Welcome to Episode 416 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC.
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Featured Restaurant: Pine Creek Cookhouse
STUDIES
Intermittent Fasting: What is it, and how does it work?
Resistant starch intake facilitates weight loss in humans by reshaping the gut microbiota
The Effect of Heat-acid Treatment on the Formation of Resistant Starch and the Estimated Glycemic Index in Potatoes
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Original theme composed by Leland Cox, and recomposed by Steve Saunders.
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TRANSCRIPT
(Note: This is generated by AI with 98% accuracy. However, any errors may cause unintended changes in meaning.)
Melanie Avalon
Welcome to Episode 416 of the Intermittent Fasting Podcast. If you want to burn fat, gain energy, and enhance your health by changing when you eat, not what you eat, with no calorie counting, then this show is for you. I'm Melanie Avalon, biohacker, founder of AvalonX, and author of What, When, Wine. Lose weight and feel great with paleo style meals, intermittent fasting, and wine. And I'm joined by my co-hosts, Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC. For more on us, check out MelanieAvalon.com and BarryConradOfficial.com. You can submit questions for the show by emailing questions at iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is episode number 416 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?
Barry Conrad
Hey, everyone. How's it going, Melanie? I'm feeling good today. How are you feeling today? What's happening?
Melanie Avalon
I'm feeling so great. I'm curious since it is April 7th. Do you ever do crazy April Fool's jokes? Do they have that in Australia?
Barry Conrad
Yeah, okay, listen, okay, just to kind of zoom out from this for a second, because Melanie's always asking, do they have this in Australia? Do they have that in Australia? And one of the things she asked me was, do you guys have peeps?
Melanie Avalon
Peeps, yes. Perfect timing because peeps are very much celebrated or used around Easter, and isn't Easter around this time?
Barry Conrad
Mm hmm. I think April 20th coming up. Yeah.
Melanie Avalon
Oh wow, you knew it right off the top of your, doesn't it change?
Barry Conrad
I don't know if it's different in America. Is it different or is it the same? I don't know.
Melanie Avalon
is on Sunday, April 20th this year. Yeah, it changes. It's always on a Sunday. It has to change because it's always on a Sunday, you know?
Barry Conrad
You're right there we go i was wondering cuz that my next question was like who decides why changes and you know why does this holiday change in other holidays anyway we know the answer sundays. But you have peeps we don't have peeps in australia meaning like the candy like the what is it marshmallows we don't have that.
Melanie Avalon
Yes, did you look up the link I sent you?
Barry Conrad
I did look it up and we don't I don't I've definitely have not seen them here.
Melanie Avalon
These are such a thing in America and they're kind of polarizing. Like people either, you're not going to meet somebody who feels lukewarm or is like, could go either way. People either love or hate peeps. Same with like candy corn, I feel. They have candy corn in Australia.
Barry Conrad
We do not.
Melanie Avalon
Oh my goodness.
Barry Conrad
Do you, but do you like it or did you like it before, like, you know, when you were eating the candy?
Melanie Avalon
or candy corn. Both. Actually, I'm going to undo what I just said. I do like peeps. I do like, and candy corn, yes, I do. And peeps are, they come in all different, so the traditional one is like, it's like a yellow chick, like a little chicken and it's yellow. But they come in like a hundred varieties and they're always coming up with special ones so that Valentine's Day, they'll have like Valentine's ones, I think the newest one right now is like a churro one. So not pee-ups? Okay, this is the other thing. So I say peeps like people, like your peeps, and I spell it P-E-O-P-S, and Barry was giving me grief about it being pee-opes. Like, it's not pee-opes, it's people. That's how you spell people. So if you do peeps, wouldn't you do P-E-O-P-S? Am I the only person?
Barry Conrad
Can you ask your friend, ask your friend chat GBT about this because chat GBT.
Melanie Avalon
Yeah, I can. I can do that. Let's see. How would we ask this? We would say, if you were to shorten the word people into the short form, how would you spell that? I don't want to give it any leading. Oh, no.
Barry Conrad
What? Do they do P E E P S?
Melanie Avalon
Well, okay. It says a common shorthand for people is P-P-L, like people. Other informal variations include peeps spelled P-E-E-P-S. Okay. Yes. Going forward, I might need to adjust how I spell that word. Do you think other people have been thinking that too? They're like, pew-oops, pew-oops. When I, cause I send that all the time. I say peeps, P-E-O-P-S.
Barry Conrad
Do you know what I think they might be thinking? What? She meant to spell it properly like P-E-E-P-S and she just, it was a typo. Because that's what, that's exactly what I thought when I saw it was like P-O.
Melanie Avalon
Yeah, what? Yeah. I will adjust. I will adjust my behavior going forward. Thank you. Thank you, Barry.
Barry Conrad
Listen, this is not fasting-related at all, but do you go P-E-E-P-S or P-E-O-P-S? Maybe we'll put a poll up on the Instagram.
Melanie Avalon
Oh, please do. That's so funny. Wait. So, but April Fool's jokes, so do you have or how do you feel about April Fool's jokes?
Barry Conrad
I love, you know what, I actually love April Fool's jokes, but I never make them, but I don't know why, like I love like seeing them and laughing and cracking up, but I just kind of, I don't know, do you make them or do you prank your family and stuff?
Melanie Avalon
So here's the thing, this is like things are about to get real. So I think they're super fun. I also, I'm not saying like if you're doing April Fool's jokes, you're like lying, but I feel very uncomfortable not telling the truth. So I don't think I can like do it. And I would feel like a bad person. I would struggle with that aspect of it, even though it's a joke. I just, my mom, like her one virtue was never lie. And that got like instilled into me. So I don't do well with like jokes that require altering reality presentations.
Barry Conrad
I know this about you actually so that that tracks that make sense but it's but it's like it's like okay well okay how about when you're doing a scene or something like that as an actor did you feel bad about like that or is that different it's a different thing.
Melanie Avalon
No, because people know, people know you're, you know, you're not actually. And this is not a moral judgment. Like I literally think it's not a problem. If this is all like my childhood coming out. This is my point is like it's hard for me to like actually implement a serious April Fool's joke.
Barry Conrad
What about when I think it was another show when I was like, just before we started recording, and Melanie was like, does my mic sound good? And I said, it sounds like you're really far away. And she goes, oh, really? I was like, no, I was just kidding. Could you say something like that? Or is that still like, it's not telling the truth.
Melanie Avalon
No, no, like in the moment, I'm glad you're clarifying. So, because that you can just, you quickly correct it, like the next second. But it's not like you have somebody existing in a state for an extended period of time where they think like reality is different than what you said. It's, I think it's the time issue.
Barry Conrad
This is like the one meal a day thing. How much time do we have between the between the
Melanie Avalon
How much time has passed with the lie for it to become a problematic lie? Yeah, that's a good question. I'm going to ponder that.
Barry Conrad
And also, how do you feel about your friends and family playing those April Fools jokes on you? Do you laugh or do you find it hard?
Melanie Avalon
Oh, I would, I would find it funny. I mean, it depends, it depends what it is. I don't think I've ever been the brunt of like a really intense April Fool's joke. I feel like it's more a thing you do in childhood, you know, or like companies will do it on X formerly known as Twitter and stuff.
Barry Conrad
Do you know how celebrities or public figures will often post like, I'm retiring or say something like that on April Fools or I'm dropping an album. It's like April Fools, like stuff like that on the Instagram.
Melanie Avalon
Yeah, I feel like people can use it to be mean too.
Barry Conrad
I think so too. That's not what we're about here.
Melanie Avalon
Yeah, we're not, we're not a fan. Or I used to fantasize about using it. Like if I like liked a boy in middle school or something or high school, because then you can like test it. Like I like you. And then if they're like, I like you back there and you wanted to tell them anyways, then woo, everybody wins. No April fools. But then if they're like, no, you're like April fools.
Barry Conrad
That's sneaky. That's pretty, that's on the sly right there.
Melanie Avalon
Uh-huh. That's how I would want to use an April Fool's joke. Like, I would want it to address something that I wanted to address with somebody. I wouldn't actually do this, but this is how I would like to use it.
Barry Conrad
So basically, listeners and all people listening should not expect Melanie Avalon to put up an April Fools situation on her Instagram story and try to prank people this Easter or April Fools, I should say.
Melanie Avalon
unless I'm just planting the seeds right now to have the best one ever next year. Maybe that's all, maybe this is all a mind game. Not really. It's not. But maybe it is now that I think about it.
Barry Conrad
Yeah, you could make it one. We'll see.
Melanie Avalon
Yeah, okay, anything new in your life?
Barry Conrad
Yeah, I'm actually, this is a week of photo shoots for me.
Melanie Avalon
Oh, yay, new photos. I feel like you have a lot of photo shoots.
Barry Conrad
Well, not that many. I feel like you have a lot of photo shoots.
Melanie Avalon
like I went through a period of time where I was having a lot, but I feel like you consistently, like since I know you have had a lot of photo shoots, which is a good thing. I support. I think it's great.
Barry Conrad
Well, this one is it's a new pro. It's new promo shoots for things coming up, which I promise I will definitely share. I keep talk hinting to this thing, but it's promo shoots and I'm super excited. I had one yesterday and I have another one in two days. So it should be really fun like Bondi beach sunrise one. So that'd be really sick. Can't wait.
Melanie Avalon
Oh, I want to see the pictures. I love looking at photo shoot pictures. Awesome.
Barry Conrad
Do you know what I like to do as well?
Melanie Avalon
Look at photo shoot pictures.
Barry Conrad
have like a mirror there so I can see my pose.
Melanie Avalon
Wait, wait, wait, wait. Do we talk about this?
Barry Conrad
I don't do that, but I said this because you're making fun of me.
Melanie Avalon
No, I'm just- I got really excited for a second. Have you tried this? Have you tried this?
Barry Conrad
You know what? I saw a photo of yours.
Melanie Avalon
Would you feel awkward?
Barry Conrad
Well, I saw a photo of yours on Instagram, because you're on Instagram, and I thought, did she use the technique for that photo? So I tried to do or pretend like, how do you do it? I'm trying to see it in my mind, how you set it up.
Melanie Avalon
What Barry is referring to is that when I do a photo shoot, like a professional photo shoot where it's not a selfie, it's like a photographer taking my picture, I need to see myself, I need to pose myself. And I used to feel very insecure about this concept that I need a mirror to pose. And then I saw a video where Paris Hilton was talking with one of the Kardashians and they were talking about how Paris Hilton has to have a mirror at her photo shoots so she can pose herself. And then she is the queen of photo shoots. So then I felt better about myself. Not that I needed her validation, but it helped a lot. What's the question? How do I do it?
Barry Conrad
Yeah, like give us like a quick walk through like
Melanie Avalon
So we ordered, well, there's two steps. I ordered like a rollaway mirror, so I have it set up so I can be like posing in the mirror while they're shooting. And then I also hold a little handheld mirror in my hand so that I can sometimes like pose my face right before. And it works. I have a photographer that I work with Adrienne, shout out to Adrienne, and she totally gets it and she knows I got to pose my face and it works so well.
Barry Conrad
Just like what we talk about on the show, do what works for you. And I think it's, you know, I'm not, I'm not giving you a hard time. I was just teasing like sort of, but I think it's awesome that you do that because it works, right?
Melanie Avalon
I'm teasing you about teasing me, so it does work. I think you should try it. I think you should try it and report back and let me know if it completely like changed your life for photo shoots.
Barry Conrad
Okay, if I am in a studio or someplace that has a mirror, I'll do it. But I don't think I'm going to like buy a mirror and then bring, or bring one.
Melanie Avalon
Well, if you move to the US, I can come be your assistant and I'll bring a mirror. I'll bring the rollaway mirror and I'll like roll it around for you. Roll it around.
Barry Conrad
She's rolling rolling. It's like your workout. It's like there she goes bouncing around
Melanie Avalon
I'd be like, where do you need it? And I'll put it there.
Barry Conrad
What about when, okay, Melanie, here's an exciting thought as well, but what about when, not if, what about when we do a promo shoot for the show, you and I? Isn't that exciting?
Melanie Avalon
Oh my gosh, we should do that. And we should have a rollaway mirror.
Barry Conrad
Then I get to see her process.
Melanie Avalon
Yeah, we can do it together. We can both be posing in the mirror. It is going to be such a moment.
Barry Conrad
Wow. It's all full circle. That's exciting though. I just had that thought in this moment. So that's something to look forward to. We must do that. Are we going to mimic the artwork? Are we going to do the same, try to do the...
Melanie Avalon
Oh my. Yeah.
Barry Conrad
Or something completely different.
Melanie Avalon
We can do a lot of things, but that should be one of them. We should reenact the art, yes. And then we should do some of us like podcasting with my rainbow mic.
Barry Conrad
Me with my blue one. Love you. I love you.
Melanie Avalon
And then we can do some that are very like acting drama class where it'll be like, do how you feel while podcasting.
Barry Conrad
In front of food or like at a restaurant like eating.
Melanie Avalon
Yeah, and then we can have some of us eating and some of us not eating like holding clocks.
Barry Conrad
holding clocks, that's so funny.
Melanie Avalon
I'm looking right now, I'm staring at the OG inspiration of the artwork, because I don't know if you remember. You probably do, like way back in the day, the original artwork was a photo of a clock.
Barry Conrad
Yes, I do remember that. I actually do remember.
Melanie Avalon
That clock is on my wall, I'm staring at it. I have that clock, so we could shoot with that clock. That's cool. It needs to be touched up a little bit, some of the paint's coming off, but what do you expect? It's been how many years? A lot of years. There we go. I forgot that clock was there. You know how you stop seeing stuff because it's in your environment every day? I forgot that, I don't think I've looked at this clock, like looked at it in a long time.
Barry Conrad
So what, you were just minding your own business and then you thought, okay, what is something that could be a great, you know, like photo for the podcast and you just looked up at the clock and you had a Eureka moment or like what, how did that work?
Melanie Avalon
This is kind of like how you were talking a few episodes ago about how you don't remember but then you remembered your origin story of starting intermittent fasting. I got it at Target. I think I went to Target with the intention. Yeah, I went to Target with the intention of finding a clock to shoot a cover for the show and I found this red clock and I was like, that's it. That's it. This is the clock.
Barry Conrad
Wow.
Melanie Avalon
It's exciting. So I think that's what happened. I know it was Target.
Barry Conrad
that specific that you remember that.
Melanie Avalon
Yeah. Shall we jump into some fasting related stuff?
Barry Conrad
Let's do it after taking you all on a trip from April Fool's through to photo shoots.
Melanie Avalon
April Fool's, to peeps, to photo shoots, to The Clock, Memory Lane, Barry's secret project.
Barry Conrad
Let's dive into some fasting. Are you guys ready for this? So I've brought a study this week, it's called intermittent fasting. What is it and how does it work? So it could be very basic for people that do already follow the podcast, but for listeners who are new, this is going to be particularly for you. And so the study I'm bringing is called that intermittent fasting, what is it? And how does it work from Johns Hopkins medicine? Yeah, we're about to dive into what Mark Mattson's research on intermittent fasting has uncovered based on his decades of groundbreaking studies. And so a bit about Mark, he is a neuroscientist at Johns Hopkins University. He spent more than 25 years examining the effects of fasting on not just the body, but the brain as well. And his work goes way beyond just weight loss. It touches on the profound health improvements ranging from brain function to reducing the risks of diseases like Alzheimer's, diabetes, and even cardiovascular issues. So here we go. Mattson's research and what I've found here suggests that IF intermittent fasting for newbies isn't just a way to lose weight, it's about triggering natural beneficial processes in the body. Many of which we don't even realize are happening. So when we fast, our bodies switch from burning glucose, which is sugar, the burning fat for energy and metabolic change that has shown to improve fat loss and increase energy levels. But what's really exciting is that this metabolic switch also kicks off repair mechanisms at the cellular level. So it's like our body gets a chance to really rest, repair, and function more efficiently, but the magic, it doesn't sort of stop there at fat loss. His work has also shown that intermittent fasting can actually help your brain become sharper and more resilient over time, which is so exciting. And fasting triggers a process in brackets, which like, this is one of my favorite things about fasting here, autophagy. And as some listeners may know, it's the body's way of cleaning out damaged cells and regenerating new ones. So this process can reduce brain inflammation, protect neurons, improve memory, and for those of us, I definitely am one of these people wanting to keep our minds clear at its peak. This is a game changer because it doesn't just help prevent cognitive decline. It actually boosts brain health and promotes longevity. So for Mattson, he's saying intermittent fasting isn't like, it's not just a 20 diet, it's a lifestyle that taps into our biological. Roots. And he goes into say, like our ancestors who didn't have access to constant, like 24 seven food supplies were forced to fast regularly. And it's that biological adoption that he says, our bodies are still attuned to even in today's day and age, even if we don't face that food scarcity. So the modern food environment, as we all know, like we, we often eat way more than we need and it can disrupt metabolism or it can lead to obesity, chronic diseases. So by practicing intermittent fasting, we can align our eating habits with, with that evolutionary biology, resetting our bodies, metabolism, give me the chance to fully function at its best.
Barry Conrad
And what I really love about this study, Melanie, is that Mattson saying that intermittent fasting doesn't require complicated meal plans or calorie counting, as we know, hear from experience. It's just simple. You pick a window and for new listeners, that means a protocol like 16, a 19 five, one meal a day, which is Oh, mad, just whatever works for you and stick to it. So during your eating periods, you focus on eating nutrient dense meals with whole foods. So we're talking about lean proteins, healthy fats, plenty of veggies. And it's not about restriction. And if you, you are new to the show or even if you've been listening for a while, we're about definitely enjoying our food, but it's rather giving our bodies the time it needs to reset. His study also provides hope for people that have chronic diseases because intermittent fasting has been shown to lower risk of conditions like type two diabetes, heart disease, even cancer. And plus for those of us looking to manage our way, fasting naturally helps improve insulin sensitivity and reducing overall calorie intake without the need for like intense calorie counting or deprivation. So you know what I think. The biggest thing about this research that stands out for me is how it connects the dots between a simple habit, delaying a meal or two or three, and the long-term benefits it can offer for both our brain and body health. And the best part, it's free. It's a free tool, accessible to anyone. You don't need like a whole bunch of supplements or complicated routines. You can fit it into your life, which I love. And so for anyone new, particularly to the podcast, if you're on the fence, wondering about intermittent fasting, if it could work for you, whether it's for better health, sharper mental clarity, or even fat loss, Mark Mattson's research lays out a pretty compelling case and we'll definitely have the link there for you to see. As always, before jumping into any new routine, it's always best to chat with your healthcare professional because I'm not a doctor. Melanie, what do you think about that?
Melanie Avalon
Awesome. And so to clarify for listeners, so this is an article from John Hopkins Medicine, and they're talking about Dr. Mark Mattson's work, and he's done a ton of studies on intermittent fasting. So I don't think this is like any one study that he did, but yeah, he's pretty much one of the... Probably one of the primary researchers that has made fasting what it is today with the former co-host of the show. She's interviewed him before on her show. Cool. Yeah. I would love to interview him sometime. I wonder like by Google him, like how many articles he's done. Let's see.
Barry Conrad
Yeah, imagine having him on the show. That'd be so awesome.
Melanie Avalon
Yeah. So if you, oh, and he's done articles like with Walter Longo, we've talked about before. Yeah. If you go to Google scholar and look him up, so many different articles come up.
Barry Conrad
In 25 years in the game, that's a long time examining the effects of fasting, which I think is awesome, incredible as well.
Melanie Avalon
Yeah, no, he's amazing. So like on ResearchGate, which is a website I really like to find articles and they often will have the full article even if you can't find it on other sources. So he has 1,121 publications. It doesn't mean that they're all like just him, but that means his name is attached to 1,121 publications. Citations were like citing his work 159,271. Yeah, so he's super cool. And he really did find like you just so eloquently went through. He has found so many of the mechanisms of IF, how it benefits our brain, our health, all the things. And I love what you ended with about how it's free, which is just so amazing. You don't have to buy anything. Cause I love it.
Barry Conrad
A lot of people when it comes to a plan or a diet or a new health, quote unquote, fed, it's like, okay, this sounds great. And then there's like the cell. It's like, well, there's no cell. It's free. Anyone can do it. You can start anywhere you are. And I love that about it.
Melanie Avalon
Awesome. Yeah, we should have them have them on the show. That'd be fun. That'd be amazing. Add it to the to-do list. Shall we jump into some questions for today?
Barry Conrad
I think we should.
Melanie Avalon
Okay, would you like to read the first question?
Barry Conrad
Okay, so Amanda from Facebook asks, Can you please explain making rice more resistant starch? Dave Ashbury talks about it, but I don't see the how to some say vinegar, some say coconut oil. Does it have to be heated back up? Can you eat it cold? Does it really have less impact for calories? Also, I do not understand what can and can't be absorbed through the skin. I feel like this with so many things applied with a patch are other things seeping into our skin. For example, you can take magnesium transdermally even in a bath. Would this mean the minerals in the ocean soak into you while swimming? The chemicals in a pool?
Melanie Avalon
All right, great questions from Amanda. So to tackle the resistant starch piece first, and this was good timing because I had done a lot of research on it and then I'm actually prepping to interview this week, the week that we're recording, not that we're airing. I'm going to interview for I think the third time Dr. Steven Gundry. Are you familiar with Dr. Steven Gundry, Barry? I am. Yeah. Yeah, the plant paradox. He's written so many books. I've had him on the show for, he had a book called The Plant Paradox people might be familiar with. It's the diet where you reduce lectins in your diet. It's like a New York Times bestseller. A lot of people follow it. So I had him on, not for that book because that was before I knew him, but I had him on for a book called The Energy Paradox. And then I think I had him on for unlocking the keto code maybe. He had another book called Gut Check that came out in January of 2024. He also has a book coming out called The Gut Brain Paradox of April of 2025. So around this time, so I will be doing that interview at some point, but in his book Gut Check, he did talk about resistant starch. And so it was good because it helped me understand more the benefits that come from resistant starch and why. So basically resistance starch, what it is, is when there's been a modification to starch, which is something that we eat normally in our diet, there's four forms of it, RS1, resistance starch one, two, three, and four. And basically the starch, because of how it is changed, like the chemical structure of it by different means, which I'll go through, it makes it so it's not digested by us in the small intestine, it makes its way to the large intestine. And there it is fermented in the colon by microorganisms and they produce short-chain fatty acids, which have a lot of beneficial health effects, which Dr. Gundry talks about in that book. But those short-chain fatty acids, they regulate our metabolism, they boost our energy, they can help with fat loss, inflammation. He makes the case that they're signaling molecules to the mitochondria, so many things. And the different forms, so there's RS1, that's the one, it's naturally found in coarsely ground or whole grains like bread, seeds, legumes, so it's there naturally. RS2 is a form that due to its structure, it's not digested, and it's found in raw potatoes, green bananas, high amylose corn. Then there's resistant starch 3, RS3, and that's one that Amanda is referring to, and that's where you actually, it's formed by cooking. So you cook and cool starchy foods that don't normally have a lot of resistant starch, if any, in them. So potatoes, rice, pasta, oatmeal, bread, and then you cool it. And then in its cooled form, it's become resistant. Resistant 4 is a chemical form of resistant starch, so it's in commercial compounds. Oh, there's also RS5, so there's five, not four. So RS5, that's found bread containing fat as an ingredient, foods with artificially produced.
Melanie Avalon
I think it's also in a non-viscous type of dietary fiber, resistant maltodextrin. In any case, we'll talk about the RS3 one, which is the cooked and cooled one. It does have metabolic health benefits, and it can potentially help with weight loss. So there's been studies on this. There was one study called, Resistant starch intake facilitates weight loss in humans by reshaping the gut microbiota. That was February 2024 in Nature Metabolism. They looked at 37 participants with overweight or obesity, and they tested resistant starch supplementation with them. And they found that, let's see, they showed that eight weeks of resistant starch supplementation helped lead to weight loss or an average of 2.8 kilograms, which is pretty cool. As far as the oil and stuff, so adding oil may, especially coconut oil, may increase the resistant starch content. So I found one study, it's called, Effective Adding Vegetable Oils to Starches from Different Botanical Origins on Physiochemical and Digestive Properties and Amylose Lipid Complex Formation. They looked at coconut, rice bran, and sunflower oil, adding it to rice starch. And they found that adding oil increased the resistant starch in all of them. So for coconut oil, it went up 13.37%. Rice bran oil was actually 15.21%, and sunflower oil was 10.75%. And there's been quite a few other studies on adding oil, and it does seem to increase it. So it's probably going to increase it around 15% or so. As for vinegar, I couldn't find a lot of specific studies on this. It is possible that adding a little bit of vinegar, that the acidity may reduce the glycemic response. So there's definitely a benefit there with vinegar and blood sugar control, but I wouldn't go to it specifically for increasing resistant starch content. For that, I do think that adding one to two teaspoons of coconut oil would enhance that. And as far as cold versus reheating versus if you were to cool it again or reheat it again in the cold state, so it has to be at least heated once and then cold, and then cooled. In the cold state, it's going to have the most resistant starch. If you reheat it again, it might reduce the starch a little bit, but there is still going to be resistant starch there. And basically, like I said, so these resistant starch calories, we don't really digest them. So we're not getting calories from them, but then they then feed our gut microbiome that produce these short-chain fatty acids that have a lot of beneficial health effects. So really great for our microbiome and great for our metabolic health. Do you have thoughts on resistant starch, Barry?
Barry Conrad
You know, I, as someone who eats a lot of white boiled rice, this is, this question was actually super interesting for me as well to dive into. I mean, you said it so well, you know, Amanda cooked and cooled rice is a solid blood sugar hack, so your skin absorbs more than you probably realize. It's, it's not a perfect sponge, but it's definitely not a shield. And in terms of gut health as well, it helps with blood sugar control, you know? So I mean, I don't have too much more to add to that, but yeah, it definitely changes the structure when you cook it, cool it, and then that starch does change structure, making it hard for your body to break down. So yeah.
Melanie Avalon
something there. It definitely works and definitely supports the metabolic health and my support weight loss. And then as far as things being absorbed into the skin, so basically our skin has a lot of different layers. And our skin is really amazing when you think about it, how it keeps out things, but lets in things it needs like, and so resilient. It's, it's so, so cool. And so for substances to be absorbed into the skin, they have to get through the watermost layer, which is called the stratum corneum. And the, the compound itself and whether or not it's fat soluble or water soluble will affect that. So fat soluble substances do penetrate easier because they can go through the lipid layer. So essential oils, skincare, medications that fat composition can help with absorption compared to water soluble, those don't absorb as easy. That said, if you are exposed to them for a long time, it is possible that absorption can happen. So especially things like chemicals in the pool, like if you're, you're in the pool for a long time, for hours, some of those chemicals can, you know, eventually penetrate the skin. So things like bromine, chlorine, things that you don't want in your body. Yeah, like chlorine and chlorine in particular. There's other things that affect it, like the molecular size, the concentration, like Amanda was mentioning, some things are specifically made to get into your skin. So that's things like transdermal patches. Basically, for me, the way I look at it is your skin can let things into your body. So I would be very, very careful about what I put on my skin and not expose myself to things I don't want in my body anyways. And it's going to be on the outside of your skin. So why would you want things that are, you know, potentially toxic on the outside as well. One reason I think like safe skin care makeup free of endocrine disruptors is just so, so important. I'm obsessed with beauty counter and crunchy and these brands because you want to make sure that you're not letting endocrine disruptors into your body. So Mary, do you have thoughts?
Barry Conrad
I think it's, you look at magnesium sprays, look at like hormone creams, nicotine patches, it proves like our skin definitely absorbs some things. So yeah, Melanie exactly was right. Why would you let things in that aren't safe for us? So you don't want to be like baking or you know, stewing in a pool full of chemicals, getting that into your system. And some ingredients just can just sit on the surface, but others actually enter our bloodstream. So it's pretty important. Very, very important.
Melanie Avalon
It's kind of like all those really scary studies that came out on sunscreen where they would find, you know, once people put on the sunscreen that these really toxic compounds in sunscreen were ending up in people's bloodstreams. Yeah, it's not, it's not good.
Barry Conrad
Not a good situation.
Melanie Avalon
Be careful of what you put on your skin. Shall we go to our next question?
Barry Conrad
Let's do it. So Jody from Facebook asks, please talk about tanning beds. Do you still use them? I guess this is for you, Melody.
Melanie Avalon
I've talked about tanning beds on the show before and this would apply to you as well. I'm curious for the vitamin D production because that's the reason I would use them was we know that vitamin D is so, so important for our health, our immunity, so many things. And so I went through a period of time, especially it was really just during the winter. And it was when I felt like my vitamin D levels were low and I would do blood tests as well for that. But I would go in like a UVB bed, which is the in the tanning beds, it works well because it's the rays, it's like the cheaper ones in the beds because they're the ones that aren't for like the tanning color, but it does more preferentially stimulate vitamin D production. So I would literally go in for like a minute, like a minute in the winter. I haven't done that, I don't think the past two winters maybe. And it's just because I've been so on top of my vitamin D supplementation, my levels have always been pretty good, but you feel it like you going in that bed for like a minute feels so good on the flip side. Again, I'm not doing it for tanning, I'm doing it for vitamin D levels. Do you get your vitamin D levels checked, Barry?
Barry Conrad
I do actually, and this is, I was actually saying this to a friend three days ago and everything is always great except my vitamin D because I don't spend as much time in the sun for reasons of sun damage, but yeah, I could definitely up my vitamin D. What about you?
Melanie Avalon
So I take the vitamin D supplements nightly, and ever since I've been doing that I've been really good on my vitamin D levels. The problem, especially for people with darker skin, you have to have more sun exposure to create that vitamin D in your body, which means more damage to your skin. That's why a lot of people with darker skin are more likely to have vitamin D deficiencies. You already have, because of the melanin in your skin, like a natural barrier to the sun, which is good, but then it also means on the flip side that you have to get more sun exposure, more damage to generate that vitamin D. So I would, yeah, I would really highly recommend for people in general, like testing their vitamin D levels, staying on top of vitamin D supplementation, maybe going this tanning bed route, especially in the winter, you know, if needed. And MD Logic Health, they have a really good vitamin D supplement that I recommend. So you can go to MDLogicHealth.com and use the coupon code I have podcast and that will get you 10% off their vitamin D, which is a really amazing vitamin D with the ingredients and the quality and the purity and the potency. So I definitely, definitely recommend that.
Barry Conrad
What do you think about the, you know, how the world health organization classifies tanning bears as a group one carcinogen and just like the concentrated UV radiation that, that can increase that skin cancer risk as well. So how do you sort of ride that? What are your thoughts on that? Like riding the situation of spending a minute in there and just that, but is that damaging? Do you know what I mean? Or not?
Melanie Avalon
So, 100% UV damage is a carcinogen and a potential for harm. I think you really have to weigh the cost benefit. I would not wear conventional sunscreen that has these toxic compounds in them like we were talking about earlier, so these questions go well together. Because putting those toxins into your body, I think is just not good. So, you could use a natural sunscreen. They usually have zinc oxides in them, so it creates a physical barrier between you and the sun. In general, for anti-aging effects of the sun, I would minimize sun exposure, like I really would. On your body, definitely on your face where you're aging. And when I do the tanning bed for a minute, I cover my face completely, like I put a towel over my face. So, I just get it on my body. Really? Yeah. Because the skin on your face is where we show aging the fastest. And UV is probably the most aging thing. I mean, I get maybe a lot of the ingredients in common skincare makeup are also very aging, so it's hard to know. UV damage is very aging. So, yes, it can create cancer. Also, vitamin D is just so, so important in your body. And I do think, I've talked to some people about this, I do think there's probably a little bit more of a benefit just of the vitamin D hormone created naturally versus from a supplement. It's hard to know. That said, there are so many studies looking at vitamin D supplementation and seeing the beneficial effects that I'm really a fan. And especially you want it with K2, which is what I should have mentioned about that endologic health. It's with the K2 blend that you really want to get the best synergy in order to get that vitamin D into your bones and get the metabolic health from it, the metabolic benefits. So, it's like a loaded question with a loaded answer and that, yes, it's a carcinogen. Yes, we should, I think in general, we should not overexpose our skin to UV damage. I do think though that you can be smart about it and do what I said about like just in the winter for a minute. Yeah, so it's all true. It's like, yes, and.
Barry Conrad
Yeah, I do when to get my son, I usually go earlier in the morning before the peak period or later in the afternoon slash evening with the sun still out, but it's not as harsh to try to get that vitamin D in there, but you won't find me rarely in the sun in the middle of the day. There's just no way. And this is like a work thing or something.
Melanie Avalon
Actually, there's and there's an app. Have you heard of it? It's called dminder. Have you heard of it?
Barry Conrad
No, what is that?
Melanie Avalon
I haven't actually haven't used it because I don't really go out in the sun that much, but it'll tell you put in like your location and it'll tell you exactly when to go outside to get the maximum benefit of getting vitamin D from the sun. Like when you should go outside, basically.
Barry Conrad
What's it called? D-Minder.
Melanie Avalon
Dminder? Yeah, Dminder. So they're little pitches. Wherever you go in the world, Dminder tracks the sun and tells you when you can get vitamin D. The stopwatch interface lets you set your session target by either the amount of D to get or the time, then it will count up or down to your target, applying all the factors and determine how much D you can get, including your skin tone, your age, your weight, and the amount of skin exposed. All your doses of D from the sun or supplements are used to continuously estimate your current health. Yeah. And it was developed with the World Authority on Vitamin D, Dr. Michael Hollick. We will put a link to that in the show notes.
Barry Conrad
That's amazing. It's a reminder, this episode is definitely a reminder for me to get my vitamin D up, for sure.
Melanie Avalon
Yeah, when was the last time you said you were low last time?
Barry Conrad
This is maybe a couple of months ago, just before the holidays, I should say, before that.
Melanie Avalon
Yeah, I just think it's so, so powerful. And vitamin D, it's people think it's a vitamin, we didn't even say this, it's actually a hormone. And it's just involved in so much when it comes to especially immunity and bone health. I think those are the two like, really big things. But then also, I was mentioning Dr. Stephen Gundry earlier, he talks about the role of vitamin D in the gut microbiome, which is also really huge. So lots of things.
Barry Conrad
It's so interesting though, because I feel like my immunity is generally pretty good, but if I could, if I'm like not getting as much as I could be, because I'm not getting enough vitamin D, then I'm selling myself short big time and for both the bone health as well.
Melanie Avalon
super important, but great question from Jodi. So thank you so much. Thanks Jodi. Okay. Shall we have our hypothetical? Maybe it is hypothetical. Is it hypothetical?
Barry Conrad
Is this simulate or do you not, what do you think of that word is simulated?
Melanie Avalon
our simulated breaking our fasts.
Barry Conrad
Yeah, let's do it. Okay. I'm excited.
Melanie Avalon
All right, yes. It's going to come to me, Berry. It's going to be like 3 a.m. and then the word is going to come into my mind. I'm going to be like, that's the word, our hypothetical. I think it... That's how we say it. Yeah, our simulated hypothetical. I like that. Our simulated hypothetical, breaking the fast. Listeners, this is the time of the show where we'd like to celebrate. Fasting is not just about fasting. It's also about what you eat and your feasting. We should actually, probably when we introduce this segment each time, Berry, we should talk a little bit about that briefly. Just that you, if you only fast, the feeding period is so important for all of the benefits that you're going to get. And actually, even in things like Dr. Balter Longo, who came out with the fasting mimicking diet, his work shows that when people go on five-day fasts or they do this fasting mimicking diet, all the beneficial changes that happen with gene expression and stem cells and all of that happen when you eat. That's when a lot of the benefits come in. So it's really important that you really have your feasting window as well and think about all that muscle that you'll be maintaining, how you're spiking your metabolism. So many benefits. And we just love that fasting lets you really enjoy food still.
Barry Conrad
Because food is life. I love food so much. So good.
Melanie Avalon
Yes. So, okay. So the restaurant I have, I sent you the link. It's called the Pine Creek Cook House. Nice. Let me check this out. Have you been to Aspen?
Barry Conrad
That's all my bucklers. I really want to go, especially during Christmas. I'd love to try to check it out. Have you been?
Melanie Avalon
Yes. So it's where we used to go. Well, my family still goes, but I'm not the biggest traveler. Every spring break, we would go to Aspen growing up. It's such a beautiful, like cool little town. I used to ski. Do you ski?
Barry Conrad
I don't I want to I really want to learn how but I don't I was about to say maybe like no I can't can you are you good
Melanie Avalon
Have you ever tried?
Barry Conrad
You know what, what I can do is I have tried snowboarding and I'm not bad at that because I used to skateboard when I was a kid, so that works.
Melanie Avalon
Oh, that's I feel like that's harder than skiing. I'm I feel like if you're raised with skiing, like if it's like where you go every spring break type thing, which is probably way more common in the US than Australia. We've got that in our favor. It's like the moment when you're young and you decide, am I going to skiing route or am I going to the snowboarding route? Because you're like a little kid and you have to like enroll in school, you know, because they have I don't know if you know this. They have like ski school like when you're a kid. What? Yeah, because I guess this is not a thing in Australia. So yeah, what?
Barry Conrad
So tell me, tell me.
Melanie Avalon
So yeah, you're like, you go to these different mountains and ski places and there's like school, like ski school. But you have to choose if you're doing skiing or snowboarding, and then you're kind of like locked in. I mean, I guess you're not locked in, I guess you can do both. But I went the skiing route is the point.
Barry Conrad
See, you must be pretty good.
Melanie Avalon
Well, no, I mean, I stopped, but I, I would do like blues comfortably because there's like green, blue, and then black. I think I did a black like a couple of times, but that's it. But I kind of stopped because I realize I don't like putting on all those clothes.
Barry Conrad
that's what you mean. What about the actual like experience going down these massive cliffs?
Melanie Avalon
I love the cold, but I don't like all that clothing and getting there is a lot. So when I had the realization, probably circa high school, that I could go in my family to Aspen and not ski, and I could just read books in the lobby, I was like, oh, this is fun. I'm gonna do this. I'm gonna shop. I'm gonna shop during the day, read books in the lobby, and get dinner with my family at night. It's gonna be a fun time. And it was so fun.
Barry Conrad
That's actually hilarious.
Melanie Avalon
Speaking of dinner, this is one of my favorite restaurants in the entire world.
Barry Conrad
Wow. Okay. So you've been here.
Melanie Avalon
Yeah, it's called the Pine Creek cookouts. It's an Aspen Can I tell you about this experience? So to go there it's a little bit on the outskirts So you have to take a like presumably an Aspen you're staying downtown so it's a bit of a drive you have to get a driver to take you to the point not to the restaurant but to the like the point and then you get to the point and then you get into a sled a reindeer pulling a sled and you like bundle in there with your family and some other strangers They take you up to this cabin restaurant thing that you can only get to buy reindeer pulled sledding situations
Barry Conrad
Wow. It sounds like a Christmas movie or something. It doesn't seem real to me.
Melanie Avalon
Yes. And then the menu is everything I love, although I have a funny story about trying to order dessert there. So did you get the link?
Barry Conrad
I got the link i'm looking at it okay even the listeners like if you looking at this in real time with us you look it up welcome to the pine creek cookouts it's like. The photo on there looks like all cozy snows that looks cabernet this looks so much i love cabins i love snow so this is great.
Melanie Avalon
You would love it. I'm looking at pictures. You can probably, I guess you can ski there too, or like ski walk or whatever these people are doing. Oh, not ski. They're like snow, you know, like snow shoes. They're like... Oh, yeah, yeah, yeah. Okay. So the winter dinner menu, I guess to start, there's a rotating soup of the evening and a salad. They don't have like, they can't really make a lot of like substitutions and stuff because they only have like what they have type thing because they're like up there, you know. So, okay. So they have a soup, they have a salad, and then they have actually quite a few starters.
Barry Conrad
This all looks really good from what I'm seeing right now. This is looking like it's going to be hard to choose. I don't know. Actually I do know. I already see a couple of things.
Melanie Avalon
Oh wait, actually, okay, it's a little bit confusing because it says additional sharing items for the table and it's like all these different things, but, so I'm a little bit confused if you, cause some of these look like meals.
Barry Conrad
Like mains, like meals.
Melanie Avalon
So what would you get to start?
Barry Conrad
So, a clear, clear winner for my starter is going to be Ashcroft charcuterie board, because I love charcuterie, the meats, all the cheeses, that situation, and you know what, because we are up there, I'm going to try the soup of the day, because it's going to be light, and then I have to go for the smoked trout dip as well, the chilled smoked trout dip, so three, three things.
Melanie Avalon
Although we don't know if the soup is light. It could be like potato soup.
Barry Conrad
You know what? You're right. We don't know. It could actually be quite heavy, so I'm going to go. I'm still going to try it. I'm going to go for the soup, go for the pinecreek chilled smoked trout dip, which is cold dip, quinoa flax seed crackers, crispy capers, preserved lemon. So good. The Ashcroft charcuterie board, which is daily cured local Colorado meats and a variety of daily local Colorado cheeses, seasonal food jam, pan smeared in almond flour, Farrah Poloff, prosciutto, wrapped asparagus. Oh, wow, this is amazing. So good.
Melanie Avalon
and sauce. What is that word? Minuet.
Barry Conrad
Minyori, do you like how I avoided that last part?
Melanie Avalon
I saw you. I was like, Oh, he didn't read the rest of it.
Barry Conrad
And, and what Barry and, and yeah, it's me.
Melanie Avalon
I see what you're doing there.
Barry Conrad
What would you get?
Melanie Avalon
I think I would just, the charcuterie board, I would want some of those local Colorado meats.
Barry Conrad
And Mel, you probably wouldn't ask, I guess because it's a chakuri word, you wouldn't say like leave anything off that because it's like you could just pick it in any way, right?
Melanie Avalon
Yeah, exactly. I'm trying to think. I'm trying to think realistically, like, would I clarify? I probably would. I probably, I would probably ask. I'd be like, just to clarify, there's no, like, sauces on the meats, right? Then I'll go from there.
Barry Conrad
Melon, did you remember when we did, this is a few episodes back now, but we did the- We role played it? Yes. We might bring that back again at some point, but that was really funny.
Melanie Avalon
I hope this is helpful for people to know if they wanna, basically this shows you can order, if you have no dietary restrictions, you can order like berry. And if you have dietary restrictions, you can learn how to order like me.
Barry Conrad
And this is actually why this segment, other than highlighting how important the feasting window is, which is so important for all the benefits that we need and what happens in our bodies also just to realize to see two examples of I'm Barry and or I'm Melanie in terms of like the way you eat like, you know, Melanie's way more specific and that's amazing. And then I am but more liberal and there's no wrong. It's just whatever works for your body, right, Mel?
Melanie Avalon
Exactly. And I really want to empower people that... Because I think especially if people are trying to follow a certain diet, they think that restaurants are... That they can't eat at restaurants or they're scared about restaurants. I want to empower people that you can find things that work for your restaurants and you can be nice and you can learn how to order to make it be what you want to put in your body. And there's no shame there, there's no guilt. Just be really nice, know what to ask. For me, it's really important to avoid seed oils like I was talking about. Was that in the... That was last episode I think or two episodes ago. Yeah. So it's all it's all very possible to order the way you like. So what would you get for your entree?
Barry Conrad
Ah, this is tough because I need to get this two that I really want.
Melanie Avalon
You can have two.
Barry Conrad
The Colorado lamb shank and the Rocky Mountain elk chop, they both look amazing, that has to happen. And the listeners, so it's grilled elk chop, stilton blue cheese, bread pudding, winter succotash, truffle steak butter, and that slow-raised lamb, rice, celery, root, pull onions, braised juice, huckleberry, mint jam. It sounds incredible, actually. What about you, Melanie?
Melanie Avalon
So what's crazy? Okay, a few things. One, I think we were talking a few episodes ago about elk. The first time I had elk was at this restaurant. Really? Yes. And I had that Rocky Mountain elk chop and it was just so amazing. Like it was so, so good.
Barry Conrad
Can you paint the picture? Is it like big, like what does it look like? How does it come presented? Like, is it a big chop? Is it a small chop?
Melanie Avalon
Well, okay, when I went, was it actually the elk? I got elk, but maybe it wasn't an elk chop because I don't remember it being, are chops always bone in or can you get no bone elk chops or like chops, like pork chop, is it always on the bone?
Barry Conrad
I feel like it's always on the bone, from what I'd, yeah, reckon.
Melanie Avalon
Oh, okay, no. So pork chops can be bone in or boneless. So it's just the area that it is. I don't remember the elk I had, I don't think it was on the bone. So I'm envisioning it was more like a steak. So I'm not sure if it was... That's the first thing I would clarify with them. Is it on the bone or not? Do you like things on the bone or not on the bone?
Barry Conrad
I am of the train of thought, like I don't have any shame eating in public, like eating off the bone and stuff, because I'm South African. So I don't mind if it's in the bone, but what I will say is it has to make sense. So if there's like hardly any meat on that bone, give me the filet. But if it's like a big portion, give me the bone. I love just the feeling of like, feels like primal, like eating off the bone. I love it.
Melanie Avalon
I feel like you get so much just extra flavor. So my favorite cut of steak is a bone in filet. I just, I love a bone in filet. Really? Yes. Well, because you get like, I love the filet because it's so tender, but it's also really lean. And we were talking a few episodes ago about the fat in meat versus not. And I prefer leaner meats. So I love that filets are leaner, but then you get that extra flavor that maybe you're losing some flavor by not having as much fat. You get it from, you get extra flavor from the bone. I just love bone in. I love bone in lean cuts.
Barry Conrad
So if you had a steak, do they call it a sirloin over there or do they call it a New York steak, because I know sometimes it's different.
Melanie Avalon
I think we talked about this, didn't we talk about that? Because here, sirloin is a different cut than fillet. But I think, I feel like we had a whole, am I making this up? I feel like we had a whole conversation where we realized that cuts are called different things for us, which was really confusing. Because it's already confusing. So to add that language barrier, which is not even, it's the same language, but it's different.
Barry Conrad
Do you pick it up and eat it like off the bone or do you cut like around it really cute and nice?
Melanie Avalon
I cut really cute and nice if I'm at a restaurant.
Barry Conrad
Why'd I ask that? I knew that.
Melanie Avalon
Okay. Well, here's the thing. Wait, actually, do you want the real answer? So always in a restaurant, I use a fork and knife. And at home I used to go like primal style, like teeth in no fork and knife. Then I got veneers and we cannot do that with veneers. So.
Barry Conrad
I appreciate the honesty. I love that. I'm all for it. You've told me this, right? Or you've, you know, told me.
Melanie Avalon
I know I've talked about it. I don't know if I've told you. Maybe. Do you have veneers? I don't. No. So fun fact. Veneers were a game changer for me because my diet, okay, well, multiple fun facts here. Highly pigmented foods tend to be really good for you because of the compounds in them. So think what's really highly pigmented that's not artificial. It's things like coffee, blueberries, wine. So all those colors are great for you because they usually indicate there's some sort of polyphenol content, antioxidants, nutrients, also very staining for your teeth. So I was eating a diet of basically like blueberries and wine and meat and yeah, my teeth were not having it. And then I discovered the world of veneers and my life changed. I was like, oh my gosh, I can eat all the things and they don't even change color.
Barry Conrad
So really, so actually, so for real, like, is that a thing where with veneers, you can actually drink more coffee and eat the colored foods and it won't stay in it? Is that a thing?
Melanie Avalon
veneers don't stain yeah so like whatever color you get like because you pick your shade done they don't stain i mean if they're like porcelain veneers i don't know if there are other like other forms that do stain but one of the most like life you know like you do some things in your life and you're like wow this is like life-changing that was life-changing for me
Barry Conrad
When did you get them and are we going off topic?
Melanie Avalon
I've had them a few years, but then I hit the moment where I was like, oh, because for a while I was getting like normal veneers, just like at my normal tooth shade, but they wouldn't stain. And then I realized, oh, I can get veneers that are like white, like Hollywood smile. And that was really exciting. And so I did that.
Barry Conrad
You do have a great smile, by the way.
Melanie Avalon
Thank you. It's not really mine. I mean, it is, but I actually, fun fact, because when I was getting them, they were like, you can give us like a, we can make whatever. So you can show us what you want. And I was like, oh. So I was like, I want Margot Robbie's teeth from Barbie. So like, I have Margot Robbie's teeth. They made my veneers to look like her mouth, like her teeth.
Barry Conrad
That's a good pick. I'm not mad at that.
Melanie Avalon
It's not funny though. It was like, yeah, it was really exciting. So that was, I think it was not this past like Christmas, Thanksgiving time, but the time before that. There you go. And the thing not to stay on this tangent. I promise we're going to come back to the restaurant.
Barry Conrad
The listeners love it. They love it.
Melanie Avalon
The thing that makes me feel better about it, because like I feel bad about it. Like I feel like, oh, I should just have like perfect teeth and everything. But if we look at paleolithic men, like men, they, and women, they struggled in the tooth department. Like cavities, their teeth were falling out. The reason we have, do you know the Mary Conrad? Do you know why we have wisdom teeth? Tell me. We have wisdom teeth because they were extra teeth because it was just like assumed from evolution that you were gonna lose your teeth. So we developed extra teeth to fill in like when we lost our teeth. Isn't that crazy?
Barry Conrad
Okay. I didn't know that. And also on a wisdom- Isn't that mind-blowing? It is. And also on wisdom teeth. I need to get mine out, by the way. Do you have yours out or are they in?
Melanie Avalon
And I to this day have TMJ issues from when I got them out. So yeah proceed with caution
Barry Conrad
No, I need not because they flare up every like out of the blue and they so painful. So I need to just get rid of them.
Melanie Avalon
That's weird. So is that not a normal because like here in the US it's like very normal. You just like take kids with some teeth out like kids here like people here don't help with some teeth because it's just normal that you it's like protocol like is that not protocol there.
Barry Conrad
Yeah. Thanks for Australia. Shaming me again. No, it's, no, it's, it's, I don't think it's protocol here. It's not a thing. It's like you get it out if it's an issue. So I need to get them out, but I'm also trying to find like a window where I can kind of be like out of office kind of thing for like, how long did you take to recover? Oh, well, you wouldn't remember cause you're a baby.
Melanie Avalon
I remember how old I was because my, it was 2012, I came back for, I was at home, my sister was graduating, I got my wisdom teeth out. The next day I looked like a chipmunk. My face, it was like horrible and my parents, to this day, I think I made the wrong decision there, which was my parents made me go to my sister's graduation and it's like at our school so it's like seeing everybody that you know, you know, type thing and I looked like a chipmunk. I was so embarrassed. I was wearing like sunglasses inside. My parents made me go to this day. I'm all about supporting people. I don't think I should have had to go to that graduation because I, it was such a miserable experience like being there. I was like, nobody look at me. But to recover, they did not, they like didn't give me the proper recovery protocol and it was like rough. It was not good. So make sure that you get the right protocol and, but you know what, here's something. I think it would be, I think I would recover better now with all my health stuff that I do because that was before I had had all my like health, like my, cleaned up my diet, doing intermittent fasting, all my biohacking, anti-inflammatory stuff. I think I would recover a lot better now, kind of, yeah, that's what I think.
Barry Conrad
Well there you go how long how long do i need to leave like a week is that a safe amount of time a week.
Melanie Avalon
I literally do not remember how long it was, but if I were to guess, yeah, probably. But the thing is, you also, I feel like your health is really amazing. You do all the things, kind of like when you broke your ankle, right? My ankle. Yeah, and didn't you heal like super fast?
Barry Conrad
I healed faster than normal, yeah.
Melanie Avalon
Yeah, so I think if you did it now, you have all that going for you and you could do all the stuff to support it. Like I think the fasting would support it. I think red light therapy, like I feel like Barry Conrad would be pretty good with the
Barry Conrad
watch the space like in the next few episodes I'll report back I would have got them out because I have to do it anyway back to the back to the menu sorry if that was gross for you guys but
Melanie Avalon
I think it's really interesting. Yeah, do you have all four teeth?
Barry Conrad
I do.
Melanie Avalon
and you get pain from it.
Barry Conrad
When I do it's really noticeable and also it's just not great like why would you have it there when bacteria could like this is not this is so gross but like you know it's it's better to have them out so I just need to get them out.
Melanie Avalon
And also see if you can find like a holistic dentist if that's an option.
Barry Conrad
Well, I apparently may need to go under because one of them's, like, more impacted.
Melanie Avalon
That was my next question. I was like, are they impacted?
Barry Conrad
Yeah. So I can't, yeah. It's going to be like under, I think, because it's just, it's kind of right in there.
Melanie Avalon
Keep us updated!
Barry Conrad
It'll be a bit like, hey, I will do a lucky episode when I have a chipmunk face.
Melanie Avalon
I have a request. If you get this done, can we like talk when you are loopy on the, like when you come out?
Barry Conrad
Yeah, deal.
Melanie Avalon
And can we record? Yeah, can we record it?
Barry Conrad
Yeah, that's okay. I'll figure it out. What I'll have to do is probably set up the podcast equipment so I can just stumble inside and just press record because I won't know how to connect anything.
Melanie Avalon
Yeah, perfect. Okay, back to Pine Creek cook house. So I would also get the same thing that you picked. I would get the elk and the lamb, I think. Although I also really like the idea of the salmon. So I think I'm going to get the salmon for dessert. So the salmon is pan seared, schoona, bay salmon, gluten-free. Oh, so here's something. The menu says what's gluten-free in parentheses. And I want to empower people that even if the menu says that, so you think, oh, only a certain few things are gluten-free, you can make most things gluten-free by modifications if you talk with the waitstaff. So some empowerment there. But yes, I would get the elk top that you got. I would get it rare. How did you want yours cooked?
Barry Conrad
You know what? Because I've, to be honest, like I obviously know what Alk is, but I haven't had it in so long. So I'm going to go rare. Let's do it.
Melanie Avalon
And then how about the lamb?
Barry Conrad
Medium rare, but Melanie I was gonna actually say why don't why don't we just share one of them and you can that way you can like by the way so if I'm getting the elk chop in lamb shank and you want to get the elk chop and so we can kind of share the salmon and lamb.
Melanie Avalon
And I'm getting the salmon for dessert. Okay, all right. And the salmon comes with wilted spinach, blistered tomatoes, fried capers, lemon butter sauce. So I will get it all on the side. Delicious. What are you gonna get for dessert?
Barry Conrad
I have two choices and I bet you can probably guess them.
Melanie Avalon
I think you want the... Actually, I don't know. Do you want the bourbon pecan pie?
Barry Conrad
Yes, tick, what's the other choice?
Melanie Avalon
Okay. Pressure's on. Well, I know you like vanilla ice cream, but that you probably don't want to waste. You probably don't want it like that. Okay. I'm going to say the pecan pie and the apple crisp.
Barry Conrad
Melanie, my favorite thing ever is chocolate.
Melanie Avalon
Really? And I said vanilla too. Oh, such a fail. I thought you liked vanilla.
Barry Conrad
I feel, okay, I love vanilla ice cream with, remember we did the, what is it? Remember we did this thing where it's chocolate on chocolate, vanilla and vanilla? Remember that thing?
Melanie Avalon
Yes, yes.
Barry Conrad
Bourbon peak, pecan pie.
Melanie Avalon
I will never make this mistake again. Okay. You want the, you want the warm chocolate brownie and the bourbon pecan pie. Yeah. Shall I tell you the funny story though about the dessert when we went there? Tell me. So I think last time I went there, it was around the time I had started my low carb diet, but not, not like paleo or everything I do today, just low carb. And so when I was in that phase, I would always get cheese as dessert, like cheese desserts. And to this day, I will not forget this because we went there and people were ordering desserts. And I was like, can I get cheese for dessert? And they said no. And it was really upsetting to me because I know they had cheese on the menu. I was like, I know you have cheese in the kitchen because there's cheese on other things. So why can I not get like cheese as a dessert? And to this day, it's like, it's like a joke in our family that I was so upset that they would not bring me cheese for dessert.
Barry Conrad
I could just see you sitting there, like really upset, folding your arms, like.
Melanie Avalon
No, but actually, I think that now like that actually doesn't make sense because it's not cheap, like it's an expensive nice place and they have cheese in the kitchen. So I think they should have brought me cheese for dessert. Just saying.
Barry Conrad
I think they should have as well. Like, seriously, Pine Creek Cookhouse, where you at? Like, this is not this. I think it might have been a server that, you know, I feel like it was the manager, they probably would have like been fine. But I think it's just a service like, no, we don't do that. That's not on the menu.
Melanie Avalon
They probably didn't want to deal, which I completely understand and respect, because I was there. But it doesn't matter, because if we ever go now, I don't eat cheese, so now, so it's fine. I'll just get the salmon. All good. Yep. But I do. I do. I highly recommend this restaurant. It's one of my favorites. In the world, I must go back. Well, anything else or shall we wrap this up?
Barry Conrad
Let's wrap it on up.
Melanie Avalon
Okay, listeners, I hope you enjoyed today's episode. If you would like to submit your own questions, you can directly email questions at ifodcast.com, or you can go to ifpodcast.com and you can submit questions there. The show notes for today's episode will be at ifodcast.com slash episode 416. That will have a full transcript as well as links to everything that we talked about, so definitely check that out. And yeah, I think that's all the things. Anything from you, before we go.
Barry Conrad
Thank you so much for tuning in, happy fasting and feasting and we'll see you next time.
Melanie Avalon
Likewise, I will talk to you next week.
Barry Conrad
Talk to you next week. Bye!
Melanie Avalon
Bye. Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice, and no patient-doctor relationship is formed. If you enjoyed the show, please consider writing a review on iTunes. We couldn't do this without our amazing team. Editing by podcast doctors, show notes and artwork by Brianna Joyner, and original theme composed by Leland Cox and recomposed by Steve Saunders. See you next week!