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Glen Frederich in 2009, at 375 pounds

Glen and Elise Frederich in 2010

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:

You can contact Glen through his website at 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

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