Debbie Wood talking about her journey with Diabetes & Celiac that lead her to make tasty treats with her Chicago based company, No Denial Foods! LIVE!
No Denial Foods Bakes Up ‘Decadent’ Treats for Health-Conscious
Diabetic Founder Recognizes Growing Demand for Low-Sugar, Grain-Free Snacks and Desserts
CHICAGO – Cookies, cake, pie and more. Like many, No Denial Foods founder and CEO Debbie Wood loves dessert.
But that’s a problem for Debbie, who was diagnosed with type 1 diabetes at age 9 and celiac disease in 2009.
“Every day used to be a struggle to find foods that I could eat, let alone enjoy,” she says.
How to be vigilant about her health, while still enjoying the occasional treat? Added sugars and simple starches are a mainstay in most snacks and desserts, including gluten-free products.
Debbie’s solution was to hit the kitchen and bake for herself, starting with a salty-sweet nut mix that she could eat on the go, on top of yogurt or sprinkled on fruit. Soon health-conscious friends, neighbors and co-workers – and their friends – clamored for the mix, prompting Debbie to launch No Denial Foods.
“Many people restrict their diets, whether by necessity or choice, but it doesn’t mean they don’t want dessert, too,” she says. “The treats were so delicious and made me so happy, I just had to share them.”
No Denial Foods now offers a whole line of low-sugar, grain-free treats including chocolate-raspberry cake pops, chocolate nut butter cups, pies and three flavors of what she calls her “decadent” nut mix.
By using limited amounts of natural sweeteners, like honey and maple syrup, and avoiding grains entirely, the company’s snacks and desserts minimize sugar and eliminate gluten. No Denial Foods also relies on a variety of nuts and seeds, which are rich in healthy fats.
The result? Flavorful treats that everyone – even those with health restrictions – can enjoy.
“You shouldn’t have to deny yourself something delicious, but that used to be my reality,” Debbie says. “I’m testament to the fact that you can have your cake and eat it, too.”
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