THE Premier Low-Carb store .. .. AND Meeting Place

Saturday, October 30, 2010


When chilled, these brownies are fudgey. 
Text Box: Yield:  20 brownies
1 per serving
96.0 calories
3.2 g protein
7.1 g fat
1.8 g carbs3 oz butter, softened (90 g)
3/4 cup SPLENDA® Granular (175 mL)
1/3 cup powdered erythritol (75 mL)
1 cup Low-Carb Bake Mix (250 mL)
2 eggs
2 tbsp cocoa (25 mL)
1/4 cup sugarless chocolate chips, (50 mL)
  melted or softened at the very least (microwave it)
1/2 cup sugarless chocolate chips (125 mL)
In food processor or in mixing bowl with electric mixer, process butter, SPLENDA® Granular, Low-Carb Bake Mix, eggs and cocoa.  Add melted chocolate chips; process.  Stir in chocolate chips. Spread in greased 8-inch (20 cm) square glass baking dish. Bake in 350°F (180°C) oven 15 to 20 minutes, or until set.
 Semi-sweet chocolate chipsImage via Wikipedia
Helpful Hints:  I have heard tell that Chocoperfection chocolate chips are very good, however, also very expensive.  Hershey’s makes sugar free chocolate chips, however, they contain maltitol.  Lindt 70% bars, cut up, would do in a pinch, but one would need to increase the sweetener in the recipe by a tablespoon or two.  These are thin bars, so if you’d like them thicker, spread the batter in 3 mini loaf pans.
Gluten-free option:  I have made these with my newest gluten-free bake mix as well; however, it is not ready for publication until next year sometime.  I added 2 tbsp (25 mL) cream to the recipe.  You could use 14 tbsp of my current Gluten-free Bake mix (the one with coconut flour in it) and a little extra cream, if necessary.  The batter is fairly thick anyway.
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Kick the Sugar Habit - Why?

Sugar is by far my biggest dieting downfall.  I cannot lie about it.  Once I start eating goodies with sugar in it, my body craves it and it takes me a long time sometimes to get completely off of it.  There I said it!  Now you know why I'm a baker and love to make goodies that mimic our old faves.  I have a sweet tooth that demands to be satisfied.  Sure I've gone for periods without anything sweet, but I was plain old miserable!!  It is much better for me to have some legal treats around most of the time, so that I don't cave and have the real thing - even if it is simply plain yogurt sweetened with Splenda and some strawberries or blueberries.  That usually does the trick if there is nothing else in the house.  I will occasionally have some honey, but only occasionally.
 Front of yellow Splenda consumer packet.Image via Wikipedia
Here is an article about why we should forswear sugar written by Mike O'Donnell, who is a fitness and health guru, with a simple message of how to lose weight through eating only 2 meals a day (that is his latest e-book).  Many, if not most of us, eat too much and too frequently.  We live in a world of abundance.  It takes restraint to reign ourselves in for the sake of our health and weight.
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Friday, October 29, 2010


This sweet, creamy Pumpkin Cheesecake is melt-in-your mouth delicious. However, if a much firmer texture is desired, leave out one egg and use 1/2 cup (125 mL) canned pumpkin.

1 1/2 cups ground almonds, OR almond flour (375 mL)
1/3 cup vanilla whey protein (75 mL)
Sugar substitute to equal 3 tbsp sugar (45 mL)
1/3 cup butter, melted (75 mL)
Pumpkin Spice Cheesecake Batter:
16 oz regular cream cheese, softened (500 g)
2 eggs
1/4 cup sour cream (60 mL)
3/4 cup canned pumpkin (175 mL)

Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
1/2 cup powdered erythritol (125 mL)
2 tbsp unsalted butter, softened (25 mL)
1 tsp vanilla extract (5 mL)
3/4 tsp cinnamon (3 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp nutmeg (1 mL)

Crust: In medium bowl, combine ground almonds, OR almond flour, vanilla whey protein, sugar substitute and butter. Press into a 9-inch springform pan or pie dish. Bake in 350°C (180°F) oven 12 minutes.

Cheesecake Batter: In food processor with sharp blade, process cream cheese. Add eggs, sour cream, pumpkin, liquid sweetener, erythritol, butter, vanilla, cinnamon, ginger and nutmeg. Process until well combined. Pour batter over crust. Bake in 350°F (180°C) oven 40 to 50 minutes (can use a water bath), or until set.

Variation: Sweet Potato Cheesecake: Use canned yams, mashed, instead of pumpkin if desired. (7.2 g carbs)

Yield: 12 servings,1 serving
278.9 calories
8.5 g protein
25.7 g fat
1.7 g fiber
3.7 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 
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This Christmas cheesecake has a very mild, pleasant minty flavor to complement the milk chocolate; however, if you like, you can leave it out.
1 cup Gluten-free Low-Carb Bake Mix 2 (250 mL) , OR use a mix of almond flour and whey or almond flour and a bit of coconut flour
3 SPLENDA® packets
7 tbsp butter, melted (105 mL)
24 oz regular cream cheese (750 g)
1 cup ricotta cheese (250 mL)
1/3 cup sour cream (75 mL)
3 eggs
2/3 cup SPLENDA® Granular, OR your own preferred sweetener (150 mL)
7 tbsp powdered erythritol (105 mL)
2 tbsp cocoa (25 mL)
1 tsp vanilla extract (5 mL)
1/4 tsp peppermint extract (1 mL)
4 oz sugar free chocolate chips, (120 g)
  (sweetened), melted

Crust:  In food processor, combine bake mix, SPLENDA® and butter; process.  Place in 9-inch (23 cm) nonstick springform pan. Cover with plastic wrap and press to cover bottom of pan. Bake in 350°C (180°F) oven 10 minutes.
Filling:  In food processor with sharp blade, process cream cheese, ricotta cheese and sour cream until smooth.  Add eggs one at a time while processing.  Add SPLENDA® Granular, erythritol, cocoa, vanilla extract and peppermint extract; process.  Add melted chocolate chips (soften in microwave oven); process.  Pour batter over crust.  Bake in 350°C (180°F) oven 45 to 50 minutes, or until top turns light brown and the center is softly set.  Refrigerate when cool.

Helpful Hints:  One cherry has 2 grams of carbs - those are half cherries at 1 g carbs, however, pick off the decoration and give it to someone who would appreciate it more.  I also garnished the top with my Creme Fraiche recipe, but you could use whipped cream stabilized with a bit of Xanthan or guar gum and sweetened.


Linda (Beeb) is one of the most innovative bakers on   She is also an author and a mom.  Thanks, Linda, for these beautiful-looking crackers and for finding such a good use for my bake mix.
Herb/Parmesan Crackers:
1/2 cup Almond Flour
1/2 cup Splendid Bake Mix
2 teas. sweetener
1 egg white
3/8 teas. salt
1/8 teas. garlic powder
1/8 teas. onion powder
1 to 2 Tbs grated Parmesan cheese (more or less to taste. I used a heaping Tbs)
2 teas. un-toasted sesame seeds
2 Tbs softened butter
1/2 Tbs Italian herbs of choice (I used an herb mixture of oregano and basil......also use more herbs if you want a stronger herb taste)

Mix all ingredients well in bowl. Chill dough for 20 minutes.Take about 1/2 teas. of dough, roll into a ball and place on a parchment lined cookie sheet. Do this until the cookie sheet is filled, placing the dough balls about 1 1/2 inches apart.
Using the bottom of a baking powder can or any item that has a 1/8" height rim around like the baking powder can, place a small piece of plastic wrap on each dough ball and press down until the can hits the cookie sheet.
Peel off plastic and move to the next dough ball until all are have been pressed and shaped.
Prick with fork.
Bake at 325 F for 15 -20 minutes, or until golden brown. After 15 minutes, check every minute or so to make sure they don't get too browned.
Cool and store in a air tight container at room temp. or freeze for longer storage.
1 2/3 cups ground almonds (400 mL)
2/3 cup vanilla whey protein* (150 mL)
2/3 cup vital wheat gluten (150 mL)
In large bowl, combine ground almonds, vanilla whey protein and vital wheat gluten. Use a large wooden spoon to stir and mix well. Store in a closed container at room temperature. Shake container to ensure ingredients are combined well.

Nutritional Analysis:  25 crackers, 1 cracker:
34 calories; 1.6 g protein; 2.8 g fat; 0.47 g carbs

Thursday, October 28, 2010

McDonald's Hamburgers That Don't and Won't Decompose In Decades!!

I was shocked to read this on the site of Mike Adams.  Hamburger buns - surely they would grow mold in days - nope these buns from McDonald's - nothing eats 'em, except us humans.  Go figure!
Check it out here       Most weird.  Anyone have an explanation, besides the high sodium content?  Mike's comments are hilarious!
McDonald's Logo used from 1969 until 2003. The...Image via Wikipedia
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Africa's Snow White - Chapter 38 to 40 is here!

Africa's Snow White - Silkes Seerose -  水蓮Image by publik_oberberg via FlickrChapter 38 to 40

Wednesday, October 27, 2010

Africa's Snow White - Chapter 35 to 37 is here!

Africa's Snow White - Chapter 35 to 37Reflection of reflection...!!!Image by Denis Collette...!!! via Flickr

Become A Charter Member Of ‘The LLVLC Show Fan Club’ With This Special Offer By October 31

Jimmy Moore needs no introduction in the low-carb community of that I am sure.  He is very famous.  I am so proud of all his fantastic efforts and I think he is enormously talented at what he does.  He is making a wonderful offer/sweet deal for people who are the biggest fans of the LLVLC Show.  Chlow carbImage by daBinsi via Flickreck it out here.

Living La Vida Low-Carb ------>>>>
What a great life!!!
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Thursday, October 21, 2010


This fruity chicken curry with coconut milk has a full-bodied flavor with sweet, salty and spicy flavors mingling together in a most delightful way.

Thank you for your interest in my recipes.  Find this recipe in our cookbook, Low-Carbing Among Friends.

Africa's Snow White - Chapter 32 to 34 is here!

wooden bench in the sunImage by NapaneeGal via FlickrAfrica's Snow White - Chapter 32 to 34 is here!

Jonathan is stepping up the number of chapters he is giving out because the sequel is coming out on Amazon in a few week's time.

Africa's Snow White - Chapter 30 and 31 is here!

Africa's Snow White - My Heart for YOU !!!Image by Photo Kyography via FlickrChapter 30 and 31

Monday, October 18, 2010

Certified Gluten-free Oat Flour

I didn't realize that this product existed until I started Googling tonight.  I thought one had to order Bob's Red Mill certified gluten-free oats and grind one's own (what a job!).  Here are links I found for gluten-free oat flour:
Legacy Valley  - Amazon
Actually this link will give you access to several places to purchase certified gluten-free oat flour:
 Cream Hill Estates
AND Bob's Red Mill makes certified gluten-free oat flour.

Sunday, October 17, 2010


This cake has a light, moist texture. It would be wonderful for Valentine's Day.  Dip strawberries in chocolate.  Melt your favorite dark chocolate (70% cocao recommended) with 2 tablespoons of butter and dip the strawberries.  Make a flower out of a large strawberry for the center; okay so maybe mine doesn't quite look like a flower. I'm sure you can do better.  Only 3.7 g carbs per 1/12 th of the cake.  That's really not bad at all, and the calories are not out of line either at 179.

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!

5 extra-large eggs, separated
1/4 tsp lemon juice (1 mL)
1 1/2 cups almond flour (375 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
Granular sweetener to equal 1/3 cup sugar (75 mL)
1/3 cup cocoa (50 mL)
2 tbsp gluten-free oat flour (30 mL)
2 1/2 tsp baking powder (12 mL)
1/4 cup sour cream (50 mL)
1 tsp vanilla extract (5 mL)
1/2 cup strawberries, sliced (125 mL)
Chocolate Cream Frosting:
1 cup whipping cream (250 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4 cup cocoa (50 mL)
1/2 tsp vanilla extract (2 mL)

In large bowl, beat egg whites with lemon juice until stiff. While beating, add egg yolks one at time until thick and creamy. In medium bowl, combine almond flour, liquid sweetener, granular sweetener, cocoa, oat flour and baking powder. Make well in center and fold in egg mixture, sour cream and vanilla extract.

Pour into two greased 8-inch (20 cm) cake pans and dust with almond flour. Bake in 350°F (180°C) oven 20 minutes or until cake tester comes out clean. Allow to cool on cake rack.

Chocolate Cream Frosting: In medium bowl, beat whipping cream, liquid sweetener, cocoa and vanilla extract until stiff.

Frost cooled cake layers in center and on top. Place sliced strawberries on top of frosting on bottom layer. Sprinkle top layer with 1 tsp (5 mL) grated unsweetened chocolate, if desired. This gives frosting a deep chocolate color after a few hours.

Yield: 12 servings
1 serving
179.3 calories
6.6 g protein
15.5 g fat
3.7 g carbs

Saturday, October 16, 2010

Do You Have Difficulty Losing Weight on a Low-Carb Diet or Any Diet?

Besides having your thyroid checked, if that is fine, then it could be the frequency of eating.  I tell you why I say this.  My husband has great difficulty dropping weight unless he has a period of time where he goes for a long time without eating - i.e. one meal a day a few times a week works really well for him.  Another thing, if he gets hungry at 9-00 pm and he frequently does, if he keeps the snack to a sausage or some yogurt and strawberries, he is okay, but if that turns into a meal, he is not going to see a loss on the scale the next morning.

My own experience:   I have gone months on low-carb at 20 grams a day and not lost a thing - somehow my body also needs to sense a period of time when there is not sustenance coming in and then it raids the fat stores.  That is how I lose weight too.  That is why I like to eat in the beginning of the day up until about 1 or 2 pm  (when dieting) and then quit until the next morning.  A couple of times a week, I'll go from lunch to lunch and I always lose weight that way - I usually am guaranteed a 1 or 2 lb loss for the week doing that.  In the beginning it is tough, but if one sticks to lower carb fare, it is much easier and one's appetite is under control.

Some people might be able to eat 3 squares on a low-carb diet plus snacks and lose weight, but Ian and I are not those people.  We've tested it sometimes for years at a stretch until we get fed up and want to lose weight and then we do what works for us.

Friday, October 15, 2010

Thursday, October 14, 2010


Pumpkin adds moistness – great Thanksgiving cookies! The frosting makes the cookies more appealing to children.  Delicious!
Text Box: Yield:  68 cookies
1 cookie
83.5 calories
2.3 g protein
6.5 g fat
1.7 g carbs23/4 cups Low-Carb Bake Mix, (675 mL)
  page 22
11/4 cups SPLENDA® Granular (300 mL)
2 tsp baking powder (10 mL)
11/2 tsp pumpkin pie spice (7 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1 cup butter, softened (250 mL)
10 oz cooked, mashed pumpkin (300 g)
2 eggs
1 tsp vanilla extract (5 mL)
2 cups sugar free chocolate chips (500 mL)
1 cup chopped pecans (250 mL)
Confectioner’s Sugar Frosting: (optional)
1 cup Confectioner’s Sugar Substitute, (250 mL)
  page 65
2 tbsp whipping cream (25 mL)
2 tbsp Da Vinci® Sugar Free Vanilla, OR (25 mL)
  Caramel Syrup, OR Low-Carb Pancake Syrup
1 tbsp butter, melted (15 mL)
1/2 cup Crème Fraiche, page 67 (125 mL)
In large bowl, combine Low-Carb Bake Mix, page 22, SPLENDA® Granular, baking powder, pumpkin pie spice, baking soda and salt. 
In food processor or in large bowl with electric mixer, process butter.  Add pumpkin, eggs and vanilla extract; process.  Gradually add dry ingredients and process until completely incorporated.  Stir in chocolate chips and pecans.  Drop by heaping 11/2 teaspoonfuls (7 mL) onto greased cookie sheets.  Bake  in 350°F (180°C) oven 12 to 15 minutes, or until edges are turning light brown and  cookies are golden brown underneath.  Remove with very thin, broad spatula (or something similar) to wire rack to cool completely. 
Confectioner’s Sugar Frosting:  In small bowl, combine Confectioner’s Sugar Substitute, page 65, whipping cream, Da Vinci® Sugar Free Syrup of choice and butter.  Fold in Crème Fraiche, page 67.  Cookies with frosting:  (2.3 g Carbs)  (You can use any cream cheese frosting or my Betty Crocker frosting - easier!)
Variation:  Spiced Pumpkin Jumble Cookies:  Omit chocolate chips.  Use 2 cups (500 mL) chopped pecans and 1/2 cup (125 mL) raisins, snipped in half.
(2.5 g Carbs)

My Heart is Sore This Morning

Jonathan's music    I miss it!  Since the age of about 6, he put his hands to a piano and made beautiful music.  Today he suffers from pain in both his hands.  The pieces of the puzzle are coming together in the hand specialist's mind and hopefully one day we will hear Jonathan play again.

Africa's Snow White - Chapter 27 and 28 is here!

 Africa's Snow White - a chuvaImage by Enrique Méndez via FlickrChapter 27 and 28

Tuesday, October 12, 2010

How I Make My Yogurt

This is how I make yogurt – a very simple method.
Text Box: Yield: 7 servings
1 serving (less than a cup)
127.6 calories
6.7 g protein
6.7 g fat
4.0 g carbs per cup
11/3 cups whole milk powder, OR (375 mL)
  Skim milk powder
3 tbsp yogurt with culture (45 mL)
1 tsp sugar (5 mL)
3 2/3 cups water, boiled and cooled (900 mL)

Put a kettle on to boil.  Place all the glass containers of the salton yogurt maker (mine is an old one, so you may need to adapt) on a cookie sheet.  Pour boiling water in them.  Rinse measuring cup, whisk and pouring jug with boiling water.
Meanwhile bring water to a boil in a big pot with a lid on it.  Pour off the water and replace the lid.  Wait for the water to cool in the glass containers.  When cool measure the amount of water in the recipe into the big pot.  Stir in whole or skim milk powder, yogurt and sugar with whisk until well-combined.  Pour into jug and fill glass containers.  Place in salton maker overnight and in the morning you will have lovely, thick non-sour yogurt.  Refrigerate.
Helpful Hints:  Yogurt, Buttermilk and Kefir – Happily, the Go-Diet authors, Jack Goldberg and Karen O’Mara changed my outlook with regard to these products.  The live cultures such as lactobacillus are hugely beneficial to your health in many ways, not the least of which is helping combat yeast overgrowth, promoting colon health and boosting the immune system.  According to laboratory studies, 1 cup (250 mL) plain yogurt contains only about 4 grams of carbohydrate, since these live bacteria have changed the lactose into lactic acid, and this is not taken into account in the nutritional analysis.  Daily consumption of yogurt is therefore highly recommended.
The minute amount of sugar (per serving it is 1/7th of a teaspoon) is to ensure the yogurt is not sour.  I have not tried making the yogurt without it, but you are free to experiment, of course.
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Saturday, October 9, 2010

Gluten-free Recipes

There is a Gluten-free recipes thread on Lowcarbfriends.  It is a permanent sticky in the gluten-free/celiac room.    You'll find many more here, but just thought I'd give a heads up to those who might enjoy the company of gluten-free friends in that room.  It's amazing what one learns from others.

I have come up with a really lovely and versatile gluten-free low-carb bake mix (lower carb by quite bit to the current one).  I might just hang on to it for a while as I'm thinking about possibilities.

Oat grains in their husks:
Oat grains in their husksImage via Wikipedia
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Thursday, October 7, 2010


These tacos are rich and filling.  Find the Chicken Tacos in Low-Carbing Among Friends, volume 1.  I think cheese tacos taste WAY better than the corn tacos, which are literally tasteless.  Try these and you will be pleasantly surprised.  Of course, they are very filling and satisfying.  If desired serve with a big salad on the side.

8 oz regular cream cheese (250 g)
1/3 cup whipping cream (75 mL)
11/2 cups diced, cooked chicken (375 mL)
2 tbsp diced, canned jalapenos (30 mL)
1/2 tsp salt (2 mL)
1/tsp chili powder (1 mL)
Mozzarella Cheese Tacos:  OR Monterey Jack Cheese (I actually prefer this - better flavor!)
2 oz grated Mozzarella (or better yet, Monterey Jack) cheese per taco (60 g)
Optional Fillings:
Chopped tomatoes

In nonstick pan, combine cream cheese and cream.  Over low heat, keep stirring until smooth.  Stir in chicken, jalapenos, salt and chili powder.  Fill Cheese Taco shells with this mixture.

Mozzarella Cheese Tacos:  In nonstick pan, with inside circumference of about 7 inches (18 cm), spread Mozzarella cheese evenly.  Cook until edges begin to brown and it is easy to flip.  Cook a little while longer after flipping.  Place on plate and fold in half over something like a big spoon (to keep it open).  When cooler, fill with chicken mixture, lettuce and chopped tomatoes, if desired.

Yield:   8 servings
1 serving
382.1 calories
33.7 g protein
25.6 g fat
2.9 g net carbs

Delicious variation for your cheese tacos!

1 lb lean ground beef (0.454 kg)
1 cup water (250 mL)
10 Cheese Tacos (use 1.2 oz  (34 g) grated
  Cheddar cheese per taco) – see below
2/3 cup shredded lettuce (150 mL)
2 large tomatoes, finely chopped
2/3 cup sour cream (150 mL)
Taco Mix:
2 tbsp dehydrated onion flakes (25 mL)
2 tsp ground cumin (10 mL)
3/tsp hot chili powder (3 mL)
1/2 tsp salt (2 mL)
1/2 tsp garlic powder (2 mL)
1/8 tsp Thickening Agent,  OR xanthan gum (0.5 mL)

In large frying pan, brown ground beef.  Pour off fat.  Stir Taco Mix into cooked ground beef, along with water.  Bring to boil, reduce heat and simmer until sauce thickens and onion is soft.

Taco Mix:  In small bowl, combine onion flakes, cumin, chili powder, salt, garlic powder, and Thickening Agent, OR xanthan gum. 

Cheese Tacos:  Spread grated Cheddar cheese to cover surface in nonstick 6-inch (15 cm) pan.  Melt until turning brown and it begins to bubble up, or until it flips easily (takes a while); flip, cook very briefly and fold over. Allow to cool briefly and fill with ground beef, lettuce, chopped tomato and sour cream.
Serve immediately with a Garden salad or Caesar salad on the side, if desired.

Variation:  Taco Omelet:  Taco Meat is a great filling for omelets.

Yield:  10 servings, or 50 g (1.8 oz) per serving.  (0.8 g Carbs)

Helpful Hints:  Unless you’re feeding a crowd, you will not require 10 cheese tacos.  One cheese taco with 50 grams (1.8 oz) taco beef, 1 tbsp (15 mL) shredded lettuce, 2 tbsp (25 mL) chopped tomato and 1 tbsp (15 mL) sour cream will yield the above nutritional analysis.  If tacos become too brittle to fill without breaking, warm in microwave oven 25 seconds and fill.

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 

Africa's Snow White - Chapter 24 , 25 and 26 is here!

Africa's Snow White - Chapter 24, 25 and 26.Photoshop HDR Exposure BlendingImage by Captain Kimo - Taking a Break via Flickr

Friday, October 1, 2010

Looks Like Drew Carey of the Price is Right Lost Weight Low-Carbing

Carey before and after his astonishing 80-pound weight loss.
( Frederick M. Brown/Kevin Winter/Getty Images)

Check this news article. Pretty interesting, hey? I'd say he was low-carbing. I wonder if his fruit snack was low-carb too?

Obesity in Children Linked to Cold Virus

Obesity in Children Linked to Cold Virus   This finding of the antibodies to the virus in mostly obese children could possibly have another explanation.  Is it possible that obese children usually eat more sugary, starchy foods than normal-weight children?  And is it possible that the immune system in the obese children will thus be compromised for hours, so that they are more susceptible to cold viruses in the first place?  In any case, how do they account for the skinny kids who also have the antibodies to the cold virus?  Hmmm, I don't know about this study!
These children, playing in a public space, var...Image via Wikipedia
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Africa's Snow White - Chapter 23 is here!

Africa's Snow White - Description unavailableImage by Nick Sitton via FlickrChapter 23