You don’t want to miss the report by Dr Sanjay Gupta that was on 60 Minutes yesterday. The original story is here: http://www.cbsnews.com/video/watch/?id=7403942nT, but you might prefer to see it on Dr. Eenfeldt’s blog, where he has done all the work to put up all the related videos and written a good summary of it as well: http://www.dietdoctor.com/must-see-toxic-sugar-on-60-minutes. (c) 2012, Judy Barnes Baker, www.carbwars.blogspot.com
The discount code for the half-price offer on EZ-Sweetz is not working for the 6-pack of .75 oz bottles on Amazon, but it seems to be OK for other sizes. However, the same code can be used to order from the EZ-Sweetz website. Go to http://www.ez-sweetzstore.com/servlet/Categories?category=Shop+Online and type the promotional code ezsweetz into the box. The shipping from the website is only $.99, so that’s a plus! Offer ends at 11:59 PM tonight. (They are on the East Coast, so I assume that means Eastern Standard Time.) JBB I’ve been getting messages…
Prize package for winner #1 in the 4th Nourished giveaway: Prize package for winner #2 in the 4th Nourished giveaway: I am so excited to tell you about the 4th Prize Package in the Nourished giveaway. And this time there will be 2 prize packages and 2 lucky winners! One winner will receive a Baker’s Gift Set of vanilla products from Singing Dog Vanilla, with a retail value of $34.99 PLUS a 6-pack of 0.75-ounce bottles of EZ-Sweetz liquid sucralose, with a retail value of $62.99.…
Stevia comes from a South American herb that has been used by the indigenous people of Brazil and Paraguay for thousands of years as a sweetener and as a folk remedy for diabetes. It is hundreds of times sweeter than table sugar, but in its original form it has a bitter aftertaste that some people find objectionable. Many of the new stevia products that are now available, such as Truvia, Nuva, and PureVia, use only the sweet-tasting part of the leaf combined with erythritol as a bulking…
Yacon (smallanthus sonchifolius), a member of the sunflower family and a relative of the Jerusalem artichoke, has been cultivated by the Inca in Peru for hundreds of years. The edible part, which looks like sweet potatoes, is very low in carbs and low on the glycemic index. The tubers can be cooked and eaten as a vegetable or eaten fresh like a fruit. Some describe the taste as being like a cross between apples and potatoes; others describe it as a combination of apples and…
Dr. Richard Bernstein, author of Diabetes Solution and The Diabetes Diet prescribes a very low-carb diet to get his diabetic patients off medications or to reduce their dosage to the lowest possible level. He calls it “the law of small numbers” because the smaller the dose you need, the smaller the mistake you can make and the less severe the consequences. One reviewer dubbed him the “Taliban of low-carb gurus” because his regimen is so strict: no fruit, no tomato sauce, no beans, no xylitol,…
So much to blog about, so little time! I got back from New Orleans late Monday, full of enthusiasm and eager to get started on all the projects that the trip inspired. On Tuesday I was off looking for fresh, raw, head-on shrimp to try to duplicate the fabulous New Orleans BBQ shrimp that I had at Jacques-imos. Much to my delight, I found the shrimp at my local Central Market and the dish turned out messy, buttery, spicy, and absolutely glorious on the first…
“Agave provokes bitter debate as a sweetener,” reads the headline in the March 23rd Chicago Tribune: www.chicagotribune.com/features/chi-0323deardorffmar23,1,7478086.story. The story raises questions about the safely of the trendy, expensive, liquid sugar made from the Mexican agave cactus. Agave nectar is being marketed as a healthful, all-natural substitute for sucrose because it has a very low glycemic index and doesn’t raise insulin levels. However, the dangers of fructose are well known, and agave nectar is almost 100% fructose. As I wrote in this previous post, http://carbwars.blogspot.com/search?q=agave, fructose…
This is interesting. Several recent studies have linked artificial sweeteners with weight gain, which I find baffling and counter to my own experience. The rationale used to explain the phenomenon is that just the sensation of a sweet taste provokes an insulin surge in anticipation of sugar just as a ringing bell associated with feeding caused Pavlov’s dogs to salivate. The insulin then promotes fat storage. A new study from Purdue University seems to confirm that using artificial sweeteners makes it harder, not easier to…
Dr. Richard Bernstein, author of Diabetes Solution; prescribes a very low-carb diet to get his diabetic patients off medications or to reduce their dosage to the lowest possible level. He calls it “the law of small numbers” because the smaller the dose you need, the smaller the mistake you can make and the less severe the consequences. One reviewer dubbed him the “Taliban of low-carb gurus” because his regimen is so strict: no fruit, no tomato sauce, no beans, no xylitol, no sorbitol, no Splenda.…
I have received questions as to why I did not include some of the all-natural alternatives, like brown rice syrup, agave nectar, and date sugar in the discussion about the different kinds of sweeteners in my book. I did not include most of them because, in my opinion, they offer little advantage over common table sugar. However since the subject continues to come up, I will address it here. Let me point out at the start that “natural” is not synonymous with “safe.” Nature abounds…
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www.ucdavis.edu
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www.news-medical.net
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