Remembering Kevin Moore

Julian Bakery Customer Tests Low-Carb Bread Claims, Requests They ‘Immediately Cease Sales’

One of the things that frustrates me more than anything else in the low-carb community is all of the food products that are marketed to consumers as “low-carb” and don’t even come close. Without a crystal clear public definition of what that term actually means (although researchers have already brought great clarity to it), it really does come down to individual carbohydrate tolerance levels for people. And that number can vary widely from person to person with some who are able to consume a low-carb diet with upwards of 100-130g carbohydrates daily while others need to consume a more ketogenic level of carbohydrates perhaps as low as 10-20g carbohydrates daily. That’s what makes living the low-carb lifestyle a never-ending experiment to find the sweet spot for the level of fat, protein and carbohydrates that works for you. Once you discover what’s right for you, then it’s just a matter of doing it.

But what if a company promoting a “low-carb” X product makes a claim on their packaging that X contains just 1g net carbs (total carbohydrates minus dietary fiber) and you begin eating this product trusting that it will have no impact on your blood sugar and insulin levels as well as your weight? Should you just blindly believe that their nutritional label is 100% accurate or that it’s close enough not to worry about it? Unfortunately, many people do think that if something were wrong with it then they would be caught by the FDA which oversees food labeling. That would be a BIG MISTAKE! As I quickly discovered for myself when I began my n=1 experiments in 2011, things are not always as they seem when it comes to the “low-carb” products.

The first product to bite the dust in my testing was Dreamfields Pasta which claimed to contain only 5g digestible carbohydrates but responded exactly the same as regular white pasta (a finding that my friend “The Diet Doctor” Andreas Eenfeldt discovered for himself). Next up on my blood sugar testing agenda was the Julian Bakery SmartCarb Breads touted quite prominently as “low-carb” with just 1g net carb for the #1 plain bread and 2g net carbs for the #2 cinnamon raisin bread. When I used coconut oil and cheese to make homemade grilled cheese sandwiches with this bread (as many low-carber using low-carb bread would do), the results weren’t good at all for the Julian Bakery breads. The spikes from consuming these “low-carb” breads were more pronounced than when I had tested regular white and wheat bread and the SmartCarb breads even led to a hypoglycemic reaction. YIKES! Click here for an interview I conducted with Julian Bakery representative Heath Squire after I published the results of my testing who claimed that my n=1 results were bogus because he said it was the coconut oil and cheese that spiked my blood sugar. So to appease him I retested consuming the Julian Bakery SmartCarb Breads alone and the blood sugar spikes were even worse than in my original n=1 experiment! I had my answer. The facts speak for themselves and many of my readers were appreciative that I warned them against consuming these Julian Bakery breads being heavily marketed to them as a safe “low-carb” option. Simply. Not. True.

So why am I bringing this up again in 2012? Well, it turns out that a customer of Julian Bakery read my blog posts from last year about these “low-carb” breads and got inspired to not only test her own blood sugar after consuming the SmartCarb #1 bread but also pay for a very expensive nutritional analysis from America’s best food testing company Euro Fins via Exova to see if the claims made by Julian Bakery match the reality of the label they put on their bread. The lady doing this is 64-year old Deborah Krueger from Portland, Oregon who is a former bakery manager and chef who happens to be pre-diabetic and controls her blood sugar levels “strictly by diet” with the use of no medications. She was curious about the claims made by Julian Bakery about their bread marketed to low-carbers and picked up a loaf of the SmartCarb #1 bread at her local Whole Foods Market. Her intention was to consume two slices of the “1g net carb” bread all by itself just as I had done in my second n=1 experiment for two consecutive days testing her blood sugar at fasting and then every 30 minutes for two hours. But after the readings she received over a 4-hour period on Saturday, May 19, 2012, Deborah thought better of it! Using her One-Touch Ultra glucometer at fasting and every half-hour afterward, here’s what happened to her blood sugar:

As you can see, she very quickly went from pre-diabetic fasting blood sugar levels to the “three highest blood glucose readings” (234, 249 and 209) she had ever recorded since keeping a daily track dating back to September 2010. Obviously, Deborah was devastated and did not complete her planned second day of testing. But like I shared above, she decided to take matters into her own hands to get to the bottom of what happened to her blood sugar to bring it to this historically high level with a product that should have only impacted her minimally with the claim that two slices of SmartCarb #1 bread from Julian Bakery contain just 2g net carbohydrates. That’s when she send samples of this bread to Exova on Monday, May 21, 2012 to examine what the actual nutritional facts are on the product. The following is a detailed account of what comprises the SmartCarb #1 bread from this independent testing lab:

One thing that really jumped out to me is the percentage of carbohydrate that comprises this bread is nearly HALF of the nutritional intake (with another 37% of the bread containing moisture). Granted, some of that carbohydrate content is fiber, it’s not as much of it as Julian Bakery claims. If that graphic above isn’t as easy to follow, check out this side-by-side comparison of the nutritional label that is currently being used on the packaging for SmartCarb #1 bread on the left juxtaposed with what the nutritional label should actually be according to the test results from Exova on the right:

WOW! Now let’s take a look at that comparison in graph form so you can see the disparity, especially in the net carbs:

Are you sensing the severity in the differences between what Julian Bakery is claiming and what is actually true now? Let’s look just how far off they are in honestly labeling their “low-carb” breads:

  • Total carbohydrates are 43% higherthan claimed (13 vs. 23)
  • Dietary fiber is 50% less than claimed (12 vs. 6)
  • Net carbs are 17 times greater than claimed (17 vs. 1)
  • Protein, like fiber, is 50% less than claimed (12 vs. 6)
  • Needless to say, Deborah went from flabbergasted to furious when she learned she had been duped by a company making claims to people like her who consider it life or death to be accurate about counting her carbohydrates to keep her health in order. She has reported the company to the FDA for violating food labeling laws and sent her story to multiple national news media outlets to expose Julian Bakery as a fraudulent company. You can see how impassioned Deborah is in this excerpt from a letter she sent to Heath Squire at Julian Bakery about what she learned about the products he is selling:

    I am not interested in your “panel of experts” and I am not interested in your sending me to other websites or other blogs. I have been there and read plenty enough to get the picture. I am also not interested in the fact that you use chicory root as your source of fiber as it has 1 carb for each 1 gram of fiber. It has the same net zero carb effect as other sources of fiber. I am not interested in your statement that 85% of people have good experiences with your bread. From what I have read, most people seem to be in that unlucky 15%. How much more irresponsible could you possible be?

    Your bread is being sold nationwide and you are playing havoc with the health and the lives of millions of unsuspecting people who are diabetic, pre-diabetic or trying to carefully follow a low-carb diet. If they are unable to trust the FDA required food labels-what are they able to trust? You and your company are the reason the FDA made companies put food labels on their packages in the first place.

    You and your company, Julian Bakery, are perpetrating one of the food industries greatest hoaxes (one might assume for the sake of money). I am going to try to stop it.

    At this point, Deborah has the following list of expectations based on all the information she has gathered about the SmartCarb #1 breads and ostensibly the entire line of Julian Bakery breads that make any health claims:

    1. Immediately cease sales of all Julian Bakery Bread.

    2. Take down all descriptions and nutritional facts labels from your web site until you have had each of your breads certified by a reputable outside testing company.

    3. Completely change the names of your breads because of their brand recognition. People have come to rely on the names and do not read the nutritional facts label every time they buy a loaf of your bread.

    4. Apologize to the hundred of companies you have sold products to.

    5. Recall, at your expense, all Julian Bakery products from retail/wholesale store shelves.

    Until these actions are taken, Deborah has resolved to keep making noise and telling anyone and everyone she can about this very serious breach of trust by a company claiming to care about the health of its customers. She wasn’t finished with her warnings to Julian Bakery:

    How much money do you think you and your company, Julian Bakery, is costing the American taxpayer in health costs? The government is cracking down on the biggest companies, but thus far your bakery must still be flying under their radar. I am going to try to bring you onto that radar screen.

    And you know what? I believe her! Let this be a word to the wise for consumers out there: BUYER BEWARE! Yes, read labels (or choose real, whole foods that don’t have a label optimally) and always test your blood sugar on anything that you think might be iffy. That’s the best way to know how something is impacting YOUR body–the ultimate n=1 test! And to food manufacturers out there who are marketing products as “low-carb” to an unsuspecting group of consumers, let this be a lesson to you to be completely honest in your product labeling and to be aware of any issues that could be of concern to groups of people consuming your products. Most people who are eating a high-fat, low-carb diet already tend to have a greater sensitivity to carbohydrates so what you list on the label had better darn well be correct. If you’re not sure, then pay for the third party test to get the most accurate measurements. This issue is too important to ignore!

    What do YOU my readers think about this turn of events surrounding Julian Bakery breads which still sadly shows up prominently in Google search engine ads and elsewhere on the Internet when you search for “low-carb bread?” Share your thoughts about this in the comments section below. Let ‘er rip!

    6-29-12 UPDATE: Several people have written to me telling me about some “better” breads that Julian Bakery makes that are probably more appropriate for people on a Paleo and/or low-carb lifestyle. Okay, fair enough and perhaps that is true. Heath contacted me a month or two ago offering a sample of these “new and improved” breads to try…but I’m just not interested and here’s why: If they’re so blatantly lying about the nutritional label on their SmartCarb breads marketed as “low-carb,” then what stops them from being equally dishonest about these new Paleo breads now? If it looks like a duck, waddles like a duck and quacks like a duck…well, you know the rest. As I stated above, BUYER BEWARE!

    • WOW!  Looks to me like outright, flagrant fraud by Julian Bakery!

    • YOU CANNOT trust ANYTHING these days. I never ever trust “low carb” packaged products anyways because I mean, how on EARTH can bread and pasta actually be “low carb” – it doesn’t make ANY SENSE!! 

    • Lori Miller

      I am getting to the point where, if something has a label, I won’t buy it.

      • Paleo_Schnauzer

        I am so with you on this. It seems the sanest approach.

      •  I tend to buy ingredients, not products.  If it has more than 4 ingredients, I usually put it back on the shelf…that includes 100% of the bread products on the market.  When the kids need bread, I make it at home.

    • Ebitda84

      I think it’s possible that that loaf did not have the right bread.  Of course, more people should test.  But since the company markets to diabetics and prediabetics, I cannot believe that this problem could not have been known sooner, since such people test constantly.  I would give the company the benefit of the doubt on this.  However, if it can be shown that there is a systemic problem, then, I agree with the buyer.  I’ve often seen inaccurate nutrition labels in ethnic items, e.g., Hispanic, Asian packaged food items, but very rarely among items manufactured in the U.S.

      • LLVLCBlog

        Perhaps. But this is why I dd my testing last year and encouraged others to do so too.

      •  I think most people with T2 don’t test. When I was working I would ask every diabetic patient how often they tested. Some never tested. Others said their doctor told them to test only upon arising and a few were told to check  upon arising and before going to bed. Of all the people I asked, none had been told to test after eating.  Most did not know what an A1C was

      • Bh

         Actually; I posted a while back about the bread. It did not work for my T1 daughter for sure. We tested it several times and had to throw away the delivery which we had flown in to Europe for her.

    • Ebitda84

      Also, if the buyer’s BG skyrockets to 234 post-prandially upon eating 34g of net carbs, then she’s not prediabetic; she’s diabetic.  That’s a side issue but her BG response is that of a diabetic person.

    • Georgene Harkness

      I remember when you did the original interviews with the proprietor of Julian Bakery, Jimmy.  I remember, especially, just how defensive he got and how hard he tried to blame **you** for the results you received.

      As I was reading this story, I was thinking about all the awesome professional people we have in the low carb community.  I just bet, somewhere out there in low carb land there’s a lawyer who would be willing to take on this cause in a civil action.  While Julian Bakery should be very, very concerned about any prospective action taken on behalf of the FDA, it’s civil court that can really rain down the retribution.

      I quit believing a long time ago in magic food.  As a result, I haven’t even tasted this bread. However, for those who are new to low carbing, or who just made the mistake of trusting what they’ve been told, justice needs to happen.

      • LLVLCBlog

        Which is why the work you and Howard are doing at your “N=1: A Journey To Health” blog is so critical:


    • Proto

      There’re killing men and women for the making of the green.

    • GretchenB

      Something is wrong with the nutritional labels.  How can 12 g fiber be 14% of daily value (bakery) and 6 g fiber be 24% of DV (amended label)?

      • LLVLCBlog

        Perhaps the stated numbers and percentages were incorrect.

        • GretchenB

          Neither label is great. If you add up calories on Julian, you get 109. They say 119. Add up Exova and get 153.5. They say 130.

          I think maybe Julian wasn’t using %DV but % of nutrients.

          This all confirms the idea that you can’t trust labels. The problem is, you can’t trust real foods either, in the sense that your pear or bunch of broccoli might have different nutrient content from what USDA tables say it has.

    • Leeann Niccolini

      Wow, I am so appreciative of this. As a new low carber, I can totally see myself having bought that product, used it, gained weight and having no idea why. 

      • LLVLCBlog

        Or worse–blaming the diet for failing you.

    • marilynb

      Can’t this be reported to the FDA?  It sure sounds like fraud to me.

      • LLVLCBlog

        It already has been reported to the FDA.

    • LLVLCBlog

      I don’t think they were tasked to measure calories, but I could be wrong. The main things were the total carbohydrates, dietary fiber, net carbs and protein.

    • LLVLCBlog

      Dunno, haven’t personally tested them yet.

    • Baitingerjeannie

      Looks like a job for attorney John Teidt from California.  He is the man who can help.

      • LLVLCBlog

        This is definitely right up John’s alley.

    • Yelene_garcia

      I purchased both regular and cinnamon. They were horrible! Good thing I didn’t like it! I just posted my opinion on their latest post before I read this. They are playing with everyone’s health!

      • Ginnymost

        I also tried both of these Carb Zero breads and they were horrible. I tried to make a grilled cheese sandwich and the cheese slid off the bread like it was made of teflon. Not something I want to eat.

        I agree with the folks that say it is better to just stick with basic foods that are low carb. All of these products that try to trick you with net carbs are just a sham and not healthy.

    • Following a low-carb diet is hard enough without companies botching their labels for increased sales.  I drove over an hour one way every 2 weeks to get this bread because no one in my area sold it.  Shame on Julian Bakery!!!!!

    • This is why I always close my youtube videos with, “Eat a diet as close to nature as possible.”  Jack LaLanne was very found of saying, “If man made it, don’t eat it.”  These kind of reports are why I wouldn’t waste my money or my health on these types of food stuffs.  keep up the great work my friend.  Joe  

    • susie gibbs

      Hey Jimmy, happy Friday! And thanks so much for bringing this to out attention! I’ve always suspected this was the case – not only with Julian but with companies such as Dreamfields. The truth doesn’t support their claims! I also test things to my meter as a pre-diabetic/T2 person (I tested as a T2 originally, but it’s been “downgraded” to pre-diabetic due to current fasting blood sugar tests – the docs haven’t redone the FGTT on me – so they refer to me as pre-diab. I know I’m still a T2 in remission, though.)

      I didn’t test Julian cuz I was too afraid to mess with it. But Dreamfields tested out with me having my main peak at somewhere around 4-5 hours as a I recall and I still had major elevation at the 6 hour window. Crazy!

      I really love the opening few paragraphs of your post here. Because, what you write is maybe the KEY POINT in all of controlled carb nutrition. You really must personalize the plan to fit your individual level of metabolic competence. Some of us have very injured metabolisms. Some of us have metabolisms that are hurting but are not yet broken or broken almost beyond repair. I believe that pre-diabetic or diabetic – whatever – a large majority of us who are significantly overweight/obese, should own blood sugar meters and strips and test, test, test. It’s the only way to get a clear picture of what is happening in our own bodies.

      Only then can we control our future health!

      This article so inspired me that I’m shelving my previously scheduled post for today to go write a new post about the necessity of learning our individual nutrition levels and needs!!!

      Thanks again Jimmy for spotlighting the truly important parts of our low carb, controlled carb world!

    • When a product has more than 4 ingredients, I try not to buy it.  I make a few exceptions.  If a label has ingredients I cannot pronounce, I DON’T buy it.  As for Dreamfields pasta–I’ve read the blogs and the company’s claims.  I still eat it.  For me, personally, Dreamfields pasta doesn’t cause a spike in my blood sugar–spaghetti squash (which I love) does cause a spike.  Many things in diet/food reaction are personal…we have to test our OWN blood sugar (as did Ms Krueger) to see how our own body reacts to a product.

    • I would like to say this, information that applies to supplements, but I believe applies to other products as well: When a company does their nutrition testing (or applies for FDA approval), they use the absolutely best ingredients they can find.  Once they are approved, or the label has been obtained, they use the lowest cost ingredients they can find.  Think about your supplement…let’s say that they manufacturer uses a base of alfalfa.  When they apply for FDA approval, they use fresh alfalfa–with lots of nutrients.  When they make the supplement for public consumption, they bid on alfalfa–and the alfalfa could be 6 months old (which means it has lost many of its original nutrients).  We need to be very educated about the food we put into our body, because much of it simply isn’t food. 

    • Jimmy, I don’t suppose you’d be willing to try their new CarbZero line (wouldn’t blame you if not). I was interested because it’s also gluten-free, but leery to try because of your results with their other product.

      • LLVLCBlog

        If I trusted them, then maybe. But I don’t.

    • Locust0932

      folks, just STOP trying to find substitutes for brads (low carb or not), get over it, find other real foods that are appropriate- same goes for all you folks  trying to find substitutes for sugar!

    • health-seeker.blogspot.com

      This is a tough call. Although I do not like the mirsrepresentation, I think if the newer breads are clean (and taste good) and don’t shoot up my blood sugar (blood meter testing is so vital) and it makes it easier in the kitchen for grain free, low carb, choices for a busy Mom, I want the convenience. I want to make it easier, when possible, and pay someone to make it for me, if in actuality it doesn’t spike my blood sugar and tastes good. I make bread at home (Paleo-like) with a combo of almond flour and coconut flour, and would love to be able to purchase it sometimes when I’m busy. I plan to check my own blood sugar and see what my body does with any so-called low carb options not a real food product. It’s a tossup for me between wanting to be able to purchase a Paleo clean bread product (unaware of any I can purchase) like the one I bake and shame on them. For me, it’s a tough call.

    • Deborah Krueger

      I am the Deborah Krueger above that Jimmy is talking about.  This my first blog post ever so please bear with me.
      I can be contacted at:
      I welcome any contact from anyone but prefer the telephone as so much more can be said in a much shorter period of time.
      I would like to clarify a couple of things.
      1.                  There were two pieces of bread tested together so every percentage you see above is divided in half to get the real food facts label of one slice of the Carb#1 bread.
      2.                  The calories are not a percentage but the total of the two pieces hence 130 calories on the label.
      3.                  To the person who said I am a diabetic and not pre-diabetic.  In my real world I have said from day one that I am a diabetic.  Anyone who says they are pre-diabetic is kidding themselves.  Diabetes is a progressive disease.  It is the medical community that has coined the term pre-diabetes.  I used the term for the government-not myself.
      I would welcome any help I could get on this-thus far I am alone except for Jimmy posting on this blog.  Of course an attorney would help but I have no intention of hiring one.  1.  I have not been wronged in any way.  2.  If you haven’t checked lately, they are very expensive.  Monday, June, 25th I sent out letters to 75 differing federal agencies, people, and newspapers around the country.  Julian Bakery breads are carried by most of the Whole Foods Market in CA, OR, and WA as well as a few bordering towns outside of CA.  I sent every regional director and every board member of Whole Foods Market the same information I sent to Jimmy.  My hope is that their biggest customer will cut them off at the knees.  The bread is carried by hundreds of health food stores in all the states and it seems an impossible task to contact them all let alone the fact that they would probably not believe me.  The bottom line is that they need to be stopped and probably the only people to stop them is the FDA.  Again, in my world, dealing with any federal agency has been an exercise in futility.  One can only dream.  I sent the packet to the FDA and at this point all I can do is wait.
      I think Julian Bakery knows that most of the buying public has no idea that Kamut Spelt, Rye, Millet, Quinoa and Amaranth are all grains-let alone the carbohydrates in lentils and wheat bran.  These are the ingredients in the Carb#1 bread.  Come on, 1 net carb?  Are you kidding me?
      Again, any help I could get would be great.

    • Patti Vitola

      Thank you for contacting me after I had posted my concern on Julians Breads site..and you mentioned to me that what I had written was taken off their site….I just finished reading your article and now and now I understand why they removed my input, as I am a 2 a day, insulin dependent diabetic….and my sugar readings spiked in just 1 hour after consuming the bread……so now I guess I must go back and post again……thank you and Susie for sharing your testing……..it appears very much like the funeral director selling you a casket made of Cherry and it turns out to be a pine box with veneer on it…make the money
      any way you can…….. 

    • Carol James

      I’ve never had access to Julian breads, but I’m so grateful for the info.  Jimmy, have you considered testing La Tortilla Factory low-carb tortillas?  I’ve been eating them for 2 years but now I don’t know whom to trust….

      • LLVLCBlog

        No, not interested in those. I don’t eat soy.

      • susie gibbs

        Carol make your own low carb tortillas. They are easy. You can make them with either Revolution Roll batter or you can use a recipe I made. It’s on my blog. (Sorry Jimmy, not trying to plug my blog here.) Also, Jen at Splendid Low-Carb has a recipe using her low carb gluten free mix. I also think Maria’s Nutritious & Delicious Journal has a recipe as well?! They are super easy.

        Again, sorry for the threadjack. Back to your regularly scheduled program!

        • LLVLCBlog

          Plug away.

    • I already had this bread in my shopping cart at Amazon! Thank you so much for this information. I posted on Julian Bakery’s website, asking about the nutrition information, but my comment is awaiting moderation……

      • LLVLCBlog

        Don’t hold your breath.

    • Talutes

      Thanks so much for this! I’ve been wanting to try their bread, but will absolutely not bother! And yes, they are advertising their new zero carb bread…But who can trust them?

    • As an individual who works in the grocery industry, I am absolutely appalled. I heard recently that Kashi is using GMO crops in their product line and it is also in the organic section of my place of work. Although I am not overweight, I come to this blog from time to time and listen to podcasts to keep informed as I have many friends who are suffering a fate that they do not have to suffer. As quietly as I can so management does not notice, I try to stick my two cents in and suggest products that are not bad for people, especially those that are trying to lose weight, because they are quite obvious when you see what they have in their shopping carts. My family has a history of diabetes going back since diabetes was known to be a disease and it usually happens to us when we hit our 50s but some cases have come later. Here is my take on things.


      I would probably get fired if my employer ever found my blog and I am working my way out of that industry slowly but surely. I would much rather go into the field of nutrition which is not very hard to get into, but for now, I am bound to an industry that I do not believe is in our best interests. Product labeling is quite deceptive. In fact, if you look at a product label, the print is very small, but on the front of the product, the advertising on the label is bold and well crafted to draw the eyes of people. The ethics of the industry is in the toilet and it will take more people taking a stand before industry ever starts to act responsibly for our health.

    • I ordered from Julian Bakery once.  There are actual oats coating the outside of the bread.  That was a huge red flag for me!  I seriously doubt they have some magical process of removing the carbs from a rolled oat…

    • Christina Roberts

      Thank you so much for this thread.  I saw an ad for the Julian Bakery bread, and I thought “sounds too good to be true.”  I tried it and liked it, but noticed I wasn’t losing weight when I ate it . . . now I know why!  Throwing out the 1/2 loaf I have left.

    • Guest

      Not buying it. I’ve had up to 5 slices of their low carb bread in a single sitting and have never once been knocked out of ketosis by it. Hyperbole at its finest. If this were the case, diabetics across the world would’ve filed thousands of lawsuits. 

      • LLVLCBlog

        It’s not a ketosis issue. It’s blood sugar and nutritional facts issue. But I’m not buying your claims that you stay in ketosis with blood ketones after eating 5 slices. As someone who has tested daily for a while, that’s impossible.

    • LLVLCBlog

      Some posts require being more thorough. This one definitely did.

    • anonymous

      I am diabetic, and months ago, I saw and bought the Julian Bakery SmartCarb #2 Cinnamon Raisin bread in a local health food store. I ate a slice and recorded my blood sugar…don’t remember the exact number, but I do remember thinking it was no better than when I ate regular bread. Into the trash it went.

    • LLVLCBlog

      Not sure how “extreme” it is to report the facts. And yes I did contact the people at Julian Bakery to get their side of the story–perhaps you missed this:

    • Placeway810

      There is no way bread or pasta can be synonymous with lo-carb. at least i haven’t found such a creature in existence.  as a newly diagnosed (approaching) diabetes ie… fasting bs test result was not pretty!!! i have started a lo carb diet plan.  haven’t tried the julian bread or any other lo carb pastas as also found to be suffering from celiacs so have allergies and sensitivities to 25 other foods consequently every thing i read that is “safe” for celiacs has yeast or soy or dairy or something i can’t have or is high in carbs which i also can’t have!!! can’t eat traditional paleo either as homocysteine levels are sky high so took away my heavy meat source too.  needless to say i am struggling w/ what to eat now!!! 

      • LLVLCBlog

        Grass-fed beef and spinach cooked in pastured butter is pretty amazing!

        • Placeway810

          hmm sounds good what is pastured butter? as have high levels of igg antibodies to casein would coconut butter.  also was told and in researching red meat that it contributes to high homocysteine levels? what is your take on that?  i am new to this complete diet change so really spending a great deal of my life trying to learn all the ins and outs so i can get it right.  i want to live long enough to enjoy my grandchildren that i hope to have someday :).  i am definitely finding some very helpful websites and blogs.

          • LLVLCBlog


    • muchtootrusting

      Start a class action lawsuit!

    • For low carbers, I would honestly suggest that (at least in the first phase or if you have a lot of weight to lose) one should stay away from any type of bread (low carb tortillas and Flatout Bread).  However, if you really need to eat bread, I would suggest Ezekiel Bread.  Tastes way better than Julian’s, 1/2 the price and is readily available at pretty much any supermarket – usually found in the freezer section.  

      I’ve tried Julia’s 1 carb bread and wasn’t impressed by it.  It reminded me of this bland millet bread my wife eats on occasion.  I don’t know if this happened to anyone else, but it happened to me at least 3 times over the course of about 9 months.  Another customer that has the same name as me, Julian Bakery sent me his invoice.  Each time I would reply:

      Richard Brown8/28/11to JulianOk but this seems to happen each time they order.On Aug 28, 2011 4:11 PM, “Julian Bakery Sales/Support” wrote:> Hello Richard,> It seems we have more than one Richard Brown in the system, it was a minor> glitch on our end with emailing it to the wrong person.> We do apologize about the inconvenience.> > Best Regards,> Elisa Ramos> > > On Sun, Aug 28, 2011 at 1:04 PM, Richard Brown wrote:> >> Wrong Richard Brown. I’m from Sacramento, not Springfield Ohio and I>> didn’t place an order.>> On Aug 28, 2011 10:18 AM, “Julian Bakery, LLC” >> wrote:>> > Dear Richard Brown :>> >>> > Your Order Has Been Processed For Shipping!!>> >
      Richard Brown11/9/10to HeathNo problem.  Happens a few times a year.  :(On Tue, Nov 9, 2010 at 4:08 PM, Heath Squier  wrote:Sorry about that sent this by accident -On Tue, Nov 9, 2010 at 4:07 PM, Richard Brown wrote:Wrong person.  I didn’t order anything.On Tue, Nov 9, 2010 at 4:06 PM, Julian Bakery, LLC  wrote:Dear Richard Brown :Your Order Has Shipped!!

      “Julian Bakery Sales julianbakerysales@gmail.com2/11/11to me

      Sorry this was e-mailed to you in error!On Fri, Feb 11, 2011 at 11:03 AM, Richard Brown wrote:Wrong person.  I didn’t order anything.On Fri, Feb 11, 2011 at 10:29 AM, Julian Bakery, LLC  wrote:Dear Richard Brown :

      Your Order Has Been Processed For Shipping!!”

    • I bought a loaf of Paleo bread, hoping that with claims of 1 gram carb and negative publicity from your reported experience that it would be all it was touted to be. I was going to eat it by itself and check blood sugars to make sure, but could not get past bite one. It was just nasty. Both the taste and the texture were unacceptable. A pretty expensive experiment considering their cost of shipping. YUK!

    • thanks for sharing.