Buy Stevia (Items 4611, 4613, 4615 or 4617) and get 50% off the book, Sugar Blues (Item 1326)

This sweet herb, shown again and again to be completely safe and even beneficial to health, is the answered prayer to those who are sensitive to sugars but desire a little sweetness in their life. Even most diabetics can use stevia with no change in blood sugar levels. A South American herb used for centuries, it comes in a white powder and clear liquid, extracted from the whole herb, and is also available in the green (whole) herb form (item 4611). Stevia is so concentrated that a teaspoon of the clear liquid extract equals a cup of sugar in sweetness; while a tablespoon of the dark whole herb concentrate equals a cup of brown sugar in sweetness! Stevita Organics uses no alcohol, chemicals or bleaches in its extraction process of the Steviosides.

Stevia Supreme is combined with Erythritol, a fermented sugar, present in fruits such as pears, melons and grapes, which has no effects on blood sugar or tooth decay. Erythritol is used as a flowing agent and has a mild sweet taste that complements the sweetness of concentrated stevia.

Q. What other ingredients are added?
A. The 2 oz. liquid contains purified water, the 3.3 oz. liquid version includes water, grapefruit seed extract; the 1 oz. version has nothing added, the 5.4 oz powder and the 50ct. packets include Erythritol.

Q.Is refrigeration required?
A.No.

Q. What is the recommended serving size?
A. Use the dropper for the 2 oz. liquid, 1/8 tsp for the 3.3 oz. liquid version; 1/32 tsp for the 1 oz. version, 1/3 tsp for the 5.4 oz powder and 1 packet 50ct.

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With this revised and expanded update of the classic the Sugar Trap, the author brings us invaluable help for avoiding many of today's common sweeteners. With careful research and balanced advice, she tells why everyone should limit their sugar intake. Despite misleading labeling, sly marketing tactics and vague federal recommendations for sweetener intake reflecting research bias and strong pressures from sweetener interests, with this information anyone can learn to avoid or limit sugar in their diet.

426 pages. softcover

by Nina Planck

Could there BE a more logical, more obvious way to eat than what we've been eating for thousands of years? Author Nina Planck nails the plain and simple truth; that the natural, real foods we most crave are exactly the foods we were designed to eat in the first place! Fortunately for all of us, this way of eating leads to both extraordinary good health and pleasure!

Pleasure indeed; this book will have many jumping with joy, as within very short order you will discover that everything you may have been avoiding - butter, cream, egg yolks, coconut oil, and animal fat; are actually the foods that have made humans healthy for millennia. And no, this is not another Atkins book or fad diet, unless you are talking about a million-year-old fad!

Author Nina Planck asks the right questions, and gives the thoughtful answers that make this book truly indispensable, standing high in a sea of mediocrity and confusion. Real Food certainly gains much of its sure footing from Planck's own life experience which includes a rare combination of: being raised by parents who had left the field of education to become farmers; exploring vegetarianism before once again embracing her roots; and establishing and coordinating farmers markets Ð the ultimate modern convergence of real foods. These experiences obviously gave Planck a multidimensional appreciation for, and astute ability to articulate, the value of high quality foods.

Chapter topics include:
Real Milk, Butter, and Cheese
Real Meat
Real Fish
Real Fruits and Vegetables
Real Fats
Industrial Fats
Other Real Foods
Beyond Cholesterol
Where to Find Real Food

Written with wit and warmth, Planck's disarming logic will deliciously satisfy even the more skeptical minds. She poses penetrating questions that invite the reader to reflect deeply on the many assumptions we generally don't think to consider. Given the extent of our public health crisis; hundreds of millions suffering from cancer, heart disease, and diabetes despite many billions spent over decades in the search for "cures"; doesn't it seem high time to question everything?

For instance, though humans have enjoyed rich foods like butter for thousands of years, and fatty beef and other animal foods for millions of years - why did heart disease not appear as an ailment in humans until 1912? The answer is a vital one for everyone alive today, and is addressed here quite eloquently. Similarly, how could heart disease rise in the 20th century to one of the leading causes of death, when saturated fat consumption actually fell? If you want real insights from a food guide, you want an author who will ask tough questions like these; not like those authors who just repeat the tired, tepid "alternative health" drivel now sold even at big chain supermarkets.

Planck knows that there is just one rudder that can steer us through the modern ocean of dietary confusion: the wisdom and experience accumulated by our healthy human ancestors (and if we are lucky like her, our own life experience as well). Most everything else is just conjecture and hype. Thus Real Food is packed with valuable information that will dispel dietary confusion, not add to it.

Real Food deserves a place on everyone's shelf - thank you to Nina Planck for giving us one of the few books on health and nutrition that gets the fundamentals, as well as the details, right! 343 pages, softcover

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by Diana Schwarzbein, M.D.

It is unusual to come across a book that has put so many pieces of the dietary puzzle together. Like Nourishing Traditions, this book challenges many of the food myths our culture has come to accept as gospel. Dr. Schwarzbein, an endocrinologist, was trained to promote the low-fat high carb diet as a treatment for diabetes, but she began to notice that the ''cheater'' were the ones who were the healthiest!
''The 'cheaters' were eating real mayonnaise, real cheese, real eggs and steak every day - foods that had been forbidden for so long they could not resist them - the biggest improvements were seen in the patients who 'cheated' the most.''
Schwarzbein points out the pitfalls of trans, hydrogenated and other damaged fats, as well as the benefits of eating cholesterol. This book is most useful because it goes into the biochemistry of wellness, and brings out clinical stories of average people who once struggled with low-fat high-carb diets, telling how they were brought back to health with a sensible diet which emphasizes the foods modern medicine makes us fear the most: animal products, fat, and cholesterol. A fascinating read and a wonderful companion to Eat Fat, Look Thin The Diet Cure.

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by Stephen Cherniske, MS

Coffee may have some stiff competition with sugar for the title of America's #1 drug, but a drug it is. Nearly 80% of all Americans are hooked on caffeine. Eye-opening, sobering news about its ability to disrupt brain function, hormone balance, and sleep patterns, while increasing your risk of miscarriage, birth defects, osteoporosis, diabetes, ulcers, PMS, stroke, heart disease and more. With a step-by-step program to reduce caffeine intake without headaches, fatigue and depression associated with withdrawal. Another great companion to The Diet Cure.
451 pages, softcover

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by Russell L. Blaylock, M.D.

Exposes the truth about monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP) and aspartame, all potent neurotoxins that are incredibly pervasive in our food supply. Contains well-documented explanations of how these substances destroy nerve and brain cells, especially in the young and elderly, and tips for minimizing your exposure and sensitivity to these dangerous substances.
264 pages, softcover

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