Duke researcher and health practitioner Dr. Eric Westman is a lifestyle medicine physician specializing in disease prevention primarily through the use of low-carbohydrate nutritional approaches that often improve conditions such as Type 2 diabetes, obesity, PCOS, metabolic syndrome, sleep apnea, fatty liver disease and more. He’s the co-author with Dr. Stephen Phinney and Dr. Jeff Volek on the New York Times bestselling book The New Atkins For A New You (listen to my interview with him about this book in Episode 338 of “The Livin’ La Vida Low-Carb Show”) and has performed some of the most influential scientific research on low-carb diets in the world over the past decade. He regularly teaches his patients about low-carb diets and has heard virtually every objection about it over the years. That’s why he’ll be here with us dispelling the myths people still believe about low-carb living.

LOW-CARB, GLUTEN-FREE CONDIMENTS MADE WITH STEVIVA

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

MORE MYTHS:
Is there any such thing as a “safe starch” on a low-carb diet? Some say that foods like white rice and white potatoes are perfectly fine to consume unless you are already insulin resistant. If you have a healthy metabolism, then these foods won’t negatively impact your insulin or blood sugar.

FORTUNE ASKS:
Dr. Westman uses total carbs and not net carbs in his community class about the “No Sugar No Starch” diet because the nutrition labels we have today are so confusing that no one can do the math correctly. Are net carbs, which were promoted by Dr. Atkins in his books, just a myth? Aren’t net carbs just a way for low-carbers to sneak in more carbohydrates than their bodies can tolerate or is counting total carbs ignoring the benefits of getting adequate fiber?

MORE MYTHS:
A high-fat diet is a major cause of Type 2 diabetes.

PETER ASKS:
There’s a lot of conflicting information about the role of ketosis on a low-carb diet. Can you address whether or not being in ketosis is the ideal metabolic state for optimal health, regardless of whether you are trying to lose weight? The myth is that being in ketosis long-term is somehow harmful to your health. Can you explain why this is not true?

MORE MYTHS:
Eating a low-carb diet will “burn out your adrenals” leading to chronic fatigue, increased cortisol levels and leads to autoimmune disorders.

DANNY ASKS:
We’ve long heard the myth that popular low-carb diets like Atkins are “high-protein.” But I am noticing in the low-carb world a downward trend in the amount of protein recommended as a percentage of calories. Are you in agreement with this trend? I see as low as 10-15% total calories from whole protein recommended. Many of my zero-carb carnivore friends swear by 20% and are quite fit and muscular. What is your opinion for the “right amount” of protein and has your opinion changed at all over the years?

MORE MYTHS:
Low-carb diets will only work the first time you do them.

DUSTY ASKS:
We often hear from health experts that eating low-carb is dangerous because you need a minimum of 120g carbohydrate daily to produce enough glucose for your brain and body to function. But is there any such thing as an “essential carbohydrate”? Could we live a full and healthy life without ever eating another gram of carbohydrate?

MORE MYTHS:
How can carbs be the culprit in diabetes and obesity when Asians consume large amounts of carbohydrate and are generally thin and healthy?

MARK ASKS:
The standard recommendations for diabetics is for them to consume upwards of 200g carbohydrate daily with 60-70g or so per meal? With what we know about what carbohydrates do to blood sugar and insulin levels, why is a low-carbohydrate diet so scorned for treating diabetes? What amount of carbs do you consider ideal for a Type 2 diabetic to be consuming?

MORE MYTHS:
Dietary fat is stored as body fat. But sugar/carbohydrates are used by the body for energy. So doesn’t this mean we should cut fat and eat more carbs?

JANET ASKS:
I have been eating very low carb for almost two years, and started with normal cholesterol numbers. Now my HDL is up to 85, and my Triglycerides are down to only 20! That’s all good, as is my NMR Lipoprofile. But the LDL is now a “high” 155, putting total cholesterol at 244. Some doctors would be concerned that my diet has increased “bad cholesterol” and believe the myth that the dietary fat on low carb made my lipids worse. LDL goes down for many on low carb, but not everyone. Please explain what’s happening.

HAIM FROM FRANCE ASKS:
I have a friend on Dr. Bernstein’s 40g carbohydrate a day diet who has a total cholesterol of 324, LDL of 192, HDL of 123 and triglycerides of 48. We are very pleased about the triglycerides and HDL figures. We are less sure of the high LDL. According to some sources, the high LDL, too, is positive, as it likely indicates that the LDL particles are mostly the large, fluffy kind and less of the small, dense particles. While we put no stock in the lipid hypothesis and will certainly not consider statins, we wonder: why do many low-carbers tend to have high LDL numbers? Is this high LDL an indication of some pathology that needs to be considered even though triglycerides and HDL are in the healthy range?

MORE MYTHS:
People who eat high-fat, moderate protein, low-carb tend to be heavier than their high-carb, low-fat vegan counterparts. This means that low-carb isn’t very healthy and simply doesn’t work.

JENNY ASKS:
My family keeps claiming that eating a ketogenic low-carb diet is only safe to do for a year or less. I have no idea where this came from but are there any studies to prove them wrong? I’ve also read that eating very low-carb for extended periods of time can do damage to gut flora. Is this true?

MORE MYTHS:
The only reason people lose weight on low-carb is because the food is so boring and unpalatable that people tolerate it for a time. But then they go back to eating normal again and gain all the weight back. Therefore, it’s not sustainable.

HALEIGH ASKS:
I heard about something online recently that kids should be getting half of their calories from carbohydrates because they are growing so much and carbs are needed to build our bodies. Is this a common idea or did this person just get some misinformation? BTW, this person has a 2.5 year old child with Type 1 diabetes.

GLEN ASKS:
I have been reading on some blogs that low-carb diets cause a slower metabolism and symptoms such as low thyroid levels (reduced T-3 and elevated reverse T-3), cold hands and feet, and reduced body temperature. Have you seen any of these effects in your patients? Is there something that needs to change about the low-carb diet that someone could do if they are experiencing these effects?

NICOLLE FROM THE UK ASKS:
Is it true you can never allow any high-carb foods into your diet again in the form of treats once you start a low-carb diet or you’ll gain weight and destroy your health?

Neurosurgeon Dr. Larry McCleary is the retired Acting Chief of Neurosurgery at Denver Children’s Hospital. His latest book Feed Your Brain Lose Your Belly examines the close interconnection between the role of gut health, nutrition and the health of your brain (listen to my interview with Dr. McCleary about this book in Episode 463 of “The Livin’ La Vida Low-Carb Show”). His specific areas of expertise involve the neurological system and metabolic medicine which makes him very highly-qualified to address the role that diet plays on mental health ailments such as ADHD, Autism and Alzheimer’s. Can these be prevented or even reversed through the use of nutrition? That’s what we explored in greater detail in this podcast with Dr. McCleary.

ENTER TO WIN PRIZES IN JIMMY’S BLOGIVERSARY GIVEAWAY:

LOW-CARB, GLUTEN-FREE CONDIMENTS MADE WITH STEVIVA

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

DANNY’S COMMENT: Haven’t needed my ADHD meds since I reduced carbs.

MARTA’S COMMENT: My son is in the autism spectrum and last year when I started Atkins and was restricting certain foods in the house – he adapted to a “modified” Atkins way of eating. I noticed about 6 months ago how he has changed – for the better. Originally he was also diagnosed with ADHD – his re-diagnosis as of last month is that he does not have ADHD anymore!! He has become such a happier, more outgoing child and yes he does not like a lot of foods – his favorites are broccoli, cucumbers and salad, and he has always been a big meat eater. He has peanut and tree nut allergies so candy and sweets were never a big part of his diet. He does like an occasional hershey bar or cup of ice cream – and I let him. Its not every day. AND he also has Tourette’s which has subsided too with NO MEDS!!!!!!!

RICHELLE FROM AUSTRALIA ASKS:
The modern diet is dreadfully low in omega 3 and high in omega 6 FA’s – are these implicated in the 3 A’s?

What are the physiologic effects on the brain of ketosis? Do those effects protect the brain from the 3 A’s? Does the mother’s diet during pregnancy lead to the child developing autism and ADHD?

KEVIN ASKS:
Are you familiar with Dr. Natasha Campbell-McBride’s GAPS diet protocol (listen to Episode 557 of “The Livin’ La Vida Low-Carb Show” for Jimmy’s interview on this) for these conditions and if so what are your thoughts about the program? Do you believe these conditions are primarily diseases of digestion and gut flora dysbiosis and “leaky gut”?

TRECIA ASKS:
Are there any specific nutrition recommendations for people with ADHD? I have 2 adult children and a hubby who could use some more direction. We have a variety of eating styles going on in the home. I’m Paleo, my son (25) is Primal, my daughter (20) is Gluten-Free and hubby (48) can’t quite decide if he is just Gluten-free or if he wants to go back to a SAD diet.

RANDY ASKS:
Please ask him about how magnesium plays into the Three A’s? What are his thoughts on how important magnesium is and why the modern human is so high in calcium and low on magnesium?

MORLEY ASKS:
Given that all three conditions share the same mineral deficiency — Magnesium — what is Dr. McCleary’s recommendation on the best way to measure its status within our body? What levels of magnesium has he learned from his research into this that correlate most with these three conditions? What is the ideal ratio of Calcium to Magnesium to keep these three conditions in check?

AILSA FROM THE UK ASKS:
If you have an autistic child who is fruit and vegetable phobic, how do you get around that? It’s quite common with my son Luke who is now 16 and eats relatively low carb. We tried fish oil supplementation and it made no difference. And he’s been diagnosed with Asperger’s, ADHD and Dyspraxia and his father also has Asperger’s. Last year he lost 28 pound and 7 inches off his waist eat low-carb and he is now at a normal BMI. Luke takes slow release ritilin too. We tried doing the natural version first, but we were desperate and my son was miserable. He only takes medication when at his special needs private school to help with his concentration.

LINDA ASKS:
WIth autism, there are structural differences in the brain. How far can diet go in correcting autistic symptoms with these brain changes being present?

GRETA ASKS:
We’ve read recently of the value of coconut oil in helping to prevent Alzheimer’s. Many of us cook with it and put it in our coffee every morning. Can you give us your suggestions on how much would be needed to be taken to make a difference?

MARK ASKS:
Which commonly consumed foods (i.e. sugar, wheat, etc.) should be eliminated when someone has autism and what improvements could someone expect to see?

SASKIA FROM BELGIUM ASKS:
Kids with autism and Asperger’s tend to have trouble with eating in general. Textures, smells, tastes, mixing foods and how the food looks on the plate can cause problems. Some kids like this don’t like change either. For my ADHD-diagnosed daughter, I am afraid to try changing her diet to low-carb because it will be very restrictive in the beginning at least to find out what foods she is most sensitive too. I am afraid that putting her on a restrictive diet will cause problems either physical or psychological. She is 13 and slowly accepting more food but still only likes one kind of fruit (apples) and just few vegetables. She would rather go hungry than eat things that stress her out. I have been trying for years to get her to be less picky but it’s a very long process. Any suggestions?

DAVID ASKS:
Some studies have shown that chemicals used in the growing process of some of the top selling fruits such as Grapes, Strawberries, Peaches, etc. play a major role in ADHD, autism and Alzheimer’s. What role do these toxins play and if you go organic instead what are the top foods to be consumed?

PAUL ASKS:
My son is 18 and has Asperger’s. He is graduating high school and heading to college in the summer. At the age of 18, do you think it would be worth attempting to put him on a low-carb diet? He struggles, as most Asperger’s kids do, with the social aspects of relationships. I am a low-carber myself who has consistently kept 20 pound off for the past year. At his age, I would have to try to convince him to do it. Any suggestions about doing that and if you think low-carb will help him?

SHAWNA ASKS:
My son has Asperger’s syndrome. He is addicted to milk and won’t give it up. He’s extra picky about food and doesn’t like certain textures such as meat–only chicken nuggets. I guess my question is what should I do about nutrition with a picky Asperger’s/autistic child?

MARIA ASKS:
My mind is absolutely more calm and I don’t feel as much irritation against other people now when I eat low-carb as I did before. My temper was definitely my enemy. I have not been diagnosed with ADHD but my education as a school teacher has given me a working knowledge about it. I have no doubts about the relationship between ADHD and a high-carb diet. Is it too late for me to avoid Alzheimer’s at the age of 54 and can I heal from the many years of damage my poor nutritional choices inflicted on me?

CANDANCE ASKS:
Is there a point in Alzheimer’s Disease where you have no hope of trying to reverse the effects of the disease with diet? My aunt has lost all memory of who anyone is, and I’ve been trying to convince her sons to request a dietary change for her to see if there could be improvement, i.e. adding coconut oil. However, I’m afraid that at this point it is far too late.

KATHY ASKS:
I heard mention of a new study that suggested that low-carb diets, particularly if they’re supplemented with coconut oil and induce ketosis, can slow or arrest cognitive impairment or Alzheimer’s disease. I am looking for the reference because I wanted to see if it’s a good study. Are you aware of this research?

BRYAN ASKS:
What is the role of ketosis in treating Alzheimer’s and why it might not be as beneficial for those with the APO-E4 genotype (according to the work of Samuel T. Henderson). Is there anything we can do for those folks with the APO-E4 genotype who presently have the disease?

JENNIFER ASKS:
I have my own hypothesis that the low-fat diet craze over the past 40 years is a strong contributing factor to ADHD, autism, and other behavioral issues in childhood (because the young brain is deprived the needed fats that are crucial for normal brain development). Does Dr. McCleary feel the same?

Fitness and nutrition expert Dr. Cassandra Forsythe is highly-qualified to discuss the topic of low-carbing women and weight lifting. With a PhD in Exercise Science and Nutrition from the University of Connecticut (under the tutelage of former ATLCX podcast guest Dr. Jeff Volek) and a Registered Dietitian (RD), Cassandra has the educational background to address this critically important subject that is far too often misunderstood. Additionally, she’s a Certified Strength and Conditioning Specialist (CSCS) and a Certified Sports Nutritionist (CISSN) which means there’s experience there to back up her book knowledge. She owns and operates the gym Fitness Revolution Vernon in Vernon, CT which in March 2012 won a Readers’ Choice contest for “Best Place to Work Out” in that area. Cassandra is well-known for her expertise in low-carbohydrate diets, nutrition for fat loss, and all aspects of female health which is why she addressed your questions on this topic. I had her as a guest in Episode 154 of “The Livin’ La Vida Low-Carb Show” a few years back and we were happy to have her here with us to talk about low-carbing women and weight loss.

ENTER TO WIN PRIZES IN JIMMY’S BLOGIVERSARY GIVEAWAY:

LOW-CARB, GLUTEN-FREE CONDIMENTS MADE WITH STEVIVA

NOTICE OF DISCLOSURE: http://cmp.ly/3

SANDY ASKS:
Where does a woman begin when embarking on a weight lifting program if they have never done it before? How many days per week should they lift? What about the machines for resistance training at the gym?

CAROL ASKS:
I keep reading that if I don’t want to lose muscle mass, I must lift weights. But I want to know if you can do more than simply “not lose” muscle. I want to put on muscle! I have lifted weights pretty regularly over the years, and I feel pretty strong. But at age 60, what is a reasonable amount of muscle that I can put on?

MINDY ASKS:
I’d be curious to know your guests’ opinion on working out either with weights or HIIT-style when adrenal issues are in play. I’m 45 years old, have Hashimoto’s, constantly struggling with anemia, low hemoglobin & other CBC markers, etc. Cortisol saliva tests shows low levels in the AM and high in the PM. Under doctor’s care for all of these issues. My diet is low-carb Paleo with daily dose of sweet potato or starch at the evening meal. Body composition is approximately 20-30 pounds overweight.

Would it be better in the short-term to put aside the higher intensity and maybe focus on walking or yoga? If it’s OK to continue with the HIIT (I do 3x per week kettlebells/TRX), is it important to do at a particular time of the day to optimize energy?

PHILIS ASKS:
For those of us who could write the book “I Hate To Exercise,” here are some questions:

- How beneficial would 5-7 high intensity (1 Minute) intervals be?

- Is it effective to strength train just doing 2 or 3 reps in the evenings most days? I am one of those with wobbly upper arms that drives me crazy & have not seen much benefit even with a trainer.

- There is slow burn and fast sets in lifting weights. Is it just a matter of what someone is willing to do and enjoys?

ASHLEY ASKS:
How often do you come across female low carb and/or Paleo weight lifters who lose their menstrual cycle? What advice would you give them to get their cycle back? Especially for someone one who is trying to get pregnant. Would you suggest they up their carbs? Try to up their calorie intake? Would you suggest they exercise less, even though they might not seem to be over exercising to begin with? Or would you tell them to stop exercising all together? How long does it normally take a woman to get her cycle back once back on track?

KAT ASKS:
I am a 53 year old woman, basically healthy, active, but overweight. I want to lose fat, and keep my bones healthy. What do you think about taking Creatine? How do you feel about P90X and Insanity type DVD courses or can you recommend a different one? And of course, we all want to know – can one build muscle, lose fat, and get fit on a very very low carb diet?

PETER ASKS:
I’ve experimented heavily with ketogenic and cyclic ketogenic diets over the last two years and have been trying to make low-carb work together with my love off CrossFit. My problem is that when I do a straight low-carb diet (~50g/day from green vegetables) after about two weeks I feel very sluggish while trying to do high energy workouts, yet when I try to do a carbohydrate “refeed” I end up turning on the compulsive switch and losing control of my intake. Is there a point at which becoming keto-adapted will allow me to do high energy CrossFit style workouts without feeling like I have no gas in the tank?

JENNY ASKS:
I am 39 years old and overweight with PCOS and a lot of stubborn belly fat. I have been “slow-burning” for several years. I go to a gym that focuses on this type of weightlifting. My trainer claims that I can lift a lot of weight for a female. My muscle mass is pretty big for a woman. I have defined hamstrings and calves and I have big muscles underneath my fat on my upper body. I’m trying to lose weight eating low carb; it’s just stubborn or I am not doing something right.

Now that you have my background, my question is about muscle fatigue. If I try to ride my bike or go for long walks, my muscles tire right away and I get winded easily. When I was younger and thinner and played sports, I dealt with the same story. Big strong muscles, terrible endurance. I sort of thought by weightlifting I could help my other conditioning a bit. Should weightlifting help at all with conditioning, or is something else going on with me?

GRETA ASKS:
Given my size, I am not comfortable doing floor work, so I wonder if you could give me some suggestions for abdominal exercises that I can do standing up?

AMY ASKS:
I absolutely LOVE to lift weights! Would lifting help with fat loss (I have about 60 pounds to lose)? I am more concerned with inches than the number on the scale…more concerned with sizes in my clothing!

FORTUNE ASKS:
I read a lot about L-Carnitine for lifting. I prefer to get my nutrition from real low-carb foods. And yet I wonder if extra L-Carnitine would help? I see it comes in pill form and in liquid mixed with glycerine. I worry about glycerine because it has carbs and a lot of calories. If L-Carnitine would help, what form should I take it in, when should I take it, and how often? Just before lifting or every day? How much? If L-Carnitine doesn’t help, are there other things I should be taking to support my lifting goals?

ORE (pronounced “Aray”) ASKS:
I am 29 years old, and I’ve recently taken up heavy lifting, after years of chronic cardio with little to no success in weight loss. I’ve got about 40 lbs to lose, and am hoping that a combination of HIIT and heavy lifting will help with weight loss. I’m wondering if there are any supplements that Cassandra could recommend in connection with weight loss efforts and/or lifting weights. Does she have any top recommendations, or even particular brands of supplements that she like?

SUSAN ASKS:
I have a question about body composition. I think I am at a good weight – 5 ft tall, 102 pounds. But I look in the mirror and I see two bodies. The one above the waist shows muscle tone and looks good. Then I look below the waist. I have great muscle in my butt/thighs but it is buried behind that subcutaneous fat. I have never had belly fat, always a pear shape. I gave up grains about 4-5 months ago and drastically reduced sugar which has helped – my lower body is in much better proportion and the look of cellulite is greatly reduced, which was a nice surprise. But how do you ever get rid of that hip/butt/thigh flab? I already lift weights, walk, bike, roller blade – whatever comes my way. Is there any hope for us women in this area? Does this just take time? Can you offer any strategies to help burn that fat? BTW – I was never athletic as a kid which I believe has something to do with it. I never had lean good looking legs so there is nothing to go back to. Exercise for me did not come until adulthood – and consistent weight lifting came in my 40s. I am in the best shape I have ever been in.

BOB ASKS:
What are some specific differences in challenges that you see with the female population and low-carb-resistance training compared to men, if any? What are some specific advantages women have over men in terms of low-carbohydrate diets and weight lifting, if any?

Who within the Paleo/low-carb health blogosphere doesn’t love the work that Denise Minger has done over the past few years? Little did she know when she created her “Raw Food SOS” blog that it would gain such a strong following thanks to a series of posts critically examining the claims made in the infamous T. Colin Campbell book The China Study touted by vegans and vegetarians as irrefutable evidence that a plant-based diet is optimal for human health. As a former vegan herself, Denise has a lot of compassion for the struggles they go through attempting to reconcile their personal convictions about not eating meat and the reality of what that is doing to their health. She’s shared her story with me previously on “The Livin’ La Vida Low-Carb Show” podcast in Episode 405 and Episode 430.

Now her debut book release entitled Death by Food Pyramid is set for late 2012 and if you haven’t already read her China Study blog posts then they are an absolute MUST-READ! Denise knows all the arguments that vegans and vegetarians make for eating the way they do. But she also is abundantly aware of the flaws in logic that people who adhere to plant-based diets tend to succumb to. That’s why she’s here to help address the fallacy of the vegan/vegetarian way of eating and what might be a better option for them to improve their health. She will also be sharing more about this topic in her lecture on the upcoming 5th Annual Low-Carb Cruise in May 2012.

If you haven’t seen Denise’s new “For Vegans” page on her blog where she outlines some simple ways for strict vegans to optimize their ability to be healthy (which was discussed at the beginning of this episode), then check this out:

LOW-CARB, GLUTEN-FREE CONDIMENTS MADE WITH STEVIVA

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

JAYCEE ASKS:
What in your opinion are the top three myths vegans and vegetarians hold on to like a religion and what is the easiest way to show them they’re flawed?

HALEIGH ASKS:
Could you refute the vegan/vegetarian claim that their diet and lifestyle is more sustainable, better for the environment, and more likely to be able to “feed the world”?

MICHELLE ASKS:
Apparently protein combining for vegetarians has been retracted by Frances Moore Lappe. Can you comment on this? Also can you please comment on the content of protein vs. it’s bio-availability/digestibility in vegan/vegetarian diets?”

JENNIFER ASKS:
What about the depletion of Vitamin B12 on a vegetarian diet and the possibility of irreversible nerve damage? I have a friend who is vegetarian and has tinnitus – a constant noise in his head and facial pain (another nerve-related thing). It can be caused by a B12 deficiency. I guess the easiest would be to supplement with B12 but that’s a big negative for vegetarian diets. Plus a deficiency of B12 is implicated in Alzheimer’s – apparently such a deficiency can look identical to Alzheimer’s disease.

Most vegetarians are fairly skinny…why is that?

LEZLEE ASKS:
What do you think about the protein from vegetables/bean/carb vegetarian diet vs. protein from meat argument. Vegans feel it’s equivalent to meat protein.

SANDY ASKS:
Now that soy dangers have come to light, what protein source do vegans use? What kind of fat do they eat?

SHERRI ASKS:
I have attempted to eat vegan, vegetarian, raw every January when I completed The Master Cleanse. On that cleanse, (after the third day of pure misery) I felt the best I ever had. It wasn’t to lose weight, but to cleanse thoroughly. Dr. Glickman would suggest to keep the great feeling ongoing, gradually add in fruit and vegetables and remain raw as long as possible. That would last about 2 months then I would creep back to old way of eating.

I am now faithful with low-carb and have been diagnosed with metabolic syndrome, pre-diabetes, insulin resistance, etc. my carb level to lose is about 10 per day but sometime have to have more for energy. I only eat vegetables and macadamia nuts for those carbs. I occasionally get dizzy and light headed.

So my question, I felt awesome eating raw vegan, but I just didn’t lose weight. I am losing weight eating low carb but have tummy aches occasionally and dizzy. What could be the issue?

BADIER ASKS:
I’ve seen lots of anti-sugar, anti-oil, anti-grains studies out there, but are there any pro-meat studies where they definitively show that a whole-food, meat-inclusive diet is better than one that doesn’t include meat?

JENNIFER ASKS:
A friend’s 14-year old daughter has expressed to her parents that she’s thinking about becoming vegan. I’m not sure of her reasoning–maybe because she wants to stay skinny, maybe because a lot of celebrities are vegan, maybe for animal rights…I’m not sure at this point. Any advice on how to talk with a young person who probably isn’t into science and medical studies? I made the decision to go veggie when I was 16 years old. Seventeen years later, I found myself 40 pounds overweight with pre-diabetes and cholesterol through the roof. It was only turning to a Paleo diet that changed things for me.

JOYCE ASKS:
I started my obsession (um, interest) in nutrition last year after reading Joel Furhman’s Eat to Live. While I was never an adherent and didn’t see how I could make those food choices work for me, I was fascinated. I’ve read countless vegan books and somehow eventually found myself in the low carb/Paleo camps where–lo and behold!–they were proclaiming virtually the same health improvements as the vegans. Mystified as to how this could possibly be, I eventually came to the conclusion that avoiding sugar and processed foods was common to both and that perhaps the low-fat vegans were benefiting, like a primal adherent would, from inadvertently cutting out vegetable oils while they eschewed most fat.

Would you say this is basically a correct assessment? It seems like I and many listeners have known someone who’s gone vegan, sang from the rooftops about how much their health has improved, and wondered, “Huh? How can we BOTH be right?” I’d love to hear any thoughts you have on this.

GRETA ASKS:
How do vegans/vegetarians reconcile the research that shows that a very high carbohydrate, low-fat and tons of fiber diet isn’t healthy?

VICTORIA ASKS:
I’ve observed over the years that people committed to a strictly vegan way of eating seem to be very rigid/controlling about life in general, and positively adamant about the importance/vital necessity/moral obligation of following a vegan diet. So my question is kind of a chicken-and–an-egg one: Are people who are already somewhat rigid attracted to the challenge of following a strict vegan diet, or does the lack of good quality protein and fats tend to make people rigid in their thinking and expression? Or both?

CAROL ASKS:
Ok, whenever I have discussions about the optimal diet with vegans, I mention that at least during the Ice Age, we had no vegetable matter to eat, and therefore had to depend on animals. I’m told that we couldn’t have evolved on a meat diet because the animals we would depend on wouldn’t have any food to eat and, therefore, would all be dead, thus no food for us. I’m sure the reasoning is fallacious, but I’m always stumped over that question. Denise, can you help me out here?

SHAWNA ASKS:
I got brain cancer right after I ate low-carb consuming meat for years. I’ve been vegan and Paleo each five years at a time. I was most healthy as a vegan I have to admit. When I eat low-carb, I get migraines and all kinds of issues, yet I lose more weight that way. It’s frustrating. I ended up in the hospital many times eating low-carb. It doesn’t do well for everyone just as veganism doesn’t.

If a person wants to eat mostly vegan, what is the least amount of animal product a person can eat and stay healthy? Why do people seem to hold water (gain weight) on the vegan diet EVEN when avoiding wheat and junk? For example, if I eat vegan, I retain water, but when I eat meat, it goes away. I know a lot of vegans say that meat dehydrates us, but eating vegan seems to make me hold on to water. Is that proof that meat is needed on a metabolic level?

Also, so many sources say that meat makes cancer grow faster, so what is the response to that? Does meat affect cancer at all? Can raw vegans get cancer?

Researcher and associate professor of kinesiology at the University of Connecticut Dr. Jeff Volek is one of the world’s renowned experts in exercise, nutrition, weight loss and low-carb diets today. He is the author of a number of popular books addressing these subjects, including Men’s Health TNT Diet, co-author of The New Atkins For A New You with Dr. Stephen Phinney and Dr. Eric Westman and most recently The Art and Science of Low Carbohydrate Living in 2011 with Dr. Phinney. I interviewed Dr. Volek in Episode 236 of “The Livin’ La Vida Low-Carb Show” podcast and I’ve personally heard him lecture at various obesity conferences over the years. He will be joining us on The 5th Annual Low-Carb Cruise in May 2012, but we were pleased to have him with us in this episode to discuss a subject he has studied thoroughly over the past few years. Saturated fat is arguably the most misunderstood and maligned real food in the history of mankind and Dr. Volek is THE expert who can answer any and all questions about how it impacts you metabolically. We were privileged to have him here addressing this very important topic!

Here’s an infographic that details the healthfulness of saturated fat:

SARAH FRAGOSO’S EVERYDAY PALEO & LIFE FITNESS PLAN:

NOTICE OF DISCLOSURE: http://cmp.ly/3

DAN ASKS:
Can we get too much saturated fat? Are there bad sources of saturated fat you would recommend avoiding?

CHUCK ASKS:
Is saturated fat (from good sources) good for us or just not “bad” for us? So essentially, should we try to go out of our way to eat it like adding some extra grass-fed butter to a meal or opting for a fattier cut of grass-fed beef?

GARRY ASKS:
Are saturated fats benign in and of themselves or only in the context of a low-carb diet? There seem to be opinions on both sides.

MARGARET ASKS:
I’ve been on a 50 net gram low carb diet for the last 8 weeks, heavy on eggs, meats, some dairy and some nuts, and green veggies. I’ve noticed many health improvements, including elimination of acid reflux, better sleep, less waking up at 2AM, no intestinal gas or candida symptoms, and lowered blood pressure of almost 10 points. In addition, I’ve noticed a LOT less hair in my shower drain and on my brush each day. Does eating more saturated fat (and no grains) lessen hair loss?

WILLY ASKS:
I was wondering if you could ask Dr. Volek the effect saturated fats have on Lp(a) as well as LDL particle size. I ask because some of the literature says that saturated fats have an Lp(a) lowering effect as well as increasing LDL size while other literature seems contradictory.

JAYCEE ASKS:
If somebody already has arterial plaque built up for years, would a high dietary saturated fat diet make things worse or better?

DYVEKE ASKS:
If saturated fat somehow gets rancid and we consume it without tasting the change, is this going to have any negative impact on our health?

MEL ASKS:
If you consume a high-fat, low carb diet, why would the body convert excess protein to sugar? If the body is fueled by fat and doesn’t need sugar, then why would the body use excess protein to make glucose through gluconeogenesis? There has to be a reason for this, right?

GRETA ASKS:
It has been so ingrained in us that fat, especially saturated fat, is unhealthy for us to consume. But lately we’ve been hearing that consuming “healthy fats” are okay. What exactly are these “healthy fats” that the experts are telling us to consume and how can we convince others that saturated fat should be part of the “healthy fats” too?

WALLY ASKS:
A lot of toxins are fat soluble and people like Dr. Jack Kruse say that getting rid of the last few fat pounds on your body is rough on you because of all the toxins released. Why not the toxins that come from animal fat? Is there such a thing as “safe” saturated fat? As for me, old habits die hard and I still cut the fat on my beef and and the skin off the chicken.

DR. GARRY ASKS:
What is your opinion on the validity of the various methods of testing LDL particle size and HDL which is directly impacted by the amount of saturated fat consumed? People like Chris Masterjohn say that this testing is not reliable enough because of the variability between testing methods. And yet such testing appears to be quite important. Do you have any specific recommendations for clinicians about this?

STEVE ASKS:
I work with engineers that are used to science being rigorous, reasonably accurate and self-correcting. When the idea comes up in conversation that the concept of saturated fat raising your cholesterol which leads to heart disease is bunk and a dangerous myth, my fellow engineers can’t accept that as a possibility. What’s a short explanation they could possibly accept? It’s as if someone said that the formula for leverage has been wrong all along and no one noticed. It’s hard for technical, science trained people to get their heads around!

JAN ASKS:
Are there some people who should NOT eat saturated fat because of a genetic predisposition to hypercholesterolemia? How do you know if you fit into this category? What tests should they have? What diet is best for such an individual?

LEO ASKS:
I’ve been on 30-40 grams of carbs daily for two years and lost 26 pounds. Recently though, within the last 4 months I’ve been gaining weight (about 7 pounds). I’m now focusing my attention to body fat percentage (about 14 ½ %) and waist measurements. I would like to have 10% body fat and reduce my waist size by at least 2 inches. I lift weights almost every day. Should I try to reduce my saturated fat and calories to reach my goal?

MICHELLE ASKS:
I’ve heard that saturated fat can lower T3 levels in Hashimoto’s disease, though I haven’t been able to find any good information on this. If it’s true, can you please explain this further?

MARK ASKS:
It’s been said that too much saturated fat without balancing out other fats can cause an issue with the cell wall becoming too rigid. Is this something we should worry about? And if so, what complications could arise from this? Should we also consider the sub-type of saturated fat such as palmitic acid vs stearic acid? Or in the grand scheme of things is this focusing on the minutia?

DON ASKS:
I have an appointment next month with my cardiologist to do blood work and a stress test to address a possible blockage that was revealed in a heart scan. I had a nuclear stress test a few weeks ago and he said he saw a ‘slight anomaly’ he wanted to re-check. He put me on Metropoltar 25 mg twice daily, isosorb 15 mg daily, and 40 mg Lovastatin daily. I only agreed to the statin because of the cardiovascular disease diagnosis. He said he wanted to see my LDL below 70 but I don’t think that’s going to happen. I know that regardless of the outcome of the stress test/blood work we are going to have the saturated fat discussion. I currently eat butter, coconut oil, olive oil, and a little bacon fat in cooking. Also regularly eat avocados. I pretty much stay away from all the oils he’s probably going to recommend like canola, corn, vegetable, etc. I guess my question is that if/when this discussion comes up, is it better to just nod my head and say uh huh, or have an actual discussion with him on the subject? What would you recommend? I am 65 years old and had 2 stents put in back in 2004. I have been on a low-carb diet (off and on) for a long time and I have been grain/sugar/starch free for the past 8 months.

Licensed acupuncturist and integrative medicine practitioner Chris Kresser is one of the most highly-sought after voices of reason in the realm of health on the Internet today. He has personally been through the wringer with the traditional medical system as he shared with me in Episode 464 of “The Livin’ La Vida Low-Carb Show.” But that set him on a quest to discover more about his own health by gathering and analyzing the medical research staying up-to-date on everything he could get his hands on. There are a lot of health myths that unfortunately pervade in the realm of health and Chris regularly addresses these on his highly popular ChrisKresser.com web site and wildly-popular Revolution Health Radio podcast. One area of specific interest to him is the subject of thyroid. Around 20 million Americans deal with some form of thyroid disease and yet it is left undiagnosed due to a variety of reasons. Yet there is a lot of confusion about thyroid conditions that we will hopefully have Chris help bring clarity to in this episode!

LOW-CARB, GLUTEN-FREE CONDIMENTS MADE WITH STEVIVA

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

Are there any dietary changes that will “treat” hypothyroid?

There is a meme that has spread quickly to Paleo sites that low carb causes low T3, and is a cause of hypothyroidism. How can this be? My doc who treats hypothyroidism and insulin resistance had me do low carb, and it worked. How can low carb be both the cause and part of the solution? Someone has this wrong. What is going on?

CRIS ASKS:
I am a 53 year old female who had a Total Thyroidectomy four years ago due to thyroid cancer. My doctor keeps me just a smidgen “hyper” with Synthroid replacement medication to help the cancer not grow back. I have lost 50 pounds. In one year on a low carb diet, I feel great. But I have been stalled for two months now. I can’t seem to lose any more weight. I need to lose 50 more. I know I need thyroid replacement meds but could this be the reason I can’t seem to lose anymore?

JENNIFER ASKS:
Which is better–natural or synthetic thyroid hormone (like Synthroid) or a combination?

PAUL ASKS:
When I went zero carb Paleo, my T3 dropped out of the range and I needed to take antibiotics for a mouth abscess. I resumed carbs and gained back the weight I lost. I am now trying to drive down the carbs again. What can I do to ensure that my T3 remains ok. I am hypothyroid (take 100T4 + 20T3) and I was assessed a few years back by a former family doctor as having low adrenal function. Are adrenal and thyroid metabolism related and can a low adrenal state lead to a low T3?

REGINA ASKS:
What is your opinion of Jack Kruse’s Leptin Reset Rx and Cold Thermogenesis on the thyroid?

LAUREN ASKS:
I underwent a total thyroidectomy in January of 2006 following a thyroid cancer diagnosis and will be on replacement T4 (Synthroid) for the rest of my life. Are there any modifications that those of us without a thyroid need to keep in mind when following a Paleo diet?

JOSH ASKS:
My wife had about 90% of her thyroid removed several years ago after undergoing a thyroid storm and goiter. She’s on levothyroxin and we’ve switched over to a Paleo diet about two years ago, and she’s pretty good with adherence, especially when it comes to avoiding wheat and grains. One of my real concerns is with her long term bone health due to the thyroid removal. She currently takes anywhere from 2000mg to 3500 mg of calcium each day to combat calcium loss from her bones. She takes 5000 IU of D3 daily, as well as K2 to help with proper absorption. Her blood calcium levels are usually high, but if she doesn’t take the oral supplements she gets pain in her hands, wrists, and other joints. What supplements would you recommend for proper calcium absorption? What are some good blood markers you’d like to to indicate proper function?

SHARON ASKS:
Can you discuss the role of antibodies (AB), both blocking and stimulating, on thyroid health? When the typical thyroid labs appear “normal”, could there be an AB issue occurring, causing the autoimmune response?

DONNA ASKS:
Since giving up soy milk and grains (including daily wheat germ) when I started on a low-carb regimen about a year ago, my arthritis symptoms have virtually disappeared, and my thyroid started working better (I was able to lower my dosage of levothyroxine slightly). During the same period, my osteopenia has progressed to osteoporosis. The latter may just be age, but what I want to know is, could the same root cause underlie co-existing hypothyroidism, osteoarthritis and osteoporosis?

PAUL ASKS:
My TSH increased from 3.86 a year ago to 5.23 last month. I have no hypothyroid symptoms but my doctor want to put me on levothyroxine. Does this make sense?

Other relevant blood values
T4 free 1.09
T4 total 5.9
T3 uptake 38
TPO antibody: 19
Total cholesterol increased from 197 to 215 over last year.
T total 417
T free 45
Free T% – 1.1%
SHBG 79.6

LAURA ASKS:
I am a 42-year-old female who has been eating Primal/Paleo (low to moderate carb) for over one year now (after being a vegetarian and vegan for almost my ENTIRE life). I had my one and only child almost three years ago and lost all my baby weight (and then some) by changing my eating habits. I looked so much better after changing my lifestyle, but still had low thyroid symptoms (FREEZING cold, tired, digestion issues, etc) AND it was discovered I had near zero sex hormone production (estrogen, progesterone, and testosterone). Also, I had BEYOND low Free T3 and Free T4 (TSH was all over the place, but is now quite low). I was diagnosed with hypothyroid due to a pituitary disorder. I have been put on Estradiol, Prometrium, and a small amount of topical Androgel (testosterone). I have also been taking Armour. I have gained 30 pounds thus far. I am miserable.

My questions are:

Do you believe in supplementing with sex hormones or should the thyroid medication be sufficient?

Would daily intermittent fasting be contraindicated for someone with issues like mine (or does this stress the adrenals too much)?

I want to be HEALTHY. But I cannot lie, I am so OVER being overweight. I would love to find a healthy balance.

STEVE ASKS:
This question is about real thyroid health vs “health on paper” (good test results). I’ve been treated for hypothyroid, chronic fatigue, and insulin resistance since 2007, with good results. I see a top doctor that deals with all three and they use the so-called bio-identical T3, hormones like testosterone or progesterone cream, and a lot of supplements. I lost 120 pounds quickly and look much different. My blood work went from train wreck to awesome. Weight is normal enough and I feel fine, even though I have low calorie requirements now (about 1,400 a day, and I’m male 51, 5″8, 192 pounds)

My question is how do I know if I get to a point where I’m spending a lot of money on meds and supplements and maybe need to back off and let the body take over? My doc wants to keep doing what has worked. Am I broke forever, or should I think about cutting back on supplements and hormones and let the body handle more?

TIRIL FROM NORWAY ASKS:
I am wondering if thyroid problems is the cause of hair thinning in a woman? Are there any other causes that should be investigated as well? And what can you do as a first intervention?

JAN ASKS:
What thyroid tests do you recommend when weight loss has stalled? (In my case TSH is elevated but the HMO will not test T3 or rT3–is it worth paying privately for those tests to have a more complete picture of what might be going on?)

PAULA ASKS:
Do you have any insight on what might cause thyroid nodules? (I have several, and biopsies show them to be non-cancerous at this time. One doctor recommends surgery; another says they are nothing to worry about)

Harvard research biochemist Mat Lalonde has a rather interesting take on the Paleo diet from the role of an organic chemist. Lauded for bringing skepticism about the claims of ancestral living to light, Mat is a really smart guy who pushes the boundaries of thinking outside of our own little online communities to see the bigger picture. He was a guest in Episode 419 of my “Livin’ La Vida Low-Carb Show” podcast and we’re pleased to have him address a subject matter that he knows quite a bit about: CALORIES! Mat is a big believer in food quality over food quantity and that eating until you are full is possible on a weight loss plan. This is sure to be one of the most popular episodes we’ve aired to date!

GET BEN GREENFIELD’S ‘LOW-CARB DIET FOR TRIATHLETES’:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

ANGELA ASKS:
Is there a point where your body gets too comfortable with a low-carb diet and too used to burning fat for fuel, that you need to watch your calories as well as your carbs in order to lose weight? I had a great success on Atkins in the first months, losing 13 kgs, then nothing else since then, unless I lower my calories.

DON ASKS:
On a recent ATLCX show I heard Mark Sisson say that he believed if you are taking in enough nutrients and fat in your diet to maintain your current weight that you probably wouldn’t gain weight but that if your goal was to lose fat that you needed to create a calorie deficit. Mat, what is your take on this? There seems to be a lot of disagreement on this subject.

SUSAN ASKS:
Is it true that there’s no scientific evidence that 3500 calories = 1 lb? Where did this stat originate from? Why is it not relevant for weight loss if this stat isn’t true? I would love to have an answer for those who still regard this as the holy grail of weight loss.

MIKE ASKS:
What are your thoughts on the food reward theory and the idea that weight and health management is really “all about the calories.” I think it’s rubbish but I’d like to hear Mat’s take. It seems that many Paleo folks are abandoning low-carb as a legitimate nutritional approach.

LISA ASKS:
If you eat too low of calories, will that send you into “starvation mode” and stall your weight loss?

JAMIE ASKS:
One of the biggest chains of women’s workout centers is Curves and they claim you will “Burn up to 500 calories in 30 minutes.” Just how accurate would you say calorie estimates are for exercise machines and programs?

WALLY ASKS:
You have made the remark that the human body is not a calorimeter. In what ways, if any, are food kilo-calories relevant to optimal health?

SUSAN ASKS:
Is there an ideal percentage of your calories that should come from carbs, fats and proteins?

BEN ASKS:
Mat once mentioned how intermittent fasting causes an increase in the “fight of flight” response. Is this still true for a person that is well adapted to intermittent fasting and can go 16+ hours without any desire or hunger for food? And if it’s still true, would something like a piece of fruit be enough to negate the stress issue?

MICHAEL ASKS:
Before I ran across Paleo, I was looking into calorie restriction, which naturally I didn’t even attempt to comply with. In your estimation, do you think the science shows there is an advantage to modest calorie restriction when already eating cleanly? Do you believe all the benefit of calorie restriction can be retained by clean eating and intermittent fasting? Where does protein sparing fasting fit in?

Famed low-carb clinician Dr. Mary Vernon, MD is the co-author of Atkins Diabetes Revolution with Jackie Eberstein, RN (who was our very first guest in Episode 1 of ATLCX). She is a Past President of the American Society of Bariatric Physicians. Dr. Vernon is well-known amongst her medical professional peers as an expert on the therapeutic use of low-carb ketogenic diets on patients to treat a variety of health issues, including diabetes and metabolic syndrome. She is the CEO of Innovative Metabolic Solutions which seeks to educate her fellow physicians and medical professionals on how to use science-based modalities with patients. Dr. Vernon has a heart for arming doctors with practical ways to implement low-carb diets where they are necessary for improving key health markers. What better expert could we have to address what questions you should be asking your (non-low-carb friendly) doctor than her!

JOIN SARAH FRAGOSO’S EVERYDAY PALEO LIFESTYLE & FITNESS PLAN:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Here are some of the questions we addressed in this podcast:

KELLY ASKS:
My frustration with doctors is they spout the conventional “wisdom” of the food pyramid or MyPlate or whatever it is now, but yet when it doesn’t work for me they say I’m just not trying hard enough – which is without a doubt not true. So I guess my question would be – If something isn’t working, wouldn’t it be smart to try something else? And really – where are the medical studies that back up that a low fat diet is better for my health? Where are the studies that correlate fat = heart disease? If I lose weight (even if it’s a small amount) and feel better and have lower blood sugar on a low-carb diet, then shouldn’t I stick to something that’s working? And is it so wrong that I want to be personally involved in my health enough that I HAVE done research and have looked up the studies and that I might actually have a working knowledge of what is best for my body?

CONRAD ASKS:
I am currently in the process of looking for a new Doctor (already checked http://lowcarbdoctors.blogspot.com/) What questions can I ask before visiting to find out if they might support a low carb lifestyle, other than the obvious “Do you support low-carb, high-fat diets?” I have read that I should make sure they perform and understand a VAP instead of standard cholesterol test. Are there any other tests or procedures I should be aware of and ask for?

KATHY ASKS:
I just got my lab work back from my doctor and my total cholesterol was 249 with LDL at 171 and my sugar at 103. That’s basically all he said and then of course, “I’d like to start you on a low dose statin, keep eating a low carb, low cholesterol diet”. The cholesterol is up a little and so is the LDL from 6 months ago. I am not a diabetic and have never had problem with that. I wanted him to run an NMR. My doctor called me and had absolutely no idea what the NMR Lipoprofile test was even after I gave him the CPT code. Then he went on to say “size doesn’t really matter and thats for HDL, not LDL. And if I went to any hospital they wouldn’t know what an NMR test was.” So, he is having me do a VAP profile test. He said, “elevated LDL is bad no matter what the size.” Mine isn’t horrible for a women without a risk factor, but it keeps going up. Any suggestions?

MIKE ASKS:
How do you have a conversation with your doctor about putting you on a statin drug with and HDL of 75 and triglycerides of 80 when your LDL is 225? I got these numbers in a blood test at my doctor’s office after consuming a low-carb diet.

KATHY ASKS:
How should patients deal with doctors who want to follow the guidelines put out by a group like the American Heart Association or American Diabetes Association if that association’s guidelines aren’t in keeping with our own opinions of current best evidence or even n=1 experiments we’ve done on ourselves? Sometimes doctors seem to think they have to follow those association-based guidelines to protect themselves against malpractice, do they have a point? How do we get around that if we believe those organizations aren’t up to date with their evidence or if we think the guidelines are politically motivated or otherwise flawed?

JOHN ASKS:
I’m a Type 1 diabetic and I believe I suffer from insulin resistance. I use 18.3 units for basal and my TDD on 10% carbs and 25% protein runs in the high 30’s. Whenever I fast, even for a single meal, I get a major liver dump at the next meal followed by some major cravings which seem to counter any benefits I might have seen from fasting. I’m stuck in my weight loss, and I think Metformin or a GLP-1 would help. Symlin is not an option where I live in Canada. My endocrinologist says my TDD insulin is already much lower than “normal” and refuses to consider giving me a prescription. He’s the local head of internal medicine and is known for not listening to colleagues. Any suggestions on how to proceed would be helpful.

SPARKY ASKS:
I would love to go to a doctor and find out what all my lipid numbers and thyroid numbers are. But I dread talking about my diet — I can’t defend it in terms of weight loss, because I weigh only about five pounds less than when I first started low-carbing 10 years ago. (Although a lot of women gain weight during their 40s, so maybe I’m better off than I think!)

There are no low-carb friendly doctors where I am (at least none listed on Jimmy’s List of Low-Carb Doctors blog).

I’m afraid of getting caught in the gears of the medical machinery. For example, what if my cholesterol is “high” and they want me to take statins?

Can you just go to your family practice doctor and say, “I want these tests, please have them done for me”? What exact tests should I ask for? I don’t want just a couple of numbers that don’t REALLY tell anyone anything, which seems to be what most people wind up with.

I suspect thyroid issues (20 extra pounds of fat won’t go away, cold hands and feet, dry skin). Also, one hand or the other occasionally gets a pins-and-needles feeling — I have no idea what that could mean.

I just turned 50 and am in excellent health overall. I have regular periods, no change in that regard. I haven’t had a checkup for nearly 8 years, since my last postpartum checkup. I’ve never had cholesterol tested or a glucose tolerance test. Blood pressure has always been around 90/70.

I’ve eaten mostly real, whole foods since I was a teenager (including 17 years of vegetarianism), and mostly low-carb/Paleo/Weston A. Price for the past several years. I keep the carbs to around 25-75g and rarely eat wheat or other grains.

PENNY ASKS:
While my mother’s doctor always congratulates her on her steady weight loss (and better blood sugar level control) he never fails to tell her that cutting back on her carbs is going to cause more problems in the long run. He points out that her cholesterol levels are elevated above normal, caused by eating too much saturated fat of course, and her refusing to take statins, which caused her muscle pain in the past, is leading her to a massive heart attack. She never knows how to respond to him so I thought perhaps giving him a book to read might be one solution. I was wondering if Dr. Vernon might suggest a book that she could give to her doctor that he might read? I know there are many books out there written for the average person who does not have a medical background. Is there a book that perhaps would carry more weight with an MD and not just be seen as a fad diet book? Because the doctor is probably not going to read that type of book.

BRIAN ASKS:
My low-carb doctor may lean even too far away from statins and other medications. When should I really think is the right time to take a pharmaceutical drug — in other words is there a risk of having too much of a low-carb friendly doc?

JOCELYN ASKS:
So, my friend went to see her doctor yesterday. Her HDL is 57, her LDL is 135. She got a heart scan a while back and got a value of 19. Her doctor prescribed a statin for her. My friend asked her Doctor to do a VAP test and the doctor said that she already knows that she is starting to have some heart disease starting, so she doesn’t need the VAP test. My friend has been starting to read Robb Wolf’s book and other Paleo people’s information, so, she’s getting wild ideas like saying no to statins. Her doctor is slightly insulted that my friend is ignoring her advice. “When you get heart disease will you go to your friends and the internet for help?” I told her to find another doctor, but she apparently wants to stay with this doctor. How would you approach this doctor? But, how would you educate a doctor who already seems to be on the defensive about learning new things about cholesterol and statins?

ROCHELLE ASKS:
I did attempt to speak with my doctor recently. I had recently gotten some blood work back and he said, for someone with such a high BMI (30) I didn’t deserve such good numbers.

Total Cholesterol 222, HDL=90, LDL=118, non-HDL=132, Triglycerides=68, Glu=84, HbA1C=5.1

I told him that I had started eating Paleo.

He did note that I still needed to lose some weight. I’ve lost about 30 lbs since starting Paleo. I asked him how he would suggest that I accomplish that.

He said he recently decided that he needed to get his BMI down. He did what he tells his patients to do. He restricted his calories and exercised more. It’s painful, but it works.

I asked him what he ate. He said a bagel in the morning. A yogurt for lunch and a regular dinner but no dessert. I asked him if he’d read “Good Calories, Bad Calories”. He said no, I don’t care about that. It doesn’t matter where the calories come from, you can eat 1200 calories of whale blubber and you’ll lose weight. I told him that I cut out the grains and sugar and it was *not* painful. He said, “Come back when you’re at your goal weight and we’ll redo all those numbers and we’ll talk.”

He is about ready to retire. Should I even bother trying to talk to him about other ways of eating and getting healthy? Or should I find a new doctor? I looked on both the Paleo physicians network and the low-carb doc site and there are a couple of oriental medicine practitioners and a chiropractor. They don’t seem to be on my insurance plan.

So…what’s a woman to do?

DAN ASKS:
I’m a type 2 diabetic who has been on low carb (Dr. Bernstein’s Plan) for about 6 years. Last year I found a low carb doc from Jimmy’s list. He favors South Beach phase 1. The only problem is that he believes in the lipid hypothesis. At my last visit, he told me that, as a diabetic, my LDL needs to be 70, even though my cholesterol would be “normal” for a non-diabetic. He said that controlling my blood sugar will not prolong my life. Only getting my LDL down to 70 will prolong my life. The strong implication is that I will die an early death unless I get my LDL down to 70. He is very pushy about statins, though I have resisted the pressure. I tried to tell him that the studies show no conclusive benefit to statins, but he won’t buy it. Do you have any suggestions on how to handle it in addition to being stubborn in refusing to take statins?

HAROLD ASKS:
I am a Type 2 diabetic. At the time of my diagnosis two years ago, my triglyceride/HDL ratio was 6 to 1. Now, after carefully watching my postprandial glucose levels (rarely, if ever over 110) my triglyceride/ HDL level is down to 1.6 to 1. My cardiologist couldn’t care less about my triglycerides and only focuses on my LDL (which were 120) and wants me on statins, I refuse them. Here’s my question, what can I use to convince her that controlling my diabetes and my trigs/HDL ratio are greater heart risk factors than LDLs.

Nutrition-minded physician Dr. Cate Shanahan, MD is the author of two truly fantastic books entitled Deep Nutrition and Food Rules and looks at treating patients with quite a different perspective than most traditionally-trained medical doctors. She is a board certified Family Physician who trained in biochemistry and genetics at Cornell University before attending Robert Wood Johnson Medical School. She practiced in Hawaii for ten years where she studied ethnobotany and her healthiest patient’s culinary habits. She’s a big believer in hormone regulation and the impact diet plays on it and did a fantastic job answering YOUR questions related to the long-term effects of eating a SAD diet on your hormones.

Can’t make it to PaleoFX or AHS12? Check out the “Paleo Summit”:

LowCarbPaleoSummit.com
NOTICE OF DISCLOSURE: http://cmp.ly/3

MIKE ASKS:
I have low testosterone for years. I tried androgel with little increase in my testosterone. The next step would have been weekly injections which I would like to avoid. How does diet effect testosterone levels and all of the insidious problems that go along with low testosterone like low energy and abdominal fat?

JAMIE ASKS:
What creates a greater health risk: sustained high blood sugars or sustained high (total) cholesterol?

KIM ASKS:
I have found that if I eat before 5pm, I will become very tired for the next 2 hours and have low energy for the rest of the day. If I don’t eat until after 5, the food gives me energy and I feel fine for the balance of the day. I have a chronic fatigue problem – some form of hypersomnia – and the after-5 trick has helped me cope for the last half year. I switched to a Paleo diet like you recommend about 2 months ago, but with more grains – mostly fermented whole grains. That has helped, but I still have to stick to the after-5 rule. Why does it help?

BRYAN ASKS:
I have eaten low carb for around 3 years and lost 80 pounds. For the past 8 months about every 6 weeks I take a weekend where I eat way off program including a lot of junk food. I don’t really plan it every six weeks but the way holidays and things have fallen it has seemed to work out in that time frame. I usually gain about 8-10 pounds and it takes about 4 weeks to get rid of it. Will this kind of routine keep low-carb from eventually working for me? Could it do any kind of damage to my metabolism and if so what? I really do plan on stopping this off and on again stuff someday. I hope I have not ruined my metabolism.

MARYANN ASKS:
I was wondering if Dr. Cate’s way of eating is better for everyone no matter what their problems. I know it is better than the SAD diet but is vegetarian or vegan better for hemochromatosis?

SCOTT ASKS:
I was diagnosed with Type 1 Diabetes at age 15 and was taking insulin injections for 6 years (3 times a day) and eating a high-carbohydrate diet and really did nothing to try to control blood glucose levels with nutrition or exercise. I was able to eventually get off the insulin, drop a lot of weight and as of now, I am very lean and have no signs or symptoms of diabetes.

My question is this: Did the diet I ate, and more specifically the excess insulin I pumped into my system, which I now know is a system that is not artificial insulin-dependent, do permanent metabolic damage that I may never reverse? I am now 28 and have been in great shape for 3 years. What possible long-term effects could I still have from the previous 25 years of abuse?

JENNY ASKS:
Why do my hormone levels come back “normal” if I show symptoms of hormonal dysregulation? I have PCOS with abdominal fat, hirsuitism, and a touch of hair loss.

MIKE ASKS:
In your book Deep Nutrition you say, paraphrasing,

“Trans fat consumption interferes with hormone expression and daily infusions of sugar interferes with hormone receptivity.”

In considering this, could it be plausible that in the absence of trans fat our bodies would be better able to deal with a higher-carb diet? Could this perhaps help explain the French ‘paradox’?

SARABETH ASKS:
I am most personally interested in hormonal issues during pregnancy and post-partum. What do you advise for a person who had pre-pregnancy hormonal issues, PMS, etc. that, (despite several years of a nutrient-dense, low-carb diet) did not lead to infertility, but rather to pregnancy/post-partum depression, adrenal/thyroid malfunctioning, etc.? Is it too late for many interventions at this point (especially during pregnancy)? When has a person reached the point at which you might advise hormonal supplementation or medications of any sort?

BRIAN ASKS:
Do semi elite athletes have the same outcomes when on the SAD as those in the general population? And is there a data set to support that? Typically we don’t look at those outcome markers in the athletes because there is little to no effect from the control group. Is there any data published that these athletes have impaired hormonal function with the continued exercise and the SAD?

JILL ASKS:
In pregnant women, how can an abnormal hormonal environment from consuming the SAD diet impact the fetus? This concerns me because the SAD diet not only wreaks hormone havoc, but leads doctors to prescribe hormone drugs in pregnancy and before.

PATRICK ASKS:
Of all the hormones in the body, which do you think are the most important and why? Are there any governing hormones?

Episode 6 of “Ask The Low-Carb Experts” features the topic “All Things Lipids (Cholesterol 101)” with blogger and doctoral candidate in Nutritional Sciences at the University of Connecticut Chris Masterjohn where he will be graduating this Spring. He is the creator and maintainer of Cholesterol-and-Health.Com and is the author of two blogs, The Daily Lipid at Cholesterol-and-Health.Com and Mother Nature Obeyed at WestonAPrice.org. He is also a frequent contributor to Wise Traditions, the quarterly journal of the Weston A. Price Foundation. Chris is the author of five publications in peer-reviewed journals, including a letter to the editor of the Journal of the American College of Cardiology criticizing the conclusions of a widely publicized study about the effect of saturated fat on blood vessel function, and letter to the editor of the American Heart Journal arguing that the effect of cholesterol ester transfer protein inhibitors on vitamin E metabolism should be studied before these drugs are deemed safe for preventing heart disease, a hypothesis published in Medical Hypotheses about the molecular mechanism of vitamin D toxicity and the involvement of vitamins A and K in this mechanism, a pilot study in humans suggesting that vitamin E protects against some of the negative effects of sugar consumption published in the Journal of Nutritional Biochemistry, and a review published in Nutrition Reviews about the potential for green tea to prevent or treat nonalcoholic fatty liver diseases. Chris Masterjohn has thoroughly studied the impact of cholesterol on your health and the answers he has discovered might just surprise you. If you have questions about cholesterol, HDL, LDL, triglycerides and more then this is the podcast for you.

TRY LIFESHOTZ–A SUGAR-FREE NUTRITION DRINK SUPPLEMENT:

NOTICE OF DISCLOSURE: http://cmp.ly/3

DARREL ASKS:
My cholesterol has been high for quite a while. I was previously on Lipitor which made me feel pretty bad (old and feeble even though I’m neither) so I quit. This week my doctor got back my blood work and noticed my number was high (295) and insisted I go back on Lipitor. He said I was a ‘heart attack brewing’. I don’t want to and need some ammunition. Point me in the right direction.

MARK ASKS:
I have a senior lady that her doctor has recommended her to take statins for a while. She doesn’t want to go on them, and her doctor just ran an Lp(a) test and hers was at 80. I seem to recall that statins don’t really affect Lp(a) and it’s mostly genetic. I’m not sure of her triglyceride/HDL ratio at this time, but should she be worried? Seems that Lp(a) is only an issue if you have heart disease or a lot of inflammation.

JOHN ASKS:

http://diabetes.diabetesjournals.org/content/early/2011/05/18/db11-0085

Question: Is MGmin LDL the silver bullet of atherosclerosis?

I’ve read suggestions that small, dense LDL is the killer, but I see studies suggesting that large, fluffy LDL can also be atherogenic.

JAMIE ASKS:
In some countries (like Australia) you cannot get your cholesterol measured down to “small dense” and “large fluffy”. They only measure the basics, Triglycerides, HDL, LDL and Total cholesterol. From these numbers, is there a good ratio to indicate good health versus poor health?

SHARON ASKS:
My husband has high cholesterol which is made worse by another necessary medication he takes. Triglycerides were over 700; he is taking very high doses of statins, bring it to 600; We started Paleo (no sugars; no grains; full-fat dairy and meats) and blood results after two weeks showed them at 199. Is this possible to have such a dramatic change so quickly from this diet? If followup blood work shows continued improvement, what is the number that would get his doctor to take him off of the statins?

SAM ASKS:
I’m a 42-year-old male with little to no family history of heart disease. My latest VAP results include:

Tot LDL-Chol Direct 167 H mg/dL
Tot. HDL-Cholesterol Dir. 52 mg/dL
Tot. VLDL-Cholesterol Dir. 23 mg/dL
Sum Total Cholesterol 241 H mg/dL
Triglycerides-Direct 75 mg/dL
Tot. NonHDL Chol(LDL+VLDL) 189 H mg/dL
Total apoB100 – calc. 118 H mg/dL
LP(a) Cholesterol 4.0 mg/dL
IDL Cholesterol 23 H mg/dL
Real LDL-Cholesterol 140 H mg/dL
Sum Total LDL-C 167 H mg/dL
REAL-LDL Size Pattern A A
Remnant Lipoprot(IDL+VLDL3) 37 H mg/dL

My doctor insists I take a statin such as Lipitor. I say I may not need it. Which one of us is right? Also, is it possible that statins inhibit the formation of arterial plaque over time?

PAUL ASKS:
What are your thoughts on all the alarmism surrounding glycation and fructation?

KAREN ASKS:
I’m about to have blood work done to be underwritten for term life insurance. I’m concerned that my cholesterol levels may have elevated because I’ve only been LC’ing for about 9 months. If it comes back bad, do you have any advice for how to explain what’s going on to help mitigate the consequences?

LEO ASKS:
It’s been almost 2 years since going low carb. Before that time I was taking fenofibrate for almost 8 years because of very high trig (700 -380) and low HDL (37) because of eating SAD. Now my trig is 100 – 75, HDL is 57 and still improving without taking meds. I read that eating saturated fat and red wine will help increase HDL. At my last doctor visit he suggested in begin statins because my total cholesterol was 250 and my LDL was 148 and to see a cardiologist. I asked that he do the test for determining large and small LDL particles to which he replayed he was not qualified to request that test! I also mentioned to him that the LDL level is really a fictitious number gathered by the Friedewald equation. Would you suggest I see a cardiologist and check further? Would it be a good idea to request a CAC score, Lp(a) and test for density particles of LDL?

WILLY ASKS:
How are you? My question is what is Lp(a)’s role in heart disease and should we really even track it. As I recall Dr. Kurt Harris from the panu blog has what is considered a high level yet has a very low calcium score. While some on Dr. Davis heart scan blog have levels lower than his and suffer from high calcium scores or other cardiovascular issues. If we should be concerned with this lipid what is the best way to lower it? Niacin? Saturated Fats? Low Carb? I wonder if Lp(a) is just the new kid on the block for Big Pharma trying to keep the lipid hypothesis alive.

VALERIE ASKS:
Chris, In your most recent interview with Chris Kresser you indicate that a TC:HDL ratio of 4 might be cause for concern and should be evaluated. My husband and I just got our results back, our ratios are 4.3 and 4.6. We can rule out recovering from obesity and fatty liver disease. What do you advise we do if anything? Get retested to establish our averages? Without going into too much detail, we have been following a WAPF/Paleo diet for 4 years, we are healthy and fit, I am 47, my husband is 40. Next, I have in my notes a TC range of 180-250 as found in traditional cultures. Can you also provide a range for HDL and LDL? And last, what foods, herbs, supplements, and food preparation techniques would you advise to support a healthy LDL receptor uptake process?

KYLE ASKS:
There seems to be a growing interest in the blogosphere with the work of Dr. Ray Peat. A major tenet of Peat’s philosophy revolves around the toxicity of virtually any dose of polyunsaturated fats (PUFA)–both n3 and n6. Given your past work on EFAs and PUFAs in general, I’d love to hear your thoughts on Dr. Peat’s stance.

LUKE ASKS:
What is the relation of lipid volume in the blood and speed of blood flow in the arteries and the body in general? (e.g, the documentary “Supersize Me” made a big deal about animal fat causing slower measured blood flow)

ELLEN ASKS:
I believe higher cholesterol levels are healthier and protective against many illnesses. If my normal total cholesterol is around 205, and I make a diet change that has the effect of dropping my total cholesterol to 165, am I compromising the protective aspect of cholesterol? LDL is also lower at 92 and HDL has stayed about the same (55). Trigs are at 92. CRP is .75 and HbA1c is 5.5.

MACKAY ASKS:
Patient just came back with very high cholesterol, but sub markers were phenomenal.

HDL 99
Triglycerides 66
HSCRP .4

Positive for celiac, although eats very little wheat. Total cholesterol 450. What could cause this?

EDWARD ASKS:
Regarding lab measurements…lipid panels: Cholesterol measurement – what is actually being measured in standard lipid profiles, and what is being estimated? Is LDL calculated based on your TG measurement?

DEANNA ASKS:
My stepdad has high cholesterol (mostly high Triglycerides) and has for many years—I have attached his lab report from last May—his numbers were better.

Total cholesterol 252
Triglycerides 534
HDL 33
Testosterone 235
Free testosterone 8.9

He takes: 160mg Fenofibrate, Benicar, Lovaza, DHEA, Niacin, and just started taking Red Yeast Rice. My mother thought he was on a statin—but Fenofibrate and Lovaza aren’t statins are they? Are they just as bad? Haven’t heard much discussion on these meds.

Mark has studied nutrition very closely over the years and is pretty astute at articulating information from the scientific research on diet and health. One specific area of expertise he possesses is on the controversial subject of ketone bodies. He does a fabulous job addressing the nonsense that ketosis is merely “smelly breath” and goes much deeper into what the purpose of ketone bodies in the body. This is a BIG TOPIC in the low-carb community and Mark Sisson does an excellent job addressing YOUR questions.

Here are the questions about ketosis Mark addresses:

GINA ASKS:
Is it better, when testing for ketones, if the stick is very dark vs. lighter. In other words, is better to have more ketones? Or is any level of ketosis adequate?

CHRISTINE ASKS:
How do you explain to someone in the medical field that ketosis is not a bad thing? I was talking to my sister who is in the medical field and it seems that she along with a lot of other medical professionals who should know the difference between ketosis and ketoacidosis don’t. They automatically assume that ketosis and ketoacidosis are both bad. How do you explain the difference to them when they should already know the difference?

KELLY ASKS:
When I am in Ketosis – how do I know if the ketosis is from stored body fat or from excess fat that I may be eating?  Is there a certain level of fat per day (in grams or a %) that I should aim for at to ensure my ketosis is from stored body fat (and not eating too much fat).

CHARLES ASKS:
I’ve always been taught that ketones could only be produced if you eat around 50g of carb or less.  But I’ve seen on your site that you think eating less than 50g could lead to unnecessary deprivation of plant foods.  Could you elaborate on this?

CARY ASKS:
How long does it normally take a body to get adapted to using ketones for energy? I keep starting over (VLC – around 30-40/day) because I feel like a slug for a month and just can’t take it. Now I read it can take longer than that to actually get your body adapted to using ketones for energy well? I need to lose about 75 pounds and have ZERO energy for exercise.

JAMIE ASKS:
Is ketosis really necessary for most people to lose weight?

Are there any negative health consequences (kidneys, brain function, hypoglycemia, bone and eye health or constipation) to being in ketosis for an extended period of weeks, months or years?

Can excess protein at any one meal bring you out of ketosis? If so how much is too much?

Is a ketogenic diet inflammatory or anti-inflammatory?

MATTIAS ASKS:
Just wanted to ask you guys what to do about the dreaded keto breath. My girlfriend really hates it and refuses to even kiss my when I have it. I’ve heard all kinds of remedies, carrots, parsley and other herbs. Any suggestions?

JOSHUA ASKS:
Where does ketosis fit into my weight loss and muscle gain routine? I’m currently 5’6″ and weigh about 185 pounds.

JENNY ASKS:
After about 5 or 6 months of low carbing, my scalp started burning and my hair started falling out. Could this be linked with ketosis?

TONIA ASKS:
The brain requires a steady inflow of glucose for proper functioning. Gary Taubes mentions in Why We Get Fat that it isn’t known for sure if the brain can run as effectively on ketones as it can glucose. What are your thoughts?

DEB ASKS:
I am 52 years have returned Atkins low carb eating about 4 week ago after being on the diet roller coast all my life. I am also on several medication (blood pressure, thyroid, quit the statin, supplements etc) that I know do hinder weight loss, can they be preventing me from burning more ketones? Any suggestion how I can bump up my ketosis if need to?

STEVE ASKS:
Does approaching diet and health from the Primal point of view consider manipulating ketones/ketosis to lose a lot of weight as the OPTIMUM way to do it? The question is assuming that hunter gatherers would not usually make it to the level of hormone damage and obesity we find common in today’s population, so evolution may not have provided a robust way to get us out of such a huge hormonal mess.

CHRISTINA ASKS:
I’m wondering how the absence of a gallbladder can affect someone attempting ketosis or a Primal lifestyle in general. I have heard that others require slightly higher carbs to keep away from IBS type symptoms. Have you found this to be true?

RICH ASKS:
Dr. Steve Phinney, in a video interview with Andreas Eenfeldt, says that someone who takes a one or two day “holiday” from a ketogenic diet generally takes “at least two weeks and more like 4-6 weeks” before they re-enter full nutritional ketosis. Do you have any thoughts on this? It was my assumption that it wouldn’t take that long before someone would recondition their bodies to preferentially burn fat. Do we reset the clock every time we eat enough carbohydrates to come out of ketosis?

Is lowering carbohydrates the only thing that determines whether or not someone will get into ketosis? Specifically, is there any effect food sensitivities have on being in a ketogenic state? When I eat nightshades (which I am sensitive to) my ketone bodies (as measured with ketone urine strips) go down. I generally eat a very low carbohydrate diet (less than 20 grams/day) and am wondering if this effect on my measured ketone bodies is due to food sensitivities, the increase in carbs from the nightshade foods, or some other reason?

KEITH ASKS:
I’d like to get Mark’s perspective on ketosis and gout risk. Also what about people who have gout going on ketosis?

SUPPORT OUR SPONSOR LOW-CARB DIET FOR TRIATHLETES:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Episode 4 of “Jimmy Moore Presents: Ask The Low-Carb Experts” features Dr. Fred Pescatore, M.D. who is the author of several nutritional health books, including the New York Times bestselling book The Hampton’s Diet among many others. He is a traditionally trained physician who practices nutritional medicine and is internationally recognized as a health, nutrition and weight loss expert. You may have seen him as an expert nutrition contributor on The Rachael Ray Show and he is currently on the editorial board of US weekly magazine as well as a regular contributor to In Touch, First for Women and Women’s World magazines.

Dr. Pescatore also has a masters degree in public health and is deeply involved in the philanthropic community devoting his time working in hospitals in Tanzania, while also helping to support organizations in the United States. Prior to opening his own medical practice, he was the Associate Medical Director of The Atkins Center for Complementary Medicine working closely with the late great Dr. Robert C. Atkins for five years. His extensive knowledge of the role nutrition play in improving both metabolic and cardiovascular health make him an excellent expert to call upon to address this week’s issue.

MEET JIMMY MOORE AT PALEOFX IN AUSTIN, TX ON MARCH 14-17, 2012:

Here are some of the questions Dr. Pescatore addressed in Episode 4:

BILL ASKS:
We know that chia and flax seeds are okay for low-carbers because they do not raise blood sugar. But are there any other metabolic disadvantages to consuming them? I eat 2 Tbs chia seed gel a day with stevia, cocoa powder and blueberries and I wonder if I am harming myself metabolically.

KATHY ASKS:
Why do you think congestive heart failure is such a common admitting diagnosis these days? Is it the increased use of statins and perhaps CoQ10 deficiency? Or is it related in some way to the increases in chronic respiratory disease like COPD? Are there different reasons in different countries?

TOM ASKS:
I am 34 years old and I have been eating processed foods and junk foods my whole life. I am sure I have a fair amount of insulin resistance going on, as well as some significant muscle atrophy. I am wondering, one, if my heart could have atrophied as well? Also, now that I am 100% Paleo, how can I work on reversing the atrophies and two, what steps should I take to start rebuilding my body now that I am keeping my carb intake minimal? I am concerned about how slow I should start with exercise until I can be certain my heart is strong enough and my insulin sensitivity is adequate to start building muscle.

MARYANN ASKS:
I would appreciate it if you could have Dr. Pescatore talk about atrial fibrillation. It is something I have occasionally but I never hear it discussed. Can low-carb or Paleo eating help it?

JAMIE ASKS:
Dr. Pescatore, your books span weight loss for adults as well as asthma and weight loss for kids. Regarding the relationship between what we eat, our metabolism and inflammation, is there an eating style that is less inflammatory for most people, less likely to create heart problems for adults and possible reduce asthma suffering for children?

PETER ASKS:
What does Dr. Pescatore think that about someone with hypertension watching their dietary salt intake and how can people tweak their diet to help get their blood pressure numbers down?

I’ve had premature ventricular contractions for many years. They seem to be more frequent now that I am 40 years old. Is this a cause for concern and can PVCs be treated through diet and lifestyle changes?

FRAN ASKS:
It seems that discussions of heart issues are actually only about cardiovascular factors and rhythm disturbance is ignored. The same advice to take statins and eat low-fat is given in both cases. A few weeks ago while we were attending a church service my husband collapsed then went into fibrillation, no pulse and was turning blue. Fortunately by this time an ER nurses in the congregation was with us and successfully performed CPR and restarted his heart immediately. I have to think that if he had followed the constant advice of his cardiologists to take statins and eat low fat his survival would have been questionable. He has no blockages just rhythm dysfunction which we have known about for years and which has claimed most of the males in his family. We are feeling very fortunate that we were where we were when this struck and with his pacemaker/defibrillator hope to spend many more years together. Why do they give the same wrong advice for such different etiologies?

RHODA ASKS:
How do you lower CRP levels with the use of food, supplements and exercise?

JOAN ASKS:
I was just on Dr. William Davis’ blog and noticed he is recommending the use of therapeutic niacin (1-2,000). It made me re-think stopping the niacin. Does Dr. Pescatore agree with this for people on low-carb?

SUSAN ASKS:
Will you please comment on the factors you look at to assess whether someone is at risk for coronary artery disease. It seems the physicians on the front lines of health, with their prescription pads close at hand, are still focused solely on “the numbers” – total cholesterol, HDL, LDL and Trig. A few clicks of my mouse and a dose of Jimmy Moore has told me there might be a bit more to the story.

My doctor would like me to come in for a “discussion” on my alarming numbers.

I am a short/small person – 102 pounds. I exercise daily and have been low carb now for several months. I was not trying to lose weight (but did shave a few pounds anyway) but rather I wish to prevent the diabetes, obesity and heart disease that is a reality for many on both sides of my family.

fasting glucose is 85
Total Cholesterol is 269
LDL 182 – calculated
HDL 76
Trig. 53

The doctor is not in the habit of testing for LDL particle size and only agreed after my insistence and after seeing my shocking LDL number. The doctor did not seem to appreciate the value of performing that test. I have read otherwise — that the particle size is enormously critical.

What do you look at when determining heart health/risk and what can you suggest a person say to their doctor?

Episode 3 of “Jimmy Moore Presents: Ask The Low-Carb Experts” features Dr. William Davis, M.D. who is the author of the New York Times bestselling book Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health. Dr. Davis is a preventive cardiologist whose unique approach to nutrition (that is unlike what most of his fellow heart doctors are using) allows him to advocate for reversal, not just prevention, of heart disease. He is the founder of the Track Your Plaque program and lives in the state of Wisconsin.

Dr. Davis has been on the cusp of identifying the key causes of obesity, diabetes, and heart disease for well over a decade with his examination into the negative impact of consuming “healthy whole grains” that became the central focus of his long-awaited book released in August 2011. Dr. Davis was a special guest speaker on The 3rd Annual Low-Carb Cruise discussing his work promoting heart health through prevention with the use of an inexpensive CT Heart Scan test and he will be one of the featured guest speakers on the May 2012 Low-Carb Cruise sharing more about this in a lecture entitled “The Great Whole Grain Caper.” But we were glad to have him here with us on ATLCX answering listener questions.

Here are some of the questions we addressed in this episode:

REESE ASKS:
I would love to know from Dr William Davis what his thoughts are on grains other than wheat e.g. 100% rye or spelt bread. Does he think that these are as harmful as wheat? I would also like to know if he knows anything about wheat production/modification in parts of the world other than the USA. I am from Sydney Australia and don’t know if our wheat is just as modified and dangerous.

PETER ASKS:
I’d like to ask Dr. William Davis if he knows of other doctors who agree with him about wheat and its harmful effects on health, or is he a “lone crusader”?

KATHY ASKS:
I intellectually accept and agree with everything in your book and have stopped eating wheat (all grains) a couple of years ago. But it’s hard to stay motivated when eating wheat does not give me any symptom that I can feel or see. If a person has no symptoms — please explain the adverse effects that may be happening anyway. Or do they take many years to show up?

TORI ASKS:
I’ve heard from people like Elizabeth Hasselbeck that only 5% of the population has a wheat sensitivity and yet there are others like Dr. Daniel Chong who say that it is near 85%. I would love to hear Dr. Davis’ thoughts on this.

KIM ASKS:
Thank Dr. Davis for the great work you did on Wheat Belly. It was a fascinating read, and it has helped me better understand why avoiding wheat (especially modern wheat) is optimal. My question is about rice. I eat a primal diet that includes a small amount of white rice from time to time (no more than 1 cup cooked per week). I have a few friends that eat more of a WAPF diet and enjoy soaked brown rice as part of their diet. They tell me that soaking the brown rice removes a lot of the anti-nutrients, making soaked brown rice a healthier alternative to white rice because it contains fiber and other nutrients. I’m just wondering, if properly/traditionally prepared, whether or not brown rice would be a better option than white rice in those rare occasions I indulge in eating this grain.

SARAH ASKS:
I’ve always struggled with my weight and food addiction. The only eating plan that has ever been successful for me has been one that eliminates whole grains, sugar, and the other “bad stuff”. Although my blood pressure was never “high”, I always noticed a drop in my BP once I recommitted to a low-carb eating plan.

Fast forward to last July. My BP had been running high (140s/90s) for most of the year. I weighed the most I’d ever weighed (279lb at 5’3.75″ tall), so I finally kicked myself in the backside and recommitted to a low-carb, grain-free eating plan. My blood pressure didn’t drop.

By September, I was noticing an irregular heartbeat along with my high blood pressure, and in October, I made an appointment to see my doctor. He put me on 10mg of lisinopril and told me to come back in 3 months. (He knew about my eating plan and was fine with it because I was slowly losing weight.)

Five days before my 3-month checkup, I fainted in my bathroom. Since I’d never fainted before, I called my doc. He suggested that I stop taking the lisinopril until I saw him on the 16th, so that’s what I did. Within just a couple days, my blood pressure started creeping back up again, and I started feeling the irregular heartbeats again.

When I saw my doc for the follow-up, he told me to stay off the lisinopril unless my BP got up over 130/80 (consistently), he told me to keep trying to lose weight, and he told me to avoid salt. He also said that if my BP did go up over 130/80, I should start taking 5mg of lisinopril since it was likely working too well for me.

So here’s my question. When removing grains doesn’t control your BP, is there something else that I’m missing? I eat pretty strict Paleo right now (no grain, legumes, dairy, etc.), and my weight loss is slow but steady. (I weigh 248lb right now.) Oh yes, and I did end up having to start the 5mg dose of BP meds 3 days ago. My BP is back in a reasonable range again.

DONNA ASKS:
My 17-year-old daughter asked me this: “what’s worse for you, whole grain bread or white bread?” I would have answered “white bread is worse” 2 years ago, but after giving up a daily serving of wheat germ (along with grains in general), my arthritis symptoms have virtually disappeared!

Is flaxseed safe?

JAMIE ASKS:
Mainstream dietary “experts” argue that eating whole grains are good for you because of the “evidence”. Of course they have only looked at the evidence comparing eating whole grains versus eating refined grains AND they make the false logic extension that eating wholes grains are good for us. They fail to look at any research comparing eating grains (whole or refined) against eating no grains. This point is missed. What say you?

What do you say to people who say “Without grains, how will I get enough fiber?”

HEATHER ASKS:

I have purchased his fabulous book and listened to the podcasts he has been on lately. I think his ideas about wheat are brilliant. My seven year old daughter was diagnosed with type 1 diabetes in September 2011 with a blood sugar of 211 at the doctor’s office. She was immediately sent to the hospital so that her blood sugar could be under control and that they could teach us the proper way to inject the insulin and everything else that goes along with it.

The diabetic diet they wanted her to eat in the hospital was a joke – high carb, moderate protein and of course low fat. I couldn’t believe some of the food choices and how things were loaded with wheat and even sugar. The only sugar free item on the menu was sugar free jello! I argued with the dietician and told her that no way should my daughter be eating all these carbs, sugar and grains! By giving in and following this woman’s advice for just one meal – my daughter’s blood sugar rose to the 300′s. I immediately went back to the lower carb plan that I knew was right for her and had been controlling her blood sugar pretty well up until that point. I couldn’t wait to go home and put her on a high fat, moderate protein, low carb diet to control her blood sugar.

As soon as we came home and she ate this lower carb way – her need for insulin kept decreasing every day. She started off at 14 total units daily at the hospital and within days of being home she was down to about 5 units. A few weeks later down to 1 unit of insulin per day. By the beginning of October she was off all insulin. If she did take insulin it would cause her blood sugar to go too low. The doctor even agreed and told me not to give her insulin anymore until she needs it again.

Now of course, the doctor keeps saying she’s in that honeymoon period. Honeymoon period is when a type 1 starts getting insulin and the pancreas wakes up and starts making it’s own insulin again. I just keep thinking that maybe she was misdiagnosed and really a type 2 diabetic or that she has reactive hypoglycemia. I’ve asked that she have a c-peptide test and insulin tolerance test, but the doctor keeps refusing. She keeps saying she’s still in honeymoon period and this will probably be over soon.

Well, I want these tests so it will help us know if she’s really a type 1 or not. I will insist on these tests at the next upcoming appointment and if the doctor refuses I will get a 2nd opinion. I’ve been told I should do this by many people already. They just cannot believe the doctor is refusing the tests. So sorry that my story is so long, but my main point is that I notice that as long as my daughter does not eat wheat, sugar or too many carbs at one meal – she has wonderful blood sugar numbers!

The doctor said the record for the longest honeymoon period in her office was a boy who didn’t need insulin for 6 months. My daughter is already at 4 months with no insulin and her numbers are still great! Do you think it’s possible that her good blood sugars can continue forever with avoiding wheat, sugar and too many carbs at one meal without insulin?

QUEST BARS HAS A BRAND NEW NATURAL LINE:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Episode 2 of “Jimmy Moore Presents: Ask The Low-Carb Experts” features Dr. Ron Rosedale, M.D. who is the author of The Rosedale Diet and is an internationally-known expert in nutritional and metabolic medicine whose work with diabetics is truly groundbreaking. Through his work, he has helped literally thousands of patients suffering from so-called incurable diseases to regain their health. One of Dr. Rosedale’s life goals is to wipe out Type II diabetes in this country as a model for the world. Dr. Rosedale helped set up health retreats in India so that his knowledge could be shared with others less fortunate. His specific research interests include diabetes and the aging process, the correlation between diet and the aging process, and leptin, insulin, and the quality of metabolism. He has been studying and talking about the role of the hormone leptin for nearly two decades and is more than qualified to address this very important issue for people interested in health and weight loss in their low-carb lifestyle.

Here are the questions we address in this podcast:

KATHY ASKS:
I’d like Rosedale to comment on Dr. Kruse’s Leptin Prescription — does he agree ? How important is it to eat that much protein — isn’t it too much for some? Is it really that important to exercise after 5 — doesn’t that interfere with sleep?

EXCEPTIONALLY BRASH ASKS:
What is the mTOR pathway and why don’t we want to be on it? When are you going to update/write a book?

SUMNER ASKS:
How do you determine what level of protein is “moderate” to be consuming?

DFH ASKS:
What if I know my leptin is low, not high? I’ve been treated for adrenal fatigue, hypothyroid, and insulin resistance. Reverse T3 thyroid was high, but I don’t have numbers for leptin. Long story short, everything is awesome. It’s sorted out. My last labs showed good TSH, T3, and reverse T3 was low, not high, just a bit under the low range. I got a leptin number this time too and it’s very low, not high. Its complicated because I had the previous history, but since it looks like the leptin situation is strong, now what? I have seen “leptin reset” stories and I like that stuff, but once you supposedly get there with your leptin, what’s the best diet routine and macros? I wouldn’t mind losing another 15 lb. I’m down to 200 from 310.

PAM ASKS:
I have read the book, and read about Leptin Resistance. It makes sense. However, I don’t really see what I can do about my own Leptin Resistance other than follow a low-carb diet. What makes the theory of Leptin Resistance different from the Insulin Theory promote by Gary Taubes among others that I can incorporate into my weight loss/plateau journey?

STEVE ASKS:
Sometimes after I eat, and I eat high-fat/low-carb, I feel very, very full even though I have not eaten what most would consider a large meal, and I think, “Maybe I shouldn’t have eaten so much.” Have you ever heard of this phenomena before? Am I feeling the effects of leptin? Does the effect of leptin work in real time such that if I were to eat slowly enough it would tell me right in the middle of a meal that I’ve eaten enough?

DEB ASKS:
Does Leptin play a part in Poly Cystic Ovarian Syndrome? Our 32 year old daughter has been trying to get pregnant for over a year and after consulting with a fertility doctor and having an ultra sound she has been told she has PCOS. The doctor wanted to put her on Metformin, but she has decided instead to start eating low carb. Can PCOS be reversed by losing weight especially with a low carb diet?

JOHN ASKS:
To control leptin I tried a low-carb/high-fat diet but after a month my blood tests showed sharp increase in triglycerides and sharp decrease in HDL. I simultaneously went off HGH injections which took IGF-1 from 127ng/ml to 74ng/ml. Is it possible the anticipated benefit was not seen due to a lower IGF-1?

QUEST BARS HAS A BRAND NEW NATURAL LINE:

NOTICE OF DISCLOSURE: http://cmp.ly/3

This debut episode of “Jimmy Moore Presents: Ask The Low-Carb Experts” features Jacqueline Eberstein, R.N. who began working with Dr. Robert C. Atkins in his practice in New York City in 1974. Her previous experience included stints in intensive care and recovery room nursing. As Director of Medical Education at The Atkins Center for Complementary Medicine, she was responsible for the education of medical staff on the principles and protocols of the Atkins Lifestyle. Additionally, she spent many years as a full-time practitioner utilizing complementary medicine approaches as practiced by Dr. Atkins. She designed and ran The Atkins Center’s Modified Diet Program and the Atkins Low-Carb cruises.

After closing The Atkins Center in October 2003, she became Director of Nutrition Information at Atkins Health and Medical Information Services for Atkins Nutritionals, Inc. In that capacity she co-authored the book Atkins Diabetes Revolution with Dr. Mary C. Vernon published in 2004 by Harper Collins. She is currently a consultant working with Veronica Atkins’ personal foundation furthering education in the Atkins Lifestyle and the legacy of Dr. Atkins. She continues spreading the low-carb message through her “Controlled Carbohydrate Living” web site as well as being a regular featured guest speaker on the annual Low-Carb Cruise.

Jackie is arguably the world’s foremost authority on the Atkins low-carb lifestyle spending nearly three decades of her life working with patients of the late, great Dr. Atkins.

Here are some of the questions that we addressed in this episode:

BARBARA ASKS:
Weird question: I’ve been low-carbing for almost a year and have had good success. Lost 30 lbs. and kept it off for the first time in my life. I’ve hit stalls, but never gained weight steadily other than a day here and there that I chalked up to fluid retention or whatever. But now I’m gaining weight every day, and the only thing that’s different is that I’ve been sick and taking antibiotics. I always think of sickness causing weight loss, not gain. I can’t stop taking the antibiotics, since out-of-control cellulitis would obviously be WAY worse than gaining a few pounds. So can illness or medication cause this on a low-carb diet?

JENNY ASKS:
I only recently found low-carb in 2011 and didn’t raise my children how to eat well. How can I make sure my son going off to college eats healthy?

STEVE ASKS:
Is there a “set” point for weight that is difficult to overcome?Are there vitamins/supplements that can accelerate weight loss?

LINDA ASKS:
I’m a 60 year old menopausal woman who’s lost 104 pounds.  With 60 more pounds to lose, my weight loss has definitely slowed to a crawl. I used to lose 8 pounds a month, now it’s like 2-3 pounds monthly.  What can I do to “rev” it up?

MINDY ASKS:
Jackie, what advice do you have for us ladies in our 40′s and 50′s who are faithfully low-carb but reach that weight that we just can’t get past?  Is it time to adjust our expectations or do you suggest other tweaks to the program?  Do you suggest seeking out hormone interventions? 

MARY ASKS:
What advice do you have for long-term low-carbers who’ve hit a long term plateau?  Would you recommend the Atkins “Fat Fast” or some other such method to break a stall?

DON ASKS:
What is your opinion on the so-called “one golden shot” with the Atkins diet where it only works once and then never again?  Do you believe that if you regain weight lost on a low-carb regimen that low-carb living becomes less effective in subsequent re-starts?

QUEST BARS HAS A BRAND NEW NATURAL LINE:

NOTICE OF DISCLOSURE: http://cmp.ly/3

Some of my most enthusiastic podcast listeners have asked me to conduct even more interviews and even address specific topics that relate to living a healthy lifestyle. Beginning in 2012, I’ll be delivering both with the expansion of my current podcast and the creation of a new one. Click here to learn all about the new changes set to take place beginning on Monday, January 9, 2012 when “The Livin’ La Vida Low-Carb Show” moves to airing on Mondays, Tuesdays and Wednesdays each week. But the most exciting new change is the creation of yet another brand new podcast (this is the last one, I promise!) that will air LIVE on Thursday nights at 7PM EST featuring an expert weighing in on and answering listener questions on a scheduled topic. It’s called “Jimmy Moore Presents: Ask The Low-Carb Experts” and I am so excited about sharing this new format with fans of Paleo, low-carb and healthy living!

This new podcast is unlike anything I’ve done before because it will be LIVE, feature specific health topics of interest in the low-carb community, listener-submitted questions for the experts through the podcast web site as well as those listening in on the call, and so much more! As much podcasting as I’ve done over the past five years or so, this is the most daunting podcast format yet. Sure, it’ll be like riding a new bicycle for the first time when the debut episode airs on Thursday, January 12, 2012 at 7PM EST. But I’m sure my adrenaline will get me through it and everything will be peachy keen. I CAN’T WAIT!

So, I bet you’re wondering how YOU can be a part of the new “Ask The Low-Carb Experts” podcast as a listener on Thursday nights. It’s super-simple with TWO ways to join us: On your telephone, call (712) 432-0900 and use the access code 848908 or you can Skype the show for FREE by calling the username freeconferencing.7124320900. It’s that easy! Here’s a promo video I made for YouTube talking about how to join us on the new podcast:

http://youtu.be/qkXf5fC5VkM

Because my Rolodex is filled with some truly amazing people who are experts on a wide variety of health topics, I won’t be running out of topics or authorities on these subjects any time soon. Here’s a quick run-down of the first eight episodes I have planned for you on “Ask The Low-Carb Experts” to start the year off with a bang:

January 12, 2012: Jackie Eberstein – “Weight Loss Obstacles”
January 19, 2012: Dr. Ron Rosedale – “Leptin 101″
January 26, 2012: Dr. William Davis – “Healthy Whole Grains?”
February 2, 2012: Dr. Fred Pescatore – “How To Improve Cardio-Metabolic Health”
February 9, 2012: Mark Sisson – “Ketosis: Devil or Angel?”
February 16, 2012: Chris Masterjohn – “Cholesterol 101″
February 23, 2012: Dr. Cate Shanahan – “Long-Term Effects Of The SAD Diet”
March 1, 2012: Dr. Mary Vernon – “What Questions Should I Ask My (Non-Low-Carb Friendly) Doc?”

Pretty awesome guests and topics, huh? And it’s just gonna get better and better as the weeks and months progress. But we need YOU to participate in this interactive podcast with your questions. Yes, you can call in on Thursday nights at 7PM EST and ask your question about the specific topic directly to the expert or you can use the convenient “Submit Your Question” section on the lower right-hand side panel of the “Ask The Low-Carb Experts” podcast web site to send us your name, e-mail address, which expert you are asking your question, and your question. Additionally, we’ve set up an e-mail address for you to send us this info at askthelowcarbexperts@gmail.com. We’ll get to as many of your questions as possible and make it a fantastic show for you to listen to. If you’re not able to listen in LIVE, then don’t worry–the show will be recorded and put on iTunes as well as the official web site for you to listen on demand. I’m bursting at the seams to get this new project off and running in 2012 because it has the potential to be a huge hit! THANK YOU in advance for your incredible support of this new venture.

I’m going to be conducting a test of the sound and recording for this new podcast on Thursday, January 5, 2012 at 7PM EST if you’d like to be a part of this short test drive so to speak of the new format. I won’t be recording anything to be aired on iTunes or anywhere, but would love to take a few phone calls and see how this all works. Follow the instructions above to join me on this test and feel free to ask me any questions you’d like that night about low-carb or life for that matter. It will help us make the debut of this podcast that much better one week later. I am grateful for the opportunity to continue to bring you the highest quality podcasts that I can possibly create. This one is gonna be a keeper! Bookmark the official web site now and be looking for it to appear on iTunes within a few days after the first episode airs on January 12, 2012!

This will be a live, call-in type of show where you can listen to it streaming and speak to Jimmy’s guests directly on air!

The show will be live on Thursday evenings and afterward will be downloadable either on this site or in iTunes for your convenience.

Stay tuned…