Posts Tagged ‘diabetes’

Butter: Good Fat or Bad Fat?

Butter: Good Fat or Bad Fat?

<!–butter–>People are often shocked when they see how much butter I use and eat in one day.  But I know the real truth; Butter is a good fat and can actually help you lose weight.

Unfortunately, people thinking butter is unhealthy is a very common misconception. People still think that butter and saturated fats are the reason heart disease is one of the top killers in this country (and now in many other countries as well). The truth is that it’s not the natural fats that are causing this epidemic, its the sugar, processed and packaged foods and overconsumption of refined oils that are causing so much disease (and you can add Diabetes, High Cholesterol and High Blood Pressure to this list as well).

1. Did you know that during the 60 year period from 1910-1970, the proportion of traditional animal fat in the American diet declined from 83% to 62%?

2. During this same time butter consumption plummeted from 18 pounds per person each year to 4 pounds per person each year.

3. During the past 80 years, the consumption of dietary cholesterol intake has increased only one percent.

So where is the problem? Why all the heart disease?

1. During the same period, the average intake of dietary vegetable oils (margarine, shortening, and refined oils) increased by about 400%.

2. During the same period, the consumption of sugar and processed foods increased by about 60%

Those are the facts, but there’s never better proof than the results I see with my clients and my readers. When people finally stop eating margarine, refined oils, “fake” butters, sugar and processed foods, their health sky rockets! (and by sky rockets I mean, gets better, greatly improves, elevates to whole new levels). Not to mention all the body fat they lose off their body (now isn’t that just an awful side effect?)

It’s important to mention that the butter I use is organic and grass fed. It has this beautiful deep yellow color and is not white like most conventional butters. It has gone through minimal processing and has no added growth hormones and antibiotics. I get all my butter from

Now that I told you butter is ok to eat, here is a delicious chicken recipe you can enjoy:

(Please remember that the mad scientist in me sometimes forgets to document the exact amounts so you may need to play around with this a bit.)

Chicken with “I’m not afraid of butter” dressing


2 large chicken breasts (approximately 1 lb of chicken)
6 Tbsp of melted butter
lemon juice from 1/2 large lemon
1/4 cup olive oil
salt, pepper and garlic powder to taste


Melt 1 tbsp of butter in a large pan. Season chicken breasts with salt, pepper and garlic powder. Cook chicken breasts in butter covered on very low heat. Do not let the butter get brown. Pour lemon juice in a seperate bowl. Slowly stir in the remaining melted butter as you stir mixture. Then slowly add the olive oil as you stir mixture. Season with salt, pepper and garlic powder.

Once the chicken is cooked through, served on a plate and pour the “dressing mixture” over your cooked chicken breasts.

Don’t be surprised if you are tempted to pour this dressing on your veggies and just about every other food item you can think of. It’s delicious!

Article and recipe by Isabel De Los Rios from The Diet Solution


Added sugars are bad for the heart, but does it matter which kind you eat?

Added sugars are bad for the heart, but does it matter which kind you eat?

You probably already know that foods with a lot of added sugars aren’t all that healthy. They can rot your teeth, make you gain weight and raise your risk of developing diabetes.

A new study in this week’s edition of the Journal of the American Medical Assn. has more bad news for those of us who crave sweet foods – table sugar, high fructose corn syrup and other added sugars also can mess with your blood lipids in a way that increases the risk of heart disease.

In a nutshell, the researchers figured this out by analyzing the diets of more than 6,000 representative Americans who participated in a long-term study. They paid particular attention to the proportion of their daily calories that came from added sugars (caloric sweeteners that are added to prepared and processed foods, not the sugars that occur naturally in fruit and other foods). They also looked closely at the level of high-density lipoprotein (aka “good cholesterol”) and triglycerides in their blood.

What they found is that the more sugar you eat, the worse your HDL and triglycerides get. And that boosts your risk of developing cardiovascular disease.

In doing their analysis, the researchers calculated that Americans eat an average of 21.4 teaspoons of added sugars each day. That translates into 359 calories, which account for 16% of daily caloric intake, on average. (For the sake of comparison, added sugars made up only 11% of daily calories back in the late 1970s.)

Where were all of those added sugars? For the biggest consumers – those who got more than 25% of their total calories from added sugar – a lot of it came from soda and other sweetened beverages, said Judith Wylie-Rosett, who heads the division of behavioral and nutritional research at Albert Einstein College of Medicine in New York and wasn’t involved in the JAMA study. If those big-time sugar consumers were simply eating a lot of Twinkies and other junk food, their diets would have more fat, she said.

Carbonated soda accounts for about one-third of the added sugar in American diets, according to government scientists. The rest comes from processed foods, some of which don’t even taste obviously sweet (think chicken broth, spaghetti sauce, baked beans and salad dressing).

One of the reasons added sugars are so abundant in the American diet is that high fructose corn syrup is abundant and cheap, and food manufacturers rely on it to make their products tastier. But that’s not to say that the corn syrup is inherently worse for the body than table sugar, Wylie-Rosett said.

Both sweeteners are made of a combination of fructose and glucose. Table sugar contains equal amounts of both, while high fructose corn syrup is 55% fructose and 45% glucose.

Rachel Johnson, a University of Vermont nutritionist who also wasn’t involved in the JAMA study, said the survey wasn’t designed to compare the effects of table sugar and high fructose corn syrup. Her own hunch, she said, was that “although we need more evidence, at this point, I am not convinced we would see a difference” between the two sweeteners.

— Karen Kaplan by Everyday Health

Here is a delicious dessert using real sugar.  For more delicious all natural recipes, check out my Sweet and Natural Desserts.            

5 Minute Raspberry Almond Parfait

The combination of raspberries and almonds makes a delicious dessert.

Serving Size: 2    

8      oz            (1 cup) vanilla whole milk yogurt

1/2  tsp           almond extract

2      Tbs           honey (optional)

1      pint          raspberries

1      Tbs           sliced almonds

Optional: grated dark chocolate

1. Blend yogurt, honey and almond extract in a small mixing bowl with a

whisk until the honey is incorporated and the mixture is smooth.

2. Divide the yogurt mixture into two dessert dishes. Place the raspberries

in one layer on top and garnish with the sliced almonds and, if desired, dark chocolate.

Author Note: Taste the yogurt mixture for sweetness. You may want more honey depending on the brand of yogurt