Looking For Health Clues With ‘The Diet Detective’ Charles Stuart Platkin (Episode 155)
3 07 2008If you're new here, you may want to subscribe to our RSS feed. Thanks for visiting!
Hello and welcome back for another healthy helping of the premiere podcast for low-carb news, advocacy and interviews– it’s “The Livin’ La Vida Low-Carb Show With Jimmy Moore!”
In Episode 155, Jimmy shares his microphone with fellow diet and health advocate Charles Stuart Platkin, a longtime public health maven and the unofficial American consumer advocate for dietary affairs! His nationally-syndicated health column appears in newspapers across the country espousing healthy living. While Charles is not explicitly a support of livin’ la vida low-carb, he himself is on a low-carb diet and brought Jimmy on as his official low-carb contributing writer.
Listen in to today’s interview as they discuss:
- Upcoming changes to the Food Pyramid
- Dr. Jonny Bowden
- Outdated diet paradigms
- Much, much Moore! 
And be sure to take advantage of our sponsor Satiatrim’s BUY ONE GET ONE FREE deal on their truly amazing hunger-fighting beverages that come in chocolate, vanilla, and mixed berry (Jimmy’s personal favorite!). With only 50 calories per box, you’ll supplement your low-carb lifestyle with a delicious-tasting drink that will activate those hormones that control satiety right before a meal or as a healthy low-carb snack. ENJOY!
LINKS MENTIONED IN EPISODE 155
- Satiatrim BUY ONE GET ONE FREE deal
- Diet Detective web site
- Food Tee web site
- Jimmy Moore’s Diet Detective page
- RELATED BLOG POST: “Platkin: Low-Carb As ‘Detrimental’ As Obesity”
- RELATED BLOG POST: “‘Mindless Eating’ Author Appointed USDA’s New Director Of Nutrition Policy And Promotion”
- RELATED BLOG POST: “Musings On Misleading Marketing Ads”
Popularity: 66% [?]
From over 400 pounds to 230, Jimmy Moore is 
interesting podcast!! enjoyed it.
Glad you liked it, Teresa! Charles is a good guy.
Very interesting interview. I thought it sort of ironic, though, that while the discussion encouraged keeping an open mind, milk once again got painted with the broad brush of being “loaded with sugar.” I am no fan of the dairly industry, per se, and while the claims that milk will make people thin are indeed a stretch, I do think that milk has gotten a bad rap. Whole milk, with its often-feared saturated fat, does not seem to have as great an impact on blood sugar as low-fat or skimmed milk (yuck). And with one cup of whole milk containing only 13 gms. of carbohydrate (the lactose), along with protein and fat, I fail to see the horror here. Many low-carb dessert recipes contain that many carbs per serving. And from Nina Planck’s website, we can learn all sorts of additional facts and information about milk that is often lacking in discussions about whether milk is good or bad. Of particular note, I see:
“Whole milk is what is called a complete food, because each ingredient plays its part. Without the fat, you can’t digest the protein or absorb the calcium. The body needs saturated fat in particular (monounsaturated and polyunsaturated fat can’t do the job) to take in the calcium that makes bones strong. Milk fat also contains glycosphingolipids, which are fats that encourage cell metabolism and growth and fight gastrointestinal infections.”
Also:
“Raw milk contains important heat-sensitive enzymes [i.e. that are diminished with pasturization]:
LACTASE to absorb and digest the milk sugar lactose
LIPASE to absorb and digest milk fats
PHOSPHATASE to absorb calcium, which allows for digestion of lactose.
Other Benefits of Raw Milk
Raw milk has beneficial bacteria, including lactic acids, which live in the intestines, aid digestion, boost immunity, and may eliminate dangerous bacteria.
Raw milk makes superior cheese, with more healthy bacteria and complex flavor.
Raw cream contains a cortisone-like agent, which combats arthritis.
Raw butter contains the anti-arthritic agent myristoleic acid.”
(an aside: I, personally, would like to be able to make the decision as to whether I to buy want raw or pasturized milk. How is this any greater risk than that of buying produce or meat in the grocery store contaminated with e-coli?)
So, as with the propensity to lump all fats that are saturated into the same basket and classify them as bad, whether they are trans fat or animal-based, so milk is viewed as bad in spite of the many factors that influence the affect that it can have on the human body. A little perspective here, please.
Fair enough, Kathy! THANKS for your comments!