The #1 Most Dangerous Carb in the World

Having been subjected to the ravages of insulin resistance diabetes for decades, I have learned (slowly) how many more enemies I have besides cane sugar. This video from Dr. Berg hits one of the most difficult items to escape from in a modern city. Eric's examples are drawn from lableled foods in the grocery store, which is greatly appreciated, but restaurant food is much more difficult to assess such ingredients as present or not. The food industry is all about reduced costs and maximized sales, even to bulk users like restaurants. Good luck, and stay vigilant.