Recipes with healthiest ingredient substitutions

In the case of animal fats, sugar AND carbs, “moderation” is still too much. These are the latest findings. It is a new approach for everyone.

If you’re just trying to lose weight & get healthier, or if you’re one of the two out of three people who are diabetic or pre-diabetic, this program will help cut through the blizzard of misinformation out there, and give you the most updated health, nutrition, & medical explanations you’ll find anywhere.

Research efforts have redoubled since the obesity epidemic, & the field of nutrition is way behind the rest of medical science. A mish mash of over-complicated & time-consuming ideas. Carb counting? Glycemic index? “Good carbs” are good, to avoid blood sugar & insulin spikes -- but click **here to know the downside (in purple, middle of page).

Read too **this page, & the chart about hidden sugar in so many so-called diet recipes. “Diet” magazines & for-profit “diet programs” are still telling you to “Get the sugar out” by substituting...honey, brown sugar, chopped dates (the most sugar-crammed fruit!), & other dried fruit.

Would you eat 7 mounded teaspoons of sugar from the sugar bowl? Of course not. But in 1/4 cup of raisins, there are 29 grams of sugar & over 7 teaspoons of sugar. How can you know? Easy: To find how many teaspoons of sugar any carb listing equals (will metabolize into), just divide the # of carb grams by 4. That’s all. (**Click here, bottom of p.) And...“natural” sugar is still sugar. Really. In fact, honey metabolizes even faster than regular sugar because it’s already in solution.

Try to keep all your sugar & carbs as low as possible. You get so many carbs from the fruits & veggies you eat -- & a slice or two of whole wheat or rye? Fine, but you get tons of B vitamins from your vitamin pills too.

The recipes are in alphabetical order, pretty much. :)                      ARCHIVE