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Remembering Kevin Moore

More Low-Carb News & Health Headlines For July 2011

Last week I shared with you a big blog post full of the latest and greatest headlines in the world of diet, health and the low-carb lifestyle. Try, try as I may, it’s a never ending job keeping up with it all in real time here at my blog. I could literally make a daily post just linking to all the hot health headlines every single day a la The Drudge Report (we could call it “The Moore Report”–er, more or less! HA!).

That’s one of the best parts about the social networking sites like Facebook and Twitter. You get all the best stuff that’s happening in the world of livin’ la vida low-carb as it comes across my desk without having to wait on a blog post about it. There’s a great community of low-carbers on these sites where you can interact, add your two cents worth, and just soak it all in. That’s one of the beauties of this information age we live in and I’m grateful to be a part of it.

I do understand that not everyone is web savvy nor do they want to be on Facebook or Twitter for whatever their reasons. But I think they’re nice tools to stay up-to-date on all that’s happening with low-carb diets and how they are penetrating our culture more and more on a daily basis. It’s so much fun being on the front lines of this resurgent low-carb revolution and it’s only gonna keep getting better and better from here. Let’s take a look at even MORE low-carb news and health headlines happening in July 2011:

– It’s here! The Kindle version of The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable by two of the most world-renowned low-carb researchers–Dr. Jeff Volek and Dr. Stephen Phinney–is NOW AVAILABLE! Dr. Phinney also informs me that the paperback and Kindle versions of this book can also be purchased in Europe now through Amazon UK and Amazon Germany. Let’s make this a worldwide bestseller! Click here to read my review in case you missed it. And the official web site for the book is now up and running with more information about this exciting new book! Get your hands on a copy TODAY!

– At the top of my wish list for a podcast interview right now has got to be Hollywood starlet Megan Fox to discuss her “Caveman Diet” routine. Of course, the fact that a Hollywood actress like Fox would use a Paleo/low-carb nutritional approach to get into shape for a leading role in a feature film is not news. Television actress and Atkins celebrity spokesperson Courtney Thorne-Smith told me as much in my interview with her in September 2009 that everyone in Hollywood eats low-carb…they just don’t say anything about it. It would be great to have somebody like Megan Fox use her celebrity status to champion this cause, wouldn’t it? I’ll be pursuing that interview (although I know it’s a long shot).

– One of the most popular guests all-time on my “Livin’ La Vida Low-Carb Show” podcast has been a low-carb neurosurgeon named Dr. Larry McCleary. He was a guest on my podcast most recently in April 2011 discussing the brand new re-release of the revised version of his book Feed Your Brain Lose Your Belly. Now it seems he’s gotten the podcasting bug himself and has created a phenomenal new podcast of his own on iTunes called “Brain-Body Breakthroughs.” It looks like he started making his one-hour episodes at the beginning of May 2011 and releases them once a week on Sundays. The crux of the show is to cut through all the muckity-muck of health information that’s out there to deliver solid scientifically-accurate wisdom for his listeners using both his medical expertise and experience as a backdrop. Take a listen and you’ll GET HOOKED! You can check out all of my other “Favorite Health Podcasts” along the right-hand side of my blog.

– Did you know if you REALLY cared about the environment and the state of your own health that you’d be eating a lot less meat and cheese? That’s the conclusion drawn in a new Meat Eater’s Guide To Climate Change + Health from some dubious organization calling themselves the Environmental Working Group with headquarters located in Washington, DC. Why do I get the sneaky suspicion that this campaign has the sticky fingerprints of the anti-meat, vegetarian groups all over it? We’ve seen Physicians Committee For Responsible Medicine (PCRM), a front group for the ultra-radical (pulling stuff like this) People For The Ethical Treatment Of Animals (PETA), blame meat eaters for global warming so it’s not much of a stretch of the imagination.

– The low-carb haters are out there in full force lest we forget how much work is left to be done. Take the column “How to move on from the low carb craze and finally get your weight under control” from NY Diet and Exercise Examiner Rosie Dias. She’s a dyed-in-the-wool apologist for the conventional wisdom spouted by health groups like the American Medical Association and the American Diabetes Association–namely a high-carb, low-fat vegetarian diet. There’s so much hyperbole about low-carb living in this column that it reads more like an April Fool’s joke on Tom Naughton’s blog than anything.

– Dias isn’t the only one trash talking healthy low-carb living. Our old professor pal from Louisville, KY named Bryant Stamford is back at it again (I’ve blogged about his anti-Atkins drivel several years ago here and here) in an unassuming column he wrote for The Courier-Journal called “Sugary soft drinks are hard on our diets.” Stamford asks the question in his column, “Why are we so fat?” While he does acknowledge there’s been an increase in the amount of sugar consumed mostly from soft drinks due to promotion of the low-fat diet (WOW!), he also blames the Atkins diet’s inclusion of red meat and dairy because of the saturated fat he describes as “health-destroying.” Will these so-called experts EVER learn? I suppose he’s getting closer by identifying sugar as an obesity/health culprit (maybe Gary Taubes’ New York Times magazine column on this subject earlier this year spawned this?), but he still has a long way to go.

– Did you hear about the new Consumer Food and Product Insight Survey released this week? It shows the latest trends in how people are spending their dollars when it comes to food. There were several intriguing findings, including 75% looking for cheaper food options, 76% seeking “healthier options” (which is a mixed bag gobbledeygoop of all kinds of definitions of “healthy), and over half reading nutritional labels. But the one that stuck out like a sore thumb to me was this: SIX IN 10 CONSUMERS WANT TO SEE MORE LOW-CARB FOODS AVAILABLE IN STORES! Whoa! This is HUGE news considering “the demise of Atkins” as the column about this survey explained it. Hmmmm, maybe it’s not as dead as once thought.

– Want more evidence of the hypocrisy of the U.S. Food & Drug Administration (FDA)? They now classify walnuts sold by Diamond Foods a “drug” for making certain health claims about this nutritious omega-3 rich real food while Cheerios from General Mills claims you will “lower your cholesterol 4% in 6 weeks” because of the “healthy” whole grains they contain. What is wrong with this picture?

– Did you know that eating meat could give you diabetes because of industrial chemicals known as “persistent organic pollutants” aka POPs? According to this column, this slow-releasing chemical accumulates in the fatty tissue of cows, pigs, and even fish that we consume primarily from industrialized factory animal farming which includes feeding them animal fat along with the grains typically fed to cattle. Keep in mind this is limited to the consumption of factory farm meat, not the highly superior quality meats you can purchase from a local farmer’s market or farmer where the meat is most likely grass-fed. This is yet another reason to move away from consuming industrialized farm, grain-fed meats in favor of healthier meats from a local source. Click here to find a local farm source for grass-fed beef in your area.

– When you see the title of a column “Enjoy Saturated Fats, They’re Good for You!” hit your inbox, it can’t help but bring a big smile to your face. It’s from a gentleman who is a cardiac surgeon I interviewed on my podcast in October 2010 named Dr. Donald Miller and this is a MUST READ from start to finish. It is chock full of so much good stuff that you’re neck will be sore from all the nodding in agreement as you make your way through it. ENJOY!

– Meghan Cook from Indiana was named the first Atkins Diet Superstar this week by the Atkins Nutritionals company for her stunning 82-pound weight loss success. This 30-year old nurse once weighed in at 220 pounds and now she’s inspiring others by running in 5K marathons and teaching her fellow nurses about what healthy low-carb living is all about. Read more of Meghan’s story and see her awesome before and after photos by clicking here. CONGRATULATIONS MEGHAN!

– You won’t believe this next one: fishermen in the UK have been banned from using white bread as bait because it’s making the fish become fat. WOW! This is the first such action to ever be taken against the common practice of using white bread to attract fish to the surface. It seems the unintended consequences of using this technique is a sicker, fatter fish. Of course, the fishermen aren’t happy about this because white bread is cheaper than the alternatives. This quote from the story is priceless: “It’s just like people, the fish tend to get lethargic and bloated if they consume too much white bread.” If it’s so well-known that white bread does this to fish and humans alike, then why does it continue to outsell other kinds of breads?

– You’ve seen me blog about the amazing changes happening in the eating habits of the people of Sweden with the LCHF (low-carb, high-fat) movement there. Well, it appears to have spread to the nearby nation of Finland where the low-carb lifestyle is having a direct impact on bread and meat sales there. The latest survey shows that bread consumption dropped 4% last year than in 2009 and a total of 9% less since 2008. The bread companies there are perplexed about how to respond to this trend. At the same time, meat consumption rose 3% last year which was considered “particularly brisk” compared with the long-term trend and it’s “expected to pick up even more.” When nations like Finland and Sweden take their high-fat, moderate protein, low-carb lifestyle seriously, the impact on food companies is swift and noticeable. Will we see this kind of trend coming to the United States in the coming years?

– Check out this insider’s financial report from a multi-million dollar meat manufacturer named Diamond Ranch Foods because it’s quite illuminating about what they think about the current state of low-carb in America from a business standpoint. If you scroll down to their “Trends” section, you’ll see something very interesting: “Meat consumption has dramatically increased overall due to dieting habits; most famously known is The Atkins Diet, as well as other diets, that emphasize high-protein, low-carbohydrate intake. These diets suggest meats, including red, instead of high carbohydrate foods, and specifically recommend avoiding refined carbohydrates. High protein consumption has become a part of American culture, more than a societal tendency, in that in order to meet increasing requests for low-carb type items.” COOL! And they see this as “an upward trend” that’s not going away anytime soon. You better believe it! Livin’ la vida low-carb is here to stay!

– And finally, the tide isn’t just turning in the food industry but also among the next generation of medical professionals. Take a newly-graduated nurse practitioner from Duke University named Sam Damren who wrote a column entitled “Fat and the Heart: Reconsidering Conventional Wisdom” after spending time “shadowing” a low-carb researcher and practitioner at Duke in Durham, North Carolina named Dr. Eric Westman, co-author of The New Atkins For A New You. Although she was skeptical, Sam now realizes that “fat may be maligned” as a culprit in heart disease. She still has concerns over the relationship of consuming dietary fats to colon cancer and is in the midst of slowly working her way through a paradigm shift of thinking that goes against everything she just learned. If only more nurses, doctors and dietitians at least took the time like Sam did to examine the evidence with their own eyes, we might see a more sweeping paradigm shift happen in very short order. It could happen…and maybe it will. Stay tuned!

Have you seen a low-carb or health headline that makes you think, “Man, I bet Jimmy Moore would love to see this!” If so, then I’d love to hear from you with a link or scanned copy of the column sent to livinlowcarbman@charter.net. If it’s a BIG story that’s all over the news, then I’ve probably heard about it. But so many of my readers find these wonderful diamonds in the rough for me to share and I appreciate all of my LLVLC field reporters helping me find them. THANKS for reading and never stop believing in this remarkable way of eating that has changed all of our lives for the better.

  • Lisa

    Another post that’s chock full of information. I very much appreciate all you do in the name of low carb living!!

  • Ramona Graham

    Thank you, Jimmy! Great stuff, which I’ve come to expect from you!

  • A Swedish entrepreneur friend of mine actually registered the cavemandiet.com a long time ago and let it lapse (he originally lost a lot of weight doing Atkins). He is still depressed about it, ha ha.

  • Peter Silverman

    I was surprised to read in the Phinney/Volek book that as you increase the percentage of fat in your diet from 30% to 60% insulin resistance gets worse. Then it gets better after 60%. So it sounds like they think if it’s health your interested in, very low carb or very low fat diets are better for you than the moderately low carb diet. (Page 86 in the printed version.)

    I’ve never read that before, and wonder what the other pros think, like Feinman, Westman, Taubes etc. who can read research intelligently, which I can’t.

    • Email me this question and I’ll ask Peter.

  • Peter Silverman

    The quore is: “as dietary fat percent is increased from 30% to 60% in animals and in humans, insulin sensitivity does get worse.” Phinney and Volek go on to say that above 60% (or below 20% carbs) it then gets better. So if insulin resistance is the mother of most diet related disease, it sounds like either eating very high or very low carb would be healthier than in that 30% to 60% dietar fat range.

  • Thanks for all the news Jimmy! The tide is turning… I was talking to my Dr. about my low carb diet and how I thought there was a sea change going on (against sugar, etc.) – and how it would upset the apple cart of all the industries based on carbs (and medical care of patients who eat too many carbs). He responded that when it does happen it’ll be like what happened when Henry Ford began building affordable automobiles and trucks. There was a huge protest by people who cared for and cleaned up after horses. Those Fords kept on rolling out of the factories though and eventually everybody adjusted. I’m looking forward to that day with our food industries when we win the low carb war.

  • Peggy Holloway

    Jimmy:
    I don’t know if you already do, but I regularly visit the Huffingtonpost “Healthy Living” section. Huffpo’s “health” editors include Dean Ornish, so the site is a treasure trove of hand-banging-inducing inane articles. Every single article results in a debate between the vegans and low-carbers. It can be quite entertaining. I do wish someone with gravitas in the low-carb community would really take them on over their clear editorial bias and try to get equal time for low-carb oriented columnists. (Dr. Mercola occasionally makes an appearance, but the articles are usually about supplements or anti-government rants, not low-carb, per se).
    A good example of the sheer stupidity of their articles was yesterday’s “5 diet myths,” which, not surprisingly, listed “carbs make you fat.” I finally commented that Gary Taubes or Phinney/Volek should be required reading before posting comments on any Huffpo diet article to save us all the time and energy of posting the same debates in response to every article.

    • Yep, Ornish took over last year and the tone there has changed decidedly for the worse.

  • Peter Silverman

    It’s curious to me that scientists who have spent large parts of their lives studying carbohydrate metabolism and who don’t seem to be biased against dietary fat, come to opposite conclusions. Ron Krausse who discovered that eating less carbs decreases the atherogenic particles in your blood thinks the optimum diet is 35% to 40% carbs, and Phinney and Volek think that percentage of carbs will increase insulin resistance.

  • Jay Wortman MD

    More good work, Jimmy.

    I’m glad to see that the products from our friends over at Atkins Inc performed as advertised.

    Have you noticed that Jeff O’Connell’s book, “Sugar Nation” is now available at Amazon. It’s pretty good. You should see if he will do an interview. BTW – you’ll get a big laugh out of how he describes me on p. 97.

    Regards,
    Jay

    • Oh good, the book is out now! I’ve been working on getting him on my podcast…looking forward to diving into this one since you so highly recommended it to me in Baltimore earlier this year.

  • Tula

    Great info, as usual! I really hope the numbers regarding people who want more low-carb products in the supermarket are true. It’s been getting harder and harder since the Atkins popularity waned to find good low-carb stuff. Some items, while still available, have been renamed, removing the “carb” message and replacing it with sugar-free or no sugar added. It can be hard to find full-fat, sugar-free, low-carb products, since most sugar-free items seem to be based on the assumption that the buyer is dieting and that dieting means low-fat.

    I wanted to mention a product I saw recently, that I really like. A Finnish company called Valio makes a lactose-free milk using some sort of filtering process that results in milk that tastes more “normal” and has a lot fewer carbs than other lactose-free milks (awesome for us lactose-intolerant folks). I was able to get their whole milk variety in my local store for a few weeks before the entire product line disappeared. I asked the management and they said it wasn’t popular enough. This local store also prefers to push their own store brands, so I’m not surprised.

    The company also don’t seem to show the whole milk on their product page on their web site (http://www.realgoodness.com). I know they were making it as recently as two months ago. I’ve emailed them, inquiring if they still make it and if they know where I can get it in my area. I even requested my local Whole Foods to carry it. Just like with low-carb products, it’s a real pain to find things you really like and then have them disappear.

  • Peter Silverman

    (beating a dead horse, cont.) So if Phinney and Volek are right that cutting carbs makes us more insulin resistant until we get to under 20% carbs, it’s a mistake to encourage people to imagine that cutting carbs in general leads to better health. For most, it will lead to worse health, since most people, when they cut carbs, don’t get down that low. If Phinney and Volek are wrong, though, it’s a good idea to encourage carb cutting in general.

  • Patrick Narkinsky

    Just want to second the recommendation for “Sugar Nation”… great book. You should definitely have him on your show.

    • I’m working on it…already e-mailed his press person twice.