424: Reducing Inflammation with a Low Carb Diet, Jeanne David

Welcome to Low Carb Conversations with Leah Williamson and Holly Jean Barrett, Functional Nutritional Therapy Practitioners.

On this episode we are joined by Jeanne David, Founder and CEO of Outer Aisle Gourmet. Jeanne initially created her cauliflower-based sandwich thins and pizza crusts to help her family remove processed carbs and sugars from their diet, while still enjoying comfort food classics like pizza and tacos.

Jeanne is passionate about bringing a low carb, grain and gluten-free bread alternative to those looking to improve health and maximize longevity by reducing chronic, systemic inflammation caused by overconsumption of processed carbohydrates and excess sugar. As a product of the “low fat” diet generation, Jeanne had an eye opening interaction with a life insurance actuary who referred to her generation as one that will “live short and die long”. It was then that she began to learn how inflammation plays is an underlying factor that plays a role in the 5 leading diseases – diabetes, arthritis, heart disease, Alzheimer’s, and cancer.

Research suggests that taking out refined, blood sugar spiking carbs like white bread and soda is good, but replacing them with fiber- and antioxidant-rich vegetables is even better. Outer Aisle Gourmet to the rescue – Toss the bread, use Cauliflower Instead!

Articles:

• Not all processed foods are bad

This episode is sponsored by Outer Aisle Gourmet. To shop our favorite low carb, grain and gluten free Sandwich Thins and Pizza Crusts, click here and use code LOWCARBPODCAST at checkout to save 10% off your order.

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Low-Carb Conversations Production by Kevin Kennedy-Spaien of Disc Of Light Media. Theme and interstitial music: Out of It (Rambling Man Remixes) by Andrew Bowden (c) copyright 2011 Licensed under a Creative Commons Attribution Noncommercial  (3.0) license. http://dig.ccmixter.org/files/andrewbowden/33629 Ft: Brad Sucks