Paula Deen admits what we already knew

Anyone surprised by the news that Paula Deen has diabetes hasn't been paying attention.

Her books and TV shows are like "how to" guides for getting the disease -- and now that you've bought those books, watched her show, subscribed to her magazine, eaten her food, and gotten just as fat and sick as her, she wants you to buy one more thing: meds.

You didn't think her little coming out party last week was about health or honesty, did you?

Of course not -- the so-called "Queen of Southern Cuisine" is now a highly paid spokeswoman for a diabetes drug, complete with a new Web site funded by the drug's maker (I won't mention the company, they've gotten enough free publicity out of this already).

Naturally, the media is ready to launch an all-out attack on dietary fat and cholesterol as a scapegoat for Deen's disease. And let's face it, most people are already on the fat-will-kill-you bandwagon, so it won't seem like much of a stretch.

But for all of Paula dietary don'ts, the one thing she's doing right is cooking with saturated fat. This dietary outcast will NOT give you diabetes and heart disease. (Don't believe me? Check out the details for yourself in the February 2011 issue of The Douglass Report and if you’re not already a subscriber click here to learn more.)

No, the bad guy here is not the fat, it's the sugar, Sugar -- along with the pasta, breadcrumbs, potatoes, and all the other carbs she throws into the deep fryer.

Ever see what she does to a strip of bacon? Don't watch -- it's ugly. I've seen her take a perfectly good piece of bacon, wrap it around a brick of mac-and-cheese, coat the whole thing in breadcrumbs and then deep-fry it.

She's even created a bacon-egg-and-meat-sandwich that's served on a glazed donut.

A glazed donut, for crying out loud. She's lucky all she has is diabetes!

All that, and I haven't even gotten to dessert. Think sugar, sugar, sugar, and more sugar -- mountains of sugar, usually mixed with some combination of processed cream cheese, flour, and food coloring.

Deen claims the diagnosis might lead to some "lighter" recipes, but it won't really change how she cooks or eats. She says she's always practiced "moderation" -- and all I can say is... Look where it got you, Lady!

There's simply no such thing as a moderate glazed donut habit -- but that's not really Paula talking anyway. That's the drug company's message: Keep eating Paula's crap... and keep taking meds with Paula.

Don't try to beat the disease -- just learn to live with it.

Like Paula.

Well, I have a better idea. Ditch the sugar and ditch the carbs -- and if you never have a glazed donut again, it'll be too soon.

Instead, make sure you get a healthy Daily Dose of saturated fat. Not only will avoiding it do nothing to help PROTECT you from heart disease, it also won't reduce your risk of prostate cancer. It may even help boost your immune system, and much, much more.

Want to learn more? Skim through my archives, read my newsletter, and see for yourself.

You'll discover that the sweetest thing you can eat is a guilt-free steak, bacon, and eggs -- and don't forget the butter!