Low-Carb Spaghetti and Low-Carb Ice Cream

Great Low-Carb Spaghetti
and
Delicious Low-Carb Ice Cream!

Introduction:  It is wonderfully satisfying to be trim (after spending years in the overweight and obese range), to have abundant vitality and to feast continually on great food!  Below are a couple of my favorite recipes with some information on how you can lose weight while feasting on up to eight meals per day:

Me after mountain biking!

I.  Great Low-Carb Spaghetti

The Mission CarbControl Small Fajita Style Whole Wheat tortillas are only 3 net grams of carbs – after subtracting the fiber – for each tortilla.  It is a simple matter to cut a tortilla (several if you are feeding others!) into thin strips between one eighth and one quarter of an inch wide.  Melt some butter in a non-stick pan on a medium-low (about “3” on a scale of 1 to 10) setting and sauté the tortilla strips (do NOT overcook them unless you want crispy “noodles”).

Warm a can of diced tomatoes (2 net grams of carbs – if you are careful to purchase a low-carb variety – per serving with about three and one half servings in a can) in a non-stick sauce pan.  Season with salt, ground pepper, onion powder, garlic powder and Italian seasoning.  Sprinkle and blend in 1/4 teaspoon of guar gum and thicken to preference.  

Prepare seasoned meatballs.  I used ground veal (it was on sale, but hamburger or ground round would have been fine). I simply rolled the ground veal into modest sized meatballs and fried them in a pan with a tablespoon of butter.  I used the same seasoning as with the sauce:  salt, ground pepper, onion powder, garlic powder and Italian seasoning.  For variety I added some freshly picked and then chopped chives from my wife's garden.

Of course we topped our meal off with grated Parmesan cheese.

We enjoyed the plate of "spaghetti" enormously.  It was delicious, quick, easy to prepare and low-carb!


As clearly explained in 1 to 5 Weight-Loss without Dieting (along with numerous delicious, low-carb recipes), please keep in mind that traditional pastas are ALL high carb and will not work in a low-carb regimen.  The recipe above, however, is low-carb and is a great replacement for high-carb pastas!

II.  Delicious Low-Carb Ice Cream

• I combined 2 ounces of non-whipped heavy whipping cream with 3 ounces of unsweetened, unflavored coconut milk and 1 ounce of egg whites. 
• These ingredients were blended together with a scoop of low-carb vanilla flavored whey protein powder (not all whey protein powders are low-carb!). 
• Add in 1/8 of a teaspoon of Saigon/Vietnamese cinnamon and 1/8 of a teaspoon of nutmeg.  
• To this mixture I sprinkled in 1/4 teaspoon of guar gum and blended all the ingredients thoroughly.

You could also blend in some Stevia (if you require a sweeter mixture).  Instead of Stevia you could use Walden Farms zero carb syrups – I sometimes use a little zero carb maple syrup when I make my ice cream!

I placed the mixture into my freezer for an hour and a half.

The result is a delicious ice cream that serves well by itself or topped with fresh berries.

You could even add a tablespoon of low-carb baker's cocoa to your mixture before freezing if you desire chocolate ice cream!

The recipe should provide you with at least two portions. Although the ice cream is relatively low-carb, like anything, adequate but modest portions are encouraged.

Conclusion:   So What Is 1 to 5 Weight-Loss without Dieting?

1 to 5 Weight-Loss without Dieting is a simple, enjoyable, easily adopted, step-by-step lifestyle change that aids your body in losing weight without dieting while -- at the same time -- overcoming dietary patterns that lead to insulin resistance.  Through the approach there are no pains from hunger, no fad diets, no "magic" pills, no paraphernalia, no unrealistic exercise regimens or embarrassing weigh-ins.

1 to 5 Weight-Loss without Dieting delightfully deals with these issues by presenting simple, step-by-step instruction on how to feast continually and lose weight at the same time!

The detailed information needed to lose weight is available worldwide through Amazon.  US buyers will find the low price of $1.99 (or, $9.89, if you prefer the printed rather than the Kindle version)!   

(By the way, you don't need a Kindle to use the Kindle version:  A free app is automatically available from Amazon that will enable your cell phone, computer or tablet to display Kindle books.)

Sound good?  You owe it to yourself to read this book

Low-Carb Pregnancy Benefits as well as Recipes for Low Carb Pancakes, Muffins & Maple Syrup

Personal LCR Update,

Low-Carb Benefits for Pregnancy
with References and Links,

Easy and Delicious Recipes for:
 Low-Carb Muffins,
Low-Carb Pancakes, 
and How to Get Zero Carb Maple Syrup!

Author's link at:  amazon.com/author/crhornbeckkaiser

Facebook group at:  https://www.facebook.com/groups/1380613872168767/


Note:  Tweet your name and e-mail (indicating your desire to participate in the
            Facebook group) -- you will be added.  Thanks for your interest in 1 to 5     
            Weight-Loss without Dieting! 

Twitter at:  CR Hornbeck-Kaiser@cr_hb    Hashtag:  #1to5weightloss

Introduction:

Welcome worldwide readers new and old!  This blog supports the 1 to 5 Weight-Loss without Dieting regimen.

Per the above title for this particular article:

I.  My Personal LCR Update

Several years after initially visiting Craig Johnson, PA at my osteopath’s family practice, I got the opportunity to see him again.  He was pleased to verify my weight change from 244 pounds to 175 pounds.  It was also a pleasure to give him a copy of my book, 1 to 5 Weight-Loss without Dieting, and to point out the passage in which he is featured at the beginning of my LCR journey.

Yep – several years of low carb feasting and my weight continues to hold at a Body Mass Index reading under 25! 

(A BMI of 25 to 29.99 measures varying degrees of being overweight while a BMI of 30 or above is considered obese.  Two thirds of American adults and one third of American children have a BMI of 25 or above.)

One of the great benefits of the LCR regimen (beyond getting to eat constantly!) once excess pounds are shed and solid nutrition becomes the norm is the increase in energy, vitality and stamina.  In addition to weight training and cycling,

 I’m also enjoying some vigorous international folk dancing with two different local groups. 

As an aside, I had to laugh at a t-shirt sported by one of the group leaders.  It read:

“Have an international affair . . . take up folk dancing!”

These are nice people and folk dancing is a lot of good, clean, fun cardio exercise:  I recommend it!

II.  Low-Carb Benefits for Pregnancy

A plus to being married to an infant development specialist and having a daughter who is a nurse is the opportunity to get their expert input on the benefits of a properly undertaken – see 1 to 5 Weight-Loss without Dieting – low carb regimen.

While adequate nourishment is a key ingredient to a successful pregnancy, pregnant women consuming a high carb diet may create an unhealthy host environment for the children developing in their wombs:  Excessively high birth weights and abnormal infant brain development may then result.

Healthline.com reports:

Gestational diabetes occurs because the hormonal changes of pregnancy make it more difficult for your body to effectively use insulin. When insulin cannot do its job of lowering blood sugar to normal levels, the result is abnormally high glucose (blood sugar) levels. Most women have no symptoms. While this condition is usually not dangerous for the mother, it poses several problems for the fetus. Specifically, macrosomia (excessive growth) of the fetus can increase the likelihood of cesarean delivery and the risk of birth injuries. When glucose levels are well controlled, macrosomia is less likely.  http://www.healthline.com/health/pregnancy/third-trimester-complications

Please keep in mind -- as explained in 1 to 5 Weight-Loss without Dieting -- that our bodies produce insulin in response to the presence of glucose that results from consuming (especially high glycemic) carbohydrates such as breads, pastas, fruits, sugar based hard and soft beverages, protein shakes, starchy vegetables, cakes, candies, bagels, cinnamon rolls, pies, and other sweets.

Hormones produced during pregnancy make it difficult for the body to appropriately use insulin which is required so that cells may absorb the glucose in the blood to provide cellular energy.  The result is elevated levels of glucose in the blood which in turn impacts the fetus developing in the womb.  

Although pregnant women may not show visible signs of this process, both the baby's and the mother's health are at risk.  Pregnant women with elevated glucose levels are at greater risk for developing diabetes.  Children developing in the wombs of such women are more likely to have abnormally elevated birth weights and to manifest abnormal brain development.

According to Healthline.com for women who develop gestational diabetes " . . . there is up to a 50% chance of developing diabetes later in life which can be decreased through lifestyle modifications like diet and weight control. It is also important to note that gestational diabetes will often complicate future pregnancies . . ."

Acccording  to the DANA Foundation, "The many pregnant women who have diabetes or develop it during pregnancy have another reason to control their blood sugar: Abnormal glucose levels could affect their child’s memory, and damage might not be reversible.  

[as explained in 1 to 5 Weight-Loss without Dieting, elevated glucose is associated with insulin resistance - a prediabetic condition]

A continuing study based at the University of Minnesota has tested children of diabetic mothers from day one through age 8 (and counting) and found consistent problems with their memory; specifically, their ability to recognize their mother’s voice (at birth), face (at 6 months), and sequences of actions (ages 3 and up). Researchers suspect that the impairment is caused by damage to the hippocampus, which rapidly develops during the third trimester of pregnancy.  

'If the glucose levels in the mother fluctuate greatly … the fetus will also have high fluctuations in their glucose levels, which then leads to iron deficiency and oxygen deficiency' to the brain, says Tracy DeBoer of the University of California at Davis, one of the researchers. These deficiencies have been shown in animals to be especially damaging to hippocampus development, she says."  http://www.dana.org/Publications/Brainwork/Details.aspx?id=43695

With these things in mind, it would be interesting to see the correlation between the increase in developmental maladies and the epidemic of obesity that has resulted from the increasingly “carbaholic” (high glycemic [high sugar], high carb) diet that has become the norm in America over the last fifty plus years.

At least some of the increase in detrimental infant developmental problems seen in recent generations may actually result from our growing addiction to high glycemic, high carb eating.

Therefore, if you want healthy children, adequate nutrition is a must and eliminating high glycemic, high carb foods appears to be a crucial step!

The 1 to 5 Weight-Loss without Dieting book clearly presents the simple, easy and enjoyable process through which a low-carb, high protein, high healthful fat regimen may be undertaken.  In line with this, here are some delightfully delicious low-carb applications:

III.  Easy and Delicious Low-Carb Muffin & Pancake               Recipes

1.  First, Easy and Delicious Low-Carb Pancakes

• Three eggs beaten in a 2 cup measuring cup. 
• 
  
  

  One tablespoon of avocado or olive oil. 

• 
  
  

  One quarter teaspoon of salt,

• 
  
  

  One quarter teaspoon of Vietnamese/Saigon cinnamon,

• 
  
  

  One tablespoon of granulated Stevia,

• 
  
  

  One tablespoon of baking powder,

• 
  
  

  Two tablespoons of coconut flour 

• Mix the above dry ingredients into the beaten eggs. 
• Fill the two cup measuring cup (already containing the above ingredients) with almond flour to the one and one quarter cup mark and blend with the other ingredients. 
• Now blend in one third of a cup of rich sour cream (I like the Daisy whole fat brand). 
• Warm your non-stick frying pan on your stove to a setting of "4" (on a scale of 1 to 10) and melt in and coat the pan with one tablespoon of butter. 
• Pour three ovals of batter into the pan (the batter may look like it has run together, but as they cook the butter separates the pancakes which also shrink away from one another. 
• Place 4 to 6 blueberries into each pancake. 
• It takes about two to three minutes for the first side to cook (they will begin to smell done).
• CAREFULLY flip each pancake and let the new side cook a minute or so.

Once the ingredients have been set out, the batter takes just a couple of minutes to prepare.  In my experience, left over batter refrigerates well for at least a couple of days, but – since raw eggs are involved – use your own discretion in order to protect from bacterial contamination.

2.  Second, Delicious Low-Carb Muffins

Use the recipe above.

Preheat your oven to 425 degrees.

Decide if you want plain muffins or add savory ingredients of your choice.  For instance, onion powder and sharp cheddar cheese, fresh herbs from your garden (perhaps freshly chopped chives), fresh blueberries (per the pancakes above), or perhaps freshly grated lemon peel and poppy seeds!

Butter your muffin pan cavities.

Fill each cavity about two thirds full with your batter.

Bake at 425 degrees for 15 to 20 minutes (depending on your elevation, humidity and oven performance).  The muffins will smell done and will develop a golden brown exterior:  Delicious!

By the way, each muffin is about 2 grams of carbs and each pancake is about 1 gram of carbs depending on how large you pour them.

I serve the muffins with lots of fresh, creamy butter.  In addition to the butter – for the pancakes – I like Walden Farms (zero carb) Maple Syrup.  The pancakes served with freshly prepared eggs and bacon are stellar – we even have them for dinner!

IV.  As promised, here are some useful links:

1.  Craig Johnson, PA

2.  1 to 5 Weight-Loss without Dieting   

3.  DietKeto.com (my book is recommended on this site and the site’s author has a similar experience to my own – there is excellent information on this site!)

4.  Walden Farms (zero carb) Maple Syrup  

Conclusion:   So What Is 1 to 5 Weight-Loss without Dieting?

1 to 5 Weight-Loss without Dieting is a simple, enjoyable, easily adopted, step-by-step lifestyle change that aids your body in losing weight without dieting while -- at the same time -- overcoming dietary patterns that lead to insulin resistance.  Through the approach there are no pains from hunger, no fad diets, no "magic" pills, no paraphernalia, no unrealistic exercise regimens or embarrassing weigh-ins.

1 to 5 Weight-Loss without Dieting delightfully deals with these issues by presenting simple, step-by-step instruction on how to feast continually and lose weight at the same time!

The detailed information needed to lose weight is available worldwide through Amazon.  US buyers will find the low price of $1.99 (or, $9.89, if you prefer the printed rather than the Kindle version)!   

(By the way, you don't need a Kindle to use the Kindle version:  A free app is automatically available from Amazon that will enable your cell phone, computer or tablet to display Kindle books.)

Sound good?  You owe it to yourself to read this book!

Sweet Truth - 1 to 5 Weight-Loss Eliminates the Artificial Sweetener Controversy

The Sweet Truth

1 to 5 Weight-Loss without Dieting and

the Artificial Sweetener Controversy

Author's link at:  amazon.com/author/crhornbeckkaiser

Facebook group at:  https://www.facebook.com/groups/1380613872168767/


Note:  Tweet your name and e-mail (indicating your desire to participate in the
            Facebook group) -- you will be added.  Thanks for your interest in 1 to 5     
            Weight-Loss without Dieting!

Twitter at:  CR Hornbeck-Kaiser@cr_hb    Hashtag:  #1to5weightloss
     

Introduction: 
  

A co-worker with a copy of my book noted that before and after pictures would be nice.  I'm a bit adverse to my picture in the media, but I did share a picture from my cell phone of me just before beginning my low-carb regimen:  I was a blob at 244 pounds!

Several years later and I'm still low-carb regimen trim at about 176 pounds!  I'm also still feasting on up to eight delicious meals each day.  Please read on to learn more!

This blog – based upon the

1 to 5 Weight-Loss without Dieting

book can easily, deliciously – and without hunger – help you fulfill a promise to lose weight that you may have made to yourself!

However, let's not be like the individual who stated on a local news station that his resolution for the new year was to eat more healthfully (at which point he promptly chomped into a big, sugary doughnut that he had hidden behind his back)!  

The article you are currently reading provides the research supported, common sense basis for the use of certain artificial sweeteners in establishing and maintaining a fat-burning metabolism (the mechanism by which we lose weight without going hungry in the LCR).  Whether seeking to shed unwanted pounds, to manage diabetes, or to improve health and vitality, the issue of sweeteners is a critical factor.

As noted throughout the 1 to 5 Weight-Loss without Dieting book – as well as throughout this blog – establishing an ongoing fat-burning metabolism through a properly functioning blood sugar metabolism is a key to weight-loss without dieting. 

In addition, establishing and maintaining a fat-burning metabolism is a key to overcoming insulin resistance – a precursor to adult onset diabetes and certain forms of heart disease and cancer (as well as numerous other maladies). 

Beyond this, the ongoing gradual development of insulin resistance – as a result of the trend of consuming increasingly high carb, high glycemic foods – is the apparent cause of the epidemic of bulging waistlines.  This ongoing process creates a population where two thirds of adults and one third of children are either overweight or obese.  Fortunately, it may be the most preventable health issue of our day.

In line with this, the appropriate understanding of sweeteners is key to successful nutrition, weight loss and maintenance, and a foundation for truly remarkable food preparation!  

We begin our investigation with first – the repeating history that plagues dietary practices, second – some key facts about sugar, third – an overview of other sweeteners, and last – the conclusion regarding sweeteners and the 1 to 5 Weight-Loss without Dieting lifestyle.

I.  Repeating History

What can history tell us about our present crisis?

1.  Eggs and Butter

The adage that "those who fail to learn from history are doomed to repeat it" applies well to the controversy surrounding sugar substitutes.  A point in case may be seen in food trends pertaining to both eggs and butter.

Eggs were originally prized for their excellent nutritional value: They are the standard for protein intake.  Similarly, butter was valued – not only for its delicious flavor – but as a rich source of calcium and healthful fat.

2.  The Food Pyramid

Then the ill-conceived 1990's Food Pyramid became the standard. 

According to Wikipedia: "The first food pyramid was published in Sweden in 1974.^[1][2][3] The most widely known food pyramid was introduced by the United States Department of Agriculture in the year 1992, was updated in 2005, and then replaced in 2011.^[4]

In concert with the American Food Pyramid, nutritionists argued that heart disease was connected to elevated lipid (fat and cholesterol) levels that – it was reasoned – came about from eating the healthful fat and cholesterol rich foods that had been the bedrock of traditional diets.

As a result people avoided eggs, butter and other healthful fat rich foods.  These were  replaced with the high carb, low fat, modest protein approach of the 1992 food pyramid.

3.  Fast Food Marketing

Fast food marketing jumped on and – in some cases –  drove the bandwagon of high carb, high sugar and salt junk food.  The historical pattern of people preparing their own nutritious and more natural foods was replaced by the convenience and marketed imagery of fast and convenient high carb, high glycemic "foods."  Junk food companies capitalized on the addictive taste combination of salt, sugar and trans (commercially modified) fats (as opposed to healthful, natural fats).  Even companies marketing canned vegetables noted this addictive trend and added sugar and salt to vegetables such as green beans in order to make them more appealing to the American, increasingly carb-addicted palate.

The result, now, is a nation of people – and a growing worldwide population – so addicted to high carb, high glycemic foods that the average overweight/obese American would rather die (literally) than give up his/her junk food addiction.

4.  The role of insulin resistance

Fortunately, many have come to recognize the inadvisability of the 1990's food pyramid and a backlash of more natural, more healthful eating plans has ensued.

Among these -- in my opinion -- the Low Carb Regimen (LCR) presented in the 1 to 5 Weight-Loss without Dieting book may offer the most promise (please refer to the book to find out why!).

Interestingly – as low-carb, high protein, high healthful fat dieting grows in popularity among those determined to overcome their overweight/obese lifestyles – eggs and butter have made dramatic comebacks.  However – in place of controversy over eggs and butter – we now have hype and hysteria regarding sweeteners.  Let's look at these with an appropriate use of research and common sense.  Let's also keep in mind that various components of the food industry have huge investments at stake and are driving much of the controversy.

We should also be aware that the health food market is a growing economic force and that it is driven by countless companies, books, products and individuals with varying motivations (most of it for profit and/or notoriety).  As a result, the controversy over sweeteners surfaces as an area where those seeking to eat healthfully are frequently encouraged "to swallow a camel in order to strain out a gnat."

By this I mean that the need to reduce carb intake can be facilitated by the appropriate use of sweeteners other than sugar.  However, there are some who discourage those seeking to reduce their daily carb counts with questionable concerns regarding other sweeteners.

II.  The Truth About Sugar

Let's begin, then, with the truth regarding the world's number one sweetener:  sugar.

1.  Granulated Sugar (aka: surcralose)

Sugar is normally made from sugar cane and/or sugar beets.

It is – as Doctor Weston Price would have described it – a partitioned food.  This means that it is separated from its natural plant structures and only a concentrated portion of the original food is consumed.  

In order to produce the refined sugar available in grocery stores, the original sugar crystals are bleached with sulfur dioxide and blended into a syrup that is further refined by washing with phosphoric acid and calcium hydroxide.  Most who consume refined sugar are unaware of the unnatural process by which it is produced.


2.  Refined Sugar's Impact


This unnatural process concentrates sugar into a substance whose effect upon metabolism is the nightmare of parents and teachers worldwide:  Sugar causes metabolic energy levels to vacillate well above and below median levels for hours after consumption.

Further, sugar requires an immediate insulin response. 

Over time this can lead to insulin resistance, a prediabetic condition that is a harbinger of diabetes, heart disease, certain forms of cancer and numerous other maladies.  More to the point of this article, insulin resistance is the likely culprit in the growing epidemic of overweight and obese individuals.


3.  Sugar in the World Market


Most are unaware that eighty percent of the world's sugar comes from sugar cane.  In turn, sugar cane production is driven by the insatiable sweet tooth created by the increasingly high carb, high glycemic binging that passes for nutrition in America and much of the rest of the world.  Sugar beet production accounts for most of the rest of sugar production.

As a result of ongoing increases in demand, sugar cane is the world's most cultivated crop.  

Please think about this:  One of the most nutritionally empty and destructive foods is the world's number one crop!


4.  A Dramatic Increase in Consumption


The average American of two hundred years ago consumed only about two pounds of sugar per year.  Today this consumption rate has increased seventy-five fold to about 152 pounds of sugar per year.

This means that the average American consumes about three pounds of sugar per week.  This equates to about 42.5 teaspoons of sugar per day.  Since one teaspoon of sugar is 4.2 grams of carbohydrate, the daily carb count for the average American – just from sugar – is 178.5 grams of carbohydrate!

Keep in mind that the 178.5 grams of carbs is only from daily sugar ingestion and does not include the carb counts from breads, potatoes and other high carb foods liberally consumed in the American diet.  As a result the average American is typically consuming hundreds of grams of carbs each and every day.

The result – as clearly presented in the articles of this blog and especially in

1 to 5 Weight-Loss without Dieting

–  is the epidemic of overweight and obese men, women and children in America.
 

III.  The Other Sweeteners

1.  How Sweeteners Are Measured

Sugar is considered the baseline for measuring the sweetness of other products.  See the following North Carolina State University table for additional information.

Some sweeteners are hundreds of times sweeter by volume than sugar.  As a result, smaller portions of these sweeteners are used.  In some instances, fillers are added to these other sweeteners so that their volumes more closely align with sugar.

2.  Saccharin

According to Wikipedia:

Saccharin^[2] is an artificial sweetener. The basic substance, benzoic sulfilimine, has effectively no food energy and is much sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products such as drinks, candies, cookies, medicines, and toothpaste.

Research demonstrated that test animals subjected to excessive quantities of saccharin developed higher instances of certain forms of cancer.  This trend has not been confirmed in humans, however.

Word of this research was quickly disseminated and saccharin is avoided by many.

3.  NutraSweet

Nutrasweet is the brand name of aspartame marketed by the Nutrasweet corporation.  Aspartame was approved by the FDA in 1981 but has been the subject of public concerns regarding its possible connection to numerous maladies.

4.  Splenda

According to Wikipedia:

Splenda /ˈsplɛndə/ is the commercial name and registered trade mark of a sucralose-based artificial sweetener derived from sugar,^[1][2]

Concerns regarding Splenda come from its manufacturing process -- it is not a natural sweetener in spite of the claim that a very small portion of it is sucralose.  

Further, Splenda's molecule includes added hydrogen bonds that -- according to some -- are undesirable.


5.  Stevia


Stevia is made directly from a plant and is considered by many to be the most natural of sweeteners.  It is available in both liquid and granulated forms and is the sweetening ingredient recommended for recipes in the 1 to 5 Weight-Loss without Dieting book.


6.  Xylitol

According to Wikipedia:

Xylitol is categorized as a polyalcohol or sugar alcohol (alditol), has applications in hygiene and nutraceutical formulations and products.

Although xylitol lists a significant carb count, it is argued that these carbs are not normally absorbed and so consequently do not add to net carb burden.  In addition, xylitol is detrimental to many forms of bacteria.  As a result, it is frequently found in dental products and chewing gums.

7.  The Bottom Line for Sweeteners


The design of the human body makes it clear that we are not engineered for a constant metabolic bath of insulin in response to habitual consumption of high carb, high glycemic foods.  It is a bit like an infamous bit of research in which test animals were allowed to initiate actions that created pleasurable -- but eventually harmful -- responses in their bodies.  Interestingly, the female subjects ultimately stopped pursuing destructive pleasure; the research demonstrated that the male subjects would continue in their pursuit of pleasure even if it led to their own destruction.

This bares similarities to the carbohydrate addictive eating patterns now prevalent.  Although clearly destructive, many simply choose to continue binging with high carb, high glycemic foods.  However, this inability to shut down the urge to consume destructive high glycemic foods is not limited to males:  The majority of women -- along with the majority of men and an increasing percentage of children -- seem unable to stop their addictive over eating of high carb foods.

On the other hand – when insulin resistance is appropriately dealt with through the low-carb eating regimen detailed in the 1 to 5 Weight-Loss without Dieting book – a fat-burning metabolism is promoted.  The result is that energy may be significantly obtained from fat rather than from carbohydrates and weight-loss is promoted.

Conclusion: 

As clearly presented in the 1 to 5 Weight-Loss without Dieting book, Stevia is an excellent selection when an artificial sweetener is required.  Readers should be aware, however, that there are those in the low-carb and paleo regimens who approach sweeteners with a religious passion.

My advice is to smile sweetly and nod with understanding when you are accosted by well-meaning "only my sweetener is good" individuals.  There are differences -- as noted above -- in sweeteners.  However -- as noted in 1 to 5 Weight-Loss without Dieting, Stevia is an excellent choice. 

So What Is 1 to 5 Weight-Loss without Dieting?

1 to 5 Weight-Loss without Dieting is a simple, enjoyable, easily adopted, step-by-step lifestyle change that aids your body in losing weight without dieting while -- at the same time -- overcoming dietary patterns that lead to insulin resistance.  Through the approach there are no pains from hunger, no fad diets, no "magic" pills, no paraphernalia, no unrealistic exercise regimens or embarrassing weigh-ins.

1 to 5 Weight-Loss without Dieting delightfully deals with these issues by presenting simple, step-by-step instruction on how to feast continually and lose weight at the same time!

The detailed information needed to lose weight is available worldwide through Amazon.  US buyers will find the low price of $1.99 (or, $9.89, if you prefer the printed rather than the Kindle version)!   

(By the way, you don't need a Kindle to use the Kindle version:  A free app is automatically available from Amazon that will enable your cell phone, computer or tablet to display Kindle books.)

Sound good?

You owe it to yourself to read this book!