52 episodes

Veteran nutritional health podcaster Jimmy Moore hosts this LIVE listener call-in show with the best and brightest experts in the world of low-carbohydrate diets addressing the cutting-edge health issues you REALLY care about! Listen and interact with the show on Thursday nights at 7PM EST by dialing 712-432-0900 or via Skype by adding the contact 'freeconferencing.7124320900'. The access code is 848908. Visit AskTheLowCarbExperts.com to see which experts and topics are lined up and submit your questions for them at AskTheLowCarbExperts@gmail.com.

Ask The Low-Carb Experts Jimmy Moore

    • Alternative Health

Veteran nutritional health podcaster Jimmy Moore hosts this LIVE listener call-in show with the best and brightest experts in the world of low-carbohydrate diets addressing the cutting-edge health issues you REALLY care about! Listen and interact with the show on Thursday nights at 7PM EST by dialing 712-432-0900 or via Skype by adding the contact 'freeconferencing.7124320900'. The access code is 848908. Visit AskTheLowCarbExperts.com to see which experts and topics are lined up and submit your questions for them at AskTheLowCarbExperts@gmail.com.

    52: Jill Ciciarelli | All Things Fermented (Fermentation 101)

    52: Jill Ciciarelli | All Things Fermented (Fermentation 101)

    AIR DATE: October 31, 2013 at 7PM ETFEATURED EXPERT: FEATURED TOPIC: "All Things Fermented (Fermentation 101)"

     With the increased interest and popularity of the Paleo lifestyle in recent years, so many people with chronic health and weight issues are discovering the power of an ancestral nutrition and fitness program. But many of these Paleo newbies are neglecting a key aspect of Paleo that is critical in light of all the emerging science we are seeing on having a robust and healthy gut microbiota. This is something holistic health coach  has noticed as well and is seeking to educate others about the vital importance of fermenting food for health. Our modern-day culture makes the idea of fermented foods seem strange (ever tried to ferment a Dorito or Twinkie?), but this is something that has been done by traditional cultures around the world for centuries to add more flavor and abundant nutrition to the foods being consumed. Jill's August 2013 book release  shares all the basics of fermenting, finding foods locally in your area to ferment, and to begin perhaps for the first time in your life to add in this aspect of the Paleo lifestyle that has been missing. That's what we will take on this week in Episode 52 of "Ask The Low-Carb Experts" with the timely and very relevant topic of "All Things Fermented (Fermentation 101)."
    JOIN YOUR LOW-CARB FRIENDS ON THE 2014 LOW-CARB CRUISENOTICE OF DISCLOSURE: TENDERGRASS FARMS GRASS-FED/PASTURED MEATSNOTICE OF DISCLOSURE: 
    Here are some of the questions we address in this episode:
    BOB ASKS: Is there any way to improve the Vitamin K2 content of fermented vegetables? I know natto has the highest amount of Vitamin K2, but I would like to maximize it in the veggies that I personally ferment, such as cabbage, peppers and more. Do I need to use a specific starter culture to make this happen or is there some other way to do it naturally?
    JANE ASKS: Is there a sure-fire way of getting my cucumber pickles, when fermented, to remain crisp? I'm a moderately experienced fermenter and have tried making pickles three times. Unfortunately, they come out so soft I just had to throw them away. Adding grape leaves to the batch hasn’t helped a bit. What am I doing wrong?
    FREDA ASKS: Can you address the controversy over bacteria from open fermentation using ball jars vs. PickleIt Jars that are completely anaerobic. The PickleIt Jar supporters suggest that the bacteria created in open fermentation creates bacteria that is not good for the gut and can actually be detrimental. What say you?
    LENI ASKS: How is the probiotic content of sauerkraut (and other fermented foods) affected by heating? What is the temperature range that supports the survival of probiotics?
    DEB ASKS: It it possible to make a "milk kombucha" as opposed to milk kefir? Is there enough sugar in milk to feed a SCOBY (Symbiotic Colony Of Bacteria and Beast)? If so, then does the milk need to be pasteurized to avoid bugs battling bugs? I’ve heard you're not supposed to use raw honey for the same reason.
    ANNE FROM AUSTRALIA ASKS: I was wondering if you can tell me about the Vitamin K2 content of fermented foods, especially kefir?
    JOANNA ASKS: I’m wondering about the amount of Vitamin K2 in non-dairy fermented foods. Grass-fed cheese has been my go-to source for K2, but I’ve realized that I really have to limit dairy in order to lose weight and I suspect that dairy is an inflammatory food for me. Do non-dairy fermented foods provide a rich enough source of K2 so that I won’t have to supplement? And what quantity of fermented foods per day do you think would be necessary?
    TAMMY ASKS: Is it possible to safely ferment using only a mason jar? And what about using a layer of olive oil to seal it? I tried to do a quick ferment of pickles over a week recently and apart from being too salty, the olive oil layer turned green and

    • 1 hr 1 min
    51: Dr. David Perlmutter | Grain Brain & Ketones

    51: Dr. David Perlmutter | Grain Brain & Ketones

    AIR DATE: October 24, 2013 at 7PM ETFEATURED EXPERT: FEATURED TOPIC: "Grain Brain & Ketones"

    LISTEN LIVE TONIGHT AT 7PM ET by calling (712) 432-0900 and use the access code 848908.
    The biggest breakthrough health book of 2013 contains a simple, yet profound message--the carbohydrates we are eating in our diet are directly leading us down the inevitable pathway to dementia, Alzheimer's disease and other neurodegenerative brain health ailments. It's the #1 New York Times bestselling book  (read ) by a Naples, FL-based neurologist named  (listen to Jimmy's interview with him in ). Dr. Perlmutter identifies in his book the key role that ketone bodies play in various aspects of our health, especially brain health. And that some of the most common foods consumed in our diet--namely whole grains, sugar, starch and other culprit carbohydrates--are the very things that are robbing our bodies of adequate ketone production to thrive as our bodies were intended. That's what we'll be addressing in Episode 51 of "Ask The Low-Carb Experts" this week when we take on the topic "Grain Brain & Ketones."
    REGISTER FOR SEAN CROXTON'S "REAL FOOD CON"NOTICE OF DISCLOSURE: TRY WATER THE WAY PALEO MAN ENJOYED ITNOTICE OF DISCLOSURE: 
    Here are some of the questions we address in this episode:
    LENI ASKS: What is the impact of a ketogenic diet on bone health? There’s a lot of information on the web that seems to indicate that a ketogenic diet creates an acid environment that leeches calcium and other minerals from the bones. Is this true?
    ADAM ASKS: What has been your response to the emerging idea that saturated fat is the root cause of Alzheimer’s disease? And I’m curious about what would bring on Alzheimer’s faster: a high-carb, high fat diet or a high-carb, low-fat diet?
    MARY ASKS: After reading Dr. Perlmutter's eye-opening book where he mentions fasting blood sugar levels are closely associated with cognitive function. Would that be the best thing for me to track or would it be more useful to track post-prandial blood sugar and/or blood ketone levels?
    REBECCA ASKS: If a person already has moderate to severe Alzheimer's or signs of dementia, is it too late to reverse the damage by eating low-carb, high fat? Can there be any reversal in symptoms?
    LINDA ASKS: In 1997, I underwent surgery for a benign, but fairly large brain tumor. The dietitian put me on the Food Pyramid diet and I ate that way until I read Dr. William Davis’ Wheat Belly in 2011. We don’t touch wheat and gluten anymore and happily eat low-carb. I wonder what effect grains have on the development of brain tumors. As a 63-year old, is it too late for me to achieve optimal brain health after a lifetime of eating grains?
    SANDRA ASKS: Should my husband be worried that his cholesterol has risen from 208 to 267? He eats what I eat—a low-carb, moderate protein, high-fat diet. His doctor will undoubtedly want to put him on a statin and my hubby is kinda freaking out about all of this. Any words of comfort you can give us?
    LISA ASKS: I loved Grain Brain and have already implemented many of your suggestions. I've heard it argued by people in the low-carb and Paleo community that it's the processed foods doing most of the metabolic damage to our health in modern society. However, the unifying factor in many of the world’s traditional cultures is that they're all eating real, whole foods. But Dr. Perlmutter seems to be saying that even real, whole food carbohydrate-based foods like fruits and tubers are poison. Does this apply to everyone, or just those who are metabolically challenged in some way? I think many will find it hard to swallow the "all carbs are poison for everyone" theory when there seem to be so many people eating real-food carbs while maintaining excellent health.
    HILARY ASKS: If carbs are so bad for our health, then how do people like Michael Phelp

    • 1 hr 17 min
    50: Dr. Bill Lagakos | All Things Calories (Calories 201)

    50: Dr. Bill Lagakos | All Things Calories (Calories 201)

    AIR DATE: October 17, 2013 at 7PM ETFEATURED EXPERT: FEATURED TOPIC: "All Things Calories (Calories 201)"
     The concept of calories is one of the most controversial and highly misunderstood concepts in the discussion of nutrition and healthy living. Most conventional health experts put forth the notion that weight and health management simply comes down to basic math--eat less calories in your diet and burn off more calories. In their world, it's all about food quantity. But for many of us in the low-carb and Paleo community, choosing food quality is so much more important as a means for controlling the hormonal and metabolic impact of those calories over how much of that food we are consuming. This is a concept that this week's guest expert knows a thing or two about. He is nutritional biochemist  (listen to Jimmy's interview with him in ) and the author of a book entitled . He'll took on the topic "All Things Calories (Calories 201)" in this fabulous podcast. You might recall we had  for a Calories 101 discussion. Listen in as we dig a little deeper into this topic to clear up any lingering misconceptions you may have about the subject of calories.
    REGISTER FOR SEAN CROXTON'S "REAL FOOD CON"NOTICE OF DISCLOSURE: THE ALL-NEW WHITE CHOCOLATE RASPBERRY QUEST BAR:NOTICE OF DISCLOSURE: 
    Here are some of the questions we address in this episode:
    KAREN ASKS: What role do hormones play when it comes to the amount of calories consumed as it relates to weight loss?
    GERARD ASKS: What does Dr. Lagakos think of Lyle McDonald's energy balance formula? Does it line up with his findings about calories?
    DEBRA ASKS: I just don't trust calories anymore. All I need from them is to do their job. How did the whole calories in/calories out concept gain such a stranglehold on our culture? Aren't our bodies so much more complex than energy consumed and energy expended?
    AMY ASKS: Does Dr. Lagakos think the average person would be better off if we'd never heard the word "calorie" as it applies to food? I'm saddened when I think of all the human potential and creativity that are lost as a direct result of the obsessive behavior of calorie counting, watching the calorie meters on cardio equipment at gyms, and the complex math equation people think they need to perform in order to "balance their calories." That’s just way too much wasted brain power and emotional energy spent on a numbers games rather than focusing on nourishing our bodies the same way our healthy, lean, robust ancestors did for generations before anyone had ever heard of a calorie.
    JAMES ASKS: There have been isocaloric studies conducted where the major difference was the macronutrient composition, but the outcomes tend to differ regarding fat loss and lean body mass retention. Then why do the "experts" still insist that 400 calories of a rib-eye steak is no different from 400 calories of Pop-Tarts? Does Dr. Lagakos think we will ever reach a scientific consensus that embraces the notion that calories from fat, protein, and carbohydrates have different biochemical effects and can't possibly be lumped together based on their calories?
    KARL ASKS: I understand what the strict definition of a calorie is and that is refers to turning potential energy into kinetic energy. But I also know that our bodies don't utilize calories, but rather ATP. So given a basic understanding of how ATP is generated in the mitochondria, I don't see how to equate calories with the generation of ATP. Could you explain how the body utilizes energy?
    HELEN ASKS: Is there any scientific evidence supporting the timing of when the calories are consumed. For example, if someone eats 2500 calories per day, does it matter if those calories are spread out over 4-5 meals or if they are all consumed in 1-2 large meals as part of an intermittent fasting protocol?
    GARY ASKS: There is a common belief in our cultu

    • 55 min
    49: Dr. Donald 'Rock' Schnell | All Things Aging (Aging 101)

    49: Dr. Donald 'Rock' Schnell | All Things Aging (Aging 101)

    AIR DATE: October 10, 2013 at 7PM ETFEATURED EXPERT: FEATURED TOPIC: "All Things Aging (Aging 101)"
    Father Time has a sneaky way of catching up to us all at some point, doesn't he? But what if you could hold off the effects of aging for many more years than you think simply by making some basic shifts in your diet, fitness, supplements and lifestyle choices. That's the heartbeat of the work of this week's guest expert named  (check him out on  and ). He is an anti-aging specialist and co-author with  of the book . Dr. Rock was once a staunch vegan advocate and noticed how it greatly accelerated his aging which is what motivates him to help people over 40 discover the easy and intuitive methods for increasing vitality, sexuality, and youthfulness through whole food nutrition, convenience exercise and correcting micronutrient deficiencies. That's what we'll address in Episode 49 of "Ask The Low-Carb Experts" taking on the topic "All Things Aging (Aging 101)."
    TENDERGRASS FARMS GRASS-FED/PASTURED MEATS:NOTICE OF DISCLOSURE: GET JIMMY'S BESTSELLING NEW CHOLESTEROL BOOK:Get a FREE CHAPTER by visiting 
    Here are some of the questions we address in this episode:
    HILARY ASKS: I'm 48 years old and menopausal. I've had lupus-like symptoms ever since I was a kid and my health has been improved beyond my wildest dreams by avoiding wheat, plus adding in healthy fats and a pile of supplements that I cycle into my routine when I feel I need them. I'm curious about DHEA and I'm trying the NOW brand of 7-Keto DHEA. Every once in a while when I feel like I need an anabolic boost, I sprinkle around 5-10 mg into my Bulletproof coffee. It really is helping my tendons, muscle tone, mood and energy. Do you think this protocol I am doing is helping me fight aging? Is this the best form of DHEA for reducing the masculinizing effect?
    JAMIE ASKS: We often hear insulin referred to as the “fat-storage hormone” but is it accurate to also call it the aging hormone? Do some medications accelerate aging? And are there any anti-aging supplements?
    JENNY ASKS: I am 41 years old and not in peri-menopause yet. I’d like to retain my present feelings of vibrant youth and know that fertility is a marker of being young and full of health. What do you think of using bio-identical hormones to continue to menstruate through and after menopause? How exactly does doing something like this work?
    ERIK ASKS: Would Dr. Schnell consider using exogenous testosterone as we get older to stave off the effects from aging? If so, then does he have a preference regarding the modes of administering it?
    MARK ASKS: Is mimicking the internal chemical environment of a young body the best way to defy aging? If so, then how do "turn off" late-acting deleterious or lethal genes?
    ANN ASKS: How do refined carbohydrates affect the skin as we age? Is this a direct reflection of what is happening in our organs long before it reaches the surface?
    KATHIE ASKS: Which vitamins are most beneficial in warding off the effects of aging in conjunction with my low-carb, high-fat lifestyle?
    LIZ ASKS: I work outdoors in a place where we have sun all year round. What are the best ways to keep my skin from prematurely aging? I use sunscreen (which I know has terrible ingredients in it) and cover up as much as possible. Many people I’ve seen who have worked outdoors doing what I do look 30 years older than they really are. I don't want to end up like that!
    KURT ASKS: I’m 54 years old and enjoy running, biking and weight lifting. There is conflicting advice between doing steady cardio vs. intense interval training. What do you feel works best for men as they begin aging after 50?
    NICK ASKS: Is eating low-carb to limit insulin and moderating protein down to limit MToR the best way to slow aging and increase longevity?

    • 1 hr 18 min
    48: James Clear | All Things Intermittent Fasting (IF 101)

    48: James Clear | All Things Intermittent Fasting (IF 101)

    AIR DATE: October 3, 2013 at 7PM ETFEATURED EXPERT: FEATURED TOPIC: "All Things Intermittent Fasting (IF 101)"
    Just mention the word "fasting" to the man on the street and the reaction you'll get from most of them would probably fall somewhere between completely scoffing at the idea to the sheer terror at the realization of going without food for more than a few hours. This concept of fasting even on an intermittent basis, as has become popularized in the Paleo community in recent years, is certainly a highly controversial and misunderstood strategy that could very well be the last piece of the puzzle in optimizing your weight and health issues. Is intermittent fasting (aka IF) the right way to go for everyone, especially for women who seem to have more difficulty with this? Is there anyone who absolutely shouldn't IF or even those who must do it for therapeutic purposes? And how long and how often should these fasting periods be done to get the most benefit out of them? These are just some of the questions we're going to explore further with a nutritional habits expert named  (listen to Jimmy's "Livin' La Vida Low-Carb Show" podcast with him in ) in Episode 48 of "Ask The Low-Carb Experts" where we'll take YOUR questions on "All Things Intermittent Fasting (IF 101)."
    Here's your chance to speak directly with the expert to ask YOUR questions. Start getting me your questions on this topic NOW by e-mailing them to  no later than 3PM ET this Thursday. You can also ask your question LIVE on my show by calling (712) 432-0900 or Skype the show for FREE by calling the username freeconferencing.7124320900. Whether you call or Skype, be sure to use the access code 848908. Listen LIVE and  if you like what you hear. This is golden opportunity to interact with the best nutritional health experts in the world, so don't be bashful. We look forward to sharing this brand new episode of "Ask The Low-Carb Experts" with you later this week.
    SUGAR-FREE, LOW-CARB PEANUT BUTTER CUPSNOTICE OF DISCLOSURE: LOW-CARB PASTABILITIES FROM QUEST NUTRITIONNOTICE OF DISCLOSURE: 
    Here are some of the questions we address in this episode:
    RENEE ASKS: I have long heard that women in general don't have great results from intermittent fasting. I'm wondering whether you agree with this, why it happens, and if this applies to post-menopausal women? I am a post-menopausal female and naturally IF more days than not. What effect does IF have on women's and men's hormones?
    KARL ASKS: I have been doing Intermittent Fasting for the past few weeks eating meals between 12-8pm. Do you have any suggestions about how I can make sure I get enough food in my body during that 8-hour window? I feel like I’m eating way too few calories.
    I do have a cup of coffee with about two teaspoons of heavy cream in the mornings. Does that coffee and/or cream make any difference in the effects of an intermittent fast? Should I add a tablespoon of coconut oil or MCT oil to make it better? Or should I be going that entire 16 hours without any calories consumed to technically do an IF?
    JENNY ASKS: I've been eating low-carb, high-fat for 3 months now and incorporated a 24-hour fast, two days a week for the last month. I also try to mini-fast for 17 hours between my meals everyday. When does the timer begin for fasting: as soon as I put my fork down or about 3 hours later when I've digested my last meal?
    One issue I am having is that I want to take my vitamins everyday, especially on fasting days, but I can't keep them down on an empty stomach. Is there any type of food that I can eat to stay in a fasted state but is substantial enough to let me take my vitamins? I tried almond butter and was able to keep the pills down but it was not the best option for me. Would a pure fast be even more beneficial than a multivitamin?
    DAMON ASKS: Assuming proper caloric load and macronutrient b

    • 1 hr 13 min
    47: Dr. William Curtis | Nutrition-Based Diabetic Therapy

    47: Dr. William Curtis | Nutrition-Based Diabetic Therapy

    AIR DATE: September 26, 2013 at 7PM ETFEATURED EXPERT: FEATURED TOPIC: "Nutrition-Based Diabetic Therapy"
    According to , 26 million Americans currently have diabetes (mostly Type 2) with a whopping 79 million more who are what's known as prediabetic where they are insulin impaired to the degree that if nothing changes they will become a full-blown diabetic in the coming years. The sad reality of these statistics is they are getting worse, not better, with an additional 2 million+ new cases of diabetes being added annually. What's going on here to explain the explosion in the rates of Type 2 diabetes and even the more rare Type 1?
    That's precisely what we cover in this podcast featuring a former ER physician and family doctor from Corpus Christi, Texas named  who has become passionate about how healthcare must shift the way they treat patients away from disease management and more towards wellness and prevention care. His clinical experience has shown him firsthand that health does not come from the medicine bottle for the vast majority of patients but from the very foods they are putting in their mouths as well as fitness and lifestyle changes.
    When it comes to the subject of diabetes, that statement is magnified many times over with the need for the right kind of nutrition and lifestyle treatment modalities as the FIRST line of defense in an overall wellness plan. Dr. Curtis doesn't believe we should be convincing everyone they are sick and in need of a prescription medication to get better again. He contends that a whole foods-based, low-carb lifestyle that he teaches through his  will provide diabetic patients with REAL encouragement and invaluable information to help them defeat this chronic health issue. That's the topic we'll take on directly in Episode 47 of "Ask The Low-Carb Experts" taking YOUR questions on "Nutrition-Based Diabetic Therapy."
    LOWER YOUR BLOOD SUGAR LEVELS NATURALLY:USE PROMO CODE "THANKYOU" FOR 10% OFFNOTICE OF DISCLOSURE: LOW-CARB CHOCOLATE CHIP COOKIE DOUGH QUEST BARSNOTICE OF DISCLOSURE: 
    Here are some of the questions we address in this episode:
    ANDREW ASKS: It may just be a semantic argument, but I am wondering why the typical medical establishment position is that Type 2 diabetes is incurable. Conventional wisdom says that once you have a consistently elevated fasting blood glucose level, the “diabetic” label seems to stick for life. My doctor bestowed me with that distinction although he never even once checked my A1c, which I later discovered was low. But now my medical records show me as having Type 2 diabetes although I’ve never taken a single drug to treat it. This is such a scarlet letter on my health history that I’m wondering if I am plagued with this label for the rest of my life. What is the difference between "reversed" and "cured" in the context of diabetes? And is the term "managed" the best label one can hope for in the context of our current medical nomenclature?
    DEB ASKS: I am a 48-year old female who has eaten low-ish carb for the last year and a half (~75-130g per day) and my fasting blood glucose was always nice and low (100 units per day) who adopt a low-carb lifestyle? Do you see problems in this type of patient particularly in achieving the blood sugar lowering you’d hope for and do you attribute that to glucagon dysfunction and hepatic insulin resistance? What other factors should be considered when low-carb just isn’t enough on its own?

    • 1 hr 26 min

Customer Reviews

RJPD ,

1st class

I don't know how Jimmy finds the time to create so many great podcasts but I'm very pleased he manages it. It's genuinely fascinating to hear him discuss his own ketogenic lifesyle with experts from various fields. More power to his elbow!

Purplephoenyx ,

The best podcast for paleo / low carb

I cannot recommend jimmy Moore podcasts highly enough - he has changed my life through his musings!

123vk ,

From a tiny village in Sussex UK

Hallo Jimmy

Really enjoying your very informative show and so glad I found you. Low-carb lifestyles are little practiced here (especially in our village!) so finding you has been a real god-send. Would love to take part in the phone-in. Loved doctor Rosedale can we have him on again?

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