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Note From JJ
I am writing this from a beautiful resort in Dana Point, CA and getting ready to head out to enjoy the sunset :). I got to see a bunch of old friends at World's Greatest Speaker Training a few weeks ago in Santa Clara. Check out my pal and client Pamela Bruner - she is wearing the same size as she did in high school (all because of the Virgin Diet!).
After WGST I headed to Tampa to tape my new show: Drop 7 Foods; Get Healthy Fast which is based on The Virgin Diettm. It was a blast to do and I had a great audience including my old client Rob Dekinder-Smith and my pals Dr. Steven & Nicole Masley, Dr. Scott Gebhardt, Jody and Virginia Baden. And Marcelle Pick, Donna Poulin and Dr. Anna Cabeca even flew in for it!!!
I had an interesting situation come up when i recently did a call for recipes for a collaboration cookbook - I discovered that there are some people out there who have a lot of hidden sugar in their diet! So I realized that I needed to clear up some sugar myths and mis-understandings so this week's article was born! I also realized that I was not being generous enough (which flies in the face of our company's mission) in what I was offering to those of you who shared your recipes so we have "sweetened" our deal considerably and beg forgiveness - see the info below to take advantage of our recipe drive!
Make it a great, "sugar - free" week!
Healthy or just a pretty name? How to make sense about sugar
Recently I sent out an email requesting healthy recipes. (There’s still time to submit yours!) There were rules. For instance: no dairy, soy, gluten, and other potentially high-sensitivity foods. Most people got this, but my other request seemed more confusing: no more than 5 grams of sugar per serving.
I get a lot of questions from readers and at conferences about sugar. It can be confusing to make sense of the numerous names for sugar or to determine what a serving size is, but hopefully my answers will help clarify things just like my email did for this reader.
Here are the most frequent questions I get about sugars and other sweeteners.
You require 5 grams or less of sugar per serving in your recipe submissions. Why’s that?
How can I understand a label to see how much sugar I’m getting?
How do I become a sugar sleuth and find hidden sugars in my foods?
I can’t possibly keep up with that list! Isn’t there an easier way to detect sugar on a label?
This still confuses me. What’s the best way to avoid added sugars?
I have a recipe that calls for agave, which my health food store now promotes as the new healthy all-natural sweetener.
What about honey? My friend told me it has health benefits.
My favorite soft drink just made the switch from high-fructose corn syrup to natural cane sugar. Am I good?
I bought a healthy bottle of green tea that’s naturally sweetened. Should I worry about the sugar?
I’ve read that fruit can have a lot of sugar. I thought fruit was healthy?
What about dried fruit?
Why don’t you allow artificial sweeteners in the recipes? After all, they don’t have any calories.
So what sweeteners can I use?
I'm looking for great recipes for my upcoming cookbook, a companion to The Virgin Diet ™ coming out in December, and yours could be included!
You may have seen my announcement about this last week. I goofed big time because in response to that email, a few folks let me know that I wasn't being generous enough with what I was offering in exchange for recipes — and they were right.
So, here's what I've decided to do: if your recipe conforms to the requirements, is original, and I select it to include in the cookbook, I'm going to give you a hard copy version of the cookbook and a copy of a brand new cooking and food prep DVD I'm creating right now (total value $50). You'll get both of these in November, as soon as they're available. And of course, you will also be properly credited as the creator of the recipe in the cookbook.
And for every person who submits an original recipe that meets these requirements — whether we select the recipe for the cookbook or not — we'll send you a coupon good for 20% off anything in our store (limit one per person, please).
Remember, your recipe(s) must strictly conform to the following requirements:
IMPORTANT NOTE ABOUT SUGAR: No added or concentrated sugar in any form means no dates, no dried fruit, no agave syrup (fructose bomb!), no brown rice syrup, no evaporated cane juice, no white sugar, no brown sugar, no honey, no molasses, or any other form of concentrated sugar, whether "natural" or not.
I also require less than 5 grams of total sugar per serving, which generally equates to 1 serving of a low-sugar fruit per serving per recipe. Low sugar fruits include all types of berries — and apples are okay too. Bananas, pineapples, and watermelon are all quite sugary (high glycemic) and must be used VERY, very sparingly. (Did you know that 1 banana has 17 grams of sugar?) My preference is to stick with the lowest glycemic fruits (berries) whenever possible.
To submit your recipe(s), email them to firstname.lastname@example.org with the subject "Recipe Submission".
Thanks for your help and generosity, and I can't wait to see what you come up with!
Aug 18 David Essel ALIVE on XM Talk Radio 168 at 3:15pm PST Live interview with JJ.
If you don't have XM radio you can listen online anywhere in the world by going to www.davidessel.com
Aug 26-31 Brendon Burchard’s Center Ring & Empire Members Group Meeting, Portland, OR
Sept 6-9 Brendon Burchard’s Experts Academy, Santa Clara, CA
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Six Weeks to Sleeveless and Sexy
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- Lynn D.
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