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Processed-Free America Tells FDA "Evaporated Cane Juice" is a Misleading Term, and You Can Too! PDF Print E-mail
Written by Dee McCaffrey, CDC   
Monday, April 07, 2014


pfa-fda-pic2Today, Processed-Free America submitted a formal comment to the FDA in favor of banning the use of the term “evaporated cane juice’ on food ingredient lists.  We are hoping that you will post a comment too, and we’re making it easy for you to do so.  The details for posting your own comment are below, but first, here’s the scoop on why this is important.

In 2009 the FDA created a Draft Guidance for Industry, basically telling food manufacturers and sugar producers that processed crystallized sugar products should not be declared as “evaporated cane juice” because that term falsely suggests that the sweeteners are liquid juice.

Now in 2014, the FDA is cracking down on food manufacturers because they are marketing their products as being healthier than they really are.   This has become such a serious issue that law suits are cropping up all over the country to end this misleading labeling and preying on the average consumer’s lack of sugar processing knowledge.  The plaintiffs argue that "evaporated cane juice' is just plain old sugar, and should be described as such. (Read about the lawsuits here.)

I wrote an article titled The Skinny on Evaporated Cane Juice  to help educate consumers about what exactly “evaporated cane juice’ is.  The article clearly explains that “evaporated cane juice” is a wrongly used term by the industry to appeal to health-conscious consumers.  This article has been seen over 129,000 times.

For once, I sort of agree with the FDA. I believe that the use of the term is misleading.  Many people think it’s a healthy sugar, when in fact it’s a far cry from healthy.  Even the representatives of Wholesome Sweeteners, a leading importer and distributor of “evaporated cane juice” in the U.S., admit that “the sugar is processed in a similar manner as refined white sugar, minus the chemical decolorization and final refining process. “Evaporated cane sugar” is processed in such a way to retain a miniscule amount of molasses, resulting in a clear crystal with a light tan color.”  It resembles white sugar in both appearance and sweetness level, and was distinctly developed to give food manufacturers an alternative to the traditional darker sugars that don’t work so well in “natural” cookies, breakfast cereals, ice cream, ketchup, and many other food products.  In fact, according to Wholesome, it has been accurately estimated that over 9,000 current products list evaporated cane juice as an ingredient on the label.

I wrote a detailed comment to the FDA, letting them know that Processed-Free America and its followers believe that the term “evaporated cane juice” is misleading and should be renamed to reflect its true nature.

The commenting period is open until May 5, 2014 and we are asking our community to post a comment on the website.

You can write your own comment, or you can copy and paste the following suggested comment to the page:


I believe that Evaporated Cane Juice is a deceiving term for consumers.  It does not accurately reflect the nature of this new type of sugar, and leads consumers to believe that it is a healthy, natural alternative sweetener.  In actuality, this sweetener is processed in a similar manner as refined white sugar, minus the chemical decolorization and final refining steps, yielding a sugar that contains only a miniscule amount of nutrients. It is just as damaging to the human body as refined white sugar, and needs a new name that allows consumers to identify it accurately.

I therefore respectfully ask that the recent FDA guidance Docket#FDA-2009-D-0430 be revised, and there should be a follow-up comment period for industry and consumers to suggest a new name that reflects the true nature of this new type of sugar.


To post your comment, follow the instructions below for submitting your comment:

1.  Log on to the website.  You will see a page that looks like the picture below. Click on the blue "Comment Now" button as indicated in the picture.


2.   Once you click on the Comment Now button, it will take you to the next screen, that looks like this:

comment page2

comment page4b

3.  Fill in all the boxes as indicated in the picture.  When you click the blue "Continue" button, it will take you a Preview screen where you can double check that everything is accurate.  Then click submit.  You're all done!

THANK YOU very much for supporting this effort.  We rely on on our followers to carry out our great work!

Best of Health ~ Dee McCaffrey

The Skinny on Evaporated Cane Sugar PDF Print E-mail
Written by Dee McCaffrey, CDC   
Wednesday, March 05, 2014


If you're an avid ingredient label reader like me, you've probably seen "evaporated cane sugar" or "evaporated cane juice" on just about every packaged food product in the health food store. Many people ask me whether it's any better than refined white sugar.  I have spent many hours researching the answer to that question and have some interesting information to share.

Evaporated Cane Juice CrystalsIn the true sense of the term, "evaporated cane juice" or "evaporated cane sugar" would simply mean that the sugarcane juice has been evaporated, leaving  the sugar crystals with their nutrients still intact.  However,  that is not the case for the type of  "evaporated cane juice" that is being used in food products. According to the CEO of ASSURKKAR Sugar Company in Costa Rica, which provides raw sugar to U.S. companies, the term is wrongly used in the food industry, "prostituted" as he put it. "Nowadays the food companies are trying to sell more 'natural' products, so they use the most impressive or high impact wording to call the customer's attention", he said.

When it comes down to it, the kind of sugar that is wrongly called "evaporated cane juice" and white sugar are not much different. The subtle difference in composition between the two is simply the "evaporated cane juice" (ECJ) has a smidge more vitamin A, C and calcium (in a 100 gram sample). However, neither of these amounts are anywhere near what exists in the natural sugar cane or the true form of evaporated cane juice, called Rapadura or Sucanat (more on that in a bit).

After looking over many different websites and spec sheets for the different types of sugar on the market, I discovered the only difference in the processes used to produce the wrongly called "evaporated cane juice" and white sugar on an industrial scale is that white sugar goes through one processing step more than evaporated cane juice. That's the only difference. Both types of sugar come from the same crop (unless it's organic), and they are both about 99 percent sucrose (meaning empty calories).

Funny, the white sugar requires more resources and energy to produce, so one would think that it should cost more. However, it costs less than evaporated cane juice, because people are willing to pay more for products that sound like they're "natural", regardless of the truth.     

To understand why this wrongly called "evaporated cane juice" is not really healthy, you must first understand why a natural sugar cane is healthy and nourishing.  The natural sugar cane is brimming with vitamins, minerals, enzymes, fibers, and phytonutrients that help the body digest the naturally occurring sugars. The minerals required to digest sugar are calcium, phosphorous, chromium, magnesium, cobalt, copper, iron, zinc and manganese. It also contains vitamins A, C, B1, B2, B6, niacin, and pantothenic acid, which work synergistically with the minerals to nourish the body. 

Of more importance is the presence of compounds in natural sugar cane called polyphenols.  Polyphenols are a large class phytonutrients with powerful antioxidant properties and numerous potential health benefits.  Sugarcane contains a unique mix of antioxidant polyphenols.  The polyphenols, vitamins, and minerals present in sugar cane help slow down the absorption of the sugars and prevent the sharp rise in blood sugar levels associated with refined sugar. Unfortunately, since the wrongly called "evaporated cane juice" has been refined almost as much as white sugar, it contains none of these health benefits.

When you eat any type of sugar that has been refined, your body has to pull stored nutrients from itself  to be able to properly digest the sugar.  This is called leaching refined sugar (including this wrongly called "evaporated cane juice") robs calcium and other minerals from your bones, tissues, and teeth in order to be digested.  Since calcium is one of the most abundant mineral in natural sugar cane and needed the most for proper digestion of sugar, it is the most limportant to retain.

Another important aspect of natural sugar cane is the balance of the different types of sugars.  Raw natural sugar has a balance of sucrose, glucose, and fructose, whereas refined sugars are almost exclusively sucrose (the fructose and glucose have been washed out).  The more sucrose, the more it raises your blood sugar.

During refinement, the sugarcane juice is pressed from the sugar cane and boiled at high temperatures.  The boiling destroys the enzymes and many of the nutrients.   The juice is then separated into a sugar stream and a molasses stream.  Most of the minerals from the sugar cane go into the molasses, leaving the sugar stream virtually void of nutrients.  To further refine it (removing any remaining nutrients), the sugar stream is then crystallized through evaporation.  White sugar is usually further processed with phosphoric acid, formic acid, sulphur dioxide, preservatives, flocculants, surfactants (lard is frequently used as a defoamer), bleaching agents, and viscosity modifiers.

Sounds horrible, right?  It is! The resulting sugar does not even resemble what was in the natural sugar cane.  Because it is so far removed from its natural state, the body doesn't recognize it as a food.  It is more like a chemical.

Are there any healthy sugars on the market? Yes, but you have to buy these yourself to use in your recipes.  You will rarely, if at all, find them used in any food products that are mass produced.

My favorite is Rapadura.  Rapadura is the Portuguese name referring to a form of raw unadulterated dried (evaporated) sugarcane juice that is formed into a large brick.  In Panama it is spelled Raspadura, thought to derive from the words "raspar" (to scrape) and "duro" (hard), in reference to the way the hard sugar brick is shaven to produce useable shards for adding to foods and cooking.  The local dialect drops the letter "s", resulting in the word we hear as "Rapadura".

Rapadura is made by first extracting the juice from the sugar cane (using a press), and then stirring the juice with paddles while the water is evaporated out of the juice using very low heats.  It has not been boiled at high heats (like all other sugars), nor spun to change it into crystals, and the molasses has not been separated from the sugar.  Traditionally, the dried juice is formed into a brick for transport.· Modern methods now grind the sugar in a sieve, leaving a very dark brown colored grainy sugar.  Rapadura is produced organically, and does not contain chemicals or anti-caking agents. Rapadura Sugar

Because Rapadura is dehydrated at low heat, and not separated from the molasses, the natural balance of  vitamins and minerals naturally present in the natural sugar cane have been retained, including the polyphenols.  That is THE most important property of Rapadura that cannot be claimed by any other type of sugar.

A German company called Rapunzel formerly registered the name "Rapadura" as a German trademark for the organic sugar they sold, but the use of the name as a trademark greatly angered Brazilians, who see the name as a generic all-purpose word, like "lemonade" or "sandwich".  Because of the diplomatic problems it caused, the labeling on Rapunzel's sugar was changed from "Rapadura" to 'Organic Whole Cane Sugar.'  The sugar that Rapunzel sells is produced using the same traditional methods of pressing and drying at low heat with no cooking and no separation of the sugar from the molasses.  This type of sugar is also sold under the U.S. trade name Sucanat, which stands for Sugar Cane Natural. ASSURKKAR's CEO said the two sugars are exactly the same, they are just sold by two different companies.


 I have found Organic Whole Cane Sugar and Sucanat in Whole Foods Market, Vitamin Cottage, and online.  Another product called Jaggery (India), is similar to Organic Cane Sugar and Sucanat, however it is not as healthy as Rapadura.

Other types of so-called "natural" sugars on the market like Muscavado, Turbinado, Demarara, wrongly called "Evaporated Cane Juice and Evaporated Cane Sugar", Sugar in the Raw, and Organic Raw Sugar are all refined, though not as much as white sugar. They are all boiled, dehydrated into crystals, then spun in a centrifuge so the crystals are separated from the molasses. The clarifying process is usually done with chemicals, although sometimes through pressure filtration.  The crystals are then reunited with some of the molasses in artificial proportions to produce sugars of varying colors of brown.

Wrongly called "Evaporated cane juice" is a cream color fine crystal--nearly white.  Visually you can tell that it is refined.  It is available for purchase in natural food markets, but I don't recommend using it.

Why Stevia is My Preferred Sweetener for Dee’s Naturals Muffins and More PDF Print E-mail
Written by Dee McCaffrey, CDC   
Wednesday, January 29, 2014

stevia plant



I’ve always been a fan of stevia. Back in 1997, a friend introduced me to it and I’ve been using it in my diet ever since.  Stevia has been enjoying a great consumer demand lately, which has both good and bad effects.  The good news is that many more people are benefitting from stevia’s numerous health virtues.  It truly is one of the healthiest sweeteners around, with no calories, no effect on blood sugar levels, and no negative health effects.  Numerous studies have even shown that it reduces high blood sugar, making it completely safe for diabetics.

All of this goodness is the reason I’ve always used stevia in my Dee’s Natural muffins home recipe.  Back in 2006, when I wanted to produce the muffins commercially, stevia had not yet received its GRAS (Generally Recognized as Safe) status by the U.S. FDA.  So I had to use white grape juice instead.

That was then, this is now…

In 2008 Wisdom Naturals Brands was the first company to obtain GRAS affirmation for their Sweet Leaf Stevia® Sweetener, and it is now available for food manufacturers to use in ready-to-eat products.  They are also the only company that extracts the sweet compounds (called glycosides) from stevia leaves in a completely natural way, using only a cool water process and absolutely no chemicals (many other companies extract the glycosides using alcohols).  Finally, I’ve been able to officially produce my commercial muffins the way I’ve always wanted to--using Sweet Leaf Stevia® as my preferred sweetener.

If you’ve heard negative information about stevia, such as contraceptive concerns, growth stunting, or cancer causing activity, please know that those few studies were either flawed in their protocol or their results have not been able to be reproduced.1  The inability to reproduce data using the same protocol indicates that the findings are not sound, or that more studies are needed to validate the findings.  More recent studies have established the safety of stevia. 2,3   In 2006, the World Health Organization (WHO) performed a thorough evaluation of recent experimental studies of stevia extracts conducted on animals and humans, and concluded that “stevioside and rebaudioside A are not genotoxic in petri dishes or in animals.4  The WHO also found no evidence of carcinogenic activity from the use of stevia. The report also noted that not only is stevia safe to consume, it has also shown some evidence of signficiant health benefits, such as lowering blood pressure and improving diabetes, although more studies are needed to determine proper dosage.

The WHO's Joint Experts Committee on Food Additives has approved an Acceptable Daily Intake (ADI) of steviol glycosides of up to 4 milligrams per kilogram of body weight, which is the amount of stevia that is considered safe for an individual to consume daily over the course of a lifetime.5 This translates into 12 mg/kg body weight per day of steviol glycosides, which are the sweet tasting components of stevia leaf extract used in foods and beverages. This means that a 150-pound  person can safely consume 816 mg of stevia leaf extract every day over his or her lifetime without any adverse health effect. To put this amount into perspective, the amount of stevia leaf extract in Vitamin Water Zero Glow sold by The Coca-Cola Company in the U.S. is 60 mg per twelve fluid ounce serving.  Furthermore, iIf one were to replace all added sugars in the typical American Diet (131 grams) with an equivalent amount of stevia extracts to give the food the same sweetness, less than 436 mg of steviol glycosides would be required, which is well below the established Acceptable Daily Intake.

The type of stevia we use in Dee’s Naturals Muffins is a dry extract.  In my home use, I personally prefer to use the liquid extracts.  Some people have asked how green stevia leaves are made into clear extracts and white powders.  The answer comes from Jim May himself, the founder of Wisdom Naturals and SweetLeaf Stevia:

SweetLeafNaturalSteviaSweetenerlogoThe stevia herb is green because, like all green plants, it contains chlorophyll. The stevia leaves are soaked in cool water and over a period of soaking time, all the nutrients are extracted. They then use a series of filters of various molecular pores (sizes) which can extract various compounds and separate them. They end up with the four most desirable stevia glycosides, the sweet compounds in the leaves.   When they are separated, the remaining product is a white powder because the chlorophyll has been removed. No bleaches or chemicals ever touch the product.  The powder is then blended with inulin, a natural plant fiber from chicory root.

When you see this type of stevia listed as an ingredient on a food product, it will say “Stevia” or “Stevia Powder.”  This is not to be confused with other stevia derivatives called “Rebiana”, which is a manipulated stevia compound that is produced through a chemical reaction with only one of the stevia glycosides.  Rebiana is not true stevia, even though that is what the public has been led to believe.  Rebiana is part of the sweeteners called Truvia and Purevia, which are not healthy sweeteners in my book.



2. Goyal, S. K.; Samsher; Goyal, R. K. (Feb 2010). "Stevia (Stevia rebaudiana) a bio-sweetener: a review". Int J Food Sci Nutr 61 (1): 1–10. doi:10.3109/09637480903193049. PMID 19961353.

3. Ulbricht, C.; Isaac, R.; Milkin, T.; Poole, E. A.; Rusie, E. et al. (Apr 2010). "An evidence-based systematic review of stevia by the Natural Standard Research Collaboration". Cardiovasc Hematol Agents Med Chem 8 (2): 113–27. PMID 20370653.

4. Benford, D. J.; DiNovi, M., Schlatter, J. (2006). "Safety Evaluation of Certain Food Additives: Steviol Glycosides" (PDF). WHO Food Additives Series (World Health Organization Joint FAO/WHO Expert Committee on Food Additives (JECFA)) 54: 140.

5. Joint FAO/WHO Expert Committee on food additives, Sixty-ninth Meeting. World Health Organization. 4 July 2008.

First Ever Liability Lawsuit Waged Against High Fructose Corn Syrup Manufacturers PDF Print E-mail
Written by Michael McCaffrey   
Sunday, October 06, 2013




There is a civil action lawsuit that we at Processed-Free America are carefully watching.

A few months ago, J. Michael Hayes, a Buffalo, NY attorney, filed an unprecedented civil action lawsuit against six manufacturers of high fructose corn syrup (HFCS), including Cargill and Archer Daniels Midland.

The suit is for products liability, failure to warn, gross negligence, reckless conduct and injuries.

The plaintiff is a Buffalo woman and her 14 year old daughter, who now has type 2 diabetes, a condition which Hayes intends to prove was caused directly from the consumption of HFCS.   And he's bringing in the big guns-- "I've got a nationally renowned expert who is solid that HFCS is a cause of type-2 diabetes, which is what we have to prove in the law," Hayes is quoted as saying. "It doesn't have to be the sole cause," he added, but "it has to be a substantial factor."

This case is the first of its kind, and there will most likely be more. With the FDA being so closely tied to the food industry and the massive profits being made from the sale of HFCS, it is unlikely they will take any action.  Hayes says litigation is the next alternative.

The case is in its early stages, but there is already great information revealed from the court documents, including expert testimony on how bad the sweet syrupy stuff really is and how truly different it is to sugar.

Last week, Hays filed a response to the defendants' motion to dismiss the case. It included an affidavit from Robert H. Lustig, M.D., an expert in the field of obesity, metabolism and disease who we've done articles on
before (link to that article here).

According to Lustig, the effects of consuming HFCS contribute to numerous diseases and conditions including:

  • Insulin resistance (which "can and does lead totype 2 diabetes");
  • Damage to the intestinal lining known as "leakygut syndrome";
  • Liver insulin resistance, triggered by theactivation of a liver enzyme which "inactivates a key messenger of insulinaction.";
  • Extra insulin released by the pancreas due toliver insulin resistance;
  • Blocking of the "leptin signal" due to highinsulin that causes "individuals (to) still feel hungry even though they haveeaten."

Even a former FDA official has said that HFCS has such ahigh toxicity level to be considered dangerous to consume. "If we don't get this out of the American diet we are going to end up with a country of lazy,obese, sick young people...this is exactly where it is moving," Dr. Dana Flavin said, "this is a horrendous problem...its toxicity is overwhelming and it's completely destroying the youth of the U.S."

Stay with us as this case progresses. If you haven't signed our petition, we are gatherings signatures to have the most egregious of food additives banned (here's the list). Please click here to sign our petition.



New Study Shows There’s No “Safe” Level of Refined Sugar PDF Print E-mail
Written by Dee McCaffrey, CDC   
Tuesday, September 17, 2013

Sugar is in the news again, and I don’t think we’re going to stop hearing about it any time soon. A new study published in the journal Nature Communications examined the effects of sugar intake among mice--at levels currently considered to be safe--and the results are quite shocking. As it turns out, these “safe” levels of sugar actually have some serious detrimental effects.


Anyone who has read my books knows that I don’t consider any amount of refined sugar “safe” for human consumption—and the scientific research into sugar’s effects on the body continue to support my view.

The study, conducted at the University of Utah, fed mice a daily diet of 25 percent extra sugar—the equivalent of a healthy human diet plus three cans (36 fluid ounces) of sugar-sweetened soda. That’s about the size of a typical convenience store or fast food large fountain drink.

The study was conducted over one year, the average life span for a typical laboratory mouse. So in effect, this was a lifelong study on the animals to look at the effects of chronic sugar consumption. The study results showed that consuming 25 percent more sugar (an amount that is currently considered safe for humans) changed the way mice lived in a contained, natural habitat.

The findings showed that the mortality rate in female mice went from 17 percent to 35 percent (meaning they were twice as likely to die) and male mice produced 25 percent fewer offspring compared to mice on a controlled diet.

James Ruff, a post-doctoral student involved with the study, said the sugar increase was bad for the rodents. “The sugar has done something to their physiological systems that make them worse at competing–worse at dealing with the day-to-day struggles of mouse life. It makes the male not be able to give it their all every day in order to defend and maintain their territories, and it makes it harder for the females to do the incredibly intensive things they have to do–forage for food, gestate, and take care of their pups, which is incredibly taxing,” he said.

Despite the added sugar, the mice didn't become obese or demonstrate significant metabolic symptoms. However, the types of effects the researchers did see were just as harmful to the mice's health as the type of health problems that arise from being the inbred offspring of two cousins. A study on inbred mice was also performed, and researchers said the effects of increased sugar were similar to what was seen among inbred mice. Both the inbred mice and the mice on the added sugar diet lost about 30 percent of their health and fitness and reproductive output.

The study's senior author, biology professor Wayne Potts, said the impact of the sugar was more significant than he expected and stressed the relevancy of the study to humans. “I was surprised how big the effect was that we are actually talking about mortality,” he said. “That’s a pretty big kind of end-point.” "Our results provide evidence that added sugar consumed at concentrations currently considered safe exerts dramatic adverse impacts on mammalian health," Potts said in a press release. "I have reduced refined sugar intake and encouraged my family to do the same," he added.

Currently, the National Research Council recommends that added sugar should not account for more than 25 percent of a person's diet. That does not include naturally occurring sugar found in fruits, vegetables or other non-processed food. Thirteen to 25 percent of Americans consume a dose of added sugar equivalent to that used in the study, Potts said.

The University of Utah researchers said that while mice and humans have different physiological makeups, they are close enough that the side effects of sugar might be something people should consider eliminating from their diet. The results indicate that we need to learn a lot more about what sugar is doing to metabolic mechanisms, and that follow up studies are necessary.

So what to do with a sweet tooth? Use stevia, or other natural sweeteners that have not been shown to have detrimental effects on health.

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Dee on Dr. Steve Show NYC PIX11

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Science of Skinny Video Part 1: Dee's Story

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6 Important Foods for Weight Loss

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Dee on Better TV

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Food Additives to Avoid

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Slimming Mexican Cuisine

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Dee on Austin NBC

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A 2012 Intention

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Colleen's Success Story

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Another Success Story

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Buying Organic On Budget

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Sesame Tahini Logs

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Dee's Favorite Breakfast

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Make a Healthy Thanksgiving Feast

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Sweet Halloween Treat

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Healthy Eating for Kids

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Food Label Reading

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Healthy Treat for Kids

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Healthy Greek Turkey Burgers

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Healthy French Toast

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Dee on CBS

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Yummy Stir Fried Rice

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Dee's First TV Appearance

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Processed-Free Chocolate Treats

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Dangers of High Fructose Corn Syrup

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Dee on Plan-D

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About Plan-D Online Course

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