330: Biochemistry Professor Dr. Wendy Pogozelski Supports The Low-Carb Science

Written on February 1, 2010

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Hello and welcome back to The Livin’ La Vida Low-Carb Show with Jimmy Moore!

Today Jimmy shares a very interesting hour-long talk with SUNY Geneseo biochemistry professor Dr. Wendy Pogozelski, or “Dr. Pogo” as her students affectionately know her.

This wide-ranging talk covers the science behind ketosis, why most doctors, television “talking heads,” and other media darlings don’t get the healthy low-carb lifestyle, how the ADA’s dietary recommendations are turning Type I diabetics into Type II, dealing with a nutritionist who isn’t “on board,” why your brain doesn’t care if it burns sugar or ketones (even if you are diabetic), and much, MUCH more!

Do not miss this episode as it is an entertaining and very informative look at one academician’s embrace of high-fat and low-carb nutrition!

LINKS MENTIONED IN EPISODE 330
- Visit our sponsor: LowCarbYou.com
- Dr. Wendy Pogozelski bio
- Dr. Pogo’s PowerPoint slides on low-carb

Advocacy, Diabetes, Disease, Low-Carb Lifestyle, Research
19 Comments - Leave a comment!
  • Tamar Ann

    Yet another great podcast, Jimmy! Thank you so much for these. I have been enjoying them so much.

    What a coincidence that Dr. Pogo had already done the research on low carb before she ever became Type 1!

    I so wish I had stumbled upon the whole low carb scene a few years ago, *before* my son was diagnosed with Type 1. Once I started low carbing a few months ago, I quickly realized how effective this would be in controlling his Type 1 Diabetes. It took a few months, by my son finally came ’round to this. He is 13 and very responsible, so I knew it was only a matter of time before he would see the benefits. Sure enough, he is now low carbing. Since he has dropped his carbs to around 50-70 g per day, he needs less insulin and enjoys much more predictable numbers. I have been amazed!

    I love this diet and its healing beauty!

    Thank you so much for spreading the word! Of course, I had heard of low carb years ago, and even read Atkins book once upon a time, but it wasn’t until I found your website last November that I ever gave low carbing a serious consideration.

  • BrentG

    Jimmy,

    In your synopsis above, you accurately quoted the guest that “the ADA’s dietary recommendations are turning type I diabetics into type II”. That should be “type II into type I”, shouldn’t it?

  • http://www.livinlavidalowcarb.com/blog Jimmy Moore

    Tamar Ann, thanks for sharing your story. EXCITING STUFF!

    Actually, BrentG, I think she meant what she said. Type 2 is brought on by poor choices in the diet which makes even a Type 1 get WORSE. I’ll double check with her to make sure, but I’m sure that’s what she was thinking.

  • Tamar Ann

    I listened to the podcast, and I am pretty sure she meant that a Type 1 can eventually become insulin resistant, and therefore be a Type 1 and a Type 2.

  • http://www.livinlavidalowcarb.com/blog Jimmy Moore

    That’s right, Tamar. :)

  • Tilnextthursday

    I really enjoyed this podcast – I love hearing from the scientists regarding low-carb and the biochemistry behind it!

    I hope you’re able to get even more eloquent, fun and informative guests like Dr Pogozelski!

  • http://www.livinlavidalowcarb.com/blog Jimmy Moore

    Working on it Til! :)

  • http://healthcorrelator.blogspot.com/ Ned Kock

    Great interview, as usual.

    In addition to the glycerol and protein, mentioned by Dr. Pogo, there is a third chemical compound used by the body for gluconeogenesis: lactate, a.k.a. lactic acid.

    Lactate is produced during anaerobic exercise (weight training and sprinting), converted to glucose via gluconeogenesis, in the liver, after which it is released into the circulation.

  • foxl

    Oh, this was GREAT. Her thoughts completely reflect my own — and so does her diet. she stated it all so eloquently, too. Thank you so much for this interview.

  • Maranntho

    Thank you so much for what you do Jimmy! I am new to the low carb lifestyle and just about every source of information that I have received has come from you, or a link from you.

    Dr. Pogo was a wonderful guest. She is so genuine and so knowledgeable.

    I really can’t express how thankful I am for you!

  • Tarlach

    Lindt 85% chocolate tastes like dirt and is still 15% sugar.

    For anyone serious about dark chocolate, do yourself a favor and try the Pralus Le 100%. It tastes better than the Lindt 85% and has zero sugar.

  • http://www.livinlavidalowcarb.com/blog Jimmy Moore

    THANK YOU Maranntho! It’s so great to have you a part of the LLVLC family. :)

  • Alden

    How hard is it to say Po – go – zel – ski

  • W Pogozelski

    Thought I should take a look at the comments to see if there was anything that might need a clarification. I don’t think so. Thanks for the kind responses. Tarlach, if you want me to believe you I’d have to do the experiment. So if you’d just send me one of those $8 Pralus bars…. :) :) :)

  • JayCee

    Wow Jimmy… this podcast came as a total surprise .. really.. Dr. Pogo is sooo good and I hope you will have her in the 2010 Encore week! This was great !! (Dr. Carlson.. you have a match! *8-)

  • MC-OZ

    I love this interview. I’ve looked at Dr Pogozelski’s website and love her sense of humor. The sorcerer’s apprentice indeed!

    I’d love to see the paper you discussed in the interview. I’m probably blind, but I can’t find the link here and couldn’t find it in her list of articles.

    Thanks a million for all your efforts Jimmy!

  • CarrollJ

    Hi Jimmy

    You said you would post a link or give Wendy’s email so we can access her report on the Metabolic Effects of Low-carbohydrate diets. I’m keen to read this. Can you please tell me how to access it?

  • CarrollJ

    I googled ‘Metabolic Effect of Low-carbohydrate diets’ and was able to download the article at www3.interscience.wiley.com





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