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Low-Carb Conversations Podcast (Episode 13): Laurie Rosen And Karen Donegan Opine On The USDA’s New ‘Food Plate’

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In Episode 13 of “Low-Carb Conversations With Jimmy Moore & Friends,” we have two very special “friends” to welcome to our hot new podcast that is blazing up the Health charts at iTunes in our first post-cruise conversation. First you’ll hear from brand new low-carb blogger and fellow low-carb cruiser Laurie Rosen from the newly-minted “High Fat, High Fun” blog and she hails from up north in Canada with quite the incredible low-carb weight loss success story losing triple digits! Plus, we have a veteran longtime low-carber for life named Karen Donegan who shares from her decades of experience following the principles of the late, great Dr. Robert C. Atkins and making it work for her in the day-to-day of life. Pull up a chair, grab a cup a coffee, and let’s talk!

Listen to Laurie Rosen and Karen Donegan talk about low-carbin’ it:

  • What’s been happening for Mindy since returning from the cruise
  • Laurie’s low-carb story to deal with “a lot of health problems”
  • Her 100-pound weight loss and tremendous health improvements
  • Karen’s experience being on the original Atkins diet from the 1970s
  • The “momentum” that is gaining for high-fat, low-carb diets
  • What doctors are fearful of that prevents them from using low-carb diets
  • The USDA replacing the Food Pyramid with the Food Plate
  • Where’s the fat in the new “oversimplified” Food Plate concept?
  • Why Laurie thinks this new plate idea is “ridiculous”
  • Mindy’s investigation into the MyPlate.gov food plan
  • Karen’s opinion that this plate should be served to an 8-year old child
  • The high-grain promotion of the new Food Plate
  • Mindy’s own personal “honest” low-carb friendly Food Plate
  • Karen’s Gluten Free Cheesy Garlic Coconut Quick Bread
  • Her love for baking with low-carb flours like coconut and almond flour
  • Laurie’s Low-Carb Pancakes recipe
  • The pancake batter that IHOP puts in their eggs to fluff them up
  • Cajun Chick’s question about low-carbing while on vacation
  • Why Karen just sticks with the foods she knows she can eat while away

    There are three ways you can listen to Episode 13:

    1. Listen at the iTunes page for the podcast:

    2. Listen and comment about the show at the official web site for the podcast:

    3. Download the MP3 file of Episode 13 [28:29m]:

    By all means, we’d love to have YOU be a part of the conversation as well, so be sure to submit your questions and comments to us ANYTIME by using any of the following ways to contact us: Twitter, Facebook, the official web site, and e-mail. We enjoy asking our panel of “friends” to chime in on your most pressing questions about low-carb diets so they can provide you with insights from their own personal experiences on the subject. So don’t be bashful–tell us what you think about the show and ask, ask, ask away about anything related to healthy low-carb living!

    Today we heard from Laurie Rosen & Karen Donegan sharing about how low-carb diets are penetrating the culture, the new USDA Food Plate concept, Karen’s Gluten Free Cheesy Garlic Coconut Quick Bread, Laurie’s Low-Carb Pancakes recipe, how to stick with low-carb even while you’re on vacation, and so much more! Tell us what you thought about what you heard in today’s conversation in the show notes section of Episode 13. We’ve got more brand new episodes to share with you the next few weeks, including:

    Episode 14–June 17, 2011: Danna Seevers & Kathyne Jackson
    Episode 15–June 24, 2011: Lynne Ivey & Lisa Osowski
    Episode 16–July 1, 2011: Cindy Sneed & Patty Pittman
    NO PODCAST ON JULY 8, 2011

    If you have something to share about what you heard on “Low-Carb Conversations With Jimmy Moore & Friends,” then drop us an e-mail at lowcarbconversations@gmail.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’d like to join us on the panel in a future episode. We’d love to hear from you, so reach out and touch us sometime! THANKS for joining us in the conversation and we’ll talk with you about healthy low-carb living again next Friday. DON’T FORGET TO CHECK OUT ITUNES AND LEAVE US A RATING AND REVIEW!

    • June 11th, 2011 | Tags: , , , , , , , , , , , | Category: 1
    • Peter Silverman

      I think the way fashions in nutrition change is by repeating the same phrases over and over, a form of hypnosis. Like “healthy whole grains”. The most powerful part of “Why We Get Fat” is that Taubes uses the expression “fattening carbohydrates” a zillion times. This is way more effective than
      explaining how insulin works, for instance, not that scientific explanations are a bad idea.

    • Edward Platz

      I do agree with you, Peter.
      We are what we THINK and we are what we EAT.
      People should know more about food. And here it comes the problem: the eating education…or the lack of it…