OR Can you really have your cake and eat it too?

ginger cake

OMG. I Can Really Eat That?

Imagine if you could. Without the guilt. Knowing that, in fact, there is a world of healthy desserts and snacks that become possible when you eliminate the sugar, flour, eggs, butter, and cream that make for calorie-high but nutritionally-void treats.

lemon raspberry cake

But it looks rich and creamy!

Nutrient-dense desserts CAN be rich and creamy. Even if they don't contain a sliver of unhealthy ingredients. That's because these recipes have been gathered, filtered, and improved by a health-conscious fanatic who believes great food should taste great too.

peach tart

How is this possible?

It's a case of out with the bad, and in with the good. Heart healthy coconut and its oil can displace butter, cream, and eggs. Ground nuts replaces flour. Dried fruit and natural sweeteners push sugar off the menu for good. It's a strange alchemy - but it really works!

— — — — — — — — — — — — — — — — — — — — — — — —
Written by: Carolyn Hansen, Editor, Metabolic Desserts
— — — — — — — — — — — — — — — — — — — — — — — —
No class of food inspires a greater range of emotions than the dessert.

On the one hand, for us gals, there is probably no quicker way to turn our mood around than to pop a spoonful of ice cream, cheesecake, or chocolate fudge into our mouth. And there really is a marked gender bias at play here - consumer surveys[1] indicate that we are 65 percent more likely than men to resort to comfort food as a means of countering negative emotions.

If there is a faster-acting, less expensive, more pleasurable drug available to women than the plain ol' dessert, it has certainly escaped the attention of most of us.

too good too resist

Who Wants To Feel Like This?

The trouble is, satisfying a craving for a great-tasting dessert is also the fastest way to bring on not only a bout of self-guilt and recrimination, but also punishing and psychologically damaging feelings of inferiority, weakness, and shame.

That's because every woman "knows" the surest way to gain weight is to give in and say yes to calorie-laden treats high in sugar, fat, and salt.

But saying no never feels like right choice, does it?

Think about the last time you tried this yourself, and how many times before that you promised yourself that this would be the last time you would cave and satisfy a craving for junk food - before recognizing that it was just one more instance of wishful thinking...

And successfully denying yourself is only going to get tougher to pull off as the social climate to indulge grows. According to food industry research firm Technomic, Inc. and their 2013 Dessert Consumer Trend Report,  dessert consumption is on the rise[2] with 70 percent of American consumers eating dessert at least once a week.

desserts for weight loss

When Just Maybe
We Can Have It All...

If that figure has you freaking out because you know that you're already eating at least TWO desserts every week, well, try not to be too hard on yourself. For one thing, you're far from the only one struggling to figure this out.

But more importantly, because it's not necessarily all bad news when it comes to how often you eat desserts. In fact, it may be that our efforts to avoid indulging in a dessert now and then are actually doing us more harm than they are doing us good.

Surprised? That's entirely understandable. But there's more...

Adding desserts to your diet may not just improve your long-term health, it may actually be a terrific way to help you burn fat and get back to your "normal" body weight.

How could that possibly be?

In the sections that follow we'll have a quick look at 4 surprising discoveries that may just completely change the way you think about desserts, and reveal:
  1. How an undiagnosed ADDICTION to junk food could be stalling your weight loss progress.
  2. A surprising TRICK that allows you to lose weight by eating a dessert at breakfast.
  3. The fastest way to activate the TINY HORMONE that stops you from wanting to eat all the time.
  4. How to IMMUNIZE yourself to the ocean of fat-soluable additives in junk foods that quickly get trapped in your body and BLOCK every attempt to lose weight.
So forget everything you thought you knew about desserts, and allow me to recount for you recent findings in the science of desserts...

Finding #1: You (Or Your Children) May Already Be ADDICTED To Junk Food Without You Even Knowing It

we cannot say no to junk food

Have you ever tried to kick a certain food that you knew was bad for you, but found that no matter how hard you tried you just couldn't stick to the plan? Promised you'd stop at that third cookie, but wound up devouring the entire bag?

Did you ever joke with friends that you thought you might be addicted to your daily slice of chocolate cake?

A flury of scientific studies[3] conducted within the last decade show that there may be something to this. Refined sugars (like table sugar and high fructose corn syrup) and wheat-based flours, which are staples of a large class of traditional snacks and desserts, may be some of the most addictive ingredients you can put into food.

sugar is widely believed to be addictive
even flour may be addictive

Sugar And Wheat.
Agents Of Addiction?

Despite the fact that the idea that you could be biochemically dependent on ANY kind of food was once considered laughable in the scientific community, according to behavioral eating specialist Ashley N. Gearhardt - one of the creators of the Yale Food Addiction Scale - the phenomenon appears to be quite real.

In a review paper[4] published in the journal Nutrients in 2014, Gearhardt and her colleagues find that the number of overweight or obese individuals who meet their definition of "food addict" is roughly one in every four.

Dr. David Kessler, former Commissioner of the U.S. Food And Drug Administration and author of The End Of Overeating, believes the number may be even higher. He is also not alone[5] in believing that food companies are using the addictive properties of refined sugar, starches and fat to literally hijack our brains.

Studies in animals have shown that the ingestion of highly palatable foods [i.e. junk foods] induces a potent release of dopamine into the "reward center" of the brain - an area known as the nucleus accumbens. This is the same area simulated by dopamine when a cocaine addict gets their fix.

And just as repeated exposure to coke dulls the dopamine response and requires an ever greater dose of the simulant to induce the "high", a similiar tolerance build up - and the need to meet it - may take place with regular table sugar as the "substance of abuse".

For those prone to the effects of food addiction, over time your cravings become more and more pronounced and you find your appetite for bad food choices spiralling slowly out of control:

"I have repeatedly lost weight by cutting out processed foods - especially sweets. Each time I was losing weight by this method I had no cravings. Each time I "fell off the wagon" by having JUST ONE dessert. For a short time I would 'control' my dessert intake - having one dessert a week - then gradually lose more and more 'control', eat more and more sweets, and regain my weight.

"Each time I have tried to quit sweets well meaning friends have encouraged me to just control my portions. I have tried repeatedly to do that and fail miserably. I am in a battle that leaves me frustrated, beaten, and hopeless - literally killing myself with food. I have always said, 'One sweet is too many, and a thousand is not enough'. Over time my consumption of sweets has taken over my life. Sweets have even taken the place of meals at times. I am living proof that this is a PROGRESSIVE disease."

- Except from an Amazon.com book review written by a self-confessed "food addict"
Even complete abstenance from the foods that trigger cravings it seems is no guarantee that you can break the pattern of an addiction.

Not that you have to be a food addict to suffer the consequences of the addictive properties of highly processed foods. As pointed out already, most overeaters are probably not clinically addicted. But they suffer nonetheless with food obsession, loss of appetite control, and endless failed attempts to diet their way back to a healthy body weight.

So why is that exactly, and what is the answer for those who neither have the willpower nor even the desire to give up their treats, but feel like something needs to change before their health is severely impacted by their poor eating habits?

The resolution to that question leads us to the next surprising discovery...

Finding #2: Studies Show That Adding DESSERTS To The Menu Improves Long Term Weight Loss Success

Yes, you read that headline correctly. But I don't blame you one bit for doing a double-take.

If you came to me looking for advice on how to lose weight and I told you to consider adding to your diet desserts loaded with potentially addictive refined sugar and starches I would understand if you suddenly felt the desire to reach out and slap me.

low carb vs. high carb breakfast study

Results Of The First Study.
LCH = Low Carbohydrate,
BB = Big Breakfast

After all, it's a crazy idea. Isn't it?

Not according to Dr. Daniela Jakubowicz of Tel Aviv University's Wolfson Medical Center who conducted several studies that showed how a moderately high-calorie "big breakfast" of protein and carbohydrates works much better to bring about sustained weight loss than the kind of low-calorie, "low-carbohydrate" breakfast to which dieters often resort in their desperation to shed unwanted body fat.

In her second study, reported in 2012, a dessert (consisting of a choice of chocolate, cookies, cake, ice cream, chocolate mousse or donuts) provided the 60-gram carbohydrate component of a 600 calorie breakfast given to obese but non-diabetic men and women interested in losing weight. A similar group of men and women, who consumed the same number of daily calories began their day with a more modest 300 calorie breakfast that included only 15 grams of carbs.

high protein, high carb breakfast

High Protein, High
Carbohydrate Breakfast

The result? By the mid point of the 8-month study both groups had lost around 30 pounds in body weight following the strict 1400 (1600) calories per day protocol for women (men). But during the second half of the study, when both groups were asked to self-monitor, most of the no-dessert dieters were unable to sustain the protocol and began gaining back the weight.

The majority of the dessert-for-breakfast group, on the other hand, maintained their diet and continued to lose weight. By the end of the study they had lost an average of 40 pounds more than the no-dessert group.

They had an easier time of adherring to the protocol and reported feeling less hunger and fewer cravings than did those who had been denied the more palatable breakfast. A further study[6] with a 700 calorie breakfast (half the daily calorie intake) produced the same result.

So what's going on here?

Dr. Jakubowicz believes that a breakfast high in protein accelerates the metabolism and helps control hunger throughout the day. But most importantly, she says, positioning the bulk of your daily carb intake towards the beginning of the day capitalizes on three important hormonal effects that promote weight loss:
  1. Insulin is more efficient at converting sugar into energy (rather than fat) at this time of the day.
  2. Grehlin, the hormone that tells your brain you are hungry, is immediately suppressed and rises slowly throughout the day, lessening your appetite for large follow up meals.
  3. Finally, morning carbs stabilize the level of serotonin (the "feel good" hormone) you will experience throughout the day and this helps to suppress carbohydrate cravings which could lead to overeating.
Jakubowicz has stated that she believes simple carbohydrates of the kind found in junk food DO have addictive properties. Furthermore, this kind of addictive influence will ramp up cravings if the source of the influence is withdrawn from any kind of diet designed to reduce body weight by cutting calories. It was this core belief that lead to her "big breakfast" approach to weight loss that includes desserts rather than banishes them.

To many, the results of the "dessert for breakfast diet" seem wacky. Too good to be true.

But Jackie Conn, the general manager of Weight Watchers of Maine sees it differently:

"This works for me! Literally, this really does work for me. It's been my reliable way to eat what I love. It's my tried, tested and true way to avoid binges and lapses, and [chocolate cake] just so happens to be my favorite breakfast food.

This works for me because it's easier to work the cake calories into my day first thing in the morning. Then the remainder of my calories are spent on foods that are more nutritious and less energy dense. I found that if I start the day feeling supremely satisfied I have more power to avoid temptation the rest of the day. I was employing this strategy long before it became endorsed by Dr. Daniela Jakubowicz."

- Jackie Conn, excerpted from "3 Sneaky (and a little weird) Weight Loss Strategies That Really Work!"[7]
But does this finding mean the practice of eating high-sugar, high-fat treats like chocolate, cookies, cake, ice cream, chocolate mousse or donuts is the BEST way to kill the cravings WITHOUT resorting to the drama of having to abstain completely from comfort foods?

We'll revisit that question and answer it shortly. But not before looking the next IMPORTANT finding that shows just how sensitive our metabolism is to the effects of junk food, and why getting rid of sugar and wheat once and for all may be the BEST thing you could ever do for your body...

Finding #3: The Leptin Connection - OR Everything You Wanted To Know About The REAL Reason You Cannot Lose Weight...

Imagine for a second there existed a hormone that could dampen your level of hunger. Switch the hormone ON and your hunger goes away. Switch it OFF and you get hungry again. Now imagine that you are able to control the on/off switch... What do you think that might do for your ability to stay at your ideal body weight?

no more need to diet?

Could Leptin Put An
End To Dieting?

Well there is such a hormone. It's called leptin.

But until its discovery in 1994 it was no more than a scientific hunch that promised amazing possibilities for the weight loss industry if it could just be found.

The discovery of leptin could have ushered in a COMPLETE revolution in the practice of body weight management. A literal "magic" weight loss pill.

But the science fizzled for an important but completely unexpected reason. I'll explain what happened in a moment, because it's critical to our formulation of recipes for desserts that help your body to burn fat.

If you think that sounds like something of a tall order - desserts that help you slim down - you're right. You should be skeptical of a claim like that!

But as you're about to see - the failure of science to be able to capitalize on the hunger-reducing properties of leptin is actually what is going to make our fat-burning goals not only possible, but achievable. That's because a pill, by itself, would never have been able to fully utilize the potential that leptin has to offer. But the right foods can.

To explain why that is, and how we CAN tap into the awesome fat-burning power of this tiny hormone, I need to step back through time. But it will be a brief journey and well worth the trouble, so stick with me.

Now, most of us do not need to be told that traditional desserts are fattening. Even if we do not understand the biochemistry behind it all (which I'll summarize for you in a bit), the effects are evident enough...

Take holiday eating. HALF our annual weight gain is piled on during the Christmas season when sweets and the practice of indulgence are both "fair game". We eat to excess - despite knowing that by doing so we are making the goal of reaching our ideal weight and remaining free of metabolic diseases ever more unlikely.

growth of daily calorie intake and obesity in the u.s.

30 years of overeating
is taking its toll.

Food addiction and the spiking of foods with dopamine-releasing chemical additives may explain in part why it is that we find it hard to resist eating more than we should.

But with more than two-thirds[8] of the U.S. adult population already either overweight or obese, and 10 million new cases of type 2 diabetes forecast with every passing year, it seems like something else must be going on.

It has seemed that way for the last 30+ years, during which time our current obesity and diabetes epidemic has really taken off. Something seems to have spurred us around 1980 to eat more and more food, and the result for public health care and our waistlines has been nothing short of a catastrophe.

The irony of this is that we once thought we had diabetes licked. That's because after more than half a century of chasing it down, the blood-sugar regulating hormone insulin was finally isolated in the early 1920s. Suddenly insulin shots became widely available and gave diabetes patients a way to manage the disease and reclaim their lives.

action of leptin on the brain

The Leptin Feedback Loop
Controls Hunger Level[9]

The discovery of leptin promised to do the same for body weight regulation.

It works like this. We know leptin is released by fat cells and travels to the brain where it switches off the effects of the hunger hormone ghrelin. So it works as a negative feedback mechanism that modulates your hunger level. In principle, the more fat you store, the less you should feel the need to eat.

Before leptin was identified, the theory was that maybe overweight people were deficient in the "fullness" hormone. The tantalysing possibility: that maybe, like insulin, the newly-discovered hormone could be administered directly, in this case to reduce hunger and solve the problem of overeating.

leptin resistance can be found everywhere

Leptin resistance can lead
to SNOWBALLING weight gain

Alas, it was not to be. Because it turns out that people saddled with excess body fat are producing PLENTY of leptin. It's just that their brains are not responding to it. They have become resistant to the "you have energy reserves, so eat less" signal that leptin should provide.

We call this phenomenon leptin resistance. If you are overweight you are HIGHLY likely to be leptin resistant, and the more body fat you carry, the more hungry you feel in general, and the more you eat over the course of a day.

So how do we get from an efficient hormonal feedback loop that keeps our body weight stable, to a situation in which it is clearly broken?

The problem seems to be that the leptin mechanism is exquisitely delicate.

It only functions properly within a range of body weights that are either CLOSE to your ideal weight or LESS than that weight. And the phenomenon of leptin resistance? It's actually believed to be an adaptational mechanism that improves your odds of survivability - during a FAMINE[10].

structure of a triglyceride molecule

Trigylcerides are "easy to
transport" fat molecules
that oppose leptin

Here's how it works. When you find yourself maintaining a large calorie deficit (an exceedingly common scenario during our food-scarce evolutionary history) your body releases fat for energy needs. This means the amount of triglycerides (blood fats) in your blood goes up.

Now your body uses this excess of triglycerides as a signal to BLOCK the action of leptin at the brain[11]. The upshot is that now you get even hungrier than you would have otherwise and are prompted into quick action to refill your energy reservoirs.

So leptin resistance is useful, IF you happen to be facing a real food shortage.

But if you're not, and food is everywhere you turn (our modern world), and you over eat, then your cleverly-adapted system of energy balance backfires. Because high triglyceride levels in the blood are also a consequence of carrying TOO MUCH excess fat. Not just too little. So the trouble arises because the evolutionary forces that forged our biochemistry over a period of millions of years rarely ever had to take that possibility into account. There just was never that much food available for it to become an issue!

This is why it is so hard to lose weight once you begin putting it on. Because, as we have seen, weight loss resistance has been inadvertently programmed into you. But it's worse than that because it turns out the heavier you get, the more complications arise that exascerbate the degree of leptin resistance. As you'll soon see, the effect actually snowballs!

trigylceride readout

Lower your triglycerides to
improve leptin sensitivity
(150 or less is good)

It seems the only way to reverse the effects of leptin resistance is to, ironically, find out how to get rid of the excess weight and lower your triglceride levels.

It's like the perfect "Catch 22". You want to fix the problem of leptin resistance so that you can lose weight more easily. But the way to rid yourself of leptin resistance turns out to be to lose the weight! So where do you start? It seems like the game is fixed...

But if there is a solution to the leptin problem then figuring out exactly what it is we have been doing to get so overweight to begin with may just suggest the nature of the fix.

Unfortunately, in the more than three decades since our obsession with eating took off we have not been able to pin down the exact reason for it. But there are a number of compelling arguments that have been put forward about what that cause might be. This means it is possible to both ask and answer the following question that should be of interest to any woman who would like to shed weight WITHOUT having to deny her sweet tooth:

How Do We Create The Kind Of Dessert That Dramatically INCREASES Leptin Sensitivity?

If the accusations of "junk food poisoning" made by several highly-vocal nutritional experts can be taken at face value, and REALLY DO bear on the question of what causes severe leptin resistance, then they offer an insightful window into what may be wrong with the food ingredients we are putting into desserts today that are blowing up waistlines everywhere we look.

Here is what the experts tell us we need to do to raise leptin-sensivitity through the careful selection of ingredients we choose to put into our desserts and snacks:


According to Dr. Robert Lustig, childhood obesity specialist and author of "Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease", fructose consumption is driving the current obesity epidemic[12].

"Once upon a time, sugar was a condiment. Now it's a diet staple."
- Robert Lustig, M.D.
In other words, our runaway love affair[13] with ordinary table sugar and high fructose corn syrup (a sweeter but chemically equivalent sugar variant) keeps our insulin levels chronically elevated and causes the kind of hormonal disruption that leads first to leptin resistance and later to insulin resistance and diabetes.
sugar consumption in the u.s. over time
Excessive sugar consumption doesn't just make you fatter. Nobel prize winning chemist Linus Pauling was a vocal advocate of the work of British physiologist and nutritionist John Yudkin who warned of the health dangers of sugar as far back as 1972.

no sugar His book "Pure, White and Deadly: How Sugar Is Killing Us And What We Can Do To Stop It" was based on food studies carried out in the 1960s that showed how sugar, and not the cholesterol in saturated fat, was the driving force behind a host of chronic diseases that included obesity, diabetes, high blood pressure and heart disease.

Yudkin foresaw a public health disaster with sugar at the center BEFORE high fructose corn syrup was even invented in the 1970s. As he pointed out, sugar is not a required component of our diet, and today we eat 20-30 times the amount we did only two or three hundred years ago.

SUMMARY: The science seems compelling. Sugar is not required in our diet, and it almost certainly contributes to leptin resistance. So we can, and should, do with without it.

Not fond of the idea of giving up bread, cookies, pasta, and all the other starchy but oh-so-enjoyable wheat-based foods you eat daily? What if you learned they were a primary cause of disease?

When the USDA released its "Dietary Guidelines for Americans" in 1980 its goal was to curtail the amount of saturated fat in the American diet. This, they believed, would stem heart disease. And to fill the nutritional void that reduced meat and dairy consumption would create they recommended a shift to grain-based foods as our primary source of daily calories (now depicted in the base of the well-known USDA Food Pyramid):

usda food pyramid
wheat flour consumption in the u.s. over time

And yet though we have increased our grain consumption by around 25 percent since the recommendation came into effect and reduced our intake of (cholesterol-containing) saturated fats, the incidence of coronary heart disease has barely changed at all[14].

Because they got the science wrong says Dr. William Davis, cardiologist and author of "Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health".

"When my patients gave up wheat they lost and average of 27.6 lbs each!"
- William Davis, M.D.
Davis believes the shift to rapidly-digestible wheat-based carbohydrates as the primary source of nutrition was a colossal health-policy disaster and is now the driving force behind obesity, diabetes, high blood pressure, arthritis and a host of other life-threatening chronic diseases[15]. Wheat he says, is one of worst foods ever to have been introduced into the human diet.

Not only does the gliaden protein in modern day wheat (a) behave like an opiate that stimulates appetite to cause overeating, and (b) cause a chronic low-grade inflammatory response that prompts the immune system to glob onto leptin directly and interrupt the leptin signalling process, but the lectin protein in wheat likely binds to leptin receptors as well, desensitizing the fragile leptin hunger control mechanism even more.

In other words the consumption of wheat-based foods promotes leptin resistance.

SUMMARY: Given that we consume more calories daily from grain-based desserts than any other single class of food, elimination of wheat has to be considered mandatory in the design of leptin-sensitive desserts.

I could write a book on all the reasons why giving up dairy would be the smart move to make - even if you had NO desire whatsoever to lose any body weight. For example, consumption of high fat dairy, like cream or ice cream, is a great way (i.e. not at all recommended) to directly increase your level of blood serum triglycerides[16].

But there's another reason for limiting dairy, having to do with food sensitivity, that I find especially compelling. So should anyone else who lives in the U.S., the U.K., Australia or New Zealand.

a1 cow That's because according to Dr. Keith Woodford of Lincoln University, New Zealand, the author of "Devil In The Milk", most of the milking herd in these countries are comprised of problematic "A1 cows" (like the black and white Holsteins)[17].

The milk from A1 cows contains a form of the beta-casein protein that, when digested, produces a peptide called BCM7. In the last decade this "rogue peptide" has been implicated in a host of health problems including sudden infant death syndrome, diabetes, heart disease, autism, and schizophrenia. Not to mention familiar digestive problems that people usually attribute (often incorrectly) to lactose intolerance.

a2 cow Dairy cows that don't produce the BCM7 irritant are A2s - but good luck finding pure A2 milk in the United States!

The upshot is that high-protein content dairy, like milk and cottage cheese, is VERY LIKELY causing inflammation in your body, even if you do not notice the problem. Unfortunately one of the consequences of inflammation (your body producing an immune response) is that c-reactive protein (CRP) is released in quantity. That's unfortunate for us because CRP happens to have an affinity for leptin, and keeps leptin from binding to leptin receptors in the brain where it could do its job of controlling appetite.

SUMMARY: Dairy may be causing leptin resistance and halting weight loss even if you THINK you have no problems whatsoever with it!
If you've already guessed that sugar, wheat and dairy have no place in the ingredient list of a healthy dessert you are right. If our goal is to create desserts that increase leptin sensitivity, these lessons on the causes of leptin resistance MUST be taken into account when we step inside the kitchen.

But before we address the question of just what is required to create our own fat-burning desserts from scratch, there is one more science lesson we need to take into account. One that has ramifications far beyond what we do in the kitchen...

Finding #4: Hidden Weight Gain Accelerators In Your Food - The Avoidable Toxins You Ingest Daily

For those of us who constantly seem to have difficulty fitting into clothes bought just two or three summers ago the act of saying no to desserts may be hard to do but it is easy to justify. "Too many calories," we tell ourselves regretfully.

counting food calories in the lab

Let's leave calorie counting
to the experts

The trouble is that this "energy argument" suggests TOO SIMPLE a picture of what the real issues are when it comes to deciding on what makes for an acceptable dessert.

Because, as Robert Lustig is fond of saying, "a calorie is not a calorie".

What he means by this curious statement is that not all calories are ingested equivalently. Some are accompanied by a good deal of nutrients. Others are not. In essence: there is more to the fat loss equation than the mere counting of the number of incoming calories...

The foods that we have seen contribute to leptin resistance are a perfect example of this. Biochemical, not caloric, arguments explain why your metabolism is slowed down when you get your calories in the form of low-nutrient offerings. Yes, calories matter. But they are never the complete story.

We now know there is another factor that influences our ability to shed unwanted body fat. In fact we have known about it for some time. But if the information is new to you it will likely completely change your view of what goes on in your kitchen when you prepare meals.

This is the problem of low-level toxins that make their way into your food.

always inspect the food label

Just how tolerant
should we be of the
chemicals in our food?

We can think of these unwelcomed chemical guests as anti-nutrients.

This is because rather than poisoning us outright (they actually do it to us over a period of decades) the metabolic effects they bring about (at a much quicker pace) are the exact opposite of what we expect from foods that are rich in nutrients.

Inflammation throughout the entire body is one of the most immediate effects of elevated toxin levels. This can manifest itself in a number of ways. As was the case with the BCM7 peptide in A1 cows milk, inflammation is accompanied by the production of C-reactive protein that binds to leptin and escalates leptin resistance. So the mere presence of toxins of all kinds can inhibit your ability to shed fat.

But the connection of toxins to body weight dynamics goes even further.

biohazard container
Because when it comes to dealing with fat-soluable toxins our bodies are curiously smart. What we cannot excrete or metabolize before its poisonous influence causes harm to our internal organs our body locks away in fat cells - similar to the way we lock away hazardous waste in large metal drums and disappear them to remote locations beneath the earth.

But this short-term survival mechanism comes at a cost. Exposure to food toxins promotes the production of ever-greater stores of body fat. Fat that would first have to release its toxic load into the blood stream before you can burn it and sneak your slimmer body back into the discarded summer dresses of years past.

In short, the presence of fat-soluable toxins saddles you with the double whammy effect of both increased leptin resistance AND the tendency to carry a higher percentage of body fat.

So just how do these unwelcome toxic weight gain accelerators make their way into our food? And is there anything we can do to block their action?

The answers to these questions lead to two final requirements for the design of a perfect fat-burning dessert...


Toxins can do more harm than just move the needle to the right on the bathroom scales. Especially if you are unwittingly feeding them to your children. This is especially worrisome given their smaller body weight. Because it means they are getting a WAY larger dose than you are ever likely to experience.

blue sprinkles

Harmless sprinkles or
chemical cocktail?

None of us would ever think of allowing another adult to spoon industrial chemicals down our child's throat. But when we send them off to a birthday party and they start in on the brightly-colored frosted cup cakes that's EXACTLY what we're doing.

Artificial food dyes, like FD&C Blue #1 and #2 (banned in many European countries), can cause skin rashes, breathing problems, and even change the delicate brain chemistry of your children[18]. Other food dyes are known carcinogens.[19]

But this is merely the tip of the processed foods iceberg. The dangers of hidden toxins go well beyond food coloration and extend to EVERY item of "food" that comes factory-sealed inside cardboard, plastic, or metal.

According to Andrea Donsky and Randy Boyer, specialists in child nutrition and authors of "Unjunk Your Junk Food", we need to be paying close attention to food labels. When it comes to processed foods we must train ourselves to look past simple fat, calorie, and sodium assessments. We must be especially vigilant if we wish to unjunk our desserts and steer clear of all foods containing ANY of the following toxins:
  • Monosodium Glutamate (MSG) - Headaches, vomiting and blackouts can afflict those most sensitive to this common flavor enhancer and neurotoxin that goes by many names[20] and is linked to a slew of chronic medical conditions
  • Artificial Colors - Neurotoxins and sometimes suspected carcinogens. Reactions include hyperactivity, nasal congestion, and respiratory ailments. Be on the look out for names like FD&C Red #40 or (E129), FD&C Green #3 or (E143), FD&C Yellow #5 or (E110)
  • Artificial Sweeteners - Implicated in a wide range of chronic inflammatory conditions - including depression, altered metabolic function, and liver and kidney dysfunction. Be on the look out for the chemicals acesulfame potassium, saccharin, sucralose, aspartame (bacterial excrement), and neotame
  • Artificial Flavors - Proprietary chemical formulas of which little is known, about half of which in the U.S., according to the USDA[21], are made up of aliphatic acyclic and acyclic alcohols, aldehydes, ketones, carboxylic acids and related esters, lactones, ketals, and acetals. Possible causative agents in many allergic and behavioral reactions
  • Preservatives [including: benzoates, sorbates, nitrates and nitrites, sulphites, polysorbate 80, carrageenan - the list goes on]. Studies have linked many of these compounds to a host of conditions including infertility[22], inflammatory bowel disease[23], and cancer[24]
It is important to note that the term "toxin" covers a broad spectrum of agents that can cause both short and long term health problems, beginning with the hallmark of toxic build up - (usually undetected) whole body inflammation. If your body cannot properly metabolize a substance, you should not be ingesting it.

The bottom line: processed foods have no place in a healthy diet and certainly do not belong in any formulation of a healthy dessert. That means cake mixes and the like should be banned from your kitchen.

Who doesn't love the aroma of a freshly-baked chocolate cake? Or a tray of crisp cookies ready to crumble in your mouth? Cooking is truly one of the great pleasures of life.

brown cupcake

Just how safe to eat is
this baked cup cake?

In fact the act of baking is so rewarding it can seduce us into believing that every home-baked item that emerges from our oven must be brimming with nourishment.

But this is far from the truth. High temperatures may be required to bring many of your favorite creations to life but they also catalyze chemical reactions that can turn harmless food ingredients into dangerous, even carcinogenic, toxins.

Ever wonder why those muffin tops taste so great? It's because the "browning stage" that alerts you to the end point in your cooking session is really a visual indicator of the Maillard reaction[25], wherein complex flavorsome chemical compounds begin forming in response to prolonged temperatures above 250 degrees Farenheit.

louis camille maillard In 1912 French chemist Louis-Camille Maillard studied the flavor-inducing chemistry of amino acids and sugars at high heat. Until that time there was no proper science of flavoring - and it would take another four decades before others followed up on his ideas and finally figured out the chemistry that goes on every day in hundreds of millions of home ovens across the globe.

Eight-five years after Maillard's initial studies an accidental industrial chemical contamination led to the surprising discovery of suspected human carcinogens known as acrylamides in the blood of the general population. But how did a substance used in processes like papermaking and the manufacture of dyes get inside us?

The source of the acrylamides was tracked back to highly processed cooked foods and the Maillard reaction[26].

recipe for acrylamides

sugar + eggs + flour
+ baking = acrylamides

The FDA now classifies acrylamides, which are known human neurotoxins, as foodborne chemical contaminants which they group right alongside other toxic substances like benzene, dioxins, and radionuclides[27].

They state: "Acrylamide forms in food due to a reaction between the amino acid asparagine and reducing sugars such as glucose and fructose [i.e. table sugar]." Asparagine-rich foods of interest to the dessertier would include eggs and whole grains. So the basic baking ingredients trio of sugar, flour and eggs sets the stage rather well for the production of acrylamides in your baked goods. But this is not the only toxin that you need to worry about when you use your oven...

If you have ever caught yourself looking at an "age spot" on the back of your hand you'll be aware of another form of browning reaction that bodes no good.

Advanced Glycation Endproducts (AGEs) are toxins that are the result of naturally-occuring chemical reactions that take place over time in your body. They are studied intently because of their suspected role as triggers in a number of age-related chronic diseases, including atherosclerosis, kidney dysfunction, and Alzheimers.

slow the aging process

Why speed up the aging
process unnecessarily?

This toxin-producing process is another instance of sugar molecules reacting with the free amino groups found in proteins, lipids or nucleic acids.

You can think of it as your body "cooking" at low heat over a period of decades. Diabetics, with their elevated blood sugar, are particularly susceptible to the disease complications that inflammatory AGEs can bring about within them[28].

But AGEs also occur as the end stage of Maillard-browning in baked foods containing the right ingredients. So when we consume them directly through the foods we eat we are literally speeding up the aging process within us by increasing our AGE load - a frightening scenario indeed!

Verdict: Once again we find that the baking ingredients of traditional desserts - sugar, flour, eggs - generate inflammation producing (AGE) toxins that work against our fat loss goals (not to mention the assortment of other chronic health problems they cause). So they have no place in the formation of the kind of healthy desserts that interest us.

So, what do all of these findings mean, and can those requirements for an alternative, healthy formulation of a dessert actually be put to use?

What If You Could Create
Fat-Burning Desserts Like:

lime cheesecake cups

Lime Cheesecake Cups...



carrot cake

Carrot Cake... And 100+
More Recipes Like These?

Or is it all just wishful thinking?

Perhaps the most important lesson the science seems to be telling us is that there are MANY ways the traditional dessert can fail us when it comes to our health.

We have seen how every day we are tempted by "junk" foods whose addictive low-nutrient ingredients (like sweeteners and wheat flour) punish us severely for sampling them by fostering an irresistible desire to come back for more.

In our zeal to take care of our bodies we convince ourselves that natural ingredients (like milk and cream) surely cannot be all that bad for us. But in reality, adding them to our dessert recipes can set up paths of inflammation in the body that can persist unnoticed for decades.

Worse yet, this inflammation can snowball into myriad chronic health issues, including the frustratingly persistent creep of body weight.

Invisible toxins, which we may add directly when we employ processed ingredients in our recipes, or produce directly ourselves through the act of cooking at high temperatures, only make it that much harder to understand the nature of the threat that the innocent-looking dessert poses for us.

In a very real sense then, there is probably not a SINGLE dessert you have tasted that was not in some sense predisposed to RUINING your health. Not one that was not fattening.

Not one that did not push your body AWAY from its ideal weight rather than pull it TOWARD that goal.

For someone who loves desserts and who might already be struggling to keep their weight in check this could seem like seriously disappointing news.

And yet...

Once You Understand Exactly Why Traditional Desserts Have Failed You, The Solution Almost Becomes Obvious...

Obvious because now that we have spelled out the 5 requirements of fat-burning desserts it is apparent that it OUGHT to be possible to architect the kind of dessert that would promote fat loss, rather than the normal outcome which is heavily biased toward fat storage.

blood sugar stabilising desserts

In Need Of A Midriff Friendly
Approach To Tasty Treats?

But wait a minute, you may be thinking. If this is true, why has no one else pointed this out to me before? This is an extremely useful finding!

You're right. It is - and the only explanation I have been able to come up with for why the facts on this page about desserts are not better known is that it takes a LOT of research to uncover them.

And the truth is that I really did have to DIG DEEP to figure this stuff out. To discover for myself that there exists no nutritional law which in any way demands the consumption of desserts should always SLOW your metabolism.

It's just that, until now, this information has lain dispersed and hidden among the reams of literature that has been written on the science of nutrition.

No wonder then that for the longest time we just accepted the idea, backed as it is by everyday experience, that dessert consumption goes hand in hand with weight gain.

We simply did not know any better!

Given this common sense notion, how could anyone have thought otherwise - or that such a thing as a fat-burning dessert was even possible?

Well, I'm here to tell you that it's not only possible but there's actually a whole world of healthy desserts and snacks that await you - of exactly the type I've described. I promise you:

Not only is the concept of a fat-burning dessert a realistic goal, it is an achievable one!

The bottom line is this. Because we now know the fundamental science behind the processes that drive weight gain - and especially as they apply to the ingredients that typically go into a dessert - we can get creative. We can use what we know to bypass the usual objections that accompany high-calorie but nutritionally sparse snacks and desserts.

Instead we can create dishes that counter these objections because they are prepared in a totally different way using alternative ingredients that promote health and feelings of well-being, rather than illness and feelings of shame and guilt...

Imagine how reassuring it is to be able to wake up each morning and know with complete confidence that...

You don't have to give up desserts just because you wish to remain trim
You need never feel guilty again simply because you have a sweet tooth
You will never again have to fight the desire to indulge in a treat
Heck - If you want to have a dessert for breakfast, you can. In fact...
Adding healthy desserts to the menu will displace the real junk food in your life - for good!

Would you like to learn how to get started with the uniquely-crafted fat-burning desserts described on this page?

Click Here To Get Started Now »

[1] http://richscanada.com/public/files/rich_insights/richinsights_2013_desserts.pdf
[2] https://www.technomic.com/_files/press_release/Dessert_press_release_infographic.pdf
[3] http://foodaddictioninstitute.org/scientific-research/physical-craving-and-food-addiction-a-scientific-review/
[4] http://jn.nutrition.org/content/139/3/629.full
[5] http://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html
[6] http://genetics.doctorsonly.co.il/wp-content/uploads/2013/07/Jakubowicz-at-al-Obesity-2013-oby20460.pdf
[7] http://soonerorlighter.bangordailynews.com/2014/11/02/home/3-sneaky-and-a-little-weird-weight-loss-strategies-that-really-work/
[8] http://www.cdc.gov/nchs/fastats/obesity-overweight.htm
[9] http://www.nature.com/nm/journal/v16/n10/full/nm1010-1100.html
[10] http://www.leptinresearch.org/pdf/rsh_high_fat_diets_and_leptin.pdf
[11] http://diabetes.diabetesjournals.org/content/53/5/1253.long [12] https://www.youtube.com/watch?v=ceFyF9px20Y
[13] http://www.onlinestatbook.com/mobile/case_studies/sugar.html
[14] http://www.jpands.org/vol10no3/colpo.pdf
[15] https://www.youtube.com/watch?v=47QlothkpsE
[16] http://ajcn.nutrition.org/content/47/5/825.full.pdf
[17] https://keithwoodford.wordpress.com/category/a1-and-a2-milk/
[18] http://naturallysavvy.com/eat/a-ten-year-old-s-tale-of-how-food-affects-his-body
[19] http://www.nytimes.com/1990/01/30/science/fda-limits-red-dye-no-3.html
[20] http://www.truthinlabeling.org/hiddensources.html
[21] http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5088008
[22] http://www.neonatology.org/pdf/7210873a.pdf
[23] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/pdf/ehp0109-000983.pdf
[24] International Agency for Research on Cancer. Working Group on the Evaluation of Carcinogenic Risks to Humans, Ingested Nitrates and Nitrites, and Cyanobacterial Peptide Toxins IARC monographs on the evaluation of carcinogenic risks to humans; Vol. 94. 2007, Lyon: International Agency for Research on Cancer
[25] http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html
[26] http://pubs.acs.org/doi/pdf/10.1021/jf020302f
[27] http://www.fda.gov/food/foodborneillnesscontaminants/chemicalcontaminants/ucm053549.htm
[28] http://www.academia.edu/3350523/
Click Here For Metabolic Dessert Recipes »