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Paleo Magazine Continues Taking Advertising From Company Under FDA Scrutiny

When companies are attempting to do things the right way and are honest about the products or services they are offering to consumers, they deserve the privilege of advertising their goods to the public and being rewarded for bringing value to the marketplace. But when companies have been found by a major governmental agency to be unscrupulous and dishonest in some form or fashion in the representation of their product, they do not deserve to continue having a platform for profiting off lies and innuendo intended to deceive the consumer. And yet this is precisely what is happening right now with a company promoting products to low-carb and Paleo consumers in a popular magazine within our community and I believe it is the responsibility of the community itself to hold this company and the magazine continuing to take advertising dollars from them and promoting them more accountable for their actions.

The company I’m referring to is the notorious Julian Bakery (sometimes hiding behind the name “Paleo, Inc.” using multiple trademarks incorporating “Paleo” or “Primal” in the name) and the magazine they are advertising in is one I have long loved and respected since Paleo Magazine was created as a resource for the greater health community in 2011. The guy who founded this magazine is someone I consider a friend named Cain Credicott who has certainly put in the hours of work and is dedicated to make this magazine a huge success getting distribution not just online, but also in large independent bookstores, Barnes & Noble stores, and other retailers. In other words, they’ve quickly established themselves as an influential voice promoting Paleo to the growing masses of people who are interested in this subject. That’s what makes their support for Julian Bakery, a company currently under investigation by the Food & Drug Administration (FDA) for four “significant violations” in their product labeling and marketing in 2014 after being caught lying about their nutritional labeling several times previously, so incredibly disappointing.

When I blogged about this in August 2014, the owner of Julian Bakery Health Squier decided to use that as an opportunity to come after me personally creating this YouTube video exposing the “truth” about me and labeling me as a “fraud” simply for sharing with my readers about what the FDA had found. It was an interesting attempt at deflection away from the real issue at hand–why does Julian Bakery keep lying to their customers about their products? This was not the first time this company has been exposed for being dishonest about their products. In June 2011, I did an n=1 test of the Julian Bakery SmartCarb breads claiming to be only 1g net carbs and the results comparing them to store-bought high-carb white and whole wheat bread was equally disastrous to my blood sugar. After Heath said the coconut oil and cheese I used with his breads was what raised my blood sugar, I repeated the test with his bread alone and the results were even worse. When I interviewed Heath about my results, he repeated that his bread doesn’t impact blood sugar levels and is perfect for people with diabetes despite the results I saw in my testing. I wasn’t the only one concerned about the blood sugar impact of these “low-carb” breads, though.

A pre-diabetic woman from Portland, Oregon named Deborah Krueger also tested these breads and became so concerned about the blood sugar impact they were having on her that she sent them off to a lab in May 2012 which found great discrepancies in the nutritional labeling. Here are the major findings from that Exova lab testing of the SmartCarb #1 bread:

  • Total carbohydrates are 43% higher than claimed (13 vs. 23)
  • Dietary fiber is 50% less than claimed (12 vs. 6)
  • Net carbs are 17 times greater than claimed (17 vs. 1)
  • Protein, like fiber, is 50% less than claimed (12 vs. 6)
  • Deborah created two websites–JulianBakeryInfo.com and Low-Carb-Scams.com–to do her part to expose the deliberately fraudulent labeling by Julian Bakery and any other company attempting to take advantage of their customers, especially those making health claims about their products. This became extremely serious when a Type 1 diabetic named Jeff Roaderick tested the 1g net carb Julian Bakery bread which shot his blood sugar up over 300 less than two hours after eating it! When Heath was confronted about this, he insisted it doesn’t raise blood sugar in 85% of his diabetic customers. When this starts impacting the health of customers with blood sugar concerns buying these products under false pretenses that it contains less carbohydrates than it really does, it becomes a serious discussion. And it seemed that Heath was grateful for being held accountable by people like me, Deborah, and Jeff in this July 2013 interview when he thanked us publicly “for showing us that our Smart Carb Bread was not accurate” and for “being the watchdogs they are.” Heath added that he had “respect” for us because we “go the extra mile to make sure the people are informed and buying the best products.” Apparently that gratitude has done a complete 180-degree turn as his recent antics in reaction to me sharing about the four FDA violations of his Net Carb Zero and Paleo breads on my blog.

    The disgusting fat-shaming Heath and his sidekick Gary Collins attempted to promote in their video about me and others in the community was quickly admonished very well by people like Tom Naughton here and here (where Tom busted Heath for forging his so-called “before & after” photos), on Diane Sanfilippo’s Facebook wall as well as her Balanced Bites Podcast, and all across social media where people were disgusted that the president of a company would resort to such tactics on leaders in the very community of people they are attempting to provide products to as a means for promoting those products. It wasn’t a very wise business move.

    All of this, though, is merely a distraction from the bigger issue at hand here–

    Why does Julian Bakery keep lying about the nutritional information of their products?

    It’s a fair question that has yet to be answered by Heath probably because he knows he’s been caught lying again and is attempting to cover it up. The FDA keeps laying down the hammer on them and yet they continue to do the same thing over and over again…which brings me back to Paleo Magazine. Cain is an amazingly good guy who I know wants to do the right thing, connect with companies that jive with the Paleo mission his publication is about, and continuing to provide excellent information to his readers. But the fact that he continues to take advertising dollars from a company like Julian Bakery is quite disconcerting. To add insult to injury, the latest ad featured on the back cover of the October/November 2014 issue is not only for Julian Bakery products (I noticed they switched from the Paleo wraps to their protein powders–but who knows if they’re lying about that product with their sordid nutritional info track record) but it also features a photo of Heath himself with a not-so-subtle swipe at people like me with the inclusion of the hashtag #PracticeWhatYouPreach. This is utterly repulsive and I think Cain and Paleo Magazine need to know what you think about them continuing to be associated with a brand that is so notoriously dishonest with their customers.

    Share your thoughts with Cain directly in one of several ways:
    E-mail him directly
    Post on his personal Twitter page
    Post on the Paleo Magazine Twitter page
    Post on the Paleo Magazine Facebook wall

    If this concerns you, then make your voice heard about this issue. Companies like Julian Bakery don’t deserve the respect that comes from being associated with a respected publication like Paleo Magazine. It’s time we let them know what WE the consumer thinks about this.

    The LLVLC Show (Episode 875): Simone Miller Inspires People To Cook Again With Her Zenbelly Cookbook

    TRY THE QUEST NUTRITION LINE OF LOW-CARB PRODUCTS

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    In Episode 875 of “The Livin’ La Vida Low-Carb Show with Jimmy Moore,” we welcome in a self-taught chef, gluten-free Paleo food catering business owner, and author named Simone Miller. Over the past few years we have seen a huge influx of brand new Paleo cookbooks hitting the market from mostly enthusiastic bloggers and social media darlings who know how to whip up recipes that are delicious, pleasing to the eyes, and fit within a healthy lifestyle. But today’s podcast interview guest brings a little more experience to the table than just posting a photo with some ingredients and directions. She’s a San Francisco, CA-based professional chef named Simone Miller from “Zenbelly” who has been working in the culinary world for almost 20 years and she’s watched how the food trends have come and gone over the years. And when Paleo made a bona fide difference in her life, she committed to starting a 100% gluten-free catering company that would specialize in Paleo cuisine. Simone sees her role in the Paleo community as an ambassador for bringing real food back to the kitchen and dinner table again where she thinks any home cook could produce a quality dish that is elegant, delicious and artfully prepared just like you’d find in a fine restaurant. When you focus on using fresh ingredients like what is available when you eat Paleo, that’s not difficult to do as Simone explains in today’s show.

    GET SIMONE MILLER’S BRAND NEW BOOK: The Zenbelly Cookbook

    Listen in as Simone and I dig deeply into what she wrote about in her brand new 2014 release The Zenbelly Cookbook: An Epicurean’s Guide to Paleo Cuisine, why she values creating meals that are quick and easy to make at home, how the focus of her blog has been to show people how simple and beautiful eating healthy can look like, her concerns about the word “Paleo” to describe this way of eating, why she doesn’t think people should view Paleo as a restrictive diet in any way, the reality that people need to learn to get in the kitchen and cook more than they probably already are doing, why she vary rarely spends hours in the kitchen cooking dinner and yet still produces a great meal, her hope and desire that her book inspires people to get excited and have fun about cooking at home again, and why she’s no fan of Paleo perfectionists. What a fabulous conversation with someone who knows a trick or two in the kitchen to pass along to you. ENJOY!

    100% GRASS-FED/FINISHED BEEF JERKY

    NOTICE OF DISCLOSURE: http://cmp.ly/3

    There are three ways you can listen to Episode 875:

    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 875 [35:28]:

    WE NEED YOUR FINANCIAL SUPPORT OF THIS PODCAST! We’ve got lots of exciting interview guests for you in the coming months discussing the very latest in nutrition, health and fitness. Your financial support and regular listening is sincerely appreciated. If these podcast interviews on Mondays, Tuesdays and Wednesdays from the most provocative and thought-provoking experts in diet and healthy living have helped you in any way, then won’t you consider helping us out by clicking on the DONATE button? Or you can USE OUR AMAZON.COM LINK to make your regular purchase and we’ll get a small portion of your purchase. THANK YOU!

    What did you think about the Paleo cooking tips and ideas from Simone Miller today? Give us your feedback about it in the show notes section of Episode 875. Get your copy of Simone’s book The Zenbelly Cookbook and keep up with all that’s happening with her at ZenbellyBlog.com. Coming up on Wednesday, we’ll have a digestive health expert and nutritionist named Brenda Watson sharing details about her upcoming book on gut health called The Skinny Gut Diet: Balance Your Digestive System for Permanent Weight Loss. You’ll want to listen in to this interview because she bucks the trend to feed your gut flora with resistant starch.

    Here’s the upcoming LLVLC Show episode schedule:

    10-1-14: Dr. Brenda Watson
    10-6-14: Dr. Deborah Penner
    10-7-14: Aaron Blaisdell
    10-8-14: Mike Sheridan
    10-13-14: Dr. Spencer Nadolsky
    10-14-14: Dr. Eric Thorn/Marylou Van Hintun
    10-15-14: Dr. Sarah Hallberg
    10-20-14: Ray Audette
    10-21-14: Dan Pardi
    10-22-14: Tim Reed
    10-27-14: Ken and Peggy Holloway
    10-28-14: On The Rocks Paleo Retreat
    10-29-14: Caitlin Weeks/Nabil Boumrar/Diane Sanfilippo

    If you have something to share about what you heard on “The Livin’ La Vida Low-Carb Show,” then drop us an e-mail at our dedicated podcast e-mail address–LLVLCShow@gmail.com. We’d love to hear from you about what you think about the show, interview guest suggestions, show topics, and anything else you want to share! I LOVE hearing from my listeners, so share what’s on your mind. And we’d so appreciate it if you left us a review for the podcast on iTunes–just CLICK HERE and leave us a few sentences about what impact the podcast has made on your life.

    The LLVLC Show (Episode 874): Dr. Josh Turknett Identifies How Low-Carb Diets Treat Migraines

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    NOTICE OF DISCLOSURE: http://cmp.ly/3

    In Episode 874 of “The Livin’ La Vida Low-Carb Show with Jimmy Moore,” we have an ancestral-based board certified neurologist and migraine headache specialist named Dr. Josh Turknett, MD joining us as our interview guest today. Migraine headaches can be incredibly debilitating and disrupt the life of seemingly anyone at anytime. But what if there were a nutritional component behind why these headaches happen? That’s exactly what the founder of the Atlanta Center for Headache Relief named Dr. Josh Turknett has been about since conducting intensive research on migraines and neurodegenerative diseases in recent years. In fact, he’s written a book about it entitled The Migraine Miracle: A Sugar-Free, Gluten-Free, Ancestral Diet to Reduce Inflammation and Relieve Your Headaches for Good sharing the kind of diet changes he uses with patients with great success in ridding them of headache pain.

    GET DR. JOSH TURKNETT’S BRAND NEW BOOK: The Migraine Miracle

    Listen in as Dr. Turknett and I talk about his book and why he wrote it, why modern high-carb diets are leading directly to migraines, the association between Vitamin D, sunshine, and headaches, how processed foods like Dorito’s can trigger an immediate headache, how he approaches his patients to teach them about proper nutrition, how a low-carb ketogenic diet can improve headaches, what his fellow neurologists think about his dietary approach to treating his patients, his personal experience using ancestral health principles with patients that has revolutionized the way he practices medicine, what he learned from being involved in pharmaceutical research, his unique view of obesity from a neurologist’s perspective and so much more. Ironically, I had one of the worst headaches I’ve ever had in the midst of doing this interview, so it was especially relevant to him that day. Listen and enjoy!

    GRAIN-FREE REAL FOOD-BASED LOW-CARB SNACKS

    NOTICE OF DISCLOSURE: http://cmp.ly/3

    There are three ways you can listen to Episode 874:

    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 874 [40:46]:

    WE NEED YOUR FINANCIAL SUPPORT OF THIS PODCAST! We’ve got lots of exciting interview guests for you in the coming months discussing the very latest in nutrition, health and fitness. Your financial support and regular listening is sincerely appreciated. If these podcast interviews on Mondays, Tuesdays and Wednesdays from the most provocative and thought-provoking experts in diet and healthy living have helped you in any way, then won’t you consider helping us out by clicking on the DONATE button? Or you can USE OUR AMAZON.COM LINK to make your regular purchase and we’ll get a small portion of your purchase. THANK YOU!

    What did you think about what you heard from Dr. Josh Turknett and the nutritional ways he treats migraine headaches? Share your thoughts on this conversation in the show notes section of Episode 874. Get your copy of Dr. Turknett’s book The Migraine Miracle and keep up with the latest from him at MyMigraineMiracle.com. Coming up on Tuesday, we’ll have an incredible professional Paleo chef named Simone Miller telling us about her new book The Zenbelly Cookbook: An Epicurean’s Guide to Paleo Cuisine. Then on Wednesday, we’ll have a digestive health expert and nutritionist named Brenda Watson sharing details about her upcoming book The Skinny Gut Diet: Balance Your Digestive System for Permanent Weight Loss.

    Here’s the upcoming LLVLC Show episode schedule:

    9-30-14: Simone Shifnadel
    10-1-14: Dr. Brenda Watson
    10-6-14: Dr. Deborah Penner
    10-7-14: Aaron Blaisdell
    10-8-14: Mike Sheridan
    10-13-14: Dr. Spencer Nadolsky
    10-14-14: Dr. Eric Thorn/Marylou Van Hintun
    10-15-14: Dr. Sarah Hallberg
    10-20-14: Ray Audette
    10-21-14: Dan Pardi
    10-22-14: Tim Reed
    10-27-14: Ken and Peggy Holloway
    10-28-14: On The Rocks Paleo Retreat
    10-29-14: Caitlin Weeks/Nabil Boumrar/Diane Sanfilippo

    If you have something to share about what you heard on “The Livin’ La Vida Low-Carb Show,” then drop us an e-mail at our dedicated podcast e-mail address–LLVLCShow@gmail.com. We’d love to hear from you about what you think about the show, interview guest suggestions, show topics, and anything else you want to share! I LOVE hearing from my listeners, so share what’s on your mind. And we’d so appreciate it if you left us a review for the podcast on iTunes–just CLICK HERE and leave us a few sentences about what impact the podcast has made on your life.

    A Seemingly Inevitable Future Of Hopelessness Can Be Gloriously Redeemed

    I originally shared an abridged version of this on my social media pages and received such an overwhelming response to it that I decided to expand on some of the thoughts here in this blog post today. Hopefully it encourages you to never give up even when things seem to be at their darkest and full of despair. You can and will overcome.

    While I was visiting family in Virginia Beach, Virginia last week between two successful Keto Clarity book signings in Raleigh and Richmond, I decided to get in my car one morning to visit the building where I used to work off Lynnhaven Parkway when I lived there back in the 1990’s. I was the music and video buyer and marketing manager for a chain of Christian retail bookstores called Heaven & Earth and that picture at the top of this blog post was where the corporate office for the 17 stores was located. I can still see Barbara at the front when I walk in, passing by the accounting department, then by the president of the company’s office, the break room, and then the cubicles where my dull, mundane existence at the 8-5 weekday grind took place. While I enjoyed the job itself as a fan of Christian music, it was a very low-paying career path to take care of my family with and I never felt like I hit my fullest potential as an employee for them. It’s amazing to think that was just 20 years ago, but the memories of that time in my life are still so fresh and strong.

    That photo above is a picture of me in my late 20’s working in my middle cubicle at the Heaven & Earth corporate office thinking this was my destiny in life. It was a tumultuous time as I was still fighting the demons of my past and I chose to eat to cover up the pain and reinforcing those bad habits that had me growing more and more obese and unhealthy as time passed. So my daily routine included stopping by several places on the way to work, including the 7-11 convenience store to get a Double Gulp of Coca-Cola (64 ounces!) along with a giant soft chocolate chip cookie and, of course, McDonald’s to get two of their sausage, egg and cheese biscuits for the $2.22 “deal.” Junk food carbage pretty much described everything I put in my mouth at the time and I just didn’t care about the nutritional value of the things I was consuming.

    I would describe these years in my life as a dark period of feeling discouraged, helpless, hopeless, and trapped by the sequence of events that had taken place in my life because of the poor decisions I had made. A lot of how I chose to live my life as an adult were the direct result of a lack of direction about what things like eating and living healthy actually looked like because they were never modeled for me to emulate. It was a seemingly inevitable future of continued discouragement and hopelessness with no glimmer of an escape route to rescue me from the meaningless morass of human existence I had endured up that point. If this was the best life had to offer, then what was my purpose in life? There was some serious soul-searching that had to take place for me over several years as I entered my early 30’s to finally get pulled out of this pit of living hell to get on the road to glorious redemption at last.

    The good news is there is a happy ending to the story and I’m so incredibly grateful that 410-pound man who once felt so worthless and unappreciated for the great value he knew he could offer others through his gifts and talents was finally able to come out of that grim, inevitable future of despair that was his one-way destiny to shed the pounds, restore his health, and learn for the first time in his entire life what it feels like to be appreciated and loved for the investment he is now making in the lives of others. By the grace of God, that man has risen victoriously over the adversity of his past to forge an even better path to now help others and himself find peace, love, and happiness in becoming the human beings we were all intended to become.

    It’s on ongoing journey transitioning from my old life to my new life that still has its inevitable ups and downs, bumps and bruises, victories and defeats. But I’ve reconciled the negative voices from my past and am thoroughly engaged in the process of being very pro-active in my life now making fundamental changes in my nutrition, lifestyle and life in general from that man who use to mundanely and reluctantly drive to that brick building off Lynnhaven Parkway every morning wondering if there was more to life than this. I’m so happy to say there is and I’m so happy to be along with each of you in this journey. I enthusiastically encourage you to lift your head up high knowing you are doing something good for yourself no matter where you are on this path of life. I love you guys and am here for you anytime to offer up inspiration, encouragement and education.

    Low-Carb, High-Fat Dining Options At Olive Garden, Angus Barn And Carrabba’s

    Ever since I made the decision to FINALLY join Instagram (follow me there!) a couple of weeks back thanks to the persistent prodding of my “Low-Carb Conversations” podcast co-host Dietitian Cassie, I’ve been a picture-posting monster with my iPhone snapping photos of this, that, and everything in between along with sharing some commentary about it. One of my favorite things to post is food because when you are a blogger who talks about eating real foods that fit within a low-carb, moderate protein, high-fat, ketogenic diet, people want to see what that actually looks like on a plate in the real world. And with the overwhelming success of my brand new book on the subject entitled Keto Clarity: Your Definitive Guide to the Benefits of a Low-Carb, High-Fat Diet, people are more interested now than they have ever been before! So with all the traveling I’ve been doing lately with book signings and such, one of the questions that keeps popping up amongst my followers is how to eat this way when dining out. But rather than just telling you how, I thought I would show you three examples of what I’ve done for my meals at several restaurants:

    When my wife Christine said she wanted to go to the Olive Garden in our hometown of Spartanburg, South Carolina last week, I knew it would be somewhat of a challenge to eat low-carb there. After all, it’s an Italian restaurant with breadsticks and pasta. But I decided to get creative and actually asked the server what I could do to have an scrumptious Italian dish that didn’t contain any pasta in it at all. She went back to the chef in the kitchen and he came up with a variation on the Braised Beef & Tortelloni Dinner menu item with sliced short ribs, portobello mushrooms, and zucchini with a basil-marsala sauce that didn’t disappoint. This was what the dish looked like when the server brought it to my table–WOW (when I tweeted this photo, I got a response from Olive Garden thanking me for the suggestion and that they might considering putting it on their menu):

    After my coauthor Dr. Eric Westman and I finished a very successful talk and book signing at the Quail Ridge Bookstore in Raleigh, North Carolina last Sunday afternoon, we went out to a famous local restaurant there called the Angus Barn famous for their steak and wine. Since I don’t drink alcohol, I certainly took great advantage of their steak menu opting for their fabulous bacon-wrapped filet mignon and I asked for a generous side of butter and sour cream to add more fat to this meal to make it ketogenic enough for me. The server happily obliged and this is what the meal looked like:

    And finally, Christine and I have been hanging out with her family in my old stomping grounds of Virginia Beach, Virginia all this week as I have another Keto Clarity book signing coming up on Saturday from 1-3PM at the Barnes & Noble in Richmond, Virginia. Both her mom and dad recently had birthdays and so she wanted to treat them to a meal at the restaurant of their choosing. They selected the Italian restaurant chain called Carrabba’s. Looking over the menu, I was enamored by the many great options available for a ketogenic dieter to choose from (again, avoid that bread they bring you at the beginning and you’re good to go). I was in the mood for something off the Seafood menu and couldn’t have been happier with my choice of Caprese salad with mozzarella cheese, tomatoes, onions and balsamic vinegar, Mahi Wulfe with artichokes, sun-dried tomatoes and basil lemon butter sauce, and garlic spinach with olive oil. It was feast for my eyes and my stomach. Check it out:

    With a few tweaks and changes to existing menu items, it’s really not that hard to eat a low-carb, high-fat, ketogenic diet when dining out. Of course, it’s best to make your own food at home so you can be absolutely sure of what you are putting in your mouth. But it’s good to know when you don’t have that option that you’re not stuck out on an island with nothing to eat. What restaurants have you found to be very accommodating for your keto needs? Share the restaurant, what you ordered, and how they met your requests in the comments section.

    LCC (Episode 128): Katie Coleman And Dr. Jim Small Question Why Eggland’s Best Cutting Calories In Eggs

    “LOW-CARB CONVERSATIONS” IS LISTENER-SUPPORTED!:

    CLICK HERE to donate and keep this show going! THANK YOU for your support!

    In Episode 128 of “Low-Carb Conversations With Jimmy Moore & Friends,” we have a Type 1 diabetic and low-carb Paleo food company founder named Katie Coleman and a medical pathologist and low-carb Paleo diet blogger named Dr. Jim Small, MD, PhD. It’s another great Friday here at “Low-Carb Conversations” and we are always appreciative of the great feedback we receive from you our listeners about this show. We try really hard to keep it fun, lighthearted, and yet educational so that you can be ready to respond to all those latest health headlines that your coworkers, friends, and family members start talking to you about. While we don’t pretend to have all the answers about what to think about the headlines that bombard us on a daily basis, what we do have is educated opinions filtered through the prism of a real foods-based low-carb, primal, Paleo lifestyle. Dietitian Cassie and I are fully committed to inviting on guest friends who can articulate the thoughts and ideas about these health headlines that you just won’t hear about anywhere else. It’s comforting to know you’re not alone in your health journey and we’re here to provide you with the inspiration and encouragement you want and need to be successful in this great adventure. Do you like what we’re doing here on this listener-supported podcast? Then CLICK HERE and make a donation of any amount that will help us keep these shows coming to you week after week. You are all so greatly appreciated. THANK YOU FOR YOUR SUPPORT!

    ARE SAVVY CONSUMERS FORCING FOOD COMPANIES TO CHANGE?

    Controversial Ingredient To Be Removed From Silk Beverages

    In today’s episode, Dietitian Cassie and I are pleased to welcome two extraordinary guest friends to help us opine on the health headlines today, including a Type 1 diabetic who uses a real foods-based ketogenic Paleo nutritional approach to control her disease named Katie Coleman from the “Keep It Real Food Co.” and Dr. Jim Small from “The PaleoPathologist” who is a medical pathologist and a former professor who discovered the personal health benefits that come from of a low-carb Paleo lifestyle change. At the beginning of today’s episode, I asked Cassie to explain what she means by her “PFC Balanced” philosophy in response to quite a few concerned e-mails I have received from listeners who have been confused about how that fits within a low-carb or Paleo diet. During today’s episode, we also shared about Cassie’s new video series which you can see a sample of below:

    CASSIE’S FABULOUS NEW PFC CLUB EDUCATIONAL VIDEOS:

    Update on the PFC Club!

    Listen in to hear Cassie, Katie, Dr. Jim and I talk about the Silk Beverage company making the decision to remove the carrageenan from their products after consumers demanded it, the implications of that 15-ton “fatberg” that was removed from the London sewer recently, the wisdom of the marketing strategy being used by Olive Garden promoting 7 weeks of unlimited pasta for $100, the impact of consuming Ramen noodles on heart disease, diabetes, and stroke risk, the foolish decision by Eggland’s Best to lower the fat and calories in their eggs by feeding the chickens a vegetarian diet, why school lunches in France are far superior to the ones provided to American kids, and an innovative new treatment modality one hospital is using feeding their patients real food grown from a garden on the hospital property. And don’t miss Katie’s Cauliflower Mac & Cheese as well as Dr. Jim’s Breakfast Frittata and cast iron skillet cleaning tip at the end of the show. So pull up a chair, grab a cup of coffee and let’s talk about it!

    Here are links to the health headlines discussed today:
    – SECRET HEADLINE: Controversial Ingredient To Be Removed From Silk Beverages
    15-ton ball of fat removed from London sewer
    Olive Garden: $100 for 7 weeks of pasta
    Can instant noodles lead to heart disease, diabetes and stroke?
    Eggland’s Best Eggs Reveals Lower Calorie Count: One Large Eggland’s Best Egg Contains Just 60 Calories
    What French Kids Eat For School Lunch (It Puts Americans To Shame!)
    You won’t Believe what this Hospital is Using as Medicine

    There are three ways you can listen to Episode 128:

    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 128 [67:27]:

    THANK YOU as always for your continued support of this show and MAKE A DONATION HERE if you like what you hear on “Low-Carb Conversations.” If YOU would like to appear as a guest friend on a future episode of “Low-Carb Conversations with Jimmy Moore & Friends” in 2014, then e-mail your Skype username to cassie@dietitiancassie.com.

    We’d love to know what YOU thought about what you heard in today’s show in the show notes section of Episode 128. Coming up next Friday, we’ll have two more awesome guest friends in a real foods-based nurse in Northern California named Adrienne Navarro from “The Primal Nurse” and a cow/calf rancher named Stacey Hughes from “Hughes Mountain Ranch” discussing the latest health headlines of the day. 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 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 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. THANK YOU FOR YOUR SUPPORT!