I’m up to recipe number 78 with 12 more close to completion for the new book; that’s more than half way home for the food and menu part. (Yeah!) I can’t share any of it until after the book comes out, except with my recipe testers, who agreed to keep everything confidential. (All very cloak-and-dagger-ish, isn’t it?) My fantastic team of volunteer testers are doing a great job, by the way. I wouldn’t be progressing this quickly without their feedback.

I was afraid that I had exhausted my creativity with Carb Wars, but I get up every morning excited and eager to try some new idea and I usually work late every night. Except for frequent trips to the grocery store, I haven’t taken many breaks. Next week, however, I’m going to L A for an appointment with the fibromyalgia specialist, Dr. St. Amand. I have been on his protocol for over a year now without seeing much difference, but one of my most annoying symptoms suddenly vanished in December and I have had a few good days in the last few months. I won’t know for sure if I have made any progress until I see the doctor, although the fact that I have been able to keep up this schedule as long as I have makes me think the guaifenesin must be doing something. He will be able to tell very quickly if I am truly improving. I’m keeping my fingers crossed that I’ll get good news!

My previous posts on the subject, (We Need a Hero, Parts 1, 2, 3, and 4) are here:, here:, here:, and here

(c) 2009, Judy Barnes Baker

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Judy Barnes Baker

The working title for my first book was, “You’ll Never Know What You Are Missing.” It summed up my goal: to make eating for health synonymous with eating for pleasure. 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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15 years ago

So glad to hear you are going to see Dr. St. Amand. I wish I could afford to go. I got upset and went off Guia for over a year because I felt like I was not getting any better, but had been steadily declining so started back on this week. I am trying to keep a journal better this time to see what is really going on as I don’t think I was keeping up with that well enough to realize that I was actually feeling better and had more stamina.
Can’t wait for the new cookbook!