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Beef: The REAL Health Food, Peter Ballerstedt

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Judy Barnes Baker February 2, 2015 November 23, 2015Beef, Cholesterol, Dietary Guidelines for Americans, Environment, Heart disease, Nutrition Real Health Food

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Judy Barnes Baker's Books: Nourished & Carb Wars

2 days ago

I've been eating duck and quail eggs, but can't always find them. ... See MoreSee Less

Allergic to Eggs? Not These Eggs

gizmodo.com
Certain genetically modified chicken eggs appear safe to eat for people with an egg allergy, new research suggests.

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Judy Barnes Baker's Books: Nourished & Carb Wars

7 days ago

Vill du bli 100 år? Då är det viktigare att du håller koll på ditt blodsocker än kolesterolnivåerna i blodet. Det visar nu en svensk studie som DN:s Sverker Lenas skrev om i helgen. Artikeln är otroligt intressant, så leta fram den om du har DN. I studien undersökte forskarna blodprover som lämnats av 44 636 personer i åldern 64–99 år mellan 1985 och 1996. Sedan tittade de på vilka blodmarkörer som var kopplade till ett långt liv. Sorgligt nog tycks ett högt fasteblodsocker i princip förstöra chanserna att leva tills man blir 100 år. Nästan alla – 97,3 procent – som blev 100 år hade ett normalt fasteblodsocker. När forskarna tittade på totalnivåerna av kolesterol i blodet, visade det sig tvärt om att de som hade höga nivåer ökade sina chanser att bli 100 år. Detta gällde framför allt personer som var över 80 år när studien började. Det här är inte första gången som forskning slår fast att ett högt blodsocker är galet skadligt. I min första bok – Ett sötare blod – kan du läsa om hur det driver alla våra stora folksjukdomar. När blodsockernivåerna ligger högt skapas en inflammation i kärlen, som orsakar hjärtsjukdom och stroke. Högt blodsocker skadar även hjärnan och är en kraftig riskfaktor för demens. De höga insulinnivåer som följer i fotspåren av ett högt blodsocker ökar risken för många former av cancer, eftersom insulin fungerar som en tillväxtfaktor i kroppen. Höga insulinnivåer påverkar även produktionen av manligt könshormon i kvinnokroppen, vilket hämmar ägglossningen och orsakar PCOS. Allt detta är helt etablerat. Ändå fokuserar de forskare som utvecklar våra kostråd mer på LDL-kolesterolet än riskerna med våra stigande blodsockernivåer. När jag gjorde research för ”Ett sötare blod” blev det tydligt att detta har historiska förklaringar. På 1960-talet slog bland annat Harvardforskare fast att kosten bara kan påverkar risken för åderförkalkning på ett enda vis: genom att höja våra blodfetter, speciellt kolesterolnivåerna. När nu studie efter studie visar att detta är fel behöver forskarna tänka om, till exempel är det dags att ta bort all nyckelhålsmärkning av vetemjölsbaserat bröd.Läser du Sverker Lenas artikel kan du också se att forskarna blev förvånade över att höga urinsyra nivåer i blodet minskade chanserna att bli 100 år. När du läser det ska du veta att kroppen bildar urinsyra när den omsätter tillsatt socker i levern. ... See MoreSee Less

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Judy Barnes Baker's Books: Nourished & Carb Wars

3 weeks ago

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When this happens, it's usually because the owner only shared it with a small group of people, changed who can see it or it's been deleted.

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Judy Barnes Baker's Books: Nourished & Carb Wars

3 weeks ago

This content isn't available right now
When this happens, it's usually because the owner only shared it with a small group of people, changed who can see it or it's been deleted.

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Judy Barnes Baker's Books: Nourished & Carb Wars

3 weeks ago

Re Allulose post below; his response to Allulose experiment: "Glycemic response to 6 @rxsugar Chocolate Swealthy Snax bars (60g Allulose) consumed every hour for 6 hours, shown with @levels CGM data. The first meal 5 hours previously was steak and eggs (stable 90-100 mg/dL glucose after). Someone eating these bars would be convinced they are eating sugar! No GI issues with this dosing. Stable energy and suppression of appetite, too. Data like this gets me excited about Allulose research!" #rxsugar #allulose #sugarcure #ketogenic #metabolichealth #glycemiccontrol #cgm #levelshealth4d ... See MoreSee Less

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Judy Barnes Baker's Books: Nourished & Carb Wars

4 weeks ago

This from Keto Nutrition: "The max single dose and max total daily dose of Allulose are reported to be 0.4 g/kg and 0.9 g/kg, respectively (PMID: 30572580), so it was somewhat self-limiting. Dom consumes 40-60g of Allulose daily (0.4-0.6g/kg), with no GI issues and much higher tolerance (90g spread over 3 meals). Allulose is influencing metabolic hormones, and insulin sensitivity, especially in the context of consuming a diet high in fat (PMID: 34684891).Allulose increases fat oxidation (PMID: 28935140) CCK, PYY, and GLP-1 in humans (PMID: 35135006). The CGM data on @Levels App shows NO postprandial glucose after consuming 20g allulose (2 RxSugar bars). Allulose may enhance GLUT4 (PMID: 34684891) and glucose disposal (e.g. greater muscle fullness) and may enhance exercise endurance (PMID: 35276765). See Dom's self-experiments HERE on using RxSugar.Stay tune for our blog that goes more into detail." ... See MoreSee Less

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Judy Barnes Baker's Books: Nourished & Carb Wars

4 weeks ago

New Studies Question the Amyloid Cascade Hypothesis of Alzheimer’s - KetoNutrition

ketonutrition.org
Despite billions of dollars spent and decades of research, the exact cause of Alzheimer’s is still unknown, and more than 400 clinical...

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New Low-carb Yogurt Biscuits Easier than ever! h

Strawberries, crunchy meringue, and whipped cream!

Low-carb Fruitcake without much "real" fruit! http

Five minute keto fudge! https://www.carbwarscookbo

Pop a few of these gelatin bites every day to nour

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Nourished: A Cookbook for Health, Weight Loss and Metabolic Balance
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This website is intended to serve as a guide to great-tasting, low-carbohydrate cooking. The author is neither a physician nor a nutritionist. None of the content of this site is intended to treat any disease or medical condition. If you believe you have a health problem, consult your physician. Information on this site is believed to be accurate, but is solely informational and educational and is in no way warranted for accuracy or completeness. No information on this site is intended to be a replacement for the advice of your physician or nutritionist.

Except where noted, all of the photographs featured on this site were taken by me, usually in my own kitchen, of freshly prepared dishes. The exception being any pictures that show me or hands; the hands are mine and my husband will have been the one to press the button for those shots.

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