LCC (Episode 57): Brooks Rembert And Michael O’Neill Welcome New Co-Host Dietitian Cassie
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In Episode 57 of “Low-Carb Conversations With Jimmy Moore & Friends,” it’s a brand new day for the podcast. After bidding a fond farewell last week to my amazing co-host Mindy Noxon Iannotti who had been with me since the very beginning of this podcast, I’ve got a brand new co-host to introduce to you today that I’m sure you’re gonna love. You might recall just a few months back hearing Cassie Bjork in Episode 50. Well, she likes to go by the moniker Dietitian Cassie and she’s an RD who truly gets it when it comes to low-carbohydrate nutrition. Her work with clients at a local hospital in the Minneapolis, MN area gives her the perfect perspective on diet and health. Plus she’s a huge fitness fanatic too which will give her a well-rounded base for opinions on the various health headlines of the day. We’re excited to have Cassie joining us for the first time today and we’d love to hear your feedback about her. As always, if you are enjoying what you hear on this podcast and want to help us stay on the air, then consider making a donation of any amount towards doing that. Cassie and I are super-excited about this next chapter in the “Low-Carb Conversations” story and appreciate having you along for the ride.
We’ve got two fabulous friends helping us welcome our new co-host Dietitian Cassie and joining us to opine on the latest health headlines this week. It’s Brooks Rembert from the “JB Primal” blog and Michael O’Neill from the “Ketopia” blog who will both share a bit about their incredible paths to the healthy low-carb lifestyle before we hop into the health news stories. Tune in to today’s show to hear our illustrious panel discuss whether food shortages will make us all vegetarians, if giving statins to everyone over the age of 50 is a good idea or not (what do you think?!), the utter and dismal failure of calorie restriction, what’s REALLY true about calories, why people need to be paying more attention to the buggers in their gut, the business decision by the Boston Market to cut salt in their restaurants and why whole wheat sales have taken such a nosedive lately (can’t be because of this book, could it?). And don’t miss Brooks and Michael during the recipe time going off on a rant about the need for recipes–INSTANT CLASSIC! Cassie does a spectacular job in her podcast debut and I’m so glad to have her next to me as my brand new co-host. So, as always, pull up a chair, grab a cup of coffee and let’s talk about it!
Listen to Brooks Rembert & Michael O’Neill share their low-carb thoughts: Cassie has been a big fan of the show for a while as an RD This is one of her “great passions” to share about health Her appreciation of going through the latest health trends She’s known for bringing a “real person approach” to health Who sang the song “I’m So Excited” anyway? Not Donna Summer! Brooks is a captain in US Army and “discovered” Paleo in 2012 After six weeks, he had to go the field for two weeks He decided to stick with Paleo by packing a cooler and a grill He “secretly cooked my own food” in the woods everyday He’s lost 30 pounds and 8% body fat in just five months Even people who aren’t trying to lose weight do on low-carb Michael was 465 pounds 1 1/2 years ago with “nothing helping” He dropped 30 pounds in a couple weeks cutting out flour, sugar After reading Gary Taubes’ books, he went ketogenic ever since What he means by a “ketogenic” diet on his blog His low-carb, high-fat, moderate protein diet a la LCHF He has to keep his carb intake under 20g daily to lose weight My latest nutritional ketosis n=1 experiment update Whether he is concerned about his thyroid with very low-carb His consulting medical advisers wouldn’t talk about low-carb But after he started low-carb, they all said “keep doing it” Cassie says dietitians are teaching what they were taught The problem is the current research is different from that It’s important to be open-minded about what’s working Dietitians are on the front lines to help people in their needs The presumption is you’re doing it wrong if no results are seen It is frustrating for people who are doing it right, no results Sometimes what dietitians are teaching, they just don’t work Food shortages could force world into vegetarianism, warn scientists Are we really gonna run out of water to no longer make meat? There are misconceptions that meat is what’s making us fat There are claims that meat is what’s causing global warming It’s a misnomer to assume it takes more water to raise animals Farm irrigation systems use “so much water” to raise crops Scientists will say just about anything to keep funding going Check out a Google search of “Water Shortage Wars” This headline is “sensationalist” for worst case scenario Getting rid of industrial agriculture like CAFOs Give statins to all over-50s: Even the healthy should take heart drug, says British expert Professor Sir Rory Collins claim that statins are healthy Do we REALLY have a statin deficiency in our bodies? Dr. Mike Eades has shown there’s little science behind statins Listen to Brooks interview Tom Naughton on his blog “Fine print” on statins state it doesn’t prevent heart attacks There is no “evidence” that we all need to be on statin drugs I wonder if Collins has a statin industry connection It’s “frightening” to think we’re entertaining an idea like this Doctors just “pop pills” instead of preventative life changes Many people don’t have any interest in natural remedies All medications have side effects and they talk about them There’s a whole host of nasty statin side effects The Mayo Clinic’s take on the benefits and risks of statins For people who are healthy, it’s absurd to put them on statins This is like the pharmaceutical industry’s “dream come true” My LLVLC Show interview with Dr. Duane Graveline in Episode 308 My joints in my thumb still feel the effects of taking statins Calorie restriction falters in the long run We have heard that longevity is predicated on low-calorie diets This monkey study shows that calorie-restriction is not all that Calorie restriction has long been given a “health halo” Quality is what matters over quantity with calories It’s not just cutting calories generically, but the right kind You can spontaneously calorie-restrict with right calories Limiting wheat, processed carbs will keep you satiated longer Recent studies have shown the lifelong insulin production is key Maintaining “locked in low-carb lifestyle” keeps health in check Consuming higher calories without insulin spike works Dr. Ron Rosedale’s “Insulin, Leptin & The Control Of Aging” The Hidden Truths about Calories Calories never really look at the source of where they’re from Packaged processed foods are generally very dense in calories It seems to make sense to cut down on fat to lower calories more But the research has shown this is not a healthy way to eat Calorie counts on foods have been grossly miscalculated Almonds have about 20% less calories than previously thought It doesn’t really matter about calories, getting quality does No two sweet potatoes have the exact same calories in them As long as it’s real food, the calories become less relevant Read my “100-Calorie Pack Food Gimmick Is Meaningless” post The 100-calorie packs tend to have 90% processed carbs in them If you eat what you’re designed to, the body knows “enough” Mat Lalonde at #AHS12 gave an excellent talk on nutrient-density Michael’s concern people may need to watch real food calories Some people won’t lose weight unless they keep calories reduced We still have a lot to learn about what’s going on with calories I was eating a good low-carb, high-fat diet, but saw no results It took a slight shift in my diet to see results happen again How Gut Bugs Make You Sick — or Well The gut flora in your body would fill a half-gallon milk carton Brooks’ daughter who has had to take 4-5 months of antibiotics His concern that they’re “decimating her gut flora” badly The Economist column “Symbiosis: The twists and turns of fate” New study showing antibiotics increase rate of obesity in children Science is finally starting to show importance of gut flora My month-long antibiotic stint for a urinary tract infection I took a week long dose of 200 billion daily probiotic It’s hard for people to think of bacteria as a “good thing” Taking a good probiotic is a good thing to add to your routine Fermentable foods are an excellent way to get good bacteria Michael’s twice-daily antibiotics from a severe Rosacea issue His “new awakening” of health is drawing him to natural paths It’s easier for a doctor to just prescribe a drug first Boston Market cutting salt Salt has been given a bad name as bad as sugar has There’s been “weak” evidence that salt is unhealthy for you If we’re eating real food, then you don’t have to think about it People tend to use the salt shaker out of habit more than taste Boston Market probably not somewhere we would be eating anyway If they replaced man-made salt with sea salt, that would be cool People who eat out aren’t the “health conscious” consumer This may backfire on them if they cut salt in their best meals Their heart is in right place, but doing it for wrong reasons This could be like the “new Coke” debacle in 1985 People are upset with companies telling them how to eat healthy This is “free publicity and a branding issue” for Boston Market If there’s no science to support cutting salt, then why do it? These companies over-salt food to get people to eat more of it Gary Taubes’ “Salt, We Misjudged You” New York Times column They’re going for the perception that they’re doing a good thing If Boston Market cared about health, they’d say “don’t eat here” Disappointment, lessons from whole wheat trends Dr. William Davis’ Wheat Belly hit #1 on NY Times list Sales of whole grains, wheat-based foods in decline–WOO HOO! It’s “good riddance” to this poor excuse for food We could get rid of farmland for wheat, corn and raise animals Are whole wheat crackers better than my Doritos? What are we gonna do with the wheat if people stop eating it? There will be a huge backlash against the anti-wheat movement Watch the lecture by Dr. William Davis on 2012 Low-Carb Cruise Wanna start Paleo? Ditch the wheat and grains right away! Weight loss “comes a lot easier” when you make these changes Coming off wheat, sugar and vegetable oils gets you 90% there Whether Cassie gets some heat for cutting grains from the diet She’s not about cutting out all carbohydrates, just poor ones There are no recipes from our guest friends today–by design! The recreations of “faux foods” in low-carb community is odd Just make simple, real food and enjoy your low-carb lifestyle For someone wanting to try low-carb, look for recipe resources Find about 7-10 meals that you like and do them over and over Make sure they are “good palatable meals” that you enjoy having This will get your body healthy and used to low-carb living The need for variety in your low-carb diet is overblown There’s something to be said about consistency in your diet We’re trying to “bring it back to the basics” again When blood sugar drops, people start to panic about what to do You can make Dietitian Cassie’s “Egg Bake” recipe Dietitian Cassie did a fantastic job with “the dudes” Don’t forget to support this show: DONATE HERE!
There are four ways you can listen to Episode 57:
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Today we heard from Brooks Rembert and Michael O’Neil discussing the health headlines Food shortages could force world into vegetarianism, warn scientists, Give statins to all over-50s: Even the healthy should take heart drug, says British expert, Calorie restriction falters in the long run, The Hidden Truths about Calories, How Gut Bugs Make You Sick — or Well, Boston Market cutting salt, Disappointment, lessons from whole wheat trends and so much more! We’d love to know what YOU thought about what you heard in today’s show in the show notes section of Episode 57. Join us again next Friday in Episode 58 when Cassie and I will have Holly Morello from “The Paleo Blog Of Yay” and George Bryant from the “Civilized Caveman Cooking Creations” blog giving us their take on the hottest health headlines of the day.
If YOU want to be on a future episode of “Low-Carb Conversations with Jimmy Moore & Friends” then simply e-mail your Skype username to firstname.lastname@example.org. When we’re getting set to record new episodes and I’m ready to use you, then I’ll be in touch. Do you have something to share about what you heard on “Low-Carb Conversations With Jimmy Moore & Friends?” Drop us an e-mail anytime at email@example.com. Tell us your comments about the show, ask any questions you may have for our friends to talk about, pass along your ideas for what you’d like to hear discussed, and let us know if you have any other suggestions about how we can improve YOUR show. THANKS for joining us in the conversation and we’ll talk with you about healthy low-carb living again next Friday. THANK YOU again for making a donation to this listener-supported podcast and leaving us a review on iTunes. YOU GUYS ROCK!
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