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Italy has lost its taste for pasta, the Wall Street Journal reports. Pasta sales dropped by a whopping 23% in the past decade. The main explanation is said to be that a growing number of people see pasta as a fattening food:
This is not right. As I’ve mentioned before, Julian Bakery has been selling some very obviously fake low-carb bread:
One woman with diabetes got so upset about this blood-sugar-raising bread that she payed for an independent analysis. The result? The nutrition info was not even close, Julian Bakery’s “low-carb” bread contained loads of carbohydrates. A whopping 17 times more than the label implied!
This woman even started a not-for-profit website to spread the truth about the carb content of Julian Bakery’s bread and other low-carb scams.
The result? Julian Bakery is suing her for “defamation and slander”! She was reportedly just served court papers. As she does not have money for an attorney she will have to use free legal aid – a problem that Julian Bakery hardly has.
It’s only slander if it isn’t true. It seems like Julian Bakery is trying to silence a prominent critic of their low-carb scams.
Time for justice
I think these dishonest people deserve some internet justice. If you agree then give them a well-deserved review on Google and the results will show up every time someone googles their name. Their grade is already less-than-stellar at 2.5 stars out of 5, due to assorted customer complaints, but that’s too high I think.
Julian Bakery on Yelp (2/5 rating at the moment)
PS: I recommend this hilarious video (watched almost 500 000 times) about the problem with Julian Bakery’s new high-gluten low-carb bread (their new “low-carb” bread after they were forced to stop selling their earlier version). In addition to that problem there’s of course a gluten problem with the gluten.
Update: Discussion with the person behind Julian Bakery in the comments below.
A growing number of Swedes, including adults, are affected by gluten intolerance. Only a third of individuals with symptoms are diagnosed. And the symptoms may be vague, such as fatigue, GI issues, skin problems and difficulty conceiving.
DN: Gluten Makes a Growing Number of Swedes Sick (Google translated from Swedish)
Why is the number of people affected increasing? Nobody knows for sure. But one reason may be that we’re consuming too much wheat flour, which contains gluten.
In some instances bread may contain even more gluten. For example gluten-rich so called “low-carb bread”, which I strongly discourage consuming. Here’s what a researcher in the area has to say to Swedish paper, DN, about bread with more gluten added:
- This is a terrible thing to do in a country where the problem with gluten is so widespread. I think that we’ll look back at this in a few decades saying “Oh my God, they were insane”, she says.
The uniquely Swedish habit of giving infants grain-based formula may certainly be a major culprit. There are children who drink gluten and nutrient-poor rapidly-digested starch dissolved in water, many times daily. The grain-formula is grossly overrated healthwise. Fortunately my daughter has never needed any.
The most effective way to avoid gluten symptoms is to eat less gluten. Or even better, none at all.
What do you think is behind the ongoing major increase in gluten symptoms? Continue Reading →
I enjoyed this. Standup comedian Jim Gaffigan talks about the Domino’s Pasta bread bowl:
The only ingredient missing? A suicide note!
Even chefs for Tour de France cyclists know more about weight control than most calorie-obsessed so called experts. And even elite cyclists need to avoid over-indulging in carbs:
Today’s a rest day, so we do a low-carb lunch for them. They’re not going so far, they just want to keep their legs going, so we don’t want to fill them up too much. And we don’t want to go too hard on the carbs so they don’t gain weight.
Then we have a philosophy of using lots of vegetables, proteins, and cold-pressed fats, and then we use a lot of gluten-free alternatives. So we try to encourage the riders to try other things than just pasta and bread. I do gluten-free breads as well.
It’s all to minimize all the little things that can stop you from performing 100 percent, that promote injuries, stomach problems, all those things.
Here’s a sign from Stanley Park in Vancouver. Perhaps the same thing could be said of the human visitors?
Quite funny. Do you know someone who’s addicted to pasta?
Is food made out of wheat flour addictive? Does it result in weight gain and disease? That’s what Dr William Davis claims in his book Wheat Belly.
After spending a long time at (or close to) the top of the New York Times bestseller list Dr Davis was finally invited to the very popular The Dr Oz Show. Nobody likes whole grains more than Dr Oz, so kudos to him.
Dr Davis gave a great performance. And I mostly agree with him – apart from the claim that wheat affects the brain like heroin and makes us eat 440 calories more per day. That seems more sensation-seeking than scientific.
On the other hand wheat can certainly result in extreme blood sugar elevations, insulin spikes and fat storage. I also love Dr Davis’ analogy between whole grain flour and filtered cigarettes (just because something is less bad doesn’t mean it’s good). I often use that analogy myself. Hearing it on this whole grain-loving show was fantastic.
All in all a victory for low carb in America.
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