Congratulations AliB! We, my family and I, recently went low(er) carb also and my husband lost 15 pounds in about 6 weeks. None of us are overweight, we mainly did it for health reasons. My husband had his cholesterol checked and the doctor told him to cut out sugar and carbs to bring down his triglycerides and boost his HDL. It really worked! and the weight loss was a bonus. With heart disease and diabetes in our genes I figured sugar wasn't good for any of the rest of us either so we're all doing his diet. His triglycerides were cut in half, his LDL also went down and his HDL went up with the inclusion of more and better fats (see AliB's post for a list) in our diet. I'm just finishing the book "Good Calories, Bad Calories" by Gary Taubes. It is SO fascinating !! He discusses how carbohydrates contribute to a host of health problems (obesity, heart disease, diabetes, high blood pressure, etc...) and how the research has shown this but they continue to push the idea (without any real proof) that fat is bad for you, makes you fat, clogs your arteries - NOT TRUE. I recommend the book to anyone who has an interest in their health. Just know that low carb is a lifestyle change if you really want to have benefits from it, not a temporary fix. And you have to do as AliB says, and turn the old pyramid and "conventional wisdom" upside down. Anyway, when we went gluten-free we just replaced all the other wheat stuff (crackers, breads, cereals) with equally bad or worse substitutes that had so much corn, white rice, potato/tapioca/corn starch, sugar etc... Not even thinking about how bad and nutritionally devoid it all is. Yes it's gluten-free, but that doesn't mean it's good for us. Now we eat pretty much the same way AliB described her diet: a lot of veggies, meats, good fats, nuts, cheese, yogurt (homemade without sugar), and a fair amount of fruit (though always with the meal that contains fat and protein to help regulate the blood sugar). We have brown rice or potatoes VERY rarely and in small amounts, but for the most part we don't eat any grains, starches or sugar. I use almond flour and flax meal exclusively now for baking (no more rice flour, starches and xanthan to mess with) and it is SO much better! I would say it was about as hard to go low carb as it was to go gluten-free, but boy is it worth it and actually easier/healthier. And if you go low carb while going gluten-free, it's only one transition instead of the two transitions that we did. I wish you all the best in your quest for good health.