Glen Frederich in 2009, at 375 pounds
Every year hundreds of thousands of people in the U.S. undergo gastric bypass surgery. Candidates for the procedure are routinely put on a low-carb diet to lose weight and reduce fatty liver disease to help them survive the operation; afterwards, they must continue to avoid sugar and starch to prevent a painful condition called “dumping” and to keep from regaining weight. It is at this stage that they frequently invite someone like me to speak to their support groups about what they can eat. When I ask them why they went through this dangerous and expensive surgery when they had demonstrated that they could lose weight without it, they tell me, “Because I knew I could never stick to the diet.”
When I ask, “Could you do it if you had really good food that didn’t leave you feeling deprived?” they always answer, “Yes, of course!”
There is nothing wrong with the human digestive tract. It’s what we put into it that needs to be redesigned. And I have some really good news to report about someone who is doing just that.
Glen Frederich’s struggle with weight led him to try dieting and exercise and to start a food company that specialized in low-fat snack foods. Although his company was very successful, Glen’s weight continued to climb. He eventually reached 375 pounds eating his own products. He had high blood pressure, sleep apnea, knee and back pain, and other health problems. He was miserable and hopeless, but rather than give up, he set out to learn why his previous efforts to lose weight had failed. He read more than 12 books on nutrition, picking up bits of information from each, “like putting together a puzzle,” until he could see the big picture. He says, “…so I dug and dug till I had new truths no one would tell me. Not the doctors, not the diet plans, not the pharmaceuticals, and for heaven’s sake not the food industry.”
With his new understanding of how fats, proteins, and carbohydrates effect the body, and how insulin, released in response to dietary sugar and starch, is the hormone that drives fat storage, he set off to the grocery store to buy the food needed to implement a new lifestyle. “And guess what?” he says, “It was not there.” This is when his “relentless, focused, A-type” personality kicked in and LC Foods was born.
I was thrilled when Glen contacted me to tell me that my book had helped him lose 108 pounds on a low-carb diet (without surgery or starvation dieting) and start his new low-carb food company. He has worked tirelessly with scientists, baking companies, and food manufacturers and packagers to bring a wide range of low-carb products to market. He started with a line of flour replacements; it took a year and half to perfect his five different blends, one for every specific baking need.
Next came sugar replacements made with natural fibers and sweeteners, and then low-carb cereals. The line now includes milk, syrups and sauces, chocolates, frostings, potato mixes, dried fruits, jams and jellies, ready-made breads, crackers, and brownies, and much more. You can see the list here: http://lcfoodscorp.com/products
You can contact Glen through his website at http://www.holdthecarbs.com/. You can support his efforts by buying his products as they become available and telling your diabetic and weight-conscious friends about LC Foods. He’s also looking for success stories and recipes made with LC Foods ingredients to post on his website.
Glen is sending me samples of his baking products and recipes to try. He tells me that his flour mix #4 makes perfect, flaky pastries and pie crusts, so I plan to start with that one. He even offered to bake me a cake! I’ll be waiting with a fork in my hand for his parcel to arrive!
(c) 2010, Judy Barnes Baker; Carb Wars; Sugar is the New Fat
I agree with Anna. Bread and flour products are replaceable with home-made protein rolls and Oopsie rolls. If you're going to try to change your eating habits, why not just concentrate on all the wonderful things you can eat, and forget the bad stuff. It takes some effort and planning, but anything worth doing is worth doing right. Fake substitutes for things you shouldn't be eating anyway just degrade your effort. Be proud that you are serious about eating well, and it is so much easier to eat eggs, cheese, meats, veggies, etc., than it is to always be searching for some product that is hard to find and adds costs to your budget.
Sounds great, Judy. He did contact me, so I'll be getting back to him. I'm all for it as many people do like to have options and convenience.
"He even offered to bake me a cake! I'll be waiting with a fork in my hand for his parcel to arrive!"
Haha, that made me laugh!
The product list looks great! When will everything be available?
I checked out Glen's website and am very impressed by what will soon be available, and am looking forward to trying out many of them. Why do people assume that LC options won't qualify as "Real Food"? Obviously, the "products" that Anna had trouble with certainly aren't the same ones offered by Glen, so her being "not so sure" about them is silly. Overall, I find Anna's negative comments to be premature and subjective. In my subjective opinion, people in the U.S. need MORE options to help them eat LC for health.
Good for you! Your family is lucky to have a mother who goes to the trouble to feed them well, but I fear that many people are at the mercy of the food industry and I applaud Glen's effort to give them better choices.
Glen sent me the nutrition labels for his flour blends and they don't contain soy. They do have some gluten since you can't make real bread without it. Anyone who can't tolerate gluten will, of course, have to avoid those.
I'm really, really glad for Glen's success, but I'm not so sure about his LC products. I'll let someone else support those.
There are plenty of good, satisfying naturally LC "real foods" available without needing to resort to "LC products". The "convenient product mentality" is what gets a lot of people in to trouble with their weight and health, LF, LC, and otherwise.
I've maintained a LC diet steadily since 2004. In the first year or two, I was seduced by LC products that enabled me to eat much like I did during my HC diet, such as LC pita breads, etc. However, many LC products, esp baked goods, are loaded with added gluten and soy flour, two ingredients that I have found are NOT good for me (I make antibodies to them which prompts attacks on my thyroid gland). I suspect the LC baked products were a factor in my development of hypothyroidism.
These days I eat and feed my family a Real Food diet that is naturally low in carbs, yet I use very few or no LC/sugar-free "products". Sure, there's a bit mroe work involved in preparing our meals, but that also reduces the "snacking and grazing" habits that mess with people's relationship with food. Real, high quality food might seem expensive, but I have found by eliminating the "products", I can save money. And it's healthier and supports our weight goals better in the long run.