Welcome to Episode 475 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.
SHOW NOTES
LINKS
Featured Restaurant: Amazónico
Book: https://amzn.to/4bZTmUo
STUDIES: Drinking coffee burns hepatic fat by inducing lipophagy coupled with mitochondrial β-oxidation
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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 475 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 475 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?
Barry Conrad
Hey, Mel. I'm doing so, so good. Mel, I've been reading this, this really, really good book because I've been kind of trying to aim to read a book a month. I kind of fell off a little bit, but I'm back now.
And this book, it's called, I don't know if you know, it's called the Ikiji, the Japanese secret to a long and happy life. Have you heard of this book? No. And it's all about why like certain people, especially in Japan, like live into their nineties and like, like hundreds. Like came to Naka who made it to 119, which is crazy. Then you have like, they talk about lifestyle, like purpose, how they eat, why they live these long lives. And interestingly, it also mentions intermittent fasting. Oh really? Yeah. Which really is like, it surprised me because it's not a diet book or anything like that per se, but they talk about the five to approach specifically talking about how they eat most days, eat normally most days and then fast for two days a week. And they called like the five to intermittent fasting. It was really caught me by surprise. I'm like, what? It was awesome.
Melanie Avalon
And this is in Japan, you said?
Barry Conrad
So it's cool. It's a little blue book, Ikiji, the Japanese secret to a long and happy life. And yeah, it's, it's people living in Japan. And they talk to these centenarians, I guess, about, you know, what's your secret to living, living so long? And they all give accounts and little excerpts. It's really interesting and awesome.
I highly recommend it.
Melanie Avalon
What's really interesting about that is I feel like because I read a lot about like different long lived populations and, you know, like Okinawa and all these places, and I, I feel like I haven't had the experience of associating fasting specifically with Japan. I haven't like seen that a lot.
So that's, are they saying that the Japanese do that? Like that they fast like two days a week.
Barry Conrad
Well, they were talking, not all of the participants in the book do, but some of them do, because they specifically mentioned 5-2, they specifically mentioned it and so for my intermittent fasting, or just caught me by surprise because it's not the type of book that I expected them to remotely bring that up. But yeah, it's very cool.
It's almost like seeing it in the wild, but I definitely recommend.
Melanie Avalon
So time of the name of the book again, E, like it's called EWG or no, sorry. E E what E K what is it called?
Barry Conrad
So it's called I, it's spelled I-K-I-G-A-I, but it's said like I-K-E, I-K-G, yeah.
Melanie Avalon
light like the Lana Del Rey song.
Barry Conrad
Yeah. Well, I don't know, but yeah, I guess so. Yeah, it must be that.
Melanie Avalon
Okay, I was like in my head when you were saying it isn't called like ikigai or something
Barry Conrad
You can go, exactly. You can go.
Melanie Avalon
I was thinking, I was seeing like letters, like an acronym. Okay, yes, Lana Del Rey does have a song about this.
Awesome, we will put a link to this in these show notes. The show notes will be at ifpodcast.com slash episode 475. So thank you.
Barry Conrad
Melanie, also one more thing I have to, can you just get your phone out for a second? Okay, your text message, I'm sending you something, it's coming in hot.
This is a real-time moment. Look what I just unpackaged.
Melanie Avalon
Oh my goodness, I sent Barry my coffee.
Barry Conrad
listeners are just doing in between shows. And I saw a pink package there, like the only person that could be from is Melanie Avalon. And lo and behold, yes, it's awesome.
Melanie Avalon
You literally just opened it. Oh my goodness, that is perfect timing.
Barry Conrad
Yeah. So glow coffee. Yeah.
Melanie Avalon
I forgot, do you have a grinder? I forgot, we talked about this.
Barry Conrad
I don't. I know I've got to figure that out, but I'm going to figure it out because I have to.
Melanie Avalon
You have a podcast banter with VC about food. You must have a grinder.
Barry Conrad
I have to have a grinder. I need to get it.
Melanie Avalon
And you can use it for other things too. So, you know, we talked about this I think before.
I grind my ginger every night and I grind my coffee. You could grind horseradish. You could grind lots of things, seeds. You can make mustard.
Barry Conrad
I'm looking at the package that says, feel your day, illuminate your way, clean and mold free, sustainably sourced, light, medium roast, whole bean co... Actually, light, medium roast is my favorite. Oh really? Yeah, actually I don't want it to be too strong. Like a light to medium or medium is good for me.
I don't... Yeah. Two lights, not the situation. Light to light medium is great.
Melanie Avalon
Can you smell it through the, because there's the, on the front, there's like the holes. Can you smell it? Yep. Yeah.
So I know listeners have heard all about it, but the one sentence description is we found the beans, we found beans that are very high in CGA, which is the primary antioxidant in coffee or at least like one of the ones most studied. And then we roast the beans to preserve the antioxidants because the dark or the roast you actually lose antioxidants. So we found that sweet spot where it's not like uber light. Like it's a very approachable roast. Like I think most people will like it while still preserving maximum antioxidants. And then we've tested for almost 100 different toxins. It comes from an organic all female led initiative in Columbia, single origin coffee. It's a regenerative farm, sustainable, they support fair female wages and it tastes delicious. So Glow Coffee, go get it now, go to glowcoffeeco.com. You can use IF Podcast to get a discount. I cannot wait to hear what you think about it, Barry.
Barry Conrad
I can't wait to try it because I know that we have heard about glow coffee for a while and I kept on saying I can't wait to try it and now it's finally here. So I'm stoked, can't wait.
Thank you so much for sending it to me.
Melanie Avalon
Of course, and I'm stoked because you are a, like you're a coffee, like you know more about coffee than meat. Like, you know, like you appreciate coffee and like the taste and the flavor profile. So you have a educated palate.
Barry Conrad
I wouldn't call myself a coffee snob, but I'm kind of a coffee snob, meaning like if it's not good coffee, it's a wrap. And I have no doubt this is going to be really good.
Melanie Avalon
Oh my goodness, I cannot wait to hear what you think. Please let me know.
Barry Conrad
I will. How are you?
Melanie Avalon
I'm good. I'm dying to know. I mentioned this to you briefly. But the timing of this episode is wild to talk about this because if I go, then when this airs, I will be on my way back from this event.
I told you about it already, but I got invited to the enhanced games, which I had heard about them because I listened to the founders on a Joe Rogan interview. They actually were on Time magazine's list, top 100 health figures of 2025. So they're launching this thing called the enhanced games. They're trying to make it a alternative to the Olympics, except where all substances are allowed. So basically, yeah, you can do all the things. You can do the hormones, the peptides, the supplements, like everything goes. And it was interesting listening because when you first hear it, so basically it's like where they're allowing doping and being all doped up. But hearing the interview about it and looking into it more, they make the argument that it's actually... They say that apparently, I don't know, they say 40% of people in elite sports are doing this anyways. So it's like full transparency. There's safety because now people aren't hiding things. Everything is all on the up and up because everything's out there. And then they say that it's really the way to see the true potential of the ultimate human performance. What can a human body do if it's given all the inputs that can make it become its ideal form? So yeah, it's going to be late. And it's like a lot of like, oh, they have math. They have a lot of Olympians competing. I think they have 25 million that they're giving away in prizes. And well, they invited me to come, which is really kind. And then the killer is my favorite band in the whole world are going to be the band playing at the end. So I'm really excited. But I'm curious your thoughts, Barry, on this concept because it's very controversial.
Barry Conrad
When you first mentioned to me what came to mind was like a almost like a reality show So I kind of like sort of guessed like just like these superheroes doing their thing and competing I think it's interesting for sure to see what human beings could be capable of doing if they Took all the things, you know had all those inputs and all the drugs and whatnot I Don't personally know if I agree with that necessarily because it's just whoever wins it still wouldn't be it wouldn't be natural So it's like yeah You did it but with a lot of a lot of assistance kind of thing So it just kind of goes like if you didn't have those things would you still win or is that not the point is the point? Just to see who can be the most enhanced just like the name says the most enhanced performer and the best man or woman wins Yeah, what do you what did you think when you first heard it?
I mean, I'm I'm kind of taken aback by it because I've never heard of a concept like this. It's kind of it's new I've never thought this would happen
Melanie Avalon
Yeah, it's really interesting to think about. And part of me thinks that it, because apparently, like I said, apparently, in the current competitions that happen, a lot of this is being done. Anyways, it's being done, like on the sneakily on the black market and not per the rules. So I feel like I feel like when it comes to competitions, it should be like one or the other, like either completely enforced, like all natural competing, like 100% or this version and they are using all it's all medically supervised, it has to all be FDA approved substances. That's why they're saying it's actually safer because everything is going to be like supervised because if you're sneaking in and doing that in other competitions, you might not be supervised all the time because because then you're not going to get away with it. You know, they make the argument that this is safer.
Two thoughts about it. And I'm very like I'm wrapping my head around right now, because I was surprised that they reached out to me, but then I was like, Oh, it kind of is similar to biohacking in a way because like, with biohacking, you're taking substances and supplements and you know, hormone optimization and stuff for longevity. And this is kind of the same thing, but for like physical athletic performances. And then as far as like, here's my answer to and I'm this is not like a definitive answer. I'm just I'm thinking about this in real time. But like what you're saying about, would you have been able to do that? Obviously, they would not be able to reach these things without the substances like because what they're trying to do is they're trying to like break world records like across the board. I just know for me, you could like jack me up as much as you want with all the things I would never be able to like, you know, do the stuff. So I don't think it discredits a even if people are taking performance enhancing drugs and supplements. They still have to break the record. It's just that they're giving their body the ideal cocktail it needs to function at its highest potential.
I think I think a person could like make that argument. I'm very intrigued. I'm very interested.
Barry Conrad
Yeah. Well, what you said about biohacking and the sort of similarity, I never thought of it that way. I can see what you mean. There is a similarity in that way.
I also didn't know that it was going to be medically supervised. So that is different. Also, like you said that people are already taking a lot of these substances. I wonder then it begs to the question like, what is natural? What is the limit of what is considered natural, you know, in terms of particularly sports performance? Like where's the line? What product? What supplement? What is the end of natural?
Melanie Avalon
Exactly. Because that's what I was thinking about it. I was actually really thinking about it. I was like, how is it different somebody taking XYZ to enhance their lifespan and their longevity, but if you take it to do some epic physical performance feat, how is that different? Maybe one is sustainable and health-promoting and this is not, you know? I'm assuming you can't live like that forever.
It's for the purpose of the competition. It's really interesting. And so they sent me the deck. It's going to be 40 plus elite athletes from 24 countries, a lot of Olympians. Really? Yeah. A lot of world champions. I'm just looking through all the people who are in it right now. Gold medalists, silver medalists. It's going to be swimming, track, weightlifting, deadlift, and then the killer's concert at the end.
Barry Conrad
So you're gonna go, right? You're definitely going. You have to go.
Melanie Avalon
Yeah. And what's crazy is so it's the same. So it's like on a Sunday, it's when this airs, it will have been yesterday. And it's the same week as the biohacking conference. So like I Dave's conference. So I was going to that now I'm not sure because I don't, I'm not Barry Conrad. I don't have good travel skills. So I don't know if I can like go to Vegas and then like fly straight to the biohacking conference right after that and then like do that back to back. That might be too much for me.
So I might, I might just go to this only because, well, I'm very intrigued and it's complete invite only. So like it's going to be streamed worldwide to like millions of people, but the actual event is come only invite only. And it's completely paid like everything like hotel, flight. It's so good. Like food credit. That's so great. But I might not know anybody. So I might just be there like walking around Vegas, like, you know, doing my thing.
Barry Conrad
It sounds like an adventure, and also you've been to the biohacking conference many a time, so right? So I feel like this is a new adventure.
Why not? And it's like you said, everything's already covered. So sounds like a shoe in.
Melanie Avalon
I love Taylor Swift, my favorite band is The Killers, and I actually haven't seen them live. See? I would pay to go to that. That's not the main reason I'm going, but, so yeah.
So we shall see. I did accept the invitation, so unless they like uninvite me, then I was talking with Chachi Buti, I was like, are they gonna uninvite me? It was like, it like talks me off the ledge about these things.
Barry Conrad
Listen as Mel says this a lot chat. I was asking I was asking chat and chats it was like, oh my gosh
Melanie Avalon
I know I was telling my mom about how I want to go and like how I don't know anybody going and so she texted me today She was like maybe chat Chat or Joe Rogan can go with you. I was like, thanks mom.
That's two great options two great options So, yeah, I'll let you know how it is if I go
Barry Conrad
I can't wait to hear all about it. I'm actually really intrigued to see what you think. Yeah, so please go so you can tell us all about it.
Melanie Avalon
Yeah, I am too. And like, I also really like like the timing of it like it does. It's just because it's like Vegas, like, like the welcome thing starts at 830pm and goes until 11. I love that.
And then the games don't even start until 230 and three. I've actually never been to. Oh, wait, that's not true. I've been to the Olympics, but I was young. But besides that I haven't.
Barry Conrad
You went to the Olympics?
Melanie Avalon
Yeah, they came to Atlanta when I was young. So I remember going to the horse. Oh, gosh, it must have been hot because if my memory and I was like a wee little child, let me see what year that was.
Hold on. So this was 1996. So if my memory is being outside looking at horses and being very, very hot as a young kid, it must have been really, really hot. And then I remember we went to the swimming, I think, or no, we went to the gymnastics, I think.
Barry Conrad
Yeah, those gymnast said beasts as well. They can, that takes so much strength to do that, what they do. It's crazy.
Melanie Avalon
I know, I know. All right, shall we jump in? No pun intended to some studies? Fasting stuff? This study is actually, I did not plan this because I did not know Barry was gonna open my coffee. in real time. Not surprisingly, given that I have a coffee line now, I'm very intrigued by the metabolic health benefits of coffee. So I wanted to research how coffee actually affects fat burning. So because especially because like my glow coffee line is the perfect coffee for your fast because it's super clean because it is a light to medium roast doesn't need any like, you know, creams and sweeteners, like it's just delicious as is high antioxidant so that you're feeling your best.
I was curious though how it would affect fat burning. So I found this really fun study. So it is called drinking coffee burns hepatic fat, which means liver fat by inducing lipophagy, coupled with mitochondrial B oxidation beta oxidation. And it was published in hepatology in April of 2014. What was really interesting about this study is they were looking at the effects of coffee and in particular caffeine on liver fat, which people we often think about, like with fat, like our we think about about our like subcutaneous fats, like the fat that we actually see on our body. Liver fat is such a problematic form of fat. So many people have non alcoholic fatty liver disease now, which is fat build up in the liver, and it's highly correlated to well, it is a health disease in and of itself. And then on top of that, it's correlated to so many health problems. Because when your liver is the one that's like in charge of like all the things like last week, we were talking about detoxing estrogen. And you know, that's happening in the liver and how we detox chemicals in our our environment and different compounds and and how we burn fat and process energy, the liver is the one like really involved in that. So how does caffeine and coffee support the liver? And the study looked at all of that and it and it made the case that maybe one of the reasons that coffee has so many health benefits is because of how it affects liver fat. And what it does in particular that is so fascinating is it does two things. And it kind of sounds very similar to what fasting does, which is another reason that coffee pairs well with fasting. So the first thing and they're both in the title, but I'm going to break them down for you. So we talked a lot on this show about autophagy, which is this idea of where the body goes down and breaks problematic proteins in your body and reuses them. So it happens a lot during fasting, it also happens from things like exercise, and I've mentioned coffee supporting it. But it's a it's like a cellular cleanup of your body. And we used to think that autophagy was just like this bulk like process that happened and got rid of intracellular proteins, excess or damaged cells.
Melanie Avalon
However, they're starting to realize that there can be certain types of autophagy that selectively target different things. So we've actually talked about my topology on the show before as well, because timeline makes you're living a supplement that I adore everybody go get it now I take it every night of my life, I swear by it, go get it. That supports breaking down problematic, like old dysfunctional mitochondria, which are the the powerhouses of your cells. And that's actually a reason that like taking timeline, for example, has been shown to increase, increase muscle strength without actually doing any exercise, which is crazy. But it's just because it's breaking down all of the old mitochondria in the muscle and recycling it. If people want to check that out, they can get 20% off at timeline.com slash if podcast. So again, timeline.com slash if podcast for 20% off timeline, that will help support my topology.
Okay, back to lipophagy, I guess is how you would say it. So this is autophagy that selectively targets fat intracellular lipid droplets. And what that means is intracellular. So in between cells in the liver, lipid, which means fat droplets. So droplets of fat, literally fat in the liver, lipophagy, or lipophagy, however you say it, is breaking down that liver fat. And so then it becomes available to use. Now, this is amazing. And again, this kind of sounds like something that we get from fasting, like breaking down fat to make it usable to use. However, you don't just want a lot of fatty acids like running around the bloodstream all the time. That actually can be inflammatory in and of itself. It's the reason that we actually store fat in fat cells is to get it out of the bloodstream. That's why like when you're fasting, you can't just fast, you also have to like burn off that fat that you release, which you do naturally because when you're fasting, you're moving around, you're living your life. So you are naturally like burning off that fat, just by the necessity of life of what you're doing while fasting. So if you're taking a substance like coffee, and then it's breaking down, it's creating this lipophagy in the liver, and freeing up those lipid droplets, those fat droplets in the liver for use, now what? You need part two, which is mitochondrial beta oxidation. So that is the mitochondria, which I mentioned before, did not plan that, but that works out well. The mitochondria actually oxidizing or burning that fat. So coffee does both. So not only does it break down liver fat, it then also supports the mitochondria to burn the fat. So basically, that's what the study found that coffee has a very, very beneficial effect on the liver, a good effect on fat burning, it can help address fatty deposit, fatty liver buildup, and not only releasing fat, but also burning fat. So, yay, so everybody go get Glow Coffee now at Glow, oh, I don't know if I even gave the website, glowcoffeeco.com and the code I have podcast. Yeah, so Barry, what are your thoughts on this, on coffee supporting lipophagy and beta oxidation in the mitochondria?
Barry Conrad
Well, I actually had no idea that even took place while I was drinking my long black, I had no idea, like the, that increases the release of fatty acids. Like it's, so it's, there's actually a real physiological response then. I didn't, I thought, let me just have this and I'm just enjoying the taste.
I did not know it even caused that is, you know, because we always, we always talk about autophagy as well. Like you were saying that it's intermittent fasting related. So this is a different type of autophagy. With the lipoophagy, how do you even say it?
Melanie Avalon
I'm guessing it's lipophagy or lipophagy. Yes, this is basically autophagy specifically occurring in the liver for fatty deposits in the liver.
Barry Conrad
When we do say that, are we literally talking about the body breaking down fat within the liver cells?
Melanie Avalon
Yeah, so the lipophagy is where the liver cells, intracellular, so like the droplets of fat in between the liver cells, the lipophagy part is breaking down. So that fat is in a state where it has to be broken down before it can actually be burned. So it's like broken down, freed up into free fatty acids. Those can be burned for energy.
So the part one of what coffee does is it like unlocks the fat. So now you can actually burn it. But then it also supports the mitochondria to actually burn it as well. So it supports both processes that are needed to burn liver fat, which like I said is so problematic and highly prevalent today. And like you were saying just really quickly, like I used to think before I looked into this more, I was like, oh, well, you know, I knew caffeine and coffee like helped you kind of release fat to burn, but I thought it was more like, oh, it gives you lots of energy. So you're like just burning more fat. But this is showing, no, it like mechanistically like gives a signal that releases fat and then helps you burn the fat.
Barry Conrad
Wow. I mean, exactly what you said is what I thought too, that it just increased because you're increasing your energy, you're expending more energy, aka burning more fat, but that's clearly not the case.
So with lipophagy, is that something as well that fasting specifically drives? I reckon that that's activated regardless of whether people fast or not.
Melanie Avalon
I don't know. I haven't done. That's a good question. I'd have to look into it.
Barry Conrad
Cause also I'm wondering as well now, I wonder how much coffee you'd need to consume if there's like a certain point where it activates that lipophagy. Do you know what I mean?
Melanie Avalon
Yeah, let me see if they answer that.
Barry Conrad
So that'd be good to know like if I, if I'm having my two cups, my one cup, like I'm lipo-viging right now.
Melanie Avalon
Let's see. So this says that... So at the beginning, they say that the average American... More than 60% of American adults drink coffee each day. They drink an average of 3.1 cups per day.
I do note... So at the end, what they say, the fact that caffeine can not only induce lipophagy but also increase lipid mitochondrial beta-oxidation suggests that drinking a couple cups of coffee per day may help to burn the fat out of your liver. That's their conclusion.
I think they're basically saying the average amount that people are drinking basically does this. That's awesome.
Barry Conrad
And I also wonder then if the potency is determined by how strong the coffee is, what people are taking with the coffee, or if it's just black coffee on its own as well. You know what I mean?
I wonder if there's a nuance there or if it's just any coffee period, a couple cups. You know what I mean?
Melanie Avalon
Yeah, well, I would always, I mean, I don't know this specific answer, I will say what I can say. And definitely check out listeners, my conversation that I have with Martin, who is the roaster of our glow coffee, because he's like the guy he knew, I asked him so many questions, he knew everything about coffee. That was episode 463 of the show. So definitely check that out.
I will say talking to him, I learned, I mean, I already knew this, but like, the role of quality of coffee is just so important as far as making sure that you're getting, you know, not putting in anything problematic, as far as like, negative compounds, toxins, like there's so many things. And then making sure that you get the highest, I would, I would assume I can't say for sure, but so much of like, coffee's health benefits come from the antioxidants. So I would assume that those would be at the very least like synergistic with these processes, even though a lot of this is talking about caffeine specifically, rather than polyphenols per se, but I would imagine there would be synergistic. And also comparing it more to fasting, for example. So the study also talks about how like caffeine and coffee decreases mTOR activity and helps support AMPK. And that's something we talked about a lot on this show, because it fasting does that as well. So mTOR is like the growth pathway in our body, AMPK is activated while fasting. And it helps support like cellular renewal, and like cleanup in the body and longevity. And so coffee is doing that as well. Coffee really is like the perfect fasting drink, honestly.
Barry Conrad
It really is. And what I love about it as well, Mel, is it sort of shifts the conversation from fat burning to what's actually happening.
And it's fascinating because it takes what you said about the concept of autophagy being this bulk cleaner. Take it from being this one big umbrella concept to something way more specific and targeted because I had no idea this was happening. So that's super fascinating.
Melanie Avalon
It's so true and actually kind of just not to go on too much of a tangent, but what I'm thinking about because we're talking about like the mechanisms of fat burning. This is a reason that, you know, they'll say, they say this is a reason I've actually wanted to create like a topical fat burning cream because they say, Oh, you can't spot burn fat. So you can't spot burn fat by like just working out because burning calories, your body's going to burn wherever the fatty acids are coming from. And they tend to come from more easily released depots, like depots throughout your body, like different spots throughout your body. So certain, and we have a question that kind of relates to this that I might get to, but like certain parts of the body, and it has to do with the receptors on the cells, there are things called alpha receptors and beta receptors, and some make it more likely for fat to be released, some make it more likely for fat to be not released or stored. So when you're like working out, you're going to burn free fatty acids in your bloodstream released from wherever they were released from. So that's why like, you can't necessarily target where you are losing fat.
That said, if you are, if you literally put a compound on a fat store that helps open up those receptors and release that fat, then you could in a way like spot burn fat. But you have to understand the mechanisms of fat burning to understand that I just thought about that, because you're talking about like the mechanisms of like what's actually happening. So like here, for example, coffee is like spot burning liver fat in a way, if that makes sense. It's also helping fat, you know, burning everywhere else, but it's definitely doing it in the liver.
Barry Conrad
Yeah, I mean, I know that that's definitely a conversation a lot in the fitness community, where it's like you can't spot burn fat, like, you know, from your hips or from your tummy or from your doing more crunches is not going to make your belly lose more fat, things like that, you know, so your body naturally distributes fat where the way you genetically also like how you designed your makeup, your genetics, all those things. But it is interesting thing to think about what you're saying about the applying a topical that is interesting.
I wonder. And also, like, Mel, remind me, does does it does the study say anything about the like the variability, like if some people, depending on age or fitness level, whatever, whatnot respond easier or better than others with the lipophagy? Like, does it get activated faster, per se?
Melanie Avalon
No, so this study by itself did not, it's really mechanistic. It's mostly just talking about everything I mentioned. They don't, they don't have a lot of like data on like the people doing this.
Barry Conrad
That's so interesting. I'd love to see more studies on this topic.
Melanie Avalon
I know, I wanna read, no, I wanna read like all the coffee studies.
Barry Conrad
I'd also love to read a study on wine's effects as well. Like a really comprehensive, yeah.
Melanie Avalon
Yeah, we should definitely look into that because I think that's a really like nuanced, complicated picture. Like for example, I know that like there's a compound, for example, called PCetanil found in red wine, and they've done in vitro studies on it, but it actually, it like inhibits the formation of new fat cells.
So we know there are polyphenols, so speaking I was talking about like the antioxidants in coffee, we know there are polyphenols in wine that have beneficial effects on fat cells. But then there's the broader picture of how does alcohol affect fat burning? How does it affect hormones? How does it affect the gut microbiome for better or worse? Because there are definitely studies showing that like red wine in particular can have beneficial effects on the gut microbiome. So it's a really like complex picture, and I really think it comes down to quality too. And I will keep talking about this till the day I die just because I think it really, really bothers me that there's not like, especially in like the clinical literature, they don't really like break it down by what type of wine, for example, that you're drinking. As far as like alcohol content, sugar content, additives, toxins, there's a big difference between like a low alcohol dry, you know, organic French Pinot Noir, and like a conventional high sugar, you know, Chardonnay from California, full of pesticides and
Barry Conrad
And a lot of people will make blanket statements saying, well, alcohol is poison, period. Which is very, can be quite polarizing and confusing because it's not true as a blanket statement.
Anyway, tangent. But this is such an amazing study that you brought on coffee and lipophagy, awesome. I'm so fascinated by this.
Melanie Avalon
Thank you. So yeah, so listeners go to glowcoffeecode.com, use code IF podcast to get a discount. Okay. Shall we jump into some listener questions?
Barry Conrad
Let's do it. Now it's time for a list of questions. So Nike Mar I was wondering if you ever came across or have information on the below. I have a 10 weeks old little girl and I was doing AF before being pregnant and started again, right after I gave birth brackets. I am not breastfeeding. I lost weight at the beginning, but now my weight is stuck at 73 kgs, which is 13 kgs more than pre-baby body. I do an 18 six fast, but most days it's a 20 hours fast because I get busy with baby. I'm not sure what's going on.
Any reads or advice on this would be great. Love, love, love the show. And you ladies must remember before I go here, have a fantastic day. A listener from Australia, Nike.
Melanie Avalon
I love the question and also I was going through and seeing if we had any unanswered Australian questions. So is that an Australian name?
Barry Conrad
I've never heard a Nike, but it could be Indigenous Australia.
Melanie Avalon
Well, first of all, I'm gonna call you Naiki. I hope that's right. Congratulations on your baby. That is so, so wonderful.
I am in awe of women giving birth. I do not think I ever will. And I'm just like, the body goes through so much to do that and just sending you all the love and good vibes to you and your precious little girl. Okay, so some things to keep in mind is your body just went through a lot having a baby, like a lot. It affects your hormones, your nutrients, the fat stores, all the things. And I would not, I know it's easier said than done because people love to, they have this idea in their head of the body that they want to be living in on whatever timeline. And at the same time, your body is recovering and coming back from a massive experience that it had. And like the postpartum time, especially like the first three to six months and even up to a year, there's a lot of hormonal changes, metabolic shifts happening, hormones are normalizing, tissue repairs happening, you're filling back up your nutrients. And in fact, some clinicians even call the first 12 weeks after birth the quote fourth trimester. So it's important to keep in mind that that is all happening.
And all the changes in hormones that are happening with estrogen, progesterone, prolactin, which even if you're not breastfeeding, it can be elevated cortisol, thyroid hormones, that's all gonna affect your weight. It's gonna affect your fluid retention. It's gonna very likely slow down fat loss. It's gonna affect your appetite. It can create temporary insulin resistance. It's very common to be plateaued, like seemingly plateaued or actually plateaued in this phase. And then on top of that, when you have a new baby, again, another reason I don't think I have it in me, but like the stress and the sleep deprivation, you're probably experiencing, we know that sleep deprivation affects hunger levels, not in a way to our benefit. So you're gonna have higher levels of the hunger hormone called ghrelin, lower levels of the satiety hormone called leptin. So you're probably gonna be hungrier and you're gonna have reduced insulin sensitivity. So that's something to keep in mind.
And then the cortisol and the stress can also lead to increased fat storage and slow your fat loss and increase your water retention. And cortisol is a really interesting hormone because in the short term, it actually helps you burn fat, helps you lose weight, but when it's chronically elevated, that's when it leads to and encourages weight gain. So if that is at all happening, that's probably playing a factor. The fasting that you're doing, like 20 hours, that's a long fast. It might be too much for your body right now. Maybe, it might be more beneficial to maybe like... Because you were saying you were doing, she called it AF. So I'm wondering if that was, I'm assuming she means like alternate fasting. I wonder if, I'm wondering if that was ADF alternate day fasting.
Melanie Avalon
Oh, and she's doing it now. So in started again, most days it's 20 hours. Yeah. I'm not sure exactly what she's doing. Like is she fasting every day for 20 hours, especially if she's calling it alternate day fasting. This might be something where you try a different window approach. I know she said the 20 hours kind of happens naturally because of, she's like really busy, which I totally understand. You might find though, that some gentle or fasting might be beneficial. You know, maybe experiment with something more like, you know, a 14 hour fast, a 16 hour fast. And again, I, if you're doing like alternate days, maybe switching around the days that you're doing, when you are eating, really prioritizing the nutrients.
So we talk about it all the time, but focusing on protein and making sure that you're getting your, you know, omega three fats, especially because omega three fats in particular are supportive of the baby. So pregnancy can really deplete our omega three stores. So making sure you're getting enough of that, making sure you're getting your B vitamins, your iron, your choline, all the things. So I would, I would focus more on like what you're eating, the protein intake, being gentle, being kind with yourself, knowing that this is a transition period. This is a liminal space. I know like when we're in a moment and I experienced this recently, it wasn't the same thing, but I was sick recently and I was, Barry knows all about this, but I got, I got a virus and then I got a secondary bacterial infection. So it was just not going away. And I just remember thinking like, am I going to be sick for the rest of my life? Like, am I, because when you're in that moment, it's really hard to see a, how fast time goes and how, how quickly things can change in a beneficial way. And it's, you can just be hard to see like the broader picture and timeline. So I would be, I would be gentle with yourself, focus on your sleep, focus on your stress and know that 10 weeks postpartum is still very, I mean, this was a while ago, but for other women and ladies in this, in this place, 10 weeks postpartum is still very early on. You're still recovering.
So as much as you can not stress about it, I would not stress about it. And then also just as like one fun fact. And I remember I shared this in my, in my book and what went wine. I was always just fascinated by this. So pregnancy, no, I'm not saying to use pregnancy as a way to do this. I don't think you should consciously like, I mean, I don't want to make moral judgments, but I would not while growing a baby try to lose weight or anything like that, just a little fun fact is that like thigh weight in particular on women, which we often think of as very stubborn fat is actually correlated to or is preserved in part for when you're having a baby. So women actually, when they're pregnant, sometimes lose like the stubborn thigh fat that they never lost before. I just think that's, I think that's like a very interesting little fun fact. So Barry, what are your thoughts?
Barry Conrad
Well, Nike, first of all, again, congrats on your little girl. That's so incredible. Amazing news.
And Mel, I'm so glad you covered all the physiology in so much detail so well. So many of the things you already said, Nike, even if you're not breastfeeding, your hormones are still recalibrating after pregnancy. Like Mel said, 10 weeks is pretty early. And the biggest stress I think right now could actually be sleep and also that 20-hour fast, if you're doing that on the daily, that might be a bit, like Mel said, it might be a bit too much for your system right now while things are still settling and getting back to normal. You know, sometimes shortening the fast slightly or focusing on just getting that food and not trying to necessarily lose right now. Even now, you know, like just focus on where you're at at the moment. And my biggest encouragement is just patience. Your body is still healing and recalibrating. So keep your fasting on the gentler side. Nourish yourself really well with lots of protein. Let things settle. Things will bounce back. It's just a case of when, not if. And I love your analogy, Mel, about your illness as well. Like, because when you are in it, you think it's never gonna end, and it always does. So yeah, there's nothing more I can really add. I mean, you said everything, but yeah, go easy on yourself, Nike. You're still early in the game. Please keep us posted. Let us know how you're going and sending you all the best to you and your little girl.
Melanie Avalon
Awesome, awesome, awesome. Shall we have our proverbial breaking of the fast moment?
Barry Conrad
We should do it. We should do it. Okay.
Melanie Avalon
Okay. All right. So this portion of the show, the purpose of it is that the benefits of fasting are not just the fasting. It's also what you eat, which we talked about in the show as well.
It's so important and we love celebrating food and all the things and we like to talk about how we would break our fast in a hypothetical situation and feature a restaurant. So Barry has this week's restaurant. Barry, what restaurant do you have for us?
Barry Conrad
This week's restaurant, Melanie, is Amazonica in London, and I've just sent you the link. Now, this place is a full-on rainforest-inspired dining room, which I thought you'd like.
Plants, textures, lighting, immersive from the second you walk in, fully a la carte with Latin American dishes and bold flavors, a wine list that's international, lots of interesting pairings. It's a massive brand with locations in Madrid, Dubai, beyond, and the vibe is meant to be lush. Transport of energetic feels like you've left London completely. Do you see these photos?
Melanie Avalon
I'm looking, wait, so it's kind of like the Rainforest Cafe, but like the fine dining version of it? Yeah. In a way?
You've been to a Rainforest Cafe, right? No. Wait a minute. Do they have that in Australia? You know what it is, right? I don't think, no. Oh my goodness, is this only in an American institution?
Barry Conrad
I don't think there's a rainforest cafe there.
Melanie Avalon
Okay, wait, Taifun Rainforest Cafe really quickly. It's like being in the rainforest, but there's like animatronic animals and such. They do like rain every now and then, like there'll be like a storm and then like the animals will go crazy.
Barry Conrad
Yeah, this is definitely not an Australian thing. No way.
Melanie Avalon
I wonder how many locations there are. Hold on, Rainforest Cafe. Let me look on Wikipedia really quickly.
Barry Conrad
Six restaurants all in the United States, is that it?
Melanie Avalon
Only six? Wait, 22. 22. Yeah, so this is kind of like the, I wonder if those are real plants.
Barry Conrad
Hmm, I mean it looks awesome and I thought I had a couple choices and I thought let me go for the visual one
Melanie Avalon
I want to go here and you said there's multiple locations.
Barry Conrad
There's multiple locations. There's location. There's one here. Yeah, there's one.
Oh, there's not, I don't know if there's one there, but there's one in, no, there's Madrid, Dubai, and beyond. Let me, let me actually.
Melanie Avalon
Oh, yeah, London Dubai, Monte Carlo Madrid, Miami. Wait, should we look at the Miami one since it's closer to us? Or do you want to do the London one? I say we do Miami because we might actually go to that one.
Okay. Yeah, actually, it might be the exact same menu.
Barry Conrad
So we have quite a few things here. We have a salad and vegetables section. Is anything there catching your eye? Your eye is the Ojas e Verduras Frescas.
Melanie Avalon
Actually, is this whole first page is kind of like, okay, well, I'll just go one section at a time. Salad and vegetables.
Oh, look, they have oyster mushrooms. Have you had oyster mushrooms? I actually have not. I went through a mushroom phase and I tried all the mushrooms. And oyster mushrooms, I think they taste like oyster-y.
Barry Conrad
Actually, hold on. You know what? I'm looking at it now. I have had them. I have had them before. They're good. What do you mean? What do you mean, oysteries?
Melanie Avalon
I'm pretty sure that's why they're called that. Wait, I could be wrong.
Generally do oh, no Oh, it's their shape not their flavor. I could have sworn it was because I could have sworn I read it was About their flavor, but I guess not Okay. Well, oh, okay. I would get the um, well, what what is Tombo a Chiyoti
Barry Conrad
So the tango, that is a marinated chicken breast.
Melanie Avalon
I want that. It is marinated chicken breast, lettuce, chickpeas, and chubby dressing.
Barry Conrad
That sounds good. That sounds really good.
Melanie Avalon
This is misleading though because they say salad and vegetables, but it's a chicken dish.
Barry Conrad
There's chicken in here. I like that though. I'm not mad at that at all because I love Virgin.
Melanie Avalon
Yeah, I would get that. How about you?
Barry Conrad
You know what, I'm going to go with the Setta de Cardo, which is the Smoked King Oyster Mushrooms, Black Garlic, Mandarin Ju, and the Tambo Achiote as well, because that just looks really good.
Melanie Avalon
Okay, and then do you want anything from the raw and marinated section?
Barry Conrad
Absolutely. I'm going to go for the tuna lacquito, which is seared, a kami tuna, love tuna, manao crunch, pineapple, tamarillo, ponzu, as well as second option, langosta, which is a Scottish lobster, golden kiwi, leche, tigra, and tomato.
Have to, have to, have to. What about you, net.
Melanie Avalon
Okay, so speaking of phases, guess what phase I recently went through? Do you do this? Do you go through phases with different foods? And then you're like, try all the varieties of it.
What was it? It's something you just said. Lobster? No. Kiwi? Yeah.
Barry Conrad
kiwifruit, you like kiwifruit?
Melanie Avalon
Oh, I love Kiwi. And at my Whole Foods, which have you been yet in person to your Whole Foods?
Barry Conrad
I actually have been. I actually have in person. Yes, I have.
Melanie Avalon
at my Whole Foods, they had three different types of kiwis. And I was like, what? They had green, golden, and red.
Barry Conrad
My favorite's green. I'm biased because it's the most popular one in New Zealand. It's a staple. I love kiwi food so much. What's your favorite?
Melanie Avalon
I actually like having all of them. The red was really interesting because it tasted really different from the other ones, but I like the golden one kind of tastes like cake to me. So I like that.
And then the green, I like all of them. The green one is like more sour and pungent. I just love kiwis. They're great. I'm surprised you didn't get the tataki de llamo wagyu sirloin.
Barry Conrad
For the the raw yeah, I got the um, I got the I got the tuna didn't oh, yeah, I didn't get the sirloin Oh, yeah. Yeah, this is Wagyu as well. Dang. Okay.
Yeah, you know what? Let me get get that to you. Yeah, all three It's Wagyu, so it's tataki delamu Wagyu sirloin Nikai cashew sauce dry-edge confit garlic. That sounds so good
Melanie Avalon
sounds really good. Do you want to split that one and then I will get, I also want the salmon, which is Scottish salmon, pear, kimchi, and green shisu, but everything on the side please if possible.
Barry Conrad
the side. Well I can have it if you don't want it.
Melanie Avalon
Yes. Oh, and then caviar, they have, they've got the expensive one, beluga. Have you tried that before? Beluga, caviar or caviar in general? Beluga. No. Have you?
Barry Conrad
No, I have not, but I do love caviar. I really do.
Melanie Avalon
I mean, for reference, 50 grams, how big is that? That's not a lot.
Barry Conrad
You told me this before. I've forgotten what's the reason.
Melanie Avalon
Oh, I'm not confusing it with something else. We did an episode on the Mindblown podcast about most expensive foods. I think it's the one where like, at least in the US, the guy who does it, like you can't import it, but this is not in the US, so I wonder how that affects it. But like you couldn't import it anymore and he kind of like locked it down. So like that was the only place you could get it from.
I think it was the beluga caviar, but it might've been something else. But yes, so are you gonna have some caviar? Yes.
Barry Conrad
Can I have some caviar? I'm going to have the beluga. Actually an assortment, you know, the beluga, I'm assuming this is just all going to be like, we just have this mesotab beluga.
Melanie Avalon
By the way, listeners, we, this is just our dream, our dream meal.
Barry Conrad
Yeah, Abba Eri and Oceetra as well, like, and it serves with blinis. Okay, so you're getting all the caviar that they have. Getting all the caviar and so does blinis, which a lot. Do you like blinis?
I love blinis. Quacamole and summer cream.
Melanie Avalon
I do in spirit and theory, but not like actually my body. Do you know, do you wanna, I'm doing the math. If you were to get all of them, like you just did, it would be $790.
Barry Conrad
Just for the, just for the caveats.
Melanie Avalon
You know, thanks for having us.
Barry Conrad
sampler plate they should actually but i guess you can't really i guess you can't really sample plate beluga right because beluga is like yeah
Melanie Avalon
I'll have like a egg, like a single caviar egg. Oh my goodness.
And now we're at the sushi and Mackey section and they have sashimi and they have ora king salmon. I want, I want, oh my goodness. I want the lo me lo me ora king salmon with avocado, coriander and salmon row. I definitely want that.
Barry Conrad
I will definitely have one of those, but I also want five variations, 15 pieces of sashimi, which I could just, I could drink. It's like water. It's so easy to eat sashimi. I love it so much.
Melanie Avalon
I do love, I do, because it's basically just like fish.
Barry Conrad
Yeah. That's so good. Why is it so good? And it feels so good to digest.
Melanie Avalon
I can't even tell you how many times this is like another little thing I do. I go to Whole Foods, I think I've mentioned this before, I go to Whole Foods and I look at all of the salmon sashimi that they have and smoke salmon and it literally takes me because they have so many options there and it takes me like 15 minutes and then I don't ever buy any of them because I look at the sodium content and it's so high.
They're so salty. That's my answer to your question like why it tastes so good because it's very salty. And then they have Amazonico Bites which are, I can't speak this, Pesticos Amazonicos.
Barry Conrad
Amazonicos. Yeah, you got it. You want anything grabbing your attention from this list?
Melanie Avalon
Maybe if I can have, if they can create it deconstructed, the Patacones Machado's, which is pulled pork, crispy plantain, I can't speak any of this, a Chiodi. A Chiodi.
Okay, you know it. Seeds. I'll have the pork. Would you like to have all of it? And I'll have some of the pork.
Barry Conrad
Yes, definitely. Anything else? Who's just going to have that?
Melanie Avalon
If the crab was on the table and deconstructed, I would have some of the crab. The crayon grajo, dober crab, spicy cassava cake, and tomatillo sauce.
Barry Conrad
Yeah, that's what I was, I am the kangriho, it's dough crap, you know, getting that for sure and the epignadas, which is the wagyu beef, utla koche cream, which sounds really good and then also have to do the tekanyos, which is chicken rolls, Thai cheese and coriander sauce. Because I reckon these are quite small, these ones, these bites, they're bites.
Melanie Avalon
I need a, I need a visual of this restaurant again, hold on, from Yelp. Like I, I need a picture of it. Like what it actually looks like. Cause it's hard for me to tell from, it just looks so beautiful and luscious and such a vibe.
I want to go. I want to go.
Barry Conrad
It does look really good and the lighting is really low, which is great.
Melanie Avalon
low lighting, that's important. And like the colors are so beautiful.
Okay. Okay. So now we are, this menu just keeps going. Now we are at the Sal Teodos Walks section. And oh, look, look what we've got. We have vanilla marinated prawns, prawns with vermicelli noodles and peanut sauce called camarones. Ooh, I want that. I've never had vanilla marinated. Really? Have you?
Barry Conrad
I have not. I mean, it doesn't sound like- Giving me grief and then- I was like, really?
I was like, really? I have not. That didn't sound right. I was like, there really was like, really? It's like, it should have been really not really. No, I've never had been on headphones before, but it sounds really good. So that sounds like worth experiencing, but I'm not really into the rest of the walk situation. I'd rather save it for the rest coming up.
Melanie Avalon
Okay, sounds good. So now we are at are these like small plates that we've been going through like everything's been small, right? I feel like
Barry Conrad
I don't know how small they are. I mean, the bytes are small, but I don't think these are tiny or anything.
Melanie Avalon
Yeah, we are at Fish and Seafood. They have... I get sad when I see this.
I get sad because it is hands down my favorite fish and it tastes so good. It's like instant dopamine and it is very high in mercury. So I can't eat it anymore. Chilling sea bass.
Barry Conrad
Oh, the C-verse, okay. You can't do it.
Melanie Avalon
Mm-hmm. Not at mmm-mmm. I think I would get the Wild Dover Soul. Linguado. That's a lower, that's a white lower mercury fish. Very approachable, very tender. How about you?
Barry Conrad
I'm actually going to bypass the Sifu this time because I'm going to stock up so much on the Sashimi before, and I'm going to go straight to the charcoal grilled meats, which is the next session. And that has got a Saloma de Wagyu Australian Wagyu Sirloin, which I am going to dig into. That looks really good.
Melanie Avalon
I think, okay, this is really hard. They have a Wagyu filet as well. Chillian Wagyu filet. But you know what? I actually think I want the Wagyu sirloin as well. Yeah, so two of those.
I will have it blue as rare as possible. How about you?
Barry Conrad
medium rare have to and then i'll probably i'm probably gonna have some sweet potato as a side i don't always go for the size but sweet potato sounds really good and i've been on a sweet potato double recently i love sweet potato so doing that
Melanie Avalon
Have you been trying all the sweet potatoes?
Barry Conrad
I've just been preparing it in different ways, I think it's just so tasty and so it makes me feel satiated and it's just, I don't know, it's just like a, I love it, I love sweet potatoes in general but sweet potatoes are really good.
Melanie Avalon
Have you had, um, it's the purple potato, the, uh, two I'm talking about. It's the name of like a country, the Okinawa purple sweet potato. It literally tastes like cake. It tastes so good.
I actually have not had it. Oh, you should, you should get it. It's really delicious.
Barry Conrad
Oh, yum, yum. Oh my gosh, is it prepared the same way? Look, it's the same consistency, like you boil it and then bake it or slash fry it.
Melanie Avalon
Yeah, like whatever you want to do. But I just know like for me, when I first had it, I was like, this tastes like cake. It was so good. And high, very purple, so very high in polyphenols.
Barry Conrad
Very good. Shall we head to the desserts menu?
Melanie Avalon
Yeah, the good thing about this place is this is the perfect place to have a savory dessert because they have they had so many like small seafood options that I could easily like reorder something for dessert. Like, so for me, I would get a repeat of whatever I had really liked before. So whether it was like the prawns or the salmon or, you know, they had a lot of options. So I whatever, whatever it was that I liked the most.
Barry Conrad
the many options. And I will definitely have to dive into two here.
One is gonna be the Choco Banana, for sure. Actually, no, let me zoom out. Chocolate L, it's the Chocolate L Moctezuma, which is hot chocolate fondant avocado ice cream. I've never had avocado ice cream before. And then also, because I love cheesecake, Amazonica style cheesecake, Choboticaba pears and almond, almond crumble. That sounds so good. So those two babies right there.
Melanie Avalon
Solid choices. Yeah, they have quite a few auctions.
I'm surprised that you didn't get the Wait, no. Oh, I thought I saw. Oh, no, never mind. I thought they had like a like a plantain thing, but it's it's banana dark chocolate
Barry Conrad
Yeah, I saw that first and I was like, I think the hot chocolate fondant is going to do me.
Melanie Avalon
Sounds like a plan. And then how about, oh, they have an ice cream tasting. I guess you could watch me have it, right? I just, I just love tastings.
The thing I like about tastings is that it kind of really, I feel like in today's modern society, we just like chow through food, we like eat huge quantities. When you have a tasting, it makes you and so pause, backtrack. So like, if you order like a meal, a delicious meal, I feel like most people, it's like that first taste where they have like the in the moment experience and they take it in, but then they kind of just like eat the rest of it. At least I know that's how I am. But when you have a tasting, it forces you to like, have that moment like on repeat, over and over, you know.
Barry Conrad
I agree. You just have to savor it and just enjoy it. Get the most out of it.
Melanie Avalon
I agree. Yeah. We could do a study and make it so if you only ate in the form of tastings, how would that affect everything? Your health, your weight? I feel like it would make people slow down.
Barry Conrad
I think that's actually a really good idea for a study, and I wonder if there's anything out there like that.
Melanie Avalon
I know I'm making a note, probably not, but.
Barry Conrad
It's making me even wonder, like, how would I even approach food if, like, what would I eat slower if I could have a little bit?
Melanie Avalon
Like they should do a study where they have participants, oh my gosh, okay, ready? Here it is. They have participants come have meals at a rush, this is what they do, at a restaurant and they make it seem, because the thing I've learned about studies, which is why if I am ever, have you been in a study before? No. The thing I've realized is they lie to you because half the time they want you to think they're testing something else because they don't want you to be like adjusting what they're testing.
So the thing I've learned is like if you go into a study, like I'm not going to believe anything they say to me. They're like, oh, we're testing this. I'm like, no, no, you're not. But regardless, so what you would do is you would have people come to like a restaurant and have meals and Barry, we should do the study and you would tell them that you're testing like, I don't know, something about like the atmosphere, like they wouldn't know that it's about the actual like food intake. And then you would get half of the participants, like a normal meal, but same amount of calories and then other participants, same amount of calories, but like a tasting and see how it affects like what people actually eat, like calorie wise and everything.
Barry Conrad
That sounds like a, yeah, we should do it.
Melanie Avalon
with all of our funding that we have and everything. Okay.
Barry Conrad
Should we go to drinks situation cocktails
Melanie Avalon
Oh, wait, do they also? Okay, now a picture just came up where they're doing like the slicing at the thing. Is this like a Brazilian steakhouse?
Barry Conrad
It is a Latin America themed flavored dishes and bold flavors. Not Brazilian per se.
Melanie Avalon
Like what menu what item on the menu was this? I just texted it to you It's like a picture of the guy like slicing the meat at the table.
Like that's what I want But I didn't what was that on the menu?
Barry Conrad
That looks really good. I'm not sure. Maybe that's how they actually serve the meat like they have like a medium rare stick or like a blue stick.
Melanie Avalon
Yeah, probably. Okay. Okay. So drinks.
Barry Conrad
definitely just going to get me a, I'm looking at the cocktail list real quick and what I see here that I really like. And the wine is actually below the cocktails if you scroll, but I'm looking at what's catching my eye is definitely the, you know what? I'm going to go for the, ah, I've got to go for that. Pelomito, which is a Don Julio 1942 mango, jalapeno, lime pink grapefruit soda. That sounds like a good time right there.
Ah, and then the second drink, the Madeira, which is barrel aged, an Amiga, extra, anaggio, tequila, campari, capano, classico, pecan, amir, yamma. Just cocktailing it up.
Melanie Avalon
They have so many drinks. Their tequila list is insane.
Barry Conrad
Is anything catching the Eveline Eye in terms of wine?
Melanie Avalon
So I'm looking back and forth between like the options by the glass. Oh Okay, I'm looking at the the wine list now They have a lot of options.
I feel confident that I can well they have a lot of yeah there's like a lot of wines here, so I feel confident that if I Look through all of them. I could find something like low alcohol organic all the things I'm not very familiar because a lot of these are Like not European wines. So I'm which I'm not as familiar with so I would have to do my research, but I feel pretty but there are some there are some European I would find something is the point there are options here for sure
Barry Conrad
So many options, this place looks so good. I can't wait till we can eat and drink, it's gonna be so great.
Melanie Avalon
Oh, wait, oh, whoa, wait, they do have a lot of French wines. Oh my goodness. Okay, yeah, we're good, we're good. I'll find something. No worries.
No worries. I wanna go. What did you, like, what did you Google to find this?
Barry Conrad
I can't reveal my secrets, I just like to find really good, you know, restaurants, you know, so I can present them to you and say, you know, let's go here, let's go here. Just like really amazing restaurants, amazing restaurants, good wine, wine list, good meat, good seafood.
Melanie Avalon
and good environment, like this place I would definitely want to go to, like vibe-wise.
Barry Conrad
That's why I chose it, because it's very melanable and coded. It's not just a regular place, you know?
Melanie Avalon
So for example, I went to, like, it was really nice, but I went to a Brazilian steakhouse, like, actually, I know when it was. It was the night before I got sick, not from the food, but just like timing-wise. So they were doing what the guy is doing in the picture where he's like slicing the steak at the table, but it did not have this vibe of like, I'm in a rainforest. So, awesome.
Okay, well, that was amazing. Now I'm hungry, now I want all the things. Thank you so much. Listeners, we hope you have had the best time with us as well as we have with you. If you would like to submit your own questions for the show, you can directly email us at questions at ifpodcast.com, or you can go to ifpodcast.com and submit questions there. And you can join our Facebook group, IFBioHackers, comment there, give us questions. We post there all the time. We love interacting with you, all the things. The show notes for today's episode will be at ifpodcast.com slash episode 475. And you can follow us on Instagram. We are ifpodcast. I am Melanie Avalon and Barry is Barry underscore Conrad. Okay, I think that's all the things. Anything from you, Barry, before we go?
Barry Conrad
That's all the things. Thank you once again for tuning in everyone. You're all amazing. Have an awesome week and we'll talk to you next week. Talk to you soon now.
Melanie Avalon
talk to you next week. Bye.
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.
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Barry Conrad
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