16 thoughts on “Sac Veg News….our newsletter! Check it out

    • Hi Marty…
      Hyman promotes eating animals so he is just not there yet. I go with Dr. John
      McDougall on wheat! Whole wheat, more unprocessed is best. Wheat, as Dr. John
      has said in the past, has been one of the longest grains around helping many
      successful, long lived civilizations thrive.

      People always want a fad, magic bullet to make them healthy. A very small
      percentage of people are gluten toxic and yet so many people, still eating
      animal products, think that if they just take out the wheat or the gluten,
      they will heal!

      It is what people PUT on the wheat that is the problem almost always, not
      the wheat itself. If people are replacing meats and cheeses and other animal
      products with whole wheat bread, they will lose weight! The saturated fat
      in animal products is the issue, not the wheat. Yes, some people do have
      wheat issues but very few.

      Please buy (almost published) book from Dr. John McDougall: The Starch
      Solution! Thanks to John McDougall, I eat 6 potatoes per day and lots of pasta
      whole wheat bread and the more I eat, the more I lose! LOVE IT. But I eat NO OIL
      and no animal products and very few refined flours…..

      Great find…and thanks for posting Marty.
      Linda

    • Very few people have gluten issues and celiac. But, you can get tested for it. Wheat has been a staple for generations and some of the longest lived and strongest populations have survived well on eating grains. Please read Dr. John McDougall’s new book on the subect:
      The Starch Solution.

      • I was recently given this book by my caleic mother-in-law, and I am so grateful. My sister and I are both caleics, and desserts like cake and cookies have been missing from our lives for years. (I mean, REAL cakes and cookies that taste like their gluten-laiden counterparts.) From the very first recipe we tried- frosted macadamia nut bars (p.145) to my 25th birthday treat- whoopie pies (p.118), my entire family has devoured the outcomes. Including those who can eat wheat. This book explains evey detail about gluten-free flours, right down to thier protein contents, and how and why they work. This is an absolute must for anyone who wants to enter back into the realm of heavenly desserts, or anyone catering to their beloved caleic. Just be prepared to stock your shelves with a bunch of new flours, and you’ll be on your way!

    • Since my gluten-free gmeiren began after diagnosis for intolerance ; I’ve sought nutritional direction and assistance with finding a new path for cooking. However, baking has never been high on my list of favorites, mostly because my own consumption of wheat flour-based desserts was never enjoyable and their creation just as unsatisfying. In this book, the ingredients, steps, methods and results are all TOP NOTCH. Great attention and just-enough explanation has helped me create very delectable cakes and pies that I would have never bothered attempting before. As with most recipe books, the paperback version is void of helpful photos. However, it has given my family and friends another glance into the challenges of eating gluten-free; it’s great for sharing recipes with those who’d cook for those with intolerances/allergies.

    • India and China are by far two most populous ctinorues on Earth, so naturally, they should have the most. Secondly, if you look at past statistics, you’ll see that diabetes is a recent problem in those ctinorues, it hasn’t always been that way. As their economies grow, people begin driving cars instead of riding bikes, and they start eating cheese burgers and french fries for lunch instead of rice and vegetables.efbbbf It’s a result of the toxic western diet/lifestyle corrupting their culture.

  1. Sugar makes insulin work bteetr. Makes sense, considering we are sugar seekers by design. If you think about it, the whole, sugar causes diabetes’ concept is nothing but a guess. A guess that has turned out to be completely wrong along with many other common sense’ concepts. They’re all just guesses. If something makes you sick, DON’T KEEP DOING IT. Forget all you think you know about health and nutrition. Eat a whole foods plant based diet andefbbbf get well.

      • I was recently given this book by my cealic mother-in-law, and I am so grateful. My sister and I are both cealics, and desserts like cake and cookies have been missing from our lives for years. (I mean, REAL cakes and cookies that taste like their gluten-laiden counterparts.) From the very first recipe we tried- frosted macadamia nut bars (p.145) to my 25th birthday treat- whoopie pies (p.118), my entire family has devoured the outcomes. Including those who can eat wheat. This book explains evey detail about gluten-free flours, right down to thier protein contents, and how and why they work. This is an absolute must for anyone who wants to enter back into the realm of heavenly desserts, or anyone catering to their beloved cealic. Just be prepared to stock your shelves with a bunch of new flours, and you’ll be on your way!

  2. India and China are by far two most populous coiunrtes on Earth, so naturally, they should have the most. Secondly, if you look at past statistics, you’ll see that diabetes is a recent problem in those coiunrtes, it hasn’t always been that way. As their economies grow, people begin driving cars instead of riding bikes, and theyefbbbf start eating cheese burgers and french fries for lunch instead of rice and vegetables. It’s a result of the toxic western diet/lifestyle corrupting their culture.

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