NSNG Foods held a summit this weekend of some of the top luminaries in the field of #LCHF and #NSNG including physicians, researchers and journalists. These sponsored presentations were to launch their line of flavored nut butters with Ultra Salt. I have ordered some to try and we will review them soon. Jane and I have used their Ultra Salt and Mg supplements for years from Pure Vitamin Club so we expect quality.
The summit featured @50 minute presentations with Q&A from such personalities as Prof. Ben Bikman, Dr. Brian Lenzkes on metabolic disease and insulin resistance; Ivor Cummins on cholesterol, Drs. Eric Westman and Ken Berry on treating Type 2 DM with low carb; Dr. Shawn Baker on Carnivore diets, and ending with the incomparable Nina Teicholz on the current 2020 DGA guidelines ignoring all the relevant research of the past decade regarding saturated fat and low carb diets.
These presentations were free and will be available soon on https://nsngfoods.com/
and YouTube. We would heartily recommend them. All the presentations were chock full of information presented in a format that is understandable and informative to both medical people and the layperson. I will update this site with the links to them when they are posted. They are well worth a watch on topics that we have covered here on our daily briefings.
Disclaimer: We have not been sponsored or compensated in any way for the content of this review.
My new friends at the Keto Center sent my this cookbook to try. It is colorful and font is great for an old guy like me. It is spiral bound so easy to use while cooking. The book starts with some pro-inflammatory foods to avoid such as wheat, grains, and rice. The page has a good quote from Schopenhauer regarding truths. The writer then goes on to thoroughly recommend reading nutrition labels on foods, particularly packaged foods so that one knows exactly what they're getting. We heartily endorse this practice. There is a chapter regarding stocking your pantry and refrigerator with proper ingredients and ridding the pantry of those which are not healthful.
There is a list of healthy fats, low-carb vegetables, and a list of sugars to be avoided. There are some basic tips which I found useful, such as using a drip coffee maker for soft or hard boiled eggs.
The recipes seem to be on par with many of the foods I've discovered on various keto websites and have incorporated into my cooking. Putting them into practice, I decided to make Mocktato salad (p58), Grangies brisket (p67), and barbecue sauce recipe (p151). This was our Fourth of July celebration meal. Starting off with the cauliflower faux Potato Salad, we could not tell that we were not eating real potato salad. If you are a fan of a mustard based potato salad, then this is one you do not want to miss. I have struggled with beef brisket for many years. My results are variable trying crock pot, oven, Dutch oven, and instant pot. I do not have access to a reliable smoker. This recipe uses a wet rub the night before, then finished in the oven over 6 hours. I can honestly say that this is the best brisket I've ever produced. Flavorful and tender. When I prepared the barbecue sauce, I did not have gluten free soy sauce as called for in the recipe. I substituted coconut aminos and when it was fresh, it tasted a little too soy for my taste. Later on, it thickened very nicely with the collagen I used. After cooling, when we applied it to the brisket prior to finish, the taste was outstanding and the soy-sauce like aftertaste had mellowed. It had an actual thick sauce consistency which I have struggled with in keto sauces of the past not containing starches.
Finally, the book ends with some nutritional info, substitutions and tips and tricks. You can get many similar recipes online, but these are a bonus. We heartily recommend!
I received a review copy of this book from the Keto Center in Pearce, Arizona. This is a medium-sized, soft covered book with colorful illustrations and large fonts. The book starts with some good quotes and acknowledgments of many of the prominent researchers in the field of low-carb health.
To lay the foundation for a ketogenic approach, the book has a well illustrated explanation of macronutrients then goes on to explain metabolic disease which we have outlined on our site. The authors go into the history of nutritional science which is well referenced, including works of Drs. Volek and Phinney and Jason Fung. Implementing the ketogenic diet is again well illustrated. They start with some basic biochemistry which the lay reader can understand and appreciate. One little nugget that I found was the explanation for the Keto flu on page 66. This is probably one of the better explanations I have found in my research. There is a large chapter devoted to research from the past few years. The author has some very good book recommendations for the reader who wants to know more. There are testimonials interspersed throughout the book. There are some basic recipes contained as well; however, I would direct the reader to their separate cookbook, which is much more comprehensive. All in all, my wife and I enjoyed this book.