Low-Carb Conversations
Low-Carb Conversations features conversations with co-hosts Leah Williamson, Kara Halderman and a variety of voices in the Low-Carb, Paleo and Real Food movements, expressing many different points of view.

In episode 72 we get to hear Dietitian Cassie fly solo while talking with our guests Kelly O. Schmidt of PaleoInfused and Corben Thomas of PaleoLife365!   In this episode, we discuss why it shouldn't be surprising that "Big Food" wants to be part of training dietitians and nutritionists, why margarine will kill you, why whole grains aren't really low on the Glycemic Index, why "Big Agra" wants us out of their abattoirs, attitudes about the obese and food addiction, and much, MUCH more!

“LOW-CARB CONVERSATIONS” PODCAST IS LISTENER-SUPPORTED! CLICK HERE to donate and keep this show going! THANK YOU for your support!

Links Discussed in Episode 72: - We’re LISTENER-SUPPORTED: DONATE HERE! - Kelly O. Schmidt's site PaleoInfused - Corben Thomas' site PaleoLife365 - McDonald's Educating Nutrition Professionals - Start Spreading the News: Saturated Fat is not so bad, says study - Do Whole Grains Deserve a Place on Your Plate? Food Fight Answers - Shocking: Reporting Factory Farm Abuses to be Considered "Act of Terrorism" If New Laws Pass - Vitamin D Level Predicts Death in CABG People Seem More Accepting of Food Addiction Than Other Vices - What is Iodine? - Morbidly Obese IT Consultant loses Eight Stone in 5 months after being refused life insurance - Kelly's fantastic recipe for breakfast prosciutto egg cups

Direct download: LCC-72-Kelly-Schmidt-Corben-Thomas.mp3
Category:general -- posted at: 1:00am EST

Welcome back as our special low-carb friends Jessica Kempf of the Budget For Health blog and returning friend Eric "That Nice Boy Dana Carpender Married" Schmitz of mytotalgymtransformation.com  join co-hosts Dietitian Cassie and Kevin Kennedy-Spaien.

While Jimmy is still toiling in the salt mines, dictating his latest book to a staff of specially trained ninja scribes in Kathmandu, we're holding down the fort here on the Virtual Porch. Our special guests this week help us talk about such scintillating subjects as:

  • Why you don't need to be rich or snobby to eat well
  • Why you may not be able to instagram your next dining experience
  • How to make your own full-fat yogurt
  • What the heck "eating clean" may or may not mean
  • Bacorn, Kale chips and much, MUCH more!

Please note that Kevin was viciously attacked by his microphone this week. As a result that mic had to be put to sleep. He hopes to sound better  for episode 72!

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

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

    LINKS MENTIONED IN EPISODE 71

We’re now LISTENER-SUPPORTED: DONATE HERE!

Jessica Kempf 's Site: www.budgetforhealth.com

Jessica Kempf on Facebook: www.facebook.com/budgetforhealth

Eric Schmitz's blog: mytotalgymtransformation.com

Is a Paleo Diet just for the Snobby Elitist?

Willpower Linked to Weight Loss

Some New York City Restaurants Ban Food Photography By Customers

Gluten-Free: Whether you Need it Or Not

In-Home Breakfast Consumption Has Driven Yogurt Growth- Research

Health Expert says "Fat is Awesome" Should you Eat Clean?

Jessica's super-yummy recipe for Parmesean Kale Chips

Direct download: LCC-71-schmitz-kempf.mp3
Category:general -- posted at: 1:00am EST

Welcome back for another fantastic episode of Low-Carb Conversations With Jimmy Moore and Friends! Today is special for a few reasons: First, Jimmy's not here- he's taking a break to write a new book. Second, It's our special 70th episode. Woot!

Of course it is also special because of our great guests Adam Kosloff and Mark Spurbeck who are joining Dietitian Cassie and guest-host Kevin Kennedy-Spaien today. Adam is the author of Beyond Caloriegate and the voice of the Escape From Caloriegate podcast and Mark is one of Minneapolis' most prestigious personal trainers through his company Fit Twin Cities.

You can learn all about both of them at:
Adam Kosloff's Caloriegate, and
Mark Spurbeck's Fit Twin Cities

Here are the articles Cassie and Kevin discussed with Mark and Adam:
What's the Danger of an All-Fruit Diet?
Egg Consumption and Risk of Coronary Heart Disease and Stroke
Why You Should Starve Yourself a Little Bit Each Day
Enough Already with the Juice Cleanses
TwinsCentric: One for the Fat Boys
Should Health Insurance Be Like Car Insurance?
The RIsk vs. Reward Scale: Are You Using It?
Kobe Bryant's Diet Helps Maintain Elite Level of Play

Today's recipe is Adam's dad's pot roast from their book, The 12 Essential Low Carb Cooking Skills: Plus, 49 Simple, Scrumptious Low Carb Diet Recipes.

Pot Roast (Serves 4 to 6)

Pot roast is a good simple one-pot meal that requires a minimum of fussing. Like any braise, it takes some time to prepare. It is easily prepared in a slow cooker. (Follow manufacturer's directions for cooking time and temperature.) This recipe is very basic, but fail-safe.

Ingredients:
1 (3 to 4 lb.) pot roast (chuck, top or bottom round)
2 tablespoons extra virgin olive oil
1 (14 1/2 ounce) can chopped tomatoes
2 cups beef stock
2 onions, coarsely chopped
2 garlic cloves, chopped
3 large carrots, peeled and cut on the bias into 1" pieces
2 celery stalks, chopped
4 ounce cremini mushrooms, quartered
1 tablespoon herbs de province
2 bay leaves
Kosher salt and pepper
Chopped flat-leaf parsley, for garnish

Preheat the oven to 375 degrees. Season the meat on all sides with salt and pepper. In a Dutch oven, brown the meat on all sides in the extra virgin olive oil. Add the tomatoes, the onions, the herbs de province, the bay leaves and the rest of the veggies. Make sure all the herbs and veggies are immersed in the liquid. Bring back to a boil. Tightly cover the pot and place it in the oven. Roast for about 3 hours, or until the meat is tender. When done, remove the pot from the oven. Remove the meat and allow it to rest on a cutting board. If the jus is too thin, return the pot to the stove top and boil to reduce it. The jus should be thin but well-flavored. Correct the seasoning. Slice the meat and serve accompanied by the veggies and jus, garnished with parsley, or, you can serve a few chunks of the beef atop some pureed veggies with a bit of the jus over top and garnished with the parsley (yum!).

Direct download: 70-kosloff-spurbeck.mp3
Category:general -- posted at: 1:00am EST

"LOW-CARB CONVERSATIONS" PODCAST IS LISTENER-SUPPORTED!:

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

LINKS MENTIONED IN EPISODE 69
- We're now LISTENER-SUPPORTED: DONATE HERE!
Jenny Westerkamp's "Gen Y Nutritionist" web site
You Are What You Retweet: 140 Social Media Rules to Eat By
Jenny on Twitter
Jenny on Facebook
Tyler Bramlett at "Garage Warrior" web site
"Garage Warrior" podcast
"Garage Warrior" on Facebook
Tyler's January 2013 interview with Jimmy on the "Garage Warrior" podcast
High Protein, Low Carb
Panera's new hidden low-carb menu elicits cheers, confusion
Hapifork measures how much and how fast you’re eating
Eating Fruits and Vegetables Can Make You More Optimistic
Does Wheat Make You Fat?
Bananas – Nature’s Most Perfect Food?
Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risk in US adults: results from the National Health and Nutrition Examination Survey (NHANES) 2001–2008
The Importance Of Fat Location And How Belly Fat Differs From Thigh Fat
13 Banned Foods Still Allowed in the U.S.
Coronary Artery Disease as Clogged Pipes A Misconceptual Model
What’s causing obesity? I can’t believe it’s not butter.

Direct download: LCC-69-westercamp-bramlett.mp3
Category:general -- posted at: 1:00am EST

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