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Wednesday, March 21, 2012


Below is a letter to the editor that I sent to the Seattle Times. I had to cut it down to 200 words, but I thought you might like to see the original.

Response to: "Study: All red meat is bad for you, increases death risk." News, March 13 and "Food News Can Cause Indigestion," March 19, 2012.

I was saddened to learn that the American Plains Indians became extinct thousands of years ago because they lived on buffalo; it was a severe deficiency of tofu that killed them off. The Inuit in Alaska, who lived on sea mammals and caribou, something we now know to have been impossible, were obviously fictitious.

Anthropologists tell us that these mythical hunter-gatherers were on average four inches taller than their neighbors who turned to agriculture, and that they had stronger bones, better teeth, and no heart disease, arthritis, or cancer. Thousands of mummies of the ancient Egyptians, who were among the earliest of farming societies, show evidence of all the same maladies that afflict modern man, including obesity, cancer, rotten teeth, and auto-immune diseases.

Perhaps we are the ones who have it all wrong.

The study that made the headlines about red meat was an epidemiological study, which at best can only show that things happened together, not that one caused the other or if some other variable was responsible for the outcome. If you look at the data, you'll see that the people who ate more red meat also exercised less, smoked more, drank more, and probably engaged in other behavior generally considered unhealthful or risky.

Additionally, the red meat study was based on memory-recall questionnaires, which are notoriously unreliable. I know, because for a while, I was a contributor for a national data-collecting company. (In a weak moment, I took pity on a nice lady who was trying to make her quota of sign-ups.) One of the instructions she gave me for filling out the forms was that if none of the answers fit, I still had to pick "something."

The truth was not always among the multiple choices, and there was seldom a "not applicable" option. Typical questions asked me to recall what I bought, where I ate, how much I spent, and what I spent it on, in the past week, month, or year. (I'm doing well to remember what I had for breakfast this morning!) I became so frustrated that I quit sending in the forms. I didn't want anyone making decisions based on my default answers.
(C) 2012, Judy Barnes Baker,

Saturday, March 17, 2012


I have nothing green to post today, but that's OK because I'm neither Catholic nor Irish. (Orange is the color for Irish Protestants.) I do have a tasty new recipe to share, however, and you can tint it green if you want to.

I haven't had time to run the nutrition counts on it, but a quick guess-timate is about 2 net carbs for each of 6 servings. The Mexican hominy has a net of 4 grams per 1/2 cup, if anyone wants to run the numbers for me.

I was trying to duplicate the texture of rice pudding with raisins, but this exceeded my expectations.

-  3 eggs
-  ½ cup heavy cream
-  ½ cup almond milk or low-carb milk, such as my recipe in Nourished
-  Sugar substitute with bulk, equal to ½ cup sugar* 
-  High-intensity sugar sub, like sucralose or stevia, equal to ½ cup sugar
-  2 teaspoons sugar-free vanilla extract
-  ½ teaspoon ground cinnamon
-  1½ cups chopped Mexican Style hominy, such as Juanita's
-  ½ cup chopped, frozen and thawed rhubarb
-  Pinch of salt

Preheat oven to 350 degrees and butter a 1½ quart baking dish.

Whisk the eggs, cream, milk, sweeteners, vanilla, and cinnamon together until blended. Place Hominy in food processor and process until it resembles grains of rice. Measure out 1½ cups of the chopped hominy and use the rest for another purpose. Stir hominy and rhubarb into egg and cream mixture and pour into greased dish.

Bake in preheated oven for about an hour and 15 minutes or until puffed and brown on top and a knife inserted in the center comes out clean. Serve warm with cream or ice cream.

 Makes 4 servings.

*The sugar substitute "with bulk" could be LC-Sweet, Just Like Sugar, Sweet Perfection, or a blend with erythritol or inulin that measures like sugar.

NOTE: Mexican-style hominy has been treated by a process that reduces the starch content. A ½ cup serving of Juanita's or Teasdale brand hominy has 4 net grams of carbohydrate compared to about 22 for regular hominy. Unless it is cross-contaminated, corn is gluten free. Some of the most popular recipes in Carb Wars and Nourished are made with Mexican-style hominy.

(C) 2012, Judy Barnes Baker,

Thursday, March 15, 2012


Dr. Richard Feinman has been diligently working behind the scenes to get the message out about the lack of research integrity in regard to carbohydrate restricted diets. He will be hosting a session on The Crisis in Nutrition today, March 15, at the Office of Research Integrity Conference in Washington DC. (You may remember when he solicited our personal success stories to be part of this presentation. Bloggers, Jimmy Moore, Tom Naughton, and Laura Dolson put together The Voice of the People, which will be presented by Tom.)

The recent study about red meat that made headlines demonstrates how important this is. These meaningless epidemiological studies grab the headlines while much serious research never gets reported to the public. The following is Dr. Feinman's post about the conference and how you can help.

Confronting the Crisis in Nutrition. The Office of Research Integrity Conference on Quest for Research Excellence.

The Office of Research Integrity is hosting a conference on the Quest for Research Excellence and, for the first time, a session that directly confronts policy and The Crises in Nutrition. The Speakers will delineate the problem — the two worlds of establishment nutrition and the major challenge of low carbohydrate diets, the growing problems of childhood obesity and our failure to deal with it, the confusion in the popular press on scientific issues, and finally, the voice of the patient, the failure to listen to the people who are dissatisfied with official guidelines and who have found workable solutions themselves. Three specific goals are recommended: 1) open hearings in which all researchers are represented, 2) funding research in which all people in low carbohydrate research work with others and finally, 3) a new oversight agency from NSF or Office of Research and Technology Policy.

The three goals may be a useful crystallizing point for moving forward. What can you do?
  1. Contact your elected officials and copy one of the authors from the conference. Use the Abstracts below as a basis for your own version of what needs to be done. The three goals can be more narrowly focused for your own interests.
  2. Encourage local media to cover the meeting. Information is at and the speakers can be contacted.
  3. Publicize your version of the three goals on your blog, your facebook page or other social media.
Read the rest of Dr. Fineman's post here:

POSTSCRIPT: You can listen to Tom's speech on U-Tube here: 
(C) 2012, Judy Barnes Baker,

Wednesday, March 14, 2012


I knew if I waited a day or so, someone would save me the trouble of dissecting the latest re-meat-will-kill-you scare story. wasn't disappointed! I've listed links to some of the best responses below.

The study that made the national headlines was just another questionnaire-based, epidemiological study (at best, they only show that two things happen together--they tell you nothing about cause and effect). The only thing I'd like to add on the subject is that for a year or so, I was a contributor for a major data-collecting company. (A weak moment led me to take pity on a nice lady who was trying to make her quota of sign-ups.)

When she gave me the instructions for filling out the forms, she told me, "if none of the answers fits, just pick one." They sent me $5 for every completed questionnaire. More often than not, the truth was not among the multiple choice answers, and there was seldom even a "not applicable" option. They usually asked me to recall and describe in detail such things as where I ate and how much I spent and what I spent it on in the last week, month, or year. (I'm doing well to remember what I had for breakfast this morning!) I finally became so frustrated that I quit returning the forms. I didn't want anyone making ANY decisions based on my default answers.

I've listed the response from Denise Minger first, in case you don't have time to read them all. (Yes, the study has been Mingered!)

(C) 2012, Judy Barnes Baker,

Tuesday, March 6, 2012


The discount code for the half-price offer on EZ-Sweetz is not working for the 6-pack of .75 oz bottles on Amazon, but it seems to be OK for other sizes. However, the same code can be used to order from the EZ-Sweetz website. Go to and type the promotional code ezsweetz into the box. The shipping from the website is only $.99, so that's a plus!

Offer ends at 11:59 PM tonight. (They are on the East Coast, so I assume that means Eastern Standard Time.)


I've been getting messages that the discount code for EZ-Sweetz has stopped working. I just double checked the deadline today to be sure I had it right, so I don't know what happened. I've notified my contact to see if he can get it fixed, so hopefully you will be able to place your order tomorrow. Sorry for the inconvenience. Please try again.


Don't forget to stock up on EZ-Sweetz liquid sucralose at 50% off! This exclusive offer from EZ-Sweetz is only for orders that come through my blog as part of the book launch for Nourished. It ends at 11:59 PM on Thursday, March 8, 2012. Click here and type in the code "ezsweetz" to receive the discount on orders placed with Amazon.

To read some previous posts about sweeteners, click the links below:

(C) 2012, Judy Barnes Baker,

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