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Hi and welcome.
The lowCarb way to health is one of those things that is constantly moving forward. That momemtum is due mostly to the people who sincerely live the LowCarb lifestyle every day.
Keeping on top of the changes and knowing which ones are good or not is key to continued success in everything we do, but it has a greater level of importance when it's to do with our health and wellbeing.
That's what this magazine and website are all about - giving you the extra tools and reliable information that will allow you to follow your chosen LowCarb diet with maximum success. At the same time, advising you about how to avoid many of the pitfalls that can cause reduced results or even failure.
At whatever level you decide to participate on, you'll find that as usual we have loads of good quality information, tips and help for anyone interested in their health on low carb, high protein diets such as South Beach, Protein Power, CAD/CALP, Paleolithic & Neanderthin, Schwarzbein or even semi lowcarb plans.
New articles being added all the time.
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We have pages of recipes each month for you to try at home.
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There are topical articles looking at everything from how to survive a dinner invitation to travelling on LowCarb diets.
- Our extensive FAQ section contains the answers you need to succeed - with no BS.
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Fitness and training articles from top instructors committed to the Low Carb way.
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We show you how to overcome the many little niggles whilst LowCarb dieting.
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We give the low-down on LowCarb Products - some that the manufacturers would not want you to hear.
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Taste and comparison tests: We don't hold back in telling you what's what.
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Medical file - the real problems - unbiased access to LowCarb Nay Sayers and counter-comments too.
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In addition to all of these, there are the usual competitions, readers offers and very much more.
Why we've changed the website
If this is your first visit for a while then you may notice things are a bit different...
The reason for that is manyfold but mainly due to the fact that over the last few months we've been taking
notice of what you have asked for and have done our usual best to try
and provide it.
In doing so we have taken the opportunity to make visiting the website
more interesting and rewarding for everyone.
What we have done is to dramatically increase the amount and variety of
information on the site. To make it easier to view this extra material,
we have introduced three new user groups each with a different level of
access.
These groups are...
Open access.
At this level, anyone can view a very limited range of articles, features, online tools, etc - without
the need to register or log in. This will enable them to get a light taster
of what the magazine and website are about.
Registered User.
Registration is free and you get
- Access to more content
- To view part of
the FAQ's section
- The priviledge of leaving comments on
the articles and so forth
- You'll be able to send in articles for
publication, even
- Share your favourite recipes
and much, much more.
(Click here to register now)
Members Only - includes magazine subscription
This gives you access to the whole of our content including...
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Plus you get to see all the articles that are going into the magazine as they become ready for publishing.
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Extensive access to our recipes section. (In preparation)
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Plus you get your own copy of the emagazine as each edition is ready.
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In addition, you get access to members only content
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Priviledged access to some of our team to answer those difficult questions.
To find out more about this click here to get more details or go directly to the subscription details page
(If you are already a subscriber, you will have been sent an email with
your Members log in details. Any queries on that please use the
contact form here to let us know)
So, have a good look around the site, take advantage of the Free
Registration and view the extra content but most of all - if you
really want to succeed on your LowCarb Diet, become a member.
You won't regret it.
Lastly, please remember that it is you who makes this magazine what it is, as we can only respond to the things that you tell us that you want to know about.
All the very best,
Mark
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