This blog, the No Salt, No Fat, No Sugar Journal, has attracted more than 80,970 views as of November 29, surpassing the 80,127 views it had in all of 2021. With December still to come, the blog will likely top 85,000 views for the year, predicted site creator John N. Frank.
“we’ve attracted more than 52,000 visitors this year, another record,” says Frank. “This blog started out of the necessity of learning how to eat after heart surgery but it has turned into much more than that.”
Frank, a retired business journalist, started the blog in late 2013 and had only 4,389 views that first year.
This site, the No Salt, No Fat, No Sugar Journal hit a record number of views for a year, 66,881, with two months still remaining in 2021. Its previous annual high was 65,965 views in 2017. The site is on track to smash through 70,000 views by the end of the year.
The site also has had a record number of visitors in 2021 — 36,588 — compared to its previous annual record of 34,756 in 2020.
The site’s most popular feature is its recipe page, which has been updated with Pandemic recipes for families now eating more at home than ever before.
Site founder and editor John N. Frank
“The Pandemic no doubt has sent people,e looking for healthier recipes and healthier ingredients and they are increasingly finding information about that and more on our site,” says John N. Frank, founder of the site which went live in late 2013 as Frank was recovering from his first heart surgery in 2012.
The site has recorded more than 430,000 views since it began with more than 226,000 total visitors. “It’s gratifying and humbling,” says Frank, who began the site after leaving an earlier site he had founded because of differences about its direction with a former writing partner.
“I wanted our site to be about good eating, even with health restrictions, but my old partner wanted to concentrate on medical information. I’m not a doctor, I’m a home cook who wants to find ways to cut fat, salt and sugar in the foods I love to cook, so that’s what I’ve been doing these past eight years here. I’m so happy to have found an audience that wants to do the same.”
