Eliminating Sugars And Flours With Joan Ifland (Episode 194)
6 11 2008
Hello and welcome back for another look into the world of low-carb research and education here on The Livin’ La Vida Low-Carb Show with Jimmy Moore!
In today’s episode, Jimmy interviews Joan Ifland, a woman who went from being depressed as well as a self-confessed harridan and transformed into a well-adjusted contributing member of society through the simple expedience of cutting flour and sugar from her diet. Since making this huge change for the better, she has listened closely to the anecdotal evidence of other people’s mood-uplifting experiences through carbohydrate reduction and discovered something amazing.
Armed with a theory, she went to school to learn how to formally study the effect of diet on mood. Listen in for her story and how she’s formed a foundation and research organization to help create an army of dietary mentors to help combat food-based depression and irritability! It’s yet another in a long line of outstanding interviews here on “The Livin’ La Vida Low-Carb Show with Jimmy Moore.” THANKS for listening!
LINKS MENTIONED IN EPISODE 194
- About Joan Ifland
- Get Joan’s book Sugars and Flours: How They Make Us Crazy, Sick, And Fat And What To Do About It
- SugarsAndFlours.com
- The Refined Food Addiction Research Foundation
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From over 400 pounds to 230, Jimmy Moore is 
What’s her problem with fat?
Not everyone is on the “fat is good” bandwagon in the low-carb world, Marnee. It’s such a shame.
Afraid of Avocados???? Even mainstream media is promoting MUFA’s
Don’t foods like sweet potatoes and rice also spike insulin?
I think Joan made some good points, but her diet sounds like a typical low fat diet. (without sugar and flour)
That said, I still appreciate the different perspectives you bring to the show, Jimmy. And you do a really good job of holding your tongue when people say stuff that we know you would disagree with. I think I’d have a hard time doing that!
Yes, it was challenging when I heard Joan stating ideas that I don’t agree with. But my job as the interviewer is to allow the guest to speak and let the listener make up their own mind. Unless, of course, they go completely nutty and I’ll have to set ‘em straight (like I did with Dr. Ornish!).
I think you should have a good ol’ debate one of these days, Jimmy…You vs. Them. Pick someone like Ornish and just go at it! ha ha
I almost forwarded this Podcast to a friend who is new in low-carb and has chronic pain, sinuses, blood sugar problems. Thank God I listened to the rest of it hehe.
In principle I agree with Joan on the fats…. Yep I do.. and here is why. When you consume all those ‘allowed’ carbs that she mentioned such as starch, sweet potatoes, pine apple etc. then surely fat is NOT passive and will be stored with all that carbs. A carb is a carb is a carb. Once in your blood there is no way for that glucose module to signal to the cell that it came from a “low-gi” food or a High-Carb food. The cells just see Glucose.
But like we low-carbers know, when the carbs are low (low, not NO) , then the glucose is low, the insulin is low, the amount of glycerol phosphate is low, and a little amount or nothing can be converted to stored as body fat. In fact it will then be used as free fatty acids – the prefered source of energy.
Actually, I did debate Ornish about his latest book called THE SPECTRUM earlier this year, Taiwan Gal! Check it out:
Part 1 & 2: http://livinlavidalowcarb.com/blog/?p=2266
Part 3: http://livinlavidalowcarb.com/blog/?p=2267
Part 4: http://livinlavidalowcarb.com/blog/?p=2273
You’re right JayCee! If you eat all the carbs that Joan promotes, then that fat is NOT good in conjunction with it. Fat becomes the fuel in the absence of carbohydrate in the diet.
Sure your job is to interview people. But interviewing means also asking critical questions. This lady tells us (with a false air of wisdom) too much nonsense. What about your listeners who do not know better yet? What if they believe her?
Floris, thanks for your constructive criticism, but my style is not to browbeat anyone about what they believe. Anyone who listens to the totality of my podcasts will hear enough of the truth to realize the fallacy of the ideas that some people espouse. I do ask critical questions where applicable and appropriate. THANK YOU for sharing your comments!
Great interview, Jimmy! Thank you.
While Joan is not a low carb proponent and we strongly disagree with her on that point, she shares a vital perspective on the impact carbs have on us – she merely sees it only from a “sugars & flours” point of view, whereas we know the problem extends further into the food groups.
I know that when I first read Joan’s book I identified with so many of the symptoms that she mentioned: mental fog, depression, irritability, etc… It made perfect sense to me and that’s when I cut sugar and *refined* flours from my diet. Although I did start to feel somewhat better, the biggest problem (to me) was that I was still not losing weight (I do not know about my insulin levels). Learning more about low carb is when I started making the connection between her observations and carbs in general.
Joan’s book was a key step in my understanding of how sugars and flours (carbs in general, for us) affect us not only physiologically but also psychologically and emotionally. Obviously we disagree with her on the fat, carb and fruit sugar issues – but, hopefully, as she continues her research, she’ll come to see how right we are. *grin*
I was shocked to hear how manufacturers use multiple sweeteners in one product to avoid the item list by weight – I read labels, but apparently my brain shuts off once I see where the *first* sugar is listed…. maybe I do read all of them but it never registered to me that they are loading several different kinds of sugars into one product. Apparently I have not been as diligent as I thought I was.
Another point Joan made that hit home to me is how the sugar addiction is so established that people NEED a product that is more sweet than the natural “unrefined” food would be – that they *have* to put sweetener in to get people to like the products. Our taste buds as a nation are so altered and people are incredibly addicted to the taste of sweet without even realizing it. Just look at all the ridiculous foods with sugar in them – It is almost impossible to find canned food/soup with no sugar in it!
I knew already about sugar highs but it really hit home when she put it in the context of how, chemically, refined carbs wake up same reward pathways as nicotine, morphine, caffeine, etc and can be healed by finding another way to gently, in a healthy way stimulate those nerve centers. It is all that more motivating to jump on the “sweet free” diet with you AND to be more faithful to my exercise, yoga and meditation.
Thank you again, Jimmy!
I enjoyed this interview.
I knew that ingredients were listed according to quantity but, I never thought about listing several sweeteners as a way of placing it farther down the ingredient list which is basically a false claim – not shocking.
I too disagreed about carbs. I tend to see things through the eyes of a diabetic (I’m T2). Personally, I can’t eat too many carbs no matter what the carb or my blood glucose spikes. I would bet that anyone with blood sugar/insulin problems have the same result and I wouldn’t be shocked if others do as well.
That being said – I love it when people share their stories. It helps others even if it may be only part of the puzzle for some.
Oh – and I’m a day late and a dollar short – yesterday, I purchased some hard candy with isomalt!! Good grief.
EEEEEK! That maltitol is in EVERYTHING, isn’t it, Danielle?