South African health enthusiast James Preston and Minnesota-based creative writer Mary Jo Koplus join our host Dietitian Cassie along with special guest co-host Nutritional Therapy Practitioner and podcaster Liz Wolfe today in Episode 112 of "Low-Carb Conversations With Jimmy Moore & Friends!"

Looking at health headlines will never be the same again because of this podcast you have come to know and love. Week after week, we present to you the latest news and views on nutrition, fitness and health that is out there in the mainstream strongly impacting what real people think about these things. But most of the information is greatly misguided which is why our hosts and guest friends stand ready to set the record straight just for you. If you appreciate having "Low-Carb Conversations" in your life and have found value in it, then won't you consider supporting it with your financial donations? CLICK HERE to provide a contribution of any amount to help keep this show going for many more years to come. THANK YOU FOR YOUR SUPPORT!

In today's episode, our host Dietitian Cassie has the co-host of the "Balanced Bites" podcast in Paleo nutrition expert Liz Wolfe, author of the 2014 book Eat The Yolks. They are joined by guest friends James Preston and Mary Jo Koplos discussing some awesome health headlines, including how polar bears eat a lot of fat and do just fine, whether saturated fat can be good for you, debating the merits of organic foods, the growing obesity epidemic among pets, the ill effects happening to America because of our sugar addiction, the truth about the healthfulness of coconut oil, and so much more. Plus, we'll have a great high-fat pudding recipe from Mary Jo at the end of the show. So pull up a chair, grab a cup of coffee and let's talk!

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

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LINKS MENTIONED IN EPISODE 112
- We’re LISTENER-SUPPORTED: DONATE HERE!
- Liz Wolfe at "Real Food Liz"
- Eat The Yolks
- "Balanced Bites" podcast
- Liz Wolfe on Facebook
- Liz Wolfe on Twitter
- James Preston
- James Preston on Twitter
- Mary Jo Koplos on Twitter
- SECRET HEADLINE: If Polar Bears Can Eat A Ton Of Fat And Be Healthy, Why Can't We?
- SECRET HEADLINE: Can Saturated Fat Be Good for You?
- Leave organic out of it (Mark Bittman)
- It’s Not Just Us: Even American Animals Are Getting Fatter
- From the HuffPo: America's Sugar Addiction Threatens our identity
- The Truth about Coconut Oil (is it really healthy?)

MARY JO'S SIMPLE HIGH-FAT PUDDING RECIPE:
Take an avocado, coconut milk, unsweetened cocoa powder and a little stevia. I don't have any exact amounts, I just kind of played with it. But it is really rich and creamy and a great high-fat treat.

Cardiologist Dr. Eric Thorn and registered nurse Marylou Van Hintum join our host Dietitian Cassie along with special guest co-host sports nutritionist and personal trainer Paul Kriegler today in Episode 111 of "Low-Carb Conversations With Jimmy Moore & Friends!"

We're happy to share this headline-driven podcast that looks at the latest health stories from the perspective a low-carb, Paleo, primal, real food point of view. We look long and hard to find key opinion-makers and amplify their voices each and every Friday here on the podcast. That's why we are grateful for the generous support of those of you who give financially to help us keep this show going. CLICK HERE if you'd like to join the growing list of people who love "Low-Carb Conversations" and demonstrate it with their donations. THANK YOU! In today's episode, our host Dietitian Cassie invites on a real foods-based Ironman-in-training and sports nutritionist named Paul Kriegler from LifeTime WeightLoss along with special guest friends cardiologist Dr. Eric Thorn and registered nurse MaryLou from the Virginia-based Carient Center for Cardio-Metabolic Health & Weight Loss. Listen in as Cassie, Paul, Dr. Thorn, and MaryLou discuss the diabetes risks for women who eat a high-protein breakfast, whether taking statin drugs can lead to gluttony on high-fat foods, the questionable link between saturated fat consumption and heart disease, why runners need to pay attention to nutrition, and so much more. Plus, we've got two great recipes for Faux Scalloped Au Gratin Potatoes as well as Collards and Kale from MaryLou at the end. It's time to pull up a chair, grab a cup of coffee and let's talk!

NOTE: We will not have an episode next Friday, May 23, 2014, but will return in two weeks on Friday, May 30, 2014. Jimmy will be rejoining Dietitian Cassie again coming up on Friday, June 6, 2014.

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

CLICK HERE to support this podcast!

LINKS MENTIONED IN EPISODE 111
- We’re LISTENER-SUPPORTED: DONATE HERE!
- Paul Kriegler at LifeTime WeightLoss
- Paul on Twitter
- Dr. Eric Thorn on Twitter
- MaryLou on Twitter
- Carient Center for Cardio-Metabolic Health & Weight Loss
- Carient Center on Facebook
- SECRET HEADLINE: Women who consume high-protein breakfasts may decrease their risk for diabetes
- Do statins lead to gluttony? Study says drugs may empower some to 'put butter on their steak'
- The Questionable Link Between Saturated Fat and Heart Disease
- Why Runners Can't Eat Whatever They Want

MaryLou's Faux Scalloped Au Gratin Potatoes
1 Celery root or Celeriac peeled, cleaned and sliced (I use a mandolin and slice the pieces thin and then cut them into smaller pieces)
4 tablespoons of butter (I use Kerrygold unsalted)
1 cup of heavy cream
Garlic powder
Salt
Pepper
1/4 cup Parmesan
1/4 cup Romano
1/4 cup Mozzarella

Put all ingredients, except cheese, in a sauce pan over low to medium heat cover and sauté for 25-30 minutes stirring occasionally until they are the softened. After 20 minutes add cheese and continue cooking over low heat

MaryLou's Collards and Kale

This recipe seems so simple and yet it is never the first thing people think of. It is a great way to get in broth when you are eating a real food nutritional approach. We have this at least 4-6 nights a week it is delicious. When we eat chicken we boil thighs in the broth for 15-20 minutes and then season skin on thigh and broil for 5 minutes or so to crisp (best fried chicken without coating with bad ingredients).

Collard Green
Kale
“Better than Bouillon” (I prefer the organic vegetable)
Water

Fill Dutch oven half way with water (the Dutch oven cooks collards faster)

Add bouillon paste to taste (I add a spoon full at a time, mix well and taste the broth and if it is to watered down I will add more paste or if it is to strong I will add more water).

Add Collards and Kale (I use a handful of each and that depends on the size of the pot and the amount of water you added) boil covered for approximately 15 minutes and you are done!

Registered dietitian and diabetes educator Amy Hager joins our host Dietitian Cassie along with special guest co-host licensed nutritionist and health coach Amy Ranae today in Episode 110 of "Low-Carb Conversations With Jimmy Moore & Friends!"

We would sincerely love to have your monetary donations for this podcast if you like what you're hearing on this listener-supported, health headline-driven podcast. CLICK HERE to make a contribution of any amount to help us keep the educated opinions and views from the Paleo, low-carb, real food perspective from our highly-respected hosts and guest friends. THANK YOU SO MUCH! In today's episode, our host Dietitian Cassie invites on a fellow Minnesotan and real food nutrition geek in Amy Ranae from "Healthy Simple Life" along with guest friend and registered dietitian Amy Hager from "Bee Happy Life." Listen in as Cassie, Amy and Amy share their thoughts about a pregnant woman being asked to leave the gym for exposing her belly, the world's most expensive foods, an op-ed from a physician who would rather have HIV than diabetes, debating if calories are all the same or not, whether buying organic foods are worth it, a new simple blood test that predicts whether you will die in the next five years, and one family's experience giving up sugar for a year. Plus, don't miss the cooking tips and Amy Hager's Veggie Flax Wraps recipe at the end. So, pull up a chair, grab a cup of coffee and let's talk!

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

CLICK HERE to support this podcast!

LINKS MENTIONED IN EPISODE 110
- We’re LISTENER-SUPPORTED: DONATE HERE!
- Amy Ranae from "Healthy Simple Life"
- Amy R. on Twitter
- Amy R. on Facebook
- Amy Hager from "Bee Happy Life"
- Amy H. on Twitter
- Amy H. on Facebook
- SECRET HEADLINE: Pregnant Woman Claims Gym Asked Her To Leave Because Of Her Baby Bump
- The World's Most Expensive Foods May Give You Serious Sticker Shock
- As a Doctor, I’d Rather Have HIV than Diabetes
- Are All Calories Created Equal?
- Organics: Are They Worth the Price?
- Would you take the death test?
- "Our Year of No Sugar: One Family’s Grand Adventure" by Eve Schaub at Everyday Health

Amy Hager's Veggie Flax Wraps
3 large carrots
1 medium onion
1 cup flax meal
2 Tbs wheat free tamari or coconut aminos
1 tsp garlic powder

Place carrots and onion into a food processor and blend until finely ground. About 30 seconds will create this consistency. Transfer to a bowl.

Add 1 cup of flax meal and 2 Tbs of tamari/aminos and garlic powder. Mix until blended into a dough-like consistency. If the mixture is too dry, you may add a tablespoon of water or 2 until the dough like consistency is achieved.

If you have a large dehydrator: Remove the dough ball and spread onto dehydrator sheet covered with teflex and spread to a 1/4 inch thickness. Try to keep the thickness consistent and avoid thin spots. Place in dehydrator set at 120 degrees. After 2 hours, take the sheet out and gently flip it over. Peel back the lining and place back in dehydrator for another hour.

Otherwise, spread onto a parchment or silicone lined cookie sheet and bake (again aim for consistent thickness). Place in oven warmed to 150 degrees. Check on the wrap after an hour an a half to see pliable the corners are. If not totally mushy, it's ready to flip and peel off the parchment paper. Return to oven or another hour.

After the wraps have cooled a bit, you can slice them into whatever shapes or sizes you like. I find this recipe easily creates 6 individual wraps suitable for rolling veggies, tuna or your favorite combinations.

Each serving has about 150 calories, 10 grams carbs, 13 grams fat and 8 grams protein. Made with 100% REAL food!

Weight loss success story and health podcaster Dennis Bird and weight loss success story and primal blogger Michelle Matangi join our host Dietitian Cassie along with special guest co-host Paleo blogger, podcaster and author Stefani Ruper today in Episode 109 of "Low-Carb Conversations With Jimmy Moore & Friends!"

We've come to the end of the week yet again and that means we have a great podcast in store for you featuring educated opinions about the latest health headlines making news in recent weeks. We love helping you navigate through all the information being put out there about nutrition, fitness and healthy living. It's our sincere desire to arm you with solid responses to those questions you'll get from friends, family and coworkers about health-related news. That's really the essence of what we do here on "Low-Carb Conversations" on Fridays looking at things from the perspective of some of the best and brightest voices in the low-carb, Paleo, primal and real food communities. CLICK HERE to financially support our efforts to keep the flow of information coming. THANK YOU SO MUCH! 

In today's episode, our host Dietitian Cassie invites on the incredible Stefani Ruper from "Paleo For Women" and host of the "Live. Love. Eat." iTunes podcast who recently released a stunning new book with Victory Belt Publishing entitled Sexy by Nature: The Whole Foods Solution to Radiant Health, Life-Long Sex Appeal, and Soaring Confidence (listen to her guest host Jimmy's in Episode 802 of "The Livin' La Vida Low-Carb Show" podcast). These two lovely ladies are joined by Dennis Bird from "5Percenters" and the "5Percenters" iTunes podcast as well as Michelle Matangi from "Primal Journey" as they discuss the risks to your brain from casual marijuana use, what the Mayo Clinic thinks are good food substitutions, the notion that statins can improve multiple sclerosis, a new study claiming excess protein from animal sources increases your risk of Type 2 diabetes, what lack of sleep does to your body, and so much more! Plus, don't miss the great health tips and Dennis' homemade high-fat yogurt recipe at the end. Now it's time to pull up a chair, grab a cup of coffee and let's talk!

“LOW-CARB CONVERSATIONS” PODCAST IS LISTENER-SUPPORTED!:  CLICK HERE to support this podcast!

LINKS MENTIONED IN EPISODE 108 - We’re LISTENER-SUPPORTED: DONATE HERE! - Stefani Ruper from "Paleo For Women" - Sexy by Nature: The Whole Foods Solution to Radiant Health, Life-Long Sex Appeal, and Soaring Confidence - Stefani on Twitter - Stefani's "Live. Love. Eat." iTunes podcast - RELATED PODCAST: The LLVLC Show #802: Guest Host Stefani Ruper Reminds You That We Are All ‘Sexy By Nature’ - Dennis Bird from "5Percenters" - Dennis' "5Percenters" iTunes podcast - Dennis on Twitter - Dennis on Facebook - Michelle Matangi from "Primal Journey" - Michelle on Twitter - Michelle on Facebook - SECRET HEADLINE: Casual marijuana risk may damage your brain - Mayo Clinic: A Guide to Ingredient Substitutions - Statins may help with MS - Too much animal protein tied to diabetes risk - Here's a Surprising Look at What Sleep Deprivation Does to Your Body HOMEMADE FULL FAT YOGURT by Dennis Bird I have heard Jimmy remark on numerous occasions on how hard it is to find full fat yogurt. I have a simple recipe for yogurt that can be as full fat as you want it to be. 1. Take 4 to 6 cups of whole milk (highest quality you can buy) 2. If you want a fuller fat recipe, substitute one cup or more of the milk with heavy cream 3. Heat the milk/cream to 180 degrees, stirring constantly and take off the burner. 4. Cool the mixture to 110 degrees then add 1/2 to 1 cup of room temperature unsweetened yogurt and mix. 5. poor the mixture into a glass or plastic container and seal with a lid. 6. Place the container in a water bath in a slow cooker with a programable temp guage set for 110 degrees. (if you don't have this type of slow cooker, I've heard you can turn on the light in your oven and set your yogurt inside and that will be about 110.) 7. Let it sit for 10 to 12 hours. Once the yogurt is solid you can put it in the fridge. 8. If you want a thicker yogurt, strain out the whey water using 4 layers of cheese cloth. I've done this recipe many times and it's amazing how easy it is and how good the yogurt is. I once did a batch with 4 cups of whole milk to 2 cups heavy cream. Once I strained it, it was a thick as cream cheese!