47: Dr. Joe Leonardi And Tara Grant Dig Into The Disconnect Between Medical Care And Chronic Disease
We’re back before we’re gone again today in Episode 47 of Low-Carb Conversations with Jimmy Moore & Friends featuring chiropractor Dr. Joe Leonardi from “Fat Then Fit Now” and Tara Grant from the “Primal Girl” blog! Jimmy enjoyed being away at the Nutrition & Metabolism Society Symposium in Denver last week, but wanted to sneak one more episode into the schedule before taking off the month of May for the Low-Carb Cruise and just some time off (five days a week of podcasting since the beginning of the year is relentless). And we’re still missing our co-host Mindy Noxon Iannotti who should be better by the time we come back with brand new episodes beginning in June. But we’ve got a great one to share with you today featuring commentary from Joe and Tara on whether high-fructose corn syrup is really bad for you or not (this isn’t a trick question), what role sugary soda plays in the obesity epidemic, an honest discussion of the disconnect between medical care and common chronic diseases, and a surprising call for cutting carbs in school lunches happening in Australia. It’s a fantastic episode with some yummy recipes (including a Cauliflower Pizza Crust from Tara) at the end. So pull up a chair, grab a cup of coffee and let’s talk.
LOW-CARB, GLUTEN-FREE CONDIMENTS MADE WITH STEVIVA
NOTICE OF DISCLOSURE: http://cmp.ly/3LINKS MENTIONED IN EPISODE 47
- Support our sponsor: Trinity Hill Farms Low-Carb Condiments
- Dr. Joe Leonardi’s “Fat Then Fit Now” blog
- Tara Grant’s “Primal Girl” blog
- “Is High Fructose Corn Syrup Really Bad for You?”
- “Sugary soda increases risky fat deposits”
- “The Disconnect, or why modern medical care is not effectively treating chronic disease”
- “Call for kids to curb carbs with their school lunches”
- Tara’s Cauliflower Pizza Crust recipe
It’s a fun-frolicking good time rock and roll today in Episode 46 of Low-Carb Conversations with Jimmy Moore & Friends featuring Jimmy’s PaleoFX friends Darryl Edwards and Ashley Tudor! He met these two health superstars in person last month when he attended the PaleoFX conference in Austin, Texas and he decided to bring them on to comment on some recent health headlines that are sure to be conversation starters. Our lovely co-host Mindy is again out getting better from her recent surgery but that doesn’t stop us from dishing out opinions on some pretty outrageous news items as of late including that asinine red meat will kill you study, Jimmy’s 2009 blog post about these kind of red meat studies that still applies today, and the 7 million pounds of ammonia-treated “pink slime” meat (this brings a whole new meaning to the term “mystery meat”) purchased by the government to be served in school lunches starting this Fall. Oh yeah, we had a lot to say about this stuff! Plus, don’t miss the best part of the show when we share some incredible recipes that are quick and easy for your healthy low-carb. So sit back, relax and enjoy the show. Pull up a chair, grab a cup of coffee and let’s talk.
ENTER TO WIN PRIZES IN JIMMY’S BLOGIVERSARY GIVEAWAY:
LOW-CARB, GLUTEN-FREE CONDIMENTS MADE WITH STEVIVA
NOTICE OF DISCLOSURE: http://cmp.ly/3LINKS MENTIONED IN EPISODE 45
- Support our sponsor: Trinity Hill Farms Low-Carb Condiments
- Darryl Edwards from “The Fitness Explorer”
- Ashley Tudor’s “Sweet Potato Power” Facebook page
- Sweet Potato Power: Discover Your Personal Equation for Optimal Health
- “Red meat is blamed for one in 10 early deaths”
- “Eating Low-Carb Red Meat Leads To Death–PROVE IT!”
- “Pink Slime For School Lunch: Government Buying 7 Million Pounds Of Ammonia-Treated Meat For Meals”
It’s been a few weeks, but we’re back for Episode 45 of Low-Carb Conversations with Jimmy Moore & Friends today with our friends Ramona Graham and Craig Meek! Well sorta. Mindy recently had some surgery done and is still recuperating from that for the next few weeks. But Jimmy had a fantastic time talking to Ramona and Craig about lots of great recent health headlines including the one about how gastric bypass surgery will “cure” diabetes (yeah right!), a study showing that eating white rice increases your diabetes risk (intriguing), the claim that a high-fat diet makes diabetes worse (UGH!) and this new obesity theory claiming that it’s carbon dioxide that makes you gain weight (don’t breathe too closely to me!). Plus, don’t miss Craig’s Roasted Chicken Recipe and Ramona’s uses for almond flour at the end. Get ready, get set, let’s do this today. Pull up a chair, grab a cup of coffee and let’s talk.
LOW-CARB, GLUTEN-FREE CONDIMENTS MADE WITH STEVIVA
NOTICE OF DISCLOSURE: http://cmp.ly/3
LINKS MENTIONED IN EPISODE 45
- Support our sponsor: Trinity Hill Farms Low-Carb Condiments
- Ramona Graham on Facebook
- Craig Meek from the “Memphis Que” blog
- “Study: Weight-loss surgery might curb, cure diabetes”
- “Eating white rice daily ups diabetes risk, study shows”
- “High-fat diet raises complication risk in diabetes”
- “New theory: CO2 makes you fat”
Ingredients:
2 oz. frozen, raw, pasture-raised beef liver
3 hand-fulls of salad mix
3 T. Coconut Oil
1/2 cup frozen blueberries
4 oz. Real 100% cranberry juice
1 scoop red berry powder (I use Trader Joe’s Super Red Drink Powder)
1 scoop green juice power (I use Trader Joe’s Super Green Drink Powder)If you want to reduce carbs, skip the powders, juice, and berries. Add
an extra lime and some ice.Add all ingredients to a powerful blender and mix until smooth. Tastes
best when very cold.
It’s a special extended-edition in Episode 44 of Low-Carb Conversations with Jimmy Moore & Friends today with our friends Ray Dorman and Jamie Van Eaton! Jimmy Moore and his co-host Mindy Noxon Iannotti will be taking a couple of weeks off and wanted to give you guys a little bit more to chew on until they get back. And boy did they ever! Ray and Jamie were good sports chiming in on the recent lunch controversy in North Carolina where a sack lunch was replaced by chicken nuggets because they’re “healthier,” a low-carb blogger who is being threatened and bullied to remove his blog by a group of dietitians, a new campaign against consuming cheese because it will make you fat, a heartfelt reality check blog post sharing the truth about being super obese, and the argument for why fat people need to have their own restaurants. WHEW, that’s a lot of topics…but opinions are flying high on this one! And be sure to stick around to the end where you won’t want to miss Jamie’s Thousand Island Dressing recipe and Ray’s Liver Salad Shake (he says it’s good…we may just take his word on it!). So, what are you waiting for? Pull up a chair, grab a cup of coffee and let’s talk.
JOIN SARAH FRAGOSO’S EVERYDAY PALEO LIFESTYLE & FITNESS PLAN:
NOTICE OF DISCLOSURE: http://cmp.ly/3
LINKS MENTIONED IN EPISODE 44
- Support our sponsor: Everyday Paleo Life & Fitness
- Ray Dorman on Facebook
- Jamie Van Eaton’s “Your Lighter Side” blog
- “A turkey sandwich and chips from home versus school nuggets: Sounds like a toss-up to me”
- “U.S. schoolchildren now subjected to sack lunch searches by government agents who enforce nutritional insanity”
- “Diabetes-Warrior.net & Free Speech are being investigated”
- “Anti-Cheese Group Unveils ‘Fat’ New Ad Campaign”
- “The Truth About Super Obesity and Weight Loss”
- “Why Fat People Should Have Their Own Special Restaurant”
Recipes:
See Jamie’s fantastic Thousand Island dressing and recipes at her web site!
Liver Salad Shake by Ray Dorman
2 oz. frozen, raw, pasture-raised beef liver
3 hand-fulls of salad mix
3 T. Coconut Oil
1 whole lime
1/2 cup frozen blueberries
4 oz. Real 100% cranberry juice
1 scoop red berry powder (I use Trader Joe’s Super Red Drink Powder)
1 scoop green juice power (I use Trader Joe’s Super Green Drink Powder)
If you want to reduce carbs, skip the powders, juice, and berries. Add an extra lime and some ice. Add all ingredients to a powerful blender and mix until smooth. Tastes best when very cold.
From Nourishing By Heart
1 cup chopped almonds
1/4 cup of almond meal (you can just process almonds into meal, no need to purchase as meal or flour)
1/4 cup unsweetened shredded coconut
1/4 cup almond butter
1/4 cup coconut mana (or coconut butter or coconut oil)
3/4 tsp vanilla extract
1/4 tsp sea salt
1/4 cup dried berries (blueberries mmmmm)
Mix well the almond butter and the coconut mana
Add vanilla and salt, mix again
Fold in nuts, almond meal and coconut
Fold in dried berries
Press into a glass pan
Chill
Cut into 12 bars and Enjoy!
Listen to this episode: Gina Ryan And Wayne Wilson On Eating Less Meat, Wal-mart Taking Over Food, Twinkies Gone Bankrupt
file size: 33.3mb
We’ve got an amazing podcast in store for you today featuring our friends Gina Ryan and Wayne Wilson in Episode 43 of Low-Carb Conversations with Jimmy Moore & Friends! It’s always exciting getting together with our co-hosts Jimmy Moore and Mindy Noxon Iannotti talking about the health headlines of the day with our guest friends. Listen in today as they talk to Gina and Wayne about why we seem to be eating less meat now, the pervasiveness of Wal-mart on the food supply, and the company who makes Twinkies files for bankruptcy (HA!). Plus you won’t want to miss the luscious low-carb recipes from our guest friends. Let’s get this party started, shall we? Pull up a chair, grab a cup of coffee and let’s talk about it all in a conversation about these stories and more from the vantage point of the healthy low-carb lifestyle.
Can’t make it to PaleoFX or AHS12? Check out the “Paleo Summit”:
LowCarbPaleoSummit.com
NOTICE OF DISCLOSURE: http://cmp.ly/3
LINKS MENTIONED IN EPISODE 43
- Support our sponsor: Sean Croxton’s Paleo Summit
- Gina Ryan’s “Nourishing By Heart” blog
- Wayne Wilson’s “Go Primal” blog
- Wayne’s not801010 YouTube channel
- Wayne’s video response to Durianrider
- “We’re Eating Less Meat. Why?”
- “Eaters, beware: Walmart is taking over our food system”
- “Hostess, Maker Of Twinkies, Files For Chapter 11 Bankruptcy Protection”
Recipe:
Yummy Bars by Gina Ryan of Nourishing By Heart
1 cup chopped almonds
1/4 cup of almond meal (you can just process almonds into meal, no need to purchase as meal or flour)
1/4 cup unsweetened shredded coconut
1/4 cup almond butter
1/4 cup coconut mana (or coconut butter or coconut oil)
3/4 tsp vanilla extract
1/4 tsp sea salt
1/4 cup dried berries (blueberries mmmmm)
Mix well the almond butter and the coconut mana
Add vanilla and salt, mix again
Fold in nuts, almond meal and coconut
Fold in dried berries
Press into a glass pan
Chill
Cut into 12 bars and Enjoy!
A great high fiber, crunchy, nutritious, and tasty snack. Good with dips, spreads, or plain.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
• 1 cup flax seed meal
• 1/3 cup Parmesan cheese, grated
• 1 and 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup water
Preparation:
Heat oven to 400 F.
1) Mix all ingredients together.
2) Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
3) Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
4) Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely – it will continue to crisp up.
5) Break into pieces.
The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.
Ingredients:
• 3x free range eggs
• 1x handful of berries (your choice), I mix it up between blueberries, raspberries and blackberries, sometimes I will use a 1/2 a mashed banana
• 1/2 an avocado
• mixed lettuce or greens
• 2 pan-sized sheets of baking paper
1. Turn on element on to a medium setting to heat frying pan
2. Crack the eggs into a bowl and whisk with a fork, add berries to the mix
3. Place 1 sheet of baking paper in the bottom of the pan and pour egg mixture on top
4. Allow to cook till the top of the egg pancake is less-liquid and when you lift the edge of the baking paper you can see it starting to brown underneath
5. Lift the baking paper out of the pan and place on a heat-proof surface, lay the other piece of baking paper over the top and flip the whole lot over.
6. Remove the initial piece of baking paper (now on the top) and discard, lift the baking paper with the flipped pancake on it and put it back into the pan briefly to cook the other side
7. When both sides are cooked to your satisfaction remove from the pan and top with lettuce, sliced avocado and any other leftover of your choiceThis can also be rolled up like a burrito if you are in a hurry
• 1 TBS raw certified organic extra virgin coconut oil
• Around 2 lbs of ground bison (but you can use other meat if desired)
• 1 organic onion (chopped up). We like to use white onion.
• 2 cups organic celery (chopped up)
• 2-3 cloves of organic garlic
• 1 jar of salsa (about a 12 ounce jar will work) or simply make your own. We like
pretty hot stuff so we use the spicy ones! Mild is cool also: just do what you like
best.
• Diced organic tomatoes, canned are ok but fresh are obviously better.
• 2 ½ tsp organic cumin
• 2-3 tsp organic chili powder
• 1-2 tsp organic thyme leaves
• 2 tsp Himalayan sea salt
• 1/2 cups organic green chiles
Sauté the onions, celery and garlic on low-medium heat for about 5 min. After
these are done sautéing, add the meat, chili powder, thyme and cumin (stir it up
for about 5 minutes so it all mixes up). Next pour your salsa in, add the tomatoes
and salt. Next come the green chiles. Let all of this simmer for at least an hour.
Make sure all ingredients are certified organic and meat is pasture-raised, grassfed organic. This stuff is bomb!
Originally from episode 41: Joey Cardillo And Sarah Ballantyne Discuss The Merits Of Meat