Friday, September 21, 2007

LLVLC On YouTube (Episode 5): Fat Intake Is A Major Part Of A Healthy Lifestyle

It's time yet again for another thrilled-packed episode of the hottest thing to hit YouTube...okay, maybe not. But my wife Christine and I would like to think we're having enough fun talking about low-carb living to justify making more and more "Livin' La Vida Low-Carb On YouTube" videos--and so we are.

In Episode 5 we got into the most controversial part of low-carb diets in the eyes of those so-called health and nutrition experts who think it is so dangerous and unhealthy. That's right, we talk about FAT--dum, dum, dummmmmmmmmm! And even SATURATED FAT! Double dum, dum dummmmmmmm!

But you know how I feel about fat and that it alone has nothing at all to do with making you fat or clogging your arteries. Instead it is the SUGAR and the carbohydrates you consume that TURN TO SUGAR in your body that is "gumming up" your arteries as my friend and Protein Power co-author Dr. Mike Eades would say.

If you're interested in more about this subject, check out these blog posts:

"High-Fat Diet Is Only Unhealthy In Tandem With A High-Carb One"
"When Is Eating Fat Not Fattening?"
"Butter Anyone? Defending Fat With Facts"
"Narrowly Focused Saturated Fat Study Contradicts Previous Research"
"Eating Fat Improves Mental Health, Study Finds"
"Eat More Fat And Less Carbs For Heart Health, Study Recommends"

There's MUCH MUCH more where that came from, but it'll get you started off the right way in understanding why fat is indeed a part of a happy and healthy lifestyle. Read Dr. Atkins' New Diet Revolution and the upcoming Gary Taubes book Good Calories, Bad Calories for even more evidence in support for fat consumption.

Okay, enough of that, it's time to show you our latest video. ENJOY!

I LOVE my coconut oil (my favorite brand is Nutiva) and butter--both of which are recommended by Dr. Jonny Bowden as one of the 150 Healthiest Foods On Earth (EXCELLENT BOOK, by the way!). Hopefully people will understand that fat is not the big health threat that our fat-phobic society thinks it is. It's just not as long as you keep your carbohydrates reduced.

Leave a comment for Episode 5 and talk about how fat is an important part of your low-carb lifestyle experience. These videos on YouTube are being watched by people who have never been exposed to the positive message of livin' la vida low-carb before, so help me educate them on why this way of eating is so healthy for them.

See all of our other YouTube videos and comment on them, too:

- Promo video--A half-minute promotion of the new video series
- Episode 1--Introduction of Jimmy & Christine Moore
- Episode 2--What kind of fruits can you have on a low-carb diet?
- Episode 3--What kind of veggies can you have on a low-carb diet?
- Episode 4--What does a low-carber do for something sweet?

Please sign up and subscribe to our YouTube videos and tell your friends and family members about them. We have a great time sharing what this low-carb way of life is all about and have been encouraged by the overwhelmingly positive feedback we have been receiving about the series. Keep encouraging us and we'll keep pumping them out!

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Blogger Science4u1959 said...

Christine grosses out when you consume your coconut oil straight from the can by the spoonful... many people have trouble with that. Maybe that has to do with the fact that fat, especially saturated fats like coconut oil, have been demonized for so long that people still perceive it as gross.

Whatever the cause, there is a nice way to circumvent that. In fact a delicious way. Although I love coconut oil (also straight by the spoonful, just like you!) here's a nice and easy recipe for a delicious little snack with all the benefits of coconut oil and some coconut fiber. Delicious and easy to make quickly.

1. Melt some coconut oil on low heat in a shallow pan.
2. Mix in dessicated coconut granules
3. Add one beaten egg
4. Add some Splenda to taste.
5. Mix well.
6. OPTIONALLY: In separate pan, melt some sugar-free chocolate, SLOWLY, on very low heat. Add some cream to it, and Splenda to taste. Mix well on very low heat.

Put mixture in little metal tins or moulds normally used for cookies or muffins. Bake briefly (no longer than 10 minutes) on medium heat in oven until slighly firm at the outside and still moist at the inside. A metal or wooden skewer can be used to test consistency.

Let cool until warm but no longer hot to the touch. Can be consumed as-is, or optionally cover with a tablespoon of the molten chocolate mixture. Then place in fridge for an hour or so, until chocolate has solidified.

Voila, a delicious chocolate snack with coconut filling (a very tasty combination!), very nutrient dense, and full of health - easy to consume those healthy fats this way.

9/22/2007 6:49 AM  
Blogger Jimmy Moore said...

YUMMY! Looks great, Andre!

9/22/2007 8:05 AM  
Blogger The Bunnell Farm said...

How about lard? I can't see where it could be anything but a great cooking agent!

9/22/2007 10:23 AM  
Blogger Jimmy Moore said...

I agree 100% Tom!

9/22/2007 11:54 AM  

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