Conference Call with the Doc
by Paul Mabry MD | Aug 27, 2017 | Uncategorized | 11 comments
11 Comments
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There is a service called FreeConferenceCall.com which allows up to 1000 people to join in a Conference call with no charge. I have been interviewed on it and found it worked quite well. I am thinking of holding 1-2 calls a month where I answer question live and questions sent by email or Facebook Messenger before or during the call. I will record the call and publish it afterward for people who are unable to attend live. The email address will be borntoeatmeat@gmail.com and here is a link to my Facebook page if you prefer instant messenger. I welcome feedback on times and days of the week. I am going to do a trial Tuesday Evening September 19th starting at 9PM Eastern (6PM Pacific) for the first call but I am very open to other suggestions for subsequent calls. I’m looking forward to discussing health and nutrition subjects with all of you, Paul Mabry, the Zero Carb Doc.
Great Idea, you’re a natural for this! I met you at Low Carb USA (I came to your seat to ask you about your Pork Belly Recipe)
I remember Patricia. I hope I get to talk to you again at one of the conferences. Recipes and cooking techniques would definitely be fair game to discuss.
Thank you for doing this. can’t wait
Dr Mabry, I’m on Instagram @trikingketo
Are you on Instagram? I’d like to follow you & see photos of your Pork Belly! No recipes needed, a photo would help me recreate in my own Low Carb High Fat Kitchen at home.
Thanks,
Patricia
I have an instagram account but it’s hard to do anything with Instagram if the photos are not on a cell phone and my cell phone has a relatively small screen with a difficult to use keyboard so I have not utilized it to it’s full potential. I actually after reading the book by Harvard Primatologist Richard Wrangham called “Catching Fire – How cooking Made us Human” have changed my recipe. I used to cook it for an hour at 225. Now I cook it for 5 hours at 175. It turns out that this is an ideal temperature. It does not cause the water to boil off so the meat stays moist. It does not denature the proteins nearly as much as higher temperatures but does break the connective tissue (tendons and ligaments) so the meat is more tender. I also just sear the meat for a few seconds until grey, not the 30-60 seconds I used to use. I highly recommend Dr. Wrangham’s book, not only does he talk about various cooking techniques but also talks about how primitive men were primarily meat eaters. He also has a very interesting theory on why in almost every culture in the world, women are primarily responsible for cooking food.
Great idea. I’ll miss the first one but look forward to future calls
Hi Paul,
After reading all your posts, your interviews with zerocarbzen.com, your detailed analysis of conference speakers, and other information you comment on aside (i.e Harvard primatologist…), I am truly convinced you are a genuine POLYMATH.
Those of us who follow your website and facebook page are very fortunate. Keep surprising us!
Doug, I’m just an old Texas country boy who didn’t wear shoes very often until kindergarten whose farming community got swallowed by Houston and was fortunate enough to be sent to a good Lutheran School by his parents then to a High School of Excellence in the new booming Houston Suburbs.
Happy Birthday Dr.Paul Mabry and many more. Enjoy today.
So I see you started “grounding” at an early age! You just cannot beat a good Lutheran school to foster academic brilliance and inquisitiveness (IMHO).
Dr. Paul I am looking forward to your call. You are an inspiration. I was on low carb for a while and lost weight almost 20 pounds but fell off the wagon gained 5. Plan to go Zero carb to get back on track. I need some food ideas. I am high end of normal BMI but want to be lean and strong so I can keep up with granddaughters.
I look forward to talking to you next Tuesday.