Please understand right off the bat that I am not an enemy of low-carbohydrate dieting as a lifestyle. And even for myself, on average, I’d put it in the moderate carbohydrate category. Even Atkins, the modern pioneer, allowed up to 120 grams of carbohydrate—if I recall my 1991 reading of The Revolution correctly. That’s right. If it works for you, up to 120 grams of carbohydrate would have been considered “low carb” by Atkins’ stated standard.

These days, however, I see stuff around and about that very nearly amounts to any gram is too much; and a carb is a carb (sound familiar?). I’ve been doing guerrilla here and there to kinda figure out what’s up and why it’s gone that way. To really know and understand—because everybody lies automatically—one must push all boundaries, to see what everything is really made of.

For a few years, I thought it might be Jimmy Moore’s unbelievably embarrassing speech Down Under where, turns out, carbohydrate restriction to bare nothing isn’t enough. Steak is now chocolate cake. Because human metabolism has a nasty tendency to make sugar from meat when your body absolutely requires sugar to survive, but you aren’t eating sugar, then this means that you must take much of that away too, because sugar is just sinful and our body’s absolute glucose requirement of 60-120 grams daily is tantamount to Original Sin, but there is redemption available via both carbohydrate and protein restriction.