Sweet Little Lies: The Truth about Sugar and How to Live with Less of It
Join Jennifer Tyler Lee on January 8th, 2020 for a free webinar discussing sugar myths, the health harms of excess sugar consumption, proven strategies on how to reduce added sugar, and delicious recipes to help you get started. Leveraging evidence-based science from her new book, Half the Sugar, All the Love, Jennifer will also answer your questions in a Q&A session. When: Wednesday January 8, 2020 at 10:00aPT / 1:00pET
What You’ll Learn
Did you know that less refined sweeteners, like honey, are not healthier than table sugar? And artificial sweeteners like sucralose (Splenda) and all-natural sweeteners, like Stevia and Monk fruit, should be avoided? The latest evidence-based science shows that restrictive diets aren’t sustainable and a moderate approach to balancing added sugar, saturated fats, sodium and calories results in better health (and BMI) outcomes. Jennifer shares the latest findings based on her work at Stanford Univeristy and Cornell University to help you understand the nutrition science and make positive changes for you and your family.
SPOT SNEAKY SUGARS
Adults and kids are consuming 3x more sugar than the daily recommended limit, and that’s because you’re consuming sugar when you don’t even know it. Learn how to read the new food label and why the percentage daily value listed on the package is a pitfall. Understand the major sources of added sugar in your diet. Uncover how to spot sneaky sugars in foods you didn’t even think were sweet (like savory dishes), and learn delicious ways to enjoy foods that are notoriously high in added sugar in a healthier way.
Cooking is the antidote to added sugar. Discover healthy swaps to sweeten naturally, with fiber-rich fruits and vegetables, instead of added sugar. Learn how to stock your pantry and fridge to make it easy to cook with less sugar. Get Jen’s insider list of quick tips to turn packaged foods into healthier options. Learn simple tricks to make foods that are more flavorful and satisfying. Plus, get a free starter kit that includes 7 simple steps to reduce added sugar and easy recipes to get you started.
More About the Book
Today our kids consume at least three times the recommended daily allowance of added sugar. And it’s not just because they are drinking too many sodas. Added sugar lurks everywhere in our food—in yogurts and bottled salad dressings, in jarred tomato sauce and oatmeal packets, and on and on. And it’s a real problem—excess sugar causes a variety of health issues, including cavities, of course, but also type 2 diabetes, high blood pressure, and fatty liver disease.
Here to help concerned parents is a family cookbook that addresses the problem with reduced-sugar versions of kids’ favorite foods, including dessert. Functioning like a cross between Eat This, Not That and Deceptively Delicious, Half the Sugar, All the Love is an eye-opening education, an action plan, and a cookbook all in one. It shows us how to shop smartly to avoid hidden sugars. Busts the most common myths about sugar (honey is not healthier; sugar substitutes are questionable at best). Gives seven easy tips for globally reducing added sugar at home. Helps us stock our pantries with better ingredients. And then offers 100 family friendly recipes that minimize added sugar while maximizing flavor, from granolas and yogurt pops for breakfast through big-batch sauces to make the tastiest dinners, to ingenious desserts—like Jennifer’s favorite Chocolate and Peanut Butter Snack Cake that gets its sweetness from dates.
What’s in the Book
100 crave-worthy recipes, from breakfast to dessert, remastered with at least 50% less sugar (and sometimes no sugar at all).
Learn to sweeten naturally, with fiber-rich fruits and vegetables, instead of added sugar. Bonus: foods are more flavorful and more filling!
Evidence-based nutrition science and sound advice from a trusted pediatrician and professor at the forefront of sugar research.
Meet the Authors
JENNIFER TYLER LEE
Jennifer Tyler Lee is an award-winning author, game creator, self-trained home cook, and healthy eating advocate. She earned her Nutrition and Healthy Living Certificate from Cornell University. Jennifer’s innovative and delicious low-sugar recipes show that quitting sugar doesn’t mean giving up the foods you love—the trick is to sweeten them naturally with fruits and vegetables instead of added sugar. Her first book, The 52 New Foods Challenge, was nominated for an IACP Cookbook Award. Her nutrition game, Crunch a Color®: The Healthy Eating Game, was named one of Dr. Toy’s “10 Best” Children’s Products and received the Parent-Tested Parent-Approved seal of approval. Jennifer’s easy, healthy recipes have been spotlighted by Jessica Alba, Jamie Oliver, Michael Pollan, Oprah, Williams-Sonoma, Pottery Barn Kids, Whole Foods, Parents Magazine, and US Weekly, among many others. She’s a featured contributor at Red Tricycle and shares new recipes each week on her blog, www.52newfoods.com.
ANISHA I. PATEL, MD, MSPH
Dr. Anisha I. Patel is Associate Professor of Pediatrics at Stanford University, where she leads their pediatric sugar research. She is also an affiliate faculty member at the Philip R. Lee Institute for Health Policy Studies at the University of California, San Francisco. Dr. Patel practices general pediatrics at the Gardner Packard Children’s Health Center and cares for newborns at Stanford’s Lucile Packard Children’s Hospital. Dr. Patel’s research focuses on child health promotion, including helping children grow up at a healthy weight. She has conducted numerous studies to evaluate interventions and policies that help children and their families reduce daily sugar intake, particularly from sugary drinks. She has published extensively in this area and has maintained a steady track record of funding from foundations and federal agencies. She has presented her research to local, national, and international audiences, and she has been recognized for her work to inform policies with awards from the American Academy of Pediatrics and the University of North Carolina, Chapel Hill School of Public Health.