I refuse to use Amazon (Bezos has enough money + I don't like the idea of relying on a monopoly), so will need to wait for your book to arrive at our local Barnes & Noble (ugh.. another monopoly around here now, since many other box-bookstores have left town, but still, would have a choice to drive a bit further for a different store). Can't wait, but will need to.
The Peacocks are stunning! How does "Terrorist Kitty" feel about them? Haven't heard much about that little doggie since your honeymoon trip..
I hope your readers don't confuse Stevia and Splenda. Splenda (sucralose) is a artificial sweetener originally marketed by J & J, who sold it off for 300 million dollars. Why? In my view, hidden liability. It contains 3 Chlorine molecules and leaves a metallic taste in your mouth. Some believe that it causes GI inflammation that allows other toxic molecules that are harmful to be absorbed through the lining of the intestines. All the studies that J & J did were of short duration. I wonder why?
I never liked any sugar sweetner's, & as you mentioned, there is an after taste from one I did try! I stick to honey for my greek yogurt; sometimes I use Maple Syrup when I bake, or Blue Agave- but on occasion, as it is costly.
Thank you for the heads up on the stevia/Splenda connection. I just assumed stevia meant stevia distributed by Splenda. Looking at the ingredients on the box it says dextrose and stevia. 😡
I for sure know the difference and also .. noted the study when it came out. I have watched all that bogus "news" since the days of saccharin.. which I did use massively when I was young and dieted (and didn't need to.. it was just what we all did,, I was very thin.) my mother was German and she watched her weight her whole life. She didn't smoke or drink but was thin anyway. The FOOD BACK THEN WAS SO GOOD.. we shopped at the commissary back then. and later I also shopped there.. at Ft Belvoir and the produce and meat IS THE BEST. as it should be for our service members
For the reluctant gardener, why not grow fresh sprouts on your kitchen counter? We love clover, protein mix, and more. Ready in 4 or 5 days. So easy. No special lights or soil needed. Healthy stuff. Buy non-GMO, organic seeds.
Oso is beautiful, as well as his fowl friends. We left sugar a while back but have replaced it with Monkfruit - in particular Lakanto brand. As with many things, I wonder if it's still as "clean" as it used to be. Curious your thoughts on this?
I found pure monk fruit in a small container called NuNaturals- it’s expensive but it lasts forever. I looked up a while back about Erythritol- it’s a byproduct from corn. I swear everything from the corn byproduct is bad lol. But that corn lobby sure is very busy shoving their byproducts into other things and earning more money..
I don't know what that is. must be chemically related to sucrose. the other day I saw on a package something like that. and meant too look it up will now
Yep, erythritol is listed first! It doesn't stay on my shelf long in most cases so not sure about flavor potency. After living in Maui for years, I'm wondering if I shouldn't just find a minimally processed cane sugar (if that even exists!) and stop trying to substitute. Thanks for the reply Dr Jill.
I also liked Monk fruit sweetner, but I noticed the packets I was buying were from China. So, I switched to Swerve, which is Erythriyol, & tapioca starch- Well, that doesn’t work for me now. I’ll stick to honey &/or pure maple syrup, which I just one or the other now when I have greek yogurt.
I make yogurt quite regularly. For a gallon, I add 1/4 cup maple syrup and 1/4 cup of honey. (Both bought from local farmers.). I add one teaspoon of homemade vanilla, and it is wonderful. I also try to use organic milk, or milk from a local creamery. We are blessed to live in Michigan's Thumb--farm country! However, the spread of "factory farms" is disturbing! Gigantic dairy factories, where the cows never see the outdoors--ever! And I hear they are being milked 4 times a day now! Brutal! I hear there are huge pig farms around, but have lived here over ten years, and have yet to see one pig! Only at the county fair, but those are like the cars at the Auto Show every year in Detroit. Special ones, that are all shined up and perfect, for people to look at and think all cars look that good!
Thats so cool there is a local creamery in your town. We do have a a creamery, but that is up North of me, in Boulder, CO, I believe. I buy Horizon heavy cream & that creamery, which is in Broomfield, CO, & another hour-1/2 drive for me, so I buy cream from Safeway.
I’ve learned to do without almost all sweeteners. I don’t sweeten coffee or tea. I appreciate the natural taste of foods like yogurt. For the infrequent occasions when I bake, I will use things like mashed bananas or applesauce, maybe with a little bit of raisins. A jar of honey will last for maybe 6 months. We are so trained from the time we are kids to think that so many foods should taste sweet. It’s no wonder so many Americans are diabetic. And artificial sweeteners are worse—they mess up your microbiome and raise blood sugar anyway. If you use anything sweet, even if it’s stevia or erythritol, your brain will register that you’ve eaten something sweet, and that I think that might trigger insulin release, even if there is no sugar. It’s an attempt to trick your body.
Hadn't thought of the possibility of being united with Pavlov's dogs in the sweetness area, but yes, salvation does seem to begin when thinking of something sweet (haha.. I just tried that experiment!).
I've been using organic stevia for years. I purchase the PuriSure Organic Stevia from Amazon. No other ingredients - just stevia. It's a very fine powder. Just 1/8 tsp works well in my standard coffee mug. I use it in my lemon water too- stir vigorously.
Two years ago it was an article from Dr. Malone that prompted me to snap out of it, spruce up the back yard a little, and plant some vegetables and eventually flowers. Mixed results on the vegetables over the last two seasons, but with every setback comes the question of why, and how to do better next time. Is my soil really that poor? Why did the squash plants zoom up in a promising flourish, then wilt and die? Have pool-related chemicals, perhaps accumulated in surrounding soil over the years, been a factor in my disappointments? Did I over-water? Might squash vine borers and tomato hornworms be persuaded to leave my plants alone? Etc.
Here and elsewhere I've seen reports of imminent fertilizer shortages and what may follow. I enjoy what tomatoes, squash(es?), peppers, cucumbers I've been able to harvest the last two years. At some point last year I checked caloric values for these, and was surprised by how very small they are. Not enough to sustain in a period of food shortages. I don't find much in the way of more calorie-dense alternatives at Home Depot or the local plant nursery. It'll take more effort on my part than just loading up a trunkful of pots and seeds, and plopping them in the purchased soil. That's what I just got around to doing a couple of days ago. A new season brings new hope for produce, calorie-dense or not.
What to grow? Growing potatoes and sweet potatoes for calories.
Consider keeping chickens/poultry. If you really want to go self-sustaining, ducks can live completely on grass and bugs - yet still produce lots of eggs...
Actually the,safest artificial sweetener is probably saccharin.. Diabetics used it for many decades without seeing any cancer risk. But hey, all that money to be made over false danger claims. Got cyclamate too which was also falsely claimed to be carcinogenic.
For a delicious all-natural sweet treat, freeze peeled whole bananas and put into a zip lock bag. When ready for your treat, pop a banana out of the freezer, slice thin, then eat. Yummy!
Maybe you could let a few slices thaw, mash if you like, and then put the juice in your tea (haven’t tried it, but the juice certainly will be sweet).
Greetings from the Thumb Coast of Michigan! Thank you, Dr. Jill, for today's article on food sourcing and how to discern between the real and true and the fake and the false. We have located locally two meat sources. The first is our farrier, who raises only grass-fed beef; the second a meat shop which buys only meet organically raised and does its own butchering on-site. whenever we have the option, we purchase locally sourced honey for sweetening home brewed beverages but continue to rely on various sugars when baking. Vegetables that we cannot raise we purchase as you suggested from local farmers market and known growers locally. Summer meals are easy and simple: salads, salads, and more salads from our own gardens, fresh organic fruits and vegetables, supplemented with bite sized bits of beef or chicken or hardboiled eggs. Dried legumes are stored in glass jars and always at arm's length to bulk up a salad! Keep the anecdotal comments coming! Your knowledge and experience are far wider than mine and I always find a new path! Slainte!
Appreciate the posts, the advice, the recommendations and...the aviary display. Pat the guardian for us, what a mushlove. Glad to support with my subscription, while greatly admiring you both for insuring your posts, and therefore your valuable insights, are public to such a remarkable degree. Here's to getting your next book to us all, in huge numbers. Cheers.
Looking SO forward to the new book! And thanks for the stevia info!
I refuse to use Amazon (Bezos has enough money + I don't like the idea of relying on a monopoly), so will need to wait for your book to arrive at our local Barnes & Noble (ugh.. another monopoly around here now, since many other box-bookstores have left town, but still, would have a choice to drive a bit further for a different store). Can't wait, but will need to.
The Peacocks are stunning! How does "Terrorist Kitty" feel about them? Haven't heard much about that little doggie since your honeymoon trip..
ME TOO. that will be so interesting.. living vicariously back to the future for me.
I hope your readers don't confuse Stevia and Splenda. Splenda (sucralose) is a artificial sweetener originally marketed by J & J, who sold it off for 300 million dollars. Why? In my view, hidden liability. It contains 3 Chlorine molecules and leaves a metallic taste in your mouth. Some believe that it causes GI inflammation that allows other toxic molecules that are harmful to be absorbed through the lining of the intestines. All the studies that J & J did were of short duration. I wonder why?
I never liked any sugar sweetner's, & as you mentioned, there is an after taste from one I did try! I stick to honey for my greek yogurt; sometimes I use Maple Syrup when I bake, or Blue Agave- but on occasion, as it is costly.
Thank you for the heads up on the stevia/Splenda connection. I just assumed stevia meant stevia distributed by Splenda. Looking at the ingredients on the box it says dextrose and stevia. 😡
I for sure know the difference and also .. noted the study when it came out. I have watched all that bogus "news" since the days of saccharin.. which I did use massively when I was young and dieted (and didn't need to.. it was just what we all did,, I was very thin.) my mother was German and she watched her weight her whole life. She didn't smoke or drink but was thin anyway. The FOOD BACK THEN WAS SO GOOD.. we shopped at the commissary back then. and later I also shopped there.. at Ft Belvoir and the produce and meat IS THE BEST. as it should be for our service members
Prince Caspian is amazing.
Love the photos! Thank you!
For the reluctant gardener, why not grow fresh sprouts on your kitchen counter? We love clover, protein mix, and more. Ready in 4 or 5 days. So easy. No special lights or soil needed. Healthy stuff. Buy non-GMO, organic seeds.
Lots of sources, including:
Amazon: https://www.amazon.com/s?k=organic+sprouting+seeds&crid=26IY0YDMUOIH&sprefix=Organic+sprout%2Caps%2C239&ref=nb_sb_ss_p13n-expert-pd-ops-ranker_ci_hl-bn-left_1_14
True Leaf Market: https://trueleafmarket.com/collections/handy-pantry-products
Oso is beautiful, as well as his fowl friends. We left sugar a while back but have replaced it with Monkfruit - in particular Lakanto brand. As with many things, I wonder if it's still as "clean" as it used to be. Curious your thoughts on this?
Monk fruit has the same issue as stevia; what is usually sold in the grocery store is cut with erythritol. But Amazon to the rescue again - do a search on pure monkfruit. Lots of options come - such as: https://www.amazon.com/Morning-Pep-sweetener-Erythritol-Monkfruit/dp/B0D8MY635N/?th=1
JGM
I found pure monk fruit in a small container called NuNaturals- it’s expensive but it lasts forever. I looked up a while back about Erythritol- it’s a byproduct from corn. I swear everything from the corn byproduct is bad lol. But that corn lobby sure is very busy shoving their byproducts into other things and earning more money..
What about allulose?
wow that sounds great... sugars in maple syrup..
I don't know what that is. must be chemically related to sucrose. the other day I saw on a package something like that. and meant too look it up will now
Yep, erythritol is listed first! It doesn't stay on my shelf long in most cases so not sure about flavor potency. After living in Maui for years, I'm wondering if I shouldn't just find a minimally processed cane sugar (if that even exists!) and stop trying to substitute. Thanks for the reply Dr Jill.
PS - ordered this! Thx
I know. but Jill.. so what about the DINOSAURS. rofl. I still laugh at that photo..
I get mine from Nuts.com.
:) I know. :)
I also liked Monk fruit sweetner, but I noticed the packets I was buying were from China. So, I switched to Swerve, which is Erythriyol, & tapioca starch- Well, that doesn’t work for me now. I’ll stick to honey &/or pure maple syrup, which I just one or the other now when I have greek yogurt.
I make yogurt quite regularly. For a gallon, I add 1/4 cup maple syrup and 1/4 cup of honey. (Both bought from local farmers.). I add one teaspoon of homemade vanilla, and it is wonderful. I also try to use organic milk, or milk from a local creamery. We are blessed to live in Michigan's Thumb--farm country! However, the spread of "factory farms" is disturbing! Gigantic dairy factories, where the cows never see the outdoors--ever! And I hear they are being milked 4 times a day now! Brutal! I hear there are huge pig farms around, but have lived here over ten years, and have yet to see one pig! Only at the county fair, but those are like the cars at the Auto Show every year in Detroit. Special ones, that are all shined up and perfect, for people to look at and think all cars look that good!
Thats so cool there is a local creamery in your town. We do have a a creamery, but that is up North of me, in Boulder, CO, I believe. I buy Horizon heavy cream & that creamery, which is in Broomfield, CO, & another hour-1/2 drive for me, so I buy cream from Safeway.
I’ve learned to do without almost all sweeteners. I don’t sweeten coffee or tea. I appreciate the natural taste of foods like yogurt. For the infrequent occasions when I bake, I will use things like mashed bananas or applesauce, maybe with a little bit of raisins. A jar of honey will last for maybe 6 months. We are so trained from the time we are kids to think that so many foods should taste sweet. It’s no wonder so many Americans are diabetic. And artificial sweeteners are worse—they mess up your microbiome and raise blood sugar anyway. If you use anything sweet, even if it’s stevia or erythritol, your brain will register that you’ve eaten something sweet, and that I think that might trigger insulin release, even if there is no sugar. It’s an attempt to trick your body.
Hadn't thought of the possibility of being united with Pavlov's dogs in the sweetness area, but yes, salvation does seem to begin when thinking of something sweet (haha.. I just tried that experiment!).
I've been using organic stevia for years. I purchase the PuriSure Organic Stevia from Amazon. No other ingredients - just stevia. It's a very fine powder. Just 1/8 tsp works well in my standard coffee mug. I use it in my lemon water too- stir vigorously.
So excited for your book! I too have the gene that makes anything with stevia in it taste bitter.
Love the Logo for your new book. Exactly who you were, in Carroll/Frederick (?) Co some years back. Looking forward to ordering and a gift Monday.
Your 'posters' are fabulous! Consider putting them on a big fat calendar?!? I would hang one in my kitchen, for sure.
Love the pictures also!
Can’t wait for the book!
Two years ago it was an article from Dr. Malone that prompted me to snap out of it, spruce up the back yard a little, and plant some vegetables and eventually flowers. Mixed results on the vegetables over the last two seasons, but with every setback comes the question of why, and how to do better next time. Is my soil really that poor? Why did the squash plants zoom up in a promising flourish, then wilt and die? Have pool-related chemicals, perhaps accumulated in surrounding soil over the years, been a factor in my disappointments? Did I over-water? Might squash vine borers and tomato hornworms be persuaded to leave my plants alone? Etc.
Here and elsewhere I've seen reports of imminent fertilizer shortages and what may follow. I enjoy what tomatoes, squash(es?), peppers, cucumbers I've been able to harvest the last two years. At some point last year I checked caloric values for these, and was surprised by how very small they are. Not enough to sustain in a period of food shortages. I don't find much in the way of more calorie-dense alternatives at Home Depot or the local plant nursery. It'll take more effort on my part than just loading up a trunkful of pots and seeds, and plopping them in the purchased soil. That's what I just got around to doing a couple of days ago. A new season brings new hope for produce, calorie-dense or not.
What to grow? Growing potatoes and sweet potatoes for calories.
Consider keeping chickens/poultry. If you really want to go self-sustaining, ducks can live completely on grass and bugs - yet still produce lots of eggs...
What would ducks eat in the winter?
uh huh. :)
Actually the,safest artificial sweetener is probably saccharin.. Diabetics used it for many decades without seeing any cancer risk. But hey, all that money to be made over false danger claims. Got cyclamate too which was also falsely claimed to be carcinogenic.
Is that the pink packet?
Have no idea. Never have used artificial sweeteners.
Yep - pink
I would say the same.. always has been and always will be. for sure .. :)
For a delicious all-natural sweet treat, freeze peeled whole bananas and put into a zip lock bag. When ready for your treat, pop a banana out of the freezer, slice thin, then eat. Yummy!
Maybe you could let a few slices thaw, mash if you like, and then put the juice in your tea (haven’t tried it, but the juice certainly will be sweet).
Greetings from the Thumb Coast of Michigan! Thank you, Dr. Jill, for today's article on food sourcing and how to discern between the real and true and the fake and the false. We have located locally two meat sources. The first is our farrier, who raises only grass-fed beef; the second a meat shop which buys only meet organically raised and does its own butchering on-site. whenever we have the option, we purchase locally sourced honey for sweetening home brewed beverages but continue to rely on various sugars when baking. Vegetables that we cannot raise we purchase as you suggested from local farmers market and known growers locally. Summer meals are easy and simple: salads, salads, and more salads from our own gardens, fresh organic fruits and vegetables, supplemented with bite sized bits of beef or chicken or hardboiled eggs. Dried legumes are stored in glass jars and always at arm's length to bulk up a salad! Keep the anecdotal comments coming! Your knowledge and experience are far wider than mine and I always find a new path! Slainte!
Appreciate the posts, the advice, the recommendations and...the aviary display. Pat the guardian for us, what a mushlove. Glad to support with my subscription, while greatly admiring you both for insuring your posts, and therefore your valuable insights, are public to such a remarkable degree. Here's to getting your next book to us all, in huge numbers. Cheers.