144: Camille Macres And Leanne Vogel Question The Ornish Attack On Low-Carb

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Paleo blogger, author, and television show host Camille Macres and low-carb, high-fat diet blogger and YouTube video sensation Leanne Vogel join our hosts Jimmy Moore and Dietitian Cassie today in Episode 144 of “Low-Carb Conversations With Jimmy Moore, Dietitian Cassie & Friends!”

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We are grateful to be here with another trek through the latest health headlines featuring opinions from some of the top names in Paleo, low-carb, and real food blogosphere. Thank you for being an active listener and supporter of this Friday podcast. If you like what you hear, then CLICK HERE to make a donation of any amount to help keep us on the air. THANK YOU FOR YOUR SUPPORT!

WHY IS DEAN ORNISH CALLING LOW-CARB A HIGH-PROTEIN DIET?

The Myth Of High-Protein Diets
In today’s episode, our co-hosts Jimmy Moore and Dietitian Cassie are joined by Paleo blogger, author, and television show host Camille Macres from “Camille’s Paleo Kitchen” and low-carb, high-fat diet advocate Leanne Vogel from the “Healthful Pursuit” blog as well as YouTube channel. Listen to Jimmy and Cassie gab about their talks this week during The Diabetes World Online Summit with Dr. Brian Mowll that continues through March 30, 2015 (with an encore day coming up early next week) and Jimmy’s recent Instagram photos of the crazy food-like products like Food Should Taste Good Gouda chips and All Natural Super Crackers with broccoli.

IS KEVIN BACON THE PERFECT SPOKESMAN FOR EGGS?

Kevin Bacon stars in egg industry campaign
Listen in as Jimmy, Cassie, Camille, and Leanne share about Dr. Dean Ornish’s latest attack on the low-carb diet (read Dr. Eades’ rebuttal column), why parents think sugary drinks are healthy, the rationalization for not reducing sugar in your diet for health, a new study that showed a relatively low-carb diet gives a 400-calorie-a-day metabolic advantage over a low-fat diet, the choice of actor Kevin Bacon as the new official spokesperson for eggs, and the decision by McDonald’s to stop using chickens given antibiotics. Plus, don’t miss Leanne’s Flaxseed Cinnamon Bun Muffins, Camille’s favorite Water Kefir recipe (that she forgot about on the show!), and her Power Bars recipe featured in Keto Clarity. So pull up a chair, grab a cup of coffee and let’s talk!

PLUS, don’t miss Cassie as part of next week’s Love Your Mind, Love Your Body Telesummit.

JIMMY’S NEW WATER DISPENSER WITH STRAWBERRIES AND BLUEBERRIES

Did you know strawberries float and blueberries sink?

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LINKS MENTIONED IN EPISODE 144
– We’re LISTENER-SUPPORTED: DONATE HERE!
Camille Macres from “Camille’s Paleo Kitchen”
Leanne Vogel from the “Healthful Pursuit” blog
Leanne’s YouTube channel
– SECRET HEADLINE: The Myth of High-Protein Diets
– READ DR. MIKE EADES’ REBUTTAL: Dr. Dean Ornish blasts high-protein diets
Study: Parents wrongly think sugary drinks healthy
Reducing Sugar In Diets For Health Might Be Very Difficult For Many
Is a Calorie a Calorie? Metabolic Fat Balance Following Selective Isocaloric Restriction of Dietary Carbohydrate Vs. Fat in Obese Adults
Kevin Bacon and eggs: Actor stars in egg industry campaign
– VIDEO: Wake up to Eggs with Bacon
McDonald’s to cut back on chicken fed with antibiotics
– RECIPE: Leanne’s Flaxseed Cinnamon Bun Muffins (grain-free, paleo, low carb + keto)
– RECIPE: Camille’s favorite Water Kefir recipe


Camille’s Power Bars (as featured in Keto Clarity)
1 cup coconut oil, melted
1 cup macadamia nut butter (almond butter ok, too)
1/2 cup Sun Warrior Vanilla Protein Powder
1 cup shredded unsweetened coconut
1/2 cup dried cranberries (or raisins or dried cherries)
1 cup slivered almonds (or pecans, walnuts, hazelnuts)
1/2 cup cacao nibs
1/4 teaspoon salt
1 teaspoon cinnamon (optional)

Utensils to make these bars:
parchment paper
small rimmed rectangular or square baking sheet/cake pan (mines about 6×8 with 2 inch rim)
mixing bowl
whisk
large knife
cutting board

Whisk coconut oil, nut butter and protein powder in a medium bowl until smooth. Add remaining ingredients an stir. Line baking sheet/cake pan with parchment paper, making sure it goes all the way up the sides. Pour in batter, and don’t let the batter touch the actual pan or it will be very messy to remove. Cover and refrigerate for about 2 hours or until solid. Lift bars out with parchment paper underneath and cut into squares on a cutting board (as pictured above). Store bars in refrigerator! This recipe must be kept pretty cold. If they get too warm, the coconut oil will melt and they will turn back into a puddle.

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