Tonight at the wine club meetup I attended, a waiter brought out an appetizer tray of cheese, olives, berries, pate, fatty deli meats, olives and dense white bread. A Swiss member who arrived in the U.S. two weeks ago told me that was typical fare in Switzerland. (In fact, it was typical of what my best friend and I ate on vacation.) I'm not a fan of bread, but overall, the appetizers were real, traditional foods with natural fats and a moderate amount of carbohydrates. Perhaps eating this kind of food is why the Swiss enjoy one of the lowest rates of obesity.
If you're looking for a low-carb sweetener with no aftertaste, no franken-ingredients, and that doesn't upset your stomach, try monk fruit (also known as luo han guo). This is what Quest bars were sweetened with when they first came out. Monk fruit is Dr. Davis approved. You can buy monk fruit in powdered or liquid form; both are super-concentrated. They might seem expensive, but you use the powder by the spoonful (even in baking recipes) and the liquid by the drop. The baking recipes I've made with the powder have turned out well. Available from Amazon . Beware monk fruit sweeteners with erythritol. The package of powdered monk fruit sweetener I bought says, "Use 1/8 teaspoon to create the same sweet taste as 1 teaspoon of sugar." But it's so sweet that I use 1/10 the amount. To replace a cup of sugar, I would use 5 teaspoons of monk fruit sweetener. Tip: hand-stir this in before using the beaters. It's such a fine powder that it flies up and out of the ...
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