Low carb bread: Another fairy tale bites the dust

The market is full of unlikely claims about low carb versions of bread, pasta and chocolate. I see no reason to take these marketing claims at face value. Like the debacle with Dreamfields fraudulent “low carb” pasta shows, these claims do not necessarily have anything to do with reality.

Next up for testing: Julian Bakery’s delicious Smart Carb bread.

The marketing

Interestingly the Smart Carb #1 bread is baked on whole grains, yet it is claimed that only 1 gram out of 13 grams of carbs are digested. Sound familiar?

The words “Net carb” on the packaging is enough to make me suspicious. “Net carb” usually means that someone is trying to sell you stuff by telling you a fairy tale.

Is Julian Bakery’s bread an exception?

Jimmy Moore’s n=1 experiments

Jimmy Moore took the challenge and tested the bread in different ways. Not surprisingly his blood sugar went straight up, even though he ate the bread with coconut fat and cheese.

Like the decent man he is, mr Moore allowed a marketing guy from Julian Bakery to respond. Amazingly that guy blamed the cheese, and claimed that the minimal amount of lactose was the problem. Their bread couldn’t be the reason. That sounds a bit… unlikely.

Anyway, Jimmy Moore did a new test, eating only the bread and nothing else. This is the result on his blood sugar:

Without the cheese the effect of the “Smart carb” bread was even more drastic… exactly the way usual bread acts.

Smart Carb bread FAIL

This is just another confirmation of what should be obvious. If it looks like bread, feels like bread and tastes like bread, that means it is bread. Bread made from grains turns into glucose in your gut, raises your blood sugar and can lead to weight gain.

Lots of people still want to believe that they can eat “Low Carb” bread without the problems of other bread. They will say that experiments by one man proves nothing, that everybody has to test every new product for themselves to see.

To that I say: bollocks. Test for yourself, sure, why not. But if you blindly believe in the “Net Carb” marketing that means you’re living in fantasy land. If you keep having a weight problem it may be time for a reality check.

Better health and weight loss is achieved by eating real food low carb. Not by eating fake LC products.

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189 Comments

  1. Dennis,

    You put the nutritionals down but not the ingredients. Have you ever baked any bread? Well I have. Thousands and thousands of loaves of bread. Managing a bakery for a restaurant & catering company will do that for you.

    Last I knew, you couldn't make bread with just flaxseed meal, rye meal, gluten, water, yeast and salt. Am I missing something here? Yes...FLOUR.

    To produce any rye bread with acceptable volume, not more than 20 percent dark rye flour, 30 percent medium rye flour, and 40 percent light rye flour can be used in the formula. White bread flour must be used in the formula so enough gluten can be formed to hold the gas during fermentation, and to form the structure of the texture.

    As a diabetic or low carber you had better educate yourself with the lists of ingredients and know what needs to go into something before you blindly buy it. There are so many fraudulently labeled low carb products as to boggle the mind. They are either blatantly and falsely mis-labeled as in the case of Julian Bakery or the lists of ingredients are not correct and whoever labels the products can just put anything they want. (Again, think Julian Bakery)

    Seems a lot of the the falsely labeled breads are made somewhere in New York city. Hmmm.

    Deborah Krueger
    http://www.julianbakeryinfo.com
    503-282-1299

  2. Dennis
    the ingredients are readily available by reading the label or going online. I have no stake in the company what so ever . I only went to my local shop and they recommended it I tried it I enjoy the bread and it seems to work. for anyone who needs more than that all they have to do is buy the bread and have it tested. honestly my life is much too busy to be bothered with conspiracy theories. I am aware that Julian bread has falsified information. I was 1 of the first people to say that with the new low carb number 2.
    Reply: #153
  3. Healthy Joy Bakes
    Thank you Dennis, we have send a free sample to Deborah to test the bread we are looking forward for her comments.
  4. Yes, it is true. Issac Sander called me from New York and ask me if I would be willing to try his Omega Power bread. It is on its way via Fedex and due to arrive on Saturday.

    I have a question for you Issac. I notice that the Omega Power Bread is the only bread you have for sale but you talk about other breads on your website. I am wondering if they are for sale also.

    Is the Omega Power Bread your own original recipe as you say, or are you perhaps purchasing 44 lb. sacks of PowerFlax Golden Low Carb Flax Rye Bread Base from Red Square in Vancouver, BC and adding your own water and yeast?

    Deborah Krueger
    http://www.julianbakeryinfo.com
    503-282-1299

  5. rose
    this bakery has NO customer service please do not get there bread!! i got 4 bad loafs and they don't refund you any money and they don't answer emails!!
  6. Ronnie61
    Deborah, I saw you on Fox 5 regarding Carb Crunchers bread and bagels. I used to buy their bagels from a diet store in NJ and they also raised my blood sugar. I'm not diabetic, but it's in my family so I only eat low carb. I always felt they tasted "too good" to be low carb. Have you had any experience with the ThinSlim or Health Wise brands? The ThinSlim bagels do not raise my blood sugar (which doesn't surprise me due to their taste :-)), but the Health Wise bagels do, but not as much as the Carb Crunchers. Thank you for you diligence concerning this issue.
  7. This is the last time I am getting sucked into testing a product for someone else. I am not about whether a product is high or low carb and I am all about being told the truth. I want a true label on a product-any product. As I started down this path originally with the whole Julian Bakery false labeling I have now come to realize that there are hundreds of mislabeled low carb products. If you are diabetic or just want to lead a low carb lifestyle then you had better educate yourself and this takes time…lots and lots of time and in the end, I believe it is will be well worth your effort. You might start by scouring Jimmy Moore’s website. He writes, he blogs, he does radio, and he does web videos interviewing some of the most knowledgeable doctors and authors there are. And then check out Laura Dolson. She has more information on her website than you can imagine and she has low carb recipes-and I mean lots of recipes. Sign up to receive their new postings. Some you may not like or agree with everything but I guarantee one thing…you will learn…a lot. Buy a couple of low-carb cookbooks. The best that I have found for myself is Low Carbing Among Friends and not only is it low carb it is gluten free. Much as we would all like to think it: There are no free lunches.

    Heath Squier of Julian Bakery may be up to his old tricks…again. He has come out with a “new” “new” SmartCarb #1 bread as of February (this is at least his third try) and with the reputation of Julian Bakery in the proverbial toilet he has put his original high carb ingredients back into his bread. All I can say is: BEWARE.

    That said, the Omega Power Bread sent to me by Issac Sander in New York seems to “pass” the low carb test as far as I am concerned. You Celiacs out there cannot eat this bread-it is full of gluten. It arrived Friday and I set myself up to test it this morning. My readings were a bit strange as they went up, down, up and then down again but hey, our bodies can do strange things on any given day. For me, this is a pretty tight blood glucose range.

    My assessment of the bread: The loaf weighed 20.25oz. which is under-weight by 1.75oz. or 49g. Not good but easily remedied. The bread is extremely dry and a bit crumbly but very dense and is probably a result of the low fat content. The loaf has a complete ring 1/4 “ of very dark, rather tough crust. I did not particularly care for the taste of the bread but taste is one of those things that is extremely subjective. Maybe if you toasted the bread and slathered it with butter that would help. Butter on anything helps.

    My readings were as follows:

    5:15am 107 Fasting-Consumer 2 slices or 77g
    5:45am 117 2g net carbs
    6:15am 106
    6:45am 121
    7:15am 109
    7:45am 104

    Issac never answered the question about whether he buys this as a mix and adds his own water and yeast or whether he indeed did come up with the formula himself for his diabetic grandmother. So we don’t know and he will need to answer this question himself. I do know you can purchase this exact product from Red Square in Canada. Their web address is http://www.rsquare.com and their toll free number is: 1-888-274-2181. You may talk with Angela or Mark.

    Remember: No one is ever going to die by not eating bread.

    To Ronnie61,

    If you find bread you like, then stay with it. I find it strange that you are not a diabetic and you test your blood sugar but whatever. My advice is to buy raw ingredients and cook from scratch. That way you know what you are putting into your body. If you can’t cook learn to-it’s fun and I am all about fun.

    Here is a link to see what the FDA will do to you when you mislabel your products. This was a bakery in New Jersey and the key word is was. http://shine.yahoo.com/healthy-living/sugar-free-bakery-closes-after-...

    This is a video of an interview I did with Arnold Diaz of FOX5 TV in New York regarding Carb Krunchers breads. http://www.myfoxny.com/category/233240/shame-shame-shame This was aired March 13th, 2013

    And this is another story-video Arnold Diaz did regarding EatRite products. http://www.myfoxny.com/story/19507533/false-food-label-information This was aired Sept 10th, 2012

    Deborah Krueger
    503-282-1299
    http://www.julianbakeryinfo.com
    quiltmaker@kingsizequilts.com

  8. Ronnie61
    By testing I was able to learn how certain foods affect my blood sugar. As a result, I was able to get my A1c from pre diabetes territory (5.9) to normal (5.6). I don't test on a regular basis.
  9. Jennapher
    Andres... You should test the Paleo bread they make (Julian Bakery)... It has a simple ingredient list and claims it's made with coconut flour. I could make my own coconut flour bread but it's so time consuming and I have work and school and kids and now that I'm following this diet I have to make all meals in my tiny kitchen instead of swingin through the drive-thru at McDonalds **Quivers at the thought of all the crap I used to eat** so gross.
    Anyways I'm curious about the effect of the Paleo Bread.
  10. ambyellen
    I don't do well on wheat, but I do eat the Julian's Bakery coconut flour and almond flour breads. The ingredients used to make these breads are naturally low carb (although, ironically not marketed as such by Julian's). I've made homemade low carb paleo bread from almond and coconut flours before, but the Julian's is much more convenient. My husband recently had to give up gluten as well after being diagnosed with late stage, neurological lyme disease. He's always loved his SAD white bread diet, without suffering from obesity, and never liked my low carb, grain-free foods. Now, he can eat his precious sandwiches on grain-free bread and avoid all that inflammation. I don't want to see the company totally tarred and feathered, because they are the only company that sells a pre-made, grain-free paleo bread product! As a working woman (2 jobs, 60 hrs a week) supporting a very ill young husband, I really appreciate their almond and coconut flour breads, which before were a great hardship to make from scratch for my picky, sick husband.
  11. John
    It's unfortunate how this has all gone down. It's very obvious that Julian Bakery made the decision to mis-represent their products which lead to (and could have lead to) all sorts of issues. But for those of us who were loyal customers, no matter the carb count, it really sucks that a product we've grown to really love just disappear.
  12. bonnie nelms
    i totally agree, john...totally. i lost 25lbs eating 2-3 slices of this bread daily...it was like no other bread i've had before or since. my local market couldn't keep it in stock there was such a huge
    demand for it...with POSITIVE results. no one product works for everybody. i say, if something isn't working for you, don't use it. i also would be willing to bet that if the majority of products on the market are subjected to lab tests, the results would be considerably different from what is stated on the package. in an ideal world, this would not be the case, but guess what.....
  13. In regards to the test on the individual with the low carb bread. I don't think one can make a definite conclusion from one hypotheses using one measurement, I think it could use quite a few more measurements of different individuals with different conditions etc..
  14. Deborah Krueger
    Hello

    I know there are many people who follow Dr. Eenfeldt and I myself have posted on this blog regarding Julian Bakery.

    My last post was over four months ago. I have been silent and I have been busy. A couple of days ago I launched a new website at http://www.low-carb-scams.com If you make the visit you might want to pay particular attention to the Breaking News at the bottom on the Julian Bakery page. Old Heath Squier is at it again. This time he is infringing on another company’s patent having his new Paleo Wraps made in the Philippines. This is quite an interesting story.

    There are some of the usual suspects and probably some you have never heard of. There is a lot of information including Dreamfields Pastas, graphs for each product I have glucose tested (12), lab result comparisons, videos, personal information, and a whole host of other stuff.

    The United States food and drug monstrosities have become a very sad state-of-affairs not only for us but for most of the rest of the world, let alone the abuse that the diabetic and low carb communities have been dealt. Mine is only one opinion and yours may differ but I believe the more that join the conversation the better.

    I wrote to Dr. Eenfeldt because I wanted my blog to be formatted like this one-including that you can sign up to follow any particular page’s posts and so it is very close.

    I have tried, as possible, to put the pages in chronological order as it is easier to follow in the beginning.

    Everyone is invited so get a cup of coffee and enjoy.

    Deborah Krueger

  15. Ronnie61
    Deborah, I just wanted to thank you for your diligence regarding these supposedly healthy food claims. After finding out that the products I trusted as far as their label were all lies (Eat-Rite Pizza, Julian bread and Carb Crunchers bagels), I've become suspicious of all so-called, healthy, low-fat, low-carb label claims. I find your website to be a service to all those seeking the truth and I've bookmarked it. Thank you!
  16. Ronnie61
    I've also clicked like your Facebook page!
  17. Julian Bakery
    This great interview Gary Collins wrote that specifically outlines
    what happened to our Smart Carb Bread. We want to thank
    Jimmy Moore and Deborah Krueger for helping us develop
    a format in which to test all the products we make. We now
    proudly say on all our products label's that they are lab verified
    and post our lab test online. Here is the link the an Gary Collins
    wrote recently: http://www.garyshealthtips.com/julian-bakery-defends-its-smart-carb-b...
  18. Deborah Krueger
    I know there are many people who listen to and pay attention to the Diet Doctor’s website, I am one of those people, and I have also been a poster to this blog. Heath Squier is now everywhere he thinks people might listen to him in defense of his company as evidenced by the pithy post above mine. I don’t need or want his thanks. Where were the thanks 14 months ago when I brought all this to his attention? I wasn’t getting any thanks then-only derision and pooh-poohs, and being denigrated and denied all over the internet. The reason for the above post? Heath has been lying again-this time about his new Paleo Wraps and the whole story can be read here. http://low-carb-scams.com/offending-companies/the-bernie-madoff-of-th... This time he has taken another company’s product, copied it, is having it made in the Philippines and well, if you read this page you will definitely get the idea and if you read to the end of the comments you will see that the last poster asks a couple of pretty pointed questions of Heath which after nearly two days, have not been answered. Could it be that Heath has lost his voice?
    What I want is for Heath Squier to start telling the truth. He needs to perhaps sit back and evaluate what he is really doing. It is nearly impossible to lie your way through life. The old saying “O, what a tangled web we weave when we practice to deceive” is as true today as it has always been. You lie to cover your lies. Will I, at some point, be thanked for this too? Only time will tell.
    Heath Squier and Julian Bakery are not the only people and companies lying-there are many others and you are once again invited to visit http://www.low-carb-scams.com to read about some of them.
    I stand by what I say; Heath Squier is the Bernie Madoff of the low carb scam artists.

    Deborah Krueger

  19. Christoph Dollis
    bonnie nelms
    May 22 18:23
    i totally agree, john...totally. i lost 25lbs eating 2-3 slices of this bread daily...it was like no other bread i've had before or since. my local market couldn't keep it in stock there was such a huge
    demand for it...with POSITIVE results. no one product works for everybody. i say, if something isn't working for you, don't use it. i also would be willing to bet that if the majority of products on the market are subjected to lab tests, the results would be considerably different from what is stated on the package. in an ideal world, this would not be the case, but guess what.....

    It's good to hear from you, Julian Bakery shill. How are you today?

  20. bonnie nelms
    i don't know who you are, christoph dollis. and i've no interest in getting involved in the ugliness of this thread, which prompts ppl like yourself to make false accusations out of ignorance. FYI, i have nothing to do w/julien bakery. i learned of carb smart breads several yrs ago thru book BELLY FAT CURE, where it was mentioned as a low-carb option. i used it as stated in my comment, and had results as reported. i was not using it for health-related reasons, and i never saw it advertised for diabetics. all i can do is report on my experience and that of many, many others i know personally. that's all.
  21. Marty
    I eat it have for about 3 years, I only eat on slice at a time and usually just once a day, I tested my blood sugar before and after and it never spiked.
  22. Julian Bakery
    Just wanted to replay to Deborah's comment above with this article:
    http://www.garyshealthtips.com/the-coconut-wrap-controversy-gets-heated/
  23. Deborah Krueger
    Since Heath Squier posted what he wanted to above, where many of you will see it, and posted this in an obscure place somewhere else on the Diet Doctor’s website where not many people would ever find it, I thought I would help him out and post it for him here too.

    Julian Bakery

    Today 3:26
    We are not pulling any tricks and actually post our lab test online for all to view. Deborah knows this and now will pay the price legally for lying about the Julian Bakery.

    Seriously, I doubt that Gary Collins would be the final word on anything though he touts himself all over the internet as a “Former FDA Special Agent”. Really? Who cares?
    Seems to me that if the Pure Wraps papers are brown and the Paleo Wraps papers are white, which ones are really bleached and which ones are not? Or let’s see: Maybe the Pure Wraps papers are bleached and re-dyed brown?
    Are we to believe that it takes about an hour for chlorine to dissipate out of water (which is after all put into water to kill bacteria) and that Gary Collins just happened to have some 9 to 10 month old Pure Wraps papers stored somewhere and sent the paper to be tested? Are you kidding me? Or maybe…Heath still had a stash of Pure Wraps that he took from Todd. And poor Gary, he seems to be allergic to chloride which we all at least eat in the form of some kind of salt. The human body needs salt. Sodium ions are basic in reaction while the chloride ions are acidic and they are together responsible for the acid base equilibrium in the body. If Gary is truly “allergic” to chlorine he is in big trouble because sodium chloride literally keeps our bodies from drying up, moves our muscles, makes our meals matter, and attacks germs to keep us healthy. My advice to Gary: Stay out of chlorinated swimming pools.
    I have no idea the relationship Gary Collins and Heath Squier share but I know this-Gary has put himself and his reputation on the line and it really does not look all that good.
    Gary says: “Anyone who is familiar with my Primal Power Method series and blog knows I’m the Switzerland of the Primal/Paleo community”. I doubt anyone reading anything Gary has posted regarding Julian Bakery resembles anything close to being “the Switzerland” which for those of you not familiar with the term merely means “neutral or not choosing sides”.
    Additionally and lastly Gary, you make yourself look foolish allowing Heath Squier to manipulate your puppet strings.

  24. Marty
    I have to add, they changed their formula and now there bread is spongy and does not taste as good as it use to. They remove lots of the fiber so I will no longer be buying this bread. I have ask them to please go back to the old formula with no response. Many others I have given my bread to ) I order 6-7-8 loves at a time) said the same thing. NOT good anymore.
  25. Deborah B
    Regarding low carb bread. Is there a bread that can be made at home that is truly low in carb, or is that a pipe dream? Thanks,

    Deborah

  26. Zepp
    Try one of our baking queens recepies.. if you like any!

    http://www.mariannslchf.com/category/bread/

  27. Cathy
    Low carb bread is not a dream. There is an excellent recipe using psyllium husk powder and either coconut or almond flour. Tastes good, acts like bread. The premise that bread requires gluten or flour is no longer true. Someone found a work around. Thank God.
  28. Ronnie61
    ThinSlim now has a new line of breads called "Love the Taste" (they still have their original line, "Love the Waist, which tasted just okay). The new line of bagels and bread are really tasty. I tested my blood sugar after eating a plain bagel and it only went to 107, so I'm sold. If you're not one to bake your own breads (like I am), I recommend this line.
  29. Samudra
    Cathy, would u pls either give the bread recipe u mention, or tell me where to find it.
    Thanks
    Reply: #180
  30. Zepp
  31. samudra
    thank you zepp. not sure how to measure .42cup, hope recipe is flexible enough so that measurement doesn't have to be exact.
  32. Deborah Krueger
    I’m starting the New Year 2014 off with a bang. This is going to be a long post (I mean ridiculously long) and I hope you stay along for the ride.

    First a huge and SPECIAL THANK YOU to Dr. Eenfeldt who has supported me unerringly for the past 1½ years and to everyone who has supported me by either emailing, calling, or making comments on other sites. I hope most of you know whenever, wherever, and whatever I have written in any of several places that I always identify myself including contact information-so, this is me Deborah Krueger, writing to let you know what has happened in the last several months regarding the Heath Squier-Julian Bakery vs Deborah Krueger lawsuit. If you get this several times it is because I am putting it on three separate DietDoctor postings where as many people as possible will see it. I will also be posting it on my website. Some of you may not agree and that is OK and certainly your right. This is absolutely NOT about how good or how bad the Julian Bakery bread was or tasted and it is totally about Heath Squier knowingly targeting and marketing falsely labeled breads to people who believed those labels. (Watch The YouTube Video Posted Below)

    Heath Squier filed a Defamation lawsuit against me on October 18th, 2013 and I believe he knew at the time it would never fly. His idea was to squelch my first amendment right to free speech and to “make me pay” which is what Heath has posted several times elsewhere. In the end I have won in that I maintain my rights to free speech, my integrity is in tact, and most importantly I keep my FREEDOM. My websites will stay up and I am free to write here today because Heath dismissed his own lawsuit, certainly not anything a plaintiff would ever normally do when they think they have a good case.

    Unfortunately for Heath, he lives in California where the strongest Anti-Slapp laws exist. An Anti-Slapp or “slap back” allows a defendant (me) who has been charged with defamation or slander and with the intent of chilling their ability to exercise the rights of free speech guaranteed by the 1st Amendment, to fight back and that is what we were ready to do. Since Heath dismissed his own case we can not file the Anti-Slapp but if he ever decides to re-file, which he has threatened me with doing, we are ready and he would be unable to ever dismiss it again. Come hell or high water he would have to see it through and the outcome could be pretty ugly.

    One of the reasons Heath was not granted his initial Temporary Restraining Order is that the judge felt it would not only stifle my right to free speech but that the subject matter was certainly important and in the public’s interest, and particularly important to public health.

    Why was I the center in Heath’s target? Good question and I think there are several answers. 1.) I was just some poor old woman who could easily be squashed like a bug with a little (ill-gotten) Julian Bakery money. 2.) I latched on to Heath like a bulldog and didn’t let go. Pardon me, but I was pissed as hell and make no mistake-the Julian Bakery knowingly made millions of dollars selling falsely labeled breads and they have never been made to pay. 3.) Before I began testing his breads and commenting on blogs pretty much anything anyone had been saying was only anecdotal. Time was passing and people were forgetting and hey, with a daily targeted market of over 5,200 newly diagnosed diabetics, (see below) that had never seen or heard any of Dr. Eenfeldt’s or Jimmy Moore’s articles or any of the other hundreds of negative comments on the internet, Heath could just let a little time pass and then continue as usual. And as we know that this is what happens, this post will also pass and people will forget or lose interest which is why I feel it is important continuing to let people know. Remember the Dreamfields Pasta scandal? Well now there is, as I write, a class action lawsuit well underway.

    As Dan said above; Heath Squier should be made to pay back the millions he and his company bilked from diabetics and the low carb community and that would take a class action lawsuit against him. I am not that person but there is someone who qualifies as a perfect lead plaintiff (they have agreed) and I am pretty sure there are lawyers out there willing to take the case. (I have a list of them in California) Remember this: in a class action lawsuit no one pays any attorney fees. They are paid out of settlement proceeds because it is the attorney (or many attorneys) who do the work and post all the upfront monies. Honestly, it escapes me why a class action lawsuit against the Julian Bakery was not filed long ago.

    One of the chickenshit things Heath and his attorney did was contact my internet provider to have me take down his Julian Bakery logo along with a couple of other images. OK, no problem and his right to do it and I still say it was chickenshit. His images are copied and all over the internet. I was able to obtain a good image of him that he has no rights to and his logo? I made a much better one.

    One of the chickenshit lawsuit charges was that I interfered with the Julian Bakery “contractual relationships” with WHOLE FOODS. To my knowledge Whole Foods does not “contract” with its vendors. My attorney spoke with the head honcho attorney of Whole Foods and he was assured I did not interfere with anything. But I will say this; I would love to have been a fly on the paperwork as Heath lied his way into Whole Foods. I’ll bet they were doozies.

    On a blog post that began on April 13th, 2009 with a review of JB’s Smart Carb#1 bread and as far back as mid March of 2010 on http://plainolfood.blogspot.com/2009/04/julian-bakerys-smart-carb-1-b... Heath was talking about working with a lab and nutritionist (I assume his mother Barbara as he keeps calling her that). Heath’s quote to Doug Varrieus at http://www.fattoskinny.com/: in what appears as an email exchange with Heath “Doug, Our NUTRITIONAL LABEL was CAREFULLY CALCULATED by **WORKING WITH A LAB** and **NUTRITIONIST** that calculated the nutritional information of each ingredient based on the amounts we used plus the additional benefit of each grain being sprouted which aids in increased fiber and digestion of our bread”. Of course we all know that Heath had never had any of his breads tested until I came along. Think about this: I was the first person to ever actually have any Julian Bakery bread tested. If I am wrong then Heath can start producing his lab results from nearly 4 years ago.

    Doug was questioning JB’s breads in early 2010, about 1½ years before Dr. Eenfeldt and Jimmy Moore did their first (respective) negative Julian Bakery Posts in 2011 and almost 2½ years before I came along. So…hey Heath where are all those lab and diabetic tests you have promised myriad people all over the internet over the years? You know Heath; sometimes your statements can come back years later only to bite you in the ass. Bottom line: Heath Squier knew there were huge problems with his breads and did absolutely nothing about it for more than 2½ years until I spent many thousands of testing dollars and was finally able to get the FDA involved and to step in.

    Doug Varrieus later goes on to say: “Julians, [sic] you should be ashamed of yourselves making a statement like this one [Obviously many diabetics can eat our bread such as the person who wrote this blog who is a Type 2 Diabetic but other diabetics cannot]. It's the most ridiculous statement I've ever read. You have a responsibility to the public to be honest with your claims, you're putting people's health in jeopardy for your own profits! If you had a diabetic child I wonder if you'd feed your cow food to them? Of course you would'nt [sic]....grains are grains...Diabetics beware, if you eat this stuff you're eating bread that will spike your blood sugar. If it walks like a duck, waddles like a duck and quacks like a duck...it's a duck!”

    Heath goes on to say “We do SELL OUR SMART CARB BREAD TO 10,000+DIABETICS WHO EAT IT EVERYDAY without any problems. - Thank You”

    And then, low and behold 8 months later on December 11th, 2010 in saunters good old Johnny-come-lately Mr. Matt Besley (see more on Besley below) who to date is the only Type I diabetic to have ever made testimony to the old Smart Carb breads- now how do you suppose he made it to this blogspot? Directed by Heath perhaps?

    Fast forward nearly 3 years to July 18th, 2013 to a hurried and ridiculously pithy interview with Gary Collins where Heath pleads ignorance. (Gary Collins is an I’ll rub your back if you’ll rub my back buddy of Heath’s). Heath says “So in 2008, after many years of experimentation she (his mother Barbara) launched a product called Smart Carb Bread. At the time she thought it was a very healthy low carb product. She used a software program to develop the ingredients in order to make the product low carb. Hindsight is 20/20 and looking back on it now, we probably should have used other methods, maybe more organic in nature such as **LAB TESTS**, but it was what we thought was the best way to do it at the time”. Now in this interview Heath says in hindsight they should have used **LAB TESTS** yet in the blogspot exchange above, over three years earlier, Heath tells Doug Varrieus their “nutritional label was CAREFULLY CALCULATED by **WORKING WITH A LAB**”. WHAT? Hey Heath you can’t have it both ways-and hey Gary nice investigative work. That was your job right? Former FDA special criminal investigative agent? Heath goes on: “Needless to say, we were extremely sorry that our nutritional information was wrong”. Really Heath-that’s it? Are you really sorry your information was wrong or are you just sorry you got caught? And now what are you going to do about all those unsuspecting diabetics you POISONED?

    I can say that as a diabetic the breads Heath was selling to you were, in no uncertain terms, POISON. The low carb community is a little different as they were (just) being cheated, lied to, duped, and stolen from (as if that wasn’t enough). If you end up going to the plainolfood blogspot be sure to look at the glucose readings posted by ANITA FOSTER. SHE WAS POISONED AND SHE KNEW IT. There is also a father who was gravely concerned that he had purchased JB’s bread and given it to his Type I diabetic daughter who apparently took hours to normalize her blood glucose levels and I am assuming as a Type I this little girl was on insulin at the time. The father himself is a Type II and to use his word his blood glucose level “ZOOMED”.

    So…if in early 2010, Heath had over 10,000+DIABETICS who ate his bread every day how many diabetics were eating his breads daily by the time I finally had them tested? (See Below)

    The only thing that I have ever given Heath Squier credit for is his marketing ability and he did market his products well. If you watch this very short video put up by Google in June, 2012 you can see how Heath was targeting the low carb community and by default diabetics. http://www.youtube.com/watch?v=E3uIs6R363o With 5,200+newly diagnosed diabetics daily he has an absolutely incredible new market…EVERYDAY. His only problem was his timing. Yup, this video came out in mid-June, 2012 just before I had the first of 5 JB breads tested and just before the proverbial “shit hit the fan”. Oops.

    Another of the other many chickenshit lawsuit charges filed against me was that I was costing Heath $200,000 per month in revenue. (I wish). Now Heath, as the plaintiff, would have to prove this charge. The following is an analysis I did on 12/10/13 which shows the absurdity of this claim and since December 10th, there have been in totality, an ADDITIONAL 2038 VIDEO HITS.

    445,307 Total Hits One Website Video as of 12/10/13
    22,218 Total Hits All Other Website Videos as of 12/10/13
    467,525 Total Hits All Website Videos as of 12/10/13

    2,364 Total Hits Julian Bakery Page on Low Carb Scams since launched on 07/15/13
    1,590 Total Hits Julian Bakery Info since launched on 08/21/13
    3,954 Total Hits Regarding Julian Bakery on My Two Websites Combined as of 12/10/13

    .0084573 is the microscopic percentage of my Total Hits vs just all the video views and the above figures DO NOT include the hundreds & hundreds of permanently written reviews on Yelp, Google, The DietDoctor, and various other websites.

    WHY THE JULIAN BAKERY & HEATH SQUIER WERE NOT TELLING YOU THE TRUTH

    Any Type I diabetic, and I mean in no uncertain terms, (100%) needs to inject insulin. The exact cause of Type I diabetes is unknown but in most people with Type I, the body's own immune system, which normally fights harmful bacteria and viruses, mistakenly destroys the insulin-producing beta cells in the pancreas. In a Type I diabetic, there is ZERO insulin produced to allow glucose to enter cells, so sugar builds up in the bloodstream where it can cause life-threatening complications.

    So I reiterate that the scenario laid out by Julian Bakery with a chart showing Matt Besley’s blood sugar response could not happen as it is stated with Besley injecting ZERO insulin.

    Jimmy Moore who is not a diabetic did an n=1 experiment with 2 slices of Julian Bakery bread. He had a normal fasting blood glucose level (BGL) of 88 mg/dl and peaked after 45 minutes at 155 mg/dl-an increase of 67 points (which is actually pretty high).

    Heath Squier himself did his own n=1 experiment and with a fasting BGL of 99 mg/dl and peaked at 133 mg/dl- again relatively normal for a non-diabetic, although his blood sugar later crashed and that is yet another story.

    My BGL, as a Type II diabetic went from a fasting 106 mg/dl and peaked 1½ hours later at 249 mg/dl after eating 2 pieces of Julian Bakery bread.

    Jeff Roaderick’s BGL as a Type I diabetic soared 205 points to over 300 mg/dl after eating only 1 piece. Jeff took about half a unit of humalog insulin to cover 1g net carbohydrate.

    Matt Besley another Type I diabetic on the other hand had a fasting BGL of 110 mg/dl, and taking ZERO insulin, peaked at 131 mg/dl and says his increase was a mere 21 points? After eating 2 pieces of bread? I say HORSESHIT!

    So to put this all together, Matt Besley, a Type I diabetic and taking ZERO insulin had the least BGL rise (21 mg/dl) of the 5 people who did n=1 experiments? I don’t buy that for one minute. Do you?

    Heath has stated all over the internet for years that he was going to start posting diabetic responses and to this day he has never followed thru with his statements. Here are a couple of examples from Jimmy Moore’s blog:

    Heath Squier July 8 2011 0:55

    “We test our bread all the time with Type 1 & Type 2 diabetics and will be posting our results at http://www.julianbakery.com/blog within the next couple of weeks. All of our results show almost no increase in blood sugar. We know our results will send a clear message that Jimmy's results are not common”.

    AND HERE IS THE BEST ONE OF ALL

    Heath Squier July 8 2011 4:20

    “Well I will post on here as soon as the results are ready as to set your expectations properly. As we by all means are a COMPANY THAT IS TRUSTED by over 100,000 CUSTOMERS nationwide and MOST OF THEM ARE DIABETICS or customers that are on low carb diets. Checkout our hundreds of testimonials”. So in the course of a little more than a year the Julian Bakery went from 10,000+DIABETICS to over 100,000 MOSTLY DIABETIC CUSTOMERS. All one can say is WOW. A 1,000% increase year over year. Believe me this is the envy and dream of every company worldwide. And here’s another question for Heath. If in July of 2011 the Julian Bakery had over 100,000 mostly DIABETIC CUSTOMERS how the hell many did he have another year later in July of 2012? With another 1,000% year over year increase that could be somewhere near 1,000,000 mostly DIABETIC CUSTOMERS.

    THE GOOD NEWS is that the word seems to be out. DO NOT SUPPORT THIS COMPANY-DO NOT BUY ANY PRODUCT THAT JULIAN BAKERY SELLS. Do not give them any of your hard earned money for anything. For a product you can buy from Heath…you can always buy it somewhere else and why not purchase legitimate products made by people who actually care about your health and…if anything were to go wrong, they would correct it.

    As Dr. Eenfeldt has given this post the title GIVE JULIAN BAKERY WHAT THEY DESERVE this is how each of you, individually, can cost Heath Squier and the Julian Bakery a little money and it is so easy. Every time any Julian Bakery product ad comes up on any website you visit, just click on it. This only takes a second or so, and be sure to let the little red heart come up. Heath pays about $.25 - $1.00 and sometimes even more on a heavily trafficked website each time a click to his website is made. Pretty easy huh? Since I am on the internet all the time I used to just be irritated by the JB ads and closed them-but now? I click on his ads every chance I get. And don’t forget the colored headers at the top of a Google search-it costs lots of money to be at the very top of that banner. You actually have to bid for that top spot-so click away and have fun.

    In closing, and yes everything ends at some point, I would like to thank you all again for your support. This post has been a cathartic War and Peace (pun intended) as far as length is concerned. So if you have gotten this far you have read just over 3,100 words.

    Deborah Krueger
    http://www.low-carb-scams.com
    503-282-1299

  33. MelA
    Kudos to you and all that you've been thru to get at the truth of Julian Bakery's so called Low carb bread. Can't tell you how happy i am for you, a modern 'David' making a modern day 'Goliath' responsible for their false advertising.

    I never had JB bread, though considered ordering it.

    In the midst of the lies, I thought I would mention a truth. Fortunately for me I got my low carb bread from this bakery in Florida. I BELIEVE this bread is low carb. It uses almond flour, and doesn't claim any UN-digestible carbs. Low carb almond flour and high fiber, and it is the best bread I have ever had! Shipping is a bit of a cost, but they send it in a bag to keep it cold. Give it a try. It's time we rewarded those who truly ARE doing what they should!

    The low carb rolls are also excellent .. just wish I could get them to make low carb hot dog rolls. : )

    http://samisbakery.com/our-products/low-carb/

    For all you have done, I KNOW this falls so short, but .... THANK YOU!!!!

  34. Deborah Krueger
    A stone from David between your eyes. Your truth is not my truth.

    Sami’s Bakery breads and bagels ARE NOT LOW CARB. I also had these products lab tested.

    Sami’s Low Carb 7 Grain Fiber Bread Sami’s Low Carb 7 Grain Fiber Bread
    As Stated By Sami’s Bakery 1 slice 28g Exova Laboratoy Results 1 slice 28g

    Calories 88 Calories 80
    Carbohydrate 10g Carbohydrate 11g
    Fiber 8g Fiber 3g
    Protein 3g Protein 4g

    Net Carbohydrate 2g Net Carbohydrate 8g

    Sami’s Low Carb Bagel Sami’s Low Carb Bagel
    As Stated By Sami’s Bakery 1 bagel 86g Exova Laboratoy Results 1 bagel 86g

    Calories 256 Calories 240
    Carbohydrate 28g Carbohydrate 34g
    Fiber 24g Fiber 8g
    Protein 9g Protein 13g

    Net Carbohydrate 4g Net Carbohydrate 26g

    So please, if you are a diabetic and/or eating low carb and you wish to eat 14g net carbs in 2 slices of bread or 26g net carbs for one of their bagels then go for it, but do not be fooled and do it with your eyes wide open. Again, these products are not low carb.

    Sami’s has been involved in scandal before and it may by read about here: http://low-carb-scams.com/samis-bakery-low-carb-emporium-carb-krunchers/

    Do not believe everything you think you know. Lab tests do not lie-people do.

    Deborah Krueger
    http://www.low-carb-scams.com

  35. Julian Bakery
    For those interested in getting the real story on what happened please visit Gary Collins (Former FDA Investigator) article he published here on the real story: http://www.primalpowermethod.com/julian-bakery-defends-its-smart-carb...
  36. Deborah Krueger
    Hey Hey JJ what say ye today,

    The real story? Don’t you think all the people who might remotely be interested in the Julian Bakery fairy tales have already read this pithy crap? Gary Collins and the rest of your minions can be seen plain as day shilling your products on Amazon.

    AMAZON SAYS: “Find helpful customer reviews and review ratings at Amazon.com. Read honest and unbiased product reviews from our users”.

    It is people like Gary Collins (3 products), shane wilkes (3 products), PenName (4 products), LowCarbPaleoGirl (4 products), Crossfit Mommy (4 Products),Ronnie Joe (3 products), and Corie Oviedo (2 Products) who ruin the idea of reading unbiased reviews on Amazon or anywhere else online for that matter. If you look at “all their reviews” they are all endorsing three or four Julian Bakery products and not much else. Notice how recently all the reviews are by these people. And now Nathan D. Curtis (formerly ‘Paleo Nate’ and spokesperson for some of the earlier Julian Bakery Paleo Wraps videos) checks in. Search for Paleo Nate and scroll down to the bottom of the page. This website is owned by The Julian Bakery and Nathan Curtis lives right there in Oceanside, CA alongside the Julian Bakery and Nate’s Facebook page is all Julian Bakery all the time.

    Here is a person that is actually real, has figured out what is going on, and I have thanked her.

    3 princesses mommy says:

    “Please take the time to read Deborah Kruegers review. Everything she says is true, take a look at the reviewers she mentions. The owner of Julian Bakery has no scruples and creates fake positive review to increase sales. In addition, this product idea (for coconut wraps) was stolen from another company who created them and that original company now has a court injunction against him, filed by the owner of Julian Bakery. He stole the idea, and then managed to create red tape to keep the original company from making them. Just google it, you'll find that information out there”.

    So the bottom line is: If Gary Collins (and others) is shilling for Julian Bakery (and Heath Squier) on Amazon why in the world would you believe Gary Collins in the interview mentioned above?

    Deborah Krueger

  37. Gigi
    Julian's Bakery bread tastes horrible and smells a little like fish. I inquired about a refund and they said no. :(

    I will never buy anything from them again and I do not recommend anything from the bakery.

  38. Graham Ansell
    I've found Tesco now do a real low carb bread mix (grain free), made with Pumkin seed and sunflower seed flower. It's the best tasting bread I've had since going gluten free 14 years ago, it tastes like granary bread as it's seeded. It's also Soya, Yeast, egg and sugar free. Very expensive though ,but so worth it,, it's by Sukrin, £5 for 420g bread, comes with a little foil tin to bake it in.
  39. Suzanne
    What about Eziekel 4:9 sprouted grains bread? Is that healthy?
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