Monday, December 15, 2014

THE WORLD TURNED UPSIDE DOWN

THE WORLD TURNED UPSIDE DOWN
One look at the whimsical cover illustration makes it clear that this is going to be a fun read, not a dry discourse on biochemistry. Basically, The World Turned Upside Down, is the story of how we obtain energy from our environment, told by a talented teacher who explains it so even those of us who don’t know much chemistry, “can see the beauty in the life machine.” Sadly, it is also an expose of the irresponsible behavior of those in the medical establishment, the very people we trust to give us good advice, to tell us the truth and, at the very least, to do no harm. It is at once a memoir, a manifesto, and a call to arms about what must be done to save ourselves and heal our nation.

Dr. Richard David Feinman is a Renaissance man, one with expertise and knowledge in many fields, including philosophy, music, history, gastronomy, and art (his avatar is a self-portrait), as well as biology, chemistry, and thermodynamics. His writing is enriched by his wide range of interests and accomplishments. 

He first became interested in nutrition while studying the scientific literature in preparation for teaching metabolism classes to medical students at SUNY. He discovered that something was terribly wrong and found himself plunged headlong into a world of shoddy science, self-deception, and scandal as bad as any in the entire history of medicine; a perfect storm of flawed research, assumptions accepted as proof, and science corrupted by grandiose egos, greed, and special interests. The fox was not just guarding the hen house, but selling rotten eggs for profit.

Dr. Feinman has long been a larger-than-life hero in the world of nutrition and a champion of truth in science. He takes extraordinary care to never state anything as fact that cannot stand up to scrutiny and he expects no less from others. (Be forewarned: anyone who crosses swords with him on matters of science is not likely to escape unscathed.)

 He has worked tirelessly to raise public awareness about the lack of research integrity, especially in regard to the therapeutic benefits of carbohydrate restriction for the treatment and prevention of obesity, diabetes, cardiovascular disease, and their related maladies, called collectively, the Metabolic Syndrome. He is not dogmatic in his views and does not favor one–size-fits-all dietary advice, but since two-thirds of Americans are now overweight, obese, or diabetic, he recommends that carbohydrate restriction should be the default diet, the first thing to try. Nowhere is the advantage more obvious than in the treatment of diabetes, a condition of carbohydrate intolerance. Diabetic patients are routinely told to eat low-fat/ high-carbohydrate foods and take medications to counteract the diet. As the complications inevitably worsen, medications are increased, leading to even more complications. This system contradicts a mountain of evidence and defies common sense. (Steve Cooksey, who blogs as The Diabetes Warrior, celebrated World Diabetes Day by wearing black for all those who listened to the American Diabetes Association, the Joslin Diabetes Center, and the American Association of Diabetes Educators.)

Dr. Feinman has been a leader in the grass-roots campaign to spread the message about bad science, statistical manipulation, vested interests, and the behavior of medical authorities who stubbornly cling to outdated beliefs that perpetuate the status quo. The tide has finally turned and the war is essentially over. We can no longer be fooled so easily. Change came from the bottom up—from word of mouth, popular books, independent documentaries, blogs, and social media and from a few brave men like Dr. Feinman, who refused to be silenced  or to cave in to pressure even when it cost him personally. Read this book and join his rag tag band of rebels. There is a lot of work yet to be done to reverse the damage inflicted by the misguided war on fat and to prevent more casualties.

Pin it > http://www.pinterest.com/pin/224405993908764000/

(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com 


Thursday, December 4, 2014

ALMOND CRISP COOKIES AND CRACKERS

(C) 2014, MAKING ALMOND CRISPS, JUDY BARNES BAKER
There are at least 12 variations, both sweet and savory, for these little crackers/cookies in my book, "Nourished." They provide a little crunch for any occasion with almost no carbs. (I had a request for this recipe from the TypeOneGrit FB support group for parents of children with type 1 diabetes. www.facebook.com/groups/660633730675058/)

Almond Crisps
Here’s what we’ve been looking for—simple crackers or cookies that taste good, are super-easy, and super-low in carbs. These are substantial enough to use with dips or spreads and the variations are limited only by your imagination.

1 egg white from a large egg
1 cup (4 ounces) almond flour or almond meal
Sugar substitute equal to 2 teaspoons sugar (recipe was tested with 1 drop of EZ-Sweetz)
A pinch of salt

Preheat oven to 325º F. Place a piece of parchment paper on a baking sheet. You will also need something for pressing
the crisps, like a flat meat pounder or a measuring cup with a flat bottom, and some plastic wrap.

Whisk egg white until blended. Add remaining ingredients and mix well. Form dough into 48 small balls. They should be about ½-inch across. Place balls about 3 inches apart (to make room for tool used to press crisps) on parchment lined pans. Cover with a sheet of plastic wrap and flatten balls into thin circles, roughly 2 inches across, with a flat implement. Carefully remove plastic. Place in preheated oven and bake for about 10 to 12 minutes or until golden brown and crisp. Repeat with remaining balls. Store in an airtight container.

Makes 48 crisps.
Net carbohydrate per crisp: 0.2g; Protein: 0.6g; Fiber: 0.3g; Fat: 1.2g; Calories:14
Total weight: 3¼ ounces or 92 grams
Weight per crisp: 0.06 ounces or 2 grams

Preparation time: 10 minutes active, 20 minutes total (depending of number of pans used)

Tip: I used the bottom of a measuring cup to flatten my crackers. Any flat implement will do.

Almond Parmesan Crisps
Gourmet crackers to serve with soups or dips and spreads. They taste like Pringles!

Make basic Almond Crisps, above. Add 3 tablespoons (⅜ ounce) of finely grated Parmesan cheese and a dash of freshly-ground black pepper to mixture. Sprinkle crisps with coarse salt before baking.

Makes 4 8 crackers .
Per serving—Net carbohydrate: 0.2g; Protein: 0.7g; Fiber: 0.3g; Fat: 1.3g; Calories: 16

Total weight: 4 ounces or 120 grams
Weight per cracker: 0.08 ounces or 2.5 grams

Preparation time: 10 minutes active, 20 minutes total

Tips:
You will be tempted to eat these like chips. Make a few at a time and refrigerate the remaining dough to help with portion control.

Almond Crisp Cookies
1 egg white from large egg
1 cup (4 ounces) almond flour or meal
Sugar substitute equal to 8 teaspoons sugar
A pinch of salt
1 teaspoon vanilla, lemon, or other extract

Make according to directions for Almond Crisps, above.

Makes 48 cookies.
Per serving—Net carbohydrate: 0.2g; Protein: 0.6g; Fiber: 0.3g; Fat: 1.2 g; Calories: 14

Total weight: 4 ounces or 114 grams
Weight per cookie: 0.08 ounces or 2.5 grams

Preparation time: 10 minutes active, 20 minutes total

(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com



Wednesday, December 3, 2014

MAITAKE MUSHROOM FRIES

FRESH, WILD MAITAKE MUSHROOM
Maitake mushrooms (Grifola fondosa) are prized for their rich, woodsy flavor and meaty texture. They are also called Hen of the Woods because their feathery rosettes resemble the ruffled plumage on a speckled hen. They are popular as an ingredient in stir-fries, soups, and stews or they can be eaten raw as a snack or in salads. They are also used to make tonics, teas, and herbal extracts that are reputed to have powerful healing properties. Maitakes have been used by  practitioners of Asian medicine for thousands of years to promote health and longevity. 

Maitakes are native to the mountain forests of Northeastern Japan. They are now being cultivated, making them reliably available and less expensive. I can buy them in the fresh produce section of my local grocery stores year round. 


MAITAKE FRIES, (c) 2014, JUDY BARNES BAKER
Maitake Mushroom Fries
Healthful fries? This may be as close as we can get. 

Ingredients
Maitake mushrooms, allow about 2 ounces per serving
Cooking oil or fat for deep frying 
Salt and pepper to taste

Directions
Preheat fat or oil in deep fryer to 350 degrees F. Preheat oven to low. Place a rack in a pan and keep nearby to drain mushrooms.

Rinse mushrooms, drain, and blot dry. Separate mushroom clusters into individual fans. Slice thicker pieces and stems so they are similar in thickness.

Add mushrooms in small batches to hot fat and fry for 15 to 20 seconds until crisp. Dip out with a spider and drain on rack. Place pan with rack and fried mushrooms in warm oven until all are done. Sprinkle with salt and pepper to taste and serve. 

Nutrition data for 2 ounces raw weight.
Cal: 20.8; Protein: 1g; Fat: 0.2g, Total Carbs: 4g; Fiber: 2g; Net Carbs: 2g.
(Data is for mushrooms only. There will be a small amount of fat from the frying oil.)

Tips:
~Maitakes will keep refrigerated for about a week. For longer storage, clean, slice, spread on a tray, and freeze. When frozen solid, place in a plastic bag to use later.

~If you have never eaten maitakes, eat only a small amount at first, as allergies have been reported.

~Read an article from The American Cancer Society on the research into the medicinal value and safety of an extract of maitatke mushrooms here: http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/dietandnutrition/maitake-mushrooms

Sources:
Fresh maitakes are available by mail from Oregon Mushrooms: http://oregonmushrooms.foodoro.com/products/fresh-maitake-mushrooms-hen-of-the-woods

Also available fresh from Earthly Delights at http://www.earthy.com/Fresh-Mushrooms-C301.aspx

Dried Maitakes can be bought online and in stores. (I haven't tried frying the dry ones.)

Pin it > http://www.pinterest.com/pin/224405993908701130/

Maitake Mushroom image from Wikipedia. 

(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com

Friday, November 28, 2014

SIMPLIFY YOUR HOLIDAYS: GIVE BOOKS

Books make perfect gifts; you can always find something that will delight everyone on your list. If you order online, it takes just a few clicks and your choices can be on their way, boxed, wrapped, and customized with a personal message.

Amazon's Black Friday sale has sweetened the deal this year. They are offering a 30% discount on any print book that is sold and shipped by Amazon. They also provide free shipping if the order qualifies, whether or not you are a Prime subscriber. The sale is only good through November 30, so time is short! Click here for the details: Take an Extra 30% Off Any Book

But wait, there's more! Some Kindle books, including Nourished, are part of Amazon's Matchbook program. Use your 30% discount to buy the print version and you can get the Kindle for only $2.99. Use one as a gift and keep one for yourself, or check two names off your list. You can also get the $2.99 price if you already bought the print book. (This is the lowest price they will offer on a Kindle book as large as mine.)

Need some more suggestions? Here are some ideas to get you started:


The Big Fat Surprise
Low Carbohydrate Living
Why We Get Fat
Keto Clarity


Keto Adapted
Low-carb High-fat Recipes
Grain Brain



























These last two are due out on December 9 and 10, so not part of the Black Friday Sale, but they will be available in plenty of time for Christmas:

Low-Carb High-Fat 
The World Turned Upside Down















Disclaimer, I do not get a commission from Amazon for any of the books mentioned above except my own. I received a copy of Keto Clarity for review.

(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com


Friday, November 21, 2014

ROAST TURKEY WITH BROWN SAUCE AND A TURKEY PRIMER

ROAST TURKEY, (c) 2012, JUDY BARNES BAKER
Roast Turkey
Is it really worth the effort to have a turkey that looks like a Norman Rockwell illustration? Or could you be happy with one that cooks quickly and doesn’t need a lot of attention but is dependably juicy, tender, flavorful, and crispy-skinned? It might not win a beauty contest, but it will never be dry or chewy either.


“Those picture-perfect birds gracing the holiday table of that food catalogue are most often an illusion. As a food stylist, I know that often those birds in the photos are raw and simply painted with a toxic combination of shoe polish, vegetable oil, and soy sauce.”
– Virginia Willis, www.aldenteblog.com/about-al-dente.html

1 (11- to 12-pound) frozen turkey, completely thawed in refrigerator
Butter
2 teaspoons salt (omit salt if turkey is kosher or self-basting, such as a frozen Butterball)
1 teaspoon black pepper
1 medium onion, peeled and cut in half
2 carrots
2 stalks celery with tops
1 apple, cut in half
3 sprigs fresh thyme or 3 teaspoons dried
5 tablespoons butter, melted
1 cup water

Remove thawed turkey from refrigerator and let stand at room temperature for 1 hour. Preheat oven to 400º F. Place oven rack in lower third of oven, removing other racks. Grease a large, oval roasting pan with a lid. Place a V-shaped rack inside the pan and grease the rack also. Puncture a piece of parchment paper at 1- to 2-inch intervals with a meat fork or knife tip to make drainage holes and use it to line the rack. (You could use foil, but I prefer paper in contact with food.)

Remove giblets, neck, and liver from body and/or neck cavities of turkey. Set giblets and neck aside for making stock. (See recipe below for directions.) Refrigerate liver until needed if using for gravy.

Rinse turkey and pat dry inside and out. Remove deposits of fat from body cavities and discard. Using your fingers, starting from the neck opening, loosen the skin all the way down to the thighs, being careful not to tear it. Rub turkey, with butter, inside and out, and under the loosened skin.

Mix together 2 teaspoons salt, if using, and 1 teaspoon black pepper; sprinkle inside and out, including the neck cavity and under the skin. Note: do not use salt on kosher or pre-basted turkeys, as they already contain enough salt.

Put onion, carrots, celery, half the apple, and thyme in body cavity. Tie drumsticks together loosely, if desired. (This is for appearance only and will make the thighs take longer to cook.) Place remaining half-apple in neck cavity, rounded- side-up. Trussing is optional. (See Tip below). Untrussed birds will cook more evenly.) Fold wings up and place wing tips under turkey.

Brush top and sides of turkey with butter and place breast side-down on rack in roasting pan. Brush back of turkey with melted butter. Cover pan and place in oven. Roast for 1 hour. Baste with pan juices and add a cup of water to pan. Continue to roast, covered, for about 1 hour longer or until an instant-read thermometer inserted into each thigh (not touching bone) registers 170º F. (Ovens vary, so start checking doneness after 30 minutes.) Turn turkey over so it is breast-side-up, baste with remaining butter, and roast, uncovered, for about 15 minutes more or until skin is nicely browned. (If your oven has a convection feature, this is a good time to use it.)

Lift turkey so juices from cavity drain into pan. Transfer turkey to a platter, tent loosely with foil, and let stand for 30 minutes. The temperature of the thigh meat should continue to rise until it reaches 175º to 180º F. Discard the apple used in the body cavity. Discard vegetables from body cavity or save for making stock (see Sidebar). Leave apple in neck cavity until ready to carve, so turkey will look plump and attractive for presentation, and then discard it. Place turkey on cutting board, carve, and serve. 

Recipes adapted from, Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance.

Makes about 15 servings of 6 ounces each.
Nutrition data per serving:
Net carbohydrate: 0g; Protein: 54.6g; Fiber: 0g; Fat: 21.2g; Calories 424
Total weight: a 12 pound turkey yields about 6.4 pounds of cooked meat.
Preparation time: 25 minutes active, 2½ to 3 hours total, not including 1 hour standing time before cooking.

Tips:
~Allow at least ¾ pound raw weight per person, but 1 pound will ensure plenty of leftovers.

~Enameled, oval roasting pans with lids can be purchased inexpensively from hardware stores or supermarkets, especially around the holidays. These are the old-fashioned, speckled ones called “graniteware.” The fancy cookware stores sell stainless steel versions if you care to invest in one. To use a regular roasting pan without a lid, cover turkey with a piece of greased parchment paper, and then with foil. Uncover for last part of cooking time as in recipe above.

~Trussing is not necessary and may result in uneven cooking, according to Christopher Kimball of America’s Test Kitchen. He says it is just a hold-over from the time when poultry was spit roasted and needed to be tied into a neat package to keep it from falling into the fire. Chef and author Charlie Palmer not only agrees, but recommends using a wooden dowel or metal skewer to hold the body cavity open so heat can circulate freely for more even cooking. He also drives a metal skewer through the thickest part of the thigh so it will cook in the same amount of time as the breast meat. (Chef’s Secrets as Told to Francine Maroukian; Insiders Techniques from today’s culinary Masters.)

“A turkey roast is the Squire’s boast;
A turkey boiled is a turkey spoiled;
A turkey braised, may the Lord be praised.”
– Anonymous English rhyme

BROWN SAUCE
Potato flour and butter give this sauce its rich flavor and deep color.

2 tablespoons of butter
2 chopped shallot segments (about 1 ounce)
2¼ teaspoons potato flour
1 cup turkey or beef stock, homemade or zero-carb canned stock
¼ teaspoon salt
1/8 teaspoon pepper

Melt the butter or bacon fat in a saucepan, add the shallot and cook on low heat until translucent. Stir in the potato flour. Gradually stir in the broth. Bring to a boil, reduce heat to low, and simmer, stirring for 2 minutes. Taste and correct the seasonings. Strain to remove the shallot. Keep hot over very low heat or in the top of a double boiler until ready to serve.

Recipes adapted from, Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance.

Makes 1 cup or 8 servings of 2 tablespoons each.
Nutrition data per serving:
Net carbohydrate: 0.8g; Protein: 0.3g; Fiber: 0.1g; Fat: 3.2g; Calories: 33
Total weight: 8¼ ounces or 233 grams
Weight per serving: 1 ounce or 29 grams
Preparation time: 10 minutes active and total

Notes:
~Potato flour turns out to be the best of the traditional thickeners for sauces. It is higher in carbohydrate than wheat flour, but you need only 1/3 the amount. It is also higher than cornstarch, but you need only half the amount, so there is still an advantage. Use 1½ teaspoons of potato flour to thicken 1 cup of liquid for a light sauce. Use more for a thicker sauce.

~To thicken gravy without adding carbs, stir in xanthan gum, a small amount at a time, to desired consistency.

~The turkey will be more juicy and tender if it is cooked without the stuffing inside.

TURKEY PRIMER:

Fresh or frozen?
Processed turkeys labeled as fresh are kept at temperatures low enough to allow the formation of ice crystals. Slight temperature fluctuations cause the ice crystals to melt and refreeze multiple times, resulting in water loss from damaged cells and yielding tough, dry meat. So unless your turkey came ] straight from the farm, frozen may be better than fresh.

Organic? Free Range?
An “organic” label on a product guarantees that it has no additives, so organic turkeys cannot be injected with a salt and sugar solution. They must be raised on pesticide-free feed, but it can still be corn and soy rather than a natural diet of plants and insects. This affects the taste as well as the nutrition profile. If you buy a “free range” turkey, there is at least a chance that it may have eaten an occasional bug or sprig of grass.

All Natural? Kosher?
Modern turkeys are bred to have more white meat and to grow faster on less feed. The commercially
Grown, Broad-Breasted White is ready for market in three and a half months compared to seven or eightfor heritage varieties. This has advantages for the producers, but it makes for lean birds. Turkeys need time to develop the layer of fat that makes them tender and tasty. The turkey growers compensate by using brining solutions containing salt, sugar, oil, and phosphate. The labels say they are “pre-basted.” So an all natural turkey may not be moist.

Kosher turkeys are washed multiple times with a salt solution, which has the effect of brining, making
them juicy and tender without additional soaking. However, you need to allow extra time when preparing a kosher turkey to remove pinfeathers. Religious rules prohibit the use of boiling water for processing the birds. Several machines are used to remove the feathers, each with a different plucking motion, but they leave many pinfeathers behind which must be removed with tweezers or fingers.

To brine or not to brine?
Self-basting turkeys (such as frozen Butterballs) do not need to be brined. They have been injected with a solution of salt, sugar, and chemicals to keep them moist. Brining is also unnecessary for Kosher turkeys or for any turkey roasted upside down in a covered pan.

Hen or Tom?
Tom turkeys are bigger, but hens have proportionally more meat. The bargain turkeys used to lure
shoppers at Thanksgiving are usually Toms. I prefer an 11 to 14 pound hen—big enough to feed the family, but small enough to lift and maneuver by myself.

Pin It > http://www.pinterest.com/pin/224405993908637791/

(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com



Tuesday, November 18, 2014

FROM THE NEW YORK TIMES: A BETTER ALTERNATIVE TO STATINS?


Photo from NY Times, 11/18/ 2014
This story was in the headlines today. Merck finally got the results they were looking for on their drug Vytorin. Note that the drug did not lower plaque build-up and that all the subjects in the test were eating a low-fat / low-cholesterol diet. Vytorin (a combination of ezetimibe and a statin) showed a slight improvement over a statin alone, but it was not tested against a dietary change. Moral: give people (who already have coronary disease) a diet that causes inflammation and a drug that reduces inflammation may make it slightly less bad.

Background:
When the results of the first study done on Vytorin were released in 2008, a story in the New York Times said, "A clinical trial of a widely used cholesterol drug has raised questions both about the medicine’s effectiveness and about the behavior of the pharmaceutical companies that conducted the study." The article by Alex Berenson, goes on to quote Dr. Steven E. Nissen, the chairman of cardiology at the Cleveland Clinic, who said the results were "Shocking...This is as bad a result for the drug as anybody could have feared, Millions of patients may be taking a drug that does not benefit them, raising their risk of heart attacks and exposing them to potential side effects." (http://www.nytimes.com/2008/01/15/business/15drug.html?pagewanted=2&_r=1&sq=vytorin&scp=1

The first study did not measure heart attacks or strokes, so the American College of Cardiology suggested that major clinical decisions not be made on the basis of this one study alone and the manufacturers promised follow-up studies to see what affect Vytorin had on those events. The first of the studies was due in 2012, but was extended to 2014.

This is from the Merck website under, How to take Vytorin:
"While taking VYTORIN, continue to follow your cholesterol-lowering diet and to exercise as your doctor told you to."

(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com




Wednesday, November 12, 2014

Petition to the USDA and the DHHS: CREATE DIETARY GUIDELINES THAT WORK!


Adele Hite, of the Healthy Nation Coalition, is petitioning the agencies responsible for setting the Dietary Guidelines for Americans to give us guidelines that actually serve the American people. The advice we've been given for the last 30 plus years has been a disastrous failure. Now is the time to speak up or we will likely be saddled with more of the same for the next five years. We must reach 1,000 signatures by December 31, 2014. Please sign and forward this to all your contacts! You can also leave a comment along with your name. My comment is at the end of this post. ~~ Judy Barnes Baker 

PETITION: CREATE DIETARY GUIDELINES THAT WORK!
Author: Adele Hite
Target: Tom Vilsack (Secretary of USDA); Sylvia Mathews Burwell (Secretary of DHHS)

"At the conclusion of the sixth meeting of the 2015 Dietary Guidelines Advisory Committee (DGAC), we write to express concern about the state of federal nutrition policy and its long history of failure in preventing the increase of chronic disease in America. The tone, tenor, and content of the DGAC’s public meetings to date suggest that the 2015 Dietary Guidelines for Americans (DGA) will perpetuate the same ineffective federal nutrition guidance that has persisted for nearly four decades but has not achieved positive health outcomes for the American public.

We urge you to adhere to the initial Congressional mandate that the DGA act as “nutritional and dietary information and guidelines for the general public” and are “based on the preponderance of the scientific and medical knowledge which is current at the time the report is prepared.

Below we lay out specific objections to the DGA:...Continue reading and add your name here: http://www.thepetitionsite.com/197/582/430/create-dietary-guidelines-for-americans-that-work/

~~

Below is the comment that I put in the petition along with my signature ~ JBB: 

"Recent research is showing that a low-carb, high-fat diet may have benefits beyond rapid weight loss for anyone who wants to slow aging; improve athletic performance; reverse type 2 diabetes, metabolic syndrome, and nonalcoholic fatty liver disease; prevent heart disease, cancer, and stroke; treat epilepsy, multiple sclerosis, Alzheimer’s disease, bipolar disorder, irritable bowel syndrome, heartburn, mental illness, depression, polycystic ovary syndrome; and much more.

 Americans are eating 30% more calories than we did 30 years ago when our government and health agencies first recommended that we cut down on fat, saturated fat, and cholesterol and eat more carbohydrates. Our duel epidemics of obesity and diabetes were the predictable outcome. (Carbs stimulate the release of insulin; insulin increases hunger.)  
    
The medical establishment backed itself into a corner with their advice on nutrition. There are only three macronutrients: fat, protein, and carbohydrates. If you eat less of one, you must eat more of another or lower your calorie intake across the board. They have demonized fat, so they can’t recommend more fat without contradicting themselves; adequate protein is important, but it can have negative effects when eaten in excess; and eating fewer calories slows down your metabolism to conserve stored body fat, leading to weight gain.
   
A person who is 50 pounds overweight is wearing enough calories to live on for 6 months. So why does a fat person get hungry? A ketogenic diet, low in carbohydrates and high in natural fat, resets your metabolism to burn fat for energy instead of burning sugar and preserving the body’s fat stores. According to Dr. Eric Westman of Duke University, after three weeks on a ketogenic diet, we should be satisfied on one meal a day without hunger. Think of the implications! How much time and energy would be saved if we prepared food once a day rather than three, four, or more times? How much less waste and garbage would we make? How much less fuel would we use for shopping and cooking and how much less would be needed for growing, transporting, processing, and packaging our food? How much less fertilizer, pesticide, herbicide, and greenhouse gas would go into the environment? How many fewer rain forests and grasslands would be destroyed to make room for more and more mono-crops to feed our exploding population and expanding bodies?

If the ketogenic diet catches on, it could have the same effect as cutting the world's current number of mouths to be fed from 7 billion to 2½ billion. It could save, not just the lives and health of millions of people, but our very planet." ~~ Judy Barnes Baker

PS: They took out the paragraph returns on my comment on the petition site. It would probably be better to limit your comment to one paragraph so it won't all run together like mine did. 
(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com


Saturday, November 1, 2014

ANOTHER BENEFIT OF CHOCOLATE AND A LUSCIOUS CHOCOLATE TART

CHOCOLATE TART, (c) 2014, JUDY BARNES BAKER
CHOCOLATE
We can add yet another one to the long list of benefits that come from eating chocolate. A new study from Harvard found that the flavanoids in cocoa had a remarkable effect on age related memory loss. A controlled, randomized trial, involving healthy older subjects who consumed either a high or low cocoa diet for three months found that those consuming more flavanoids scored on average as if they were 20 to 30 years younger on cognitive tests compared to those consuming fewer! 

The news story included the usual caveat that chocolate contains a lot of sugar and bad fats and should only be eaten in moderation; however, the sugar in chocolate is totally optional and at least some of its amazing, health-enhancing properties are likely because of the natural saturated fats it contains and not in spite of them. 

Below is my contribution to help you get more of this miracle food into your diet. It is truly nature's most delicious medicine! 

CHOCOLATE TART

Crust
Ingredients:
2 cup almond or cashew flour or other nut flour
1 tablespoon coconut flour
Sugar substitute with bulk* (see Note below) to equal 2 tablespoons of sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coconut oil, ghee, or butter, melted
3 tablespoons coconut or almond milk or other low carb milk
1 teaspoon vanilla extract

Directions for crust:
Preheat oven to 325 degrees F. Grease a 9-inch pie plate or tart pan with a removable bottom.

In a medium bowl, whisk together the nut flour, coconut flour, sweetener, baking powder, and salt. Stir in the melted oil or butter, low-carb milk, and vanilla. Continue to stir and mix for a few minutes or until the mixture forms a stiff dough that holds its shape when molded. With greased fingers, press dough into bottom and up sides of greased pie or tart pan. Level off the top of the edges and crimp to make a decorative rim. Prick crust with a fork to prevent buckling, but do not prick all the way though to prevent leaking.

Place crust in preheated oven and bake for about 10 minutes. Cover edges with pie shields or foil to prevent over-browning and continue to bake for 5 to 10 minutes more or until crust is nicely browned all over. Remove from oven and let cool.

PIE CRUST, (c) 2014, JUDY BARNES BAKER
Chocolate Ganache Filling
Ingredients: 
1 cup coconut cream (not coconut milk!) or dairy cream
1/4 cup coconut or almond milk or other low-carb milk
Sugar substitute with bulk* to equal 3/4 cup of sugar (I used xylitol)
A pinch of salt
1 teaspoon vanilla extract
6 and 1/2 ounces high quality chocolate, such as Ghiradelli's, finely chopped
Sweetened whipped cream and grated chocolate to garnish, if desired, optional

Instructions for filling: 
In a medium saucepan, place coconut or dairy cream, low-carb milk, and salt. Heat to a simmer over medium heat. Add sugar substitute and stir until dissolved. Turn off heat and add vanilla extract. Add chopped chocolate and let sit for about 5 minutes until melted. Stir until smooth. Pour filling into baked crust and refrigerate until set, about 2 to 3 hours. Let pie warm up at room temperature for 15 minutes or so before serving.

Top with whipped cream or Greek yogurt sweetened with sugar substitute and garnish with grated chocolate if desired.

Cut into 12 to 16 small slices to serve, as it is very rich!

Nutritional data for each of 12 slices:
Cal: 265; Fat 27.1g; Protein: 5g; Total Carbs: 8.5g; Fiber: 4.4g; NET CARBS: 4.1g
Sweetener is not included in data counts, as it may vary depending on type used.

Notes:
*Sugar substitutes with bulk include erythritol, Swerve, Xylitol, Just Like Sugar, Sweet Perfection, LC-Sweet, Natural Mate, polydextrose, and blends of erythritol, oligofructose, or inulin with stevia, monk fruit, or sucralose, among others. Check the packages to see sugar equivalent of each one.

The combination of chocolate and sucralose tastes very bitter to some people, so you might want to avoid any sweetener that includes it in this recipe.

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Edited after publication. 

(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com

Monday, October 27, 2014

NO BAKE LEMON MINI TARTS: SUGAR-FREE, GLUTEN-FREE, EGG-FREE

LEMON TARTLETS, (c) 2014 JUDY BARNES BAKER 
I found some cute little tarts at Whole Foods called, Hail Merry. They were egg-free, dairy-free, and raw but the first ingredient was agave nectar. I bought them anyway to see if I could make something similar minus the nasty fructose. Mine are tasty little treats that contain lots of good fats but no sugar. They can be dairy-free if made with coconut oil. 

Ingredients
Crust:
1 cup almond, cashew, or other nut flour
3/4 cup finely grated, dried coconut
Sugar substitute with bulk to equal 2 tablespoons sugar*
3 tablespoons lemon juice
1 and 1/2 teaspoons vanilla extract
4 and 1/2  tablespoons butter, ghee, or coconut oil, melted
Pinch of salt

Filling:
½ cup butter, ghee, or coconut oil, softened to room temperature
1/3 cup full fat coconut, almond, or other low-carb milk
1/3 cup fresh lemon juice
Sugar substitute with bulk* equal to ¼ cup plus 1 tablespoon sugar
1 teaspoon sugar-free vanilla extract
2 teaspoons lemon extract
Grated zest of 2 medium lemons
¼ teaspoon salt

Instructions
Make the crust:
Grease 2 mini-muffin pans (twelve cup size).

In a medium bowl, combine the crust ingredients and mix well. Roll into a log on waxed paper. Cut into 24 slices. Roll each slice into a ball and press into tart pans. It will take about 2 teaspoons of dough per tart. Chill crusts until ready to fill.

Make the filling:
Place butter or coconut oil in a bowl and beat until fluffy or blend in a food processor. Add low-carb milk, lemon juice, sweetener, extracts, zest, and salt and beat or blend until mixture is smooth. Taste and add more lemon juice or sweetener as needed.

Assemble tarts: 
Spoon filling into each crust. Garnish with a sprinkle of lemon zest if desired. Refrigerate until set. If you have extra filling, serve it as a delicious Lemon Pudding or freeze it in mini-muffin pans or paper cupcake liners to make individual Lemon Fat Bombs.

Makes 24 tarts, each with: Calories: 101; Fat: 10.3g; Carbs: 2.18g; Fiber: 1.1g; Protein: 1.3g; Net Carbs: 1.08g

*Sugar substitutes with bulk include Swerve, erythritol, xylitol, Just Like Sugar, LC-Foods Sweet, and stevia or sucralose blends, among others.

Notes:
Nutrition info does not include sweetener, which may differ depending on which one you choose, (Most are close to zero net carbs.)

My tarts would have made a prettier picture if I had toasted the nuts, but they are more healthful with raw nuts. (The Omega-6 oils in nuts are fragile and are easily damaged when heated.) You could use nut meal rather than nut flour if you want the raw crusts to look brown.

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(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com






Tuesday, October 7, 2014

RATATOUILLE: A LOW CARB CLASSIC

RATATOUILLE, 2014, JUDY BARNES BAKER
I tried a lot of classic recipes for this dish before hitting on just the right combination to make the magic happen. This makes a lot, but it gets even better with time so plan on leftovers. You can cut the recipe in half or cook the veggies in batches if your pan is not big enough.

RATATOUILLE   
Something magical happens when the ingredients for a ratatouille meld, proving once again that the whole is more than the sum of its parts.

2 small eggplants
2 small zucchini
1 green pepper, seeded
3 ripe, Roma tomatoes
6 tablespoons cooking fat, divided
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
1 bunch fresh basil (about 24 leaves), shredded
Coarse salt and freshly ground black pepper to taste
1/2 cup grated Gruyere cheese

Cut eggplants and zucchini into 1/2- x 1/2- x 2-inch sticks. Cut green pepper into 1/2- x 2-inch strips. Cut each tomato into 6 wedges.

In a large skillet, heat 3 tablespoons fat or oil on medium heat. Saute onion until golden. Add tomatoes and turn gently until heated through. Transfer onion and tomatoes to a large plate.

Heat remaining fat in same skillet and saute eggplant, zucchini, and pepper until softened, about 5 to 10 minutes. Transfer to dish with onions and tomatoes.

Add garlic and basil to skillet, stir, and then return remaining vegetables back to pan for a minute or two until heated through. Add salt and pepper, stir, and place ratatouille on serving plate. Top with Gruyere cheese. Let cool or serve warm.

Makes 6 large servings or 8 smaller ones.
Per each of 6 servings: Calories: 203; Protein: 4.8g; Fat: 16.8g; Fiber; 4.1; Carbs 10.4g; Net Carbs: 6.3g.

Recipe adapted from The Auberge of the Flowering Hearth by Roy Andres De Groot, 1996.

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(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com


Wednesday, October 1, 2014

CHOCOLATE GLAZED PECANS

CHOCOLATE GRAZED PECANS, (C) 2012, JUDY BARNES BAKER
These are wonderful as a sweet treat or a snack. Chopped, they make a crunchy topping for ice cream or desserts.

2 cups raw pecan halves
2 large egg whites
1 teaspoon sugar-free vanilla extract
High intensity sugar substitute equal to ½ cup of sugar*
A few grains of salt
1 tablespoon cocoa powder

Preheat oven to 300ºF. Spread the nuts in ashallow pan and bake for 5 minutes to crisp and dry. Let cool.

Whisk egg whites in a medium bowl until foamy. Stir in vanilla extract, sweetener, and salt. Add nuts and toss until completely coated and sticky. Sift cocoa over nuts and toss again.

Spread nuts in a single layer on a cookie sheet and bake for 12 minutes. Stir and break apart any nuts that stick together. Return to oven for 5 minutes more. Store in airtight container.

Makes 16 servings of ½ oz each.
Per serving: Total carbs: 1.6g, Net carbs: 0.6 g; Protein: 1.6g; Fiber: 1g; Fat: 8.9g; Calories: 89

Recipe featured in The EZ-Sweetz Solution.

*High intensity sweeteners are those without bulk, like liquid stevia, sucralose, or monk fruit.

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(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com



Saturday, September 27, 2014

SUBLIME SLIME?


ROASTED OKRA, (c) 2012, JUDY BARNES BAKER
Jane Tunks called okra, "sublime slime," but it doesn't have to be. If you think you don't like it, try roasting it whole. It's divine, but without the slime!

ROASTED OKRA
Start with the smallest, freshest okra you can find. Leave the pods whole and cook them quickly. They will be creamy inside, not slimy, with seeds that pop when you bite into them. 

½ pound (about 38 to 40 pods) small, young okra pods, 2-to 3-inches long or less
2 tablespoons light olive oil or bacon fat
Coarse salt to taste
Freshly ground black pepper to taste
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 500º F.

Rinse okra and blot dry on paper toweling. Trim ends of caps but try not to puncture the pod capsule. Place oil or melted fat in a bowl; add okra and toss to coat. Lay pods on a rimmed baking sheet and sprinkle with coarse salt. Place pan on center rack in preheated oven and bake for 10 to 12 minutes or until crisp and brown, turning once or twice. (Use convection mode if your oven has it; watch the timing because it may brown more quickly.) Grind black pepper over okra, sprinkle with Parmesan, and serve hot or at room temperature as a side dish, an appetizer, or a snack.
Recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance

Makes 4 servings .
Per serving—Net Carbs: 2.g; Protein: 2g; Fiber:1.3g; Fat: 7.7g;* Calories: 91
Total weight: 4 ounces or 115 grams
Weight per serving: 1 ounce or 29 grams
Preparation time: 8 minutes active; 18 to 20 minutes total

Notes: 
*1 teaspoon or more of the oil or fat included in the count will be left over.

Frozen okra can be used for soups and stews, but for this recipe, only fresh will do. Choose small okra and store it in a plastic bag in the vegetable bin of the refrigerator for no more than 3 days. Okra may be easier to find in an Asian specialty market, but when it is in season (June, July, and August), many supermarkets and farmers’ markets will have it.

Use non-reactive pans, like ceramic or stainless steel, to prevent okra from discoloring. It won’t change the taste or make it hazardous; it is just unattractive.

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(c) 2014, Judy Barnes Baker, www.carbwars.blogspot.com

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