Dana's blog

I trust you're all aware that granulated Splenda and its store-brand knockoffs are not carb-free? Because sucralose -- the sweetener in Splenda -- is so incredibly sweet, malto-dextrin is used to bulk it up to the point where it measures cup-for-cup like sugar. This is a very useful property; it makes adapting recipes far easier than a more concentrated product. It also allows us to sprinkle sucralose, whether it's over a half a grapefruit, or in a seasoning rub.

Wanted to post my thoughts regarding Ms. Shell's response to my query.

First, I want to reiterate that I enjoyed The Hungry Gene, and learned quite a lot from it. The information on genetic research, bariatric surgery, weight loss drugs, etc, was detailed, well-researched, and useful. I have to disagree with the statement that Ms. Shell did not do her research.

One we raised ourselves, that is. Got a whole flock of new chicks a couple of months back, mostly layers, but also a half-a-dozen birds that were bred for meat. Eric slaughtered one a couple of days ago. Kinds of disconcerting, but she had a far nicer life than the chickens we buy at the grocery store. Anyway, I'm roasting her for dinner tonight; I'll let you know how she differs in flavor/quality from a grocery store bird.

Turns out that Sahara Mart, Bloomington's utterly brilliant health food/international/gourmet grocery store, carries both Zevia and Blue Sky Free. So yesterday on 10% Tuesday (every Tuesday most stuff at Sahara Mart is 10% off -- if you looked at my Daytimer, you'd find that half the time on Tuesdays, "Sahara Mart" is on my to-do list) I bought a whole big pile of soda.

Ms. Shell, author of The Hungry Gene, was kind enough to write me back. Here is what she had to say:

Dear Ms. Carpender,

Thanks for your thoughtful note, and thanks also for your kind words on The
Hungry Gene. Yes, I know about your extensive writing on the low carb
theory, and I am also a very old colleague of Gary Taubes, who also took
that view in his last book. I'm certain that low carb diets can work for
some people, especially over the short term, and I am equally certain that a
diet high in refined carbohydrates is not particularly healthy for most
people.

Picked this book up over a year ago, and just got around to reading it. Very glad I did. The Hungry Gene by Ellen Ruppel Shell, is a fascinating look at obesity research and the obesity industry, everything from the search for an obesity gene, to the money and politics behind weight loss drugs, to the ins and outs (no pun intended) of bariatric surgery, to the influence of fetal environment on future weight.

Andrew and Marcy at CarbSmart asked me to come up with a list of products I wished they carried. I thought I'd turn it over to you: What low carb or otherwise healthy and hard-to-get product do you wish you could get, but can't find locally? Be aware that Andrew is dead set against carrying anything with aspartame in it, though sucralose (Splenda) and other artificial sweeteners pass muster. But hey, if you want more stuff sweetened with stevia or erythritol or whatever, tell us that, too.

As of today, I have joined the Weston A. Price foundation.

"Far out," you're thinking. "Who the heck is Weston A. Price?" Only the author of one of the most important, most visionary, most seminal nutrition books ever written, that's who.

I have just read what is being called the missing chapter from Good Calories, Bad Calories. As I have stated here just recently, I consider Good Calories, Bad Calories, by acclaimed science writer Gary Taubes, to be the most important nutrition book of the past decade, so I was very interested to read the missing chapter.

A column reprint about summer libations just went up at CarbSmart. Also forgot to tell y'all when my review of Baja Bob's Margarita Mix and RW Garcia's Soy and Flax Tortilla Chips went up. Take a look!

I've just discovered Zevia, which is apparently the first all-natural sugar-free, calorie-free soda pop. It's sweetened with stevia and erythritol. I've written them, asking for samples to review, so I can let you know how they are. Since I'm not a big soda drinker, I'll likely have a few friends over to try 'em and offer opinions, if Zevia is so kind as to supply the samples.

I'd love to know if any of you have tried Zevia, and if so how you liked it? Also where you live and where you bought it, so others can try it, too.

Many times I've heard -- and maybe you have, too -- "Forget that crazy low-carb stuff, I'm going on Weight Watchers, and learn how to eat a healthy diet." Personally, I have little patience for the Weight Watchers points system, and no belief that it's inherently healthy. So far as I can tell, it's an algorithm for calculating how much junk you can eat and still lose some weight.

A couple of years ago, I had the terrific privilege of going to Columbia, Missouri to see Gary Taubes, author of Good Calories, Bad Calories speak to the Mizzou School of Life Sciences. I already considered (and still consider) Good Calories, Bad Calories to be the most important nutrition book of the past decade, and jumped at the chance. I found Taubes spellbinding, explaining quite a lot of the research behind his ground-breaking book.

What the heck is "glucomannan?" It's a soluble fiber, extracted from the root of the konjac or konyaku plant, traditional in Japanese cuisine. You know those shirataki noodles that I've written about in the past? Glucomannan is the main ingredient of shirataki noodles. Glucomannan has also been sold as a diet supplement, partly because by swelling up in your stomach -- it holds up to 200 times its weight in water -- it helps you feel full, and partly because it can dampen blood sugar swings.

I confess, when I heard the title New Atkins For A New You I thought, "But... what's wrong with the old Atkins? Dr. Atkins New Diet Revolution stands as the most important low carb diet book ever written." But I've met Dr. Eric Westman, and followed his research at Duke University, and I think the world of the guy. I know Jeff Volek and Steve Phinney by reputation. And after all, even Dr.