Doug Reynolds is the Founder and CEO of LowCarbUSA® and President of the Society of Metabolic Health Practitioners.  

LowCarbUSA provides a platform for internationally renowned scientists and medical practitioners to present the ever-increasing body of evidence on the benefits of reducing carbohydrates in the diet and adding in healthy fats. It has now evolved into one of the primary resources for the low carb community.  This includes a huge library of educational videos, a growing database of practitioners and dietitians and sports trainers who are open to the carb restriction conversation as well as a searchable database for papers and articles covering the research into the evidence supporting this lifestyle.  

The SMHP is a non-profit for practitioners focused on metabolic health and they have a panel of advisors to oversee the creation and maintenance of a set of 'Clinical Guidelines for Therapeutic Carbohydrate Restriction' which was first published in May, 2019.  The SMHP also defines numerous pathways for accreditation and the forums encourage open discussion which helps to establish Standard of Care around carbohydrate restriction.

Doug Reynolds is the Founder and CEO of LowCarbUSA® and President of the Society of Metabolic Health Practitioners.  He was an endurance athlete and used to carb load for his races following the advice of Prof Tim Noakes and the standard advice. He was running 50 miles / 80Km a week and his weight was still increasing, then he found out about ketosis. Not only did the ketogenic diet transform his weight and health it also transformed the trajectory of his work. 

1. Don’t be afraid to try it.
2. Community - find your tribe.
3. Don’t ever let peer pressure talk you out of it.

Lore of Running - Tim Noakes MD

https://amzn.to/3BtjDYm

“I used to feel like I was exquisitely fit.”

“...that was Tim Noakes fault.  As you know, Tim talked about how important carbohydrates were and this whole concept of carb loading before the race.”

“I was literally poisoning myself with excessive carbohydrates.”

“I remember we moved to a new place and I looked in the mirror and I thought ‘this mirror is bent because I don't look like that’. You know, I was in denial, I literally couldn't believe that I had actually started to fill out and become like a barrel almost.“

“I still remember the very first meal I ever cooked a couple of ribeye steaks. I went outside and cooked it on the fire and came back in and not only was there all this fat among the meat, which was absolutely unknown for me, but all this fat sloshing around on the bottom of the plate.  I started giggling and was like ‘am I going to seriously eat this thing?”