PODCAST INTERVIEW WITH JIMMY MOORE!

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Unless you are new to the low-carb lifestyle, you are certainly familiar with Jimmy Moore’s Livin’ La Vida Low-Carb site at http://livinlavidalowcarb.com/blog/. Jimmy serves as Grand Central Station for the low-carb community. I have him to thank for much of the success of my first book, and I was thrilled when he invited me for one of his very popular podcasts to introduce the new one.

When we recorded the interview, I was confident that the book would be out, or at least available for pre-order, by the time it aired, but I’m sorry to say that it is not. We are still tying up the loose ends before it goes to the printer.

Jimmy has been involved with this project from the start. (It was over three years ago when I sent him an e-mail with the slightly over-optimistic subject line, “The Carb Wars are Over; We Won!”) Whenever I needed to consult with an educator, researcher, or doctor for advice about nutrition and metabolism, Jimmy could always put me in touch. When I needed to recruit recipe testers, it was Jimmy who put out a message that resulted in so many volunteers that I had to regretfully turn some of them away. When I just needed encouragement when things were going wrong, he was always there for support. He even helped me choose the title:

The Healthy Edge; A Cookbook Based on the Latest Science of Nutrition and Metabolism;
Preface by Dr. Mary C. Vernon
Foreword by Jacqueline Eberstein, R.N.
Scientific Perspective by Dr. Richard Feinman

Below is part of the copy that will appear on the back cover of The Healthy Edge:

The Healthy Edge flows from the science, science that it explains well. Like Judy Barnes Baker’s first book, Carb Wars; Sugar is the New Fat, it provides a good introduction to the metabolic theory that makes dietary carbohydrate restriction the best diet for weight loss, diabetes, metabolic syndrome, and, for most people, general health. Carbohydrate-restricted diets are really insulin-control diets, and the science is clear on the need to control insulin fluctuations.”
Richard D. Feinman, Ph.D, R.D.

“…when I recommend this book to my patients, I do it with confidence. Using this excellent tool, they are well on their way to changing their life and health with all the benefits I see every day for this lifestyle: fewer drugs, fewer health problems, more energy, less pain. If they have questions about the science, well, the answer is often here. Judy addresses some of the most common issues and discusses the science. So if I can’t be there to explain, this book can help….I will be using this in my clinic, but I’ll enjoy cooking from it as well. When I bring in these delicious recipes, the hospital staff will gather around pronto. I’m already considering what to prepare for the next holiday when I work.

Thanks, Judy. My patients needed this book, and so did I.”
Mary C. Vernon, M.D.

“The “meat” of this book is the extensive culinary information, recipes, and meal plans that will make losing weight and establishing your lifestyle not only nourishing but fun and tasty. Recipes for a variety of very low levels of carbohydrate intake are included.”
Jacqueline Eberstein, R.N.

I hope you will enjoy the interview as much as I enjoyed making it. Listen here:
http://www.thelivinlowcarbshow.com/shownotes/4064/469-judy-barnes-bakers-new-cookbook-dr-charles-mobbs-diabetic-research-breakthrough-and-more/

(c) 2011, Judy Barnes Baker

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0 Comments:

  1. I cannot wait for it to come out! I listened to the interview and am itching to get my hands on some of your great new recipes and knowledge!

  2. YOU WERE AWESOME, Judy! I can't wait for your book to come out. 😀 Thank you for your very sweet words about me.

  3. Hi,
    I heard your interview with Dr. Su. I'll be checking back frequently to see when your new book comes out! I'm mainly interested in no wheat, no legume flour low carb recipes since I have an autoimmune disease. I think almond flour is ok. Will your new book fit the bill? Thanks,
    KC

  4. To Anonymous:
    Most of the almost 400 recipes will be fine for you. There are a few breads contributed by Jennifer Eloff that have a little gluten flour. They are wonderful for those who can tolerate them, however, she now has a gluten-free bake mix on her blog that could be substituted. There is one recipe that has 2 tablespoons of whole wheat flour in the entire recipe and I also have a couple of recipes that use a new kind of barley that is very low in carbs and also low in gluten, which may not be a problem for those who are gluten intolerant but don't have celiac's disease.

    I have other breads, crackers, cakes, and pie crusts that have no grain at all, so I think there will be something for everyone.

  5. Judy,

    Super job on the podcast interview, and I'm happy to learn about you and your story. Absolutely will buy your book to help you get to 50K copies. Hey, maybe you'll even have reportable income in 2011!

  6. I second that – AWESOME interview. You're a real pro, Judy. I wish I could be that relaxed in an interview. You came across really well and it was truly interesting.

    I can't wait for your new cookbook either. Congratulations! (((HUGS)))

  7. Wow it's been a while since I've been here. I can't wait for your new book! Please tell us approximately when it will be released! I don't see anything up on amazon yet!

  8. I'm sorry to say I still can't give you a date when the book will be out. It seems that everything that could go wrong, has! But I am feeling more optomistic today that it really will be out soon and that it will have been worth all the trouble.

    The book now has a new title. I discovered after the podcast that a new book had just come out with the same title, so I had to change mine. That was actually a good thing because I like the new one much better. I'm almost afraid to say it for fear someone will take the new one too. I'll put it in a blog post as soon as I have a firm publication date.

  9. Thank you Judy.

    Don't worry, I'll bet the wait will be worth it, whatever title it is!

    I'll keep checking in with your blog. I loved your last book and know I'll love this one too!

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