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Fifteen Minutes More - Cooking Low-Carb on Live TV

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Published on Apr 16, 2008

Feb 2004 - They re-played my taped success story segment from the night before while we chatted for a minute, then they cut to us, live. I could feel my face stiffen up when the red light went on and you can see me swallow hard, then rather visibly square up my shoulders and try to force myself to smile. Once I started talking, however, I think I did pretty well. . I even talked right over the interviewer, Natalie Tynsdale, once, which wasn't so good, but darn-it-all, I just was not done talking about my lab tests yet, and I was determined to get that part of my story in! Be sure to check out the look on my face when she asks me if I am using a non-fat oil! I just sort of ignored that part of the question and talked instead about grapeseed oil being ' beneficial" and having a high smoke-point.
After the segment had ended, they caught Natalie on camera several times still eating my salad! They devoured every bite I prepared, between them, even the one I didn't really finish cooking on-air, and afterwards she sent someone backstage to get the loaf of Vol. II Rustic Pumpernickel bread and Garlic Schmear I had out while I was cooking, and they then talked some more about how good everything was. As I was packing up to leave, Natalie made a point of running over to say good-bye and tell me "Thanks! I am making that salad for dinner TONIGHT" which really made my day! So I gave her my last bottle of "magic sauce" and a printed copy of the recipes, on the spot.

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