[podcast flashvars=”titles: ‘Weston A. Price Foundation Founder and President Sally Fallon'”]http://traffic.libsyn.com/llvlcshow/llvlc261-sally-fallon.mp3[/podcast]
Hello and welcome back to The Livin’ La Vida Low-Carb Show with Jimmy Moore!
Today Jimmy shares with us his interview of Sally Fallon, co-author with Dr. Mary Enig of such books as Eat Fat, Lose Fat and Nourishing Traditions, and founder and president of The Weston A. Price Foundation.
Today’s conversation covers the animal cruelty and “collateral damage” inherent in vegetable agriculture, who Weston Price was, the best uses of different kinds of fats–including why monounsaturated fats are healthy, yet bad for weight loss, and a quite unusual idea for a morning pick-me-up drink and much, MUCH more!
LINKS MENTIONED IN EPISODE 261
– Sign up for The 3rd Annual Low-Carb Cruise to the Bahamas RIGHT NOW!
– Sally Fallon bio
– Official Weston A. Price Foundation web site
– A Campaign For Real (Raw) Milk
– Eat Fat, Lose Fat: Lose Weight and Feel Great with Three Delicious, Science-Based Coconut Diets
– Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Nice interview with Sally Fallon. However, I was left with the question….WHY do monounsaturates make people gain (or not lose) weight? What is the science behind this? You hear so much about the virtues of mono’s for diabetics, heart health and blood pressure. I disagreed with her theory of raw milk being a good for dieters, lactose is simple sugar and the digestibility of it is not going to negate the sugars. Except perhaps in fermentatin, since some of the sugars have been digested by the friendly bacteria. (although this is debatable). Per serving, milk has more grams of sugar/carbs than either fat or protein. All in favor of grassfed butter, cheese & meat….still wondering about fermented milk products like yogurt, kefir etc on lowcarb, is the jury out?
Kathy, thanks for your comments! Don’t know about the specific science behind the monounsaturated fat not being effective for weight loss, but I am convinced fermented products like yogurt and kefir are good for you on low-carb. Dr. Jeff Volek used those exact foods with his study patients in research he presented on protein at a carbohydrate-restriction conference I attended earlier this year.
Hey thanks Jimmy! Do you personally count the carbs in fermented dairy products? Since the sugars are ‘eaten up’ by the lactobaccillus bacteria, there is conflicting info on wether or not the cabs shoud be counted? If carbs are counted…. most cultured dairy products have fairly high carb count, except for greek yogurt which is strained to remove lactose. I’ve always eaten a lot of monounsaturates…. consume a lot of avacados, macadamia nut oil, EVOO, hazelnut oil….should I be having second thoughts about those choices? I eat a lot of pasteured butter and meat fat too.
My pleasure, Kathy! Yes, I count the carbs, but you can count them a little less than what is written on the label. That’s up to you what you do, but cutting them in half probably isn’t gonna be that far off. I don’t think there’s anything inherently wrong with any of those foods you are eating personally.
Here’s what Sally wrote back to me about your question:
It’s the type of fatty acid that builds up in the fatty tissues. Fenton. Lancet. 1994.
Hope this helps!
OK back to the correct way to eat!!! I am gaining weight and have been watching what I am doing and was ready to quit and go to low-fat, it just seems easier to get the foods, I have gain 3# in the last 7days and am frustrated but I really do believe this is correct
Karen
No Jimmy, not HFLC, we call it LCHF 🙂
I want to point out that low fat diets do not necessarily discourage the consumption of trans fats. The major brands of rice cakes, for example, a low fat and ‘legal’ snack on the diet, contains trans fats. Low fat dieters in particular must be extra vigilant for trans fats are snuck into many of their ‘legal’ treats, as well as the dubious mono-diglycerides which are found everywhere in low-fat altered versions of real foods, ie., fat free cream, sour cream, yoghurt, and etc. And if you’re avoiding trans fats, it’s important to avoid these newer chemically altered emulsifiers as well. I would love to hear Sally Fallon’s research on mono-diglycerides. I think they are the next generation of transfats and won’t be ‘discovered’ by the mainstream as unhealthy and dangerous for 20 years.
I also wanted to mention, I love what I hear and see with Sally Fallon, however, anything below a size 8 or 10 for a premenopausal woman can still be healthy and not anorexic or model skinny. It’s the size 2’s and 0’s that may venture into what is far below natural, but size 4’s and 6’s are perfectly healthy for some women with small to medium frames. And many who are natural 4s or 6s do not look healthy or trim as an 8 or a 10 🙂 I would think a high fat diet would reduce these women who are slightly overweight as an 8 or a 10 to a more natural, healthy and smaller size as well… however, smaller women such as this may also need to watch calories to reduce, in my opinion. And by this, I don’t mean, reducing fat intake, but the overall total of calories on a high fat diet, anywhere from 1200-1600 would be good for reducing.
Yes, I know, Tim! After I said it, I knew it was wrong. Oh well. 🙂
THANKS for the notes, Carina.
Sure Jimmy, I appreciate your blog, I’ve come across it a few times while surfing in the last several weeks -while searching for info about the dangers of low fat living! I’m a former low fattie making the switch – three weeks of strict low fat living had me experiencikng hypoglycemia and depression.
So I made some changes to the low-fat diet. I started by eliminating harmful fats (trans fats, mono-diglycerides, rancid vegetable oils), then adding in good fats… then eliminating gluten, and have reduced my starches and carbs to under 100g/day. Then I added in more protein, and now FINALLY am taking the plunge to Atkins style induction in the next few days! Hope to cure my hypoglycemia. And for sure, since I started eating red meat a few days ago, there will be no more anemia in my future.
WELCOME Carina! We’re so glad to have you as a part of the healthy low-carb community. 😀
Loved the interview with Sally Fallon, a great reminder to eat more fat to feel better. Her assertions remind me of another great book, The Mood Cure, by Dr. Julia Ross. Dr. Ross is also a proponent of coconut oil and saturated fats and, guess what? A low carb, low sugar diet. She’d be a great guest on the show. Thank you, Jimmy, for all of this fabulous information that helps us create abundant health in body, mind and spirit – information that you won’t find from the FDA or USDA!
When I started my study on food in relation to health, I was a big fan of Sally. Now some years later I must conclude that Sally did not come much further. Good things are that she is very much against soy, too much plantfats and all transfats. But that she still preaches diary (monosugars, growth hormones, IGF) ans whole grains (starch, chemical warfare) is something I cannot understand. I think it would be a good idea for Sally to start reading Good Colories Bad Calories first. After this she might come on renewing thoughts.
I am commenting as I listen to this pod cast. Jimmy you are the man when it comes to staying on top of the truth. Since beginning intermittent fasting, I have come to appreciate fats as being the most important nutrient that we consume. Although I increased my fat intake once I began doing Atkins, I raised it even more with IF. I want to begin using raw dairy products especially raw cream. It is so expensive but I am aware that the lower priced gobbledegook isn’t priced high enough to support the dairy farmer anyway. At least by spending more money on the more expensive raw milk. Here in California it can be purchased at Mother’s Market and Whole Foods Market. I have not seen it at the more commercial grocery stores, but I will begin to request it to see what happens.
Soy, what about black soy beans? Are they in the same category as the other soy beans. I ask because black soy beans are so good and are an excellent substitution for the regular bean eaters. I don’t eat these beans on a regular basis. But I do eat them on occasion when I am craving beans. I eat the beans mixed with collard greens or in 3 bean salad. I think this is a safe way to consume these beans as a healthy food. I would like to hear some feed back on this.
I love learning about fats. I think that my body is sooo happy on a high fat diet. I have to add, as you know jimmy, I use MCT oil in my diet. There are times when I get tired of adding MCT oil and will take a break from it on occasion. AND, I will gain weight. When I begin adding the MCT the weight comes off.
I wish I could get my family off of cheap food. Organ meats are so much cheaper. I wonder if I could mix some ground liver with hamburger and if my family could tell the difference.
I must add that it was the Weston Price Foundation that helped me to “relax” on low carb, especially the information Native Americans ( traditional diets ).
Thanks to Mary Fallon.
Jimmy – thanks a lot for this specific podcast! I learned a lot and found a farmers market that has a “cow-share” program for raw milk as well as a farm around me (indianapolis) that sells non-homoginized grass fed dairy (milk & yogurt). I started with the grass fed milk and I must say how much I miss milk! I’m actually still in the process of getting to goal on my atkins journey (rung 5) but I seriously missed my milk! I must say though that this podcast opened my eyes and mind to really search out more information about grass fed dairy & beef as well as meat in general that isn’t fed corn, soy, etc and is free-range instead…and due to that I will also be searching out “The Omnivoure’s Dilema” here soon too.
Thanks again for ANOTHER wonderful podcast!
Outstanding, Keri-Ann! The “cow-share” plan is AWESOME and I’m so happy you found a local provider. I’m fortunate in SC where they sell it in stores. By the way, my wife Christine and I just did a YouTube video on more resources to help you find good local real foods like what Sally talked about in this interview.
I have a soy question. I love black soy beans and use them instead of “real” beans. I use them in chili and I add them to collard greens when I want my bean fix. Is this a harmful way to consume soy?
Hmmm…. sounds a little alarmist.
South Beach is “dangerous”
Soy is “toxic”
Yikes!
Soy has to be taken into context – fermented soy does not impact thyroid function. We eat too much of it.
Also – where’s the evidence that higher protein, moderate fat diets are “dangerous”?
For fat loss – if protein is set at a moderately high level – how you manipulate doesn’t make much of a difference either way.
Show me a study where protein is moderately high (30% calories) in both groups – 1 being lower carb, 1 being lower fat – showing a difference in fat loss.
Also, some studies on how raw milk “clears up” health problems would be great.
I do like Mary Enig’s work in most instances.
Thanks!
You can read about the soy and protein questions on the Weston Price web site Mary and Mike! 🙂
Hello Jimmy. What do you think of soybean-based meal replacements for weight loss such as those offered by Medifast? This is a low-carb diet but definitely high in protein. I know a lot of people have lost weight on this diet and swear by it. Do you think this is a healthy way to lose weight? Are there any possible long-term effects from being on high soybean-based diets? Looking forward to hearing your opinion on this. Thanks.
Yeah, I’m worried about the latest press about soy based foods and hormone levels.
@Mary: Soy = Total garbage. Avoid it like the plague. WAPF has info about this too.
Raw milk (even more specifically mostly fermented) cured more than 20 years of IBS issues for me.
Thank you Sally for spreading the word!