[podcast flashvars=”titles: ‘Kelly Herring (Ep 289)'”]http://traffic.libsyn.com/llvlcshow/llvlc289-kelly-herring.mp3[/podcast]
Hello and welcome back to The Livin’ La Vida Low-Carb Show with Jimmy Moore!
In today’s podcast, Jimmy shares his conversation with author and entrepreneur Kelly Herring, Founder & CEO of Healing Gourmet — a multimedia company that educates on how foods promote health and protect against disease. Kelley is an enthusiastic supporter of nutritional healing and the power of diet on optimizing health.
LINKS MENTIONED IN EPISODE 289
– Try Dreamfields low-carb pasta with a $1 off coupon
– Kelley Herring bio
– Healing Gourmet
– Your Plate Your Fate
– Wellness Bakeries
Sounds like my story, except mine went on for most of my 20s.
I was not obese and was repeatedly given a clean bill of health (along with oral, sprayed & injected steroids). I felt like the walking dead. I finally took matters into my own hands and almost completely healed myself in a matter of a few months with real food.
Keep up the good fight!
Way to go, Grok! If only we could get the rest of America and the world for that matter to follow suit.
Jimmy, I love your interview with Kelley. She’s an inspiration to me. So enthusiastic, and with books, Bakery Businesses and terrific websites, great recipes.
I did however, have a problem listening to her use of glycemic index or glycemic load as a means for choosing appropriate foods.
These are measures for glucose levels in the bloodstream (and their effects on insulin) after a meal. But not all digested carbohydrates are broken down to glucose. Not all the constituent molecules of a carbohydrate enter the blood stream. As you know sugar, honey, and high fructose corn syrup all have high levels (~50%) of fructose. Sugar (I mean that white stuff conventional wisdom people use in their coffee) is half fructose and this fructose part of the sugar molecule goes to the liver where it is mostly transformed into triglyceride (and much of it will be stored in fat cells).
HFCS is similar to sugar, being 45% glucose and 55% fructose. Since the fructose doesn’t go into the blood, the GI is lower and this is why it was given such a good rap as a sweetener for manufactured foods. Lower GI foods are not necessarily good for us. Carbohydrate is carbohydrate. Triglycerides are made from glucose and fructose. In a diet with relatively high carbohydrate it doesn’t matter whether it’s all low GI or not. You’re fat cells will welcome the fat with open pores.
And another reason to be careful about using GI. Have another bowl of that delicious really creamy ice cream? Yes, of course it’s made with real cream. And of course it has a low GI. The fat in the ice cream slows breakdown of its carbohydrate molecules – takes longer for glucose to enter blood stream – thereby lowering its GI. Does this mean it’s safer, better for me, will help me lose weight? If that’s the case, make that 2 bowls!
MC, you make good points which tear down the notion of just looking at GI.
Nice one Jimmy…
I am going to take a look at this podcast now! I’m always on the look out for people talking about good diets and nutritional heal.. I’ll give this a go for sure!
Much appreciated Jimmy!