Archive for Author thesweetlifesugarfree

Let’s Talk Costco!

IMG_0814Let’s face it…being on a Ketogenic diet with REAL food is not inexpensive!  We are trying to be as healthy as possible, which comes at an expense to our wallets.  In fact, today, while listening to a Livin’ La Vida podcast, a nutrition expert and author was discussing the fact that higher income countries are actually consuming less grains now than low net income countries because those packaged foods and grains cost pennies compared to “real food” which is actually nourishing.  Very sad!  I totally believe it is worth every penny to feed my family well, but at the same time, I try to save where I can!  This is where buying in bulk can help, especially when feeding a hungry family of five.  I have two growing boys that eat constantly.

Now, I do have to say, a high fat, real food diet, keeps you full much longer that the recommended, low fat Standard American Diet (SAD), so in terms of food, you are not eating the same quantity.  There are certain foods that we consume more often than others, so using a store like Costco or Sam’s can help you.  One of the more frequent questions we receive is where we buy our groceries.  The answer is…everywhere, but I don’t shop at every store every week.  I probably make a Costco run every two weeks, so I thought I would share the basics I keep on hand in bulk.

From left to right:

1. Almond Flour:  I have said this before, but do not even try the other brands…Honeyville is far superior to any of the others.  I have tried all of them, and hands down, Honeyville bakes the best with the least amount of heavy texture.  Costco saves you a ton…you can’t find a lower price even on Honeyville’s own website!

2. Berries: (On both sides – All organic!)  While we do not recommend a large amount of fruit on a Keto diet, berries are by far the best choice.  They are the lowest in fructose and have a high amount of anti-oxidants.  These are primarily for the children, but every once in a while, I will have a small handful in a bowl of sugar-free whipped cream (homemade) with Swerve and vanilla for a sweet treat.  Remember to always eat protein and carbs with lots of fat so you stay a fat burner!

3. Avocados: Costco usually has bags of five or six avocados.  I use these for lunch filled with shrimp salad or plain with salt and lime or on salads.  We ALWAYS have guacamole in the house.  We use it on eggs in the morning and meat in the evenings.  You can never have too many avocados.

4.  Cheese: One of the biggest differences between the Ketogenic diet and the Paleo diet is the allowance of dairy.  We love cheese!  I bought the blocks of cheese because many of the shredded cheeses use potato starch to keep the cheese from clumping.  I use my food processor attachment to shred the cheese for large quantities.  I DO cheat, and buy shredded cheese on occasion to keep in the fridge for morning eggs and a quick grab, but the blocks are better as well as cheese sticks.  All are a great buy at Costco or Sam’s.

5.  Organic Ground Meat:  I keep these in the freezer for an easy throw together dinner.  You know we prefer the Grass-fed beef, but in a pinch these are great to have stored.  While not as great as Grass-fed, it is a better alternative than your antibiotic and hormone ridden meats.

6.  Kerrygold Butter:  Need I say more?  I think you all know how we feel about Kerrygold.  It is delicious Grass-fed butter from Irish cows!  It comes in packs of 3 at Costco, so I always pick up a couple when I am there!

7.  Sausage: My kiddos love sausage.  My husband grills it, and we serve it over zucchini noodles or eat it plain.  Kiolbassa is also made in San Antonio so you are supporting a local business if you live here!

8.  Daisy Sour Cream:  I always have sour cream and cream cheese (I buy cream cheese at Sam’s) on hand for sides to add more fat.  Remember, you want full fat.  The low fat and fat free versions are NOT REAL FOOD!  They are filled with chemicals and additives.  Stick with the good ingredients our great-grandparents used, and their ancestors before them!

9.  Veggies:  We LOVE veggies…We are fortunate that Costco has many organic vegetable options.  Not all of them are organic, however, so please wash well!  A friend was over recently, and I was washing fruit with soap and water when she questioned me about it.  Water alone will not wash off the chemicals.  You really need to wash in a fruit and veggie wash or use a soap.  I make a bath of soapy water and soak them in the wash and then rinse in a colander with cold water.  This still does not guarantee the removal of all chemicals, but it is a better bet.  I love the cauliflower, spinach, and mushrooms at Costco.  These are always on my list.  I also stock up on limes in the summer to make infused water and iced tea.  I must admit, that I also like a cocktail on the weekends made with a lot of fresh lime juice mixed with vodka and soda, or dare I say, tequila, for a homemade sugar-free margarita!  One drink usually takes 4 to 5 limes (or more) so that explains the bulk on these.  Broccoli and celery were also on the list this week.  Please make sure you wash your celery VERY well.  It can be a really dirty one!

10.  BACON:  Who can have too much bacon?  Always on the list.  Try to buy bacon as naturally as possible without a lot of curing ingredients.  Each Costco carries different bacon I’ve noticed, so look at your labels.

11.  Coconut Oil:  It is not in the picture, but another staple that we all buy at Costco is Coconut Oil.  This makes great Bulletproof Coffee for all of us each morning!  A definite staple, and a much better buy at Costco or Sam’s.

Any questions or comments?  Leave us feedback.  We would love to hear what Low-Carb High-Fat foods you like to buy at Costco or Sam’s!

Happy Shopping!

 

A Meal to Make a Family Happy!

So, I was ruled out on my dinner choice this evening!  My husband wanted steak, and the kiddos wanted potatoes.  “Hmmm,” I thought to myself.  Let’s see if I can slide those cauli-mashers by them without notice.

Worked like a charm!  My super picky four-year old said this was the “best dinner in the world!”  She also told me that “these are the best potatoes ever!”

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If you missed Erin’s post on Cauli-mashers, they are a breeze to make, even when you get outnumbered at the last minute in the kitchen.

I steamed one bag of Costco fresh Cauliflower florets until fairly soft.  I don’t have the emersion mixer like Erin, so I just used my KitchenAid hand mixer, and beat them until they were the consistency of mashed potatoes.  I added a half block of Kerrygold, a half block of cream cheese, and a handful of chopped parsley.  I then added a generous amount of salt and pepper.  Mixed it all together with the mixer, poured into an 8×8 pyrex, and topped with some Colby Jack cheese.  I popped it in the oven at 350 degrees for about 20 minutes, and to the delight of everyone, it was devoured.

Served with grass-fed New York Strips topped with sautéed mushrooms (in Kerrygold no less), and a side of asparagus topped with Kerrygold!

Every plate was clean, and every face had a smile!

So my sweet 8 year boy (the middle child) wanted me to share his dessert with you tonight!  He was very proud of his extra helping of steak and his two dark chocolate-coconut fat bombs (posted last week) that he used to make a smiley face!  He said, “This will show your viewers how happy I am right now!”  So, how could I refuse?  Here is Colton’s sugar-free dessert!

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I hope you all have a happy dinner tonight!

Stuffed Low-Carb Yellow Squash

A Savory Summer Side!

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Perfect for the summer time veggie season!

This is super easy, and so delicious anyone in your family will love it!  Even my picky 4 year old will at least eat out the stuffing!

Ingredients:

5 yellow (summer) squash

1 zucchini squash, steamed, cooked and diced

2 eggs

3/4 cup Parmesan cheese + additional to top squash

1/3 cup melted butter + 2 Tbsp (not melted)

1 bunch green onion

4 Tbsp almond flour

1 tsp oregano

1 tsp garlic powder

Salt & pepper to taste

Instructions:

Start with your yellow squash by washing and cutting off the ends.  Then cut in half lengthwise.

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One squash = two servings.

Lay them cut-side up in a glass pyrex baking dish.  Fill the bottom of the dish with water so you can steam the squash until softened.

IMG_0736Microwave on high for 4 minutes.  Check them after this time…if they are still hard in the middle, then keep cooking them on high in 2 minute increments until they are soft enough to scoop, but not mushy.

When they are tender, remove them and let them cool a bit or you will burn off the tips of your fingers. Maybe not, but it will hurt!

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When they are cool enough to handle, use a soup spoon, and start hulling out the inside of the squash. Hull all but one half – leaving this one to chop finely.  Be careful not to poke all the way through.  Place the squash you have removed into a mixing bowl, and your now empty “boats” onto a cookie sheet.

Finely chop one half of one yellow squash into small bits, along with one zucchini squash that you have also steamed and finely diced.  Now, you will see a lot of water in the bottom of the bowl.  Try to drain as much of this as possible or it will be too runny.  I press and drain 3 or 4 times.  You could use a mesh colander for this also.  It is okay to be moist, but you don’t want standing water at the bottom of the bowl.

Once most of the water is removed, I use a sharp knife and run it through the squash in the bowl to break up the membranes in the squash.  This is not an exact science.  Just break up the larger pieces that you scooped out.

Add your eggs, 3/4 cup Parmesan cheese, 1/3 cup melted butter, finely chopped green onion with some of the green tops included.  Then add 2 Tbsp of almond flour and your seasonings.  Mix well!

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Use the mixture to fill your squash “boats” so it is slightly heaping.

IMG_0742Lightly sprinkle with the additional 2 Tbsp of almond flour, put a pat of additional butter on top and finish with as much Parmesan cheese as you desire.  I have also topped with mozzarella cheese as well.  Both are delicious!

Bake in the oven for 25 minutes at 350 degrees, and you have an amazing side dish!

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Enjoy!

 

Mars, Inc. Makes a Big Announcement!

Mars Logo

Yes!  You are reading correctly!  We are talking about the candy company!  You know..the one that makes M&M’s, Snickers, Twix and Skittles, along with numerous others?

m&Ms

They announced on May 7th that they are going to recommend to consumers to lower their added sugar intake to 10% or less of their daily caloric intake.

Check out this link:

http://www.opposingviews.com/i/health/maker-mms-supports-government-recommendation-people-limit-sugar-intake

Now, don’t get me wrong, we are not advising you to go out and buy a bunch of candy, or any candy for that matter!

We are, however, very excited that someone is listening!  Sugar is bad!  Very bad!  It is responsible for many diseases, and we learn about more each day through more research and reading.

I am sure there are some ulterior motives to this announcement, but companies are realizing that they need to stay ahead of the game as more and more research and evidence is coming out about nutrition, health, and disease.  Every company that makes it into the media urging consumers to consume less sugar is doing a public service!

Thanks, Mars, Inc. for making more noise about the need for consumers to consume less sugar!  Every little bit helps!

Actual Mars Announcement:

http://www.mars.com/global/press-center/press-list/news-releases.aspx?SiteId=94&Id=6576

Coffee on the Go-Starbucks

I am a serious coffee drinker!  To me it’s a comfort food; the smell alone makes me happy. Growing up, my mother would brew her pot of coffee, and then proceed to fill her old giant Bill Miller mug with the whole pot, and drink it black. I could be exaggerating, but this is honestly how I remember my childhood mornings.

 

I brew my own a lot of the time, but I do drink my fair share of Starbucks too. There are two stores in my building at work!

 

My typical order is a Venti dark roast with heavy cream and three butters.

 

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That’s right folks, Starbucks has Kerrygold hiding behind their counter.  I know I am not the only one that orders this, but I do get funny looks on occasion.

 

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Whatever!  Half these people sound like they are speaking a foreign language when they are ordering.  Plus, the amount of sugar in some of these drinks would make even Willy Wonka blush.

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I copied the chart below from the official Starbucks website.

Starbucks Nutrition Link

This is for the 16oz Grande:

Chocolate Beverages

Calories Fat (g) Carb. (g) Fiber (g) Protein Sodium
Hot Chocolate 320 9 47 4 14 160
Peppermint Hot Chocolate 390 9 65 4 13 150
Salted Caramel Hot Chocolate 390 9 66 4 13 300

 

So go get your Starbucks coffee (not hot chocolate) and your butter too, and DON’T be ashamed or blush:)!  Enjoy every ounce!

Rich and Delicious Creamed Spinach

I don’t know about you, but when we go to a nice steak restaurant, one of our sides is always creamed spinach.  Well, I was determined to duplicate this rich satisfying side dish, and mission accomplished!  Behind my fat bombs, this is my second most requested recipe, and is delicious alongside any meal, but it is our favorite with grass-fed beef!  This dish is good enough for company!


 

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Ingredients:

Organic Baby Spinach (I used two large containers)

Kerrygold Grass Fed Butter (1/4 to 1/2 stick)

Full Fat Cream Cheese (I package)

Heavy Whipping Cream (1/4 to 1/2 cup)

White Onion (Quartered)

Garlic (4-5 cloves)

Salt and Pepper

Whole Nutmeg


Preparation:

Bring a full pot of water to a boil.  Add spinach and cook for 3 to 5 minutes.  You want it cooked down, but not completely wilted.

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Drain in a colander, and let it sit while you prepare the rest of the ingredients.

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Back in the same pot, melt your butter over medium heat.  I used a half of a Kerrygold brick.  If you are using a regular stick of butter, you will need 1 whole stick.

Add a quarter to a half of a white onion, finely chopped with 4-5 minced garlic cloves, and sauté until translucent.  (We like a bit more onion and garlic which is higher in carbs so take that into account.)

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Turn your heat down to low.  Add your cream cheese cubed and stir well until incorporated with the butter. It may separate slightly and this is okay.  When you add your spinach it will combine well.

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Press all the remaining water out of your spinach.  Dump it out on a cutting board and chop roughly.  Then add it to your butter mixture on the stove.

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Next, add your heavy cream.  This is up to you.  Start with 1/4 cup, and if you want it creamier, add a little at a time.  It will thicken slightly after about 5 minutes over low heat.

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Now, all you have left is your seasoning!  Spinach is amazing with nutmeg, especially freshly grated.  I also add freshly ground Himalayan salt and black pepper.

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Mix all your seasonings in and let it simmer over low heat for about 5 minutes.  Then serve and enjoy!  It is just as good left over for lunch too!

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An “Almond Joy” Kind of Day

My most requested recipe at your fingertips!

Just because you go low-carb doesn’t mean you can’t ever have sweets again!  You just have to think differently!

These “Fat Bombs” are the bomb!  They are so easy to make, you get your intake of healthy fats, and take care of that little need for a sweet treat every once in a while.

You can keep them in the fridge, and pop them as you need them.


 

Fat Bombs

4 oz 100% Cacao

8 Tbsp Grass-Fed Butter (Kerrygold)

3 TBSP Coconut Oil

1 tsp Vanilla

1/3 cup Swerve Confectioners

2 Tbsp Cream

Shredded Unsweetened Coconut

Almonds, Pistachios, Macadamia Nuts

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Gather all of your ingredients along with a double boiler, a whisk, and either mini-muffin pans or candy molds.

Directions:

Melt your chocolate, butter, and coconut oil in a double boiler over simmering water, stirring often so it does not burn.  (This is a double batch.)

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Add the Swerve and whisk together until well combined.

After it is completely melted and smooth, remove from heat and add vanilla and cream.

Whisk until it looks like you have smooth chocolate sauce.

Set aside.

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You can either use a mini-muffin pan with paper cups or a silicon candy mold.  I use both.  If you want a variety of candies, you can tell them apart by using different colored paper cups.  For instance, my husband doesn’t like the texture of coconut in his desserts so I always do his candy without coconut in green paper cups because that is his favorite color, and he knows which ones are his.  In short, you can color code your candy!

I love the smooth texture of the candy molds though, so of course, I use those for mine!

Be creative!  I love mine with coconut and almonds!  Can you say, “Almond Joy!?!”

The kids like theirs with either macadamia nuts and coconut or plain coconut, and my husband loves his with pistachios.  Just have fun with your add-ins!

This is what it looks like when you add your fillings:

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On the purple molds, I placed a dab of chocolate right in the center bottom of the circle so it would have a smooth chocolate finish when I popped them out.  Then, put the coconut and almonds on top.

Next, add your chocolate by the spoonful:

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After your molds are full, place them in the refrigerator to set.  This does not take long.  Give them about 45 minutes to an hour to set before you try to remove them.

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Once they are hard to the touch, you can invert the molds to pop out your candies and remove the paper cups from your muffin pans.  I throw them in a ziplock bag, and they are ready to grab when you need a bite!

Enjoy!!!

 

Do the Saturated Fat Happy Dance

The reality is,  no one wants to admit it when they are wrong. But, when it comes to something that is impacting every single one us, either directly or through our neighbors’ healthcare costs, the updated information should be shouted from the rooftops. While that is not going to happen, thankfully, the studies are being analyzed and people are getting wiser.

So many people have cut delicious foods from their diets in the name of being healthy, (eggs, bacon, full fat dairy, butter, etc.) but science is now learning that these things are actually GREAT for you!

We are so excited that these foods’ bad names are starting to be cleared!  We can finally go back to eating the way we were designed to eat, and have eaten for thousands and thousands of years.  It’s call REAL food folks, so cook it up and enjoy!

http://www.nytimes.com/2015/02/21/opinion/when-the-government-tells-you-what-to-eat.html?hp&action=click&pgtype=Homepage&module=c-column-top-span-region®ion=c-column-top-span-region&WT.nav=c-column-top-span-region&_r=2

 

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ABC’s Are Not Just for Children!

This is what we call an ABC Burger!

A=Avocado

B=Bacon

C=Cheddar Cheese

Put it all together, and what do you get…delicious, filling, and crowd pleasing!

No need for a bun.

Every Sunday, I make sheets of bacon to munch on during the week!  This allows us to have bacon every morning, even in a pinch.  I used to make it in the skillet every morning the old fashioned way, but this way allows me to make much more at a time, save all the bacon drippings, and have more time in the morning.


Cookie Sheet Bacon

Preheat your oven to 375 degrees.

Line a cookie sheet with sides (jelly roll pan) with heavy duty aluminum foil.

Lay your bacon out without the sides touching.  I can usually get 10 to 12 pieces on a sheet.IMG_0777The cooking time really depends on how thick your bacon is, how you are going to use it, and how cooked you like it!  If you are going to keep cooking it in another dish, I do it par-baked which just means I remove it before it is thoroughly cooked through.

I use pretty thick bacon and usually cook it about 20 minutes.  For thinner bacon, start checking it at about 12 to 14 minutes.

This is about 20 minutes for thick bacon:
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Remove your bacon to a paper towel lined plate to drain and crisp.

Do not discard your drippings.  I almost always try to make a dish using the bacon drippings the day I make bacon such as the Bacon Brussels or Bacon Green Beans.  If I am not cooking a dish, I save the drippings in a mason jar.  (Yes, just like Grandma used to save hers!)  Make sure you strain the bits out if you are using a jar – I use bits and all when preparing a dish the same night.

I reuse the tray over and over until I have enough bacon (and drippings) for my immediate and future bacon needs!  Then, when you are finished, drain your drippings and toss the foil!

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This evening, we made ABC Burgers AND Bacon Green Beans (post to come) with all of that delicious bacon.

It is super simple, and your family will love you.

ABC Burger

I used 2 lbs of grass-fed 80/20 ground beef, and hand mixed with salt, pepper, and Worcestershire sauce (and any other herbs and spices you like in a normal burger).

Form the meat into patties the size you like.  My husband grilled them out back as usual, but about 5 minutes before removing them, adds the bacon and tops with sliced cheddar cheese.  After the cheese melts, remove them from the grill.

We place them on a bed of lettuce with mayo (you can use mustard too) and top with sliced avocado. You will realize you never need a bun again!

This is a super easy weeknight meal or a fun weekend meal!

Here is your tip for the week if you need it even easier…Order Up, in San Antonio, makes their own version of an ABC Burger made with grass-fed beef that is delicious!  They serve theirs in a lettuce wrap, on request, and serve their delicious Chipotle Mayo on the side.  It is fantastic, perfectly Keto, and we love the people there as well.IMG_0785Enjoy!

Treatment, cancer, and sugar

By now, most of you know that I am a cancer survivor.  I have been in remission for 18 months now, but due to the advancement of my disease (Stage 4) my doctors would like me to stay on “maintenance treatment.” This means that every three weeks I am back in the treatment room, feet propped up in my chemo chair.

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This is not my favorite place on the planet. But honestly, and this may sound a little crazy, I get a big dose of grateful every time alone with the drugs. I am grateful that I am still here, grateful that I get to watch my daughter grow, and grateful for the support that I have been given through the whole dang thing. It’s often referred to as a cancer journey, and that is incredibly true.

 

I am also annoyed. As I look around the treatment room, I see candy dishes, bags and bags of fast food, and even route 44 Sonic drinks. Let’s be real here. These things aren’t good for those healthy among us, and yet here, in a treatment room, they are the norm.

 

I’m sick of it.

 

I’m sick of what is not being said. I am sick of the knowledge not being shared. On occasion I see the loved one that honestly thinks they are doing the right thing when they bring in the egg white bagel sandwich with baked chips and a large diet coke. There are mini snickers on the nurses counter and meal replacement shakes (with the three ingredients after water being corn syrup, sugar, and vegetable oil) right next to them. It’s truly amazing the gobs and gobs of fruit juice and crackers consumed around me.

 

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This is all SUGAR people, and we cancer patients are not being told to stay away from the stuff! Heck, from all obvious angles, we are being encouraged to consume it!

 

Let me go a little further.

 

Every six months I have to get a PET CT scan to look for any new or re-occurrence of cancer. The whole processes stresses me to the core, but let me tell you a little about the routine.

 

I am told to fast for 12 hours; dinner the night before should consist of no sugar or carbs, heavy on the protein.

 

After check-in the fun begins. I get called back for my injection, my power port is not accessed for this 🙁 and that syringe is full of radioactive glucose. Yup. Radioactive. Sugar.

 

Why glucose? Cancer loves the sugar stuff and will light up like a Christmas Tree when they stick me in the machine.

 

After the injection, I am placed in a tiny room, alone, to ponder life for about an hour. That gives the liquid time to fully saturate my body. After the timer dings, I get to hop into a tiny tube in my massive hospital gown.

 

The tube part doesn’t take long, and then I’m off to worry about the results for the next 24-48 hours until I hear from my doctor or nurse. The waiting is the hardest part. I’m incredibly impatient – I call as soon as that 24 hour mark hits, and pester and pester until I get those results.  Then I know that I have made it another chunk of time. I know it means that I will get that much more time.

 

So lets think about this, and lets try not to get upset, or frustrated, or angry.  In effort to see the cancer in the scan, science has found the best thing to do is FEED IT. What is Cancer’s favorite fuel?

 

SUGAR.

 

Why in the world then, are we patients not being told to stay as far away from the stuff as possible? Instead, we are only told to steer clear of sugar and carbs just before a scan.

 

Why are we not being told that cancer loves any and all sugar? Sugar is sugar!  Be it fake, natural, naturally derived, or whatever else. Sugar is sugar, honey is sugar, fruit is mainly sugar, starches and grains are also sugar!

 

I have yet to have an oncologist tell me that diet matters.  Yet, I know they have to be out there…

 

Believe it or not, I have been told that “these people” meaning cancer people, my people, don’t want to change their diets – it would just be too hard.

 

I have a very hard time believing that.

 

Everyone in this room is a fighter. Most of these folks have seen multiple doctors, shoved in countless tubes, have been treated like pin cushions and guinea pigs, and watched their reflection age like something out of a movie. At least give them the knowledge and the choice.

 

Cancer patients, their friends, and their families need to know, and we need to tell them. There is more they can do for themselves and their loved ones than just get chemo and pray.

 

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