Tanasi: Get 25% off with code IFPODCAST at tanasi.com
Kineon: Get 10% off with the code melanieavalon at melanieavalon.com/kineondevice
Welcome to Episode 483 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
SPONSORS & DISCOUNTS
PELUVA:
Peluva is a five-toe, zero-drop minimalist shoe designed to help your feet move naturally while providing enough cushioning for everyday wear, fitness, and athletic activities. Unlike traditional wide-toe-box shoes, Peluva gives each toe its own space for a more authentic barefoot experience.
Get 10% off with code IFPODCAST at peluva.com!
If you enjoyed this episode, please consider leaving us a review in Apple Podcasts!
Original theme composed by Leland Cox, and recomposed by Steve Saunders.
Our content does not constitute an attempt to practice medicine and does not establish a doctor-patient relationship. Please consult a qualified healthcare provider for medical advice and answers to personal health questions.
TRANSCRIPT
(Note: This is generated by AI with 98% accuracy. However, any errors may cause unintended changes in meaning.)
Melanie Avalon
Welcome to Episode 483 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 B.C. For more on us, check out MelanieAvalon.com and BarryConradOfficial.com. You can submit questions for the show by emailing questions at iofpodcast.com or by going to iofpodcast.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 483 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?
Barry Conrad
Mel, I'm doing so great. It's been such a great week. And hey, have you seen the new article? I know it's very related to biohacking. And I thought of you, it's about teenage boys trying to biohack their puberty. Have you heard of this article?
Melanie Avalon
Whoa.
Barry Conrad
I'm gonna i'm gonna send you the link right now so you can have a look at it.
Melanie Avalon
biohack their puberty?
Barry Conrad
So basically they, the long and the short is like, there's this growing trend of like teenage boys using like peptides and other compounds because social media is sort of saying they need to get bigger or leaner or more muscly and optimize that whole, you know, rig as quickly as they can. And it got me thinking about, I guess like the bigger conversation about, you know, what, what younger people are taking, especially without being fully developed.
And there's nothing wrong with wanting to improve your health performance or longevity. We talk about it all the time, but reading this kind of makes me go, what, like, where's the line, especially age wise, gender wise, you know, when we were growing up, Malala puberty was puberty. So now, now it feels based on reading something like this, like, well, actually, I can safely say a lot of people, all young people on social media exposed to all these new norms and upgrade this, upgrade that. And I'm curious for you, someone who's so well-versed in biohacking and for so long, what you think about that or what the evolution of it all looks like now, I guess, like, do you think social media is pushing some of these kids into chasing optimization? Do you think it's, yeah, what are your thoughts on that?
Melanie Avalon
It's so interesting. So I'll just read like one of the opening paragraphs because I think it gives a good idea of the vibe here. And I'll definitely read the whole article later, but it says, says a growing number of teenage boys are now entering the world of peptides, fat loss drugs, hormone optimization, recovery compounds, neotropics, and underground quote, biohacking culture years before adulthood.
What once belonged primarily to elite athletes, bodybuilding, subcultures, anti-aging clinics, and fringe internet forums has now exploded into mainstream youth culture through TikTok, YouTube, Discord, podcasts, influencers, and algorithm driven masculinity content. And unlike previous generations, these boys are not simply trying to become stronger. They're trying to become engineered, leaner, sharper, more muscular, more masculine, more desired, more admired, more high value. The modern teenage boy is now surrounded by digital ecosystem that continuously reinforces the idea that self worth can be visually optimized. And then it just goes on. And this is we'll put a link to this in the show notes. Show notes are at ifpodcast.com slash episode 483. And this article is in muscle and fitness. So I okay, I have so many thoughts. Number one is that I am so happy that my prepubescent adolescents and puberty and middle school and high school, that social media wasn't really a thing. For me, Facebook, Facebook started, we started getting on Facebook near the end of my high school. I can't even imagine being, you know, these ages like middle school, and high school as well. And being so exposed to social media, like the things that listened, where all you're seeing is filtered projections of people that aren't even real. And then on top of that, oh, and then half of it's not even real, it's like AI, I can't even tell anymore, which is like concerning whenever I see a video, I'm like, I don't know if this is real or not. And then on top of that, you know, they are actually using all these substances. And so on the one hand, okay, so I'm just so happy because that would be such a brain warp.
Like adolescence is hard enough without comparing yourself to the entire world and this like idealized version of idealized version of it. The ironic thing is okay, so like the things the things that listed I was thinking about how do I feel about these like in general, not not for adolescents. So like peptides, I'm actually like all about peptides, fat loss drugs, I don't know exactly what it's referring to there, like what fat loss drugs, maybe it's talking about like GLP ones or like other things. Hormone optimization, I don't think, okay, I said I was gonna talk about it like objectively, not for kids. Hormone optimization, I am all about done correctly and properly and to best support your body, not like as an adolescent, that's no, no, no, no. Recovery compounds, what does that mean? Like what? I'm not sure what that means exactly. Neutropics, so those can be really great for your brain. Again, I don't know if you should be experimenting with that when you're young.
Melanie Avalon
So like all of these things, I am all about people putting whatever they want in their body and I'm fine with people trying to achieve a certain aesthetic. I'm actually, I think people should try should do whatever they want to do.
I think young teens, boys and girls, but for this it's about teenage boys. I'm just, I'm just having flashbacks. I remember like, because my brother, I'm trying to think like what, what it would have been before this. I guess they would have been using like probably like protein powders. I feel like it was like protein powders. Like that was like the thing, you know, but it wasn't all of these other things. I find it concerning. I think you should be older before you're like doing all of this. What do you think?
Barry Conrad
It kind of makes me think of when you said you should be older before doing it. It makes me think of the drinking age before you drink alcohol kind of thing.
Cause now it's becoming a thing where these sorts of things are on offer now. You know, it just wasn't a reality to us, like all these things. But I do think an article talks about it as well. Unlike I guess my generation or like, you know, everyone else before this sort of generation, today's guys or girls, they're not girls. They're not just comparing themselves to like celebrities or an athlete. It's like what exactly what you said. Like millions of filtered people, chemically AI also melt. Okay. I'm not going to say who it is. I'm not going to call it out, but I was interviewed by someone and to promote the interview, they created an AI image of me rather than using just like an actual photo of mine, which I have so many of.
Melanie Avalon
Do they ask you?
Barry Conrad
No!
Melanie Avalon
You just did it? Whoa.
Barry Conrad
Am I like I didn't feel comfortable with that at all, but it's like they linked it and they put it on LinkedIn I'm like a serious LinkedIn So yeah, just the AI of it. That's
Melanie Avalon
you ask to do to call them out like did you talk to them about it
Barry Conrad
I'm trying to figure out a way to do it in a way that doesn't wreck the working relationship because there's other things. It's, yeah, it's crazy.
Melanie Avalon
We're going to have to talk about this on our next mythical call.
Barry Conrad
Yes, but what do you think of that even? That's crazy, right? Like not asking someone's consent for that.
Melanie Avalon
Yeah, I don't even know what the rules are around that. I know it's a huge problem with massive celebrities, like all this content created where it's not even them. That's really not cool to do that without your permission. Wow.
Barry Conrad
It's like saying, Mel, thank you so much for your comment and your time today interviewing you, uh, and they, instead of using a supplied promo image that you give them, these are the ones that I'd like to go out, they'll just like create one that's not even, you know, that looks slightly different to you, like a lot different.
Melanie Avalon
That's crazy. No, this is yeah.
Well, for this article, though, I was just thinking about what I was just thinking because I mentioned like the protein powders because I just I just remember like when I was young and when my brother like in middle school, like they're all these protein path. I'm sorry, I'm thinking about this because I don't know if he knows this. I need to I need to ask him this. I'm gonna I'm about to apologize a little brother for something which I will tell you in person because my family doesn't listen to the show.
I used to because he okay, he had is it way or way? Is it is it the way or is it the case scene that you can make like protein fluff with? I think it's the way. Is it way?
Barry Conrad
I think I'm pretty sure.
Melanie Avalon
it's casein. It's the one that if you put in water and stir it up, it literally becomes this delicious, gooey, protein, fluffy stuff. And I discovered that. And I feel like I would sneak and eat his casein because it would be flavored. It was like vanilla and chocolate. And I would like... So sorry, Michael, that I probably ate a lot of your casein.
But the thing with that is you have to... If all you're using is protein powders and stuff, you have to do the workout and eat the protein to get the gains. It's not like all these other compounds where you're actually changing your... Potentially changing your biology or your physiology. It's just such a whole other world. And I don't know that young kids... I mean, if you can't even get a tattoo until you're 17. You know?
Barry Conrad
I think we're both pretty unanimous on like these things are all perfectly fine for adults to do whatever they want. But I think for developing teenagers and kids, this shouldn't be, it shouldn't be an option for them to have access to it.
I think you're still developing, right?
Melanie Avalon
Yeah, I would say I would say like when you're 17, maybe.
Barry Conrad
You think?
Melanie Avalon
Yeah, I think if you're old enough to get a maybe like or 18 18 is when you're when you're an adult, right?
Barry Conrad
Yeah. Wow. I guess just interesting. But I guess, okay, we could go on this favor, but Segwaying Biohacking, tell me Mel about Dave Espry's conference. How was it?
Melanie Avalon
So if listeners want to hear about the enhanced games, I went to that in Vegas, check out last week's episode for that. And then I flew to Austin for Dave Asprey's, now it's called the Beyond Conference. This was my fourth time going, I think. And it's so fun because, well, I'll tell you some more stories offline, but it's so fun to actually get to see meet and hang out with all these podcast guests and brands that I just adore.
So like sponsors for this show, I met up with Timeline. I love the Timeline supplement so much. I'm trying to think which booths I went to. I got to meet Throne, who I'm going to have on the Melanie Avalon biohacking podcast. They make like a toilet monitoring sensor thing. Obviously met with Oro Glittathione. I love them. Got interviewed by Stimrogen, who they're actually going to be coming on this show. In the next coming months, I'm going to be doing an episode with them all on supporting endogenous stem cell release. I got to go to a really nice dinner party with Wonderfeel, which makes an NMN supplement that I love. And it was co-hosted by Benazzotti, who I'm sure you guys love Benazzotti. And my sister was there because she's his COO. So that was nice to have like a little intimate dinner party. But the conference is just so fun. And some listeners did come up to me. I feel like, and I know more of you guys are there. So please come up to me. I feel like people don't, the ones that did come up to me. It was so good to see you guys. And yeah, it's just, you got to go Barry. You would love it. And I feel like you could meet so many brands. It's just so great. It's like everything ever biohacking. It's so high energy. And I mean, one of the main reasons people go is to listen to speakers. The only one I listened to, I briefly went in to listen to Jay Shetty.
Barry Conrad
How is that?
Melanie Avalon
It was good. I went in because my friend, I got to meet in real, in person, Sergey Young, who I've had on the Melanie Avalon biohacking podcast twice. He's a longevity investor. And he has a book called, I think it's called like the Art and Science of Growing Young. I'm probably misquoting it. I got to meet him in real life and it was, he was so great. And then he was going to it. So I just went in with him briefly. But yeah, that was, that was really cool.
Jay's really inspiring. And what's kind of funny is I got invited by BiOptimizers, one of our sponsors, to a, like a private event with Jay Shetty. And it was going to be that morning. But it was pickleball and it was outside and it was like morning through the afternoon. I was like, I can't. Even though I really want to hang, I really want to meet him in like a more intimate setting. I know. Outdoors in the morning? No. But thank you for inviting me to BiOptimizers. Thank you. I wanted to go in spirit. Yeah, it was great. So listeners, friends, definitely check it out. If there's one conference, that one and the Udaimonia conference in November are just really, really epic for, like, if you're at all interested in all this stuff, it's just so fun. And then there's like a dance party with Steve. What's his, do you know the Steve Aoki, the DJ?
Barry Conrad
Yeah, yeah, yeah. How was that?
Melanie Avalon
That was fun.
Barry Conrad
Did you get your dance on?
Melanie Avalon
I did. I was exhausted though, by that point.
Oh, yeah. And then I hung out like in the... I always hang out after that. We're always like the last people to leave. And I got to meet with Joe Cohen from Self Decode. And I was hanging out with Ian Clark from Activation and...
Barry Conrad
Sounds awesome. What was the highlight of this one versus was it different to other past ones because now it's the BEYOND conference, right? What did they change to BEYOND?
Melanie Avalon
It was very similar. I will tell you a story offline.
I had something kind of crazy happen, which I can't, I cannot talk about. But what I can't talk about, trying to think of what the highlight would be. Honestly, just like that the expo is, I can't even describe how big it is and how many brands there are and how many cool people are around. Yeah, and you get there's like tons of samples and I highly, highly recommend.
Barry Conrad
So good.
Melanie Avalon
We should go to Eudaimonia!
Barry Conrad
You know what? I'll be so done.
Melanie Avalon
and West Palm.
Barry Conrad
His palm, I've never been to his palm, too.
Melanie Avalon
I like it. And that one's in the, that one's in my time. It's in the winter.
Barry Conrad
Oh my gosh, you you being on in heaven then because you know, like sun hats to dodge the sunlight. No sunscreen.
No cold packs dear god Yeah, and also mel you didn't you go from enhanced straight to? This one as well. Like you really did it
Melanie Avalon
Mm-hmm. I was, yeah, I was dead. I was dead. It's funny.
So on the way back, no, on the way from, here's a question for you, and then we can get into the listener questions. Do you talk, okay, when you fly, do you talk to the people next to you on the plane?
Barry Conrad
I feel the vibe out and it also depends on my mood. If I'm tired, then the headphones are going all the way in or I'm reading something.
But if I'm fine, I'll just, if the person is not giving me like, don't talk to me vibes, I'll ask them how the day is going and see what happens.
Melanie Avalon
Yeah, I usually do not. But it's funny. So the second and the third flight, so the second flight, so it was from the enhanced games. And the guy I was sitting next to I was like, he really looks like he looks like he was at the games. Like he just had that, that look. So I had to ask. And he wasn't, but he was a bodyguard. And his client was like two seats over. So it was funny, because it was like one of the few times that I actually struck up a conversation.
And it was so fascinating to talk to him. And I felt so safe. I was like, oh my goodness. And then I realized, I wish I had like a bodyguard friend, like in my friend group, because when that wouldn't that be great, every time you'd go out, you would just feel so safe if there was like a bodyguard in your friend group.
Barry Conrad
Yeah, just like a big dude, just like, you know, no one's going to mess with you.
Melanie Avalon
Yeah, and then on the third flight I sat by this girl and we started talking and now we're gonna be friends and we're gonna Hang out and go to theater. So
Barry Conrad
That's great. See, so you did kind of change this time around for some reason.
Melanie Avalon
Yeah, but I am socially kaput, I'm done. So friends, yes, that's all.
Barry Conrad
A little time for Melanie to recover for a little while, right?
Melanie Avalon
Yep, I don't know how you do it.
Barry Conrad
Well, you just did. You just did. I reckon you know what? I reckon you're going to keep on increasing your...
Melanie Avalon
Oh, yeah, that's what I was gonna say last time. I'm two things I'm really grateful for.
One, I'm really grateful that I was outside in Vegas heat for six hours because I was dreading the summer coming so bad and now I'm like, oh, it's fine. Like, this is nothing compared to that. You know what I mean? Like, it seems so easy now, the summer, compared to the enhanced games. And then, yeah, doing two back-to-back trips, now one trip seems like no big deal at all.
Barry Conrad
See, it's all going to just keep on switching out.
Melanie Avalon
So next I got to do three back-to-back trips and then two will seem like no deal, no big deal.
Barry Conrad
I believe it. What's the space?
Melanie Avalon
Should we jump into fasting stuff?
Barry Conrad
Let's do it.
Melanie Avalon
Okay, so I have a study. I am so excited about this study and I've been excited about it because we were going to record Right before I left and we rescheduled so it's been like waiting for me to talk about I'm gonna send it to you
Barry Conrad
I can't wait to see it.
Melanie Avalon
So it is published, it's called eating attentively, a systematic review and meta analysis of the effect of food intake, memory and awareness on eating. And wait, I didn't talk about this one already, right?
It's been so long.
Barry Conrad
I don't think so, no, I don't think so.
Melanie Avalon
So the oh, I know why I thought I talked about it because I mentioned I think the reason I found this was because when I interviewed Jason Fung he was he had one section where they talked about food amnesia and basically people so they've done studies where people with amnesia if They eat an entire meal. They'll eat like in another entire meal right after so they think that That the prefrontal cortex is partly involved in our experience of hunger so like Part of our hunger is based on what do we remember about when we last ate?
So I wanted to learn more about it. So I found this this review and again, it's 2013 So it's a while ago But either way it was a really nice meta-analysis up to that date where they looked at all these different studies to see How does attention and memory affect? what like your food intake so they looked at 24 studies and I'm just gonna tell you some of the Takeaways from this
Barry Conrad
Super interesting
Melanie Avalon
Yeah, and it's not what you would think. Some of it's not what you would think.
So here's one of the findings. So distraction, so we talk all the time about eating when you're distracted. I think it's pretty, I mean, I think most people would think that if you are eating while you're distracted, that you eat more. Like that's pretty, I mean, does that seem pretty intuitive to you? Like if you're distracted, that you just tend to...
Barry Conrad
Like you're watching TV or whatever you're distracted to, just keep eating, yeah.
Melanie Avalon
And they've done studies on that where like the stale popcorn study in the movie theater, people would just eat tons of stale popcorn without even realizing because they're distracted. Or they've done the bottomless soup bowl study where they had participants with a soup bowl that kept refilling itself and they didn't realize and people just kept eating it.
But here's the interesting thing. So while it does increase what you eat right then, it actually increases what you eat later more. So when you eat, when you eat distracted, it's a moderate effect. You will eat more. But if you eat distracted, you eat significantly more later. Like it's a much larger effect size. So isn't that interesting?
Barry Conrad
That is really interesting. It's like, so it's, you kind of forget, it's like, you forgot, like, yeah.
Melanie Avalon
Yeah, it's like it's like because you're not like paying attention to eating later when your brain's like time to eat it it they think it has to do with like that we eat episodically and it has to do with episodic memory. So we literally think back to your brain subconsciously thinks back to what did you eat last time and then it that helps it inform how much you should eat this time which is fascinating and it's not so restrained eaters are not protected.
So what that means is even if you are like dieting and you're like consciously trying to watch what you eat later or just in general if you were distracted before you will still eat more even if you're like consciously trying to not.
Barry Conrad
That's wild.
Melanie Avalon
Yeah. And then so removing visual cues of what you've eaten increases how much you will eat. So for example, they looked at four different studies. So the bottomless soup one that I'm talking about, so like if they keep refilling the bowl, you'll keep eating it. They did one where they would remove or not remove pistachio shells from the desk. So like if there are shells on the desk, you eat less. But if those are taken away, you'll like keep eating more. Removing empty plates from a buffet table. So if you see empty plates, you'll eat less. But if they take them away, you eat more.
And then eating in a dark restaurant, you tend to eat more. So one of the like takeaways that literate gave was like saying, if you're trying to, you know, not eat as much, don't like put away the plates and stuff when you're eating, like leave it all out.
Barry Conrad
like empty like empty plates or like plates with food or just like any plates
Melanie Avalon
like like keep out all this so don't put away any dishes like keep it all out like make it very obvious of what you've eaten.
Barry Conrad
Oh my gosh, okay.
Melanie Avalon
And then, okay, they found that, oh, this is interesting. I feel like I have done this like my entire life.
So recalling what you eat earlier reduces how much you eat later. And there were six studies. Okay, so six studies looked at this. So if the people were about to have a snack, if they had them like right, or even just remember what they had last eaten, like what did you eat last? And if they thought about it, then they would eat less of the snack. Yeah, all you have to do is create this episodic memory of recently eating, and then you'll eat less. You don't even have to consciously try to eat less. You just will.
Barry Conrad
I might try that just to see what that feels like.
Melanie Avalon
I do that. Always. Do? Mm-hmm. I always think about what did I eat last? Like the night before? What was my one meal a day the night before? Before I eat my next meal?
Barry Conrad
What does it make you I don't know like does that set this like how does that make you feel when you do that? Or why do you when did you start doing that?
Melanie Avalon
I do it because I always feel like when I'm, it's like my meal situation, I'm like fueling my body. Like, what do I need? And so I think back to like, what did I have last time? Because I found that I don't like eating like the same thing. I feel like my needs change.
So like, you know, I'm not gonna have fish, like, well, I do have fish every night. But like, did I have like a lot of salmon the night before? Like when did I last have salmon? Do I need some omega-3? Like, I just, I don't know, I just think back to what I had last and that kind of informs what I eat next time. I don't do it to eat less, but I do it to inform what I'm gonna eat, but I guess it probably has that effect.
Barry Conrad
That's so interesting to me.
Melanie Avalon
I'd be curious, listeners, if you'd... Because, yeah, I'd definitely do this. I can always tell you what I ate the last one meal a day, the prior night.
Barry Conrad
And then does that kind of make you feel more full before you start? Like, how does that make you feel physically when you think about, when you recall it like that?
Melanie Avalon
It depends what it was. So if it was like a ton of steak and everything that I'll probably feel fuller.
If it was like lean fish, I might not feel as full, but I guess either way, it's going to technically make me feel fuller, even if I didn't realize it.
Barry Conrad
So if you have a stronger recollection of your last meal, you probably going to be, you might feel less inclined to keep eating more. Okay.
Melanie Avalon
And then, okay, just a few more. So the authors in this, their hypothesis is that all of these different effects, so like distraction making you eat more while eating, these reduced cues, taking away or not taking away the empty plates and stuff affecting you, remembering what you ate last, and then also just increasing attention that it all has to do with, which I keep, I've already said, so this is kind of like, I'm just saying it again, but it all has to do with with the strength and the accessibility of your episodic memory of your recent eating.
It says, your brain uses memory of recent meals to inform decisions about whether and how much to eat next. Anything that degrades that, like distraction, removing cues, increases later intake, anything that strengthens it, attention, recall, leaving wrappers, reduces it. Oh yeah, and then this is what they're saying, which this is why I found this was because, like, like they talk about those prior studies where patients with amnesia, they'll just eat multiple meals if they are not told that they already ate.
Barry Conrad
Wow. So they don't even really feel that satiety. Wow. So it's really about the memory of it.
Melanie Avalon
Mm-hmm. Let's see. Yeah, so I just found this absolutely fascinating. Oh, one last thing.
So they propose they propose four things that could help for like a weight management approach from this that don't rely on calorie counting. Number one, eat without any distractions, especially the TV. Number two, recall what you ate before you eat the next time. Stay aware. Number three, stay aware of food as you eat. And then number four, keep the visual cues of what you've eaten around you.
Barry Conrad
It's so good. It's so interesting, Mel, because you shared something a little while ago about, you know, like when you're watching TV or scrolling social media, whatnot, and this supports that. You know, like when you're distracted during your meal, scrolling, watching TV, working, whatever, that we're going to tend to eat more later on. Because from what I can hear you saying, it's like your brain actually doesn't even create that same memory of the meal if you're not focused. And that's so crazy to me.
It's not, wow, it's not just society. It's actually memory.
Melanie Avalon
Yeah. And I remember I forgot about this until now, but when Jason talks about it, and again, he only talks about the amnesia study, but his takeaway, because in his book, again, it's called The Hunger Code, he talks about like different tips for dealing with like hunger and appetite.
And so his tip from this was to make your meals really memorable. So make them like flavorful and spicy and focus on them, because then you actually will eat less at your next meal.
Barry Conrad
So good. No taken.
Melanie Avalon
I know. Isn't that so interesting?
Barry Conrad
I've never, I've actually never heard that before, that's super fascinating.
Melanie Avalon
I know. It kind of makes it better for eating at restaurants and stuff because you're probably going to be more not as distracted.
You're going to be in the moment and enjoying the food and everything, and so you'll probably eat less at the next meal.
Barry Conrad
I reckon too, because it's memorable and yeah, great study, Mel.
Melanie Avalon
Thank you. So is this going to change? We're going to have to report back and let me know if this changes your perspective of food.
Barry Conrad
I mean, it might, I don't know. I like, I might just think about it more. Just in, you know, be mindful and see what happens. See if it makes me feel any different.
Melanie Avalon
I feel like this could be an entire, I feel like we could make a book out of this. Like this diet hasn't been done. We're like, I need to make content around this. Like this would be a really good like viral content.
It's like the memory diet, the, what would you call it? What would you?
Barry Conrad
The memory memory king diet, the memory, the memory diet.
Melanie Avalon
I'm actually shocked this hasn't been, that this isn't like a book already, you know?
Barry Conrad
the memory method, the memory.
Melanie Avalon
Man, I wanna like pitch this.
Barry Conrad
It's very, very interesting. And I'm pretty sure a lot of people, like most people I know, have never heard of this concept.
Melanie Avalon
I know, I hadn't.
Barry Conrad
I haven't.
Melanie Avalon
So interesting I could like think about it forever
Barry Conrad
I'm going to write this down so I can actually think about this later.
Melanie Avalon
I wrote it down, I wrote down memory diet, I want to do it. I can make like an e-book, you know what? I should make this into like a really short e-book. Do it. I'm going to.
Barry Conrad
The memory diet
Melanie Avalon
Yeah, I probably should make like a like a short ebook listeners. Let me know if you like this.
I should make a short ebook that's just like all of my Collection of like tips and tricks over the years for dieting without dieting
Barry Conrad
You should. I think a lot of people would find that really interesting.
Melanie Avalon
Like a really easy download, like 99 cents Kindle ebook, 99 cent Kindle ebook. I'm going to do this.
Barry Conrad
And then a section could be the memory section.
Melanie Avalon
Yeah. It can be things like food order, like fasting. There are so many things.
I can even do my hack for how to, you know, my hack about like how I like look at the food stuff while eating like fruit. Like look at the desserts while eating something sweet and healthy.
Barry Conrad
That's really funny still to me that yeah, even like how you look at food, food blogs and stuff, I would like that's really funny.
Melanie Avalon
Like, look at food blogs while you're eating. Don't look at them while you're not eating. Then you're just miserable.
Barry Conrad
Yeah, you want to be fit and satisfied of why you're doing it, not be deprived.
Melanie Avalon
Shall we move on to some listener questions?
Barry Conrad
Let's do it. So the first question we have today is an email from Ruth and it reads, Hi, I'm really enjoying your podcast. I'm on episode 13, just episode 13. I started I have 10 days ago. I love everything about it other than my stomach hurts when I eat.
And in bracket, she says even just in the first few bites, is there something to eating less frequently that makes your stomach hurt? It doesn't hurt when I'm not eating. How will I hear your answer? I may not listen to your current episode soon because I'm towards the beginning. Thank you for your service, time and effort.
Melanie Avalon
All right, Ruth. So there are a few different things that could be going on with this. The one that immediately came to my mind was stomach acid production. So we have stomach acid called HCL, and it helps us break down our food. And when you start fasting, it can be building up. And then when you actually do eat, you might be releasing more of that stomach acid, which could be causing some irritation or discomfort.
Hearing that, you might be like, oh, take the antacids. I would not do that. I do not think that's a good route because you need that to break down your food. And a lot of people who have acid reflux, it's not because they have too much acid. It's actually because they don't have enough acid, and then the food doesn't break down, and then it actually goes back up a little bit. And then that's why you feel like you're getting too much acid, but it's just because the acid is in the wrong place. Not that there's too much of it. But that could be one thing. It could be that because of this change in your eating, your pancreas is making your digestive enzymes on not making enough maybe because you're eating more now. And so your stomach is just uncomfortable from that. Words cannot describe how much I suggest trying digestive enzymes. So I made mine. If you go to AvalonX.us slash digest, these enzymes are a game changer for digestion. They help so many things. They help food intolerances. They help breaking down your food, food discomfort. I would definitely, definitely get them ASAP.
And it's my favorite formula, my favorite blend. You can use the coupon code I have podcast to get 10% off. So definitely check that out. Your stomach just might not be accustomed to eating more at one time because of your fasting pattern. You don't say how long you're fasting, but if it is like a one meal a day situation or you're eating a lot more, it could just be discomfort from that. There could be shifts in your gut microbiome. So what I would do, because you just started intermittent fasting like 10 days ago, although by the time you listen to this, it was probably like 10 years ago, but hopefully not. I would try easing into the eating window. So break your fast with something gentle, like so maybe like some broth, some bone broth, maybe some cucumbers, a small piece of fruit, like something small to like get your digestive fire going and then just eating slowly and mindfully. And I also would just give it more time. So like if this is still, I would give it like another week or so. And if it hasn't gone away, look into it more. But I would imagine it's something with your stomach not being used to this eating pattern and having more food, like I said, being in a fasted state, maybe building up that hydrochloric acid and then maybe not producing enough digestive enzymes. And then you're eating a lot. So I would go slow, I would break it, break your fast more gently, use digestive enzymes and see what that does. Barry, do you have?
Barry Conrad
Yeah, Ruth, first off, welcome to fasting, welcome, welcome, welcome. It's awesome that you're already seeing benefits after just 10 days and that you want to keep going despite this, uh, this little situation, you know, and I mean, sometimes when you've been fasting for a while, your stomach can be a little sensitive during the first few bites as digestion wakes back up, especially also think if you're new to it and you're not used to it quite.
I think some people it's almost like a brief cramp or ache that settles once your meal actually gets going. I'd be curious, I'd be curious what you're breaking your fast with dietary wise. I don't think that she says it here. I'd love to hear more, Ruth. If you're opening with something very rich, something sugary protein or a massive meal, you know, your stomach may be reacting to what you're eating at first, like what those few bites are. Sometimes starting with something smaller or eating a little more slowly can make a big difference. It's really important. What we break our fast with. I really recommend breaking your fast with some, you know, just something gentle. Don't annihilate your digestive system with, uh, do eaters or something like that. For example, ice cream, you know, the good news is from what you're saying is that the discomfort is happening when you start eating and then it goes away. So that, that is at least a different, very different story than having the pain all day. I think if it does continue though, I reckon, especially if it gets severe, it's very important to see your GP, see your local healthcare provider, just to rule out anything that could be kind of finicky or unrelated to fasting, even, but Ruth, like one of the favorite things in your message is that you're only on episode 13. That's awesome because you got such a fun ride ahead of you. Melanie will tell you, um, by the time you eventually hear this answer, you'll probably be so seasoned, but you keep us posted. I'd love to hear more about what you're eating to open your window and yeah, let us know by the time you hear this, what the difference has been like.
Melanie Avalon
I'm glad you, I totally forgot about that one. It's so true because when you're eating constantly, I think it can be hard to know if you're reacting to food because you're just always eating. But when you take that fasted time and then you bring back in food, if you are like sensitive to a food, you're going to feel it. So yeah, it could be that too.
That was another good one. All right. Shall we answer one more listener question?
Barry Conrad
Yes. So we have Amy on Facebook, and she asks, how can I heal damage tendons while also preventing future tendon injuries? Like what foods would assist with this? What foods could I avoid? I'm getting mixed answers from various medical professionals.
Some say rest slash no exercise. Some say resistance training. The only supplement that's suggested is creatine and regular doctors have no idea if food can help or hurt. What suggestions does the biohacking community have? Melanie.
Melanie Avalon
Awesome, Amy. Well, thank you so much for your question. And I was not excited to hear it because I'm not happy that you're dealing with damaged tendons.
And at the same time, I think I talked about this on a prior episode. I was experiencing a tendon flare up. And so I was, it was exciting for me to look into how to support that. And here's why it's confusing. So the confusing thing about it is apparently the idea used to be like to rest the tendons for them to heal. However, tendons have poor blood supply and they actually heal very slowly if you're not stimulating them. They actually need controlled mechanical stress to properly respond and heal. So what's often suggested now for like movement of them is strategic eccentric exercises. So like slow control lengthening movements. And that can be the best for helping rehab the tendons. So examples of these are like heel drops for the Achilles or slow negatives for other tendons, as far as the well, I'll go into the food and stuff, but I will say red light game changer for me, at least for the pain, especially. So I use Kenny on I will put a link in the show notes. They have these these module red light LED, they're like three like small ones. And you can actually strap them around like your appendages or you can hold it. It's a game changer for me for healing and helping that pain.
And then also we talked about this before, but I am loving to Nasi. They make a CBD blend that has a certain type of CBD in it. CBD a they have a special type of CBD in them called CBD a, which has been shown to be almost three times as effective as CBD alone. And they have a so they have like an ointment and a lotion. I have found that rubbing that in to my tendons, especially when I have those that that pain game changer, like so helpful. They've actually shown that it's more more effective than common over-the-counter non-steroidal anti-inflammatory drugs. So things like ibuprofen, acetaminophen, this works better than that. So definitely get some of that. We do have a discount code. So if you go to tenasi.com, that's T A N A S I dot com and use promo code. I have podcasts, you can get 25 percent off. So stock up on that. I love the ointment. It's amazing. I just rub it into the tendon and I feel immediate pain relief. So that coupled with kidney on the red light game changer. And then as far as food and nutrients.
So this is going to be about just supporting everything that your body needs to heal and build tendons. So tendons are primarily collagen based structures. So having collagen, gelatin, bone broth, especially with vitamin C can be really helpful. There's even research showing that doing that 30 to 60 minutes before exercise can be really helpful. So bone broth plus vitamin C. And then you can get vitamin C and things like citrus and bell peppers and berries, vitamin C just as well alone can be helpful. So fruits to kiwis. I love kiwis for vitamin C. And then protein and amino acids are really helpful. So obviously like eggs, meat, fish, dairy, you really want to get glycine and proline in particular, which are really important for forming collagen.
Melanie Avalon
Omega threes are really helpful for reducing inflammation, which is definitely going to be happening if you have damaged tendons. So, you know, having your wild caught. Well, that's a whole tangent. Having your low mercury, high omega three fish. So things like salmon or the better fish, bare moondi, sardines, maybe fish oil supplementation. And then you also want nutrients like zinc. So that's going to be found in things again, like beef, pumpkin seeds, oysters, oysters are really high in zinc. Maybe that's why they taste so bad. And then copper as well works with zinc together to help with the connective tissue integrity. So that's also in shellfish. You can get that in liver, nuts, seeds, and then silicone and silica are really helpful. I know that's high actually in cucumbers. It's not on my list, but I do know it's in cucumbers and then bananas, green beans. So just eating a really high nutritious diet that's high in protein, high in nutrient rich foods, making sure you're getting some collagen, vitamin C. I think that's going to be the best way to support it nutritionally.
You want to avoid things that are inflammatory. So avoiding sugar, refined carbohydrates, processed vegetable oils and seed oils. That's not good. Ultra processed foods. So yeah, that that's the things. Oh, and then I will say turmeric is like super anti-inflammatory. So adding turmeric to your food, having it in a supplement form like curcumin and especially pairing it with black pepper. Like it's shocking the studies on how anti-inflammatory turmeric is. And I actually recently did an episode all on Ayurveda and we went on a tangent about turmeric. So it's really great. But yeah, what are your thoughts, Barry?
Barry Conrad
You know, that was epic. That was like, you answered that so comprehensively.
Anyway, I totally understand like the mixed messages and everything because tendon injuries seem to like be at that frustrating sort of like crossroads where the answer is like, it depends kind of vibe. I do think from looking into it and talking to people in, in like the fitness world specifically, tendons usually don't love extreme situations or like complete rest for a long period of time can actually make them weaker. So it's, so hammering through pain isn't the answer either though. So what I mean, you want to lean more towards progressive loading. So giving the tendon a reason to adapt sort of thing, but doing it in a gradual, safe way on the nutrition side of things, I'd, I'd encourage you to focus less, maybe on a magic food necessarily and more on giving your body those building blocks. Like, you know, Mel talked about them plenty there, plenty of protein, vitamin C rich foods, staying hydrated, making sure you're eating overall enough in your eating window, collagen as well, sleep is massive. As for creatine, you know, I don't often talk about it, but I've, I have the last creatine that I took was from a brand called Momentus and it was really great and creatine is definitely one of those one of the few supplements I put in the, this is awesome category because it's, it's just really good for supporting training, recovery, and brain health muscle function overall. It's, it's really good. I guess my short answer is like avoid the extremes, keep feeling your body, load that tendon progressively and think about the long game. Cause this it's not that they're pretty slow learners tendons, but they do adapt with time. So keep us posted with that. I hope all of this is helpful for you, Amy. Thanks for your question.
Melanie Avalon
Yeah, tendons are, it's just not cool. And what's funny or interesting is, mine were flaring, I think I talked about this ever since I had to do a round of cipro, which is an antibiotic, which is linked to tendon flares. And chat GPT kept saying, no, there's no way, like, you're not on it long enough for it to have that effect. But I swear, Barry, like I was fine. And then I did that and it all flared up. So just saying.
Yeah, so sending you all the good vibes, Amy, with the tendons.
Barry Conrad
You're sending your good vibes and keep us posted, like what happens with you tenants.
Melanie Avalon
Such an interesting sentence.
Barry Conrad
it is with what happens with your tendons.
Melanie Avalon
let us know what happens with your tendons. Have you have you torn or like had tendon injury before?
Barry Conrad
I actually have not. I actually I was half expecting to sort of have some sort of a Tendon situation from the marathon, but the half marathon, but no, but I haven't yet.
So I knock on wood. Hopefully not not ever but
Melanie Avalon
Well, if you do, get that tenasi, get that red light, eat the diet.
Barry Conrad
protein, baby.
Melanie Avalon
Shall we have our proverbial breaking of the fast moment?
Barry Conrad
I'm really excited to do it this week at Cutweight. Let's do it.
Melanie Avalon
All right. So the purpose of this part of the show is just as important as the fast is the eating window.
So we like to... And now I'm going to think about it with a whole new perspective because you know what we were talking about earlier about memory and food intake and the effect it has. So us like thinking about these foods and how you would eat at the restaurant and having attention and paying attention to it, I wonder if that would make us eat less later. Probably not. You probably have to...
Barry Conrad
No, probably not.
Melanie Avalon
But either way, I feel like we are drawing attention to the importance of I'm gonna start saying this like ongoing for this section, the importance of paying attention to what you eat and taking it in to nourish your body and also to it's very important that you have that episodic memory of your meal so that your body can correct so that your brain can correctly inform what you eat next meal.
Barry Conrad
I love that. I think that's so great. And I agree.
Melanie Avalon
We like to pick a restaurant and profile it and say what we would eat. So Barry, what restaurant do you have for us today?
Barry Conrad
Melanie, I am very, very excited about this week's restaurant because I just went on the weekend.
Melanie Avalon
to this restaurant.
Barry Conrad
to this restaurant. Yeah, I'm going to send it to you right now. So I can vouch. And this restaurant is called Lilia. And it was opened by acclaimed chef Missy Robbins, one of the most influential Italian chefs in America, and still one of New York's toughest reservations nearly a decade later.
Can vouch for that as well. It sit inside this beautifully converted... It's like a former auto body shop, but you can't tell. It's blending industrial Brooklyn vibes with understated elegance, fully ala carte with handmade pastas, wood-fired seafood, amazing Italian dishes that have this cult following. The wine list is really delicious, featuring everything from regional bottles to special occasion pours. And it's famous for muffledini with pink peppercorn and parmigiano reggiano, one of the most talked about pasta dishes in New York. And the vibe is so nice. Mel and it's this year is their 10th anniversary as well. And it's still one of the hardest reservations to get. Honestly, it's so hard to get into. So it's amazing. It's really tasty. When did you get it? I got it. I actually, it wasn't a waiting list and it opened up at the very last minute, but I made it like a week ago for Saturday and like a 4pm reservation opened up. I'm like, I'm going to grab that, grabbing it because the weather was bad. And so I think maybe somebody canceled.
Melanie Avalon
Okay, I'm excited. Is it? Oh, wait, I have a question because is it the pictures look very bright? Is it bright? Or is it dark? The lighting lighting looks a little bright.
Barry Conrad
You know what, it's not bright. It's like a lot of daylight, like sunlight rather than, also time of day, it was like four. So it wasn't like, it wasn't bright at all.
Like, I don't even think there was any really lights and I was like really like just like from outside, but I don't know what it's like at night, but I can see the photos, it's not that bright.
Melanie Avalon
Yeah it is, these photos are like...
Barry Conrad
Is that really bad for you?
Melanie Avalon
Are we looking at the main page?
Barry Conrad
to our story page.
Melanie Avalon
I mean, it looks like it's outside. Oh, our story. Wait, let me go to our story. Oh, OK.
That's much better. OK. I was talking about the home page. Yeah, no, that looks nice. It looks like it looks very New York-ish.
Barry Conrad
Yeah, yeah, definitely. It's really, it's really cool. It's really vibe-y and it was honestly so delicious. So, so good. So I'm curious to see what you would order.
Melanie Avalon
Are you going to pick what you ordered? Are you going to? Yup. Ooh, I'm excited. So menu dinner.
Barry Conrad
So it's not like a massive menu, but the food is like next level. Actually, you know, I talked about Delmonica's before being my favorite merchant since coming here. This is like right, like equal.
Melanie Avalon
Okay, so did you get a cocktail snack?
Barry Conrad
Yeah. So there.
Melanie Avalon
No, don't tell me what you ordered yet. Okay. What were you gonna say?
Barry Conrad
Well, I was going to sort of say what one of the cocktail snacks was like. So I'm not going to say.
Melanie Avalon
Did you get the housemaid mozzarella?
Barry Conrad
I didn't, but one of the things on here is like so famous just for this cocktail snack that it's like so good. Yeah, it's honestly incredible.
Melanie Avalon
I don't think it's what I'm gonna get. What are you gonna get? The prosciutto.
Barry Conrad
Yeah, it's not that, but that still looks amazing too. I have no doubt it's amazing.
Melanie Avalon
which is prosciutto, basal, mcmustard, and parme, parme, is it parmesan? But the Italian word for it.
Barry Conrad
Pommes gienon.
Melanie Avalon
Yes, butter. So is it the first thing on the menu?
Barry Conrad
No, it's the roasted ramp focaccia. What is that? It sounds really basic, but basically it's like a focaccia bread, which is just unlike anything that I've had before. And like this green garlic butter on the side that looks like a dessert, like just green, like almost like a little mousse. It's so good.
And the bread is like warm and almost like cake-like. It's honestly, Mel, really good. People just, yeah, it's a real hit. So got that.
Melanie Avalon
Were they hyping it up? Like did they tell you it's like their most famous thing?
Barry Conrad
Well, people were having it and then we got it and it's like, oh, yeah. And they said, yeah, that's actually one of the most famous things.
Melanie Avalon
Nice. Okay. I'll be happy because I like, I like prosciutto.
Barry Conrad
Yes. Anything from the to start situation?
Melanie Avalon
No. Did you get anything?
Barry Conrad
Guess what I got.
Melanie Avalon
Did you get the chicken liver, Christina?
Barry Conrad
Yes.
Melanie Avalon
with ramps and basalmic.
Barry Conrad
But also it's not just one, it's like three kind of big crostinis with like the most incredible chicken liver pate. So good. Like actually so good. And quite filling, like it's not like tiny.
Melanie Avalon
What are ramps?
Barry Conrad
I have no idea, I don't know what that means.
Melanie Avalon
We are so shockingly uninformed with food, it's crazy. Okay, it looks like it's some sort of greenery.
Barry Conrad
Do you see it? Yeah, yeah. It's honestly so young. Mel is not coming. She's like, okay.
Melanie Avalon
Okay. Oh, this is so cute. So they have little fish. They have big fish.
Barry Conrad
to any of the fish.
Melanie Avalon
Hosta. So are these all the entrees? And yes, I'm using that word. Yeah, so like little fish big fish
Barry Conrad
So what they what they like to say how they explain the menu is like these first three are kind of like what you might get as smaller things But the little fish is still bigger. It's still like decent.
But then the last three are like big big
Melanie Avalon
Okay. So could we do like a little fish course then? And then, and then jump into the big? Yeah, yeah.
I really want the, and they call it prawns in the US. I would like some grilled head-on prawns. And I'll have the fennel pollen, lemon, and chili on the side, please. Did you get something from the little fish?
Barry Conrad
We didn't actually get anything from the fish sections. No, but so what I will get is the grilled scallops, because that sounds great. Grilled scallops, walnuts, yogurt, marjoram and chovy.
Melanie Avalon
I need to look up one of these big fishes. Hold on.
Barry Conrad
You're looking up a picture?
Melanie Avalon
I'm seeing what it is. Yeah. I have not heard of orada. Want me to look up the mercury levels?
Barry Conrad
to see if it's any good.
Melanie Avalon
Oh, did you know Orada, also known as Gilt Head Brame or Dorad is a fantastic safe seafood choice. It has very low mercury levels, making it safe for anyone including pregnant women and young children to eat two to three times a week.
Oh, it has a relatively short lifespan and does not accumulate high levels of heavy metals. Awesome. And it's whole. Yes, I love whole fish. So I am, this is no question. I am, I haven't even looked at the next section, but I am definitely getting the grilled whole orata.
Barry Conrad
And also, Mel, you just uncovered, you just unlocked a new fish that, you know, there's.
Melanie Avalon
I should try. Yeah, but wait, but it's wait. It's so it's also called. I said I yeah, I'm not seeing that on a mini before guilt head Bream or Dora. This could be really cool.
Hold on. Let me see. Okay, so did I say see Bream? Is that what and guilt head? Did I just say guilt?
Barry Conrad
Yeah, you shake your head.
Melanie Avalon
Okay, so in one study from 2022 December, published in Environmental Pollution, Wild Fish and Seafood Species in the Western Mediterranean Sea with Low Safe Mercury Concentrations, I'm gonna read this whole article later, they looked at 58 species, only 13 were safe for human intake in all cases. And that was one of them.
Barry Conrad
Wow, so it's definitely worth trying.
Melanie Avalon
I know. I'm going to be on the lookout for it now.
Maybe they'll have it at Whole Foods. They might. I'm going to look for it. Okay. And it comes with, I can't speak this, Tajiasca, Olive Vinegarrette, and Marjoram. I'll have that on the side.
Barry Conrad
Anything from the pastors jumping out at you?
Melanie Avalon
I'm gonna have to guess what you got. You got a pasta?
Barry Conrad
Three pastors.
Melanie Avalon
You got three posses? Yeah. Oh, my gosh. OK, so did you get the you got the ricotta? Naki.
Barry Conrad
No.
Melanie Avalon
You didn't? I thought you loved that.
Barry Conrad
I do love Nyoki, but just what I saw there is like, no.
Melanie Avalon
Okay, did you get the fettuccine with lamb sausage?
Barry Conrad
Yes, that was one of them.
Melanie Avalon
Okay, it comes with tomato, passato, lemon, and pecord. Yes. And then did you okay, so that's one. Did you get the mafaldini?
Barry Conrad
Yes. Nuffled any pink, purple, yeah.
Melanie Avalon
and Parmigiano. Okay, and then did you get did you get the sheep's milk cheese?
Barry Conrad
Yes, honest email.
Melanie Avalon
Are you impressed?
Barry Conrad
I'm very impressed. You guessed them all. How did you guess that?
Melanie Avalon
I mean, I got the first one wrong, but you do love Naki, so it was a good guess.
Barry Conrad
Yeah, it was a good guess.
Melanie Avalon
I don't know. I just feel like I can like, I just know what you would like.
Barry Conrad
And honestly, if you saw the photo, if you show the photos of these, which we can another time, but honestly, it's so, it's always so incredible. It was the best pasta I've had ever.
Melanie Avalon
Barry, have you have you thought about becoming like, not as your main thing, but as your like, secondary main thing, like a Instagram restaurant reviewer?
Barry Conrad
Is that a thing?
Melanie Avalon
I mean, yeah, you could do it.
Barry Conrad
No, maybe, maybe I should, maybe I should write that down as like something to do.
Melanie Avalon
you could be like the person, especially like in New York, you could become like the person people follow in New York. Like because people want to know what these restaurants are like, and they would just follow you and like you could have partnerships and like you would never pay for a meal again.
I'm just saying this could be like one of your callings.
Barry Conrad
It actually could be because I love food so much, as you know, null so much.
Melanie Avalon
I think you should do it.
Barry Conrad
Yeah, I mean, I get to do that sometimes, but not like as a thing thing, like, you know, all the time, that'd be so cool.
Melanie Avalon
and like you post really good pictures and I think you should just start doing it and see if it.
Barry Conrad
See if people will like it, yeah.
Melanie Avalon
Yeah, you could even create actually like an account like a separate account for it.
Barry Conrad
Hmm. A friend of mine does something similar and he's just really good at it. And he's a photographer as well. So his photos look amazing.
Could be your calling. Well, I'm putting the, I'm writing that down. Does anything from.
Melanie Avalon
your second calling.
Barry Conrad
What is the, is anything from the meat jumping out at you? I know that you love your meat.
Melanie Avalon
Wait, I just have a question, though. So how how were the
Barry Conrad
Oh, the pastas? Okay.
The hierarchy for me, sheep's milk cheese agnolotti. Never tried agnolotti in my life. Is that a type of pasta? It's a type of pasta. It was so delicate. And that's sheep's milk cheese. Oh my gosh. That was heavenly.
Melanie Avalon
Was it a sheet milk white sauce?
Barry Conrad
Yeah, really like rich and delicious. And then that and in the pink Muffledini peppercorn with
Melanie Avalon
Is mafaldini a type of pasta?
Barry Conrad
Yes it is and it was like a sort of like almost like a jagged it looks kind of like a almost like a um you know those fries that kind of look like crinkles
Melanie Avalon
Yes.
Barry Conrad
It kind of looks like crinkled pasta. I've never seen that before.
Melanie Avalon
Oh, I think that's what I want. If I was a pasta eater, was the sauce parmesan-y? Was it a parmesan sauce?
Barry Conrad
And like pink pinkish peppercorn.
Melanie Avalon
That sounds so good. That sounds amazing.
Barry Conrad
And then the fettuccine with lamb sausage was like third, but not because it was bad. It's just because I never tried the first two.
Melanie Avalon
Oh, your favorite was the sheep milk or the
Barry Conrad
Yeah, it was just, it was so rich and so delicious. It was just like nothing I'd had before.
Melanie Avalon
Scott Honey, was it a $45 add-on like last week?
Barry Conrad
Now wasn't a $45 and is actually like pretty reasonably price everything and it's like big pretty good portions too and that says a lot for me.
Melanie Avalon
I didn't expect that just because there's no prices on this menu, which is usually like not a good sign.
Barry Conrad
It's not cheap, but it's definitely good.
Melanie Avalon
Did you get anything from the meat section?
Barry Conrad
No, kind of just like past it out just because only because people also had said like friends of like, you know, this place, the past is like next level, and there's plenty of meat joints around. So I just wanted to kind of like dive in.
Melanie Avalon
I wonder what grilled pork collar. Is it the collar of the pork? I mean, if we've learned one thing on this show, I think it's that it usually is what it says it is. Remember, remember there was one and we were like, oh, it's not actually that, but it was. It was, oh, the, oh, the cheeks, the cheeks, yeah. I just really, I don't know if this, this might be a true statement.
I don't know, I don't remember, like all the different restaurants we've done, but the restaurant looks really nice, but as far as like a specific dish, I really want that grilled whole orata, like so bad. Yes. Can you go back and get it? And that can be your first post on the account that you're gonna create that I'm like making you do now.
Barry Conrad
That's really, really funny. You really, you really want that. So which one, the, the orata? Yeah. Okay. The orata.
Melanie Avalon
I love... Do you like whole fishes? Like, whole fishes...
Barry Conrad
I do like whole fishes.
Melanie Avalon
It's so good because you get to like, it makes you feel like, you know, like a, like rustic, you get to like, eat the different part, like, and then and it's low mercury. Did you get dessert?
Barry Conrad
Yeah, but I can't seem to find it on this menu. I do see, like, if you go to wine and cocktails and stuff, we can go there.
I can't seem to find the dessert menu in here for some reason. Did get a little something like a chocolatey type situation, but honestly, I was, and this is a lot coming from me, but it was kinda full-ish. Not even, not full, but just like so satisfied.
Melanie Avalon
Yeah, it's interesting. Do you find eating pasta versus like a meat only dinner that you feel like more full after the pasta?
It's actually a reason I don't like eating that. I don't like that like super full feeling.
Barry Conrad
Yeah. But it was, I definitely didn't feel gross. It didn't feel like I was stuffed. It just like, wow, like just enough.
But I did have the Milano sour. I will say that from the cocktails. I had two of those and then some, what else? And also had some Chardonnay, I believe. Yeah. So, and the wine's pretty good. If you check out the wine and cocktails list.
Melanie Avalon
Yeah, I'm looking at the, is this the bottle list though or everything?
Barry Conrad
I think it's everything, you can't, I think you can get a-
Melanie Avalon
You can get a glass of any of this.
Barry Conrad
I don't know. I don't think all, but you can. I think some of the bottom ones are mainly by the bottle.
Melanie Avalon
But it looks like they have a lot by the glass, yeah? Is it all Italian? Is every single wine on this Italian?
Barry Conrad
Yes, it's Lillia, yeah, yeah.
Melanie Avalon
Okay, yeah, then I'll be good. I can definitely find something that I like.
Barry Conrad
Yeah, it was not what I expected like not because it was just so not too far away from home. It's like it was just delicious. It was just so so good.
Melanie Avalon
I want to go. I want to get the orata.
Barry Conrad
You'll have to like, you have to note that down and I forget it because now you got to be on the lookout for it.
Melanie Avalon
I know. I feel like I'll, I will remember.
I wonder if it's normally called, like what it's most normally called. Yeah. Oh, okay. Orrata is the Italian name. So it's probably called Seabream, more. Okay. Well, epic, amazing, good find. Please go back.
Barry Conrad
Do you like if I bring restaurants that I've already been to? Is that like cheating?
Melanie Avalon
Oh, I think it's fun. I should do it too. I'll do it too. I was actually thinking about it when I was picking the restaurant for tonight. I was like, you know what, Barry does a lot of New York restaurants, I should do like some more Atlanta restaurants. And I can do ones where I've been.
Oh, I know what I'm going. Well, okay. So listeners, friends, I hope that you enjoyed your time with us today. We would love to hear from you. If you have questions for the show, please email questions at I have podcast comm or you can go to I have podcast comm and submit questions there. The show notes for today's episode will be at I have podcast comm slash episode 483. And you can get all the stuff that we like at I have podcast comm slash stuff we like. And you can follow us on Instagram. We are right now I have podcast Melanie Avalon and Barry underscore Conrad and maybe soon we'll have another one from Barry's restaurant adventures and New York we will promote it every time we do the restaurant section. So I think that's all the things. Anything from you Barry before we go?
Barry Conrad
Thank you so much for hanging out with us. Once again, listeners, we appreciate you all so much for tuning in and we'll catch you next week.
Melanie Avalon
Yeah, actually we won't because, I mean, we will, but next week is, next week, listeners tune in. It's a very special episode with Macal McPherson on thyroid issues, hypothyroidism, how fasting affects your thyroid in a good way, by the way.
So we will be back on the flip side of that one.
Barry Conrad
Catch you in the flip side then, everyone.
Melanie Avalon
Talk to you in two weeks.
Barry Conrad
It's actually two weeks.
Melanie Avalon
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. 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.