Howard’s written a fair amount about low-carb eating in the context of the Atkins diet. Far be it from me to dispute the effectiveness of the diet, given his success with it. I should note here that my interest in the chupaqueso is rather different.
Like many others, I have type II diabetes. I am very thankful that I’m not insulin-dependent, and every day I can stave off that fate is one more day I’m happy. (I’m a former paramedic. In spite of that, or perhaps because of it, I intensely dislike getting stuck with a needle.) For the non-insulin-dependent diabetic, controlling blood sugar is principally a matter of medication, exercise, and consistent carbohydrate intake from one day to the next. I’m not as good about the exercise as I should be. I am doing better than I ever thought I could with diet, though.
Part of that success is consistency in carbohydrate intake. Here’s where the chupaqueso comes in: it’s a snack I can have without affecting my blood sugar. This is a Good Thing. That’s also why I’ll use ingredients that are not cheese and meat, although in small quantities. It works well and really knocks out the munchies.