Welcome to Episode 490 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC.
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TRANSCRIPT
(Note: This is generated by AI with 98% accuracy. However, any errors may cause unintended changes in meaning.)
Melanie Avalon
Welcome to episode 490 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-host, 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@ifpodcast.com or by going to ifpodcast.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 490 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 great. It's been such a jam-packed day, but a productive day, and I've been wanting to tell you for ages, I know I've talked about this for a while, but I sent you a photo a few days ago, that I finally bottled my gifted, amazingly, very thoughtfully gifted wine that you sent me.
I made the Pinot Grigio and bottled it.
Melanie Avalon
I know. I'm so excited.
I have to hear. So okay, I've... Okay, 'cause I told you when we were talking about it on text that I had questions. So the actual bottling, do you just put a cork in it or how does that work?
Barry Conrad
Yeah, well they, they send you bottles and corks, but I did get different bottles and corks just so that they were a bit, like, taller. And you obviously sterilize them, make sure that they're all clean and whatnot, and then you, you bottle it.
You, like I, I ended up doing three full 750 mils and a half, so just over a half, so seven... Three large bottles of wine and, like, just over a half of another one.
Melanie Avalon
Wow. And how do you bottle it and not get any air in there?
Barry Conrad
Well, there's a lot of... There's many steps beforehand, so that's why there's no air in there. And also, you use like a, like a siphon. Like, you hit like a tube and it's a whole thing, and you don't always succeed the first time, so it's like, it's not the most quick process, but it's very satisfying when it actually gets into that bottle and it's all good.
'Cause that first sip, I was like, "Is this gonna be good? Is it gonna feel good?" And it actually was great.
Melanie Avalon
And you made super cute labels, BC Estates. Is that gonna be-
Barry Conrad
Yeah
Melanie Avalon
... or BC Estate. Is that going to be your winery?
Barry Conrad
Well, it's funny 'cause I think just after I bottled the wine, actually the same day, some friends invited a bunch of us over to their place for, like, some sunset rooftop drinks and food. And so I thought, 'cause usually you'll take, like, a bottle of wine or something like that. It's like, well, I'll take a bottle of my own wine that I made.
Melanie Avalon
Did you tell them that you made it?
Barry Conrad
Yes.
Melanie Avalon
I'm trying to decide if I would have. I might have, like, not told them.
Barry Conrad
I don't think they understood because I, I just handed the bottle over and it had a label, so I think they just said thanks. Like, I don't think they registered until after then.
They were like, "Oh, well, hold on, you made this?" 'Cause it was labeled and stuff, you know?
Melanie Avalon
Yeah. After they tried it or before they tried it?
Barry Conrad
Before they tried it because they saw, ah, BC Estate. "Oh, hold on. Did you make this?" "Yeah."
Melanie Avalon
Oh, my goodness. That's, that's amazing.
Barry Conrad
I, I recommend trying to make it.
Melanie Avalon
Okay. You had to put in additives though, right?
Barry Conrad
Well, like, a little bit of yeast, a little bit... Honestly, that's it. There's not, there's no other additives.
It's not like a concoction of a plethora of... It's, it's not like that at all. Like, it's pretty good.
Melanie Avalon
Okay. Well, yeah, I should try it. Hmm. How did it taste?
Barry Conrad
Really good. It tasted like a cross between, even though it's Pinot Grigio, it tasted like a cross between Pinot Grigio and, like, a, a dry, summery rosé.
Melanie Avalon
I actually have a story about Pinot Grigio, but really quickly, wait. So was this on 4th of July that you had it?
Barry Conrad
Had it, it was just, just before 4th of July, but ha- had it on deck for 4th of July, so it was very, very special. It was, like, celebratory.
Popped that thing out, BC Estate. First 4th of July celebrations, marvelous. It was such a great feeling.
Melanie Avalon
Nice. Yeah, for listeners, we were just discussing if we should talk about 4th of July since this airs in September.
But yeah, I'm so happy that you had such an epic 4th of July and 250th. Like, what a, what a year for America. That's, like, a year.
Barry Conrad
What about your festivities?
Melanie Avalon
Well, I'm gonna tell you my Pinot Grigio story and integrate it into the festivities. Well, so we went to Atlas, which is one of my favorite Michelin starred restaurants here. And I went with three friends, and two of them did get oysters, so I thought about you, and we had a discussion about oysters. And, um, they had a cheese plate that had like 20 million cheeses on it and all the things.
Then we went to a speakeasy that's themed like a cave, and it's, like, all red light. But here's my story about Pinot Grigio. So the wine list was not the best. But, um, I ordered a Pinot Grigio, and I was like, "I don't..." 'Cause they also had a Sauvignon Blanc on the menu, and I was like, "I think this is a Sauvignon Blanc." And I kept drinking and I was like, "I just really think this is a Sauvignon Blanc," but I also didn't want to be that annoying person who's like, "Eh, I think you poured me the wrong wine," you know? So then I asked them to bring me a taste of it again, so I, so I could just, like, check, and then I really couldn't tell 'cause then I felt like it all tasted the same. But then I was vindicated. It turns out that the Pinot Grigio was a Pinot Grigio Sauvignon Blanc blend, so that's why. Are you impressed?
Barry Conrad
I am impressed.
Melanie Avalon
I was impressed at myself because I was like, "Oh my gosh." I was like-- So I was vindicated.
They did pour the right wine, so I felt bad about asking, but I wasn't-- I don't like sauvignon blanc. That's why, that's why it was, like, bothering me. So I iden- I correctly identified a varietal in a wine that I didn't even know was in there. So that was fun.
Barry Conrad
I really agree with you because-- And I just have not had, like, the best sauvignon blanc experiences, so I, I wanna like it. I just haven't had, like, one, like, oh, like I really like this.
Like, I know I really like Pinot Grigio. I know I do like rosé, but I just... I don't know. I just need it to kinda, you know, deliver a bit more. I just... I don't know what it is about the taste. What do you think it is for you?
Melanie Avalon
I love most wines, almost all wines, except sauvignon blanc, period. And I-- It's 'cause of the grassy tones. So I-- That's why, that's why I can really quickly identify it, 'cause it-- there aren't a lot of other varietals that have that really intense grassiness. And not all sauvignon blancs have it, but a lot of them do, so that's why I shy away.
But I know, having been a server, I know that peop- I know... I'm not saying that I've poured the wrong thing to people before. I just know it happens. So when you've been on the other side, you get suspicious about-
Barry Conrad
Were you a good-- On that note, were you a good pourer, is the right word? Were you, like-- Or were you someone that would healthy pour, or were you someone who would just adhere to the restaurant etiquette at all times and only pour to the dot? Like, this is the amount, n-nothing more sort of thing.
Melanie Avalon
I'm pretty... If, okay, if I-- I'm pretty rules-oriented. If I were the manager, I would be different, but when you're not the manager... I also wasn't, I'm pr- I wasn't normally pouring. I mean, sometimes I was, but yeah.
Do you know what's one of my pet peeves? When the, uh, servers come and, even though I know I did it all the time, but when you, like, br- have a bottle on the table and they come and refill for you, 'cause they're just trying to get you to go through all of it, so they can give you some more.
Barry Conrad
It's like they didn't, I didn't ask. It's just, you know?
Melanie Avalon
Pet peeves. But yeah. Anything else, or should we-
Barry Conrad
Just jump on in.
Melanie Avalon
Happy Fourth of July.
Barry Conrad
Happy Fourth of July. Blessed fourth. Like, very special moment for us as well, both being in the same country and being able to say that.
Melanie Avalon
Yeah. Oh, did you see fireworks?
Barry Conrad
Yes. Many fireworks. I'll have to send you videos. Lots of fireworks.
Melanie Avalon
Did you do... Okay, one, one last thing. It rained, so... And it rained a lot, so no.
And I, and we were inside before it was raining, so yeah. I'm not looking forward-- I mean, I'm not clearly fourth. Oh, actually, my parents though went to Disney spontaneously. Jealous.
But no, growing up, did you do, like, sparklers?
Barry Conrad
I mean, do sparklers? I don't know. Like, I've used sparklers, but it wasn't like a... Yeah. What do you mean? Like-
Melanie Avalon
I just have this memory of being a child, and I had a conversation with another friend about this, and we both feel scarred f- scarred for life from, like, our parents handing us sparklers when we were, like, four, and it's terrifying.
Barry Conrad
I mean, it was fun, right?
Melanie Avalon
No. 'Cause it's like you're holding this thing in your hand that is aflame. And then it burns down the thing, and so you think it's gonna, like, burn your hand off. I just learned while talking to this person, oh, it, it-- I didn't realize it fizzles out. It's not gonna hit your hand. To this day, I thought it would, like, hit your hand.
Barry Conrad
Yeah. I was just, I, I was just about to say, like, a, there's a stopper where it, it stops at a certain point, right?
Melanie Avalon
Well, parents, tell your children this before you hand them a sparkler because I literally get a fear response when I think about sparklers.
Barry Conrad
'Cause sometimes, like, we'd li- as kids, like, we'd spell things out in the air with the fire, like, 'cause we knew it was safe, you know?
Melanie Avalon
Oh, no. Yeah, no. I dreaded them. I dreaded them. And I dreaded the firew- yeah. I just, mm, not a fan. Not a fan. Okay. On that note, do you have a study to start us off with?
Barry Conrad
Yes. The study that I'm bringing today is called "The Relationship Between Internet Addiction and Intuitive Eating." It's a cross-sectional study among young adults, and I thought this was really interesting.
It was... It involved eight hundred and ninety-two young adults. I'll give you the link. Hold on. No, it's coming in hot. So the study involves eight hundred and ninety-two young adults in Turkey between the ages of 18 and 25. So quite a young crowd here, and around seventy-two point six percent were women and twenty-seven point four percent were men. So pretty women heavy, but their average w- age was twenty-one point nine years. The average height was one point seven meters. The average weight was sixty-five point one kilo- kilograms, and their average BMI was twenty-two point nine. And that all falls within that quote unquote "healthy weight range." So the researchers wanted to find out whether spending more time online was linked to changes in eating behavior, specifically something called intuitive eating, which a lot of people, I'm sure it's like something that many of you listening have heard about as maybe a catchphrase that's been thrown around because what does that even mean? So intuitive eating simply means recognizing when you're genuinely hungry, eating because your body needs food, and stopping when you're comfortably full instead of eating because you're stressed or emotional or bored or just because food is in front of you and there's nothing else to do. And the main finding was pretty straightforward. So the higher someone's internet addiction score was, the lower their intuitive eating score tended to be. So in other words, people with more problematic internet use were less connected to their body's natural hunger and fullness signals, and they're just more likely to eat for emotional reasons rather than genuine physical hunger. The relationship was statistically significant, although researchers pointed out that it wasn't, like, a really strong one. So they also found that as BMI increased, intuitive eating scores just became lower. So participants with higher levels of education tended to have better intuitive eating scores too, which is really interesting. Another finding that caught my attention was around meal frequency. So These participants, s- the ones eating two main meals per day had the highest intuitive eating scores compared with those eating one meal or three meals a day. Okay, hold on. So it doesn't mean two meals are automatically better because this wasn't an, an intermittent fasting study per se, and it can't prove cause and effect. But it is interesting, I reckon, as an observation b- especially because a lot of people naturally settle into two meals a day when practicing inter- intermittent fasting. Whereas people like Mel and I, we like to do a one me- meal a day approach. Snacking was another interesting situation. So as snack frequency increased, intuitive eating scores generally fell.
Barry Conrad
So while internet, while internet addiction scores increased. So those who snacked more often were also more likely to eat because of emotional or external triggers rather than true hunger. So the researchers found that higher internet addiction scores were associated with lower physical activity levels too, which wasn't surprising to me. So that meant like people who... people felt their internet use reduced their exercise, had the highest internet addiction scores. They also found that people sleeping more than nine hours each night had higher internet addiction scores than those sleeping seven to nine hours or fewer than seven hours. Again, associations, not proof that one caused the other.
So how do I-- what does this all mean for us listening to this podcast? How does it come back to intermittent fasting? Well, one of the things I hear a lot from people, and I'm sure some people have heard as well listening to this podcast, is that practicing intermittent fasting, that after the adjustment period, they become much better at recognizing real hunger. I know for me that happened, really did, and you really start to notice that difference between are you hungry? Am I actually hungry, or am I bored? Am I just wanting to eat because it's lunch? Am I bored because there's snacks at this function that I'm at, this event that I'm at? Or that they've seen something, you know, delicious online. You know, you really get in touch with your actual hunger signals and think about how often, I guess, you might, you might scroll through like Instagram or Facebook or YouTube or whatnot, right? Like within, within minutes, seconds, you're seeing recipes, desserts, restaurant reviews. I love all that stuff, by the way. But you, but you're seeing it all. So even if you're not hungry when you picked up your phone, if you're not in touch with your hunger signals, suddenly you're thinking about eating it. And this study really suggests that, which is no surprise, but it was great to read again, that our digital environment, just like our physical environment, really can make it harder to stay connected to our body's natural hunger and fullness signals.
So the researchers were also careful to point out some limitations because it's a cross-sectional study, so it only shows associations and again, repeating again, that it can't prove cause and effect. You know, all the height, weight, and internet use information was self-reported, whatnot. But all of that being said, sometimes it's also just about what's on our screen and reducing, reducing constant digital food cues can a- really make things easier to co- to reconnect with our genuine hunger and fullness cues, and something that fits really well with our goals for IF, especially when you're just starting out. So for people just starting out on your journey right now, you know, this may be really helpful for you because you're still getting used to the rhythm of everything. You're still going, "Is that hunger? Is that not hunger? Am I hungry?
Barry Conrad
Am I not?" And just to be mindful that your digital usage does play a part because what's coming through your eye gates mat- like it matters. So yeah. Mel, what do you think of this?
Melanie Avalon
I love it. I'm, I'm-- although I'm thinking how it's so much of it is contrary to how I am because we've talked about this before, you know, I I use my internet addiction to like look at food and not eat it, which is really ironic.
Um, I'm assuming this was more-- so this was more just about like the amount of time online, period. Like didn't really, they didn't really look at like what they were looking at, just a period of amount of time online. That, but that completely makes sense what you said about, you know, n- not having... like losing the awareness of ourselves and our, and our bodies and it's interesting about the intuitive eating as well. We-- I know you started this off by saying that, you know, intuitive eating is like a debated thing and, you know, has different definitions. I feel like for me, I am-- I feel like I'm both a very, very much an intuitive eater in that I only really honestly eat when I'm hungry, which is when I'm open my fast. However, I don't feel like I'm an intuitive eater when I'm eating, and that's why I need like the guardrails of fasting. Like I don't think I'm ever gonna be an intuitive eater by the definition that people give to it. 'Cause if I, I could, I would just like, I could-- then I would be able to eat like small amounts throughout the day. I just couldn't be able-- I couldn't do it, honestly. I'm out. It's not my thing.
Barry Conrad
I agree. Like I, and listen, as Mel is not even remotely telling any fibs here, like we talk about all the time. She's like, "Yeah, I was just looking at this site that I really liked or like these recipes or these, th- these foods I really like," and it's fun, like Disney things or whatnot, like because you enjoy it. You still like watching people enjoy it.
You still like looking at it, and I totally get that, and I also really empathize with what you're saying about you feel like you're an intuitive eater because you, you're in touch with your hunger cues, but when you are actually engaged in the act of eating, you don't feel like that. I totally understand what that means. I get it. But I also do, I also do think though it takes time to get to that point to feel like, great, you know, now I'm ready to eat. Do you think?
Melanie Avalon
Definitely. And honestly, 'cause I feel like before I was doing Fasting. Like I would have memory-- normally I would just eat out of time and convenience and because it tasted good. Like I remember people would be like, "Do you wanna..." Uh, like in college it'd be like, "Do you wanna go get food?" And it's like, "Sure, I could eat." And now it's like the idea of like just eating for no specific reason except to just go eat is like mind-blowing to me.
I feel like before I was fasting, I would remember times when like I was so hungry 'cause like I'd worked up an appetite and, you know, XYZ and those were the times when I felt like I was actually eating at a time that I probably should be eating. But now it happens every day with my fasting window because I, I, I, I really-- like that's why I feel like the opening my fasting window is very intuitive and then it's like all out the window, which is why I need to eat right before bed 'cause then I go to bed and then start over the next day.
Barry Conrad
I totally get it. I honestly, and, and it's hard to articulate exactly maybe what I mean if I try to do it, but I know what you mean about intuitive eating 'cause you hear about a lot of people saying that "I intuitively eat," but what does that mean?
Today I feel like junk food. Today I feel... No, that's not what that means. It means you're in touch with your hunger cues, right?
Melanie Avalon
I just don't like the phrase in general because I techni- I think that intuitively our body would want us to eat all the things all the time. Like that's intuitive.
Like what you just said, actually. So like craving junk food, that's actually intuitive because all of the signals of that food are telling your body like this is giving you ample energy and so, so it, it makes like intuitively it makes sense. Your body's literally just responding to the environmental cues. But I understand that the definition of intuitive eating is, I guess, what you actually need in that moment, whether or not you're hungry. So I just, yeah, I just, I just, I'm not about intuitive eating 'cause I can't do it.
Barry Conrad
It's funny that we got hung up on this because even while I was reading it out, it just-- I just think that that phrase has been thrown around so much and like, "I intuitive eat." Like what does that mean? It, it can sound very woo woo and very abstract to a lot of people and, and people that are new to all of this who are just trying to get their diet on track or their way of eating on track, it can be confusing, 'cause what does that mean? Does that mean I eat whenever I want, whatever I want? Or does that mean I eat what I think my body's supposed to need? Like, people don't know what that means until they actually tap into that.
That's why it's so, yeah. Even when I was saying it, it just I wanted to almost take it back 'cause that phrase, you know? But it's interesting, Mel, 'cause I just before I had a guest on Bent with BC and she's an actor and it's the very first guest I ever had that ac- that said that they did intermittent fasting without me even prompting them. And like, yeah, I don't, I don't f- intuitively I don't eat until a certain time. So it was just, it's very interesting timing. I just think it's, uh... But I get it when it's coming from someone who knows their hunger cues versus someone like, "Oh yeah, let me just have In-N-Out or whatever or McDonald's." You know? It's not the same thing. It's, it's g- yeah. We could go around in circles about it, but I get what you're saying.
Melanie Avalon
Yeah, I feel like I went on a, a, a tangent when the m-- you know, the show is, you know, really talking about the, the problems of, uh, social media and inter- or I guess internet and the digital life and-
Barry Conrad
Yeah, digital. Exactly.
Melanie Avalon
Yeah. And it's interesting, I mean, I, I'm not surpri- every, so you listed out like the findings and I was in real time predicting what the answer was gonna be.
Like when you were saying snacking, I was like, "Okay, that's gonna say that it decreased intuitive eating," right? And then you were saying like socioeconomic status. I was like, "That probably increases intuitive eating." I don't remember what the other ones were. Oh yeah, you were like weight, weight gain or obesity, I think.
Barry Conrad
So many thoughts about all this as well, which I'll, I'll talk about on the next episode as well, uh, 'cause I've been reading a little bit about Jason Fung's new, new book and so fascinating about all this stuff. But anyway, we'll just go down a rabbit hole.
Melanie Avalon
Oh yeah, which reminds me, we were gonna invite him to come back for you to interview him, right?
Barry Conrad
Yes.
Melanie Avalon
Okay. We need to-- I'll do that, especially since we aired that episode, so I need to reach out to him.
Barry Conrad
But hopefully you all got something out of that, uh, in some way.
Melanie Avalon
That was an awesome find. Shall we answer some listener questions?
Barry Conrad
Let's dive on in.
Melanie Avalon
So we have a question from Melody and the subject is numbness and swelling and Melody says, "First of all, I love everything about your podcast, the content, the format. I also appreciate the research that you do.
I have been intermittent fasting for only a few months and have felt better than I have felt in decades. As a 52-year-old woman who has had Crohn's disease since the age of 20, intermittent fasting has been a huge addition in my journey toward health. I am free of medication and have been for a few years, even following two surgeries. Recently, I've noticed that I sometimes have some mild swelling in my ankles and numbness in my hands. I went from about 125 pounds to 116. This is approximately what I weighed when I got married almost 33 years ago. I'm five-six, exercise, eat clean, and am otherwise in very good health. My eating window is 20 fasting and four feasting typically. This works well for me, although I am still working out some fine details as far as food sensitivities. Have you heard of others having these particular issues once fasting? These were not things that I previously experienced. Any ideas?"
Barry Conrad
Melody, thank you so much for your question, and thank you so much for writing in and for listening to the show. Massive congrats to you on everything that you've accomplished so far, like seriously, and living with Crohn's disease since you were 20, going through two surgeries, being medication free, you know, finding IF and feeling really much better than you have in a long time, in decades, that's really amazing and those are the kinds of stories we love and it reminds us of why we actually do this podcast, uh, why we show up for this podcast every week.
And now onto your question. You mentioned that you recently noticed some mild ankle swelling and numbness in your hands, and these are symptoms you never experienced before fasting. So I'd say the first thing is I wouldn't automatically necessarily assume those symptoms are caused by intermittent fasting. Could they be related? They possibly could. I'm not a doctor. Should we automatically blame fasting? I don't think we should, because one thing I've learnt over the years is that when we make a posital- positive lifestyle change, Melody, whether it's fasting, whether it's, uh, losing weight, exercising, changing the way we eat, it can be easy to attribute every sort of new niggle and symptom that we're feeling to that change. Sometimes that's spot on and correct, but I think sometimes that can be a happenstance or coincidence or something that's not related and something that a lifestyle change maybe brought to our attention rather than caused it, which I think is great. So the ankle swelling and numbness are actually... They're non-specific symptoms, which means there are a lot of potential explanations. So because you've lost this weight, Melody, you changed your eating pattern. You, you do have your history with Crohn's disease. I'd really be thinking about your nutrition. So for example, even when you're eating super clean, you're eating really clean, you're shortening your eating window. Sometimes, you know, that can sometimes make it harder to consume enough overall nutrition that if we're not paying attention to that, you know? So for someone with a history of Crohn's, that's really worth thinking about because inflammatory bowel disease can sometimes affect the way we absorb nutrients. Even if you're feeling amazing, you're feeling great, you're going about your day, it really can affect that absorption. So things like vitamin B12, vitamin D, iron, folate, certain minerals can all-- they can all play like a really important part in our overall health and our nerve function. So numbness in your hands, for example, Melody, it's not something that I'd just negate or brush off. It's, it's really worth bringing up with your doctor or your healthcare provider because especially if it gets worse, if it get-- worsens, like you, you wanna make sure that you're checking with some blood work and making sure everything looks right because-- and the same goes for that swelling that you're talking about.
Barry Conrad
It could be benign. Other times it could be related to serious things. It could be related to circulation, medications, electrolyte balance, maybe even something completely unrelated to fasting. So one thing I did wonder while reading your email is, is whether you are eating enough, actually. So you're five-six. You're a pocket rocket 'cause you're five-six. You're, you're now around the weight that you were when you got married over three decades ago and you're exercising, you're, you're training, you're eating within your window, your four-hour window. You're still getting your food sensitivities, like refining those. That's a lot to sort of squeeze into a small eat- eating window for a five-six height person. So sometimes, sometimes people unintentionally underfuel without even realizing it.
I've done that before, and it's easy to do because you think, "Oh, I've had enough," but you just have not. So when our body isn't consistently getting that sufficient nutrition, it's going to send signals that something needs attention. So I mentioned this before, thinking about hydration and electrolytes. So when people first start, start fasting, particularly alongside eating a whole food diet, insulin levels might like come down. They can, they can change the way our kidneys handle sodium and water, Melody. And while that doesn't completely-- like it doesn't ex- fully explain y- the numbness or swelling, the electrolyte balance is definitely something you should pay attention to. But the encouraging part of your email though is that other than these new symptoms, you're feeling great. You're feeling awesome. You're exercising. Your Crohn's sounds like it's well controlled. You're medication free. I'll say that again. You're medication free. That's a huge deal, and you found an eating pattern that generally works for you. Those are all wins. They're really positive. So again, uh, sounds like a broken record, but I wouldn't look at these symptoms and immediately think IF is the problem. I'd look at them as your body's way of saying, "Let me investigate this." And one of my favorite things about fasting is that like people often-- like you'll become much more aware of your body and once one thing changes, you'll notice how, how food affects you. Um, you notice your energy, your digestion, your food, uh, your sleep, your mood. That's a real gift. And it doesn't mean fasting caused every sensation too. So it just means you're more aware. So my advice is keep doing that. Continue to nourish yourself well, Melody, in your-- that window of yours. Make sure you're getting your protein. Stay hydrated. These symptoms are pretty new. I'd absolutely have a conversation with your doctor. Please do. And it's gonna be way more effective and healthier to do that than reading up about it on the internet or, and/or even listening to us because we're not doctors. So please see your healthcare provider. Ask about checking things like vitamin B12, your s- your iron, your D- your vitamin D, your folate, your electrolytes, and you know, other markers that they think might be appropriate with your disease, your Crohn's disease.
Barry Conrad
So yeah, the great news, you've, you already experienced so many amazing improvements and now it's just about making sure the rest of that, that big picture is, uh, just as healthy as the fa- healthy as the fasting routine that you built, Melody. Melody, what do you, what do you reckon?
Melanie Avalon
Yes. So many things.
So first of all, love your name, obviously, Melody. Did you know, Barry, that people like each other better when they have the same name or a similar name? It's like scientific study.
Barry Conrad
I didn't know that, but I, I reckon that's probably true.
Melanie Avalon
Yeah. We like people like ourselves, apparently. Okay. So many things here. First of all, so sorry about your experience with Crohn's throughout your life. I can't even imagine what it would be like to live with that, and like Barry said, awesome, awesome about your, your health and being off the medications and all the things. So yay for that.
Barry touched on, I mean, essentially all of it, which is that Fasting doesn't, is not necessarily causing it. I, I doubt it's causing it. I, I doubt ... But it may be opening the window, like he was saying, for not getting the either the nutrients or the electrolytes that you need that are helping your body regulate your fluid intake adequately. Interestingly, I actually went through a period of really severe edema in my feet for, like, maybe a year or so, and it was really upsetting and really, I wanna say tra- kind of traumatic. Like, I ... It was really, really upsetting, and it, it resolved on its own. I don't ... I actually to this day don't really know what caused it. I was talking about it recently on another podcast, 'cause I'm gonna circle back to something I think might help you. But before I do that, I will just say, yes, I agree with Barry. So with edema in particular, that can apparently result from low protein or album- or albumin intake. So if you're not getting your protein targets in your four-hour window, that could be related, or it can be from electrolyte shifts. So again, supporting with electrolytes. We love LMNT around here. If you go to drinkLMNT.com/IFpodcast, you can get a free sample pack. But they, they pr- they make a scientifically studied blend of electrolytes to really support the body, and they don't have nasty fillers and all the things, so we love them.
The hand numbness in particular, Barry mentioned these, but just to directly link it, so it is frequently linked to B12, magnesium, potassium, or calcium deficiencies. So again, really relevant, especially with your Crohn's history, because ... A- and I learned all this, so I guess ... And you might already know this since you've struggled with it for so long or experienced it for so long. The terminal ileum, which is often affected in Crohn's, especially post-surgery, is actually the primary site of B12 absorption. So you definitely wanna make sure that you are y- you know, getting adequate B12. And I would make sure you're getting it in a methyl form if you're taking it as a supplement. You could get, you can get it in a whole foods form. My spirulina ... Actually, I would hands down recommend adding spirulina to your diet if you don't have it already. It's one of the most nutrient-rich powerhouses, foods on the, like, on the planet, if not the most, honestly. Um, NASA even studied it to help support the nutrition of the astronauts, but it's super high in B12. It also has a lot of, like, vitamin A. It has, um ... I should, I should actually go pull up everything that it has. It has iron. Even has, like, glutathione in it and superoxide dismutase. It's incredible, and you can just, like, add it to your food.
Melanie Avalon
So I would get that. That ... You can get that at avalonx.us. Just look for the spirulina.
And I searched high and low to get the best-tasting, cleanest ... It comes from pristine waters in Hawaii from a really, um, sustainable farm there, like a ocean farm, I guess. So I would, yeah, I would add something like that. So getting nutrient, focusing on nutrient-dense foods. And so my suggestion is I just interviewed Steve Carver. He is the ... I think he's the CMO. He's one of the head guys at Jumpsport, and they make rebounders, AKA trampolines, and so ... That you can, um, have at home. And I am gonna air that episode on the Melannie Avalon Biohacking Podcast, but I learned so much about jumping. What's amazing is you only have to do it ... I mean, you can do it as much as you want or as little as you want, but even just, like, five minutes a day can have massive effects, especially for fluid accumulation.
Because flu- the fluids in your body are all being controlled by your lymph system, and lymph system requires mechanical stimulation. It doesn't have, it doesn't have an internal pump. So that's why we get fluid buildup, because evolutionarily, the lymph system, it's essentially like it's affected by our muscle movement and contractions, and we were moving so much in our evolution that we naturally just supported our lymph system. So it, it made it easier for the body to have a, a second system without having to have, like, something running it, like another motor, if that makes sense. But now we're sedentary, so we, we accumu- we accumulate fluid, or we're more sedentary, so we tend to accumulate fluid more. But doing things like dry brushing and massage and getting a Jumpsport, literally cannot recommend it enough.
And I don't know your living situation. I'm in an apartment. I was worried that it was gonna be, like, heavy, that it was gonna be loud. I was like, "I'm not gonna be able to jump on," you know, "because I'm in an apartment." It is so quiet. They literally make the highest quality trampoline on the market.
It's actually ... So he's telling me that they ... I guess NASA did some studies on the benefits of jumping on a trampoline. I think it was for probably for bone density. Oh, yeah, it's great for bone density, by the way. Regardless, they have made the, basically the trampoline that gets the closest to the G-forces created by the studies that they've done in NASA in an at-home system. It feels so good too. You, you get on it, and you're like, "It's so bouncy." And you don't even have to jump. Apparently, you can just, like, like, move up and down on it. I, I learned so much, so check out that episode. But I would definitely get a trampoline 'cause I think that ... I don't wanna say it's gonna resolve your edema, but it will most likely m- have a massive effect, and I wish I had had it when I had edema.
I do have a coupon code. So if you go to melannieavalon.com/jumpsport, that's, like, the word Jumpsport, use the code MelannieAvalon to get 10% off. Oh, and by the way, they co- I'm ...
Melanie Avalon
They come in so many colors, it's incredible. So I have, like, a, like, a bright pink magenta one, but it comes in, yeah, literally all different colors. They do ... And they release new ones all the time, so they just released, like, a rainbow one that I really want, but too late. Yeah, so that, that is my suggestion there.
Barry, do you, um, do you jump on, like, trampolines or?
Barry Conrad
No. The last time I jumped on a trampoline, I'm, I probably would've been maybe under 12. Like, it's been a while.
Melanie Avalon
You gotta bring it back. I literally I can't even describe... I knew I was gonna be mind-blown because I know jumping is so good for you, like especially for like I said, for bone density. I was blown away.
Like, after talking with this guy, I was like, this is actually literally the perfect e- perfect exercise because it, it stimulates your entire body in more time than like not using it, and it's low impact, so it doesn't put any stress or pressure on your body. But you get all of the, all of the benefits of like a high intensity. Um, de- I mean, depending on what you're doing on it. It, it's amazing.
Barry Conrad
Have you heard... Actually, speaking of jumping, have you heard of the African tribe that are famous for their high jumping? They jump from th- like the ground, and they jump like between like f- 45 and 50 centimeters, like, high.
Melanie Avalon
Okay, I'm bad at, I'm bad at converting centimeters. How, how many feet is that?
Barry Conrad
That's like 18 to 20 inches.
Melanie Avalon
I'm looking them up. I'm ti- oh, the Maasai?
Barry Conrad
It's actually amazing. It looks like they're jumping on a trampoline, but it's like-
Melanie Avalon
I didn't know the Maasai were a jumping tribe.
Barry Conrad
It's like M- Maasai of Ken- like of Kenya and Tan- Tanzania. It's like, it's amazing to watch. It's like they're jumping on a trampoline, but it's not.
Melanie Avalon
Hold on, I need to mute it. It's like playing really loud. Okay. I'm watching it.
Barry Conrad
It's pretty crazy. It's pretty amazing.
Melanie Avalon
I wonder how high I can jump.
Barry Conrad
I'd like... I'd, I'd love to see you jump, actually. I would love that.
Melanie Avalon
Well, I'll make sure I do that then when we hang out.
Barry Conrad
Or do like a jumping, like, reel. Would you do that?
Melanie Avalon
Maybe. T- because I've, I'm so passionate now about jump sport, maybe. Maybe I should make a jumping reel. You're inspiring me.
Barry Conrad
Why not?
Melanie Avalon
Maybe I will. I'm... What I'm trying to figure out is how to habit stack it, 'cause I had that conversation and I was like, "I'm sold. I need to be, I need to be doing this." Like, non-negotiable.
So what can I habit stack it with?
Barry Conrad
What about just like enjoying it, just like, okay, this is my 10 minutes, whatever it is, and just jump away and just, I don't know, feel like liberty and-
Melanie Avalon
Yes, but that's not a habit stack.
Barry Conrad
I know you wanna like pair it with something, you know.
Melanie Avalon
I'm like, I should do it, I don't know. I wish I could do it while I was in the sauna. Maybe I don't get in the sauna until I jump on it for... Maybe I start with one min- you know what? I think I'm gonna have to start small.
So maybe, maybe I'm not allowed to get into the sauna until I've jumped for one minute, and then I'll do two minutes, and then I'll do three minutes.
Barry Conrad
You know what? Is, and is this a new thing for you, like discovering the, or rekindling your jumping love, or not really?
Melanie Avalon
I've been wanting to do it forever for the, again, for the bone density benefits. I just never did, and then I met them and they wanted to come on the show, and they sent me one, and so I was like, "Oh.
Oh." And then I interviewed him and I was, like I said, blown away. Apparently it's really great for like the pelvic floor, pelvic floor dysfunction, pro- the prostate. Like it, it's just great for everything. Your mood.
Barry Conrad
Yeah. Well, thank you for the reminder because, yeah, I think, uh, uh, that's actually useful for me.
'Cause we have like lots of those gyms around here that, like climbing gyms and jumping gyms, so that's actually a great idea to try.
Melanie Avalon
So basically w- then the science of it, and I'm butchering this terribly, but w- you press down, like on the jump, and then when it, when you're going back up, it, it puts all this force into you, but low impact, that makes your muscles contract. So you're, you get this, and then your body adapt, and then your body's like adjusting to the muscle contraction. So that's why it's like giving you more bang for your buck than just moving naturally through the world.
And apparently at one point you hit zero gravity when you jump on it, which sounds cool. I don't really know what that means, but it sounds cool.
Barry Conrad
That does sound cool, actually.
Melanie Avalon
All right. Well, on that note, Barry, shall we have our, our proverbial breaking of the fast moment?
Barry Conrad
I thought you'd never ask.
Melanie Avalon
So this part of the episode is where we like to honor the eating window of the intermittent fasting lifestyle because the benefits are not just in the fasting, they are also in the eating, which I think is very clear, especially with like Melody's question about how we were talking about the nutrients needed for the edema and the swelling and all the things. Very important that we have our eating window and get in enough nutrition.
So we like to feature and profile restaurants. And so this one, okay, this one's really funny to me. So I've actually seen this on lists before, and then I was looking at this list of like the quirkiest restaurants in the US and it was on it, and I was like, "I just need to do this one." It is called Sip & Dip Lounge. It even has a Wikipedia page for it. It's at a motel in Great Falls, Montana. It, which opened in 1962, and it is a Polynesian-themed tiki bar. And what makes it really unique is the windows... Okay, so like you go in the bar and there are, behind the bar are windows that look into the pool of the motel, and there are mermaids.
Barry Conrad
What?
Melanie Avalon
Yeah. So the mermaids like... Okay, in the, in the pictures on the website, they're like outside of the pool, but they, they are in the pool. They swim. So you, you look at them.
And, um, so some of the reward, the, the awards that this place has received include, let me tell you. Okay, so 2003, GQ listed it as one of the top 10 bars in the world, the number one bar worth flying for. Frommer's travel guide called it one of the ki- uh, ki- I never know what that word is, kitschiest, wackiest, flat-out coolest night spots, not just in Montana, but in the entire West. USA Today 2014 said it was one of the, the 10 best tiki bars in the US. Two, let's see. 2017, The New York Times said, "Welcome to the campiest place on earth." 2021, Artful Living said it was one of the five most extraordinary bars in the world. Um, but you can eat there too. They have a really intense, they have a really intense menu. Unless I... Oh wait, yes, it's a lounge. I wonder if you or- okay, 'cause they also have... So that's the Sip & Dip Lounge, but then they have Clark and Lewis, which is their restaurant, and that's where the menu is, but I think you can order that ... rush. I think you can order that in the lounge, I'm pretty sure. So let me send you
Barry Conrad
These mermaids are really... Well, there's, that's, that's pretty cool.
Melanie Avalon
So here, go to this link. This is the menu of the restaurant, and again, I th- I th- think you can order it. Let me check. Okay, this is it.
Okay, so basically, um, when you go into the lounge, you can order from their, their restaurant. So we're gonna do the menu from the restaurant, but we're gonna pretend that we're in the lounge, right? 'Cause that's, that's how it works. Um, yeah, how would you like that as a job? Be a... I wonder if they have mermen. Would you like that? To be like, float around in a pool and have people eating look at you?
Barry Conrad
And just like swimming around. I mean, it'd probably be quite a... Do you think that'd be qu- quite a easy job just swimming around? I guess you'd have to be very fine with-
Melanie Avalon
It sounds horrible to me, honestly. Like, it literally sounds horrible. Like, I can't even think of a worse job.
Barry Conrad
People watching you swim around, and you're like just flailing around trying to, you know... Yeah, I mean, it's, yeah. If I had to do that, sure, but wouldn't love it.
Melanie Avalon
And you have to wear the mermaid tail thing.
Barry Conrad
Nah, I'm not... No, I don't think mermen do have to do that, do they?
Melanie Avalon
Wait, wait, what's the question?
Barry Conrad
Do you think mermen would have to wear the, the tail situation? You know, the-
Melanie Avalon
Well, they wouldn't be a merman then. They would just be a person.
Barry Conrad
What if they just had like the tail on, but just, you know, implied, like they had shorts over, you know. Had a bit of like the top of the tail showing.
Melanie Avalon
You can't win this argument. I don't... You just want to swim around. No, you, no, the tail is required. It's mandatory.
Barry Conrad
Mm, I don't know if I could do that.
Melanie Avalon
So also, this menu makes me really happy 'cause it literally looks like every menu in Florida. It's not, it's not, um... Okay, yeah, do you see it, the menu?
Barry Conrad
I do see it, yeah. There's so many options.
Melanie Avalon
I don't even know where to start. Okay, so I guess we can skip breakfast, unless you want breakfast. I don't think they have breakfast in the bar. Okay, let's see.
I don't even know how to go about this. Are, are you gonna get like a burger, a sandwich, a salad, a favorites? Do they have appetizer? Oh, the appetizers are on the last page actually.
Barry Conrad
Okay, let's go to the last page.
Melanie Avalon
Or the second, the second to last page. The menu is all out of order.
Barry Conrad
Appetizers. Okay, great.
Melanie Avalon
Any appetizers that you see that you would like?
Barry Conrad
I'm gonna try... You know, shrimp cocktail is hard to get wrong. I'm gonna do shrimp cocktail. I'm going to also do the black and blue steak bites. That kind of sounds yum.
Which is grilled beef tenderloins tips marinated in bourbon glaze, topped with melted blue cheese crumbles, bacon bits, balsamic glaze, and warm bread bites. It does sound very Floridian, but very delicious.
Melanie Avalon
We're not in Florida, though, by the way. This is Montana.
Barry Conrad
I know, but, you know, just, it's very just, you know.
Melanie Avalon
Yeah, it is like a Florida menu. I just wanna be, I wanna be really clear 'cause I feel like listeners are probably gonna think it's in Florida.
This place is in Montana, which makes it even more quirky. Like Montana, like you're not gonna get steamed clams.
Barry Conrad
The steamed clam. Also there's the, I saw a sip and dip pu pu platter. You see that?
Melanie Avalon
Yes. Oh, it's like everything.
Barry Conrad
It's got like shrimp, crab... Oh, yeah, that's gonna happen. Shrimp, crab. Have you tried a rangoon before? Crab rangoons?
Melanie Avalon
I'm glad you... Uh, what is that?
Barry Conrad
It's kind of, if you think about like a fortune cookie, you know, that, that kind of a shape of a thing.
Melanie Avalon
Uh-huh.
Barry Conrad
It's like a fried, like a deep-fried, hardened, crispy situation with crab inside it. That's what it is.
Melanie Avalon
No.
Barry Conrad
Yeah, so that's... So crab rangoon, Carolina boneless wings. Okay, you know what? That sounds very of the place, so I feel like I'm gonna go dive into that.
Melanie Avalon
Bourbon meatballs, barbecue boneless ribs, macaroni salad, coleslaw, sweet chili sauce, cocktail sauce, grilled pineapple. Serves three to four people.
Barry Conrad
Yeah. Well, that's essentially me.
Melanie Avalon
I just wanted shrimp.
Barry Conrad
Shrimp's great. You can't go wrong with that.
Melanie Avalon
I know. It's also s- safe. It's like a safe dish.
Barry Conrad
Mel, I actually had a, a deconstructed shrimp cocktail today.
Melanie Avalon
Oh, on purpose?
Barry Conrad
Well, I didn't know... I thought that it would come out in the, um, you know, like the glass kind of thing, but it came out in like a dish, almost like, you know those big platters that oysters come out, like a round sort of dish? It came out like that, and just sort of like decorated around that.
It was de- de- delicious.
Melanie Avalon
Wait, compared to like, oh, compared to like in a... That's the way... Oh, so like over ice, you mean, like in a bowl?
Barry Conrad
Yes, exactly.
Melanie Avalon
That's the way every restaurant I've worked at has served it that way. But you're, you're s- Normally it's like, I guess, in a cocktail glass, right?
Barry Conrad
Yeah, I guess that's my visual, 'cause I guess, you know, I'm so new to shrimp cocktails here in New York, so, or in America, so I don't know the what is the, quote-unquote, "proper way" to receive that.
Melanie Avalon
I, I see a picture of their shrimp cocktail. It looks like it's, it's like in a, a bowl of the sauce hanging over the, the edge. Living life on the edge.
Barry Conrad
Okay, what would you like to get from the appetizers?
Melanie Avalon
Just the shrimp cocktail. Okay, so options for... Okay, I like that they have like a healthier... Well, they have a healthier choice. They have soups. I guess, do you want like a soup or salad?
Barry Conrad
You know what? I think I'm gonna bypass the soup and salad this time, and I do like a clam chowder and whatnot, but I think this time I'm just gonna go to the, get into the, the edible food.
The chewy stuff. A good steak, a good burger, good sandwich.
Melanie Avalon
Okay, what would you like? It's so chaotic, the menu.
Barry Conrad
Yeah, I'm, I'm going kinda in between. I'm gonna go f- the ultimate bacon burger looks pretty dangerous. Half a pound chuck brisket burger piled high with cottage bacon, melted smoked Gouda cheese, and bacon aioli on our grains, oh, of Montana bun. Wow, that's massive probably.
It's gonna be between that one and the, gosh, Hog Heaven, what a name. I think that one and maybe the Hawaiian chicken sandwich. There's something about a, like a grilled chicken breast And also, Mel, one thing I've learned about since moving here is sandwich does not mean sandwich here. The sandwich is like a burger here. It's so different. Like, it comes with fries, you know what I mean? Like, in, in Australia you just get, like, the sandwich. There's no fries.
Melanie Avalon
Sandwiches don't come with fries?
Barry Conrad
No way. Never.
Melanie Avalon
Whoa, whoa, whoa, whoa, whoa, whoa. Mind blown. Really?
Barry Conrad
No, it's such an American thing.
Melanie Avalon
What do they come with?
Barry Conrad
It's just a sandwich. It's just a sandwich.
Melanie Avalon
Oh, yeah, yeah, yeah. No, it's like... Yeah. Yeah, yeah. You, you would never find a sandwich without, I mean, without, like, a side, and normally it's fries. But you'd like... People, like, sub it out for other things. Wow, I didn't know that. That's crazy.
You know what's interesting is if I were having a sandwich, in my perfect world, I, I love what you picked. I am obsessed. That was one of my favorite sandwiches to get in Florida, was the Hawaiian ones, where it's like the chicken breast and the pineapple and the cheese and the teriyaki. Oh my goodness, so good. So good.
Barry Conrad
What are you gonna-
Melanie Avalon
I'm gonna get the, maybe the eight-ounce sirloin steak on a sizzling hot platter. Oh, and add garlic butter shrimp. Yeah, maybe that. Maybe, like, steak and shrimp.
Or I, or I need to ask, 'cause they have, um, a six-ounce steak, but they don't say what type of steak. That's how you know you're not at a ni- like, a fine dining restaurant. Six-ounce steak served with sautéed mushrooms, small house salad, and mandarin oranges. Yeah, so some sort of steak situation, I think. If I could eat anything and feel absolutely fine, I would get the chicken broccoli Alfredo.
Barry Conrad
Do you think that... Yeah, this is the conversation we're gonna have another time, you know, is what I was gonna ask you probably.
Melanie Avalon
I am going to on my deathbed.
Barry Conrad
Yeah.
Melanie Avalon
Like, the day I'm dying. Not, not earlier. Like, when I'm about to l- when I'm about to die, I'm gonna eat, eat everything.
Barry Conrad
The order's gonna have to be pretty quick. Like, just leave it bedside, just, like, have it right there.
Melanie Avalon
And I'll know 'cause I, I'll be, "Oh, we're about to go. Now's the time." 'Cause I can't do it before 'cause then I'm gonna feel... I don't wanna, I don't wanna feel, like, miserable. So yeah, right before.
Barry Conrad
That steak sounds great. So you'd have it with your mandarin orange. Oh, wow, okay, great.
Melanie Avalon
Well, yeah. Well, I'm... It depends if I get the sirloin, sirloin or the six-ounce s- quote, "steak" that we don't know what it is. It's probably a sirloin too. So I probably should just get the eight-ounce then.
Although they do have a pork rib eye steak. That looks really good too. Hmm. I had a... The other night I, I ate a bison rib eye steak. It was so good. You know what I'm gonna do, um, tomorrow night? I bought... 'Cause I normally always buy from Whole Foods, like, my meat there. But then I went to Target, and they had, shout out, they had ButcherBox steaks, and then they had, like, Target's brand of, like, organic grass-fed, which I don't remember having in recent memory. So I got a Target, like, whatever their, their brand is of the organic grass-fed. I got a ButcherBox, all sirloins, and then I got the Whole Foods. So I'm gonna do a tasting by myself with the three different sirloins. It's gonna be so fun. I'm so excited.
Barry Conrad
Are you gonna prepare them exactly the sa- Like, how is it, how are you gonna do this to keep those variables-
Melanie Avalon
I'm going to, like, undo all of them, like, have them all out, and then I'm just gonna, like, cut off slice and, like, put it for a second on the, the grill and then eat it. It's basically gonna be raw, essentially.
Barry Conrad
Can you please... Honestly, this sounds awesome. Can you please let me know what you f- like, what your findings were?
Melanie Avalon
Yeah, I kind of feel like I should document this experience and make a post out of it.
Barry Conrad
You should 'cause this, this is in- this is super interesting.
Melanie Avalon
I wanna, like, really taste it and see, like, if it tastes different, like... Okay. Uh, that's the type of menu I would have at a restaurant.
I- it would be, like, three... It would be, like, a meal and be like, you can order three, three sirloins from three different farms.
Barry Conrad
Well, you know, it would be delicious, not gonna lie. Like, some great wine and some great steak.
Melanie Avalon
Yeah. People do that with cheese, but they don't do it with steak.
Barry Conrad
I would totally... I mean, I love cheese so much, but if I really had to choose, I'd much prefer to have, like, a platter of very, very well, like, you know, like, not well-done steak, but, like, you know, amazing steaks on a platter, you know? I'd love that.
Melanie Avalon
Okay. Dessert. Are you gonna get a dessert?
Barry Conrad
I'm eyeing up this dessert right here, and man, there's a couple things here that I... I'm just, I just love food so much. I love l- dessert so much, so I'm trying to, like, narrow it down here.
I'm going to probably choose two things. Do you wanna guess?
Melanie Avalon
Yes. I think you want the... I was trying to figure out if this is, like, two different menus together. Okay, so you want the chocolate cream pie. Am I wrong?
Barry Conrad
No, that's right.
Melanie Avalon
That's right? Okay. I was having a panic attack. Chocolate pudding and whipped topping on a homemade crust?
Barry Conrad
Yes, you're right.
Melanie Avalon
Okay. And then you want... Do you want one of the cheesecakes?
Barry Conrad
No.
Melanie Avalon
Ah, I failed.
Barry Conrad
No, but I would, I w- I would actually have it. But if I was, I just chose two, but I would have that. But I was gonna choose the sizzling apple crisp.
Melanie Avalon
Okay, yeah. The sizzling apples topped with ice cream, caramel, and crumbles. Yeah, 'cause you like a good apple crisp, right?
Barry Conrad
I do love a good, like, apple pie. Like, any kind of apple crumble pie situation.
Melanie Avalon
And now you're in New York, which is, like, known for apple pies.
Barry Conrad
Oh my gosh. Pray for me, please. I'm gonna... There's so many things to try.
Melanie Avalon
I think for dessert for me, I'll have maybe the lemon pepper chicken.
Barry Conrad
That sounds so good.
Melanie Avalon
Or I saw they have, like, a smoked salmon salad. Maybe I'll... they can give me some smoked salmon. But we're gonna get some sort of meat situation. Do you see a cocktail that you would like?
Barry Conrad
I think I would like to try the, again, 'cause of where we are, the, the, um, let me make a guess. I guess th- I... This is very out there, but the Sip & Dip Fishbowl because it's Sip & Dip. I'm just wanting to go with the fare of the land.
It's a Sip & Dip Fishbowl is a 10-shot mixture of white rum, spiced rum, coconut rum, blue Curacao, and Blue Maui. We top it off with assorted fruit juices in a really big, big in capital letters, fishbowl. It's very dangerous sounding, but I'd have a sip of that and then probably get a actual proper cocktail.
Melanie Avalon
Sounds like a Long Island iced tea.
Barry Conrad
Yeah, definitely.
Melanie Avalon
Yeah. I, this looks like a bring my own wine situation. They don't even have a wine list. Yeah.
Barry Conrad
I told my friend about you the other, I think on the 4th of July. I've got, I said I've got my mate Melanie, she has a stealthy way of, like, she brings her own wine.
And she's like, "Really?" And this is a girlfriend, a friend. She's like, "Where does she put it?" I was like, "She has her ways of doing it. I don't know yet. I have to see it."
Melanie Avalon
Oh, yes. There are skills. There are skills. So I will be doing that tomorrow.
Okay. Well, this was super fun. Listeners, friends, thank you so much for hanging out with us. If you would like to submit your own questions for the show, you can directly email questions at ifpodcast.com, or you can go to ifpodcast.com and submit questions there. The show notes will be at ifpodcast.com/episode490. And you can get all the stuff that we like at ifpodcast.com/stuffwelike, and you can follow us on Instagram. We are ifpodcast. I am Melanie Avalon. Barry is barry_conrad. I think that's all the things. Anything from you, Barry, before we go?
Barry Conrad
That's all the things. Thank you again to everyone for tuning in. We appreciate you so much, and we'll catch you next time.
Melanie Avalon
Talk to you next week.
Barry Conrad
Talk to you next week. Bye.
Melanie Avalon
Bye. Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice, and no patient-doctor relationship is formed. If you enjoyed the show, please consider writing a review on iTunes.
We couldn't do this without our amazing team. Editing by Podcast Doctors, show notes and artwork by Brianna Joiner, and original theme composed by Leland Cox and recomposed by Steve Saunders. See you next week.