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Jayne Jones – The No Sugar Baker · Vox Novus with Victor Fuhrman

0:05
Speaker 1: Vox Novus, the New Voice, Vox Novus, the New Dimension,
0:14
Speaker 1: Vox Novus thought and movement leaders who will share from
0:19
Speaker 1: their experience and offer tools to help us navigate our
0:23
Speaker 1: rapidly changing world. My name is Victor Furman. Welcome to
0:28
Speaker 1: Vox Novus, the New Voice. On her forty sixth birthday,
0:42
Speaker 1: Jane Jones landed in the emergency room with sky high
0:46
Speaker 1: blood pressure and record high glucose levels and was diagnosed
0:51
Speaker 1: as severely diabetic. She went home from the er feeling
0:55
Speaker 1: defeated and losing her eyesight for three weeks. Forward. Six
1:01
Speaker 1: months later, she was sugar free, insulin free, diabetic, medicine free,
1:07
Speaker 1: and her vision was back to twenty twenty. Jane tiptoed
1:11
Speaker 1: her way back into her kitchen and reinvented and modified recipes,
1:15
Speaker 1: making them completely sugar free without losing any taste. Jane
1:21
Speaker 1: rolled up her sleeves, put back on an apron, and
1:24
Speaker 1: went to work as the No Sugar Baker. Her website
1:28
Speaker 1: is Nosugarbaker dot com and she joins me this week
1:32
Speaker 1: to share her story and book, The No Sugar Baker
1:36
Speaker 1: Cookbook for Healthy Living and No Regrets. Please join me
1:41
Speaker 1: in welcoming to Vox Novis Jane Jones. Welcome, Jane, Hey, Hi,
1:46
Speaker 1: thanks so much, Thank you, Jane. Please share with us
1:49
Speaker 1: your life prior to the events of your forty sixth birthday.
1:53
Speaker 2: Oh life prior to that. Wow. So born raised, educated
1:56
Speaker 2: in Minnesota after law school, had no desire to be
1:59
Speaker 2: the regular attorney in I'd fell in love with politics,
2:01
Speaker 2: so I went and campaigned on a us n at race.
2:04
Speaker 2: My horse in the race won. So for the first
2:06
Speaker 2: couple of years I worked in our constituent services. Then
2:09
Speaker 2: he moved me to d C wherese's policy advisor on healthcare.
2:13
Speaker 1: Believe it or not, wonderful and what happened after that.
2:18
Speaker 2: So then I came back and worked back in Minnesota.
2:21
Speaker 2: So started teaching at Concordia University in Saint Paul on
2:24
Speaker 2: public policy and politics. And then I've just been working
2:29
Speaker 2: in a consulting role ever since. But I think you
2:32
Speaker 2: want to get to the meat of the bone here,
2:33
Speaker 2: so to speak.
2:34
Speaker 1: So on my cour Yes, I was going to ask
2:36
Speaker 1: you before I ask you that question. What I was
2:37
Speaker 1: going to ask you is what was your approach toward
2:40
Speaker 1: food and especially sugar prior to the events of your
2:43
Speaker 1: forty sixth birthday.
2:44
Speaker 2: Oh gosh, I probably didn't think of I mean, you know,
2:47
Speaker 2: I said yesterday somebody that I always now looking back
2:49
Speaker 2: at it, maybe a soft foods like a celebration, a reward.
2:54
Speaker 2: Jane got three a's, so let's go get an ice cream.
2:56
Speaker 2: Count and Jane had a great piano concert. Let's go
2:58
Speaker 2: get ice cream cone. Jane had perfect attendance at Sundy school.
3:02
Speaker 2: Let's go get an ice cream cone. Jane did this
3:04
Speaker 2: the celebrate with food. It never was seen to me
3:07
Speaker 2: as nutrition or fuel for your body, which now I
3:10
Speaker 2: definitely see it as. So I think maybe that that
3:13
Speaker 2: was it. I mean, I grew up in a very
3:14
Speaker 2: Scandinavian home, obviously very Minnesota, very Scandinavian roots, and I
3:19
Speaker 2: think it was a middle class, upper middle class family
3:22
Speaker 2: where you can't go and have always, you know, the
3:24
Speaker 2: best of the best of freshest ingredients. Parents work, worked
3:28
Speaker 2: in morning, noon and night in their jobs and their
3:30
Speaker 2: communities as volunteers, and were very active. And I just
3:34
Speaker 2: think that they were just a family trying to make
3:36
Speaker 2: it happen, trying to put dinner on the table, but
3:38
Speaker 2: wasn't thought about as what was happening, what was going
3:41
Speaker 2: on today. As far as medically speaking, I was just
3:44
Speaker 2: a normal teenage kid, normal young adult who never, i
3:49
Speaker 2: mean never had a physician ever tell me you're diabetic,
3:53
Speaker 2: never had any way ever question it until I ended
3:56
Speaker 2: up on my birthday, as you know, and was very sick.
3:59
Speaker 1: And your four six birthday and the events that followed
4:03
Speaker 1: changed your life, please tell us completely.
4:06
Speaker 2: Absolutely so. Yeah. So, for a week before my birthday,
4:11
Speaker 2: if that had the flu, believe it or not, I'm
4:13
Speaker 2: kind of an energetic go getter, so to speak, and
4:16
Speaker 2: everybody around me that the closest to me, he kept saying,
4:18
Speaker 2: you know, it's just because you're run down, you're you're
4:21
Speaker 2: run down, you give your body a break. So everybody
4:24
Speaker 2: thought it was the flu. But it was kind of
4:25
Speaker 2: interesting when you look back at a victor, because now
4:28
Speaker 2: I look back constantly at it, and it was like this.
4:30
Speaker 2: I'd wake up and I'd feel fine, then I'd eat
4:32
Speaker 2: lunch and I'd be sick and sleeping by two o'clock
4:36
Speaker 2: in the afternoon for a major nap or throwing up. Well, obviously,
4:39
Speaker 2: now that was the sugar that was doing that to me.
4:42
Speaker 2: So forty sixth birthday, my husband had enough he dragged
4:46
Speaker 2: me to the emergency room, Where'm like kicking in streaks,
4:48
Speaker 2: kicking and screaming. My blood sugar was over six hundred.
4:51
Speaker 2: I didn't even know what that meant. My blood pressure
4:53
Speaker 2: at the time was two eighty nine number one eighty nine.
4:56
Speaker 2: And I'll never forget the er nurse it's like, you're
4:58
Speaker 2: very sick. You're not going anywhere to and I'm like, no,
5:00
Speaker 2: I feel fine. I didn't want to go in actually,
5:03
Speaker 2: and she's like, no, no, you're very sick. And then
5:04
Speaker 2: she asked me some questions about it. Is your blood
5:06
Speaker 2: pressure always been high? I'm like, well, no, I've never
5:08
Speaker 2: had this issue before. So the ear doctor ran a
5:11
Speaker 2: bunch of different tasks and came back in and asked
5:15
Speaker 2: me I was out of it, and told me I
5:17
Speaker 2: was inches away from having a stroke. And she said,
5:21
Speaker 2: is there anybody in your family that's diabetic? And my
5:24
Speaker 2: husband had to call my parents, who were back in
5:26
Speaker 2: Minnesota at the time, and say, is there anybody diabetic
5:29
Speaker 2: in this in this family? And believe or not, both
5:31
Speaker 2: sets of grandparents were diabetic. I had no idea and
5:36
Speaker 2: I'll never forget it. She had a clipboard in her
5:38
Speaker 2: hand and she kind of threw it down on the bed.
5:39
Speaker 2: She's like, there you have it. Diabetes tends to skip
5:43
Speaker 2: a generation and you have a double way at me.
5:47
Speaker 2: So she told me, she's like, listen, for the rest
5:49
Speaker 2: of your life, you need to eat lean meats and salads.
5:52
Speaker 2: And she sent me out by marry way. She actually
5:54
Speaker 2: released me that night. And this kind of craziness. I
5:57
Speaker 2: had no Google, close meeter with me, no form It
6:00
Speaker 2: at the time was kind of a drugged choice for diabetes.
6:03
Speaker 2: Nothing literally, so to me, eat leameats and salad and
6:05
Speaker 2: sent me home. Well, we went marching home. I am
6:08
Speaker 2: I'm a rule follower. So I took those words by heart.
6:11
Speaker 2: And the next day I woke up and the very
6:13
Speaker 2: first thing I always do is I checked my I'm
6:14
Speaker 2: a lawyer, right, so check my cell phone to see
6:16
Speaker 2: if there's anything I missed overnight. And I told my husband,
6:18
Speaker 2: I'm like, ah, and now, of all things, I need
6:21
Speaker 2: to go buy a new cell phone. And he's like,
6:24
Speaker 2: huh okay. And then we always turned the TV and souse,
6:26
Speaker 2: I watch the current headlines and I'm like, and can
6:29
Speaker 2: you believe it? We need to go get a new
6:31
Speaker 2: TV too, and he's like, what's wrong with you? And
6:33
Speaker 2: I'm like, what do you mean, what's wrong with me?
6:35
Speaker 2: I'm like, you can see the TV. He's like, perfectly fine. Well,
6:38
Speaker 2: I lost my eyesight for the next three weeks in
6:40
Speaker 2: my life because the glucose level was so high, and
6:42
Speaker 2: like I said, it was in the six hundreds. Once
6:44
Speaker 2: it happens, you're rutt in a tends to swell. I
6:46
Speaker 2: had no idea this was going to happen, and I
6:48
Speaker 2: had no idea my vision was going to come back
6:49
Speaker 2: to normal, if it was ever going to come back
6:51
Speaker 2: to normal. So basically, the eyesight was gone for about
6:54
Speaker 2: three weeks. But here's the good part. Six months later,
6:58
Speaker 2: after a boatload of doctor's appointments, boatload of following everything,
7:01
Speaker 2: I went cold turkey on sugar. I literally followed those
7:03
Speaker 2: words to a t. I gave up sugar completely that night, basically,
7:09
Speaker 2: and six months later, as insulin free, diabetic mess and
7:12
Speaker 2: free sugar free, sixty pounds later, my vision that we
7:15
Speaker 2: just lost was back to twenty twenty.
7:18
Speaker 1: What did you actually do in addition to the dropping
7:21
Speaker 1: the sugar, what did you do to normalize your blood pressure,
7:23
Speaker 1: return your blood sugar levels to normal? And restore your
7:26
Speaker 1: vision to twenty twenty. That's amazing.
7:28
Speaker 2: Well, you know, so, I don't think I really did
7:30
Speaker 2: anything on the blood pressure. I think that that just
7:32
Speaker 2: returned to normal. They did put me on Foreman. I'll
7:36
Speaker 2: never forget that first doctor's appointment I went to I
7:38
Speaker 2: found myself a new general physician, believe it or not,
7:41
Speaker 2: and he told me, he's like, you need to go
7:43
Speaker 2: on insulin. I'm like, no, I don't. He's like, you will.
7:46
Speaker 2: You need to go on insulin. You'll be back here
7:47
Speaker 2: in thirty days and you'll be an insulin. Well I
7:49
Speaker 2: proved him wrong because, like I said, I mean, I
7:51
Speaker 2: turned it. I started working out every single day. So
7:54
Speaker 2: I've kind of figured out that there's no magic formula
7:56
Speaker 2: I can tell you that works for every single person.
7:58
Speaker 2: That's not how life works. I can't tell you to
8:00
Speaker 2: go run around the track and never eat sugar again.
8:03
Speaker 2: What I can tell you from my body is what
8:04
Speaker 2: I've learned is that I need to do about thirty
8:06
Speaker 2: to forty minutes some sort of aerobic exercise five to
8:11
Speaker 2: six days a week. If I don't do that, my
8:14
Speaker 2: glug cleose level will skyrocket again. If I don't do
8:17
Speaker 2: that I can look at a piece of Chase cake
8:19
Speaker 2: and gain weight, not even eat it. I can just
8:21
Speaker 2: look at it and it seems to something seems to
8:23
Speaker 2: go wrong on my body. So I at that time
8:27
Speaker 2: I was really eating still three light meals a day
8:30
Speaker 2: because what he told me to do to normalize the
8:32
Speaker 2: Google Colese level. I will say, for the first three
8:35
Speaker 2: months of that recovery period, so to speak, I was
8:38
Speaker 2: still a very sick person. I was home, I was
8:42
Speaker 2: extremely exhausted, extremely tired. But everything kind of then flipped
8:47
Speaker 2: the switch, and everybody kept telling me that, like, you
8:49
Speaker 2: just need to get through the holidays, because I think
8:52
Speaker 2: about my birthday in August, right, so then we're kind
8:54
Speaker 2: of creeping up on December. Just get through the holidays.
8:56
Speaker 2: You can just get through the holidays without any sugar,
8:58
Speaker 2: you know, then you've kind of made it.
9:01
Speaker 3: Well.
9:01
Speaker 2: I got through the holidays, and then I was at
9:04
Speaker 2: the store. I'm a believer in faith, and I said
9:06
Speaker 2: a little pro of God. I'm like, there's got to
9:08
Speaker 2: be an answer, because before I got sick, my hobby
9:12
Speaker 2: was baking. But I threw everything. When I was met
9:15
Speaker 2: at the World after the diagnosis, I threw everything in
9:18
Speaker 2: my kitchen away and told myself, you can never bake
9:20
Speaker 2: again because when you google, and who doesn't google. When
9:22
Speaker 2: you get a diagnosis, everybody does that. You go to
9:24
Speaker 2: web md. This is how life is, and the very
9:27
Speaker 2: first thing you get is type two diabetes is caused
9:29
Speaker 2: by obesity. So I blame myself, and so basically I
9:34
Speaker 2: threw the thing in my kitchen away, and then I
9:37
Speaker 2: was at the storem like, there's got to be an answer,
9:39
Speaker 2: and I found all natural sweetener, which is actually is
9:43
Speaker 2: the skin of a grape, and I bought it and
9:45
Speaker 2: didn't tell anybody. I didn't tell my parents, didn't tell
9:47
Speaker 2: my husband. I made a couple of recipes and I
9:50
Speaker 2: brought it around parents, and you know what they did.
9:54
Speaker 2: They started to cry. And you know what, I'm like, Oh,
9:57
Speaker 2: dear God, is it that bad these chocolate chip cookies
10:01
Speaker 2: I just made with sugar free chocolate chips? Are they
10:03
Speaker 2: that horrible and that bad? And They're like, no, Jane,
10:06
Speaker 2: our daughter is finally back. That energy and spirit that
10:09
Speaker 2: we have lost over the last you know, three to
10:13
Speaker 2: four months, you're finally back. And that's how it started happening.
10:16
Speaker 2: So I started just making things kind of experimenting in
10:18
Speaker 2: the kitchen. From that point.
10:19
Speaker 1: Forward, you literally survived the impossible overcoming.
10:25
Speaker 2: Well that's not that's trust me. The story even gets
10:28
Speaker 2: worse when you talk about them possible. We'll get to
10:29
Speaker 2: that in a second. The health story takes the health
10:32
Speaker 2: story takes a.
10:33
Speaker 1: Huge turn overcoming temporary three week blindness, steps is shock,
10:38
Speaker 1: and two cardiac arrests.
10:40
Speaker 2: That's the part I'm getting to. Yeah, that was just
10:43
Speaker 2: that was just a year, just over a year and
10:45
Speaker 2: a half ago, So everything was moving along great really
10:49
Speaker 2: after that kind of get to the point of so
10:52
Speaker 2: basically happened was our daughter came home from college right
10:54
Speaker 2: during COVID and she's the smart one of the bunch,
10:56
Speaker 2: and she's like, hey, people like what you're doing. So
10:58
Speaker 2: I started posting pictures of stuff I was making on
11:01
Speaker 2: my own personal social media account and she's like, people
11:04
Speaker 2: like that. You should start a different social media account
11:06
Speaker 2: called no Sugar Baker and post things there, And just
11:09
Speaker 2: to make her happy, I'm like, Okay, I'll do that,
11:11
Speaker 2: and I'll start this blog. So I like to write
11:13
Speaker 2: and I'll tell people like what it's like and every
11:15
Speaker 2: day what I've been through. Right, because I was so embarrassed,
11:19
Speaker 2: like I couldn't even tell you like I embarrassed with
11:20
Speaker 2: But I was also frustrated, Victor, because there was nobody
11:22
Speaker 2: out there that was an authentic voice that understood the
11:26
Speaker 2: day to day challenges of what it's like to be
11:29
Speaker 2: a diabatic or what it's like to go completely cold
11:31
Speaker 2: turkey on something understand like I just said, like I
11:34
Speaker 2: can literally look at a piece of cheesecake and I
11:36
Speaker 2: can like feel it go right to my right, to
11:38
Speaker 2: my thighs, so to speak. So Release two Cookbooks launched
11:43
Speaker 2: a product on QVC believe it or not that had
11:46
Speaker 2: three completely sell It's a sugar free cookie dough. We're
11:49
Speaker 2: going to be in one hundred and sixty We were
11:51
Speaker 2: in one hundred and sixty five Midwest grocery stores the
11:54
Speaker 2: exact same week that we launched in those grocery stores
11:57
Speaker 2: with a sugar free frozen cookie dough. Because there's no
11:59
Speaker 2: frozen cookie dough. The sugar bree got sick again. This time.
12:04
Speaker 2: I thought it was a version of COVID because I
12:06
Speaker 2: googled it, and instead my husband found me claps in
12:10
Speaker 2: her shower and he's like that's it. He's like, I'm
12:13
Speaker 2: breaking you back into the emergency room. This time you
12:15
Speaker 2: have a choice of an ambulance. We're all drive there. Well,
12:17
Speaker 2: I told me he can drive me in there, and
12:19
Speaker 2: we went and they found, believe it or not, they
12:21
Speaker 2: found they found a thirteen millimeter kidney stone. And it's
12:26
Speaker 2: very it's actually typical for a person to get kidney stones.
12:29
Speaker 2: And it can be caused by medication. It can be
12:31
Speaker 2: caused by diabetes, it can be caused by soda and consumption.
12:36
Speaker 2: It can be caused by some of different things. They
12:38
Speaker 2: can tell by the color of the kidney stone what
12:39
Speaker 2: it was caused by. And they sent him home, saying,
12:43
Speaker 2: you know, it's a very typical routine procedure, right, we'll
12:46
Speaker 2: do it in the morning and she'll be able to
12:48
Speaker 2: go home the next day and life will be grand,
12:50
Speaker 2: and you guys just move on, and you know, keep
12:51
Speaker 2: doing what you're doing. She's young and healthy. And what
12:53
Speaker 2: happened at one o'clock in the morning. They thank the
12:56
Speaker 2: Good Lord that you know the patient call buttons you have.
13:00
Speaker 2: I pressed them and two nurses came in and I
13:03
Speaker 2: told them I wasn't feeling very well. Well, there was
13:07
Speaker 2: sepsis underneath the kidney stone, so because they really they
13:11
Speaker 2: took the pressure off the kidney stone through a tube
13:14
Speaker 2: in the kidney to release the pressure. That sepsis went
13:17
Speaker 2: through my body very very quickly, and I went to
13:19
Speaker 2: cardiac arrest twice. CPR saved my young little life twice.
13:23
Speaker 2: They said they had a one percent chance of survival.
13:25
Speaker 2: Twice they put me on a ventilator. I was in
13:27
Speaker 2: the ICU and here I am living proof that this
13:32
Speaker 2: is a year and a half ago that I survived.
13:35
Speaker 1: You're a person of faith. What do you think the
13:37
Speaker 1: message was?
13:39
Speaker 2: My time wasn't up yet, My time was my my
13:43
Speaker 2: purpose in life wasn't done yet. Yeah, gosh, you got
13:47
Speaker 2: me there because I get a little tear in my off.
13:48
Speaker 2: You could see me right now because that you know.
13:52
Speaker 2: I'm a lawyer. I always thought I would be like
13:55
Speaker 2: something like in the in that that's not necessarily in the courtroom, right,
13:58
Speaker 2: but fighting for different things, or even even running for
14:01
Speaker 2: public office or governor one day I have a state
14:04
Speaker 2: or something like that. I never thought in a million
14:06
Speaker 2: years I would be the voice of what it's like
14:07
Speaker 2: to live, to have to live sugar free, to you know,
14:11
Speaker 2: sling sugar free recipes out there and that that's that's
14:14
Speaker 2: the purpose. And so every day that's you know, that's
14:18
Speaker 2: what you fulfill. Every day I hear from people that
14:20
Speaker 2: have very similar stories, not necessarily the story of the
14:23
Speaker 2: stepsis shock, and that's you know, people don't survive steps
14:26
Speaker 2: of shock. So every time we tell people like it's
14:28
Speaker 2: a physician there are you know, it's somebody in the
14:30
Speaker 2: medical community that they they kind of they kind of
14:32
Speaker 2: look stunned and they kind of say, can I ask
14:34
Speaker 2: you questions about like do you remember or anything? I
14:37
Speaker 2: actually don't remember anything, but they'll ask like do you
14:39
Speaker 2: remember this where there are a lot of pain or
14:41
Speaker 2: there's the almost like they treat you like a guinea
14:44
Speaker 2: pig because people don't survive survive steps of shock, and
14:47
Speaker 2: I did. So I get questions all the time about
14:51
Speaker 2: what it's like to be have dibate diabetes, what's like
14:53
Speaker 2: to have sugar free? I know oncology cancer patients are
14:56
Speaker 2: told to be sugar free. I hear from new freshly
15:00
Speaker 2: crowned patients every single day saying, what do I what
15:02
Speaker 2: do I do? What do I need to do? How
15:03
Speaker 2: do you what do you eat? For crying out loud
15:06
Speaker 2: as sure as in everything.
15:08
Speaker 1: I will say to you in all due respect. You
15:11
Speaker 1: know you talked about possibly running through office. I think
15:14
Speaker 1: your mission, your true mission, which came through this experience,
15:18
Speaker 1: serves more people than any politician.
15:20
Speaker 2: Oh plus your heart. Yeah I agree, you know. Yeah,
15:23
Speaker 2: So yeah, you're right, You're totally right. And so you know,
15:26
Speaker 2: I I like I say all the time, I'm not
15:29
Speaker 2: this like, I'm just the everyday person next door, right,
15:33
Speaker 2: I'm not the skinny little fitness model. They drive me crazy,
15:35
Speaker 2: especially right now because you see them on TV constantly,
15:37
Speaker 2: you see them doing the talking points on TV that
15:38
Speaker 2: they are the fitness models out there who are telling
15:40
Speaker 2: people that you know, run around the block, don't eat sugar,
15:43
Speaker 2: run around the track wherever it is, and they don't
15:46
Speaker 2: have a clue what it's like. I believe that my
15:51
Speaker 2: body is genetically different, right, like I believe that my
15:53
Speaker 2: genetics obviously the doctor told me, like both sides of
15:56
Speaker 2: my grandparents. I believe that there's genetics plays a role
16:00
Speaker 2: in wait, right, the next plays a role in your health,
16:03
Speaker 2: and there's nothing you can do about it. But you
16:05
Speaker 2: can also then take those genecks that you got and
16:09
Speaker 2: refocus on wellness and so I will never be I'll
16:12
Speaker 2: never be a size four. I'll never be a size six.
16:14
Speaker 2: For crying not loud, right, I am who I am.
16:16
Speaker 2: I carry a healthy weight, and I I'm so unbelievably
16:22
Speaker 2: thankful for every single day.
16:26
Speaker 1: Absolutely, you wake up in the morning and say thank you,
16:29
Speaker 1: thank you for that.
16:29
Speaker 2: Absolutely I do every day, every day, and probably a
16:31
Speaker 2: couple times during the day because I get reminders of
16:33
Speaker 2: you know, if I happen to I watched or read
16:37
Speaker 2: every single label, I know exactly what I'm putting inside
16:40
Speaker 2: my mouth. But if there's some reason that I happen
16:43
Speaker 2: to not know what something is, or you know, it happens, right,
16:47
Speaker 2: you know what the very first sign is for me, okay,
16:49
Speaker 2: in that sugar, it's the eyesight. That right eye starts
16:54
Speaker 2: to go. And what I skipped over is sepsist. So
16:57
Speaker 2: when you survive sepsis shock, it lands. Sepsist lands, and
17:01
Speaker 2: a portion of your body could land in your brain.
17:03
Speaker 2: Thank god it didn't for me. It could land in
17:05
Speaker 2: who knows where, right, I think they're saying that, my kiddies.
17:08
Speaker 2: When I was in the ICU, my kidneys and they
17:10
Speaker 2: were down to less than ten percent. So my sepsis
17:14
Speaker 2: landed in that right eye, the same right eye that
17:18
Speaker 2: the vision was lost for three weeks.
17:22
Speaker 1: And there's your message. There's your message, there's your conveyance
17:25
Speaker 1: of the information. Absolutely. You had mentioned your daughter came
17:29
Speaker 1: up with the name the no sugar Baker. Yes, that's
17:33
Speaker 1: incredible marketing.
17:35
Speaker 2: Great, it's It's like, yeah, it's a perfect it's a
17:38
Speaker 2: perfect name, I guess, and I was sugar Baker. I
17:40
Speaker 2: mean like when she said, I just kind of rolled
17:41
Speaker 2: off her tongue and I'm like, well, that's you. And
17:42
Speaker 2: I think I actually said to her, I'm like, well
17:44
Speaker 2: that's cute. What a great idea.
17:47
Speaker 1: Trademarked it, trade.
17:49
Speaker 2: Marked it, copyrighted.
17:50
Speaker 1: Absolutely absolutely, It's funny. I had a situation many years ago.
17:54
Speaker 1: I was technical business for many years, but I also
17:57
Speaker 1: had the spiritual side of my life. And one day
17:59
Speaker 1: a front of mine came to me and said, how
18:01
Speaker 1: do you balance the fact that you have this day
18:04
Speaker 1: job in industrial technology and this other work, the spiritual
18:07
Speaker 1: work that you do. And without even thinking about it,
18:09
Speaker 1: I said, the day job pays my salary. The other
18:12
Speaker 1: work pays my solery. This word solary came out of
18:16
Speaker 1: me and my wife said, you got to you got
18:18
Speaker 1: to trademark that, and the book that I'm working on
18:20
Speaker 1: is going to be called Solary The Compensation of Spirit.
18:24
Speaker 1: Oh cool, So yours is now No Sugar Baker the
18:27
Speaker 1: Compensation of Spirit, which is really amazing. That's wonderful. What
18:32
Speaker 1: inspired you to write your book and share your story?
18:34
Speaker 1: The No Sugar Baker Cookbook for Healthy Living and No Regrets.
18:37
Speaker 2: Yeah, there's actually two cookbooks, right, So there's two cookbooks
18:40
Speaker 2: the health The first one is the No Regrets. Second
18:42
Speaker 2: one is is still Zero Regrets. What happened on that
18:45
Speaker 2: walk I told you about. I kept seeing these messages
18:48
Speaker 2: from people saying, I love your recipes. Do you have
18:50
Speaker 2: a cookbook? I love your recipes. Do you have a cookbook?
18:52
Speaker 2: I love your recipes? Do you have a cookbook? Well,
18:54
Speaker 2: one morning I was on my walk, came back and
18:56
Speaker 2: I told him my husband, Chris, he's the Hubs and
18:58
Speaker 2: the blog, and I'm like to do a cookbook. He's like, oh,
19:01
Speaker 2: all right, you want to do what Mike? Yeah, I do,
19:03
Speaker 2: but I want to make it a little different too.
19:05
Speaker 2: I actually want to tell the story there. So I mean,
19:07
Speaker 2: I so the story is the first I don't know
19:09
Speaker 2: in the first cookbook, it's like five pages about like,
19:11
Speaker 2: here's exactly what happened, right, Here's exactly what it's like
19:15
Speaker 2: to get So I always tell a story, but I
19:16
Speaker 2: went first. I skipped restaurants for the first probably six months.
19:21
Speaker 2: So I was like, yeah, I didn't know how how
19:23
Speaker 2: you order food right at a restaurant, food but much
19:25
Speaker 2: sugar free. And I ordered an omelet at one at
19:29
Speaker 2: airport and then I discovered then I think that you
19:33
Speaker 2: could order omelet and they'd be fairly safe with them
19:35
Speaker 2: because there should be should be sugar free. That they
19:38
Speaker 2: take pancake batter and put it in eggs in restaurants
19:42
Speaker 2: for omelets. So that was the pancake batter's full of
19:45
Speaker 2: sugar right. Well, ended up having diarrhea all over the
19:47
Speaker 2: airport bathroom floor because you run. You have to run
19:50
Speaker 2: like you like people don't understand like that that sugar.
19:53
Speaker 2: Now it hits my body and you have to figure
19:54
Speaker 2: out how to get rid of it, right like so
19:56
Speaker 2: that so your body that either throws it up, you
19:58
Speaker 2: have diary, it's it's real. So I talk about what
20:01
Speaker 2: that is like right like that, just figuring that out,
20:04
Speaker 2: knowing that that that happens now. I you every time
20:07
Speaker 2: I if I have to go to a restaurant or
20:09
Speaker 2: to breakfast or a brunch wherever it could be, I
20:11
Speaker 2: have to ask, you know, like do you put pancake
20:13
Speaker 2: batter in your omelets? For God's sakes, hope you don't,
20:16
Speaker 2: but if you do, I need to know.
20:18
Speaker 1: Absolutely. I would assume there's a lot of stuff out
20:21
Speaker 1: there like that.
20:22
Speaker 2: Oh there's a lot, there's a lot oils. Yeah, there's
20:29
Speaker 2: a lot. You just have to I mean I've never
20:31
Speaker 2: before all this. Now, my husband and my mom, we're
20:34
Speaker 2: all we're all nutritional label readers. We have to be
20:38
Speaker 2: because my life literally depends on it. People don't understand it.
20:41
Speaker 2: It's like this isn't just like some fab for me,
20:43
Speaker 2: like like oh like this week, I'm kedo. Now, this
20:47
Speaker 2: is this is survival And trust me, I never want
20:52
Speaker 2: to lose my eyesight again. I can't have a huge
20:54
Speaker 2: kidney stone that blocks the entire the uterary track every
20:59
Speaker 2: end because, let's face it, cardiac arrest twice those strips
21:04
Speaker 2: don't happen very often.
21:05
Speaker 1: Absolutely. My guest is Jane Jones. She's the author of
21:09
Speaker 1: the books The No Sugar Baker cookbook for Healthy living
21:11
Speaker 1: and No Regrets and still no regrets, Jane, Please share
21:15
Speaker 1: with our listeners where they can get your books and
21:16
Speaker 1: find out more about you and your work.
21:18
Speaker 2: Oh super easy. You just go to wwwnsugar Baker dot com.
21:23
Speaker 2: How clever?
21:24
Speaker 1: Is that very clever? And I assume your books are
21:26
Speaker 1: available everywhere great books are sold. Is that correct you?
21:28
Speaker 1: Of course, of course, And we'll get back with more
21:31
Speaker 1: of Jingian after these words. On the Own Times Radio.
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23:52
Speaker 1: Back on Vox Novus, my guest this week is Jane Jones.
23:55
Speaker 1: She's the author of the No Sugar Baker, Two Versions
23:58
Speaker 1: cookbook for Healthy Living and No Regrets and Still No Regrets. Jane,
24:03
Speaker 1: you revolutionized sugar free living by creating a practical guide
24:07
Speaker 1: to embracing health without sacrificing joy.
24:11
Speaker 2: Plus how oh gosh, a lot of experiments, a lot
24:15
Speaker 2: of I call them when I kitchen my new science lavatory,
24:19
Speaker 2: because that's exactly what it is. I mean, I I've
24:21
Speaker 2: won some recipes and I've lost some recipes. But I
24:24
Speaker 2: had to figure out there had to be a way
24:25
Speaker 2: to go completely sugar free and still be able to
24:28
Speaker 2: have a good treat that tastes good thet's trust me.
24:31
Speaker 2: There's a lot of sugar free baked cookies out there,
24:34
Speaker 2: and they all taste like garbage, right, so they all
24:36
Speaker 2: taste like crap. So I'm like, you know what, There's
24:38
Speaker 2: gotta be a way to make some good stuff at home.
24:39
Speaker 2: And my tagline from the get go, and I first
24:42
Speaker 2: wrote my very first blog post was from my Oven
24:45
Speaker 2: to Your Oven. So I wanted to make sure that
24:47
Speaker 2: everything was good, everything was easy, like we're we're not
24:50
Speaker 2: baking with lemon grass or some like foo food ingredients
24:54
Speaker 2: that no one has in their pantry. I want to
24:56
Speaker 2: be able to have going easy access, affordable and good stuff.
25:01
Speaker 2: So basically it started experimenting and listen, I get so
25:05
Speaker 2: annoyed with no sugar added. That's not sugar free. No
25:09
Speaker 2: sugar added is definitely not sugar free. Or people that
25:12
Speaker 2: bake them with honey, they're like, oh you must use
25:14
Speaker 2: honey or apple sauce, victor that is sugar. Or they're
25:19
Speaker 2: using a maple syrup that is just fake marketing. No, no, no,
25:22
Speaker 2: we are completely sugar free.
25:26
Speaker 1: What would happen if you ate a piece of fruit?
25:29
Speaker 2: Oh, well, strawberries and berries have low glycemic levels. So
25:33
Speaker 2: I do eat strawberries or berries in moderation and in portion,
25:38
Speaker 2: And sometimes I have to increase my glocost level now
25:40
Speaker 2: because some as it gets too low. So like last week,
25:45
Speaker 2: technically I should be about one hundred every day, be
25:48
Speaker 2: like normal average of one hundred. Diabetes is one hundred
25:50
Speaker 2: and fifty, so like one hundred is like great numbers.
25:54
Speaker 2: I think the lowest I was last week was in
25:55
Speaker 2: the seventies, So we definitely need to sometimes like watch
25:59
Speaker 2: them monitor that. To me, make sure that you now
26:00
Speaker 2: it creeps up, because it's it's a tough challenge for
26:03
Speaker 2: me to keep it at the hunter mark.
26:05
Speaker 1: I have friends who are diabetic, and if they're glacemic
26:08
Speaker 1: level goes low, they have a little bit of orange juice.
26:10
Speaker 1: Can you handle orange juice?
26:11
Speaker 2: I think that'd be too hard, that'd be too high
26:13
Speaker 2: if it would react to me their way. Yeah, wow,
26:18
Speaker 2: had I haven't had any juice in four years.
26:20
Speaker 1: Wow, Wow, that's amazing. What role does mindfulness play in
26:26
Speaker 1: eliminating sugar from our diets?
26:28
Speaker 2: You mean, Mike, what can be like? Let me understand
26:32
Speaker 2: what you mean by mindfulness.
26:33
Speaker 1: Mindful being aware of what you're approaching and eating for
26:37
Speaker 1: the average person, Well.
26:39
Speaker 2: I just think that that's smart, right, I think that
26:42
Speaker 2: knowing that, like I said, from their get go, like,
26:44
Speaker 2: I think I used to see food as celebration, maybe scheduled,
26:49
Speaker 2: maybe like your body needs three meals a day without
26:51
Speaker 2: even being hungry. Now I see it as fuel for
26:54
Speaker 2: my body, nutrition for my body. Right, so I think
26:57
Speaker 2: being mindful of that what I'm putting through my mouth
27:01
Speaker 2: is has to have some purpose of good, right, it
27:05
Speaker 2: has to have a good, good benefit for the mind.
27:08
Speaker 2: I will say I switched it up a little bit
27:12
Speaker 2: just since August. I started after that was after the
27:17
Speaker 2: whole steps of shock thing. My doctor suggested that I
27:21
Speaker 2: do a high omega diet, and so we've added in
27:25
Speaker 2: a probably fish or salmon that to one to two
27:28
Speaker 2: times a week now has been added to make we're
27:31
Speaker 2: making sure that I'm getting enough omega. And that has
27:33
Speaker 2: been a game changer. So eggs, avocado, salmon is good,
27:39
Speaker 2: shrimp is good for high omega, nuts are good for omega.
27:44
Speaker 2: That's been actually a game changer. Even when it comes
27:47
Speaker 2: to productivity or behavioral health. Obviously, your mind or PTSD
27:53
Speaker 2: might kick in when you have unfortunately gone through the
27:58
Speaker 2: ICU stepsis shot cardiac arrust a couple of times, and
28:03
Speaker 2: you just have to make sure that you're fueling your
28:06
Speaker 2: whole body with the nutrition, nutrition and nutrients that that
28:11
Speaker 2: your body, including your brain needs to be able to
28:14
Speaker 2: function correctly and properly.
28:16
Speaker 1: Was there a reason that you were avoiding salmon and
28:18
Speaker 1: fish before.
28:19
Speaker 2: Probably was never a big fan of it. I always
28:21
Speaker 2: thought it tasted it's sort of like a gross fishy
28:24
Speaker 2: taste to it. So now I absolutely crave it. We're
28:27
Speaker 2: having it tonight. I can't wait salmon for dinner. Salmon
28:30
Speaker 2: and asparagus.
28:31
Speaker 1: That's wonderful and that's healthy. That's very healthy what you're
28:34
Speaker 1: talking about there. Absolutely What are some of the special
28:38
Speaker 1: no sugar ingredients that you use in your recipes?
28:42
Speaker 2: Oh gosh, Well, like I said, like, I wanted to
28:44
Speaker 2: make sure when I started messing around the kitchen that
28:46
Speaker 2: everything I did was easy, easy ingredients to use. I
28:51
Speaker 2: always say that my ingredients are you can find them
28:53
Speaker 2: in your everyday kitchen, but the directions are easy too.
28:56
Speaker 2: So you know, I just found this weekend. I can't
28:58
Speaker 2: believe it. I found it actually an am on sugar
29:00
Speaker 2: free butterscotch baking chips. So for the very first time ever,
29:04
Speaker 2: we went to a Super Bowl party and I was
29:06
Speaker 2: able to bring seven layer bars. Because you can use
29:09
Speaker 2: unsweetened coconut flakes, you can use these sugar free butterscotch chips,
29:13
Speaker 2: sugar free chocolate chips that taste go. There's many out
29:15
Speaker 2: there to make sure you get the right brand. And
29:18
Speaker 2: then chopped walnuts, which is good for them on Mega too,
29:22
Speaker 2: and so basically, and then I use the arithetol sweetener,
29:24
Speaker 2: which is the skin of a grape sweetener. They think
29:27
Speaker 2: those bake really well. I also tend to use almond flour.
29:32
Speaker 2: So putting those all together and that recipe, just post
29:34
Speaker 2: it at no sugar baker dot com. Those seven layer bars,
29:36
Speaker 2: Oh my gosh, were they a street? Were they? That
29:40
Speaker 2: was a dandy one?
29:41
Speaker 1: They're beautiful obviously, Obviously artificial sweeteners are not on the table. Correct, No, I.
29:48
Speaker 2: Use artificial sweeteners. I use all natural, well natural, absolutely right.
29:53
Speaker 1: You mentioned almond flour. My wife is completely flower She
29:59
Speaker 1: can eat anything made out of flour if she can't
30:02
Speaker 1: eat anything made out of made with dairy gluten, and
30:05
Speaker 1: she's gluten free and dairy free, and she eats almond
30:09
Speaker 1: flour products. Are there any other types of flowers that
30:12
Speaker 1: are gluten free.
30:13
Speaker 2: Well, you can use coconut flowers too, that'd be gluten
30:17
Speaker 2: free flour. But I think that coconut flour gives a
30:20
Speaker 2: little bit too much of a taste of coconut, So
30:21
Speaker 2: if you're then you should make it like actually, like
30:24
Speaker 2: I made it. I made an so I made a
30:25
Speaker 2: chocolate chip cookie using the coconut flour and it really
30:28
Speaker 2: made it a strong coconut flavor to it too. So
30:30
Speaker 2: I think you just got to watch that a little bit.
30:33
Speaker 2: But no, and listen, I understand when you bake sometimes
30:38
Speaker 2: you do need some gluten and those recipes to make
30:40
Speaker 2: things work because you do need the rise of the
30:42
Speaker 2: ingredient and that's when you're going to get it through
30:43
Speaker 2: the all purpose flowers or the cake flowers. That's just reality.
30:47
Speaker 1: Yeah, I know.
30:49
Speaker 2: There's been so much innovation with new products out there
30:51
Speaker 2: and new things. I mean, one of the very first
30:53
Speaker 2: things I did was I made a monster cookie believe
30:56
Speaker 2: it or not, cook as I'd come from the Midwest
30:58
Speaker 2: of monster cookies got it's kind of like everything underneath
31:00
Speaker 2: the stink kind of cookies got chocolate chips, peanut butter,
31:04
Speaker 2: and oats, And I was like, I use what in that? Oh,
31:07
Speaker 2: peanut butter, Like I always told them, peanut butter butters,
31:09
Speaker 2: you know, strong protein. So ill did for you. Well,
31:12
Speaker 2: the first time I made that, I didn't look at
31:14
Speaker 2: the label. Shame on me. And those popular brand peanut
31:17
Speaker 2: butters are full sh stugger. So I was sicker than
31:21
Speaker 2: a dog. So now I just use you know, the
31:23
Speaker 2: coarsely grained peanuts, that's only strictly peanuts for peanut butter.
31:26
Speaker 2: That's what you bake with. I've learned a lot in
31:29
Speaker 2: these last four years.
31:30
Speaker 1: Let me tell you, absolutely tell us about the sugar
31:33
Speaker 1: free chocolate chips.
31:34
Speaker 2: Oh oh my gosh. There's so many different brands out there,
31:36
Speaker 2: and there's you can get some good ones and some
31:38
Speaker 2: bad ones. So they're really popular. They're all over the place.
31:40
Speaker 2: So her, she's got a great brand of the on
31:42
Speaker 2: the phone, I like say her, I don't. I'm not.
31:44
Speaker 2: I'm not sponsored by any companies. That's okay, I just
31:47
Speaker 2: tell it like it is, right. So her she's got
31:49
Speaker 2: a great sugar free chocolate chip. But what I like
31:51
Speaker 2: to bake with the brand? Lily has some other options?
31:55
Speaker 2: Do They have a white chocolate chip that's been really
31:56
Speaker 2: good to use? So you make a raspberry white chocolate
31:59
Speaker 2: bunk Cakeive it or not? That's like to die for.
32:03
Speaker 2: So just look at this, look at the but and there.
32:06
Speaker 2: I thought all those the big box stores have them.
32:08
Speaker 2: Amazon has them. They're always like, no, they're always spending
32:10
Speaker 2: when it comes to the dollar, right, But I always
32:13
Speaker 2: say it's cheaper than an er visits.
32:16
Speaker 1: Absolutely. And from the standpoint of taste, is there a
32:20
Speaker 1: big difference in the taste between the sugar free chocolate
32:22
Speaker 1: chip and the old style chocolate ship?
32:25
Speaker 2: Well, here you go, Victor, I haven't had sugar in
32:27
Speaker 2: four years, so I'm the last person to judge because
32:29
Speaker 2: I can't remember what sugar tastes like.
32:31
Speaker 5: Wow.
32:32
Speaker 2: Right. So my husband, my husband though me, he'll occasionally
32:35
Speaker 2: at My mom would to the other day told me
32:36
Speaker 2: that those seven layer bars. She's like, jad, they taste
32:39
Speaker 2: like a seven layer bar. So, I mean, I don't
32:43
Speaker 2: think there is. I think once in a while you
32:45
Speaker 2: have to be a little particular about the ingredients you
32:47
Speaker 2: use and shoes and use. I think I've gotten a
32:49
Speaker 2: couple of times some bags of chocolate chips that are
32:51
Speaker 2: maybe less expensive, and they're not as good.
32:55
Speaker 1: So now, when you use gluten based flour, do you
32:58
Speaker 1: ever put in anything to call is it to rise?
33:01
Speaker 2: I have not. There is like that, Oh my gosh,
33:05
Speaker 2: it's it's I can't remember the name of it. There's
33:08
Speaker 2: like a gum that kind of helps things like that.
33:11
Speaker 2: I haven't ever had to for the recipes I use.
33:14
Speaker 2: When it comes to almond flour, coconut flour, those tend
33:17
Speaker 2: to be non rise type items. I will say that
33:23
Speaker 2: if I make a pastry or on bread, I'm definitely
33:26
Speaker 2: using like a bread flour, and that's just you eating moderation.
33:29
Speaker 2: But obviously it's sourdough right now, solur dough is super popular,
33:33
Speaker 2: sour dough sugar free.
33:35
Speaker 1: And what about yeast? Can you use yeast?
33:38
Speaker 5: Uh?
33:38
Speaker 2: So far, yes, but again it's in moderation. I'm not
33:40
Speaker 2: sitting down in an entire loaf.
33:43
Speaker 1: Is it difficult to find these ingredients or can you
33:46
Speaker 1: find them?
33:46
Speaker 2: I think so many? Oh my gosh, absolutely, like most
33:50
Speaker 2: Big boxer I think it's listen, ten percent of the
33:52
Speaker 2: population is diabetic and another ten percent is pre diabetic.
33:56
Speaker 2: So obviously not everybody's like me, worried that completely culd
33:59
Speaker 2: turkey completely sugar free. But a lot of the population
34:02
Speaker 2: has to have these items now, so's they're more and
34:04
Speaker 2: more popular, They're more and more accessible, and so I
34:08
Speaker 2: think that they're easy to find. I think that's great.
34:11
Speaker 2: It's like, as I said, the sugar free butter Scotch ships.
34:13
Speaker 2: Never MYFD ever dreamed that there's no sugar free butter
34:15
Speaker 2: Scotch ships out there to bake with, and lo and behold,
34:18
Speaker 2: they just came out last week and they're fantastic.
34:21
Speaker 1: And are these ingredients on the regular shelves or are
34:23
Speaker 1: the special departments in the stores to.
34:25
Speaker 2: Find depends on the store, depends on the store.
34:28
Speaker 1: What's been your experience with finding them?
34:30
Speaker 2: Mostly by most by the other baking aisles.
34:33
Speaker 1: Really, so just that it's everything all together in the
34:36
Speaker 1: same place.
34:37
Speaker 2: Usually it's usually they're kind of like run one row
34:39
Speaker 2: below them, so to speak. Be easy to find.
34:42
Speaker 1: Would you share one or two of your amazing recipes
34:45
Speaker 1: with us?
34:46
Speaker 2: I mean, like the details that I'll play the titles
34:47
Speaker 2: and people are going to go online and find them.
34:49
Speaker 2: So my favorite is the white chocolate raspberry bunt cake.
34:52
Speaker 2: That is so good. So that's got sugar free white
34:55
Speaker 2: chocolate pudding, mixed sour cream, lots of eggs in that baby,
35:00
Speaker 2: and then there's the sugar free white chocolate and then
35:03
Speaker 2: raspberries on top with a cream cheese frost into it.
35:06
Speaker 2: So that's a great cake and it's got a swirl
35:09
Speaker 2: of raspberry sugar free preserves throughout two. That's a that's
35:14
Speaker 2: a dandy. It's a fancy looking cake. And then gosh,
35:17
Speaker 2: what else did I say?
35:18
Speaker 8: Oh?
35:18
Speaker 2: You know what else I like? I like my peanut
35:20
Speaker 2: butter chocolate chip bacon cookies because who in the world
35:23
Speaker 2: would ever think the bacon on top of a cookie
35:25
Speaker 2: would be good? But let me tell you that peanut
35:28
Speaker 2: butter chocolate chip bacon cookie. There's something about that baby
35:31
Speaker 2: that makes me. I always say, you put that bacon
35:33
Speaker 2: in the salted hold. That baby dances, and it is
35:36
Speaker 2: such a good cookie because it's so unique.
35:38
Speaker 1: So here's the question. Can you find bacon that is
35:40
Speaker 1: not sugar cured?
35:42
Speaker 8: Yes?
35:43
Speaker 2: Oh, my gosh, absolutely. M hm.
35:45
Speaker 1: That's actually.
35:49
Speaker 2: Very easy. Actually that was easy.
35:51
Speaker 1: Wow. Wow. How about some main dishes that you love?
35:55
Speaker 2: Oh gosh. So I make a lot of soups. So
35:59
Speaker 2: one of the very first things I was a cheeseburger soup. Course. Now,
36:02
Speaker 2: you can't use milk, so when you make soup, it's
36:03
Speaker 2: the whole tricky. You can't use milks. Milk is a
36:05
Speaker 2: full of sugar. So I do make the no sugar baker.
36:10
Speaker 2: I think they call it wonderful cheeseburger soup. That's good.
36:13
Speaker 2: I've learned to make lasagna without pasta. That gets a
36:17
Speaker 2: little tricky because of the tomatoes. So there's a couple
36:19
Speaker 2: of pasta sauces out there that are low in sugar.
36:23
Speaker 2: I E, Like I said, there's a I have a
36:25
Speaker 2: almost like Kentucky fried chicken fried chicken recipe up. There
36:30
Speaker 2: a couple of Kisha's that are good. You gotta survive, right,
36:33
Speaker 2: so you gotta figure out how to do it. Pizza
36:36
Speaker 2: that doesn't have a chicken al Fredo pizza because the
36:40
Speaker 2: freado sauce is sugar free compared to a tomato sauce.
36:43
Speaker 2: Tomatoes are fol of sugar. I could go on and
36:47
Speaker 2: on and on and on and on.
36:49
Speaker 1: All right, I am, I'm sort of semi retired. I'm
36:52
Speaker 1: seventy two now, and I don't do as much cooking
36:54
Speaker 1: as I used to. I used to cook for everybody.
36:56
Speaker 1: What about marinades and barbecue sauces? I use those? What
37:01
Speaker 1: do you have for that?
37:01
Speaker 2: Yes, I have a couple. So I have a couple
37:03
Speaker 2: that we put out for a Father's Day special on
37:06
Speaker 2: one of the tv TV stories we did, and we
37:10
Speaker 2: use whiskey believer. So that's another question I usually get,
37:13
Speaker 2: like what do you do about ALCOHOLA I never was.
37:15
Speaker 2: I never was a drinker, never drink, And I think
37:17
Speaker 2: why because every time if I ever did, like in
37:20
Speaker 2: college or whatever, I would feel miserable after Well, of
37:22
Speaker 2: course that was the google soul probably was going through
37:24
Speaker 2: the roof. I thought it was like, that's what you
37:26
Speaker 2: feel like when you are intoxicated. So there is a
37:31
Speaker 2: whiskey marinade that we use with whiskey with a little
37:34
Speaker 2: bit of mustard, Worcestershire sauce and brown or rithetol added
37:39
Speaker 2: to it, and that's that's a dandy.
37:42
Speaker 1: Marinade, wonderful. Any anything specifically, I used to make a
37:46
Speaker 1: lot of brisket. Anything for brisket, that'd be tough.
37:50
Speaker 2: Though there is a there's a couple of new products
37:52
Speaker 2: out there that I'm just trying to experiment with a
37:54
Speaker 2: little bit that are sugar free, barbecue sauces that are
37:57
Speaker 2: pre jarred. They're good, but it's just it's not my
38:02
Speaker 2: like cup of tea. So I don't really I've never
38:05
Speaker 2: really craved that to want to experiment to do it
38:08
Speaker 2: more than anything.
38:10
Speaker 1: One more, do you have a favorite recipe, an all
38:12
Speaker 1: time favorite recipe of yours.
38:15
Speaker 2: Yes, so the no sugar baker Holy Smokes Pumpkin bars,
38:18
Speaker 2: I know what. I call it, the holy Smokes pumpkin
38:20
Speaker 2: bars because you eat it and your everyone says, holy smokes.
38:23
Speaker 2: There's no sugar.
38:26
Speaker 1: And what's in those?
38:27
Speaker 2: Oh gosh, that's easy. So pumpkin and pumpkin's a front
38:29
Speaker 2: of the diabetic along with cinnamon. The secret in that
38:33
Speaker 2: one is sugar free breakfast syrup brings it all together.
38:38
Speaker 1: Sugar free breakfast syrup. I've never heard of.
38:40
Speaker 2: That, you know. I tell you it's truth that I
38:44
Speaker 2: can't play the ingredients, but it's a it's there. There's
38:47
Speaker 2: a lot of different brands out there. I always just
38:49
Speaker 2: buy the generic sugar free breakfast RUPs because you're only
38:52
Speaker 2: tat I think it's two tablespoons for the recipe and
38:54
Speaker 2: it just gives it enough of sweetness. That's great. But
38:57
Speaker 2: those sugar free Holy Smokes Pumpkin bars, let me tell you,
39:00
Speaker 2: because of the sugar free cream cheese frosting O MG.
39:05
Speaker 1: And I assume it's a brea when you say breakfast
39:07
Speaker 1: the syrup its is something like a pancake syrup? Is
39:10
Speaker 1: that correct, you got it? Yeah, good, wonderful. My guest
39:12
Speaker 1: is Jane Jones her books No Sugar Baker Cookbook for
39:16
Speaker 1: Healthy Living and No Regrets and Fill Zero Regrets. I
39:19
Speaker 1: gotta remember that and we'll be back with word Jane
39:21
Speaker 1: after these words on the Old Times Radio Network.
39:25
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Speaker 1: Back on Box Novus. My guest this week is Jane Jones,
43:24
Speaker 1: who're talking about her the No Sugar Baker Cookbook for
43:27
Speaker 1: Healthy Living and No Regrets and the still No Regrets.
43:31
Speaker 2: Jane.
43:31
Speaker 1: In doing this work, you empowered special needs communities. Yeah,
43:37
Speaker 1: what communities did you work with? And what lessons did
43:39
Speaker 1: you learn leading inclusive baking classes and doing all this
43:42
Speaker 1: nonprofit work?
43:43
Speaker 2: Noh yeah, how cool is that question? So basically, my
43:47
Speaker 2: mom managed group homes in northern Minnesota for years and
43:51
Speaker 2: she came to my husband and I my gosh, now
43:52
Speaker 2: twelve years ago and said, I think I have a
43:55
Speaker 2: good idea for the two of you, and we're like,
43:56
Speaker 2: what is that she thinks that we should take individuals
44:00
Speaker 2: of idd intellectual disability, disability on disorders on trips because
44:05
Speaker 2: they all work in stores and communities and they make money,
44:08
Speaker 2: and if they wanted to go on vacation, they have
44:09
Speaker 2: to go with mom and dad. And she's like, what
44:11
Speaker 2: twenty six year old wants to go on a vacation
44:12
Speaker 2: with mom and dad. She's like, I think you and
44:14
Speaker 2: Chris should start an organization that takes individuals on trips.
44:17
Speaker 2: So we did that twelve years ago. We've been all
44:19
Speaker 2: over the country. We've been to Alaska three times. We've
44:22
Speaker 2: been to La Washington, d C. Hawaii a couple times,
44:25
Speaker 2: with mostly groups of ten or under young adults. And
44:30
Speaker 2: you know, when we go on these trips, I've noticed
44:32
Speaker 2: after I got sick that they're weight or even their
44:36
Speaker 2: nutrition or what they're eating. Sometimes it seems like it's
44:38
Speaker 2: a little bit more not necessarily watchful or not fueling
44:44
Speaker 2: their body, but like a routine, like what there's to do.
44:46
Speaker 2: So I told Chris and my gosh, I'm like, I
44:48
Speaker 2: think we should start doing some no sugar cooking lessons.
44:52
Speaker 2: No sugar baking cooking lessons. So every once a month
44:55
Speaker 2: we go and volunteer at organizations that serve individuals with
44:59
Speaker 2: idd adults, kids, young adults, adults and teach them recipes
45:06
Speaker 2: and you know, have fun with them and we have
45:08
Speaker 2: a great time. And we've been doing it and I
45:10
Speaker 2: think it's the highlight of our month once a month
45:11
Speaker 2: that we get to go and bake and sharing these
45:14
Speaker 2: visions in these streets. And they're so darn proud. We
45:16
Speaker 2: tend to make that no sugar baker white chocolate raspberry
45:19
Speaker 2: bunk cake I just talked about, and they tend to
45:21
Speaker 2: can't wait to show off to their family. They want
45:24
Speaker 2: to bring the most of them still live at home.
45:26
Speaker 2: They want to bring pieces home for mom and dad
45:28
Speaker 2: to try what it tastes like to be sugar free too.
45:30
Speaker 2: So that's been such a joy. We just volunteered this
45:33
Speaker 2: weekend at the Tim Tebow Night to Shine, which is
45:37
Speaker 2: the prom for special the special needs communities. So we
45:41
Speaker 2: actually recognized a couple of people there from baking classes.
45:44
Speaker 2: That was a lot of fun.
45:46
Speaker 1: What does it feel like to be of service to
45:49
Speaker 1: others in general, just to be of service and follow
45:51
Speaker 1: the calling of really the golden rule.
45:53
Speaker 2: Well, I just think that's the way you live your
45:55
Speaker 2: life right. I don't think it's any difference than anybody else.
45:57
Speaker 2: I just think that that's who I was raised to be.
46:02
Speaker 2: I think that's the values that have been ingrained in me.
46:05
Speaker 2: That's my mom always says, there's I never took my
46:07
Speaker 2: husband's last name, and my parents said that, you know,
46:10
Speaker 2: there's being a Jones has a great responsibility. And I
46:14
Speaker 2: think that those are very good at words to live by,
46:17
Speaker 2: because we shine our shine, our fate through her life
46:21
Speaker 2: and what we do, and we don't you know, we don't.
46:23
Speaker 2: We don't preach, we don't judge, and wed are who
46:26
Speaker 2: we are. And yeah, I think we treat everybody equally.
46:32
Speaker 2: I could care I could care less if you're hey,
46:35
Speaker 2: if you are God. Daughter was born with extra chromosome,
46:38
Speaker 2: so she has done in syndrome. She's a great four
46:41
Speaker 2: year old. If you're the little Paris we call her,
46:44
Speaker 2: or if you're the president of a CEO company, I'm
46:48
Speaker 2: gonna treat you the exact same way.
46:50
Speaker 1: Service and kindness. Yeah, absolutely, the calling that we should
46:55
Speaker 1: all embrace.
46:58
Speaker 2: You got it.
46:59
Speaker 1: You wouldn't gave in entrepreneurship against the odds. How did
47:02
Speaker 1: you build a business empire? After the life altering changes
47:06
Speaker 1: you faced.
47:07
Speaker 2: Yeah, you know what, So that's kind of interesting part
47:09
Speaker 2: of the story. So after the two cookbooks, I believed
47:13
Speaker 2: it or not. This is crazy. The Minneapol Starch Viewing
47:16
Speaker 2: did that. The taste section of the Mineapol Stars Bean
47:18
Speaker 2: is kind of like the sports section for Minnesotan's and
47:21
Speaker 2: they did the whole section on my story. That day
47:24
Speaker 2: that that paper came out, I had two CEOs email
47:27
Speaker 2: me from two grocery store Chaanes in Minnesota, and they
47:31
Speaker 2: both said, you're right, Jane, like sugar we need to
47:33
Speaker 2: have sugar free itoms and our bakery. What a great story,
47:35
Speaker 2: like you get it. One of them invited me to
47:39
Speaker 2: come sign cookbooks at a store. So we did that
47:42
Speaker 2: during January and what happened was Airbit came for the cookbook.
47:45
Speaker 2: They're lined outside the door. They came for the cookbook
47:47
Speaker 2: to see me. It was crazy, and they made one
47:50
Speaker 2: of my recipes and everybody's like, oh, where do we
47:52
Speaker 2: get that? Where do we get that brown the double
47:53
Speaker 2: chocolate no sugar bake er brownie? Where do we get
47:55
Speaker 2: that in the store. Well, they had to go buy
47:58
Speaker 2: the ingredients to make it, right, So I came back
48:00
Speaker 2: and I told my husband, I'm like, why can't they
48:02
Speaker 2: find the no sugar baker chocolate chocolate brownie in a store?
48:06
Speaker 2: And he's like, what do you mean. I'm like, why
48:08
Speaker 2: can't we produce it? And he's like huh. So we
48:10
Speaker 2: hired a food research firm. It was all a bunch
48:13
Speaker 2: of general mills actually call log executives who were retirees.
48:18
Speaker 2: You know what they told me. They told me they're like,
48:22
Speaker 2: you have a great following on social media, like huge
48:24
Speaker 2: following and social media. Just use that make a sugar
48:27
Speaker 2: free bake cookie and call it good.
48:29
Speaker 1: You know.
48:29
Speaker 2: I told them, hey, I told them a kiss off.
48:34
Speaker 2: And then I told them that there's a ton of
48:36
Speaker 2: sugar free bake cookies out there and they all taste
48:38
Speaker 2: like crap. And if I'm going to put my name
48:40
Speaker 2: on something, it's gonna actually gonna taste good. And I
48:42
Speaker 2: want to know why I can't go to a grocery
48:44
Speaker 2: store and find a sugar free cookie dough and they're like,
48:47
Speaker 2: they'll never happen. Well, we got rid of them, like
48:50
Speaker 2: I said, and we found a manufacturer to make a
48:52
Speaker 2: sugar free cookie dough, which QVC came a call in,
48:55
Speaker 2: so we were on QVC in January of twenty twenty three.
48:59
Speaker 2: We launched. They sold three three bags are a sugar
49:01
Speaker 2: free cookie, Dow frozen, three different types of it, three
49:04
Speaker 2: different kinds. The first time I was on, I sold
49:06
Speaker 2: out in twelve hours, The second time I was on,
49:08
Speaker 2: I sold out in an hour. And the third time
49:10
Speaker 2: I was on was in April that year. Guess how
49:12
Speaker 2: long it took me to sell out?
49:13
Speaker 1: Ten minutes seven. That's so wonderful. How does that make
49:21
Speaker 1: you feel?
49:21
Speaker 8: Well?
49:22
Speaker 2: Right there? It showed that a there's a market, and
49:25
Speaker 2: that's all I wanted to prove kind of to those
49:27
Speaker 2: retirees that were like, you know, like, oh, just make
49:29
Speaker 2: them make sugar hookie. I wanted to show there's a
49:32
Speaker 2: market for because I know the market. Do you know
49:33
Speaker 2: why I know the market, Victor? Because I'm the consumer. Absolutely,
49:36
Speaker 2: I'm the consumer. I know what it's like, I know
49:38
Speaker 2: what a consumer wants. And I think that that's always
49:41
Speaker 2: never been lost in this whole story, in this whole
49:43
Speaker 2: crazy journey that my life has folded to me. And
49:46
Speaker 2: is that no? I know because I live it every
49:51
Speaker 2: single day.
49:53
Speaker 1: How did it make you feel to become a celebrity
49:55
Speaker 1: with all of your television and magazine of.
49:57
Speaker 2: Pery celebrity, what are you talking about? Are you kidding? No? No, no, no,
50:03
Speaker 2: no no no no, absolutely not. So I mean, wait, how.
50:09
Speaker 1: Did it make you feel to have the opportunity to
50:11
Speaker 1: share your message in all these venues every day?
50:14
Speaker 2: I'm thankful for it, right So, I mean, like the
50:16
Speaker 2: people we just did an article for People magazine. They
50:19
Speaker 2: they just did a feature in Women's World magazine, and
50:21
Speaker 2: just did Fox News Radio just did a big little
50:24
Speaker 2: brew haha too, and just been at the message out there.
50:27
Speaker 2: I think it's I wouldn't say it's empowering, but I
50:30
Speaker 2: would say that it's good to be able to share because,
50:34
Speaker 2: especially right now, I see all these like fitness model
50:38
Speaker 2: types like this earlier it tries nothing drives me more
50:40
Speaker 2: crazy then hearing them go other you know, the traditional
50:45
Speaker 2: Richal Richard Simmons type. They go on they don't have
50:47
Speaker 2: they don't have a clue, right, And it's like, no,
50:51
Speaker 2: I like, I just want to be the real deal.
50:54
Speaker 2: I just want you to be like I understand, Like
50:56
Speaker 2: I understand it completely, Like I get it, I understand it.
51:02
Speaker 2: It's don't blame yourself like it, you know what, Like
51:06
Speaker 2: I said, I'll never be a size six eight. I
51:08
Speaker 2: could care less what the scale says. But in order
51:12
Speaker 2: to be able to relate to people, I think that's
51:13
Speaker 2: really important. And do you have to get my health back?
51:17
Speaker 2: Think about it. I've gotten now, for sure, two to
51:20
Speaker 2: three chances on life for God's sakes. A lot of
51:24
Speaker 2: people don't get when they're in those them they've hit
51:26
Speaker 2: rock bottom. So it's it's a purpose. I'm telling you,
51:29
Speaker 2: it's a purpose. It's we thank God every single day.
51:32
Speaker 2: I think my husband just cheered up yesterday thinking about
51:34
Speaker 2: He said, don't know how we got out of this
51:36
Speaker 2: conversation just yesterday, but we was talking about he remembers
51:39
Speaker 2: walking into the ICU and seeing me full of all
51:41
Speaker 2: those tubes and machines.
51:43
Speaker 1: I'm wondering, absolutely, you mentioned being the real deal. What
51:48
Speaker 1: do you see? What do you see as the importance
51:51
Speaker 1: of authenticity in health?
51:54
Speaker 2: I just think I am authentic. I just think it's
51:56
Speaker 2: really important to be who you are. And you know,
51:59
Speaker 2: I'm a small town girl. I grew up in northern Minnesota,
52:04
Speaker 2: both working parents that I think my dad was on
52:07
Speaker 2: every single community board he could possibly be on to
52:09
Speaker 2: get back to his community. And I just think that
52:11
Speaker 2: I was raised right, and I think that I believe
52:14
Speaker 2: in hard work, and I think that I believe in goodness,
52:18
Speaker 2: and I believe in giving back. And I just think
52:21
Speaker 2: that I always a little bit of a spirit in
52:23
Speaker 2: the sense of humor to get me through every single day.
52:25
Speaker 2: And there's a purpose, there's a reason. Might not know
52:32
Speaker 2: it at the time, but good will come, and good
52:36
Speaker 2: will come, and good will prevail.
52:38
Speaker 1: I had a spiritual teacher who used to say that
52:41
Speaker 1: the eleventh commandment should be thou shalt have purpose. And
52:45
Speaker 1: by having purpose in life, not only fulfilling what you're
52:49
Speaker 1: meant to do, but you're also being in service to others.
52:51
Speaker 2: So I think that's why I love that. And I
52:53
Speaker 2: believe that everybody has a purpose, right. I believe our
52:57
Speaker 2: little Paris, little Morgan, who was born with a extra
53:00
Speaker 2: a chromosome, she's got a purpose. Goll darn it. She's
53:03
Speaker 2: the cutest four year old nereverre seeing your entire life.
53:05
Speaker 2: I got a picture of her on Facebook on her
53:08
Speaker 2: social media count right now because she's the cutest four
53:10
Speaker 2: year old I've ever met in my entire life, and
53:12
Speaker 2: she's got a purpose, and she gives so much love,
53:15
Speaker 2: and she's a gift. She's like a total gift.
53:18
Speaker 1: Absolutely. What would you like cooks and non cooks to
53:22
Speaker 1: take away from the no sugar baker cookbooks?
53:25
Speaker 2: Oh, I think that it's easy to do. I think
53:28
Speaker 2: that my recipes are easy to follow. I will say
53:32
Speaker 2: that there's some traditional bakeries and bakers out there that
53:37
Speaker 2: don't understand why sugar free is needed, and I just
53:43
Speaker 2: wish that maybe they would educate themselves or open up
53:45
Speaker 2: or break down those walls or boundaries that they have
53:49
Speaker 2: positioned themselves to think. I mean there's some people still
53:52
Speaker 2: walk by expos and they'll be like, oh, sugar free,
53:55
Speaker 2: who wants to even try that crap? And it's like, well,
53:58
Speaker 2: maybe you need to learn why some people have to
54:01
Speaker 2: be sugar free, you know, or before you make some rude,
54:04
Speaker 2: snide comment too, it must not taste any good at all.
54:08
Speaker 1: Do you ever think of doing a campaign where you
54:10
Speaker 1: get some of the traditional chefs on television and so
54:13
Speaker 1: on to adopt everything?
54:15
Speaker 2: Oh my gosh, yeah, I would love it. So we've
54:18
Speaker 2: got to kind of mess around with the idea of
54:20
Speaker 2: So I've done probably over my gosh, that maybe two
54:22
Speaker 2: hundred TV radio interviews over the last couple of years.
54:27
Speaker 2: And I do a lot of Facebook lives. I don't
54:30
Speaker 2: think you can you call it Facebook anymore. I mean
54:31
Speaker 2: you call it Facebook whatever. It's called Metalive. And we've
54:35
Speaker 2: kind of been pushing on the idea of doing a podcast,
54:40
Speaker 2: so that would be kind of a fun way podcast podcast.
54:42
Speaker 2: Doing it was bringing in like a celebrity type person
54:46
Speaker 2: to bake with me and to be like, hey, try
54:48
Speaker 2: the sugar one and then try the no sugar one,
54:50
Speaker 2: and you tell me which one's better, kind of like me,
54:52
Speaker 2: do want think on the Food Network right where my
54:54
Speaker 2: husband watches all the time, where they have the celebrity
54:57
Speaker 2: chef what's his name? That goes and like does the breakdown,
54:59
Speaker 2: like the and the now this chef comes and they
55:01
Speaker 2: try to like who's rescbee Zoo? Which one would be
55:04
Speaker 2: kind of fun victory.
55:04
Speaker 1: I liked what you think, there you go you can
55:06
Speaker 1: have the No sugar Baker Cooking Network. Yes, I'm in
55:12
Speaker 1: there you go there. I think I think it would be
55:14
Speaker 1: a wonderful idea. And I was gonna say, what's next
55:15
Speaker 1: for you?
55:16
Speaker 2: Jane Jones, Oh gosh, I think that I think we're
55:18
Speaker 2: gonna work on that podcast idea. We'll see. We have
55:23
Speaker 2: a couple of hop We've got a couple of fires
55:25
Speaker 2: right now that are been burned in the fire a
55:27
Speaker 2: little bit, so hopefully those are gonna pot pretty soon.
55:30
Speaker 2: If they do, you'll be one of the very first
55:32
Speaker 2: to know. I'll reach out to tell you what's gonna happen.
55:34
Speaker 2: But we got some good things coming up board the journey.
55:38
Speaker 2: Keep the journey, it keeps continuing.
55:41
Speaker 1: There you go. If you need an announcer, I'd be
55:43
Speaker 1: happy to take part. Awesome, There you go. Jane Jones
55:46
Speaker 1: her book, The No Sugar Baker Cookbook for Healthy Living
55:49
Speaker 1: and No Regrets and still No Regrets. Jane, one more time,
55:52
Speaker 1: please share with our listeners where they get your books
55:54
Speaker 1: and find out more about you.
55:56
Speaker 2: Oh my gosh. Absolutely just go to www Dot No
55:58
Speaker 2: Sugar Baker dot com. You can you can find out,
56:01
Speaker 2: you can see cute little Paris's picture. You can see
56:04
Speaker 2: over two hundred and fifty free recipes. They are all
56:06
Speaker 2: sugar free and they're all good.
56:08
Speaker 1: Jane, thank you so much for shooting, Thank you out
56:10
Speaker 1: this wisdom with the world, and also for everything that
56:13
Speaker 1: you do, and being of service to humanity because that's
56:17
Speaker 1: what you are.
56:17
Speaker 2: Thank you, Oh bless your heart. They have a great day.
56:19
Speaker 1: I appreciate it, and thank you for joining us on
56:21
Speaker 1: Vox Novis. I'm Victor, the Voice Firman. Have a wonderful week.