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.

Gluten-free, Paleo blogger and author Carol Lovett and extreme sports competitor, farmer, and ketogenic terminal brain cancer survivor Alison Gannett join our hosts Jimmy Moore and Jenna The Paleo PA today in Episode 179 of "Low-Carb Conversations With Jimmy Moore, Jenna The Paleo PA & Friends!"


Happy Friday everyone! We are back for another great excursion through the latest health headlines today with two more awesome people from the Paleo, low-carb, and ketogenic communities. You get educated opinions on the headlines making news in the world of health to arm you with great information you can share with your friends, co-workers, and family members who want to know what you think about these news making moments. Do you like what you hear on this weekly podcast? If you would like to help us keep this listener-supported podcast on the air, then CLICK HERE to make a donation of any amount to help us towards that goal. THANK YOU FOR YOUR SUPPORT!


Don’t bother with zen — stress helps you perform better

In today's episode, our hosts Jimmy Moore and Jenna Lightfoot (aka Jenna The Paleo PA) are joined by Gluten-free, Paleo blogger and author Carol Lovett from
who has authored a new cookbook in 2016 called Ditch the Wheat and extreme sports competitor, farmer, and ketogenic terminal brain cancer survivor Alison Gannett from Jimmy and Jenna talk about Jimmy's adventures with new chickens, an update on Jenna's health journey, and Jimmy's encouraging A1c from his latest physical this week!


Why Your Doctor May Question a Low Carb Diet

Listen in as Jimmy, Jenna, Carol, and Alison talk about new research claiming more stress helps your brain and body work better, a new warning comparing consuming carbs increases long cancer, a column claiming low-carb diets just aren't healthy, a shocking new statistic revealing half of the calories consumed by Americans are from ultra-processed foods, an article by Dr. Keith Runyan about why your doctor will question your low-carb diet, why olive oil is less healthy for heart health and lowering body fat than omega-6 oils, and a fabulous mainstream article on the benefits of a ketogenic diet in fighting cancer. Plus, don't miss Carol's Loaded Mashed Cauliflower with Bacon & Green Onions recipe and Alison's Homemade "To Live For" Keto Fat Bomb Brownies recipe at the end of the show. Now it's time to pull up a chair, grab a cup of coffee, and let's talk!


CLICK HERE to support this podcast!

- Carol Lovett from
- Ditch the Wheat
- Alison Gannett from
- SECRET HEADLINE: Don’t bother with zen — stress helps you perform better
- Are CARBS the new cigarettes? White bread, bagels and rice 'increase the risk of lung cancer by 49%', experts warn
- Don't Choose A Low-Carb Diet Just Because You Think It's 'Healthy'
- What's wrong with the American diet? More than half our calories come from 'ultra-processed' foods
- Why Your Doctor May Question a Low Carb Diet
- Why olive oil is LESS healthy than we think: Varieties made from sunflower, grapeseed or corn are better at slashing the risk of heart disease and lowering body fat
- Fighting Cancer By Putting Tumor Cells On A Diet

Loaded Mashed Cauliflower with Bacon & Green Onions
(Recipe from the Ditch the Wheat cookbook by Carol Lovett

Yield: 4 servings Prep time: 10 minutes Cook time: 15 minutes

I am a huge fan of pureed cauliflower. I like it even more than the mashed potatoes it’s often meant to replace. With this recipe, I took plain pureed cauliflower and kicked it up a notch by pairing it with bacon and green onions. You’re going to love it!

1 medium head cauliflower (about 1¾ pounds), cored and chopped into 1-inch
½ medium onion, chopped
¼ cup (½ stick) unsalted butter or ghee
1 teaspoon fine sea salt
4 slices bacon, cooked and finely chopped
4 green onions, finely chopped

1. Place the cauliflower and onion in a 3-quart pot with enough water to cover and bring to a boil. Boil for 15 minutes, or until the cauliflower is tender. Drain the water from the pot.
2. Add the butter and salt to the cauliflower. Puree with a hand blender, or transfer the ingredients to a food processor and pulse until smooth.
3. Reserve some of the bacon and green onions for garnish and stir the rest into the cauliflower puree. Top with the reserved bacon and green onions and serve immediately.

Alison’s Homemade "To Live For" Keto Fat Bomb Brownies

Melt in bowl over pan of simmering (but not boiling) water:
1 pound grass-fed butter
9.7 or 10 ounce 100% good baking chocolate broken into chunks
pinch of salt
Tablespoon of Vanilla

Remove from heat/water
Stir into chocolate mixture - 2 cups of Swerve
Add optional 1-2 cups of pecans or walnuts
In separate bowl, beat 8 room-temperature pastured farm eggs
Very slowly, drizzle in chocolate mixture while whisking vigorously (this keeps eggs from cooking)
Mixture should thicken considerably
Pour into TWO heavily greased 6x8 Pyrex glass containers (I love the ones with lids for storing later)
Bake at 325 for about 25 minutes. brownies should be very giggly when you remove them.
Cool in pans, top with lid, and refrigerate until use. You can also freeze one for later.
For eating - cut into squares. Heat for 5 seconds in microwave or bring to room temperature. Top with whipped heavy cream or cream cheese.

Direct download: LCC-179-lovett-gannett.mp3
Category:general -- posted at: 11:27am EDT