The first time I blogged about making homemade nut butter, several people wrote me about walnut butter. Some were telling me how wonderful it was, but others warned me that it was bitter. I let the warnings deter me from trying it.

With my new machine, I'd like to get away from adding so much oil to my nut butters. I had finished the first batch of almond butter. Today I decided to try 2/3 almonds and 1/3 walnut. It had a very pleasant taste - no bitterness at all. Because the walnuts are a softer nut, they made the nut butter much creamier.

Whether you are using a food processor or a hydraulic machine, don't be afraid to mix walnuts with your nut butter.

Last fall I blogged about a section in my daughter's biology book that said in spite of its name, practically all commercial fructose is made from corn. A study at the German Institute of Human Nutrition just reinforced that fact. The researchers divided mice into four groups and gave them either fructose sweetened water, a soda sweetened with table sugar, diet soda, or water. The mice that drank the fructose water ate less food than the mice in the other groups, but they gained the most weight (21% of their body weight).

Here were the conclusions of the study, "Fructose is converted to fatty acids in the liver at a greater rate than glucose. That may lead to weight gain." BTD food lists agree. Sugar (in moderate amounts) is neutral for Type O secretors. Corn syrup and fructose are both avoids.

As I read labels, I notice that more and more processed foods that used to say sugar, now say high fructose corn syrup. Maybe most consumers don't notice the difference, but I put them back on the shelf.