90: Carol Lovett And Camille Macres Ponder Why Diabetes Is Spreading In China

Paleo, gluten-free, low-carb blogger Carol Lovett and professional chef and health blogger Camille Macres join our co-hosts Dietitian Cassie and Jimmy Moore today in Episode 90 of "Low-Carb Conversations With Jimmy Moore & Friends!"

It just feels right having this show back on the air again over the past few weeks dissecting all the latest health headlines out there in the mainstream world to see what kind of messages they are communicating with an unsuspecting public. Yes, we are the great exception to the rule when it comes to reading through the typical editorializing that goes on even in the midst of reporting on scientific studies on diet and health. Make no mistake about it, conventional wisdom on these subjects still rules the day--but we're getting closer and closer to making the messages we communicate on this podcast a part of the debate of ideas...and that's exciting stuff! We need podcasts like "Low-Carb Conversations" to solidify in the minds of listeners what to think about these critical issues that are important to attaining a healthy lifestyle so that they can keep sharing this alternative information to the people within their circle of friends and family who need to hear it the most.

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Jimmy and Dietitian Cassie are thrilled to welcome in a dynamic couple of beautiful peeps to join them in the studio today (it's "Jimmy and the babes"!), including Paleo, gluten-free, low-carb blogger Carol Lovett from the "Ditch The Wheat" blog (author of the Paleo-friendly e-cookbook Indulge: 70 Grain-Free Desserts) as well as professional chef and health blogger Camille Macres from the "Recipe Rx" blog (author of the creatively-titled Paleogasm: 150 Grain, Dairy and Sugar-free Recipes That Will Leave You Totally Satisfied and Begging for More). Listen in as they take on some fascinating health topics, including the sudden rise in Type 2 diabetes that has hit 114 million people in the (rice-loving!) country of China, a confused health advocacy specialist on the subject of carbohydrates, a critical blog post of Paleo, low-carb and primal living with specific digs at Mark Sisson and several others from the ancestral community, a recent paper published in the Journal of the American Medical Association that calls for an end to the diet debates (wishful thinking!), a mainstream column knocking the health halo off of smoothies and fruit juice (FINALLY!), the absurdity of the cholesterol-lowering food products that are marketed to consumers these days, and so much more! This is a fun episode today that we KNOW you're gonna love, so pull up a chair, grab a cup of coffee and let's talk!

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LINKS MENTIONED IN EPISODE 88
- We’re LISTENER-SUPPORTED: DONATE HERE!
- Carol Lovett from the "Ditch The Wheat" blog
- Indulge: 70 Grain-Free Desserts
- Carol on Twitter
- Carol on Facebook
- Camille Macres from the "Recipe Rx" blog
- Paleogasm: 150 Grain, Dairy and Sugar-free Recipes That Will Leave You Totally Satisfied and Begging for More
- Camille on Twitter
- Camille on Facebook
- China Catastrophe hits 114 million as Diabetes Spreads
- Glenn's Strategies for Well-Being: All About Carbs
- The Asian Paradox: End of the Line for Low Carb Diets?
- A Call to the End of the Diet Debates
- Smoothies and fruit juice are a new risk to health, US scientists warn
- Can sugary cereal and a chocolate drink REALLY lower your cholesterol?

CAMILLE'S BLAT OMELET WITH GARLIC AIOLI RECIPE

Serves 2

BLAT, if you’re not familiar, stands for BACON-LETTUCE-AVOCADO-TOMATO, and is typically an upgrade to the famous BLT sandwich. Here’s my take using eggs, glorious eggs! This is the best low-carb breakfast on the block.

6 eggs
1/4 cup chopped green onions
Butter, for cooking eggs
6 slices applewood smoked bacon, cooked crispy and crumbled
2 avocados, diced small
1/2 cup grape tomatoes, cut in half
1 teaspoon lemon juice
1/2 teaspoon Spike or other seasoned salt
1 cup arugula
2 tablespoons Balsamic Reduction (Trader Joe’s and some other markets carry a Balsamic Glaze if you want to skip this step)

Heat a 9-10 inch skillet on medium-high heat. Add about a teaspoon of butter. Whisk eggs in a medium bowl. Add half of the eggs to the hot pan and sprinkle with green onion, salt, and pepper. Turn to low and cover, allowing the steam to cook the top of the egg. You can get crazy and try to flip it, but you risk breaking it. Toss avocado, tomatoes, and arugula with lemon and seasoned salt. When top cooked, remove from pan and add bacon, and salad. Fold over, slice in half, drizzle with balsamic glaze and serve with a dollop of aioli.