[podcast flashvars=”titles: ‘Dr. Stephan Guyenet'”]/shownotes/wp-content/uploads/llvlc374-dr-stephan-guyenet.mp3[/podcast]
Hello and welcome back to a special week-long edition of The Livin’ La Vida Low-Carb Show with Jimmy Moore! After a highly successful Bloggeranza Week in April 2010 featuring some of the top bloggers in the world of diet, health, and low-carb living, it’s back and better than ever with five more of your favorite bloggers sharing about the great work they are doing spreading the message of living a healthy lifestyle. Today’s interview is a highly-anticipated one from the amazing Dr. Stephan Guyenet, who writes on the subject of nutritional science at “The Whole Health Source Blog.”
LINKS MENTIONED IN EPISODE 374
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– Dr. Stephan Guyenet bio
– “Whole Health Source” blog
Bravo Stephan! If only the interview were longer . . .
Thank you Jimmy for bringing many of these important voices to the surface.
THANKS Maria! Perhaps if people vote for Stephan as one of the best of 2010, we’ll have a longer interview with him for “Encore Week” coming in January 2011.
Dear Jimmy,
I respect Stephan very much, I follow his blog and I think he knows a lot. BUT, at the same time I have the feeling that he is pushing this leptin resistance believe and his grain soaking, grinding and fermenting thing, against his better knowledge. I think it is clear to him, as Garry Taubes explained him, that the abundance of sugars and starch and the resulting insulin response form the main causes for obesity and many diseases of civilization. The insulin response simply overrules the weak leptin signals. And why put a lot of effort and energy in working up non edible grains, when there are good palaeolithic foods around. I totaly agree with Stephan that the overload of omega 6 forms a great danger.
Sugar and wheat = atherosclerosis. Just add excess n-6 PUFAs to get ruptured plaque and arrythmia!
Superb interview, Jimmy and Stephan. Nice Work.
THANKS Kurt! We’ll have to have you back on again soon. People LOVED your interview, too!
I tried the whole “soaking the grains” and eating only the sprouted grains, could not lose the weight and had severe pain in my joints. sooo, I have to stick with the lowcarb way. felt better the day I cut the sprouted stuff out and losing again!
I’m the same way, Regina.
Stephan Guyenet! Great guest choice. His Whole Health Source blog is awesome.
Jim Purdy
“And why put a lot of effort and energy in working up non edible grains, when there are good palaeolithic foods around.”
I obviously cannot speak for Stephan, but a couple of possible reasons come to mind:
1) He’s a scientist;
2) While it might _seem_ that there are good paleolithic foods around, that’s only because most of the people in the world eat neolithic foods. Large scale transformation of eating habits _cannot_ occur world wide overnight. There just isn’t that much available. Market forces can, over time, provide the food but it take the continuing work of people like Jimmy to bring that about.
In the interview, it was mentioned that inulin is a fructose polymerase, just like starch is a glucose polymerase..
What I’m wondering though, don’t the prebiotics Inulin & Fructooligosaccharides (FOS, sugar derivative) feed BOTH good AND bad bacteria in the large intestine?
I read that supplementing with prebiotics (such as manufactured FOS), can lead to Klebsiella yeast growth…
http://jn.nutrition.org/cgi/content/abstract/136/1/70
http://jn.nutrition.org/cgi/content/abstract/135/4/837
I’ve been reading Guyenet’s blog and what I don’t understand is why the people in what he calls “healthy cultures” can eat starch all day long and not get the “diseases of civilization” we get from the high blood sugar that the starch causes.
Peter, seems like there could be several reasons. One – they work enough to get the grains that they self-treat the insulin resistance that grains might produce. 2 – they eat grains which are more natural than what we get from stores – Dr. Davis at heartscanblog did an informal experiment which demonstrated a reduced blood sugar spike with older variety of wheat compared to newer, highly modified wheat. 3 – superior preparation methods. 4 – quantity and repetitive frequency; they eat less total starch on fewer occasions. 5 – they only eat it seasonally. 6 – their omega 3/6 ratios are better. 7 – no access to bulk sugars, total sugar consumption very low. Just a few speculative thoughts about how it could be true (some traditional cutlures do use grains/starches) but not lethal. See Kurt’s comment above in which he speculates that wheat/sugar is the lethal combo. Paul
I LOVED this. stephan is the dude.