Are you a food purist? Do you insist that everything be natural and organic? I’m not, and I don’t.
So let me explain why. I have been accused of not being a low-carb purist.
I have, over the past many years in general, taken some heat for not being a low-carb purist. Not pure enough, or restrictive enough, or something enough about the diet I eat and the ingredients I use in my recipes.
Years ago, I was accused of something very close to a major character flaw in a discussion about Sucralose by a woman who was infuriated that I would use such an evil, evil ingredient and that I dared to suggest that perhaps Stevia was not in it.
Utterly safe beyond all question. I’ve been taken to task for using and eating polyols I’ve been told that I should only use and only recommend Organic grass-fed meat and that suggesting it’s okay to eat battery eggs That is factory farmed eggs is just not safe. Sorry to disappoint, folks, but I’m not a purist.
I will readily admit that grass-fed meat is better both for one’s health and for the environment than meat from confined animal feedlot operations. For years, we kept chickens in our backyard and therefore regularly ate eggs that were superior to grocery store eggs, especially in the summer when the chickens would free-range and eat lots of bugs and clover.
I have no problem with people using stevia if they prefer it to sucralose. That’s fine. I use stevia more than sucralose myself. That said, I have grocery store meat in my freezer and thawing in my kitchen. Before we had chickens, and since the last got eaten by a predator, I mostly bought and buy pastured eggs, but I’m not above buying grocery store eggs when they’re super cheap.
Read the full article https://www.carbsmart.com/podcast-19-why-im-not-a-low-carb-purist.html
Website
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https://www.carbsmart.com/author/dana
Show Notes
https://www.carbsmart.com/podcast-19-why-im-not-a-low-carb-purist.html
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