A couple of weeks back, our cohosts had the distinct privilege of attending and participating in the Low Carb Vail conference in Vail, Colorado where the world's leaders in the low-carb, high-fat, ketogenic community got together for an historic North American event about this amazingly healthy way of eating we discuss each week on this show. In case you're new to Keto Talk, we have two spectacular keto advocates behind the microphone--10-year veteran health podcaster and international bestselling author Jimmy Moore from "Livin' La Vida Low-Carb" and Arizona osteopath and certified bariatric physician Dr. Adam Nally from "Doc Muscles." Together they bring you one of the hottest new nutritional health podcasts on iTunes (leave a review of the show HERE). We examine the latest research into ketogenic diets and answer YOUR most pressing questions about this dietary approach. If you want to send us a question to answer, simply e-mail Jimmy and we may read and answer yours on the air in a future podcast. Listen in today as Jimmy and Adam give their thoughts about what went down at the Low Carb Vail event for you in Episode 13!
Here’s what Jimmy and Adam talked about in Episode 13:
- Adam showed up at the recent Low Carb Vail conference
- The gut health talk by Dr. Rangan Chatterjee
- The wishy washy discussion about the role of protein
- The LDL particle number vs. particle size controversy
- The disappointing response by Atkins on lack of fat in products
- Awesome new reviews of the podcast on iTunes
Plus, don't miss our listener question from this week's featured Keto Talk Mailbox e-mail at the end of the show:
I want to request that Keto Talk discuss the subject of nitrates. When anyone hears we get to eat unlimited bacon that is one of the first concerns we have and also must rationalize to others. I of course began researching but have a hard time finding definitive research amongst the Internet clutter. I discover that many veggies have huge amounts. Even organic ones. I read that this is due to "injection" or storage "environment" used to keep them fresh. Now I'm really confused, let alone able to defend eating bacon or veggies. Is it simply that we must be careful not to burn meat while cooking or is it something else? Rick
LINKS MENTIONED IN EPISODE 13
- Vanessa Collette's Ketogenic Girl Minute
- SUPPORT OUR SPONSOR: Get these zero carb, 100% grass fed beef sticks for 30% off regular price (discount automatically applied clicking on this link)
- SUPPORT OUR SPONSOR: Get VESPA fat-burning booster (use coupon code LLVLC for 15% off)
- Jimmy Moore from "Livin' La Vida Low-Carb"
- Dr. Adam Nally, DO from DocMuscles.com