My client Laura wanted me to share her testimony:

“Before I met Maria, I felt lost when it came to food! I had read so many conflicting reports the only foods I felt “safe” eating were fruits and vegetables! I was ALWAYS hungry within the hour of eating, so I was ALWAYS eating! I would “crash” quickly and feel distracted and nervous until I could eat my next “meal.” I allowed myself to eat only a few nuts and/or nut butter, a teeny tiny amount of cheese and a few bites of meat (I was terrified of all of the warnings of high fat and calories of these foods). FOOD WAS A MAJOR STRESS IN MY LIFE!!! After learning the facts about nutrition from Maria, my life has changed dramatically!!!!

1. I am so calm and happy!

2. I LOVE food and eating and preparing my food!

3. I always feel so satisfied and satiated after eating. I have no trouble going hours without food! (I never dreamed that to be a possibility)

4. I LOVE my body! I feel so good about myself and feel so healthy!

5. My periods are finally healthy and normal (a big change!).

6. My hair and nails grow so quickly! My hair also feels thicker.

7. My grocery bill has decreased dramatically! I used to spend $150.00 a week buying organic fruits and vegetables (several bags to sustain me throughout the week! I was eating sometimes 4 or 5 bananas a day!). Now I don’t even need to go to the store! I’ve estimated an annual savings of at least $2,000 possibly more!

8. I am so happy not having to go to the store every week! It is so much less stressful!

9. My favorite preparation of meat is the crock-pot…cannot get any easier than that!!!”

10. My triglycerides are 14!”

To get started on your transformation, click HERE.



Agave and Fructose Connection

Agave Syrup is marketed as “low glycemic” and that is true, but let’s look into why agave syrup is “low glycemic.” It is due to the shockingly high concentration of fructose. It is 90% fructose and 10% glucose. Sugar is about 50/50% fructose to glucose, honey is about 55% fructose, high fructose corn syrup can range from 55-65% fructose.

One of the big contributors to the aging process and development and perpetuation of degenerative diseases is Advanced Glycation End Product (AGEs) glycation. Glycation is where a chemical reaction occurs between proteins and either sugars, lipid peroxidation products (free radicals from oxidative damage), or the breakdown products of sugar. So sugar plays a big role in glycation as does oxidative damage (think PUFA oils and sugar inflammation).

Glycation is the forming of sort of a crust around our cells. Many different studies have shown that this crust contributes to a wide range of diseases including diabetes, Alzheimer’s, heart disease, asthma, stroke, cataracts, glaucoma, PCOS, autoimmune disease and much more.

So what role does fructose play here? Studies have shown that fructose enables glycation reactions ten times more rapidly than glucose!

Do you think a “Calorie is a Calorie?” In THIS study, they were surprised at how quickly the liver was affected and how extensive the damage was with the fructose. Both diets had the same amount of fat, carbohydrate and protein, but the sources were different. “In the high-fructose group, the team found that the type of intestinal bacteria hadn’t changed, but that they were migrating to the liver more rapidly and causing damage there. It appears that something about the high fructose levels was causing the intestines to be less protective than normal, and consequently allowing the bacteria to leak out at a 30 percent higher rate.”

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Why FRUCTOSE is so harmful:

1. Fructose can only be metabolized by the liver; glucose, on the other hand, can be metabolized by every cell in the body. Fructose raises triglycerides (blood fats) like no other food. Fructose bypasses the enzyme phosphofructokinase, which is the rate-limiting enzyme for glucose metabolism. Fructose is shunted past the sugar-regulating pathways and into the fat-formation pathway. The liver converts this fructose to fat, which, unfortunately, remains in the liver = FATTY LIVER DISEASE.

Consuming fructose is essentially consuming fat! This is why I see so many children with fatty liver disease…they aren’t drinking alcohol, they are drinking sodas, juices and consuming too much fructose!

From Jimmy Moore’s Cholesterol Clarity Book: “One way to remember that eating carbohydrates leads to an increase in blood and liver fat is to compare it to the French delicacy foie gras, a “fatty liver,” created by force-feeding carbohydrate (corn or, in Roman times, figs) to a goose. The same thing happens in humans.”

2. Fructose reduces the sensitivity of insulin receptors, which causes type II diabetes. Insulin receptors are the way glucose enters a cell to be metabolized. Our cells become resistant to the effects of insulin and as a result, the body needs to make more insulin to handle the same amount of glucose. We also start to produce insulin as a defense mechanism even if we don’t eat any sugar or starch. YIKES! This is why we shouldn’t allow our children to eat so much sugar and starch either…even though they are thin and active, you are setting them up for adulthood where they can’t enjoy a dessert without reaping the adverse effects. I grew up on Fruity Pebbles and skim milk for breakfast, Cocoa Pebbles for dinner, which is why I am so sensitive to glucose.

3. Fructose is high in uric acid, which increases blood pressure and causes gout.

4. Fructose increases lactic acid in the blood. High levels cause metabolic acidosis especially for those with conditions such as diabetes.

5. High consumption of fructose leads to mineral losses: iron, calcium magnesium and zinc, which can lead to low bone density (osteoporosis). It also interferes with copper metabolism. This causes collagen and elastin being unable to form, which are connective tissue that hold the body together. A deficiency in copper can also lead to infertility, bone loss, anemia, defects of the arteries, infertility, high cholesterol levels, heart attacks and inability to control blood sugar.

6. Fructose has no effect on our hunger hormone ghrelin and interferes with brain’s communication with leptin, which is the hormone that tells us to stop eating and you CAN become leptin resistant!(please read the chapter on HORMONES in Secrets to a Healthy Metabolism for charts on FOODS to Eat and FOODS to NOT EAT to balance your hormones properly.)

7. Fructose accelerates oxidative damage and increases aging. Fructose changes the collagen of our skin making it prone to wrinkles.

Anti-Aging Tips: Fructose and Glycation

Do you complain of sagging skin or cellulite? One of the big contributors to the aging process and development and perpetuation of degenerative diseases is Advanced Glycation End Product (AGEs) glycation. Glycation is where a chemical reaction occurs between proteins and either sugars, lipid peroxidation products (free radicals from oxidative damage), or the breakdown products of sugar. So sugar plays a big role in glycation as does oxidative damage (think PUFA oils and sugar inflammation).

A high carbohydrate diet causes this glycation, in which the sugar in your bloodstream attaches to proteins to form harmful new molecules called advanced glycation end products, AGEs. The more carbohydrates you eat, the more AGEs you develop. As AGEs accumulate, they damage neighboring proteins in a domino-like manner. Collagen and elastin are the protein fibers that keep skin firm and elastic are most venerable when you are eating a high starch diet. Once the damage has been done, the supple and strong collagen and elastin become dry and delicate, leading to wrinkles and sagging.

AGEs deactivate your body’s natural antioxidant enzymes, leaving you more vulnerable to sun damage. Adding in 400 to 600mg of alpha-lipoic acid (ALA) can help repair the skin from your past years of being a sugar burner. If you are going to spend the money on ALA supplements and serums, make sure to get it from a quality source from Germany. Chinese ALA is processed with harsh and toxic chemicals. Click HERE to find the oral supplement I prefer. 

Read more about fructose and liver health in my new book Keto-Adapted. magic shell

If you would like to help out a small family, rather than large business, I am happy to announce that you can now get my books as a high-quality ebook that works on any platform. Plus, most of the profits don’t go to Amazon or apple! Click HERE or select “My Books” above to get your copy now!

Click HERE to get a limited edition of the Hard Cover.

Click HERE to get a soft cover.

Thank you all for your love and support!

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Use to coat my Avocado Sorbet popsicles!

6 TBS coconut oil
6 TBS unsweetened cocoa powder
1/4 tsp stevia glycerite (or to desired sweetness) OR 4 TBS of Swerve confectioner
1/2 tsp Celtic sea salt

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Melt coconut oil over low heat. Stir in chocolate, sweetener, and salt until completely melted. Allow to cool to room temperature before drizzling over ice cream. Makes 6 servings.

Peppermint Patty: 1 tsp mint oil
Almond Joy: 1 tsp almond oil
Snicker’s Candy Bar: 1/2 tsp almond oil and 1/2 tsp vanilla oil AND chunks of my “healthified” snicker’s bar
Twix Candy Bar: 1/2 tsp vanilla oil and chunks of my “healthified” Twix recipe
Creamsicle: 1 tsp orange oil and 1/2 tsp vanilla oil
Key Lime: 1 tsp lime oil

Smucker’s Shell = 210 calories, 15g fat, 1g protein, 18 carbs, trace fiber
“Healthified” Shell = 129 calories, 14g fat, 1g protein, 3 carbs, 1.6g fiber

To find TONS of great Kids ideas like this, check out my book: The Art of Eating Healthy: KIDS. We need to start our kids off on the right foot so they don’t end up with issues that keep them from being the amazing little people they can be!!!
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Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Connie says:

    Yum that looks so good. What about carob powder? I heard that is a lot less bitter. I attempted to make things with regular unsweetened chocolate and it was way too bitter and could not get it sweet.

  • Thanks Connie. Carob powder has too much carbs for me:)

  • Sarah says:

    Made this for an ice cream fellowship at church this evening. It was a hit with the “low-carb-ers”. As always, thank you!

  • France says:

    I just made this and had to add a bit more sugar and wish I had used a bit less salt, but with these adjustments, it’s just wonderful and so much healthier than the shop bought stuff. I’m going to try variations with Sweet Leaf Flavour Drops I think…. English Toffee sounds pretty nice!!!

  • Lora says:

    Oh my gosh! I just made this and you are amaaaazing! This is so incredibly yummieeeee! This
    leaves me no excuse to eat regular chocolate cake…ever…