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Does the Green Fairy Really Exist?

Does the Green Fairy Really Exist?


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During Friday’s Wine Spectator’s Trade Day at the South Beach Wine and Food Festival, hundreds of varieties of wines and spirits were available for sampling, and in many cases the owners of the companies and winemakers themselves were on hand to tell guests all about their products. We had the opportunity to speak with Lucas Bonchick, southern division manager for Lucid Absinthe (which was the first true absinthe to return to the market after it was re-legalized in 2006), and we took advantage of the chance to ask him a few burning questions about that mystical Green Fairy, and settle the mystery once and for all.

"All the artists in the late 1800s drank absinthe, and they nicknamed the drink itself 'The Green Fairy,'" he explained. "It was their muse, because when they would drink cognac or other types of alcohol they would just get drunk and pass out, but when they drank absinthe, their senses would be heightened; they’d feel more awake, alert, and lucid."

Hence the brand name.

So is there something special about absinthe, and especially the wormwood that goes into it, that gives it these interesting properties?

"People say that they get a different type of buzz from wine or tequila, for example, and it’s the same with absinthe," said Bonchick. "I will admit that a lot of it is mental perception. If you drink an energy drink, for example, you’ll feel like you have more energy, whether it works or not. But that said, if you go a night drinking only absinthe, then you’ll certainly feel different at the end of the night than with other drinks. I like to say that with other types of alcohol you feel it in your head. With absinthe, you feel it above your head."

And as to that persisting myth about seeing visions and other psychotropic properties? "Think about what it would be like 100 years from now if they were to ban tequila tomorrow," he said. "People would think of it as being pretty magical when they hear how crazy it made everyone who drank a lot of it!"


Field salad (Valerianella locusta), known as feldsalat in German, is used like lettuce in salad. It is also famously known as Rapunzel Lettuce, after the vitamin-rich food that cost a peasant family their only daughter in the Brothers Grimm fairy tale. You'll most often find field greens, also known as corn salad, as a salad with chopped hard-boiled eggs and crumbled bacon. For toppings, it's typically mixed with a hot bacon vinaigrette, mustard dressing, or simply used in a mixed greens salad.

Grown as a winter or early spring green, field salad is available in grocery stores as a whole plant with its small main root attached. This aromatic and often nutty-tasting green is popular in Europe and has a high level of Vitamin C, beta-carotene, Vitamin B6, folic acid, iron, and potassium.


Matcha

Never heard of matcha? Consider yourself lucky. It's a type of fine powder tea which is utilized to great effect in China and Japan, where people actually know what to do with it. In the West, however, it's been coopted by the sorts of of culinary fashionistas who believe that anything green and natural should be slathered over every single thing you eat. These are the people who made avocados a thing. Do not trust them.

Get ready for matcha crepes, matcha chia seed pudding, matcha yogurt pops, matcha muffins, matcha lemonade and more. And what does matcha taste like, you ask? Well, according to Matcha Source, it has a vegetal, astringent taste. Because nothing gets you out of bed in the morning like astringent muffins.


Science, truth and beauty: Hawking's answers

What is the value in knowing "Why are we here?"

The universe is governed by science. But science tells us that we can't solve the equations, directly in the abstract. We need to use the effective theory of Darwinian natural selection of those societies most likely to survive. We assign them higher value.

You've said there is no reason to invoke God to light the blue touchpaper. Is our existence all down to luck?

Science predicts that many different kinds of universe will be spontaneously created out of nothing. It is a matter of chance which we are in.

So here we are. What should we do?

We should seek the greatest value of our action.

You had a health scare and spent time in hospital in 2009. What, if anything, do you fear about death?

I have lived with the prospect of an early death for the last 49 years. I'm not afraid of death, but I'm in no hurry to die. I have so much I want to do first. I regard the brain as a computer which will stop working when its components fail. There is no heaven or afterlife for broken down computers that is a fairy story for people afraid of the dark.

What are the things you find most beautiful in science?

Science is beautiful when it makes simple explanations of phenomena or connections between different observations. Examples include the double helix in biology, and the fundamental equations of physics."


Milk Allergy (Dairy Allergy)

Milk allergies are the most common food allergy in infants and young children. A person with a milk allergy is often allergic to one of two protein components of milk: ​casein and whey. The body's immune system overreacts to these specific proteins, causing mild symptoms such as hives, itching, and swelling, to more serious symptoms like wheezing, trouble breathing, and even loss of consciousness. Therefore, those with a milk allergy should not ingest any food that contains milk.


Next up, cover the bread with butter. Although you might want to go butter-crazy, Elliot recommends only using enough to get the sprinkles to stick to the bread.

Now it's time to rainbow-fy the fairy bread, aka cover it in sprinkles. Traditionally, as Elliot mentioned, Australians use what they call "hundreds and thousands," or colorful, round sprinkles. Personally I like the look and texture of sparkly colorful sanding sugar, which makes the treat more like the sugared toast I grew up with, but this is not traditional fairy bread. But since there are almost as many different types of sprinkles as there are rainbow foods, you can have a uniquely decorated fairy bread every day of the week.


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.

203 comments

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.

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?

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.

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
[email protected]

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.

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?

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.

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.

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. : )

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

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.

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.

“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?


Why More Fairies Aren't Seen…

In the cycles of human evolution, there was a time when the majority of humanity was more perceptive of the etheric energies of the Earth, and could see and regularly interact with the faerie realms. This is why there is such a great abundance of Faerie lore that is strikingly similar from a number of different vultures and traditions.

Today, humanities awareness has become more logical, and we are less open to perceive the spiritual realms from an ordinary state of consciousness.

Fairies, elementals and nature spirits however, absolutely still exist and play essential roles in the how the Earth thrives and operates.

Today, as humans individually and collectively access a higher level of intellectual clairvoyance, the fairy realms are becoming accessible and perceptable again.


Applications

Blue pumpkins are best suited for cooked applications such as baking, roasting, boiling, and steaming. They can be used in both sweet and savory preparations, but their sweet flavor lends itself best to desserts and baked goods such as pie fillings, scones, and cakes. Blue pumpkins can also be cooked and blended into soups, stews, and curries or cooked and added to risotto, gnocchi, ravioli, salads, and pasta dishes. In addition to the flesh, Blue pumpkin seeds can be cleaned and roasted as a toasted snack. Blue pumpkins pair well with onion, garlic, tomatoes, parmesan cheese, rosemary, thyme, cinnamon, coconut oil, honey, zucchini, quinoa, dried cranberries, and meats such as poultry, sausage, and turkey. They will keep for 3-6 months when stored in a cool and dry place.


The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in American Cookery by Amelia Simmons. [2] [3] The earliest extant documentation of the term cupcake itself was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook. [4] [5]

In the early 19th century, there were two different uses for the term cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small, round cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcake, they are traditionally smaller and are rarely topped with elaborate frosting.

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. [6] [7] They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake.

The names of these two major classes of cakes were intended to signal the method to the baker "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement. [6]

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.

Because their small size is more efficient for heat conduction, cupcakes bake much faster than a normal layered cake. [8] During baking, the volume of the batter initially increases due to the production of carbon dioxide, then decreases upon cooling due to the release of leavening gases. [9]

Cupcakes may be topped with frosting or other cake decorations. Elaborately decorated cupcakes may be made for special occasions.

They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes, this is usually accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake. Another method is to just insert the pastry bag in the middle of the cupcake. In commercial bakeries, the filling may be injected using a syringe.

Variants

  • A cake in a mug (more commonly known as a mug cake) is a variant that gained popularity on many Internet cooking forums and mailing lists. The technique uses a mug as its cooking vessel and can be done in a microwave oven. The recipe often takes fewer than five minutes to prepare. The cake rises by mixing vegetable oil (usually olive oil or sunflower oil) into a mixture of flour and other ingredients - as the oil in the mixture heats up, it creates air pockets in the mixture which allows the cake to quickly rise.
  • A cake in a jar a glass jar is used instead of mugs, trays or liners.
  • A butterfly cake or fairy cake is a variant of cupcake, [10][11][12][13] also called fairy cake for its fairy-like "wings". [14] The fairy cake top is separated, split in half. filling (e.g. icing and or jam) is place into the hole. The two halves are placed onto the filling to resemble wings. Other decorations, such as sprinkles and or Icing sugar, are often added over the cake.
  • Elaborately frosted cupcakes may be made for special occasions such as baby showers, graduations, or holidays. [15]
  • A cake ball is an individual portion of cake, round like a chocolate truffle, that is coated in chocolate. [16] These are typically formed from crumbled cake mixed with frosting, rather than being baked as a sphere.
  • A gourmet cupcake is a somewhat recent variant of cupcake. Gourmet cupcakes are large and filled cupcakes, based around a variety of flavor themes, such as Tiramisu or Cappuccino. In recent years there has been an upcropping of stores that sell only gourmet cupcakes in metropolitan areas. [17]
  • As an alternative to a plate of individual cakes, some bakers place standard cupcakes into a pattern and frost them to create a large design, such as a basket of flowers or a turtle. [18]

Originally, cupcakes were baked in heavy pottery cups. Some bakers still use individual ramekins, small coffee mugs, large tea cups, or other small ovenproof pottery-type dishes for baking cupcakes.

Cupcakes are usually baked in muffin tins. These pans are most often made from metal, with or without a non-stick surface, and generally have six or twelve depressions or "cups". They may also be made from stoneware, silicone rubber, or other materials. A standard size cup is 3 inches (76 mm) in diameter and holds about 4 ounces (110 g), although pans for both miniature and jumbo size cupcakes exist. [19] Specialty pans may offer many different sizes and shapes.

Individual patty cases, or cupcake liners, may be used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking, keep the cupcake more moist, and reduce the effort needed to clean the pan. [19] The use of liners is also considered a more sanitary option when cupcakes are being passed from hand to hand. Like cupcake pans, several sizes of paper liners are available, from miniature to jumbo.

In addition to paper, cupcake liners may be made from very thin aluminum foil or, in a non-disposable version, silicone rubber. Because they can stand up on their own, foil and silicone liners can also be used on a flat baking sheet, which makes them popular among people who do not have a specialized muffin tin. Some of the largest paper liners are not fluted and are made out of thicker paper, often rolled at the top edge for additional strength, so that they can also stand independently for baking without a cupcake tin. Some bakers use two or three thin paper liners, nested together, to simulate the strength of a single foil cup.

Liners, which are also called paper cases, come in a variety of sizes. Slightly different sizes are considered "standard" in different countries. Miniature cases are commonly 27 to 30 millimetres (1.1 to 1.2 in) in diameter at the base and 20 millimetres (0.79 in) tall. Standard-size cases range from 45 to 53 millimetres (1.8 to 2.1 in) in diameter at the base and are 30 to 35 millimetres (1.2 to 1.4 in) tall. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers. [20]

In the early 21st century, a trend for cupcake shops, which are specialized bakeries that sell little or nothing except cupcakes, developed in the United States, playing off of the sense of nostalgia evoked by the cakes. In New York City, cupcake shops like Magnolia Bakery gained publicity in their appearances on popular television shows like HBO's Sex and the City. [21]

Crumbs Bake Shop, a publicly traded business running the largest cupcake shop chain in the U.S., reached its peak stock price in 2011. Declining sales, due to competition from locally owned mom-and-pop specialty stores as well as increased competition from grocery stores, caused a sharp decline in the company's prospects and stock price in 2013. [22]

Georgetown Cupcake was the first cupcakery to open in Washington, D.C. The cupcake shop gained widespread publicity after the 2010 premier of TLC's DC Cupcakes, a six-part reality show about the shop and its owners, sisters Sophie LaMontagne and Katherine Kallinis. [23]

Based in Beverly Hills, California, Sprinkles Cupcakes is owned by Candace Nelson, who is also a star judge on the Food Network's Cupcake Wars, and her husband, Charles Nelson. [24] Sprinkles is the first cupcake shop to debut a cupcake ATM, which could hold up to 350 cupcakes at one time. [25]

Cupcake kits are kits which provide a set of parts needed to allow an amateur baker to produce a themed batch of cupcakes, often to tie in with themed parties. Examples of themes include princess, pirate, fairies and dinosaurs. Typically kits include appropriately decorated cupcake cases and cupcake toppers but some kits are available which also include the ingredients needed for baking. Cupcake kits were introduced in 2008 or 2009 and continue to be popular items in kitchenware stores. [ citation needed ]