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The CarbSmart Podcast
Valuable support, exclusive interviews, scientific insights, menu ideas, and everything you need to live the healthy low-carb lifestyle. Hosted by Dana Carpender.
Introducing the CarbSmart Podcast, where low-carb living is demystified and celebrated.The CarbSmart Podcast is a dynamic audio journey into the heart of low-carb living hosted by celebrated low-carb cookbook author Dana
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28. Carbs Count, But How? Understanding Net Carbs vs. Total Carbs
12:03||Ep. 28You may be confused regarding net carbs versus total carbs. So let’s demystify it. Shall we. Keep listening.I see it online all the time. Total carbs or net carbs. I also see are you strict keto, lazy keto, dirty keto? What’s your daily carb limit? What are your macros? But particularly Total carbs or net carbs.I am all for anything that works for the individual, but I fear that this kind of focus on micromanagement may scare some people off.Total Carbs or Net CarbsThe first commercially successful low-carb diet book was Banting’s Letter on Corpulence first published in 1863 at William Banting’s own expense. It was such a success that Banting became a synonym for dieting and Professor Tim Noakes has revived the term in South Africa.Banting stated, “My kind and valued medical advisor is not a doctor for obesity, but stands on the pinnacle of fame in the treatment of another malady, which as he well knows is frequently induced by Corpulence.”Banting’s diet was four meals per day consisting of meat, greens, fruits and dry wine. The emphasis was on avoiding sugar, starch, beer, milk, butter, and saccharin matter. Here, saccharin matter refers to anything that turns to sugar in the bloodstream. The artificial sweetener we call saccharin had yet to be invented.Notice something, no mention of counting carbs, much less total versus net carbs. Just eat meat, green vegetables, fruits and dry wine. The diet worked for Banting and for many others.I have on my shelf a book I found when I was cleaning out my late great-Aunt Betty’s house called Eat and Grow Thin; the Mahdah Menus published in 1914. It too outlined a low carbohydrate diet. It too calls for no counting. When I was growing up, everyone knew that if you wanted to lose weight, you gave up potatoes, spaghetti, bread, and sweets, and focused on animal protein and green vegetables. Every diner and coffee shop offered a diet plate consisting of a bunless hamburger patty, a scoop of cottage cheese and either sliced tomatoes or a half a canned peach.Enter the Stillman DietIn 1967, Dr. Irwin Stillman’s diet was both very low carb and low fat calling for almost nothing but very lean meat, plus at least eight glasses of water per day. Having tried it as a kid, I can attest to it being effective, but too limited for continued use.Enter Dr. Atkins and Counting CarbsI trust we can take it as read that the Atkins diet works by liberalizing fat and including some vegetables and those in increasing quantities. As the diet progressed, the Atkins diet was and remains far more livable than Stillman’s.Links and Show Noteshttps://www.carbsmart.com/podcast-28-understanding-net-carbs-vs-total-carbs.htmlWebsite CarbSmart.comhttps://CarbSmart.comEpisode 28 Featured Recipehttps://www.carbsmart.com/podcast28recipeFind Hundreds of Articles and Delicious and Easy-to-Make Low-Carb Recipes by Dana Carpenderhttps://www.carbsmart.com/author/danaShow Noteshttps://www.carbsmart.com/podcast-28-understanding-net-carbs-vs-total-carbs.html
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27. 27. Eat It Again! How Repetition Rewires Your Taste
08:59||Ep. 27Eat It Again! How Repetition Rewires Your TasteIf you’ve just recently gone low-carb, say as a New Year’s resolution, you may be overwhelmed by the sheer difference from your old diet.Faux-tatoes instead of mashed potatoes. Lunches that don’t include sandwiches, heavy cream and flavored stevia in your coffee instead of creamer. I am here to cheer you on and give you good reason to stick it out. A reason that doesn’t have to do with the scale or your health.Many years ago, when my sister was a private school teacher, her pay was painfully low. She had to scramble each spring to find a summer job. For a few years, she worked for a company that brought over French foreign exchange students. She had to find them host families, and then during the week, she drove them around the San Diego area in a van, showing them the sites and giving them a taste of American culture.Speaking of taste, every single French teenager she worked with simply adored liver pate, but found peanut butter revolting. From this, it becomes clear every taste is an acquired taste. If you’re just starting your low-carb journey, you may find that some things taste…funny. Not bad, just different from what you’re used to, different from what you grew up on. Please remember that all tastes are acquired tastes.Do you know how old I am?“How old are you?” I hear you cry. I’m so old. I walked home for lunch every day. Through elementary school, mom largely relied on simple stuff for our lunches, canned soup, frozen pot pies, or macaroni and cheese, or frozen pizza and wagon wheel shaped noodles with jarred spaghetti sauce and Parmesan.The jarred sauce she used back in the 1960s was Ragu Old World Style. I don’t know if the recipe has changed over the past 50 odd years, but it currently contains tomato puree, which is water and tomato paste, salt, olive oil, sugar, dehydrated onions, dehydrated garlic spices, garlic powder, onion powder.That was the jarred spaghetti sauce of my childhood, and I often had it at lunch. My mother did make awesome homemade spaghetti sauce for family dinners. I wish I had that recipe.Then at 19, I quit sugar and white flour. I started eating whole wheat noodles and I switched over to a jarred sauce that had no sugar.It tasted… funny. Not bad, mind you, I was willing to eat it. It just tasted different. It wasn’t what I’d grown up on, but I wasn’t going back to eating sauce with sugar and it, so I stuck with it. Pretty soon, that sauce was what my taste buds expected, and it tasted great.Links and Show Noteshttps://www.carbsmart.com/podcast-27-eat-it-again-how-repetition-rewires-your-taste.htmlWebsite CarbSmart.comhttps://CarbSmart.comEpisode 27 Featured RecipeLow-Carb Cocoa-Peanut Porkieshttps://www.carbsmart.com/podcast27recipeFind Hundreds of Articles and Delicious and Easy-to-Make Low-Carb Recipes by Dana Carpenderhttps://www.carbsmart.com/author/danaShow Noteshttps://www.carbsmart.com/podcast-27-eat-it-again-how-repetition-rewires-your-taste.html26. 26. If your nutritional program is so good, why do you still take drugs?
13:30||Ep. 26If your nutritional program is so good, why do you still take drugs?There’s no question that good nutrition improves our health. Heck, many type 2 diabetics do away with all need for medication by eating low-carb. But can proper nutrition prevent all illness and do away with all need for drugs? Let’s talk about it.I got this question years ago, back when I was blogging. The fellow who posed it clearly thought that if one’s nutrition was all it should be, there should never be a need for medication. In particular, the Wellbutrin I take for ADHD and seasonal affective disorder, and the sleep medication I take for a diagnosed sleep disorder.Does ideal nutrition do away with the need for medicine?I can only suppose that those who feel this way are ignorant of history. According to the Centers for Disease Control, in 1900, fully 30 percent of deaths in the US were of children five and under. Some of them would have been trauma victims, and of course, trauma medicine has improved dramatically.But many of them were killed by infectious diseases, diphtheria, pertussis, tuberculosis, pneumonia and flu. Between vaccination and antibiotics, the rate of death from these diseases has plummeted. This is the main reason that average lifespan has increased so dramatically. But was the American diet ideal in 1900?Not by our standards. The American rate of sugar consumption was 90 pounds per capita per year, about half of what it is today, but still higher than it had historically been. Certainly, people ate bread, potatoes, and other concentrated carbs. However, soda intake was 12 bottles per year, and the bottles were far smaller than the 20 ouncers common today.How old am I? I’m so old I can remember 6 ounce bottles of Coca Cola in Coke machines. Processed food was far less common. Home cooking was the standard. Frozen food and fast food didn’t exist. Highly processed seed oils were not a thing. Home gardening was more common, especially during the Great War, when victory gardens were urged.Yet, people were dying young. So, let’s go back further. Let’s go back to the Middle Ages. In 14th century Europe, sugar consumption was limited to the wealthy. Interestingly, grain consumption among the peasants, so the vast majority of people, was rarely wheat, but rather barley, oats, and rye. All of which are easier on blood sugar than wheat flour.Links and Show Noteshttps://www.carbsmart.com/podcast-26-why-do-you-still-take-drugs.htmlWebsite CarbSmart.comhttps://CarbSmart.comEpisode 26 Featured RecipeLow-Carb Brussels Sprouts with Parmesan-Bacon Cream Saucehttps://www.carbsmart.com/podcast26recipeFind Hundreds of Articles and Delicious and Easy-to-Make Low-Carb Recipes by Dana Carpenderhttps://www.carbsmart.com/author/danaShow Noteshttps://www.carbsmart.com/podcast-26-why-do-you-still-take-drugs.html25. 25. Isn’t it Important to Eat a Balanced Diet?
16:40||Ep. 25Isn't it important to eat a balanced diet?How many times have you been told it's important to eat a balanced diet? Doctors, mom, health class, magazine articles, everywhere.Remember to eat a balanced diet. It's been repeated so often that it's accepted without a thought. Except, of course, by me, you, and our low-carb ilk. Let's talk about it. Like, subscribe, and hit that notification bell because you don't want to miss a single episode. Isn't it important to eat a balanced diet?Well, maybe. The big question is, what the heck is a balanced diet? The phrase doesn't seem to have any concrete meaning. Certainly, it varies from species to species. A balanced diet for a tiger would be very different from a balanced diet for a rabbit. Similarly, historically, human diets would have varied dramatically from region to region and from season to season.Is the government, my plate, successor to the food pyramid, a balanced diet? It suggests more of some kinds of foods, particularly grains, than others. Is it balanced to eat six to ten one-ounce servings of grains a day, but only five or six one-ounce portions of protein foods? Is it balanced to omit fats entirely as a food group and recommend low-fat or fat-free dairy, restricting saturated fat to 10 percent of calories?Remember that there are essential fats, but the essential level of grain intake, and of carbs in general, is zero. Remember hardcore low-fat diets, some as low as 10 percent of calories from fat, Ornish, Pritikin, those guys? I never heard “not balanced” thrown at them. Many of the same people are now pushing a plant-based diet, i.e. vegetarian or vegan diet, nearly devoid of saturated fat and cholesterol.I find it incredible that we could increase our intake of any highly concentrated substance by over 2,000 percent in 200 years time, the increase in American sugar consumption between 1800 and 2000, and not have it be a health threat. Heck, if we drank that much more water, it might be a danger. Two better questions would be:What diet comes closest to that on which the human race evolved?And, What diet makes my own personal body work best? Links and Show Noteshttps://www.carbsmart.com/podcast-25-isnt-it-important-to-eat-a-balanced-diet.htmlWebsite CarbSmart.comhttps://CarbSmart.comFind Hundreds of Articles and Delicious and Easy-to-Make Low-Carb Recipes by Dana Carpenderhttps://www.carbsmart.com/author/danaShow Noteshttps://www.carbsmart.com/podcast-25-isnt-it-important-to-eat-a-balanced-diet.html24. 24: Welcome to the Wonderful World of Low-Carb
11:50||Ep. 24Welcome to the Wonderful World of Low-Carb – CarbSmart Podcast Episode 24Carb restriction is, of course, a great way to achieve weight loss & health. So, let's talk about it.Links and Show NotesWelcome to the CarbSmart Podcast, where your decision to embrace low-carb nutrition becomes a fun and delicious lifestyle. I’m your host, Dana Carpender, here to guide you through the ins and outs of everything low-carb. With the new year comes diet season with people resolving to improve their nutrition, whether for weight loss, health, or both.Carb restriction is, of course, a great way to achieve both. So, let’s talk about it. Like, subscribe, and hit that notification bell because you don't want to miss a single episode. I’ve been eating this way since dinosaurs roamed the Earth. Okay, since 1995. Clearly, I have never regretted it. I have fielded questions about low-carb nutrition all these years.The question I most commonly get is: “How many grams of carbohydrate should I eat in a day?”My reply is always, “How the hell should I know?”More recently, I also get “What are your macros?The answer is, “I have no clue.”This journey started with a nutrition book from the 1950s. I bought it a used book sale. It asserted that obesity was not a matter of eating too much, but rather a carbohydrate intolerance disorder.CarbSmart Podcast on YouTubehttps://youtu.be/BgPCaAZ-x_EWebsitehttps://CarbSmart.comFind Hundreds of Articles and Delicious and Easy-to-Make Low-Carb Recipes by Dana Carpenderhttps://www.carbsmart.com/author/danaShow Noteshttps://www.carbsmart.com/welcome-to-the-wonderful-world-of-low-carb-podcast-episode-24.htmlLet us know your thoughts in the comments below.Check out more CarbSmart Podcast Episodes.Read the Full Transcripthttps://www.carbsmart.com/welcome-to-the-wonderful-world-of-low-carb-podcast-episode-24.htmlLet us know your thoughts in the comments below.Check out more CarbSmart Podcast Episodes.Follow CarbSmart on Social MediaFacebookInstagramPinterestYouTubeTwitter/XTikTok#carbsmart #lowcarb #keto #ketodiet #ketorecipes #lowcarbdiet23. 23. ENCORE: Refusing Holiday Food and Staying Low-Carb
07:11||Ep. 23Refusing Holiday Food and Staying Low-CarbCarbSmart Podcast Episode 23Dealing with the holiday food pushersWelcome to the Encore Edition of Refusing Holiday Food and Staying Low-Carb!We’re revisiting some of our earliest and most popular episodes to celebrate our journey and your incredible support. These fan favorites are packed with timeless insights, expert advice, and practical tips to help you thrive on your low-carb lifestyle. Whether you’re tuning in for the first time or reliving the classics, these encore episodes are here to inspire, educate, and entertain all over again. Enjoy!The holidays are straight ahead, with piles and piles of carby junk and, worse, people nagging you to eat the stuff. Why do so many people think that saying things like, “But you have to eat it; it’s a tradition,” and “I worked all afternoon making it just for you” constitutes an expression of holiday goodwill? I have no idea.But sadly, this behavior is all too common. You need to think ahead about how to respond to this sort of thing. You have absolutely no obligation to eat anything you do not want to eat.You have absolutely no obligation to eat anything you do not want to eat.If you had a terrible allergy, the sort that would throw you into anaphylaxis at the merest taste, you would not hesitate to refuse that food, nor would you apologize for doing so.Similarly, If you were a recovering alcoholic, you would feel free to say no thanks to a drink and would consider rude anyone who pressed you. Carbohydrate addiction and hyperinsulinemia don’t kill as quickly as allergic reactions, but they kill vastly more people. And a case can be made that dying quickly of anaphylaxis is preferable to the long, drawn-out years of deteriorating health and increasing debility that carb addiction can wreak on your body.So, no feeling apologetic when offered food or drink one does not care to consume. No thank you is always the polite thing to say. Conversely, nagging people to eat foods they have politely refused is rude-rude-rude. You are in the right here, no matter how people try to browbeat you into thinking that you’re the unmannerly one.Links and Show NotesVisit our website with over 3,000 Free Articles and Low-Carb Recipeshttps://CarbSmart.comOur Featured RecipeDana’s Best & Easiest Sugar-Free Ketchup Recipe – New for 2024!Check out our CarbSmart Low-Carb Cookbookshttps://www.carbsmart.com/storeShow Noteshttps://www.carbsmart.com/podcast-23-encore-refusing-holiday-food-and-staying-low-carb.html22. 22. Staying Well While You're Getting Well Low-Carb Tips for Cold & Flu Relief
09:10||Ep. 22Staying Well While You're Getting Well Low-Carb Tips for Cold & Flu ReliefLinks and Show NotesAh, yes. Autumn. The cool, crisp air. The brilliant leaves. The cozy sweaters. And the advent of cold and flu season. Achoo! What does this have to do with our low-carb diets? More than you might think at first glance. Between cough syrup and cough drops, multi-symptom cold relievers like NyQuil. And the oft-recommended tea with honey and chicken noodle soup, there are pitfalls here.So, let's talk about them. Like, subscribe, and hit that notification bell because you don't want to miss a single episode. Cough syrup and cough drops are easy. Virtually any pharmacy will have sugar-free cough syrup, probably labeled diabetic formula, and sugar-free cough drops. Keep in mind that the cough drops are probably made with sugar alcohols.If sugar alcohols give you gut problems, you'll want to go easy. Hall's Sugar-Free cough drops, for example, are made with isomalt, which has very little effect on blood sugar. But can cause gut trouble in large doses. What about multi symptom cold relievers? I was finding mixed information online, so I went to the source.CarbSmart Podcast on YouTubehttps://youtu.be/gK6XaqCKix8Websitehttps://CarbSmart.comFind Hundreds of Articles and Delicious and Easy-to-Make Low-Carb Recipes by Dana Carpenderhttps://www.carbsmart.com/author/danaShow Noteshttps://www.carbsmart.com/podcast-22-low-carb-tips-for-cold-and-flu-relief.htmlLet us know your thoughts in the comments below.Check out more CarbSmart Podcast Episodes.Read the Full Transcripthttps://www.carbsmart.com/podcast-22-low-carb-tips-for-cold-and-flu-relief.htmlLet us know your thoughts in the comments below.Check out more CarbSmart Podcast Episodes.Follow CarbSmart on Social MediaFacebookInstagramPinterestYouTubeTwitter/XTikTok#carbsmart #lowcarb #keto #ketodiet #ketorecipes #lowcarbdiet