That's your first mistake. I regularly post here, therefore it's not
dead.
Don't let the door hit you in the butt on the way out.

That's your second mistake. They are mostly water with carbs making up
3% to 10% of the total. You also missed the first adjective, "fresh".
Try and think "tastes good", more nutritional, and doesn't have
pesticide residues all over it.
http://www.foodnews.org/walletguide.php

No maybe about it. Avocados are about 15% fat and only about 8% carbs.
Nobody said that low carb had to be pork rinds, and low carbs isn't no
carbs. There is a great deal of room for carrots, cabbage, Swiss chard,
squash, (hell) watermelon (7.55% carb), parsley, lettuce, green onions,
mustard, kohlrabi, beets, and herbs (culinary and medicinal). They are
mostly water, cellulose (fiber), and vitamins.
http://www.sciencedaily.com/releases/2009/06/090608162426.htm
http://www.nlm.nih.gov/medlineplus/news/fullstory_85349.html

Michael Pollan exhorts us to eat more leaves to improve our omega-3
fatty acids and bioflavonoids, if nothing else.

And finally,

Seeds of Deception: Exposing Industry and Government Lies About the
Safety of the Genetically Engineered Foods You're Eating
by Jeffrey M. Smith
http://www.amazon.com/Seeds-Deception-Government-Genetically-Engineered/d
p/0972966587/ref=sr_1_1?ie=UTF8&s=books&qid=1247180992&sr=1-1
  €  ISBN-10: 0972966587
  €  ISBN-13: 978-0972966580                                                  
pg. 38

The complete body of research on the safety of GM foods also includes: a
study published in a non-peer-reviewed journal, which demonstrated that
tissue samples from the digestive tract of both humans and monkeys
reacted with GM tomatoes in a test tube (33); an unpublished feeding
study of a GM corn grown in the U.S., which showed an increased death
rate among GM-fed chickens (34); studies comparing the nutritional
content of GM foods with their natural counterparts, demonstrating clear
differences between the two types of food; research demonstrating that
GM foods can produce new allergens (see Chapter 6); highly controversial
studies on the GM bovine growth hormone, which apparendy omitted
incriminating data (see Chapter 3); and the industry's own studies, such
as those submitted to the UK committee that had shocked Pusztai by their
inadequacy.

In spite of this small body of research, GM foods are a regular part of
the U.S. diet. Approximately 80 percent of the soy and 38 percent of the
corn planted in the US in 2003 is genetically engineered. Derivatives
from these two crops are found in 70 percent of processed foods. In
addition, 70 percent of the cotton crop and more than 60 percent of the
canola crop, both use for cooking oil, are also genetically modified.
About 75 percent of these crops are engineered to withstand otherwise
deadly applications of an herbicide, 17 percent produce their own
insecticide, and 8 percent are engineered to do both. There are also
hundreds of foods produced with genetically engineered cooking agents,
food additives, and enzymes, as well as varieties of GM squash and
papaya. And there are dairy products from cows injected with a GM bovine
growth hormone. All these are sold without labels identifying them as
GMOs.

The regulations in the U.S. are so lax, there are no required pre-market
safety tests. There is no way to determine if these GM foods are
creating serious health problems. People get sick all the time without
tracking their illness to food, or pesticides, or air or water
pollution. The causes remain well hidden.
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