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.
Below are our most recent blog posts. Click to view all blog posts.
CHOCOLATE GRANOLA I have no idea how many of you have flown off to Paris, found a lover, or been seduced by lemon cakes and baguettes as a result of my reckless suggestion that you visit Molly Wizenberg’s blog, Orangette. I can’t resist an occasional foray into her world, even though it makes me long to be young and perky and witty and full of joie de vivre, but mostly it makes me wish I still had the metabolism to eat like she does. On…
“Agave provokes bitter debate as a sweetener,” reads the headline in the March 23rd Chicago Tribune: www.chicagotribune.com/features/chi-0323deardorffmar23,1,7478086.story. The story raises questions about the safely of the trendy, expensive, liquid sugar made from the Mexican agave cactus. Agave nectar is being marketed as a healthful, all-natural substitute for sucrose because it has a very low glycemic index and doesn’t raise insulin levels. However, the dangers of fructose are well known, and agave nectar is almost 100% fructose. As I wrote in this previous post, http://carbwars.blogspot.com/search?q=agave, fructose…
Raw Lotus Root © 2008, Judy Barnes Baker Lotus Root Chips © 2008, Judy Barnes Baker When I first started low-carb cooking, my son-in-law gave me a challenge. He said if I could find a good substitute for french fries, he would consider trying my diet. (He eventually did anyway.) I fried all sorts of things, animal and vegetable, with varying degrees of success. Several of the recipes in my first book, Carb Wars; Sugar is the New Fat, came from these experiments. One of the things I…
Easter is early this year—are you ready? Here are two menus, one for a spring brunch and one for a scrumptious Easter dinner. There’s still time, but you’d better get hopp’n! EASTER SUNDAY BRUNCH Waffles Benedict (Waffles, ham and poached eggs with Hollandaise Sauce) Fruit and Nut Compote * Devonshire Cream with fresh strawberries for dipping Shortbread Cookies EASTER DINNER Snow Peas stuffed with Herb Cheese * Pan Grilled Duck Breasts with Brown Sauce Rhubarb Ginger Chutney Cheese Polenta Sautéed Asparagus * Heavenly Pie Items…
There are many theories about what causes fibromyalgia /chronic fatigue. There is a doctor who thinks it is caused by a deficiency of vitamin D and one who thinks it is caused by too much vitamin D. There is one who thinks it is caused by a thyroid deficiency and some who think it is triggered by infection. Some suggest that it is just an over-sensitivity to pain signals in the brain. Others blame flouride, inflammatory foods or toxins in the environment or stress hormones…
Don’t banish the Easter Bunny, just have him hop over to fill your baskets with sugar-free treats. * To make Chocolate Peanut Butter Easter Eggs, shape my Peanut Butter Balls into ovals before dipping in chocolate. * Roll Chocolate Dipped Strawberries in pastel tinted coconut after dipping. Link to recipe: http://www.carbwarscookbook.com/choc_dipped.html * Make individual Sponge Cakes in egg-shaped cupcake pans. Frost and decorate with Confectioner’s Icing. (Recipes in bold are from Carb Wars; Sugar is the New Fat.) * Chocoperfection and Livin’ La Vida Low…
