The Julian Bakery “Low Carb” trainwreck

Sometimes it’s hard to know whether to laugh or cry. Recently I posted on the “Low Carb” bread from Julian Bakery, and how their marketing claim about “Net 1 Carb” is obviously untrue.

A representative from Julian Bakery soon showed up and provided a case study on how to completely destroy your own credibility. See for yourself in the comments here:

Low carb bread: Another fairy tale bites the dust

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48 Comments

  1. I must say that Julian Bakery do come up a bit short on their defense. But at the same time, giving up bread seems almost impossible for many - diabetics and other Low carb'ers.

    In my world it makes perfect sense, that eating things made out of grain is bad for health and bloodsugar, and the Net Carb thing is really a sort of excuse one could make for eating after old habits..

    There are a lot of alternatives for traditional bread and grain, and even if the Julian Bakery bread was a good and healthy as they claim - its still not home made. I know back in the days when I ate my own bread, I didnt needed 18 ingredients to make it.

  2. We do Pizza on the Grill about once a month. When we do, we do thin crusts and the left over dough goes into a pan and gets baked. Use that with eggs in the morning... in a few days, done. We haven't given up bread but we have cut way back and only eat the really good stuff, not the tasteless cardboard. High fat, low carb is the way to go but as somebody once said: "Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming, “WOW! What A Ride!”"
  3. Thanks for an awesome thread Andreas and Jimmy!!!

    Reminds me of a (Swedish?) saying:

    "Provide your enemies with enought of rope and they will hang themselves"
    :-)

  4. When I saw your post about Julian Bakery, I posted about it on the Atkins Community Forum. There was some discussion back and forth, and then, out of nowhere, Julian Bakery created an Atkins account just to make a comment. It's an interesting exchange, with Julian avoided questions about the science behind adding inulin (a carb) to bread to lower the net carb count. Here is the link:

    http://community.atkins.com/discussions/viewTopic/p/topicId/6547417/J...

    They basically posted to advertise their bread, then left without answering the main question, which is, of course, how do you add carbs to bread to lower the carbs?

  5. Heidi P.
    I would have never dreamed I could give up all grains, but I did. And my health has greatly improved. It's possible for anyone to give it up, completely. And it makes keeping your diet vlc easy.

    That discussion is really sad to me. "Heath" I think he was called, is reacting emotionally, and it discredits him and the bakery. He should stop.

  6. Thanks Rebecca for that link!

    The comments from the Atkins forum admin said it all! It is all false matematics. If you add inulin to a high carb, grain based bread it will not make the carbs go away.

    Still inulin is an interesting issue. I have several times on swedish low carb forums argued against eating Jerusalem artichoke because they have about the same carb content as potatoes (about 15 grams of carbs/100 grams). But most of the carbs in Jerusalem artichoke is inulin, not starch or sugar. Inulin is a fiber made up of fructose chains but not easely digestible for the average human (might in part depend on your individual gut flora). For most people inulin will mainly be digested by bacteria in your colon and converted to SCFA (short chain fatty acids, actually saturated!).

    So the inulin adds a lot more to our fat intake, than to our carb intake, eventough humans are not very effective at convertng inulin to SFCA. But other animals are. If you have the time, read my posting about gorillas who are on an almost total vegan diet but still gets about 60 % of thier engery from fat, thanks to the conversion of fibers to SFCA:

    http://www.lchf.com/?p=171

  7. Margaretrc
    More on this topic: http://www.meandmydiabetes.com/2011/10/26/net-carbs-vs-fiber-carbs-je... Julian Bakery is trying to pull the wool over everyone's eyes and I'm glad to see it's not working. They should be reported to the FDA for inaccurate labeling on their products!
  8. How about Quest "Low Carb" bars? What do you think of these?
  9. Zepp
    How about real food?

    Some bars are better, some are worse.

    Bars are typical candy.. candy is for children.. on saturday!

  10. Mike C
    I've been eating Quest Bars for a few months now and they're great. They work as advertised for me, only a small effect on my blood sugar. I'm not a diabetic though, I choose to monitor carbohydrate intake and blood sugar for general health. I have talked to Type-2 diabetics and they've had similar results as myself. I buy the 'All Natural' line which contains no artificial ingredients.
  11. I bought some Quest bars myself - the order should be here soon.

    I am diabetic - Type II with good control while eating low-carb. My HbA1c is now under 6 finally (was 12.1% at diagnosis) and I usually respond really sharply to anything that is misleading in it's "net" carb claims...

    I'll post my results when I get mine. I mentioned to Jimmy Moore as well that I was getting them and would test - he's interested in my results also.

    I expect I'll have them in a few days.

  12. Scott M
    I have a body that does not process the sugars much at all and will come to the defense of Julian Bread. My sugars on a low carb diet (Ketogenic or Atkins) with 50 units of insulin as well as oral meds hovers around 200. Since adding the Julian bread to my diet My sugars have been as low as 61 and if I do not cheat other than the bread high of 140. And I receive the necessary fiber which I have had IBS for years and it seems to have improved with the addition of this bread. I am not a doctor or scientist but I have been diabetic for over 12 years and this is the first time in 2 years my sugars have come down. What ever the reason it works for me.
  13. Nancy J.
    Here is a good low carb bread to make at home. I double checked the net carb count and it is correct.

    Gabi's World-Famous Bread

    Makes 16 slices. 3.4 grams net carbs per slice. 100 calories per slice
    2.5 grams fiber per slice 9 grams protein per slice

    • 1 pkg dry yeast (Rapid Rise/Highly Active)
    • 1/2 teaspoon sugar *
    • 1 1/8 cup "baby bottle warm" water (90-100°F)
    • 3 Tablespoons olive oil
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 Tablespoon Splenda
    • 1 cup vital wheat gluten flour
    • 1/4 cup oat flour
    • 3/4 cup soy flour
    • 1/4 cup flax seed meal
    • 1/4 cup coarse unprocessed wheat bran

    Pour yeast into bottom of bread machine pan. Add sugar and water. Stir, and let sit. (This is "proofing" your yeast to see if your yeast is alive. If it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients).

    In the meantime, mix all other dry ingredients together in a bowl. Add oil to bread machine pan. Add mixed dry ingredients. Set your machine to the basic cycle (3-4 hours) and bake.

    Cool on a rack and enjoy.

  14. Nancy J.
    This link will take you a site with the full information on the ingredient IMO which is used in quest bars as a sweetener. It is similiar to inulin.

    http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn000172.pdf

    Inulin slows the absorbtion of carbs in the stomach and so reduces the blood sugar spikes often associated with bread eating. Generally the inulin used is processed from chicory root. It is the ingredient in Metamucil Clear and Natural. It is a prebiotic because it feeds friendly bacteria in the large intestine. Inulin is nondigestible by the intestines.

  15. Nancy J.
    Here is the link to the US National Library of Medicine National Institutes of Health report from 2001 on Inulin.

    http://www.ncbi.nlm.nih.gov/pubmed/11497328

    The last statement is:
    After reviewing their chemistry, origin, and physiological effects, it is the opinion of the authors that inulin and oligofructose are dietary fiber. They share the basic common characteristics of dietary fibers, that is, saccharides of plant origin, resistance to digestion and absorption in the small intestine, and fermentation in the colon to produce short-chain fatty acids that are absorbed and metabolized in various parts of the body. Moreover, this fermentation induces a bulking effect.

  16. Nancy J.
    My last post I promise. Here is the link to
    US National Library of Medicine National Institutes of Health

    http://www.ncbi.nlm.nih.gov/pubmed/19857065

    Collectively, we report the antidiabetic activity of inulin and further demonstrate for the first time that such activity is associated with AMPK and PI3-K activation.

  17. You all have been doing a great job looking into this matter. In a similar vein, the Boulder Very Low Carb diabetes support group has been having an interesting conversation about Quest Bars with the people who make them. I had never eaten a Quest bar until, as a member of that group, I ate one with the group to test their effect on blood sugars. Long story short, a lot of people had high blood sugars afterward. Now, Quest is indicating some thought about gathering ideas from regular people, plus an advisory board, for how to both test "net fiber" products for their effect on people with diabetes, and how to devise what they envision as a diabetes-friendly bar, designed from the ground up with diabetics in mind. I wonder what you think would make this project especially meaningful? I wonder if other makers of net carb products might be interested in doing something similar? For more on the discussion, here's an interview with Quest:

    http://www.meandmydiabetes.com/2012/03/03/high-fiber-foods-and-blood-...

  18. Net carbs, insulin spikes, converting to the blah, blah, blah. Julian Bread has worked very well for me on my low carb diet. It's whole food, and it tastes great.
  19. Maggan A
    Congrats and good for you Toni. But tell us a little bit more - do you eat it every day?
    and how long have you been on a locarb diet?

    I lost my first 10 kilos while eating pizza onse a week - unfortunatly it does not work anymore... reality catches up with most of us in the end :-(

  20. This discussion proves yet again that we are not all alike, one size does not fit all, and each person has to figure our what works; though it is important for people who find they are not losing weight--if losing is a goal--to consider if any of these are part of the problem. My spouse who is a pilot loves Quest bars for portability and he doesn't crave them, but I stay away from them except when flying. Ultimately keeping the diet clean is the best otpion.
  21. Larry Kriegel
    Been eating Julian 1 carb bread, meat, cheese, eggs and not losing weight or inches? Puzzled because virtually scant carbs.
  22. I started with Julian 1 carb bread about 9 months ago. I am type 2 diabetic. It has been wonderful. It has never made my sugar go up plus bowels that were up to 4 days apart are now daily. Have not put on one pound, actually have lost a little more weight. I faithfully have 2 slices per day, sometimes 3 slices. My daughter, with type 2 diabetes, plus IBS also has had tremondous success with eating 2 slices per day for 9 months. No more IBS problems. I am sorry that some of you do not have the same good results with this bread because it it awsome.
  23. Natasha
    Every person saying this bread is good for weight loss is a LIAR and a FAKE. I am 36 and have weighed the same for 10 years without gaining I am not diabetic, I do cardio and weights and recently wanted to lose about 15 lbs. I currently weigh 136, anyway I went into ketosis for two weeks lost 10 lbs and ordered this bread which made me gain weight eating it as little as two slices per day. I tried to write a review on their site and they deleted it, I tried again and it said "hidden due to abuse issues". I hope they get sued for false adv.
  24. Valerie
    I too have been eating the Julian bread and began gaining weight with two slices of bread a day. I even ordered the cookies that are NO carb. I am not diabetic but on a low carb diet that has been horribly derailed due to Julian! I now have to trash all of that $9.00 a pack bread and cookies I just purchased!!!! Not happy at all!!
  25. david
    I've been eating Julian bakery smart carb bread at dinner, two slices, in place of any other traditional carb food (like potatoes, rice, regular bread) and as part of an overall low carb diet, I've lost 25 percent of my body weight in just over 6 months.
  26. I just ordered some things from Julian's. I sure hope that the bread and cookies I bought do not throw me off course. I am just getting back into better health as my diabetes went out of control.
    As you all know we like a treat now and then. I have taken all breads and pasta's out of my diet along with all junk food. So when I saw Julian's I thought wow this would be a great thing.
    I will try it and post again once I see what kind of numbers I have after eating thier product.
  27. Karen
    I love the cinnamon raisin carb-smart bread from Julian. HOWEVER, when I ordered it, I waited a month, and then they sent the wrong bread. I have not been able to get a reply from them. I'm frustrated! I also ordered the paleo bread, but it is definitely lacking in taste and texture!
  28. My name is Deborah Krueger, I am 65 years old, and I live in Portland, OR.

    I am the person who had the Julian Bakery Smart Carb#1 bread tested through a food testing laboratory.

    They had been stating 12g protein, 13g carbs, 12g fiber, and 1g net carb per slice. Testing showed 6g protein, 23g carbs, 6g fiber and 17g net carb per slice. So all you people who have been eating this bread have been duped for years. and as for you diabetics-you have been poisoned day by day, slice by slice, for as many years as you have eaten this bread, or any of the other Julian Bakery breads for that matter. And you people looking to lead a low-carb lifestyle, well guess what; you have not been if you were eating any of the Julian Bakery breads.

    Heath Squier and Julian Bakery have literally been lying for years on all of their nutritional food facts labels. All one need do is read the list of ingredients.

    A couple of their breads have changed because I filed a complaint with the FDA on July 30th, 2012. Their bad reviews started shortly after this time. They have only changed the three breads I had tested. Go figure. And now, the products they are producing don’t seem to be too good these days. I wonder why. Maybe it’s because you really can’t have your cake and eat it too.

    We all need to be able to believe and rely on any nutritional food facts label. Companies are on their honor to produce a true label for their products. Most do. Julian Bakery has not. Who would pay 9.00-10.00 for a small loaf of bread that did not promise something? Would you? I bet not.

    So if all of you who get this message from me send it to just 10 people you know, the power of the internet will take care of the rest of it.

    If you are interested in reading a lengthy article about this, Jimmy Moore did a spectacular job in exposing all of it at http://livinlavidalowcarb.com/blog/julian-bakery-customer-tests-low-c...

    I have much, much more information about Julian Bakery. If you are interested I will talk by phone with you. Do not email me. It takes far too long to answer an email individually.

    Deborah Krueger
    503-282-1299

  29. Carol Flaherty
    I just bought two loaves of Julian's new recipe for Carb 1 and Carb 2 Bread that they make.

    The old recipe was the winner this new recipe is like eating my kitchen sponge. I wish Julian would have changed the numbers on his label and left his original delicious recipe alone. How he will sell this kitchen sponge bread and make a living is beyond me.

    Reply: #34
  30. Tom Marchisa
    I have been buying the delicious Smart Carb #2 bread for the past 5 months. When they changed the formula about 2 weeks ago the new bread was inedible. I returned it to Whole Foods for my money back. I'm surmising that after they got caught falsely labeling their product, they went back and trued up the ingredients only to create a product that is honestly not edible.
    Now I understand the reason behind the fish symbol on the label. They were saying extra prayers to not get caught with a false label. I think their prayers went unanswered. Shame on them. I feel duped.
  31. CAFlaherty
    I wish they would have let us keep the Carb 1 and Carb 2 but printed a corrected label instead of taking the good bread recipe away from us and
    then we could work out the numbers in our own daily allowance.

    I miss this original recipe terribly Ezekiel comes close but is missing in the flavor.
    Julian must stop making the second recipe it really is awful not an acceptable replacement.

  32. gloria
    Carol, you are absolutely right. The new carb #1 is like trying to eat a tasteless sponge. .But this is the 2nd batch of changes they have made. The first one ,they just took about half the ingredients out. It was still okay. This ( now the 3rd receipe) they say they have taken out the starch. But it is now not edible. I will miss the original and would have continued to buy it with the true labeling on it. But I will never buy it again as it tastes horrible.
  33. Maggie
    Deborah is right. You can't have your cake and eat it.

    I ordered one of the newest recipe Carb Smart #1 and one of the Sourdough (which is supposed to have a net 4 gms.).

    The good news is that the Carb Smart #1, toasted and buttered, didn't have any effect on my BGL. That is because it was so bad that I spit out the only bite I took of it. Eating the kitchen sponge is about a correct description of taste and texture.

    The bad news is, I replaced it with a (toasted & buttered) slice of the Sourdough. It didn't taste like sourdough bread, but it was very, very good in flavor and texture. Unfortunately, my BGL's went from a fasting 90 to 154 in about 50 minutes. I didn't get the 2 hr. reading because I had to go to work, but I know how this goes with me. Both loaves went into the garbage when I got home.

    Education is never free.

  34. Andrea
    Hi Maggie,
    You should try the low carb bread from Ricardoughs, He is a Julian Bakery former baker... He has worked there for more than 10 years. The breads are even better and the labels are correct.
    The Acai bread is delicious !!!
    http://www.ricardoughs.com
    Regards,
    Andrea
  35. Deborah Krueger
    I would respectfully disagree with the 3 nutritional facts labels on 3 of the four labels that are available (the Antioxident Acai Banana Walnut is not available) on Ricardoughs website. http://www.ricardoughs.com

    If you were able to compare, side by side, the original Julian Bakery Smart Carb#1 ingredients with the Ricardoughs ingredients you would see they are virtually identical. I had a lab analyze the Julian Bakery Smart Carb#1 bread. The carb count was 23g, fiber 6g and protein 6g. If I were to make a bet I would say that Ricardoughs carb count would be closer to 22-23. Their fiber count seems right on and so does the protein count.

    Ask for their lab results. Any company worth their proported low carb claims should have lab results to back up those claims, assuming they sent in a random sample that any person could buy from a grocery store that stocked their products.

    Ricardoughs High Fiber Multi-grain Bread

    Loaf size 567grams
    Serving size 47grams
    # Slices per Loaf 12

    Water is listed as the first ingredient: Alkaline Filtered Water

    Since when is water of any kind listed as a first ingredient on any label? This is a faddish first in some of the “boutique low-carb breads” now being touted on the internet.

    Unfortunately, the claim of "acute acid content in one's body" as the source of our woes is nonsense. Our body has to remain within a VERY narrow pH range of 7.35~7.45. Going beyond this range damages our cells. That is a fact.

    What's also a fact is that there is no such thing as an acute acid content in your body, unless you drink highly acidic solutions like hydrochloric acid or inject it into your bloodstream. Our body automatically corrects any shift in the pH level, unless it's rapidly overwhelmed by such a large influx of acid. In other words, unless you are looking to commit suicide, you are unlikely to experience such a problem.

    Our stomachs contain very strong acids. All the better to break down proteins and pesky bacteria. So whatever mildly alkaline water you drink will get neutralized in the stomach. So much for being absorbed by our intestines!

    Also, if you want to create alkaline water on the cheap (without buying such ridiculously expensive water filters), just dissolve some baking soda into your drinking water. You may not enjoy the taste though...

    If you are interested I have just launched a new website http://www.julianbakeryinfo.com which exposes the targeting, marketing, deception and fraud that Julian Bakery has been perpetrating on diabetics and the low-carb community for many years.

    Deborah Krueger
    503-282-1299

  36. pandora
    i tried all of julians breads, the gluten free, and the low carb. i think they are disgusting. gross,
    i threw them out to the birds, if u are gluten free or low carb. or both, i say dont bother.
    the taste is repulsive, better to eat udis, rudis or bakehouse brands of gluten free and or ezekial for low carb whole grain. and eat less!!

    im sorry i spent the money,, twice but i gave them a chance and they failed!!!!!!
    ps you tube had a review of these breads,,, its a lie.....

  37. Kelly Prata
    After reading this I reached out to the bakery and they said this post is old news as they reformulated their breads in September 2012. This information pertains to their old bread. The formula is great I tried some when I was in La Jolla last week. Here is the link to the Lab Verified results: http://www.julianbakery.com/wp-content/uploads/2012/08/Smart-Carb-Lab...
  38. Zepp
    Did you notice the little number "2"?

    " ² This test is not considered in-scope of our current A2LA accreditation"

    The major concern about this bread is about carbohydrates!

    As many people do explain its a LOW GI bread.. and thats good for some.. not enough for others.

    And its low on carbs anyhow.. for beeing a bread.

  39. So glad I found this site! I started on Atkins and did lose the weight they promised. I don't remember how I discovered the Julian bread. I began eating it late last spring and did throw some out. The regular tasted terrible to me and so did the cinnamon but at least they were edible. What I discovered was that I truly loved the cinnamon raisin! I couldn't wait to have my cinnamon raisin toast with Olivio and a little Stevia. It was so good to have bread again.
    Stupidly I ordered 6 loaves and like someone else said, I waited and waited and no one responded to my emails. I finally got the email that they were being shipped. Oh the excitement! Well, when I ripped into the package it looked more moist and didn't crumble all over so I though this will be great. You know, ( the new and improved) bread. I could not believe how horrible it tasted and also I could hardly chew it, let alone swallow it!!! I gave it a shot, what a waste of money. My guess is, people at the homeless shelter wouldn't eat it and besides, I'd be afraid they'd choke to death! Yep, it was that bad? I wrote them about four times and they basically chided me because they had alerted everyone that they were changing the formula. Excuse me, but no said they were going to make it taste like, well you know. I still can't believe the texture and you guys hit the nail on the head when you said it was like chewing on a sponge! Perfect description.
    In a rare moment of lucidity, I decided to call my credit card company. That's when I found out they had another lawsuit pending. I was told I wouldn't get an answer from them until March. That's when the wheels began rolling. I typed in Julian Bread lawsuit and up popped the fact that they were being sued. I still have the bread in my freezer and I would love to get rid of it but thought I'd better keep it until something is resolved.
    My whole grain store sent theirs back and aren't ordering anymore because they've had too many complaint. The owner told me if I'd bought it there she would have given me my money back. Nice to see someone honorable. Julian refused. Hopefully my credit card company can help.
    Oh, I did keep losing weight when I ate 2 slices every morning with my Atkins banana/strawberry shake.
  40. Confused
    Sponge or Bread (This Can't be Healthy) - Julian Bakery

    http://www.youtube.com/watch?v=IdDfF4hXfj4

  41. Magicnet
    Wueheeey, lets eat sponges. I just found the video myself and it's just bloody funny. Lets just make everything from rubber and we won't have to bother with wholegrain and stuff :D
  42. Domi
    I´m so glad that I´m healthy and can eat real bread without BS. But hey at least in Germany we have some real bakeries. if you buy bread in plastic bags you misunderstood something completely XD
  43. 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...
  44. 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

  45. Steph
    most the comments of negativity on this article are from average-overweight individuals who have failed / stalled on their progress of diet and weight-loss and are looking for something or someone to blame for their own failure - if you notice, the comments from diabetics lead more towards the tested and proven lack of insulin spike due to NET carbs.

    Heres an idea, instead of layering your two low carb pieces of bread your eating each day with butter, mayo, peanut butter and other high calorie spreads, keep you limits in tact, and dont assume that because the bread is low carb, this allows you to eat more -

    if you find it makes YOU gain weight, then thats YOUR issue, and the bread/cookies are not suitable for YOUR body, so don't eat them,....Stop blaming /destroying a business thats attempting to help the individuals whos bodies respond well to the low carb products.

    Its simple intelligence, try it, if its not suitable for you, or makes you gain weight, then dont eat it.... don't chuck a tantrum like a 5 year old and try to take it away from everyone else, just because it doesn't agree with you!!

  46. Deborah Krueger
    It is my opinion that most people who come to this website are either intensely interested in low carb high fat or looking for information to help them make decisions about which direction to go and what might work for them, because whatever they have been doing has not been working, just as someone is looking at a nutritional label, assessing the contents, and deciding whether to buy the product or not.

    If you read what has been presented here and many other places on the internet that basically agree with Dr. Eenfeldt, then OK you have information to assess. The problem has been that the Julian Bakery made millions of dollars lying to people. How can I, as a consumer, look at any falsely labeled product and make any kind of intelligent decision-I can’t-and neither can anybody else.

    Not many people here are talking about calories eaten i.e. in butter, mayo, peanut butter etc. By eating lchf you pretty much automatically end up limiting calorie intake because your brain tells you that you have had enough to eat and as Dr. Eenfeldt, Gary Taubes, Robert Lustig, and others say, a calorie is not a calorie.

    No one is, to use Steph’s words, destroying a business. If the Julian Bakery is being destroyed they have done it to themselves by lying. The core of the business was rotting from the inside out and at some point that rot became visible.

    I didn’t just come glibly to this website or any other and start spouting off. I did homework, I read, I studied, I listened to and watched videos, I had already lost any weight I needed to lose, and then I had the JB breads tested. Julian Bakery wasn’t just lying about their best selling bread; they were lying about most all of them.

    I would agree with Steph on one point, that anyone’s failure is theirs and theirs alone and it is not failure if you have been lied to.

  47. 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

  48. Anonymous
    Julian Bakery has HORRIBLE customer service. I received the wrong bread. They continued to argue with me that they gave me the correct order. Even showed me a copy of "my" order to prove it. I know what I ordered and it wasn't what was sent. Very rude people. Will NEVER order from them again. When I spend $50 on bread and wraps, I expect it to be what I ordered!
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