The Food Bible is part of my mission to show people that cutting refined carbohydrates and sugar from your diet can be delicious and sustainable for a lifetime.
I am a qualified chef from Great Britain, and currently based in Houston, Texas, working as executive chef for The Sola Company, which I co-founded with Dr. Ed Bosarge, Over the past several years I have become fascinated with low-carb cuisine, especially seeing the devastating and growing epidemic of obesity and diabetes, in which the mass over consumption of carbohydrates and sugar has majorly contributed to.
I absolutely love the low-carb lifestyle and truly believe that it is not only easy, but sustainable for a lifetime. I created The Food Bible to share great recipes and advice with a mission to help promote this incredible lifestyle which has a multitude of health benefits above and beyond just losing weight.
Our story and mission
Motivated by his own personal journey to lose weight and improve his overall wellness, Dr. Ed Bosarge co-founded The Sola Company with chef Ryan Turner in 2012. Ryan Turner, a culinary expert in low-carbohydrate diets and author of the Boundless cookbook, led the creation of a healthy sugar replacement that was easy to cook with and didn’t have the aftertaste of artificial sweeteners.
After two years of testing and development, Chef Ryan hit upon a blend of ingredients that, when combined, taste, bake, caramelize, and measure like sugar. Named Sola sweetener, the sugar substitute became available to consumers in November 2016.
Clinical studies of Sola sweetener have shown that it suppresses insulin levels (and, hence, the likelihood of diabetes) by suppressing the amount of fructose and glucose in the bloodstream and suppressing glycemic levels. As a result, Dr. Bosarge and chef Ryan Turner expect their low glycemic food products, sweetened with Sola sweetener to play a major role in helping to reduce the over-consumption of sugar and reverse the growing rate of obesity and diabetes.
Sola sweetener is now available to buy on Amazon.com along with their nut bars and granola. The Sola Company has launched an exciting range of low-carb products, sweetened with Sola sweetener, which are available in retail outlets throughout the U.S.
Sola’s range of low-carb foods is chef driven and great taste and minimal blood sugar impact are key in product development, the product range includes yogurts, ice cream, nut bars, granola, bread and sweeteners, with more delicious products in the pipelines.
Check out www.solasweet.com for more information and to find out where you can buy Sola products.
BOOKS & CONTRIBUTIONS
Chef Ryan Turner published his first cookbook, Boundless, A Fresh Approach to Real Food Freedom in 2017. Chef Ryan was also the recipe author as part of Ivor cummins & Dr. Jeffry Gerber's book, Eat Rich Live Long as well as contributing to four issues of Zoe Harcombe's Diet and Health Today magazine.
BOUNDLESS, A FRESH APPROACH TO REAL FOOD FREEDOM
BY RYAN TURNER
The ultimate guide to cooking fantastic, healthy food that is naturally low-glycemic and low in carbohydrates, with the added benefit of being grain and gluten-free, as well as ketogenic diet-friendly. The recipes in this book will help you achieve your objective without deprivation,
EAT RICH LIVE LONG
BY IVOR CUMMINS & DR. JEFFRY GERBER, RECIPES BY RYAN TURNER
You can take control of your health, lose weight, prevent disease, and enjoy a long and healthy life. The unique nutritional program outlined in Eat Rich, Live Long is designed by experts to help you feel great while you eat delicious and satisfying foods.
DIET AND HEALTH TODAY
BY DR. ZOE HARCOMBE WITH GUEST CONTRIBUTORS
All of our contributors have a few things in common - they are certainly not followers of conventional wisdom when it comes to diet, health and exercise and they strongly support the view that we should just eat real food in preference to mass produced, highly processed, fake food. You’re not likely to hear much conventional wisdom in this publication - you can get plenty of that in the general and specialist newspapers and magazines. What you will get is plenty of evidence based nutrition, fantastic recipes and challenging articles on a range of health and food topics.