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.


Weight Loss Obstacles




January 2013
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31


AIR DATE: January 24, 2013 at 7PM ET
FEATURED TOPIC: "All Things Hunger (Satiety 101)"

If you ask a typical registered dietitian about the role of hunger in your diet, then you'll likely hear something like what I recently read in a SHAPE Magazine column by Cynthia Sass, RD entitled Why A Little Hunger Can Be Healthy. Sass wrote that "one of the most common missteps I see that keeps people from getting results is being afraid to get hungry...mild to moderate hunger is normal, and it's something you should be experiencing about four times a day." She went on to say that "if you’re never hungry you’re probably eating more than your body needs to reach and maintain your ideal weight." Interestingly, she went on to admit that if you eat a "balanced breakfast" of cooked oats with fresh fruit and nuts with a glass of fat-free or soy milk that should "feel a little stomach rumbling" in a few hours. What an admission by someone who is supposed to be an authority on what good nutrition is all about!

But the idea of getting hungry as a positive sign in your diet goes against what our expert guest this week believes is the sign of a healthy nutritional plan. Paul Jaminet (listen to my previous interviews with him in Episode 453 and Episode 526 of "The Livin' La Vida Low-Carb Show" podcast) is the author of the newly-revised version of his book called the Perfect Health Diet: Regain Health and Lose Weight by Eating the Way You Were Meant to Eat where he explains that hunger is actually a tell-tale sign of malnutrition that needs to be addressed and not something to be glorified or honored as something good for you as the RD above suggests. The nutritional content of your food and making sure you are getting all the key essential micronutrients in what you are eating is very closely associated with the level of satiety you will experience on your chosen diet plan. But far too many people still feel this strange connection to being hungry on a diet which is why Paul Jaminet is joining us in Episode 36 of "Ask The Low-Carb Experts" to look at the role of hunger and satiety on a weight loss diet.



Here are just a few of the questions we addressed in this podcast:

I eat a ketogenic diet and have observed during the week of my period and the week after that I have very little need to eat. However, during the week of my PMS, I experience an increased hunger unlike anything I see at other times. I am feeding my hunger sensibly with fat and proteins and it still takes much less food in order to make me feel satisfied. Unfortunately, though, I just can’t lose weight during this time. Does Paul have any theories about the potential impact of the menstrual cycle on hunger and satiety in a ketogenic state for women?

Is there any research out there on the satiety per calorie of various foods? If not, then I am seriously considering doing some and writing a book about it. My main question has to do with the satiety of nuts vs. nut meals? I am curious about what happens to the satiating properties of consuming whole nuts when they are ground into a flour or meal that ostensibly makes them more easily digestible.

I work very hard to eat appropriately, monitoring the types of fats I eat, adequate amounts of proteins and restricting carbs to no sugar/starch/flour. I make my own breakfasts and lunches, but dinner is with my wife and kids who are not following this diet yet. Typically we consume a leaner protein and a vegetable or salad. Sometimes, though, after we’re finished eating and I’m cleaning the dishes, I have an almost insatiable desire to just KEEP EATING! This is just crazy to me. As you might imagine, when this hits is when I get into all of the wrong foods. Is this an emotional or physiological response?

My wife and I have been eating a Paleo diet with dairy for a few years now. Thanks to Paul & Shou-Ching's work we have reintroduced "safe starches" into our diet and doing well overall. I eat within a 6-8 hour window, Tracey's window is more like 8-10 hours and we have been intermittent fasting for 2+ years. I very seldom get hungry and if I do it quickly passes. Tracey on the other hand is often hungry to the point that she can't stop thinking about food during her fasting time and very seldom does she feel satisfied even after eating quite a bit of food. I have seen a lot of blog posts lately related to the differences between males and females, but I find this concept interesting since it has been very easy for me. Does Paul have any thoughts or ideas about why Tracey may be having this hunger?

Direct download: ATLCX-_36-paul-jaminet.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: January 17, 2013 at 7PM ET
FEATURED EXPERT: Dr. Steven Gundry
FEATURED TOPIC: “High-Fat Diets: Good vs. Bad”

Depending on who you ask these days, a diet described as "high-fat" can either be a very good thing or a really bad thing for your health. For those of us who embrace a healthy low-carb lifestyle change, we understand the significant role that dietary fat plays in providing satiety, as an alternative fuel for our body in the absence of significant amounts of carbohydrates and other important health functions. But are all fats created equal? Absolutely not!

That's why we're so pleased to welcome a bona fide expert in this area who knows just a thing or two on differentiating between the outstanding good fats and the truly bad fats. His name is Dr. Steven Gundry and he is one of the top heart surgeons and researchers in the world. But his real passion is in helping people stay off of his operating room table through the healthy nutritional principles he shares in his book Dr. Gundry's Diet Evolution: Turn Off the Genes That Are Killing You and Your Waistline (listen to my two-part "Livin' La Vida Low-Carb Show" interview with Dr. Gundry about his book in Episode 179 and Episode 180). He's joining us in Episode 35 of "Ask The Low-Carb Experts" to learn more about what fats you should embrace and which ones you should run away from on your low-carb, high-fat diet.




Here are a few of the questions we addressed in this podcast:

My husband's family has a very strong family of heart disease. He is doing better with controlling his carbs. However, he is not low-carb and will not do low-carb. My question for Dr. Gundry is this: if my husband is eating a moderately high level of carbohydrates, is it dangerous to combine that with more saturated fat? I always buy good quality fats like Kerrygold butter, coconut oil and red palm oil. We only use extra virgin olive oil at room temperature poured liberally over steamed vegetables after they are cooked. I'm wondering if the combination of higher than optimal carbs with higher saturated fat is heart healthy or not. I believe that saturated fats are heart healthy if you eat moderately low-carb or even higher-carb. Or, should we lean more toward the monounsaturated fats like olive oil for him?

I am a patient of Dr. Gundry and he's changed my life as well as several of my family members. I’d like to ask him to discuss the ApoE 3/4 or 4/4 genotype and why those who have it should be eating animal fats sparingly? It seems like many in the Paleo community seem to neglect this and Dr. G. has a different take on it.

Is it possible to eat too many macadamia nuts?

Although Dr. Gundry is probably more interested in heart health than thyroid health, perhaps he can tell me more about what impact omega-6 fats have on thyroid function.

I have been aiming for consuming the best quality nutrient-dense foods, including fat sources like Kerrygold butter, organic cream cheese, olive oil, lard from foraging pigs and coconut oil. I have been eating high-fat cheeses, pastured beef, wild caught fish and salmon, dark meat with the skin from pastured chickens, bone broth, eggs, seaweed, olives, avocados and spinach. My first question for Dr. Gundry is: In light of my food choices, what information can I offer to my very sweet and concerned mother-in-law (who follows a low-fat, “healthy whole grains” diet) when she tells me she is afraid I will have a heart attack because of all the fat I am eating? And what can you tell women of childbearing age about nutrient-dense high-fat diets during pregnancy?

Is eating more fat from grass-fed and pastured animals than fat from expeller pressed organic oils good or bad for you while eating a low-carb diet? Are there any health concerns I should be aware of?

I would like to ask what Dr. Gundry thinks is an optimal ratio of the various fat types while on a ketogenic diet. What are the proper amounts of monounsaturated, saturated and polyunsaturated fat (including both omega 6s and 3s) that should make up our daily intake?

In the optimal diet, where should I be getting most of my dietary fat from and how much fat is too much?

Is eating one whole avocado daily providing too many omega-6 fats? We take fish oil supplements but my understanding is that it does not necessarily cancel out the other foods we are consuming.

I've heard a lot about the dangers of polyunsaturated fats but I don't really understand where to draw the line. My general understanding is that trans fats are evil, mono and saturated fats are awesome, and polyunsaturated fats are somewhere in between. How much polyunsaturated fat is too much? Eating grass-fed beef means I have a half-hour drive to Whole Foods, making my own mayo means I have high fat tuna fish or egg salad less often, avoiding processed foods at restaurants makes it nearly impossible to enjoy a guilt-free night out with friends. I feel as though all of these "rules" make it nearly impossible for anyone to succeed on what is supposed to be a relatively straightforward approach to eating. How do you personally decide when to compromise food and/or fat quality for your sanity's sake? Is it possible to drop that last bit of weight without complete and militant adherence to every rule under the sun?

Why are the fats found in eggs not bad for us? Can I eat half a dozen eggs a day without any health consequences? And does eating too much saturated fat in your diet lead to an increase your uric acid levels and give you gout?

Do you agree that a low-carb diet should also be moderate in protein and high in fat from a longevity and health perspective? And what are you thoughts on intermittent fasting which seems to happen naturally in people who eat enough quality dietary fats while limiting their carbohydrate intake?

Can you please explain what if any connection there is between a high-fat diet and blood glucose levels? I know there is something that fat does in the metabolic process that reduces or eliminates sugar spikes, but I would like to hear an explanation about this.

I would like to ask Dr. Gundry his thoughts on Organic Macadamia Nut Oil and grass-fed ghee, both of which I get online. I saw Dr. Gundry speak at a women's health expo in November and am hoping he could clarify his thoughts on American chickens and the estrogen levels: Did he mean ALL chickens, including organic? And why is the estrogen in them so bad for us?

What do you think about using bacon fat in cooking?

I have a friend who is on insulin who is doing low-fat, high protein diet. I’m worried about the low-fat part of her diet for long-term success and the high-protein for her kidneys. What does Dr. Gundry think about what my friend is doing?

Are plant sources of fat good to consume although they may be higher in carbohydrates? What role does the fiber in these high-fat plant foods play?

Direct download: atlcx-35-gundry.mp3
Category:general -- posted at: 1:00am EDT

AIR DATE: January 10, 2012 at 7PM ET
FEATURED EXPERT: Dr. Jayson & Mira Calton
FEATURED TOPIC: “The Importance Of Food Quality On A Low-Carb Diet”

One of the biggest criticisms of the low-carb diet over the years is that it sacrifices choosing the best quality foods in favor of the simple process of cutting carbohydrates. But in 2013, that's not the reality of what most of us low-carbers are actually doing. The challenge that we face as carb-conscious consumers is in balancing our desire to control the amount of carbohydrates we consume with the need to obtain the most nutrition out of the foods we eat. That's where our guest experts Dr. Jayson and Mira Calton come into play.

In 2012, they shared about the critical importance of getting the proper amount of micronutrients in our diet with the release of their book Naked Calories. But in 2013, they're back with a brand new book releasing on February 26th entitled Rich Food Poor Food: The Ultimate Grocery Purchasing System (GPS) that serves as a virtual guide for how to go shopping without getting confused by slick marketing by food companies. Recognizing the importance of food quality on a low-carb diet is what we will be discussing in Episode 34 of "Ask The Low-Carb Experts."

Start getting me your questions NOW regarding the importance of food quality on a low-carb diet for me to ask Dr. Jayson and Mira Calton by e-mailing them to no later than 3PM ET on the day the podcast airs. 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. 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. We're glad to be back and look forward to sharing a brand new episode of "Ask The Low-Carb Experts" with you this week.

Direct download: atlcx-34-caltons.mp3
Category:general -- posted at: 1:00am EDT