84: Jack Yee And Laura Kaplan Analyze Why People Think Low-Fat Means Healthy

84: Jack Yee And Laura Kaplan Analyze Why People Think Low-Fat Means Healthy

Low-carb Paleo bloggers Jack Yee and Laura Kaplan join our co-hosts Dietitian Cassie and Jimmy Moore today in Episode 84 of “Low-Carb Conversations With Jimmy Moore & Friends!”

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It’s another week of checking out the very latest health headlines and dissecting them for you with educated opinions from some of your fellow peeps from the low-carb and Paleo community. Today we have two more fabulous guest friends in Jack Yee from the “Mental Toughness Guy” blog and our Low-Carb Cruise buddy Laura Kaplan from the brand new “N Equals One More” blog (inspired by our very own Jimmy Moore) to jibber-jabber with Cassie and Jimmy about the deceptive marketing used by food companies pushing low-fat products, an NFL defensive lineman who was cut simply for being diagnosed with Type 2 diabetes, what impact consuming Splenda has on insulin levels, what a healthy breakfast looks like in various places around the world, the metabolic difference between a banana and cookies, the skepticism about the scientific validity of blood-type diets and more! Plus, don’t miss Laura’s mouthwatering low-carb sauced pork chops recipe at the end. So pull up a chair, grab a cup of coffee and let’s talk.

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LINKS MENTIONED IN EPISODE 84
– We’re LISTENER-SUPPORTED: DONATE HERE!
Jack Yee’s “Mental Toughness Guy” blog
Laura Kaplan’s “N Equals One More” blog
The Low Fat ‘Healthy Halo’: Fat Labeling More Powerful Than Calorie Information In Consumers Minds
Patriots To Cut Love After He’s Diagnosed With Diabetes
Could Artificial Sweetener CAUSE Diabetes? Splenda Modifies The Way The Body Handles Sugar, Increasing Insulin Production By 20%
Breakfast Around The World: Healthy Ideas From Abroad
So Apparently Bananas Are As Bad For You As Cookies And French Fries?
No Science Behind Blood-Type Diets

Laura’s Sauced Pork Chops
Over medium-high heat, place pork chops seasoned with salt and pepper in skillet and cook about 4 minutes each side depending on thickness. Make sure skillet is hot so you can get a good sear. When they’re mostly done, remove and cover or put in warm oven.

De-glaze the pan with chicken stock, bone broth, or white wine and scrape up all the bits at the bottom of the pan. Reduce to a simmer and whisk about 1 1/2-2 Tbs of Dijon mustard into about 1/3 cup of heavy cream and then dump that into the pan. The sauce will thicken up in a minute or two and just pour it on top of the meat and steamed veggies.

  • Susan

    I don’t understand the rationale of patronizing Costco because you can buy big cases of butter there and because they support the Paleo way of eating. Butter is not a Paleo food. It’s like saying you support Costco because they support Paleo eating styles and you can buy large boxes of oatmeal there…..

    • LLVLCBlog

      If you choose not to eat butter on your healthy lifestyle, then that’s your prerogative. But it’s an incredibly nutrient-dense real whole food (especially the grassfed kind from Kerrygold) to include in a high-fat, low-carb diet. Supporting those companies that are willing to provide these sources of real food is one way those of us who believe in this way of eating can vote with our wallets. Your oatmeal comment is just silly. If you don’t want butter, then get whatever else floats your boat. THANKS for your comment!

  • Kenneth MacKillop

    The sucralose effect is very interesting — similar to what many think the effect of fructose is (over the long term) in mediating the response to dietary glucose. Fructose is also an intensely sweet saccharide — the most so of the natural ones.

    Both sugars tend to be analyzed in terms of direct systemic effects, but both fructose and sucralose ramp up gut bacterial growths and follow-on reactions. Some research indicates that fructose can cause inflammatory gut bacterial leakage to the liver, possibly leading to diabetic consequences, for instance.

    Could fructose and sucralose act via similar, but poorly understood, mechanisms in degrading glucose/carbohydrate tolerance?