ( lay out, design, recipes, health info, links, research etc) I've got small kids and was looking for LCHF kid friendly ideas of which you have plenty. Keep up the good writing & recipes and a big thanks!
Libby www.ditchthecarbs.com
Hi Natalie, What kind and lovely words. This is exactly why I started this website, to inspire others and help you make the change to LCHF in an easy, practical way, especially those with children. I am overjoyed that you have found Ditch The Carbs and find it helpful. You have absolutely just made my day. Libby x
Barbara
You mention using Coconut Cream in several recipes. What is this and where do I buy it?
Libby www.ditchthecarbs.com
Hi Barbara, Coconut cream is the full fat version of coconut ilk. You can but it at any supermarket. It will with come in a tin or box. Take a look at the different brands as they can vary dramatically. The coconut cream I use is about 20-30% fat and less than 3% carbs. Take a look here too. Hope that helps.
jennisouthey
I have a wordpress blog and would love to follow you but don't know how. Any suggestions?
Libby www.ditchthecarbs.com
Hi Jenni, There is s 'subscribe' button on the right hand sidebar of my website. Once you subscribe, you will receive a free 7 day low carb meal plan and free recipes each time I post them. I look forward to you trying out my recipes. It seems like I have a big following from South Africa. Kind regards. Libby.
nlockier
A great site! Thoroughly enjoyed reading through and looking forward to more!
Libby www.ditchthecarbs.com
Thanks Neil. I so glad you found it interesting. Keep coming back for more updates and recipes.
sugarfreelee
Hey Libby! Thanks for checking out SFL-I'm loving on your blog too! LCHF solidarity!
deanco
Nice to see your blog is about LCHF and not making your food restrictive with obsessive Paleo or Primal ideals 🙂
Libby
Thanks Dean. I think Paleo, Primal and LCHF all have a lot of similarities in that they all base themselves on real, whole, unprocessed food. I use many of their recipes but choose the ones which are low in carbs.