Update 2023
I might be crazier than ever so don’t consider anything here ‘advice’. Even if it sounds like advice, it isn’t. I have nothing to sell, and no need for you to believe anything I write, anything I do, or anything that smacks as knowledge in science. I have no formal education in this stuff. I’m just a guy who likes to write and shares a bit of it here on this blog. If you find some of it mildly entertaining, good for you, but that’s all this is: I entertain myself doing this and maybe the occasional person who stumbles on this blog.
Have a nice day.
Update 1/1/2022
As we go into year three of the pandemic, my words below about ‘a damn fool with an opinion and an Internet connection’ ring more true than ever. What is way worse then I had ever guessed is how this would propagate beyond my imagination. Everyone seems so aggrieved, entitled, and intolerant – and proud of it.
And everyone is a scientist.
Because of this I am bowing out of any sort of ‘citizen scientist’ role. Anything you read here in this creaky old blog that goes back to the aughts that smacks of scientific interpretation? Treat it as a curious artifact from a time before a large portion of the population went insane. I don’t want to be lumped in with them.
(Perhaps my yogurt recipe is the only real science here. You can follow the instructions and replicate it at home. There’s no reckless speculation around the making of the yogurt: I did it dozens of times.)
Original
It goes without saying though I’ll say it anyway: any damn fool with an opinion and an Internet connection can post all sorts of nonsense. I have no credentials in anything having to do with diet nor health and even if I did – none of the stuff I’ve written here constitutes ‘advice’.
This blog also has posts going back to 2007. Many of them do not reflect my current thinking. I leave them up because I’m too lazy to go back and reread 500+ posts.
Please use your common sense and talk to your doctor before you make any major changes to your lifestyle. I have spent my life trying to figure out what the hell is wrong with me – and I’ll be damned if I have a *clue* what the hell is wrong with you.
Assume I’m about as trusted a source as some random guy you meet in a bar and have a chat with over a few drinks. Would you up-end your life because of the ramblings of some half-soused barfly?
Of course not.
Like the barfly analogy, listen if amused, believe nothing without your own research, comment if you like, and back away slowly if you’ve determined that I am unhinged and potentially dangerous.
Low Carb Confidential 
CONGRATULATIONS on a SUPERB low-carb blog. KEEP UP THE GREAT WORK!!!
Jimmy Moore
LivinLaVidaLowCarb.com
livinlowcarbman@charter.net
Jimmy,
Thanks for the kind words – and for stopping by now and then.
Regards,
LCC
I started taking the Integra-Lean Irvingia almost for 4 months. I was a whopping 180.4 lbs. I do not have a working thyroid and am on thyroid medication. Well, finally something that is working for me. I have worked out for 5 years and still no weight loss, and didn’t even eat that much. Well, now I eat more than ever but the right foods, I’m doing weight watchers plus the Irvingia. The 1st month nothing, 2nd and 3rd and 4th everthing, I lost 30 lbs. yahoooooooo!!! Feel great and almost done with my Irvingia. It has lowered my bad cholestrol and my good cholestrol is great. Finally something that worked for the underactive thyroid person with no metabolism. Thank you Thank you and Thank you.
glad to see you’re posting again, I missed your point of view and honest approach.
The struggle is real!
Hello, not sure you answer these comments still. I am making the L-Reuteri yogurt after I read your instructions and how to make in an instapot. I have a question. I did the test, got it. Now, in the test, you say push the “keep warm” button then hit yogurt “normal”. Do you hit the keep warm button in making the real yogurt too. Thank you so much.
You mean like normal yogurt cultures? IIRC there are some yogurt cultures that like a lower temp than others – the L-Reuteri is in that category. There’s a number of different yogurt cultures available but it’s been a loooong time sice I researched it.