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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Sometimes a recipe works the first time; more often it takes many tries to get it right. I had high hopes for the turkey I roasted for Thanksgiving. I did some research, wrote up a plan of action, and kept notes. I chose a hen turkey because hens have proportionally more meat than Toms. It had to be between 12 and 14 pounds–big enough to feed the family, but small enough for me to lift and maneuver by myself. I searched out an all-natural, fresh…
We don’t often have have snow for Christmas here, but it started snowing yesterday and we just managed to get to the airport and pick up my son who was flying in from Los Angeles before it got really nasty. My husband, Dean, learned to drive in West Virginia, so ice and snow don’t faze him, but we passed many cars that had skidded into the ditch or been abandoned in the middle of the road before we made it safely back home. By morning,…
Dr. Eades mentioned in his blog a few days ago that he and his wife use the soda water button on pop dispensers for a sugar-free, carbonated drink at restaurants. He even included a picture of the little button so you’ll know what to look for: http://www.proteinpower.com/drmike/photo-diet-diary/photo-food-diary-tuesday-dec-2-2008/. I usually use the plain water button that is on most soft drink dispensers, but I never noticed one marked “soda.” I think this is a great idea. Many restaurants provide lemon slices on the counter along with…
“What moistens the lip and what brightens the eye! What calls back the past, like the rich pumpkin pie.” —John Greenleaf Whittier, The Pumpkin, 1844 “A thankful heart is not only the greatest virtue, but the parent of all the other virtues.” — Cicero I’ll be making some of our old favorites today and trying out a few new recipes if I have time. I want to try a new pie crust using the vodka trick developed by the America’s Test Kitchen folks after I…
DRAWING OF VANILLA FROM THE FLORENTINE CODEXl (1580) AND DESCRIPTION IN THE NAHUATL LANGUAGE (WIKIPEDIA). VANILLA FLOWER, IMAGE FROM WIKIPEDIA “Plain vanilla” is a very misleading description of the world’s most popular flavor. Most kids think “vanilla” means unflavored, but just try making a pudding or a custard without this aromatic, mellow ingredient, and you will discover how important it is. And just think what it would have been like to live in a plain gray world before the discovery of the Americas—with no vanilla anything (or chocolate!).…
Well, this is refreshing news! After watching so many low-carb products disappear in the past few years, finally there is a new one. Hopefully this is the vanguard of a new low-carb trend. After his doctor warned him to cut down on sugar or face Type 2 diabetes, Jon Gordon invented Clemmy’s ice cream in his kitchen in Palm Springs, CA and named it after his cat. Clemmy’s is said to reproduce the taste and texture of the super-premium ice creams with 25 percent fewer…
