Ask The Low-Carb Experts
Jimmy Moore Presents his latest podcast, Ask The Low-Carb Experts. Listeners like YOU can call in LIVE every thursday evening at 7PM US Eastern time. Just call (712) 432-0900 and use the access code 848908 or you can Skype the show for FREE by calling the username freeconferencing.7124320900.

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AIR DATE: November 1, 2012 at 7PM ET
FEATURED EXPERT: Dr. Peter Attia
FEATURED TOPIC: “Finding The Diet That's Right For You”

If you've been listening to my podcasts or read my blog for any length of time, then you've obviously heard me talk about one of the basic philosophies that I think is an important part of living a healthy lifestyle. Here it is: "Find a diet plan that is right for you, follow that plan exactly as prescribed by the author and then keep doing that plan for the rest of your life making appropriate tweaks along the way to keep it working." But how do you go about figuring out what the "right" diet and lifestyle plan is for you? That's what we'll be exploring further in Episode 33 of "Ask The Low-Carb Experts" with a highly-qualified guest expert named Dr. Peter Attia from the "Eating Academy" blog (listen to my March 2012 interview with Peter in Episode 560 of "The Livin' La Vida Low-Carb Show" podcast).

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Here are some of the questions we addressed in this podcast:

RENEE ASKS:
I have been refining what I think is my perfect diet for about 3 years now. During that time my diet has drastically changed for the better. I eat a very strict Paleo autoimmune diet with no dairy, nuts or nightshades. This has worked very well for me and now I am experimenting with a few little things here and there to tweak my diet that help me go from feeling good to feeling great. I am wondering about the cross-reactivity of coffee with gluten. I have heard that this can be a problem for some people, but I dismissed it because I didn’t want to believe that it can be a problem for me. But now I’m thinking that it IS a problem for me because after quitting coffee I started losing weight with no other changes in my diet. And it's not just calories because I replaced the coffee with a coconut oil cocoa that would have equal calories since I made my coffee into a coconut oil latte anyway. I know that gut issues are the minority of manifestation of gluten intolerance, so this effortless weight loss might be showing some type of healing. I also heard that a study came out early this year confirming that a coffee/gluten cross reactivity is a significant problem. What are your thoughts on this issue?

MICHAEL ASKS:
I'd like to hear Peter address hypercaloric feeding on a ketogenic diet in combination with weight training. Is it possible for someone who is already basically lean and healthy to overeat and train his way up in size? What is the likely practical limit to size gain and performance in weightlifting with insulin levels being kept very low?

MIKE ASKS:
I have found success stabilizing my weight on a diet of 20-30g of carbs per day. However, I can't seem to lose those last stubborn pounds. I am a 5'8" male and currently weight 160 pounds with 19% body fat. My goal is to get down to 15% body fat. I started monitoring my ketones and after a month was able to lose another 4 pounds and 1% body fat, but it was very hard for me to maintain the high percentage of fat in my diet required to get my ketones high enough. Recently I started slow lifting and I really like that program. But when I increased my protein to aid muscle development I knocked myself out of ketosis and am right back to the 19% fat, 160-pound mark. I suspect a hormonal problem is contributing to the difficulties in losing but I’ve tested my testosterone twice and both times it’s near the high end of the "normal range." Recently my TSH also tested fine at 1.9, my Free T4 Direct was in the middle of the lab range at 1.32, and my TPOab was also in the middle at 12. My Free T3 was on the low end of the lab range at 2.2 (with the lowest reference range being 2.0). Given all of the above, are there variations I could try in my diet that could get me unstuck and help me reach my goal?

MARYANN ASKS:
I’m a 76-year old woman with the H63D gene for hemochromatosis and have high ferritin. My latest test was 436 and it goes up and down with an all-time high of 625. My doctors says that a phlebotomy is unnecessary unless it goes over 1000. I also have paroxysmal atrial fibrillation which I understand eating the Paleo way is the best for this. My A fib discussion board members say my ferritin is way too high now. What diet would you say would be the best for me?

TINA ASKS:
I am 42 years old and have been overweight since having children in my early 20s. I am 5'4" and weigh 199 pounds. My A1c was 5.8 when I check it a few months ago and my doctor advised me that I’m at risk for Type 2 diabetes and that I need to start exercising 30 minutes per day. I have been playing around with low-carb/Paleo and primal diets for the past few months but I can't decide which way to go. I have read tons of information and listen to many health podcasts like the ones from Jimmy Moore, Balanced Bites and Fat Burning Man. Where do I start? I crave sweets at least once a day and that continues to be my biggest downfall. How do I pick the diet that’s right for me?

PALEOZETA FROM AUSTRALIA ASKS:
I would like Dr. Attia to talk about intermittent fasting and…well, diarrhea. Sorry. About 10 minutes after I eat again following an intermittent fast, which works very well for me in conjunction with my ketogenic diet, I tend to have one or two bouts of diarrhea. I was reading that it could be our body expelling the toxins in it, but I’m not so sure about that. I’ve heard other people who do IF having this same issue. Do you have any insights about this?

JAN ASKS:
I'm a peri-menopausal woman, and I eat a low-carb, high-fat version of primal. My doctor is pushing statins on me strictly on the basis of my LDL-C which registered in at 142 using the Freidewald Equation. My HDL is 79 and my triglycerides are 71. Because of my insurer and financial situation, getting an NMR Lipoprofile test to measure my LDL-P is out of my reach to better assess my risk factors. I can't even get them to do a C-Reactive Protein test to assess whether there's inflammation. Is there any dietary tweak I can make to bring LDL-C lower without negatively impacting my excellent HDL and triglyceride readings?

ERIC ASKS:
It seems very timely that Dr. Attia will be on your podcast, Jimmy, as your latest Apo B results showing 238 and an LDL-P score of 3451 would appear to be quite alarming based on his recent “The Straight Dope On Cholesterol” series. Since Dr. Attia is a huge fan of ketogenic diets AND has a lot of knowledge about the importance of lipid markers, I would imagine he would be in a fantastic position to help clarify what is going on here. He seems to believe that the Apo B number is one of the most important markers of cardiovascular health. By the way, what is Dr. Attia’s Apo B number?

JACK ASKS:
Since cycling is a topic that is rarely addressed in Paleo/low-carb circles, does Peter have any tips for maximizing endurance athletic performance while on a ketogenic diet? Whenever I try to do cycling while in ketosis, I often feel fatigued and lose some of my power. Alternately, if I eat a lot of carbs and sugar-laden cycling food, I get stomachaches and feel bloated and grouchy most of the ride. Peter's blog has been the only thing I've ever seen talking about this topic and I’d appreciate hearing more from him about this.

ROGER ASKS:
Does a ketogenic diet repair or re-regulate an underactive thyroid? I’ve been on this diet for a year and a half now, but my hypothyroid symptoms still exist although I feel much better. My latest blood tests suggest I have low T3. I’m athletically built, never been overweight and exercise moderately. I’m wondering if Dr. Attia is a proponent of doing any thyroid supplementation in conjunction with a ketogenic diet as a beneficial approach to treating these hypothyroid symptoms?

MICHELE ASKS:
I heard you mention on your previous podcast with Jimmy that you use vegetables as a vehicle for consuming more fat. How important are vegetables in the diet if you’re eating a high-fat, low-carb diet? I always get confused because you hear how important it is to eat a lot of vegetables but I’m not particularly fond of a lot of them when trying to increase my ketones.

TOM ASKS:
We often hear the phrase used in the low-carb community that “there’s no dietary requirement for carbohydrate.” I’ve always assumed this comment was directed at the usual suspects like breads, cereals, pastas, legumes, etc. However, I have to ask, are vegetables really necessary to consume? In my case, I’m referring to non-starchy vegetables, such as kale, Brussels sprouts, cauliflower, and so forth. While vegetables contain vitamins, nutrients, fiber, and phytochemicals, I’ve read that cruciferous vegetables are also potentially goitrogenic. Cooking these vegetables for long periods of time supposedly helps to mitigate any deleterious effects, but the suggested cooking time is a minimum of 30 minutes. So what’s the scoop on veggies?

DARREN ASKS:
Over the past year and a half, I've been following a low-carb diet stopping short of nutritional ketosis. I'd put my daily carbohydrate input close to 100g out of a 2700- calorie diet. It has allowed me to accomplish and exceed the goals that I set out to do:

- Lowered my Triglycerides from ~330 to <70
- Decreased my A1c from 5.8 to 4.7
- Reduced my fasting blood glucose numbers
- Shed over 35 pounds off my body

During that time, I've been reading as much information as I can about a low-carb lifestyle. Looking at the best low-carb diet studies that I have seen, most are centered on ketogenic diets and clearly show the benefits of that lifestyle. And yet it seems there are still many questions about nutrition that are either unanswered or do not have answers backed by solid science. Should I be concerned about any long-term health risks from my diet falling short of ketogenic levels? Will your NuSI project be focusing primarily on a strict ketogenic lifestyle or a variety of diet plans across the spectrum? And are there any specific tests that I need to run on myself before, during and after if I wanted to do an n=1 experiment of getting into nutritional ketosis?

Direct download: atlcx-33-dr-peter-attia.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: October 25, 2012 at 7PM ET
FEATURED EXPERT: Jimmy Moore
FEATURED TOPIC: “Nutritional Ketosis 6-Month Update”

You've heard the old adage "when life gives you lemons, you make lemonade." Well, that's exactly what we had to do with this episode of "Ask The Low-Carb Experts" when our scheduled expert unexpectedly had to cancel at the last minute. We originally had heart surgeon, researcher and author Dr. Steven Gundry ready to take on your questions about the topic "High-Fat Diets: Good vs. Bad" for Episode 32. But when he couldn't show up, we decided to shift gears and talk about our host Jimmy Moore's current nutritional ketosis experiment since we're coming up on his 6-month update in a couple of weeks. If you've been following his n=1 journey every 30 days at his blog since he first began in May 2012, then you know it has been quite successful for him helping him shed 50+ pounds so far (check out his latest before and after photo update) when his normal low-carb lifestyle wasn't producing the results he wanted.

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Check out all of Jimmy's latest updates here:
Day 1-30
Day 31-60
Day 61-90
Day 91-120
Day 121-150

And don't miss his CarbSmart columns on this topic:
My 5 Low-Carb Mistakes And How Nutritional Ketosis Rescued Me From Them
Ain’t That Nutritional Ketosis Thing Just Another Way Of Saying Atkins?
12 Healthy High-Fat Foods Perfect For Nutritional Ketosis

Listen in to hear Jimmy give this impromptu update on how this experiment is going for him, take a few questions from the LIVE listeners on the line and share about what's to come in the remaining six months of his n=1. CHECK IT OUT!

NOTE: Dr. Gundry will be rescheduled for early 2013.

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Direct download: atlcx-32-n1-jimmy-moore.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: October 18, 2012 at 7PM ET
FEATURED EXPERT: Dr. Colin Champ
FEATURED TOPIC: “Ketogenic Diets & Cancer”

Philadelphia physician Dr. Colin Champ from the "Caveman Doctor" blog and the "Relentless Roger & The Caveman Doctor" podcast is currently involved in studying a topic that is very near and dear to his heart that happens to be what we'll be discussing in this week's ATLCX podcast. The hot topic we'll be taking on in Episode 31 is "Ketogenic Diets & Cancer" which is gaining a lot of traction amongst researchers looking for nutritional solutions to this horrible disease. Dr. Champ is currently completing his specialty training in radiation oncology and has a keen interest in the dietary effects of carbohydrate restriction on the prevention and treatment of cancer. The connection between our modern American diet, obesity and cancer has been quite remarkable, and Dr. Champ hopes that the work he is doing can help people fight all three. You may have already read his recent review article published in the scientific journal International Journal Of Breast Cancer entitled "Weight Gain, Metabolic Syndrome, and Breast Cancer Recurrence: Are Dietary Recommendations Supported by the Data?" We're seeing incredible health benefits from carbohydrate-restricted diets and Dr. Champ took on your questions about how ketogenic diets play a role in the treatment of cancers.

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RELEVANT LINKS SHARED IN THIS EPISODE:
Dr. Eugene Fine's Ketogenic Diet Cancer Pilot Trial (listen to Jimmy's interview with Dr. Fine in Episode 628 of "The Livin' La Vida Low-Carb Show" on Monday, October 22, 2012 about his published results)
Dr. Fine's study published in the October 2012 issue of Nutrition
Ketogenic diet cancer researcher Dr. Thomas Seyfried from Boston College
Jimmy's LLVLC Show podcast interview with Dr. Seyfried
Dr. Seyfried's new Cancer As A Metabolic Disease book

Here are some of the questions we addressed in this podcast:

GEZ ASKS: Do we know which cancers are the most likely to go into remission with a ketogenic diet? And why are other cancers relatively unaffected?

JOHANNAH ASKS: I have been very interested in following a ketogenic diet to combat my cancer. Is a very high-fat diet feasible for those of us cancer patients who have had our gall bladder removed? Does this diet also need to be calorie restricted in order to be effective?

SANDI ASKS: I have a pituitary adenoma as well as Cushing’s disease and other aliments (lupus/Hashimoto's/Celiac's/PCOS/etc.) and despite every effort I cannot get into ketosis nor can I get my blood sugar below 150. Is it the cortisol that is keeping my blood sugar up and prohibiting me from getting into nutritional ketosis? If not then what other things can prevent ketosis in someone eating a high fat, zero carb, moderate protein diet?

FORTUNE ASKS: One of my best FB buddies is a 2-year breast cancer survivor. They did the gene analysis of the tumor and discovered it was a very aggressive one; later she discovered she also had the BRCA genes! She had a double mastectomy and reconstruction. She continues with the usual treatment for cases like hers, a rather expensive medication. She is a very strong person, but we of course are all terrified of a recurrence. Should we recommend low-carb to her? Is there any evidence that low-carb could slow or halt the expression of the BRCA? BRCA can also lead to ovarian cancer, so it's possible she could get that as well. Could low-carb help her delay or even avoid ovarian cancer?

JAN ASKS: I was very excited getting to meet ketogenic diet cancer researcher Dr. Thomas Seyfried at the Ancestral Health Symposium in Boston this year and was privileged to spend a lunch hour visiting with him about his work with brain cancer. I was so impressed by what he shared that I wrote down a summary of my thoughts and passed along to my fellow RN friend who is the Clinical Nurse Specialist for Oncology at a leading cancer center in California who regularly speaks on this subject. But I was completely flabbergasted at her response when she said "You're not going to tell me that SUGAR causes cancer" and then she just rattled off a bunch of comments about quacks who are misleading cancer victims and it was just really frustrating to me. This is such an important topic and I know from what I've heard about your work and my visit with Dr. Seyfried that there is a place for this discussion. But I couldn't even get started with this "expert." She wasn’t even the tiniest bit interested in even looking at the research...and this is not the first time. Unfortunately, I've heard this kind of response from a lot of folks who work in cancer treatment. What can low-carb and Paleo practitioners do as a community to get beyond the "quack" label and get people to at least consider this as a viable part of their treatment options for cancer patients?

GREG FROM ALBERTA ASKS: As a layman it seems fairly obvious that any tumor that can be imaged using the fluorodeoxyglucose radiotracer is a tumor which can be affected by limiting glucose consumption. As a new ketogenic diet fan, it seems like all cancers might respond well, but this could just be selection bias on my part. Since mitochondria in tumors can also use glutamine and even lipids as a fuel source. To the best of your knowledge are there breast cancers that would be better served on a protein-limited or even a fat-limited diet? Are there any other common cancers where a restricted ketogenic diet as advocated by Dr. Seyfried might not be effective in helping combat cancer? Are there diagnostic tools that can be used to separate out cancers based on what they require for growth (e.g. Carb/protein/fat)?

MIKE ASKS: My mother has stage 4 ovarian cancer and is now in her third round of chemotherapy treatment. On this round the doctors have put her on a low dose chemo program which she has now been on for several months. She has some small spots in her liver and hip area, however since the third round of chemo began it doesn't appear that the spots have grown. She is gaining weight (mostly fat) and recently she had a fasting glucose test with a result of 120. I have been encouraging her to eat a ketogenic diet but she says she just doesn't think she can give up bread and sugar, though she has tried to cut back. Do you feel a ketogenic diet would benefit her at this point, especially if her cancer appears stable for the moment? How hard should I push this?

C.L. ASKS: I was one of the 50-80% of women who do not fit the risk profile for breast cancer but received a diagnosis of Stage 1, ER+ in 2009. This may be apples and oranges, but is the ketogenic diet easier for the liver to detoxify than the standard low fat/high carb that is recommended by oncologists? I ask because I have the double C mutation for the MTHFR mutation which regulates the enzyme for folate uptake. I take the proper B now, so my folate should be adequate but I am always looking for ways to make life easier for my detoxification pathways. On the face of it, I would think more fat would be more burdensome for the liver but apparently everything I've heard for the last 30 years about fat has been wrong. I am new to this low-carb lifestyle and am reading as fast as I can. When I was diagnosed I was an ethical vegetarian but realized that would have to change when I began reading about the effects of insulin and cancer. If a ketogenic diet proves a valid treatment, do you think esters might have an application for cancer patients who are under treatment and/or want to avoid recurrence?

ANDY ASKS: My questions are about Dr. Seyfried's ketogenic cancer therapy. It is predicated on starving malignant tumors of their fermentable nutritional substrates; blood glucose & glutamine. A diligent ketogenic diet manages the blood glucose & prescription sodium phenylbutyrate (Buphenyl) manages the blood glutamine.

I have 4 questions regarding this therapy:

1. Is there any evidence regarding its effectiveness (either anecdotal or clinic testing)?
2. Are there any side effects (especially for the sodium phenylbutyrate for glutamine)?
3. How effective is it when combined with traditional chemo & radiation therapies (radiation supposedly elevates blood glucose)?
4. Should regular self-testing of blood glucose & ketones be incorporated into the therapy?

Direct download: atlcx-31-dr-colin-champ.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: October 11, 2012 at 7PM ET
FEATURED EXPERT: Dr. Richard Feinman
FEATURED TOPIC: “Getting Low-Carb To Join The Scientific Mainstream”

In recent years, we've seen a lot of momentum happening within the scientific realm towards carbohydrate restriction that could quite possibly be the beginning of the next low-carb revolution. This is the hypothesis of this week's special expert guest on "Ask The Low-Carb Experts." He is Brooklyn, NY-based SUNY Downstate biochemistry professor and the founder of the Nutrition & Metabolism Society named Dr. Richard Feinman joining us to talk about the hot topic "Getting Low-Carb To Join The Scientific Mainstream." There's a plethora of quality research being conducted out there on carbohydrate-restricted diets on a variety of fronts from metabolic syndrome to epilepsy to cancer. But unfortunately these research projects for the most part are not being funded by major funding sources like the National Institutes for Health or other key sources. So how do we get low-carb to join the scientific mainstream so that more investigation can be done into the veracity of this way of eating? That's what we explored in this conversation with Dr. Feinman.

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***Dr. Feinman talked about a project he is helping high school senior Matthew Engel with encouraging people on a low-carb diet to take pictures of what you eat and e-mail it to them. Here's the address: lookatlowcarb@gmail.com***

Here are some of the questions we addressed in this podcast:

TC ASKS:
I'm interested in what Dr. Feinman thinks about the Harvard study recently cited by Dr. Barry Sears from The Zone Diet entitled "Harvard explains why people regain weight with the Atkins diet."

HARMONY ASKS:
I'm a little too young to properly remember the battle over cigarettes. But are there any lessons we can learn from that experience to use in the promotion of the science behind low-carb diets?

DEBBIE ASKS:
In Canada, the government is now recommending that meat and eggs are a better choice for solid food for babies than rice cereal. It seems after decades of nutritional decay, government health leaders there are finally seeing the light on the science. Do you think a similar announcement for adults will be forthcoming in Canada? How close are we in the United States seeing something similar to this happen here?

BOB ASKS:
It seems to me that the main reason low-carb diets are not an accepted part of the mainstream is that organizations such as the USDA and the NIH produce documents such as the Food Pyramid and MyPlate that push for carbohydrates to be a major part of a healthy diet. In light of the evidence that supports the health benefits of a high-fat, low-carb diet, why has there not been a lawsuit challenging this erroneous advice? Wouldn't someone who has meticulously followed this advice and then developed worse symptoms with their diabetes, for example, have a legitimate case and be able to set the precedent that high-fat, low-carb is a valid alternative? Are you aware of anything like this in the works?

NANCY ASKS:
People like Dr. Phil and Dr. Oz seem to have a lot of influence with average people when it comes to healthy living because of their prominence on national television. I personally do not watch them because I like to do my own research and come up with my own informed decisions on how to live a healthy life. But everyday I hear people around me asking, 'Oh did you see what Dr. X said about BLANK?' Is there anyone out there who you see breaking into mainstream television like Dr. Phil and Dr. Oz have to promote the scientific principles of low-carb lifestyle? What would it take to make something like this happen in terms of sponsorship, profitability and keeping the messages communicated focused on what the science is showing?

RICHELLE ASKS:
I would like to suggest that efforts be directed at the universities and scientific publications – especially textbooks. This year I purchased the “Guyton and Hall Textbook of Medical Physiology 12th edition” and I was mortified by the ignorant comments in the textbook about cholesterol, nutrition, heart disease and basic metabolic processes like lipid metabolism and ketosis which was actually confused with ketoacidosis. This is a current textbook teaching emerging medical professionals and it's spouting information that has long since been dismissed and corrected. Food and pharmaceutical companies pay for research to be conducted in the universities that have the experts that write these textbooks and so it is obvious why it is difficult to change their minds, perhaps unless the government insists. We need to convince our government health departments of the fact that unhealthy populations cost the government and the community a boatload of money. Does Dr. Feinman have any ideas about where and how to start making inroads on this front?

PETRO ASKS:
Given the remarkable results of treating both metabolic syndrome and Type 2 diabetes with a low-carb diet, is Dr. Feinman aware of any research on the combination of treating either of the two conditions with both a low-carb diet and metformin? Previous research suggests the combination of metformin and exercise may be more complicated than expected. If Type 2 diabetes is the health crisis of the future, it seems that careful research into the combination of treatments typically used is indicated and ought to be ripe for funding by any responsible health organization.

DAN ASKS:
What research has been done or is planned for the effectiveness of low-carb in controlling diabetes and especially reducing cardiovascular risk for diabetics? Studies like ACCORD or ADVANCE claim to show no or worse cardiovascular benefit to lowering blood sugar with drugs. What about those who maintain excellent blood sugar control with low-carb? Doctors are quick to prescribe statins to diabetics, though I don't see any benefit in the study data for diabetics who haven't already had a heart attack. It would be good have data that shows diabetics who control blood sugar with low-carb have no higher cardiovascular risk than non-diabetics.

Direct download: atlcx-30-dr-richard-feinman.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: October 4, 2012 at 7PM ET
FEATURED EXPERT: Dr. Thomas Dayspring
FEATURED TOPIC: “Cholesterol Testing: What Matters Most?”

This week we're very excited to bring to you one of the world's leading lipidologists and experts on just about everything you could ever want to know about cholesterol numbers named Dr. Thomas Dayspring from LecturePad.org. He's the Director of Cardiovascular Education at the Foundation for Health Improvement and Technology in Richmond, Virginia and is one of the most requested speakers in the United States with expertise on atherothrombosis, lipoprotein and vascular biology, advanced lipoprotein testing and more. Dr. Dayspring has given over 4000 lectures in all 50 states educating medical professionals and the lay public alike.

Many of you first heard him in Episode 585 of "The Livin' La Vida Low-Carb Show" podcast and afterwards had lots of questions for Dr. Dayspring about cholesterol. That's why we decided to bring him back on ATLCX to take on the topic "Cholesterol Testing: What Matters Most?" so you can speak directly with him about your burning questions on your cholesterol concerns. This was a golden opportunity to get clarification on any issues regarding cholesterol testing that concern you.

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Here are some of the questions we addressed in this podcast:

COLLEEN ASKS:
In an ideal world, should everyone know what their LDL-P number is? What is the ideal number or target range for LDL-P? How important is LDL-P as a biomarker for risk of heart disease? Other than diet, what would be common causes of high LDL-P?

TRISTA ASKS:
If someone has high cholesterol (mine is 307 total, 48 HDL, 239 LDL, and 95 triglycerides with mostly Pattern A LDL cholesterol), is that a reason to stop eating a low-carb diet? And who would you say needs to be taking a statin drug as an appropriate treatment option for lowering cholesterol numbers?

UROLOGIST FROM BRAZIL NAMED J.C. ASKS:
We know that statins raise insulin resistance and can interfere with blood glucose control in Type 2 diabetics. I have a patient who has already had two heart attacks and seen great improvements in his health since adopting a low-carb diet. Would you consider taking him off simvastatin if his Apo-B remains low after stopping the medication? And for those of us who live outside the United States, how good is an Apo-B test as compared with the NMR Lipoprofile? What is the desirable value for Apo-B?

ANDREI ASKS:
Do other favorable test readings, such as large fluffy LDL particles, high HDL, low triglycerides or low CRP levels, singularly or in combination, reduce the risk of heart attack posed by a very large LDL-P number?

DANNY ASKS:
You mentioned in your previous interview with Jimmy that sterols, not just cholesterol, have the potential to incorporate into arterial plaque. I did some research and found a study where arterial plaque was scraped and analyzed and a direct relationship was established between the amount of plants in the diet and the amount of plant based sterols that end up in the arterial wall. What is the mechanism behind plant sterols becoming plaque? Does the addition of plant sterols in the diet make our lab results, especially the calculated LDL tests, look good for no real benefit? And if this is true, why does cholesterol get a bad rap and these sterols enjoy the halo of healthiness?

ORLEATHA ASKS:
Recently, Paleo diet practitioner Chris Kresser wrote in a blog post that "the number of LDL particles in the blood...is a risk factor for heart disease." After getting an NMR Lipoprofile test run, what number should be cause for concern?

BRIAN ASKS:
How do cholesterol numbers get calculated? We see LDL, HDL, triglycerides and total cholesterol. And why isn't the NMR Lipoprofile test the standardized cholesterol measurement in the medical profession yet?

SHARI ASKS:
Is it possible for someone to have too low cholesterol? My total cholesterol has never been more than 95 testing over the past 15 years. Some people in the Paleo community have said I should be very concerned but my general practitioner thinks my very low cholesterol is great. What do you say?

FORTUNE ASKS:
What should APOE 3/4 or even 4/4 people look for in their lipid tests given that they will probably not be "normal?" And what should APOE 3/4 or 4/4 do to reduce their risk?

IKE ASKS:
My question is in regards to the test that is performed by Health Diagnostics Laboratory Inc called the Apolipoprotein E Genotype. What are the implications on the lipids of a high-fat, low-carb dieter with the 2/4 genotype combination? I believe that this occurs in 1-2% of the population. Would these people need to eat less saturated fat?

WILLIAM ASKS:
You have said in more than one interview I have heard that you believe it really boils down to the LDL particle number and that particle size is not as important. With that in mind I would think the Lp(a) test would be all you would need to run to obtain that information. So, what is the BEST, most cost effective lab test to have done if you could do only one test to give you the most information about heart disease risk?

ANN ASKS:
Does what I eat in the few days prior to my lab draw make a difference in my Apo B and small LDL-P...especially if I overindulge in carbs the day before the draw? If a lab report gives both Apo B and LDL-P and one is high and one is normal which one do you go with?

ALLYSON ASKS:
Why do you see HDL decrease with autoimmune diseases such as lupus? Is it associated or causal? Does the HDL decrease in response to the disease? Why do you suspect hyper absorption when you see high HDL-C?

KAY ASKS:
I have been eating low-carb Paleo since January and have lost 45 pounds. I just went to the doctor for the first time since 2007 and he ran blood work. My total cholesterol went up to 334, mostly LDL, and the doctor is alarmed. In order to prevent my doctor from ordering me to take statins, I told him that I had read that losing more than 30 pounds within a few months can temporarily elevate total cholesterol, and that I would have another blood test done in 3-6 months. Is it true that my weight loss may be the reason for the jump in total cholesterol and LDL?

ED ASKS:
I had the NMR test and it reveals an elevated (high risk) LDL-P count of 1573 but also a calculated, intermediate risk of Apo-B of 62. I recently noticed that these results were from a non-fasting test. Is it possible that the LDL-P and APO-B (both particle counts) are affected by the fact the the test was done in a non-fasted state? Would you recommend this test only be done in only a fasted state?

RICHARD ASKS:
It has been stated by Chris Masterjohn that within the same individual, cholesterol readings can vary from day to day. In fact, it was reported that total cholesterol has a standard deviation of +/- 17.5 points meaning that a reading of 200 for example, could easily vary between 165 and 235 over a two-day period. So if this is accurate, how meaningful are the various cholesterol readings particularly since most MDs only get one test and make their decisions based on that singular piece of data?

Direct download: atlcx-29-dr-thomas-dayspring.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: September 27, 2012 at 7PM ET
FEATURED EXPERT: Jonathan Bailor
FEATURED TOPIC: “The Truth About Low-Carb Research”

On this week's episode of "Ask The Low-Carb Experts" we delve deeply into the science supporting carbohydrate-restricted diets as we welcome an outstanding health and fitness researcher named Jonathan Bailor. You may recall hearing him in Episode 570 of "The Livin' La Vida Low-Carb Show" or on his own outstanding Top 20 iTunes health podcast "The Smarter Science Of Slim" discussing his comprehensive book examining all the historical research on nutrition, fitness and health entitled The Smarter Science Of Slim: What the Actual Experts Have Proven About Weight Loss, Dieting, & Exercise, Plus, The Harvard Medical School Endorsed Program To Burn Fat Permanently. And he'll be joining us as one of the special guest speakers on the 2013 Low-Carb Cruise. Jonathan spent over a decade pouring over literally thousands of pages of research data in an effort to learn so much more about what's true and not true about diets and can articulate practically anything you want to know about low-carb diets as found in the research literature. He has become very well-versed at the overwhelming evidence supporting this healthy way of eating and we were so pleased to have him joining us in Episode 28 to take on YOUR questions about this topic.

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Here are some of the questions we addressed in this podcast:

MIKE ASKS:
I've read Good Calories Bad Calories as well as Why We Get Fat both by Gary Taubes. Are there areas of Taubes' research where you uncovered different or conflicting findings from the data? Also, has anything in your research uncovered whether different diets tend to benefit different people? It seems to me that the diet community is very polarized and everyone is seeking a "one-size-fits-all" solution. Based on your research do you think some people would do better on a low-carb diet than others? Do you think we are close to determining at the outset which lifestyle modifications will work best for certain people? For example, are we headed towards a day where someone can answer a questionnaire or take a blood test and get feedback on the types of diets likely to work best for them? Thanks for your responses to my questions.

REBECCA FROM AUSTRALIA ASKS:
I have a question about fat. Why is it in The Smarter Science Of Slim that only low/no-fat products are recommended? For example, you only cite the use of low-fat dairy. And not very much of it at that. This is disturbing to me particularly since I find fat much more satiating than green veggies or protein. I know that Jonathan also recommends including healthy fats in your diet, but it's not much either. I still have a major issue with the whole low-fat ideas he is promoting. I have listened to Jonathan being interviewed on podcasts many times, and also regularly listen to his "Smarter Science Of Slim" podcast. But this question has never really, to my mind, been appropriately addressed and answered. I know he can talk a lot about the research, but I would really appreciate a simple answer that doesn't include the re-telling of all that research.

NICK ASKS:
You emphasize LEAN protein and LOW-FAT dairy. While you do say that some fat can be healthy and yet there still seems to be a remnant of lipophobia - or perhaps, lipo-skepticism - in your diet plan? Despite all the emerging evidence, you still seem to believe, to a degree, that fat makes you fat. You call your program SANE, but isn't this a quite in-SANE position on nutrition you are taking?

JEAN ASKS:
I am currently making changes to my diet eating low-carb and using the principles of The Smarter Science Of Slim. I have lost some weight and have felt better overall, but sometimes I have a craving for sweets like chocolate brownies. Recently I heard Julia Ross on "Ask The Low-Carb Experts" and she talked about taking amino acids when you crave carbs or sweets. I am wondering if you have seen any research on the use of amino acids in curbing carbohydrate cravings. If so, would you recommend using them as supplements and in what dosage?

A PALEO REGISTERED DIETITIAN NAMED KELLY ASKS:
Want to address your input on the Paleo diet for people with Type 1 diabetes. It has done wonders for me as well as my clients. In your research, have you determined what amount of carbohydrate intake is ideal for a Type 1? Or do you think it is best for Type 1 patients to cycle their carbohydrates or use intermittent fasting as a means for lowering blood sugar and insulin requirements?

DAYTONA ASKS:
Many of us have to convince our doctors that we aren’t killing ourselves on a low-carb diet. If you could make a one-page handout that we could bring with us to the doctor with references to major studies highlighting the effects of a low-carb diet on health (for example, weight control, cholesterol, kidneys and blood sugar) and any other convincing data, what would you include?

BOB ASKS:
In listening to both Jonathan's and Jimmy's podcasts and it seems that the major difference in what you each are advocating is the amount of protein that can or should be consumed. I understand the reasoning behind each of your positions, but what conclusion do you come to collectively? Or do you just agree to disagree?

CLAIR ASKS:
My question is about yogurt! I am so confused about what yogurt to eat and how to count it. Jonathan recommends low-fat greek yogurt and I have heard that the carb count on yogurt is not actually what it says due to the bacteria in it. I have been getting a low-carb yogurt from a particular grocery store across the border in Canada and I just don't know if this is the best option. I am not a huge fan of greek yogurt, but would be willing to choke it down if it is indeed the best choice.

Direct download: atlcx-28-jonathan-bailor.mp3
Category:general -- posted at: 1:00am EDT

This week we shift gears a bit from our typical topics on “Ask The Low-Carb Experts” when we welcome a very popular blood sugar control advocate and outspoken health blogger Jenny Ruhl to the show. She appeared inEpisode 582 of “The Livin’ La Vida Low-Carb Show” podcast earlier this year and raised some eyebrows amongst my listeners there with her frank messages about certain issues that can happen to people when they go on a carbohydrate-restricted diet as she outlined so beautifully in her latest book Diet 101: The Truth About Low Carb Diets. The response to that podcast interview with Jenny was so overwhelming that I decided to invite her on ATCLX to field questions directly from my listeners about the topic “Overcoming The Problems With A Low-Carb Diet” which was sure to be one of the more controversial and most talked about episodes in the short history of this podcast! Get ready for an in-depth examination into what real-life low-carb living is all about.

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Here are some of the questions we addressed in this podcast:

YVONNE ASKS:
I have been eating a Paleo low-carb diet for over 18 months and as you can imagine I have had great success with it. Besides the weight loss I just started feeling better overall, sleeping better, working out better, you name it. I’ve always had a sweet tooth, but I find that in the past couple of months my sugar cravings are so intense that I have a hard time not giving in. I must have no willpower at all and will stuff my face with all kinds of sugary treats. I see the chocolate or ice cream and I just eat it. How is it possible that I still have such intense sugar cravings after all this time on the Paleo low-carb diet?

DEBY ASKS:
I am a 55-year old, 273-pound woman with Type 2 diabetes and an A1c of 5.6. I control my diabetes with a good grain-free, low-carb diet and no medications. My carb intake is around 20-30g daily and I don’t eat any added sugars or sugar substitutes. My calories generally fall between 1300-1600 daily and I track everything I consume to keep myself honest. I have had all kinds of tests run on myself and everything shows I’m good. However, I’ve been doing this since the beginning of the year and I just can’t lose weight. I’ve tested my ketones and they show I am not producing any. What am I doing wrong and what else can I do? I am very discouraged right now. My doctor recommended that I increase my calories to 2100 a day because I am so big, but in the first week of doing that I gained two more pounds. Needless to say I went back down to what I was doing previously. I tried asking about this on the Atkins diet forum and they told me that I MUST be doing something wrong which upset me because I have been doing everything exactly right. Believe me, I am not cheating or doing it wrong. Do you have any suggestions or help so that I don’t feel like the lone duck on an island.

KIM ASKS:
I’ve been following a low-carb eating plan for 3 1/2 months and can’t seem to lose more than 7-9 pounds all of which happened within the first seven weeks. I keep close track of what I eat, which ranges between 20-40g carbs per day, moderate protein (usually about 80-100g) and higher fat. My ratios are usually around 75% fat, 18% protein, 7% carb. I can’t figure out why I’m not losing weight. My carbs are coming mainly from vegetables and some processed meats. I tried increasing my fat and decreasing protein and I gained weight. I only tried this for about a week because the last thing I want to do is GAIN weight! I’m 5’6” and weigh 194 pounds, so it’s not like I don’t have extra weight to shed. I am 47 years old, and have been on medications for hypothyroid for 15 years. I’ve recently been diagnosed with iron-deficient anemia, but I don’t know if that has any bearing on this or not. I do use artificial sweeteners, but they do not seem to affect my blood glucose levels. I exercise by walking by dog about 45 minutes, 5 days a week. I kept track of my blood glucose levels for about 3 weeks trying to find out what the problem could be, but didn’t really know what I should be looking for. My fasting levels are about 91 each morning, and never went higher than 105 at any time that I tested, usually hovering between 83 and 93. When I fast for any length of time, I get extremely sleepy, so I don’t seem to be able to do well with that. I’m totally flummoxed and don’t know what to do. It’s very depressing to think I’ve avoided sugar and flour for almost four months and have lost hardly any weight at all. I know this is the best way to eat and plan on continuing to do so regardless. But I really want to lose weight in the process of eating healthier. Do you have any suggestions for me?

BARB ASKS:
I am a 44-year old pre-menopausal woman following a low carb diet as prescribed by Dr. Steve Phinney. That amounts to around 100g of protein daily, about 135g of good animal fats like butter, ghee, whole eggs and all cuts and types of meats, coconuts, olive oil and avocados. My carbs are kept around 20g total per day and are all from fibrous vegetables. I don’t eat any starchy vegetables and no fruit or sugar. My diet basically follows a Paleo template, so I know that I am not getting any hidden carbs in my meals as I simply do not eat anything processed. This works out to be close to 1800 calories per day as I precisely weigh and measure all of my food. I am not taking any medications and I feel well overall. My energy levels are really good and I have no signs of thyroid issues. I am doing CrossFit for exercise 2-3 times per week. In the first two weeks of low-carbing as described above, I lost 7 pounds. The next week I lost nothing. The next week I actually gained a pound. I realize that the scale is not the be all, end all. But I am hearing about all of these other people having wonderful results with a well-formulated low-carb diet–but it is not happening for me. Are there some people that low-carb diets simply do not work for? Perhaps the reason why I’m not losing weight is that I’m still eating too much at 1800 calories? My CrossFit workouts take a ton of energy so I can’t see myself feeling or performing well on much less food than this. Help!

LEEANN ASKS:
I have 20 more pounds I want to lose and am having a difficult time figuring out how to do it. There are experts that state that exercise is required, others say only lift weights and don’t do cardio; still others state that exercise isn’t required to lose weight. Some even say you have to decrease your calories or intermittent fast in order to lose weight. And there’s even those who say that even if you’re eating “low-carb” you can’t have certain foods (such as dairy) in order to lose weight. I’M SO CONFUSED! I currently eat until I’m satisfied enjoying my meats, eggs, cheese, heavy cream, and of course my veggies. I avoid grains, eat very low sugar (less than 15g daily), low-carb (less than 40g) every day and I have maintained my weight for 6 months without hunger, so I’m really happy about that. I am healthy as all my current metabolic health numbers look fabulous. How can I get most of that 20 pounds I have left to shed off my body?

CRIS ASKS:
I’m a 53-year old woman and I have lost 50 pounds on a low-carb diet over the past year and a half. I still need to lose 50 more pounds, but have been stalled out for nine months. I have great blood sugar, cholesterol and other key health markers thanks to my healthy low-carb way of life. I do still have high blood pressure, though, and have come to grips with the fact I may never lose all the weight that I want to. I just want to be healthy and OFF these blood pressure medications for good. But I feel like my blood pressure will not budge until I lose more weight. I have tried lowering my protein, increasing dietary fat and more–but nothing is working. Should I start counting calories now? How would I determine what level of calories a woman like me should be consuming?

VINCENT ASKS:
I have been eating low-carb for over a month but my morning fasting blood glucose level is still pretty high ranging from 97-111. This is the same that it was prior to starting my low-carb lifestyle. The rest of the day my blood sugar is pretty normal with numbers in the 80s. Do I need to be concerned about this?

JANA ASKS:
I’m a 34-year old, 5’4″ tall, 185-pound woman who just started a low-carb diet last week and I’ve already lost quite a bit of weight. However, at night when I lay down my joints in my shoulders and hips hurt. I felt this same way at the end of both of my pregnancies. Also, my lower back has been hurting which combined with the joint pain has made it difficult for me to get good sleep. Are toxins being released in my body making this happen and when will it stop?

BEN ASKS:
Whenever I go on a low-carb diet I pass through several phases. The first phase is the initial withdrawal from sugar and carbs. This can last up to two weeks for me, involving intense cravings, headaches and nausea. The second phase is when these withdrawal symptoms disappear and I enter into a state of mild euphoria in which I feel amazing. I am free from cravings, I have newfound energy and my mood elevates. I love the food choices I am eating and feel motivated. It’s the third phase that always slips me up and causes me difficulty. Usually after about one month or so into my low-carb way of eating, my cravings come back full force, which is odd because I am not doing anything drastically different. It feels as if I am constantly experiencing a blood sugar low (even though when I check my numbers they are right on target). This is also accompanied by growing boredom with my food choices. There are times when I wake up in the morning and I don’t eat for half the day because I am so bored with my food choices. I don’t want to break the diet, but I can’t stand eating bacon & eggs or any other low-carb food choice. I just hit a motivational brick wall. I feel spent and can’t seem to go any further. I am completely burnt out. After a month or so of these feelings, I usually give up and binge on high-carb, sugary foods. Is there any way to avoid this combination of boredom, monotony and a return of sugar cravings? Have you heard of many other people who have gone through a similar pattern of experience with low-carb diets?

DIANNE FROM THE UK ASKS:
I have read your Diet 101 book and it seems that you are saying that not all low-carbers have to stick to around 50g net carbs or less daily. To clarify, are you saying that up to 100g or even 120g of carbs per day can still be ketogenic for some people? Or that not all low-carbers have to be ketogenic to gain the weight loss and heart health benefits of the low-carb lifestyle?

LISA ASKS:
I have noticed the following pattern happen a few times and I wanted to get your comments about it. After a couple days when my carbs are kept below 50g daily, I’ll lose a little bit of weight, but I will also feel a bit shaky kind of like I used to feel when I was hungry before going low-carb with obvious weakness and a faster heart rate that is gone by noon. Have you heard of this and is there some sort of correlation between having lost weight and the shaky feelings?

CLAUDE ASKS:
I have been on the low-carb diet off and on for years. While I believe in it I can’t seem to lose much weight on it. I do feel good while consuming less than 20g carbs a day. I believe my problem might be too much protein. I tend to eat about 16-20 ounces of meat a day. I currently weigh 350 pounds which is down from my all-time high of 440 pounds. I have lost 50 pounds over the past year, but my weight has stalled out for three months in a row. I drink a lot of diet soda, so maybe that’s preventing me from getting over the hump. Do you have any ideas for me?

GRETA ASKS:
I am reading your Diet 101 book and I have to say that while it’s not exactly an uplifting and encouraging work of prose, I definitely appreciate the honesty. Here is my issue: When I want to see if something I ate is going to work for me, how do I tell if it’s something I should keep eating? I read that I’m not supposed to use a scale and that testing my urine ketones with Ketostix is unreliable. So how do I tell if I should keep eating dairy or if stevia is okay for me, for example. If I weigh and I’m up from the day before, can I extrapolate that to mean something I did the day before didn’t work for me?

JO ASKS:
What is the true impact of low-carb and ketogenic diets on female reproductive hormones? I am someone who battles with estrogen dominance and these diets as well as intermittent fasting have all wreaked havoc with my hormones. My menstrual cycle becomes irregular and PMS symptoms were off the scale eating that way. I also found that my candida problems got worse on a ketogenic diet and my weight predictably increased. I also dealt with a nasty spell of constipation while on a very low-carb, ketogenic diet. Paul Jaminet talks about adding in small amounts of safe starch to help and this certainly worked for me. I follow a fairly strict Paleo diet protocol, so I don’t tend to eat a high-carb diet anyway–just a small amount of starchy veggies amounting to under 150g a day. And I consume plenty of good fats. I think there needs to be more education for women so they can work out how low-carb they can safely go without experiencing these adverse side effects. Have you seen this?

MICHELLE FROM CANADA ASKS:
I was diagnosed with pre-diabetes a couple of years ago and since have adopted a Paleo lifestyle for the past six months to stop any progression towards diabetes which runs in my family. I test daily and my fasting blood sugar numbers and they’re looking really good at around 74 in the mornings. Getting a blood glucose monitor has really helped me in figuring out which foods spike my sugars.

My question is about something that Diane Kress from The Diabetes Miracle has talked about regarding the liver self-feeding every 5 hours so you need to space your meals in less than five hours intervals to prevent it from releasing glycogen on its own. I’ve read her book to try to learn more about this but haven’t seen this really addressed anywhere else and am wondering if it’s really a concern. I’d like to hear Jenny’s thoughts on this and if it is a concern, how often to eat and how much. I have done a couple of experiments testing my fasting blood glucose numbers first thing in the morning and then don’t eat anything until later in the day. When I check my numbers hourly throughout the morning while still fasting, I noticed that my glucose numbers gradually rise over the course of the morning. Is this because of what Diane Kress says about the liver’s self-feeding mechanism?

Direct download: atlcx-27-jenny-ruhl.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: September 13, 2012 at 7PM ET
FEATURED EXPERT: Dr. Jonny Bowden
FEATURED TOPIC: “All Things Vitamins (Supplements 101)”

We all know it's important for us to be getting our vitamins and minerals from the food we eat as much as we possibly can. But what about those critical nutrients that our bodies need that we can't quite get enough of even on our low-carb diet? That's where getting the right kind of supplementation may come into play for so many of us who have a vested interest in being optimally healthy. That's why I’m excited to have an expert on supplements joining us in Dr. Jonny Bowden, author of many books, including The Most Effective Natural Cures On Earth: The Surprising, Unbiased Truth about What Treatments Work and Why (listen to my “Livin’ La Vida Low-Carb Show” podcast interview with him about this book in Episode 113 and Episode 114). Dr. Bowden is indeed one of the most knowledgeable experts in the world about vitamins and minerals and we were happy to have him here answering YOUR questions about this topic.

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Here are some of the questions we addressed in this podcast:

FRANKYN ASKS:
I'm on a tight budget. What vitamins and minerals will give me the most optimal results for my health?

SHERRI ASKS:
I have been reading a lot about adding baking soda to your water can improve alkalinity. Is this true and can you overdo it?

ROBERT ASKS:
Are you aware of any supplements that are effective for blood glucose control?

JEAN ASKS:
Do you know of any supplements that are effective for reversing peripheral artery (vascular) disease?

RENEE ASKS:
I am a post-menopausal 51 year old woman and I've been taking 50 mg of DHEA for a few months to help me sleep better. I also added tryptophan at night and that helps me to really sleep deep. Is it fine to keep using these supplements over the long term? I've used melatonin in the past, but I have better results using DHEA and tryptophan.

KRIS ASKS:
I would like to know how to find out what forms of vitamins are best to take. I have seen two types of B12, three types of Magnesium and many types of iron. How do we know if what we are buying will be absorbed and how will it respond with other supplements we may be taking?

ORLEATHA ASKS:
I'd like to know what supplements are best for people with eczema. I have two types - one being dishydrotic. I eat a clean Paleo diet and drink water and kombucha but still have a few stubborn patches.

RICK ASKS:
I'm a 40 year old male in mostly good health: 5'11", 185 pounds, good muscle development and a solid exercise regimen. But I've had hypertension for years. I went Paleo in March 2012 and have had positive results across the board with my health, but my BP is still pretty high, often close to the 140/90 range before I lie down. I haven't seen diastolic less than 70 for 15-20 years. My allopathic doc just wants to prescribe medication without nailing down the cause. But there's a reason, and I want to know what it is so I can do something about it! I'm trying to hack my own way to a solution to this problem. I only drink maybe 2-3 cups of green tea per day; no other caffeine. I rarely consume 100g carbs/day, often less than 50g. My sodium intake shouldn't be an issue with this way of eating, especially with some folks talking about the need to supplement with salt! I get 7-8 hours sleep almost every night, and my life isn't full of stress, so I assume I'm not a ticking cortisol bomb. I supplement with magnesium, eat lots of green, leafy vegetables, and drink a cup of bone broth most days, so I'm probably good with most trace nutrients. Other than that, the only other supplement I take are a multivitamin and a drop of liquid Vitamin D3 daily. Am I relegated to prescription medication for the rest of my life to control my BP? I feel like I'm already addressing most of the known causes.

LEANNA ASKS:
I have blood pressure that stays around 130/90 unless I am relaxed in bed. What vitamins can help normalize this and in what dose. I am 5'2" and 140 pounds, I've lost 30 pounds over the past year and a half via Paleo, but that has only brought my BP down a little.

BRIAN ASKS:
What is the best supplement for dropping LDL and improving the particle size?

LEEANN ASKS:
I've been low-carbing for 6 months and feel great. I get my information based on what I read in books as well as listening to podcasts! I take a daily multivitamin, as well as iron, D3, Potassium, Magnesium and CoQ-10. I take these all in the morning. Is it possible to take too many supplements if I eat a low-carb/moderate protein/high-fat diet for a 44 year old woman in good health? And are there other vitamins that are best taken at night like magnesium or at a different time during the day for optimum effect?

DARIO ASKS:
Is it possible to get a sufficient amount of vitamins from mostly green, leafy vegetables on a very low-carb diet or is it better to take a multivitamin to help supplement this way of eating?

JAY ASKS:
Where do you see the future of supplements going? I've been reading more and more of the FDA trying to limit them (Codex Alimentarius). And what is your advice for finding more reliable suppliers?

Direct download: atlcx-26-dr-jonny-bowden.mp3
Category:general -- posted at: 1:00am EDT

These days, exercise has been relegated to forcing yourself to hop on a treadmill for 30-60 minutes a day or engage in rigorous weight lifting as a means for losing weight and getting stronger. But what if you could get the benefits of cardiovascular exercise AND resistance training in just 15-20 minutes a WEEK? That's precisely what New York slow lifting fitness expert Fred Hahn prescribes for his clients and what he has outlined in his outstanding book entitled Slow Burn Fitness Revolution co-written with Drs. Mike and Mary Dan Eades. He's also written a follow-up book for teaching children the benefits of proper strength training called Strong Kids, Healthy Kids. This week's topic is "All Things Slow Lifting (Slow Burn 101)." Have you ever wanted to know why lifting at a slower pace less frequently is preferred over traditional weight lifting at a faster speed and more often? Fred Hahn is the man to answer YOUR questions about it!

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Here are some of the questions we addressed in this podcast:

WILLIAM ASKS:
I have been doing Slow Burn-style lifting since June 2012. I feel that I have been going to failure and then adding 10 seconds. I always feel spent after a workout of 5-8 different exercises. I started out doing 2 workouts per week and have now decreased to 1 workout weekly. My problem is I am not seeing the gains I would like to see in either my strength or appearance. I don't think anyone can tell I've been working out out based on my appearance. I still have a fair amount of body fat but even in the areas where there is little body fat I don't see great improvements. I am currently following a low-carb diet and have lost over 100 pounds. I still need to lose another 75 pounds to be at goal weight. What's going on here?

I noticed something and I wanted to ask Fred about it. I know that Ken Hutchins said that the range of time for lifting can be between 6-15 seconds and that 10 seconds is just a good round number. But I have noticed that when I decrease my time to around 6-7 seconds both positive and negative I enjoy lifting so much more. This is purely subjective but there is something about making myself go to 10 seconds that takes the "fun" out of lifting and makes it more like work. Have you heard of this before and is there a good explanation for why I do better at the shorter times than the longer ones?

PHILIS ASKS:
What is Fred's personal exercise regimen per week? Surely he does more than one 15-20 minute resistance training session a week. And why does he not like the power plate for muscle building exercises?

FORTUNE ASKS:
I've been lifting slow for just about a year and I really enjoy it--certainly much more than I thought I would. Being really out of shape at the beginning, I could barely leg press 95 pounds. Now I've been doing 300 pounds for the past month. But I feel like I'm stuck at 300 and want to know what I need to do to break through 300. I've set a personal mini-goal of 320 pounds for myself and would like to get there soon. What's the best way to do it? My trainer says to just be patient, but is it going to take a while to build up the strength?

RICHARD ASKS:
I am in the Navy and I am looking for suggestions for a Slow Burn approach to getting ready for an upcoming Navy fitness test. For the past four months I have been doing the Big 5 workout from the Body By Science program and I have been seeing terrific results in my strength. My upcoming test is about 8 weeks away and will require me to do as many sit-ups as I can in two minutes followed by as many pushups as I can in two minutes followed by 12 minutes of maximum effort on a stationary bike. I am having a hard time balancing my current strength program with preparing specifically for this test and still getting enough rest days to maximize recovery. I am considering putting the Body By Science program I've been doing on hold until after the test and instead working on pushups and sit-ups in a super slow manner and the bike test full out about once per week. Does this sound like a good approach or do you have any other suggestions?

My wife has also been doing a High Intensity, Super Slow workout program for the last few months. Recently we found out she is pregnant. We have read that this is a good routine for someone who is with child, but do you have any specific recommendations both for how to approach her workout now and as the weeks go on? And are there any things we should be concerned about or things we should watch out for to make sure she and the baby are safe?

PETER ASKS:
I'm a 41-year-old pretty skinny dude who is 6 feet tall. How do I put more meat on my bones? I've never done any kind of weight training before and I don't have access to a gym.

DEANNA ASKS:
Would the slow lifting technique work for someone who is brand new to exercise? And what kind of results have you seen with women?

LISA ASKS:
I do Slow Burn at the gym two days a week during my lunch hour. Many of my colleagues do not eat before they workout but I always have part of my lunch before engaging in exercise. I think part of it is my fear of being weak and hungry reminding me of my pre-low-carb days but I think the other part is that I feel stronger. However, after a workout I am a bit shaky for about 30 minutes and not hungry until about an hour later when I'm able to finish the rest of my lunch. Do you think I should eat my entire lunch before my workout? What is your favorite pre- and post-workout snack or meal?

SCOTT ASKS:
Fred, I know you're an opponent of kettlebell training. I'd love to hear what your arguments are for this. Is it strictly because there are better ways to get similar results or due to a high-level of perceived injury risk? I think the former is very subjective and anecdotal, but I'd like to hear your thoughts. As for the injury risk, what if you're someone with vast experience in kettlebell training or someone working with an RKC certified instructor? I tend to think kettlebell training is something, when done right and with the appropriate weight and periodization, is something people really enjoy and can get legitimate results from. What are your thoughts?

AMBERLY ASKS:
I have four kids under the age of 7 and my time is really tight. I can either drive my son to school or take 30 minutes to walk with him. If I HAD to choose, which would be a better use of my time for me and my family: walking my child to school or doing the resistance training? I know I should do both, but what if I can ONLY do one?

JONATHAN ASKS:
How do you figure out the level of your starting weight on a Slow Burn lifting routine? I read a recommendation of 80% of maximum in Body by Science, but I have no clue what my maximum is so that doesn't really help me.

KIM ASKS:
I'd like to know the best way to get going again with lifting weights. I personally have muscular/skeletal issues from sitting at a desk all day and I get easily tired and sore.

DAVID ASKS:
Can you ask Fred to touch on why a person should do the concentric and eccentric portion of the exercise as opposed to doing each one only. There seems to be proponents of doing only the eccentric portion, so what gives? Also, how would you go about learning how to become certified in your Slow Burn technique to help train others?

JUNE ASKS:
After listening to previous interviews with you about Slow Burn, I've decided to change to weight training using one very slow set of 10-12 reps for each lift. It takes me about 20 minutes to complete my upper body. Do you dedicate the next day for lower body then following day to repeat the upper body? I still walk in the pool to get full step motion and to do back, chest, and neck stretches but I have cut my time in the pool down from 1 hour to 30 minutes which has helped me get more done in my day.

CHARLES ASKS:
I have been doing slow lifting one set to failure a la Doug McGuff's Body By Science for about 3-4 weeks now. It's experimental for me to see if I can make muscle gains with this way of lifting. Currently I'm doing one day of slow lifting, one day of sprints, one day of body weight exercises including pushups, pull-ups, air squats and planks, and one day I run a mile with the goal of getting my mile time down to around 7:30, then add distance until I can comfortably run a 5k. I am a 25 year old, 5'10" and about 150 pound man with around 12-15% body fat looking to get to single digits. I eat strict Paleo and have recently cut out fruits opting instead for eating meats and veggies to keep my total sugar intake down. My primary goal is to lean out and then gain 15-20 pounds of muscle in the next year or so. I'm wondering whether these are realistic goals with that type of training protocol? How do you compare slow lifting one set to failure to something like Wendler's 5/3/1 program? And which would you say is better for long-term strength gains?

Direct download: atlcx-25-fred-hahn.mp3
Category:general -- posted at: 1:00am EDT

Do you struggle with how much protein is right for you? More? Less? Well here's your chance to ask THE protein aficionado himself. We are thrilled to have Dr. Donald Layman with us to discuss what role protein can and should play within the context of a low-carbohydrate diet. He is a professor of nutrition in the Department of Food Science & Human Nutrition at the College of Agricultural, Consumer and Environmental Sciences in Urbana, Illinois. He is one of the foremost experts in the world on the subject of protein and has been studying the effects of proteins and amino acids to determine their effect on exercise performance as well as the role they play in overall health for decades.

CHECK OUT THE LOW-CARB MEALS FROM DIET-TO-GO:

Low-Carb meal plans from Diet-to-Go. No carb counting, no cooking.
Enter "LLVLC" at checkout for 25% off!
NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

MARYLOU ASKS:
I'm a 69-year-old female who has been in a power wheelchair for the past 12 years due to MS. I remain fairly active in my upper body doing light housekeeping, cooking, and shopping, taking care of grandchildren twice a week, driving as needed with hand controls, and exercising at the gym twice a week for about an hour. My weight has come down to 140 from 155 by eating low-carb for the past five years. But I would feel much more comfortable, as I'm sitting all day, with less body fat around my middle. I eat under 20 grams of carbs with the recommended .8 grams protein per kilo of ideal body weight, but I seem to be an expert at gluconeogenesis and can't get into ketosis. Does being unable to walk allow for a smaller protein requirement for people like me? I'm also "pre-diabetic" with fasting blood glucose readings around 110 dropping into the 90's when I eat the smaller protein amount.

MEGHANN ASKS:
I need to accurately calculate my protein requirement -- what do I need to measure to do that for myself? Should my protein intake be for my current weight or my ideal body weight? I want to make sure I'm getting just the right amount of protein in preparation for a triathlon that will not send me into fat-storing mode. There are just so many conflicting opinions about this.

JAMIE ASKS:
Are there any guidelines to the protein serving size that minimizes insulin response?

Are you aware of any studies comparing the satiety of various proteins such as eggs, beef, lamb, game, chicken, soy, whey, milk, cheese and yogurt?

MARYANN ASKS:
How much protein should a person who has the gene H63D for hemochromatosis and an iron level of 601 eat and what kinds? I also have episodes of atrial fibrillation. It's kind of a mystery knowing what to do for someone with afib and high iron levels because it seems like they have opposite solutions.

MARGIE ASKS:
What happens if someone eats too much protein in a day? What level of protein intake would that be and what would happen if someone consumed that much protein?

KATARINA ASKS:
Why does beef or game seem to give better control over hunger than the same amount of chicken? That's been my personal experience over the past six years. Whenever I eat a larger amount of chicken, for example, that makes me hungry for even more meat sooner than a smaller amount of beef or game with similar protein. And when I say hungry for meat, that means an intense craving that makes me want steak or liver and lots of it fried lots of butter--right now! Is this satiety difference related to the fat quality of these meats?

KAT ASKS:
Why is it that after not eating all day I can eat a big hunk of protein and within minutes of finishing I am suddenly sleepy?

JOSH ASKS:
I switched over to a low-carb/ketogenic diet last June and one thing I noticed within a few days is that my hands and feet didn't get cold anymore. After reading on the low-carb blogs about how consuming too much protein can get converted into glucose, I started lowering my protein intake down from 150+ grams daily to just over 100 grams. Then I started having cold hands and feet again and for the past few days I've been upping my protein again to see what would happen. My cold extremities have improved again. Is it safe to assume that this means I've found the right level of protein I need? Or what else is going on here?

KATHERINE ASKS:
When determining the optimal protein intake for preservation of muscle mass during weight loss, should it be figured on a per kg BW basis or total energy in the diet basis and why? What figure would you use and is it different for men vs. women and why?

AMBERLY ASKS:
My son is allergic to dairy and I'm looking for an acceptable alternative to protein shakes made with whey protein. Is rice protein an acceptable alternative or are there better ones?

EXCEPTIONALLY BRASH ASKS:
Can you address the differing opinions from various low-carb doctors on the subject of protein. Dr. Ron Rosedale seems to think that excess protein is unhealthy and can shorten your lifespan while Dr. Jack Kruse and Dr. Michael Eades don't think protein consumption is an issue. Is there any research on longevity or other health benefits with keeping your protein minimized?

A.J.C. ASKS:
I intermittent fast for 16 hours and then squeeze in three meals in the span of 8 hours. My question for you is when I'm eating this way with about 35-40g of protein per meal, how does this influence protein digestion and use during the rest of the day when I'm not eating? Is this an adequate amount of protein to consume? What happens if I'm so satisfied with what I've eaten in only one or two of those meals consisting of 35-40g protein each that I skip a meal or two?

KEITH ASKS:
I am an active 45-year-old who lost 75 pounds on the Atkins diet. I have been working on building muscle and have increased my intake of protein to facilitate that. Obviously, I get most of my protein intake from real whole foods, but I have been targeting 1g of protein per pound of lean body weight each day and I am finding that even with a low-carb lifestyle, I am needing to supplement with whey protein to reach that goal. But I'm concerned because I have heard from one of my favorite fitness bloggers that whey protein increases insulin more than even white bread! Needless to say, I was shocked and disappointed as I have had good results drinking whey protein shakes. I am desperately trying to avoid consuming soy protein and have not liked the products I have tried with casein and hemp proteins, am I okay sticking with whey protein as long as I time the supplementation to coincide with my workouts to avoid the insuligenic effect? Would beef protein supplementation be even better as an alternative?

BARBARA ASKS:
Are there certain foods rich in protein that should be avoided? I love the rich selection of cheeses that we can get here in England, but wondered if consuming all that dairy was bad for me.

PETRO ASKS:
Would Dr. Layman please address the branch chain amino acids, particularly leucine, isoleucine and valine and their ability to raise insulin levels, but relatively suppress glucagon levels. Alternatively, the amino acids phenylalanine, glycine, serine and asparagine seem to raise glucagon relative to insulin according to studies done in dogs. Are there better protein sources for people that might cause a lower insulin response and a greater glucagon response that would possibly enhance weight loss?

Direct download: atlcx-24-layman-protein.mp3
Category:general -- posted at: 1:00am EDT

We’ve all run into those times during our healthy low-carb lifestyle when the weight loss just doesn’t want to cooperate with us despite doing everything the same as we always have when weight loss has happened before. You might be asking yourself what the heck is going on and what am I doing wrong? Has anybody ever felt that way before? Are you even living this in your own life RIGHT NOW? This week’s expert guest is here to help you circumnavigate through what might be happening to help you get on the right track again. He is low-carbohydrate diet researcher Dr. Stephen Phinney, the co-author of the 2010 New York Times bestselling book The New Atkins For A New You as well his two follow-up books with Dr. Jeff Volek called The Art and Science of Low Carbohydrate Living in 2011 and The Art and Science of Low Carbohydrate Performance in 2012.

CHECK OUT THE LOW-CARB MEALS FROM DIET-TO-GO:

Low-Carb meal plans from Diet-to-Go. No carb counting, no cooking.
Enter “LLVLC” at checkout for 25% off!
NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

ELISABETH FROM SWEDEN ASKS:
Hi Dr. Phinney, I live in Sweden and I follow the LCHF diet (low-carb high-fat). I’m a 5’10″ tall female and weigh 195 pounds. I am hypothyroid and am taking 25 mg Levaxin. For exercise, I perform high intensity training (boxing), workout at the gym, and running about 10-12 hours/week. I’d like to lose another 25 pounds so I can perform better at my sports activities, but I’ve always had a really hard time losing weight even on 1000 calories/day. My current macronutrient ratios have been about 80% fat, 16-20% protein and 1-4% carbs–in other words very ketogenic. In the beginning I felt very good because all my cravings went away and I felt good mentally.

After being faithfully ketogenic for the past five months I have:

a. Gained 18 pounds while consuming 2000-2500 calories a day
b. My TSH level increased 50%
c. I lack energy, am fatigued and experience an elevated heart rate during workouts
d. I’m having difficulty falling asleep

If this really the optimal diet for everyone? Whenever I consume some carbohydrates one hour before my workouts my performance seems to get better. Maybe I should be eating more carbs and slightly less fat but I know I’ll be starving doing that. I just want to be at a healthy weight and feel good during my workouts. Any advice?

JIMMY ASKS:
I’ve been off and on low-carb diets for many years and keep trying to lose my gut. But whenever I return to low-carb again I tend to lose weight quickly in about month which is great. But after about another month or so I tend to return to my old eating patterns and put on even more weight–and so the cycle continues. When I first started low-carbing I was about 40 years old and now I’m 62 and 224 pounds on my 5’10″ body. Do you think I should start from scratch with two weeks of a well-formulated low-carb ketogenic diet? But then what?

JOSH ASKS:
Have you seen any successful methods for women wanting to lose weight in their abdomen after multiple pregnancies? Is a temporary or permanent change in their diet and exercise routine necessary to return to a normal weight again?

CAROL ASKS:
I’m a 5′ tall, 60-year old woman and in the past two years I have lost 50 pounds–25 on Weight Watchers and when that stopped working, Atkins for the last 25 pounds. I still have about 15-20 pounds to reach my goal and I’ve been hovering at around 134 pounds for the past six months. I can’t seem to get past this point. I’ve tried the Atkins Fat Fast, counting total carbohydrates, avoiding sugar alcohols, gave up wine and even limited calories to 1200 daily–all to no avail. To say I’m frustrated is an understatement. Would going even lower than 25g carbs a day be worth trying?

MATT ASKS:
I have been eating Paleo/low-carb for about 2 years after I found CrossFit. About eight months into my new way of eating, my CrossFit coaches encouraged me to reintroduce 16 ounces of milk and sweet potatoes post-workout. That was the end of my weight loss. My average daily intake consists of about 60-80g fat, less than 100g carb and 150g protein a day. I am very consistent with my meals. Breakfast is either eggs and a fruit or a protein drink with almond milk, lunch most of the time is a chicken breast and spinach, dinner is a meat and veggie. I do not use any form of sugar or substitutes and I get an average of 8 hours of sleep a night. Any thoughts?

ELLEN ASKS:
My question pertains to tweaking the low-carb diet to work for a complete and total screwed up enigma…me! I’m a 44-year old woman in good overall health and taking no medications. I have struggled with my weight all my life and have seen success following the Richard Simmons Deal-A-Meal and Weight Watchers plans in the past. At the age of 35, I decided to become an amateur bodybuilder over a four-year period that had me on a calorie-restricted, high-protein, low-carb, zero fat diet. My coach put me on fat burners, diuretics and low-dose anabolic drugs for short periods of time. This was the biggest mistake of my life! I actually started gaining weight despite keeping calories very low and exercising excessively. I finally wised up and quit this insanity but now I’m 195 pounds on my 5’6″ body. I’m fairly muscular because of my weight training, but no amount of dieting helps me lose weight. I’ve tried raising calories, lowering calories, carb cycling, ketogenic…you name it. I am currently on a low-carb Paleo plan and I’ve also played around with various types and intensities of exercise. I feel generally well with good energy levels. But I’m afraid I’ve messed up my body forever. I refuse to give up, but I desperately need your help!

BARB ASKS:
I understand that the body can and will make its own glucose if necessary. Is it correct to assume that the body will only make as much glucose as it needs or will it make an excessive amount of glucose if too much protein is consumed? Or will it only make as much glucose as is needed and convert the rest of the excess protein into fat? I have been told by my personal trainer that our bodies have a difficult time converting protein to fat. Is that true?

LAURA ASKS:
I am a 33 year-old female with Type 1 diabetes and Hashimoto’s with normal thyroid panels. For the past two years I have followed a very low-carb diet as per Dr. Richard Bernstein’s recommendations in his book Diabetes Solution. My days my carb intakes stays at 30g or less and I believe my diet is ketogenic because I’m not eating more than moderate levels of protein. But in two years of low-carb eating, my weight has not changed at all and my body composition has not seemed to change either. I follow this way of eating due to the excellent diabetes control that it provides me. But I am surprised and a little bit frustrated that I have not lost any weight. I am not excessively overweight by any means but could afford to probably lose 10 pounds or so to be at a healthier weight. I recognize that body composition is a better way of measuring a healthy weight, but something’s gotta give. I walk quite a bit every single day as I live in a city but I have found it hard to find a routine that doesn’t adversely affect the stability of my blood sugar levels. I eat to satiety with a variety of low-carb vegetables, fattier cuts of meat, eggs, etc. What might the culprit in my weight loss struggles be? Is it due to excessive calories because of my high dietary fat intake? I have never lost a single pound following a low-carb diet.

MIRIAM ASKS:
What other approaches would you suggest for obese people who do not seem to lose any weight despite keeping calories low along with their high-fat, moderate protein, low-carb diet with regular exercise? What other biological factors besides insulin resistance can prevent weight loss from happening?

SHIRLEY ASKS:
Is it better to split up your protein intake on a low-carb over several meals throughout the day to prevent gluconeogenesis from creating too much glucose in the body that could stall weight loss?

EJA ASKS:
I eat a handful each of almonds, walnuts, cashew nuts, flax seeds and Brazil nuts everyday. I’m trying to lose about 10 pounds and I eat a super-clean Paleo diet with zero processed food or anything with a label. Just protein, vegetables, fruit, nuts and seeds. But although I eat clean, my weight loss is completely stalled. Do you think I should totally give up the nuts and fruit as I’m sure I’m eating way too many calories and carbs a day from them. Is there anything in nuts and fruit that I really need that I can’t get elsewhere in my diet?

ANNE ASKS:
My husband and I have been on low-carb for the past six weeks, but we’re not seeing any good results so far. I have lost 160 pounds with Weight Watchers in the past, but I gained 70 pounds back putting me at 220 pounds for a 5’5″ tall, 55-year old woman. My husband is currently 200 pounds at 5’8″ tall and 59 years old. We both are consuming 20g carbohydrates or less daily, so I’m thinking calories must be too high although I certainly don’t feel like I’m overeating. Is there a range of calories we should be striving for?

BARBRA ASKS:
I’m a 50-year old woman (5’8” and 215 pounds) who has been on the low-carb lifestyle for over a decade. I started gaining weight in 2007 and put on 65 pounds by 2011 even on a very low-carb diet. I was recently diagnosed with T2 diabetes and started Metformin twice a day. I read a study last year that stated eating a 600 calorie low-carb diet could reverse diabetes, so I came up with a modified version of it for me that amounted to consuming 800 calories/day before returning to my 1400-1800 calorie low-carb plan again. I lost 31 pounds over a 10-week period and my blood sugars returned to normal for about 3 weeks after doing this. But then my weight started creeping up again and I’ve since gained back half of the weight I had lost. When I was on the 800-calorie diet, I noticed I had to keep my protein under 60 grams a day, so I’m wondering if it’s not just the carbs, but also the protein that is causing the problems for me. I’d like to think I can live on more than 800 calories a day for the rest of my life, so any solution you might have for me would be appreciated.

FORTUNE ASKS:
I have a question that pertains to the ladies. I seem to stall out two weeks a month due to hormones and then lose weight for only two weeks. This is quite frustrating! What can I do to kick my ketone levels up higher so I can lose weight more steadily even through my menstrual cycle? Or is it natural for women to get kicked out of ketosis during this time that will obviously stall their weight loss progress?

LJ ASKS:
If you’re eating a well-formulated low-carb diet where carbohydrates are less than 20g, protein is 85g or less and fat consists of at least 65% of calories, how is it possible to experience voracious hunger? I’ve been stalled out eating this way for nearly a year and perhaps I’m eating way too many calories. I’ve tried increasing or decreasing each of the three macronutrients at different times for at least two weeks at a time to see what works. For me, increasing protein seems to work best but it is temporary in keeping my hunger under control. Nothing seems to help for more than a week or two before the hunger bug comes on with a vengeance. This hunger is overwhelming unless I eat a LOT of food–upwards of 2500-3000 calories per day with at least 130g coming from protein. But this level of eating prevents me from losing weight. Calorie restriction means unbearable hunger for me and that’s absolutely unsustainable. The ketogenic recipe for blunting hunger and natural calorie control doesn’t seem to work for me. I know I’m not alone in this. What do you suggest for people like me?

JOSH ASKS:
Do higher levels of ketosis mean you will experience more rapid weight loss? I’ve been measuring my blood ketones and wondered if readings over 2.0 millimolar meant that I was in the ideal range for optimal fat loss.

CATHY ASKS:
I am a postmenopausal woman who lost 55 pounds in one year on the Atkins diet. I still have another 50 pounds to lose as I am still classified as obese. Unfortunately, I’ve been in a holding pattern for nearly two years despite attempting several strategies including the leptin reset, intermittent fasting, the Atkins fat fast, calorie cycling and most recently decreasing protein and upping my dietary fat intake. I walk everyday for exercise and I’ve actually regained about six pounds in the past 6 months. It’s obvious I’m still producing too much insulin in my body. What can I do to get better control of this besides a high-fat, adequate protein, low-carb nutritional approach. I think I may have morphed into a Zucker rat.

AMBERLY ASKS:
I have heard from people in the Paleo community that a very low-carb diet can possibly interfere with thyroid function and/or stress the adrenals which may be a culprit in preventing weight loss from happening. Are you aware of any scientific evidence that supports or refutes this claim?

AVIV ASKS:
I’m a competitive bike racer and putting on a few extra pounds led me start on a low-carb Paleo diet. I made the mistake of eating a lot of the “safe starches” with my high-fat intake and quickly gained 15-20 pounds. Needless to say, I stopped racing and started examining nutrition more closely. Through the work of Dr. Peter Attia, I found your books and immediately started following a ketogenic diet. But I’ve been having trouble getting into ketosis over the past 3-4 months and I find it hard to understand why I’m gaining weight or not losing on such a well-formulated low-carb diet. Maybe my body needs more time to adapt to this way of eating, but it looks like it will preferentially store fat from the diet rather than burn it. Despite this, I do believe becoming keto-adapted is the natural way for humans to live. Should I just hang in there eating this way to give my body more time to adjust and let the weight come down eventually? And what about using intermittent fasting to help kickstart the weight loss? It seems to be quite easy and natural to do when you eat a ketogenic diet.

CHRISTI ASKS:
Have you seen any correlation between high blood ketone levels, normal blood sugar levels and weight loss? Also, what amount of protein is considered too little? What signs or symptoms should you look for? Finally, is it possible to eat too much dietary fat while on a ketogenic low-carb diet? Thanks for answering my questions!

SUZANNE ASKS:
I am a relatively new convert to low-carb after having spent the last 25 years of my life as a low-fat, high-carb eating running machine. I converted to a low-carb diet 8 months ago because I’m a 52-year old woman who has seen my weight “creep up” slowly but surely mostly in my thighs and buttocks with the same amount of exercise in recent years. I am convinced I am one of those people who has a love/hate relationship with carbs and I cannot believe how much better I feel following a low-carb lifestyle. My question is this: how much do you think peri-menopause and the hormonal changes that go with that play a part in fat gain? Everything I’ve heard says the LAST thing a woman at this stage in her life should do is diet since the fat cells are genetically programmed to hang on to their fat in order to manufacture more estrogen to replace that which is not coming from the ovaries anymore. Am I on the right track in following the low-carb lifestyle in order to lose the 10 extra pounds I have put on?

WOODROW ASKS:
Hey Dr. Phinney, I’ve read both of your “Art And Science” books and many others and I would love some clarification on how easy it is to lose keto-adaption and switch from fat burning to sugar burning. If you have a cheat day or a higher carb meal such as a pizza and a couple of beers for example weekly, will that take you out of keto-adaption and cause you to start over for 2-4 weeks every time you do it? How perfect do you need to be with carb intake to stay keto-adapted?

DANA ASKS:
Does the body tend to want to be a certain weight? I am 24-year old female and slightly overweight. Even though I have lost a significant amount of weight before, I always seem to return to the initial weight that I started out with. I have been eating Paleo and low-carb between 50-100g daily but have not been ketogenic. Is it possible to reprogram the body to be comfortable at a new weight and make it stop trying to gain back the pounds?

NANCY ASKS:
I’m a 5’8″ tall, 54-year old, 172-pound menopausal woman and a long-term failure at low-carb dieting. I have been doing some form of low-carb diet plan for more than seven years and I’m completely stalled at a good 20-30 pounds above my goal. The only way I’ve been able to lose weight was doing the hCG protocol, but I couldn’t maintain the loss even on strict low-carb. I have no functioning thyroid and take 1.5 grains of Armour thyroid. My hypothyroid is under control and my labs look good. My current eating plan has been to maintain nutritional ketosis for five days and then two days of semi-fasting low-carbing a week down to 500 calories. I’d been doing a rotation of calorie up days with those semi-fasting days as well, but even that hasn’t led to weight loss beyond a couple of pounds. This seems to be a frequent issue for older woman on the low-carb forum I visit, so any advice will be shared with others in my situation. Calories on my eating days fall around 1800-2000. Protein ranges from 70-100g. Net carbs after subtracting fiber are usually around 20-30g.

CATHY ASKS:
I’m a 5’7″ tall, 49-year old woman who currently weighs 194 pounds. I’ve had low iron levels for 12 years and was recently diagnosed with iron deficient anemia. I’ve been on a low-carb diet for 1 1/2 years and haven’t lost more than a few pounds during that time. I’m pretty strict as far as my low-carb diet goes. We raise our own grass-finished cows, chickens and I eat tons of butter and other sources of fat. Do you think my iron problems have anything to do with my problem losing weight?

JOLYN ASKS:
I’m a 350-pound, 63-year old female with Type 2 diabetes taking insulin once a day. Low-carb dieting alone doesn’t work for me anymore. As long as I stay very low-carb, I can maintain my weight but I don’t lose. Lately I’ve been examining the idea of a high-fat, low-carb plan. But I’ve also been hearing about Dr. Jack Kruse’s Leptin Reset plan in which you start out each day with a breakfast of 50 to 75 grams of protein within a half-hour of waking. I have thought about perhaps starting with his plan and then after six weeks transition to high-fat, low-carb. What added benefits would I get from just going on your high-fat, moderate protein, low-carb approach compared to this other plan?

KAREN ASKS:
Is it possible that after being on a low-carb lifestyle for several years that your body can become resistant to weight loss? I’m consistently in ketosis according to the urine test sticks but I only experience very, very moderate weight loss. When I followed this lifestyle several years ago, I lost 30 pounds. But it has slowly come back on my body. I read your book The Art and Science of Low Carbohydrate Performance and increased my fat intake to 80% of calories, protein 11%/carbohydrates 8%. But so far I’ve only seen very modest weight loss. I’m concerned that I’m eating too much fat for my body to burn its own fat stores. I am very discouraged and wish I could just find a doctor who could help me. But I don’t know of any local physicians that would encourage a low-carb lifestyle. Does your body become resistant after awhile making it necessary to reduce dietary fat intake in order to see fat loss happen?

SANDRA ASKS:
Do you have any suggestions for women in the midst of hot flash season during menopause with rebooting weight loss? I have plateaued many times with the last one being five weeks long. I have been trying to lose 80 pounds since February 2012 and have only lost a little over 25 pounds so far.

JILL ASKS:
I’m a 53-year-old menopausal women who has recently found that eating low-carb is not working as well for me as it previously has. It started earlier this summer when I noticed that although my weight has been remaining fairly stable, I am actually adding body fat around my belly and back. I’ve been lucky my whole life to have been thin and active but noticed as I got in my upper 40s that I was putting on weight. Several years ago, I tried the South Beach diet after a friend had success on Atkins (I was too afraid of eating that much fat to try it). I lost 16 pounds on South Beach and was able to keep it off for a while. Then I read books by Gary Taubes and changed my eating to more of what he suggested. I am now eating the cleanest diet I’ve ever consumed in my life but my body is not responding the way it used to. Is this just the way it is when you get older?

Direct download: atlcx-23-phinney.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: August 16, 2012 at 7PM ET
FEATURED EXPERTS: Dr. Kaayla Daniel
FEATURED TOPIC: "The Truth About Soy"

People are becoming increasingly aware of the dangers associated with consuming soy and soy-based food products. Unfortunately, this also means a lot of the low-carb packaged foods like protein bars that many in the low-carb community may be consuming. While this so-called "health" food is promoted heavily to consumers as an optimally healthy meal replacement and an adequate protein alternative to meats, the reality is there are a lot more risks associated with eating this stuff than most people realize. Our guest this week is "The Naughty Nutritionist" Dr. Kaayla Daniel who knows just a thing or two on this subject. Her book The Whole Soy Story gives all the down and dirty details about what makes soy a less-than-stellar choice for your dining pleasure. Listen to my "Livin' La Vida Low-Carb Show" podcast interview with Dr. Daniel from 2010 in Episode 386.

VISIT DR. SPENCER NADOLSKY'S LEANER LIVING STORE:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

ROB ASKS:
Recently I was talking to a friend and mentioned that, traditionally, soy was only ever eaten fermented. He promptly pointed out that edamame isn't fermented. I didn't have an answer to that, hence my question for you. Is there a secret to edamame that makes it okay to eat or is it the exception that proves the rule?

ELEANOR ASKS:
I was wondering if Dr. Daniel knows whether the soy in animal feed can effect our metabolisms when we eat the animals for food? I'm asking because I noticed that my thyroid will swell and my metabolism will slow down for 2-3 days when I eat chicken. My thyroid health is fine otherwise. In my first year of eating low-carb high-fat, I noticed the only time my weight fluctuated up was the day after we ate chicken. I was able to experiment and isolate it as a factor, by eating it without spices, sauces, or flavorings, or any side dishes. I'd read that farmers have to be careful of the proportion of soy in livestock diets, because it can screw up their animals metabolisms, too. I am left wondering whether my n=1 observation is pointing to a known effect --- that is, can the amount of soy in an animals diet have an impact on us when we eat it?

SANDY ASKS:
I use tofu-based Shirataki noodles several times a month and want to know if they are okay to use. They contain water, soybeans (tofu), calcium sulfate, glucono delta lactone, yam flour and calcium hydroxide.

TINA ASKS:
I get ill every time I eat soy. I've had soy flour sitting in my freezer for months. It's getting tossed! What's in this stuff that's making me so sick?

APRIL ASKS:
Some of my favorite teas list soy lecithin as an ingredient. If this is the only soy I get in my diet would that still cause problems? I drink one cup a day. I avoid all other forms of soy and soybean oil whenever possible. I also have PCOS so I know that it's even more critical that I keep my estrogen levels in check, but I'd hate to give up my favorite tea.

PAUL ASKS:
I'd love to hear Dr. Daniel's thoughts on soy lecithin and soy-based emulsifiers in things like vitamins and fish oil capsules. There's something about using an omega-6 rich substance to emulsify omega-3 capsules that seems ironic.

FORTUNE ASKS:
What about the soy that's in skin care products? Most women over 35 experience an increase in their facial hair and soy-based creams and extracts are often recommended for this and included in cosmetics. Knowing what we do about soy, what should ladies be using instead? I tried a soy cream and thought it actually made my peach fuzz grow darker, so I stopped. What's a better alternative or is this something we need to be concerned with at all?

VINCENT ASKS:
Is it better to avoid eating soy rather than risk eating GMO soy? Which types of soy are best to eat, if we're forced to consume GMO-based ones?

CARLA ASKS:
Can the phytoestrogen in soy foods cause erectile dysfunction in men?

Direct download: atlcx-22-kaayla-daniel.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: July 26, 2012 at 7PM ET
FEATURED EXPERTS: Nora Gedgaudas
FEATURED TOPIC: "Are Starches Really Safe?"

One of the most controversial issues in the Paleo/low-carb communities over the past year is the concept known as "safe starches" popularized by people like Paul Jaminet in his book Perfect Health Diet. When I first blogged about this topic in October 2011, I was simply curious about the seemingly bizarre idea that consuming starch could somehow be a part of a healthy nutritional plan in light of the predictable negative blood sugar impact of consuming these foods. The conversation that ensued between Paul Jaminet and low-carb physician Dr. Ron Rosedale in the months that followed literally defined some clear lines of distinction between those in the Paleo community who see starchy foods such as white rice, white potatoes, sweet potatoes, plantains as harmless to health and those in the low-carb community who view starch as something to be avoided if you want to optimize your health. Who's right? Who's wrong? That's what we'll seek to answer in Episode 21 of "Ask The Low-Carb Experts" with the author of Primal Body, Primal Mind Nora Gedgaudas. With a panel of experts slated to tackle this important Paleo/low-carb health issue coming up next month at the upcoming Ancestral Health Symposium in Boston, Massachusetts in two weeks, this podcast gave YOU a chance to ask the questions you think need to be out there regarding this topic.

TRY THIS NEW LOW-CARB SNACK OPTION FROM NICK'S STICKS:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

WALLY ASKS:
Is it okay to eat fruit when it's out of season? For example a banana in Chicago in the dead of winter?

DANA ASKS:
I have athletic boys who I feel NEED to consume safe starches after sports? Is this true or am I just falling for conventional wisdom? Will they miss out on any nutrients or energy in their lives if they choose to avoid starches? Honestly, they are not big fans of sweet potatoes (although I keep making them and presenting them and will continue to!). How about white potatoes? What's the nutrient difference?

HANK ASKS:
Are safe starches okay as a staple of the "Paleo diet" or should they only be used in proportion to your activity level? Robb Wolf, Mark Sisson and other Paleo/primal leaders advocate for higher-carb levels for endurance athletes for instance, but some people like "Free The Animal" blogger Richard Nikoley seem to do okay with white potatoes as a part of their diet on a regular basis even without endurance exercise. What are your thoughts?

DANNY ASKS:
In my view the entire controversy over "safe starches" is completely overblown because the applied dose is never discussed. I am a near zero carb dieter who remains in nutritional ketosis all the time. I don't ever each starches as part of my diet. As a keto-adapted runner these supposedly "safe starches" work against me. However, I did read Paul Jaminet's The Perfect Health Diet and found the suggested dose of starchy carbohydrates -- 20% of calories -- to be quite reasonable when compared to clinical studies on low-carb which also have about 20% of calories from carbohydrates. The goal of the safe starches is not to suggest sugar is safe, but to stave off "excess gluconeogenesis" so the liver does not need to work to produce glucose and instead the minimal amount that is needed will be supplied by the diet. Unfortunately, I think the safe starch message has been twisted by the bodybuilding crowd who have descended upon Paleo and given them a way to cling to their old alternating high-carb/low-carb days, substituting sweet potatoes for post-workout sugar/protein bombs they used to ingest. As a low-carb advocate the applied dose is the real bone of contention as it is being incorrectly applied by Paleo at large. What do you think?

LISA ASKS:
Is it possible to stoke food cravings leading someone to possibly overeat from consuming safe starches? Or is this desire completely avoidable for someone with a fat-burning, balanced metabolism?

NICK ASKS:
Pretty much all longevity research has shown that the key is keeping the amount of insulin your body needs to use over its lifetime as low as possible. Thus, however "safe" glycating starches might be in the short term, by definition, how can they be considered metabolically benign to most of us whose capacity to process glucose declines as we age?

JIM ASKS:
Is the safety of starches in a Paleo diet largely dependent on the individual's current health, goals, and food tolerances relative to the chosen starch sources? Consider two examples: A clinically obese, sedentary individual eating a Paleo diet and a lean, active individual eating a Paleo diet. It seems reasonable to limit starch for the sedentary individual, in favor of high quality proteins, fats, and non-starchy carbohydrates to help facilitate hormonal repair and weight loss. In the case of the active individual, adding starches seems like an easy way to replenish depleted glycogen stores and help facilitate improved recovery from exercise. Assuming an individual has a good relationship with food and a healthy hormonal system, how does starch cause harm?

PETER ASKS:
Is time of day important in terms of the effects of carb consumption, and, if so, would it be better to eat carbs in the morning or evening? And does eating fat along with carbs mitigate the effect of those carbs on blood sugar? If so, is there a rule of thumb or ratio you can use?

CESAR ASKS:
I would like to ask you about manioc and manioc flour, mainly because it is one of the most common sources of carbohydrates in my country of Brazil. I have chosen it as my main source of carbs because it is gluten free and the only main anti-nutrient I could find in it is acceptable levels of cyanide. The toasting and preparation of the flour supposedly eliminates most of the cyanide. I have also read that the detrimental effects of manioc's cyanide is greatly reduced with the proper amount of meat protein, which I eat a lot of, so I hope there is some truth in there. Do you have any thoughts on this as an acceptable starch source?

Direct download: atlcx-21-nora-gedgaudas.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: July 19, 2012 at 7PM ET
FEATURED EXPERTS: Robb Wolf
FEATURED TOPIC: "Transitioning To The Paleo Diet"

The Paleo diet has come on strong in recent years as people have become increasingly frustrated by the constant (and nauseating) promotion of high-carb, low-fat nutritional plans as the only way to get healthy. Unfortunately, these dietary approaches simply leave most dieters hungry, irritable and miserable. If only we could convince people to hearken back to the dietary dictates of our ancestors when obesity, diabetes and heart disease didn't exist, then perhaps we could salvage the weight and health of modern man. That's exactly the passion of bestselling author of The Paleo Solution (read Jimmy's review here) and Paleo lifestyle expert Robb Wolf. Robb joins us in Episode 20 of "Ask The Low-Carb Experts" to address all of your questions about changing your diet over from the SAD, vegetarian/vegan or even a low-carb diet to a Paleo lifestyle. If you've been considering making the switch over to a Paleo diet and have any questions about how to go about doing that, then Robb is the man to provide the answers.

VISIT DR. SPENCER NADOLSKY'S LEANER LIVING STORE:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

LAURIE ASKS:
How is butter different from cream when it comes to Paleo? I have a friend who shuns cream and cheese and other dairy but still uses butter. I am trying to transition to Paleo but am trying to figure out the differences. Is cheese better than cream as far as Primal versus Paleo?

KAT ASKS:
Can you explain your statement about eating fat on a Paleo diet? It seems I've heard you say that if you want to lose fat then you need to eat less overall which includes less fat. Do you really believe that is true?

DAYTONA ASKS:
What are your thoughts on the proliferation of Paleo desserts, e.g. Paleo brownies, chocolate truffles, waffles, etc. Where does that fall in the fundamental Paleo concept of Just Eat Real Food? I know you like to use the caveat of do whatever improves how you "look, feel and perform" but I’m curious what your personal opinion is on these recreations and how eating them everyday impacts one’s health.

JACK ASKS:
Is BPA consumption a concern for someone who eats canned fatty fish every other day on his Paleo diet? I eat this way because it's cheap, especially mackerel and sardines packed in brine which I enjoy.

LINDSAY ASKS:
I am a 47 year old female who has made the transition from triathlete to competitive bodybuilder. I was a vegetarian for nearly 20 years but added meat back into my diet about one year ago when I made the switch. Recently I tweaked my "clean" diet further to remove all grains and adhere to a more Paleo style of eating. As difficult as it was to give up my oatmeal, I am happy to say I am now bloat-free! I understand that a pre-contest bodybuilding diet is not necessarily going to be the same as a healthy diet. I have a competition coming up in 10 weeks and was wondering if you could comment on how to structure a pre-contest diet that would allow me to reach the single digit body-fat percentages on a Paleo diet. I know fat is good for the healthy diet but my mind still tells me to limit it pre-contest. I know there's Professor Cordain's "Paleo for Athletes" book out there but I'm not really looking at my situation from a performance standpoint - purely aesthetics. Any suggestions would be greatly appreciated. Incidentally, I listen to Robb's podcast and really wish I could come up with some smart-allec comment for him.

SCOTT ASKS:
What advice would you have for someone with a depressed Thyroid and Autoimmune conditions (likely linked to a leaky gut) incorporating more polyunsaturated fats into the diet? These are normally recommended and allowed on a Paleo Diet (in a good balance of Omega 3 and 6 of course), but it seems that there is some research often cited by Dr. Ray Peat about all PUFA's (not just the unfavorable Omega 6's) leading to anti-thyroid and gut permeability. Is this a possible reason for someone to not see great results from transitioning to Paleo, specifically that the consumption of PUFA's counteract the benefits of removing other problematic foods like grains and dairy? Would you still recommend attempting a Paleo template a la Chris Kresser even if it meant not consuming Omega 3's? Any thoughts you have on Ray Peat's claims would be awesome to hear!

MEG ASKS:
How long does it take before weight lifting and sprinting activity will make a measurable impact on my body composition? I have been doing these type workouts twice a week for 8 weeks now but so far there is no change in body fat percentage or weight, and only a 1cm change to my upper body measurements. I am so disappointed with this result! I am 40 years old and I eat a Paleo template but do eat some cheese and heavy cream. I get 30-100g of carbohydrate a day, all from veggies, berries and salads. Could it be that I'm expecting too much? If not, then when can I expect the muscle to increase and the body fat to reduce?

CHIROPRACTOR DR. SMITH ASKS:
I am a 57-year-old chiropractor. About six years ago I had a mild heart attack for no particular reason. I've always taken pretty good care of myself. However, looking back over the years, I was big into 'healthy whole grains', lots of fruits, not too many vegetables and plenty of of protein and LOW FAT. An Angiogram showed my arteries were half clogged but I decided not to have the bypass surgery or the stents put in. My current theory is that decades of rises in blood sugar and the predictable insulin responses have contributed significantly towards my coronary artery disease. I have been 90% Paleo for nearly a year and I look, feel and perform much better. My questions are: do you think sugar and grains can cause heart disease? And how do I explain to my would-be naysayers that eating Paleo is good for my damaged heart?

MICHELE ASKS:
I have been eating this way for a while now and it is hard to remember that time in my life when I chose to eat crap. I would love to hear what challenges Robb has faced introducing the Reno Police/Fire Fighters to the Paleo lifestyle.

PETER ASKS:
We all know that factory-farmed meats and associated grain-fed animal foods are not so good for you and that grass-fed meats and organs are a far superior choice for your health on a Paleo diet. But what if you just can't get grass-fed meats? Do you still eat the factory stuff or avoid it altogether and get your nutrition from other sources?

MATTIAS ASKS:
Today I was banging my head against a wall with a vegan. The topic was phytic acid. I've seen great results for my psoriasis after ditching grains and legumes switching to a Paleo diet. Her point though is that the binding properties of phytic acid are the greatest benefit in this radiated environment while the legumes themselves provide plenty of minerals, even if phytic acid binds to some. Does she have an actual claim here?

DIANA ASKS:
This question is about dairy not being Paleo. I understand that man did not evolve consuming dairy. However, I would like to submit that in India they have been consuming dairy for possibly 6000 years. Until the introduction of Westernized foods, I'm thinking they did not have a problem with poor health due to food consumption. It is my belief that dairy in the US is only an "allergen" because it has been pasteurized. Have you ever considered the possibility that dairy would be a perfectly acceptable food for humans if it was consumed in its "raw" form? Given the perfect world scenario that milk if not contaminated and not requiring pasteurization, it is actually a perfect food. If you think about it, milk's sole purpose is to be a food and to nourish another individual unlike anything else we eat. Any thoughts?

MARK ASKS:
I work at a senior center and will be discussing the Paleo Diet with them in-depth tomorrow. I normally talk about the benefits of such a style of eating or similar and many are coming around to the idea that beef and eggs are not bad for them. But the grains and dairy thing can be a difficult one to wrap one’s head around about giving them up (or at least restricting them). Can you share any case stories from your own experience of implementing and transitioning the senior citizen population to a Paleo diet?

AMBERLY ASKS:
I am allergic to eggs, so do you have any creative ideas for breakfast? (I know I can have lunch or dinner foods, but that gets old after a while.)

Direct download: atlcx-20-robb-wolf.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: June 28, 2012 at 7PM ET
FEATURED EXPERTS: Julia Ross
FEATURED TOPIC: "How To Beat Carbohydrate Addiction"

Say the word "addiction" and most people immediately think of cocaine or heroine addicts, people who abuse alcohol and tobacco, or some other bad habit that is causing serious bodily damage to the addicted. Webster's Dictionary defines addiction as a "compulsive need for and use of a habit-forming substance characterized by tolerance and by well-defined physiological symptoms upon withdrawal." Sound familiar anyone? While most people who consume carbohydrate-based foods don't want to admit it, they are very likely addicted to these sugary, starchy, whole grain-based foods which in turn is making them more obese and chronically ill as the days go by. Nutritional psychotherapist and addiction specialist Julia Ross is here with us in Episode 19 of "Ask The Low-Carb Experts" to get to the heart of the issue about why we crave something so deeply that we are becoming more and more aware is actually harming us. Julia is the author of a newly-revised book The Diet Cure: The 8-Step Program to Rebalance Your Body Chemistry and End Food Cravings, Weight Gain, and Mood Swings--Naturally that addresses many of the issues we'll be discussing in this podcast.

If you have any questions about carbohydrate addiction that you would like for Julia Ross to address, then feel free to send it to me by 3PM ET this Thursday afternoon at AskTheLowCarbExperts@gmail.com. Or you can ask your question LIVE on my show by calling (712) 432-0900 or Skype the show for FREE by calling the username freeconferencing.7124320900. Whether you call or Skype, be sure to use the access code 848908. Listen LIVE and leave us a review at iTunes if you like what you hear. This is your chance to interact with the best nutritional health experts in the world, so don't be bashful.

For those of you using the Windows version of Skype to call into the show on Thursday night, you can locate the dial pad by selecting the Call tab at the top of the page, then click Show Dial Pad. Please see the image below for reference:

And if you use the Mac version of Skype, here's how to call in:


http://youtu.be/bp5Z_rxj_C0

Direct download: atlcx-19-julia-ross.mp3
Category:general -- posted at: 1:00am EDT

One of the more controversial areas of debate about the healthy low-carb lifestyle is what to do about sweeteners. Some say the taste of sweet itself is an addiction that needs to be overcome by complete abstinence from consuming anything sweet on the tongue. Still others believe that finding adequate sugar substitutions in your diet is a lot healthier way to eat than a sugar-filled one. And then there are those who say it is better to eat sugar, honey or other natural sugars than to risk consuming chemical-based sweeteners that are doing God-knows-what to your body. So who do you believe about what you should do? That's where this week's expert comes in. He is a naturopath and board-certified clinical nutritionist named Dr. David Getoff and he's going to help us sort through it all in Episode 18 of "Ask The Low-Carb Experts." Dr. Getoff is quite knowledgeable about all of the ins and outs of both the natural and artificial sweeteners available for consumers to purchase and will give us the cold, hard facts about what is right and what is wrong answering your questions.

VISIT DR. SPENCER NADOLSKY'S LEANER LIVING STORE:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

LISA ASKS:
What are your general thoughts about natural non-glycemic/low-glycemic sweeteners like stevia, erythritol, xylitol, and lo han. I have used these alone and in blends like ZSweet. Right now, I'm really enjoying Nature's Hollow's "maple syrup flavored" xylitol syrup which I use when a recipe calls for honey or agave.

CAROL ASKS:
Does Splenda really kill the beneficial intestinal bacteria? Jorge Cruise says in his book The Belly Fat Cure that you should avoid sucralose in your diet because of this.

MICHELLE ASKS:
Are the deep yearnings and calling for sugar due to candida overgrowth, a vitamin deficiency, excess insulin, a bad habit, or cellular mitochondria seeking fuel? Or maybe all of this?

ELISE ASKS:
I use both stevia and xylitol. Do either of these inhibit weight loss? And is there any truth to the claim that xylitol is toxic for pets like dogs and cats?

LYNN ASKS:
Is stevia ok? Is it low-carb or Paleo?

ANDREI ASKS:
I would like to know if stevia causes an insulin response.

JAN ASKS:
I consume multiple Diet Dr. Pepper's every day and have for many years. I have noticed that when I substitute Iced Tea or H2O for all but say one or two for several days running I have a downtick in weight. I have seen the UT San Antonio study that says Aspartame in Diet Drinks can cause Insulin to go up which I suppose could affect fat burning, but I have also seen a lot of research that says it has NO effect. If it isn't the Aspartame, why does my weight trend down when I stop drinking the soda? Is it the sodium?

GRETA ASKS:
I'm a Diet Coke person and I've been off of it since last Thursday as well as all other sweeteners.  How can we really tell if sweeteners are impacting our weight loss?  How long should we get off of them before trying to add something back in? Should we rely on our weight measurement from day to day?

SHALEAH ASKS:
If I choose to use artificial sweeteners, which ones are the least detrimental and have the most minimal effect on insulin and poor health?

BRENDA ASKS:
I know that coconut sugar is not calorie-free, but could you enlighten us about whether it's a good sweetener to use or not?

DANA ASKS:
I like using erythritol, stevia, and occasionally Splenda for sweetening my food. I would like a good "comeback" for those people who call anything other than "table sugar" -- artificial. White sugar itself is massively processed and artificial, so I'm not understanding their reasoning.

Why is maltitol permitted to be put in food as a sweetener when it is well-known to cause a painful and drastic reaction in the gut even in small amounts?

NORM ASKS:
I was excited to look into Stevia-bases sweeteners, but I found out that all three major brands add sugar alcohols which are terrible for people with digestive problems. Can you tell me why they add sugar alcohols and can you get stevia without these?

LAURA ASKS:
I am a Type 1 diabetic and I live in Spain and the only sweetener I've found there that has no fillers like maltodextrin is a liquid mixture of saccharin and cyclamate. The taste is vastly better than the pure saccharin available in the United States, but I wondered if you would comment on the safety of this mix.

Also, would you comment on any possible connections between artificial sweeteners and infertility/miscarriages?

PAM ASKS:
I have been using a pure stevia powder with only stevia and no fillers for several years and I use it daily in many things, like my Bulletproof coffee, water and fresh lemon, apple cider vinegar dressing, and homemade hot cocoa with unsweetened coconut milk. Is it likely that this stevia contains mycotoxins? What are the possible outcomes of consuming a good bit of stevia daily? This is the only form of sweetener I use.

CHERYL ASKS:
What about Acesulfame Potassium (aka Ace-K) and what impact does it have on blood sugar? It seems to be in just about everything diet these days, especially diet soda.

APRIL ASKS:
I consider myself highly addicted to sugar and eating a dessert made with things like erythritol, stevia, or Splenda causes me to want to eat even more sugar-free treats. Is there any way I can get this under control or is it better to just avoid these altogether? I do find the longer I abstain from them the less I crave them. But then some event comes up where I make something sugar-free and the cycle continues. Any advice is very much appreciated!

COLLEEN ASKS:
Earlier this year I discovered the "low carb" world and now eat 50-100g of carbs per day, mostly from fruit, vegetables, nuts and some dairy. I am 45 years old, slightly overweight, have eaten primarily high carb, low fat my entire adult life, and prior to changing my eating had fasting glucose in the 90s, normal cholesterol and triglycerides. Over four months I have lost 12 pounds without effort since adopting a higher fat, low carb diet. However, once or twice a week from rice or even bread. I also have 2 teaspoons of sugar per day in coffee. Is this acceptable? How important is it to eliminate sugar altogether? Is this more important than trying to fit exercise into my schedule?

Direct download: atlcx-18-dr-david-getoff.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: June 14, 2012 at 7PM ET
FEATURED EXPERTS: Sarah Fragoso and Jason Seib
FEATURED TOPIC: "All Things Exercise (Exercise 101)"

 

Exercise is an often misunderstood aspect of a healthy lifestyle change because it can be interpreted in a variety of ways. From cardio to resistance training, high-intensity interval training and everything in between, the average person just doesn't know for sure what the heck they should be doing to maximize their results along with a healthy nutritional plan. This week we have two experts who know a thing or two about bringing the proper balance into play when it comes to exercise in Sarah Fragoso and Jason Seib from Everyday Paleo Lifestyle and Fitness. You probably already know about the incredible Paleo success story that Sarah has from her uber-popular Everyday Paleo blog, podcast, cookbook and children's book and she has a brand new book coming in September 2012 entitled Everyday Paleo Family Cookbook: Real Food for Real Life. In case you missed it, I featured Sarah Fragoso in Episode 482 of "The Livin' La Vida Low-Carb Show" podcast in June 2011. Her EPLifeFit business partner and frequent guest contributor to her "Everyday Paleo" blog Jason Seib is a bona fide nutrition and fitness expert extraordinaire who was featured in Episode 508 of "The Livin' La Vida Low-Carb Show" podcast in 2011. Both Sarah and Jason believe that eating a real foods-based diet along with an intelligent exercise program can help you reach your personal fitness and health goals and they stand ready to answer your questions about how to make that happen!

TRY THIS NEW LOW-CARB SNACK OPTION FROM NICK'S STICKS:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

CUTZI ASKS:
What kind of equipment is needed for your Everyday Paleo Lifestyle and Fitness program? I am a homeschooling mother of 4 and had a C-section three months ago. I'm still nursing and it's not easy for me to leave the house on a regular basis yet. I would love to be able to exercise at home with minimal equipment and minimal time. Any suggestions?

CHRIS FROM BRITISH COLUMBIA ASKS:
How would you go about altering your Paleo eating habits to increase weight loss while maintaining my workout schedule of doing CrossFit three times a week? I am kind of at a standstill lately and need some help tweaking what I'm doing. I'm not unhappy with my results but would definitely like to shed more body fat.

CATHY ASKS:
I am interested to know what your 'expert' thinks in terms of the differences between exercising in a keto-adapted state as opposed to 'carbing up' or simply being in a glucose burning state and how that may apply to hunger or appetite and endurance.

MEG FROM THE UK ASKS:
I'm a 40-year old female and have been eating low-carb for 9 months. I dropped 25 lbs in the first six months but I am now at a plateau for the past 3 months with a BMI of 28 and body fat percentage of 37. My question for you guys is what is the most effective exercise I can do to reduce my "set point"' weight and get through this stubborn plateau?

PETER ASKS:
I workout like a maniac 3 times per week and then usually a lighter workout at least one more time. My tough workouts are 75 minute CrossFit/MMA-type workouts with full body tempo weightlifting. I am also VERY VERY strict Paleo and have been for 3 months. I have lost 13 pounds but have been stuck at this point for 3 weeks. Should I cut down my workouts? Adjust my protein/fat? Any advice would be appreciated. I am 5-9" male now weigh 210. I look better since the weight loss and I feel outstanding.

MIKE ASKS:
Is it better to train in fasted or fed state and what do you recommend for pre and post workout nutrition?

MACKAY ASKS:
Too much exercise can add to chronic inflammation, stress, and eventually lead to burn out. How do you know when you are exercising too much?

KEITH ASKS:
How does low carb, even Paleo, fit into the bodybuilding equation? The sarcoplasm is where the glucose/glycogen is stored, is it not? The experience of competitive bodybuilders who go low carb and low fat during contest prep, is it that their muscles "deflate" during this period? And do they also experience more fatigue and lowered stamina which they try to time "carbing up" for the contest, so as not to be smaller. Any thoughts?

MEREDITH ASKS:
I have had 4 healthy pregnancies but after eating gluten/dairy/legume free Paleo! I STILL cannot lose my lower belly or develop tone in my abs. It's frustrating because I still look pregnant even though the rest of my body has awesome tone - I'm 5'4" and I weigh on average 107 lbs. It's almost as if my abs are not connected to my stomach because when I bend over the skin hangs - not aesthetically pleasing at all. I currently strength train 3 times a week and run or do sprints 3 times a week. If you have any exercise or diet advice I would appreciate it and gladly make the changes. I have also been treating my leaky gut with elimination diet protocol and take Armour 1.5 for my thyroid. I also have not had a period return after this last pregnancy. I sound like a mess but I truly do feel great except for the occasional digestive discomfort. Sleep and energy are great. I know there are other women out there struggling with their gut so thanks for your help in advance!

LEE ASKS:
What exercise will increase blood flow to help reduce belly and stubborn oblique fat?

JOE ASKS:
I'd love to know what Sarah's strength numbers look like. A lot of women are afraid to lift heavy out of fear that they will get bulky. Well, Sarah looks great and I suspect she is not afraid to lift heavy. If a woman knew she could safely lift X amount of weight without getting bulky (like Sarah), then she'd be more inclined to look into lifting weights in a healthy way.

TORIE ASKS:
I lost quite a bit of weight (30 kilos thereabouts) by following a low carb diet a few years back. I got to a point though, where it stalled. And stalled. And stalled. But my weight (although high) remained stable. Fast forward a few years and it's crept up by about 6 kilos. I start exercising. I cycle for an hour a day. I do the Couch to 10k running program on alternate days. I feel great, but still stalled. Then I can't exercise for a couple of months due to surgery. Back to it now, and my weight has crept up another few kilos. I am back on my bicycle for an hour a day, but not back at the gym nor running again. Yet. I eat very low carb. I'm very strict. I'm in ketosis. But I'm actually gaining weight - not even staying stable. I really didn't think this was possible on low carb. Any suggestions? The whole "measure yourself" thing isn't going to cut it - I'm still about 27 kilos from my high target, 37 kilos from my 'I really wish I weighed that!' goal. But I'm being realistic (hah!). My numbers are good. My doctor said a few months ago my cholesterol was high, so I made some adjustments and now he's very pleased I managed to lower it by fiddling my diet. I've had all the tests for thyroid etc and all appears normal according to the doctor. He's stumped as well - and just shrugs and says 'well done on the exercise'. But it's all pretty disheartening.

CHRIS ASKS:
1) I have heard on-and-off from various training forums that on a progressive strength training plan it takes about two years to reach one's "genetic limit" of strength. Is this true or just another example of "broscience?"

2) Can a person effectively build strength while performing very slow, H.I.T. bodyweight exercises while on a ketogenic diet? I have been doing a sort of "Body by Science"-style workout once a week for about two months with just my body weight (pull-ups, decline pushups, bulgarian squats, chair dips, planking) but I have no real way to measure how much I've progressed.

SANDY ASKS:
I have been pretty sedentary most of my life except for walking occasionally, gardening, no real period of extended hard exercise. How does someone start resistance training and weight lifting if they are 65 and female? I don't know where to begin and I feel lost looking at all those machines at the gym. Help! I have been eating low carb for almost one year and lost 50 lbs.

BURT ASKS:
What is a good motivator to get one's rear off the couch and actually exercise and is exercise important for weight loss and weight management?

STEVE ASKS:
This question is about exercising causing a weight loss stall. I repeated this six times and it happened every time. In 2007/8, I was recovering from years of being a hormone wreck, with thyroid, adrenal, insulin resistance, and fatigue issues. I was 315 and made it to 190 in less than a year, thanks to a good doctor. When I got about 50 lb off, I decide to speed things up by riding a bicycle a couple times a day. This was just a one-speed fun bike and I only rode it 10 minutes or so at a time. Each time, by the next day, weight went up at least 5 lb and I felt bloated in my stomach. I would stop riding and it would go back to what it was in a few days. That was hard to believe so I tired again, same thing. Over a few months, this happened six times. How can this be? I read Mark Sisson's blog post about chronic cardio and it is the only thing that makes sense. I wasn't an athlete over-training like Sisson was but could the hormone issues act like someone that over trains and gets "burnout?"

Direct download: atlcx-17-fragoso-seib.mp3
Category:general -- posted at: 1:00am EDT

This week we turn the topic of attention to all the great low-carb moms and future moms of the world who might be wondering how exactly they should be eating while pregnant and what to feed their child once those little bundles of joy say hello to the world. It’s such an important topic that I’ve asked not just one but two bona fide experts on this subject to help answer your questions about it. Nutritional wellness expert Maria Emmerich has long been providing amazing low-carb nutritional recipes and advice on her “Maria’s Nutritious and Delicious Journal” and she was featured in Episode 376 of "The Livin' La Vida Low-Carb Show." In November 2011, she adopted two beautiful baby boys from Ethiopia and has seen firsthand what it’s like feeding children well. Don't forget to pick up a copy of her brand new June 2012 book on how to feed kids well called The Art of Eating Healthy - Kids: Grain Free Low Carb Reinvented (Volume 2).

Another excellent guest expert joining us is Valerie Berkowitz from the “For The Health Of It” blog who was featured in Episode 251 of "The Livin' La Vida Low-Carb Show." Not only does this registered dietitian who worked with the late, great Dr. Robert Atkins in his complementary medicine clinic recommend healthy low-carb living for her clients, she herself has given birth to several babies following strict adherence to the Atkins Lifetime Maintenance plan. With Maria and Valerie on hand for this week’s show, we’ll have a lot of wisdom to share.

Disclaimer: We cannot recommend for or against the use of colloidal silver taken internally or topically. Please consult your physician and do your own research about this substance.

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Here are some of the questions we addressed in this podcast:

Getting pregnant:

TONY ASKS:
My wife and I are going to try start a family next month. We have read and heard about the warnings from taking Paleo or low carb too far and how it may inhibit fertility. Even the Paleo doctors recognize this as a possible problem and recommend making sure you get enough safer starches. Some go as far as going to recommend some regular potatoes or white rice.

DAYTONA ASKS:
I have heard that it is not a good idea to go very low carb during pregnancy because it sends a signal to the fetus that "food is scarce" and therefore changes the child's epigenetics in a negative way (e.g. predisposed to storing fat). Is there any basis to this? If so, how does a mother juggle her own need to be low-carb with their child's needs?

LEANNA ASKS:
I would like to know if there are any nutrients or supplements that I should amp up in my diet if I am trying to conceive.

LAURA ASKS:
I am 32-year old T1 diabetic and have been following a slightly modified Bernstein Diabetes Solution plan for the past two years, meaning that I eat between 20 and 45 g of carbohydrate per day. This keeps my sugars in excellent control most of the time. I low-carb to control my diabetes, not to lose weight. I have one son who is three years old and I was not on a low-carb diet during that pregnancy. My son is very healthy and I had no complications with the pregnancy despite the frequent blood sugar swings and lows that come with the hormonal changes and eating a higher carb diet.

My doctor at the time stressed the potential for brain damage in the fetus when the mother eats a low-carb diet. Note that when I was pregnant with my son, my sugars were well-controlled according to my A1c levels but I did have daily swings and tons of lows, which really tuckered me out. Since starting the low-carb diet, I feel so much better, more energy, stable sugars,and don't plan to ever go back. That said, this past year I have had two miscarriages. I am wondering if the low-carb diet could have played a role in those miscarriages. Would you please comment on your recommendations for diabetics - most of what I have read online seems to recommend the maintenance or a non-ketogenic phase for low-carb dieting during pregnancy. However, anything above the 45g of carb for me tends to screw with my blood sugar control.

My gut feeling is that it would be more important for me to tightly control my blood sugars than to avoid ketosis, but I'm not 100% sure about that. What is your opinion?

Feeding a baby:

LAURA FROM OTTAWA ASKS:
I just had a baby 6 weeks ago after a (mostly) low carb pregnancy. Right now my baby is on a combination of mom's milk and formula. My question relates to when the baby is 4-6 months and starting on solid foods. My understanding is that human milk has a certain carb content that might be higher than what a low-carber might eat. Is there a requirement for babies of a certain age to have some carbs in their diet? I wasn't planning to feed him cereals, bread, potatoes, pasta or any of that junk. Is that wise?

JOE ASKS:
My son and daughter-in-law are vegans (for philosophical reasons) and have a healthy 7-month old boy. What would you recommend, as vegans, for particular foods/supplements they’d need to include in his diet after they wean him? They are open-minded and in fact raise chickens so they can eat free-range eggs every day. I think that’s the main departure I’ve heard of for them from the strict vegan diet.

ZACK ASKS:
I have a 2.5 year old. What is a good rule of thumb in terms of caloric intake and/or macronutrient ratios? Obviously he isn't going to be eating as much as I do, but I want to make sure he is getting enough meat and fat based on the amount he does eat.

Feeding older kids/teenagers:

TAMMIE ASKS:
I have a question about pre-teen female children approaching puberty. What foods are important for her changing hormones to keep her balanced, avoid acne, etc.?

DAWN ASKS:
I am transitioning to a low-carb diet and am TRYING to include my two sons who are 12 and 13 years old. My main problem is trying to break them of the habit of cereal in the morning. I do work outside of my home, and so making a quick breakfast is imperative, as I oftentimes don't time have to cook before we leave the house at 7:30AM. Also, I am trying to eat about 50 grams of carbohydrate, I would think that is way too low for growing children, but what is the amount of carbs that is correct for children this age?

SUSAN ASKS:
I have two teenagers (15 and 19) with acne. Eliminating milk has helped enormously, though we still eat some cheese, not every day. Reducing gluten has helped somewhat as well. We juice daily with mainly green veggies. I have added vitamin D, probiotics and omega-3 oil. The redness is pretty much gone and it looks far less angry, but how do you make it go away? Is there more to the story here? They have both seen that when they eat like a typical American teenager, by the next morning the acne is back in full-swing. But even being really good does not make it go away completely. Help!

Direct download: atlcx-16-emmerich-berkowitz.mp3
Category:general -- posted at: 1:00am EDT

Duke researcher and health practitioner Dr. Eric Westman is a lifestyle medicine physician specializing in disease prevention primarily through the use of low-carbohydrate nutritional approaches that often improve conditions such as Type 2 diabetes, obesity, PCOS, metabolic syndrome, sleep apnea, fatty liver disease and more. He's the co-author with Dr. Stephen Phinney and Dr. Jeff Volek on the New York Times bestselling book The New Atkins For A New You (listen to my interview with him about this book in Episode 338 of "The Livin' La Vida Low-Carb Show") and has performed some of the most influential scientific research on low-carb diets in the world over the past decade. He regularly teaches his patients about low-carb diets and has heard virtually every objection about it over the years. That's why he'll be here with us dispelling the myths people still believe about low-carb living.

If you have any questions about the low-carb myths that are out there that you would like for Dr. Eric Westman to address (anything and everything is fair game--he's hear it all!), then feel free to send it to me by 3PM ET this Thursday afternoon at AskTheLowCarbExperts@gmail.com. Or you can ask your question LIVE on my show by calling (712) 432-0900 or Skype the show for FREE by calling the username freeconferencing.7124320900. Whether you call or Skype, be sure to use the access code 848908. Listen LIVE and leave us a review at iTunes if you like what you hear. This is your chance to interact with the best nutritional health experts in the world, so don't be bashful.

Direct download: atlcx-15-dr-eric-westman.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: April 19, 2012 at 7PM ET
FEATURED EXPERT: Dr. Larry McCleary -- DrMcCleary.com
FEATURED TOPIC: Episode 14: “Diet And The Three A's: ADHD, Autism and Alzheimer's”

Neurosurgeon Dr. Larry McCleary is the retired Acting Chief of Neurosurgery at Denver Children’s Hospital. His latest book Feed Your Brain Lose Your Belly examines the close interconnection between the role of gut health, nutrition and the health of your brain (listen to my interview with Dr. McCleary about this book in Episode 463 of "The Livin' La Vida Low-Carb Show"). His special areas of expertise involve the neurological system and metabolic medicine which makes him very highly-qualified to address the role that diet plays on mental health ailments such as ADHD, Autism and Alzheimer's. Can these be prevent or even reversed through the use of nutrition? That's what we be explored in greater detail in this podcast with Dr. McCleary.

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Here are some of the questions we addressed in this podcast:

DANNY'S COMMENT: Haven't needed my ADHD meds since I reduced carbs.

MARTA'S COMMENT: My son is in the autism spectrum and last year when I started Atkins and was restricting certain foods in the house - he adapted to a "modified" Atkins way of eating. I noticed about 6 months ago how he has changed - for the better. Originally he was also diagnosed with ADHD - his re-diagnosis as of last month is that he does not have ADHD anymore!! He has become such a happier, more outgoing child and yes he does not like a lot of foods - his favorites are broccoli, cucumbers and salad, and he has always been a big meat eater. He has peanut and tree nut allergies so candy and sweets were never a big part of his diet. He does like an occasional hershey bar or cup of ice cream - and I let him. Its not every day. AND he also has Tourette's which has subsided too with NO MEDS!!!!!!!

RICHELLE FROM AUSTRALIA ASKS:
The modern diet is dreadfully low in omega 3 and high in omega 6 FA’s – are these implicated in the 3 A’s?

What are the physiologic effects on the brain of ketosis? Do those effects protect the brain from the 3 A’s? Does the mother's diet during pregnancy lead to the child developing autism and ADHD?

KEVIN ASKS:
Are you familiar with Dr. Natasha Campbell-McBride's GAPS diet protocol (listen to Episode 557 of "The Livin' La Vida Low-Carb Show" for Jimmy's interview on this) for these conditions and if so what are your thoughts about the program? Do you believe these conditions are primarily diseases of digestion and gut flora dysbiosis and "leaky gut"?

TRECIA ASKS:
Are there any specific nutrition recommendations for people with ADHD? I have 2 adult children and a hubby who could use some more direction. We have a variety of eating styles going on in the home. I'm Paleo, my son (25) is Primal, my daughter (20) is Gluten-Free and hubby (48) can't quite decide if he is just Gluten-free or if he wants to go back to a SAD diet.

RANDY ASKS:
Please ask him about how magnesium plays into the Three A's? What are his thoughts on how important magnesium is and why the modern human is so high in calcium and low on magnesium?

MORLEY ASKS:
Given that all three conditions share the same mineral deficiency -- Magnesium -- what is Dr. McCleary's recommendation on the best way to measure its status within our body? What levels of magnesium has he learned from his research into this that correlate most with these three conditions? What is the ideal ratio of Calcium to Magnesium to keep these three conditions in check?

AILSA FROM THE UK ASKS:
If you have an autistic child who is fruit and vegetable phobic, how do you get around that? It's quite common with my son Luke who is now 16 and eats relatively low carb. We tried fish oil supplementation and it made no difference. And he's been diagnosed with Asperger's, ADHD and Dyspraxia and his father also has Asperger's. Last year he lost 28 pound and 7 inches off his waist eat low-carb and he is now at a normal BMI. Luke takes slow release ritilin too. We tried doing the natural version first, but we were desperate and my son was miserable. He only takes medication when at his special needs private school to help with his concentration.

LINDA ASKS:
WIth autism, there are structural differences in the brain. How far can diet go in correcting autistic symptoms with these brain changes being present?

GRETA ASKS:
We've read recently of the value of coconut oil in helping to prevent Alzheimer's. Many of us cook with it and put it in our coffee every morning. Can you give us your suggestions on how much would be needed to be taken to make a difference?

MARK ASKS:
Which commonly consumed foods (i.e. sugar, wheat, etc.) should be eliminated when someone has autism and what improvements could someone expect to see?

SASKIA FROM BELGIUM ASKS:
Kids with autism and Asperger's tend to have trouble with eating in general. Textures, smells, tastes, mixing foods and how the food looks on the plate can cause problems. Some kids like this don't like change either. For my ADHD-diagnosed daughter, I am afraid to try changing her diet to low-carb because it will be very restrictive in the beginning at least to find out what foods she is most sensitive too. I am afraid that putting her on a restrictive diet will cause problems either physical or psychological. She is 13 and slowly accepting more food but still only likes one kind of fruit (apples) and just few vegetables. She would rather go hungry than eat things that stress her out. I have been trying for years to get her to be less picky but it's a very long process. Any suggestions?

DAVID ASKS:
Some studies have shown that chemicals used in the growing process of some of the top selling fruits such as Grapes, Strawberries, Peaches, etc. play a major role in ADHD, autism and Alzheimer's. What role do these toxins play and if you go organic instead what are the top foods to be consumed?

PAUL ASKS:
My son is 18 and has Asperger's. He is graduating high school and heading to college in the summer. At the age of 18, do you think it would be worth attempting to put him on a low-carb diet? He struggles, as most Asperger's kids do, with the social aspects of relationships. I am a low-carber myself who has consistently kept 20 pound off for the past year. At his age, I would have to try to convince him to do it. Any suggestions about doing that and if you think low-carb will help him?

SHAWNA ASKS:
My son has Asperger's syndrome. He is addicted to milk and won't give it up. He's extra picky about food and doesn't like certain textures such as meat--only chicken nuggets. I guess my question is what should I do about nutrition with a picky Asperger's/autistic child?

MARIA ASKS:
My mind is absolutely more calm and I don't feel as much irritation against other people now when I eat low-carb as I did before. My temper was definitely my enemy. I have not been diagnosed with ADHD but my education as a school teacher has given me a working knowledge about it. I have no doubts about the relationship between ADHD and a high-carb diet. Is it too late for me to avoid Alzheimer's at the age of 54 and can I heal from the many years of damage my poor nutritional choices inflicted on me?

CANDANCE ASKS:
Is there a point in Alzheimer's Disease where you have no hope of trying to reverse the effects of the disease with diet? My aunt has lost all memory of who anyone is, and I've been trying to convince her sons to request a dietary change for her to see if there could be improvement, i.e. adding coconut oil. However, I'm afraid that at this point it is far too late.

KATHY ASKS:
I heard mention of a new study that suggested that low-carb diets, particularly if they're supplemented with coconut oil and induce ketosis, can slow or arrest cognitive impairment or Alzheimer's disease. I am looking for the reference because I wanted to see if it's a good study. Are you aware of this research?

BRYAN ASKS:
What is the role of ketosis in treating Alzheimer's and why it might not be as beneficial for those with the APO-E4 genotype (according to the work of Samuel T. Henderson). Is there anything we can do for those folks with the APO-E4 genotype who presently have the disease?

JENNIFER ASKS:
I have my own hypothesis that the low-fat diet craze over the past 40 years is a strong contributing factor to ADHD, autism, and other behavioral issues in childhood (because the young brain is deprived the needed fats that are crucial for normal brain development). Does Dr. McCleary feel the same?

Direct download: atlcx-14-dr-larry-mccleary.mp3
Category:general -- posted at: 9:49am EDT

Fitness and nutrition expert Dr. Cassandra Forsythe is highly-qualified to discuss the topic of low-carbing women and weight lifting. With a PhD in Exercise Science and Nutrition from the University of Connecticut (under the tutelage of former ATLCX podcast guest Dr. Jeff Volek) and a Registered Dietitian (RD), Cassandra has the educational background to address this critically important subject that is far too often misunderstood. Additionally, she’s a Certified Strength and Conditioning Specialist (CSCS) and a Certified Sports Nutritionist (CISSN) which means there’s experience there to back up her book knowledge. She owns and operates the gym Fitness Revolution Vernon in Vernon, CT which in March 2012 won a Readers’ Choice contest for “Best Place to Work Out” in that area. Cassandra is well-known for her expertise in low-carbohydrate diets, nutrition for fat loss, and all aspects of female health which is why she addressed your questions on this topic. I had her as a guest in Episode 154 of “The Livin’ La Vida Low-Carb Show” a few years back and we were happy to have her here with us to talk about low-carbing women and weight loss.

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Here are some of the questions we addressed in this podcast:

SANDY ASKS:
Where does a woman begin when embarking on a weight lifting program if they have never done it before? How many days per week should they lift? What about the machines for resistance training at the gym?

CAROL ASKS:
I keep reading that if I don’t want to lose muscle mass, I must lift weights. But I want to know if you can do more than simply “not lose” muscle. I want to put on muscle! I have lifted weights pretty regularly over the years, and I feel pretty strong. But at age 60, what is a reasonable amount of muscle that I can put on?

MINDY ASKS:
I’d be curious to know your guests’ opinion on working out either with weights or HIIT-style when adrenal issues are in play. I’m 45 years old, have Hashimoto’s, constantly struggling with anemia, low hemoglobin & other CBC markers, etc. Cortisol saliva tests shows low levels in the AM and high in the PM. Under doctor’s care for all of these issues. My diet is low-carb Paleo with daily dose of sweet potato or starch at the evening meal. Body composition is approximately 20-30 pounds overweight.

Would it be better in the short-term to put aside the higher intensity and maybe focus on walking or yoga? If it’s OK to continue with the HIIT (I do 3x per week kettlebells/TRX), is it important to do at a particular time of the day to optimize energy?

PHILIS ASKS:
For those of us who could write the book “I Hate To Exercise,” here are some questions:

- How beneficial would 5-7 high intensity (1 Minute) intervals be?

- Is it effective to strength train just doing 2 or 3 reps in the evenings most days? I am one of those with wobbly upper arms that drives me crazy & have not seen much benefit even with a trainer.

- There is slow burn and fast sets in lifting weights. Is it just a matter of what someone is willing to do and enjoys?

ASHLEY ASKS:
How often do you come across female low carb and/or Paleo weight lifters who lose their menstrual cycle? What advice would you give them to get their cycle back? Especially for someone one who is trying to get pregnant. Would you suggest they up their carbs? Try to up their calorie intake? Would you suggest they exercise less, even though they might not seem to be over exercising to begin with? Or would you tell them to stop exercising all together? How long does it normally take a woman to get her cycle back once back on track?

KAT ASKS:
I am a 53 year old woman, basically healthy, active, but overweight. I want to lose fat, and keep my bones healthy. What do you think about taking Creatine? How do you feel about P90X and Insanity type DVD courses or can you recommend a different one? And of course, we all want to know – can one build muscle, lose fat, and get fit on a very very low carb diet?

PETER ASKS:
I’ve experimented heavily with ketogenic and cyclic ketogenic diets over the last two years and have been trying to make low-carb work together with my love off CrossFit. My problem is that when I do a straight low-carb diet (~50g/day from green vegetables) after about two weeks I feel very sluggish while trying to do high energy workouts, yet when I try to do a carbohydrate “refeed” I end up turning on the compulsive switch and losing control of my intake. Is there a point at which becoming keto-adapted will allow me to do high energy CrossFit style workouts without feeling like I have no gas in the tank?

JENNY ASKS:
I am 39 years old and overweight with PCOS and a lot of stubborn belly fat. I have been “slow-burning” for several years. I go to a gym that focuses on this type of weightlifting. My trainer claims that I can lift a lot of weight for a female. My muscle mass is pretty big for a woman. I have defined hamstrings and calves and I have big muscles underneath my fat on my upper body. I’m trying to lose weight eating low carb; it’s just stubborn or I am not doing something right.

Now that you have my background, my question is about muscle fatigue. If I try to ride my bike or go for long walks, my muscles tire right away and I get winded easily. When I was younger and thinner and played sports, I dealt with the same story. Big strong muscles, terrible endurance. I sort of thought by weightlifting I could help my other conditioning a bit. Should weightlifting help at all with conditioning, or is something else going on with me?

GRETA ASKS:
Given my size, I am not comfortable doing floor work, so I wonder if you could give me some suggestions for abdominal exercises that I can do standing up?

AMY ASKS:
I absolutely LOVE to lift weights! Would lifting help with fat loss (I have about 60 pounds to lose)? I am more concerned with inches than the number on the scale…more concerned with sizes in my clothing!

FORTUNE ASKS:
I read a lot about L-Carnitine for lifting. I prefer to get my nutrition from real low-carb foods. And yet I wonder if extra L-Carnitine would help? I see it comes in pill form and in liquid mixed with glycerine. I worry about glycerine because it has carbs and a lot of calories. If L-Carnitine would help, what form should I take it in, when should I take it, and how often? Just before lifting or every day? How much? If L-Carnitine doesn’t help, are there other things I should be taking to support my lifting goals?

ORE (pronounced “Aray”) ASKS:
I am 29 years old, and I’ve recently taken up heavy lifting, after years of chronic cardio with little to no success in weight loss. I’ve got about 40 lbs to lose, and am hoping that a combination of HIIT and heavy lifting will help with weight loss. I’m wondering if there are any supplements that Cassandra could recommend in connection with weight loss efforts and/or lifting weights. Does she have any top recommendations, or even particular brands of supplements that she like?

SUSAN ASKS:
I have a question about body composition. I think I am at a good weight – 5 ft tall, 102 pounds. But I look in the mirror and I see two bodies. The one above the waist shows muscle tone and looks good. Then I look below the waist. I have great muscle in my butt/thighs but it is buried behind that subcutaneous fat. I have never had belly fat, always a pear shape. I gave up grains about 4-5 months ago and drastically reduced sugar which has helped – my lower body is in much better proportion and the look of cellulite is greatly reduced, which was a nice surprise. But how do you ever get rid of that hip/butt/thigh flab? I already lift weights, walk, bike, roller blade – whatever comes my way. Is there any hope for us women in this area? Does this just take time? Can you offer any strategies to help burn that fat? BTW – I was never athletic as a kid which I believe has something to do with it. I never had lean good looking legs so there is nothing to go back to. Exercise for me did not come until adulthood – and consistent weight lifting came in my 40s. I am in the best shape I have ever been in.

BOB ASKS:
What are some specific differences in challenges that you see with the female population and low-carb-resistance training compared to men, if any? What are some specific advantages women have over men in terms of low-carbohydrate diets and weight lifting, if any?

Direct download: atlcx-13-cassandra-forsythe.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: April 5, 2012 at 7PM ET
FEATURED EXPERT: Denise Minger
FEATURED TOPIC: “The Fallacy Of Vegan/Vegetarian Diets”

Who within the Paleo/low-carb health blogosphere doesn't love the work that Denise Minger has done over the past few years? Little did she know when she created her "Raw Food SOS" blog that it would gain such a strong following thanks to a series of posts critically examining the claims made in the infamous T. Colin Campbell book The China Study touted by vegans and vegetarians as irrefutable evidence that a plant-based diet is optimal for human health. As a former vegan herself, Denise has a lot of compassion for the struggles they go through attempting to reconcile their personal convictions about not eating meat and the reality of what that is doing to their health. She's shared her story with me previously on "The Livin' La Vida Low-Carb Show" podcast in Episode 405 and Episode 430.

Now her debut book release entitled Death by Food Pyramid is set for late 2012 and if you haven't already read her China Study blog posts then they are an absolute MUST-READ! Denise knows all the arguments that vegans and vegetarians make for eating the way they do. But she also is abundantly aware of the flaws in logic that people who adhere to plant-based diets tend to succumb to. That's why she's here to help address the fallacy of the vegan/vegetarian way of eating and what might be a better option for them to improve their health. She will also be sharing more about this topic in her lecture on the upcoming 5th Annual Low-Carb Cruise in May 2012.

If you have any questions about vegan/vegetarian diets that you would like for Denise Minger to address, then feel free to send it to me by 3PM ET this Thursday afternoon at AskTheLowCarbExperts@gmail.com. Or you can ask your question LIVE on my show by calling (712) 432-0900 or Skype the show for FREE by calling the username freeconferencing.7124320900. Whether you call or Skype, be sure to use the access code 848908. Listen LIVE and leave us a review at iTunes if you like what you hear. This is your chance to interact with the best nutritional health experts in the world, so don't be bashful.

For those of you using the Windows version of Skype to call into the show on Thursday night, you can locate the dial pad by selecting the Call tab at the top of the page, then click Show Dial Pad. Please see the image below for reference:

And if you use the Mac version of Skype, here's how to call in:


http://youtu.be/bp5Z_rxj_C0

Direct download: atlcx-12-denise-minger.mp3
Category:general -- posted at: 12:27am EDT

AIR DATE: March 29, 2012 at 7PM ET
FEATURED EXPERT: Dr. Jeff Volek
FEATURED TOPIC:“Saturated Fat Is Good For You?”

Researcher and associate professor of kinesiology at the University of Connecticut Dr. Jeff Volek is one of the world's renowned experts in exercise, nutrition, weight loss and low-carb diets today. He is the author of a number of popular books addressing these subjects, including Men's Health TNT Diet, co-author of The New Atkins For A New You with Dr. Stephen Phinney and Dr. Eric Westman and most recently The Art and Science of Low Carbohydrate Living in 2011 with Dr. Phinney. I interviewed Dr. Volek in Episode 236 of "The Livin' La Vida Low-Carb Show" podcast and I've personally heard him lecture at various obesity conferences over the years. He will be joining us on The 5th Annual Low-Carb Cruise in May 2012, but we are pleased to have him joining us to discuss a subject he has studied thoroughly over the past few years. Saturated fat is arguably the most misunderstood and maligned real food in the history of mankind and Dr. Volek can answer any and all questions you may have about how it impacts you metabolically. He is a real expert that we are privileged to have addressing this very important topic!

If you have any questions about saturated fat that you would like Dr. Jeff Volek to address, then feel free to send it to me by 3PM ET this Thursday afternoon at AskTheLowCarbExperts@gmail.com. Or you can ask your question LIVE on my show by calling (712) 432-0900 or Skype the show for FREE by calling the username freeconferencing.7124320900. Whether you call or Skype, be sure to use the access code 848908. Listen LIVE and leave us a review at iTunes if you like what you hear. This is your chance to interact with the best nutritional health experts in the world, so don't be bashful.

For those of you using the Windows version of Skype to call into the show on Thursday night, you can locate the dial pad by selecting the Call tab at the top of the page, then click Show Dial Pad. Please see the image below for reference:

And if you use the Mac version of Skype, here's how to call in:


http://youtu.be/bp5Z_rxj_C0

Direct download: atlcx-11-dr-jeff-volek.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: March 22, 2012 at 7PM ET
FEATURED EXPERT: Chris Kresser
FEATURED TOPIC: “All Things Thyroid (Thyroid 101)”

Licensed acupuncturist and integrative medicine practitioner Chris Kresser is one of the most highly-sought after voices of reason in the realm of health on the Internet today. He has personally been through the wringer with the traditional medical system as he shared with me in Episode 464 of "The Livin' La Vida Low-Carb Show." But that set him on a quest to discover more about his own health by gathering and analyzing the medical research staying up-to-date on everything he could get his hands on. There are a lot of health myths that unfortunately pervade in the realm of health and Chris regularly addresses these on his highly popular ChrisKresser.com web site and wildly-popular Revolution Health Radio podcast. One area of specific interest to him is the subject of thyroid. Around 20 million Americans deal with some form of thyroid disease and yet it is left undiagnosed due to a variety of reasons. Yet there is a lot of confusion about thyroid conditions that we will hopefully have Chris help bring clarity to in this episode!

LOW-CARB, GLUTEN-FREE CONDIMENTS MADE WITH STEVIVA

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

Are there any dietary changes that will "treat" hypothyroid?

There is a meme that has spread quickly to Paleo sites that low carb causes low T3, and is a cause of hypothyroidism. How can this be? My doc who treats hypothyroidism and insulin resistance had me do low carb, and it worked. How can low carb be both the cause and part of the solution? Someone has this wrong. What is going on?

CRIS ASKS:
I am a 53 year old female who had a Total Thyroidectomy four years ago due to thyroid cancer. My doctor keeps me just a smidgen "hyper" with Synthroid replacement medication to help the cancer not grow back. I have lost 50 pounds. In one year on a low carb diet, I feel great. But I have been stalled for two months now. I can't seem to lose any more weight. I need to lose 50 more. I know I need thyroid replacement meds but could this be the reason I can't seem to lose anymore?

JENNIFER ASKS:
Which is better--natural or synthetic thyroid hormone (like Synthroid) or a combination?

PAUL ASKS:
When I went zero carb Paleo, my T3 dropped out of the range and I needed to take antibiotics for a mouth abscess. I resumed carbs and gained back the weight I lost. I am now trying to drive down the carbs again. What can I do to ensure that my T3 remains ok. I am hypothyroid (take 100T4 + 20T3) and I was assessed a few years back by a former family doctor as having low adrenal function. Are adrenal and thyroid metabolism related and can a low adrenal state lead to a low T3?

REGINA ASKS:
What is your opinion of Jack Kruse's Leptin Reset Rx and Cold Thermogenesis on the thyroid?

LAUREN ASKS:
I underwent a total thyroidectomy in January of 2006 following a thyroid cancer diagnosis and will be on replacement T4 (Synthroid) for the rest of my life. Are there any modifications that those of us without a thyroid need to keep in mind when following a Paleo diet?

JOSH ASKS:
My wife had about 90% of her thyroid removed several years ago after undergoing a thyroid storm and goiter. She's on levothyroxin and we've switched over to a Paleo diet about two years ago, and she's pretty good with adherence, especially when it comes to avoiding wheat and grains. One of my real concerns is with her long term bone health due to the thyroid removal. She currently takes anywhere from 2000mg to 3500 mg of calcium each day to combat calcium loss from her bones. She takes 5000 IU of D3 daily, as well as K2 to help with proper absorption. Her blood calcium levels are usually high, but if she doesn't take the oral supplements she gets pain in her hands, wrists, and other joints. What supplements would you recommend for proper calcium absorption? What are some good blood markers you'd like to to indicate proper function?

SHARON ASKS:
Can you discuss the role of antibodies (AB), both blocking and stimulating, on thyroid health? When the typical thyroid labs appear "normal", could there be an AB issue occurring, causing the autoimmune response?

DONNA ASKS:
Since giving up soy milk and grains (including daily wheat germ) when I started on a low-carb regimen about a year ago, my arthritis symptoms have virtually disappeared, and my thyroid started working better (I was able to lower my dosage of levothyroxine slightly). During the same period, my osteopenia has progressed to osteoporosis. The latter may just be age, but what I want to know is, could the same root cause underlie co-existing hypothyroidism, osteoarthritis and osteoporosis?

PAUL ASKS:
My TSH increased from 3.86 a year ago to 5.23 last month. I have no hypothyroid symptoms but my doctor want to put me on levothyroxine. Does this make sense?

Other relevant blood values
T4 free 1.09
T4 total 5.9
T3 uptake 38
TPO antibody: 19
Total cholesterol increased from 197 to 215 over last year.
T total 417
T free 45
Free T% - 1.1%
SHBG 79.6

LAURA ASKS:
I am a 42-year-old female who has been eating Primal/Paleo (low to moderate carb) for over one year now (after being a vegetarian and vegan for almost my ENTIRE life). I had my one and only child almost three years ago and lost all my baby weight (and then some) by changing my eating habits. I looked so much better after changing my lifestyle, but still had low thyroid symptoms (FREEZING cold, tired, digestion issues, etc) AND it was discovered I had near zero sex hormone production (estrogen, progesterone, and testosterone). Also, I had BEYOND low Free T3 and Free T4 (TSH was all over the place, but is now quite low). I was diagnosed with hypothyroid due to a pituitary disorder. I have been put on Estradiol, Prometrium, and a small amount of topical Androgel (testosterone). I have also been taking Armour. I have gained 30 pounds thus far. I am miserable.

My questions are:

Do you believe in supplementing with sex hormones or should the thyroid medication be sufficient?

Would daily intermittent fasting be contraindicated for someone with issues like mine (or does this stress the adrenals too much)?

I want to be HEALTHY. But I cannot lie, I am so OVER being overweight. I would love to find a healthy balance.

STEVE ASKS:
This question is about real thyroid health vs "health on paper" (good test results). I've been treated for hypothyroid, chronic fatigue, and insulin resistance since 2007, with good results. I see a top doctor that deals with all three and they use the so-called bio-identical T3, hormones like testosterone or progesterone cream, and a lot of supplements. I lost 120 pounds quickly and look much different. My blood work went from train wreck to awesome. Weight is normal enough and I feel fine, even though I have low calorie requirements now (about 1,400 a day, and I'm male 51, 5"8, 192 pounds)

My question is how do I know if I get to a point where I'm spending a lot of money on meds and supplements and maybe need to back off and let the body take over? My doc wants to keep doing what has worked. Am I broke forever, or should I think about cutting back on supplements and hormones and let the body handle more?

TIRIL FROM NORWAY ASKS:
I am wondering if thyroid problems is the cause of hair thinning in a woman? Are there any other causes that should be investigated as well? And what can you do as a first intervention?

JAN ASKS:
What thyroid tests do you recommend when weight loss has stalled? (In my case TSH is elevated but the HMO will not test T3 or rT3--is it worth paying privately for those tests to have a more complete picture of what might be going on?)

PAULA ASKS:
Do you have any insight on what might cause thyroid nodules? (I have several, and biopsies show them to be non-cancerous at this time. One doctor recommends surgery; another says they are nothing to worry about)

Direct download: atlcx-10-chris-kresser.mp3
Category:general -- posted at: 1:00am EDT

Harvard research biochemist Mat Lalonde has a rather interesting take on the Paleo diet from the role of an organic chemist. Lauded for bringing skepticism about the claims of ancestral living to light, Mat is a really smart guy who pushes the boundaries of thinking outside of our own little online communities to see the bigger picture. He was a guest in Episode 419 of my “Livin’ La Vida Low-Carb Show” podcast and we’re pleased to have him address a subject matter that he knows quite a bit about: CALORIES! Mat is a big believer in food quality over food quantity and that eating until you are full is possible on a weight loss plan. This is sure to be one of the most popular episodes we’ve aired to date!

GET BEN GREENFIELD’S ‘LOW-CARB DIET FOR TRIATHLETES’:

NOTICE OF DISCLOSURE: http://cmp.ly/3
Here’s the column on calories Jimmy referenced at the beginning of the show:
“What’s Really Making Us Fat?” by Kristin Wartman in the March 8, 2012 issue of The Atlantic

Here are some of the questions we addressed in this podcast:

ANGELA ASKS:
Is there a point where your body gets too comfortable with a low-carb diet and too used to burning fat for fuel, that you need to watch your calories as well as your carbs in order to lose weight? I had a great success on Atkins in the first months, losing 13 kgs, then nothing else since then, unless I lower my calories.

DON ASKS:
On a recent ATLCX show I heard Mark Sisson say that he believed if you are taking in enough nutrients and fat in your diet to maintain your current weight that you probably wouldn’t gain weight but that if your goal was to lose fat that you needed to create a calorie deficit. Mat, what is your take on this? There seems to be a lot of disagreement on this subject.

SUSAN ASKS:
Is it true that there’s no scientific evidence that 3500 calories = 1 lb? Where did this stat originate from? Why is it not relevant for weight loss if this stat isn’t true? I would love to have an answer for those who still regard this as the holy grail of weight loss.

MIKE ASKS:
What are your thoughts on the food reward theory and the idea that weight and health management is really “all about the calories.” I think it’s rubbish but I’d like to hear Mat’s take. It seems that many Paleo folks are abandoning low-carb as a legitimate nutritional approach.

LISA ASKS:
If you eat too low of calories, will that send you into “starvation mode” and stall your weight loss?

JAMIE ASKS:
One of the biggest chains of women’s workout centers is Curves and they claim you will “Burn up to 500 calories in 30 minutes.” Just how accurate would you say calorie estimates are for exercise machines and programs?

WALLY ASKS:
You have made the remark that the human body is not a calorimeter. In what ways, if any, are food kilo-calories relevant to optimal health?

SUSAN ASKS:
Is there an ideal percentage of your calories that should come from carbs, fats and proteins?

BEN ASKS:
Mat once mentioned how intermittent fasting causes an increase in the “fight of flight” response. Is this still true for a person that is well adapted to intermittent fasting and can go 16+ hours without any desire or hunger for food? And if it’s still true, would something like a piece of fruit be enough to negate the stress issue?

MICHAEL ASKS:
Before I ran across Paleo, I was looking into calorie restriction, which naturally I didn’t even attempt to comply with. In your estimation, do you think the science shows there is an advantage to modest calorie restriction when already eating cleanly? Do you believe all the benefit of calorie restriction can be retained by clean eating and intermittent fasting? Where does protein sparing fasting fit in?

Direct download: atlcx-9-mat-lalonde.mp3
Category:general -- posted at: 9:00pm EDT

AIR DATE: March 1, 2012 at 7PM ET
FEATURED EXPERT: Dr. Mary Vernon
FEATURED TOPIC: “What Questions Should I Ask My (Non-Low-Carb Friendly) Doc?”

Famed low-carb clinician Dr. Mary Vernon, MD is the co-author of Atkins Diabetes Revolution with Jackie Eberstein, RN (who was our very first guest in Episode 1 of ATLCX). She is a Past President of the American Society of Bariatric Physicians. Dr. Vernon is well-known amongst her medical professional peers as an expert on the therapeutic use of low-carb ketogenic diets on patients to treat a variety of health issues, including diabetes and metabolic syndrome. She is the CEO of Innovative Metabolic Solutions which seeks to educate her fellow physicians and medical professionals on how to use science-based modalities with patients. Dr. Vernon has a heart for arming doctors with practical ways to implement low-carb diets where they are necessary for improving key health markers. What better expert could we have to address what questions you should be asking your (non-low-carb friendly) doctor than her!

Here are some of the questions we addressed in this podcast:

KELLY ASKS:
My frustration with doctors is they spout the conventional “wisdom” of the food pyramid or MyPlate or whatever it is now, but yet when it doesn’t work for me they say I’m just not trying hard enough – which is without a doubt not true. So I guess my question would be – If something isn’t working, wouldn’t it be smart to try something else? And really – where are the medical studies that back up that a low fat diet is better for my health? Where are the studies that correlate fat = heart disease? If I lose weight (even if it’s a small amount) and feel better and have lower blood sugar on a low-carb diet, then shouldn’t I stick to something that’s working? And is it so wrong that I want to be personally involved in my health enough that I HAVE done research and have looked up the studies and that I might actually have a working knowledge of what is best for my body?

CONRAD ASKS:
I am currently in the process of looking for a new Doctor (already checked http://lowcarbdoctors.blogspot.com/) What questions can I ask before visiting to find out if they might support a low carb lifestyle, other than the obvious “Do you support low-carb, high-fat diets?” I have read that I should make sure they perform and understand a VAP instead of standard cholesterol test. Are there any other tests or procedures I should be aware of and ask for?

KATHY ASKS:
I just got my lab work back from my doctor and my total cholesterol was 249 with LDL at 171 and my sugar at 103. That’s basically all he said and then of course, “I’d like to start you on a low dose statin, keep eating a low carb, low cholesterol diet”. The cholesterol is up a little and so is the LDL from 6 months ago. I am not a diabetic and have never had problem with that. I wanted him to run an NMR. My doctor called me and had absolutely no idea what the NMR Lipoprofile test was even after I gave him the CPT code. Then he went on to say “size doesn’t really matter and thats for HDL, not LDL. And if I went to any hospital they wouldn’t know what an NMR test was.” So, he is having me do a VAP profile test. He said, “elevated LDL is bad no matter what the size.” Mine isn’t horrible for a women without a risk factor, but it keeps going up. Any suggestions?

MIKE ASKS:
How do you have a conversation with your doctor about putting you on a statin drug with and HDL of 75 and triglycerides of 80 when your LDL is 225? I got these numbers in a blood test at my doctor’s office after consuming a low-carb diet.

KATHY ASKS:
How should patients deal with doctors who want to follow the guidelines put out by a group like the American Heart Association or American Diabetes Association if that association’s guidelines aren’t in keeping with our own opinions of current best evidence or even n=1 experiments we’ve done on ourselves? Sometimes doctors seem to think they have to follow those association-based guidelines to protect themselves against malpractice, do they have a point? How do we get around that if we believe those organizations aren’t up to date with their evidence or if we think the guidelines are politically motivated or otherwise flawed?

JOHN ASKS:
I’m a Type 1 diabetic and I believe I suffer from insulin resistance. I use 18.3 units for basal and my TDD on 10% carbs and 25% protein runs in the high 30’s. Whenever I fast, even for a single meal, I get a major liver dump at the next meal followed by some major cravings which seem to counter any benefits I might have seen from fasting. I’m stuck in my weight loss, and I think Metformin or a GLP-1 would help. Symlin is not an option where I live in Canada. My endocrinologist says my TDD insulin is already much lower than “normal” and refuses to consider giving me a prescription. He’s the local head of internal medicine and is known for not listening to colleagues. Any suggestions on how to proceed would be helpful.

SPARKY ASKS:
I would love to go to a doctor and find out what all my lipid numbers and thyroid numbers are. But I dread talking about my diet — I can’t defend it in terms of weight loss, because I weigh only about five pounds less than when I first started low-carbing 10 years ago. (Although a lot of women gain weight during their 40s, so maybe I’m better off than I think!)

There are no low-carb friendly doctors where I am (at least none listed on Jimmy’s List of Low-Carb Doctors blog).

I’m afraid of getting caught in the gears of the medical machinery. For example, what if my cholesterol is “high” and they want me to take statins?

Can you just go to your family practice doctor and say, “I want these tests, please have them done for me”? What exact tests should I ask for? I don’t want just a couple of numbers that don’t REALLY tell anyone anything, which seems to be what most people wind up with.

I suspect thyroid issues (20 extra pounds of fat won’t go away, cold hands and feet, dry skin). Also, one hand or the other occasionally gets a pins-and-needles feeling — I have no idea what that could mean.

I just turned 50 and am in excellent health overall. I have regular periods, no change in that regard. I haven’t had a checkup for nearly 8 years, since my last postpartum checkup. I’ve never had cholesterol tested or a glucose tolerance test. Blood pressure has always been around 90/70.

I’ve eaten mostly real, whole foods since I was a teenager (including 17 years of vegetarianism), and mostly low-carb/Paleo/Weston A. Price for the past several years. I keep the carbs to around 25-75g and rarely eat wheat or other grains.

PENNY ASKS:
While my mother’s doctor always congratulates her on her steady weight loss (and better blood sugar level control) he never fails to tell her that cutting back on her carbs is going to cause more problems in the long run. He points out that her cholesterol levels are elevated above normal, caused by eating too much saturated fat of course, and her refusing to take statins, which caused her muscle pain in the past, is leading her to a massive heart attack. She never knows how to respond to him so I thought perhaps giving him a book to read might be one solution. I was wondering if Dr. Vernon might suggest a book that she could give to her doctor that he might read? I know there are many books out there written for the average person who does not have a medical background. Is there a book that perhaps would carry more weight with an MD and not just be seen as a fad diet book? Because the doctor is probably not going to read that type of book.

BRIAN ASKS:
My low-carb doctor may lean even too far away from statins and other medications. When should I really think is the right time to take a pharmaceutical drug — in other words is there a risk of having too much of a low-carb friendly doc?

JOCELYN ASKS:
So, my friend went to see her doctor yesterday. Her HDL is 57, her LDL is 135. She got a heart scan a while back and got a value of 19. Her doctor prescribed a statin for her. My friend asked her Doctor to do a VAP test and the doctor said that she already knows that she is starting to have some heart disease starting, so she doesn’t need the VAP test. My friend has been starting to read Robb Wolf’s book and other Paleo people’s information, so, she’s getting wild ideas like saying no to statins. Her doctor is slightly insulted that my friend is ignoring her advice. “When you get heart disease will you go to your friends and the internet for help?” I told her to find another doctor, but she apparently wants to stay with this doctor. How would you approach this doctor? But, how would you educate a doctor who already seems to be on the defensive about learning new things about cholesterol and statins?

ROCHELLE ASKS:
I did attempt to speak with my doctor recently. I had recently gotten some blood work back and he said, for someone with such a high BMI (30) I didn’t deserve such good numbers.

Total Cholesterol 222, HDL=90, LDL=118, non-HDL=132, Triglycerides=68, Glu=84, HbA1C=5.1

I told him that I had started eating Paleo.

He did note that I still needed to lose some weight. I’ve lost about 30 lbs since starting Paleo. I asked him how he would suggest that I accomplish that.

He said he recently decided that he needed to get his BMI down. He did what he tells his patients to do. He restricted his calories and exercised more. It’s painful, but it works.

I asked him what he ate. He said a bagel in the morning. A yogurt for lunch and a regular dinner but no dessert. I asked him if he’d read “Good Calories, Bad Calories”. He said no, I don’t care about that. It doesn’t matter where the calories come from, you can eat 1200 calories of whale blubber and you’ll lose weight. I told him that I cut out the grains and sugar and it was *not* painful. He said, “Come back when you’re at your goal weight and we’ll redo all those numbers and we’ll talk.”

He is about ready to retire. Should I even bother trying to talk to him about other ways of eating and getting healthy? Or should I find a new doctor? I looked on both the Paleo physicians network and the low-carb doc site and there are a couple of oriental medicine practitioners and a chiropractor. They don’t seem to be on my insurance plan.

So…what’s a woman to do?

DAN ASKS:
I’m a type 2 diabetic who has been on low carb (Dr. Bernstein’s Plan) for about 6 years. Last year I found a low carb doc from Jimmy’s list. He favors South Beach phase 1. The only problem is that he believes in the lipid hypothesis. At my last visit, he told me that, as a diabetic, my LDL needs to be 70, even though my cholesterol would be “normal” for a non-diabetic. He said that controlling my blood sugar will not prolong my life. Only getting my LDL down to 70 will prolong my life. The strong implication is that I will die an early death unless I get my LDL down to 70. He is very pushy about statins, though I have resisted the pressure. I tried to tell him that the studies show no conclusive benefit to statins, but he won’t buy it. Do you have any suggestions on how to handle it in addition to being stubborn in refusing to take statins?

HAROLD ASKS:
I am a Type 2 diabetic. At the time of my diagnosis two years ago, my triglyceride/HDL ratio was 6 to 1. Now, after carefully watching my postprandial glucose levels (rarely, if ever over 110) my triglyceride/ HDL level is down to 1.6 to 1. My cardiologist couldn’t care less about my triglycerides and only focuses on my LDL (which were 120) and wants me on statins, I refuse them. Here’s my question, what can I use to convince her that controlling my diabetes and my trigs/HDL ratio are greater heart risk factors than LDLs.

Direct download: atlcx-5-dr-mary-vernon.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: February 23, 2012 at 7PM ET
FEATURED EXPERT: Dr. Cate Shanahan
FEATURED TOPIC: "The Long-Term Effects Of The High-Carb SAD Diet"

Nutrition-minded physician Dr. Cate Shanahan, MD is the author of two truly fantastic books entitled Deep Nutrition and Food Rules and looks at treating patients with quite a different perspective than most traditionally-trained medical doctors. She is a board certified Family Physician who trained in biochemistry and genetics at Cornell University before attending Robert Wood Johnson Medical School. She practiced in Hawaii for ten years where she studied ethnobotany and her healthiest patient’s culinary habits. She's a big believer in hormone regulation and the impact diet plays on it and did a fantastic job answering YOUR questions related to the long-term effects of eating a SAD diet on your hormones.

Can't make it to PaleoFX or AHS12? Check out the "Paleo Summit":

LowCarbPaleoSummit.com

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

MIKE ASKS:
I have low testosterone for years. I tried androgel with little increase in my testosterone. The next step would have been weekly injections which I would like to avoid. How does diet effect testosterone levels and all of the insidious problems that go along with low testosterone like low energy and abdominal fat?

JAMIE ASKS:
What creates a greater health risk: sustained high blood sugars or sustained high (total) cholesterol?

KIM ASKS:
I have found that if I eat before 5pm, I will become very tired for the next 2 hours and have low energy for the rest of the day. If I don't eat until after 5, the food gives me energy and I feel fine for the balance of the day. I have a chronic fatigue problem - some form of hypersomnia - and the after-5 trick has helped me cope for the last half year. I switched to a Paleo diet like you recommend about 2 months ago, but with more grains - mostly fermented whole grains. That has helped, but I still have to stick to the after-5 rule. Why does it help?

BRYAN ASKS:
I have eaten low carb for around 3 years and lost 80 pounds. For the past 8 months about every 6 weeks I take a weekend where I eat way off program including a lot of junk food. I don't really plan it every six weeks but the way holidays and things have fallen it has seemed to work out in that time frame. I usually gain about 8-10 pounds and it takes about 4 weeks to get rid of it. Will this kind of routine keep low-carb from eventually working for me? Could it do any kind of damage to my metabolism and if so what? I really do plan on stopping this off and on again stuff someday. I hope I have not ruined my metabolism.

MARYANN ASKS:
I was wondering if Dr. Cate's way of eating is better for everyone no matter what their problems. I know it is better than the SAD diet but is vegetarian or vegan better for hemochromatosis?

SCOTT ASKS:
I was diagnosed with Type 1 Diabetes at age 15 and was taking insulin injections for 6 years (3 times a day) and eating a high-carbohydrate diet and really did nothing to try to control blood glucose levels with nutrition or exercise. I was able to eventually get off the insulin, drop a lot of weight and as of now, I am very lean and have no signs or symptoms of diabetes.

My question is this: Did the diet I ate, and more specifically the excess insulin I pumped into my system, which I now know is a system that is not artificial insulin-dependent, do permanent metabolic damage that I may never reverse? I am now 28 and have been in great shape for 3 years. What possible long-term effects could I still have from the previous 25 years of abuse?

JENNY ASKS:
Why do my hormone levels come back “normal” if I show symptoms of hormonal dysregulation? I have PCOS with abdominal fat, hirsuitism, and a touch of hair loss.

MIKE ASKS:
In your book Deep Nutrition you say, paraphrasing,

"Trans fat consumption interferes with hormone expression and daily infusions of sugar interferes with hormone receptivity."

In considering this, could it be plausible that in the absence of trans fat our bodies would be better able to deal with a higher-carb diet? Could this perhaps help explain the French ‘paradox’?

SARABETH ASKS:
I am most personally interested in hormonal issues during pregnancy and post-partum. What do you advise for a person who had pre-pregnancy hormonal issues, PMS, etc. that, (despite several years of a nutrient-dense, low-carb diet) did not lead to infertility, but rather to pregnancy/post-partum depression, adrenal/thyroid malfunctioning, etc.? Is it too late for many interventions at this point (especially during pregnancy)? When has a person reached the point at which you might advise hormonal supplementation or medications of any sort?

BRIAN ASKS:
Do semi elite athletes have the same outcomes when on the SAD as those in the general population? And is there a data set to support that? Typically we don’t look at those outcome markers in the athletes because there is little to no effect from the control group. Is there any data published that these athletes have impaired hormonal function with the continued exercise and the SAD?

JILL ASKS:
In pregnant women, how can an abnormal hormonal environment from consuming the SAD diet impact the fetus? This concerns me because the SAD diet not only wreaks hormone havoc, but leads doctors to prescribe hormone drugs in pregnancy and before.

PATRICK ASKS:
Of all the hormones in the body, which do you think are the most important and why? Are there any governing hormones?

Direct download: atlcx-7-dr-cate-shanahan.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: February 16, 2012 at 7PM ET
FEATURED EXPERT: Chris Masterjohn
FEATURED TOPIC: “All Things Lipids (Cholesterol 101)”

Episode 6 of “Ask The Low-Carb Experts” features the topic “All Things Lipids (Cholesterol 101)” with blogger and doctoral candidate in Nutritional Sciences at the University of Connecticut Chris Masterjohn where he will be graduating this Spring. He is the creator and maintainer of Cholesterol-and-Health.Com and is the author of two blogs, The Daily Lipid at Cholesterol-and-Health.Com and Mother Nature Obeyed at WestonAPrice.org. He is also a frequent contributor to Wise Traditions, the quarterly journal of the Weston A. Price Foundation. Chris is the author of five publications in peer-reviewed journals, including a letter to the editor of the Journal of the American College of Cardiology criticizing the conclusions of a widely publicized study about the effect of saturated fat on blood vessel function, and letter to the editor of the American Heart Journal arguing that the effect of cholesterol ester transfer protein inhibitors on vitamin E metabolism should be studied before these drugs are deemed safe for preventing heart disease, a hypothesis published in Medical Hypotheses about the molecular mechanism of vitamin D toxicity and the involvement of vitamins A and K in this mechanism, a pilot study in humans suggesting that vitamin E protects against some of the negative effects of sugar consumption published in the Journal of Nutritional Biochemistry, and a review published in Nutrition Reviews about the potential for green tea to prevent or treat nonalcoholic fatty liver diseases. Chris Masterjohn has thoroughly studied the impact of cholesterol on your health and the answers he has discovered might just surprise you. If you have questions about cholesterol, HDL, LDL, triglycerides and more then this is the podcast for you.

Here are some of the questions Chris addressed in this podcast:

DARREL ASKS:
My cholesterol has been high for quite a while. I was previously on Lipitor which made me feel pretty bad (old and feeble even though I’m neither) so I quit. This week my doctor got back my blood work and noticed my number was high (295) and insisted I go back on Lipitor. He said I was a ‘heart attack brewing’. I don’t want to and need some ammunition. Point me in the right direction.

MARK ASKS:
I have a senior lady that her doctor has recommended her to take statins for a while. She doesn’t want to go on them, and her doctor just ran an Lp(a) test and hers was at 80. I seem to recall that statins don’t really affect Lp(a) and it’s mostly genetic. I’m not sure of her triglyceride/HDL ratio at this time, but should she be worried? Seems that Lp(a) is only an issue if you have heart disease or a lot of inflammation.

JOHN ASKS:

http://diabetes.diabetesjournals.org/content/early/2011/05/18/db11-0085

Question: Is MGmin LDL the silver bullet of atherosclerosis?

I’ve read suggestions that small, dense LDL is the killer, but I see studies suggesting that large, fluffy LDL can also be atherogenic.

JAMIE ASKS:
In some countries (like Australia) you cannot get your cholesterol measured down to “small dense” and “large fluffy”. They only measure the basics, Triglycerides, HDL, LDL and Total cholesterol. From these numbers, is there a good ratio to indicate good health versus poor health?

SHARON ASKS:
My husband has high cholesterol which is made worse by another necessary medication he takes. Triglycerides were over 700; he is taking very high doses of statins, bring it to 600; We started Paleo (no sugars; no grains; full-fat dairy and meats) and blood results after two weeks showed them at 199. Is this possible to have such a dramatic change so quickly from this diet? If followup blood work shows continued improvement, what is the number that would get his doctor to take him off of the statins?

SAM ASKS:
I’m a 42-year-old male with little to no family history of heart disease. My latest VAP results include:

Tot LDL-Chol Direct 167 H mg/dL
Tot. HDL-Cholesterol Dir. 52 mg/dL
Tot. VLDL-Cholesterol Dir. 23 mg/dL
Sum Total Cholesterol 241 H mg/dL
Triglycerides-Direct 75 mg/dL
Tot. NonHDL Chol(LDL+VLDL) 189 H mg/dL
Total apoB100 – calc. 118 H mg/dL
LP(a) Cholesterol 4.0 mg/dL
IDL Cholesterol 23 H mg/dL
Real LDL-Cholesterol 140 H mg/dL
Sum Total LDL-C 167 H mg/dL
REAL-LDL Size Pattern A A
Remnant Lipoprot(IDL+VLDL3) 37 H mg/dL

My doctor insists I take a statin such as Lipitor. I say I may not need it. Which one of us is right? Also, is it possible that statins inhibit the formation of arterial plaque over time?

PAUL ASKS:
What are your thoughts on all the alarmism surrounding glycation and fructation?

KAREN ASKS:
I’m about to have blood work done to be underwritten for term life insurance. I’m concerned that my cholesterol levels may have elevated because I’ve only been LC’ing for about 9 months. If it comes back bad, do you have any advice for how to explain what’s going on to help mitigate the consequences?

LEO ASKS:
It’s been almost 2 years since going low carb. Before that time I was taking fenofibrate for almost 8 years because of very high trig (700 -380) and low HDL (37) because of eating SAD. Now my trig is 100 – 75, HDL is 57 and still improving without taking meds. I read that eating saturated fat and red wine will help increase HDL. At my last doctor visit he suggested in begin statins because my total cholesterol was 250 and my LDL was 148 and to see a cardiologist. I asked that he do the test for determining large and small LDL particles to which he replayed he was not qualified to request that test! I also mentioned to him that the LDL level is really a fictitious number gathered by the Friedewald equation. Would you suggest I see a cardiologist and check further? Would it be a good idea to request a CAC score, Lp(a) and test for density particles of LDL?

WILLY ASKS:
How are you? My question is what is Lp(a)’s role in heart disease and should we really even track it. As I recall Dr. Kurt Harris from the panu blog has what is considered a high level yet has a very low calcium score. While some on Dr. Davis heart scan blog have levels lower than his and suffer from high calcium scores or other cardiovascular issues. If we should be concerned with this lipid what is the best way to lower it? Niacin? Saturated Fats? Low Carb? I wonder if Lp(a) is just the new kid on the block for Big Pharma trying to keep the lipid hypothesis alive.

VALERIE ASKS:
Chris, In your most recent interview with Chris Kresser you indicate that a TC:HDL ratio of 4 might be cause for concern and should be evaluated. My husband and I just got our results back, our ratios are 4.3 and 4.6. We can rule out recovering from obesity and fatty liver disease. What do you advise we do if anything? Get retested to establish our averages? Without going into too much detail, we have been following a WAPF/Paleo diet for 4 years, we are healthy and fit, I am 47, my husband is 40. Next, I have in my notes a TC range of 180-250 as found in traditional cultures. Can you also provide a range for HDL and LDL? And last, what foods, herbs, supplements, and food preparation techniques would you advise to support a healthy LDL receptor uptake process?

KYLE ASKS:
There seems to be a growing interest in the blogosphere with the work of Dr. Ray Peat. A major tenet of Peat’s philosophy revolves around the toxicity of virtually any dose of polyunsaturated fats (PUFA)–both n3 and n6. Given your past work on EFAs and PUFAs in general, I’d love to hear your thoughts on Dr. Peat’s stance.

LUKE ASKS:
What is the relation of lipid volume in the blood and speed of blood flow in the arteries and the body in general? (e.g, the documentary “Supersize Me” made a big deal about animal fat causing slower measured blood flow)

ELLEN ASKS:
I believe higher cholesterol levels are healthier and protective against many illnesses. If my normal total cholesterol is around 205, and I make a diet change that has the effect of dropping my total cholesterol to 165, am I compromising the protective aspect of cholesterol? LDL is also lower at 92 and HDL has stayed about the same (55). Trigs are at 92. CRP is .75 and HbA1c is 5.5.

MACKAY ASKS:
Patient just came back with very high cholesterol, but sub markers were phenomenal.

HDL 99
Triglycerides 66
HSCRP .4

Positive for celiac, although eats very little wheat. Total cholesterol 450. What could cause this?

EDWARD ASKS:
Regarding lab measurements…lipid panels: Cholesterol measurement – what is actually being measured in standard lipid profiles, and what is being estimated? Is LDL calculated based on your TG measurement?

DEANNA ASKS:
My stepdad has high cholesterol (mostly high Triglycerides) and has for many years—I have attached his lab report from last May—his numbers were better.

Total cholesterol 252
Triglycerides 534
HDL 33
Testosterone 235
Free testosterone 8.9

He takes: 160mg Fenofibrate, Benicar, Lovaza, DHEA, Niacin, and just started taking Red Yeast Rice. My mother thought he was on a statin—but Fenofibrate and Lovaza aren’t statins are they? Are they just as bad? Haven’t heard much discussion on these meds.

Direct download: atlcx-6-chris-masterjohn.mp3
Category:general -- posted at: 1:00am EDT


AIR DATE: February 9, 2012 at 7PM ET
FEATURED EXPERT: Mark Sisson
FEATURED TOPIC: “Ketosis: Devil or Angel?”

Episode 5 of “Jimmy Moore Presents: Ask The Low-Carb Experts” featuresMark Sisson who is the man behind the wildly popular “Mark’s Daily Apple” blog and the author of several health books focused on primal/Paleo/low-carb living, including his bestselling 2009 release The Primal Blueprint: Reprogram Your Genes for Effortless Weight Loss, Vibrant Health, and Boundless Energy as well as several cookbooks. He has been critically acclaimed for challenging many flawed elements of conventional wisdom about diet and exercise. Sisson’s “Primal” theme encourages us to reconnect with our hunter-gatherer ancestral roots by eating natural plant and animal foods, getting plenty of low-level daily activity interspersed with occasional brief, intense exercise, and engaging in lifestyle behaviors that balance the stress of hectic modern life. Sisson was one of the world’s most versatile and accomplished endurance athletes, with a 2:18 marathon to his credit and a fourth place finish in the Hawaii Ironman World Triathlon Championships. He also served as the first anti-doping leader of the International Triathlon Union and consulted internationally for the International Olympic Committee on endurance training, nutritional supplementation, and the effects of performance enhancing drugs on athletes. He is the founder and president of Primal Nutrition, Inc. a Malibu, CA-based supplement company. Sisson lives in Malibu with his gorgeous wife and two teenage children.

Mark has studied nutrition very closely over the years and is pretty astute at articulating information from the scientific research on diet and health. One specific area of expertise he possesses is on the controversial subject of ketone bodies. He does a fabulous job addressing the nonsense that ketosis is merely “smelly breath” and goes much deeper into what the purpose of ketone bodies in the body. This is a BIG TOPIC in the low-carb community and Mark Sisson does an excellent job addressing YOUR questions.

Here are the questions about ketosis Mark addresses:

GINA ASKS:
Is it better, when testing for ketones, if the stick is very dark vs. lighter. In other words, is better to have more ketones? Or is any level of ketosis adequate?

CHRISTINE ASKS:
How do you explain to someone in the medical field that ketosis is not a bad thing? I was talking to my sister who is in the medical field and it seems that she along with a lot of other medical professionals who should know the difference between ketosis and ketoacidosis don’t. They automatically assume that ketosis and ketoacidosis are both bad. How do you explain the difference to them when they should already know the difference?

KELLY ASKS:
When I am in Ketosis – how do I know if the ketosis is from stored body fat or from excess fat that I may be eating?  Is there a certain level of fat per day (in grams or a %) that I should aim for at to ensure my ketosis is from stored body fat (and not eating too much fat).

CHARLES ASKS:
I’ve always been taught that ketones could only be produced if you eat around 50g of carb or less.  But I’ve seen on your site that you think eating less than 50g could lead to unnecessary deprivation of plant foods.  Could you elaborate on this? 

CARY ASKS:
How long does it normally take a body to get adapted to using ketones for energy? I keep starting over (VLC – around 30-40/day) because I feel like a slug for a month and just can’t take it. Now I read it can take longer than that to actually get your body adapted to using ketones for energy well? I need to lose about 75 pounds and have ZERO energy for exercise.

JAMIE ASKS:
Is ketosis really necessary for most people to lose weight?

Are there any negative health consequences (kidneys, brain function, hypoglycemia, bone and eye health or constipation) to being in ketosis for an extended period of weeks, months or years?

Can excess protein at any one meal bring you out of ketosis? If so how much is too much?

Is a ketogenic diet inflammatory or anti-inflammatory?

MATTIAS ASKS:
Just wanted to ask you guys what to do about the dreaded keto breath. My girlfriend really hates it and refuses to even kiss my when I have it. I’ve heard all kinds of remedies, carrots, parsley and other herbs. Any suggestions?

JOSHUA ASKS:
Where does ketosis fit into my weight loss and muscle gain routine? I’m currently 5’6″ and weigh about 185 pounds.

JENNY ASKS:
After about 5 or 6 months of low carbing, my scalp started burning and my hair started falling out. Could this be linked with ketosis?

TONIA ASKS:
The brain requires a steady inflow of glucose for proper functioning. Gary Taubes mentions in Why We Get Fat that it isn’t known for sure if the brain can run as effectively on ketones as it can glucose. What are your thoughts?

DEB ASKS:
I am 52 years have returned Atkins low carb eating about 4 week ago after being on the diet roller coast all my life. I am also on several medication (blood pressure, thyroid, quit the statin, supplements etc) that I know do hinder weight loss, can they be preventing me from burning more ketones? Any suggestion how I can bump up my ketosis if need to?

STEVE ASKS:
Does approaching diet and health from the Primal point of view consider manipulating ketones/ketosis to lose a lot of weight as the OPTIMUM way to do it? The question is assuming that hunter gatherers would not usually make it to the level of hormone damage and obesity we find common in today’s population, so evolution may not have provided a robust way to get us out of such a huge hormonal mess.

CHRISTINA ASKS:
I’m wondering how the absence of a gallbladder can affect someone attempting ketosis or a Primal lifestyle in general. I have heard that others require slightly higher carbs to keep away from IBS type symptoms. Have you found this to be true?

RICH ASKS:
Dr. Steve Phinney, in a video interview with Andreas Eenfeldt, says that someone who takes a one or two day “holiday” from a ketogenic diet generally takes “at least two weeks and more like 4-6 weeks” before they re-enter full nutritional ketosis. Do you have any thoughts on this? It was my assumption that it wouldn’t take that long before someone would recondition their bodies to preferentially burn fat. Do we reset the clock every time we eat enough carbohydrates to come out of ketosis?

Is lowering carbohydrates the only thing that determines whether or not someone will get into ketosis? Specifically, is there any effect food sensitivities have on being in a ketogenic state? When I eat nightshades (which I am sensitive to) my ketone bodies (as measured with ketone urine strips) go down. I generally eat a very low carbohydrate diet (less than 20 grams/day) and am wondering if this effect on my measured ketone bodies is due to food sensitivities, the increase in carbs from the nightshade foods, or some other reason?

KEITH ASKS:
I’d like to get Mark’s perspective on ketosis and gout risk. Also what about people who have gout going on ketosis?

SUPPORT OUR SPONSOR LOW-CARB DIET FOR TRIATHLETES:
Direct download: atlcx-5-mark-sisson.mp3
Category:Ketosis -- posted at: 11:59am EDT

AIR DATE: February 2, 2012 at 7PM ET
FEATURED EXPERT: Dr. Fred Pescatore
FEATURED TOPIC: “How To Improve Cardio-Metabolic Health”

Episode 4 of “Jimmy Moore Presents: Ask The Low-Carb Experts” features Dr. Fred Pescatore, M.D. who is the author of several nutritional health books, including the New York Times bestselling book The Hampton’s Diet among many others. He is a traditionally trained physician who practices nutritional medicine and is internationally recognized as a health, nutrition and weight loss expert. You may have seen him as an expert nutrition contributor on The Rachael Ray Show and he is currently on the editorial board of US weekly magazine as well as a regular contributor to In Touch, First for Women and Women’s World magazines.

Dr. Pescatore also has a masters degree in public health and is deeply involved in the philanthropic community devoting his time working in hospitals in Tanzania, while also helping to support organizations in the United States. Prior to opening his own medical practice, he was the Associate Medical Director of The Atkins Center for Complementary Medicine working closely with the late great Dr. Robert C. Atkins for five years. His extensive knowledge of the role nutrition play in improving both metabolic and cardiovascular health make him an excellent expert to call upon to address this week’s issue.

MEET JIMMY MOORE AT PALEOFX IN AUSTIN, TX ON MARCH 14-17, 2012:

Here are some of the questions Dr. Pescatore addressed in Episode 4:

BILL ASKS:
We know that chia and flax seeds are okay for low-carbers because they do not raise blood sugar. But are there any other metabolic disadvantages to consuming them? I eat 2 Tbs chia seed gel a day with stevia, cocoa powder and blueberries and I wonder if I am harming myself metabolically.

KATHY ASKS:
Why do you think congestive heart failure is such a common admitting diagnosis these days? Is it the increased use of statins and perhaps CoQ10 deficiency? Or is it related in some way to the increases in chronic respiratory disease like COPD? Are there different reasons in different countries?

TOM ASKS:
I am 34 years old and I have been eating processed foods and junk foods my whole life. I am sure I have a fair amount of insulin resistance going on, as well as some significant muscle atrophy. I am wondering, one, if my heart could have atrophied as well? Also, now that I am 100% Paleo, how can I work on reversing the atrophies and two, what steps should I take to start rebuilding my body now that I am keeping my carb intake minimal? I am concerned about how slow I should start with exercise until I can be certain my heart is strong enough and my insulin sensitivity is adequate to start building muscle.

MARYANN ASKS:
I would appreciate it if you could have Dr. Pescatore talk about atrial fibrillation. It is something I have occasionally but I never hear it discussed. Can low-carb or Paleo eating help it?

JAMIE ASKS:
Dr. Pescatore, your books span weight loss for adults as well as asthma and weight loss for kids. Regarding the relationship between what we eat, our metabolism and inflammation, is there an eating style that is less inflammatory for most people, less likely to create heart problems for adults and possible reduce asthma suffering for children?

PETER ASKS:
What does Dr. Pescatore think that about someone with hypertension watching their dietary salt intake and how can people tweak their diet to help get their blood pressure numbers down?

I’ve had premature ventricular contractions for many years. They seem to be more frequent now that I am 40 years old. Is this a cause for concern and can PVCs be treated through diet and lifestyle changes?

FRAN ASKS:
It seems that discussions of heart issues are actually only about cardiovascular factors and rhythm disturbance is ignored. The same advice to take statins and eat low-fat is given in both cases. A few weeks ago while we were attending a church service my husband collapsed then went into fibrillation, no pulse and was turning blue. Fortunately by this time an ER nurses in the congregation was with us and successfully performed CPR and restarted his heart immediately. I have to think that if he had followed the constant advice of his cardiologists to take statins and eat low fat his survival would have been questionable. He has no blockages just rhythm dysfunction which we have known about for years and which has claimed most of the males in his family. We are feeling very fortunate that we were where we were when this struck and with his pacemaker/defibrillator hope to spend many more years together. Why do they give the same wrong advice for such different etiologies?

RHODA ASKS:
How do you lower CRP levels with the use of food, supplements and exercise?

JOAN ASKS:
I was just on Dr. William Davis’ blog and noticed he is recommending the use of therapeutic niacin (1-2,000). It made me re-think stopping the niacin. Does Dr. Pescatore agree with this for people on low-carb?

SUSAN ASKS:
Will you please comment on the factors you look at to assess whether someone is at risk for coronary artery disease. It seems the physicians on the front lines of health, with their prescription pads close at hand, are still focused solely on “the numbers” – total cholesterol, HDL, LDL and Trig. A few clicks of my mouse and a dose of Jimmy Moore has told me there might be a bit more to the story.

My doctor would like me to come in for a “discussion” on my alarming numbers.

I am a short/small person – 102 pounds. I exercise daily and have been low carb now for several months. I was not trying to lose weight (but did shave a few pounds anyway) but rather I wish to prevent the diabetes, obesity and heart disease that is a reality for many on both sides of my family.

fasting glucose is 85
Total Cholesterol is 269
LDL 182 – calculated
HDL 76
Trig. 53

The doctor is not in the habit of testing for LDL particle size and only agreed after my insistence and after seeing my shocking LDL number. The doctor did not seem to appreciate the value of performing that test. I have read otherwise — that the particle size is enormously critical.

What do you look at when determining heart health/risk and what can you suggest a person say to their doctor?

Direct download: atlcx-4-dr-fred-pescatore.mp3
Category:general -- posted at: 1:00am EDT

Episode 3 of “Jimmy Moore Presents: Ask The Low-Carb Experts” features Dr. William Davis, M.D. who is the author of the New York Times bestselling book Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health. Dr. Davis is a preventive cardiologist whose unique approach to nutrition (that is unlike what most of his fellow heart doctors are using) allows him to advocate for reversal, not just prevention, of heart disease. He is the founder of the Track Your Plaque program and lives in the state of Wisconsin.

Dr. Davis has been on the cusp of identifying the key causes of obesity, diabetes, and heart disease for well over a decade with his examination into the negative impact of consuming “healthy whole grains” that became the central focus of his long-awaited book released in August 2011. Dr. Davis was a special guest speaker on The 3rd Annual Low-Carb Cruise discussing his work promoting heart health through prevention with the use of an inexpensive CT Heart Scan test and he will be one of the featured guest speakers on the May 2012 Low-Carb Cruise sharing more about this in a lecture entitled “The Great Whole Grain Caper.” But he’s gonna be with us here on ATLCX and your questions are invited and welcomed!

Here are some of the questions we addressed in this episode:

REESE ASKS:
I would love to know from Dr William Davis what his thoughts are on grains other than wheat e.g. 100% rye or spelt bread. Does he think that these are as harmful as wheat? I would also like to know if he knows anything about wheat production/modification in parts of the world other than the USA. I am from Sydney Australia and don’t know if our wheat is just as modified and dangerous.

PETER ASKS:
I’d like to ask Dr. William Davis if he knows of other doctors who agree with him about wheat and its harmful effects on health, or is he a “lone crusader”?

KATHY ASKS:
I intellectually accept and agree with everything in your book and have stopped eating wheat (all grains) a couple of years ago. But it’s hard to stay motivated when eating wheat does not give me any symptom that I can feel or see. If a person has no symptoms — please explain the adverse effects that may be happening anyway. Or do they take many years to show up?

TORI ASKS:
I’ve heard from people like Elizabeth Hasselbeck that only 5% of the population has a wheat sensitivity and yet there are others like Dr. Daniel Chong who say that it is near 85%. I would love to hear Dr. Davis’ thoughts on this.

KIM ASKS:
Thank Dr. Davis for the great work you did on Wheat Belly. It was a fascinating read, and it has helped me better understand why avoiding wheat (especially modern wheat) is optimal. My question is about rice. I eat a primal diet that includes a small amount of white rice from time to time (no more than 1 cup cooked per week). I have a few friends that eat more of a WAPF diet and enjoy soaked brown rice as part of their diet. They tell me that soaking the brown rice removes a lot of the anti-nutrients, making soaked brown rice a healthier alternative to white rice because it contains fiber and other nutrients. I’m just wondering, if properly/traditionally prepared, whether or not brown rice would be a better option than white rice in those rare occasions I indulge in eating this grain.

SARAH ASKS:
I’ve always struggled with my weight and food addiction. The only eating plan that has ever been successful for me has been one that eliminates whole grains, sugar, and the other “bad stuff”. Although my blood pressure was never “high”, I always noticed a drop in my BP once I recommitted to a low-carb eating plan.

Fast forward to last July. My BP had been running high (140s/90s) for most of the year. I weighed the most I’d ever weighed (279lb at 5’3.75″ tall), so I finally kicked myself in the backside and recommitted to a low-carb, grain-free eating plan. My blood pressure didn’t drop.

By September, I was noticing an irregular heartbeat along with my high blood pressure, and in October, I made an appointment to see my doctor. He put me on 10mg of lisinopril and told me to come back in 3 months. (He knew about my eating plan and was fine with it because I was slowly losing weight.)

Five days before my 3-month checkup, I fainted in my bathroom. Since I’d never fainted before, I called my doc. He suggested that I stop taking the lisinopril until I saw him on the 16th, so that’s what I did. Within just a couple days, my blood pressure started creeping back up again, and I started feeling the irregular heartbeats again.

When I saw my doc for the follow-up, he told me to stay off the lisinopril unless my BP got up over 130/80 (consistently), he told me to keep trying to lose weight, and he told me to avoid salt. He also said that if my BP did go up over 130/80, I should start taking 5mg of lisinopril since it was likely working too well for me.

So here’s my question. When removing grains doesn’t control your BP, is there something else that I’m missing? I eat pretty strict Paleo right now (no grain, legumes, dairy, etc.), and my weight loss is slow but steady. (I weigh 248lb right now.) Oh yes, and I did end up having to start the 5mg dose of BP meds 3 days ago. My BP is back in a reasonable range again.

DONNA ASKS:
My 17-year-old daughter asked me this: “what’s worse for you, whole grain bread or white bread?” I would have answered “white bread is worse” 2 years ago, but after giving up a daily serving of wheat germ (along with grains in general), my arthritis symptoms have virtually disappeared!

Is flaxseed safe?

JAMIE ASKS:
Mainstream dietary “experts” argue that eating whole grains are good for you because of the “evidence”. Of course they have only looked at the evidence comparing eating whole grains versus eating refined grains AND they make the false logic extension that eating wholes grains are good for us. They fail to look at any research comparing eating grains (whole or refined) against eating no grains. This point is missed. What say you?

What do you say to people who say “Without grains, how will I get enough fiber?”

HEATHER ASKS:

I have purchased his fabulous book and listened to the podcasts he has been on lately. I think his ideas about wheat are brilliant. My seven year old daughter was diagnosed with type 1 diabetes in September 2011 with a blood sugar of 211 at the doctor’s office. She was immediately sent to the hospital so that her blood sugar could be under control and that they could teach us the proper way to inject the insulin and everything else that goes along with it.

The diabetic diet they wanted her to eat in the hospital was a joke – high carb, moderate protein and of course low fat. I couldn’t believe some of the food choices and how things were loaded with wheat and even sugar. The only sugar free item on the menu was sugar free jello! I argued with the dietician and told her that no way should my daughter be eating all these carbs, sugar and grains! By giving in and following this woman’s advice for just one meal – my daughter’s blood sugar rose to the 300′s. I immediately went back to the lower carb plan that I knew was right for her and had been controlling her blood sugar pretty well up until that point. I couldn’t wait to go home and put her on a high fat, moderate protein, low carb diet to control her blood sugar.

As soon as we came home and she ate this lower carb way – her need for insulin kept decreasing every day. She started off at 14 total units daily at the hospital and within days of being home she was down to about 5 units. A few weeks later down to 1 unit of insulin per day. By the beginning of October she was off all insulin. If she did take insulin it would cause her blood sugar to go too low. The doctor even agreed and told me not to give her insulin anymore until she needs it again.

Now of course, the doctor keeps saying she’s in that honeymoon period. Honeymoon period is when a type 1 starts getting insulin and the pancreas wakes up and starts making it’s own insulin again. I just keep thinking that maybe she was misdiagnosed and really a type 2 diabetic or that she has reactive hypoglycemia. I’ve asked that she have a c-peptide test and insulin tolerance test, but the doctor keeps refusing. She keeps saying she’s still in honeymoon period and this will probably be over soon.

Well, I want these tests so it will help us know if she’s really a type 1 or not. I will insist on these tests at the next upcoming appointment and if the doctor refuses I will get a 2nd opinion. I’ve been told I should do this by many people already. They just cannot believe the doctor is refusing the tests. So sorry that my story is so long, but my main point is that I notice that as long as my daughter does not eat wheat, sugar or too many carbs at one meal – she has wonderful blood sugar numbers!

The doctor said the record for the longest honeymoon period in her office was a boy who didn’t need insulin for 6 months. My daughter is already at 4 months with no insulin and her numbers are still great! Do you think it’s possible that her good blood sugars can continue forever with avoiding wheat, sugar and too many carbs at one meal without insulin?

QUEST BARS HAS A BRAND NEW NATURAL LINE:
Direct download: ATLCX-3-dr-william-davis.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: January 19, 2012 at 7PM ET
FEATURED EXPERT: Dr. Ron Rosdale
FEATURED TOPIC: “All Things Leptin (Leptin 101)”

Episode 2 of “Jimmy Moore Presents: Ask The Low-Carb Experts” features Dr. Ron Rosedale, M.D. who is the author of The Rosedale Diet and is an internationally-known expert in nutritional and metabolic medicine whose work with diabetics is truly groundbreaking. Through his work, he has helped literally thousands of patients suffering from so-called incurable diseases to regain their health. One of Dr. Rosedale’s life goals is to wipe out Type II diabetes in this country as a model for the world. Dr. Rosedale helped set up health retreats in India so that his knowledge could be shared with others less fortunate. His specific research interests include diabetes and the aging process, the correlation between diet and the aging process, and leptin, insulin, and the quality of metabolism.

Dr. Rosedale is one of the world’s foremost authorities on the subject of leptin known as the “master hormone” that controls metabolic function. If you have a question about leptin that you would like for Dr. Rosedale to address, then feel free to send it to me by filling out the form to the right or by e-mailing your name, question, and put in the subject line “Dr. Ron Rosedale” to AskTheLowCarbExperts@gmail.com. You can also ask your question LIVE on my show by calling (712) 432-0900 or Skype the show for FREE by calling the username freeconferencing.7124320900. Whether you call or Skype, be sure to use the access code 848908. THANK YOU for your support of this new podcast and we have great things in store for you with it in the coming months!

If you are unable to listen to this podcast LIVE on January 19, 2012 at 7PM ET, then it will be available for download here as well as on the iTunes page for this podcast on Friday, January 20, 2012!

Direct download: ATLCX-2-dr-ron-rosedale.mp3
Category:general -- posted at: 8:00am EDT

AIR DATE: January 12, 2012 at 7PM
FEATURED EXPERT: Jackie Eberstein, RN
FEATURED TOPIC: "Weight Loss Obstacles"

This debut episode of "Jimmy Moore Presents: Ask The Low-Carb Experts" features Jacqueline Eberstein, R.N. who began working with Dr. Robert C. Atkins in his practice in New York City in 1974. Her previous experience included stints in intensive care and recovery room nursing. As Director of Medical Education at The Atkins Center for Complementary Medicine, she was responsible for the education of medical staff on the principles and protocols of the Atkins Lifestyle. Additionally, she spent many years as a full-time practitioner utilizing complementary medicine approaches as practiced by Dr. Atkins. She designed and ran The Atkins Center’s Modified Diet Program and the Atkins Low-Carb cruises.

After closing The Atkins Center in October 2003, she became Director of Nutrition Information at Atkins Health and Medical Information Services for Atkins Nutritionals, Inc. In that capacity she co-authored the book Atkins Diabetes Revolution with Dr. Mary C. Vernon published in 2004 by Harper Collins. She is currently a consultant working with Veronica Atkins’ personal foundation furthering education in the Atkins Lifestyle and the legacy of Dr. Atkins. She continues spreading the low-carb message through her "Controlled Carbohydrate Living" web site as well as being a regular featured guest speaker on the annual Low-Carb Cruise.

Jackie is arguably the world's foremost authority on the Atkins low-carb lifestyle spending nearly three decades of her life working with patients of the late, great Dr. Atkins. You can ask your questions by submitting them in the box to the right prior to the airing of this episode or you can call in LIVE via telephone at (712) 432-0900 or you can Skype the show for FREE by calling the username freeconferencing.7124320900. Be sure to use the access code 848908 regardless of how you call us. We look forward to having you join us to answer your "Weight Loss Obstacle" questions LIVE on the air with Jackie Eberstein.

A recording of the show will appear here in podcast format on Friday, January 13, 2012 and will be submitted to iTunes as well. THANK YOU for supporting this brand new podcast.

Direct download: ATLCX-1.mp3
Category:Weight Loss Obstacles -- posted at: 9:15pm EDT