WELCOME TO CARB WARS!

~ By Judy Barnes Baker ~

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.

The Problem

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.

The Key to Health

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.

Judy's Books

Read an overview of Judy Barnes Baker's books, Carb Wars and Nourished and hear what others are saying.

Find great, easy to follow low carb recipes for any meal, any taste or any occasion.

Learn more about the low carb lifestyle, get the latest research and discover new recipes on the Carb Wars bog.

CARBWARS BLOG

Below are our most recent blog posts. Click to view all blog posts.

Beef: The REAL Health Food, Peter Ballerstedt

Policy Does Not Equal Science: Development of U.S. Dietary Guidelines, A…

THE ASIAN LOW CARB SECRET

How many times have you heard the argument that rice and noodles can’t be bad for you because those who live in Asian countries eat them as a staple food and they are slim and healthy? Read Kelly Peterson’s story and you will learn that a healthful diet is the same the world around. When Kelly found herself putting on weight, she sought advice from the experts. She was told that eating less and moving more was the key to staying slim and healthy.…

PICADILLO (CUBAN STEW)

An article titled, “Endangered Cuban Cuisine Preserved by Cooks in America,” by Colleen O’Conner was in the Denver Post today. I thought all three of the featured recipes looked like they would be easy to convert to low carb. Hmmm, somehow they looked strangely familiar–Oh, wait a minute, I already did that! A quick look though my recipe files turned up this one for Picadillo. (I have a flan recipe in Carb Wars too and I’m sure I also worked on a Ropa Vieja at some point. Still looking…

SPINACH WITH CHEESE, SAAG PANEER

SAAG PANEER Spinach with paneer cheese is one of the most popular dishes in Indian cuisine and one that is naturally low in carbs. It’s not very photogenic, but tasty! Saag Paneer would normally be served with warm naan, a puffy, oven-baked flat bread. Check out my recipe for a low-carb, gluten-free version here. 1 10-oz package frozen spinach or 2 cups cooked fresh spinach 1 medium red bell pepper, cored and seeded 2 tbsp light olive oil, coconut oil, or butter 2 leeks, white…

WHAT WOULD YOU GET IF YOU COMBINED THE WORLD’S TASTIEST FOOD WITH THE MOST HEALTHFUL?

I’m taking about bacon and fish, in case you didn’t guess. If you have family members who don’t like fish, this might just convert them. (Squeeze the lemon over it before serving and tell them it’s sea bacon.) Kippered Herring Imagine bacon made of fish; that’s kippered herring. The whole fish are split from head to tail, soaked in brine then smoked. Scrambled eggs and broiled tomatoes are traditional accompaniments. If kippered herring is purchased frozen, follow thawing and cooking directions on package. Recipe can be…