Real Health Conversations
Real Health Conversations (Formerly Low-Carb Conversations) is hosted by Holly Jean Mullen, FNTP and features a variety of voices in the world of modern nutrition and health science, expressing many different points of view.

Irish low-carb diet and fitness specialist Ben McClure and 75-year old New Zealand-based nutritional ketosis blogger Anne Franklin join our hosts Jimmy Moore and Dietitian Cassie today in Episode 115 of "Low-Carb Conversations With Jimmy Moore & Friends!"


The nutritional tide is turning and we're chronicling that paradigm shift each and every Friday here on "Low-Carb Conversations." In some small way, we hope this podcast is helping make a difference in the lives of people who are sick and tired of thinking a low-fat, high-carb diet is the only way to obtain health. If you're a regular listener to this podcast, then you already know how wrong -- dead wrong! -- that really is. Our enthusiastic hosts and intelligent guest friends from the Paleo, primal, and low-carb communities enjoy having engaging discussions about all the health headlines that are making news and shaping views in the minds of people every single day. It's critically important that the misinformation that gets spread out there in the mainstream health media gets corrected which is what we try to do here on a weekly basis. If you want to keep this podcast going strong, then won't you consider financially supporting us? CLICK HERE to share your donation of any size. THANK YOU FOR YOUR SUPPORT!

June 23, 2014 TIME Magazine Cover Story On Fat

In today's episode, our hosts Jimmy Moore and Dietitian Cassie are pleased to welcome two international guest friends in a low-carb nutrition and fitness expert from Ireland named Ben McClure and a 75-year old New Zealand woman named Anne Franklin from the "Nutritional Ketosis And Fasting" blog. Listen in as Jimmy, Cassie, Ben, and Anne give their thoughts about the TIME magazine cover story about how we got it wrong on saturated fat, the USDA allowing chickens to be sent to China for processing before returning to the United States for food, the "truth" about low-carb diets being necessary or not, the pros and cons of the health benefits vs. negative health ramifications of Dave Asprey's Bulletproof Coffee, whether drinking lots of water can reverse aging, an insightful commentary on nutritional science and what to make of the studies on diet and health, and so much more. It's time to pull up a chair, grab a cup of coffee and let's talk!


CLICK HERE to support this podcast!

Ben McClure on Twitter
Anne Franklin from the "Nutritional Ketosis And Fasting" blog
- SECRET HEADLINE: Time Magazine Pushes Fat Myths Beginning In 1961, Offers Mea Culpa In 2014
USDA on board with shipping U.S. chickens to China for processing, then re-entry to States for human consumption
The Truth About Low Carb Diets
5 Reasons Why Everyone is Suddenly Putting Butter In Their Coffee
3 Reasons why Bulletproof Coffee is a Bad Idea
Drinking three litres of water a day took TEN YEARS off my face
Never Mind those Nutrition Nannies


Prepare a large baking dish by brushing with melted butter. I often line my dish with baking paper instead as it saves scrubbing later.

Preheat oven to 340 degrees Fahrenheit

400g roasted chunks of pumpkin
200g spinach
120g blue cheese or feta, (diced or crumbled)
12 eggs
50 ml heavy whipping cream
120g creamy blue cheese or feta
100g diced bacon
1 tomato
200g grated cheese
seasoning and herbs to taste

I usually cut my pumpkin into 1 -2 inch pieces. I toss the pieces in a little olive oil, seasoned herbs such as Tuscan seasoning, and bake in the oven until soft. Better still is to bake extra when roasting veggies for dinner the previous day.

Layer the pumpkin and spinach in your baking dish with pieces of the creamy cheese or feta. Beat the eggs together with the cream. Pour the eggs over the veggies. Scatter the pieces of bacon over. Slice tomato and place over the dish. Sprinkle grated cheese over.

Bake in a moderate oven until firm. and the cheesy top is golden. Takes 30 to 45 minutes depending on the depth of the dish. Great as a main meal with salad and slices well when cold to make an ideal picnic food.

Direct download: LCC-115-mcclure-franklin.mp3
Category:general -- posted at: 11:44am EDT