Why Carb Wars, you ask? The title came from my first book, Carb Wars; Sugar is the New Fat. The name stuck, although Nourished, the name of my second book, might be a better fit. I hope you will find this to be a friendly and nurturing place where we don’t slavishly adhere to any dogma but try to keep an open mind and follow the evidence wherever it leads. My own views have evolved over the years and I expect them to continue to do so. There is no disgrace in changing your mind when the evidence changes, but refusing to alter your position when you know it is wrong is indefensible.
It’s been more than 30 years since our government first endorsed a low-fat, low-cholesterol, low-salt, high-carbohydrate diet. The majority of us became fat trying to follow this advice, but now, for the first time, the obese outnumber the merely overweight and chronic diseases have reached epidemic proportions. We obviously have a big problem in America and the rest of the developed world has foolishly followed our lead with the same sad results. We need to discard everything we thought we knew about nutrition and start over.
In a world where the truth can so easily be manipulated, where confirmation bias taints every media report, and scientific studies can be spun to show whatever the sponsor wants them to show, how can we know what to believe or who to trust? We must take charge of our own health. We can no longer accept what we are told, especially when it comes from someone with an agenda, without examining and evaluating the evidence. Many of us are now doing just that and the times they are a-changing! There has been a paradigm shift in public opinion about what constitutes a healthful diet. Sales of butter and red meat are going up while bread, cereal, pasta, and sugary beverages are declining as people recognize the need to return to the traditional foods that have nourished the human race throughout history.
Our dietary choices play a major role in our modern plagues, in other words—IT’S ALL ABOUT THE FOOD—but don’t worry, you will not find even a hint of deprivation or austerity here! Once you discover the secret, you will find that the very best food for weight management, longevity, the treatment and prevention of disease, and over-all health and happiness is also the most sumptuous, satisfying, and indulgent way of eating the world has to offer. You are invited to the feast. Enjoy.
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One of my favorite fish dishes! Simple and easy to make, low in carbs, gluten and grain free. CADDIE GANTY The wife of a fish packer in Pelican Alaska is credited with creating this dish in the 1920s. Her name was Caddie Ganty. This version is based on one from the Gustavus Inn where we stopped over on our way to Glacier Bay National Park a few years ago. Ingredients: 2 lbs fresh, skinless halibut fillets or other firm, white fish, at least 1-inch thick,…
Crisp, succulent, roast pork with onions in a spicy, fragrant, citrus sauce. Prepare to fall in love with the flavors of this famous Cuban dish. Low-carb, gluten-free, dairy-free, sugar-free, Paleo. I discovered what all the fuss was about the first time I had Mojo Roast Pork in a local place called The Twisted Cafe in Woodenville, WA. The owner based his menu on his mother’s traditional Cuban recipes. After I tasted his mojo pork, I went straight home and starting looking for recipes, partly…
“Eton Mess” is one of those silly names the English have for homey dishes, like Toad in a Hole (sausages cooked in popover batter), Bubble and Squeak (fried mashed potatoes with cabbage), Spotted Dick (boiled pudding with raisins), and Wet Nelly (bread pudding). One story says the name originated at Eton college when a dog sat on a picnic basket that contained a strawberry meringue cake. The resulting mess was so delicious, they’ve been squashing them ever since. ETON MESS Try this with cooked rhubarb or a mixture of rhubarb and strawberries…
This is a very simple cheesecake with options for making it without regular cream cheese or chicken eggs. I’ve discovered that even though I react badly to everything from a chicken (meat, feathers, and eggs), and to dairy products from A1-type cows, I can eat other kinds of eggs and the cheese, butter, and yogurt from goats and water buffalo. Remaking this recipe took some trail and error, but it was so worth it be able to eat cheesecake again! CHEESECAKE Ingredients 1 recipe of Almond…
Kumquats are usually hard to find and expensive, but I found some on sale at a local Asian market at a very good price. I like to use them in recipes that call for citrus zest because it is so much easier—you just pull out the pulp and use the whole, sweet skin as you would orange or lemon zest. (Most citrus fruits have a thin, outer layer of rind called the zest, a thick, inner layer of bitter, white pith, and sweet, juicy flesh.…
“A truly dramatic shift in Americans’ eating behavior is playing out in the area of fat consumption. Animal fats, demonized for decades as prime contributors to obesity and heart disease, are being rehabilitated as new research calls their culpability into question. The emerging generation of Millennial consumers has embraced animal fats for their chemical-free purity, and at the same time the Food and Drug Administration has outlawed artificial, plant-based trans fats. The net result is a big, fat renaissance for classic ingredients like butter, lard,…
