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Doug Reynolds

Barefoot Running Doc Talks Exercise Longevity

By | Low Carb | No Comments

The minimalist running shoe topic is still being hotly debated in fitness circles, but for Dr. Mark Cucuzzella, minimalist is the only way to go. He has built Two Rivers Treads to be a community hub for people to incorporate running into their daily lives. His business originated from him being a physician treating obesity and having no place to send his patients. Every customer who comes in is shown how the human anatomy works, how the foot works. Besides the store, he pulls 12 hour shifts at the hospital, he teachers medical students, is a Director overseeing three race events and is a military reservist.
Shown here: Dr. Mark Cucuzzella working at the hospital
Photo Credit: Nadav Neuhaus

Dr. Mark Cucuzzella MD FAAFP is a Professor at West Virginia University School of Medicine. He is also a LtCol in the US Air Force designing programs to promote health and better fitness in the military with the USAF Efficient Running Project. (available on iphone format here) In military and civilian community he has been a tireless promoter of healthy movement, nutritional interventions in patients with any spectrum of the metabolic syndrome, and injury free training for running.

He will be speaking at the LowCarbUSA®Winchester Health Revolution on October 21, 2017 in Winchester, VA on ‘Training for the Rest of Your Life’.  What we all need to do to ensure we can keep moving and exercising for the rest of our lives.  This event is brought to you by Low Carb USA™ and Winchester Weight Loss.  Immediately afterwards will be a Wine Tasting of healthy sugar free wines by the innovative wine importers, Dry Farm Wines.

You can learn more about it here

Mark was a lead writer of one of the first grants supporting education of Medical Students in nutrition and physical activity in Medical School. Mark is also the lead on a large USDA grant to double SNAP benefits at Farmers Markets- the goal is reducing food insecurity as a barrier to healthier eating.

He’s also been a competitive runner for over 30 years — with more than 100 marathon and ultramarathon finishes — and continues to compete as a national-level Masters runner. He has won the Air Force Marathon twice. He is the race director of Freedom’s Run race series in West Virginia and director of the Natural Running Center, an education portal designed to teach healthier running .

Mark is also the owner of Two Rivers Treads — A Center for Natural Running and Walking in his hometown of Shepherdstown, W.Va. Mark’s vision of a future of health is housed in his site

Mark’s innovative work and story has been featured in the New York Times, NPR, Outside Magazine, Running Times, Runners World, Air Force Times, the Washington Post, JAMA, Blue Ridge Outdoors, and other medical and media outlets. Mark Cucuzzella MD FAAFP Professor West Virginia University School of Medicine store/race HQ 304-876-1100 mobile 304-268-8813 [email protected]


Renowned Epilepsy Specialist Makes Discovery

By | Low Carb | No Comments

While studying the effectiveness of the dietary treatment of patients with epilepsy, Dr. Pavel Klein observed that the diabetic patients in the study lost weight and showed signs of their diabetes entering remission.  He learned that these observations were supported by a number of research studies showing the effectiveness of this dietary treatment in controlling and reversing type 2 diabetes.  Building on this, from 2012 through 2015, Dr. Klein and his medical researchers conducted clinical studies on how his diet specifically affects patients with type 2 diabetes, and also worked to fine tune the nutrient balance and food recipes to create the most effective program at reversing diabetes available.

Dr. Pavel Klein is a neurologist with and clinical researcher with both a BA and MA from Oxford University and a MD from Cambridge University. Dr. Klein has taught at Harvard University and Georgetown University.  He is now the founder and Director of the Mid-Atlantic Epilepsy and Sleep Center in Bethesda, MD.

Dr. Klein has published over 30 articles in peer-reviewed journals, has written numerous book chapters, presented scientific work at numerous national and international meetings, lectured nationally and internationally, and received grants from the NIH, from non-profit organizations and from the pharmaceutical industry for clinical scientific projects.

You can catch him at LowCarbUSA® – Winchester 2017 on October 21 where he will be speaking on the Keotgenic Diet and Type 2 Diabetes and again at LowCarbUSA® – San Diego 2018 in July where he will discuss the Ketogenic Diet and the treatment of Epilepsy.

Before founding Mid-Atlantic Epilepsy and Sleep Center, Dr. Klein was Instructor in Neurology at Harvard Medical School (1996-99), and Director of the Epilepsy Program, of the Clinical Neurophysiology Laboratory and of the Neuroendocrine Unit at the Georgetown University Hospital (1999-2003). Dr. Klein is currently Adjunct Associate Professor of Neurology at George Washington University. Dr. Klein’s clinical research includes novel treatments of epilepsy, dietary treatments of epilepsy in adults, prevention of epilepsy after traumatic brain injury, the effect of sex and stress hormones on epilepsy, and women with epilepsy. He has received grants from the National Institutes of Health and from the American Epilepsy Society. Dr. Klein has published more than 40 peer-reviewed articles and contributed chapters to several books on epilepsy. He acts as a reviewer for a number of neurological, epilepsy and endocrinological journals. He is a member of the American Epilepsy Society Scientific Program Committee, Treatment Committee, the Health Reform Task Force and the Co-Chair of the AES Private Practice Special Interest Group. His presentation on treatment of refractory epilepsy was ranked in the top 10% of all research presentations at the 2010 annual meeting of the American Epilepsy Society


Speaker Highlight – Dr. Georgia Ede

By | Low Carb | No Comments

Dr. Georgia Ede first spoke at one of Low Carb Conferences, ‘LowCarbUSA® – West Palm Beach’, in January, 2017 where she addressed the treatment of Alzhiemer’s using a ketogenic diet.  We were so impressed that we invited her back to speak at our flagship event, ‘LowCarbUSA® – San Diego’ in August, 2017.  Again her talk was voted one of the best of the conference.  Her next appearance for us is as the keynote speaker at our single day Winchester Health Revolution event in Winchester, VA on October 21.  She will appear together with local superstarts, Dr. Mark Cucuzzella and Scott Dolly as well as renowned Epilepsy specialist, Dr. Pavel Klein.  If you are within range of Winchester, VA we hightly recommend you swing by.  Tickets are still available at:

Dr. Ede is a Harvard-trained psychiatrist whose areas of expertise include ketogenic and pre-agricultural diets, food sensitivity syndromes, and college mental health.

She explores food’s powerful effects on brain chemistry, hormonal balance and metabolism for Psychology Today and on her website:

After receiving her Biology degree from Carleton College, she worked for seven years as a laboratory research technician in the fields of biochemistry, immunology, diabetes and wound healing. She earned her M.D. from the University of Vermont College of Medicine and completed her psychiatry residency at Harvard’s Cambridge Hospital.

Dr. Ede was the first and only psychiatrist at Harvard University Health Services to offer nutrition consultation as an alternative to medication management to students, faculty and staff.

After seven years at Harvard, she chose to relocate to beautiful Northampton, Massachusetts, where she is a psychiatrist and nutrition consultant at Smith College. Read more of her personal compelling story of why she is so passionate about nutrition and healing on her website, and explore her many articles on the broad subject of nutrition and health and mental health:


Low Carb USA™ – First Keto Getaway in West Palm Beach, January 2017

By | Low Carb | No Comments

This inaugural Keto Getaway event is planned to have an interactive and collaborative feel to it.  Getting away from wall-to-wall lectures and leaving large blocks of time for Q&A and discussions that develop from these questions.

This event is to be held at the West Palm Beach Marriott Hotel.  This is an exclusive opportunity to get away and, instead of the wall-to-wall lectures common at most conferences, you will get to enjoy a mixture of scientific lectures in a more intimate setting with an extensive opportunity for one on one interaction with the speakers while you are enjoying the facilities of the resort and possibly even an activity or two.  One of our keynote speakers at the event will be Dr. Joseph Mercola.  Now you will finally have a chance to get all those questions answered!! Two specially prepared Low Carb dinners on the Friday and Saturday will also be a chance to spend time with the various speakers and pick their brains.

Other prominent speakers to appear will include Dr. Eric Westman, Dr. Dan Pompa, Dr. Jacob Wilson, Dr. Zach Bush, Ivor Cummins and  Dr. Jeffry Gerber, Dr. Georgia Ede and Miriam Kalamian.

low carb usa san diego event 2016 speaker jimmy mooreToo often, attendees are cut short during the Q&A sessions and many often don’t even get a chance to ask their questions.  This format will encourage questions leading to dialogue on issues concerning the material being presented that may confuse or trouble the audience.  No question will be left unanswered.



Low Carb USA™ – San Diego 2017 Set to Be Bigger and Better Than 2016

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low carb usa san diego 2016 event speaker dominic d'agostino

This event is shaping up to overshadow the 2016 event with more prominent speakers added, a larger expo and much higher attendance.

In July of 2016 Low Carb USA, an organization focused on dietary education, hosted a landmark conference on the low-carbohydrate diet which was held at the Westin Gaslamp Hotel in Downtown San Diego.  Planning is now in full cry for the next one and, in spite of the fact that the 2016 event was a roaring success, the 2017 event is looking to totally outshine it.

Some of the big name speakers like Gary Taubes, Dr. Eric Westman, Dr. Jeff Volek, Ivor Cummins and  Dr. Dominic D’Agostino and will all be back, but some other really big names are being added.  Dr Joseph Mercola and Dr. Thomas Seyfried Dr. Stephen Phinney, Dr. Sarah Hallberg Nina Teicholz and Dr. Nicole Avena are already confirmed and more high profile speakers are expected to confirm in the coming days.

Taking heed of all the feedback received after the 2016 conference, the organizers have moved the conference to Wyndham® Bayside Hotel.  This great hotel is in a prime location right on the San Diego Bay with bigger conference facilities and more room for a bigger and better expo as well as a separate meeting area.  Parking and the negotiated room block are both much cheaper and the reception dinners are to be held on the Berkeley Steamship Museum where the attendees can stand out on the bow deck and watch the sun set over the bay.  All-in-all the Low Carb USA™ – San Diego 2017 conference is going to be spectacular!

You can find details Here.


Wine, Carbs and Hangovers

By | General, Low Carb, Science | No Comments

_MG_0004Whenever I find myself explaining the advantages and benefits of a Ketogenic Diet to someone, one of the first questions I invariably get asked is, ‘what about alcohol?’.  My answer has always been in 2 parts.  Firstly, the carb content of beer is really high and more than 1 beer is likely to kick you right out of Ketosis.  Even just one beer with a meal containing a few carbs can be enough to kick you out.  Most conventional wines have a high carb content as well, and a few glasses can have the same effect as a couple of beers.  Secondly there is the alcohol itself, and each person’s individual reaction to it.  Most people can have a small amount and, as long as they don’t exceed their personal carbohydrate threshold, they manage to remain in Ketosis.  I find I can drink a fair amount of rum and Coke Zero, for instance, and not get affected.  Others find that it affects them adversely and they always find themselves putting on weight for a few days after having a couple of glasses of wine.

And then there’s the hangover!  Although excessive alcohol is a contributing factor to a hangover, the sugar content of the mixers used and the preservatives and additives in most beers and wines contribute hugely to getting a really bad night’s sleep and feeling like crap the next day.  Wine, in particular, is guilty of this.  Many people, are finding that they seem to be less tolerant of a glass or two of wine and many have found that the feeling the next day is so unpleasant that they even refrain from drinking wine at all anymore.   Conventional modern wines are now much higher in alcohol, higher in sugar, and filled with chemicals and additives to improve texture, color, and flavor.  There are 76 chemicals and additives approved by the FDA for use in winemaking.  Also, short cuts in farming practices in the name of productivity and profitability often result in many conventional wines containing fungicides, mycotoxins and phthalates.  No wonder we feel terrible the next day!

In the process of putting things together for our Low Carb Conference in July, I was approached by a guy called Todd White who told me he had some ‘Keto-Friendly’ wines he would like to make available for tasting at our expo.  Sugar free, carb free, preservative and additive free and, ‘you can drink them without getting a hangover’, he claimed!  To combat the side effects that were detracting from his immense enjoyment of wine, Todd founded Dry Farm Wines.  By selecting wines from vintners who used only traditional, organic, and natural winemaking methods, Todd could drink and enjoy wine again without the side effects.

Dry Farm Wines All Share Natural Farming And Traditional Winemaking Rituals, Including:

    • Natural, organic or bio-dynamic viticulture/farming
    • Dry farming, no use of irrigation
    • Old growth vines, generally 35-100 years
    • Hand harvested fruit from low yields
    • Minimal intervention in the vinification and aging
    • Wild native yeast in fermentation
    • No commercial yeast for flavor alteration
    • No or minimal filtering/fining
    • No or minimal use of new oak
    • No or minimal addition of SO2 (sulfites)
    • No chaptalization (adding sugar to the grape must in fermentation)
    • No chemical additives for aroma, color, flavor or texture enhancement

Dry farming means relying entirely on natural rainfall as has been done for millennia in Europe.  A dry farmed vine produces a more complex, deep flavored fruit that can be picked when it’s less ripe (and much lower in sugar content). Their use of old-growth vines also improves the quality.  The more mature a grape vine, the deeper its roots and greater its ability to draw moisture and minerals from the soil.  The way the wines he selects are fermented is different, too.  Rather than using commercial yeasts, they are fermented using the wild, naturally occurring yeasts found on the grapes. This lends more complexity and a unique quality that you simply won’t find in a conventional wine.

Laboratory Instruments

Laboratory Instruments

Because the Dry Farm Wines are sugar free and carb free, they are perfect for those following a Ketogenic diet.  Todd is strictly Ketogenic and has remained in Ketosis for many years despite drinking copious amounts the wines he procures.   All of their wines are scrutinized and investigated carefully to meet exact and specific standards, including lab analysis by a certified enologist.  First, says Todd, a wine must be soulful and delicious and then it must meet our purity standards.

In lab testing they are looking for 4 things:

Statistically Sugar / Carb Free

Their wines are lab tested for fructose and glucose, the two sugars found in wine.  All of their wines are <1g/L of total sugars, statistically sugar free. These low/no sugars are naturally occurring, nothing added or taken away.

Ethyl alcohol is carb free.  Carbs in wine come from the sugar content, as their wines are statistically sugar free, they are also statistically carb free.

Mycotoxin/Mold Free

All of their wines are tested for the mycotoxin Ochratoxin A.  All of their wines meet the E.U. standard for screening at less the 2 parts per billion of OCA.  There is no standard or testing of U.S. Wines for OCA.  OCA is a known carcinogenic.  To give you a reference point, OCA in coffee is allowed in the E.U. up to 10 parts per billion.

Low Alcohol

Wines can range in alcohol from 7 – 24% alcohol by volume.  However, alcohol on the label is not required by the US Government to be accurate.  It is simply “stated” and there is zero U.S. enforcement for accuracy.  They test every wine to verify it is at or below what is stated on the label and their wines do not exceed a naturally occurring 12.5% alcohol.  They do not select wines that have been processed with artificial alcohol reduction techniques.


The US government restricts added sulfites in wine to 350 ppm (parts per million).  For now, they have created a standard not to exceed 75 ppm in their wines and most of the wines they represent are below 50 ppm.

Like many practices in the wine world, added S02, (sulfites) is a source of some controversy.  Here is what is known for sure…all wines contain some sulfites, as they are naturally occurring.  Winemakers often add S02 to a wine as a preservative, meant to stabilize and preserve the wine.

Whether added sulfites affect how you feel (actual allergies are quite rare) from drinking is also a matter of considerable debate.  The debate also continues as to whether added S02 punches some of the life and taste out of wine, as it is a sterilizer.  Dry Farm Wines generally feel that wines that are lower in sulfites, are more alive and real, with more vivid soul and personality.

Here is where they are…most of the wines in their collection of natural and organic wines have no added S02 or very minimally added to stabilize preservation.  They prefer to drink wines that are low, generally below 50 ppm.  They suggest that you experiment with different wines to see how sulfites affect your taste and body;  they publish S02 levels on each wine from their lab.  They do not select wines for their collection that exceed 75 ppm.

slideshow_1Having received and tested a selection of the Dry Farm Wines, I am happy to report that all the claims he makes are true, especially the one about the hangover!  We had a few friends over for an extensive testing evening and after finishing all 6 bottles, no one reported a hangover or adverse reaction of any kind the next day.  Pam also reported that she had not put on any weight in the days following the tasting which is always a big problem for her with conventional wines.  As a result, we have entered into an affiliate agreement with Dry Farm Wines and encourage you click on the links on this page and claim your penny bottle from them by signing up for a membership now.  Get back to enjoying wine again without any side effects.