E-mail Updates!

Enter your email address:

Delivered by FeedBurner






GET ON AMAZON
STANDARD or SPORT





Tendergrass Farms

Get The LLVLC iPhone App

PODCASTS

MONDAY-WEDNESDAY


THURSDAYS AT 7PM ET


FRIDAYS WITH FRIENDS

Remembering Kevin Moore

Social Media





LLVLC Archives

The LLVLC Show (Episode 419): Paleolithic Nutrition Expert And Research Biochemist Mat Lalonde

PLEASE VISIT OUR SPONSOR, LOW-CARB PROTEIN POWDER PRIMAL FUEL:

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

In Episode 419 of “The Livin’ La Vida Low-Carb Show with Jimmy Moore,” we hear from a Harvard-educated PhD named Mat Lalonde who is a strong advocate for the Paleolithic nutritional approach along with a CrossFit exercise regimen. Mat made quite the name for himself in June 2010 when he participated in and led an 8-hour long Nutritional Seminar which is now available for purchase if you like what you hear in today’s interview (NOTE: We apologize for the audio technical difficulties during this interview and hope to have this kind of issue resolved for future interviews). Listen to Mat Lalonde discuss whole host of issues regarding Paleo/low-carb eating and the science supporting this way of eating as an optimal nutritional source. This is one of the most exciting interviews I’ve conducted this year!

There are three ways you can listen to Episode 419:

1. Listen at the new 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 419 [66:07m]:

THANK YOU SO MUCH FOR FINANCIALLY SUPPORTING THIS PODCAST! If these twice-weekly podcast interviews from the most provocative and thought-provoking diet, fitness, and health experts have helped you in any way over the past few months and years, then help us keep it going by clicking on the DONATE button on the official podcast web site. We love making these exclusive interviews available to you at no charge so that the positive low-carb message can get out there to the people who need to hear it the most. We are so grateful for your generous donations of any amount so we can keep this going all throughout 2010 and well beyond. I have a fantastic group of fresh new expert interview guests lined up for your listening enjoyment and can’t wait for you to hear them! Go to PayPal.com and you can give your gift to the e-mail address livinlowcarbman@charter.net. Your continued financial support and listenership is essential and we THANK YOU so very much for your support!

What’s your take on what you heard from Mat Lalonde? Tell us your reaction in the show notes section of Episode 419. Check out CrossFitGyms.ca to learn more about the work Mat is doing and to pick up your own copy of his powerful 8-hour Nutritional Seminar. Coming up on Thursday, it’ll be another exciting interview when “The Blood Type Diet” founder and creator Dr. James D’Adamo will be here to talk about his brand new book Just An Ounce of Prevention Is Worth a Pound of Cure: A Modern Guide to Healthful Living from the Originator of the Blood-Type Diet. If you’re skeptical about this diet and want to learn more about what all it entails including any science that supports it, then you need to listen to this podcast!

Don’t forget to vote for your favorite podcast guests of 2010 along with specific questions for those guests for our special weeklong “Encore Week” coming the first full week of January 2011 for brand new interviews with the top vote-getters chosen by YOU the listeners. The deadline for entering is coming up THIS Friday, November 19, 2010 so get me your votes ASAP. THANK YOU for voting for the best podcast guests of the year and be ready to listen to the winners during the first week of January 2011 for “Encore Week!”

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 (although keep in mind I’m fully booked up for the rest of 2010), show topics, and anything else you want to share!

  • http://diabeticmediterraneandiet.com Steve Parker, M.D.

    Enjoyed the interview, Jimmy. I hadn’t heard anybody say “eschew” for a couple decades. Reminds me of an old aphorism: Eschew obfuscation.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      LOL! And what’s funny is that I know EXACTLY what you’re saying. Hmmmm, what’s that say about me? ;)

  • Steve

    Excellent interview. I didn’t realize that white fish, for example, raises insulin levels. The other thing I took away from the interview was how badly damaged my beta cells must be as it is so hard for me to take off this stubbornly remaining 30 pounds. At 56 years old I guess it’s a little harder. Matt also mentioned calorie deficit. I guess I’m going to have to give that another look. In my nutrition class this semester we did a computer generated diet analysis. I’m 60-30-10 (fat, pro, CHO) so I was happy about that. But my 3-day average caloric intake was about 2,100/day. I think this might be too much for me to lose weight.

    P.S. – Jimmy, it was hard for me to understand what you were saying because the echo was so bad. Were you aware of that? What was causing it? Did you get it fixed?

    • http://www.livinlavidalowcarb.com Jimmy Moore

      THANKS for listening Steve! Lots of great stuff in this one. As for the audio issues, I was using a new microphone that was supposed to be the top-of-the-line (Blue Snowball) the week this was recorded several months back. No I wasn’t aware of it when it was happening because there were no headphones feeding me back how I sounded. Of course, once I listened back there was nothing I could do about it. The fix was to go back to my microphone/headphones headset and everything works like a charm. I wish I could get pristine sound out of all of my podcasts, especially ones with outstanding info like this one. But the reality is there will be issues from time to time. It’s the nature of recording via phone/Skype.

  • Mika

    I don’t think the WAPF is saying “Soak and ferment your grains and enjoy!”. I think it’s more along the lines of “If you MUST eat grains, soak and ferment them”.

    • http://www.livinlavidalowcarb.com Jimmy Moore

      THANKS Mika! I think Mat’s point is that some people view soaking their grains as a means of negating the negative impact of those carbohydrates on your health. That’s his beef with it.

  • Peter Silverman

    I wonder if in the cultures that eat lots of carbs but don’t get diabetes and heart disease, whether their blood sugar spikes after high carb meals. I’ve been thinkin about Matt’s comment that spikes may be a cause or an effect of a disease process.

  • Nick

    Great interview.

    I went over and purchased Mat’s Nutritional Seminar online, but have not received any sort of download link. Any ideas? Where do I go to actually view this seminar?

    Thanks

    • http://www.livinlavidalowcarb.com Jimmy Moore

      I forwarded your e-mail and note to my contact at CrossFit Academy of Lions. THANKS! Let me know if you don’t hear from them.

  • Nick

    Thanks, I’ll let you know.

  • http://www.cutthecarb.com Hans Keer

    Hi Jimmy, Love the echo in you voice ;). Great interview. Again a guy who thinks very much like me (with the exception of his views on patatoes and dairy ). If you keep launching people like this, I can shut down my CutTheCarb blog. VBR Hans

    • http://www.livinlavidalowcarb.com Jimmy Moore

      LOL! There are a lot of good people out there doing great work.

  • kahn

    I don’t think the “insulin index” can be trusted too much. It’s just one study which hasn’t been independently repeated or verified. There is no scientific basis for white fish causing more insulin release than, say, egg whites. So if Matt’s whole argument of carbs not being necessarily worse than protein is based on this insulin index notion alone, it’s not going to win me over.

  • M@

    Kahn,

    I agree, the insulin index is not a very valuable parameter. That being said, insulin is released in response to a protein meal because the amino acid transporters on the surface of cells are activated by insulin (i.e. insulin is needed for amino acids to be absorbed by cells). I’m not saying that carbohydrate aren’t worse than potatoes because they have similar insulin indices. I’m saying that if the carb hypothesis is formulated as follows “carbohydrates are detrimental to health because they cause insulin to spike and hyperinsulinemia is associated with almost every aspect of the metabolic syndrome”, which is often the case, then the argument does not make sense because certain proteins have higher insulin indices than certain carbohydrates.
    I think excess carbohydrate consumption is detrimental to health but the culprit is mainly excess chronic consumption of fructose. Glucose appears to be much less problematic. I think a lot of confusion arises because of the many confounding variables. Chronic, excess consumption of table sugar (sucrose) is detrimental to health. But sucrose is one part fructose and one part glucose. Are they both bad? Studies appear to be fingering chronic overconsumption of fructose as one of the factors involved in the development of many aspects of the metabolic syndrome. Some over-feeding studies have shown that excess consumption of fructose is far worse than glucose on the shortish term. Someone might comment that most of the information we have on the subject of glucose versus fructose is unreliable because the studies have been performed with large excesses of these sugars over short periods of time (a gray area between acute exposure and chronic exposure). This is true. We often have to extrapolate the results of such studies to a chronic overconsumption scenario (slightly lower dose over a longer period of time) because long studies cost a lot of money and the researchers are not allowed to knowingly harm people (the doctor’s creed). Any damage done must be minimal and reversible.
    Another confounding variable comes with grains, legumes and potatoes. These are sources of of starch, most of which will turn to glucose upon digestion. These foods also contain problematic compounds or anti-nutrients including prolamins, lectins, saponins, and phytates. So are these starchy foods bad because they will release glucose or are they bad because they contain problematic substances. Recent research is focusing on the nature of the bacteria in the gut flora as well as the integrity of the gut barrier and how these relate to disease. It turns out that specific populations of bacteria in the gut and gut integrity are associated with disease, especially autoimmune diseases. It has recently been shown that gut integrity not only plays a role in autoimmune disease but also in the metabolic syndrome. That is because the components of bacteria such as specific short-chain fatty acids, peptigloglycans, and lipopolysaccharides can activate receptors (GPR43, NOD1, TLR4 respectively) on the surface of cells that are part of the innate immune system. This causes systemic inflammation, a hallmark of the metabolic syndrome. In addition, the lipopolysaccharides from gram negative bacteria are endotoxins (toxic to the liver). These make their way to the liver and cause damage, which initiates fatty liver disease and impairs blood glucose metabolism (the liver and kidneys are the only organs that can release sugar into the bloodstream).
    I’m going to stop here because I don’t want to turn this into a lecture. At the end of the day, glucose itself does not appear to be as bad as it is made out to be. I think that obtaining glucose from roots, tubers, bulbs and starchy vegetables is far healthier. Notice that I said “I think”. That is because I haven’t found a compelling evidence to falsify that hypothesis. I personally recommend to eat mostly protein and fat and to dose carbohydrate according to level of high intensity exercise. This appears to be ideal. I also don’t recommend white potatoes or dairy. I’m just not convinced they are as bad as people make them out to be. That is especially the case if the potatoes are of the russet variety and peeled or if the dairy contains A2 (as opposed to A1) casein and is fermented and provided by animals that were grass-fed. Again, I can’t find adequate evidence to truly indict these foods because the research is flawed. For example, all of the research I can find with regards to dairy does not differentiate between milk from grain or grass-fed cows.

  • M@

    The phrase “I’m not saying that carbohydrate aren’t worse than potatoes because they have similar insulin indices” should have been “I’m not saying that carbohydrate aren’t worse than protein because they have similar insulin indices”