Monica Reinagel: An Interview With A Low-Carb Friendly Nutritionist Part 1 of 2 (Episode 121)
17 03 2008If you're new here, you may want to subscribe to our RSS feed. Thanks for visiting!
Monica Reinagel, M.S., C.N.S. urges people to make better choices
Hello and welcome to the world’s best-loved low-carb podcast: “The Livin’ La Vida Low-Carb Show With Jimmy Moore!” Twice every week, we bring you the very best in news, research, motivation and interviews about the healthy low-carb lifestyle.
This week, we are SO happy to bring you Jimmy’s two-part interview with Monica Reinagel, M.S., C.N.S. Monica is a licensed nutritionist and an author who maintains the fantastic blog at NutritionData.com. Monica has looked at a lot of research and has some pretty positive things to say about Livin’ La Vida Low-Carb! In Part 1 of this interview (please come back on Thursday for Part 2), Monica and Jimmy discuss:
- Why studies about “red meat” may be too vague to be useful
- What fats can be good for prostate health
- Are all proteins created equal?
- Why are berries are so famously low on the glycemic index?
Listen in today because you won’t want to miss this interview with The Nutritionista. There’s a lot to discuss in this one, folks–so leave your thoughts in the comments section below!
LINKS MENTIONED IN EPISODE 121:
- Bio of nutritionist Monica Reinagel
- The Inflammation-Free Diet Plan
- Monica Reinagel’s Nutrition Data Blog
- Inflammation Factor web site
- Epicurious recipe web site
- Monica’s blog post about low-carb dietary dogma
- Nutrient Search page at Nutrition Data Blog
Popularity: 23% [?]
From over 400 pounds to 230, Jimmy Moore is 
I really like the idea of rating foods for inflammation. I have asthma and often certain foods will toss me into an attack. Not so much an allergic response but after eating them I feel … off and then if I am in a dusty area or get a cold soon after I will wheeze more than normal. Like apples, before low carb I hardly ever ate them because they made me feel, “icky” I am curious to see how many of those foods that made me feel funny or just didn’t “taste right” are actually inflammatory.
It’s an interesting concept indeed, although part of the equation for inflammation is saturated fat. I’m not in agreement with Monica about that, but most everything else is spot on.
Yeah, in many traditions saturated fat is an anti-inflamitory. Such as the traditional western asian traditions who consider Ghee medicinal and even good for skin inflamations. I think we will find the problem is not saturated fat but rather how we are cooking our food. Most people don’t actually know how to cook. When I order meat in low end to mid range restuarants it is often seriously overcooked and same with my veggies. Most people cook their food to DEATH and eating over cooked meat may be the confound that these studies are picking up. We already know that heating some oils can negatively affect metobolic resistance so perhaps saturated fat is good for us but the same foods with those fats also have mono and poly fats that are getting converted into something ugly by the way we are cooking them.
I used to eat all my meats either medium well or well done. But I “accidentally” had a medium steak about three years ago and OH…MY…GOSH!!! What a difference!
Wow, that was an amazing interivew. It is wonderful to hear from a nutritionalist who doesn’t bash low carb and high fat. I’m looking forward to the 2nd part and will be checking out her website and blog for more information. I agree with Maya that most people don’t know how to cook their food. And Jimmy, when you get to eating a medium-Rare steak, you’ll once again say…”what a difference”! lol. Thanks again for all the work you put into this. What a help it has been to me. I’ve hit the 20 lb loss this week (in 3 1/2 months, including Christmas!!) And in the increments of “50 lbs,” that’s almost half way! Woo Hoo!
EWWWW, I tried medium rare Esther and that was just a bit too much “mooing” for me. Medium is perfect…warm with a slightly red center and oh so tender.
CONGRATULATIONS on your success Esther! I am so proud of you. KEEP IT UP!!! You’re gonna make it, my friend.
Jimmy,Thanks for another great interview! I’m glad to be back here; I was once again having pc problems!!! I’m still livin’ la vida low carb.
I wondered where you’ve been, Linda! Be sure to check out Part 2 on Thursday.
Great interview.
I agree with a lot of what was said but just because you are on a low carb diet doesn’t mean that you are not eating nutritionally dense vegetables and also getting fiber in your diet. I know that on the Atkins diet for me the opposite is true. I eat salads, green leafy vegetables every day. I also eat almonds which are mostly fiber. I take supplements. I have no doubt that my current low carb diet is the healthiest diet I have ever had in my more than half century of existence.
That’s right Carl! That’s one thing that seems to be a recurring theme in a lot of these interviews with people who don’t possess a full understanding of livin’ la vida low-carb–they think our fiber and veggie intake in minimal. Oh quite contraire! Like you, I eat healthier than I EVER did before that dastardly Atkins diet. It’s the best thing I could have ever done for my health. THANKS for listening!