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    Member since Aug 2010

    Chef #1667715

    From United States

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    About Me

    Just like doing some whole foods cooking. Nothing artificial here. Nothing prepackaged for us either. We eat low sugar and avoid chemicals and processed food like the plague. I am a firm believer that the American diet of fast food, restaurants, and packaged food are leading our nation into the health crisis. We also believe that the human body wasn't designed by god to eat sweet food all of the time.

    I was at one time diagnosed diabetic and am no longer diabetic. We used to eat all the junk. Within a few days of changing to our whole food diet my body started to make changes and in 3 weeks my blood sugar was normal. At diagnosis my A1C was 12.7. No more and my blood sugar is never over 120. I still check to be sure.

    You'll see me use xylitol in recipes in place of sugar. You can find it at Whole Foods, The Vitamin Shoppe, Amazon and a number of other health food stores. With a name like that you may think I am using an artificial ingredient. Actually, I am not. Xylitol is a naturally occurring ingredient in plant fiber. It is a sugar-alcohol extracted from birch trees and even corn. It can be a beneficial ingredient in a recipe. Xylitol has 40% fewer calories than sugar, but tastes like sugar, looks like sugar, measures like sugar. Xylitol also has a very low glycemic index so you will find it doesn't have much effect on blood glucose levels. Additionally xylitol has been shown to be anti-plaque in the mouth and has been shown to help fight ear infections (when it is prepared as an ear drop.) Xylitol is frequently used as a sweetener in chewing gum! But, be weary of using too much xylitol since it can have a laxative effect on you if you consume too much! How much is too much? Well,  that depends on your body--you will have to be watchful for side effects and not go above your threshold once you notice where it is. My recipes don't affect us in our household so I doubt you'll notice any ill-effects either.

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