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Jun 08

#477 – Struggling To Change Your Eating Window, Safe Non Toxic Mattresses, Fasting Longevity Benefits, Over Fasting Problems, Does Gum Break The Fast, Artificial Sweetener Problems, And More!

Intermittent Fasting

Welcome to Episode 477 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 477 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 iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So, pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is episode number 477 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Hey, Mel. Hey, everyone. I'm doing great. Today has been a really, really great day.

I, after many, many months of, well, not many, many, but many weeks of hunting, I finally kicked off banter with BC here in New York City.

Melanie Avalon
Oh my gosh, congratulations!

Barry Conrad
Thanks. So because for me, I guess Melanie already knows this, but being Aussie, it was, it was super important for me to like keep that Aussie connection.

So I was sort of one of the partner with the Aussie owned hospitality group. And so I did, like I did back in Sydney. So I've teamed up with this amazing players called parched HG. So they have like Daintree and, and Ireland co and it was actually founded by another Barry, Barry dry. So that's really good. And yeah, I'm just so excited. They, they have something called the Daintree rooftop. Melanie, I'm going to send it to you right now so you can see what I mean.

Melanie Avalon
The what rooftop?

Barry Conrad
Daintree i'm sending it to you right now you have to see this photo because this is the view. Okay one two three and if you look at the gallery that first photo with the empire state like it's just that's the backdrop so it's just amazing.

Melanie Avalon
Oh, wait, so you filmed there?

Barry Conrad
So film in there, which is awesome. So did the first episode this morning and it's so beautiful, so lush, and it kind of feels like that like escape from middle of Manhattan with this incredible view. And I couldn't have, you know, I couldn't have won a better, more iconic space. So I'm really, really excited. It's taken so long, but it's just, I'm so glad, you know, just yeah, stoked.

Melanie Avalon
Oh my goodness, congratulations. So are they, is it like a partnership collaboration where they let you film there and you are promoting them in the show?

Barry Conrad
Yes, so sort of like how I, well, like I did in Sydney as well, the same sort of thing. So I'm excited. Wow.

Melanie Avalon
This is awesome. Now you've got me brainstorming.

I'm like, hmm, maybe I should reach out to locations to get filming locations for projects to collaborate with. Congratulations. Who was the first guest?

Barry Conrad
So the first guest was actually fittingly an Australian. Her name is Kyla Bartholomew and she is currently on chess on Broadway and she did Hamilton on Broadway. Yeah, she's amazing. And Mel, like, I don't know if you probably get this all the time, but you meet someone that has like a billion mutual friends with you, but you never met them until this point. So that was her today.

Like I'd known about her. I'm best friends with friends of hers. So we've been at same after parties, just never met. And now we got to break bread literally on the show and she was so inspiring. Oh my goodness.

Melanie Avalon
And I love, I mean, both of the shows you mentioned, I love chess and I love, wait, was she in it with Josh Groban? Or she's in it now?

Barry Conrad
She's in it now with Leah Michelle. Yeah, it's a mate like, yeah, she's incredible. She's like a super swing as well, yeah.

Melanie Avalon
Aaron, what's his name is in it right now?

Barry Conrad
Yes, exactly. That's the guy.

Melanie Avalon
Oh my goodness, he is one of my favorite Broadway actors of all time.

Barry Conrad
He's really good. Maybe he might be on the show, we'll see. Yeah, we'll see, but yeah, she was amazing.

Melanie Avalon
I would literally, I would fly up there for it.

Barry Conrad
be there like just to be there in the

Melanie Avalon
I'll be, I mean, are you doing like, cause I know when you were doing filming in Australia, you would have people in the background who are like actually eating. So when you film there, are you, is it closed or are people there?

Barry Conrad
It's closed. I mean, for the first episode, it was closed because it's like it's literally not open yet for the day.

But I mean, you could still be there just having a cocktail off camera or on camera.

Melanie Avalon
I'll just be like in the background, like the one person in the background having some wine except not because it's during the day. What's it called? Oh, what's it called? When a cameo.

Barry Conrad
A cameo, yeah. So I will say that today I didn't fast because I, because the show, the only availability we have is in the mornings on Mondays.

So, which is totally fine, but it's an example of, I guess, for our listeners flexible, being flexible with your windows. So today I started eating this morning, like 10 AM.

Melanie Avalon
It's a perfect example of not letting your fasting window negatively impact on your actual

Barry Conrad
life. And then tomorrow we just jump back into the regular. No, no sweat.

Melanie Avalon
Do you feel any less like on point when you've eaten earlier?

Barry Conrad
It's really weird, but I think because this sort of, I did this in Sydney as well, because we'd have shows from like 12 or 1pm, so it was always not my traditional window. I'm just kind of used to it.

It sort of doesn't count. I'm just like, that's just like a show day. It doesn't really bother me at all. I don't really feel any different.

Melanie Avalon
awesome possum. That's how we're different. I like go into a coma. I'm like not productive if I eat earlier. It's not good.

I was actually talking with somebody two days ago. I was explaining because I was going to meet friends for a show appropriately enough and they were getting dinner before. So I joined like a little bit later and just got drinks rather than dinner. And I was explaining why. And I was explaining that once I have my window and eat, then I'm kind of just like lethargic and I want to go to bed. And he was like, are you sure you're not like diabetic? And I was like, no, I'm not. I'm not diabetic, but I can see how it could be confusing because that is also like also a sign of like poor blood sugar regulation is, you know, eating and then getting like tired or not being able to perform. But it's a different thing.

It's because I do my like one intense meal every night and my body is circadianly and trained with it. And it's like bedtime and I also eat like a massive feast. So yeah.

Barry Conrad
I will say, Mel, I do, I do feel more relaxed, like, you know, you, that relaxed sort of stay, and I didn't want to do any admin stuff. I had to learn stuff for a self tape. I didn't necessarily feel as like, yeah, let's do stuff, but you just, you just have to switch gears and just go with it. You know, I haven't snacked to anything throughout the day, which is good.

Melanie Avalon
Are you gonna eat again or is that your meal?

Barry Conrad
I ate again just before we started recording. It had like a whole bunch of beef, rice, vegetables. It was delicious.

Melanie Avalon
But not again after this. Probably not. Well, how can people, so is it still called Bantor with BC and everything?

Barry Conrad
It's still called Banter with BC. And by the time this airs, the new season will be out. So you can find it on YouTube, Apple Music, Spotify, my Instagram page. It's, yeah, it's a lot of fun.

You get to actually watch us eat and drink and connect with, I connect with leaders in culture and entertainment and it's really fun and inspiring. So check it out, Banter with BC.

Melanie Avalon
Awesome. Well, congratulations again.

So very exciting. What about you? I am good. So I wanted to tell you about one of the products of one of our sponsors that I am obsessed with. Tell me. Which you already know, but I'm going to actually tell you in real time. And this is actually a big deal for this show because I think, do you remember the G.O.A.T. mattress story?

Barry Conrad
No, but tell me.

Melanie Avalon
Okay, so I've had an obsession. Well, first of all, sleep is very important. We talk about sleep all the time. And most people spend a third of their lives asleep. So that means like a third of your life is spent on a mattress. So needless to say, your mattress is very important for your health and wellness, like so important.

And I think people, I don't know, people might try to like save on a mattress or skim on a mattress, but it's like, literally like a third of your life during the time that you're, that you're like recovering and, you know, your immune system is working and you need to be getting the best state to be in is spent on a mattress. So this, the goat mattress story, this hearkens back to early in this show, but it was really important to me. I was researching about all of the toxins that are in a lot of modern mattresses. Like they can be really bad, like not just like off gassing when you first get it, but like toxic fiberglass and you know, materials that have endocrine disruptors and it's just not good. So way back in the day, like probably 2017 or so, I found a natural mattress back then it was called, I don't even remember the name of the brand, but the reason I bought it was because it was made with like no fiberglass, no flame protectants or no like toxic flame protectants. And instead it used all natural like goat fur. So this is not ringing a bell, this or goat hair.

Barry Conrad
Actually, yeah, it actually does ring a bell.

Melanie Avalon
The story was that I got that mattress and then it literally smelled like goats and the whole first night I dreamed all about goats. We affectionately call it the goat mattress on this show. The goat mattress is no longer with us because I got a new mattress and I'm really excited about it.

The brand is Lisa and they have a lot of options for mattresses. You can go and take a sleep quiz and they have ones for if you sleep hot and different comfort levels and all the things. The one though that I am advocating for and the one that I got is they actually partnered with West Elm for it. It's their Lisa plus West Elm natural hybrid mattress and it's the one that they made to be super non-toxic. The majority of their mattresses, they're really good with what they're doing but this is the one that's all the things. For example, it's like eight layers and then multiple of the layers are I'll just tell you. The top layer is 100% organic cotton cover. Then there's a New Zealand wool top that is global organic textile standard certified. Go New Zealand. Oh yeah. 100% and then there's a memory foam layer that is Serti Pure US certified, a natural latex layer that is also that global organic latex certified and then there's a comfort foam layer, a core support foam layer and a high density base support foam and they are all that Serti Pure US certified and then there's like a spring system. But the entire product, that Serti Pure US certification helps with a lot of the toxins and things like that and then the entire product is Green Guard gold certified which means it's certified for low chemical emissions. It has a chemical free, fiberglass free, fire barrier. It's designed and assembled in the USA. To give more information about the Serti Pure US certification, that means it's made without ozone depleters, no PBDE flame retardants, no heavy metals, no formaldehyde, low VOC emissions. And then the Green Guard, they rigorously test for 360 volatile organic compounds to make sure it's free from harmful chemicals. Yeah, so it's basically all about having a healthy, safe mattress and so again, I ordered it for the safety. I was like, I just hope it feels well because I'm going here for the safety, non-toxic aspect of it. Oh my goodness, I am... Okay, wait, actually, really quick tangent, I am so happy. So a few things, a few things here. One, I was really stressed because the idea of getting rid of my old mattress, I don't know, I just like not stressed emotionally. I am kind of sad about that, but not really, but like physically, it is so hard to like deal with mattresses. Not easy. So thankfully, Lisa, they have like a system where they will come in and install your mattress and get rid of your old one. Easy breezy.

Barry Conrad
What? That's awesome.

Melanie Avalon
they did that for me. So it comes in a box. So it gets delivered.

Well, actually, let me backtrack. You can set it up for them to do that when you order it, which is what I should have done, but we didn't. So you can also add it on after the fact. So we did that and then basically they sent the mattress, it was in a box and then the people came and they like set it up for me, got rid of my old one. But I had a huge decision. Okay, so your bed, how high off the floor is it?

Barry Conrad
maybe just a little bit above my knee, maybe like, I don't know, maybe my upper thigh kind of thing, sort of.

Melanie Avalon
Probably like a normal bed, probably.

Barry Conrad
Yeah.

Melanie Avalon
I need more storage space in my apartment and also I was kind of alert by the idea of like a really high bed. So I got a new bed frame that's like very tall. So now I have to like jump up onto my bed. It's like being a little kid. Remember like when you're a little kid and like it's hard to get up onto the bed.

Barry Conrad
I need to see a visual of this. This is awesome.

Melanie Avalon
It's so high, it's so great. And I can store so much stuff under it. I'm literally so happy.

Well, that's good. Yeah, it's really fun. Except I have to literally, like I said, hop in and out of it. But the actual mattress, and I promise I'll stop talking about it, but it feels so good. It's so great. I'm so happy. Yeah. Every night now, I'm just like so happy.

Barry Conrad
Yeah. Cause you were saying before as well, like what Barry, what I'm going to do with my old mattress, it's so hard to get rid of it as well.

And I'm glad that's so seamless the way they do it at least. So that's awesome.

Melanie Avalon
Yeah, it was super easy. And it feels so good. So I highly, highly recommend, again, it's called Lisa West Elm Natural Hybrid Mattress. And we do have a link for listeners. So if you go to lisa.com, which is l-e-e-s-a.com and use the coupon code IF podcast, you will get, and this changes around a little bit, but I think when this airs, it will be 25% off select mattresses plus an extra $350 off with the code IF podcast. So lisa.com, L-e-e-s-a.com, promo code IF podcast for 25% off select mattresses plus an extra $350 off. So yeah, friends, check it out.

And like I said, they have other mattresses as well, but I'm really, really liking this natural, natural one. Awesome. Okay. On that note, shall we jump into some fasting relating topics?

Barry Conrad
Let's do it!

Melanie Avalon
Do you have a study to start us out with?

Barry Conrad
I sure do. The study I brought today is called Silencing Lipid Catabolism Determines Longevity in Response to Fasting. This was actually published in April this year, so pretty recent, pretty current. I love this because it's basically like a massive plate of food for thought, and I reckon it could really challenge how people think about fasting, especially in the IF world.

A quick context for everybody as well. This is actually about tiny worms, not humans, but go with me. Go with me. It's going to all make sense. There's no human age or height or weight data or anything like that, but very controlled lab conditions. Scientists do use these models a lot because the basic way cells use and store energy is not dissimilar. Here we go. Go with me here. What happened in the study? They had these worms fast for 24 hours early in adulthood and then fed them again. That alone extended their lifespan by about 40.8%, which is massive, during the fast, exactly what you'd expect to happen. They burned and burned and burned through that fat, that stored fat. Their fat stores dropped by around 61%, which is awesome. So far, nothing surprising, but then the researchers asked a really important question. They were like, is that fat burning actually the reason they lived longer? They basically blocked the worm's ability to properly break down and use the fat. Even when they did that, the worm still got the lifespan benefits from the fasting. So at least in this study, it sort of suggests that it's not just about burning more fat. Here's the part that I wanted to highlight because though it's about worms, what did seem important was what happened after the fast when the worms started eating again. So their bodies needed to switch out of fat burning mode and then back into feeding and rebuilding mode. For listeners joining us, new listeners, think of it like going from burning fuel to actually refilling the tank again and cleaning things up, doing repairs. This switch is controlled by, how do you say, certain signals in the body. Specific proteins like NH-R49, NKIN-19, and those help turn down fat burning once the food is available. Basically, it means your body needs to know when to start breaking things down and start building things back up. The researchers messed with that switch. When they messed with that switch, the worms basically, they were stuck in fat burning mode all the time, but the benefits almost disappeared. So their lifespan boost dropped to around 6% when they messed with that switch. So more time burning fat didn't mean better results, which is another point. So it actually seemed to make things worse in this case. So let's bring it back to us now. Let's bring it back to humans. And how does this apply to us? It's not exactly the same. These are worms. They're not people. So I have to be careful what I'm saying here, but it doesn't mean it's not a useful thought. So with us humans, we do know that being able to switch between fuel sources, going from using sugar when you've eaten to using fat when you haven't eaten is generally really good.

Barry Conrad
It's a good thing. And that's often called metabolic flexibility, and it's linked to a bit of health. But what this study adds is another idea to think about, which is it suggests that the end of your fast when you start eating again is just as important as the fast. So in the worms, when they ate again, their bodies restored energy. We build fat stores. Basically, we set things after the stress of fasting. And when that reset didn't happen properly, the energy systems didn't recover as well. So though it's not exactly the same, we work. It does line up with something pretty practical. And so if someone is constantly trying to fast for longer and longer, skipping meals or staying in a calorie deficit all the time, because they think more fasting sort of equals better results. This study, hopefully, is food for thought to suggest it might not be that simple.

The eating phase, it's not just a break. It's part of the process. And that's also why we talk about the restaurant segment on the show. It's where your body gets to recover, and we build and actually benefit from the stress you put it through. And the takeaway I really want people to have is, intermittent fasting. It works best because you're not fasting for as long as possible, but because you're creating a rhythm that works for your body and with your body. You fast, you stress the system a bit, and you let it recover. Even though we obviously need more human research to really confirm all of this applies to us, it's just a good thought and reminder that more isn't necessarily always better. Melanie, what do you think?

Melanie Avalon
It ties to the, I think, a reason that we often end the show with our proverbial breaking of the fast because it speaks to how, you know, it's not just the fasting that is doing the benefits. It's going back and forth between the two stages of the fasted state and the fed state. So I love that it emphasizes that.

And then I love, you know, how you started off by saying that, you know, are the benefits just due to the fat burning, which I think that is something that is not, well, maybe it's the same thing. I feel like there's often this thought out there that are the benefits of fasting just because of accidental calorie restriction or are the health benefits just because people are losing weight? Is it not the actual fasting itself per se? Like could you just lose weight and get the benefits? And I think this, you know, speaks to that, that it's like things on a cellular and genetic level, epigenetic level that is creating so many of the health benefits, not necessarily just the weight loss per se.

Barry Conrad
Exactly. And we see articles all the time, Mel, and a lot of things sensationalized online about it's just restricting calories. That's the only reason why this works, why this is, it's just a trend. But time and time again, we can week out when we bring these studies, they just keep on touching on the fact that there's so much more going on than just calories in, calories out. And I hope it doesn't sound like a broken record, but it's really true.

So much happening on that cellular level, for sure.

Melanie Avalon
so so true and yeah no and thank you for finding this i'm looking at the i always like to look at the researchers and see if i like recognize anybody from the from the stuff but awesome awesome awesome we will put a link to this in these show notes okay shall we jump into some listener questions

Barry Conrad
Let's get some listener questions going. So the first one we have out the gate is from Amy. And Amy says, at certain times of the year, I'm unable to eat during my typical eating window. And I end up having to shift it several hours later for a few months. What are some things I can do to make it an easier transition?

Is that normal to struggle with change in the window? My body seems to love it when I go back to my winter window. Melanie, what do you think?

Melanie Avalon
Awesome, Amy. Well, thank you so much for your questions. So a few things here. So basically, you know, you have your window for, is it the majority of the year? Yeah, for the majority of the year you have, it sounds like an earlier eating window. And then for a few months, you are eating, you know, later than you would like. And so as far as is it normal to struggle with changing? Yes.

So eating is really, really intensely tied to our circadian rhythm. And that's actually a reason, that's a reason that fasting is so powerful because it gives our body, like our cells and our body all have their own rhythms. And it's really healthy to have consistency with those rhythms. Same thing with sleep. Like they say, like, even if you don't have like the ideal amount of hours or you don't have the ideal sleep schedule, what you really want is consistency. And so with the eating windows, same thing, like having the consistency can be really great. And especially if you aren't changing it at all, because we were talking earlier on the show about the benefits of, you know, mixing things up. So I'm not talking about that right now. I'm just talking about like, if you are consistently having the same eating window all the time, and then you shift it to a different thing. Yeah, it's kind of like a, like a metabolic jet lag because your body, all of your hormones have been adapted to that other window. And so, so yeah, it completely makes sense that it can be a little bit of a struggle. And it sounds like for you, so like I eat really late, for example, but it sounds like for you, you're, you're probably more in line with a common thing we see, which is that insulin sensitivity is typically higher earlier in the day, eating later, unless you're a unicorn like me, can be, you know, a little bit harder for some people.

So as far as like strategy strategies and how to adjust this. So I don't know, it sounds like you're just shifting the window, that you're not, you know, changing the actual time that you're eating. But if you are, that's something you could try is where you make sure that you're still fasting the same amount of time, you're just shifting the timing of the window, which your body, speaking of it being like habitual and circadian rhythm, it will adapt over time. So that will happen naturally. But you can adjust it as well with things like exercise and light to get a more ideal like you can, you can signal circadian rhythms to your body. It like you can do factors that will help make everything easier. So for example, having your light in the morning to kind of anchor your circadian rhythm and then fasting. And then at night, if you are, you know, going later, you might keep the lights on, like do like keep the lights on later to like signal to your body that you're going to be eating later. Like you can adjust things accordingly to it. And then, you know, after eating, making the, putting the lights down again, things like exercise. So if you are, I guess it depends on what type of movement you're doing right now, but if you, whatever you were doing in your prior window, if you could adjust that accordingly.

Melanie Avalon
So basically just making it so that you're shifting everything, I think will help make the transition easier rather than not shifting anything except the window, because then that can be a little bit more jarring. But instead you can kind of just like shift everything that you're doing. And then I don't know what you're, cause you say that you are struggling. So I don't know what the struggle actually is. I'm assuming it's probably, I guess it could be hunger. It could be sleep. So I guess the question is like, what are you struggling with? Cause that would also determine the advice there.

So if it's things like hunger. So if it's things like hunger, we love, well, we love coffee around here. So making coffee your friend, especially glow coffee, my coffee, which you can get at glowcoffeeco.com staying busy during your like prior eating window, which I'm assuming that probably, I mean, I'm making a lot of assumptions here, but I'm assuming it's probably something about your like work or social life that causes this. So you probably are staying busy now naturally during when you were eating. But if you're not, that can be helpful because then that's going to help, you know, break the habit loop, blunt your appetite, all the things. If you find that you, again, it depends on like how you were exercising before, but you could try doing light movement or resistance training nearer to your new eating window to help kind of pull your hunger signals to that time. If it's on the sleep side of things, then sleep is so, so important. If that's what it's messing with, because now you're eating later, then making sure that, I guess it depends. I just don't know enough information. I guess it depends like how quick you're sleeping after you're eating. But if you're not sleeping, like right after eating, you could go on a light walk after eating to help process that. That really helps with insulin sensitivity and blood sugar control. Anything you can do to help support your sleep during this time will make things easier for all of it.

And it also can relate to your dopamine response to things because our brain loves habits. So we released dopamine, which is a feel good neurotransmitter. And the purpose of it is for us to seek out and do things that help us live as a species and do all the things. And the interesting thing is people often think that it gets released once you do the thing that makes you happy, but it actually gets released before you do the thing that makes you happy. So like when you find something that works for you then and your body wants to make it into a habit, then you start getting dopamine releases before it happens. So when you have your window that you like for the majority of the month, you're probably getting a dopamine release before you eat because it's part of your pattern and all the things. And so you there's kind of like a lag where this has to catch up for the dopamine to be reallocated to the new eating timing. So my point is it's not all in your head. It is normal to struggle with transitions.

Melanie Avalon
Your body, what this what this says to me is your body probably does like all things aside prefer the earlier eating window. But there are a lot of things that you can do with your environment, your light, your sleep to make the new window work for you while you are doing it. So those are my thoughts.

Barry, do you have thoughts?

Barry Conrad
Mel, that was so detailed. I don't know how I could possibly add to that.

Amy, I agree with what Mel was saying. Like the uncomfortable phase that you're experiencing is not just voices in your head or, you know, anything like that. It's your body literally re-syncing. It's, and it does sound like that window is your home base sort of rhythm. And like Mel said, again, like using fasting tools like coffee is great. You're sparkling water, even moving your window an hour at a time can make such a difference and using your tools can maybe help smooth that gap when your usual eating time hits. And also I would say make the last meal really count. The last meal before the shift, Amy, so getting enough protein in there, volume, something that actually satisfies you as well, and give it some time, give it a week or so, and also consistency once your body really locks into the new rhythm. It's going to settle down. As Mel said, like our bodies love habit and they get used to things. So honestly, to me, like I think the fact that you can actually change it seasonally is a strength. I hope that doesn't feel as uncomfortable. You got to keep a source and let us know how you go.

Melanie Avalon
Now we have a question from Susie. Speaking of the goat mattress, having flashbacks to like early questions, I feel like when we first launched this show way back in the day, we had so many questions about like, does this break my fast? And we haven't done one of those in a while. So here we go from Susie.

The subject is gum. And Susie says, Hello, love the podcast. I started listening from episode one. I'm currently on episode 18. And by the way, this question is a little bit old. So she is probably farther along way now. The OCD inside of me won't let me listen unless it's in order. So you will probably answer my question way before I get to the episode you answered it in. We are now in episode 477. So if you're still with us, Susie, oh my goodness. Okay, so she says my question is about gum. Not sure if anyone else has asked. I know gum has sweetener in it, which will cause an insulin release. But I feel and many other friends and family that I recommend I have to feel that it will help make the fast go by easier if chewed. Even if a gum is zero calories, will it still break the fast? Sugar free gum is still not okay because of the artificial sweetener question mark. Is there any chewing gum that's okay to chew without it breaking my fast? Can't wait to hear your answer. Awesome.

Barry Conrad
Well, Susie, thanks for the question. And it's so funny that you're going, you're going episode by episode in order. That's commitment. So, props to you for that, I respect that.

And I'm laughing because I know what you mean because once I first started listening to the show, I had to go back and listen in order as well. So, you can't skip ahead, it's gonna feel wrong. Okay, about gum. So, this is one of those things that people have even said to me. They're like, I'm not eating, I'm just chewing gum. It's not really breaking the fast, I'm eating the food, I'm just chewing. And it can be gray in a gray area for a lot of people. You're exactly right about, even if it says zero calories, it does contain some sort of sweetness. So, that could be artificial sweeteners or like sugar alcohols. And even though the calorie content is technically pretty low, fasting is not just about calories and it's about what's happening metabolically. So, when you chew gum, a couple of things do happen here. So, first the act of even chewing, just chewing nothing, just chewing itself can actually stimulate digestion. Funnily enough, your body starts producing saliva, enzymes and basically like gets a signal that food might be coming in. So, then there's that sweet taste. I have it all the time when I look at delicious food that I'm not ready to eat yet. So, which for some people, that can trigger a small insulin response even, even if there's no actual sugar being taken in, which is wild. So, that is kind of where it can get confusing for some people because not everybody does have that exact same response. Some people can chew gum and quote unquote feel, feel fine or no increase in hunger necessarily or noticeable effect. And some people might straight away find it really, really hard to keep fasting. It keeps that sort of like an open door, like one of those hotel lobby doors, like those revolving doors, like a food loop open. So, it keeps the cravings going hard and can make the fasting window feel way longer than it needs to be. So, from a strict, strict clean eye of perspective, gum is generally considered to break the fast, not because it's dumping a bunch of calories into your system, but because it's literally interrupting that fully fasted, low insulin sort of digestive rest state, you know, that we're trying to go for here. Does it mean, doesn't mean that you've ruined everything and you should throw the baby out with the bath water? No, it doesn't mean that you should. And this is where I like to keep things a bit grounded in real life, Susie. If someone, okay, if someone's brand new to fasting and chewing gum is the difference between getting through the fast or not in the beginning, I understand why people use it completely. And it can feel like maybe a crutch in the beginning or something that's a comfort in the beginning. But what you often see over time is like that can become less helpful and more of a hindrance. So, it just keeps that constant stimulation going when part of fasting's benefit is actually giving your body a break from that.

Barry Conrad
And you're also saying if there's any gum that wouldn't break the fast. Well, realistically, anything with flavor or sweetness, even natural gums, like quote unquote natural, it's gonna create some level of response. So, if your goal is a true clean fast, gum doesn't really fit into that.

What I usually would suggest is instead of finding, like instead of finding alternatives that don't trigger that, that cycle, like black coffee is really good. And we talk about it all the time. It's a great thing if you can tolerate it. Sparkling water's really good. Some black tea can really give you that sensory hit. Even just water with a pinch of salt could help. Sometimes your body just needs extra electrolytes. There's also this sort of mindset shift that happens when you fast. So, at the start, it can feel like you need something to get you through. Like, I need something to tide me over. But actually over time, once your body really does adapt, the need for constant chewing and taste does actually drop away. I promise, it really does. And fasting actually becomes way more simple than you can imagine. And if you're zooming out again, if you're aiming for a clean fast, Susie, gum, you gotta kick the gum. Eventually, if you're using it occasionally as a stepping stone, totally understand. But long-term, you'll probably find fasting way easier without it.

And by the time you get this episode, you're probably gonna be way deeper into the show. So, I hope this finds you somewhere down the line. But keep going and let us know how you go. Mel, what do you reckon?

Melanie Avalon
That was now that was very comprehensive. I love and agree with everything you said and yeah the I'm so fascinated by the insulin response piece and we've talked about it on the show before but but basically your body has two different phases of releasing insulin with a meal and so Barry this is what Barry was referencing but basically your your your pancreas always has a little bit of insulin like ready and waiting to go and it's called the cephalic phase insulin response and when you get exposed to something that is food related your body and like like Barry said though I guess it I guess can vary by people as to like how much this has an effect or like what actually happens but in theory what we know is the pancreas releases like a little bit of insulin in preparation like it's assuming you're about to eat so that's why just being exposed to food related flavors or sweetness or chewing can actually release that insulin it's not like the whole gamut of insulin but it's this like ready and waiting to go insulin which I find really really interesting and I was just thinking about it a little bit esoterically right now like so when you're chewing gum because I used to be I don't know Barry did you ever go through a like a gum chewing phase

Barry Conrad
Yeah, I just thought I wasn't being unhealthy because it's just gum. You're just chewing gum. How bad can it be, right?

Melanie Avalon
I feel like it's a, cause this is what I'm thinking about. Like why we do it because you're not actually, there are, there are technically calories typically in gum. And even if it says zero, it could be, cause I think like labeling wise, if it's like less than five calories or something, they can make it say zero. I could be wrong on that, but I know like it can actually, the calories could add up if you go through like a whole pack is my point.

And I used to in Australia or did they have the, um, the dessert gums that they have here? What is that? Oh my goodness. So there was this line of gum. Wait, let me find it. I think they still make it. Okay. Remember Willy Wonka and the chocolate factory.

Barry Conrad
Yes, I do remember.

Melanie Avalon
So, oh, I found it. Remember in that when, what's her name? Is it Violet? The girl who chews the gum and it like goes through an entire meal. I wonder if they still make it.

So like extra gum made this. Oh, it's called dessert delights. Oh man, here's a picture of it. So I remember when I first came out and they came out with the apple pie one and it literally tasted like you were eating apple pie. It was wild. It looks like then they ended up coming with a key lime pie. I never tried that one. A mint ice cream, a strawberry shortcake. Oh yeah, it literally tastes like strawberry shortcake. I don't know what they did, but they were, they were, I think there was a cinnamon roll one too. My point is I went through, I went through like a gum face. I would like go through a pack of that stuff a day. And the question is like, why are you engaging in it? And I think it kind of goes back to what we were talking about earlier with the dopamine and stuff. Like the chewing of the gum, it could be like an enjoyment that you get from like the chewing experience. It could be like an addiction to that flavor hit like over and over and over again.

It's like, why are you doing it? And like Barry said, what can you like replace it with instead? So instead of having the gum, which yes, it's going to break your fast. Yes, can potentially release insulin artificial sweeteners. They can have horrendous effects on the gut microbiome. That's actually one of my biggest concerns about them is the effects that they might be having on that.

So what can you do instead? So maybe have some more coffee. Again, if you want really high antioxidant coffee, get my glow coffee. Or can you have water or like sparkling water or can you, you know, do something like what else can you do instead of feeling this need to just chew the gum and chew the gum and chew the gum. And I do think that one of the primary issues with chewing gum during the fast is because it's literally like, it's not only are you exposed to, you know, flavors and potential sweetness or whatever it may be, but you're actually like chewing. You're like signaling to your body like that you're eating, which is also confusing for the body. If it thinks it's eating and then it doesn't actually get a substantial amount of calories, that just kind of messes with the hunger signals and the body's understanding of caloric balance and metabolism. And I won't go on this tangent, but I interviewed Mark Shatsker. He has quite a few books, but one of them is called The End of Craving. He also wrote The Dorito Effect, which I remember Jen Stevens was really obsessed with that book. But in one of those, I think it's The End of Craving, he talks about how, just how problematic artificial sweeteners are because they signal to the body, like I just said, they signal to the body that you're getting calories that you're not getting.

Melanie Avalon
And then that actually messes with our metabolism. Like they've actually done studies, like these studies were so shocking that I almost don't believe them. But in the studies, they found that when they gave participants essentially artificially sweetened beverages, like when they would make up some of the calories with artificial sweeteners so that what they were drinking was actually or eating, I don't remember if it was eating or drinking, but whatever it was, it was less calories than the other options that did not have the artificial sweeteners. People's less. And it had to do, his theory is that it has to do with like sending a signal of confusion to the body where it doesn't know like what a calorie is or like what, like what it means what. And so the metabolism kind of like freaks out and just kind of like shuts down. So that's a whole other reason to not have artificial sweeteners.

But I feel I feel like I've said a lot. I feel like Barry was saying it more eloquently. But my point is, yes, gum does break the fast. There are a lot of other options that you can do instead. So I highly, highly encourage it. And this also could be just coming from my own passion of like having been in a gum chewing state for a while in the past. And it felt really good to not be chewing the gum anymore after that. Thanks so much for your question. I wonder if they still make these dessert ones. Did you look it up?

Barry Conrad
I actually did and one of them said like sugar-free dessert gum, which is even more of a like It's just such a weird contradiction. It's so crazy to me. Yeah

Melanie Avalon
Oh, there's the cinnamon roll one. Uh, and they did something with the flavor that like made it feel like you were really eating it. It was like.

Barry Conrad
What is it there's? Turkish delight is I'm looking at the extra dessert delights one. Is that the one that you mean? Yeah, it's just so crazy

Melanie Avalon
And you would have to I just saw like a really quick person saying that they were great, but they lose their flavor quickly. That was the thing like I would like have one and you can only chew it for so long and then you would lose that flavor so then I'd have to like pop another.

I would I would really go through like a pack a day.

Barry Conrad
Same, and you know what, I actually did have a lot of gum, because you do lose, that's the thing, you do lose that initial kick of that flavour and you want another one, another one, another one, another one.

Melanie Avalon
Okay, well, earlier we were mentioning the importance of both fasting and the feasting, so shall we have our proverbial breaking of the fast moment?

Barry Conrad
I'm so ready.

Melanie Avalon
Okay, so I have a backstory on why I chose this restaurant berry. So I've been wanting to go to this restaurant. It's in Atlanta. It's in Decatur. I've been wanting to go for a long time because I've been very alert by the menu. And they have a Michelin recommendation, they have a James Beard Award, all the things. I actually went, I don't know, maybe three weeks, two or three weeks ago. And wow, it was at least three weeks ago, I think. So we have not recorded in a while. Yeah, well. Yeah. And we only went for drinks though. And I will say, we did not have a good experience at the bar. I think the bartender was just not, it was just a not good night for him. So it was one of the, okay, the reason I'm saying this is because this speaks to how much I am obsessed with this menu, because we had not a good experience. And I still am dying to go back to try the actual restaurant.

And like I said, they have so many awards, I'm sure it was just an off night for the bartender. And having been in that industry, I know how it is. But I'm just saying, dear and dove, because I know they probably are trying to get like an actual Michelin star, you might want to work on some of the staff issues. But that said, the menu is incredible. And we were looking at the menu while we were at the bar. So it's called the Dear and the Dove. Oh, and then we did go to their sister restaurant after that for another drink, and they were amazing. So maybe I'll talk about their sister restaurant next time. Okay, so they are a farmer centered neighborhood restaurant serving rustic cuisine by Terry Cobol, I guess. It was really cute. And so did you get the link?

Barry Conrad
This is looking, this looks good. I like the vibe of this, the kind of farm-y, meaty, game-y kind of vibe. That's my vibe.

Melanie Avalon
Wait till you see everything on the menu. It was it was literally like everything that I never see on menus everywhere on this menu.

Barry Conrad
What? I'm looking at it now.

Melanie Avalon
Okay. So dinner and drinks. Okay. So again, this is the deer and the dove. I am dying to go and hopefully redeem the experience that we had at the bar.

Barry Conrad
Chicken liver pate, ah, duck fat potatoes, ah.

Melanie Avalon
They have so many things, they have squab, they have octopus, they have scallops, they have like beef tongue, they have like literally half rabbit, sweet breads, all the like crazy things.

Barry Conrad
Coffee-dusted seared venison? Never heard of that ever. It sounds amazing though.

Melanie Avalon
Yes, yes. So, okay. Where should we start? I guess openers? Do you see any openers that you would want?

Barry Conrad
cheese from our friends has to be done, which is Decimal Place Farm, is it chevre, hobo, cheese, kobendal, sesquashie, kove, kopinger, apricot, mustado, pairings, and grilled sourdough. And we definitely have to do, actually, you know what? I'll take that back.

Go to the family platter, because that's a combination of the D&D cured salumi and cheeses from our friends, pickled vegetables, softball, farm egg pairings, and grilled sourdough. What about you, Mel? Wait a second.

Melanie Avalon
I never, because it's salame, I mean that's what we call it here, but I never realized it was spelled like the way that you said it. Is that how it's spelled?

Barry Conrad
Did you not know that it's like we say, well we say salami.

Melanie Avalon
Yeah, salami. Yeah. Oh, okay. Wait. So is this different? Hold on. Salami for saloon.

Barry Conrad
Because it's spelled different, right?

Melanie Avalon
Yeah. Okay.

So salumi is the umbrella term for all Italian cured meats, while salami is a specific type O of cured ground sausage. I didn't know that. All salami is salumi, but not all salumi is salami. How's that for a math puzzle?

Barry Conrad
This is like the shrimp and prawn thing.

Melanie Avalon
Yes, it is. I would have like a bite of the of the house cured meats, the salumi, trying to see because there's also like so they have small plates. It's kind of confusing to figure out like how you like how big thing I guess is that salad? Oh, soups, maybe plants and parodies, like soups and salads, kind of. I think so.

So do you see anything else? Smaller that you would want?

Barry Conrad
I definitely, what caught my eye straight away was the duck fat potatoes. I love potatoes in general.

So creamer potatoes, nutritional yeast, green onion, and then also some burrata. I do love burrata.

Melanie Avalon
I want the beef tartare for sure, which is Bear Creek Farms, beef ribeye, caper, lemon, olive oil, soft boiled egg, grabishi, and oh goodness, I can't ever say anything. Fakasha? That, yes.

Barry Conrad
And also melt beneath that doesn't that look interesting to you to want to try the.

Melanie Avalon
A coffee-dusted seared venison? Yes. Yes, I'm trying to figure out, but that's a small plate. It's interesting how they organize this.

So that's roasted beets, carrot puree, beet blood, spruce sea salt, and carrot chips. So is that like an appetizer of it?

Barry Conrad
I think so. I reckon it's just like a small little helping. It's not like a meal meal, like a big meal.

Melanie Avalon
Okay, then definitely that.

Barry Conrad
No, I just had flashbacks to, it's not a meal, it's just a small, the Jim Stevens in.

Melanie Avalon
Oh, the one meal a day, the meal in the snack debate. Oh, my goodness. Oh, my goodness.

Do you see is there like a they don't even have the word entree on here, a larger dish that you want? So I went with my sister-in-law. She actually ordered the D&D grilled burger and she's gluten free. So she got it without the bun. It looked really, it looked really good. So that was so, yeah, she really liked it. Is it big? It was pretty big. Yeah.

Barry Conrad
I am like tempted by the burger, but I think for places like this, I'd probably try something else because that has dark potatoes as well. Maybe I'll avoid the burger and I go for the Hokkaido scallops.

That looks pretty good, pan seared, woodland gardens, bok choy, three-month house cured pancetta, Anson Mills white pea puree, lemon caper bure blanc, trout roe and grilled sourdough. Trout roe sounds great too. Yeah, the scallops for me. Let's go.

Melanie Avalon
I'm surprised you're not getting, because we talked in the past, I don't know if it was on the show or if it was afterwards, we were talking about, do you remember, we were talking about how you, for some reason, have a hesitation about eating non-chicken birds? On here they have fossil farms pheasant and they have squab, which apparently is a type of pigeon.

No. No pigeons or pheasants?

Barry Conrad
I can't do it. I don't know why. It just really freaks me out. I don't know why it does.

Melanie Avalon
That's so funny. It's funny that it freaks you out. Does grilled beef tongue freak you out? They have that on here.

Barry Conrad
I would try that.

Melanie Avalon
So you would try beef tongue, but you won't try pigeon or pheasant?

Barry Conrad
It actually might be some weird thing. I don't know why I think that, but it's almost like my brain can't. Yeah. And unless it's chicken or duck or turkey, it just, I don't know, pigeon and stuff. I don't know.

You know what? I think the reason is when I was a kid, did you have a pet pigeon? I actually had a pet chicken that got killed by a cat, but it's not funny. But I went to this bakery to get a pie and it was meant to be a chicken pie. But I remember biting into it. It's like that didn't taste like chicken. Maybe it was like pigeon or something. And ever since that, that's the story I told myself and I just freaked out about.

Melanie Avalon
Oh my goodness. Wait, childhood trauma. We like it. We actually found it. We found the root.

Barry Conrad
That is actually the root.

Melanie Avalon
And you don't actually know, though, if if that was the case, you just assume it was just off.

Barry Conrad
I don't know. You know what? I would try it. If it was in front of me, I would try it.

I've tried rabbit. I've tried lots of stuff. It's just, it's not, when I read it and I read the words, it doesn't, it makes me kind of like, makes my stomach churn.

Melanie Avalon
That's so interesting. It's kind of like, I think I told this before, like when my grandmother made us spaghetti once and it was really good and she wouldn't, she said she would tell us after what it was, which note to self, I feel like just don't tell the kid.

It was, I mean, it was something I love now. It was dear, venison, but when you're like a little kid, you're like, Bambi,

Barry Conrad
Yeah.

Melanie Avalon
Yeah, I remember I was horrified. I can still taste it though, it was so good.

Barry Conrad
The thing is, if you put it in front of me right now, I'd probably just eat it. It's just more reading the words on the page and trying to imagine the animal.

Melanie Avalon
Interesting, though, that you're okay with the beef tongue. So I actually, so the things I want on here, I really want I've actually never had rabbit. So I would get the wood fire half rabbit, which is Blue Ridge Farms, rabbit legs, rabbit loin, Hickory Hill Farms, roasted baby carrots, Castel, Vetrano, olives, poultry, juice, herb, risotto, and Benton's 24 month cured country ham. So I will get that with everything on the side, if possible.

Oh, I like that they have dry aged duck. That's interesting. And then I actually might get the beef tongue. And what's interesting is it actually kind of freaks me out. But I think I would like it.

Barry Conrad
What? The beef tongue?

Melanie Avalon
Mm-hmm, but I think I have the response to it that you have to the peasant and the pigeon

Barry Conrad
Because have you tried tongue before like any kind of, I don't think so. It's, it's pretty common in South Africa.

Melanie Avalon
Oh, really? It's not common here. Is it just tastes like steak? No. Oh, it doesn't?

Barry Conrad
Yeah, it's a different consistency. It's definitely not like a steak kind of vibe. It also looks very tongue-esque.

Melanie Avalon
Okay, maybe not. I kind of want to get it just because I'm so curious, like it's something where I would want somebody else to get it and I'll look at it and then I'll maybe taste it.

Barry Conrad
I will say though, rabbit's delicious. It tastes almost like, when I had it in Tenerife, it was almost like a really tender beef stew or something. It was really, really good. Really good.

Melanie Avalon
It's super lean too. Do they have the dessert menu?

Barry Conrad
Oh yeah, Dessert and Digestive, here we go. Oh yeah, this looks good. There's a few things here I would get. What would you get from this menu bar?

Melanie Avalon
Well, I would get a, I mean, I would be on the dinner menu still and get more of, I mean, like there's so many things here. I would probably get one of the small plates that I either hadn't had, or if I liked to get another one, there's just so many different things on here that I, like they also have trout, they have so many things.

So I would get another entree of sorts.

Barry Conrad
I would get two of these desserts. Do you want to guess which two I would get?

Melanie Avalon
Yes. The chocolate fudge cake, which is dark chocolate mousse, cornflake and cocoa. I never know if it's cocoa or cacao.

Cocoa nib, streusel, cinnamon caramel sauce and cornflake ice cream. That's nifty. And then would you get, well, you love creme brulee. Would you get the creme brulee, the creme caramel?

Barry Conrad
I sure would, you got them right.

Melanie Avalon
Yes! Which is French custard, sorghum syrup, and candy nut.

Barry Conrad
It sounds really good. I've never heard of cornflake ice cream. That's interesting. Or cocoa nib streusel. What is that? That actually looks really delicious. Yum. I'm in. I'm sold.

Melanie Avalon
Do you see a drinks that you would like? Yes. And I can actually tell you what I got.

Barry Conrad
Oh yeah, you can actually, you've been there. What did you get?

Melanie Avalon
Yeah. So I loved this list because they have, I got one of their orange wines. I got the, um, Turiga National Freo Winery. Oh, wait, that was a Rosé. Wait, let me see what I got cause I can check.

Barry Conrad
I do like orange wine though, and rosé.

Melanie Avalon
I tried the orange wine. I wonder if they had one. Oh, it is by the glass. Okay.

I didn't see that I got the okay, so I did get that's what I thought I thought I got the Freia Freo, but here that it says that it's a Rosé, but the one they had when I was there was an orange wine So I think they had an orange wine by that same winery. So is it good? Yeah, it was really good I really liked it orange wines tend to be that you know, they're more natural and And I had also I think tried one of the reds, but they have they have a fantastic wine list

Barry Conrad
So maybe it was just a really off night for the bartender because the food and the wine looks really good to me.

Melanie Avalon
I know, I know, it does.

Barry Conrad
I would get the D&D spring gin and tonic only because it's named after the institution so I'll do that, which is a morals of road, gin, gin, apple time, house tonic syrup, spices, soda, and then also I would also have to try as a second drink before moving on to wine the Al Greco, which is tequila, dill, tarragon, Greek, mastilla, liqueur, lustar, dry vermouth, alapino, lime bitters, yum.

Melanie Avalon
so many options. So yeah, I really want to go here though. So.

Barry Conrad
Yeah, you got to try it and let me know what the food is actually like.

Melanie Avalon
It might be the menu-wise, it might be the place in all of Atlanta I want to go to the most.

Barry Conrad
And also, okay, if you had to order, if you had to go tonight, what would you order for your, your mains, your, your big meal?

Melanie Avalon
What would I order if I was literally going tonight?

Barry Conrad
Yeah, would you have the tongue or would you have the rabbit?

Melanie Avalon
I definitely want the rabbit, I don't, but yeah, I need, let me look up.

Barry Conrad
what it looks like.

Melanie Avalon
Yeah, I'm going to see if I can actually see it like at their restaurant. Okay. Well, when it's not cooked, it looks really scary, but cooked. I do want to try it. I might have to try it.

Barry Conrad
Then you can just send me a photo and say, hey, guess what, guess where I am.

Melanie Avalon
I'll do it. I'll do it. Awesome. Okey-dokey.

Well, friends, we hope that you have the best time 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. You can join our Facebook group, IF Biohackers. And we interact a lot with you guys there. We also ask questions for the show. So definitely check that out. And then today's show notes will be at ifpodcast.com slash episode 477. They will have a full transcript and links to everything that we talked about. So definitely check that out.

All right. I think that is all the things. Anything from you, Barry, before we go?

Barry Conrad
No, thank you so much, listeners, for tuning in once again. We appreciate you so much, every single one of you, and we'll catch you next week.

Melanie Avalon
Talk to you next week. Bye.

Bye. Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice and no patient-doctor relationship is formed. 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. you

Jun 01

#476 – Special Guest Frank Llosa, Exogenous Ketone Benefits, Ketone Supplement Myths, Hard Ketones: Alcohol-Free Buzz, Boosting Cognition & Athletic Performance, Becoming Keto-Adapted, Amplifying Caffeine, Measuring Ketones, Intermittent Fasting Tools, And More!

Intermittent Fasting

Welcome to Episode 476 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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Use code melanieavalon at melanieavalon.com/hardketones for free shipping on Hard Ketones and KetoneAid. 

Frank Llosa is the CEO of KetoneAid and Hard Ketones, positions he has held since 2017. His products are used by several Tour de France teams, and his company sponsors the Quick-Step and Astana WorldTour teams. His products are also being utilized in more than a dozen clinical trials around the world.

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@ketoneaid
@hardketones

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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 476 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 iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time. And get ready for the Intermittent Fasting Podcast.

Hi friends, we have a very special episode today for you guys. It is with Frank Yosa, he is the founder of ketone aid and hard ketones. And this is the conversation I truly have been needing for years and years and years to learn about everything ketones and specifically exogenous ketones, as well as ketones that can give you a alcoholic buzz without the alcohol. True story. To be honest, prior to this conversation with Frank, I wasn't actually a fan of exogenous ketones. I was like, why take exogenous ketones when you can just make your own ketones? After this conversation, I'm having different thoughts. In this conversation, you will learn about the benefits of exogenous ketones, including for cognitive performance and athletic performance, how they can affect your metabolism, why you should not use them for weight loss, how to use them while fasting, tips to become keto adapted, how to amplify the effect of your caffeine without more caffeine. And of course, these incredible hard ketones, which literally provide the buzz like alcohol without actually having alcohol, mind blowing stuff. If you'd like to stock up on your own ketone aid, which is the exogenous ketones or the hard ketones, which are those non-alcoholic alcoholic ketones, which by the way, they come in pre-made drinks as well as shots, I'm going to stock up on the minty frostbite ones. You can get free shipping with the coupon code MelanieAvalon at MelanieAvalon.com slash hard ketones. That's MelanieAvalon.com slash hard ketones to stock up on exogenous ketones and or hard ketones and get free shipping with the coupon code MelanieAvalon. And now without further ado, please enjoy this special episode of the intermission fasting podcast with Frank Yosa. Hi friends, welcome back to the show. I am so incredibly excited about the conversation I'm about to have today. It is a long time coming. So the backstory on today's conversation, the way I first came across this individual, I actually don't remember the initial introduction. I just remembered the concept and the content, which was surrounding this product called hard ketones.

Melanie Avalon
And friends, I had never heard of this concept before, looked into it a little bit. And apparently it is a alcohol alternative featuring a compound called, I guess pronounced keto hall. Well, we'll talk about it on the show, promising or proposing to provide a buzz like state without the effects of alcohol and actually with potential health benefits because of the conversion to ketones that occurs in this drink. So I will.

I was overwhelmingly excited and obsessed with this idea, especially because at the time, one of my good friends was not drinking, and I'm a big wine drinker, I have my wine every night, so she was not drinking, so she ended up really loving hard ketones. Like I would have my wine, she would have her hard ketones, we were all like in a vibe. But in any case, that's when I connected with the founder, Frankie Yosa, who I'm here with today, and not only is he the founder of hard ketones, I feel like that, not that that's secondary, but he is also the founder of something listeners have probably possibly heard of before, which is ketone aid, and that is a form of ketone esters, so exogenous ketone supplementation. So when it comes to ketones, we talk occasionally about taking exogenous ketones and ketone esters, especially on the Intermittent Fasting podcast. I know there's a lot of conflicting information out there, there's a lot of controversy, there are questions about, you know, does it support your fast? Does it break a fast? How does it help your metabolism? How does it help your appetite? How does it help sports performance? Do you even need it? It's come up a lot when I've interviewed like, Luis Villanor of KetoGains, he'll talk about it. I've also had Dom D'Agostino on the show, so we talked a lot about ketones and all the things. And I am here with Frank today, and I really truly think he is the perfect person to talk to about this, because we were just chatting offline, and yeah, he definitely knows this stuff, and he has a lot of thoughts to share, and I'm really, really excited, and he has a very nuanced perspective as well. So I have so many questions. Frank has so much to share with you guys. Frank, thank you so much for all that you do, and thank you for being here.

Speaker 1
Thanks for having me on. I'm excited to...

Melanie Avalon
get into it. I've I'm really I don't know I like I can literally remember when I first came across the hard ketones thing and I was I was fascinated that I had never heard

Speaker 1
this concept before. That means I'm not doing a very good job.

Melanie Avalon
it's good. It's like it means you've got market. What's the word? Like you've owned that market. Like I haven't seen anybody else doing this is my point.

But before we like jump into all of that, I'm really curious, how did you get into the sphere? When did you first come across the concept of exhaustion as ketones? And I realized that we're talking about two different things here with the

Frank Llosa
Yeah, they're related, so I can get into that. So it started with my wife, we went to her relative's dinner party, and there was these rumblings about her godfather and how he should be given a commemorative gold medal, Olympic gold medal, because of his contribution to science and to sport. I'm like, what the hell are they talking about?

And then that's when I learned about Dr. Richard Veach. He worked at the NIH for about 40 years, trying to, he worked under Hans Krebs, so people might have heard of the Krebs cycle. So he wrote the longest paper that had Krebs name on it, but that was written by Dr. Veach. So he was the understudy, and Hans Krebs won a Nobel Prize in science. So then I went down the rabbit hole to better understand what he was doing, because he doesn't like explaining stuff from scratch, because it's kind of like, you know, 40 years. Oh, so what do you do? He just doesn't want to talk about it. So I did my own multi-hour, multi-day deep dive to understand the ketogenic diet, exogenous ketones and what he was working on so that I could hold a conversation with him.

And once I went to the next dinner party and he was there, I was able to talk and get along with him and understand what he was working on and the troubles that he had actually bringing this to market. And initially, I was helping him try to raise money because he just wanted someone to give him $20 million and then just have a tanker car of this stuff and people just line up and have a spout behind the tanker car and just make it and the world isn't that easy. So I helped him try to raise money, but the pitch didn't go too well because at that time, he wanted people to take $75 worth a day and it tasted like vomit.

So the pitch to VCs is like, okay, it tastes disgusting and it'll be $75 worth. What do you say? And meanwhile, CBD and all that stuff was taken off. So it's like, no, we'll just stick over here with the CBD route. And ultimately, he was just like, why don't you just go do it? And I was full-time in real estate, so nothing even remotely related to this. But I said, sure. And I then took the deep dive into doing it and took one to two years to actually manufacture it. When Dave Asprey bought this molecule a year before I got into this, he had it synthesized and it was like $25,000 just to make one shot of this stuff. So bringing the cost down. And just being able to scale it up is a huge task in and of itself. So we had multiple R&D labs that would sometimes compete with each other on the same task and then one would say, Oh, it's not possible. Well, thank God I hired this other one over here because they found a way to do it. And then we had a Kickstarter a year into it and I hadn't even drank it more than once because if I got a small vial of it, I'd rather send it to Ben Greenfield or Joe Rogan and like have them experience it.

Speaker 1
Like who cares what I, if I run a 400 meter, you know, sprint faster, no one's going to believe me or care. Let's send it to these guys.

So was able to build up a little bit of hype and then do a Kickstarter or Indiegogo actually on it and pre-sell a whole bunch of material that then took us another nine months to fill those orders because the way that we were making it was only like one kilo a day if we're lucky. So then having to scale that up for the next year and then several years after that, multiple levels of having to scale it up because we manufacture the whole thing. This isn't just, you know, click some button on Alibaba and buy it off of, you know, straight from China and put it into a box in the US and then say made in the US because you just literally put the bag from the right hand to your left hand and then you can say made in the US is all those tricks. So we do the manufacturing here and all the equipment. So you've got to scale it up every couple of years. You've got to buy new machinery and start all over again to scale it up. And that's been a multi-year process now. And along the way, I was understanding the differences of the different types of ketone molecules and the one that we have on the ketone ester side, it's called an ester. An ester means a bond of two ingredients, not a bond in the sense of salt being bound to an acid you put in the water and it separates. No, this is a covalent bond that stays together and it makes it more bioavailable. It helps deliver the ketones into your system and it is D-beta hydroxybutyric acid, also known as DBHB bound to this. So that's the ester, the ester is key. Some companies try to shortcut it and, oh, we'll just skip the ester and just sell it for cheaper. No, it doesn't work. So it's DBHB bound to this molecule called R13 butane dial. And once you consume it, it gets into the body, into the bloodstream. Some of it is separated in the gut, but some of it is gets all the way into the blood intact, separates and you have a fast release of DBHB free acid and then you have R13. 3-butanediol that then goes through the liver and makes a second round of D-beta hydroxybutyrate. So it's the target molecule, DBHB, bound to a molecule that converts into that target molecule. So it's super efficient. So other companies have tried to bind DBHB to glycerol. Well, okay, so half of your molecule isn't going to convert back into ketones and actually compete with your ketone. So it negates it. So you have to take twice as much because it's only half BHB, but then you might have to take four times as much because it's competing with this glycerol that might convert to glucose. It just doesn't work. So then I asked Dr. Veitch, well, if the R1-3-butanediol converts to BHB at, let's say, 70%, why not just take twice as much of that? It'd be much, much cheaper. And his answer was epic and changed the trajectory of everything. He said the mice were stumbling. When we gave it to the mice, they were drunk. And he's like, we can't have drunk grandmas. So that was thrown into the trash. And that's when I pulled it out of the trash and said, oh, I think someone might want that.

Speaker 1
Not necessarily drunk grandmas, but someone might want to have that buzz sensation in a way that would be much healthier than ethanol or even THC. And so I filed a patent on that, got a patent on that, and waited a few years into the ketone ester production to finally launch this because you've got to watch out for the shiny red apple syndrome when you're doing a startup. It's like, well, what about this idea? What about this idea? It's just it's endless.

So we really wanted to make sure that the ester side was stable. And then we finally launched the hard ketone side. And that has been another round of having to scale up and buy new equipment each step of the way. And we've been selling out of it frequently, which sounds good, but it's just not ideal when you have people on subscription and they're used to it and they like it to be like, oops, sorry, we've got either nothing or we've got to change them to one a different flavor that might not be up their alley. And yeah, that's what the R13 side that we call hard ketones and the ingredient, instead of the mouthful name of R13 butanediol, we call it keto hull. And it will raise your blood ketones, but it doesn't. We like to say different ketones, different results. So they're both technically, you could debate whether the R13 is called a ketone or a ketone precursor because it converts to ketones. But the ketone ester is more for cognition, recovery, mental clarity. People even use it for sleep. And then the hard ketones is more for after hours, relaxation. It kind of does the opposite. It's a demotivator as opposed to the ester being a motivator. So yeah, those are the two products. And Dr. Beach passed away a month before COVID kicked in and that's what launched the two concepts.

Melanie Avalon
What a cool like family party story. I thought I would be like fangirling just at the idea of like somebody who worked with Krebs. That's mind blowing to me.

It's mind blowing that things that are so just like common knowledge now about the metabolism and how everything works that the founders of those were relatively within reach general relationally to us. I don't know, because it just seems so foundational. It's, you know, it's like, oh, but he knew him. You will.

Speaker 1
absolutely dying go to heaven when you read the book, Ketones the Fourth Fuel by Travis Christofferson. It's the 250 year journey from Warburg to Krebs to Veitch and how the handoff worked and how metabolism and energy was understood and evolved. So you'll love that book.

I should read.

Melanie Avalon
heard of that book. Yeah, that would be completely right in my alley. Okay. And I'm also sorry about his passing before COVID. He definitely, my goodness, he brought a lot of goodness to the world. So thank you.

Okay, question. So you're saying the ketone aid, it is the DBHB bound to the R13, the R13 is still in there for the ketone ester?

Speaker 1
It's in there as a carrier and so if you took DBHB by itself, it would be a free acid and the pH would be too low, it burns a hole in your gut. So you need a delivery mechanism and one of the solutions is what's called BHB salts. They add a base. It's not a covalent bond. It's not really a bond at all. When you put it in water, on the left-hand side will be the BHB and the right-hand side will be the salt and that's what's called BHB salts. But the salt load on those products are so huge that they just don't work the same. It's not as efficient. It doesn't work the same. People think that it's cheaper, but I think something's more expensive if it doesn't work.

So on a cost-per-effectiveness basis, our product still is far ahead of those products and some people think that it works for them when they're doing these BHB or ketone salts. They use them just when they're entering into a ketogenic diet and they're trying to avoid the keto flu, which is what happens when you go on a ketogenic diet.

You lose a lot of water weight immediately and you sometimes will have brain fog. Things will get worse before it gets better, but I'd like to say that 80% of that issue is actually salt depletion. So ironically, you're taking these ketone salts thinking that it's getting you out of the keto flu, but it's just the salt side. You could save a whole bunch of money and just take LMNT or even cheaper, sea salt or pink Himalayan sea salt and you might experience the same thing. People that take those ketone salts while entering into a ketogenic diet, they report after a week or two that the ring doesn't fit on the ring finger anymore. Why? Because only during the adaption period do you need this super high salt load and then after that, your body is adjusted and if you still have this huge salt load, it doesn't work. So then people put it on the shelf and then they wait three months when they get kicked out of ketosis or something they want to get back in and then they take and like, oh, this is great. And it's just, it's the salt is my theory.

And then also most of those products, like 80% of them, they add caffeine and ketones, even weak ketones, drastically multiply the caffeine delivery. So what you're probably feeling if you're bouncing off the walls is the caffeine and you might say, oh, it's only 50 or 80 milligrams. Yeah, but if the ketone doubles or triples that or increases the delivery from some people have very low delivery to very high delivery, you're bouncing off the walls. That's not what ketones do. Ketones aren't a stimulant. They're not like caffeine. They are a calm focus energy. It's just a different feeling. So but people get tricked with all these add-ons and they even have keto pills that are technically Absolutely. Absolutely. it'd be like four drops of maybe even two drops of ketone escher in a pill form it just does nothing but somehow on amazon they still find a way to trick amazon to get three and a half four stars for nothing it's just it's it's pills of just nothingness but they sell 4 000 reviews on them it's like all right so a lot of people are just buying these things that do nothing

Melanie Avalon
With the amplification of the caffeine is that just when the caffeine is taken literally directly alongside a ketone supplement or if you're in ketosis and have high blood ketones would it does that also?

Speaker 1
amplify caffeine doesn't need to be taken at the same time it can be a few hours later I've even had people say you know they took it out of trade show and they're bouncing off the walls and I said well how long ago did you take caffeine like two hours ago I'm like yeah that still happens so yes also if you go full keto and you take regular caffeine yeah you're gonna notice it more a lot more so either cut it in half half decaf or cut it out completely you know if you can and we have protocols to help people get off of caffeine all together as this one lady we guarantee our product we give our money the money back even if we find someone doesn't like and they didn't even ask for their money back I like hunt them down and I refund them and they're like what are you doing like I don't want your money but now that I've given you your money back the stress is down now let me show you how to use it and about 80% of the time it works but you know 20% it doesn't work but for caffeine this lady talked to her about it for about a half an hour and she said oh no it didn't work find out that she was taking six cups of coffee and then she was she cut it down to zero and took the ketones and felt nothing I'm like well what do you normally feel when you don't have six cups of coffee oh I'm irritable brain fog and you didn't have any of those and no it didn't didn't feel anything like well ma'am that that's a tough crowd because that yeah you basically removed a stimulant drug from your system and basically got back to break even with the ketones that's the best you should expect especially with low dose I say hey if you want to feel it tomorrow go back to your six cups of coffee and drink this and you'll be bouncing off the walls I don't recommend that but then you won't be like oh this doesn't work you'll feel something and people always want to feel something but yeah helping people get off of caffeine so that you know after 30 or 40 days of being off of the caffeine you could probably lower your ketonester dose and not you won't need as much because you're not trying to overcome that that big deficit that you'll have for you know a month and a half

Melanie Avalon
Well, I will say, one thing I love about your site is, and I'm getting it now more speaking it to you. I understand why it's like this. It's very approachable in the way it's written, like the copy on it and just in your face. It's funny.

I was reading through the site, prepping this. I was like, this is well-written, the site. It's very real.

Speaker 1
Yeah, I love to point out the positives and the negatives because I think people, the more negatives you talk about something, the more they believe the positives. If you're all 100% all the positives, they're just going to be like, okay, there we go again. And it just sounds.

Melanie Avalon
Not believable and also to this point you're talking about all these misconceptions and everything and I mentioned before this offline that We talk about because we get questions on the intermittent fasting podcast historically We used to get way more questions and I feel like I feel like there was a time when ketone esters were Like the thing why I don't know like everybody was talking about them or maybe just on my podcast people were talking about them But we would get questions all the time and I was always Hesitant because I found that The reason people were mostly asking the questions to us like our audience specifically was because there was this idea that taking Exogenous ketones was like the way to to get into ketosis or to like be better at ketosis to help them lose weight and I was and I just kept thinking and this is what we would talk about law on the show is You know, if you're like if your goal is weight loss, for example Ideally, you would be burning you would be creating ketones from your body fat that you're burning off Not just taking it in, you know as an exogenous source So I'm curious. I have so many questions surrounding this.

I'm curious What was your because I don't know if you mentioned when you first, you know met Veach and was learning everything Like what was the benefit you were most intrigued by and that you were looking for and then the state Of being in ketosis and producing endogenous ketones. Is that at all any different to the body? Signaling wise from exogenous ketones like this the body even know where they came from

Speaker 1
when they're in the body. Okay, we can go through that. So Veach's initial goal was for mental clarity. And one concept really helps make it more clear is from Steve Koonane. He talks about the brain energy gap. The older you get, the less the glucose can make it to your brain to fully fuel the brain. And for the most part, the brain can be fueled by two fuels, glucose and ketones, or sugar and ketones. But most people are experiencing sugar because there's, Veach used to say, a McDonald's around every corner. So they've never really experienced the ketone and they have glucose. But when you have traumatic brain injury or the older you get, it's like a traffic jam of glucose trying to make it to the brain. And taking more glucose makes more of a traffic jam and it doesn't get to the system. So Steve Koonane talks about a brain energy gap saying, well, if the brain is only being fueled by 70% and adding more glucose doesn't get you to 100, it actually can make it worse.

Adding ketones, it uses a different pathway. It's a different HOV lane that kind of bypasses that blockage and fills the gap. If you're already at 100% and you take exogenous ketones, especially at low dose, you probably won't feel anything because it's like putting extra gas into a gas tank that's already full, like it doesn't do much. But people that have TBI, they take it and they're just like three sec, under a minute later, they're looking up at me and I say, what position did you use to play in football? They're like, how'd you know I played football? Because when people look at me that way, I know that it just hit them because they don't realize that they have this bigger gap until that gap is filled. And then you're like, oh wow, this is what I felt like 10 years before I was in that sport. So that was his main goal was for mental cognition. He actually wasn't a fan of ketogenic diet. He thought people won't change what they eat. So just drink more ketones. That was kind of his stance. I'm more in the, hey, let's at least try to give some people the option of ketogenic diet. And I've even talked to some doctors that, or patients that say your doctor didn't mention this to you. And they said, the doctor only mentioned it after I asked about it. And the doctor said, yeah, you could do that, but it's really hard. And the patient's just like, well, isn't that my choice to decide if something's hard? Like give me the options and I can be the 10% that will do it, but some doctors won't even recommend it because, oh, compliance is so bad. But if your condition is such that a ketogenic diet helps you on an everyday basis for nearly free, it should be no brainer. It should be more often explained to the patients for them to decide whether they'd rather have junk food or brain fog. As far as the body knowing the difference, yeah, it's probably going to know the difference within dodgeness because more things are going on. It's not just one, the BHB might be one of the three ketone bodies in the system.

Speaker 1
taking that one is going to be different than going to the Krebs cycle and burning fat and making it so it's going to be a little bit different. So I like to say that it mimics many of the benefits, but not all the benefits. And even on our website, we have a chart of like different times you can take it pre work out first thing in the morning before bed. And then it has a line for weight loss. And I just put like red X all the way across.

I don't even want to be in that if you want weight loss, go take those impact, whatever. It's not something that we recommend because mostly because of the misunderstanding of how it works. People think that they can eat a cake and then take ketones and somehow it negates the eating of the cake. Oh, look, I've got ketones in my blood. I'm burning fat now that I ate that cake. No, it doesn't work that way. And one of the confusing things is this concept of ketosis, the scientific phrase for ketosis, technically means ketones in the blood. Okay, but that's not what the consumer hears when they hear the word ketosis. So these other companies might say puts you in ketosis in 20 minutes, and they're not technically lying. But the consumer hears puts you in fat burning mode in 20 minutes. That's why I like to say it does not put you in ketosis. And I even coined the phrase exogenous ketosis and endogenous ketosis to actually differentiate the two, it actually skips the fat burning phase and puts ketones in your blood. So it doesn't it doesn't backtrack to make you burn more fat. So people think that they can cheat more. So you can gain weight by taking exogenous ketones, if you think that you're on a ketogenic diet, and this allows you to have more cheat meals, so you're gonna eat worse, it's not going to do what you think.

And you could gain weight in theory if it makes you cheat more. So but can someone use it in fasting? And does it break a fast? You actually mentioned that. And someone just asked me that the other day. And I love that question. Does it break a fast? I like to say, don't think of it that way. Think of it as, let's say you're already able to fast until 10am. If you otherwise would have eaten food that would have broken a fast. But if you take the exogenous ketones or the ketone ester to take you to 2pm to extend your fast, Does it break a fast? I don't know. Who cares? You just had 10 calories and you just got another four hours longer fast That's gonna that is gonna help fat burning more than eating that hamburger So it can be used by a practitioner that's teaching it properly to their patients If you have problems skipping breakfast, then sure you can try and take this Sometimes as low as like one capful like two dollars worth can help people skip breakfast But I like to say if after a week or two and your body gets used to skipping breakfast And you take half a capful and does the same thing and then you stop taking it all together and you're skipping breakfast Well, that's better. You're having no calories and you have just done, you know regular fasting it gets confusing But that's that's how I try to explain it

Melanie Avalon
So what is the actual literal caloric load of taking whatever dose of taking the different doses? I'm just curious.

Speaker 1
actual dose? The caloric load. Yeah, it's technically 12 grams per serving, but let's define what a serving is. Dr. Veach initially wanted an entire bottle to be one serving taken three times a day. So that was like 120 calories, three times a day.

But what we found after we launched it was people were taking half of a bottle and that was $30, $25, $30, three times a day. People were taking half of a bottle and it was effective. A quarter of a bottle was effective. It just kept on going down and down. And before you know it, the cap became our, what do we call it, serving size. And I like to say that the one cap is what we call one serving.

But that's the minimum effective dose that a sensitive female might feel. So many people will take two capfuls once or twice a day. That's kind of a typical amount. But the Tour de France riders, after a five-hour ride and they're trying to recover, they'll drink the entire $25 bottle straight up, the 10, 12 servings worth. So the word serving is a little bit tricky and confusing and I try to teach people how to take as little as possible because sometimes we've had people say, oh, it actually made me more hungry. I said, well, that's great because what happened was when you take a higher amount, it drops your blood sugar sometimes too much.

And when you get below a certain amount, then it will actually make you more hungry. So the solution for that person is take half. So it'll cost half as much and oftentimes that will work. We've had some people take it pre-workout when they're about to use the energy. But then they got diverted from the workout to go drive their kid. And this was a nurse and her blood sugar dropped to, I don't know, 65, 70 and that was just on, I don't know if it was one or two capfuls because she didn't use that energy right away in that workout. Instead, it was just sitting there and it dropped her blood sugar. So if she had taken the entire bottle worth, I don't know if it's a linear correlation with the blood sugar, but different amounts for different people and for different uses.

And again, if you already have your brain, if your focus is clarity and your brain is already at 100%, one or two capfuls, you're probably not going to feel much. You could try a higher amount, but then it becomes not economical. And there was this misconception with the Keto Master early on that it was super crazy expensive and tasted like jet fuel. And there was a Tim Ferriss podcast where a guy took an early version, didn't follow the directions to mask it, took it at like 6 a.m. and it was in his head. thinking, if I throw this up onto a counter, I'm going to have to eat it because it's so expensive and he's going through this epic, disgusting narrative. And now we have a few versions. One where it's actually not bad called ketone shot, where it's six times more diluted and it's fine. And if you can further dilute it in water, it's just like a peach squeezed in, nothing. You don't taste it.

Speaker 1
But our concentrate, which is 50% ketone ester, it's still rough, but many people get used to it and don't mind it. But it's not as bad as the marine putting one drop on their knuckle and just having to literally tear the Pepsi can out of their friend's hands to try to chase it immediately.

So we've come a long way on the taste and protocols of how to use it using less. Part of the reason that the high doses was initially recommended was because the mice would only take it with food. So then the dosing that would be correlated to humans was different when a human's taken it fasted on an empty stomach, you can take much, much less. So that was also part of the reduction in people just not needing as much. So we recommend people take it on an empty stomach, one, if not two hours beforehand. And people say, well, when can I eat again? Well, if you have brain fog and it helps your brain fog when you eat again, it might stop that, you know, it might stop that benefit because once glucose gets in the system, your body, even though they like to say the brain prefers ketones, sure, a fire pit prefers coal. But if you put kindling on it, it's going to burn the kindling. So that's kind of what ketones versus sugar, sugar is the kindling that wants to burn up really fast, even though it's healthier to have a sustained, you know, slower burning.

Melanie Avalon
Okay, so here, this is making me think of a question that I've actually had for quite a long time, because I'm thinking about the example that you gave of somebody who is getting new to fasting, for example, and they might benefit in the beginning from using these ketone esters to or like ketone aid to, you know, mitigate the hunger and then, you know, maybe they're taking it at breakfast and lunch to fast and then they don't need it as much at breakfast. So the, because we use this word, like keto adaption, or like people are like keto adapted or fat adapted or whatever it may be, is that because there are debates about there about like the keto flu.

And people will say, Oh, it's a lack of electrolytes or people say your body has to learn how to make ketones. So I'm curious when you were talking about like taking ketone aid and the form that it's in with the DBHB and the R13, am I saying it right? The whole metabolic conversion process that happens. And then mentioning people, you know, needing time or maybe like taking a while to experience the full benefits of ketosis easily. The question is, is does the body have to learn how to create and use ketones? And if so, or if not, either way, does taking exogenous ketones like teach the body how to use ketones?

Speaker 1
No, I don't think it does. So let's go into keto flu and you're kind of conflating two things because you can do intermittent fasting and eat cake and not be keto, right? So you can eat once a day and it's all sugar. Some people do that. And that's not necessarily going to be the same as ketosis. So we'll get into that.

The keto flu is people entering into a ketogenic diet. People love it because you lose four or five pounds the first couple of days, even though it's just water. Water doesn't really count, but people like it because of the scale. They look at the scale. It goes down. And in a very high, simplistic manner, every molecule of glucose is bound to a molecule or two of water. So less glucose in your system. Your system flushes out the water and you're urinating the whole bunch and your scale goes down and you're not necessarily thirsty. You're just holding on to this water bloating unnecessarily. I like to say that the keto flu is 80% electrolytes. And when we first got into this, my wife was my guinea pig and she was doing this biohacking stuff 10 years ago and she was very sensitive to stuff. She was on in the bed, eyes bulging, heart racing, headache, like, what did you do to me? I'm like, this must be the keto flu that I didn't experience as much of. And I called up Veatch or someone and they said to give her like 10 salt pills. I'm like, aren't I going to overdose her like 10 pills? And he's like, no, it's just salt. That's what they would do in the hospital. They give you an IV of salt within 15 minutes. She was fine.

So when your body flushes out all of that water, you lose a lot of salt, grams of salt, and you're not replenishing it. And salt is metal. It's they call it sexually electrolytes, but it conducts energy and electricity through your system. So if you're low on salt, that can happen. And we even had one lady who was 80 years old. Her doctor said to go keto and she was the next day or two, she was in the hospital and I talked to her and I said, oh, I can guess what it was. She said, how can you know what it was? It took them two hours to figure it out. And two of them were from Harvard. I said, they put you on a saline drip and you were fine in 20 minutes. And she goes, how did you know that? Like, because the doctor didn't teach you how to do keto and it just didn't increase your salt load. And people say, oh, I put more salt in my eggs. I like to say, did you unscrew the top? Because like shake, shake, that's not what we're talking about. We're talking about a lot of salt. So I think 80 percent of it is salt.

The other part problem is that your salt, that your sugar load is going down. And for a period of time, your body hasn't kicked in to start making ketones. So you have low sugar, no ketones, and you're in this state of just no fuel.

Speaker 1
So some people like to do it slowly, you know, one week. 10 days and I even heard about it in the conference.

They're saying to do it slowly And I looked at the person next to me who was not in that camp It's like why would you recommend that when you can do this other way which is just peel off the band-aid So how do you peel off the band-aid a couple things you can just do a 24-hour fast with or without ketone ester 24-hour fast and your body just Runs out of glucose and it more quickly will shift as opposed to being in this limbo land You can do wind sprints get on a stationary bike or wind sprint 3045 seconds can help deplete that what I call like a battery glycogen battery You need that to be zero and every time you do a cheat day it fills up the battery So you have to start all over again and slowly burn the battery down You can do it over 10 days five days three days or pull off the band-aid with a 24 48 hour flask Fast heck schedule a colonoscopy. They make you not eat for two days.

It's perfect perfect timing do that You know get your pipes checked. So a lot of it assault, but it can be this depletion You can use the ketone ester Some people have used it during that transition period when the when there's an imbalance There's you're not making ketones yet and and the sugar is low It can help a little bit with that people have done it that way But then as far as people who are not ketogenic, but then they're doing the intermittent fasting.

That's a slightly separate thing I don't think the taking the ketones makes your body signal to okay. Now let's burn fat. Let's get used to it I think that there's something else and this is not very scientific. I'm not a doctor not a scientist But I think there's something more to the gut and the pattern of skipping breakfast Getting used to skipping breakfast your body Having that grumble and saying you know what that grumble switched that narrative to be oh, I gotta go eat food That grumble is hey, if you don't give me food, especially glucose right now I'm gonna start burning fat You know Convert the narrative to that and you're like, okay, go ahead great You know that that rumble that means it's starting and then you just I think if you do that for a week or two Your body doesn't wake up craving it anymore. And I don't think that's necessarily fat burning or keto adaption. I think that's just your body Getting used to a rhythm of I have food three times a day nine twelve seven I'm going to rumble at half an hour after each one of those times you move that schedule And stick to it for a while your body just Doesn't expect or demand food

Melanie Avalon
Yeah, no, it does. I'm thinking it through in real time in my head.

I would love to see a study where people have been eating a non-macronutrient restricted diet, so they're having their carbs still and all the things. And half of them, though, are using exogenous ketones at some point and then the other half aren't. And then have them go on to a daily fasting schedule or even a keto diet. One of the examples you mentioned about the ways to get there, I would be so curious if the group that had been supplementing exogenous ketones historically, if they at all just transitioned faster or easier or if it literally is just based on... It'd be easier because...

Speaker 1
Because your first five days, you have no exogenous ketones, you're just flat out not eating breakfast and you're used to having breakfast for the last 30 years. You're going to be annoyed, you're going to be distracted, you're going to be thinking about food.

So yeah, it does help that and I have not seen a trial that compares that.

Melanie Avalon
Yeah, so like basically it does like prime the system in a way to be more comfortable and adaptable with jumping into this.

Speaker 1
Sure, it helps suppress the appetite so that the you're not eating and then your body gets used to not eating at that time frame and Then yeah, it makes it easier

Melanie Avalon
reading about Owen and Cahill and their commentary on Beech's approach to exogenous ketones. And apparently they did a study and they found that in a three-day fast, ketones were the preferred fuel source for muscles during a three-day fast.

But the study participants switched to burning free fatty acids after 24 days of fasting. So with really, really extended fasting, it looks like the body switches back to free fatty acids. Well, the K

Speaker 1
Yale studies, he was, I think, 20 to 40 years older than Beech. So that was, I think, in the 1960s when they did a multi-day fast that they would never be allowed to do today. They called it the Jesus Fast, it was 20 to 30 days, and Dr. Beech makes some jokes about it.

If you want to hear a podcast, basically the only podcast that Beech did because he was all about, read the goddamn papers, and I brought him kicking and screaming because other people were being crowned as the king of ketones, and I was like, no, you need to get on podcasts. He's like, I don't want to be. So it's a Dave Asprey podcast, I think it's $299 or $300, and you'll see a two-hour deep dive of him, and I make a cameo at the end about how I was doing ketogenic diet, and I was able to hit like eight mil molar just on the diet with no exogenous ketones. But with the Cahill study, they were, I think, yeah, Beech joked about them being on a Jesus fast, and they were theologians. I don't know if that was true or not, but yeah, they fasted them for multiple days, and they showed that the brain could run exclusively on ketones, that it didn't need glucose when ketones were available. I'm not familiar with what exactly it might have done to muscles deciding what fuel to make, because if you go fasted too long, you will burn muscle to make fuel out of that. So there is always that, you have to watch out for it, which is why when people do the exercise, you're basically going to be fasting, you're going to be losing weight, but you're going to be losing muscle. And if you don't pay the extra $100 to do a DEXA full body scan at the beginning, and then every three months to make sure that your muscle is not being lost, because if the muscle gets lost, the moment that you get off those GLP ones, you're going to actually be exponentially worse than your baseline. So it will eat muscle if you fast.

Melanie Avalon
You know too much. Yeah, and i'm really curious with the because there's so much information out there about people like losing muscle And all the things and I really wonder though how much of that is people just Not paying any attention to protein intake or anything like that.

They're just severely calorie restriction restoring

Speaker 1
Yeah, sure. I mean, there are, you know, you could, yeah, you can focus on eating. If you're going to be eating fewer calories, maybe it should be higher on the protein side. And then there are some protein supplements, like perfect aminos, just to kind of crank up another food is best. But if you can supplement on top of that, but it still has to do with going to the gym. Like, I don't think just eating the protein is going to be enough.

I think you have to actually work out your body and actually think that's where GLP ones can actually work well with the ketone ester. And one researcher recently is saying that they were doing some studies combining the two, but she didn't really know how best to combine them. And I was explaining my theory is that the ketone ester will help with GLP ones because GLP ones, when you're fasted, your lower energy and lower motivation to go to the gym, and you actually need to be going to the gym more. So it's like this counter, okay, I'm losing weight, but now I have lower energy because you're not getting calories. But then you try to go to the gym and you're just half-assing, and it's just not working, or you're just less motivated, or you go less frequently, because you're just tired. That's when the ketone ester can actually kick in, not for appetite suppression, but for energy, a low caloric energy that will help you get motivated and make that gym experience better, because you really need to be building that weight, not running, not jogging. And I have a track background, so for me to say that is tough, but just hyper-focused on muscle building three times a week, if not more. But the DEXA scan is key, key, key. If I hear someone that's on a GLP one and they're not getting a DEXA scan, I'm just like, why bother? I know it costs another hundred bucks, but you need to know where your muscle mass is, and you need to maintain that. It'll slow down your weight loss, but who cares about weight? If your muscle's the same, that's what you want. You don't want to be losing muscle and losing fat and make your weight loss appear faster. You want it to be a sustainable system, so you got to keep your muscle up, and more muscle is more weight, but your pants will still fit much better, because muscle's more compact than fat.

Melanie Avalon
Yeah, we are major fans of supporting muscle around here. So you mentioned, you know, that you did track and so your products are actually used by several Tour de France teams.

So what are the effects on endurance and athletic performance?

Speaker 1
That's a tricky thing. People want it to work like caffeine. They want it to be a no-brainer, pop a pill of caffeine, 15 minutes later, you know what it does.

Ketone ester is very tricky. So there's a no-brainer protocol, which is for recovery. So taking it immediately after the five-hour Tour de France ride, that's how most of the Tour de France riders use it. And we've got videos of athletes, Mark Cavendish, who broke the world record for the most number of stage wins the day before he won the last and final stage to break that record. And there's a whole Netflix on him trying to break the record. He had to do a mountain climb, and he was just exhausted. And the sprinters, which is his cup of tea, if they don't cross the finish line within a certain number of minutes from the first person, you get cut. And so it's really hard for them. So he was dying, dying, dying. And when he finished, he was like, where are my ketones? The first thing that came into his mind was, where are my ketones? And this is not paid for. This is not something that we could script. And they lost it. They couldn't find it. Like, I don't know. And he's like, where is it? And he's looking to the left and the right. And the assistant's like, you know, looking through the bag, and they're like, oh, it's over there. And he finds it, and he grabs it, and he chugs it. And it's like this Disney World moment of, like, you're just on the Super Bowl. Where are you going? I'm going to Disney World, going to Disneyland. And you know, he chugs it. So these riders take it immediately after their five hours to help for recovery.

So there's been clinical trials that show 15% improvement in recovery on overtraining. So 21 day workouts of overtraining with the group with the ketonester when they did the time trial was 15% faster. And the last day of, or the day before workout, they were able to do 15% more watts. So it's massive and pretty brainless on that side. Now a customer should ask, wait a second, he's taking a full bottle. And here you are saying, take, you know, two or three cap fulls. That's a big difference. So the clinical trials are always about more is better. And what's the maximum they can take without GI problems. And that's what they test. And that's what works. And then the Tour de France riders will follow that. But we found consistently, people have been able to take less. It hasn't been proven scientifically. So I like it when these ketone companies say, backed by science and stuff like that. It's like, well, okay, but the science isn't necessarily the best way to use this. So people have found benefit as low as one or two cap fulls.

If you're running a marathon, yeah, sure. You might chug half of a bottle or a full bottle of the KE4 right afterward. So yeah, so the Tour de France riders will mainly use it then, but then they also use it immediately before bed, which is very counterintuitive.

Speaker 1
People think, again, of this as caffeine and it's not a caffeine source. I mean, some people take tablespoons of honey before bed. It's more like that. It's a calorie that's replenishing the system.

They take a huge dose before bed, which, again, if you did that without doing a five-hour workout, you would be up cleaning your closet for the next three hours. So some customers will take, female sensitive people will take as little as half of a cap full immediately before bed. Some people will take two cap fulls, so it very much varies. I can't take any before bed because I'm already keto. I'm keto vegan. I've been like that seven, eight years. And if I already have a baseline of ketones and I add a cap full, I'm like, oh, I want to get a better night's sleep. It doesn't work for me.

It makes my brain turn on and, you know, that's no good. However, if there's a night like recently where I went to bed and I was just super tired, it was one or two a.m., and I had to wake up early for a flight. Then I knew I could actually take a larger amount because I knew I was so tired that I'd go to sleep, even if I took four cups of coffee. And that's when I woke up like a spring chicken. My wife was like, you only got four hours of sleep last night. How are you like the first one getting up helping the kids? And that's what the ketones do when it works. But you have to be aware, if you are keto, I don't tend to recommend it except for occasions that you're super tired, you ran a marathon or you're up super late or you're a night worker and your schedule is all messed up.

So the Tour de France people reliably, immediately afterward and before bed. There are a few riders that have found their own protocol. And Dr. Dog, who is a coach for one of these teams, like to say, everyone has to make their own protocol. Like, we'll try different things, but what works for you? We have had mega responders have been able to take a full bottle every hour and held on to the yellow jersey for multiple days. And it wasn't expected. So he was leading the Tour de France with multiple bottles. But some people are scared of taking it during the ride. And I think what happens is they take too much and then their blood sugar drops, and then they feel blocked is what they say, that they're not able to tap into the glucose. And there's this concept in the science world called glycogen sparing, which sounds sexy, like glycogen sparing, and then you can turn it on when you need it. I like to think of it more as glycogen blocking. Glycogen blocking is also sparing, right? But then you can't tap into it. So I don't recommend taking this. in a four hour race right before you're about to sprint because your blood sugar is gonna drop and you might not be able to tap into it as well. But there are strategic ways I think to take it that some of the Tour de France riders are more reluctant to do without, hey, show me a clinical trial, will they prove this? And it's like, well, that'll be five years.

Speaker 1
Meanwhile, the other riders are doing this and you're missing out, but it's up to you. But taking it altitude exponentially helps better at altitude. It has to do with the heart efficiency and just it makes it that 6,000 meters feel like 3,500, 4,000 meters. So it helps with altitude.

It helps with drastic temperature. So super cold, super hot. It helps with hill climbs. There's more mitochondria in your slow twitch muscles. So you're pedaling. Oftentimes it's the same cadence, but when you go up a hill, you're going to be slowing down your cadence. So it's like doing a stair master and there's more mitochondria in the muscles. So it does more for that. So people might take it right before a hill climb. I asked this one guy, Anthony Kunkel, who's done, he won the American 50 kilometer, 50 miler race a few years back. I said to him, if you had someone taking ketone estrogen, you only had one chance, because this is how it is sometimes. You should try it five or 10 times in different ways, but sometimes some people are very skeptical. If you had one chance, how would you take it? And he said, go out for a run, whether it's one mile that's hard for you or a hundred miles that's hard for you. Whenever your brain starts to go, because the glucose just doesn't make it to the brain, when you're doing these longer workouts, your brain just starts getting taxed and starts doubting why you're doing this and starts making, you start compromising with, well, maybe if I drop it down 10 seconds slower, I'll still do okay. That is when he recommends taking the ketones toward the end of whatever workout you're doing where your brain starts to go and it'll snap your brain back, because I think that has to do with the brain energy gap problem.

The glucose isn't making it to the brain. You give this alternative fuel and your brain feels the same as the beginning of the workout. Then you're like, you know what, I can do this. And you have a better mood and you can push your muscles more. Some people like to take a pre-workout, but they like this concept called a dual fuel. It's super sexy and easy to put in marketing ads, but I don't necessarily agree with it. This concept of sugar and ketones, like two fuels. Okay, there are people that works for them, but that's not, when I have one or two chances with someone, that's not the route that I take because it's gonna be 50-50, but people on their own tried it and half the time it worked, the other half, might give us a two-star on Amazon.

The way that I like to recommend using it changes so many things. It's easier to take it immediately before bed. And immediately after the workout, that's the brainless. But then if you actually want to try doing it in the rides, that's where it gets tricky. Because I think that the glucose and the ketones actually kind of compete with each other, not this dual fuel concept. So then that's, okay, well, let's talk about fasted workouts. Let's talk about, you know, doing fasted workouts and adding ketones to it.

Speaker 1
And there's some message boards or they're either keto runners or they're fasted workout people and they say, oh, I don't need ketones because I make my own, which is a very sexy sounding thing. And I just laugh because it's like a glucose-based person that eats all these gels saying, I'm not going to drink, you know, my body makes glucose, I'm not going to drink gels because my body makes them. Well, no, those people are adding gels on top of their glucose sugar-based system. So if you're doing fasted workouts, adding ketones on top of what your body's already making, that's kind of like a dual fuel. You got endogenous ketones, your body's making ketones and you're topping it off with exogenous because glucose-based riders, when they do, sometimes they will do one or two fasted workouts a week, but they expect their watts to go down. They go down five or 10% and they just, that is what it is. And then why do they do it? Because it helps for burning fat, it helps for weight loss for the rider if they want to just be more of a stick. And it helps for recovery. The next day, they're not as sore as they can do more hard workouts and you're still building the muscles, even if your watts are lower.

But when you add ketones to those fasted workouts, it brings people back to their glucose baseline. So now you have the best of both worlds. You have the anti-inflammatory, not as sore the next day, but the same watts and the fat burning because the amount of calories of this is tiny compared to glucose. So you've got to be burning something. And so fasted workouts is where it is also a no-brainer. So if someone already does a fasted workout, having them add 10 mLs an hour, 5 mLs an hour, they oftentimes will notice something immediately. Now if someone is normally taking a whole bunch of sugar and a whole bunch of caffeine before their workout and they drop all of that and they try to go for ketones, hit or miss sometimes, but it's just going to be different. You're running on a different fuel source. It's not going to be as predictable. The next day, you're going to be less sore, so you're going to forget about that benefit because you win races based on your ability to work out and recover. That's where the goldmine is, not race day. So fasted workouts. We're even playing with a new protocol for people that are more interested in exploring this concept of doing short term keto before the race. So the exact opposite of carb loading, go to the pasta shop and get all you can eat buffet and load up on carbs the night before doing the opposite and actually going keto. So glucose based all along the week and month before that, but then three or four days before going full keto. And I had this one guy do it because he was every small suggestion that I had given him and worked. He was like, okay, well, what else you got? Let's go down the rabbit hole. Let's try it all. And I had him go short term keto. He had never gone keto before pre-race, which is hard from the concept. And I didn't tell him about the water loss thing. And he calls me up after day two or three and he's like, I'm just going to the bathroom a lot.

Speaker 1
Like, is that normal? Like, yeah, you're losing water, but you're not more thirsty. And when he started on the starting line, he was three or four pounds lighter. And even one of his friends was like, hey, I saw you last week and like, you look different. All of that inflammation is gone. He's four pounds lighter. He just spent, you know, God knows thousands of dollars on this bike that might be a half a pound lighter and he just dropped four pounds. Like, what is that worth?

Your muscle is going to have the same strength. It's not like you're going to lose muscle in those three or four days. And with cycling, it's a lot about the watts per kilogram or watts per pound of the rider. And if you drop four pounds, that changes that ratio a lot.

So he was able to do three or four days pre-race keto and then just use ketonester and salts during the entire four hour ride. No gel packs. His friend was like, here, take a gel pack just in case you run out of fuel or bonk. And it didn't happen.

His friend bonked and he had like, you know, five, 10 gel packs. But you know, you don't want to jump straight into that. You got to really practice that. People call us all the time saying, hey, what do I do? I've got a race in two days and I've never used this. I say, don't use it. It took you 10 years to figure out the size of the banana in your marathon. And now you're just going to like absolutely change everything.

Like don't do that. What you can do is do some pre-loading. That's another protocol that's low risk, which has taken it a week, seven days or even one or two days before your race to help just build mitochondria and help just recover. So that as if you're tapering for the Olympics and you're just more recovered for that race day.

Does that answer your question of like how they use it? It's really. quite tricky and tailored to everyone and a lot of people are just very reluctant they want to do parts of the equation and not all of it they wanna i can't stop my caffeine okay well then you're in the bathroom in your marathon. Because you had the runs cuz access caffeine gives you the runs another thing that the ketones do is make you what we found this not been scientifically proven trying to prove it but time and time again feedback from customers. Drops the heart rate 7 beats per minute but recently a customer said hey you said that it would lower my heart rate but the heart rate was actually 10 beats higher what's going on i said did you look at your pre workout drink did it have caffeine in it and he looks at it he's like oh yeah. So the ketones multiply the caffeine and caffeine is known to increase the heart rate so then he had the doubling effect in the wrong direction so the next time you cut out the caffeine and it. Drop down 7 beats so a 14 beats per minute for the same what's difference and that can be pretty huge if you're if you're able to be lower heart rate at the same what's that allows you to. Be glycogen sparing because you're not tapping into you know high heart rate glucose needs you can stay in that fat burning zone.

Melanie Avalon
Longer. Wow. Okay, so many things. Sorry. That was a fire hose.

No, I love it so much It's interesting because when you were saying how You know people say that they do that the double fuel or whatever and they do the glucose and the ketones I was thinking how that's literally the complete opposite of what I Try to do like I I probably to an unhealthy extent I get worried about this concept of energy toxicity and just like too much for the system So I try to always either be like ketone fat burning or Carbs like not not both at the same time I just don't think that would work for me very very well And I like the sleep piece and if listeners go to your website So they can either go to ketone a.com or hard ketones calm It will go to the same website and by the way the coupon code Melanie Avalon will get you a discount But more on that in a bit you have a lot of studies there And so listeners can check that out and like I was reading one like you mentioned about the sleep and it was literally It was literally supporting what you just said because it was talking about, you know athletes taking ketones for recovery for sleep and it specifically found Let's see that it helped there it helped the decrease in REM sleep that they normally would have Experienced and the increase in wakefulness after sleep onset improved sleep efficiency by 3% So that's yeah, that's anything. Yeah

Speaker 1
Yes, I agree with those. They also probably took high dose and they also were riding for five hours.

So if you go to Amazon and you search for the reviews, you look up the word sleep, you'll find more realistic real world experiences, which aren't scientific. But people saying, hey, I went to sleep with my cell phone on my chest, I know I shouldn't, but I took the S right before and I woke up the next morning and the cell phone was still on my chest. Normally, I get up two to three times asleep or roll left to right and I just was a mummy for eight hours. Or people saying, hey, I get a cortisol spike at 2 or 3 a.m. and I have to go to the bathroom or I get up and then I'm up for two hours and then small amount of ketonesia, they just skip that. They just stay asleep. We don't know why, especially the super low dose. It's not about testing your blood ketones and saying, oh, is it 0.5, 0.2, 1.5? It's just some sort of signaling thing that is happening that is just making people feel better. And initially, for the first two years, we said not to take it before bed, but then Travis Christofferson, the guy who wrote the book, he said, no, no, Frank, I took 10 mLs last night and oh my God, I slept like a baby, you got to try it. I'm like, what are you doing? You don't want to have energy before bed. He's like, no, you got to look into it. And for him, it was 10 mLs on the higher amount, but most people have a cap for one to one cap full. And we even have on our Facebook group where we chat about the good and the bad and people text us when things don't work, I say, hey, go to the Facebook group. And like they said, you want me to talk about the negative of it not working there? I'm like, yeah, so we can all troubleshoot and all learn. And on the Facebook group, people post photos of their nightstand being ruined with little one inch circles by having the KU4 on their nightstand. I'm like, sorry, because it'll drip down a little bit on the side and they take it immediately before bed, not a half an hour before bed. Mistakenly, people will do that or an hour before it doesn't help you go to sleep. It's more about helping you stay asleep. But we've helped people get off of two or three sleep medicines as well. They take one sleep medicine, but then they have to take another medicine for the side effects of that first medicine before, you know, they're taking two or three. And then, you know, with their doctor's permission, of course, don't do anything without the doctor, they were able to, you know, cut that out and just use this. And some people even wake up 15 minutes early and they're worried. They're like, hey, I got less sleep, like, yeah, but you felt better, right? Like, yeah, well, your body got what it needs. And you know, what do you charge per hour, 50, 100 bucks an hour? You just.

Melanie Avalon
save 25 bucks. No, I love this real world application. And now I'm thinking more, okay, so because you asked me before if I had taken them and I hadn't, and it was historically because of a lot of the reasons that we discussed, leading up to this, which is, I was thinking while I get into ketosis on my own with fasting, I don't do intense athletic performance. Now I'm just thinking about it more.

I don't struggle with like skipping breakfast or skipping lunch, but I do, I do a one meal a day pattern every single day. And I eat right before bed and it's very high protein and then it's either low carb or low fat. And so it's normally, or to say it alternatively, it's either high carb or actually I don't really go super high fat. So it's either low carb or it's like high carb, low fat. And usually it's the high carb, low fat. So like lots of protein, lots of fruit. So I'm just thinking like practically when or how would this best benefit me to integrate into my life. Do you have any brain.

Speaker 1
fog or sundown in effect at 3 or 4 p.m. and do take caffeine.

Melanie Avalon
So ironically cuz I just launched a coffee line, so I'm all about coffee But I don't do I don't drink a lot of coffee. Actually. I don't have a lot of caffeine.

I don't really Experience brain fog. I mean I will get tired and take naps Occasionally, especially if I went out the night before I'm pretty consistent

Speaker 1
So the more of a deficit you're at, the more it works. So if you're out late the night before, that'd be a great time to take 5, maybe even 10 MLs and you'll wake up more fresh. Or you can take it in the morning when you have had a low amount of sleep and you're dragging. So that'll help you bring you back to baseline.

You could do it post workout, doesn't matter the type of workout, doesn't matter if it's running or weights, post workout because some people, if they have a hard workout and they're trying to go to use their brain for work, the brain sometimes doesn't really catch up because you're just drained from that workout. The escher can kind of bring you back. And while you might say, well, I'm already doing fasting or I'm already making a little bit of ketones, okay, but your brain's that 0.5 that you're making through that fasting probably isn't enough to make, first of all, you burned it up in the workout. So that's all gone. So you could take it post workout before you're about to do actual work.

You could also take it selectively for podcasts and stuff like this so that your brain is on a higher level. Just if you're really going to be intensely thinking for an hour or two, that's a great time to selectively take it and try different amounts.

Take one capful, two capfuls, half of a bottle. Rhonda Patrick used to down an entire bottle and I was like, no, that's way too much. And she would have this spike of energy and then crash hard afterward. I'm like, no, you're taking way, way too much. And people look at their blood numbers real quick and they see that the peak is at 40, 45 minutes and then it crashes and they think, oh, the ketones are out of my blood. They stop working. I need to redose or ketones don't last very long. But what they're missing is ketones don't do anything in the blood. They don't make it redder. They don't make it thinner. They don't make it do anything. It's when the ketones leave the blood that they start to work.

And they've even done a brain scan where they're able to see, even though the ketones went down after 40 minutes or peaked at 40 minutes and started coming straight down, it stayed in the brain for two, two and a half hours high, like not even like starting to come down at the two and a half hour mark. So today you can use it selectively for important meetings and stuff like that. But on a day-to-day basis, you might not be a candidate for taking, well, there'd be a longevity protocol, potential reason to take it. I don't really like that as much because people want to feel something. They want it to be noticeable and obvious. But the science will say, if you were to add an extra cap full or two twice a day, that it could help for just general longevity.

But I don't really like selling something that is hypothetical, hey, take these pills for six months and let's see what happens and see if you feel better. But technically, there would be an argument for that. I just tend to not promote that. I'm lucky that we have a product that when it works, it works. It's not like, oh, well, I want to take these, you know, sugar packets for a few weeks and see if it works.

Speaker 1
No, you're going to take a sugar packet and you're in your run, and you'll know whether it worked or not. Like, you might have to tweak the amount, but it's instant. We've had some people with brain fog, they said, well, I tried it for a couple of weeks, and it didn't work. I'm going to give it another four weeks, and that's it.

It's like, no, no, no. We need to change the protocol and give it a day or two. Like, that's it. So, in that day or two, it's a function of changing the protocol. Let's find out what you did wrong, or if you did something wrong, and then oftentimes it's, oh, well, I ate. You said to take it on an empty stomach, I took it, and then I ate half an hour later. Oh, the blood peaks at 40 minutes, and right when it's about to start to work, you ate a bowl of grapefruit. That's why. Trying it for another six weeks isn't going to do anything. So we try to tweak the protocol, or we go up in the amount, and they say, oh, well, that's not sustainable. So it's a lot less expensive for you to do a one or two-day test at a higher protocol than a low protocol for six weeks and have it do nothing. Let's work backwards. Let's go in the other direction. Let's try a high amount. And then if you're like, oh, wow, that really worked, then you recognize what that mental clarity is like. You can cut it back and see if you still get the same mental clarity, and if you don't, then you decide, is it worth $5 a day?

Is it worth $10 a day? We have some people that are former NFL, now a sales rep, and he takes an entire bottle. It takes $30 worth a day, and he's like, hey, if it helps my sales make me another $200 in commissions, I'm 8Xing my money because I'm on. So different people, different amounts, but more is not always better. So we try to teach people how to be cost effective and find ways to take less. But for some people, they have to take more. So you could try it a bunch of different ways.

Melanie Avalon
You touched on something that we talk about a lot on the intermittent fasting podcast, which is the people obsessively measuring their blood ketone levels and even experiencing that when they first start, be it keto or fasting or whatever it may be, that they're high and then they're chasing these high levels and then they start experiencing lower levels, but it might just be because their body is actually now using it. So I like your comment.

So many people don't know.

Speaker 1
that and the doctors don't know that. I get calls from people that say, my doctor says I need to be at one or two millimolars and I'm freaking out. I've been doing this diet for a year and they're going down. So now I need to pump up with exogenous ketones to fill out the number and hit those numbers. And I'm like, no.

First of all, the stress that you have is not helping you any. But what the doctor is missing is that over time, you increase your MCT transporters. It's the transporter, that HOV lane that gets the ketones out of your blood to where they need to go. That gets bigger and it shuttles them faster. So you think that you're making less ketones. The ketones in the blood is just a very high level snapshot of what's going on. It does not tell the full story and it changes over time. So you're exactly right that you might be eating the exact same way. And some people hyper obsess about percentage fat with these calculators and apps and stuff. That's fine. And they think that their numbers are going down and they think that they're making less ketones, but that's not necessarily true at all.

It could just be your body's using them up. We even had one person that had mental clarity issues, but they also wanted to test the blood. And it wasn't, this was weird. It wasn't showing up in their blood, even at the doses that it should have. I said, okay, but are you feeling anything on the mental clarity? And he's like, oh yeah, totally. I'm like, well, if you felt nothing and you saw nothing on the meter, okay, here's your money back. I don't know. Maybe you have some missing enzyme that's not cleaning the product. Who knows? But you're not seeing it on the meter, but you're feeling it cognitively.

I don't know. Maybe you are one of these hyper people that the brain is in such demand for the ketones that just sucking them all up and just using them all up. Like I'm, I care more about the feeling and I believe in placebo, you know, Joe dispense that you are the placebo. I believe in all that. But if you feel better, like that's, that's the focus. So yeah, chasing the blood ketones. I haven't tested my ketones, you know, in a long time. Sometimes if a kid stubs his toe, one of my kids stubs his toe and, and I have a ketone meter somewhere, I have been known to like throw in, I'm not going to prick them, but he's already got blood there. Let's see what it's.

Melanie Avalon
wait that's so funny because literally whenever I if I like you know cut my finger or something I'm like oh let me let me test

Speaker 1
I might test once every three or four months to kind of see where I am. So first thing in the morning before any food, supplement, water, anything. But for the most part, I haven't really tested.

I do suggest that people, if they decide to go intermittent fasting and stack keto on top of that, because it's an important thing. My uncle is a doctor and he won't even listen about ketones and he was overweight and he only did intermittent fasting. But his one meal a day was what made him lose a lot of weight. But he ate bread, he ate everything. So it's not keto. You can either do keto by itself, two, three meals a day, or you can stack keto and intermittent fasting and potentially have better results. But if you are deciding to go down this fully keto route, you really do need to have a blood meter, more so than even tracking your macros. Because there are people that will stay in this 0.2, 0.3, 0.5, not really get into ketosis because they're doing it wrong. And then they have multi-weeks of just no success and brain fog and keto flu. And then they say, oh, well, I took some online tests and it said that ketones aren't for my body type. It's crap. It's like, no, you took it wrong. And the number one way people take it wrong is actually too much protein. They understand the low carb, near zero carb concept, 5% carbs, but they can't fathom the concept of 80% fat. It just blows their mind. So what do they do? They have a bunch of protein, but then that makes it much harder, if impossible, to get into ketosis because excess over 15% to 25% protein, depending on how you work out, is like a cup being overflowing and it turns into glucose, gluconeogenesis. So excess protein will kick you out of ketosis. So you really should have a meter if your choice is to go down the ketogenic diet route, just to see whether you're waking up at 0.5, 1.0, 1.5 and try different things. You can see, oh, I had a dinner at 5 o'clock one night, same meal, and then a dinner another night at 9 or 10 o'clock. What does that translate to? One day your ketones were 0.5 in the morning, the next day 1.5, huh, that extra four hour window makes a difference. Or you might say the different types of food that you ate the night before, and then you see, hey, let's see how that affects my endogenous regular ketosis in the morning. So I do see people that think that they're going keto, don't have a blood meter, and it's not working. And then they'll say things like, oh, well, I eat some fruit, I eat some berries and strawberries. Well, if you're not getting into ketosis, you want to cut those things out because they'd say they say oh well these podcasts say that they're or you know these websites might say that they're keto friendly well Yeah, they're keto friendly for people that are already in ketosis and already at that baseline of 1 1.2 They're fine.

Speaker 1
They can have some super low sugar fruit But if you're struggling you can't even get in you got a that's the first thing you got to cut You can bring them back in later if you want, but I'd say if you really want fruit Lemon and stevia drops make yourself a lemonade so you feel like you're in the fruit family but yeah, so the keto meter is good for that some people sometimes buy the keto meter to Prove that the ketone ester makes their numbers move You can do that just to make yourself feel better that you're not being scammed so you have to take it take a blood test right before and then blood test at the 30 to 35 40 minute mark and See them move and then you feel not scammed, but I already know that two capfuls is gonna be one millimolar so You can do it if it makes you feel better But it's not really necessary to test your blood ketones with the exogenous ketones I don't think but people sometimes want to test it and then they they get mad like oh Well, you know didn't show anything on the meter or made my ketones go down.

It's like Okay, exactly. What did you do? It's like well I took one capful and then I tested two hours later. It's like well, it doesn't work that way one capfuls too low It's not gonna move the meter and the peak is at 40 30 to 40 minutes depending on how much you take So testing it two hours later. It's just non sequitur So I you know would then tell them take a larger amount take four capfuls but you have to take it at the 35 40 minute mark and you will Definitely, you know see your numbers move and then they feel you know Not ripped off and then you know, they don't have to test it anymore

Melanie Avalon
Do you have thoughts about the breath meter? I know when I interviewed Dom D'Agostino about it, he was saying that he feels like the acetone from that state is more indicative of actually burning body fat.

Sure.

Speaker 1
but it won't work for exogenous ketones. So exogenous ketones are beta hydroxybutyrate and the breath meter test for acetone. So I have broken the record on an acetone meter at one of these biohacking conferences. They're like, oh, you want to take this? And I'm like, sure. And I blew it. And like, what? Like you're in the danger call 911. Ketoacidosis. Yeah, you should go to the hospital.

Then he's like, no, I took ketone acetone. I was like, oh, okay. So, but it might show up like two to three hours later. It's not a 40 minute thing. But yeah, the acetone, the breath meters for endogenous production are fine. I don't know much about it. I've had them a couple of times, but I haven't really recommended it or taken a deep dive because the blood is just like, boom, this is the exact number. But if you're really against the blood prick, yeah, the breath meter would be fine, but don't take the breath meter with the exogenous ketones to try to see what that's doing. And the urine strips don't work at all. Like don't even bother that. That's showing you what your body's not using, what's in your blood is what you're using, but the urine strips show you what you're not using and you're excreting out. So I don't recommend using those at all. It's a really,

Melanie Avalon
similar correlate to people, because I do think people with the urine strips, if they've never tried a keto diet or anything like that, it can possibly be helpful just to see right at the beginning when they start making these ketones but not using them. But then it would quickly drop off as they're getting adapted and actually using them.

And so it's kind of similar to the blood where people might see higher levels right at the beginning and then it transitions to lower as they actually begin using the...

Speaker 1
ketones? Yeah, the blood shouldn't transition too much, maybe 20% or 30% lower. It's not like you're going to be at 1.5% and then dropping to 0.7%. I don't think now someone could, I could be wrong about that, but I definitely agree with the concept of over months and years, your numbers go down because your transporters go up.

And this has something to do with the concept of flow. Flow is how ketones are getting out of your system. You actually want a higher flow. So there's certain ingredients that I could put into the ketone ester that would actually make it so that the blood meter shows higher. So it's like, wow, look, the ketones are higher. This is a good thing. Well, no, I just put in an ingredient that blocks the MCT transporter. So it pulls there and makes it look like it's better, but it's actually worse. And then the opposite, you could take niacin and it could actually help open up the MCT transporters, help get ketones out of your system and it would make your blood ketones look lower. So like marketability, you want them to look higher, look at this product, you know, here's a test. I could do a whole bunch of things to make them appear higher by blocking the door. But that has to do with flow, which is why, you know, different exogenous ketones, there's this concept, which we haven't really even talked about, that some people think, well, doesn't matter the exogenous ketone, as long as you have one millimolar versus one millimolar, it's the same. And if another ketone is weaker, you take four times more of it, and as long as you have one millimolar in your system, it's the same. And that's what I, my next goal, trying to prove that scientifically, it's not the same. The ketones in your blood, it's just a snapshot. There's other things that are going on. And if you have some exogenous ketones that might take you two steps backward, the numbers look like it's one millimolar, but then all this trash and excess stuff to get there isn't being accounted for. And that's slowing down your system or making you more a sedative-like effect, like the hard ketones. The hard ketones will raise your blood ketones, but it makes you demotivated, it makes you want to sit on the couch, makes you want to relax, it doesn't make you want to jump up and go for a run. And when we first launched the hard ketones, I knew that it was going to be a hard concept to explain that this is not a workout energy drink. And we even tried to call it on the side of the can, relax, like screaming, like not take before gym. And we gave it to some people to try out and one person reported. So I took it before my treadmill run. And I don't know, Frank, you know, I was looking at this couch in the treadmill that I hadn't ever even noticed was there and I was like, you know what, it'd really be nice to be sitting on that and not running. And I'm like, no, did you not see the big word relax on the side? So different ketones will do different results, even though they both might just raise your blood ketone numbers, it doesn't mean that it's interacting with the system the same way.

Melanie Avalon
a really quick question and I don't know what you said that made me think about this. I've had Dr. Stephen Gundry on the show a few times and I'm trying to remember which book it was.

One of his books, his thesis is basically that the benefits from ketones aren't because they are like a good source of fuel for the cells. It's actually because they signal the mitochondria to waste energy and build new mitochondria, but they're not actually fuel. Well, there's a

Speaker 1
paper called, are ketones a fuel or signaling molecule? And the answer to the paper is both.

And there's a Dr. Veach paper where he talks about fasting and all these animal studies, five animal studies where all the animals lived longer for different types of fasting. And each one of them had a theory as to why they lived longer. And he was like, they all missed the point. They all raised ketones. And it was the ketones that made them live longer.

So yes, I agree that it could be both a signaling molecule and help building mitochondria, which is why we have marathon runners take higher doses of the ester a week before the race. We had one marathon runner who took it three or four days, liked it. And then on game day, he did it fasted. On game day, he added an apple and a power bar and then took the ketonester. And he's like, Frank, I just didn't like it. The race was horrible.

It was just perceived effort was very bad. And he's a two hour and 20 minute marathoner. So not super pro elite, but you'll win local races. And he's like, I just felt bad. I said, well, why'd you have that power bar and apple? And he said, Oh, well, I can't run a marathon without it. Like, well, first of all, the Kenyans do so. And second of all, all of your workouts were fasted and with the ketones and brought you back to baseline. So I think what happened is that power bar and apple shut off his endogenous production. He added the ketonester and just it would have been better to stack it on top of endogenous production. It just didn't work. So the next couple of weeks, he runs every two weeks, these races, I said, just take it in your workouts, fasted, and then game day, go back to whatever banana, whatever stuff you want. And sure enough, he's like, Frank, it felt amazing.

How is it possible that the ketones were they still in my system? Because I had an 18 month PR, I felt light on my feet, and I didn't even take any ketones that day. And I said, what I think happened was you built up the mitochondria. You were more because you run every two weeks, you were more recovered. And that's, you're depleting your mitochondria during those races. And he didn't even need to take any on race day.

Melanie Avalon
It's so interesting because hearing that theory and that concept which makes sense it will be both i think he. Because i think he likes to be a little bit sensational so i think he went the route of like it's all signaling it's not what you thought but it sounds like it probably is both like a fuel and a signaling molecule to build more medication.

Speaker 1
Yeah, I do think it helps build mitochondria. That's why it works better the older you are.

So I have some Tour de France riders talking to the coaches and I say, hey, it's not like you shouldn't give it to the younger riders, but find me those older riders. They're the ones that cannot replenish their mitochondria as fast. They're the ones that notice a bigger difference. So these older athletes that are trying to add on an extra one or two years to their final years of cycling or football or anything, they're the ones where it really can help them the most because it's just harder. You just harder to recover the next day after a standard workout and you just can't build.

Melanie Avalon
mitochondria as well. Yeah and hearing all of this so I think the way I think the way I will benefit the most from testing it would be like you suggested before podcasts and things like that.

I'm thinking about how I wish I had had this yesterday because I had my first press conference I've never had one of those and it was early and I'm not a morning person and this would have been that would have been helpful probably. Yeah for you um

Speaker 1
unless you're sensitive to medicine in general for something important like that, 15, 20 MLs, but you, which is on the higher side, but you would definitely have wanted to take it on another day that's just not important just to make sure that doesn't make your blood sugar drop too much or some unknown thing. And also don't mix it with MCT oil, C8 in particular, we put on the side of the box, friends don't let friends drink this with MCT oil.

We don't know why part of it is maybe they're both going through the same transporters and you get this big fat, literally fat blocking the door and people already feel GI problems with C8 and they know, hey, after a few week adaptation period, I can take one tablespoon. When you add the ketone escher, it feels as if they then went to two tablespoons. And sometimes I'll give it to someone at a conference and they're like, you know, my stomach isn't, it was given the ester and I told them about the C8, like my stomach, you know, the ester just isn't sitting well with me. And I look at their cup of coffee and said, what's in there? And they go, oh yeah, you told me no C8. And so it just doesn't mix well. I know it, there's some scientific papers where they take ester and C8, give it to mice and they find some benefits. Okay, those are mice. Just don't blame me when you try it as a human and it doesn't work or makes you feel worse. We're suggesting not to take it.

And then people say, well, how many hours to take it, you know, apart? Well, first of all, I'm not a fan of C8. I think C8 is a small molecule that makes it into the brain itself. And the brain can't use it as a fuel. It can use ketones, but it can't use C8 and it shouldn't be in the brain. So I'm not a fan of C8. I like the liquid coconut oils that are just the higher numbers, the C10s, the C12s, if you're going keto. But the ketone ester is going to be five to 10 times stronger on a per serving basis versus the C8. So like, why have something that only 10 to 15% of it might turn into BHB and the whole bunch of other stuff that isn't as calories and isn't efficient? Just why bother? Just replace it. So, but if you must have them together, then maybe you can have the C8 in your coffee in the morning and then maybe take the ester only in the afternoon, or you drop the C8 all together and just take smaller amounts of ester. Wow.

Melanie Avalon
I would not have expected you to say that about the C8. It's funny I'm having again flashbacks because the amount of I went through I go through like obsessive phases where I get obsessed with I don't know researching whatever concept and I went through like the C8 C10 phase and was like on all the Reddit boards and all the things and I came and I like landed on C8.

So that's interesting to hear that you don't think it's ideal. I'm glad.

Speaker 1
I mean, I make something that someone would argue is competitive. So maybe that's coming out, but just Dr. Veach never liked it. He said, and I have a video on him talking about how he doesn't like C8 because it creates it gets into the brain, it creates oxidative stress, and it might raise ketones, but it's only 10-15%. So you have to deal with this 80-85% load of stuff. And there's been clinical trials that have spent like 10-20 million dollars on clinical trials on C8 for brain cognition, and it just didn't work.

Now, they say, oh, well, when we went from stage two to stage three, we accidentally changed the formula where you're not supposed to change the formula. That's the whole point of a clinical trial is you don't change the formula. One person said that there might've been a typo where they put milligrams instead of grams. Like literally they said, well, maybe that was why, because it says here milligrams is supposed to be grams. So I don't know. But there have been just anecdotal reports where people say that they noticed the C8 for a brain fog for a couple of weeks, but then it stops. And I just wonder if that's some sort of accumulation in the brain of stuff that shouldn't be there. If it works for you, great, I guess, I don't know, it's just, it seems cheaper. But if it's far less effective, I'm not sure if something is cheaper if it doesn't work for you. If it works for you and that's your cup of tea, just keep in mind, people put it in coffee and then even the C8 will multiply the caffeine effect. So you think that it's a C8 that's giving you the energy, but it's just doubling your cup of coffee, I think. And I've had one person who was drinking some tea at 4pm and he said, oh, well, you know, I'm like, it's kind of late. He's like, oh, caffeine doesn't affect me. And then he took a small dose of ketone ester and two minutes later, he's like, oh my God. And I said, no, no, no, that's, I'd love to take credit for it. This guy wanted to, you know, VC, you know, why not impress him and be like, yep, that's the ketones. Like, no, that's not what you're feeling is the caffeine that normally doesn't get to your system just got hand delivered on a silver platter with the with the ketone ester. That's the ketone being multiple. That's the caffeine being multiplied. That's not really, you know, the ketone effect. Wow.

Melanie Avalon
Are there studies on ketone esters and dementia and Alzheimer's?

Speaker 1
prevention? They have not done one yet and it's a it's a tragedy.

There have been stuff on health because there's this you know is it a food is it when you have a disease you can't you can only treat a disease with medicine so it's very hard to get approval for some of these things. They did there have been studies that show cognitive improvement in sport so they had this soccer sprinting trial where they did like these 50 meter sprints like 20 times with and without they did sugar only and then sugar and ketones I wanted them to do ketones only and I told them it's not going to make them sprint faster so not sure why you're doing that but hey while you're at it can you test their brain and they said oh okay sure two years later soccer shuttle sprinters brain cognition was the same at the end of their you know nearly throwing up sprint workout as it was at the beginning of their workout versus the glucose only group that had either two or three x more wrong answers so think in terms of a football player fourth quarterback being as sharp as they are in the first quarterback in the first quarter um so there's been cognition in the sport context but there's also recently I think last week was a paper for cognition for healthy young adults over time so this wasn't even a 24 hour or one hour acute test it was an over time thing that they did show cognitive cognitive improvement um I'm trying to think whether they yeah they did something with people that were older subjects but not in a category of mild cognitive impairment and they showed that glucose destabilized the brain network where ketones did the opposite and they did both the ketogenic diet and they did a regular diet and ketone ester and they found the same thing so that is an example of they were able to match the ester did do the same thing as the ketogenic diet in that one context I like to say imagine if they had an arm that was not necessarily fully keto maybe but at least low carb and the ketone ester I wonder whether they would have been able to take it up another notch because I do think that the the glucose part of the equation not so much the ketogenic diet where you're making ketones but just going low carb and adding ketone ester and that's kind of an important concept because I think with the ketogenic diet we don't know how much of it is working because glucose is down and glucose is the culprit or how much of it is working because the ketones are going up so when you're doing uh so some protocols for people people that for some reason can't go full keto say okay great just go lower carb, get that blood glucose meter. You're spending a lot of stuff on my ketone escher, get a blood glucose meter, buy less of my stuff, and you should be limiting your blood sugar spikes. So go low glycemic, go a diabetic diet, limit those spikes, because every one of those spikes I like to say is like a nuclear bomb going to the brain. Limit your blood sugar spikes, and then you can add ketone eschers in that context. So you're not necessarily fully keto, but you've dropped off the, you've lowered the sugar, and then you've raised the ketones.

Speaker 1
This one lady who had brain fog, I asked her, she was asking for protocols. I said, well, what do you eat in the morning? She said, a bowl of fruit. I said, perfect. She's like, why is that perfect? Because that's the absolute worst thing that you can eat.

So it only goes up from here. So stop the fruit, try this. I mean, for her, I'm not saying fruit is bad for everyone, but if you have a glucose impairment problem and brain fog, that might not be the best thing for you to drink and eat in the morning. So she cut that out and it worked the first day. And she said, well, when can I have grapefruit again? It's like, well, whenever you want, whenever you're ready to have brain fog again, it'll just come back that exact day, because your body doesn't, your brain doesn't work well first thing in the morning with a big bolus of sugar for that person.

Melanie Avalon
It's really upsetting that there's not more and i understand why what you're saying about the confusion about studying it you know as a.

Speaker 1
medical protocol. Also money. I mean, the drug companies, they put in $10, $20 million to have their drug be proven to do something and there isn't that $10, $20 million available. We have doctors and places lined up that want to do it, but there's just no funding.

You would think that there's all this study and NIH funding and stuff and it's just hard to get there. Because you think that there's these associations that are raising funds and doing marathons to raise money for this and that, you would think that this would get on their shortlist of things that they should try. It doesn't because every scientist has their 10, 20-year mission of whatever molecule, powder, medicine, and it's really hard to convince them to switch over to, well, try this thing over here. Like, no, I'm dead set on whatever, acetate pills, whatever. So it's just hard to get the funding and get in line and have anyone take it seriously.

Melanie Avalon
I was just about to say I don't, I rarely get like actually angry and I interviewed Charles Pillar on the show. He's the investigative journalist from science who literally cracked the story about all the fraud in Alzheimer's research and his book doctored.

I have, I get like so upset just thinking about it and like just all of the, what you're just talking about with the pharmaceutical companies, like all, all of just the complete outright lies.

Speaker 1
I gotta I gotta I gotta hear that cuz it will make me irate because I know what you're talking about just mm-hmm and he's like

Melanie Avalon
the guy who like, did

Speaker 1
Isn't there like hundreds? It's not dozens, hundreds a year of trials that are for... And they all prove nothing.

Maybe two years ago, maybe there was something that might have moved the needle a tiny bit. And meanwhile, you have something like this. You talk about aniloid plaques and that's what they should be focusing on. It's like, well, or maybe the lights are just turned off and here's a switch to give it energy that it needs. There's a circuitry problem of glucose not getting into the system. Like they call it type 3 diabetes when the brain can't get enough fuel. Well, if you can give it the fuel, maybe it doesn't really matter as much the aniloid plaques. Maybe just the lights are turned off. And yes, it would be a fairly low budget clinical trial. And if anyone's listening to the podcast, maybe this is destiny to give us a call and help us make that happen because it is a shame because that was Dr. Veach's initial goal. His goal was not sports. It just happened to be that the first bottles that they would make of the ketone escher and they used to put them in Orangina one liter bottles, which is ironic because it's the exact opposite. One of the staff would drink orange juice every day. So that was the bottle that the ketone escher was shipped in, Orangina bottles. Not Orangina. One of the orange one liter Tropicana bottles is what it was shipped in. And they decided to go down the sport route first because it was just easier and more quantitative and just more immediate. But that was not his end goal. He didn't care at all about athletes. That was not his goal at all. Yeah, it's

Melanie Avalon
It's really, really upsetting.

Speaker 1
Maybe Charles has some connections in that world to make it right. I'd love to talk to him

Melanie Avalon
Yeah, I was curious because so I highly, highly recommend his book Doctor and it's not just the pharmaceutical companies like a lot of it. I mean, he talks about basically how the researchers and there's a lot of doctoring of data like just completely false images to support the amyloid hypothesis and then everything got based on that and then it's just it's a mess.

It's shock.

Speaker 1
Well, you've opened up a can of worms and you said you had time. So I'm going to give you something that's super funny. So first of all, there's a competitor that did a funded trial. We haven't funded any of our trials. So it's all clinicians buying product from us. So it's 100% third party. And sometimes it works. Sometimes it doesn't. Sometimes it works. And I don't even agree with the protocol.

So it's like, but there's a company that paid for a different molecule to be tested. And the conclusion was that it helps sprinters. And I was like, what? Ketones don't help sprinting, but it makes for a great headline, makes for a great bold point in an ad. When you actually read the paper, first of all, they gave the subjects food before the sprinting workout. Go to the last 100 clinical trials on sprinting, see if anyone has ever given a food. So why did they give a food? They gave a food because they were giving R1,3-butanediol. What happens when you take R1,3-butanediol without having food? You are buzzed. Not the right mindset for sprinting. So what their solution to that was giving them a bunch of food. Oh, but they're sprinting. Hmm. Well, guess what happened? The sprinters threw up less when they had the ketones. So the title of the paper should be, ketones help you throw up less. Therefore, you don't drop out of race as much, and then you're a faster sprinter. It doesn't help sprinting. At least I haven't seen any evidence that it helps sprinting.

I think it can be used pre and post. You can do sprint protocols that it can help sprinting, but not immediately beforehand. But yeah, when you actually read it, they were less sick. And maybe it's more likely that the fact that they were less sick is what made their times look better. But that's not what the headline is. It's just, it's flabbergasting how they can manipulate the data. And they try to say, oh, it's slow release. And somehow, no, you don't want slow release. You want it to be in your cyst, in your blood and out of your blood faster. But they made it look slow release by adding the meal. The meal slows down the release. Also, high doses, can slow down the ketones in your blood because you're at capacity of the liver to convert to ketones. That's not a good thing to over max out your liver. So yeah, those papers. And sometimes they're in journals that are super low reputation. They're so low that they don't even show up on Med. People don't know that there's actual PubMed has a certain level of paper quality before it lets it in. And they do let in stuff that I would still consider bad, but some papers are just so bad. And these companies try to get them published in different places and no one will accept them except for some no-name thing. But the consumer will read these papers and not know that it's credible or not. But when you go to a scientist, they're like, oh, it's in XYZ? Yeah, I don't even want to debate. I don't even want to even look at that.

Speaker 1
It didn't make it into a reputable journal for a reason. And then they use that for marketing.

One company said, increases your ketones 5X. That's just non-sequitur. People who eat at McDonald's have zero ketones. So it was like 5 times 0. Or maybe they might have shown up 0.1 because sometimes you might just have a tiny amount. So then it says, 5 to 10X your ketones. That makes no sense. But it makes for a great.

Melanie Avalon
Great. Bullet point. And on the paper front, after you read Doctord, you'll be suspicious of the mainstream journals too. It's like, uh... Well, I think that's it.

Speaker 1
I've gotten one paper retracted, they didn't know the ketone ester molecule by name. They were referring to ketone ester as one molecule, a diester of acetoacetate bound to racemic 1,3-butanediol. That's what they were using, but then they were using this ketone ester. They made the correction, but then the correction was also wrong.

They called it R-R, A-C-A-C, B-D-O, ester or something. There is no R on the acetoacetate, it just doesn't exist, so scientifically, there's no chirality. R has to do with the chiralness of a molecule. You might see D-ribose or L-tryptophans, and then there's letters before supplements. So it has to do with that. So they corrected it and said, oh, because the R-R, their correction was wrong. And it was 20 authors on this paper, and they still didn't even know, none of the 20 knew what molecule they were even using, and I didn't even fight to get that correction corrected. And I'm fighting another two papers right now for lack of disclosure. The person has affiliations with ketone salt companies, and they weren't disclosing it. And another one where they refer to ketone esters throughout the paper, and they gave an example of the molecule, the scientific name, but it was not that molecule that they used in the paper, and it just makes me pull my hair out. It's like, this is the wrong molecule. Why are you guys even debating correcting this? This is no brainer territory, and it's still a multi-month fight.

Melanie Avalon
Wow, that would be satisfying to see the changes made, although very really annoying if they correct it wrong again the second time.

Speaker 1
Like really it's the same. It's the same journal.

I think the journal still shows up in PubMed But was a lower-end journal and I'm fighting them on this new paper. So like confusing the concept of This correction is wrong and this new paper I just had to like separate the two and be like, okay forget about the correction of the correction like let's focus on this thing that is just asinine ridiculously wrong and let's let's focus on this and And then they have the the author of the paper right back saying oh no with you know, this is fine We didn't do anything wrong.

All the reviewers Had no issues with it, but these low-end journals they'll hire like these chinese Medical students to be quote-unquote reviewers. They don't know any better They read the paper and they thought that it was the molecule that you listed in the paper Why would they think that you have to go to a footnote?

To find a paper that you did four years ago of which molecule it really was and it matters Which molecule it is because ketones are not just ketones There's different types and some might be better for some things and some might be better for other things, but everyone needs to know Which ones and i've gotten? Mad at some researchers because they'll put in the subject they'll put in the title Exogenous ketosis does x y z or exogenous ketones do x y z And then sometimes the paper is ketone salt and sometimes the paper is ketone ester And I said no the title should be ketone ester does or does not do x y z ketone salt Does it does not because you're not going to have a paper that says?

Exogenous carbohydrates do x y z and then the paper is about fructose And then another paper is about a slow burning carbohydrate. No, you're going to say fructose does Well for sprinting you're going to say this slow carbohydrate isomaltolose is good for x y z So i'm like fighting these researchers be like, please It's not all the same because these other companies that sell other types of quote unquote exogenous ketones They do what I call science hijacking They point to the ketone ester papers and they say look the title says exogenous Ketosis or exogenous ketones do x y z ours is exogenous ketosis.

So therefore You should expect the same results like no That's what I call. Yeah, uh hijacking science and sometimes they'll even be papers that say exogenous ketones sometimes work and then the list for four Papers and sometimes don't work the list four papers When you actually dig into it the first four were ketone ester and the second four were different ketone Exogenous ketones.

So like you should have written that sentence to say You know in these instances it worked with this molecule in these instances. It did not work with this molecule It would have been much more accurate.

Speaker 1
But things kind of get lumped in. And then someone hears on a podcast, ketones or exoticist ketones, they go on Amazon and they buy some cheap looking pills that are made in China. They say made in the USA, which is literally, if it has any ketones in it whatsoever, which oftentimes it doesn't, they'll bring it into the US, put it in bottles in the US, and they're allowed to say made in the US. And it's just complete garbage.

We recently last week tested a product that claimed to have a certain ingredient in it. It had zero. Initially, I thought it had 1%. And then he's like, no, no, we got to the undetectable. So it's under 1%, not 1%. It had none in it, just zero.

And it has some reviews. So either those reviews are flat out fake, or they were placebo effect, or they put something in it. Maybe they put snuck in caffeine or something. So he felt something. So yeah, it's confusing. I don't envy the customer trying to weed through things.

And sometimes when someone finally makes it to my company after going to three or four, I'm like, how did you get here? Because there's so much crap out there. Thank you. Thank you for taking the time and learning about it. But how did you navigate that? Because we're only getting the 1% of people that hear about ketones getting to the one that works, the one that 90% of the clinical trials use for a reason.

Melanie Avalon
I was wondering about that well actually before that just because you touched on it and I had asked listeners for questions And I had had one from Rita and she said I read somewhere that they may in fact not be good for the liver What is the latest research and you mentioned something about the liver?

Speaker 1
to do that. I actually at the beginning, I'm like, I wonder if that's, if she's going to bring that up because, okay, the liver, I don't know if I want to call out the actual scientist or not.

That's, that's the paper that I'm fighting.

Melanie Avalon
Oh, okay. Oh, wow. That was a timely question from Rita.

Speaker 1
And they are owned by a company that sells racemic salts, okay? So they're trying, it's in their best interest to say that salts are better than ketone ester for the liver. And that statement is technically true, but misleading. Ketone salts don't use the liver. So if something doesn't use or doesn't tax the liver, it's going to be quote unquote better for the liver.

Fructose uses, fructose uses the liver, goes to the liver to be processed. Are you going to say that, you know, don't eat fructose versus glucose because it taxes the liver? Well, the word tax, no, it utilizes the liver, but in a healthy manner. There was actually no, and even in that paper, if you actually read it, it didn't harm the liver. It just showed that it was being utilized, but then they make it look like it was better. And then this paper, a related paper to that, they didn't even use BHB salts. They used BHB free acid, which doesn't work for its own reasons, but the BHB free acid, because salt can go through the liver and tax the liver. So they wanted to make the numbers look even better. So they use BHB free acid, which is extracting all the salts. So the pH is super low and it doesn't work in the gut, doesn't work. But for a paper to make it question whether the liver is being worse off, they found that one organ that the ketone, the ketones can't help. So they didn't use kidneys because they can potentially help kidneys. Liver is the only organ where ketones can actually be, is not a net benefit. They put BHB free acid through it because you don't want to put salt in it because that's going to tax the liver or use the liver. But then the ketone salt companies are going to cite this paper and say, look, BHB is better than 1,3-butanediol. And it's just non-sequitur because A, they didn't use the BHB salts. They used BHB free acid. And then on the other side, they didn't use ketone ester, okay? They didn't use ketone ester. And if they would have, they would have seen that it would have been much less than what they used. They used racemic 1,3-butanediol. So they didn't even use R, the R form, the bioavailable form. They used the un-bioavailable, the DL form, the least expensive crappy racemic 1,3-butanediol. Why? Because it would exponentially look worse in the taxing of the liver. So two levels of separation from R molecule and that molecule. One, it was racemic. And two, it wasn't even the ketone ester. It was racemic 1,3-butanediol. And they did that on purpose to make their BHB free acid look, make their BHB salts, which they didn't use, look better. So it's like this conflating multiple layers of just garbage. garbage on top of garbage and then the amount that they gave to the mice they said a low dose and a high dose. If you give a human equivalent dose of that it was like 150 to 300 grams of the racemic 1,3-butanediol. So their low dose was still 40 times what we recommend people take of the ketone escher. So they give this super huge mega dose and even that didn't harm the liver it just used the liver and it's just like this is just so misleading and in that mega dose they didn't give mega doses of the BHB salt.

Speaker 1
Why? Because if you gave 300 grams worth of the mice equivalent of BHB salt the mice might be dead. So then the paper would be you know mice don't die with with the mice are more likely to die with BHB salt that doesn't make for a good paper. So it's ridiculous.

So the quantity that they gave was huge and they didn't even match it to this other product that they say is better and then they isolate the results and say look you know it moves some numbers on your liver. Yeah it's crap and it's going around and it's just confusing people and it's all commercial BS and I'm planning on doing a deep dive blog post on it. I don't know if you've seen any of my blog posts but I did a deep dive blog post of one of my competitors that just went bull point by bull point down each one of the BS's that they claim and it's it's actually kind of funny and we got into a little bit of a legal tissy with the lawyers and the lawyers made me correct number seven. So I said hey number one through ten have been approved by their legal team because they couldn't find anything wrong with it except for number seven you know one tiny mention which I corrected and that means that the legal agreed that one through ten were just BS marketing like making claims that your your product was used in a six million dollar military grant when it wasn't it was the ketone escher the company got the money but it was for a different molecule but they imply that it's for their new molecule to get people you know to buy it and credibility and it's just it's just a bunch of crap.

Melanie Avalon
That's so funny and kind of karma that they you know come after you and then tell you to correct one and then you can use that to say.

Speaker 1
Yeah, I went to law school and I passed the bar but never became a lawyer, but it helps for things like that because to be able to be like, hey, you're essentially approving all of these things. There's nothing wrong with every one of these statements is correct. You claim that the Goldilocks zone is between, I don't know if it was 1.5 or 2 to 3. That's like the prime BHB level that you want to get to, which I don't agree with. And their drink only hits 0.8. It's like, what? What? You said that your Goldilocks is 1.5 to 2.5. And if you drink four of yours, you'll get into that zone. They show a chart where they drink 3.5 to 4 of their bottles and they show this chart where the ketones are really high. But when you buy one of their bottles, it doesn't even reach their Goldilocks zone. It's just like, you have to read the fine print of these things and it's misleading.

There's one guy who was actually writing a book on ketones and he thought that he caught every one of their tricks. And I told him the one about the government and he's like, damn, I missed that one. He's like, yeah, you got to read it very carefully. The word says through, meaning during the research, we discovered this new molecule, but we as the company, not the government funding. The government funding was for ketonesher and he was like dead set on understanding the BS and he still missed that one. So yeah, there's a lot of BS, a lot of, and if you want to get into it now, there's a concept called LBHB. So we didn't talk much about chirality, but different molecules have, you might hear of D-ribose or L-tryptophan, there's a letter beforehand. Well, it's for the bioavailability of a molecule, sometimes it has something called chirality. Sometimes it has like a left-handed version or right-handed version where the glove fits. The body can use one of the forms, whether it's the D form, which is also known as the R form, which is confusing, or sometimes like L-tryptophan, it's the L form, also known as S. Think of the D versus R, those are the same. One is like, let's think of it as like US standard versus like a UK, like inches versus centimeters. They're the same thing. It's just a different description of it. And a lot of the ketone salts are racemic. They have the D form and the L form and they were always racemic. And Dr. Veitch said, I wouldn't touch that with a 10 foot pole. There's been accidents in the past where drug companies made things racemic and oops, it resulted in birth defects, unintended consequences of taking the half of the molecule that your body isn't designed to take. So a lot of the ketone salts were racemic and then they finally over time switched to 80, 90% of the D form. But then now some companies are saying, oh, it's the L form, we've isolated the L form and the L form is better for the heart and for the brain.

Speaker 1
And it's just like, what? And it's just... And consumers love the next unproven thing to like, you know, this is the next thing without science that, you know, proves anything and I think it's just garbage and it's just a technique to sell something that is new and improved and it's going the exact opposite direction of what Veach wanted, which was the chiral version, the body can use the D-form.

People talking about the L-form and how it might be a signaling molecule only and the signaling gets into the system the same way as the D-form and it stays in longer. And so look, it literally looks higher in blood ketone numbers and I've had even CEOs of these ketone companies, I like the guy, but I tried to explain to him, he's showing this chart saying, look at the L-B-H-B, look how high it is. You're in ketosis. I'm like, no, the body doesn't know how to use it. It's foreign. So it's, it's pooling. It's just sitting there not being, not going down. It's not, this is an example of, you know, I said before, I can make something make the ketones look higher, which is what I could add L-B-H-B, it'll block the door. It'll look higher. It looks more effective. It looks more bioavailable, but it's just pooling. It's not getting out of the system because the body, it's foreign to the body. The body doesn't know how to break it down. But if you're a consumer and you see a chart and like, look how much higher this is, how am I going to explain that? So yeah, there's this new trend that maybe L-B-H-B is the signal. But my analogy is like the, if you're in a Ferrari, turning on the car is a signal. But if it has no gas, what's the point? The D has the signal, but then it has the energy behind it to do what the signal needs. And there are unintended consequences of having something that is just the signal without the energy.

And it's that oopsie stuff that Dr. Beach was really adamant about only doing the part that your body makes. Now then they say, oh, well, they found in some subjects 0.05%, like a super, super tiny amount of the L-form and they now say, oh, it's bioavailable. It's in your system, so it's natural. They're now calling that half of the molecule bioavailable. So that's just like exploding the consumer's confusion of like, what? Like you said before that they are, was the available one. And then now you're saying, this racemic stuff is 100% bioavailable, super, super confusing and confusing in cells products, but that it does poison the well.

Because people say, oh, I've tried ketones and they don't work. Well, did you try ester? No. Well, you know, it's drastically different. So let's say, you know, there's a. a trace amount of the L form, so therefore the body and I honestly, I'll tell you, I have to go into AI and be like, is this normal? Like in other molecules, if there's trace amounts in the body, do you consider it bioavailable? And they're like, hell no. I think formaldehyde might've been one of the examples that your body can technically make trace amounts of it.

Speaker 1
Doesn't mean that that's bioavailable. Doesn't mean that it's good for you. Doesn't mean that the body knows what to do with it. So it's really confusing the marketplace.

Melanie Avalon
This is a reason why this conversation is so valuable. So like even for me, I only had brief notes written down from D versus L form and they I'm trying to remember when because I pulled some of my notes I had had for when I was prepping for Dom.

And so what I had written down was D is what the body makes more likely becomes energy can convert to L and tissues and then L signaling anti inflammatory the form that sticks around longer in the cell. So now I have like a completely new perspective on those words.

Speaker 1
There are there are two researchers that are pro on that side and you just named one of them

Melanie Avalon
Okay. So I was going to say, I think it was from listening to his podcast on like Rogan or something that I wrote that.

Speaker 1
And the other, you know, 99% of scientists are on the other side. So you, you know, you gotta, but the D converted to L. No, no, no. I don't, maybe in suckling mice, they found some conversion. I think it was that L converting the D, but not in adult mice and hell, not in humans. We've had people take huge amounts of L and their D did not move.

So the D was not converting and sorry, the L and high doses was not converting to any D. But yeah, it sticks around longer. But Dr. Veach also said about that. You could also drink and don't do this, but you could drink acetone, nail polish. That's one of the three ketones. It might even suppress your appetite. Doesn't mean that it's good for you. Oh, but it's a good signal. Doesn't mean that it's good for you. So just because something might be a signal and stick around longer because the body doesn't know what to do with it, because it's a foreign object and there have been, I think, I don't know if it was the Fin Fin, there's been a couple drugs that were also recalled because they were supposed to be a signaling molecule. But then over time, it was an oopsie. You have the signal, but you don't have the energy behind it. So the D form is both the signal and the energy that is designed to work with the signal. Having a signal with no energy might have unintended consequences. It might help you lose weight more. But it doesn't mean that it's...

Melanie Avalon
Good for you. Yeah, the Fintham was where it basically just ramped up their metabolism and people would die, right? Like they didn't have the energy to support it.

Speaker 1
I also took, if one pill helps me lose weight, what does five pills do? So I wouldn't be surprised if people died that it was also from just taking it wrong and taking too much of it.

But yeah, they probably pulled it because regardless of how much people take. And there was an incident where someone, there was a paper where someone took too much ketone ester and the paper said, all these weight loss things and it talked about ketone ester and it turned out that this person was on a five day fast on metformin, diabetic, they're taking $100 worth of ketone ester a day. And after a few days, yeah, they were bad off. They survived, but they were just taking the extreme. I think they were trying to lose weight for a wedding and just throwing everything at it. And it's just like, no, it doesn't work that way. So their ketones, I don't know, maybe it got up to 20, 25. And that's too acidic in the blood. You don't want that.

Melanie Avalon
Okay, so I can't let you leave without, I still have questions about the hard key tones, which is what.

Speaker 1
I was gonna we haven't even started on that. So I got I got I got time I set aside my my friend pushed his push the 630 dinner to 730 so that was you know, God sent so Yeah, let's that's that's the good stuff.

Like the ketone ester is Amazing in and of itself, but it's hard to explain The hard ketones is easier to explain. You're trying to get off of alcohol. This still gives you a buzz and You don't get the Withdrawal symptoms. You don't get the the cravings for it You don't get a craving for a second and third drink. You just get satisfied and content You're not always clamoring for more and more it blocks people's Withdrawal symptoms from breaking, you know getting off of alcohol Non-addictive in and of itself. It's just a much easier to explain Concept. So yeah, let's talk about that. Okay

Melanie Avalon
Awesome. Yes, I have so many questions.

So like I said, I do remember first seeing the pitch and thinking, I think I first thought if you're ever curious what people think, because you're talking about the difficulty around marketing and branding.

Speaker 1
And I love hearing, you know, your first reaction to disbelief or.

Melanie Avalon
Yeah, and I could be misremembering because we know memory is faulty, but my recollection is that My initial thought was that this was it did this had alcohol in it But then I think it says somewhere I mean, it makes it clear somewhere that it's like not there that it's not alcohol and then I was just so like I said Earlier, I was so mind-blowing. I was like, how did I not know there was this?

Alcohol like ketone

Speaker 1
So let's get into the technicality of it. So I am fine releasing it, but it just doesn't make for good and easy headlines on the website.

So the molecule that we call ketohol is R13 butane diol. The word diol means dye means two, and OL means alcohol. So on the one hand, from a chemistry standpoint, one would argue that it's a diol. It's a two-alcohol molecule. And that freaks people out, because they say, wait a second. I don't want alcohol. It's like, no, no, what you don't want is ethanol. Ethanol is what's in beer, vodka, wine. If you distill beer, vodka, wine, it's the same exact Everclear. It's the same exact ethanol. There really shouldn't be any difference in your hangover. Sometimes the tannins and wine might make it different. So people say, oh, I don't want alcohol. It's like, no, no, what you're saying is you don't want ethanol. This is just a completely different molecule that, from a chemistry standpoint, one could argue is alcohol. But then from an FDA standard, the FDA only considers ethanol to be alcohol. So we're allowed to say that it is alcohol-free.

And I want people to understand it, but we normally don't have this long-form way to explain it. So I'm fine doing it now. And it kind of can scare people. Like, oh, well, I'm blood tested or drug tested. Yeah, you're drug tested for ethanol. Or I can't have a drop of ethanol because once I have one drop, then I have to have another can. And then I go into a three-day vendor. This doesn't do that.

And people think that with ethanol, they think that they're addicted to the buzz. And I love explaining this. I said, if that was the case, then you would have a hit of marijuana, and you'd be fine with not having alcohol, right? Does that work for you? No, I still crave alcohol. So you're not really the addiction. It really isn't the buzz. The addiction is ethanol converts to acetyl aldehyde. That's the toxic molecule that people are trying to avoid.

And our product does not convert into acetyl aldehyde. So I'll explain that in a second. The acetyl aldehyde goes then to acetate in the brain. And that is the molecule that your body's craving. And so if you have the THC, but you don't have the acetate, you're still going to have the craving and the withdrawals. It's an energy source that the brain can use. With the R13 butane dial, it's a dial. So when it converts, it doesn't convert to acetyl aldehyde. It converts to, I shouldn't know the name of it, a different type of aldehyde that is far, far less toxic, if toxic at all. because the body can't break it down the same way acetaldehyde. Kind of like certain sugars, if the sugar chain is long enough, the body doesn't count it as a calorie because it still tastes sweet, but it's not caloric because the body doesn't break it down and go into fat stores. So this is a two-part acetaldehyde bound to itself is basically what it is, and it's just far, far less toxic. When it's smaller, in this instance, it is just more toxic. But when the molecule is larger, it doesn't make as much havoc.

Speaker 1
And then after that step, it then converts to beta hydroxybutyrate, which does go to the brain, and it satisfies that acetate craving because it's a very similar molecule. So that's why people that have that craving for the acetate, they can go from, we have a podcast, an hour podcast of a woman who was doing one bottle of wine per night for a year or two, a nurse, she switched to two cans of our stuff. And it was just cold turkeys straight up, no problems. And she didn't crave a third can or fourth can, she just had one or two and was content.

So ethanol and the acetate, and the blood sugar spikes and crashes of regular alcohol, oftentimes make people crave more of it. So you have one, you have another, and then you have the late night munchies on top of that, because it makes your brain dumber. So you eat worse food, which can have a cold caloric thing to it, the hard ketones, people have one or two, they'll feel the buzz. And then they just feel content, they don't feel the need to pound more. And then they're like, you know what, that dinner, I might skip the dinner or I might skip those munchies. So we don't sell it for weight loss. But we have had people say, Hey, I used to have wine every day. And then I have this huge dinner, because I was so hungry from the, you know, the wine, I call it drunchies. Now I took the, you know, the hard ketones. And instead of taking whatever, 500 calories of multiple cans, I'm only taking one or 200 calories of this. And then I just skipped dinner. And you know, she was losing weight, she wasn't losing weight from our drink, she was losing weight, because she just wasn't eating dinner, or wasn't eating junk food, you know, after the alcohol. And that adds up day after day. And then that wine person, after a month or two, I called her up and said, Hey, I know you're not ordering anymore. She's like, Oh, I'm sorry, I just, I just stopped, I just went to water. I'm like, don't be sorry, like, that's the perfect, that's, that's perfection, like helping you get off of alcohol as a short term tool. And then now she buys it occasionally to go to parties or, you know, in the summer, but it's just not a daily requirement, so using this as a tool to break that habit, and then you either stop completely or leave it for special occasions and just not have to have it on a daily basis, like alcohol. And people think, oh, but it's so expensive. Well, if you're comparing a $1 drink of Natty Light, whatever, to our drink that might be like $5, yeah, it's going to seem more. But for that one, you're going to be drinking $5 or $10, and then you're going to eat late night pizza, $20. With ours, you might drink one or two, and then you're going to skip the 800 calories of the dinner, and you're using this as a transition tool to get off of alcohol. And what is that value worth in the tens of thousands of dollars if you're drinking alcohol every single night and then suddenly you're not? Like that's cheaper than rehab.

Melanie Avalon
so fascinating. So the, quote, intoxicating effect that you get from that dial, from the R13 butane dial compared to ethanol, how does that compare as far as like the lack of, you know, inhibitions and like feel good feelings?

And you said like the mice were stumbling, so does it have

Speaker 1
like that effect as well on people? Well, it depends how much you take. So we found that two is the sweet spot and we say limit two and people say, well, why is it say limit two? I said, well, if beer was invented today, they'd probably also say limit two, like let's not do stupid things.

But yeah, the mice were stumbling at much higher doses. And we find that people don't crave or need that. They're just content. And it's a cross between alcohol and THC. So alcohol can be sometimes a little bit of a stimulant and, you know, a social lubricant to go up to someone. So it'll, it'll do that. But it has a little bit more of a sedative type effect of just wanting to relax and, and chill out without that desire to crack open one and another. This one lady who was her husband understood chemistry and just said, you know, no ethanol in the house. Cause her, his wife was having a problem where she would have one sip of a beer or wine and it would just be the next 12. She couldn't stop herself. And then in the morning, the first thing that she'd think about would be going to go get more alcohol with this stuff. She drank half of a can, felt something, which most people don't feel it with half, but she felt something, put it back. And she said the next morning she woke up and not only did she not want like, or need 10, 12 bottles, she woke up the next morning and forgot that she had drank, drank it until the, she opened up the fridge.

She's like, Oh wait, you know, I had half last night. So she it's just a very different molecule. Now, if someone is already off of alcohol, is this for them? I'm like, well, do you want a social lubricant? No. They're like, no, I'm fine. I don't then, then go and have some LaCroix or whatnot. If you, if you're not looking for that, if you're already off of alcohol, but some people that are off of alcohol, they're like, well, I'm off of alcohol because when I work out the next day, I'm just dragging. And sometimes I'll have two coronas and I'm just dragging for two or three days. Or, you know, once you hit 40, you know, those two beers affect half of your next workday. So I'm off of alcohol, but I kind of wish that I could bring it back without those negative things.

You know, so that is a candidate, you know, for them as well. So it's, it's, it's people helping them get off of alcohol and people that already kicked out call to the curb because of the seven reasons that they're having problems with. And then they want to bring something back. I like to say also that one can oftentimes will make people sleep better. Two cans neutral, you go to three and it's going to dip your or ring scores. But compared to alcohol, we have on our Instagram, you know, someone's score that said they had two shots of alcohol one night and their sleep score was 35 and they had, you know, two of ours and their sleep score was, you know, 80 and where they might normally be 85 shooting for 90. So it's still exponentially better than regular alcohol. Yeah, so that's the marketplace for that. That one is an amazing molecule for its own thing.

Speaker 1
Now, some companies will take that molecule and say, oh, it's for cognition, longevity, clarity. And I'm just like, what?

Well, it raises your blood ketones. So we're just gonna do the science hijacking again. We're gonna cite 10 ketone ester papers and say, look, our molecule in the fine print, it says technically they use ketone ester in these papers, but they both raise blood ketones. So that's all that matters. And they're trying to pass off this molecule as an energy performance drink. It was just like, no, it's not the right use for it.

Melanie Avalon
another population that might be useful for because a lot of people they don't understand where the Like the hangover effects and the negative effects come from ethanol and it's from the that you mentioned like that I said aldehyde in between conversion that happens and actually is like a tangent. That's why I take Z-biotics.

Have you heard of them? Yeah. Yeah. I love them. They take like a genetic Probiotic genetically modified probiotic that breaks down a set aldehyde in the gut But the Asian population tends to have a genetic tendency to not be able to break down a set aldehyde, which is why they You know have a low lower tolerance for alcohol. So I imagine that

Speaker 1
the red face. Let's call it it. It's the Asian glow. They call it Asian glow, and there's another word for it.

But yeah, they get the red face, but they also get breathing impairment. I read a paper about how it just makes their breathing significantly worse. This does not do that. It does not give them the Asian glow and actually can improve asthmatic breathing issues. So it does the opposite for the breathing, and you don't get the

Melanie Avalon
the red glow. So that would definitely be a use case for that.

How did you... Because we were talking before this about the different flavors and everything. And so it comes in spritzers, which are out right now, but are there...

Speaker 1
coming back? Yeah, there's a wine spritzer. We're probably not gonna come back with that because wine is, so this ingredient we put in 17 grams into one can and we taste the ingredient straight up. It is pretty bad.

So we're up against these other non-alcoholic, quote unquote, functional drinks. They mainly have L-theanine. L-theanine is a great molecule, by the way. It's one of the few things that actually will take the edge off. So if people want the cheapest route, like go buy some L-theanine pills. But there are these functional drinks that will have L-theanine plus five other ingredients, like lip balm, not lip balm, lemon balm, ashwagandha. I don't think those magnesium, those things don't even come close to doing anything. Ashwagandha takes 30 days to work. So why are you gonna buy a can that says, this says ashwagandha and it's for marketing purposes. It's for SEO purposes. L-theanine, yes, save yourself some money, have a LaCroix and an L-theanine capsule.

But I got off track there. I need more ketones, it's been two hours. I know.

Melanie Avalon
the different like flavors and like.

Speaker 1
spritzers in the can. The problem with the the wine is that wine connoisseurs have a palette and expectation of a certain thing and these non-alcoholic wines they're able to just put a bunch of sugar in it and so a they put sugar in so we don't put sugar in any of our stuff and they don't put 17 grams of a not milligrams grams of a very nasty raw ingredients so it's really hard to overcome that bitterness and make it somewhat okay and that spritz we only had that because there was a demand for it but it just it didn't taste as good as arpina.

Arpina is more crack it open sit on a beach relax and actually works together it actually tastes good but we so we're probably we might do one more run of the spritz but it just it wasn't as good and then we have the ginger mule which because of the spiciness in the ginger it helps block some of that bitterness of the drink so if but if you don't like ginger mule you're not going to magically like this i like it sometimes people say oh i didn't like the that one that's like well do you normally like ginger meals like no no i normally don't well then you're not gonna like this but people who like ginger mules tend to like that one and then we then came out with a raw version for bartenders that want to make their own recipes and some people misunderstand that this is supposed to be raw no sweeteners in it and we even we name we literally name the product raw and nasty like in the title in the brand in the like front and center do not drink this straight up raw and nasty to like manage expectations we still get people say oh i had that it was nasty like so we advertise properly and then they miss the part that this is a bartender base you have to mix it with stuff and you put it into 12 ounces of water you can do stevia and monk fruit if you're a purist but they tend to not really cut the bitter as well as sucralose which some people might hate sucralose just cuts it much better and that's what every single bartender in america uses that's what every starbucks uses when they have sugar free it's always sucralose for a reason because it tastes like sugar but then recently we came out with something we have the two ounce ginger mule in a concentrate and the idea is to add that to a 12 ounce seltzer and by the way if you took that raw two ounce and put it into like a grape liqueur it does not work like you have to seriously have some added sweeteners to it so manage expectations the ginger mule you can put that straight into a 12 ounce club soda and it tastes exactly like our 12 ounce drink but it's more portable you can take it on an airplane you can sneak it into bars take it to parties and just ask for a seltzer and add it Our two most recent products are designed to be actually taken straight up, just straight up shooters, as opposed to diluting it. And one is called Cinnaburn, so it's a cinnamon based, it burns, and you just take it as a straight shot, you don't really dilute it. And the other one is called Frostbite, and that's the opposite direction of heat with more of a freezer burn type taste.

Speaker 1
And that's to be taken straight up as well. We call those shooters as opposed to a concentrate that you add to 12 ounce. The ultimate end goal for all of this is a beer. Beer is what I've been trying to do for five years, but it's really hard to overcome 15 to 17 grams of this super bitter ingredient and put that into a low calorie, light and refreshing beer and not destroy the beer flavor.

But that is the ultimate goal. Well, I'm

Melanie Avalon
I'm super excited because when we first connected, you did not have the frostbite, or I don't think that the, when did you come out with the frostbite and the cinnab? Like April 1st.

Speaker 1
of 2 2026 and for me.

Melanie Avalon
Like I said, I'm quite a wine drinker, so I was wanting to do more of like the shot route beforehand and then see how it affects my, oh yeah, oh wait, that's something. So if you do combine it, like if you had it and you go out and you still have alcohol, you might just drink less.

Speaker 1
It's okay to so people ask, you know, can you mix it? We suggest not mixing it's kind of like putting gasoline in a Tesla But that's fine If you if you want to mix it you can but sometimes people have reported that their hangover is actually bigger So they they normally do one glass of wine.

They know what their hangover is They take some of this and one glass of wine It made their hangover worse So we don't know just like it increases the delivery of caffeine. Maybe it's increasing the acetyl aldehyde, you know, we don't know But yeah, you you can mix it some people have reported You know taking it in between Their regular alcohol this one like rockstar guy that would drink like three bottles of wine bender He took a couple cans of our stuff throughout the night and he only did half a bottle of wine He just didn't have the desire and the craving it was just content so you you can mix them but I hope that there's a way that we can make it so that you are fine with you know, no alcohol altogether. Well

Melanie Avalon
two things. One, I guess the main reason was I also like I don't, I only eat like whole foods. I don't drink like flavory drinks normally. So it might be a little bit of a

Speaker 1
You might be fine with the raw. Some hardcore people, I eat my bitters, I eat bitter food, I eat bitter greens, and there's a few people that will just take the raw straight up and they'll take the raw in club soda and they're just fine with the bitter.

So if your palate has changed, which is admirable, to not crave sweetness and be fine with bitter, you can try it. Just don't blame me if you're like, no, no, Frank, that was really, really bad.

Melanie Avalon
Well, I did try it and I was like...

Speaker 1
Which one, the raw one? Mm-hmm. Oh, okay.

Melanie Avalon
How was it? It was a lot for me to take in taste-wise. It's appropriately named.

Speaker 1
straight up are you deluded in something and.

Melanie Avalon
I'm trying to remember. I think I, well, at first I tried it straight up, but I'm trying to remember if I tried like mixing it with element or something. The point is though, I'm really excited about the shot thing because I was telling you, like right before I go out, I always like down like intense mouth. I don't drink the mouthwash, but I do like intense like minty mouthwash and stuff.

And it literally would like, it would fit seamlessly into what I'm already doing in my habit. Yeah. As long as you know.

Speaker 1
not driving as long as you're not driving to that club.

Melanie Avalon
Oh, yeah, I don't ever drive to it when I go out.

Speaker 1
Yeah, yeah, then that'd be perfect for you. Yeah, and then you can sneak it you can sneak it into the club So then maybe you can avoid having that next two or three drinks. You can instead

Melanie Avalon
top it off with this. You are tapping into my talent because right now what I do is I sneak in my organic wine. I have so many sneak in skills.

So I can literally sneak in a bottle of wine because I can only drink low alcohol, organic, dry wine. So I'm really excited and I bet listeners are excited as well.

Speaker 1
Well, you could try to put the raw into that low alcohol dry wine, it might kill it, but you could try. I don't know.

I could. If you have a thick, you know, a thick red wine that has body to it, I don't know, depends how much of a connoisseur you are, it might completely kill it or depends also on dilution. Like what if you're putting in one of our two ounce drinks into your entire bottle, it might be not noticeable, but then are you going to feel the effects of it? I don't know. You could also, I mean, do you do any non-alcoholic wine? So it's funny,

Melanie Avalon
as you were saying, like the goal of getting up, like, you know, cutting out alcohol. I am a complete wine snob.

Like I have a wine certification. My book is partly about wine. Like I, so I'm like really into wine. So I, no, I don't drink.

Speaker 1
alcoholic wine? Well let's get you really into R13B10Dial and you can be it you can be our flavor you know when we come out with new flavors you can be our flavor you know sampler and be like hmm you know how it hits to my palate and you can give us all that feedback.

Melanie Avalon
I do wine tastings. I take notes whenever I open a bottle in my apartment. Yeah, I'm intense.

I go to classes. So yeah, no, I'm completely down. And I'm really excited to try the minty one. And I bet listeners are dying now. Oh, and I haven't said this yet. So I've definitely done a... I would say a 180 because I would say before talking to you, I had no intention of trying exogenous ketones. And I hadn't even looked into which specific ones to take. But now after talking to you, I'm like, okay, I'm definitely going to experiment with those and find the use case for them for me, which I do think there are quite a few use cases.

Speaker 1
also jet lag flying. So if you're multi hour, eight 15 hour flights, it's great. So it helps you fast during those flights because you want your blood sugar to be low, especially for radiation and, and for your circadian rhythm, not eaten the entire flight and just take a cap full of the K for every couple of hours, land, take two capfuls. And we've had great reports of people saying that their jet lag was completely gone.

They were able to do a 10 mile run right when they got, right when they landed. And they've gone from like Dubai to Australia multiple times. And this was just like seamless. So yeah, people were Cola did a whole podcast on that's like, that's his main way of taking it. That's his use case is every time he flies. Because there, if you watch the Dr. Beach protocol, I mean that Dr. Beach podcast, he talks about the, the effects on what it can do for radiation from like flights and other types of radiation. So people use it, you know, for jet lag, sleep. Yeah, we've listed, you know,

Melanie Avalon
I wonder if I could use it so despite having a whole podcast about it for almost a decade and doing intermittent fasting every day of my life, I don't really do like longer fasts and I would like to and the thing is I can't sleep like I just can't like I could keep fasting but I can't sleep.

Speaker 1
I can't sleep because your ketones go up too much.

Melanie Avalon
that you're too energetic? Yeah, like for me, because kind of like what you're talking about earlier with people and their meal timing or not signaling to their body what it's doing at that time.

For me, it's like I eat dinner and that's what like I go to sleep. So until I eat dinner, I'm like, uh,

Speaker 1
No, because you're getting the blood glucose spike and then you're getting the crash effectively. And that's helping you go to sleep maybe.

Melanie Avalon
Maybe, yeah, or just like the satiation. I find when I'm in the fastest state, I'm too awake.

Speaker 1
I would think your blood sugar spikes when you have that one meal, even if it's keto, your blood sugar spikes and what happens after a spike, a crash, crash makes you lethargic and you're just saying, hey, I'm going to go straight into my siesta, which is instead of lunch, going straight into a full on sleep. Yeah, it could definitely do that. I don't think the exogenous ketones would help you in that sense because it's not going to help with that. You're still going to be awake. It's not going to make you go to sleep.

Maybe the alphinine could help with that. Maybe you run for longer than you normally do at night. So then right afterward, you're just like, oh, I'm tired or something to help you knock out. Yeah, I don't know about that. But yes, people have used the extra for a multi-day fast. My cousin who doesn't understand anything about ketones and he did the colonoscopy and the doctor said you have to fast for two days and he went in and the doctor said, well, how much did you eat? He's like, nothing. He's like, no, no, no. It's okay. I just need to know. Did you have drinks? Did you have some cereal? What did you eat? He's like, no, I didn't have anything. He's like, how is that possible? No patient comes in and actually is compliant with what we tell them, which is not to eat. He's like, no, I just had this ketonester drink and I just took it three or four times a day and it was no big deal. I did two days, no food. And the doctor's like, what is that? He's a colonoscopy is what this guy does and he should be giving it to all of his patients as a way to help people do the two hour fast. So yeah, people do use it for multi-day, but your instance of not being able to sleep may be the hard ketones because the hard ketones is a sedative. So maybe you take the ketonester during the day and then you unwind and maybe that would work actually. That could work for you. There's a lot of.

Melanie Avalon
experimentation to be had here. I will have to report back.

And yes, so definitely I've done a 180 on that front. And I bet listeners are super eager to get their hands on things. So we do have a code. So if listeners go to Melanie Avalon.com slash hard ketones, or Melanie Avalon.com slash ketone aid, they'll both go to the same website, you can use the coupon code Melanie Avalon and that will get you free shipping on your order. So definitely definitely.

Speaker 1
take advantage of that. Who has to have subscriptions? We don't do this like 50% off stuff.

It's a 10 to 15% off subscription, and then that code will stay in the subscription as well and just keep on, it stacks with the discount of the subscriptions. So it keeps on going on.

Melanie Avalon
subscriptions, can they pause or cancel?

Speaker 1
They pause and cancel and we even after subscription triggers, we have a system like not send out the product for six hours just to even give people even more time to be like, oops, you know, I got it. And even if you do get it, we then send you and you don't want it.

We then send you a label and you just send it back. Sometimes when we're sold out of product, we actually might send you a label of another customer be like, hey, well, we send it from Kentucky to California and we've got somebody else in Northern California that needs it. So ship it up to them as long as it's not open. So yeah, I hate the subscriptions. We try to make it with other products that come automatically and hard to stop. We've actually tried to count the number of clicks to make it as easy to stop or pause the subscriptions. So it's not that hassle.

Melanie Avalon
No, I love hearing that and having my own product lines myself. It's such a thing with subscriptions because it's like, listen friends, get the subscription. You're going to save money.

And I think people have this fear because there are other brands that will really lock you in.

Speaker 1
Oh, yeah. I've gotten phone calls from people thinking that I was a keto shark tank scam pill thing. And it was so bad that Shark Tank actually put out a thing saying we did not support, which is why the product could never be on Shark Tank.

Because these keto pills said, oh, all five shark tanks finally agreed to buy one thing. And people will do a Google search for ketones, come up with us and call me and be like, you won't get me out of my subscription. And I find out that they bought some of these pill things and they can't cancel. And I literally walk them through, okay, here's how you go to the bank. Here's how you report them to the FTC. We don't do that. We don't even have anti-passwords. So our entire system is like no passwords. It'll put in your email address and it'll give you a link so you don't have to remember passwords. So try to make it as simple as possible and a three day warning beforehand that you can one button press say, nope, I don't want it. But people miss those emails. So you can get those sent to you via text as well. And then there's a pause after the order is made. And then people say, Oh, no, didn't want that. Yeah, not trying to trick anyone and overship people's stuff, because I'm just gonna have to end the pain for shipping both ways. I don't want you to have the product if you don't want more of it.

Melanie Avalon
amazing. So friends, no fear, get the subscription and go to Melanie Avalon.com slash hard ketones. And that will give you access to everything.

Use the code Melanie Avalon. You can use that with the subscriptions as well. And that will get you free shipping. So awesome. Okay, wow. So I've decided sometimes I it's very rare that I do this, but I do this occasionally. I think I'm going to air this on both podcasts because the intermittent fasting podcast audience definitely needs to hear this as well. This has been incredible. Thank you so much. Thank you for all that you're doing.

Speaker 1
too much. And I think a lot of this information is just not out there. So it's a little counter to some of the stuff. So it's going to be confusing for the customer.

They've got to decide which camp you're going to be in. Are you going to be in Camp Prosemic or Camp Kyral? I even talked to one NIH scientist who's worked with Dr. Beach about this whole L thing. And he just rolled his eyes. He's like, you know, we work on this stuff for 40 years. And you have these non, you have these people going in the opposite direction of what like Krebs would do and just be like, okay, oh, yeah. And you know what, if it works for you, great. But make sure you ask for your money back. If it doesn't, like, take that time to and report and report it, write about it, the reviews. But even if it does tend to work in the short term, it's just the unintended consequences of taking something that your body isn't compatible with, like, I'm not sure it's worth even the short term benefits.

Melanie Avalon
Well, this has been absolutely amazing because especially when I don't know whenever you see a brand which and you guys have incredible epic branding and you always also wonder like what's the intention behind this the science and you're legit you're like the real deal and we don't have sales.

Speaker 1
So a lot of these companies have Black Friday sales and we had a sale that said, our product is still 33% less than this other company's Black Friday deal every day. So we don't have sales. There's no coupon codes out there. It's just not our style.

It's like we dropped the price for everyone when we are able to drop the price. And just recently, we were out of stock of the hard ketones for a long time. So just the other day, we finally got some stocks and now we have multi-pack discounts back in. And so we save on the shipping if we send you two or three. So we pass that along to you. So there's larger quantity discounts, but we don't do these sales and Black Friday stuff.

And we had that $1 off Black Friday sale that did really well, kind of making fun of. You've been waiting for this. Like, here it is. It's a dollar. We're not really into that gimmicky type stuff and the 40% off subscription stuff. It works. Companies swear by it, but then you just get a lot of pissed off people when their subscriptions trigger and they don't want it, even that 40% off.

Melanie Avalon
thank you for what you're doing. And also thank you for, you know, like actually going out there and reading the studies and like getting stuff retracted and just everything you're doing, it's super awesome.

So I'm excited again, friends. Oh, and any other links to put out there, like we have the company.

Speaker 1
The Keaton Asher, you haven't tried that yet. I'm going to send it to you just as an FYI to our listeners. There's three different versions. The Ke4 is our most concentrated. So that's 50% concentrated. So it's got a lot of bite. Some people put a little bit of water into it, but it doesn't work fully diluted, just doesn't work well. Then we have our much better tasting Keaton shot, which has six times more water. And that one you can put into a water bottle and it tastes like a peach squeezed like nothing, like a La Croix without the bubbles. Or you can take that one straight up and it's not as good as orange juice, but it's just completely fine. Then we have a new hybrid one now called Ke2, which has twice as much water as Ke4, a lot less burn. It's not as nice as the Keaton shot, but it's just easier and still TSA friendly. So that's on the Keaton Asher side.

So I'll send you the Ke2, which is, you would take twice as much as all the protocols that I might've said for Ke4 instead of 10 MLs, you take 20 MLs pre-podcast. I'll send you that to try. Oh, and then we were sold out for a while, but we'll be bringing it back. Might as well mention it. Our snake water is our 12 ounce energy drink alternative. So no sugar, no caffeine, no fake caffeine. So a lot of these places now are saying, oh, no caffeine, but they put in a metabolite of caffeine. So it's still a stimulant. It's just like, and they say, oh, it's less jitters. Okay. Well then why'd you put in 150 grams of L-theanine? L-theanine blocks the jitters. So it's still a stimulant. So snake water is like the nootropic plus Keaton Asher energy drink that we're, we should have that back out soon.

Melanie Avalon
Awesome. I'm so excited. And I'm really excited about the minty.

Speaker 1
I guess that's for you.

Melanie Avalon
before going out oh my goodness I want it now not right now I'll see if I can

Speaker 1
overnight it we'll see we'll see how fast we get to you

Melanie Avalon
i could do it on friday no wait today's wednesday i got like once once

Speaker 1
a week. So maybe, let's say you take two or three, one beforehand, and if you are able to skip the wine and then the next day you're like, wow, I had a great night and I have nothing, you're kind of used to the wine, a little bit of a hangover, but you're kind of used to it.

And what if that was completely gone and you just feel like a regular Wednesday morning, that might be a minute. Would that be enough to maybe get away from that luscious flavor grape wine connoisseur?

Melanie Avalon
Or no. If it happens, it will be the biggest testimonial you can have.

I mean, so basically right now, I am neurotic about the wine I drink. So it's always lower alcohol, it's always organic, European. And I do like all the things like I wear glutathione patches and NAD patches, and I take antibiotics. I have like my whole protocol. So I don't really get like hung over. I will though be more like tired sometimes the next day. So I will, I think I'll definitely notice a difference. My point, my point is like, I will see a difference, I'm sure.

Speaker 1
When you had the strawberry spritz the wine as a connoisseur, I would have think that you would have been like, it's not really winey enough.

Melanie Avalon
It was. That's why I tried. That's why.

Speaker 1
tried the raw. Oh, it was not whiny enough for you. It didn't give you that full body.

Melanie Avalon
No, I didn't I didn't taste it because I did I not end up tasting I don't think I ended up tasting it because of what I was saying about the alone now I'm realizing that it is supposed to be like whiny I guess I was thinking that it was like still like a sweetened

Speaker 1
drink. So you did not try it or you did try it?

Melanie Avalon
I didn't try the wine one, I don't think.

Speaker 1
couple of cans laying around. I'll send you that, but I want you to lower your expectations because it's not going to be like some Cabernet that, you know, you pop open in Italy.

So I think you'll like the frost. I think you like the frost.

Melanie Avalon
I'm excited. So yes. Okay. I think what I should do... No, I'm just having all the ideas of what I'm going to do. So I'll report back listeners after trying all these things.

Oh my goodness. Okay. This has been absolutely amazing. Anything else that you wanted to share with listeners?

Speaker 1
before we go. I think we really nailed every single thing.

Melanie Avalon
Having podcasted especially about like intermittent fasting for almost a decade. This was like everything I've needed for a Long time like I needed this conversation

Speaker 1
missing element, the missing piece.

Melanie Avalon
of it. Great. So thank you. Thank you.

So actually the last question that I ask every single guest on this show, and it's just because I realize more and more each day the importance of mindset. So what is something that you're grateful for? I love traveling with my

Speaker 1
family. We just got back from the Dominican Republic and just being able to do that and be able to explore the world. I realize that that's not something that's available to everyone and I'm very grateful for that.

I love that.

Melanie Avalon
amazing and I'm assuming you use all of this to deal with the jet lag on the travels so thank you so so much Frank this has been absolutely amazing so grateful for what you're doing and can't wait to talk soon and try all the things thank you 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 library on a joiner and original theme composed by Leland Cox and recomposed by Steve Saunders see you next week


May 25

#475 – Coffee For Fat Burning, Performance Enhancing Drugs In Sports, Post Partum Weight Plateaus, Caffeine Benefit, Burning Liver Fat, Activating Autophagy, Pregnancy Recovery, Wine And Fat Burning, Burning Thigh Fat, And More!

Intermittent Fasting

Welcome to Episode 475 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

SHOW NOTES

LINKS 

Featured RestaurantAmazónico

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STUDIES: Drinking coffee burns hepatic fat by inducing lipophagy coupled with mitochondrial β-oxidation


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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 475 of the Intermittent Fasting Podcast. If you want to burn fat, gain energy, and enhance your health by changing when you eat, not what you eat, with no calorie counting, then this show is for you.

I'm Melanie Avalon, biohacker, founder of AvalonX, and author of What, When, Wine. Lose weight and feel great with paleo-style meals, intermittent fasting, and wine. And I'm joined by my co-hosts, Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC. For more on us, check out MelanieAvalon.com and BarryConradOfficial.com. You can submit questions for the show by emailing questions at iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast.

Hi, everybody, and welcome. This is episode number 475 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Hey, Mel. I'm doing so, so good. Mel, I've been reading this, this really, really good book because I've been kind of trying to aim to read a book a month. I kind of fell off a little bit, but I'm back now.

And this book, it's called, I don't know if you know, it's called the Ikiji, the Japanese secret to a long and happy life. Have you heard of this book? No. And it's all about why like certain people, especially in Japan, like live into their nineties and like, like hundreds. Like came to Naka who made it to 119, which is crazy. Then you have like, they talk about lifestyle, like purpose, how they eat, why they live these long lives. And interestingly, it also mentions intermittent fasting. Oh really? Yeah. Which really is like, it surprised me because it's not a diet book or anything like that per se, but they talk about the five to approach specifically talking about how they eat most days, eat normally most days and then fast for two days a week. And they called like the five to intermittent fasting. It was really caught me by surprise. I'm like, what? It was awesome.

Melanie Avalon
And this is in Japan, you said?

Barry Conrad
So it's cool. It's a little blue book, Ikiji, the Japanese secret to a long and happy life. And yeah, it's, it's people living in Japan. And they talk to these centenarians, I guess, about, you know, what's your secret to living, living so long? And they all give accounts and little excerpts. It's really interesting and awesome.

I highly recommend it.

Melanie Avalon
What's really interesting about that is I feel like because I read a lot about like different long lived populations and, you know, like Okinawa and all these places, and I, I feel like I haven't had the experience of associating fasting specifically with Japan. I haven't like seen that a lot.

So that's, are they saying that the Japanese do that? Like that they fast like two days a week.

Barry Conrad
Well, they were talking, not all of the participants in the book do, but some of them do, because they specifically mentioned 5-2, they specifically mentioned it and so for my intermittent fasting, or just caught me by surprise because it's not the type of book that I expected them to remotely bring that up. But yeah, it's very cool.

It's almost like seeing it in the wild, but I definitely recommend.

Melanie Avalon
So time of the name of the book again, E, like it's called EWG or no, sorry. E E what E K what is it called?

Barry Conrad
So it's called I, it's spelled I-K-I-G-A-I, but it's said like I-K-E, I-K-G, yeah.

Melanie Avalon
light like the Lana Del Rey song.

Barry Conrad
Yeah. Well, I don't know, but yeah, I guess so. Yeah, it must be that.

Melanie Avalon
Okay, I was like in my head when you were saying it isn't called like ikigai or something

Barry Conrad
You can go, exactly. You can go.

Melanie Avalon
I was thinking, I was seeing like letters, like an acronym. Okay, yes, Lana Del Rey does have a song about this.

Awesome, we will put a link to this in these show notes. The show notes will be at ifpodcast.com slash episode 475. So thank you.

Barry Conrad
Melanie, also one more thing I have to, can you just get your phone out for a second? Okay, your text message, I'm sending you something, it's coming in hot.

This is a real-time moment. Look what I just unpackaged.

Melanie Avalon
Oh my goodness, I sent Barry my coffee.

Barry Conrad
listeners are just doing in between shows. And I saw a pink package there, like the only person that could be from is Melanie Avalon. And lo and behold, yes, it's awesome.

Melanie Avalon
You literally just opened it. Oh my goodness, that is perfect timing.

Barry Conrad
Yeah. So glow coffee. Yeah.

Melanie Avalon
I forgot, do you have a grinder? I forgot, we talked about this.

Barry Conrad
I don't. I know I've got to figure that out, but I'm going to figure it out because I have to.

Melanie Avalon
You have a podcast banter with VC about food. You must have a grinder.

Barry Conrad
I have to have a grinder. I need to get it.

Melanie Avalon
And you can use it for other things too. So, you know, we talked about this I think before.

I grind my ginger every night and I grind my coffee. You could grind horseradish. You could grind lots of things, seeds. You can make mustard.

Barry Conrad
I'm looking at the package that says, feel your day, illuminate your way, clean and mold free, sustainably sourced, light, medium roast, whole bean co... Actually, light, medium roast is my favorite. Oh really? Yeah, actually I don't want it to be too strong. Like a light to medium or medium is good for me.

I don't... Yeah. Two lights, not the situation. Light to light medium is great.

Melanie Avalon
Can you smell it through the, because there's the, on the front, there's like the holes. Can you smell it? Yep. Yeah.

So I know listeners have heard all about it, but the one sentence description is we found the beans, we found beans that are very high in CGA, which is the primary antioxidant in coffee or at least like one of the ones most studied. And then we roast the beans to preserve the antioxidants because the dark or the roast you actually lose antioxidants. So we found that sweet spot where it's not like uber light. Like it's a very approachable roast. Like I think most people will like it while still preserving maximum antioxidants. And then we've tested for almost 100 different toxins. It comes from an organic all female led initiative in Columbia, single origin coffee. It's a regenerative farm, sustainable, they support fair female wages and it tastes delicious. So Glow Coffee, go get it now, go to glowcoffeeco.com. You can use IF Podcast to get a discount. I cannot wait to hear what you think about it, Barry.

Barry Conrad
I can't wait to try it because I know that we have heard about glow coffee for a while and I kept on saying I can't wait to try it and now it's finally here. So I'm stoked, can't wait.

Thank you so much for sending it to me.

Melanie Avalon
Of course, and I'm stoked because you are a, like you're a coffee, like you know more about coffee than meat. Like, you know, like you appreciate coffee and like the taste and the flavor profile. So you have a educated palate.

Barry Conrad
I wouldn't call myself a coffee snob, but I'm kind of a coffee snob, meaning like if it's not good coffee, it's a wrap. And I have no doubt this is going to be really good.

Melanie Avalon
Oh my goodness, I cannot wait to hear what you think. Please let me know.

Barry Conrad
I will. How are you?

Melanie Avalon
I'm good. I'm dying to know. I mentioned this to you briefly. But the timing of this episode is wild to talk about this because if I go, then when this airs, I will be on my way back from this event.

I told you about it already, but I got invited to the enhanced games, which I had heard about them because I listened to the founders on a Joe Rogan interview. They actually were on Time magazine's list, top 100 health figures of 2025. So they're launching this thing called the enhanced games. They're trying to make it a alternative to the Olympics, except where all substances are allowed. So basically, yeah, you can do all the things. You can do the hormones, the peptides, the supplements, like everything goes. And it was interesting listening because when you first hear it, so basically it's like where they're allowing doping and being all doped up. But hearing the interview about it and looking into it more, they make the argument that it's actually... They say that apparently, I don't know, they say 40% of people in elite sports are doing this anyways. So it's like full transparency. There's safety because now people aren't hiding things. Everything is all on the up and up because everything's out there. And then they say that it's really the way to see the true potential of the ultimate human performance. What can a human body do if it's given all the inputs that can make it become its ideal form? So yeah, it's going to be late. And it's like a lot of like, oh, they have math. They have a lot of Olympians competing. I think they have 25 million that they're giving away in prizes. And well, they invited me to come, which is really kind. And then the killer is my favorite band in the whole world are going to be the band playing at the end. So I'm really excited. But I'm curious your thoughts, Barry, on this concept because it's very controversial.

Barry Conrad
When you first mentioned to me what came to mind was like a almost like a reality show So I kind of like sort of guessed like just like these superheroes doing their thing and competing I think it's interesting for sure to see what human beings could be capable of doing if they Took all the things, you know had all those inputs and all the drugs and whatnot I Don't personally know if I agree with that necessarily because it's just whoever wins it still wouldn't be it wouldn't be natural So it's like yeah You did it but with a lot of a lot of assistance kind of thing So it just kind of goes like if you didn't have those things would you still win or is that not the point is the point? Just to see who can be the most enhanced just like the name says the most enhanced performer and the best man or woman wins Yeah, what do you what did you think when you first heard it?

I mean, I'm I'm kind of taken aback by it because I've never heard of a concept like this. It's kind of it's new I've never thought this would happen

Melanie Avalon
Yeah, it's really interesting to think about. And part of me thinks that it, because apparently, like I said, apparently, in the current competitions that happen, a lot of this is being done. Anyways, it's being done, like on the sneakily on the black market and not per the rules. So I feel like I feel like when it comes to competitions, it should be like one or the other, like either completely enforced, like all natural competing, like 100% or this version and they are using all it's all medically supervised, it has to all be FDA approved substances. That's why they're saying it's actually safer because everything is going to be like supervised because if you're sneaking in and doing that in other competitions, you might not be supervised all the time because because then you're not going to get away with it. You know, they make the argument that this is safer.

Two thoughts about it. And I'm very like I'm wrapping my head around right now, because I was surprised that they reached out to me, but then I was like, Oh, it kind of is similar to biohacking in a way because like, with biohacking, you're taking substances and supplements and you know, hormone optimization and stuff for longevity. And this is kind of the same thing, but for like physical athletic performances. And then as far as like, here's my answer to and I'm this is not like a definitive answer. I'm just I'm thinking about this in real time. But like what you're saying about, would you have been able to do that? Obviously, they would not be able to reach these things without the substances like because what they're trying to do is they're trying to like break world records like across the board. I just know for me, you could like jack me up as much as you want with all the things I would never be able to like, you know, do the stuff. So I don't think it discredits a even if people are taking performance enhancing drugs and supplements. They still have to break the record. It's just that they're giving their body the ideal cocktail it needs to function at its highest potential.

I think I think a person could like make that argument. I'm very intrigued. I'm very interested.

Barry Conrad
Yeah. Well, what you said about biohacking and the sort of similarity, I never thought of it that way. I can see what you mean. There is a similarity in that way.

I also didn't know that it was going to be medically supervised. So that is different. Also, like you said that people are already taking a lot of these substances. I wonder then it begs to the question like, what is natural? What is the limit of what is considered natural, you know, in terms of particularly sports performance? Like where's the line? What product? What supplement? What is the end of natural?

Melanie Avalon
Exactly. Because that's what I was thinking about it. I was actually really thinking about it. I was like, how is it different somebody taking XYZ to enhance their lifespan and their longevity, but if you take it to do some epic physical performance feat, how is that different? Maybe one is sustainable and health-promoting and this is not, you know? I'm assuming you can't live like that forever.

It's for the purpose of the competition. It's really interesting. And so they sent me the deck. It's going to be 40 plus elite athletes from 24 countries, a lot of Olympians. Really? Yeah. A lot of world champions. I'm just looking through all the people who are in it right now. Gold medalists, silver medalists. It's going to be swimming, track, weightlifting, deadlift, and then the killer's concert at the end.

Barry Conrad
So you're gonna go, right? You're definitely going. You have to go.

Melanie Avalon
Yeah. And what's crazy is so it's the same. So it's like on a Sunday, it's when this airs, it will have been yesterday. And it's the same week as the biohacking conference. So like I Dave's conference. So I was going to that now I'm not sure because I don't, I'm not Barry Conrad. I don't have good travel skills. So I don't know if I can like go to Vegas and then like fly straight to the biohacking conference right after that and then like do that back to back. That might be too much for me.

So I might, I might just go to this only because, well, I'm very intrigued and it's complete invite only. So like it's going to be streamed worldwide to like millions of people, but the actual event is come only invite only. And it's completely paid like everything like hotel, flight. It's so good. Like food credit. That's so great. But I might not know anybody. So I might just be there like walking around Vegas, like, you know, doing my thing.

Barry Conrad
It sounds like an adventure, and also you've been to the biohacking conference many a time, so right? So I feel like this is a new adventure.

Why not? And it's like you said, everything's already covered. So sounds like a shoe in.

Melanie Avalon
I love Taylor Swift, my favorite band is The Killers, and I actually haven't seen them live. See? I would pay to go to that. That's not the main reason I'm going, but, so yeah.

So we shall see. I did accept the invitation, so unless they like uninvite me, then I was talking with Chachi Buti, I was like, are they gonna uninvite me? It was like, it like talks me off the ledge about these things.

Barry Conrad
Listen as Mel says this a lot chat. I was asking I was asking chat and chats it was like, oh my gosh

Melanie Avalon
I know I was telling my mom about how I want to go and like how I don't know anybody going and so she texted me today She was like maybe chat Chat or Joe Rogan can go with you. I was like, thanks mom.

That's two great options two great options So, yeah, I'll let you know how it is if I go

Barry Conrad
I can't wait to hear all about it. I'm actually really intrigued to see what you think. Yeah, so please go so you can tell us all about it.

Melanie Avalon
Yeah, I am too. And like, I also really like like the timing of it like it does. It's just because it's like Vegas, like, like the welcome thing starts at 830pm and goes until 11. I love that.

And then the games don't even start until 230 and three. I've actually never been to. Oh, wait, that's not true. I've been to the Olympics, but I was young. But besides that I haven't.

Barry Conrad
You went to the Olympics?

Melanie Avalon
Yeah, they came to Atlanta when I was young. So I remember going to the horse. Oh, gosh, it must have been hot because if my memory and I was like a wee little child, let me see what year that was.

Hold on. So this was 1996. So if my memory is being outside looking at horses and being very, very hot as a young kid, it must have been really, really hot. And then I remember we went to the swimming, I think, or no, we went to the gymnastics, I think.

Barry Conrad
Yeah, those gymnast said beasts as well. They can, that takes so much strength to do that, what they do. It's crazy.

Melanie Avalon
I know, I know. All right, shall we jump in? No pun intended to some studies? Fasting stuff? This study is actually, I did not plan this because I did not know Barry was gonna open my coffee. in real time. Not surprisingly, given that I have a coffee line now, I'm very intrigued by the metabolic health benefits of coffee. So I wanted to research how coffee actually affects fat burning. So because especially because like my glow coffee line is the perfect coffee for your fast because it's super clean because it is a light to medium roast doesn't need any like, you know, creams and sweeteners, like it's just delicious as is high antioxidant so that you're feeling your best.

I was curious though how it would affect fat burning. So I found this really fun study. So it is called drinking coffee burns hepatic fat, which means liver fat by inducing lipophagy, coupled with mitochondrial B oxidation beta oxidation. And it was published in hepatology in April of 2014. What was really interesting about this study is they were looking at the effects of coffee and in particular caffeine on liver fat, which people we often think about, like with fat, like our we think about about our like subcutaneous fats, like the fat that we actually see on our body. Liver fat is such a problematic form of fat. So many people have non alcoholic fatty liver disease now, which is fat build up in the liver, and it's highly correlated to well, it is a health disease in and of itself. And then on top of that, it's correlated to so many health problems. Because when your liver is the one that's like in charge of like all the things like last week, we were talking about detoxing estrogen. And you know, that's happening in the liver and how we detox chemicals in our our environment and different compounds and and how we burn fat and process energy, the liver is the one like really involved in that. So how does caffeine and coffee support the liver? And the study looked at all of that and it and it made the case that maybe one of the reasons that coffee has so many health benefits is because of how it affects liver fat. And what it does in particular that is so fascinating is it does two things. And it kind of sounds very similar to what fasting does, which is another reason that coffee pairs well with fasting. So the first thing and they're both in the title, but I'm going to break them down for you. So we talked a lot on this show about autophagy, which is this idea of where the body goes down and breaks problematic proteins in your body and reuses them. So it happens a lot during fasting, it also happens from things like exercise, and I've mentioned coffee supporting it. But it's a it's like a cellular cleanup of your body. And we used to think that autophagy was just like this bulk like process that happened and got rid of intracellular proteins, excess or damaged cells.

Melanie Avalon
However, they're starting to realize that there can be certain types of autophagy that selectively target different things. So we've actually talked about my topology on the show before as well, because timeline makes you're living a supplement that I adore everybody go get it now I take it every night of my life, I swear by it, go get it. That supports breaking down problematic, like old dysfunctional mitochondria, which are the the powerhouses of your cells. And that's actually a reason that like taking timeline, for example, has been shown to increase, increase muscle strength without actually doing any exercise, which is crazy. But it's just because it's breaking down all of the old mitochondria in the muscle and recycling it. If people want to check that out, they can get 20% off at timeline.com slash if podcast. So again, timeline.com slash if podcast for 20% off timeline, that will help support my topology.

Okay, back to lipophagy, I guess is how you would say it. So this is autophagy that selectively targets fat intracellular lipid droplets. And what that means is intracellular. So in between cells in the liver, lipid, which means fat droplets. So droplets of fat, literally fat in the liver, lipophagy, or lipophagy, however you say it, is breaking down that liver fat. And so then it becomes available to use. Now, this is amazing. And again, this kind of sounds like something that we get from fasting, like breaking down fat to make it usable to use. However, you don't just want a lot of fatty acids like running around the bloodstream all the time. That actually can be inflammatory in and of itself. It's the reason that we actually store fat in fat cells is to get it out of the bloodstream. That's why like when you're fasting, you can't just fast, you also have to like burn off that fat that you release, which you do naturally because when you're fasting, you're moving around, you're living your life. So you are naturally like burning off that fat, just by the necessity of life of what you're doing while fasting. So if you're taking a substance like coffee, and then it's breaking down, it's creating this lipophagy in the liver, and freeing up those lipid droplets, those fat droplets in the liver for use, now what? You need part two, which is mitochondrial beta oxidation. So that is the mitochondria, which I mentioned before, did not plan that, but that works out well. The mitochondria actually oxidizing or burning that fat. So coffee does both. So not only does it break down liver fat, it then also supports the mitochondria to burn the fat. So basically, that's what the study found that coffee has a very, very beneficial effect on the liver, a good effect on fat burning, it can help address fatty deposit, fatty liver buildup, and not only releasing fat, but also burning fat. So, yay, so everybody go get Glow Coffee now at Glow, oh, I don't know if I even gave the website, glowcoffeeco.com and the code I have podcast. Yeah, so Barry, what are your thoughts on this, on coffee supporting lipophagy and beta oxidation in the mitochondria?

Barry Conrad
Well, I actually had no idea that even took place while I was drinking my long black, I had no idea, like the, that increases the release of fatty acids. Like it's, so it's, there's actually a real physiological response then. I didn't, I thought, let me just have this and I'm just enjoying the taste.

I did not know it even caused that is, you know, because we always, we always talk about autophagy as well. Like you were saying that it's intermittent fasting related. So this is a different type of autophagy. With the lipoophagy, how do you even say it?

Melanie Avalon
I'm guessing it's lipophagy or lipophagy. Yes, this is basically autophagy specifically occurring in the liver for fatty deposits in the liver.

Barry Conrad
When we do say that, are we literally talking about the body breaking down fat within the liver cells?

Melanie Avalon
Yeah, so the lipophagy is where the liver cells, intracellular, so like the droplets of fat in between the liver cells, the lipophagy part is breaking down. So that fat is in a state where it has to be broken down before it can actually be burned. So it's like broken down, freed up into free fatty acids. Those can be burned for energy.

So the part one of what coffee does is it like unlocks the fat. So now you can actually burn it. But then it also supports the mitochondria to actually burn it as well. So it supports both processes that are needed to burn liver fat, which like I said is so problematic and highly prevalent today. And like you were saying just really quickly, like I used to think before I looked into this more, I was like, oh, well, you know, I knew caffeine and coffee like helped you kind of release fat to burn, but I thought it was more like, oh, it gives you lots of energy. So you're like just burning more fat. But this is showing, no, it like mechanistically like gives a signal that releases fat and then helps you burn the fat.

Barry Conrad
Wow. I mean, exactly what you said is what I thought too, that it just increased because you're increasing your energy, you're expending more energy, aka burning more fat, but that's clearly not the case.

So with lipophagy, is that something as well that fasting specifically drives? I reckon that that's activated regardless of whether people fast or not.

Melanie Avalon
I don't know. I haven't done. That's a good question. I'd have to look into it.

Barry Conrad
Cause also I'm wondering as well now, I wonder how much coffee you'd need to consume if there's like a certain point where it activates that lipophagy. Do you know what I mean?

Melanie Avalon
Yeah, let me see if they answer that.

Barry Conrad
So that'd be good to know like if I, if I'm having my two cups, my one cup, like I'm lipo-viging right now.

Melanie Avalon
Let's see. So this says that... So at the beginning, they say that the average American... More than 60% of American adults drink coffee each day. They drink an average of 3.1 cups per day.

I do note... So at the end, what they say, the fact that caffeine can not only induce lipophagy but also increase lipid mitochondrial beta-oxidation suggests that drinking a couple cups of coffee per day may help to burn the fat out of your liver. That's their conclusion.

I think they're basically saying the average amount that people are drinking basically does this. That's awesome.

Barry Conrad
And I also wonder then if the potency is determined by how strong the coffee is, what people are taking with the coffee, or if it's just black coffee on its own as well. You know what I mean?

I wonder if there's a nuance there or if it's just any coffee period, a couple cups. You know what I mean?

Melanie Avalon
Yeah, well, I would always, I mean, I don't know this specific answer, I will say what I can say. And definitely check out listeners, my conversation that I have with Martin, who is the roaster of our glow coffee, because he's like the guy he knew, I asked him so many questions, he knew everything about coffee. That was episode 463 of the show. So definitely check that out.

I will say talking to him, I learned, I mean, I already knew this, but like, the role of quality of coffee is just so important as far as making sure that you're getting, you know, not putting in anything problematic, as far as like, negative compounds, toxins, like there's so many things. And then making sure that you get the highest, I would, I would assume I can't say for sure, but so much of like, coffee's health benefits come from the antioxidants. So I would assume that those would be at the very least like synergistic with these processes, even though a lot of this is talking about caffeine specifically, rather than polyphenols per se, but I would imagine there would be synergistic. And also comparing it more to fasting, for example. So the study also talks about how like caffeine and coffee decreases mTOR activity and helps support AMPK. And that's something we talked about a lot on this show, because it fasting does that as well. So mTOR is like the growth pathway in our body, AMPK is activated while fasting. And it helps support like cellular renewal, and like cleanup in the body and longevity. And so coffee is doing that as well. Coffee really is like the perfect fasting drink, honestly.

Barry Conrad
It really is. And what I love about it as well, Mel, is it sort of shifts the conversation from fat burning to what's actually happening.

And it's fascinating because it takes what you said about the concept of autophagy being this bulk cleaner. Take it from being this one big umbrella concept to something way more specific and targeted because I had no idea this was happening. So that's super fascinating.

Melanie Avalon
It's so true and actually kind of just not to go on too much of a tangent, but what I'm thinking about because we're talking about like the mechanisms of fat burning. This is a reason that, you know, they'll say, they say this is a reason I've actually wanted to create like a topical fat burning cream because they say, Oh, you can't spot burn fat. So you can't spot burn fat by like just working out because burning calories, your body's going to burn wherever the fatty acids are coming from. And they tend to come from more easily released depots, like depots throughout your body, like different spots throughout your body. So certain, and we have a question that kind of relates to this that I might get to, but like certain parts of the body, and it has to do with the receptors on the cells, there are things called alpha receptors and beta receptors, and some make it more likely for fat to be released, some make it more likely for fat to be not released or stored. So when you're like working out, you're going to burn free fatty acids in your bloodstream released from wherever they were released from. So that's why like, you can't necessarily target where you are losing fat.

That said, if you are, if you literally put a compound on a fat store that helps open up those receptors and release that fat, then you could in a way like spot burn fat. But you have to understand the mechanisms of fat burning to understand that I just thought about that, because you're talking about like the mechanisms of like what's actually happening. So like here, for example, coffee is like spot burning liver fat in a way, if that makes sense. It's also helping fat, you know, burning everywhere else, but it's definitely doing it in the liver.

Barry Conrad
Yeah, I mean, I know that that's definitely a conversation a lot in the fitness community, where it's like you can't spot burn fat, like, you know, from your hips or from your tummy or from your doing more crunches is not going to make your belly lose more fat, things like that, you know, so your body naturally distributes fat where the way you genetically also like how you designed your makeup, your genetics, all those things. But it is interesting thing to think about what you're saying about the applying a topical that is interesting.

I wonder. And also, like, Mel, remind me, does does it does the study say anything about the like the variability, like if some people, depending on age or fitness level, whatever, whatnot respond easier or better than others with the lipophagy? Like, does it get activated faster, per se?

Melanie Avalon
No, so this study by itself did not, it's really mechanistic. It's mostly just talking about everything I mentioned. They don't, they don't have a lot of like data on like the people doing this.

Barry Conrad
That's so interesting. I'd love to see more studies on this topic.

Melanie Avalon
I know, I wanna read, no, I wanna read like all the coffee studies.

Barry Conrad
I'd also love to read a study on wine's effects as well. Like a really comprehensive, yeah.

Melanie Avalon
Yeah, we should definitely look into that because I think that's a really like nuanced, complicated picture. Like for example, I know that like there's a compound, for example, called PCetanil found in red wine, and they've done in vitro studies on it, but it actually, it like inhibits the formation of new fat cells.

So we know there are polyphenols, so speaking I was talking about like the antioxidants in coffee, we know there are polyphenols in wine that have beneficial effects on fat cells. But then there's the broader picture of how does alcohol affect fat burning? How does it affect hormones? How does it affect the gut microbiome for better or worse? Because there are definitely studies showing that like red wine in particular can have beneficial effects on the gut microbiome. So it's a really like complex picture, and I really think it comes down to quality too. And I will keep talking about this till the day I die just because I think it really, really bothers me that there's not like, especially in like the clinical literature, they don't really like break it down by what type of wine, for example, that you're drinking. As far as like alcohol content, sugar content, additives, toxins, there's a big difference between like a low alcohol dry, you know, organic French Pinot Noir, and like a conventional high sugar, you know, Chardonnay from California, full of pesticides and

Barry Conrad
And a lot of people will make blanket statements saying, well, alcohol is poison, period. Which is very, can be quite polarizing and confusing because it's not true as a blanket statement.

Anyway, tangent. But this is such an amazing study that you brought on coffee and lipophagy, awesome. I'm so fascinated by this.

Melanie Avalon
Thank you. So yeah, so listeners go to glowcoffeecode.com, use code IF podcast to get a discount. Okay. Shall we jump into some listener questions?

Barry Conrad
Let's do it. Now it's time for a list of questions. So Nike Mar I was wondering if you ever came across or have information on the below. I have a 10 weeks old little girl and I was doing AF before being pregnant and started again, right after I gave birth brackets. I am not breastfeeding. I lost weight at the beginning, but now my weight is stuck at 73 kgs, which is 13 kgs more than pre-baby body. I do an 18 six fast, but most days it's a 20 hours fast because I get busy with baby. I'm not sure what's going on.

Any reads or advice on this would be great. Love, love, love the show. And you ladies must remember before I go here, have a fantastic day. A listener from Australia, Nike.

Melanie Avalon
I love the question and also I was going through and seeing if we had any unanswered Australian questions. So is that an Australian name?

Barry Conrad
I've never heard a Nike, but it could be Indigenous Australia.

Melanie Avalon
Well, first of all, I'm gonna call you Naiki. I hope that's right. Congratulations on your baby. That is so, so wonderful.

I am in awe of women giving birth. I do not think I ever will. And I'm just like, the body goes through so much to do that and just sending you all the love and good vibes to you and your precious little girl. Okay, so some things to keep in mind is your body just went through a lot having a baby, like a lot. It affects your hormones, your nutrients, the fat stores, all the things. And I would not, I know it's easier said than done because people love to, they have this idea in their head of the body that they want to be living in on whatever timeline. And at the same time, your body is recovering and coming back from a massive experience that it had. And like the postpartum time, especially like the first three to six months and even up to a year, there's a lot of hormonal changes, metabolic shifts happening, hormones are normalizing, tissue repairs happening, you're filling back up your nutrients. And in fact, some clinicians even call the first 12 weeks after birth the quote fourth trimester. So it's important to keep in mind that that is all happening.

And all the changes in hormones that are happening with estrogen, progesterone, prolactin, which even if you're not breastfeeding, it can be elevated cortisol, thyroid hormones, that's all gonna affect your weight. It's gonna affect your fluid retention. It's gonna very likely slow down fat loss. It's gonna affect your appetite. It can create temporary insulin resistance. It's very common to be plateaued, like seemingly plateaued or actually plateaued in this phase. And then on top of that, when you have a new baby, again, another reason I don't think I have it in me, but like the stress and the sleep deprivation, you're probably experiencing, we know that sleep deprivation affects hunger levels, not in a way to our benefit. So you're gonna have higher levels of the hunger hormone called ghrelin, lower levels of the satiety hormone called leptin. So you're probably gonna be hungrier and you're gonna have reduced insulin sensitivity. So that's something to keep in mind.

And then the cortisol and the stress can also lead to increased fat storage and slow your fat loss and increase your water retention. And cortisol is a really interesting hormone because in the short term, it actually helps you burn fat, helps you lose weight, but when it's chronically elevated, that's when it leads to and encourages weight gain. So if that is at all happening, that's probably playing a factor. The fasting that you're doing, like 20 hours, that's a long fast. It might be too much for your body right now. Maybe, it might be more beneficial to maybe like... Because you were saying you were doing, she called it AF. So I'm wondering if that was, I'm assuming she means like alternate fasting. I wonder if, I'm wondering if that was ADF alternate day fasting.

Melanie Avalon
Oh, and she's doing it now. So in started again, most days it's 20 hours. Yeah. I'm not sure exactly what she's doing. Like is she fasting every day for 20 hours, especially if she's calling it alternate day fasting. This might be something where you try a different window approach. I know she said the 20 hours kind of happens naturally because of, she's like really busy, which I totally understand. You might find though, that some gentle or fasting might be beneficial. You know, maybe experiment with something more like, you know, a 14 hour fast, a 16 hour fast. And again, I, if you're doing like alternate days, maybe switching around the days that you're doing, when you are eating, really prioritizing the nutrients.

So we talk about it all the time, but focusing on protein and making sure that you're getting your, you know, omega three fats, especially because omega three fats in particular are supportive of the baby. So pregnancy can really deplete our omega three stores. So making sure you're getting enough of that, making sure you're getting your B vitamins, your iron, your choline, all the things. So I would, I would focus more on like what you're eating, the protein intake, being gentle, being kind with yourself, knowing that this is a transition period. This is a liminal space. I know like when we're in a moment and I experienced this recently, it wasn't the same thing, but I was sick recently and I was, Barry knows all about this, but I got, I got a virus and then I got a secondary bacterial infection. So it was just not going away. And I just remember thinking like, am I going to be sick for the rest of my life? Like, am I, because when you're in that moment, it's really hard to see a, how fast time goes and how, how quickly things can change in a beneficial way. And it's, you can just be hard to see like the broader picture and timeline. So I would be, I would be gentle with yourself, focus on your sleep, focus on your stress and know that 10 weeks postpartum is still very, I mean, this was a while ago, but for other women and ladies in this, in this place, 10 weeks postpartum is still very early on. You're still recovering.

So as much as you can not stress about it, I would not stress about it. And then also just as like one fun fact. And I remember I shared this in my, in my book and what went wine. I was always just fascinated by this. So pregnancy, no, I'm not saying to use pregnancy as a way to do this. I don't think you should consciously like, I mean, I don't want to make moral judgments, but I would not while growing a baby try to lose weight or anything like that, just a little fun fact is that like thigh weight in particular on women, which we often think of as very stubborn fat is actually correlated to or is preserved in part for when you're having a baby. So women actually, when they're pregnant, sometimes lose like the stubborn thigh fat that they never lost before. I just think that's, I think that's like a very interesting little fun fact. So Barry, what are your thoughts?

Barry Conrad
Well, Nike, first of all, again, congrats on your little girl. That's so incredible. Amazing news.

And Mel, I'm so glad you covered all the physiology in so much detail so well. So many of the things you already said, Nike, even if you're not breastfeeding, your hormones are still recalibrating after pregnancy. Like Mel said, 10 weeks is pretty early. And the biggest stress I think right now could actually be sleep and also that 20-hour fast, if you're doing that on the daily, that might be a bit, like Mel said, it might be a bit too much for your system right now while things are still settling and getting back to normal. You know, sometimes shortening the fast slightly or focusing on just getting that food and not trying to necessarily lose right now. Even now, you know, like just focus on where you're at at the moment. And my biggest encouragement is just patience. Your body is still healing and recalibrating. So keep your fasting on the gentler side. Nourish yourself really well with lots of protein. Let things settle. Things will bounce back. It's just a case of when, not if. And I love your analogy, Mel, about your illness as well. Like, because when you are in it, you think it's never gonna end, and it always does. So yeah, there's nothing more I can really add. I mean, you said everything, but yeah, go easy on yourself, Nike. You're still early in the game. Please keep us posted. Let us know how you're going and sending you all the best to you and your little girl.

Melanie Avalon
Awesome, awesome, awesome. Shall we have our proverbial breaking of the fast moment?

Barry Conrad
We should do it. We should do it. Okay.

Melanie Avalon
Okay. All right. So this portion of the show, the purpose of it is that the benefits of fasting are not just the fasting. It's also what you eat, which we talked about in the show as well.

It's so important and we love celebrating food and all the things and we like to talk about how we would break our fast in a hypothetical situation and feature a restaurant. So Barry has this week's restaurant. Barry, what restaurant do you have for us?

Barry Conrad
This week's restaurant, Melanie, is Amazonica in London, and I've just sent you the link. Now, this place is a full-on rainforest-inspired dining room, which I thought you'd like.

Plants, textures, lighting, immersive from the second you walk in, fully a la carte with Latin American dishes and bold flavors, a wine list that's international, lots of interesting pairings. It's a massive brand with locations in Madrid, Dubai, beyond, and the vibe is meant to be lush. Transport of energetic feels like you've left London completely. Do you see these photos?

Melanie Avalon
I'm looking, wait, so it's kind of like the Rainforest Cafe, but like the fine dining version of it? Yeah. In a way?

You've been to a Rainforest Cafe, right? No. Wait a minute. Do they have that in Australia? You know what it is, right? I don't think, no. Oh my goodness, is this only in an American institution?

Barry Conrad
I don't think there's a rainforest cafe there.

Melanie Avalon
Okay, wait, Taifun Rainforest Cafe really quickly. It's like being in the rainforest, but there's like animatronic animals and such. They do like rain every now and then, like there'll be like a storm and then like the animals will go crazy.

Barry Conrad
Yeah, this is definitely not an Australian thing. No way.

Melanie Avalon
I wonder how many locations there are. Hold on, Rainforest Cafe. Let me look on Wikipedia really quickly.

Barry Conrad
Six restaurants all in the United States, is that it?

Melanie Avalon
Only six? Wait, 22. 22. Yeah, so this is kind of like the, I wonder if those are real plants.

Barry Conrad
Hmm, I mean it looks awesome and I thought I had a couple choices and I thought let me go for the visual one

Melanie Avalon
I want to go here and you said there's multiple locations.

Barry Conrad
There's multiple locations. There's location. There's one here. Yeah, there's one.

Oh, there's not, I don't know if there's one there, but there's one in, no, there's Madrid, Dubai, and beyond. Let me, let me actually.

Melanie Avalon
Oh, yeah, London Dubai, Monte Carlo Madrid, Miami. Wait, should we look at the Miami one since it's closer to us? Or do you want to do the London one? I say we do Miami because we might actually go to that one.

Okay. Yeah, actually, it might be the exact same menu.

Barry Conrad
So we have quite a few things here. We have a salad and vegetables section. Is anything there catching your eye? Your eye is the Ojas e Verduras Frescas.

Melanie Avalon
Actually, is this whole first page is kind of like, okay, well, I'll just go one section at a time. Salad and vegetables.

Oh, look, they have oyster mushrooms. Have you had oyster mushrooms? I actually have not. I went through a mushroom phase and I tried all the mushrooms. And oyster mushrooms, I think they taste like oyster-y.

Barry Conrad
Actually, hold on. You know what? I'm looking at it now. I have had them. I have had them before. They're good. What do you mean? What do you mean, oysteries?

Melanie Avalon
I'm pretty sure that's why they're called that. Wait, I could be wrong.

Generally do oh, no Oh, it's their shape not their flavor. I could have sworn it was because I could have sworn I read it was About their flavor, but I guess not Okay. Well, oh, okay. I would get the um, well, what what is Tombo a Chiyoti

Barry Conrad
So the tango, that is a marinated chicken breast.

Melanie Avalon
I want that. It is marinated chicken breast, lettuce, chickpeas, and chubby dressing.

Barry Conrad
That sounds good. That sounds really good.

Melanie Avalon
This is misleading though because they say salad and vegetables, but it's a chicken dish.

Barry Conrad
There's chicken in here. I like that though. I'm not mad at that at all because I love Virgin.

Melanie Avalon
Yeah, I would get that. How about you?

Barry Conrad
You know what, I'm going to go with the Setta de Cardo, which is the Smoked King Oyster Mushrooms, Black Garlic, Mandarin Ju, and the Tambo Achiote as well, because that just looks really good.

Melanie Avalon
Okay, and then do you want anything from the raw and marinated section?

Barry Conrad
Absolutely. I'm going to go for the tuna lacquito, which is seared, a kami tuna, love tuna, manao crunch, pineapple, tamarillo, ponzu, as well as second option, langosta, which is a Scottish lobster, golden kiwi, leche, tigra, and tomato.

Have to, have to, have to. What about you, net.

Melanie Avalon
Okay, so speaking of phases, guess what phase I recently went through? Do you do this? Do you go through phases with different foods? And then you're like, try all the varieties of it.

What was it? It's something you just said. Lobster? No. Kiwi? Yeah.

Barry Conrad
kiwifruit, you like kiwifruit?

Melanie Avalon
Oh, I love Kiwi. And at my Whole Foods, which have you been yet in person to your Whole Foods?

Barry Conrad
I actually have been. I actually have in person. Yes, I have.

Melanie Avalon
at my Whole Foods, they had three different types of kiwis. And I was like, what? They had green, golden, and red.

Barry Conrad
My favorite's green. I'm biased because it's the most popular one in New Zealand. It's a staple. I love kiwi food so much. What's your favorite?

Melanie Avalon
I actually like having all of them. The red was really interesting because it tasted really different from the other ones, but I like the golden one kind of tastes like cake to me. So I like that.

And then the green, I like all of them. The green one is like more sour and pungent. I just love kiwis. They're great. I'm surprised you didn't get the tataki de llamo wagyu sirloin.

Barry Conrad
For the the raw yeah, I got the um, I got the I got the tuna didn't oh, yeah, I didn't get the sirloin Oh, yeah. Yeah, this is Wagyu as well. Dang. Okay.

Yeah, you know what? Let me get get that to you. Yeah, all three It's Wagyu, so it's tataki delamu Wagyu sirloin Nikai cashew sauce dry-edge confit garlic. That sounds so good

Melanie Avalon
sounds really good. Do you want to split that one and then I will get, I also want the salmon, which is Scottish salmon, pear, kimchi, and green shisu, but everything on the side please if possible.

Barry Conrad
the side. Well I can have it if you don't want it.

Melanie Avalon
Yes. Oh, and then caviar, they have, they've got the expensive one, beluga. Have you tried that before? Beluga, caviar or caviar in general? Beluga. No. Have you?

Barry Conrad
No, I have not, but I do love caviar. I really do.

Melanie Avalon
I mean, for reference, 50 grams, how big is that? That's not a lot.

Barry Conrad
You told me this before. I've forgotten what's the reason.

Melanie Avalon
Oh, I'm not confusing it with something else. We did an episode on the Mindblown podcast about most expensive foods. I think it's the one where like, at least in the US, the guy who does it, like you can't import it, but this is not in the US, so I wonder how that affects it. But like you couldn't import it anymore and he kind of like locked it down. So like that was the only place you could get it from.

I think it was the beluga caviar, but it might've been something else. But yes, so are you gonna have some caviar? Yes.

Barry Conrad
Can I have some caviar? I'm going to have the beluga. Actually an assortment, you know, the beluga, I'm assuming this is just all going to be like, we just have this mesotab beluga.

Melanie Avalon
By the way, listeners, we, this is just our dream, our dream meal.

Barry Conrad
Yeah, Abba Eri and Oceetra as well, like, and it serves with blinis. Okay, so you're getting all the caviar that they have. Getting all the caviar and so does blinis, which a lot. Do you like blinis?

I love blinis. Quacamole and summer cream.

Melanie Avalon
I do in spirit and theory, but not like actually my body. Do you know, do you wanna, I'm doing the math. If you were to get all of them, like you just did, it would be $790.

Barry Conrad
Just for the, just for the caveats.

Melanie Avalon
You know, thanks for having us.

Barry Conrad
sampler plate they should actually but i guess you can't really i guess you can't really sample plate beluga right because beluga is like yeah

Melanie Avalon
I'll have like a egg, like a single caviar egg. Oh my goodness.

And now we're at the sushi and Mackey section and they have sashimi and they have ora king salmon. I want, I want, oh my goodness. I want the lo me lo me ora king salmon with avocado, coriander and salmon row. I definitely want that.

Barry Conrad
I will definitely have one of those, but I also want five variations, 15 pieces of sashimi, which I could just, I could drink. It's like water. It's so easy to eat sashimi. I love it so much.

Melanie Avalon
I do love, I do, because it's basically just like fish.

Barry Conrad
Yeah. That's so good. Why is it so good? And it feels so good to digest.

Melanie Avalon
I can't even tell you how many times this is like another little thing I do. I go to Whole Foods, I think I've mentioned this before, I go to Whole Foods and I look at all of the salmon sashimi that they have and smoke salmon and it literally takes me because they have so many options there and it takes me like 15 minutes and then I don't ever buy any of them because I look at the sodium content and it's so high.

They're so salty. That's my answer to your question like why it tastes so good because it's very salty. And then they have Amazonico Bites which are, I can't speak this, Pesticos Amazonicos.

Barry Conrad
Amazonicos. Yeah, you got it. You want anything grabbing your attention from this list?

Melanie Avalon
Maybe if I can have, if they can create it deconstructed, the Patacones Machado's, which is pulled pork, crispy plantain, I can't speak any of this, a Chiodi. A Chiodi.

Okay, you know it. Seeds. I'll have the pork. Would you like to have all of it? And I'll have some of the pork.

Barry Conrad
Yes, definitely. Anything else? Who's just going to have that?

Melanie Avalon
If the crab was on the table and deconstructed, I would have some of the crab. The crayon grajo, dober crab, spicy cassava cake, and tomatillo sauce.

Barry Conrad
Yeah, that's what I was, I am the kangriho, it's dough crap, you know, getting that for sure and the epignadas, which is the wagyu beef, utla koche cream, which sounds really good and then also have to do the tekanyos, which is chicken rolls, Thai cheese and coriander sauce. Because I reckon these are quite small, these ones, these bites, they're bites.

Melanie Avalon
I need a, I need a visual of this restaurant again, hold on, from Yelp. Like I, I need a picture of it. Like what it actually looks like. Cause it's hard for me to tell from, it just looks so beautiful and luscious and such a vibe.

I want to go. I want to go.

Barry Conrad
It does look really good and the lighting is really low, which is great.

Melanie Avalon
low lighting, that's important. And like the colors are so beautiful.

Okay. Okay. So now we are, this menu just keeps going. Now we are at the Sal Teodos Walks section. And oh, look, look what we've got. We have vanilla marinated prawns, prawns with vermicelli noodles and peanut sauce called camarones. Ooh, I want that. I've never had vanilla marinated. Really? Have you?

Barry Conrad
I have not. I mean, it doesn't sound like- Giving me grief and then- I was like, really?

I was like, really? I have not. That didn't sound right. I was like, there really was like, really? It's like, it should have been really not really. No, I've never had been on headphones before, but it sounds really good. So that sounds like worth experiencing, but I'm not really into the rest of the walk situation. I'd rather save it for the rest coming up.

Melanie Avalon
Okay, sounds good. So now we are at are these like small plates that we've been going through like everything's been small, right? I feel like

Barry Conrad
I don't know how small they are. I mean, the bytes are small, but I don't think these are tiny or anything.

Melanie Avalon
Yeah, we are at Fish and Seafood. They have... I get sad when I see this.

I get sad because it is hands down my favorite fish and it tastes so good. It's like instant dopamine and it is very high in mercury. So I can't eat it anymore. Chilling sea bass.

Barry Conrad
Oh, the C-verse, okay. You can't do it.

Melanie Avalon
Mm-hmm. Not at mmm-mmm. I think I would get the Wild Dover Soul. Linguado. That's a lower, that's a white lower mercury fish. Very approachable, very tender. How about you?

Barry Conrad
I'm actually going to bypass the Sifu this time because I'm going to stock up so much on the Sashimi before, and I'm going to go straight to the charcoal grilled meats, which is the next session. And that has got a Saloma de Wagyu Australian Wagyu Sirloin, which I am going to dig into. That looks really good.

Melanie Avalon
I think, okay, this is really hard. They have a Wagyu filet as well. Chillian Wagyu filet. But you know what? I actually think I want the Wagyu sirloin as well. Yeah, so two of those.

I will have it blue as rare as possible. How about you?

Barry Conrad
medium rare have to and then i'll probably i'm probably gonna have some sweet potato as a side i don't always go for the size but sweet potato sounds really good and i've been on a sweet potato double recently i love sweet potato so doing that

Melanie Avalon
Have you been trying all the sweet potatoes?

Barry Conrad
I've just been preparing it in different ways, I think it's just so tasty and so it makes me feel satiated and it's just, I don't know, it's just like a, I love it, I love sweet potatoes in general but sweet potatoes are really good.

Melanie Avalon
Have you had, um, it's the purple potato, the, uh, two I'm talking about. It's the name of like a country, the Okinawa purple sweet potato. It literally tastes like cake. It tastes so good.

I actually have not had it. Oh, you should, you should get it. It's really delicious.

Barry Conrad
Oh, yum, yum. Oh my gosh, is it prepared the same way? Look, it's the same consistency, like you boil it and then bake it or slash fry it.

Melanie Avalon
Yeah, like whatever you want to do. But I just know like for me, when I first had it, I was like, this tastes like cake. It was so good. And high, very purple, so very high in polyphenols.

Barry Conrad
Very good. Shall we head to the desserts menu?

Melanie Avalon
Yeah, the good thing about this place is this is the perfect place to have a savory dessert because they have they had so many like small seafood options that I could easily like reorder something for dessert. Like, so for me, I would get a repeat of whatever I had really liked before. So whether it was like the prawns or the salmon or, you know, they had a lot of options. So I whatever, whatever it was that I liked the most.

Barry Conrad
the many options. And I will definitely have to dive into two here.

One is gonna be the Choco Banana, for sure. Actually, no, let me zoom out. Chocolate L, it's the Chocolate L Moctezuma, which is hot chocolate fondant avocado ice cream. I've never had avocado ice cream before. And then also, because I love cheesecake, Amazonica style cheesecake, Choboticaba pears and almond, almond crumble. That sounds so good. So those two babies right there.

Melanie Avalon
Solid choices. Yeah, they have quite a few auctions.

I'm surprised that you didn't get the Wait, no. Oh, I thought I saw. Oh, no, never mind. I thought they had like a like a plantain thing, but it's it's banana dark chocolate

Barry Conrad
Yeah, I saw that first and I was like, I think the hot chocolate fondant is going to do me.

Melanie Avalon
Sounds like a plan. And then how about, oh, they have an ice cream tasting. I guess you could watch me have it, right? I just, I just love tastings.

The thing I like about tastings is that it kind of really, I feel like in today's modern society, we just like chow through food, we like eat huge quantities. When you have a tasting, it makes you and so pause, backtrack. So like, if you order like a meal, a delicious meal, I feel like most people, it's like that first taste where they have like the in the moment experience and they take it in, but then they kind of just like eat the rest of it. At least I know that's how I am. But when you have a tasting, it forces you to like, have that moment like on repeat, over and over, you know.

Barry Conrad
I agree. You just have to savor it and just enjoy it. Get the most out of it.

Melanie Avalon
I agree. Yeah. We could do a study and make it so if you only ate in the form of tastings, how would that affect everything? Your health, your weight? I feel like it would make people slow down.

Barry Conrad
I think that's actually a really good idea for a study, and I wonder if there's anything out there like that.

Melanie Avalon
I know I'm making a note, probably not, but.

Barry Conrad
It's making me even wonder, like, how would I even approach food if, like, what would I eat slower if I could have a little bit?

Melanie Avalon
Like they should do a study where they have participants, oh my gosh, okay, ready? Here it is. They have participants come have meals at a rush, this is what they do, at a restaurant and they make it seem, because the thing I've learned about studies, which is why if I am ever, have you been in a study before? No. The thing I've realized is they lie to you because half the time they want you to think they're testing something else because they don't want you to be like adjusting what they're testing.

So the thing I've learned is like if you go into a study, like I'm not going to believe anything they say to me. They're like, oh, we're testing this. I'm like, no, no, you're not. But regardless, so what you would do is you would have people come to like a restaurant and have meals and Barry, we should do the study and you would tell them that you're testing like, I don't know, something about like the atmosphere, like they wouldn't know that it's about the actual like food intake. And then you would get half of the participants, like a normal meal, but same amount of calories and then other participants, same amount of calories, but like a tasting and see how it affects like what people actually eat, like calorie wise and everything.

Barry Conrad
That sounds like a, yeah, we should do it.

Melanie Avalon
with all of our funding that we have and everything. Okay.

Barry Conrad
Should we go to drinks situation cocktails

Melanie Avalon
Oh, wait, do they also? Okay, now a picture just came up where they're doing like the slicing at the thing. Is this like a Brazilian steakhouse?

Barry Conrad
It is a Latin America themed flavored dishes and bold flavors. Not Brazilian per se.

Melanie Avalon
Like what menu what item on the menu was this? I just texted it to you It's like a picture of the guy like slicing the meat at the table.

Like that's what I want But I didn't what was that on the menu?

Barry Conrad
That looks really good. I'm not sure. Maybe that's how they actually serve the meat like they have like a medium rare stick or like a blue stick.

Melanie Avalon
Yeah, probably. Okay. Okay. So drinks.

Barry Conrad
definitely just going to get me a, I'm looking at the cocktail list real quick and what I see here that I really like. And the wine is actually below the cocktails if you scroll, but I'm looking at what's catching my eye is definitely the, you know what? I'm going to go for the, ah, I've got to go for that. Pelomito, which is a Don Julio 1942 mango, jalapeno, lime pink grapefruit soda. That sounds like a good time right there.

Ah, and then the second drink, the Madeira, which is barrel aged, an Amiga, extra, anaggio, tequila, campari, capano, classico, pecan, amir, yamma. Just cocktailing it up.

Melanie Avalon
They have so many drinks. Their tequila list is insane.

Barry Conrad
Is anything catching the Eveline Eye in terms of wine?

Melanie Avalon
So I'm looking back and forth between like the options by the glass. Oh Okay, I'm looking at the the wine list now They have a lot of options.

I feel confident that I can well they have a lot of yeah there's like a lot of wines here, so I feel confident that if I Look through all of them. I could find something like low alcohol organic all the things I'm not very familiar because a lot of these are Like not European wines. So I'm which I'm not as familiar with so I would have to do my research, but I feel pretty but there are some there are some European I would find something is the point there are options here for sure

Barry Conrad
So many options, this place looks so good. I can't wait till we can eat and drink, it's gonna be so great.

Melanie Avalon
Oh, wait, oh, whoa, wait, they do have a lot of French wines. Oh my goodness. Okay, yeah, we're good, we're good. I'll find something. No worries.

No worries. I wanna go. What did you, like, what did you Google to find this?

Barry Conrad
I can't reveal my secrets, I just like to find really good, you know, restaurants, you know, so I can present them to you and say, you know, let's go here, let's go here. Just like really amazing restaurants, amazing restaurants, good wine, wine list, good meat, good seafood.

Melanie Avalon
and good environment, like this place I would definitely want to go to, like vibe-wise.

Barry Conrad
That's why I chose it, because it's very melanable and coded. It's not just a regular place, you know?

Melanie Avalon
So for example, I went to, like, it was really nice, but I went to a Brazilian steakhouse, like, actually, I know when it was. It was the night before I got sick, not from the food, but just like timing-wise. So they were doing what the guy is doing in the picture where he's like slicing the steak at the table, but it did not have this vibe of like, I'm in a rainforest. So, awesome.

Okay, well, that was amazing. Now I'm hungry, now I want all the things. Thank you so much. Listeners, we hope you have had the best time with us as well as we have with you. If you would like to submit your own questions for the show, you can directly email us at questions at ifpodcast.com, or you can go to ifpodcast.com and submit questions there. And you can join our Facebook group, IFBioHackers, comment there, give us questions. We post there all the time. We love interacting with you, all the things. The show notes for today's episode will be at ifpodcast.com slash episode 475. And you can follow us on Instagram. We are ifpodcast. I am Melanie Avalon and Barry is Barry underscore Conrad. Okay, I think that's all the things. Anything from you, Barry, before we go?

Barry Conrad
That's all the things. Thank you once again for tuning in everyone. You're all amazing. Have an awesome week and we'll talk to you next week. Talk to you soon now.

Melanie Avalon
talk to you next week. Bye.

Bye. Thank you so much for listening to the Intermittent Fasting podcast. Please remember, everything we discussed on this show does not constitute medical advice and no patient-doctor relationship is formed.

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!

Barry Conrad
you


May 18

#474 – 4:3 Intermittent Fasting, Estrogen Detox, Fasting’s Effects on Eating Behaviors and Appetite Hormones, Reducing Binge Eating, Tobacco And Fasting, Weight Loss Plateaus, Sexual Assault Awareness, And More!

Intermittent Fasting

Welcome to Episode 474 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

SHOW NOTES

LINKS 

Featured RestaurantWhispering Canyon Cafe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

STUDIES: 

Effects of 4:3 Intermittent Fasting on Eating Behaviors and Appetite Hormones: A Secondary Analysis of a 12-Month Behavioral Weight Loss Intervention

Relationship between smokeless tobacco use and body weight in young adult military recruits

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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 474 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 iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is episode number 474 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Hey, Melanie, how are you doing? I'm doing a really, really, really great. It's a beautiful, beautiful, sunny, warm, balmy, New York, spring kind of day, maybe a day that you wouldn't really like, but I love it so much. My mood's really high, spirits are lifted, and yeah, I'm feeling great.

How about yourself? How's your day?

Melanie Avalon
Yeah, I wish I was feeling that way. I'm good. Also warm hair. I actually have something really big happening next week and I'm trying to decide if I should talk about it. I feel like I should. It's just a little bit of a, it's a little bit of a sensitive topic. So if listeners have like young children listening, maybe they can fast forward a little bit. So yeah, I think I'll talk about it.

I think it's important. So when this comes out, this will be May. So this will have passed. I've really got to get better about like seeing when these are coming out. But April is actually sexual assault awareness month. And I am going to be doing a lot of campaigning and advocacy surrounding all of it and actually on Tuesday, like our Tuesday upcoming. So this will be way in the past by the time this airs, but I'm actually, I'm filing a civil lawsuit against the, I talked about this before on the show in the past. You know what? Now I realized when I talked about it, it was with Jen. So it must have been that long ago. I was sexually assaulted at a massage parlor. And so we, there was a criminal case for that. And that wrapped up. When did that wrap up? I think last year, but we're doing a civil lawsuit against the actual establishment. And I'm excited because we're going to, in addition to the lawsuit, we're going to have a press conference to help raise awareness surrounding all of this. I want people to know that I think not that this is good, but I think things like this are more common than a lot of people realize. And I think people don't really talk about it, or things might happen to people and they don't really know what to do. So I'm just trying to speak more openly about it to make people know that if something happens to them, you know, they can speak up, go to law enforcement, tell somebody, I actually spent the, like this past week, I read the entirety of the Georgia law surrounding massage parlors. And that's something I learned. They can't be called massage parlors. They have to be called, they can't use the word parlor actually. I learned so much about all the laws. But what was really motivating about it was I realized there actually are a lot of laws to protect people in these situations. I do think though, there's a problem with like funding and enforcement and, you know, how often are establishments being checked on to make sure that they're following all the protocols. So for example, like in Georgia, there is supposed to be like licenses on the wall with the pictures of the practitioners, you're actually supposed to and this has not happened to me at most places I've gone, but you're supposed to actually give written consent before you have a massage. But there's actually a lot of laws protecting people, which is really nice. So I am just taking this moment to spread some awareness and we will see how it goes next week with the filing the lawsuit and having the press conference. So I'm just going to share that.

Barry Conrad
That is really, first of all, thank you so much for sharing that. That's a brave thing to share, Mel, and it's so important, the advocacy for this topic.

This happened so much. I was just talking to a friend who told me that she was sexually assaulted at a job of hers in the past as well. That happened so much. All people, there's blurred lines even at parties or even with friends, quote unquote, friends. I just think this is so important and powerful that you're sharing this and using your platform to do that. I really hope it goes well at the press conference. Do you have to speak yourself at it as well? Are you going to appear?

Melanie Avalon
Yeah, it's like me being interviewed. So it's a lot. I feel like it's baptism by fire just because I mean, I've never filed a lawsuit before. So that's a whole experience and like working with lawyers. And I have really, really amazing lawyers who are very mission driven. So I'm really grateful to be working with them.

And then I'm actually going to be partnering with so Alana Stott, who has been a guest on the Melanie Avalon biohacking podcast twice. She is an incredible woman who does amazing things. She was actually given an award to her by the King of England for her work supporting vulnerable women. She runs the Blue Rose Foundation, which works to address the systemic issue of both sexual assault, human trafficking, all the things. So I'm very honored to be partnered with her.

I'm very grateful to have a platform to be able to talk about it. And yeah, if people just go to rain.org, which is r a i n n dot o r g, you can read all the statistics. And there's just so many statistics, like 443,000 is the estimated amount of people 12 and over who experienced sexual violence each year in the US. 54% are between the ages of 18 to 34. One in six women has experienced attempted or completed rape in her lifetime. One in 33 men the same. So it's just in the you can read a whole lot more statistics there. But I yeah, I just thank you as well for speaking about it too. And so friends, listeners, just want people to know that there are resources out there. And I know can be hard to speak up if something happens. But I think it's really important that we start speaking up about this. And I'm just sorry that this happens. Absolutely.

Barry Conrad
Absolutely. Do you feel, Mel, that this has been going on for so long, waiting for this press conference and filing the lawsuit, what are you feeling right now at this point?

Did you expect to feel the way that you do? Do you feel differently? Do I expect it to feel

Melanie Avalon
Mm-hmm. That's a really good question. And this is actually very helpful, because I haven't done any. I've just been like preparing by working on the actual lawsuit, so revisiting everything. And then, like I said, reading through all the laws and reading through the statistics and things like that. So as far as like how I'm feeling, I'm nervous because... So I did do one news interview on this prior.

It actually happened last week when... Not last week, when journalists were covering another case that my lawyers did prior to me, which involved the same perpetrator. So that was actually my... I was really nervous about that interview, because that was my first time ever talking about it publicly to the news, to the press. So I just don't really know what to expect. So I'm nervous, but I'm gonna try to be as prepared as possible with, you know, the statistics. And I will say what's really interesting. Two things. One, I can hands down, hands down say I'm grateful it happened to me. No question, because it has really made me really passionate about the issue. So I am grateful that it happened, because I can talk about it now. Interestingly, I remember I used to see people talking about things like this. And I used to wonder if that became their entire identity, which I don't want it to be my entire identity. So I have this weird... It's like, how do I talk about this freely and openly and ongoingly and also not make it like part of my identity, if that makes sense? That's something I kind of struggle with. But that aside, I don't feel like it's part of my identity is the point. Like I don't think about it 24 seven or anything like that. But sometimes I feel like if this is all people see of me, they might think this is like the entirety of me, which that's not the case, if that makes sense.

Barry Conrad
I totally understand. And also, it's one of those things that you can't control, you know?

It's like people are either going to stop there and that might be their only, quote unquote, encounter with you or impression of you. And some people will stop and research and find out more. And also, it's just one of those things like where people often take us for face value, especially issues like this. And also, it's again, like you're so brave to speak out about it in spite of how you might appear. And I think you're just doing it, shows that you're doing it for the right reasons and that you'll be fine. You know, you're not carrying away from the topic and what's happening, which is awesome.

Melanie Avalon
Well, thank you so much. I really, I really appreciate it.

And we shall see how it goes on Tuesday. The good thing is I imagine, because I do think, I think a lot of the news stations will be there. I'm actually not sure exactly what it's gonna look like, but I'm hoping one of the reporters will be the one that I interviewed with before. So that would be nice.

Yeah, we shall see.

Barry Conrad
Yeah, let me know, keep me posted so I can tune in or is it going to be a live situation or something pre-recorded, you know?

Melanie Avalon
I actually don't know. The last thing I did, they prerecorded it, but they aired it like the next day. So, and we're doing it on, so because April is sexual assault awareness month, we're actually doing it. So April 7th is actually day of action for the entire month. So it's like the day where this is really high caliber information and like, there's a spotlight on it in the news. So that's why we picked that day.

Big times, big days. I know. So stay tuned on that note. How are things in your life? It's been a while since we've recorded personally. People don't realize that, but.

Barry Conrad
It is really funny in podcast land. People just get the episodes every week, but sometimes listeners, we go a couple of weeks without actually recording. So, uh, we haven't caught up properly until now. So this is all in real time and this is how we roll.

I most recently wrapped the whole South by Southwest situation, which was such an amazing experience. It was great. It was just absolutely one of the best experiences I've honestly ever had professionally and personally, it was just incredible. And for those who don't know, it's a massive annual festival in Austin where leaders in music, film, and TV tech innovation and more gather. And it's, it's, it's amazing. And I got to be the face and host of Australia house there. And the energy was just constant. Every time I walked in there, it felt like something massive was happening. You've got panels going on, creative connecting people, just having those. This could turn into something kind of conversations. And for me, my favorite would have to be moderating the film panels. That was so now that was so fulfilling sitting there with actors, directors, producers, geeking out and talking about how the sausage is made for work was just so cool and like how projects come together, what it takes to get a film made setbacks, the winds, all the above. I feel like it was a real stake in the ground for me to being here now, you know, and in the States, which is great. And I love that it wasn't just so full of surface level conversations. The conversations were really genuine and you could feel the audience really leaning into it and you walk out of there, you're suddenly in this completely different conversation about I'm learning so much about AI and, and all these industries I don't really know much about. So that was great too. So I have to give a, have to definitely give a shout out to Stephen Marshall and Laura Leventhal from the American Australian association for having me like, thank you so much. Cause what they pulled off with Australia house was incredible. Like, so Mel, yeah, I'm just still in a high and I'm super proud to be an Aussie here in the States. And I thought that, well, I don't know what I thought, but I didn't think I'd be Aussie would Australia be following me so closely, you know, still.

Melanie Avalon
So amazing, oh my goodness. So when you were, so you were moderating the talks, right?

Barry Conrad
Yeah, so I had two jobs. So one was hosting Australia House in general, like, you know, welcome everybody, like, you know, linking from event to event, and then also moderating the actual film projects. So sitting on stage with like a panel of the crew and the cast and the directors and actually talking and I guess banter with BCing or the IF podcasting on stage, kind of like, you know, preparing and getting questions ready. And it was really great.

It was so much fun. And it's funny as well, because you don't realize how podcasting and connecting with people prepares you for things like that.

Melanie Avalon
Did you watch all the films before?

Barry Conrad
We got to get a cheat. Some of them weren't released until the actual festival, so we got a cheat sheet of what it was about. Some of them we had trailers, some of them we had the actual shorts. But we just had to deep dive as much as we could, because as well, some people came at the last minute and whatnot.

Because as you know, there was this massive flight situation at the time. This is in the future now. So people's flights were getting canned. So it's like, who's coming? Who's not? So you just had to kind of be ready for whatever. And so that in itself was also good, because it's being thrown into the deep end and just having to think on your feet and having your experience kick in and just having to do it, which I love so much.

Melanie Avalon
Yeah, I was super curious thinking about that because I was wondering how you prepared to like have the interviews and ask the questions if you know, if you hadn't seen all the movies, but they, they gave you like lots of information.

Barry Conrad
Yes info and but the ones that we didn't have it was really a case of heck I'm just gonna step out for a second and literally just quickly doing some research for people that just got added last minute things like that so. It was it was great it was yeah it was a real lesson in flying by the seat of your pants and also just flying the ozzy flag and stepping into it all with confidence was awesome.

Melanie Avalon
What was your favorite interview?

Barry Conrad
Gosh. Speaking to Linda Duncombe was really great.

So she was an executive producer of The Queen's Jewels and her and her director, you know, business partners while they were on their talking. And the funny thing about why I chose her was when I went to G'day. And Melanie, you were like, is it G'day? The funny thing is the connection is when I was lining up for the Red Carpet at G'day USA, this gregarious, fun, blonde, tall, amazing Aussie woman was standing in front of me just on the carpet, fun banter, so much fun. She is Linda Duncombe. So we were just like, unbeknownst to us, like on lining up next thing, interviewing her about, you know, the film and stuff. So it was really cool. And just the two weeks of separation, you never know who you meet. You just, you know,

Melanie Avalon
It was great. Oh my goodness. Well, I am so proud of you. Look at you.

Come into the U.S. and immediately, I mean, you go to one of the coolest conferences that we have here in the U.S. for this industry. Like honestly, like everybody knows about South by Southwest and you're like the face of Australia. Like, that's amazing.

Barry Conrad
I only wish I got to see more of it and I know Mel offline as well. We tried to coordinate some hangs and stuff with a mutual friend that you had, but it's too big next time, next time when there's more time.

Melanie Avalon
No, definitely. There will be many more to come, so congrats.

Barry Conrad
Thank you.

Melanie Avalon
All right. Well, so many things. Shall we jump into some fasting related things?

Barry Conrad
I reckon we should.

Melanie Avalon
Awesome. Do you have a study to start us off with?

Barry Conrad
I have a study this week and it's called the effects of 4-3, intermittent fasting on eating behaviors and appetite hormones, a secondary analysis of a 12-month behavioral weight loss intervention. So, this study was carried out at the University of Colorado Anschutz Medical Campus by Matthew Breit and Caldwell, Danielle Austin-Dorf and their team and it was published in Nutrients in 2025. So now what they did here was follow 165 adults who are overweight or obese, mostly women with an average age of 42, over a full year, so 12 months. And that's important because a lot of, well most studies that I've come across anywhere only run for definitely not anywhere near 12 weeks, maybe a few weeks or a couple months. So this gives us a much clearer picture of what actually happens over time.

They split people into two groups. One group followed a 4-3 intermittent fasting approach. So that means three days a week they ate only about 20% of their normal calories, so pretty low intake on those days and then on the other four days they ate normally. So that the second group did daily calorie restriction, so just ate fewer calories every single day, no fasting. And this is a really fair comparison because of the time and also they really, really, really tracked the variables. So both groups were given the same total weekly calorie target and everyone was encouraged to do about 300 minutes of moderate exercise a week, so it wasn't just about one group trying harder than the other group in any way. But where it gets really interesting is like over that 12 months, the fasting group actually improved how they behaved around food, which really caught my attention.

So their binge eating went down and to explain that to people who might not know, binge eating means when you're eating large copious amounts of food with a feeling of losing control and that situation really improved. So uncontrolled eating also went down, which is that feeling of not being able to stop once you start. In contrast, the daily calorie restriction group actually got worse in both those areas over time. So the longer they were trying to eat less every day, the more they actually struggled with control. And the researchers, they also looked at emotional eating, which I know a lot of people do experience and that's when you're eating because of stress or mood rather than just hunger and something called cognitive restraint. So for those who don't know what that means, that just means you're constantly using your willpower to try and hold yourself back from eating, wowsers. And so in the fasting group, the people who improved the most in those areas were also the ones who lost the most weight. So that link didn't just show up in the calorie restriction group at all. So eating less every single day didn't lead to a better control or a better relationship with food necessarily. They also measured appetite hormones.

Barry Conrad
So you've got your leptin, which signals that fullness, ghrelin, which increases hunger, PYY, which helps you feel satisfied, and BDNF, which is involved in brain function and appetite regulation. Both groups, Mel, showed normal changes you'd expect with any sort of weight loss. So leptin went down a bit, ghrelin went up a bit, but there were also no meaningful differences between the two groups. So the benefits seen in the fasting group weren't because of hormonal changes.

They were because of the structure of the actual fasting. So zooming out, what does that actually mean? From what I get from this, it sort of suggested to me that intermittent fasting can really help people feel more in control around food over time, less reactive, and just reaching for whatever's on the shelf or reaching for whatever's in the grocery store, less emotional eating, less of that sort of chaotic feeling around eating. And for me, that's really stood out the most. It's not just about eating less food. It's about building a pattern that actually helps your behavior. And those changes held over a full year. So Mel, I reckon this is really super encouraging for people out there listening who may want structure, but without feeling like they have to, quote, unquote, diet all day. What do you think?

Melanie Avalon
Wow. Yeah. So I love the study. It's really, really interesting that they had no significant changes between the hunger-related hormones in both groups, and yet they still saw the benefits in the fasting group.

You know, because then it's like that tells you that like physiologically, it tells you that like you were saying that there's something about beyond the actual hormones that has more to do with like behavior and I guess your perspective and your experience of it that is having such great effects beyond just the literal, like what's changing in your body. That's really, really interesting. I don't think I would have expected that. I don't know what I would have expected, honestly. I also, obviously, I just love that with fasting, you can get the benefits that people are so often seeking with calorie restriction, which is, you know, weight loss and, you know, a better feeling of body composition and feeling better in their skin, but without that crazy restrictive feeling and feeling like you need to overcompensate and binge and emotionally eat and all the things. And we've been talking about studies like this for a while, but it's really nice to keep talking about them because I think one of the biggest like PR problems fasting has in general is that I think when people hear fasting, they think, oh, that's overly restrictive or that's going to make you, people think like, oh, if you fast, that's going to make you binge after. They think it's like it will have the opposite effect. So it's really nice to hear that that is not the case. And I also love that it's a year, that is a long study.

Barry Conrad
That is a long study. I was like, these people, that's a long time to sign up for anything a year for especially a being part of a study. So cute as to those people. I'm curious to see where they're at now, but that I was just fascinated generally, the behavioral piece.

Like I did not expect that I will say speaking from experience, the freedom that I feel around food now versus before I started intermittent fasting. I can't even describe and that sounds cheesy, but it's so true. Nothing's off limits. And I think that's why reframing like a healthy narrative narrative around food for me personally really began with intermittent fasting. And I'm so, so happy about that.

Melanie Avalon
same here, you could not pay me to go back to when I was, you know, just eating consistently throughout the day. It was so miserable because I was always, because I love food. And so I love food and I also, it was literally just like always trying to make a decision about can I, should I, will I eat again or not? And once I start eating, can I, should I, will I stop eating or not? And then like rinse and repeat and then never really feeling satisfied because if I felt satisfied, that probably meant I ate too much, like, you know, it was, it's exhausting, honestly.

And now it's just, I don't even think about it. I function so much better in the fasted state, like energetically and doing my work and everything and mood wise and just all the things. And then I get to eat all the, all the food every night.

Barry Conrad
Drink the wine, eat the food.

Melanie Avalon
Drink the wine, eat the food. So awesome, awesome study. Thank you so much for finding it. And relatively, you know, July 25 as well, so yay. Okay, shall we jump into some fasting questions?

Barry Conrad
Uh, first question that we have this week comes from Amy and Amy says, I'm wondering what foods would support the detox of estrogen from my body and which foods I should avoid if that's my goal and any other hormone optimizing tips you might have to offer. No, only what do you reckon?

Melanie Avalon
Awesome, Amy. Thank you so much for your question. Okay, so first of all, so let's talk about what detoxing estrogen actually means. So, estrogen is a sex hormone. We have, you know, estrogen, progesterone, testosterone. We need estrogen. Estrogen is a good thing. And at the same time, our lifestyle today often leads to estrogen dominance, where we have too much estrogen, a lot that has to do with our exposure to endocrine disruptors, the food we're eating, our lifestyles.

On the flip side, you know, some women might struggle with low estrogen and might benefit from hormone replacement therapy. But regardless, so the context of detoxing estrogen, there's actually three phases to it. So, phase one is when estrogen is converted through some different enzymes. That's the first phase. And then phase two is when it's conjugated through methylation, glucuronidation, and sulfation. So basically, the estrogen that has been converted is made water soluble. And then phase three, it is eliminated. So that water soluble converted estrogen is eliminated through bile and the stool. And the gut microbiome actually plays a big role in this. People might have heard of the estribolum. And that's this process, convert all the things, estrogen. Actually, definitely check out Cynthia Thurlow, former co-host on this show, check out her new book, which is called The Menopause Gut. She dives deep into all of the science of the gut microbiome and how it relates to estrogen. I was actually talking to her today, by the way. Okay, so how can you support proper estrogen detox? And I like to think about it more as like, not so much detox, because again, estrogen in and of itself is not a quote, bad thing, we just need it in the right amounts, and we need to properly utilize it. So I like to think about it more as like, estrogen, like estrogen handling, or estrogen clearance. So foods that help support that, cruciferous vegetables, they contain a compound called glucocetalates, which are converted into sulforaphane, which people might have heard of, that actually helps support that phase one shift that I was talking about. So you can get those in things like broccoli and Brussels sprouts and cauliflower and kale. So cruciferous vegetables for the win. Also, allium vegetables, so things like garlic, onions, leeks, those can help support the production of glutathione, which supports the phase two part that I talked about, where estrogen is made water soluble. And then high fiber foods are really helpful because they can bind to conjugated estrogen in the gut, and they can help reduce reabsorption of too much estrogen, which would like recirculate throughout the blood. So those are things like flaxseed, chia berries, lentils. And then as a side note, high fiber foods, I've been doing deep dives on the gut microbiome recently. High fiber foods really help support the gut microbiome. And again, the microbiome is playing a key role in helping you moderate, modulate, deal with estrogen. You also need protein. So phase two conjugation really needs protein, and protein also helps support liver detox enzymes.

Melanie Avalon
You need amino acids for those methylation processes. So we're big fans of protein around here. So keep your protein up.

At that last phase where estrogen is eliminated in the stool, in particular, bile flow helps stimulate that. So having bitter foods can help support bile flow. So things like dandelion greens or artichoke or arugula. So those are a lot of foods if you want to specifically target your estrogen system. You also just need nutrients in general. So you need nutrients to support the whole process. You need B6, you need B12, folate, magnesium, zinc, selenium. So just making sure that you're eating a nutrient rich diet, very, very important.

And then on the flip side, if you're trying to lower your estrogen levels, you definitely want to minimize foods that are going to increase problematic estrogen levels. So that means minimizing processed foods, ultra processed foods, anything inflammatory, excess alcohol, sad day that can actually impair, I mean, people will not be shocked by that, but that can impair your liver detox pathways, and also increase circulating estrogen, high sugar raises insulin and can have a negative effect on your estrogen levels, industrial seed oils, we talk about those a lot.

So those contribute to systemic inflammation. And then, like I mentioned at the very beginning, all of these endocrine disruptors that we are exposed to, so environmentally and the plastics, they're in the food we eat, they're in our skincare and makeup, just minimizing all of that can really help your estrogen burden in general.

And then there's a lot of debate out there about soy and flax and phytoestrogen. And I literally asked this question to anybody who I think knows something about it. I'm always curious their opinion because I know personally, for me, I've been like, Oh, don't eat the soy for like a long time. That said, well, I do think I do know the majority of soy in our modern diet is processed and GMO I don't it's not the same thing as like whole foods, organic soy based products like they're having in Asia per se.

However, soy does contain phytoestrogens as does flax. And these phytoestrogens are selective estrogen receptor modulators. So what that means is that they can compete with endogenous estrogen. So they can actually be protective of your body's uptake of estrogen, but context does matter. So, you know, you want to make sure that you're getting if you are having phytoestrogens that you're having them in like whole foods form, non GMO, organic, and you know, finding what works for your body.

And then she was asking about any other hormone optimizing tips in general. So I mean, I feel like a broken record, but managing your glycemic control. So doing fasting is, you know, really going to help with that stress management and sleep. So so important, so important, they can make when we're sleep deprived, when we're stressed, it can make our hormones go haywire, it increases cortisol, it lowers progesterone, it just creates a not good hormonal state in the body.

Melanie Avalon
So supporting sleep, supporting stress, and also doing like strength training very important because that's going to improve insulin sensitivity, and support healthy estrogen balance as well. Lifestyle wise, I really, really especially like with estrogen, I'm just so big on these endocrine disruptors. So there's two, two major exposures of this to like people have in their lifestyle, I think each and every day. So skincare and makeup, I've talked about that ad nauseam. It's shocking everything that's in there.

So making sure that you're using clean brands. I love counter and crunchy. They are incredible brands. And then also your cleaning products in your house can be a big source of exposure to toxins every day. So we've started working recently with Branch Basics. And I am so excited about them. They make really epic cleaning products. And what I really, really like about how it works, I didn't know this was how it worked when I because I had heard of them before. But I thought they were like pre made products. First of all, they have a glass option that I love because plastics are a source of endocrine disruptors. So they have plastic, but they also have glass. So you can order glass bottles. And you get like a kit like a set like a starter set. And then it's so sustainable and so like, like user friendly, it's kind of like DIY cleaning without the complexity and annoyingness of making your own products because they have like their concentrate, which is their super non toxic cleaning solution with like biodegradable. It's on EWG verified, like it's really good cleaning stuff that's non toxic. And the bottles have it's just so fun mixing it up. So the bottles have like lines and it's like water line and then like concentrate line. So you just fill the bottle based on what it is because they have like, like cleaning spray for around your apartment or house or wherever you are. They have like a window, you know, like street free clean glass stuff. They have a foaming wash for your hands. They have a bathroom one. So all you do is like you pour the water into the bottle up into the line and then you top it off with the concentrate up into the next line. And then you're like good to go. And then it's so sustainable because then you have the bottles and then you just reorder the concentrate. So if you want to switch out all of your cleaning products for non toxic products to support your estrogen balance, definitely check out branch basics.

And you can get 15% off when you go to branch basics.com slash I have podcast. And definitely again, like I said, they have starter sets. So definitely get one of those but it's branch basics.com slash I have podcast use the code I have podcast for 15% off. So that was a lot of information. Barry do you have thoughts?

Barry Conrad
Mel, you answered that so comprehensively and amazingly. I don't have anything else I could add.

I was going to talk about the vegetables, the protein, which you smashed as well, the stress management, all those things, you know, sleep, all that. You covered everything. There's nothing more I can add to make that any better than what you just did. But thank you so much for your question, Amy.

Melanie Avalon
Yes, thank you, Amy.

Barry Conrad
Yeah and it's just one of those things where you know like your body is already designed to process and eliminate. Excess estrogen so i wouldn't say the goal is to force a detox you know and it's it's about support the liver support the guts stabilize your blood sugar sleep well lift heavy things manage to eat protein and hormones tend to respond pretty well to that foundation i reckon.

Melanie Avalon
I cannot agree more. And I think it's so funny because I think people hear the word detox and they're like, Oh, that means do like a juice cleanse or like a fast and really detox, like you said, it really starts with having nutrients to support detox, which a big one of those is things like protein.

Yeah, so basically giving your body all of the support that it needs so it can do what it's made to do is the key and then also reducing your exposure to all of these things in the first place. So you got this, Amy. Thank you so much for the amazing question.

Barry Conrad
You got this, Amy.

Melanie Avalon
Shall we go on to our next question?

Barry Conrad
Let's do it.

Melanie Avalon
So we have a question from Bob. The subject is plateau slash body fat loss slash tobacco use. And Bob says, first off, I love your podcast. Thanks so much for all the information. I have an hour drive to and from work each day. So I have listened to a lot of your episodes thus far. I'm addicted. I've been doing this 16 eight clean fast for 15 days thus far, but did already do a 38 hour fast to see how I handled it. So far so good. I have really enjoyed if a little background on me. I'm currently 42 years old. And in October of 2018, I started a kickboxing class. The classes kickboxing every other day and then band workouts in between. It is fairly high intensity. The diet is a balanced diet, 40% protein, 30% carbs, 30% fat. I started at a weight of 282 pounds. I'm now 230 pounds, but I've hit a plateau, which is why I'm now trying if one other note is that my body fat has been reduced from 29% to 21%. Wow. My maintenance goal weight is 210 pounds and 14% body fat. My question is whether or not any specific foods or diets can help with expediting body fat loss or if I just stick with IF.

I've also chewed tobacco for quite a while and want to quit, but it is so difficult. I was curious what chewing tobacco could be doing to me during a fasting period. I have contemplated just chewing on parsley or cilantro during a fast. Would this impact my fasting period if I did this?

I know this habit is not good, but I would be interested to hear your feedback on this subject. Thanks again for the help and I absolutely love your podcast. All right, Bob. Barry, what thoughts do you have for Bob?

Barry Conrad
Bob, first up, mate, I've got to say I really appreciate the message and I love that the show is part of your daily drive. How good is that? That's awesome. There's something about that coming time when you can really lock into it and absorb all the stuff that you're hearing. So we're stoked that you're in your ears for that, Bob.

And before I even get into your question, I also need to say what you've already done, like going from 282 down to 230, that's massive. That's not just a weight loss situation, that's a lifestyle overhaul. So well done. That's consistency, that's discipline, it's showing up over a long period of time. So don't lose sight of that just because you've hit this plateau.

And okay, let's dive into what your question is here. Plattoes at this stage, Bob, are actually pretty normal. As you get leaner, our body adapts. So metabolism adjusts, our energy expenditure drops slightly, and your body becomes more efficient. So fat loss can naturally slow down, and it does often. So that's not a failure, that's physiology and part of the ride. You also say here, you've introduced intermittent fasting, awesome. You're doing a 16-8, even tested a 38-hour fast, and you're enjoying it, so that's another big win.

You know, I reckon enjoyment equals that sustainability for the long, long game, which is what you want. Your main question you say here is, is there specific food or diet that's going to maybe accelerate or speed up the fat loss? Short answer, Bob, there's no magic food. Long answer. The research we're seeing, and we know actually supports this, that even large reviews are showing that intermittent fasting tends to produce a similar weight loss. It can produce a similar weight loss to traditional dieting over a long time, but where it does shine is how it changes your metabolic environment and how easy it is to stick to.

We just talked about earlier in the show about behavior around food, and that is such a massive win as well, and that's going to also affect the way you might reach for what's on the shelf or what's at home and what you might gravitate towards. And paired with exercise, which you're already doing, you're going to lose even more fat while preserving that lean muscle, most importantly, which I know matters to you, and as a man and matters to me as well. In terms of personally speaking, I can say that really prioritizing your protein is going to be a big, big factor because even just carrying around more muscle, Bob, means you're burning fat. So just making sure you're getting enough protein in there.

You could even try carb cycling. You could even have higher protein days paired with lower carb and higher fat or vice versa. You can play around with that to see if that shifts any body fat because sometimes for what works for one person with that combo, it doesn't work for the next person. So for me, speaking personally, when I switch to that high protein, almost no carbs, like really low carbs, I know I'm going to shed the fat or drop a whole lot of water weight as well pretty quickly.

Barry Conrad
So that's one suggestion. The lever, it's not just special foods. It's how everything works together here. So you're already doing a lot right.

You're doing your consistent training, your structured routine, you've got your foundation sorted. From here, I reckon let's dial it in even more. So refining it, keep the protein high. I'd also look at recovery. So what are you doing to rest? What are you consuming in between workouts? You're doing your high intensity there, your resistance, and your fasting, and fasting is a natural stress on our system anyway. So what are you doing to recover as well?

So things like sleep, your recovery, your stress levels, even if they're slightly off, fat loss can stool more than it needs to. Even when everything else is quote unquote, like dialed in and perfect. So that's something that could be a tweak. Sometimes as well, I would say, and I know it's easiest here than done, but sometimes next level isn't more intensity. Do you know what I mean? So not pushing more fasting, not pushing more training. It's actually better recovery. And a lot of people don't like to hear that because it sounds like, I'm not doing anything, but the doing is in the rest as well. About the tobacco piece, thanks for sharing that, by the way, you know, a lot of people chew tobacco and nicotine does have some effects on appetite and metabolism, but Bob, it's not going to do you any favors overall. So it is a stressor again on the body and research also shows that fasting is not like a magic pool. It doesn't cancel out those effects necessarily. It just changes how the body processes nicotine. So from an overall health standpoint, moving to quitting it at some point is the boss move, I reckon.

Going for that, you know, in your time. Your idea of using pasta or cilantro, love cilantro, by the way, I actually get that. Now, from a strict fasting perspective. And chewing anything isn't really a clean fast because it's still, you're taking in food and you're going to trigger that digestive response. But I'm being real with you, if that's a stepping stone to quitting tobacco, it's better to take that trade in the short term.

The bigger win is getting off the tobacco. So you don't have to throw the baby out with the bath water kind of thing. So you can tighten up your fast later. Zooming out again, let's look at where you are. Now, you've lost your significant amount of weight, Bob, you've built your strong habits, you're still building them, you've added fasting, you're training so much now you're in that phase where it's all about the patients. The patients matters more than the hacks right now.

So as I said, again, keep your protein high, stay consistent with your fasting, prioritize that recovery and sleep and train smart, give your body time. Your goal of 210 is insight. If you can get to where you got already, I have no doubt you're going to get there. And lower body fat is absolutely achievable from here. It's just going to come slower than that first phase. So honestly, that's where the real transformation happened and you're already doing it. So well done, Bob. Melanie, what do you think?

Melanie Avalon
That was an incredible, awesome answer to all of the things. Oh my goodness. Yeah. I mean, I really echo you, you've said all that so well, and I'll just emphasize even more, so again, Bob, you've made incredible, incredible gains.

No pun intended with everything you've only been doing as at the time of writing this question, only, you know, 15 days of fasting. So that is not a long time. I know he did the, like the 38 hour fast before that, but only two weeks into fasting, basically I would keep writing it out before bringing in the heavier guns with like different dietary adjustments and things like that, because you can always make, you can always like try things in the future to, you know, make even more progress, but you relatively recently, again, at the time of this question, which might be a little bit old, but you relatively recently had just started fasting. So like give the fasting time to kind of kick in and for you to experience the benefits from that. So I would, I would literally just like keep writing out the fasting. And like Barry was saying, focusing on the protein intake to both support your hunger and your metabolism and your satiety levels and also your muscle, which is going to be key during all of this. And then, you know, maybe after you've done this a month, if you're still in this plateau phase or still not making the progress that you want to see, that's when I would tweak things a little bit more, which is you could look at, you know, because he doesn't actually say what easy and he says, he says the macros, but he doesn't say, okay, so the macros are like our balance, like 30% carbs, 30% fat. So something I would try, if you're not experiencing the results that you want to be experiencing in like a month, then try maybe either a low carb or a low fat, higher carb diet, and see if, you know, skewing the macros one way or the other, you know, helps you break through that plateau.

And people are sometimes surprised. Some people do better with low carbs. Some people do better with low fat. Some people do better switching back and forth. Also, of course, focusing on whole foods, not getting those foods from processed foods, all of these things can really help. And then to echo and talk about the tobacco. So it's interesting because since you want, I wonder, and I know this is like a big thing about habits, especially with like people who are smoking or chewing tobacco, a lot of it is not actually like nicotine addiction per se. I mean, that is obviously a part of it. And at the same time, a huge part of that, a huge part of it is just the habit. So like the environmental cues, like they, like people associate that habit with stress relief, or there might be like an oral fixation part to it, you know, we're like, and I, which I'm, I'm guessing that is part of it because you're wanting to replace it with chewing on something else. So to me, that says that it's something about like the chewing habit that's probably kind of addictive for you beyond any of nicotine's actual addictive potential. So like the question is, and, and anytime we're like chewing during the fast.

Melanie Avalon
Chewing is something that historically, we would only be doing while eating. Like back in the day as hunter-gatherers, we weren't really, well, I don't know. They might, I don't know if they went around chewing on like leaves and stuff for their, but in general, like when you're chewing, it's because you're eating. So if you can, you know, embrace the fasting as a time of not eating and cut yourself off from that chewing habit, I think that will be very helpful.

And if the actual, you know, nicotine addiction is a part of the chewing tobacco, because I don't know like the, I don't know the extent of how much nicotine is actually in chewing tobacco versus like smoking, for example, but I am actually a fan of nicotine patches, which I have talked about on the show. Like I literally wear them for their cognitive benefits. So, you know, if you could, and the nice thing about patches is they don't have that chewing habit associated with them or smoking habit associated with them. It's literally just like putting on a patch. So they're easier to wean off of, in my opinion, because you can just stop putting the patch on or you can like titrate down, titrate up, whatever it may be. I echo what Barry was saying, encouraging you about getting off of the chewing tobacco habit. I, it's interesting because I did find one study looking at like chewing tobacco specifically. It was looking at not, quote, non-smokeless forms of nicotine consumption, i.e. not cigarettes, but like tobacco instead. And it actually found that it was not associated with weight loss. Like people might, because people associate like smoking and nicotine with weight loss, but chewing tobacco might be a little bit different. And then at least in the one study I read, it was associated with weight gain, interestingly enough. So whatever, but also studies find the opposite as well. So the findings are mixed, but I do think with chewing tobacco compared to, it's not as intense in the direction of a weight loss connection that there is with like straight up nicotine or smoking. So anything you can do to, like Barry was saying, to move out of that habit, I think will be really great.

And what's really key, and you can, there are a lot of like books on like breaking habits and things like that. What's really key, at least for me, is like replacing it. Like it's really hard to just stop doing something. So you need to like replace the cue with something else, which it sounds like you're trying to do with the parsley or the cilantro. The thing is, like we were saying, chewing parsley and cilantro, technically you're like chewing a food related item. So probably better than the tobacco. I mean, yes, better than the tobacco, I would say. That said, not the ideal alternative. So I would work on breaking that habit as best as you can, but you're doing an amazing job. Really, really epic with all of the exercise and the weight loss and all the things. Any other thoughts from you, Barry?

Barry Conrad
No, you're killing it, seriously. And please let us know how you go. I mean, 15 days from the point you wrote that, so let us know where you are now, what your progress is, whether you're closer to your target. Keep us posted.

But thank you so much for writing in and we're wishing you the best. You got this.

Melanie Avalon
Yes, yes. OK, shall we have our proverbial breaking of the fast moment?

Barry Conrad
Let's do it.

Melanie Avalon
Okay, I'm going to give you a choice.

Barry Conrad
Okay.

Melanie Avalon
Wow, a choice. I know.

I have two Disney restaurants. One is brand new. It's in Disneyland Paris and it's like on the finer dining side. And then one is a staple that's been around for a long time that I'm dying to go to that I haven't been to that has an interesting like antics involved.

Barry Conrad
I'm going to go with that one because that sounds, I'm curious, the interesting antics and yeah, let's go with that one.

Melanie Avalon
So, I am dying to go to this restaurant. It is called Whispering Canyon Cafe. It's at Disney's Wilderness Lodge, which is one of their hotels. Although, wait, is Wilderness Lodge the one where you stay in, like, oh, it's that one. It's the pretty one. Okay. Yeah. So, it's actually a very stunning-looking hotel based on America's Great Northwest. But apparently, this restaurant called Whispering Canyon, apparently, it's Western-inspired fare with all-you-can-eat skillets. But they have, quote, shenanigans because apparently, the server's there. It's all a very, like, dry sense of humor. Apparently, they all act like they hate you. Not really, but, like, kind of. And apparently, they do just, like, crazy, weird, funny things. Like, I don't know. Like, if you ask for, like, ketchup, they bring you, like, 12 bottles of ketchup. They, like, throw straws at you. Like, if you ask for a refill, they bring you, like, a massive refill. They basically just, like, make fun of you. It sounds really fun.

That sounds fun. This place, yeah, this is a vibe. We should go. And they have all-you-can-eat skillets featuring meat. Oh, my God. That's heaven to me. I know. So, I really want to know. Let me see. Hold on.

Barry Conrad
I want to look up one of these.

Melanie Avalon
I want like a list of things that they do. Okay, let's see.

Okay, so some things that they might do, for example, yeah, so asking for catch-up often results in the server shouting, leading to other guests bringing all available catch-up bottles to your table until it is overflowing. They have jail time. If misbehaving, complaining, or being rowdy might result in guests, especially kids, being placed in a jail, quote, jail, large refills. If you ask for a refill, they bring in like a massive picture, like instead of your glass. Let's see, throwing items. They playfully throw things at you. Horse races. Children are sometimes asked to grab stick horses and race around the restaurant. Sometimes they dump massive piles of straw on you. If you wear white, they'll make you wear a bib.

I really want to go. I want to go. That would be fun to work at too.

Barry Conrad
I reckon too, the ships would probably go by quickly because you have to do all these antiques, right?

Melanie Avalon
Yeah, I remember thinking like, when I would go to Disney World, if I had to work at a ride, I would want to work at Haunted Mansion for two reasons. One, you're inside the whole time and it's cold. Two, they don't smile or anything. It would be the perfect job where you don't have to worry about being in a good mood because they're all like deadpan.

You could be like sleep deprived and totally be on point. In character, that's so funny. Yeah, so okay. Shall we look at the menu? Oh, and sorry. So listeners, friends, the purpose of this part of the show is when we have our proverbial breaking of the fast because the benefits of fasting are not just from fasting, they're also from what you eat as well. So we like to celebrate the role of eating in this part of the show and feature fun restaurants. So Whispering Cane and I will see you next week.

Barry Conrad
diving into the menu here, going dinner menu, right?

Melanie Avalon
Yes, yes, any starters for you?

Barry Conrad
You know what, this sounds really typical, but I love nachos. The burnt ends nachos sound really good.

It's topped with beef brisket, barbecue pulled pork, cheese sauce, maple chipotle, barbecue and fresh salsa. Let's go, I'd love that.

Melanie Avalon
awesome. I'm going to pass on the trailblazing starters. And then you can so like I said, so they have like entrees, like actual entrees, but then they have these skillets.

Barry Conrad
I wonder how big they are.

Melanie Avalon
the skillets yeah if you look at if you look on like okay i'm looking at pictures on yelp they look pretty big they're bottomless

Barry Conrad
That's incredible.

Melanie Avalon
I'm pretty.

Barry Conrad
That's amazing. See, that reason is enough for me to go, right? For both of us.

Melanie Avalon
Yeah. Oh my gosh, I'm looking at pictures. They have a restroom pass. Are you gonna get a skillet?

Barry Conrad
Yeah, heck yeah. I'm going to do the one that's jumping out of me.

Well, two are the pig, which is braised pork belly, barbecued pork ribs, slur smoked pulled pork, quote unquote, piggy wings, western style sausage, smashed potatoes, which I love, buttered corn, sautéed green beans. And also I want to get now the land and sea skillet, which is house smoked salmon, citrus herb chicken, spicy plant-based sausage, charred portobello, barbecued cauliflower, roasted potatoes, roasted carrots, sautéed green beans. Just to start with those two, but there's more to come.

Melanie Avalon
I'm I wonder if they have like make your own skillet. Let me let me probably not okay.

I think I would get peace if you're getting the pig in the land in the sea. I think I would get this is actually really difficult. I think the the traditional skillet so we can get we can get all three skillets minus the plant-based one surprise because the traditional comes with oak smoked beef brisket pork ribs slow smoked pulled pork citrus herb chicken western style sausage smashed potatoes baked beans buttered corn on the cob sauteed green beans I you know what I might just ask them can they just like make me my own skillet and I literally just want I want on it I'm gonna make my own I want beef brisket pulled pork and citrus herb chicken and salmon I don't know if they would do that because I would be combining you know they probably would because they're all the same price so it's kind of like just swapping out it's really just swapping out like oh honestly I just want the traditional but I want to swap out the sausage for salmon that's what I want and I don't really want the sides but whatever you like

Barry Conrad
Like ribs, like you know, bones? You don't, do you?

Melanie Avalon
Oh, they're so good. They're just really fatty, but they're really good. They're really good. Yeah, I'll eat any part of the animal, but yeah, they're so good.

Barry Conrad
Can you imagine? We probably spend so much of our time just on the all-you-care-to-enjoy-skillet situation.

Melanie Avalon
Uh-huh. I don't even need dessert.

I just keep ordering. Skillet's. Yeah. Keep refilling. Yeah. Looks so good. And then for Entrezelle, you can order like, you know, salmon or steak, but why do that when you can get this, like, unlimited situation?

Barry Conrad
I agree. I reckon I'll just do the nachos and just skill it, skill it, skill it, skill it, skill it, and then a dessert.

Melanie Avalon
Oh, I wonder if, okay, because the land in the sea is house smoked salmon. So it's not like cooked salmon, right? It's like smoked salmon.

I might see if I can, I don't know, I think for dessert, I'll get the cedar plank salmon. Are you gonna get dessert? Oh, I see something that I think you would want.

Barry Conrad
there's two things that I actually will definitely be getting and there are, you have two, yeah, the Whispering Canyon Pie O'Neill Chocolate Cake, which is chocolate mousse, raspberry sauce, milk chocolate twig, what is that? Milk chocolate twig and candied orange and then I love apple pie so much, any kind of apple pie and it's Granny Smith apple pie, a la mode, yum, so good.

Melanie Avalon
And you're now in like the location for apple pie. I feel like New York in the fall is like apple pie world, right? Am I wrong?

Barry Conrad
You know what? Thank you so much for letting me know that because now I'm making a note because I need to I need to make this happen

Melanie Avalon
Like New England is like apple pie orchard vibes, at least to me.

Barry Conrad
I just wrote that down.

Melanie Avalon
That has to happen. Actually, I have a song I'm going to send to you that talks about this.

It talks about that geography and apple pies. Is it Taylor Swift? It actually is not. She might have like, I think just played with Taylor maybe, or I think she might have opened for Taylor.

Barry Conrad
Lardan Delore? No. Actually, just hand it to me. I want to be surprised. I will.

Melanie Avalon
I'm gonna find it. I gotta remember what it's called, but I'll find it. Okay. And then do you see a drink that you would like?

Barry Conrad
Okay, going down, down, down.

Melanie Avalon
Oh my goodness, they have moonshine lemonade. Oh, wow.

Barry Conrad
See, I don't, I don't love lemonade. Like usually it's just a bit too sweet and this is not that sweet and I would definitely try that.

So if it's, if it's not too sweet, I'll definitely go for the moonshine lemonade, which is all smoky moonshine with wild berry, blood orange, blackberry, strawberry or watermelon. I reckon I'll go for maybe the strawberry.

Melanie Avalon
You're not gonna get the mount in your margarita. Oh.

Barry Conrad
Ah, okay, first drink I'll do the munishan lemonade because it seems like it's a situation of the place and then mountain and margarita, dani leo blanco, tequila, contralicure, smoked hickory syrup, fresh lime juice and agave nectar. Yes, thank you, let's make that happen.

Melanie Avalon
You're welcome. And for me, the good thing about this, because this is not in the parks, it is at a resort, I could bring a bottle of wine to open.

If I had to get something from here though, like a glass, I think King of State, if I, I might like get a glass of the King of State Pinot Grigio because or Pinot Gris because it's from Oregon, I like a good, a nice Pinot Gris and it's organic. But like I said, I would probably bring a bottle of wine to open at the table.

Barry Conrad
Yum, what kind of wine do you think you'll bring?

Melanie Avalon
Something European and red. Although I've actually been trying a lot more random varietals from different places like Slovenia. I've been on a Slovenian wine kick recently.

Barry Conrad
Slovenia.

Melanie Avalon
What is this one like? Slovenia and then also, well, I guess it depends on the bridal, but I've just had a few good ones from there. And then I just discovered this type of wine. Let me wait. And I want to order more of it, but apparently it's, let me find it. So it's a, um, Oh, it's from Slovenia. Yeah, I really have been on a Slovenian kick. So it's a unique Slovenian blend called, I have no idea how you pronounce it, but it's like a blend that they have there called C V I C E K with like a weird little accent over the sea, but apparently it's a blend of, and it might, it might change, but like blower, Colner, Blau Frankish, well, Frankish is a Slovenian wine often, uh, Corral, Jovina and Welsh Riesling. But what's cool about it is like the one I have was only 9.5% alcohol, which is very low, but it's not sweet. It's like dry and tart. And I'm, I'm going to like stock up on it. Cause it's like very like light and like drinkable. I mean, it can be dangerous cause you, you just like keep drinking it, but it's like super low alcohol, but like I said, dry, which is weird.

Cause normally, like normally if it's really low alcohol, it's high in sugar because that means less sugar was converted into alcohol. Sounds good. Yeah. I need to order some more. Okay. Well, this has been so, so incredible friends, listeners. Thank you so much for hanging out with us. We love receiving your questions. If you would like to submit your own questions for the show, join our Facebook group, I have biohackers. We ask for questions there where you can comment or you can just, you know, post in there, you can also email questions at I have podcast.com. You can follow us on Instagram. We are I have podcast. I am Melanie Avalon. Barry is Barry underscore Conrad. And yeah, I think that's all the things. Anything from you, Barry, before we go.

Barry Conrad
Thank you so much for tuning in. Again, everyone, we appreciate you so much. We love answering your questions. We can't wait to talk to you next week. Talk to you then, Mel.

Melanie Avalon
Talk to you then. 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. you


 


May 11

#473 – Mimicking Food Choices, Social Eating Influences, Weight Gain After Starting Fasting, Book Translations, Stress And Weight Gain, Premium Wine Secrets, And More!

Intermittent Fasting

Welcome to Episode 473 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

SHOW NOTES

LINKS 

Featured Restaurant: The Grill⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

STUDIES: 
Food choice mimicry on a large university campus

SPONSORS & DISCOUNTS

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LMNT 

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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 473 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 iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is episode number 473 of the Intermittent Fasting Podcast. I'm Melanie Avalon, and I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Melanie, I'm doing great. Thank you so much for asking.

I shared some news last week, and I've got some more good news this week, which I'm super, super stoked about. I have signed on to be the host and face of Australia House at South by Southwest in Austin, Texas.

Melanie Avalon
Oh my goodness. Wait. Okay. So you were, because you were going already, right? Is this like a new development with what you're doing?

Barry Conrad
I wasn't sure, like the G'day USA Art Scala was all part of that because the American Australian Association orchestrated that and I was maybe going to, I was in talks to be the host. I guess I can say this now, but it actually happened at the lot, like, you know, very, very recently. So it's like, it just happened. I just announced it and I'm heading to Austin in a few days and I'm, which is so crazy.

And if listeners don't know what that is, South by Southwest is basically this massive annual festival in Austin where like leaders in music, film, tech, hospitality, wellness, they all come together. Like it's one of those, the biggest gatherings of creatives and industry people in the world, 300 to 500,000 people every year and it's, you never know, quite know what you're going to see or what's going to blow up. Like people like Billy Eilish, Dua Lipa, John Mayer, Amy Winehouse all played there early on. Twitter was that big breakout room there too and basically Australia House is basically the official Australian hub there during the festival. So it's a space where a lot of Aussie artists, companies and creatives showcase what they're doing and there's like panel discussions, film and TV panel discussions, performances, networking events, dinners, which you'd love now, all that kind of thing. So it's highlighting Aussie talent and connecting it all with a big international industry. And I'm so stoked. This is like, it's such a huge opportunity for me and especially being almost five and a half, six months into living here, I feel really happy about this and I'm just so proud to be representing Australia here as well. Again, I can't get away from Australia, so I'm really excited.

Melanie Avalon
Oh my gosh, congratulations, that is so epic. So by the way, I have a friend, probably have a lot of friends going to South by Southwest.

I didn't realize, I always associated it with primarily like the film side of things. I didn't realize there's a whole entire, like you mentioned, but a whole wellness aspect to it. Like they're having my friend, Andrew McConnell, who I've had on the Biohacking podcast a few times, he's going and he was telling me all the, like all the guests they're having who are like in the wellness sphere. And it's, it's crazy. Like it's like Rhonda Patrick. And he mentioned so many people that I was familiar with. So yeah, I didn't realize that it brought together all those different aspects. Anyway, so as the host, what are you doing? Like what is that entail?

Barry Conrad
So basically, I'll be the face of the Australian hub there. Like Australia, it's called Australia House, and I'll be helping to moderate panel discussions, introduce all the guests that are there. It's so cool. And also get to do even some banter with BCS stuff, like having Vox Puffs of people talking to different bartenders, how they make their drinks, Aussie-inspired food. It's very exciting because it's like bars, what I already sort of do, and just in a bigger platform. So it's really cool.

I'm really, really, really happy to be going. And I've never been to Austin. Have you been to Austin before?

Melanie Avalon
Yes. Oh, actually it's like the place I've been the most because of the conferences. You're going to love it.

I think I've been there maybe three times and then I'll be going again in May for the Beyond Conference now is what it's called. Wait, where are you staying?

Barry Conrad
Actually, Mel, I'm so sorry. I already knew that. Of course you've been to Austin. You told me that you've been there before.

Yeah, it's my first time. I'm staying at, I guess I can say that now because it's going to be in the future, but the Lauren and it's this luxury hotel. It's famously by this lake as well. And it's only a couple of miles from the actual craziness and the excitement of the festival. So I get to have this respite at this beautiful hotel who I partner with as well. Shout out to the Lauren and I can't wait to be over there and create some great content for them. And just, yeah, I'm so excited.

Melanie Avalon
Oh my gosh, that is so epic. Whoa, and like right off of the heels of going to the G'day event, you're just killing it.

Barry Conrad
Well, I just, yeah, I just feel like, you know, those things where it's like, is it going to happen? It's not going to happen. It's that kind of moment, you know.

Melanie Avalon
That's amazing. You're going to get to meet so many incredible people. You're going to kill it. You're going to rock it. Congratulations.

Barry Conrad
Thank you. I wish you were going. There will be other things.

Melanie Avalon
I know. How many days are you there?

Barry Conrad
only a few days. It's really short. All the prep for, you know, how it always is like so much prayer for like a moment, right? But I'm going to soak it all in.

Melanie Avalon
That's so exciting. Wait, what day do you leave? This week.

Barry Conrad
this weekend.

Melanie Avalon
Oh my gosh, I can't wait to see all your posts on Instagram and hear all about it.

Barry Conrad
I can't wait to. What about you? How are you?

Melanie Avalon
I am good. Life is good. I have one update, but I'll save it for next week.

I'll just tell the funny story that I gave as a teaser from last time, which is that you would have loved this. There's this place here called Be No Venue and they have wine tasting classes and things like that. And so they got me tickets to one of the classes to promote them. And it's so funny because it was like fundamentals of wine level one, there's like 20 people there. Everybody there was like much older. I was, I don't know, I felt like I looked like the, you know, influencer girl who probably doesn't know much about wine. And I felt like I had to prove myself is the point.

So the way have you been to like a wine tasting class? Like were you like learn stuff?

Barry Conrad
I've been to like a beer tasting, like I've been to wine tasting, but not...

Melanie Avalon
like education class. Yeah. So this was like, I mean, again, it was like level one. So it wasn't anything too intense.

There were nine different wine tastings, two of which were blind at the end. And they taught us just basic tasting things. And at the beginning, so there were three glasses. And the way they did it was they would fill three tastes at a time. And then we would taste one, learn about it, and then dump it or finish it. And then they would refill it for the next taste. I don't know what happened, but I got confused about the order of what was in the glasses. So there was a moment, like early on, where we're like, OK, we're going to taste the Chardonnay or whatever. So I pick up the one I thought was what we're supposed to be tasting, but it was the wrong glass. And I'm just sitting there swirling it around, doing my thing. And not the instructor who was teaching us, but the other guy who worked there, he comes over and he's like, ma'am, that's not the right one. And I was like, oh my god. Because literally my fear, I was like, they're going to think I'm so stupid. So then I was like, I have to redeem myself. Because I was convinced. I was like, they think I'm really, really not that smart. So they told us there was going to be an exam at the end. And it was like an oral exam. So you just yelled out the answer. And every answer, I was on fire. They were like, I got, yeah, I killed it. So I won. So then I redeemed myself. Oh man. They're like, what, like what Valley was, you know, this way I'm like, Laura Valley? Like what fruit is most common Pinot Noir? Cherry. Like I was like on top.

Barry Conrad
I'm trying to picture your face like when you first felt like you don't like how

Melanie Avalon
I'm embarrassed. I know. I know. I was. I don't know. And I shouldn't be that embarrassed, but I was so embarrassed.

Like so embarrassed. Why? Because I was, I made a really stupid mistake and I'm like, you know.

Barry Conrad
But you redeemed yourself. You smashed it. You really did.

Melanie Avalon
I did. So take that. You can always redeem yourself is the point.

Barry Conrad
yelling at all the answers. That's great.

Melanie Avalon
But I really recommend being a venue, they're amazing. And if you're in Atlanta, they have like wine on tap, so you can like do tastings where you get like a card and you like, you know, can like pour out just small tastes of wine and stuff. So, and that's actually where I took my W-Set, my Wine Spirit Education Trust Level Two. I took my exam there back in the day.

So, yeah, now I'm thinking I might, I wish there was more time, but taking this class, I was like, I should go for Level Three of the W-Set. Do it, do it, do it. Well, first of all, it's, it would be, Level Two was really difficult. This is, again, this is different. So like the class I went to was just like a class, a local class they were doing. I'm talking about like one of the main wine education programs out there. And it's very difficult and like Level Two was hard enough. And so Level Three would be, it would be so much time and money and.

Speaker 3
Yeah.

Melanie Avalon
It's like, why is there any more time, any more time? So many things I would do, but that's my story.

Barry Conrad
It's a great story. Thank you for sharing. That was so funny.

Melanie Avalon
Thank you for being here. Congrats again on Austin. Cannot wait to hear all about it. You should come to the BEYOND Conference in May.

Barry Conrad
You know what, let's discuss after because that's actually a great idea.

Melanie Avalon
actually is a great idea. Or you should come to Eudaimonia in November, which is in West Palm Beach. Which one's better? They're both really amazing.

Dave's conference is massive. So, I mean, like, everybody's there. It's huge. Eudaimonia is like really high calibers, a lot of the same brands, a lot of the same guest speakers, but not as overwhelming because it's like, but it's still pretty intense. I'm just happier at Eudaimonia because it's not in May in Austin, the heat. It's West Palm in November. Have you been to West Palm?

Barry Conrad
I have not, but I've just made a note of both of them now so I can actually have a look.

Melanie Avalon
We should discuss. We could get you tickets, I'm sure, for...

Barry Conrad
Either. It's so exciting. And then we have to meet, obviously, before that, or we might even meet in one of these. No, surely not. We can't be. It has to be before that.

Melanie Avalon
Well, I don't know. Don't you kind of want to meet meet me when I'm like in my best vibe, which is like in the winter.

Barry Conrad
Yeah, actually, because in the summer, you might be like, hey, great to see you, great to finally meet you, not excited at all.

Melanie Avalon
No, I'm always happy and everything. I'm just saying I'm really happy in the winter.

Barry Conrad
And then you won't be like, Barry, things change from the car to the entrance. It's like, wait, what?

You'd be like, everything's changed. Like you went from the car to like the door. I'd be like, no, because it's somewhere it's different.

Melanie Avalon
Yeah, I'm not a fan. I don't like the elements. Okay, shall we jump into some fasting-related things?

Barry Conrad
I think we should. Let's do it.

Melanie Avalon
Awesome, awesome. So let me send you, to start things off, I have a study for us to talk about. So this study is called food choice mimicry on a large university campus. It is from December, 2024.

So this was a study that was conducted on a large Swiss university campus. And what they wanted to do was they wanted to see what are the odds of you buying a food item when somebody else, like right in front of you, buys that item? Like how influenced are we from other people's buying choices when it comes to food? They looked at different food types. They looked at time of day. They looked at different genders. They looked at if it was staff versus students. And they had so many data points. So they had, how many data points did they have? The equivalent, okay. It was data from 2010 to 2018. It was 18 million transactions that they looked at, 38.7,000 users. So this is like a massive data set that they looked at.

And so what they did was they broke it down into 509,000. They called it dyads, but it's basically like pairs of people. So like people who bought items back to back at the same register within five minutes, who also often ended up eating together at least 10 times. So these people had to know each other, presumably, because they at least ate together 10 times. And then they had to be like back to back when they were purchasing. So it's not just like a random stranger in front of you. It's somebody who you at least have eaten with at some point. What they found was, oh, and then they also broke it down into the anchor items and the addition items. So the anchor items was like the main meal. So like, was it a vegetarian or a non-vegetarian meal at lunch? And then at breakfast, was it coffee or tea as like the main thing? And then the additions were at lunch, condiments, salad, pastry, desserts, soup, soft drinks, and fruit. And at breakfast, the additions were fruit, desserts, and pastries. And they found that across all of the 13 types of additions, the person, if the person in front of you bought something, you are more likely to buy it yourself.

So the way it actually like panned out as far as like the intensity of that, overall it was a 14.2% percentage points of a risk difference. And the relative risk was 1.83. But what that translates to like practically would be like, if somebody got a dessert and your chances of getting the dessert are 17% to start with, if the person in front of you gets one as well gets one, then that jumps up to like 31% like that you're likely to get it. So the biggest effects were seen in condiments, which was a 23.9% difference with points. So like that much more likely to purchase the condiment if somebody in front of you did. The least of the additions was soft drinks. So, which I find really interesting. I guess people, so people are more likely, if somebody in front of you gets some ketchup, you're more likely to get ketchup. If the person in front of you gets like a Coke or a Sprite, you are more likely to get that as well, but not as much as like the condiments.

Melanie Avalon
The biggest in the breakfast, the ordering was, people were much more likely pastries. So pastries was the highest for breakfast to add on and then fruit and then dessert.

And then for afternoon, the biggest difference was, oh, again, pastries. And then, fruit and then desserts. And they also found that the anchor one also affected it. So if somebody got vegetarian or non-vegetarian, that made you more likely to do that. Or if they got coffee versus tea, that made you more likely to get it. They found that the biggest effect was when it was students and students, they mimicked each other the most. And the lowest was staff and staff. So staff people were not as much mimicking each other. For students, it was 17.89%. And for staff to staff, it was only 9.66%. There was no difference between gender of people. Let's see if there's any other differences. And then, oh, the time lag also affected it. So the shorter the amount of time between the person in front of you purchasing, the more likely you were to mimic them. And then they also tried looking at those dyads, so those couples that were connected together because they dined together, but not ordering back to back. And there was no effect. And there was no effect with strangers. So you had to be back to back with the people to have this effect. They actually made a lot of interesting suggestions about how this could be used practically for encouraging healthy food choices, which was something they had suggested was if they could have a system where people order their food before going in line, then people would not be subconsciously affected by the other people, which I guess on the one hand, it can be beneficial if it influences you in a healthy way, but not if it's soft drinks and desserts and pastries, not so much. So they were saying if there could be a way that people could order their food and then pick it up rather than getting it in line, they also said maybe it could be helpful if they did staff days where staff ate with students, and then the staff's healthy food choices could influence the students' choices, and then they could even have a reward system where the staff gets some sort of reward if the student picks something healthy.

That's so interesting. I know. It was really, really interesting. So the ways that we... I think this is... Well, there's a whole thing we can talk about is just how much other people's food choices affect our food choices. And then I think it would go both ways as far as if you're doing intermittent fasting. This could also explain why it might be more difficult if you're doing fasting and your friends aren't doing fasting because we tend to mimic each other. Also because they saw it more in the young students rather than the older adults, the staff, that people who are younger in general with their food choices and their fasting might struggle more with mimicking other people. And I also just wanted to talk about, but I'll stop talking, but I'm also really curious. I was thinking about me. It's funny because I am so unaffected by other people's food choices. I literally just eat whatever I want.

Melanie Avalon
But I'm trying to think back. How long have I been like that? When I was younger, was I mimicking people? When I was in college, was I mimicking people more? And I would wonder also if this would be affected.

They didn't do this, but I wish they had data on what the students... Were the students following a diet or not? Because would that affect things? I do wonder if you have rules in your head about what you eat or donate? Does that affect how much you're influenced by other people? So yeah, that's that study. What are your thoughts?

Barry Conrad
I think this is super interesting and it's something that you sort of, well, I've observed happened in real time, but maybe I'm oblivious to whether or not I do that. You know what I mean?

Like, cause I see, no, cause I see, you see people copying each other. Oh, I'll get the same. Or it's almost like, you know, the person that orders first sets the tone kind of thing, you know, for the table, especially if you, like, as you said, like there's got to be relationship there, you know, a certain kind of a relationship. It's not just strangers necessarily. And if they would anchor it like, cool, well, I'll just get the same thing. Or that's like the thing to get. It wasn't surprising to me about the age because maybe I was guessing as soon as you said that, that they're more socially influenced in general, cause they like the younger people and they just, you know, would be more effect, like more susceptible to disorder and whatever else is getting. And then also made me think when you shared that, that about restaurant tables, because I'm swear that I swear that I've seen people like order fries or dessert and then suddenly some people are running and get all have what they're having kind of thing. It's, it's interesting.

Like it's, it's, it gives a scientific explanation for that rather than, oh, that's a fluke or like, do you think that happens when we eat with our friends? I mean, you said that you, you're pretty unfazed with that. Like it was order what you want, but I wonder like in friends groups and stuff as well, if someone orders something indulgent, uh, why not? Yeah, I'll do it too. You know, rather than just stick into their guns, you know.

Melanie Avalon
No, like, actually, that's such a good point because I at least, okay, because like, I have to think back so far because I've been so, I don't want to say neurotic, but I've been so intense about what I eat for so long that it's been a while that I have felt influenced by other people with my food choices. But I'm thinking back to like, growing up, and like, if it came to like dessert time, for example, I would maybe feel guilty about eating dessert, but then it's like, if somebody else is eating it too, then it's like, oh, it's okay, you know, like, cuz like, the one person will like want the dessert, it's like, well, do you want it to okay, and then like, it's like, oh, then you're like, it like alleviates guilt in some way, for at least for eating like indulgent type related things, I think.

But it's also just interesting that, yeah, I'm trying to think, I wonder like going back to like, when I used to eat at the high school cafeteria, like, did I get based on the person in front of me? If I had sat with them, if they were like one of my, you know, within my friend's fear, did I would I adjust what I was eating, I was probably so subconscious, like people don't even realize they're doing this, you know.

Barry Conrad
Yeah, I mean, it really kind of does show how eating can be so much more socially, sort of like, almost contagious.

Melanie Avalon
Mm hmm. Yeah, exactly.

Barry Conrad
And what you said about the guilt piece is really true, even in the reverse, in a way. I remember one of my ex-girlfriends, we went to this Japanese restaurant, well, it was more like a casual lunch place. And I, without even thinking, I just like sashimi, so I just ordered some sashimi. And she ordered something that was like into those fried gyozas kind of thing. Fried what? Is it gyoza? You say gyoza?

Melanie Avalon
Oh, I don't know. Wait, what is that?

Barry Conrad
It's sort of like a dumpling kind of a thing.

Melanie Avalon
I don't know what that is. How do you spell it?

Barry Conrad
Gyoza, it's a G-Y-O-Z-A. Oh.

Melanie Avalon
I don't know what that is. Okay.

Barry Conrad
Yes so and then you know having that and then like the guilt keeps like no you just have what you want kind of thing so i think it happens in reverse as well like if you're not eating the same thing. It's like when you when you have a certain relationship with some people it matters like what they order you know like you know.

The reverse as well yeah it's interesting yeah.

Melanie Avalon
Yeah, I remember, and I've talked about this before, and I talk about it in my book, but I used to have this friend that would go with us to Florida, so we would eat like a lot of meals together. And she was always getting ready for her soccer camp. And so she was always like eating really healthy. And it used to bother me, it bothered me so bad.

Because when we would go to the restaurants, she would always get a chicken, a Caesar salad with chicken every time. And I was like, why is she not? Because it, yeah, and it really shows you like how much people's insecurities about food or projections onto other people are just about them. Like that was just me being insecure about what I was eating. It wasn't about her, like she should be able to eat whatever she wants. You know, I'm just thinking, I guess I don't, I'm not really, I'm gonna start noticing this. I guess I'm not really in cafeteria situations, which is where it's more prevalent. But I'm gonna start noticing like at group dinners, if people, like when you're going around and ordering, if people seem to adjust at all.

Barry Conrad
Yeah, well, I see it all the time, like going to group dinners and stuff. It's just, yeah, we'll just get the same.

Like, you know, sometimes people have, maybe it's decision fatigue. Maybe it's just safety because someone they trust is getting something. It's, it just points to how like environment is such a big driver, like without us even realizing a food, like how people order, you know? Like the cues around that. Yeah.

Melanie Avalon
It's so interesting because like last week we talked about emotional eating, so like emotions affecting what you're eating and then this is about environment and yeah, this is why I just like having like having my fasting window and I like having for me knowing what I eat and what I don't eat because then I then I don't get influenced by like I'm literally not going to eat something that I don't want to eat.

Barry Conrad
Yeah, speaking of fasting, I wonder then, and not that I never want to be someone who tries to parade or preach anything, but I wonder if without even realizing if you're intermittent fasting, if that sets an example or if that people might naturally copy the way you're eating. Do you know if it could be used in a healthy way, like your habits, I wonder if it works the same way or if it's more just like food choices, you know what I mean?

Melanie Avalon
Yeah, I think I think it more often creates the negative mirror projection situation, which is unfortunate, but I think it because okay, here's the here's the example like, well, now I'm thinking this through in real time. So if people are like all ordering different, but we're all eating, we're all like, we're all eating, choosing like a healthier choice.

I think that's more likely to maybe encourage somebody to do the same compared to like, I'm fasting and they're eating. I think my experience, it tends to just more annoy people, because it looks like a like a reflection on them, even though it's not like it's not about them, but that's the way it presents sometimes.

Barry Conrad
I totally agree.

Melanie Avalon
It's so freeing when I meet somebody who might not do fasting, or maybe they do, but just whenever I meet somebody who just literally doesn't care. Because I go to a lot of situations where I'm not eating and other people are eating, and usually I'm drinking because it's going to be early in the evening, but it's so interesting to see how different people react to that.

Barry Conrad
Yep. Food is a complex beast. It's so many things woven around it. So much conditioning, so many patterns of thinking individually and projected by other people, what we see on social media, what we see on TV. And it's just, it's complicated for a lot of people.

Melanie Avalon
I get so grateful, like so grateful when I have a friend who like just literally doesn't care, you know, and like doesn't give me grief, doesn't, doesn't even question it. It's just like, okay, that's what you're doing. Like I am so grateful for those people. I'm like, thank you for not like making this a whole thing.

Barry Conrad
Cause it's not really an old thing at all. I also liked how, like I found it interesting how subtle it is too.

Like, you know, you think you might think you're choosing independently, but even didn't you say like, sometimes people would buy the same sort of category, not necessarily the same type of food, like, or rather buy the same type of food, but not the exact same thing. So it's like even.

Melanie Avalon
Right. Yeah. It looks like pastries.

Barry Conrad
They're like nudging your brain without even realizing it. Yeah, that's, that's kind of creepy. Or fruit. Yeah.

Melanie Avalon
Yeah, no, the social influence of people to people, and it's not just food stuff, it's like so much behavior. We tend to mimic other people. We don't realize it. It's subconscious.

Barry Conrad
Where does it come from? It's so crazy. It's so interesting.

Melanie Avalon
It's an evolutionary drive to like form bonds, be liked, be accepted in the clan. It's why people like, that's why you can like look at two people at a table and kind of just tell from their body language if they're like into each other or not, because people who are either friends or romantic, whatever it is, like, do they like each other?

Do they want to be liked by the other person? Like you can tell by their body language and how they're, you know, acting. So fun times with that study.

Barry Conrad
That was super awesome. It was so interesting. And I'm like my brain, so I'm still thinking about it.

Melanie Avalon
and we're going to start seeing it now. We're going to start looking around.

Man, if I was like a lunch lady, I could do my own experiment and watch all the kiddos ordering their stuff. Shall we answer some listener questions?

Barry Conrad
Let's do it.

Melanie Avalon
So, okay, we have a long question, lots of good stuff in here. So this is from Sandra. Her subject was actually your book in Spanish. But the email says, Sandra says, I gotta say, I absolutely love your podcast and have been binge listening. I have so many things to say, ha ha. I first heard of, and maybe we can actually do these like one at a time, she said, I first heard of IF in 2017 from a coworker and thought that was the worst thing you could do to your body. We should eat five to seven times a day, and the morning meal is the most important ever. That's what she thought before.

I kind of ignored her, but then I started hearing about IF again last year, and I had to do some research about it because it honestly went against everything I've always believed in. It might be important to say that I'm Mexican and I came to the US to study in September 2017. So culturally, the way we eat is super different. I listened to Dr. Fung's The Obesity Code and Jen's Delay Don't Deny, and I did a ton of research. This was just too good to be true. I started my IF lifestyle in April of 2019 and haven't stopped since. I lost 18 pounds in the first three months, and I've plateaued for another six months. And now starting this year, I've actually gone up 10 pounds. I do the weigh daily and average weekly technique. I'm horrified by this, and I have no idea what's going on. My diet hasn't really changed, nor has my eating window, which is three to five hours daily. However, I should point out that I've been through a lot of emotional stress lately. I graduated and as an international student, had been job hunting since December, trying to stay in the States. I finally got a job and I started February 1st, plus my relationship just ended as well. So lots of huge life changes.

Any suggestions to get back on track with the weight loss? I'm 29 years old, 5'1", and about 31% body fat weighing 128 pounds right now. And she has more things, but maybe we can start with that. What are your thoughts on that?

Barry Conrad
Thank you so much for the thoughtful and generous message and I could really feel the excitement in what you wrote and hearing that you've been binge listening to the show, it means a lot to both of us, I can say, and there's something really special about knowing that these conversations are traveling with people on their drives and they commute to their work and their workouts while they're figuring out their own fasting adventure. And I love also that your path into fasting, hearing about that, because it sounds really familiar, at least to me as well, that moment when someone first mentions IF or in my case when I read it and you think, whoa, what is this?

And then, you know, and for decades we're told we need to eat constantly, I totally get that five or six times a day, there was a point, there was something called the body for life situation, which I did, which is six meals a day. So I totally understand, you never skip breakfast, always keep metabolism spiked and whatnot. So when fasting sort of comes into the equation, Sandra, it can feel almost like a backwards unlearning thing. I really admire that instead of dismissing it despite your like, you know, you come from a different background and the way you eat and the way you are, you did your research and you got curious and that's great. And the obesity code, Jason Fong, it's awesome. Delayed and denied, Jim Stevens, like you gave yourself permission to sort of question things at least and dig into something different. And, you know, your results in the beginning are a reflection of that. And also typical of what people see in the beginning. So an initial wet and drop can, initial drop of wet, I should say, can happen quickly. And then some people do experience that plateau. Sandra, I know it's really frustrating and you can feel like, what am I doing that's wrong? What am I doing that's not right? But they can. They're also pretty normal and common, like your body doesn't lose weight. Our bodies don't lose weight in a perfect straight line. It's not linear, you know, it adapts, it recalibrates, sometimes it holds steady for a while before it shifts again in another direction. And the weight gain you're saying here that this year, especially with what you're saying, like the context of everything you've been through. So it stood out because you're graduating, stress are trying to get a new job as an international student. That's tough. Navigating immigration uncertainty, new job, going through the end of a relationship. That's all big things. So when stress level spikes, Sandra, your hormones can shift, cortisol can go all over the place, sleep can really suffer and often does, emotional strain is going to skyrocket, all of those things they do and can influence our weight. Even if your eating window hasn't changed, even if you feel like you're eating, quote unquote, like clockwork or nothing's changed with your eating. Our internal, sort of like an internal environment, like our body's environment, like that can change so much.

Barry Conrad
So the first thing I want to say is, please don't panic or assume like anything's wrong or something's broken. You know, I would say focus on sleep, focus on your emotional well-being first, some sort of movement, some sort of exercise that feels supportive rather than like you're punishing yourself through what you're going through or, and also meals that are nourishing for you during your eating window as well.

I mean, weight loss is, it can often like resume once your nervous system feels safe. Like a lot of things do, can just reset again or find a equilibrium. So you're still at a healthy weight range for your height. So it doesn't mean that your goals, yeah, they're not, your goals aren't not valid. It just means that your body might resist some changes more than it did earlier.

Melanie Avalon
Yeah, I love everything you said so much. And the first thing that really spoke to me, and Barry was talking about this, but the stress piece cannot be underestimated for its effects on your body, your metabolism, you know, how it's dealing with your energy levels and your weight loss or weight gain. I mean, you don't mention sleep. You just mentioned the emotional stress, but I can imagine that might be affecting your sleep as well. And, you know, sleep disruption has massive effects on our hunger levels, on our hunger hormones. So like, it makes you have higher levels of ghrelin, which is our hunger hormone. It makes us feel hungry. It actually lowers our leptin, which makes us feel full. It can make us actually increase our calorie intake. And we might not even be realizing it. Even like one week of poor sleep, for example, can reduce insulin sensitivity by around 20 to 30%. So if it's affecting your sleep, I would not underestimate what that might be doing with everything.

As far as the fasting, like Barry was saying, like weight loss isn't linear. And it sounds like for this, you know, you lost weight that you plateaued, then you regained it. It is important to remember that when people first start fasting, they often do experience that large push in the beginning. And then, and plateau, that's not uncommon. Gaining it back and gaining it back again, like I said, can be due to a lot of the other factors that are happening. What I would suggest is either you could adjust your fasting window, but if you're like happy with it and how it's fitting in your life, don't underestimate the power of food choices. So because you don't mention at all what you're eating. So I don't know if you tend to eat culturally more. So like traditional, like Mexican type foods, which can be pretty high in like carbs and fat and things like that. So the choices of the food that you actually eat within your window, it's not about like restricting or anything like that. But if you're eating, you know, processed foods, if you like make them eat less processed foods, or if you focus on protein, like protein first, we talk about this all the time. But like leading with protein can have a huge effect. But I would just I would take a breather, I would stay the course, and know that you can't like things can change in the way that make you feel happier about everything. And like Barry said, you technically, and I don't really put a lot of stock in BMI. Technically, you are in normal range of BMI. I understand that like 31% body fat that you might want lower body fat and a lower BMI as well. You know, you're not like morbidly obese or anything like that. So I think you can make a lot of beneficial changes with some looking at the whole lifestyle. And this question was sent to us quite a while ago. So hopefully, hopefully now everything went well with your, you know, being the student here and trying to stay in the States. I can't even imagine how stressful that must be like that. That just thinking about it, like I feel the stress in my body and then the relationship, like you said, so many life changes.

Melanie Avalon
So sending you love and good vibes, stay the course, look at the food choices you're making inside of your eating window, focus on sleep, focus on stress reduction, and and keep on caving on. So, okay, the next part of her question, she says, now the point I actually wanted to get to, I just ordered what when wine and I can't wait to get it and devour it.

But I also really want to share all this wealth of information with my family, but they're all back in Mexico and do not speak English, please, please, please, could you consider having your books available in Spanish. So what's really interesting is I so for once I traditionally published my book, all of that is like, I don't have any, like, I didn't have any say in translations or anything like that. Like, I don't have the, I mean, it's ironic, because it's my book, but the publisher really makes all those decisions. So I think it only got translated into one other language, which was, I should remember, I think you got translated into like check, which is like very random. But I wonder now because again, this was sent to us so long ago, I wonder now with AI if can you like auto translate books.

Barry Conrad
I'm guessing, yeah, surely. Yeah, of course.

Melanie Avalon
So it might not even be as much of an issue anymore now. I haven't even looked into that because I wish I was multilingual. I just speak English.

Not to go on a tangent, but I think about how growing up and going to all these different countries where they spoke different languages and we had to have a physical book and translate things, and now there's just apps for that. I haven't used them though. Have you used them to translate?

Barry Conrad
The extent of that is I've tried to like, I'm trying to relearn Afrikaans again, like, you know, a bit more like my second language, but that's more, it's not really like a translation app. It's more just like a tutorial app, but yeah, there's just so much, there's so many resources now with our phones.

Melanie Avalon
Yeah, it's wild. Sometimes I really want to, I mean, this is like a, you probably don't have the experience of like going to the nail salon, but there's like the cliche of like the nail salon and like wondering if they're talking about you because they tend to be like Korean or Asian salons.

Like sometimes I'm like, I want to like pull out an app and like see if they're talking about me.

Barry Conrad
I'm sure that there's one, I'm sure that there is one that in real time can do it.

Melanie Avalon
need a secret one that doesn't show. Thank you, Sandra, about all of that. And for wanting to share it. Oh, I do want to echo what Barry was saying at the beginning. I just love your excitement and passion about everything. And I love when people are open-minded. When you first heard of intermittent fasting, you thought it was crazy. You thought everybody should eat five to seven times a day. And the morning meal is the most important. And you changed your mind and looked into it more. So love that.

End of her email, she says, last but not least, for all the wine drinking listeners out there. Okay. She says, as a winemaker myself, which that's amazing. I wonder, like, I want to know more about how she makes wine. I can tell you that although there are many wines with a lot of additives and not so good stuff, there are also millions that are amazing, have no additives or pesticides, but are not necessarily labeled as such. Most premium wines are crafted in the most natural ways. And even if they're not certified organic or biodynamic, they utilize sustainable practices. Just wanted to let people know that they shouldn't be afraid of wine.

Thank you so much for all the love, passion, and work you put into this podcast. IF has forever changed my life and would love to help you spread the word. So yeah, publish in Spanish. Love, Sandra. So seriously, this is like one of the most amazing emails. Thank you again so much. And to comment on the wine stuff, I agree. This is why I'm always... I don't want to say necessarily that, like, quote, premium wines are more likely to be like that, because I've actually found that there are a lot of, quote, premium, like expensive wines, especially in the US. And you would assume it's like a 200 bottle of wine that it would be, and I would assume it would be like organic, but they're not, they're often not. I think European premium wines are more likely to be like this. It's so true what you're saying that a lot of them are not certified. You can usually find wines that are, you know, don't have the additives, are drier, not high in alcohol, not with the pesticides. And that's why you just got to look up the wines individually. And that's why when I see a wine list, I'm like, I look at the European ones, I look up the actual winery, I just Google, well, now I use chat GPT, I just take a screenshot and let it look it up. But there are a lot of wineries that, you know, and sometimes don't even say that they're organic, but they'll say that they, you know, use sustainable pesticides and minimal intervention in the fields. And so those are things to look for.

But I love Sandra, that you are into wine as well. And that you are a winemaker. I'm dying to know again, how you actually do that. Any thoughts from you, Barry?

Barry Conrad
So no, that's awesome that you make wine. That's not, that's not something that I expected you to say when I was reading through your question and like initially, it's just so impressive. And also we'd love to hear more about how you even fell into that or how you, yeah, tell us more that's so inspiring and cool. And I'm totally team wine all about it.

Thank you so much for your, again, for your passion and enthusiasm and your curiosity, and I have no doubt you're going to find, find your merger with, with your fasting and your eating and yeah, keep us posted, please. And thank you so much, Sandra.

Melanie Avalon
I agree. And also Barry, we should have a wine someday, make a wine someday, like a co-brand.

Barry Conrad
Yes, of course. We must. That'd be amazing. That'd be so cool.

Melanie Avalon
Maybe we can like find a pre-existing, you know, organic wine place that we like and like partner with them and do like a private label situation. That is so cool.

Barry Conrad
I would love that. Because I love my wine, you love your wine, why not?

Melanie Avalon
Awesome. All right. Shall we have our proverbial breaking of the fast moment?

Barry Conrad
I thought you'd never ask.

Melanie Avalon
Oh man. All right. So this portion of the show is where we emphasize the importance of the eating part of your fasting, not just the fasting because so much of the magic from fasting comes from the actual eating window and the choices that you make. And it's not just about that. It's also about the community and the vibes and all the things, especially given everything we talked about in the show about the complexities of people eating.

So we like to pick a restaurant to showcase and talk about how we would break our fast. So Barry, what restaurant do you have for us today?

Barry Conrad
Today's restaurant, and just also ignore the first Linked ML that was from last week. This is the new Link.

Today's restaurant that I have for us is another NYC special called The Grill, and I've just sent you the Linked ML. And why this place is really good is located in the legendary Seagram Building. One of the most famous dining rooms in the world is a tribute to mid-century New York fine dining, dramatic tableside service and classic dishes, fully a la carte with lobster, prime rib, indulgent situations, apparently in a monumental cellar built for serious collectors in wine connoisseurs, and the vibe is meant to be theatrical, glamorous, grand, one of the most impressive rooms in America. So I reckon we should take a look at this menu. It looks so beautiful. It does. It really does. Look how grand it is.

Melanie Avalon
I'm looking at the the lighting looks on point.

Barry Conrad
And you know what you said, what did you say last week or the other week when you said, would you have really bad food and really good lighting or really bad lighting and really good food? And what did you say?

Melanie Avalon
I'd rather have really good lighting and really bad food.

Barry Conrad
But this plays to us against both.

Melanie Avalon
I know. They have a dress code too, so no shorts, no open-toed shoes or tank tops, no athletic wear, no baseball caps, and they can turn you away if you are not dressed for the occasion.

Barry Conrad
I like that though.

Melanie Avalon
I do too.

Barry Conrad
I think it's good. It sets a president, sets a standard and you know what you're in for. You know what I mean? Melanie Avalon, what is peaking your interest here?

Melanie Avalon
Well, I know why you picked this restaurant.

Barry Conrad
Was that?

Melanie Avalon
because it starts with oysters, clams, etc.

Barry Conrad
You haven't had clams, right? Have you told me this before? You haven't.

Melanie Avalon
I have not, which is wild because, yeah, and I forgot, are they like scallops at all? I always feel like they're like scallops, but they're not.

Barry Conrad
They're very similar to scallops, very similar consistency and taste. Yeah, they're really good. You have to do it. Pop your clam sherry. It's really good. It's really delicious.

Melanie Avalon
Well, maybe we can get some of those for the table and I can try them because they have little neck clams with Tabasco relish. I definitely want some house cured salmon from the first section. I would be curious about the selection of continental ham.

What is that? What is goose terrine? It's a pate made from goose meat.

Speaker 3
Oh, that looks good. So just the bread of some sort, right? Or cracker.

Melanie Avalon
Oh, it's often stuffed into the goose neck casing. Interesting. Yeah, so what are you getting from the first? Are you getting some of the oysters?

Barry Conrad
What do you mean? I don't like oysters.

Oh, good. I know. I love oysters. I'll get the Montauk Pearl oysters. Definitely going to get a dozen of those babies. There's some Nantucket Bay scallops. I'm surprised you didn't get any scallops, Mel, as well.

Melanie Avalon
We've talked about this. I eat so many scallops like as my dinner.

I don't really want, but well, like I would never get them as my, I don't want to say never, but I would probably never get them as my entree. But if it's like an appetizer, yeah, that could be fun. We can get some of those.

Barry Conrad
Yes, we got the Montauk Pearl oysters on the half shell, some Nantucket-based colops, Melanie's got the little neck clams, the cured salmon, and I reckon that ham looks pretty enticing. I reckon because that makes me think of mustard.

Do you ever have mustard with your ham as well, Mel?

Melanie Avalon
Well, I don't I don't eat a lot of ham. I don't know that. I mean, not since I was like little was like a sandwich with ham and mustard. Actually, I didn't eat mustard back then.

But that's when I would eat like mayonnaise and ham and turkey. Mayonnaise is such a polarizing food. What do you mean? Like people either like people hate mayonnaise.

Barry Conrad
How can you hate it? What's the hate about it?

Melanie Avalon
People either like it or they hate it, but people get like grossed out by mayonnaise.

Barry Conrad
Okay, this is my thing. If you give me a warm sandwich that's been in the backseat of a car with mayonnaise on the chicken or the egg in the sandwich, it's a hard no and it's grossed out.

But if it's chilled and it's fresh out of the fridge or out of the pantry, yeah, sign me up. It's so good.

Whole egg mayonnaise? Yes.

Melanie Avalon
It's funny, I always had it on all my sandwiches, kind of like I liked it, but it kind of just like, it also kind of like grossed me out. But I liked it.

We made it through the first section. They're using the right terminology, assorted appetizers. Okay, let me look here. Oh, I know what I want. What? Steak and anchovy tartar.

Do you like anchovies?

Barry Conrad
I love anchovies. Have you ever had anchovies on?

Melanie Avalon
I actually don't know if I've had anchovies.

Barry Conrad
If you try them on sourdough, okay, just go with me here. So you get a fresh loaf of sourdough, slice it up, put them under the broiler in the oven just so they're not nice and crispy. Put some like cream cheese on there with some anchovies. So good, so delicious, so refreshing. Highly recommend it.

Melanie Avalon
I need to go to Whole Foods and buy some anchovies because I don't think I've ever tried them. So I don't know that I... Are they really really salty though?

Can I get like a low salt version? I just feel like it's gonna be really salty.

Barry Conrad
I'm sure that they would be maybe salty or to you because you don't add salt to your food, but they're not overly salty. Like regular seafood salty, if that makes sense, if you know what I mean.

Melanie Avalon
Yeah, they're just so they're so often like in cans. So it's like, you know, I bet there's like, I'm gonna go to Whole Foods again, and I'm going to look at all the anchovies and I'm gonna get some.

Barry Conrad
I'm sure there's some in jars, there are canned ones, but there's bespoke or gourmet jarred ones as well.

Melanie Avalon
Are you ready? Do they taste fishy?

Barry Conrad
Oh, come on. Okay, listeners, if you hear this, can you please weigh in on this comment? Can seafood taste fishy? No, that's the answer.

Melanie Avalon
I'm going to make this a poll in the Facebook group, because I try to post one thing a day, and this will be a great poll. So listeners, go join.

I mean, the poll is going to be way in the past by the time you listen to this, but join IF Biohackers and find this poll and add your vote, which is, I don't know how to phrase it though. Wait, what am I asking? I'm asking, what am I asking? I'm asking, is fishy a appropriate adjective to describe fish?

Barry Conrad
No, it's not.

Melanie Avalon
Yes it is because and do and is it good or bad like i'm i'll have chat help me come up with this poll but we're gonna settle this once and for all.

Barry Conrad
I can't wait to see what people say because it's ridiculous if they say that it can be fishy because it's from the ocean.

Melanie Avalon
No, but like, but sometimes it's fishy and sometimes it's not. And when it is, it's not good.

Barry Conrad
Oh my gosh. Okay. Well, tell me what taste fishy so that

Melanie Avalon
This is why I can't do oysters because they taste fishy. They literally taste like fish. Fishy, fishy.

Barry Conrad
That can be changed. I definitely think you can finally find voices that you enjoy. I'm confident that will happen one day. I really am.

Melanie Avalon
We are on our first meal together i will we have to go somewhere that has oysters and i will try them and you will watch me not like them and i will be validated okay super gonna get some soup.

Barry Conrad
Actually, I'll do the blue crab gumbo. That looks pretty good. And I reckon in a place like this, it's going to really be great.

Melanie Avalon
being good. There's another soup on there. I have no idea what that word is. What is that word? What is that word? Caviar? What is that word? Vichy? Sois?

Barry Conrad
Vichy Swaz.

Melanie Avalon
Oh, fishy sois. Creamy, savory soup made from pureed leeks, potatoes, onions, and cream. That sounds good. Minus the caviar.

Hmm. Actually, and the caviar. That sounds yummy. I'm not getting it, but sounds good. Salad. Would you like a salad?

Barry Conrad
I can go with that a solid in this instance.

Melanie Avalon
Yeah, you don't ever really order a salad, do you?

Barry Conrad
Well, I actually, okay, when I was in LA recently, I actually ordered this amazing shrimp salad. It was really good with giant shrimp in it.

That was really good, like a Cobb salad. Prawns or shrimp? It said shrimp. So unless they were giving me fake news on that menu, they said shrimp. They were pretty massive too, really big.

Melanie Avalon
Was the head on them?

Barry Conrad
No, they were peeled and no head, sans head, yeah.

Melanie Avalon
Speaking of, now we are entering the entrees, which they don't say entree anywhere, but we have options between

Barry Conrad
mains.

Melanie Avalon
Uh-huh. Options between seafood, chops and birds, prime-aged steaks, trolley service. Okay. Oh my goodness. So many options. Okay. Let me take this in. Let me have a look-see.

Barry Conrad
I know what I'm getting, but I'll wait for you, ladies first.

Melanie Avalon
Wait, now we have to, we don't influence each other with our choices.

Barry Conrad
I don't think so, but we do like a lot of the same things, actually.

Melanie Avalon
Yeah, I have to look up some of these. What is a larded squab? I've never heard of that in my entire life.

Is it a bird? It's got to be a bird. Whoa. Oh my goodness. Guess what? What? I just Googled it and for whatever reason, it freaked out the AI.

Speaker 3
Really?

Melanie Avalon
Yeah, I'm going to send you a screenshot. Look at this.

And for listeners, type in larder. Oh, type in, well, I spelled it wrong. Oh, larder. Wait, does larder mean to say something over and over and over? Wait, did you see the

Barry Conrad
Yeah, I did see that. That's really interesting and just kept on kind of malfunctioned.

Melanie Avalon
The AI like freaked out. I tried to type in alerted squab. And it told me it said squab is a young tender and and and and and and and and and and and and

Barry Conrad
It sounds like a almost like, just get out of my way, you ladded squab. It sounds like, it sounds like a, I don't know, like a, you know, something you call someone.

Melanie Avalon
I'm sending you the full thing. It's a baby pigeon known for its tender, dark, and flavorful meat, often compared to duck. Oh, wow. Oh, and it's whole grilled? So is it like the entire pigeon? That's intriguing.

And they have venice and Cumberland. Do you know what is Cumberland? Oh, it's a sauce.

Speaker 3
Okay, that looks great.

Melanie Avalon
So I'm going to go with, oh, they have a whole grilled young chicken as well. So many options.

I'm going to go with, I know what I'm getting for dessert from this menu. For my actual entree, though, I think I might get the larded squab because I've never seen that before in my entire life. And I like that it's whole. It's whole grilled with preserved orange. So I'll get like everything on the side, but I'm just very intrigued. So I think I'll get that. And then what are you getting?

Barry Conrad
I'm going to get the triple lamb chops, curried flavors, minced jelly, and then I'm also going to get lobster a la Newberg from the seafood because I love lobster so much and I love lamb so much. And we don't have a lot of lamb here in, I haven't tried lamb here in the US yet, so yet to find, yeah.

Melanie Avalon
And then I think I'm also going to get, with the larded squab, I think I might also get a filet mignon as well, which you can get peppered, Florentine, or Peconic. I don't know what that means. Oh, it's a place in New York. That's confusing.

I'm not sure what that means. Yeah, so I'm going to get a filet mignon as well, cooked as rare as they will bring it please, although I am going to inquire with our captain about the additional cuts of American beef that they have. But yeah, so I'm going to go with the steak route and the larded squab. Or maybe the venison. Depends. I might get venison. It's actually, I go backtrack. I'm going to get venison, Cumberland, but I'm going to ask for the sauce on the side, and then I'm going to get the larded squab. Okay, final answer.

Barry Conrad
Yep. And I forgot to add potatoes to mine. I'm going to add some dilled potatoes, which is-

Melanie Avalon
Whoa, you're adding potatoes?

Barry Conrad
I love potatoes so much.

Melanie Avalon
You don't normally add things.

Barry Conrad
Well, you know what, I was reminded of this because I made steak the other night from ButcherBox again. Surprise, surprise.

But I always used to make these in Australia. Baby potatoes, sauteed, and like, it's not something that you would have necessary, because it's kind of fried in butter, and it's just really crispy and delicious. I kind of got the recipe from my mom, and South Africa is really, really good with steak. So that's making me think of that.

Melanie Avalon
This also made me realize, because the description, I realize now those aren't options. So the Flamin' Yawn was peppered slash and Florentine slash Peconic.

So it was just, I thought it was like you choose, but, so the potatoes are cottage fries, hash brown, O'Brien whipped, dilled. And then dessert.

Barry Conrad
There's a dessert menu. So I'm gonna go to dessert. Here we go. Ah, yeah, for sure

Melanie Avalon
Can I guess what you're going to get? Sure. Go ahead.

Well, it's interesting that they put under ice cream, they put buttered rum, baked Alaska, because that's like an actual situation, not just like ice cream. Are you going to get that, the baked Alaska?

Barry Conrad
I do love Baked Alaska, which I had a, I can't say the other restaurant because it's conflict of restaurants, but I had another amazing restaurant in New York. And I'm also going to get the crawler, which is like a kind of like this fried donut situation.

I've never had it before, but I just looked it up. It looks great.

Melanie Avalon
Okay, if I know what it was, I might have guessed that. Something different.

And then I'm going to get for dessert the entree that I picked, which is the, I would like the Dover sole because it's like a very light white fish. And I feel like white fish is like my favorite form of dessert.

Barry Conrad
It is pretty good, not gonna lie. Whitefish is very, very good.

Melanie Avalon
Yeah, so grilled Riviera horse rat. Oh, I love horseradish horseradish mignon and Neptune's crown. Okay.

Barry Conrad
Any drinks? It's quite an extensive menu. There's lots here.

Melanie Avalon
I will let you look at the drinks, I'm going to look at the full wine list.

Barry Conrad
Well, I do love a good margaritas. I know what I like.

I'm going to get a margarita. Patroon Reposada, Caracao Lime, and also a, the grill old-fashioned because I like to have something from the place that I'm at.

Melanie Avalon
Are these? Okay, on the y-list, is it the prices, the like, the column at the end?

Barry Conrad
Yes, the column at the end, I believe, of the prices.

Melanie Avalon
Oh my goodness. They have, yes. Okay. So the price is on these wines. They have like an almost $8,000 bottle. And so this makes me like hankerback or hankerback or remember, reminisce on Sandra's email because like, this is a situation where like some of these wines are so expensive and, and that doesn't necessarily mean that they're like organic or you know, like it's kind of crazy.

It makes you wonder like what makes a wine become like this. I should probably know this more based on my wine education, but in any case it looks like they have a very extensive wine list. So I would get one of their French, Oh, they have orange wines too. I might get an orange wine. I might get like a French Rose or French red, but there's a lot of options. So I feel confident that I can find something on this list for sure.

Barry Conrad
So many options.

Melanie Avalon
Amazing. Are you gonna go?

Barry Conrad
have to go now. Now that I've gone to one here, I've definitely wet my appetite to just keep trying these out.

Melanie Avalon
Do you ever question so something I do like my habit because I tend to go to like the drink situation more than the dinner I go to I love going to like bars and steakhouses. Do you do that?

Barry Conrad
You know what? Not like intentionally I have done it and they are pretty good because you get to feel the vibe out without actually eating there. But yeah, maybe I should give that a go. you

Melanie Avalon
I do it, that's like one of my go tos because let me sell you on it. You get to see the, like you said, see the restaurant, feel out the vibe and the state, especially like steakhouses and like fine dining restaurants, they will have really good wines.

So you get to like go to a bar, but actually have like a really decent wine selection. So I love, I love restaurant bars, like steakhouse bars or like fine dining bars.

Barry Conrad
Okay. You sold me. I'm going to give it a go.

Melanie Avalon
Yeah, start doing it. This is like, this is like my habit. Like this is like what I do.

Barry Conrad
And Harry, what's your process of finding it? You just sort of look for like Google reviews, would you look on Instagram or word of mouth or all of the above?

Melanie Avalon
I look for the, like, do they have, like, Michelin stars or, like, you know, awards and then the wine lists and the vibe. So the wine, the awards, the vibe, and then I'm good.

Speaker 3
Yeah, awesome.

Melanie Avalon
Yeah, it really expands your opportunity for bar options. Because a lot of people look for just bars, but there's a whole world of restaurants with bars. And it's a whole other world that you can go to.

Barry Conrad
That's actually so true. You're actually right. Yeah, you're right. You forget about that. You think, yeah, you're right, you're right.

Melanie Avalon
I actually like, that's almost more my preference. Like I almost look for that first and then other bars.

And if you are eating, you can normally order food at the bar too. So it's like, it's a way to like, especially if it's a place where like it's hard to get reservations, you can just go to the bar and like try the food, see the vibe and then come back later if you want.

Barry Conrad
Good hack actually that's a good point.

Melanie Avalon
I know, I should talk about this more.

Barry Conrad
Yeah, now I'm thinking about that.

Melanie Avalon
Okay. Well, good find. So fun. Listeners, thank you so much for being here with us.

If you would like to submit your own questions for the show, please, please do. You can email us at questions at ifodcast.com or you can go to ifpodcast.com and submit questions there. These show notes for today's episode will be at ifpodcast.com slash episode 473. Those will have links to everything that we talked about. So definitely check that out. And then you can follow us on Instagram. We are, I have podcast, I have Melanie Avalon, Barry is Barry underscore Conrad. Yeah, I think that's all the things. Anything from you, Barry, before we go.

Barry Conrad
You're all awesome. Thank you so much once again for listening and spending time with us and we'll talk to you next week.

Melanie Avalon
Yes, and happy travels this weekend, Barry.

Barry Conrad
Thanks so much, Mel, and have an awesome week.

Melanie Avalon
I'll talk to you next week. Bye.

Bye. Thank you so much for listening to the Intramusian 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 recon host by Steve Saunders. See you next week.



 


May 04

#472 – Emotional Eating And Weight Gain, Sore Mouth From Fasting, Pickle Cravings, Increasing Willpower, Supporting Electrolyte Balance, Interpreting Appetite And Hunger, And More!

Intermittent Fasting

Welcome to Episode 472 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

SHOW NOTES

LINKS 

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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 472 of the Intermittent Fasting Podcast. If you want to burn fat, gain energy, and enhance your health by changing when you eat, not what you eat, with no calorie counting, then this show is for you. I'm Melanie Avalon, biohacker, founder of AvalonX, and author of What, When, Wine. Lose weight and feel great with paleo-style meals, intermittent fasting, and wine. And I'm joined by my co-hosts, Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC. For more on us, check out MelanieAvalon.com and BarryConradOfficial.com. You can submit questions for the show by emailing questions at iapodcast.com or by going to iapodcast.com. We would love to hear from you.

Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is Episode 472 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Melanie, I'm doing really, really well. First of all, it's hot here, so I'm happy that it's warm, eh, which you would not like at all.

The sun's out and I'm feeling great. And then second of all, I have just recently been in LA actually, my first interstate, I don't know if you, if you guys say interstate here in America, my first national trip, I guess, flying-wise.

Melanie Avalon
continental.

Barry Conrad
Continental flight here to LA. I was there for the G'day USA Arts Gala, my very first one, which is basically... Do you know about this event?

Melanie Avalon
Well, you told me about it. So because I remember I thought I was trying to figure out I thought it was G day. So I was like, what is G? I was like trying to think of everything you could stand for. It's like, is it gay day?

No.

Barry Conrad
Is it gay today? Is it this? Like, it was very funny.

Melanie Avalon
It's a good day.

Barry Conrad
It's G'day, like in Australia we say G'day, how are you doing kind of thing. And for listeners, you don't know what that is. G'day USA is this long running sort of like initiative that celebrates the relationship between Aussies and you guys, like the US. And every year they host a bunch of different events across different industries like film, TV, business, tech, everything.

And this gala specifically recognizes Australians working in film, TV, and music in the creative industries. And it's basically just a room full of Aussies doing amazing things in Hollywood and internationally, which is always a fun vibe. And this year, now they're honored, Yvonne Strahovski from Hamid's Hail, Ian Thorpe, the Olympian, and Millie Alcock from Superman. And for me, it was like a whirlwind, but it was really special to be there finally after having moved here and to be amongst it all. And I can't escape Australia clearly. So it was amazing.

And you would have loved the setup as well, the bar and the red carpet because Qantas is one of the sponsors. So you get there and these pilots are lined up, actual pilots, and they give you a boarding pass with like, like, welcome to G'day. It's really cool. It's awesome.

Melanie Avalon
I've been dying to hear how it went, like dying, so this is very exciting.

And it's funny, I was actually, I had a call yesterday with something I will talk about later, but one of the women on the call was from Australia.

Barry Conrad
Really?

Melanie Avalon
Yeah, I'm trying to remember which part she was from. But the reason I'm bringing it up is I was thinking about your event because I told her about you. And I mentioned how you were in neighbors. And she was like, Oh, she was like, that's like the rite of passage in Australia for like all the actors.

Like, I didn't realize like Margot Robbie was on it. And like all the people. And then we went on a tangent about like Australian actors and how the US inherits them. And so I was thinking about your event. I was like, well, all the Australian actors were with Barry this week.

Barry Conrad
It's actually really true, as you said, like the alumni that comes out of neighbors and home in a way as the other one, it's like.

Melanie Avalon
That was the, yeah, I know, that's what you talked about.

Barry Conrad
That's so funny. It's like Chris Hemsworth, Margot Robbie, Russell Crowe, Carly Minogue, Guy Pearce, like so many people, it's just, I guess it's, what would your, what would the equivalent be here?

Melanie Avalon
That's what I was thinking. I was like, I was like, I don't think we really have the equivalent, the thing I could think of, but it's not applicable anymore.

But in like the 90s, I think there was the Mickey Mouse Club and like everybody was in that, like Britney Spears and Justin Timberlake and like all the people, but we don't really have like one, you know, like one or two shows where like everybody's in it.

Barry Conrad
I heard like law and order, you know, that show, I think that is like a thing here in New York, something like that.

Melanie Avalon
Yeah, like have a bit roll on law and order. It's like, yeah, that's a good one. That and the CSI maybe all the CSI shows and NCIS

Barry Conrad
But Mel, honestly, you would have loved it. It was amazing.

One thing that I forgot about, though, and you would know this really well, is how spread out LA is, which I know, but it just stood out to me more than usual this time around. Like, it's so far to get anywhere. There's no, let's not like subways like New York or anything. Where was the event? This was at the lot in Formosa, and I was staying in, you know that area?

Melanie Avalon
Like in West Hollywood? Yeah. Yeah. I'm getting so nostalgic. I dreamed last night I was back and living in LA.

Barry Conrad
Didn't you say before like you do often dream about that? So maybe it's gonna happen.

Melanie Avalon
It's always that I'm there and that I'm like so happy I'm back and that I'm convinced I'm not dreaming. Like I think I'm literally like, I'm in LA. I'm not dreaming. I made it back.

I'm not dreaming this time. Like that's what happens every single time. And then I wake up and I'm like, oh. That's so fun.

Barry Conrad
How are you? How's your week or weeks been?

Melanie Avalon
Good. And so this airs May 4th, which may the 4th be with you. Did they say that in Australia? Yes, they do.

And even though, so us talking about the weather, which we tend to do, but it actually is hot here and it shouldn't be because it's not May right now as of this recording. It was like 80 degrees this week, which is wild. But the biggest update is we actually launched Glow, my coffee line. Yes. Awesome. So friends, I've been saying this so much with like, I hope it's out. I'm not sure. Well, now I know that it will be out because it's out now and it's currently March. It was really exciting because this was my first time with my partners, us doing it all ourselves. I learned so much. There were so many fires to put out. It was crazy, but we survived.

That was one of the hardest things I've ever done in my entire life for sure. So, but friends, go get it now. Go to glowcoffeecode.com, use the coupon code IFPodcast for 10% off. This is why you need it. It is the perfect coffee for your fasting because coffee for a lot of people is their number one source of antioxidants, which is kind of upsetting, but you can actually specifically, like different beans have different levels of antioxidants. So we found the beans that are very high in CGA content, antioxidant content. And then we roast the beans to preserve that. It comes from a completely female led sustainable initiative in Columbia. It's a single origin Arabica bean organic. We did extensive testing for 90 plus compounds like toxins, pesticides, heavy metals, mold. This is the stuff you want. It tastes delicious. It's the way to glow inside and out.

So glowcoffeecode.com, coupon code IFPodcast for 10% off. And yeah, wait, did I send it to you yet, Barry? I didn't, right?

Barry Conrad
No, but I'm going to buy some. You didn't send it to me.

Melanie Avalon
I will send you some. I'm waiting for my order. I don't have any right now. Well, I do for me, but it's so good. I'm going to turn you into a glow person.

Barry Conrad
Do you know what I also really love about the packaging, Melanie? What? The feel your day, illuminate your way. I think that's awesome.

Melanie Avalon
I was going to say that when I was talking. Yes, the tagline.

Barry Conrad
I love that. It's really, it's very you and it's great.

Melanie Avalon
Quick question for you, because we're having internal conversations right now about this. We're trying to really, this is like the very beginning stages of a new company, so we're really trying to hone in on our focal points and our target audience.

So the team wants to kind of focus on women, like market to women, but I feel like it should be for everybody. When you see the packaging, are you like, oh, that's way too girly? You can be honest.

Barry Conrad
I do think it slants a little bit, also because maybe that's very sexist of me to say, only now that you mention it. I mean, not overly, I do think maybe it slants a little bit femininy, but also what does that even mean?

But that's just my, I guess, off the cuff answer, so that's truthful.

Melanie Avalon
No, I appreciate it. I think we might come to a happy medium where we use a lot of terminology that is feminine, but not necessarily like saying it's like a women's or female or feminine coffee.

Barry Conrad
Can I ask you why, why manly females or why was that initially the target? I'm curious.

Melanie Avalon
or why are we having that conversation right now because of what we're seeing in sales, so female versus male purchasers. And then going in line with the packaging, which is feminine. And then I guess they were excited about maybe focusing because there's not, I guess, we were looking at all the different competitors and who their target market audience and there's not really like a coffee that's like marketed specifically towards females. So it's an opportunity.

I just don't want to box out. I think it's for everybody. So I don't want to box people out.

Barry Conrad
Yeah. I mean, I feel like any good product, any good coffee, people are going to find it anyway.

So you can try to keep us away, the guys away, but I know it's going to be good, so I'll be having some. I don't care if it's curly.

Melanie Avalon
Maybe we can launch a second SKU that is the exact same thing, but like a different ombre that's more masculine. No, I don't want to do that. So yeah, I'm excited.

Barry Conrad
Can I just say, congratulations, this is an amazing moment because you've been working on this for a long time. So how do you feel? Do you feel excited, relieved, like you told me how you feel?

Melanie Avalon
I feel so excited. It's just funny because it could have been way worse, like all of the last minute fires that we were putting out and you know, things going wrong. It could have been way worse, but it was very stressful. And so it's nice.

I was just worried about like, is this going to work? Like are we going to actually get coffee to people? Because like doing the order fulfillment yourself is a lot. So it's really exciting. And the packaging is really exciting. If you order one, well, I don't want to discourage people from ordering more. But if you only order one or two bags, the packaging is like really fun. After that, it comes in a box.

Feels good. So put it out to the universe that it becomes. I want to see it on shelves like in Whole Foods. That's my goal someday.

Barry Conrad
I totally see that and there's no reason why that can't happen. And if, you know, I know you, you are someone who makes things happen. So putting it out there with you.

Melanie Avalon
Well, thank you. Thank you. Thank you. So yeah, and congrats also on your event and all the things that you're doing.

Barry Conrad
Also, we're talking about you, but thank you very much.

Melanie Avalon
I know what I realized I didn't tell you congratulations after we, you flipped the script and put it on me. So going back to you. We're here. We're proud of each other.

Barry Conrad
We're here, we're here, we're proud of each other.

Melanie Avalon
Should we jump into some fasting related things?

Barry Conrad
Let's do it! I brought a study this week, Mel, and it's called The Effect of Emotional Eating on Body Weight and Eating Habits in Adults.

Melanie Avalon
Oh!

Barry Conrad
So the study I'm reading is called The Effect of Emotional Eating on Body Weight and Eating Habits in Adults. And the study was carried out by a team from Ankara University in Turkey. And it was published in the journal Medicine Science in 2022. And it looked at a pretty big group of adults, 2,461 people aged between 18 and 65. That included 677 men and more than 1,700 women. So quite a big, large group there. The researchers used face-to-face questionnaires to measure emotional eating, uncontrolled eating, hunger sensitivity, and cognitive restraint. Also face-to-face for that many people, that's a lot of commitment. They matched that with the participants' actual food intake, physical activity levels, and body mass index. What they found is really striking, because according to the data, Mel, about 35% of the adults were overweight and another 25% were obese.

The biggest pattern running through the whole study is that emotional eating is strongly tied to higher calorie intake, especially from carbohydrates and fat. So when hunger scores or uncontrolled eating scores went up, so did that daily energy intake. And on page three of the study, the highest emotional and uncontrolled eating groups were consuming so much more energy, carbs and fat, than the lowest scoring groups. The study also showed clear links between emotional eating and food choices, which didn't surprise me at all. People who ate more of the fast food situations with sugary drinks at least once a week had much higher emotional eating and uncontrolled eating scores. They also had higher hunger sensitivity. That lines up with a lot of what you sort of see in the real world when people reach for that quick comfort food or bag of Doritos or bag of Cheetos under stress when you're feeling sort of out of control around eating or you're busy. And the researchers pointed out that emotional eaters, they tend to go for foods really, really high in sugar and fat, because those foods give that short-term mood lift cue when people say, I couldn't do fasting because I need a pick me up. So that afternoon, a little sugar boost. But long-term, that pattern leads to weight gain and worse metabolic health. And one of the strongest things that they found came through when they looked at overweight and obese participants because it showed that every single sub-factor score from the emotional eating questionnaire was significantly higher in people who were overweight or obese compared to those at a normal weight. So that means emotional eating, uncontrolled eating, hunger sensitivity, and cognitive restraint all showed up more intensely in heavier people. And when they ran those stats, they found that each of the even like small rises in emotional eating related factors increased the risk of being overweight or obese. So hunger increased the risk by about 80% and dietary disinhibition increased the risk by 14%. And that's pretty big. And how do I, why did I think this relates back to IF? I think there are a couple of important takeaways because intermittent fasting, it brings one thing that I love that it brings is structure and rhythm.

Barry Conrad
And it brings that into people's eating patterns, which can naturally lower mindless eating and emotional snacking. And Mel, we were talking about this recently as well about, do you eat more when you're scrolling or watching TV? And I sort of liken it to that as well. When we have that structure in place, we're way less likely to do that because we have our window, we have our fast, and that's it no matter what.

But the fasting doesn't automatically fix emotional eating, I should say. I mean, if anything, emotional patterns can show up sometimes even more clearly when you shrink your eating window because people... Can maybe find themselves overeating especially in the beginning of a fasting journey and it could highlight struggles that they might have with particular foods which i think is a good thing even if they stroll for that short amount of time because it really is gonna shine that almost like a lift of magnifying glass on are these are the things that i'm really gravitating towards and you know things maybe that they haven't emotionally addressed you know that might set them off so i mean the studies it's a good reminder that emotional eating it's not just about willpower it's really not it's tied to to learn behaviors stress mood and and those patterns really do directly affect calorie intake and weight regardless of regardless of timing fasting is a great structure but it's not just a magic pill you know it's an amazing tool but it works best when paired with awareness around why we eat what we eat not just when we eat so mel i reckon this study explains why some people thrive with fasting and why those underlying emotional issues related to food still there and why they struggle what do you think the study

Melanie Avalon
Awesome, fine. So first thing I just thought, because in the beginning when you're saying that they tend to overeat more with the fat and the carbs, it makes me wonder if you had like somebody who struggles with emotional eating but they just like went crazy on protein, would they gain weight? Like would everything with the weight correlations go away? I feel like they might.

I don't know how they would study that. They would have to take people who are overweight or I guess they would have to take people who profess to have emotional eating or identify with that or answer the questions to rank that way and then have them commit to like when they want to eat more, they're only allowed to eat protein. And like what would happen? That would be really interesting.

Barry Conrad
I think it'd be really interesting too, for sure.

Melanie Avalon
But as far as the, what you're saying about why fasting can be so beneficial, 100%, because especially with emotional eating, it really is a situation where presumably people do not want to be over emotionally eating. You know, like it feels good in the moment to be eating the food, but I would guess that most people engaging in that situation don't want to be doing it.

Like they probably want to stop. Like if anybody's ever been in like a binge moment or like a moment where they're just eating to, not just, but they're eating to, you know, alleviate their feelings and feel good again, you know, most people do not want to be doing that. So it's definitely an example of not being able to enforce your own willpower in a situation. And the great thing about fasting is it sets up a structure where you don't require willpower anymore, which sounds ironic because you're like, well, you're not eating that requires willpower, sort of, except once you have your, your window, then you're just committed to it. And you don't have to use willpower to constantly moderate your eating or stop eating or wonder if you're going to eat or if you're not, you just have the system that you committed to. So you don't tax your willpower. And then in the evening window, you don't have to use willpower because you're quote, allowed, and I don't really like that word, but you're allowed, you've, you've granted yourself permission within that eating window to eat, you know, whatever you want in most people's way of doing intermittent fasting. So it really feels like an antidote or a solution for emotional eating because it's directly addressing that willpower. It's kind of like bowling, like putting up the guardrails, like putting up the guardrails and bowling, like it makes it, I mean, that sometimes feels like cheating, but it makes it so much easier to hit the pins at the end because the guardrails are up and do you like bowling?

Barry Conrad
You know what? I don't love it, but I like it.

Melanie Avalon
Oh, you don't love it. I love it. I love bowling. I think it's so fun.

It's like, okay, and you know, I'm gonna be talking about this because I've been trying to think I like forgot about bowling and I've been trying to think of indoor activities that I might want to do with people bowling. I should start suggesting bowling ping pong. Can you go play ping pong places though?

Barry Conrad
Yes, like I went there to one on the weekend. They're really good. And you just go in and

Melanie Avalon
Really? Like a ping pong place?

Barry Conrad
Yeah. And you just go in and you sort of like pay for like an hour or whatnot. There's all these tables in there and you just do it.

Melanie Avalon
I bet I bet it's way more popular now after Monty Python Supreme, whatever it's called that movie. Not money.

Barry Conrad
Monty's a dream.

Melanie Avalon
Did you watch that movie?

Barry Conrad
I did watch it. What did you think of? I liked it. It was stressful. Stressful.

Melanie Avalon
watching the ping pong matches.

Barry Conrad
Well, no, just like he always found himself in all these crazy situations. I'm like, bro, just chill out. Yeah, that was a lot.

Melanie Avalon
I will say my one note, I don't want to go into a whole tangent about it, but the whole movie I was like, I was like clearly, I was like trying to figure out how they shot it so that they would do close ups on him. I assumed he had a double playing the ping pong. I didn't realize he was doing it all himself, blew my mind.

And I was literally like, I was like, oh, see that shot? That's like a double. They're like, nope, actually, actually him. So good job. Ping pong. Okay. I wonder if, okay, here's a question. Last thing I promise. So with bowling, I have noticed that if you're drinking, you, at least for me, way better. Like I perform way better. Like I'm really good bowling if I'm, have some wine.

Barry Conrad
We're probably not overthinking it, right?

Melanie Avalon
Right. Exactly. You don't overthink it. You're just like, I'm just gonna do this. I wonder with ping pong? Probably not, right? Probably the opposite.

Barry Conrad
You know what, maybe you should try and see report back and I should try as all and see if it makes a difference.

Melanie Avalon
do a study.

Barry Conrad
Yeah, do a study.

Melanie Avalon
Well, I guess you could go for like a night and you just won't drink for the first half and you drink for the second half and then see if your scores improve.

Barry Conrad
Yeah.

Melanie Avalon
Oh my goodness. Okay. Yeah, back to the study. So yeah, it's not like none of it's surprising at all to me, the findings, like it's not surprising to me that emotional eating correlates to weight gain and obesity. The part that was surprising where you said even like even small amounts of, I don't remember the words you used, but even like a slight increase in emotional eating scores correlated to weight gain, that's interesting.

That makes it feel like it's like all or none. You know, like if you, that's, that's interesting. Like I wonder how many people emotionally eat and you said everybody in the study who had that symptoms correlated to weight gain. Yeah. Wow.

Barry Conrad
Do you have friend because I've got I don't put I haven't personally Experienced it myself, but I definitely know quite a few people who have experienced emotional eating or when they're feeling down I'm not feeling great. It's something that they've turned to I don't know what causes that genetically or conditional or how people are conditioned to Behave in that way or to react in that way But it's definitely is very much a thing for a lot of people

Melanie Avalon
I would be surprised, I would be shocked if, at least with women, I don't know about men, I would be shocked if I have a single female friend that has not at some point experienced emotional eating. I would put, I don't know the stats, but I would say at some point, I would guess like 95% of females have.

I could be wrong.

Barry Conrad
I wonder what that is. Is it like societal pressure? Like what is that? Is it a hormonal thing? Like what is?

Melanie Avalon
I think it would be a lot of things. And this is me formulating this hypothesis in real time, so I reserved the right to change my mind.

But I would say it's the societal pressure of women needing to be thin and need to be a certain weight. So always this concern around eating and food and diet culture on top of the fact that women's bodies are prime for pregnancy. So our bodies want to have, especially as females, they want to have a lot of calories to support the future child. So there's even more of a drive for food. Women tend to be more emotional than men, so there's that aspect. And then hormones. So I think it's like the perfect storm of we're just kind of set up for it.

Barry Conrad
That makes sense what you're sharing. I mean, does it count if I, I like to have a really good meal to celebrate things, but it's not, does that count as emotional?

That's not really emotional eating. It's more celebratory. I don't know.

Melanie Avalon
I mean, I'd have to like actually see how they defined it. Did they define it in the study? I would assuming it's like, oh, I just saw it. I just saw the word on the study.

I would say it's like feeling uncontrolled in your eating or binging, like feeling like you are... Oh, here it is. Yeah. In their conclusion, they say, okay, this is not exactly defining it, but they say cognitive eating restraint, which is observed more in individuals with high BMI is estimated to increase body weight by causing binge eating attacks or uncontrolled consumption of foods. Oh, that are thought to be healthy. That's interesting. What were you asking? Oh, you were asking if like a celebratory meal. No, I would define it as having certain emotions and to distract yourself from the emotions or deal with the emotions, you eat food to release feel good neurotransmitters or to distract yourself.

Barry Conrad
Yeah, a friend of mine, actually really, really close friend of mine, lost his mom. And his way of dealing with that was every night after work was buying a whole bunch of snacks and whatnot, trinkets, and just eating every night, like just so much and gain so much weight because it felt like safety or a way of processing.

It's really interesting, actually. It's really fascinating. Like what goes through, I wonder what goes through your mind to make you feel like that is a comfort, I don't know.

Melanie Avalon
When you eat the food, it tastes good and it makes you feel good in the moment, like just objectively. If you're eating a food that you really like, and especially if it's like processed or high in fat, high in sugar, high in fat and sugar, it just lights up your brain.

So if you're dealing with something difficult, you can like eat something and you feel better.

Barry Conrad
You know, the dopamine hit and that, I guess the other part of that is it would override the logic or your yearning to be like, I know this is unhealthy, but I'm going to do it because I feel good in the moment, you know?

Melanie Avalon
Yeah, have you seen the movie? I think this is the most powerful emotional eating scene I've seen in a movie, although I guess there aren't that many that I've seen.

But have you seen the movie ghost? Wait, is it called? No, not ghost. Wait, hold on. Oh, a ghost story? No, no. Yes, a ghost story. Who's in that? Casey Affleck, and Rooney Mara.

Barry Conrad
I know KCL but I haven't seen that movie.

Melanie Avalon
I want to rewatch it actually, it came out in 2017, but there's a scene in there that like really haunts me. It's after, it's called Ghost because I think, I don't think this gives anything away. Pretty sure this happens in the beginning. Her boyfriend or husband or whoever it is dies and he's like a ghost. But there's like a scene where she, right after it happens when she's like dealing with her emotions and it's like one take and it's, I don't know how long it is. It feels like it's like 10 minutes. It's a very long scene and it's her just eating like a pie and like crying. It's really powerful.

It's like, you know, when he's like see a scene and it just like impacts you. I like can't get that scene out of my head, but I think it captures the experience of emotional eating is my point.

Barry Conrad
And that would have been so full and for her to even go to that place to do that as well.

Melanie Avalon
Mm-hmm. Yeah. Well, good find. Thank you. Yay for team fasting for helping with emotional eating and willpower. Yes. All right. Shall we jump into some questions?

Barry Conrad
Let's jump into some of our amazing listeners' questions. And Mel, we have a question from Teresa Colangelo.

And she says, if you have another podcast on weird things, I wanted to report that when I do fasts between 36 and 40 hours, the first time I eat the roof of my mouth is sore. I'm assuming it's because I haven't chewed in long hours, so therefore the muscle is sore from lack of use. What do you think, Mel?

Melanie Avalon
Teresa, thank you so much for your question. So I will put a link in the show notes.

We did, you were not the host for that, right? I think we did, it was a while ago to remember who was the host. It was like weird things people experienced during fasting. Was that me and you?

Barry Conrad
I don't think so, but that sounds like something that I want to talk about. Bad memory if I can't remember that.

Melanie Avalon
It was a while ago. I think it was when Jen was hosting. I will look for it, but we could revisit that. That'd be fun.

In any case, it's really funny hearing this question Teresa, because I have had this experience, but only when I would eat cashews to break my fast. So it was a specific food. And assuming it's the same feeling that you're feeling, I think it is probably. I always assumed it was like a histamine reaction response to the food I was eating. So I did some research into this. And something important is, and I didn't know this, but apparently the roof of the mouth is mostly bone covered by mucosa. It's not actually muscle. So it's not actually a sore muscle from lack of chewing. That's probably not what's happening. What it could be is reduced saliva production while fasting. So having a dry mouth basically, because you're not chewing, not tasting food, your sympathetic nervous system is up a bit. And the function of saliva is to lubricate your mouth, buffer acids, protect your oral mucosa. And so if you have less saliva and increased friction when chewing, it might just be more sensitive, essentially, like reacting to the food. It could be, even though there's not a lot of muscle there, it does absorb pressure from chewing. Especially if you're eating something, I guess you would look at what you're eating. Is it with everything you eat? Is it just if you eat crunchy things or a lot of food or high protein? It could be just a transitory inflammatory response to that. If so, it could also be salivary enzyme rebound. So basically your first meal, you get this sudden surge of saliva to eat, and then that can release a enzyme called amylase. And that might create a situation where you're just more sensitive. And then the other recommendation that was given is the one I thought, which is a histamine response. So basically there might be mass cell activation, like local mass cell activation in your mouth, if you're reacting to the food. Especially if it's like a high histamine food or an acidic food. So yeah, you could basically try some experiments. You could see if you try hydration more and have electrolytes during your fast. We love element. You can go to www.drinklmnt.com slash IF podcast to get a free sample pack there. But supporting your fast with electrolytes and hydration, trying to see if you break your fast with different foods. Does it change it? So if it's like softer food, does that happen? You could try having like a small pre-meal primer, like having like some bone broth or like something's like light to like wake, I guess, like deal with that first salivary rebound and like getting your mouth going again and like ease in essentially. But it's just funny because like the literally the first thing, when I read this question, I was like, I have experienced this exact thing. And for me, it's like a reaction to a certain food. What are your thoughts?

Barry Conrad
You know, Mel, you really basically covered so much for what I wanted to say. You said it so amazingly.

The reason I had to laugh, I don't know why it was funny when I first read it. Weird things, but I echo what Mel said about it's probably most likely less about the roof of your mouth being a muscle per se that's out of shape and more about a sensitivity situation, you know, like when you haven't eaten what you'd for 36, you said 36 to 40 hours, your whole mouth has basically been on like a little vacay. So it's like that saliva production is a bit lower. Like Mel said, maybe dry mouth, it could literally just be that. And you could even try breaking your fast with something softer like eggs or yogurt or soup or something like that. As Mel said, again, like experiment with different things and see what it is. I'd probably encourage you to maybe let your mouth, quote unquote, warm up a bit before you sort of dive into something crunchy or sharp or something like that to see if it makes a difference. It might not, but if it goes away quickly, Theresa, and it isn't painful beyond that first meal after experimenting, it might just have to fall into one of those quirky little fasting side effects that we might have to throw into another weird things podcast episode, but keep us posted. Yeah.

Melanie Avalon
I know. We should do one for sure. Awesome. Okay.

So our next question comes from Henrietta. And the subject is new to IF, craving pickles. And Henrietta says, good morning. I have been listening to your podcast and really enjoy the information and Facebook group, which by the way is called IF Biohackers, if people want to join. She says, I have been practicing fasting for about a month now and I'm doing 18.6 now. I cut out sugar and creamer in my coffee and now drink it black. My question is that I crave dill pickles and juice from them. Last night I didn't eat, but drink some pickle juice to help with the cravings. Can you explain why I'm craving pickles? Does drinking pickle juice hurt my fasting? Thank you so much for your help.

Barry Conrad
Henrietta, first of all, welcome to fasting. Welcome to the IF world. And big ups to you for making those changes, going from sugar and cream out of black coffee is not just a small thing, so that's a big deal. And the fact that you already jumped straight into an 18.6 situation after just a month, Henrietta tells me that you're sitting into this with intention and you're gonna be just fine.

Now let's talk about the dill pickle situation because I actually love pickles and I'm not surprised that you said this. I think the first thing when I read this was it's the sodium thing. That really jumped out to me straight away. And when you cut sugar or you're extending your fasting window or reducing processed foods, your insulin levels are spending a lot more time or lower. That's one of the benefits of fasting. But the thing that a lot of people who don't fast might not always hear is that when your insulin drops, Henrietta, your kidneys release more sodium. So that means you're naturally excreting more salt. So like suddenly you might be running a little lower on sodium than you were before, especially if you're drinking more water or coffee. So and water pickles loaded with that tastes so good, salt. So your body craving those pickles or even just the juice of the pickle juice can actually be a pretty intelligent signal. That's a good thing because it's saying, hey, we need electrolytes and we gotta cue some element there as well. It's not random. It's not weird, Henrietta. It's often our physiology sort of just adjusting to a new pattern of eating. So the second thing I would say is taste. When you cut sugar, your taste buds recalibrate and things that used to feel wild suddenly feel intense. I know for me when I first started fasting and really giving myself that rest time, I got a break and my taste buds a break. When I would go to eat, I'd be really surprised at just how more intense I could taste things. Just the most basic things suddenly had more flavor when I thought they were bland and things that I used to season a lot more and season them and go, whoa, this is way too much because your palate is changing and pickles tick all those boxes. So does drinking pickle juice hurt your fast? I mean, I would say in most cases, no, not really. I mean, I think plain pickle juice is basically salt, water, vinegar, spices, very minimal calories. I wouldn't go crazy on drinking pickle juice as a beverage Henrietta in front of the TV with my meal or anything. But from an insulin and metabolic perspective, a small amount of pickle juice, it's probably unlikely to seriously disrupt your fast. I mean, after breaking it, I should say, and not during the fast. I mean, for some people, a sip of pickle juice, maybe to break it, if that's gonna help you or give you that kick or whatnot, sure. But I think if you're gonna have it during your fast, it's gonna break it. So I think when you do have it Henrietta, if you're sipping a little bit because you just feel off, that's probably, again, what I said before, your body needing that sodium. So again, electrolytes, I can't recommend Element enough.

Barry Conrad
Really check out their sodas. Their packages that they have.

If you're drinking a whole jar of pickle juice because you're emotionally spiraling, that's a very different conversation. And also ask yourself, was it true hunger or was it a wave? Because hunger waves pass. Electrolyte deficiency doesn't necessarily pass. So learning to tell the difference is part of the fasting journey. If your pickle cravings are strong and frequent like all the time, you might wanna experiment with adding some structured electrolytes, not just having it when you feel it now and then. Just to see, again, like we like to talk about almost like elimination experiment or an introductory experiment where we put things into our diet and take it out to see if it makes a difference. But Henrietta, what I do love about your question is that it shows you are paying attention on this new little adventure. And cravings aren't always a sign we're doing something wrong during our intermittent fasting ride. Sometimes they're clues and in your case, I bet this is probably mostly about the sodium and your body just adapting to it. So you're only a month in and making really good progress. That's something to feel good about. You're after a really good start. Mel, what do you think about this?

Melanie Avalon
You covered that all perfectly and adequately and wonderfully. The initial like immediate thing I thought was electrolytes, like most definitely. So everything Barry said, I echo.

I, as far as breaking the fast, kind of like what you said, it's probably not going to be like a deal breaker game changer where it massively stalls your fat loss or anything like that. My concern would just be that, well, if it's like commercial pickles, there can actually be a lot of stuff in there. So like there could be sugar, there could be flavors. There can be like a lot in processed foods, especially like pickles. But if it's like, you know, the most natural form of pickles with minimal additives, then, well, the water obviously is not breaking the fast. The sodium is not breaking the fast. The vinegar, vinegar can lower your blood sugar and it technically is I guess a food item and then spices as well, technically a food item. And I think pickles, like when you drink pickled juice, at least to me, it evokes like a food association. So I would, that's why I would go more and just have like unflavored during the fast unflavored element electrolytes, because then you're going to address that question of the craving without having any sort of food related vibe coming in, if that makes sense. I agree with everything that you said. Do you like pickles?

Barry Conrad
You know what, I actually love pickles because one go-to meal that I like to make, Mel, is homemade smash burgers. I basically, because rather than going to a fast food place, I'll get like really good smash burger meat from ButcherBox. Shout out to ButcherBox. They're awesome and I'd have it every every week, once a week, and get some cheese in there, get some pickles in there, and it gives me that sort of treat, sort of kick, but it's way healthier.

And I love, and the pickles are so good. Pickles are great. I don't have them all the time, so it's always a treat when I do have them. That's sour taste.

Melanie Avalon
You know what's funny is I never liked pickles growing up and I still, I don't eat that. I love fermented foods, like I love sauerkraut, but it's ironic because I eat exuberant amounts of cucumbers, but in the pickled form, I actually don't know that I've had, because I so dislike them growing up and like, you know, would freak out if they were like on my burger or something.

I actually don't know that I've had like a, like a, cause I was mentioning that a lot of the commercial forms have like flavors and sweeteners and things like that. I don't know that I've had like a original, like organic, non additive pickle. I don't think so. I'm going to have to buy one.

Barry Conrad
They're really good.

Melanie Avalon
It's really funny. Okay. Speaking of, do you think we should break our proverbial fast?

Barry Conrad
Absolutely. Let's do it. I can't wait.

Melanie Avalon
Oh, and I will say, because you mentioned ButcherBox, listeners can get free things from ButcherBox, depends on what the current offer is, but if you go to ButcherBox.com slash I have podcast, you get amazing things.

So like, for example, were you to go right now, which you can't because we're in the past, but right now you could pick either free chicken breasts for a year, free top store loin steaks for a year, or free ground beef for life, which is wild. So, and they make all like grass fed, sustainably raised, delicious meat, seafood, all the things. Okay, so listeners, friends, this part of the show is where we celebrate the eating portion of fasting because the benefits are fasting are not just due to fasting, they are also due to the eating. And like we talked about earlier with the emotional eating and all of that conversation, I'm just thinking about how like so many of our questions were about like this moment, like Teresa with her sore mouth and then emotional eating and like eating within a window to help with willpower.

In any case, we like to showcase a restaurant and pick out what we would order there. So this restaurant, I don't think I, wait, I'm pretty sure I haven't done this one before.

Barry Conrad
I'm so excited, by the way, I'm like, is it going to be Disney? Is it going to be haunted? Is it going to be?

Melanie Avalon
Have I done Be Our Guest restaurant?

Barry Conrad
I don't think so. That doesn't sound familiar.

Melanie Avalon
Okay, speaking of dreams, remember I was saying earlier how I dream about LA. Another reoccurring dream I have all the time is that I dream, I have not been to this restaurant and I dreamed, I dreamed that I'd go there. Like, that's how bad I want to go if my subconscious wants to go.

But this is called Be Our Guest. It's in Magic Kingdom and I'll send you the link. But if you just Google Be Our Guest Disney, it's like the castle from Beauty and the Beast.

Barry Conrad
Oh, wow. That actually is the castle from P and the Beast. That's amazing.

Melanie Avalon
And apparently they have like, so they have like the ballroom, the grand ballroom, and then they have like the, was it the West Wing, like the, you know, the wing were like the, the picture with the, with the rose, like where the rose is, and they have that. And then I think there's one more room. Would you want to eat in the, the grand ballroom or the West Wing?

Barry Conrad
I reckon the Grand Boar Room, I reckon that's the place, right?

Melanie Avalon
I mean, yes, and I kind of want to be in the creepy, like, West, like, dark West Wing. Let me, well, I'm going to look at it really quickly.

Barry Conrad
Wow, this is amazing, fine. I'm looking at all the photos on the website.

Melanie Avalon
Yeah, yes. And then they also have the gray stuff. I guess we'll look at that when we go to the menu. The only problem is it's a set price menu.

Barry Conrad
You didn't like those usually, but you're making an exception.

Melanie Avalon
But I was looking at it last night, because now I look at the menus ahead of time. I didn't actually look at it, but I made sure that it was there.

And it looked like it had a lot of options. So shall we pull up the menu?

Barry Conrad
Let's go, I'm going to click on this dinner menu, looking at the dinner menu.

Melanie Avalon
Like there's like a lot of options, it's not just like two options.

Barry Conrad
Looking here, it looks pretty good at $72 an adult. That's pretty good. It's pretty cheap for it

Melanie Avalon
43 for a child. So Okay, what appetizer would you pick?

Barry Conrad
Hmm. I have to go with two. I'm definitely going to go with the blue crab bisque. I do like a crab bisque and that is finished with brandy, crème fraiche, chive oil, and tuna tartar.

Dijonay's chopped egg, olive tepenade, and black olive oil tartines. That sounds really good. What about you, Mel?

Melanie Avalon
So are we ordering, are we going to order like an extra meal for the table?

Barry Conrad
Yeah, we have to, I reckon.

Melanie Avalon
Okay, so I was okay, I was also gonna get the tuna tartare.

Barry Conrad
Oh really?

Melanie Avalon
Mm-hmm. They have wait we talked about escargot. Do you like forgot? Did you like escargot?

Barry Conrad
Yeah, well yeah, okay, I would try the again. I mean it's not not not mad about it, but I'd go

Melanie Avalon
No, we can just get double tune on then.

Barry Conrad
You can't have too much good tuna, I reckon.

Melanie Avalon
I've just never had escargot, but.

Barry Conrad
Never.

Melanie Avalon
Mm-mm. It's snails, right?

Barry Conrad
It is. It's good. It's not my favorite thing to order if there's other things there, but it's still great to try if you haven't tried it before.

Melanie Avalon
Meh, I'll just have more tuna tartar. My version, they can deconstruct it, so I'll have deconstructed tuna tartar, which that's the way, friends, you can always have them, like, you know, make adjustments for you.

The good thing about Disney is they're very accommodating with adjustments.

Barry Conrad
Are they really?

Melanie Avalon
Mm-hmm, yes, very much so.

Barry Conrad
What are you eyeing, Mel, for the, they've got this terminology incorrect here, entrees.

Melanie Avalon
Correct terminology, thank you, entrees. Probably, I feel like I'd have to go with the, unless I'm like craving something else, the grilled filet mignon, which comes with garlic confit mashed potatoes, Harry Cottvert's and brandy peppercorn sauce.

And I would ask if I could instead just get it with steamed spinach and cooked, please, blue, as blue as you will bring it to me.

Barry Conrad
Of course, no other way for melanovalent blue. There's a couple really good things here. I like the look of the dry aged duroc pork chop. That looks so good.

It's garlic, confit, mashed potatoes, root vegetables, and whole grain mustard sauce. That sounds like a party in my mouth. That sounds really good. I actually had mustard the other day, Mel, with a meal and I forgot. I kind of forgot. You kind of forget that mustard is there as a condiment.

Melanie Avalon
I love mustard. I went through a mustard phase because I didn't like it growing up either. And then I realized how delicious it is.

And I went through a phase where I bought all the mustards because there's all the different types. There's ones with whole grains, the bigger grains, and then some with turmeric and some with different spices. I don't know. At the whole foods like mustard section, I just go to town. I even try to make my own.

Barry Conrad
make your own. How do you even go about doing that?

Melanie Avalon
I don't even remember if it worked. So you get, oh, yeah, you get mustard seeds, and then you grind them, and then you mix them with water.

I don't even remember how it ended up. So clearly, it was not too much of a success.

Barry Conrad
But yeah must that looks good and then i reckon i can't do one i just have to do something else as well the drive to a pork chop.

Melanie Avalon
And how are you getting it cooked?

Barry Conrad
Well, with pork, I'm a bit more cautious, so I'd probably say medium, minimum for me, I reckon. Okay. Yeah, it's different. Different to beef, you know, for me.

Melanie Avalon
Yes, listeners can check out the episode where we talked all about cooking different meats. That was actually really interesting. I learned so much.

Barry Conrad
Yeah. And then also have to go with the pan roasted Arctic char, roasted potatoes, charred tomatoes, shaved fennel, and citrus caper brown butter. That sounds like a great pairing and a good change of pace with the pork.

What about you, Mel? Are you going to have the one or are you going to have another little entree?

Melanie Avalon
I'm just looking up Arctic char because I always see it at Whole Foods and it looks so similar to salmon and I always stare at it and I'm like, is that really Arctic char or is it salmon?

I will... Oh, they have enhancements too. Did you see that? Ooh. Okay, wait. So I'm adding to my steak. I'm adding to my steak. They have sauteed shrimp with citrus butter. I'm going to just add, if I can get like non-sautéed, if I can just add shrimp.

Barry Conrad
You know, same. I would just have that like two rounds of that two servings of that

Melanie Avalon
Yeah, here's what I'll do. I'll get two orders so then for dessert I'll have another entree which would probably be the pork chop as well except if they'll give it to me medium rare and also plain please and I want the I do want the mustard sauce on the side or maybe just mustard depends what's in the sauce.

Barry Conrad
Yeah, because you don't know what's in it. It could be like a whole plethora of things.

Melanie Avalon
I probably asked for, yeah, if I could just get some of that whole grain mustard that they made the sauce with. Mustard's really good.

Barry Conrad
I wonder if they have the whole grain, like what sort of mustard specifically it is. I'm curious. If they what? Like what kind, like if they use.

Melanie Avalon
Yeah. Good question.

Barry Conrad
What about the desserts?

Melanie Avalon
Again, I'm going to get just another entree type situation, maybe that pork chop or more shrimp. Maybe they'll get more shrimp for dessert. What are you going to get?

Barry Conrad
I'm going to get the crème brûlée tot.

Melanie Avalon
Barry, but do you see what's on here?

Barry Conrad
Oren's Custard, Passion Fruit, Merengue, and Chantilly... What's Chantilly Cr-

Melanie Avalon
What is that? Chantilly cream. It's like homemade whipped cream. But do you see what's on the menu?

Barry Conrad
Hey, I'm not gonna just get the one thing, but do you see what's here?

Melanie Avalon
that I'm so excited about.

Barry Conrad
Is it down below somewhere?

Melanie Avalon
No, it's right in front of you, it's right there.

Barry Conrad
Crème brûlée blooming rose filled with the gray star, the blooming rose.

Melanie Avalon
Okay, so you must not be a Disney fan.

Barry Conrad
Okay, see the fact that that didn't really jump out at me.

Melanie Avalon
You still don't see the gray stuff? Okay, so, you know, be our guest, the song, be our guest, try the gray stuff, it's delicious.

Barry Conrad
Oh, okay. Yes, okay. Now, do you know that line? I didn't catch on when I first read it.

Melanie Avalon
something with the dishes, try the gray stuff, it's delicious, so they have the gray stuff.

Barry Conrad
So I wonder what the gray stuff is.

Melanie Avalon
It's funny because I always thought the gray stuff in that song was a savory item, but they've turned it into a dessert and apparently it's amazing. Apparently it's like a cookies and cream like moose thing.

Barry Conrad
YUM!

Melanie Avalon
That sounds amazing. It looks really amazing.

Barry Conrad
I feel bad for not recognising the reference, but now I get it.

Melanie Avalon
Yeah, you've lost all credibility. You're gonna have to work your way back up.

Barry Conrad
Oh my gosh, now I know the great stuff and then there's also like chocolate cake topped with the great stuff too, so that works for me too.

Melanie Avalon
But yeah, yeah. Do you see any cocktails that you would like?

Barry Conrad
I do. I'm going to go for the Handsome Brute. That's a cool name.

It's Tito's Handmade Vodka, Shambord Liqueur, Pomegranate Juice, and Lemon Juice garnished with a Sugared Rim and Raspberries. It's a drink of the place, of the moment, so I'm going to have that just to kind of get amongst it. And then also I would probably, not probably, I would also get a beautiful white wine, which I'm trying to find down here if there is one.

Melanie Avalon
They have a French Chardonnay. I like it because the wine is French. Like I actually might be able, I doubt these are organic, but.

Barry Conrad
Yeah, I'll do a French chardonnay. I think that'd be really delicious. A bottle of that. It could be nice.

Oh, they've got pinaigruisier as well. Oh, pinaigruis. They do? Mm-hmm. Where? Sparkling and wines.

Melanie Avalon
Oh, there's a longer list. Oh, this is exciting because they actually have, they just have a lot more wines than a lot of the restaurants in Disney, like as far as like French wines and such.

Oh, can I tell you something really fun really quickly? Tell me. You might've seen it on Instagram, but I went to a, maybe I'll save this story for next time. I'll save it. I'll save the story for beginning of next show. Okay. So yeah, are you down?

Barry Conrad
I'm so down, I'm so down, this is very, very exciting.

Melanie Avalon
And apparently the beast like walks through the ballroom, but he doesn't talk to anybody like it's not character dining You don't get to actually interact with the characters

Barry Conrad
That's kind of mysterious though, right?

Melanie Avalon
Yeah, it's kind of scary sounding. I think I'd be scared. He's like a frightening character.

Barry Conrad
He is not a very inviting character, it's very threatening.

Melanie Avalon
Mm-mm, he's so pretty though when he transforms.

Barry Conrad
I see this goes to show I don't really watch the reenactments, but has there been a live version of it? There probably has been.

Melanie Avalon
Oh yes.

Barry Conrad
Who plays the beast?

Melanie Avalon
Well, you know who Bell is, Emma Watson?

Barry Conrad
Ah, that tracks, of course.

Melanie Avalon
The Beast is Dan Stevens, like from, isn't he from that show that everybody watches, Downton Abbey?

Barry Conrad
Okay. Alright, I'm looking at him now.

Melanie Avalon
I love it. I love that movie.

Barry Conrad
Downton Heavy is great.

Melanie Avalon
Downton Abbey, I like, but I really like the Beauty and the Beast movie. I don't agree with the casting of Emma Watson, but that's okay.

So, well, listeners, friends, we hope you enjoyed your time with us today as a, I don't think I've said this yet, so not a reminder, as a informational moment. The show notes will be at ifpodcast.com slash episode 472. They will have links to everything that we talked about, so definitely check that out. And then you can get all the stuff that we like at ifpodcast.com slash stuff we like. You can follow us on Instagram. We are ifodcast. I am Melanie Avalon. Barry is Barry underscore Conrad. I think that's all the things.

Anything from you, Barry, before we go?

Barry Conrad
Listeners, thank you once again for tuning in. We really appreciate everyone to be listening and we can't wait to talk to you again next week.

Melanie Avalon
Talk to you next week!

Barry Conrad
Goodbye.

Melanie Avalon
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!
 

 


Apr 27

#471 – A Secret Way IF Supports Metabolism, Metabolism Boosting Foods, Meals To Take To Work, Spice Up Your Diet For Fat Loss, Body Fat That Burns Fat, Fat Burning Peppers, Polyphenols, Ginger And More, White Vs Brown Fat Benefits, Cooking At Home, And More!

Intermittent Fasting

Welcome to Episode 471 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

SHOW NOTES

LINKS 

Featured RestaurantAntoine's Restaurant ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

STUDIES: Intermittent Fasting: A Metabolically Focused Therapeutic Strategy for Obesity

SPONSORS & DISCOUNTS

LEESA 

Leesa creates beautifully crafted mattresses designed for how you actually sleep, with premium materials that deliver full-body support and seriously restorative rest from night one. Melanie has the Natural Hybrid Mattress, thoughtfully crafted for cleaner, safer sleep with natural latex, organic cotton, and breathable wool for a low-toxin sleep environment you can feel good about. Every Leesa mattress is GREENGUARD Gold certified after rigorous testing for over 360 VOCs, and the foams are CertiPUR-US® certified, meaning they’re made without ozone depleters, PBDE flame retardants, heavy metals, formaldehyde, and certain phthalates, with low emissions for better indoor air quality. Get 25% off select mattresses PLUS an extra $50 off with code IFPODCAST at Leesa.com 

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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 471 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 iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is episode number 471 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Melanie, I'm doing really, really great. I have decided to, well, it's taken a while, but back in Australia, I used to do volunteering at this place called our big kitchen. And basically, you know, because I love my food, like the cook was just like a bit of a kitchen hand in the kitchen, helping to prepare meals and whatnot for homeless people or less fortunate people. And I finally found a place here that I could do that at. So I'm super excited to get, super excited to get started this week. So I'm excited.

Melanie Avalon
Okay, that actually relates to what I was going to talk about.

Barry Conrad
Yeah. So yeah, I guess no one really mind me saying North Brooklyn angels. So it is, I was just walking down the street and this blue vans slash bus that were parked handing out meals to people. And I was, I stood there and I was like, this could be a place I could ask about volunteering.

And then this man kindly goes, would you like a meal, sir? I'm like, Oh, that was really nice. Like, no, no, I just want to,

Melanie Avalon
I can see the light there.

Barry Conrad
Yeah. It's like, oh no, I mean, it looked really good, but it's just like, I'm here to, I'm here to see if I can volunteer, like how can I get involved?

But it was so nice. I just love, I just love seeing people and helping people help other people. It's just, it's awesome.

Melanie Avalon
Oh my goodness, this is so great. So first of all, I love what you're saying about like as volunteering in general is awesome.

And if you can combine it with something you're passionate about, like, you know, that's even better. Because you you know, you love food and all the things. Do you actually cook the meals?

Barry Conrad
Yeah. So you can either do what I saw them doing, which was be parked at different points of the city handing out the meals, or you can actually go to the kitchen.

So I'm going to go to the kitchen to help repair the food and pack the meals. Cause I like that too.

Melanie Avalon
And so, like I said, this literally relates to what I was going to talk about in the beginning, which is I was going to just have a reflection moment of appreciation because, you know, this show is all about intermittent fasting and the benefits of fasting. And also, so much of the importance of that is the food aspect.

And I so appreciate how talented and into food you are, because I wanted, like, this is the type of, I'm just going to read, I'm going to paraphrase, I'm going to read like a small part of the text. This is like the type of text I get from Barry. He was talking about like a party, like a dinner party. And he said, quote, I made homemade ricotta and honey ravioli, followed by crisp skin salmon with burnt orange butter emulsion and arugula and then tiramisu. Like, what? That's so intense. I think it's so cool that you, you know, OK, when you're doing these meals that you do at home, do you like, where do you get the recipes? Do you get them online? And like, how long does it take you to do you have to go? Do you have most of the ingredients for them already? Or do you have to go shop and like get all the ingredients? I'm just like curious how it all works when at your home.

Barry Conrad
Well, thank you so much for the compliment. That's really sweet that you would say that. And genuinely, I just love it.

I love cooking. I love preparing food. It's relaxing for me because I have to focus on just that, so that's great. Lately, we've been getting butcher box. Shout out to butcher box. And so there's lots of quality food in there and then sort of design the recipes around that or order butcher box according to the recipes you want to do. And then yeah, just go for it. It doesn't take that long. It depends on what you're doing, but I love it. I love hosting. I love food and hosting. I love it so much.

Melanie Avalon
Do you, while you're cooking the food, struggle with, like, being hungry during your fast? Or do you, like, do you taste as you cook?

Barry Conrad
Well, if I'm cooking for a dinner party, I'm, my window's open. I'm not going to do like, luckily I'm not a chef where I have to work all day.

And if I was fasting, it would be quite tricky. So as soon as I start cooking, I just start my window, like opening my window. Then I don't try to wait until a certain time, depending on what it is. But most of the time I'll just start eating. It's fine.

Melanie Avalon
amazing yeah i just want to see this process oh wait i'm sorry just one more question how long does it take to to cook everything

Barry Conrad
Well, for three courses, you know, something like that can be like maybe up to a couple hours because there's lots of waiting and maybe stopping and then storing and chilling something and putting it back, all that kind of stuff. It depends what it is, but between an hour and two, but it's fun.

There's music playing. There's wine in hand or cocktail in hand. I might duck over to the piano and play a little piano, go back to the food, all that kind of thing, you know, it's great.

Melanie Avalon
Does it ever not turn out like what you cooked?

Barry Conrad
Not yet, thankfully, but not yet. But it's also, yeah, it gets like crunchy sometimes.

It's like, oh man. Like maybe especially if you run out of time where you think everything's gonna take a lot shorter than it does, and sometimes the oven lies to you and it's not gonna take the temperatures wrong or whatnot and you have to just adjust.

Melanie Avalon
This is so cool. And are you still filming Banter with BC now that you're over here?

Barry Conrad
Yeah on that, so launching season 4 here in New York, I finally actually applied.

Melanie Avalon
Oh wow, season four.

Barry Conrad
Yeah, so I have a place that I'm actually going to on Thursday, which I don't know if the time even matters, but our Thursday email this week, and then Aussie owned hospitality group. So they have a couple of different venues because I wanted to keep that Aussie connection, Aussie in America connection, not just like just an American place. So that's exciting.

It took me a while to find a venue, but I think I've got my videographer and if I like this place in Thursday, then I'm going to use that. So yes, back into it.

Melanie Avalon
Yay, congrats! How can people best watch it and follow it?

Barry Conrad
Yes. So Bantu at BC, you can find on Spotify, Apple Music, all podcast platforms, also on my Instagram, which is at Barry underscore Conrad, or YouTube as well.

So I love if you could watch it as well, because you see us eating and breaking bread literally and talking and drinking and just, you know, all that messy stuff, just the human connection, you don't just have to listen to it.

Melanie Avalon
amazing are you gonna be do you have guests lined up already or

Barry Conrad
I've got a guest list. Let's see if I can... There's some people in mind that I really want.

And it's exciting here, Mel, because it's people in America. There's just so much more people here that I could invite to be on the show. So it's going to probably look a lot different. So I'm really excited for the coming weeks, I should say, coming weeks and months.

Melanie Avalon
I'm going to have to brainstorm because, you know, I've had so many guests on the show and I think a lot of them live in New York, so I'm going to have to brainstorm. Really? Yeah. People who might be good for you.

Barry Conrad
who are fun and who would eat with me as well and eat and drink with me.

Melanie Avalon
Yes. All the things. Awesome.

Barry Conrad
What about you? Also, thank you so much. That was very sweet. How's your week been? How are you doing?

Melanie Avalon
I am good. So by the time this comes out, because this comes out end of April, right now I'm in the last hurrying, finishing up to launch Glow Coffee. So speaking of food and drinks that should hopefully be available by the time this airs, I mean, I'm sure it will be by April, knock on wood. So friends, you can go to glowcoffeeco.com. This is the ideal fasting coffee. We found beans that are super high in CGA, which is the primary antioxidant in coffee. It's organic. It's from a completely female-led farm in Colombia. It's super sustainable. It tastes so delicious. It is the way to glow inside and out.

So to get it, go to glowcoffeeco.com. I guess the only reason it might not be up is if we launch and then we realize... Because that's something I'm really nervous about. So with my supplement line, I was working with a production company. So I didn't have any concerns about order fulfillment and the mechanics of everything. But this is the first... And same with my EMF Blocking Products line. Everything I've done has been working with brands or my brands have been working with pre-existing production partners. This is the first time me and my product. So we're literally going to be order fulfilling ourselves at the beginning until we move to a 3PL. So it's... I'm scared. No, I'm not scared. I have a lot of anticipation.

Very excited anticipation, but it's going to be... It'll be interesting to see how it works with order fulfillment and everything. So my point is if we launch and then we're like, oh wow, this is not what we thought. And we might have to recalibrate. That would be the only reason that there might be like a lag, but it should be up glowcoffeeco.com. And assuming it's not still the launch special, you should be able to use the code IF Podcast to get a discount on that. Which speaking of discounts, ButcherBox, I love ButcherBox. I'm obsessed with them. They make it easy to get affordable access to sustainable meat and seafood, you know, organic chicken, grass-fed beef. It's delicious. I love, love, love their steaks. So for that, go to ButcherBox.com slash IF Podcast and there you will get whatever awesome special they're having right now.

So for right now, for example, they're... Right now, if you were doing it while we're recording, you could get free steak for a year. Free top sirloin steak for a year. Oh, they have top sirloin steak? I haven't tried. I'm going to have to email them. See if I can get some of that. Free chicken breast for a year and free ground beef for a year. I'm going to literally email them.

Barry Conrad
That's so good, aren't they, Melanie? They're really, really good.

Melanie Avalon
It's so good. I'm a steak. This is funny. Okay, this is really funny to me.

So not to go on too much of a tangent, but people will talk about restaurants and how it was the most amazing steak or not good steak. But a lot of times, they have the best steak and they make it about the restaurant. That said, it's really the sourcing of the steak that is the driving factor. I mean, assuming you can cook it correctly, it's where the steak is coming from that really determines what it tastes like. So I always just find it interesting that the focus is so often on the restaurant having good steak when really it's ripe, but where is the steak coming from? What farm did it come from? Is it organic? Is it regenerative? And why does it taste that way? Where's it coming from? So I think it's really important to have transparency of what you're eating, which again, butcher box, it's traceable with their meat.

Barry Conrad
Also, Mel, can I just say, it's so good to finally be able to be having all these things that I've heard you talk about for so long now, you know, butcher box elements, like it's so good. Optimizes.

Melanie Avalon
Yeah, because when Barry was in Australia, it was a little difficult to get stuff over there. Yeah, no, it's really exciting. Shall we jump into some things?

Barry Conrad
Let's do it.

Melanie Avalon
Okay, so to start things off we have a study and I'm so excited about this study

Barry Conrad
I'm excited that you're excited because you talked about this last week.

Melanie Avalon
Yes, I did. I teased it. It is called Intermittent Fasting, a Metabolically Focused Therapeutic Strategy for Obesity. And by the way, that title tells nothing about what it's about.

So basically, this study was published in Nutrients, January 23, 2026, so relatively new. The purpose of the study is they were looking at the role of intermittent fasting and how it affects weight loss, obesity, all the things. And the three types of intermittent fasting protocols that they looked at was alternate day fasting, ADF, periodic fasting, 5.2, which sounds kind of similar to ADF, so not sure what the difference was there, and then time restricted eating. And so what they talk about is they start by giving an overview of fasting and why it's really beneficial for weight loss, in particular, the whole metabolic switch that we talk about. So basically, it makes our bodies switch from using glucose or, quote, sugar to fatty acids and ketones. And this switching back and forth is one of the main reasons that people talk about intermittent fasting working. And they talk about how there's all these studies about how intermittent fasting yields weight loss. I'm just laughing thinking about the study last week where, okay, so this is like a study that came out literally within a couple weeks of that other study from last week, which listeners go check out episode 470 if you want to hear me going on the soapbox. But that study was talking about how intermittent fasting has no benefit and doesn't create weight loss. And yet we have this other review here saying the complete opposite. So kind of silly.

In any case, the thing that made this study really unique is they talk about something that is another reason that intermittent fasting is so good for our metabolism and helps us lose weight. And it's not any of the things I just mentioned.

And that is its effect on fat tissue remodeling. So we've talked before on the show about the difference between white adipose tissue and brown adipose tissue. So that's white fat and brown fat, essentially. White fat is what most people think of when they think of fat. So it's the fat that stores energy. It can be very inflammatory. It releases inflammatory cytokines. An excess of it is connected to problematic health outcomes. We don't want a lot of it. Brown fat is also fat. However, it kind of does the exact opposite because it actually helps you burn calories rather than store calories. So the way brown fat works is it's super high in mitochondria, which are the powerhouses, the cellular... See, there we are, the cellular... See, if I'm going fast, I can't say it easily. The cellular energy production part of our cells. And brown fat actually creates heat to burn calories and it warms us up. So that's why cold exposure can really increase brown fat because you need brown fat to keep you warm. It actually works by doing something called non-shivering thermogenesis, meaning one way to make yourself warm is to shiver, like physically shake.

Melanie Avalon
But if you have brown fat, you don't shiver. The fat itself just literally burns calories and creates heat. So we love brown fat because it helps with your body composition. It helps with weight loss, all the things.

And what this study talks about is that intermittent fasting seems to cause white fat to start to turn into brown fat. It actually becomes this in-between state called beige fat. So the browning of the white fat can create beige fat, which is like half white fat, half brown fat. Basically what they propose is that this thermogenic metabolic response of intermittent fasting could be one of the main reasons that we have all these weight loss benefits and these metabolism benefits. And nobody really talks about this. So that's why I love that. And then what I also love is it doesn't even end there. That would have been enough for me.

I would have been happy. And yet the second part of their article or the study is they talk about the importance of the feeding window with this. And they say that basically, so yes, you can get this thermogenic effect from fasting, from brown fat, and you can support a thermogenic effect when you eat. Because there's also diet induced thermogenesis, meaning when you eat, you burn calories from creating heat from digesting the food. And there are certain foods that you can eat to increase this. So they are protein rich food. So out of all the macronutrients, which is carbs, fat, and protein, protein up to 20 to 30% of the quote, calories and protein is released as heat just by digesting it. So that's diet induced thermogenesis. So again, a high protein diet. So again, this shows that a calorie isn't a calorie because if you eat like a hundred calories of protein, like 30% of that, you might burn just digesting it compared to other macronutrients where it's way less.

Like I think the thermogenic effect of fats is zero to 5%, so way less. So fats, you might not burn anything or you might burn like 5%. Carbs are five to 15%. But then again, like I said, protein is 20 to 30, which is crazy. And then they say that you can add in thermogenic bioactive compounds. So you can add things to your food that will further increase the thermogenic effects. So that is capsaicin, which is chili peppers, so like, you know, hot foods. And so those increase fat oxidation and energy expenditure. They talk about, okay, so green tea, catechins and caffeine, both increase energy expenditure and fat oxidation. And then they talk about a compound that actually also activates brown fat. And I hadn't heard of it before, but it's called grains of paradise, extracts of grains of paradise. Yeah. So there are some extracts you can add that will increase brown adipose tissue. And then two more categories of things that we're eating. So the type of fat can, I was mentioning that fat has like a zero to 5% thermogenic effect. The exceptions here are medium trained triglycerides, so MCTs that we talk about a lot on the show, those are rapidly oxidized and they have the highest probably thermogenic effect of fats.

Melanie Avalon
So their thermogenic effect, oh my goodness, some studies have shown over a 50% increase in diet induced thermogenesis when paired with foods like chili, they basically really can increase the overall thermogenic potential of the meal. And then when it comes to other types of fat, so polyunsaturated fats, especially omega-3s, while they aren't necessarily like super thermogenic, they support the mitochondria as efficiency and fat oxidation.

So they actually encourage your mitochondria to burn fat rather than store it compared to like omega-6s, which can do the opposite. And then lastly, polyphenol rich and anthocyanin rich foods are, they also might increase energy expenditure when you're eating. So I mean, when I think of polyphenol rich foods, I think of things like blueberries and like red wine. The example they give was something like something else I hadn't heard of, which was McCreeberry, but that actually also induces browning of white adipose tissue in animal bottles. And then if you want to avoid things for thermogenic effect, so highly processed and refined foods, those make digestion really easy. So they don't have a very high thermogenic effect and not easy, not in a good way. They're just so quickly digested that you don't really burn much doing it. And they also make you not as full. So high glycemic foods suppress fat oxidation. They do mention alcohol, which I thought was interesting because they said minimal thermogenic effect and pairs fat oxidation and promotes liver fat accumulation.

My one caveat here is I think that's a little bit misleading because alcohol is actually highly thermogenic in that when you're having it, it requires a lot to burn it. That said, it does stop fat oxidation while you're having it. So it is going to put you into while you're having a fat storing mode rather than fat burning. And then again, they say large late night meals. But the reason that they don't like that is they say it misaligns with circadian rhythms and reduces glucose tolerance and thermogenesis. But like we talked about before, I think in the context of a one meal a day situation where this is what you're doing daily and that's your fasting pattern, I don't think that's the same thing as eating and then also having large late night meals.

So yeah, so basically long story short, fasting itself helps turn white fat into brown fat. So that you burn more energy. And then when you eat, you can make conscious choices with what you're eating to further increase thermogenesis. So you can just be increasing fat burning like all the time, essentially. So that was a lot.

Barry Conrad
What a study, what a fine, awesome study Mel. I think one of the things that really stood out about this was the thermogenesis situation that the idea that I have, you know, isn't just about the burning the stored fat, but like increasing the heat production in the body and even that, you know, the talking about the brown fat activation and even the white fat becoming more thermogenically active is amazing. I never ever thought about that before.

I also loved the protein angle, of course, and that essentially, you know, you're, if you break your fast with a high protein meal, you're not just refueling, you're increasing the energy cost of that, of the digestion, which is amazing. I wonder if that's one of the more clinically relevant sort of pieces compared to like, like, you know, the chili, the chili situation, I wonder what the percentage of that is in terms of like adding chili and stuff for your food. How, because I've heard people say that before, like, if you add chili to your meal, you increase your metabolism or like spicy food, boost your metabolism. I wonder how real that effect is in the context of fasting.

Melanie Avalon
Do you mean like how much you have to add to the meal or what do you mean like in the context of fasting?

Barry Conrad
Yeah, like, you know, how much you have to add to a meal in terms of like breaking your, when you break your fast and you add that to your meal, that first meal after opening your window, if that, you know.

Melanie Avalon
I would assume it's like normal amounts that you would be like, if it's like a spicy meal, like normal amounts. They don't give the exact, let me see if they give them the amounts here.

So capsaicin from Chili Peppers, let me see what they, I'm gonna look at the study that they referenced. Let's see. The study they referenced was called Could Capsaicin Always Help to Support Weight Management? And it's from 2013, November. Let's see. Oh, it's a review study. So their analysis showed that ingesting it prior to a meal reduced, oh, that's interesting, reduced energy intake by 309 calories. The minimum dose, here's the answer for you, minimum dose of two milligrams of capsaicinoids is needed to contribute, which appears, let's see, to.

Barry Conrad
Yeah, because even like how much if you if you're throwing on some chopped chili or even some ground chili powder or some

Melanie Avalon
So it looks like two milligrams of capsaicinoids in a jalapeno would be one average jalapeno or a cayenne pepper. It would be 0.3 to 0.7 grams of cayenne powder, so not that much. And berry hot peppers like habanero, it would be like 0.1 to 0.2 grams, so just a tiny sliver. Yeah, so it looks like it's about small amounts.

I think it's like normal amounts that people would be adding to their food.

Barry Conrad
Wow. The thing about the meal timing in terms of later, that was interesting again, how that's come up, you know, and that it seems to prefer the early time restricted situation rather than later for better metabolic effects kind of thing.

So that, I wonder how, yeah, if that's just the circadian thing they're concerned of, or do you think it, I don't think it really matters if, yeah, for someone like you and I are doing a OMAD situation on the consistent basis.

Melanie Avalon
Yeah. And I can actually all expand more on what they said about that before I leave that section, because I was mentioning that one I hadn't heard of before, the Grains of Paradise. So that's a part of the ginger family. So that's good to know, because when I think of these thermogenic compounds, I was hoping like the ginger family was there because I eat so much ginger.

Let me see what they say about the late night. So they just reference one study, they say large late night meals misaligned with circadian rhythms. Oh, so you know what, this is interesting. Okay, so this is so helpful. I'm glad you asked that. And that we're looking into this more because when I was saying that I was assuming they were talking about it in the context of intermittent fasting, but they're not they're referencing this other study, which was called metabolic effects of late dinner and healthy volunteers, a randomized crossover clinical trial. And in that study, there's no fasting in this study, they're looking at a late dinner versus a routine dinner. That's all they were looking at. So basically, they're looking at people who are okay, so what they're referencing for the late night dinner is looking at eating all throughout the day, and then either eating like your dinner earlier or your dinner later. Like that's what they're referencing. So that's a very, very different situation from an intermittent fasting one meal a day situation. I'm actually surprised that they would reference that when they're all talking about, you know, a fasting context, it's kind of weird that they would reference a non fasting context for that. But because like literally the section starts with not all foods support fasting induced benefits. So if you're talking about fasting induced benefits, and then you're going to say what doesn't work, the studies I think should be in the like context of fasting.

Barry Conrad
I reckon if someone's total daily energy expenditure, for example, is 2,000 calories, I wonder how much of that can realistically be influenced by, when you were talking before about thermogenesis and stuff, I wonder what that looks like from a daily caloric intake, how much of that can be affected by just your dietary choices rather than just your resting caloric expenditure. Like if you can really affect it and tweak that.

Melanie Avalon
Wait, what?

Barry Conrad
So, just say if you had like 2000 calories, that's like your maintenance calories. I wonder if beyond just like you're resting and you're not doing anything physically, if you can impact or influence greater fat burning just by your nutritional choices then, like things like chili or things, you know what I mean?

Like I wonder.

Melanie Avalon
Well, you can because I mean, that's what it's that's what it's showing. So like just by changing the food choices, now you're going to when you eat, you're going to, quote, burn calories that you wouldn't have burned if if you hadn't made that dietary choice.

So like, yeah, with all with all those choices. So so when people are eating like refined foods. You're basically just, you know, storing that it's it's so easy for your body to process. And then when you switch over to like a high protein diet. So OK, let's like come up with like a meal that would be super thermogenic. If you had a meal that was like protein and then maybe you made a like a MCT oil based pepper like sauce. And then if you had an add some ginger and then for dessert had like blueberries. I mean, you're going to be like off to the races.

Barry Conrad
I definitely feel hot, like really hot when I'm eating lots of protein. Me too.

Melanie Avalon
Do you? Oh, yeah. For sure. Some nights, I eat only meat, basically, and I'm really hot that night. And if I add MCT oil, that makes me really hot. Do you ever add MCT oil to food?

Barry Conrad
I add a lot of spice to food, not so much MCT oil, but honestly, lots and lots and lots and lots of chili. People will be shocked. I just love spice. Yeah.

Melanie Avalon
So like when I mentioned those amounts, like how much chili do you use?

Barry Conrad
No, I'm like, you know how sometimes if, for example, if it's in a bottle with, you know, the kind of like a pepper shaker kind of a thing that those kinds of spices, I'll take the lid off and take a teaspoon or two and throw it into the pot rather than like just shake it in like I really like like I'm taking coffee out or something like I'm really I smash it.

Melanie Avalon
You're like the way I am with my ginger and turmeric and lemon powder.

Barry Conrad
Really? The lemon powder, I've not really doubled it that much.

Melanie Avalon
Yeah, I add lemon powder, ginger, and turmeric, and I do it in massive amounts. Like you said, like spoonfuls.

Barry Conrad
I love too much, but it just kind of stains things. That's the only thing I need to hack for.

Melanie Avalon
My hands are yellow from it. My teeth used to be yellow from it before I had veneers.

Barry Conrad
I love, but I do love ginger as well. It's so good, but yeah, ginger's amazing.

Melanie Avalon
Ginger's so good. I've what I've started doing because I do use ginger powder, but now and I still use it now though Because I interviewed I interviewed dr.

Erica Siegel. She has this Stunning gorgeous book called the nourish me kitchen. It's it's like a two book I'm just laughing because it's so heavy. I think she said it's 10 pounds the books and When I met her I was that have I told you this story before no I was at eudaimonia conference the first year they had it and I was at this like vip Like it was like the party like thrown by the founders and like cocktail dresses and wine and and so I met her there And she was carrying around The book we started talking. I was like oh i'll have you on the show and she was like Here's the book like I can give it to you She's like or I can mail it to you and I was like, oh no I'll like take it now It was like 10 pounds and then the whole night I was like and we we we walked far like later we went out to like The the breakers and like it was a long night. So I was carrying around this like Massive book like all night like 10 pound weight essentially. Why am I talking about this? Oh, so in her book, she talks about like the all the benefits of ginger and Like using it fresh and I've started doing that. Do you ever grind fresh ginger?

Barry Conrad
I actually love to get some ginger and just chop it up nice and fine. Just fresh ginger. I love that.

Melanie Avalon
I want to find, cause it's hard. So I've been chopping it and grinding it. I want like listeners, if you know, like the perfect spice grinder that can grind ginger, let me know. Cause I need to get that so that I can more easily.

I've been using my coffee grinder to grind it at night. Really? Yeah. Cause then it makes it into like a, like a paste almost so good.

Barry Conrad
Sometimes you use like the, um, it's not a blender. It's the thing, it's like a tool where you hold it and you sort of, you know, I'm talking about and you can kind of, it has a thing at the end of it. It's like a blend, like a handle mixer thing.

Melanie Avalon
for garlic.

Barry Conrad
Yeah, sometimes I do that.

Melanie Avalon
So that's that a garlic press. Yeah. Yes. Okay.

So actually that's what she said in the book was use a garlic press. So I started using a garlic press, but ginger is so hard that like it's very, I mean, it's a good test of your grip strength because, but yeah, I started using the electric one instead, but yeah, it's pretty cool how much agency like you can have over your weight and your metabolism just by making these conscious food choices, you know.

Barry Conrad
I think it's amazing. And also now I'm going to double down on all of the things.

On the pepper. Yeah. On the peppers and the spices on the, on the protein. Cause all of these things help so much thermogenically.

Melanie Avalon
It's so funny. So that's how we're different that way.

I don't like pepper. Really? I don't like spicy stuff. I mean, I love ginger and turmeric, but I don't like, like, I don't seek out. I actually don't remember the last time I had. Maybe I do like it. Maybe I just think I don't.

Barry Conrad
I think you'd like even like hot sauce like just hot I love hot sauce hot any kind of spice It's just so good and satisfying to feel that burn

Melanie Avalon
I do love ginger and turmeric, so maybe, I mean turmeric's not that spicy, but I love horseradish. That's hot. I think we talked about that. That will blind you when you make it, when you grind it.

Barry Conrad
But you were saying something about spice in the past where it's the only, like, animals don't have that, like, they can't taste spice or something.

Melanie Avalon
Yeah, humans are the only animals that seek out spicy foods for pleasure. No other animal does this.

Barry Conrad
So fascinating.

Melanie Avalon
Isn't it? Yeah. Yeah, it's like why? We like pain? Endorphins?

Barry Conrad
I like it. I'm not mad.

Melanie Avalon
Would you eat the like, you know, like the ghost pepper and like the ones where it like wipes you out?

Barry Conrad
I have eaten like a whole full on like chili, big pepper before I've done that, just as a dare.

Melanie Avalon
Like a ghost pepper?

Barry Conrad
Yeah, it's pretty bad. That's just silly though, because that's not fun. It's just like thought.

Melanie Avalon
Fascinating.

Barry Conrad
Or maybe more spice and heat in your diet to come to try, maybe.

Melanie Avalon
spice things up, so fasting will be adding heat to you by turning your white fat into brown fat, and then when you eat, you can keep it going.

Barry Conrad
So great. What a great study, seriously.

Melanie Avalon
So, thank you. All right, shall we look at our listener questions?

Barry Conrad
Let's do it!

Melanie Avalon
So we have a question from Charlotte, and this is from Facebook. You can ask questions, by the way, in our Facebook group, IF Biohackers. She says, what are the best high-protein meals to bring to work?

What are the best ways to keep food hot or warm so that I don't have to heat up food in the microwave? I wake up at 5.30 a.m. to get ready and commute to my office. I don't get home till 5.30. I find it hard to get home, prepare a meal, and eat so that I can close my eating period by 7 p.m. since I go to bed by 10 p.m., and I like to have a few hours fasting before I go to bed. I also try to get in a quick wait workout and hour walk in the evening. I guess I'm just trying to figure out the best way to manage a typical commuting work day.

Barry Conrad
Wow. Well, Charlotte, first of all, like reading your schedule may be tired in the best way, because that's a monster of a day. Up at 5.30, commuting, working all day, trying to train in the evening, getting your walk-in as well, eating while closing your window by 7, bit by 10, that's a full day, full life.

So, let's start there, I reckon. It's about what's going to be sustainable for you. I do love that you're thinking ahead, though, instead of just winging it every day, which is really good. And, okay, let's tackle the protein meals for work first, I reckon. When you've got that big, long commute and really tight eating window, protein's going to become non-negotiable because it's going to keep you full. And we've talked about this before, the satiety that protein provides, it's going to really, really support your weight training, and I love that you weight train, and it's going to help stabilize your energy, Charlotte, so that you're not crashing at three during those long days. And some of my favorite portable, high-protein meal options, for example, are things that don't feel sad when you're eating out of a container. Like, think like grilled chicken thighs or grilled chicken breasts with some veggies in there, maybe some rice, some steak slices, butcher with a side of salad and some olive oil, some turkey meatballs is a good one. Hard boiled eggs are always something that I love to bag up, and I drizzle some olive oil in there, some salt and pepper with avocado. Greek yogurt's always a win with some blueberries, a scoop of whey protein, some great protein they're mixed in. Cottage cheese is really practical with salts, pepper, even some hearty lentils and chicken soup sort of thing or a chicken bowl. These are all things that can hold up pretty well throughout the day and don't really rely on being super piping hot to be satisfying. So those are just a few things. If you prefer, if you really do have to have warm food, Charlotte, and you don't want a microwave, which a lot of people don't, a good sort of... There's thermo food jars that could be a good thing, the kind that you sort of preheat with boiling water or something like that before you can add it to your hot meal. If you put properly heated food into a preheated thermos in the morning, it can really stay hot for a while. So chili, throwing back to what Melanie's study was about, chili-threaded beef, curry, stir-fry, scrambled eggs even can hold up surprisingly well in those. And that can kind of get rid of the whole microwave situation. Another thing is sort of like flipping the script a little for yourself. So instead of thinking... So Charlotte, instead of thinking like dinner has to be this main prep situation, this main window, what if you maybe batch cook once or twice a week maybe? You could try doing that. Maybe a Sunday evening, you can cook a big tray of protein of sorts. So salmon, beef, chicken, whatever you'd like. And then maybe just portion it out so your weekday doesn't...

Barry Conrad
Your weekday self doesn't have to make these decisions. You know what I mean? Because decision fatigue is real anyway and fasting takes decisions now. But when you're working that much, there's still a lot of decisions to be made, especially after a long commute.

So Charlotte, you said you leave early and get home at 5.30. If you're trying to close your window by 7 and you want to lift and walk in the evening as well, something has to give a little bit. So I reckon either maybe try prep food so it's ready the second you walk in or maybe shift one of those variables a little bit. One idea could also be like having your main meal at work. Is that an option? That could maybe mean breaking your fast around like early afternoon and your biggest protein meal focus meal could be there. If that makes you too tired though, maybe not. But then when you get home, you can train, go for you, walk and have a lighter second meal. That could be something like a protein shake with Greek yogurt and berries, eggs, some spinach. Again, I guess you don't have to do everything every single day, but these are just sort of ideas to help just kind of preempt your massive schedule that you have. Sustainability is going to always beat these massive, heroic efforts daily. That's going to burn you out, Charlotte. So hydration and electrolytes will help as well. Again, it's not about perfection as we always say. Doing something that's sustainable, batch cook, adjust your timing slightly if you need to. Your life is so full. Your plan should support that, I reckon. So if you build a rhythm that works in your busiest days, Charlotte, everything else is going to become much more manageable. Mel, do you have any thoughts?

Melanie Avalon
That was such an epic answer. Thank you.

Yeah, I was actually confused and I've read her question like five times. I'm confused if she is asking us how to eat after or if she's saying that she doesn't eat after and that's why she wants more high protein meals for work. Like I wonder if she's already decided not to eat at home.

Barry Conrad
Yeah. I think in the question where she says, I find it hard to get home, prepare a meal and eat so I can close my period at seven.

I feel like so. That's why suggesting, I was suggesting some maybe an earlier time or maybe preparing the food ahead of time so that when she gets home, she doesn't have to cook it. You know what I mean?

Melanie Avalon
Well, that's my question. I think maybe she's saying that she doesn't eat when she gets home. That's what I'm wondering. I'm wondering because she's saying what are the... I don't know. I've read it like 10 times and I can't figure it out because she's saying she opens with what are the best high protein meals to bring to work. And then she explains that she gets home and she can't really fit it in. So maybe she's already just eating at work. I'm not sure.

But yeah, if she does want to eat still, that's a great idea what you said about preparing ahead of time. Okay, I love... Oh, quick question for you. I haven't really thought about this before and I'm really curious. So because she's asking about ways to keep food hot or warm. I'm so interested in food temperature and why do we like food at certain temperatures. So for example, eating steak, I will be... Well, I eat it blue. So it's basically cold. I'm just as happy eating a warm steak as a steak the next day that's completely cold. I like it just as much. Do you prefer... With meat, for example, or chicken. I don't mind it being cold. Do you prefer it warm? I'm just curious.

Barry Conrad
If I know that it's been prepared properly and it's just cold, you know, if I'm being in the fridge or it just hasn't been heated again, I don't mind that it's not warm. Of course.

Like if it's dinner, I would, I would just love cause I associate dinner and like a hot meal. That's just more like a psychological thing. You know?

Melanie Avalon
Yeah, that's true. That's true.

I guess I'm thinking about the different things I eat every night and how I get a lot of shrimp and I eat it cold, kind of like shrimp cocktail. Again, steak, I'll just briefly, oh yeah, we learned this a few episodes ago, how fast you have to keep it on to sear it. And then it's cold inside. But no, I love all of the examples that you gave there. Those are all really great. And I actually looked up, I'm glad that you mentioned, because I didn't know this. So you were saying you could bring it in a thermos. So definitely look those up. I have not been in a situation because I've been fasting for so long. I haven't really been in a situation where I was bringing food to work that I needed to keep warm. So I don't have a thermos for this, but apparently I had no idea. You get a Stanley or hydro flask. Apparently there's a protocol. So you preheat the thermos and Barry mentioned this, but just to go into more details. So you preheat the thermos with boiling water for five to 10 minutes, and then you heat the food very hot in the morning. So hotter than you would normally eat it. And then you immediately put it into the thermos and then you seal it and then you keep it closed until mealtime. And apparently if you do that, a properly preheated thermos can keep food hot for six to eight hours. So do you ever bring food in thermoses places?

Barry Conrad
I have not in a long time, but I definitely have used that before and I definitely have been around other people who have brought it around with them and the food's pretty warm still, pretty hot. It's a solution for people that need to meal prep and bring their meals around with them.

Melanie Avalon
Awesome. Apparently they also make electric heated lunch boxes. I didn't know that. If there's an outlet, then another suggestion was, but this seems like a lot, bring a portable food warmer. That's a commitment.

Can you imagine showing up with like, I mean, that's something I would probably do honestly, or insulated lunch bags with heat packs. But I really like the thermos idea. If you want a high protein thing that would be good in a thermos, like ground beef, like a ground beef bowl situation, get some grass-fed ground beef, add some stuff to it. But yeah, I like all the examples you gave. Some things I think are better cold. Like, well, like salmon can be hot, but also people like salmon cold sometimes. Like the salmon they have, like the pre-made salmon at Whole Foods, which by the way, do you go to Whole Foods now?

Barry Conrad
No, I don't yeah, she's calling me out again Do you go yet? Do you go yet?

Melanie Avalon
I'm going to start, I'm going to go, you know, I go every day, I'm going to start to like blowing up your phone. You're going to get like a video of me and Whole Foods every day.

Barry Conrad
You should. I want to see you going down the aisle, get you a cucumber and stuff.

Melanie Avalon
although I have like an awkward situation at one of the Whole Foods I go to right now because they don't want you to, they don't want you to put the food. I bring, okay, when you, oh wait, so do you even go to the grocery store or do you always,

Barry Conrad
Yeah, like, yeah, I do. Yeah, yeah.

Melanie Avalon
Who are you? Do you bring your own bags?

Barry Conrad
Yeah, I try to, I try to bring like a couple of my own and then if it's not enough, I'll just grab, you know.

Melanie Avalon
So do you shop in your bag? Do you put the food in? Yes. Do you have like an insulated one?

Barry Conrad
It's just like, like, honestly, it's just like a, like a can, is a canvas the right, it's like almost like a tote bag. It's just like, it's just like the, you know, one of those.

Melanie Avalon
So I have a massive insulated bag. It's massive.

And so I fill it up with frozen stuff and scallops and meat and chicken. And then I have another massive bag that's not insulated and I fill it all up with water. You're not supposed to do that. You're supposed to put it in the cart. I know this, but I need to put it in the bag. And I already got called out on it once by this guy who works there. And so now I avoid him at all costs. If I see him, I run away.

I'm not normally a rebel, but... Yeah.

Barry Conrad
It's like, leave me alone, I'm just shopping, like do your own thing.

Melanie Avalon
I know. Well, they think you're going to steal it, I guess, or something. But yeah, it's really awkward though now.

I avoided that man. So yeah, so Charlotte, hopefully that was helpful. And I echo what Barry says about like, that's an intense schedule.

Barry Conrad
Yes.

Melanie Avalon
Wow. And 5.30 a.m. and you get home at 5.30 and then you work out and you do a walk. Wow.

Barry Conrad
Yeah, props to you, Charlotte, and also let us know what you decide to do. Like, what do you find a new normal? Let us know your situation.

Melanie Avalon
Awesome. Awesome.

Shall we have our proverbial breaking of the fast moment? Let's do it. And so Barry, I'm actually really excited about, I mean, I'm always excited about this part, but today in particular, this really relates because half of the show we talked about the power of your food choices, further supporting the benefits of the fast. So friends, listeners, we are going to profile a restaurant and say how we would break our proverbial fast at that restaurant, and Barry is picking today's restaurant, and it is what?

Barry Conrad
And the restaurant today is Antoine's. It's Antoine's restaurant in New Orleans, Mel. And I've just sent you the link, you can have a look. And this restaurant was founded in 1840 and it's the oldest family-run restaurant in America. It's still in the French Quarter where it began.

Also, Melodie, here's a fun fact that you're gonna love so much. This is where Oisse's Rockefeller was invented, yes. Not recreated, invented.

Melanie Avalon
Wait.

Barry Conrad
They're also fully a la carte French, the Creole French classics that feel celebratory. The windlass is apparently really amazing and old world leaning. And the vibe is like a chandeliers and private Mardi Gras themed spaces. Like, apparently it feels like stepping into living Southern history.

So if Delmonico's define New York, Antoine sounds like it defines New Orleans. So you've got to check this out.

Melanie Avalon
Really quick fun fact for you. So I have in my phone, like a tab and it's restaurants. And so every time I find restaurants, I add it to the tab and it's for the show so that I can like find them for here. So I was going back through restaurants I've been collecting over the like year or so. And I had Delmonico's in my list, not once, but twice.

Like back, like way back in the day, I'd like, I'd like come across it at some point and it was like pending. So I'm so happy that you picked it for, for listeners. We featured it on episode 469. So if you want to check out that episode, but this I'm looking at pictures of the venue. Oh my goodness. What a vibe.

Barry Conrad
Yep, it looks amazing.

Melanie Avalon
I love Southern vibe things, even though I've actually never been to New Orleans still.

Barry Conrad
You got to go. It's honestly so culturally rich. It's like no other place you will go to here in America. It's really amazing.

Melanie Avalon
How many times have you been?

Barry Conrad
I've been twice and that's where I also tried frog legs for the first time.

Melanie Avalon
Oh, how was that?

Barry Conrad
Pretty good. I was in a gumbo type situation. A lot of spice, speaking of spice and chili and whatnot, a lot of spice, sauce, flavors, lots of protein in their dishes as well.

Melanie Avalon
Well, I definitely want to go and I love like I love the like haunted vibe of New Orleans and stuff.

Barry Conrad
The music's good too, live music vibe.

Melanie Avalon
Yeah. Open drinks, right? Everywhere? You just like...

Barry Conrad
Yeah. Open drinks everywhere. Walking down the street, hearing all this live music playing. Amazing.

Melanie Avalon
Is it like messy or like smelly?

Barry Conrad
No, not that I can remember, no, no.

Melanie Avalon
I guess I'm just picturing like party college city. I mean, it's not a college city, but like the vibe of like the perpetual like parties and like open.

I'm just like, what is the vibe? Is this like a frat house situation?

Barry Conrad
Nah, not the way we were, I don't think.

Melanie Avalon
Well, looking at this menu, oh, and look at the terminology, appetizers.

Barry Conrad
Look at that.

Melanie Avalon
Should we start with that or with what it wait? What is that word? What is the word above the rock the oysters?

Barry Conrad
Okay, so you say, oh, well, it says it's Weetra.

Melanie Avalon
What does it mean? Does it mean oysters? Yeah. Oh, it's the French word for oyster?

Barry Conrad
That's so great. I love that.

Melanie Avalon
How did I know it? Is that, that's the French word for it? Yeah. How did I not know that? How in my entire history of like learning French did I never come across the French word for oysters?

Barry Conrad
Well, I'm definitely starting with that.

Melanie Avalon
You're going to start with your French oysters.

Barry Conrad
And because oysters Rockefeller was invented at Antoine's I'm getting a dozen of those for sure and then also the appetizers what looks really good to me Mel is that shrimp remoulade that looks really good golf shrimp Antoine's zesty and red remoulade sauce that looks really good.

Melanie Avalon
So you're going to, I'm surprised you didn't get the oysters 2-2-2 because you get 2 of each.

Barry Conrad
a sampler. But then I'd still want a dozen of the Oysters Rockefeller. Maybe I can get the Oysters Rockefeller and the Oysters 222.

Melanie Avalon
perfect. And I have actually, well, yeah, I've not had Rockefeller sauce created in 1899 by second generation chef and proprietor Jules Alcia Torre.

Okay. Well, I will not be having the oysters. However, I will entertain you and taste one and not like it. Appetizers. So the remoulade, I think I would ask, can they bring me some shrimp? Is that like a shrimp cocktail with sauce on the side?

Barry Conrad
Maybe, but yeah, I'm not too sure how they, how do we get down over there with that? Like if it's a cocktail glass, or if it's a bowl, I guess maybe it's a shrimp cocktail vibe, maybe.

Melanie Avalon
I think I would just ask if I can get some shrimp, please, with the sauce on the side.

Barry Conrad
Of course. What about the, there's soups and salads there. There's another French onion soup, Mel. There's another French onion soup there.

Melanie Avalon
There we go, French onion soup represent. Would you get, they have a seafood gumbo, gumbo represent.

Barry Conrad
Definitely doing the gumbo. Have to New Orleans. I'll do the seafood gumbo

Melanie Avalon
Oh, you have to read what's in it because there's something in there that I've told you about before.

Barry Conrad
Gulf shrimp, wheat trout, which is oysters, lump crab meat, blue crab and shrimp stock, trinity, and okra and filet. Are you talking about the okra? Okra. Okra, yeah.

Melanie Avalon
Remember we talked about this?

Barry Conrad
Remind me, what were you saying about it?

Melanie Avalon
It's like a Southern classic staple vegetable, but it's very weird. It's like mucus on the inside. It's often served fried. If you look it up, you might remember, like fried okra. And it's so specific to the South. I don't think they really eat it anywhere else, but everybody here knows what it is. But it's really just like a Southern thing.

Barry Conrad
It looks southern, yeah.

Melanie Avalon
Yeah, but it's like weird, like it's like slimy on the inside. Is it good? I mean, I used to eat fried okra all the time. I haven't had it in my adult life.

I should probably try it, like not fried and see if I like it. Try it out. I will. I'll report back. In this situation, it's like inside of a gumbo. So yeah, I'm going to pass on the soups and salads.

Barry Conrad
Okay, and now venturing into the classic entrees, the mains, what would you get?

Melanie Avalon
Probably the, well, we're gonna do a lot of editing to it.

Barry Conrad
I knew you were going to say that.

Melanie Avalon
Okay, so I've never heard of Pompano and apparently it's a low mercury fish. Wait, don't tempt me with a low mercury fish I've never heard of.

A mild flavored fish consistently listed among the lowest mercury levels. What? And it is a highly priced small to medium size marine fish in the Jack family. Okay, well, I think I want to try the Pompano Panchar train. Would you have guessed that?

Barry Conrad
No, I initially I'd the filet mignon, but then I did see those fish and like, she might feel adventurous with that. I would like to request to forget about a bite of your pon cha train just cause I've never, it's so unique.

I've never heard of that before.

Melanie Avalon
Yeah. Again, I've never heard of this fish. And to find out that it's highly prized, delicious, and low mercury, I'm down.

So it's grill pompeano filet, butter poached crab, white wine reduction, onion rice. Okay. So I would ask if I could get it like that, but can I get the butter poached crab on the side? And I like the crab so I can have crab. And then the sauce on the side. And then if possible, the onion rice situation, does it look like they have like spinach? I might see if they can do spinach. If not, you can have my onion rice.

Barry Conrad
This creamed spinach, maybe they can do it without the cream.

Melanie Avalon
Yeah. Okay.

So then I would sub that for, oh, you're right. So then I would sub that for spinach. Oh, and then entree add on. I think I went to entree. So I think I want that. And then I want the, oh, and it's gluten free, which is great. And then I think I also want to filet Marchand da Vin, which is grilled center cut beef tenderloin, Marchand da Vin sauce, which I will have on the side braised cremini mushrooms. Oh, I do like mushrooms. And then Yukon golden mashed potatoes. So I would probably want to see if I could get just mushrooms, no potatoes. And then I think I want to add on maybe bronzed garlic scallops.

Barry Conrad
Nice.

Melanie Avalon
Yeah. Oh man. Crab, scallops, this incredible fish I've never heard of in my life that I'm excited about and steak. What? I'm in a happy place. How about you?

Barry Conrad
I'm going to do the filet mignon Oscar, which is butter poached crab meat, truffle hollandaise, Yukon gold mashed potatoes. And then I'm also going to get the mushroom bougignon, which is herb roasted fingerling potatoes, burgundy reduction, mushroom ragu.

And I'm going to add some jumbo lump crab meat. Yeah. Jumbo.

Melanie Avalon
Oh, wait a minute. The set price, like the set course, they have the option of a veal chop. I love veal chops.

I wonder if they, and they have salmon. Wait a minute. Do you think they, do you think they'll like give those to you or do you think they'll like make you do the set price?

Barry Conrad
You have to do it separate. They probably do that because it's set.

Melanie Avalon
maybe we could like get one of those for the table. Oh, because then oh, oh my goodness, Barry, Barry. Oh my goodness. We can do the set pricing because first course you get the oysters one, one, one. So then we could get that for the table and then you could not have to get the two, two, two, and you could get just the Rockefeller, you know?

And then for the second course we could grab that veal chop, which is pan seared veal chop, P and J cornmeal fried oyster. Here we go again. P and J cornmeal fried oysters, sauceboard delay, tomato basil oil. So we could get that. And then we have a dessert that we can like add on in addition to any other desserts. How do you feel? Like this is like a table, like a for the table situation.

Barry Conrad
That's a great situation. Let's do it.

Melanie Avalon
Oh my gosh. I'm so happy. It just got even better. And the veal top is gluten free. Have you had fried oysters?

Barry Conrad
I actually have, but I don't prefer them. I prefer just natural, just raw.

Melanie Avalon
In general, do you like things fried more or less?

Barry Conrad
It depends what it is. Something's, yes, if I'm going to have it, but something's like, no, not really more grilled or baked. Do you know what I mean? Pan fried, but not like fried fried, you know?

Melanie Avalon
Okay, so desserts. Well, we're getting the set price. So we get to pick one of those. And then what would you get between the... Which dessert would you pick?

Barry Conrad
I would do for the set price the Creole Cream Cheese Cheesecake. That's black cherry compote and whipped cream. Wow.

Melanie Avalon
Compote yeah, okay. I've been saying that wrong in my head like for so long. I thought it was compote

Barry Conrad
That sounds more... Melanie.

Melanie Avalon
So that and then desserts, what are you, anything else you want?

Barry Conrad
Yes, the flourless chocolate torte, which is candied pecan. Do you say pecan or pecans?

Melanie Avalon
That one. Okay. Why do I know that tort is tort? Okay. Why did I think tort was tort? And you're saying torte and then compot or compote, I thought was compote, but

Barry Conrad
Yeah, it's I don't know. Okay, plus chocolate talk candied pecans salted caramel dark chocolate and meringue Ah, and then but there's also a crème brûlée. Oh man

Melanie Avalon
And there's a baked Alaska.

Barry Conrad
Oh my god. You know what? I'm going to take away the flourless chocolate torte and I'm going to have the baked Alaska. Thank you, Delmonico, for inspiring me again.

Once again. French vanilla ice cream pound cake. Torch meringue. Glocage. Dark chocolate sauce. Yum. Let's do it.

Melanie Avalon
oh wait this is funny 14 per guest two guests minimum so if it's just you then they're like we can't give it to you or they're like two of you you are now two people

Barry Conrad
Yep, that's it.

Melanie Avalon
So they don't have what I would want them to have. Although I am very alert by the baked Alaska. But I feel like when you're in New Orleans, you got to get the New Orleans dessert, which would be king cake. But they do have king cake ice cream. You could try that.

Do you know about king cake? No. Wait, Barry, this is like a major moment, education moment for you. So king cake, you should, can you Google it? So you'll get like a visual. So it's like really known for New Orleans and Mardi Gras. And it's purple and green and yellow. And it's a cake. And then inside of the cake, are you ready? They put a baby Jesus.

Barry Conrad
Oh my gosh, it's kind of...

Melanie Avalon
There's like a little plastic like baby Jesus figurine and they put inside and then whoever gets the baby Jesus, I don't know, they're like king for a day or something. You want to get the baby Jesus. That's like the goal.

Barry Conrad
That's so funny. I've never heard of that before. That's crazy.

Melanie Avalon
You're going to see it now somewhere, especially with Mardi Gras coming up for us. That's so crazy.

Barry Conrad
Well, maybe I'll try that as a cocktail, just because it's... They have a king cake cocktail? They have like a Mardi Gras cocktail and a king cake is there. King cake martini.

Melanie Avalon
Comes with Smirnoff vanilla vodka, frangelico, rum cha ta, and Mardi Gras sprinkles. Sounds like a vibe.

Barry Conrad
What are you vying for of wine situation? There's wine there.

Melanie Avalon
So, I pretty much know every wine on this menu, which is not good. It's not good when I know every wine in the menu.

This might be like a, this would be a, I don't know what this is, this is a bring my own bottle corkage fee situation for sure.

Barry Conrad
Yeah, sounds like it. But how good is this restaurant, Mel? It's so amazing.

Melanie Avalon
I know. It looks amazing. I want to go.

Okay, so there's been a lot of restaurants and a lot of vibes and things I'm really excited about. This is, I think, the most excited I've been about, or one of the most excited I've been about the combination of the entree situation. That fish, the scallops, the steak, the veal, I'm feeling it. I'm feeling good.

Barry Conrad
Sam, it's pretty exciting and I'm starving as well, looking at it.

Melanie Avalon
I know, me too. Well, good thing we get to break our proverbial fast in a bit.

Barry Conrad
So good.

Melanie Avalon
So good find did you find it by googling where were oysters Rockefeller invented.

Barry Conrad
I like to include oysters in my search a lot of the time, but this was an accident. This was the next day I just stumbled on.

Melanie Avalon
Well, nicely done and listeners. We hope you enjoyed your time with us today. The show notes for today's episode will be at ifodcast.com slash episode 471. We will have links to everything that we talked about, so definitely check that out.

And 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. And you can follow us on Instagram. We are ifodcast. I am Melanie Avalon. Barry is Barry underscore Conrad. And another quick shout out from the beginning. How can people follow Bantroid BC, Barry?

Barry Conrad
Yes, you can follow and find bandwidth VCE on Spotify, Apple Music, all podcast platforms, YouTube, my Instagram, which is at Barry underscore Conrad. And yeah, please check it out.

Season four is coming. Check it out.

Melanie Avalon
Yeah, if you like food, you know what, Barry, we should start pitching that or like pitching it. We should start mentioning it at the end every time because if people like food, like if people like what we just did, check out Barry's Bantworth, BC.

Barry Conrad
Yeah, absolutely. Because it's pretty much what we're doing. I mean, I'm not interviewing Mel, but it's just we're talking about eating and drinking whilst connecting. And you love it so much.

It's so festive, so relaxing, so interesting and fun. So check it out.

Melanie Avalon
I don't think we actually like mentioned the setup like you you interview like really cool people. It's like cool like established people doing great things.

Barry Conrad
Yeah, so I basically talk to leaders in their field in entertainment and beyond, and we get into their careers, their health and wellness routines, you know, what their goals are, how they got started. It's really inspiring, informative.

It's great. And these people are killing it at the top of the game. So, yeah.

Melanie Avalon
So friends, check it out. It's the vibe. And thank you so much for spending time with us. I think that's all the things. Anything from you, Barry, before we go?

Barry Conrad
That's it. I'll talk to you next week. Thank you so much for tuning in, everyone.

Melanie Avalon
talk to you next week. Bye.

Bye. Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice and no patient-doctor relationship is formed. 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 re-composed by Steve Saunders.

See you next week.

 


Apr 20

#470 – New Study: Intermittent Fasting Not Effective, When Do We Do OMAD, Fasting Compared To Normal Dietary Advice, Sauna Benefits, Stopping Hunger Before Bed, Short Chain Fatty Acid Benefits, Supporting Cellular Hydration, And More!

Intermittent Fasting

Welcome to Episode 470 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

SHOW NOTES

LINKS 

Featured Restaurant The Cake Bake Shop ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

STUDIES: 

Intermittent fasting for adults with overweight or obesity

Intermittent fasting may make little difference to weight loss, review finds

SPONSORS & DISCOUNTS

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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 470 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 at iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is episode number 470 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Melanie, I'm doing great. It's one of those days where finally over here, things are heating up, which I'm so glad about, you would not be very happy with at all.

Melanie Avalon
Heating up like busy wise, you mean temperature wise.

Barry Conrad
Well, busy wise and temperature wise, well, you'd like the busyness, but the temperature wise it's it was actually like 41 today, which for you, that's probably blistering, right?

Melanie Avalon
That's better than what it's been here. Like it's supposed to be in, I don't even, I'm not going to talk about it. It's like too hot. It's too hot. And everybody's so excited and yeah, whatever.

Barry Conrad
They're excited that things are heating up. Yeah. That's so funny. How's your day been so far? How's your week been so far?

Melanie Avalon
It's good. Well, I was going to start with one thing, but we were talking right before this. So should I explain this sauna situation? Speaking of heat.

Barry Conrad
Yes, definitely.

Melanie Avalon
Which, by the way, do you do sauna?

Barry Conrad
We have a sauna in our apartment building, not an infrared one, one of those ones, but like a sauna, sort of like the OG, you know, steam. I do love saunas. It just makes you feel invigorated. You sweat out all like lots of toxins. You feel lighter.

Melanie Avalon
know what I mean? And the research on saunas is insane, like the benefits of saunas. And because it's one of the few so this is what's really cool about it. I'm literally just going I didn't plan this and in prep this I'm just going off of like memory, the cardiovascular benefits and the longevity benefits, you're basically getting a cardiovascular workout. And it's one of the few, maybe the only that might be too big of a statement, healthy lifestyle intervention that they can control for the healthy user bias, meaning, like so many health related things that people do, there's the healthy user bias, which means it's hard to know how much it's actually doing because the type of people who do it tend to be healthy.

So like exercise or even like eating, okay, like meat is like an anti healthy user bias because people who eat meat tend to follow less healthy lifestyles. So it's hard to make conclusions about meat, for example, or really any health intervention. However, that said, the Scandinavian countries, they all sauna, like everybody does and not just like the rich people, like everybody has access to saunas, essentially, it's like such a part of their life. So we can actually study the benefits of saunas independent of social economic status, which can weigh into things and independent of healthy user bias. And the data from again, these like like Norway and the Scandinavian countries, it's overwhelming the benefits of sauna for the heart, for longevity, mostly part in longevity, that was a lot. But in any case, I can't even imagine like not doing every day like sweating out all the toxins. And but to answer your question, because we're talking before this, he wanted to know the setup that I have. So I love sunlight and they make infrared saunas, cabin units, I have they also make a solo, which it's like a hard dome shell that you lay down inside up. So it's not a sauna blanket, because I'm not a fan of those. It's basically a sauna that wraps around you while you lay down, but your head is outside of it, which I really like for two reasons. One, it means that you can get hotter because your head is out. So you can actually get your body hotter. And then two, I can like do work, because I have my hands and head outside of it. So I like do work on my phone in the sauna.

Barry Conrad
I'm trying to picture the visual, I really need to see a photo of this.

Melanie Avalon
a picture. I can take a picture because I basically get I got this like iPhone or like phone on Amazon they make like a phone bendy arm holder clippy thing so I clip it to the side so it holds the phone like over my head and then I like lay there and I like do research and I do emails and I do Instagram for work.

That's great.

Barry Conrad
And it's good for your shoulders as well because you're raising your arms.

Melanie Avalon
Oh, I'm going to start thinking about that. Normally, I just complain to myself about my arms getting tired. But yeah, that is a good, good reframe.

Barry Conrad
I went straight to the sculpting part like, oh, it's good for your shoulders.

Melanie Avalon
It's where I do all of my reading of notes and underlining before shows as well. Oh, listener, so Sun Layton, I love them.

If you tell them I sent you, they give you, they hook you up. They give you a discount and stuff.

Barry Conrad
That's super interesting. Another thing that now that's really interesting and curious to me, I saw this article.

Did you see the new BBC article about intermittent fasting? What they were saying? No. I'm going to say that to you. It's like pretty new. Yeah. It was like a day ago and they basically, I had, I have a bone to pick with this article.

Melanie Avalon
Okay, intermittent fasting may make little difference to weight loss review fines. Is this the study we're going to talk about?

Barry Conrad
No, it's not, but it's sort of a segue, but it's basically the long and the short of it, everyone and Mel. I saw this pop up because I don't entirely agree with how it's being framed because the headline sort of suggests IF isn't any better than traditional calorie restriction situation for weight loss.

And if we're talking strictly about like a number on a scale for a very short period of time from what it says, that part's not shocking. But the article focuses heavily on the fat loss and doesn't really dive into everything else that we know IF does, like all the other stuff, instant sensitivity, blood glucose regulation, good sleep, blood pressure, hunger hormones, all those amazing biomarkers that a person can have in a metabolic health with massive scale movement. And then there are the non-scale victories. So fewer cravings, more stable energy, less grazing. I feel like you can't just group all of that into one bucket and say, well, weight loss wasn't dramatically better, so it sort of doesn't work. So that's, you know, those sort of headlines that do that. What do you think of that?

Melanie Avalon
Okay. Yes. So this is so interesting. So the study that they're referencing came out, whoa, literally yesterday.

Okay. Okay. I thought maybe it came out like a week ago and they were just not covering it, but no, literally, well, yesterday as of this writing and it's intermission fasting for adults with overweight or obesity is the title. It's published in Cochrane Library and they, it's a review. So they looked at 22 studies with 19, 1,995 participants and they were looking at intermittent fasting's effects on weight loss, quality of life, participant satisfaction, diabetes status, and adverse events. So I really want to read the full thing because I'm really curious. Okay. Before I talk about that, my initial thoughts are very similar to what you were saying, which is you're so right about the headline. So say that they did the study and they're comparing intermittent fasting to calorie restriction for weight loss and they find that it's equal. You could just as easily have made the headline, intermittent fasting creates equal weight loss as calorie restriction without calorie restriction. You could literally make a good headline from it or you could say intermittent fasting rivals calorie restriction for weight loss. Literally, completely true because it said that they both resulted in weight loss and that would be a positive spin on it.

Barry Conrad
Exactly. It's the whole thing of different fasting protocols get lumped together, timing, food quality matters as well, sleep and strength training matters.

I feel like you can't just, well, people clearly can because they do, but it's unreasonable to lump everything into one bucket and say, and the metric of its success is just weight loss. You know what I mean? It's very interesting.

Melanie Avalon
Well, okay, so here, here's where it gets even more interesting. So I'm dying to read the full article. It's not available yet, so I will have to like circle back and try to track it down. But because my other initial thought was yes, intermittent fasting might be equal to calorie restriction for weight loss, which is awesome. And except it's easier to do, like people who do calorie restriction, people find that very hard to do compared to intermittent fasting, where people find a window that works for them, they find it easy to do. So that's a massive difference.

That's like getting the benefits of calorie restriction without the misery of calorie restriction. That said, the wrench in what I'm saying right there is they did look at quality of life. And they said that, which I would assume would include that, include what I'm talking about, like how, how easy it is or not. And they said that it was a, it was similar for quality of life, but they don't say in the app, okay, so here's what's interesting. So I just listed everything they tested, right? Which was quality of life, okay, participant satisfaction, that would also relate to what I was just saying. They don't mention the results on that. Diabetes status, they don't mention the results on that. Adverse events, they do. So the only results they mentioned in the abstract, this is why I need to read the whole thing, but in the abstract, they mentioned intermittent fasting has little to no difference and weight loss may have little to no effect on body weight, but it's uncertain may result in no difference in quality of life, may have no effect on adverse events, but it's uncertain.

So why did they not tell in the abstract what they found about participant satisfaction and diabetes status? Were those positive? Because if though I swear, if those were positive and then they don't put them in the abstract and they only put the negatives, that will be wild. Okay. I don't know if that's the case because I haven't read the full thing, but if that is the case, I am going to be so upset because that would mean that they literally picked out the negatives and put in the abstract. But again, I don't know because I haven't read the full thing. They said further research is needed to address participant satisfaction and diabetes status. So why are you not telling us what you found there? Why are you not telling us these studies? Oh, these studies must consider different populations where obesity and overweight have different burdens like those from low and middle income countries and high income countries, men or women separately and different body mass index categories. Okay. I'm just making, I'm just guessing, but I would, I'm going to guess that with diabetes and participant satisfaction, that they found something positive. That's my guess. I could be wrong.

Barry Conrad
I hope so. It's also one of those things that makes me think, is it a case of somebody genuinely, for example, someone like you and I, or someone who is really enthusiastic about intermittent fasting, wrote this article or presented a study or findings, and then the editor or the powers that be who have the final say, do they go back and say, no, this is too... You know, I imagine it's not just the writer, you know what I mean?

Which is also interesting.

Melanie Avalon
and the BBC article.

Barry Conrad
or just how many hands.

Melanie Avalon
Or yeah, go into it.

Barry Conrad
Yeah, rather than just the initial, the initial could have been much more positive in many cases.

Melanie Avalon
The study has one, two, three. There's 10 people who wrote this, the actual study. I am dying to know what it actually found about the other two. Okay. I'm going to stop myself from thinking about this.

Yes. I think this is just a great example where even reading the entirely negative takeaways from the abstract, who funded this? No funding. Okay. Even taking away the only the negatives, the quote negatives from the abstract, there's actually nothing negative here. Like, okay, so fasting is equal to calorie restriction. Okay. Like, isn't that a good thing that you're losing weight from it? Wait, isn't that a good thing? I'm confused.

Barry Conrad
It's more like it should be a magic, magic pill that just, if calorie restriction makes you lose 10 kgs in a month or whatever it is, then fasting should make you lose 100 kgs in a month. Like, I don't know what people expect to report or find.

Melanie Avalon
I know. It's literally like, okay, I'm like a broken record at this point. But literally, you could walk up to somebody and be like, guess what? This study just found that fasting works as well as calorie restriction for weight loss. Yay.

And instead, it's like all this negative stuff. That's so interesting. We're gonna have to take a note and we're gonna have to track down the full study and see what it found on the diabetes and the participant satisfaction part.

Definitely. I need to set up alerts for articles like this. Do you have alerts set up for stuff like this?

Barry Conrad
I don't, but I just, I'm always looking for, I'll just type it in to Google and just find, actually that's a good idea, thank you for that tip, I should do that.

Melanie Avalon
Me too. Thank you, Melanie, for the tip to me because I need to do that too.

Thank you for inspiring the tip to come to my head. Yeah. So listeners, we would love to hear what you guys think on fasting versus calorie restriction and how it is portrayed in the news and in the studies and in the abstract.

Barry Conrad
all of the things.

Melanie Avalon
Well, shall we jump into things? Do you want to do a study or do you want that to be our study for this time?

Barry Conrad
We can do that for the study. I had a study that relates to that, but I think it's longer to get into, so I reckon we can save that. But TBC, everyone. TBC.

Melanie Avalon
Perfect. And we will circle back on what we find out.

I want to see what was the final... I always love reading the first and last sentence of an article. So the first sentence of the BBC article was, intermittent fasting may not help people who are overweight or obese lose weight, a large review suggests, may not help people. Intermittent fasting likely results in little to no difference compared to regular dieting advice. Okay, wait. So they're comparing it to regular diets, little or no difference in percentage from baseline weight loss compared to no intervention. Oh, they're saying, okay. So their study is saying, I take back some of what I said. They're saying that, okay, that doesn't make much sense. So how can it both be little to no difference in weight loss, both for people on regular dieting advice and also for people who are not dieting?

Barry Conrad
Hmm.

Melanie Avalon
So they're saying nothing works then, if that's the case.

Barry Conrad
Nothing works everyone, letting you know this is the headline.

Melanie Avalon
Their conclusion in the study, compared to regular dietary advice, intermittent fasting may result in little to no difference in weight loss. These approaches did not differ in achieving weight loss, producing no clinically meaningful changes.

Okay, so they're saying that nothing works.

Barry Conrad
eventually.

Melanie Avalon
So maybe you can't be like, yay, it's equal to calorie restriction because they're saying that doesn't even work either.

Barry Conrad
Again, it makes me think about, you know, how we joked about having certain people on the show to talk about or to debate about the articles that we didn't like they wrote. We'd like to talk to you on the show and just like go ahead to tell with you about this. It's just so fascinating.

Melanie Avalon
Do you think this is, okay, so, you know, I was saying, I read the first and last sentence. The last sentence of the BBC article is, they quote this associate professor at the University College of London. And he says that it, this is not the last sentence, but he says it provides a clear indication that intermittent fasting offers little benefit.

Oh my goodness. Little benefit? What? How, okay, how, like this is what you, what you opened with Barry. How is there little benefit when people lose their food cravings, get a healthy relationship with food, get back more time during the day, get more flexibility in their diet and their lifestyle, have all these non-scale benefits, like it's helped my skin, my mood, my energy levels. We know it helps like insulin regulation. I'm going to, my study that I talk about next week, I'm going to talk about a really fascinating effect of intermittent fasting that people don't talk about very often or like ever. That's just such, and to say that it provides clear indication that intermittent fasting offers little, little benefit. He says, he says, this is, he, he says, this is another example of a misalignment between public perception and the scientific evidence. I cannot. Ah, man. Okay. I do like this. So then the article, the authors of the article say, it is widely accepted that many people find intermittent fasting, a good way to avoid putting on weight, although this wasn't researched in the review. It's also been linked to reduce cholesterol, blood sugar, and improve gut health by helping people to eat less. So I like that the article brought that in and then they say, this is what they end with. This is interesting. They say around 1.6 million adults in the UK are thought to be using injections such as wagobi and manjaro to lose weight, mostly bought through private prescriptions rather than on the NHS. A recent study found people who stop using the weight loss jabs can put weight back on four times faster than those who stop conventional dieting and exercising. So they end with tying it into GLP1 agonists.

Barry Conrad
Right. Nice little relation, but yeah, it's very interesting.

Melanie Avalon
Okay, I'm going to get off the soapbox now. Hopefully, I didn't entirely misrepresent when I was saying over and over that they were saying it's equal to calorie restriction because to clarify, they basically say nothing works is what that study finds.

So, oh, which I was trying to think of incentives. Wait a minute. Okay, not to be conspiratorial, but if you want an incentive to promote weight loss drugs, what would you do? What would you do? I would put out research showing that nothing works.

Barry Conrad
Wow.

Melanie Avalon
Do you get what I'm saying? Like I would do research showing that intermittent fasting doesn't work, that calorie restriction doesn't work, that dietary advice doesn't work, which is basically what this study says. It says that nothing works. That's the takeaway.

So I'm not saying that it's connected to anything, but do you hear what I'm saying?

Barry Conrad
I do. I think it's just a very fascinating... I wonder how this originated. Whose idea was it? What was the point? What's the end goal? This is what I want to say with this piece to take up precious real estate on BBC.

Was it really worth it? Did it do the job that you wanted it to do? And what was that goal to make people believe that nothing works or that intermittent fasting is redundant or that GLP1s are the way to go? What is the deal? Yeah, it wasn't clear.

Melanie Avalon
Yeah, it's definitely a message that like nothing works. So except the weight loss drugs, which but it like it says at the end when you get off Them you regain the weight.

So you've got to stay on them

Barry Conrad
So, lose-lose. Yeah.

Melanie Avalon
Okay, well on that note, shall we get into some listener questions?

Barry Conrad
Yeah, let's answer some of our questions from our amazing listeners. The first one we have today is from Louise. Louise says, research shows you shouldn't eat four hours before bed, but I tend to do OMAD at dinner. So what times do you guys eat your last meals and any hacks to keep hunger at bay before bed? Melanie, what do you reckon?

Melanie Avalon
Yes. Thank you, Louise, for your question. Thanks for, you know, getting us off of this, at least off of my soapbox.

So I get asked this often by people all the time, because whenever I bring up that I do one meal a day, like when I'm meeting new people, and it's usually when I'm meeting them, like for drinks or something, and then I'm like, Oh, I do one meal a day. Oh, so when do you eat? I eat dinner. Oh, so you haven't eaten yet? No. Oh, so when do you eat? And then it's like, I've had that conversation so many times. And I'm always just like, after this, I eat late. I don't know. Yeah. When do you eat, Barry? You're one meal a day.

Barry Conrad
I like how you just threw the ball to me because like, I don't want to say the time, late, it's late. And also listeners to Louise, I should say, I've been in your position as well, all people have asked me now.

She's like, late, like she doesn't like to give up, it's just late, late, sometime later. But I usually, if I'm sort of home or I don't have to be anywhere, it's usually from 4.35 onwards. But if not, if it's a big full day, it could be late. I could be eating at like 9, 10, like it doesn't have to be four hours before I sleep. If I eat something too heavy or ultra processed or something like that that I don't normally eat for my body, then I might have restless sleep and not great quality sleep. But if I'm eating what I normally eat, it rarely matters. I don't think I even notice a difference one time I finish eating.

Melanie Avalon
It's funny because I was thinking if I were to eat at nine, that would be really early for me. Which I do do. I will be eating, I guess the earliest I eat is on the few times that I go out to a restaurant and eat dinner because then you have to eat earlier. So I always try to make us get the reservations for like eight o'clock, which I feel like is still socially appropriate.

And then you're not even, you know, then you're not eating your entree until like your entree. Then you're not eating your main until like 830 or nine o'clock. I'm like you, Barry. I just, I sleep well on a full stomach. Like I really do. It's like the whole like, like the lions on the savannah, you know, they have their hunt and then they take a nap. Right? That's what I do. But that said, kind of like the quote earlier about like public perception and research, I will say in general that the scientific research does support eating with a circadian rhythm that is earlier. And it does seem like consistency though is more important than that. So if, if we're looking at eating earlier versus later, it's probably better to eat earlier. However, what you can do consistently, like having a consistent rhythm is probably more important than having inconsistent, but some days earlier, unless you're playing around with fasting to get different fasting windows, kind of like with sleep where they say, you know, it's not good to like be going to bed really late and waking up late. But if you're doing that, you want to be doing that consistently. Like you want your body to have regular rhythms. So for you, Louise, you do one meal a day at dinner. I think if you're eating and you're feeling well and you're sleeping well, keep doing you. Don't worry as much about the whole research thing. It's kind of like going back to that study, like, okay, so that guy in that study, that guy in the article was saying that science isn't aligning with public perception. Well, what is actually, what actually works for public, for the public? That's important because if something's actually working and it doesn't match your interpretation of the science, then maybe we're not interpreting the science correctly. Just saying, do you have Hacksberry for keeping hunger at bay before bed?

Barry Conrad
making sure you have enough protein when you break your fast. I think it's really important that first meal, if you have an OMAD, then that meal should have a lot of protein in it. If you have two or three meals, make sure that you're getting enough in there because it's going to help keep you satiated and also have plenty of fiber in there, drink lots of water, have some wine in there. Make sure you're eating enough. That's what I'm getting at.

Don't deprive yourself. Don't fast during your eating window. Do you know what I mean? You've already done your long fast, so make sure you get enough nutrients in there and you'll be fine. You'll sleep like a baby.

Melanie Avalon
I agree so much. I like how you threw wine in there.

Have some wine in there. Yeah, I was going to say, that was the first thing I was going to say was making sure you're getting enough protein, making sure you're getting enough nutrients, so like nutrition, which a high protein diet tends to take care of a lot of that, especially if you're having an animal-based protein diet because it comes with so many nutrients along with it. But you want to make sure that your body has everything that it needs nutritionally so that you're not craving or seeking out foods to deal with that. And then if you're having cravings, ideally in the intermittent fasting pattern, when you find one that works for you, you'll be not hungry during your fast because you'll be fasting, you'll be running on your fat stores, and then you eat maybe a little hungry before your window. You eat. It's good. And then you shouldn't be really hungry after. The meal should be addressing all of that. So if you are having cravings or hunger, it's probably because you didn't eat enough, you didn't get enough protein, or you're still struggling with insulin sensitivity issues. So you can look at the macronutrients that you're eating. Maybe for you, it's better to go low carb, or maybe for you, it's better. Maybe you're low carb and it's better to go higher carb. I know for me in the past, I've switched between low carb, high carb, and when I switched from being low carb after years and years and years and I went high carb again, that actually helped my hunger levels. And then other things is you can do, you can think about to encourage insulin sensitivity after eating, assuming you're not eating and then going straight to bed like I do, you could go on a walk after. That's going to be good for supporting your digestion, supporting your insulin sensitivity, not keeping things. A lot of cravings, especially before bed, can be very mental. So the brain, this is so fascinating to me. So if you have things that spark cravings in you because of your emotional connection to them, whatever they may be, if they are in the house, your brain is going to know they're there and it's going to make you think about them and want them. So if there are things that are doing that for you, maybe it's better just don't keep those in the house and then you won't be laying there in bed because I know I've had this experience where I'm laying there in bed and I'm not actually hungry, but I'm thinking about that thing I have in the house that is a thing that I crave and that's all I can think about. But when it's not in the house, you don't think about it. So that's an option as well.

Barry Conrad
Out of sight, out of mind, right?

Melanie Avalon
Yes, yes. Oh and fiber. Fiber can help a lot of people too with satiety.

Oh yeah and as a quick tangent, sorry one more quick tangent. So burning your gut microbiome can be huge for this especially because the gut microbiome creates short-chain fatty acids which end up serving as signaling molecules to your body that tell your body that you're fed, basically that you have good nutrition. So I'm actually doing a lot of research into this right now like the whole role of short-chain fatty acids as signaling molecules from the gut microbiome. So following a diet that supports the gut microbiome so having foods again like fiber, polyphenol rich foods so like blueberries and you know berries and tea and I mean even wine has polyphenols, fermented foods, anything you can do to really support your gut microbiome then it's going to create those short-chain fatty acids. If you're curious there there's three types there's butonate, propionate and butyrate. They like I said they literally tell your body like we are fed, things are okay. They send a safety signal to your body so supporting your gut microbiome and we do love probiotic wise. We love P3OM. It's a probiotic that actually is proteolytic meaning it breaks down protein so it really helps my digestion. I find it really supportive of my microbiome. Barry you like it as well right?

Barry Conrad
Yeah, definitely. And honestly, I've said this before that even though my digestion is really good and my stomach's pretty robust, this has been amazing and I definitely feel a difference for sure.

I just had some today after having my beef.

Melanie Avalon
It's the probiotic I've been taking the longest, I think, probably. Yes, out of all probiotics. And it's the one I keep coming back to. Like if I stop taking it, I miss it and I bring it back.

So for that listeners, you can go to myoptimizers.com and use the code IFPODCAST15 to get 15% off. So that's B-I-O-P-T-I-M-I-Z-E-R-S.com and use the code IFPODCAST15 for 15% off. You're going to hear me talking more about these short-term fatty acids. And there's a reason, so that's a teaser.

Barry Conrad
Stay tuned. Thanks for your question, Louise. Yes, thank you.

Melanie Avalon
All righty. So we have a question from Amy. Amy says, I'd like to solve the mystery of my electrolyte hydration deficiencies and learn more about cellular hydration and how I can optimize that process. It's been a bit of a struggle over the last couple of years, but I'm making progress already.

99% positive this is achievable this year. Okay. Hydration. All right. Thank you so much for joining us today. We'll see you next time.

Barry Conrad
Yeah, great, great question. Amy, thanks so much for the question. And first of all, love that you said, solve this mystery. I love that framing. And your mindset and your curiosity, it's already giving off that you're going to make progress this year. I believe it.

You know, electrolytes are, electrolytes and hydration are really, really important. And they're one of those topics that can seem pretty basic on the surface, you know, just drink more water and that's it. But once you start sort of digging into really like the cellular hydration, you realize it's a little bit more detailed than that and nuanced than just the volume. So if we zoom out a bit, Amy, you know, hydration isn't just about sort of how much water you drink. It's about how well your body holds onto and uses the water. So that's why and where electrolytes come in.

And I, Amy firstly, love element, you know, especially like the element canned sparkling drinks, you know, and they they're packed with sodium and potassium, actually, a thousand milligrams of sodium and 200 milligrams of potassium per can. And that matches their sticks as well. Shout out to element. We love element and basically sodium, potassium and magnesium, and to some extent calcium or what really allow water to move in and out of your cells properly. So without those babies, you can drink gallons of water and lots and lots of water and still feel like tired and depleted. So cellular hydration is really about that balance and your cells need the right concentration of electrolytes inside and outside to create that proper sort of fluid movement. So think of it sort of like pressure and gradients. If the balance is off, you can feel tired, headache, muscle crampy, brain fogs, even weird hunger signals as well.

Also, Amy, if you're fasting or exercising on the regular, I reckon that becomes even more important. So one thing I've learned personally is, especially with this half training, I think it'd probably be done by now by the time this airs, but with half marathon training layered on top of fasting, I need that sodium so much more like that sodium is not the villain it was made out to be. So if you're sweating and fasting, drinking so much plain water or eating lots of whole food, your sodium still needs to be higher than you think. So yeah, also hydration is not just about electrolytes. It's also about reducing things that increase loss or chronic stress, poor sleep, too much coffee, even though I love coffee, lots and lots of alcohol to the point where you're dehydrating yourself, intense exercise without recovering properly. All of that stuff can really increase fluid and electrolyte depletion.

Yeah, so again, I would also think about things like, I'm going to say it again, adequate protein, healthy fats, micronutrients, we were talking about before, Melanie was saying about getting enough nutrients in there, and you just need solid fundamentals in there.

Barry Conrad
Whole foods are not protein, good sleep. And also, Amy, track those small wins. I know that you're on this progress quest right now. The small wins matter along the way.

So if I were you, I'd experiment systematically instead of changing everything. So just adjust a variable at a time, add structured electrolytes daily, see how that goes, pageants into your recovery, your energy, your urine color, and that way you're gathering data in a sustainable way and not just extreme. Small habits compound. Anyway, I really wish you the best with this quest to solve this mystery, and we come to hear how you go. Melanie, what do you think?

Melanie Avalon
That was so comprehensive and lovely and wonderful. I'm curious, do you have a favorite element, either of like the packets or the sparkling flavors?

Barry Conrad
I love the raspberry. You can't like the sparkling. I just like the sparkling, especially after the running. So that just feels like having a cold beer or something, but it's not a beer.

Melanie Avalon
I was going to ask if you drink a cold, you drink a cold cold.

Barry Conrad
ice cold

Melanie Avalon
Nice. Yeah, I bet that, man, I would look forward to that if I was like doing the training and then that must taste so good.

Barry Conrad
It's so good. Love it so much. Thanks, element.

Melanie Avalon
Again, Listener's Element has the packets that are easy to mix yourself. My favorite is the watermelon.

They also have unflavored, which is clean, fast friendly. And then they have their, well, they've had sparkling now for maybe like a, I'm not sure, maybe like a year-ish, there might be some new flavor. Actually, by the time this comes out, oh wait, when this comes out, oh, so I can say it. Oh, okay, so when this comes out, oh, did not plan this. When this comes out, they will have recently released four new flavors, which are, drum roll please, black cherry salt. You're gonna have to tell me, Barry, which one sounds most alluring to you. Black cherry salt, lemonade salt, orange salt, and pineapple salt. Again, these are the sparklings.

Barry Conrad
Did you say blackberry salt?

Melanie Avalon
pineapple. So black cherry, black cherry, lemonade, orange, and pineapple.

Barry Conrad
I reckon that it's a tie between the black cherry and the pineapple for me.

Melanie Avalon
I would be – well, not orange, I actually don't like orange, but lemonade is nostalgic to me. So I like that. Black cherry sounds yummy and pineapple I'm obsessed with as a fruit. So those all sound amazing.

But just to piggyback on everything Barry was saying. So I think people may think that hydration – so what's the difference between hydration and cellular hydration? Cellular hydration is the water actually getting into your cells and it's not just drinking water. So if you just drink water, that does not mean it will get into your cells. And that's why electrolytes are so, so important. And you want the proper ratio of sodium, potassium, and magnesium. And Element came up with their ratio by studying thousands of people in CrossFit. So the founders – some of the founders, co-founders are Rob Wolf, my paleo hero, and then Luis – and I can never say his last name – Visenor, but he founded KetoGainz. And so it's based on what he learned from running KetoGainz and what would best actually create hydration for people. Because especially if you're doing a ketogenic diet, a low-carb diet, a paleo diet, because a whole foods diet is very low in sodium. Because a lot of the modern people today – the modern people today – our modern diet today is very high in processed sodium if you're eating any sort of non-whole foods. But if you're just eating whole foods, then you're not getting that sodium and you're much more likely to get depleted. And if you're fasting, very likely to get depleted. Same with exercise. So like Barry doing his training. So that's why electrolytes can be so, so key.

They're involved in the majority of the cellular processes in your body, especially getting that water into your cells. And so like, I actually hadn't looked up before what each one does. But so sodium, it is a primary – it's the primary extracellular cation. It manages the plasma volume. It actually puts water – actually helps water get absorbed in the small intestine. And it's required for adrenal function and blood pressure regulation. And then potassium, it's the primary intracellular cation. So it's inside the cell. So sodium is outside the cell, potassium is inside the cell. It's really helpful in maintaining membrane potential. It supports your muscle contractions and your nerve signaling. And it works in opposition with sodium. So sodium and potassium, that's why there's a sodium-potassium gradient. You need them in the right ratio so that water can properly flow in and out of the cells.

And the magnesium is required for ATP stability. And ATP is basically the energy that we generate. It's involved in over 300 enzymatic reactions. And now I've even read studies saying over 600. And it regulates – Oh, wow. Yeah. It's like involved in basically everything. And most people are deficient. And it regulates potassium transport into the cells. So it helps potassium get into the cells. So then potassium and sodium can do their thing.

Melanie Avalon
So yeah, you really want that working correctly. So try some electrolytes and see if that helps you. So Amy, thank you so much for your question. And like Barry was saying, I echo what he was saying about, we love your mindset. But I love that you're looking at it like a mystery and that you are 99% positive that it's achievable.

That's right. That's right. It is achievable. I'm 100% positive. You've got this. You've got this. Okay. Do we want to do another question or do we want to have our proverbial breaking of the fast?

Barry Conrad
Should we do a proverbial?

Melanie Avalon
I think so. All right. So the purpose of this part of the show is it is super important, not just the fasting, but also the feeding. And actually that's also a teaser for next week.

I'm very excited about my study next week. So we like to showcase a restaurant every week and talk about how we would proverbially break our fast. Oh, which speaking up really quickly, because I struggled saying proverbially, do you want to know what word? We just said it a lot in the last question. There was a word in the last question that it's on my list of words that I struggle with so much saying.

Barry Conrad
Tell me, what is it?

Melanie Avalon
But I think I'm good. I think I'm pretty good at it now. Like I think I, I like worked so hard on saying it that I think I can say it. I have to think about it though when I'm saying it.

Cellular. Really? Yeah, I used to struggle so bad. Like, no, I can say it. Cellular.

Barry Conrad
I've never heard you go, Oh, wow. Melanie, that's like a tongue twister for, I've never ever heard that. No.

Melanie Avalon
Yeah, but I guess I've learned now. I have to like see it in my head and I have to say the word cell. I have to like think of it as three different words.

I can't say it as like one word, so I have to say cell and then I have to say you and then I have to say lurk.

Barry Conrad
breaking it down.

Melanie Avalon
Yes. So in any case, the restaurant that I picked for this week, I'm so excited about this one. So I will send it to you.

The backstory on this restaurant, I was already... So this restaurant is in Disney World. However, I was already familiar with it because I enjoy reading about restaurants and looking up cool restaurants. I do it for fun. And so I was really familiar with this restaurant.

It's called... Have you heard of the Cake Bake Shop?

Barry Conrad
Yeah, I actually have heard about this.

Melanie Avalon
You have? Okay, so there's two locations in Indiana, the original in Carmel, not California, Indiana. And then one opened on the boardwalk in Disney World in October of 2024, the boardwalk for listeners if they haven't been. It is one of my favorite places in the entire world.

It is a hotel and restaurants on a boardwalk and it connects Epcot to the Swanton Dolphin Hotels. And it's just like such a wonderful vibe. And so they opened a cake bake shop on the boardwalk as well. And it's literally a boardwalk because there's like the boats and you can take boats to places. And it's so cute. I just love it. But this restaurant, the reason I've been fascinated with it for so long is it's literally if I, in another world, if I was not like a paleo, Whole Foods, non-cake eater situation person, like if I ate all the things, then this is the restaurant I would open because it's stunning. It's like chandeliers and Swarovski crystals everywhere. Like the chandelier is made of Swarovski. And then it's like nice furniture. And apparently it's just stunning, like mirrors. And they put, and they have lots of cake. They have a funfetti cake and they put glitter on the food and the cake.

Barry Conrad
It's very pretty. I'm looking at the website. It's very Melanie Evelon coded.

Melanie Avalon
Mm-hmm

Barry Conrad
Listeners, if you pull this up, you can see for yourselves. Thecakebakeshop.com, it screams Melanie, I reckon. And there's also a gift shop, I think, is there?

Melanie Avalon
Yeah, they have a gift shop. Okay, they put edible glitter on many of its food items, like their cakes, their cookies, their cocktails, everything is like shimmering.

So it's like a magical shimmery place. So if we were to go, if we were to go here, can you please order like all the cake?

Barry Conrad
Of course, because looking, yeah, look at these cakes, like looking at these cakes, they just look like they're too good to be eating because they look so pretty.

Melanie Avalon
Yeah, I've heard it's just like stunning. Oh, man. So should we do we want to do the menu from like the original or from Disney? Probably Disney because that's where we would go.

Barry Conrad
This dude, Disney, Disney's boardwalk at Walt Disney Resort dinner. What are you going to do? We never do lunch. Who am I kidding? This dinner.

Melanie Avalon
You know, it's funny though, okay, because I also, like I said, I read about restaurants and then I also read like the Disney food blog every night. And so I was aware that this restaurant was coming for a long time before it came.

And they, at one point they had, before it opened, they had like the menu outside and people took pictures of it. And then it opened, I think they, people freaked out about the prices. I don't know if they changed the prices before they actually opened it or if they opened it and dropped them, but people were not having it. So they actually like reduced the prices, but opening with another word I can never say, even though it's very common or devour or divorce or, or diverse.

Barry Conrad
You know what? Yeah. Audiverse, right? Audiverse. It's not cellulite. It's audible. Audiverse.

Melanie Avalon
Wait, should we tell listeners the story about the entree with your friend?

Barry Conrad
Yeah. Oh, wow. Yes. Melanie, Melanie was a recipient of a video that I sent her. And what was the contents of the video, Mel?

Melanie Avalon
Okay, so this is one of my favorite videos I've ever received. It was Barry, what's her name?

Michelle, your friend, Michelle. Yeah. Barry and his friend, Michelle, and he just lets Michelle take it away. And Michelle tells a story about how Barry was hosting this dinner and he was making appetizers, but because he calls them entrees, he was like, I'm paraphrasing now, but you basically were like, and now here are three, we have three on, wait, you, oh, you brought out the appetizers and you were like, here are our entrees. And she was like, wait, what are we.

Barry Conrad
This is four pieces of ravioli, that's it.

Melanie Avalon
I felt so validated. So you got schooled by somebody else on the terminology.

Barry Conrad
It was very funny. I laughed immediately and straight away thought of you. That's why I pulled up my, whipped up my phone and had to do that video for you.

Melanie Avalon
made me so happy. Yeah. Okay, so what are we going to have? What would you like? Do you like anything from the Ordovas?

Barry Conrad
Yes, definitely. Now that I've tried that crab cake at the other restaurant, Delmonico's, the other week, I'm on a crab cake. I've never been obsessed with a crab cake until then, so I'm going to go for the crab cake with remoulade, which is blue lump and jumbo lump crab cake.

And remoulade, is that how we say it? Remoulade sauce served with an arugula salad salada. Looks so good.

Melanie Avalon
Nice.

Barry Conrad
Yeah, what about you?

Melanie Avalon
I actually don't want anything from this list. We're off to a good start, but I'll be happy to be there.

Barry Conrad
This soup, do you like soup?

Melanie Avalon
in theory, but maybe stoop has so many ingredients in it.

Barry Conrad
Have I asked you this before? I don't think we've talked much about soup. Do you like soup?

Melanie Avalon
I do. If I'm at a restaurant, there's so many ingredients in there, I don't know what's in it. French onion could be approachable. It's so salty though, speaking of sodium.

In spirit, I do love French onion soup. I probably wouldn't order it, but I do love it. How about you?

Barry Conrad
Yeah, I do. I love a good soup, especially in the past colder months, very recently, making like a hearty vegetable soup, chicken soup, honestly like a soup every week at least.

And it's been really good.

Melanie Avalon
What's your favorite soup?

Barry Conrad
Not, not just the brothy kind, like it's got to have like substantial, you know, stuff in there like potatoes or onion or, you know, kale, just like almost stewy. So it kind of feels substantial, you know.

Melanie Avalon
Yeah, it's funny. We're opposites there, you know French onion is very it's basically like broth. I do like it. It's just too It's like too filling for me And I like like I like eating like I like chewing

Barry Conrad
That's true, not in between, right? Like drink, chew, it's kind of.

Melanie Avalon
What would you get from this list?

Barry Conrad
Well, there's a Gwendolyn's signature chicken and an andouille gumbo, and I love gumbo, so it's topped with long grain white rice and chopped parsley. Yum, served with a side of New Orleans crystal hot sauce.

Love hot sauce. This place looks awesome.

And toasted Gambino's French bread. Sign me up.

Melanie Avalon
perfect. And it's the signature. So you're covering that like you like to do.

Barry Conrad
Also, no, there's a French onion soup there.

Melanie Avalon
I know that's why I was saying if I had to get one, I would get that, but I probably will not. Are you going to get a salad?

Barry Conrad
I think I'll pause on the cell at this time.

Melanie Avalon
I will too. And now we are to dinner. Okay, so let's see. Oh you can get the gumbo for dinner.

Barry Conrad
Yeah, I can see. Yeah. Oh, and you can add shrimp as well. What's jumping out at you? There's, there's quite a few things. It's quite a few choices.

Melanie Avalon
I would probably get probably the salmon filet or it would depend if I'm in the mood for steak or salmon, maybe both. Yeah. A salmon filet which is fresh wild salmon filet finished with a lemon dill creme fraiche served with fingerling potatoes and roasted asparagus. I would see if they could substitute that for steamed spinach if possible.

If not, you can have my sides. And steak frites au poivre, 12 ounce New York strip steak with cognac green peppercorn sauce served with palm frites.

Again, you can have my fries and I'll have that blue please. How about you? Oh, they have crab cakes as an entree.

Barry Conrad
Yeah, I'm going to do the New Orleans Shrimp Po' Boy. A dozen fried shrimp, homemade Rimmelade sauce, mayonnaise, shredded lettuce, chopped tomatoes, and pickles and French bread imported daily from Gambino's bakery in New Orleans, served with a side of New Orleans Crystal Hot Sauce, and pomade, frites, frites, frites?

What's frites? What are frites? Pomfrites. Okay, pomfrites, there we go. Got that totally wrong. And pomfrites, there we go.

Melanie Avalon
Oh my goodness. And then if you scroll down to the kids menu and then they have the gift shop and they say, complete your magical experience.

That is right. By visiting our enchanting gift shop, see, this woman knows like the words I love. Discover exclusive treasures like our signature pixie cake dolls, charms, keychains, hats, t-shirts, baking tools, wait for it, ornaments, and gourmet treats. Wow.

Barry Conrad
I feel like this gift shop is definitely going to be calling your name if we ever go here.

Melanie Avalon
There is a unicorn in the bottom right corner, all as well.

Barry Conrad
Is the dessert I'm trying to find.

Melanie Avalon
Oh, they have buttercream, the unicorn ornament. Okay, let's go to the cakes, I guess, order, or is there a dessert menu?

Barry Conrad
Desserts all day or desserts? Desserts. Do you see that?

Melanie Avalon
Oh, wait. So go to menu and then the yeah, all day, I think desserts all day because that's the restaurant menu.

Barry Conrad
Oh man, this looks so good.

Melanie Avalon
Oh my goodness, look at the look at the like menu. It's got little it's got drawings. Is this the first time that there's been drawings?

Barry Conrad
I think so. I don't remember many other of our choices having like artwork like this. It's usually photos.

Melanie Avalon
We can actually see what we're getting into look at all these cake slices. Oh my goodness. I'm dying to know I'm dying to know what you're gonna get

Barry Conrad
There's quite a few, there's even Oprah's O-list mince chocolate chip cake. She must've liked that.

Melanie Avalon
Yeah, I think that's one of the things that really blew them up when they were originally in Indiana is Oprah featured them.

Barry Conrad
And also, Mel, there's a pixie-fitty birthday cake.

Melanie Avalon
Yep, that's that's how I like found them, that that's the funfetti cake.

Barry Conrad
Oh, man. Well, I'm going to get a few slices. It's just going to be one of those really indulgent dinners.

So definitely starting with the Gwendolyn's famous Earl's Core chocolate cake, because I love my chocolate cake, which is, yeah, there's so much to say. I own a French chocolate cake filled with Calabort Belgian chocolate ganache and melted chocolate cream topped with Calabort Belgian chocolate fudge and fleur de sel. Having that, also the red velvet cake, because I love that so much chocolate and red velvet. And then I have to, in honor of Mel, get the Pixie Fettie.

Melanie Avalon
Yes, please. Do you want to read it?

Barry Conrad
Vanilla confetti cake with a hint of almond filled and frosted with baron blue vanilla almond buttercream and topped with pixie fettie confetti.

Melanie Avalon
Yes, this is how I found them, I think, originally, because I was looking up the best funfetti cakes in the country. And yes, I mean, what other funfetti cake is covered in glitter? Oh, my goodness.

Barry Conrad
I wonder how big the slices are.

Melanie Avalon
Oh, they're massive. Well, you should Google it. They're massive. Type in, like, cake bake shop.

Barry Conrad
Oh wow, there are big slices.

Melanie Avalon
Yeah, they're like really, they're like massive slices.

Barry Conrad
They're bigger than your palm, like your hand.

Melanie Avalon
The other two I would want, if I was ordering, which these would all wreck me, but I would get the red velvet, the funfetti, the pixie-fetti. And then I'm so intrigued by the Neapolitan cake, which is Valjana French chocolate, because it's like Neapolitan, you know, like the strawberry vanilla chocolate. It just looks so pretty.

So it's a chocolate cake, vanilla cake, strawberry cake. And then they have a cookie dough cake. Vanilla cake with Calabaux miniature chocolate chips filled with, is that Calabaux? Belgian chocolate ganache and chocolate chip cookie dough topped with vanilla buttercream and miniature floaterstuhl chocolate chip cookies. I love cookie dough.

Barry Conrad
I think I would probably also get that. I mean, I just have to just go all out because I love, I can eat cookie dough. I love cookie dough, chocolate chips. I love all that.

Melanie Avalon
And then we didn't even get down, do they have pie? Like they have a, I thought you might've wanted the chocolate peanut butter mousse pie.

Barry Conrad
Oh my god, this place is going to... How am I going to get through this?

Melanie Avalon
And then they have, oh, the cookies and bars. So they have these different like cookie bars and stuff.

Barry Conrad
Oh man, I feel like if we came to a long reservation and just sort of grazed, you know.

Melanie Avalon
Yeah, I really want to go here for reals because I want to like see this cake, so. You do? Yeah, I really want to go here. Even though the actual food is not like everything that I love, it seems like very bakery, which makes sense, bakery heavy with the sides and stuff.

Do they have, let me see if they have... Drinks? Yeah. Oh, drinks. They do. No, they do. Yes, they do.

Barry Conrad
drinks. Let's check it out. Here we go. Teas and things. How about alcoholic drinks?

Melanie Avalon
Oh yeah, they have a lot of teaks. They do like tea times and stuff. Do you see any cocktails you like?

Barry Conrad
Yeah, that they've got cocktails and beer. Does anything jump out at you there?

Melanie Avalon
I have to look at the wine. Do you see a cocktail?

Barry Conrad
You know how I like to try the fair of the land kind of thing? I don't love the Cosmo.

I don't like Cosmos historically, so I'm going to do the blush and barrel, which is our old-fashioned with a sparkling twist. Sazeric rye whiskey cake bake shop rosé bubble syrup. Wow. Creole and bitter truth orange bitters. It sounds very good and sweet.

Melanie Avalon
nice. I would have to do some research and get one of the French. They have quite a few French wines. So I would get whichever one is probably the driest and lower in alcohol. So I'd have to look them up and organic, of course, but it would end up being one of the French wines that they have.

Barry Conrad
Any champagne or not, really? Would you have a champagne because it's- I don't like champagne. Yeah, I know. I don't know why I keep asking.

Melanie Avalon
Thank you. You like it though, right?

Barry Conrad
I do but I thought maybe on special occasions you might indulge because it's like a nice place or like very festive.

Melanie Avalon
I do drink, so like I, if it's a, like, for example, they have like a brute rosé, which looks promising. I will, if it's like a moment, I'll have some. I just don't particularly like it.

Oh, they have sparkling gamet. That's interesting. I don't think it's organic. I would have a sip at the very least, but yeah, I'm just not a Bubbles fan.

Barry Conrad
make you fall, the carbonation.

Melanie Avalon
Gives me a headache. So I think this is definitely the most magical menu we've ever looked at as far as the vibe of the menu. Listeners, you can go to thecakebakeshop.com to check all of it out.

Barry Conrad
It's a very festive and very, very magical and enchanting, as they say.

Melanie Avalon
If I were to make a menu, the vibe of this is what it would be. So, okie dokie. Well, this has been so, so lovely. We went from being angry and upset to magic and unicorns and cake.

Barry Conrad
That's what an extreme. That's so funny.

Melanie Avalon
I know. So, listeners, thank you so much for spending your time with us.

We would love to hear from you. Please submit your questions. You can email us at questions at iapodcast.com. You can also go to iapodcast.com and submit questions there. And you can submit questions in the Facebook group, which is called IF Biohackers, intermittent fasting plus real foods plus life. The show notes for today's episode will be at iapodcast.com slash episode 470. And you can follow us on Instagram. I have podcasts. I am Melanie Avalon and Barry is Barry underscore Conrad. So, yeah, I think that's all the things. Anything from you, Barry, before we go?

Barry Conrad
That's all the things. Thank you so much once again for tuning in. You're all awesome and we'll catch you next week. Talk to you next week. Talk to you next week. Bye.

Melanie Avalon
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!




Apr 13

#469 – Fasting To Help Disordered Eating, Craving Dating App, Romantic Partner Eating Habits, Longer Fasting Benefits, Fast Food Choices, Our Favorite Supplements, And More!

Intermittent Fasting

Welcome to Episode 469 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

SHOW NOTES

LINKS 

Featured RestaurantDelmonico's ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

STUDIES:  Comparing the effects of Intermittent Fasting and Continuous Calorie Restriction on eating disorder and mood symptoms in healthy dieters

SPONSORS & DISCOUNTS

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Get 15% off the Premium Starter Kit with code ifpodcast at branchbasics.com/ifpodcast.

LMNT 

LMNT is a zero-sugar electrolyte drink that supports hydration, energy, brain function, and muscle performance with a science-backed blend of sodium, potassium, and magnesium. Hydration is easy to overlook in colder months, especially with travel, workouts, fasting, or lower-carb and whole-food diets. With clean ingredients and cozy seasonal flavors like Chocolate Caramel and Chocolate Salt, LMNT makes staying hydrated actually enjoyable. Get your free Sample Pack with any LMNT purchase at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠drinklmnt.com/ifpodcast.


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 469 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 iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is episode number 469 of the Intermittent Fasting Podcast. I'm Melanie Avalon, and I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Melanie, I am doing really, really great. I actually just signed with a modding agency here in New York, in America actually.

Melanie Avalon
What? Oh my gosh. Were you waiting to tell me?

Barry Conrad
I was, I was waiting to tell you.

Melanie Avalon
When did this happen?

Barry Conrad
This happened literally at the end of yesterday, so less than 20 hours a day. Yeah.

Melanie Avalon
Congratulations!

Barry Conrad
Thank you. I have an agent in Australia and it's been a bit of a hustle to get, you know, to sort of find my fee here with a modeling agent here like a good one because there's so many and there was one that were interested, but then they kind of wanted me to pay them to join. It was just this kind of a scam or was a scam.

So I'm with an amazing agency now and I'm so stoked. I had a great meeting with them about a week and a half ago and they came back and made me an offer and sent me a contract and assigned on the dotted line. So I'm super excited to be getting even more ingrained here in the States.

Melanie Avalon
Oh, that's so exciting. Whenever you post stuff on Instagram and if a brand is heavily featured, does that mean you're working with them?

Barry Conrad
Usually if a brand is fairly featured, it's usually a

Melanie Avalon
like the Calvin Klein stuff.

Barry Conrad
Yeah, because I try to also do it in a way that doesn't say it's an ad or be spooky. And then sometimes I just like to just hero different brands and things as well.

Melanie Avalon
Awesome. Well, that's really exciting.

I actually because I've never done modeling. I don't even know how that works like modeling on like do you audition for you like go in for auditions for modeling or they pick on pictures.

Barry Conrad
Yeah, a lot of the time they pick on pictures or they may get you to do a self tape or something, but it's very different to acting where it's a lot more in depth and involved. Modeling is how you look, you know, a lot of the time.

So as long as they can tell that you look like your photos or look like your comp card, which is your, like your portfolio that the agency has, then you're fine. And that you don't lie about your skills that you have, because sometimes you have to put down things you're good at and stuff. And a lot of people make that up. Yeah, I can pole vault, you know, at an intermediate level.

Melanie Avalon
I can write Equestrian. Exactly. Oh, yeah. What are your skills? Wait, what skills do you have listed on your card?

Barry Conrad
It's mainly just like fitness stuff, sporty stuff. I can speak Afrikaans a little bit, stuff like that. I don't try to be too ambitious for that. It's worked so far.

Melanie Avalon
Exciting. Well, I'll look for you on the billboard on Times Square.

Barry Conrad
Look out!

Melanie Avalon
I'm calling it now.

Barry Conrad
call and speak it into existence.

Melanie Avalon
Yes. Oh my gosh. Congratulations.

Barry Conrad
Thank you. How are you?

Melanie Avalon
I am good. I'm really excited about an event I'm going to this week. It's like my ideal form of event. If you were here, I would have begged you to be my date because you would love it too.

Barry Conrad
What kind of event is it?

Melanie Avalon
it's a gala. It's a theater gala to raise money for a really high caliber theater here. So it's going to be a carpet situation and then reception and then a multi-course dinner. And they're going to have hosted by the local news station person. And then I think they're having some... Well, a lot of performers that are pretty well known there are all going to perform. They're going to do numbers. And then there's going to be a dance at the end. So it's basically everything I love in a night.

I'm going to wear a gown.

Barry Conrad
When is it happening? So it's pretty soon, right?

Melanie Avalon
Thursday and what I'm trying to figure out is the gown I was gonna wear It's a really big gown so it'd be perfect for you know, sneaking in my wine situation But I just realized the slit is fairly high. So now I'm trying to think like I Don't know if I can carry a bag under my legs if there's a high slit on the dress These are the things I worry about

Barry Conrad
Well, it's that sounds like an awesome night. So and if I was there, definitely happily accept that invite.

Melanie Avalon
It would be fun. So that, and then I'm seeing, do you know Sutton Foster?

Barry Conrad
Yes, she's great. She's amazing.

Melanie Avalon
I'm seeing her Sunday.

Barry Conrad
Wow!

Melanie Avalon
I love her.

Barry Conrad
Is she doing a like, what sort of a show is she doing? Is it a one-woman show? Is she in a play or a musical or what's the deal?

Melanie Avalon
a music tour. So like singing stuff. I've been listening to her and so many different musicals since I was little. So little like middle school should be a good week.

Barry Conrad
Sounds very eventful.

Melanie Avalon
It is. Anything else or shall we jump into stuff?

Barry Conrad
Let's jump on in. Let's do it.

Melanie Avalon
Well, to start things off, we are, I have a study. So the title of this study, it is called comparing the effects of intermittent fasting and continuous calorie restriction on eating disorder and mood symptoms and healthy dieters. And it's from 2019 and it was actually a doctoral thesis and it was conducted at the university college London. And so basically the purpose of this study is they wanted to look at two types of calorie restriction diets. So one that was straight up just continuous calorie restriction. So, you know, doing calorie restriction all day or intermittent fasting, an ADF approach, so five to, so, you know, fasting on two days and eating normally on five days, and it was all in healthy adults and throughout the study, which was four weeks, what they were monitoring was they completed an online questionnaire with questions about eating disorder symptoms, food cravings and mood before starting and then at the end as well. And then they also track their diet adherence and their weight loss. And they wanted to see how both of these approaches, which both ended up being calorie restriction, but one was a fasting approach and the one was just straight up calorie restriction, how it would affect any eating disorder type related symptoms. And so they found that over the four weeks, interestingly, so both groups reported a decrease in shape concern, a decrease in weight concern, reductions in binge eating disorder symptoms, lower food cravings and improvements in mood. Both diets led to weight loss.

One of the differences between the two was for the fasting group specifically, they experienced even greater, larger reductions in their shape concerns, greater reductions in their weight concerns, and they had lower eating concerns after four weeks, meaning basically they were less worried about what they were eating than those in the calorie restricted group. And the calorie restricted group actually saw an increase in dietary restraint, which might sound like a good thing, but it basically means that they were feeling more restrictive of what they were doing. So it's actually correlated to like, that's not a good thing that you want to see. So basically the reasons that they think this happened. So well, A, again, both of them are pretty effective at reducing symptoms, but fasting was more effective. And they think that the reason for this, the researchers speculate wasn't necessarily about the fasting per se, as it was that by doing fasting, it was, and this might seem ironic, but it was more restrictive on the fasting days, and then you can eat normally on the other days. And they're, and so they're thinking that it's actually easier, like an all or none approach, like it's easier to just fast and then eat normally than it is to constantly enforce moderation of a calorie restriction diet, like that is probably harder for people to do. And then in addition, the fasting probably helped the participants improve their insulin sensitivity more. It probably helps with their metabolic flexibility more. So it probably made it easier for them to burn fat, be motivated, shift into a fat burning mode.

Melanie Avalon
It's more likely that they had more beneficial ketone production. And so all of this probably, probably led to more fat loss compared to the calorie restriction group.

So, and it's interesting because there's been a lot of like different studies looking at like fasting and calorie restriction and disordered eating and like, what does what, how do things affect the participants? And they are mixed. So this is definitely not indicative of all the research out there, but I did think it was really interesting that they, in the study, at least for four weeks that they found these effects. So takeaway is that the fasting was a little bit better than calorie restriction and reducing different symptoms related to eating disorders.

Barry Conrad
That's, that's super interesting. What an awesome study mill.

I thought it was fascinating about like how the IF group, I seem to worry less about the food and the weight and the body shape than the daily dining. I do think what you said about the all or nothing, I think that approach, I can see how that would be easier. Do you know what I mean? Rather than trying to carefully monitor every little nibble of whatever you're having or morsel that you're having. And that would play more into, that would probably feed, I'd imagine that would feed more into the eating disorder diet brain, you know?

Melanie Avalon
Yeah, because and to that point, it's because you know, a lot of times with the studies on fasting, it will be looking at either maintenance levels of calories with fasting, or like last week, what we talked about with like a surplus with fasting. This was looking at like calorie restricted fasting created through ADF. Yeah, the at least for me, just, and this is the way I've been for so long and like doing a calorie restricted diet as your method to lose weight for like four weeks, like for a month, like, that is so long to not just have to restrict, you know, like constantly, like it's, it's just very overwhelming to me compared to like alternate day fasting, which they were doing where you get to eat normally, the majority of the days, and then on the days when you're fasting, it's easier in a way because you are like, like I was saying, and the researchers were saying, because you are cutting it out completely, you're actually becoming more insulin sensitive, you're in a fat burning zone, you're producing ketones, so hunger is not as much of an issue.

Barry Conrad
Yeah, I think it's awesome.

Do you know if the authors sort of give any inkling of like, whether the any of the psychological sort of changes faded or stabilized or how long or was it pretty much just because that'd be interesting as well to see how long that residue sort of hung around or if they're just sort of went back to their normal, you know, eating plan and they sort of just got over it or if they kind of lingered or if the eye of group stuck with that would be interesting to see like a follow up. What happened after that?

Melanie Avalon
No, that's such a great question. So unfortunately, in this study, the data ended at the follow up. So the last results were at the four weeks.

And then at the end, they actually say they talk about that, they say that, you know, it would be helpful to have longer term effects and studies and look at what happens like do these effects last longer beyond those four weeks that you're in.

Barry Conrad
Yeah, wow. Yeah, I definitely think it's so interesting how, yeah, one perpetuates further spiraling into dieting and the other one just helps to keep that at bay really, even though both are restricted.

Melanie Avalon
Well, what's interesting though, and I think the most surprising thing to me was both groups improved. So I did not expect that.

I thought either both were going to have negative effects or maybe just the calorie restriction have negative effects, but they actually both improved. And that makes, but the fasting just improved more with the symptoms. And something that, it makes me wonder how much of the setup of the study and like who was applying affected the outcome because this might look different if it were done in a different population.

Barry Conrad
I also wonder like how they sort of, you know, sort of told or distinguish between the, you know, like how the normal slash problematic restraint, like how they sort of gauged it or what they looked for, you know.

Melanie Avalon
Yeah, I would imagine I wish they had like the questions. I imagine that would all be in the questionnaire. And so, okay, so this is what I was thinking is, so this was healthy adults and healthy dieters without a history of eating disorders. So I think that's really important.

So basically, people who did not have a history of eating disorders, when they go on these restrictive diets, either calorie restriction or fasting, it doesn't seem to further increase, it doesn't seem to create eating disorders for them in this group. And if anything, it actually seemed to help. But I think it probably might look different if you have a history of eating disorders. That might look like something completely different entirely. I would love to see this exact same study, but done in people who had a history of eating, of disordered eating.

Barry Conrad
I think so too, because I'd imagine it would bring up past trauma or past, you know, just be triggering for people, and I don't like to use that word, but you know, be like PTSD if they did have history with it, but if they were just blindly going into it or with no prior reference, that would be interesting to see, yeah, and why they would be lean more towards one than the other if they didn't have a history of it.

Melanie Avalon
And yeah, I would definitely because I, like I said, I read this one and then I realized that there are so many others. So I think I'll probably look for some other studies in the future because I'm, I'm really, really interested by all this.

It says to answer your question about like, how did they determine this? So they took questionnaires and it, it looked at so eating disorder symptoms. So I guess asking them about their weight and shape concerns, their restraint, their binge eating symptoms with a standardized eating pathology questionnaire. They don't list the exact questions, but it's probably things like, do you worry about your weight or shape? What is, what is your frequency of overeating? Do you experience loss of control? Do you like, what is your mood? Like are you experiencing anxiety or irritability? Are you experiencing cravings? So it's all just like questions to see, to see where they're at.

Barry Conrad
Yeah, and also also what you said as well about different people, groups or populations that will also be interesting to see if you copied and pasted to different countries even and just to see what the effects would be.

Melanie Avalon
That would be interesting.

Barry Conrad
culturally and even gender-wise, just awesome study, very interesting, TBC.

Melanie Avalon
Thank you, thank you. Shall we jump into some listener questions?

Barry Conrad
Let's do it!

Melanie Avalon
Okay, so we have some questions from Teresa, and these are kind of fun. I think we answered, I think she had three questions and we answered one of them eons ago. I'm not sure when. And we said we were gonna come back and we never did. So here we are.

We're finally back. So her second question, and I don't remember at this point what the first one was, but she says, Mel, I know before you talked about creating a dating app and mentioned how it's kind of important for your partner to have the same eating patterns as you. Do both of you still feel that way? Like with meal timing or type of food? I'll be honest, my husband and I have entirely different eating pallets and I kind of appreciate it. Just recently, he's starting to eat more whole foods. And while I'm happy he wants to be healthier, it's driving me nuts because he's eating all the food that I eat every day and we are starting to run out so fast. Mel, can you imagine if your partner ate just as many cucumbers, scallops, and blueberries as you? Oh my gosh. Yeah, so berries. So how, and by the way, the dating app is still in development. So you can get on the email list for that at cravingdating.com. Get on that email list, all the announcements will be there. So Barry, how important is it for you that your partner has the same eating patterns?

Barry Conrad
or hey Teresa, first of all, thanks for the question. It's pretty funny. I had to laugh when, can you imagine if your partner ate just as many cucumbers, scallops and blueberries. I do get that. You know, this is the thing people just deal with on the real like day to day and thank you for opening it up to both of us.

I think relationships, food, and routines are always an interesting mix. Interesting quotation marks there. You know, I don't think you need to eat the same way as your partner to be happy or healthy. I mean, I don't think I would need to. I do think that certain things can make it easier. So for example, if my partner was not healthy or was bringing home McDonald's or all these things all the time, it'd be harder to be around that because that would be, you know, just not great or vice versa. And I also do think if you do have different eating palates, eating patterns, that's also okay. As long as there's a mutual respect, let me zoom out and say something like if one person's vegetarian or one person's, you know, it doesn't like pasta or something like that. It's different to one person being like a 180, just ultra processed food and you're not, I think that'd be really hard. You know, fasting is part of my life, but I can't, I guess I can't really expect someone to copy me. I think what matters most, as I said, is not being pressured to eat what I don't want to eat or when I'm not ready to eat and not feeling like I have to explain myself, which I don't think it sounds like you do because your, your significant other is doing what you're doing now. But if someone understands that we're all good. You can eat breakfast while I'm fasting or vice versa. You can snack when I'm having my water or my coffee, my glow coffee or my wine. So it doesn't bother me, but it's a good thing to have differences.

Noah, what do you think? How does, do you think it'd be harder to have a completely different sort of eating vibe to your partner? Or do you think you need to kind of be in sync for like, for it to be successful? What do you think?

Melanie Avalon
Yeah, so I think the most... Okay, a few things. I think the most important thing is a mutual acceptance of each other's eating choices, kind of like you were saying. You don't want somebody to tell you what to eat or judge you for eating, and then vice versa. So I think that's number one.

As long as everybody is accepting of everybody, I think everything can be okay. That said, I like the first thing you opened with, which is that if you're following a whole foods type diet, eating, quote, healthy, and then you're with somebody eating fast food, junk food all the time, if that's difficult for you because now you might be craving it, or it's like a temptation, I don't think that's a good situation to be in. Especially because one of the most powerful things you can do for your own success and anything you're doing is to optimize your environment. So one thing I love about living by myself is I can completely optimize my environment to best suit my goals and everything. So if I were living with a partner, and if they had habits that were in conflict or contrary to my personal goals, that could be a little bit taxing on willpower or just goal completion and things like that. So I think it's definitely different in a living with a person versus going out. So if you're not living with a person and you're dating somebody or a boyfriend or girlfriend or whatever, it may be way easier to go to a restaurant and you get what you want, they get what they want, and then you go home and then it kind of ends there. But when you're living together, I think it can be more, on the one hand, what I mentioned and what we both mentioned with where it's the food you don't want all the food that you want to eat.

But in general, I'm trying to think about, like with all the people I've dated, how often does it align with what I eat? I think honestly the most important thing, the most important thing for me has been, can I go with this person to a restaurant and are they not going to freak out and be like concerned or judgy or will I feel safe and not weird to, you know, because I eat interestingly. I make a lot of requests and edits to the food and I eat a lot of meat and I get chicken and salmon for dessert. So are they okay with that? And if they're okay with that, more the merrier. And I actually like, and this is what I tell Barry all the time, but I like when people get things I'm not eating because I really appreciate other dishes at the restaurant, even if I'm not actually eating them. I like to see what they look like. I like to ask people questions like was it good? Like what did you like? What did it taste like? So I actually can enjoy it. Like I can enjoy really different tastes with people at restaurants as long as they're not judging me for what I'm eating.

Barry Conrad
Yeah. It's, it's really, and it does keep things interesting.

You know what I mean? And I think, yeah, as long as we can just all just respect each other's vibe and not tell each other what to do, eating wise, as long as it's not, you know, going to kill us.

Melanie Avalon
And that said, the reason I still think it's amazing for a dating app is I think when you are the same, so like if you're paleo, you're the person's paleo, you're vegan, they're vegan, you're keto, they're keto, you're organic, they're organic, whatever it may be, gluten-free, I think it often goes beyond food, A, one, now you can enjoy the same foods together and like really appreciate them and appreciate each other's, you know, limitations, but what they like. Or like does not, it doesn't have to be like a restrictive diet type thing.

It could be like you're just a foodie in general or you're like a wine lover or a coffee lover, whatever it may be. I think the mutual interest there can lead to compatibility because I think it often goes beyond food, like people who are existing in these certain spheres often have a lot of other things in common. So like when I have dated and it was people who ate kind of similar to me, it's never been as crazy as me, but if it's kind of similar to me, we tend to have other things in common as well. And especially with like intermittent fasting, we tend to have other things in common. So that's why I think it's actually a great jumping off point for compatibility, even if it's not the be all end all.

Barry Conrad
You know, Mel, I can totally imagine like, you know, if you have a future partner, like eating all of your cucumbers and scallops and blueberries. And I think that might actually be the ultimate compatibility test.

Like they're eating like what you eat, but they're eating all your stuff. It's like, stop eating my stuff to see if you had to react to that.

Melanie Avalon
Reason number 27 that I'm never gonna live with somebody. Oh, wow. I'm not joking. I mean, I'm joking with 27, but I...

Barry Conrad
Oh my gosh.

Melanie Avalon
I need my space.

Barry Conrad
It's a reason we hope that we sort of answered that, but yeah, let us know how, like the rest of this adventure, like this story, how it goes, like, does he, does he end up buying his own or does he keep eating yours?

Melanie Avalon
Awesome. Okay.

And then she has another question. And this was inspired, I think, because we had talked about this in the Facebook group and I think we talked about it on the show. So we might be revisiting it, but she says, you're on a road trip. Your only options for food is to stop at a fast food joint. Where are you stopping and what are you getting? You cannot say you will just fast.

Pretend you're going on 72 hours or something. And then her examples are, what is that first one? I've never been there. Cordoba?

Barry Conrad
Qdoba? Qd- Qdoba? I've never heard of it.

Melanie Avalon
I mean, either Chipotle, Chick-fil-A, McDonald's, et cetera. What would you do, Barry?

Barry Conrad
If I had to choose Teresa, I'd probably go Chipotle first. I haven't tried Qdoba, but I reckon Chipotle might be like a pretty good place to still build something that kind of feels like real food because you can go like a big old ball of like double protein, situation, chicken or steak, vegetables, rice is always good, some salsa, that'd be good.

And then I reckon McDonald's, secondly, because I could just get a whole bunch of the burger patties, like a whole bunch of plain patties, and maybe even like a couple sizes of tomato or lettuce to wrap it in, and I'm not trying to make a gourmet, that'd just be purely fuel. And then Chipotle, even though I love it so much, it probably would be my last resort, chicken nuggets, grilled nuggets with a grilled chicken sandwich, not the healthiest of the three, but I still wouldn't be mad if it was the only option, so I reckon, yeah, I reckon I could make either of those work if I had to, had to.

What about email?

Melanie Avalon
Yeah. So I do think out of the list of like, what do you think would be the best option? And it's probably the worst. And I know, I know we talked about this on a podcast, but Chick-fil-A, it is shocking the list of ingredients for their chicken. Like it's, yeah, it's shocking.

I actually, I agree. I think like something like Chipotle, I actually, because I actually would like to go to one of the burger places and just have like a meat fest and just order like 50 million like burgers, like without buns, that would be actually kind of fun. It wouldn't be obviously like organic or grass-fed or anything, but it would be yummy. I mean, if I was in California, in and out, they have really, I think higher quality beef. So I could just get like, in and out, like 20 burgers. Otherwise, otherwise, I think I could make, I don't really know, I do know, I think the gluten contamination can be a problem at the fast food joints. So I do have that concern.

I could get like all beef at one of the, one of the places. I think also, I think like Arby's has some options for not too many additives with their meat, but I'd have to like look everything up.

Barry Conrad
I haven't tried RVs yet actually.

Melanie Avalon
I actually haven't either, but it's like roast beef. Oh, yum.

So let me go back. Shall we go on to our next question? And thank you so much for the fun questions, Teresa. And so sorry we took like hour, like days and months to get to it.

Barry Conrad
So this next question we have is from Jennifer and she asks, benefits of a longer fast.

Melanie Avalon
All right, Jennifer, thank you so much for your question. So first of all, we need to do some definitions here or defining of what do you mean by longer fast? So is that extending your fast during any given day? So, you know, rather than, you know, 16 hours compared to 12 hours or 20 hours compared to 12 hours. So I'd be curious what length of fast you're talking about, or are you talking about multi-day fast?

I'm assuming you're probably talking about multi-day fast. To answer that, so with intermittent fasting daily, you're going to get the benefits of switching on metabolic flexibility, getting better at burning fat, dipping into autophagy, lots of really healthy benefits, weight loss, energy levels, all the things. For an even longer fast, that's where, and I've actually, I think the longest I fast it is 48 hours. But a lot of people will do like a three-day fast or a four-day fast or a five-day fast, you know, either annually or a couple times a year. And that's where you're going to get some of the benefits that we see. And Dr. Balter Longo has done a lot of studies and work on this. That's where we see things like really, really intense autophagy. So doing deep cellular cleaning that you might not, quote, get to in your daily intermittent fast. People will share experiences about like old injuries healing or just experiencing a deeper level of healing that they might not have achieved otherwise. Dr. Longo also has a lot of fasting studies on the immune system resetting after extended fast. So there is the possibility that the immune system basically has its own form of autophagy in a way and that we lose these dysfunctional or older immune cells and we can actually kind of reset the immune system. Also, a lot of people just do it as a, like a more for like the mental experience of it. So just to like be more present with yourself and like what is it like to do hard things and do something like fast multi-days. So that experience can definitely, I mean, definitely make you more in tune with yourself and to not eat for three days and really see what is the difference between appetite versus hunger. I do think, again, like I actually haven't done that long of a fast. So I think it's all very unique. And I think if you are doing it, you need to make sure that you're properly hydrated and have electrolytes and all the things. And it has to be something that's going to work for you and your life. But it's basically, it's basically the benefits of fasting emphasized even more or potentially taken even farther. But then again, there is the possibility of overfasting, not getting enough protein after potentially losing some muscle. So what are your thoughts, Barry?

Barry Conrad
Yeah, Mel, you answered that so great, like all those points. And she's right, Jennifer, in terms of the why and what the definition of longer is. Yeah, I like to err on the side of caution of this as well, because not everything is like, you know, more is more kind of thing, especially when it comes to fasting.

A lot of people think I'm feeling so great now, I'm seeing all these benefits. And so they think let's kick it up to even longer. It's not necessarily helpful to keep pushing the fast. Myself, personally, I've done 36 hours max only ever, maybe twice, once or twice, and that's it. And I just wanted to kind of experience it, you know, and just to sort of have a bit of a reset. But it's not the biggest benefit of a longer fast isn't about chasing extremes necessarily, Jennifer. I mean, longer fast, they do tend to quiet the noise in general around a lot of things. You get clarity mentally, certainly the noise around food and things like that. And you might also definitely start recognising that, you know, what's real hunger versus being bored, you know, and the mindset shift. But again, I don't see them as something you need to do often. They're more a tool, not a requirement, unless you're under medical supervision and you have to do something like that. You know, Mel talked, mentioned as well about them acting like a reset button occasionally. And but I do think only if they're supportive and not stressful, stressful in the worst way, meaning of that word. So my take is it's more like, yes, they can offer a deeper mental benefits, metabolic benefits, but if they're done sparingly and you never feel like it's like a badge of honor to push to keep going for longer. You know, it's about fast things about partnering with our bodies, making sure that we're working with it and feeling supported. And our goal is to always have better health and clarity, not just as long as we can go. It's not a fasting marathon. So we'd love to know more about the context around your question and for you to share more. Jennifer, but thanks so much for your question.

Melanie Avalon
Okay, shall we answer Kelly's question?

Barry Conrad
Let's do it. So Kelly Klink, I love that name. Kelly Klink on Facebook. She wants to know, what are your favorite supplements?

Melanie Avalon
So clearly, all the supplements I make in my supplement line are favorites of mine because I'm slowly making all my favorite supplements. And people often ask me, like, what supplements can you not imagine your life without? And hands down, the first one I made for Avalon X, Serapeptase, like, I can't... And that is something really common I hear from people who take it, which is that if they're taking it and they stop taking it, they really radically notice a difference.

And so basically what it does is it's a proteolytic enzyme that breaks down problematic proteins in your body. So speaking earlier about the immune system, like reacting to things, the immune system is often reacting to protein buildups in our body. So it helps clear sinuses, inflammation, reduce cholesterol, brain fog, it can even break down amyloid plaque, all the things.

So I really, I literally, it clears my mind like none other and clears my sinuses like none other. So I think most people can benefit from magnesium because most people are deficient, because our soils are so deficient. I love my magnesium nightcap, which crosses the blood-brain barrier. You take that at night.

And then the reason I love spirulina is that it is, it's like a multivitamin in a whole foods form. You're getting all of this massive array of such a nutrient dense food, like so nutrient dense that NASA studies it for the astronauts.

And it's insane. You can get like the entirety of your daily vitamin B12, for example, in a vegan form. It's got like vitamin A, it's got iron, even things like superoxide dismutase and antioxidants. It's really, really powerful. So I love that. I love my berberine for blood sugar control. Whenever I wear a CGM, I notice a big difference with that.

Okay. So those are like the like kind of optimizers. And then like when I'm eating, I benefit so much from HCL, Betaine HCL, hydrochloric acid and digestive enzymes. So I currently have a digest enzyme blend. I don't have my own HCL, so I use the pure encapsulation form of that. But those are all both radically big game changers for me and my digestion and digestion is so important.

And then when I, okay, so also timeline, they make a urolithin A supplement, we've had them on the show. I take that every single day and it's wild the effects I've seen on my energy levels because people notice it different ways. But for me, I really credit not needing naps as much anymore to taking that supplement.

The way it works, urolithin A is it's a byproduct, a postbiotic created by our gut bacteria, but only like 30% of the population has the gut bacteria to create it. And even that said, when they've done studies, most people don't, even if they are producers, they probably don't make enough to see the clinical benefits that it's been studied for. It really encourages mitophagy. So we've been talking about like autophagy. Mitophagy is breaking down the mitochondria, so breaking down dysfunctional mitochondria, which are basically like the powerhouse, like parts of our cells.

Melanie Avalon
So by breaking down old dysfunctional mitochondria, it just completely can fix how your cells produce energy. And the studies that timeline has done are crazy. So they've actually found that when people take it for, I think, six months, they actually gain muscle with no dietary change and not muscle size, but muscle strength. So in their study, they actually found that it significantly improved muscle strength by up to 12%. which is crazy, and endurance after four, oh, only four months, after four months.

So I love, I love that supplement. And for that, listeners can go to timeline.com slash ifpodcast and you'll get 20% off, which is amazing. So timeline.com slash ifpodcast for 20% off. And then supplements for when I'm going out, I don't know what I would do without my transdermal glutathione and transdermal NAD. I use ion layer. You can go to melanieavilon.com slash ion layer to get $100 off. Those are game changers for me for going out, drinking all the wine and still feeling really sprightly. So glutathione is your body's master antioxidant. NAD is basically, it's a coenzyme in your body involved in every single metabolic process. So declines in NAD are linked to a lot of the side effects of aging. So a lot of what we experience as aging is possibly due to declining NAD levels. And it's depleted by things like stress and partying and alcohol and all the things.

So wearing those patches can really be a game changer. And another supplement I haven't started taking, I'm gonna interview him. I met this guy, Sam Shepard. I met him through Andrew McConnell, who's my good friend, who I've had on the Melanie Avalon Biohacking Podcast. And he is the guy who made, again, I haven't taken this yet, but it's just like fresh in my mind. He is the guy who made astaxanthin popular, which people might've heard about it. It's like in shrimp and salmon and things like that. So he did studies like 20 years ago, trying to find what was the compound common in all animals who don't get cancer, because there's only five animals that don't get cancer. Barry, do you wanna guess which animals don't get cancer?

Barry Conrad
Oh my gosh, Melanie, oh man.

Melanie Avalon
I only guess one, well, I would have probably guess the other one based on the supplement, but.

Barry Conrad
Man, can you give me a clue of what?

Melanie Avalon
Three of them are pink, or can be pink, and they're kind of known for being pink. Well, one is definitely known for being pink.

And then one is like, if it's not pink, that's a problem. So they'll make it pink or orange.

Barry Conrad
Elephants?

Melanie Avalon
Actually, that is one of them, but they aren't pink. Oh, I mean, like, there are pink elephants, like, the concept of pink elephants. Elephants is one of them. Yes.

Barry Conrad
Definitely something in the water has to be.

Melanie Avalon
Actually only two of them. One of them is not in this list, but

Barry Conrad
Not lions. That's wrong, right?

Melanie Avalon
No.

Barry Conrad
No! Rodents? Like mice or rats?

Melanie Avalon
So one is a rat, and this is the one that I knew because Rick Johnson talks about it a lot in his book. Nature wants us to be fat, I think is what it's called.

He has a different theory for why it lives so long, but it's a... Do you want me to tell you? Yeah, tell me. Tell me. Naked Mole Rat.

Barry Conrad
and they can more.

Melanie Avalon
Mm-hmm. They live like insanely long and they don't get cancer.

Neither do elephants like you said. You can guess the pink one. It's something that's always at the zoo and they're like very pink. Like the kids like to go look at them and they're pink. They're a bird. No flamingos. Yeah. Flamingos.

Barry Conrad
Wow, I was not expecting that at all. What's the reason why they don't get cancer?

Melanie Avalon
Well, it all goes back to this one common thing that is in all of them, at least that's what he thinks. So the other two are sharks and salmon.

Barry Conrad
Wow, I was going to say the same because of the pink, you can make them pink.

Melanie Avalon
Yeah. And so salmon, because I know farm-raised salmon, a lot of people know that they actually add astaxanthin to them to turn them pink because otherwise they don't get it from their diet and they're not naturally orange or pink, like orange-ish.

Yeah. So he did studies. He worked for the government and the military. It's like a whole thing. I can't wait to have him on the show. But he found that these five animals, he tested them. He did biopsies to see was there a compound in all of them and it was this astaxanthin. And then he literally reversed. He put his cancer into cancer. That's what made him search for this. And then he started high dosing, growing this astaxanthin, which comes from a blue-green algae. And he put his cancer into remission and started, I don't know, all these crazy stories of people getting rid of their cancer and all these things, taking this supplement. It got so bad that the government got involved. He's had people try to kill him, try to take him out. Oh my God. Yeah. The FBI called him up because somebody tried to kill him. It's intense when you start talking about natural health things that may actually work. That could be a threat to powers that be. And again, that was a whole tangent, but I haven't taken it yet. He's going to send me some. I'm going to have him on the show, but I'm very intrigued by it after talking to him. Sorry for that whole tangent.

Barry Conrad
No, I can't wait to hear what your findings are when you talk and that sounds super fascinating.

Melanie Avalon
He was so fun. And then at the end of our call, because we were doing a meet and greet, he was like, oh, and if you ever want to go dinosaur hunting, you can come with me.

And I was like, what? He was like, yeah, I go dinosaur hunting. He goes dinosaur hunting with like, I guess there was some dinosaur hunting TV show on Discovery or something, and they asked him to be in it. I don't know why he didn't actually end up doing it, but he goes hunting with those guys, like digs up dinosaur bones.

Barry Conrad
That's so cool. Yeah, sign me up for that. That's so fun.

Melanie Avalon
So that's my long list. And again, for AvalonX supplements, they're all highest of quality glass bottles, tested multiple times. You can get them at AvalonX.us and use the coupon code I have podcast for discount.

But yeah, I think those are my, and there's more, but I think those are my favorites. How about you, Barry?

Barry Conrad
Well, Kelly, I have to, you know, admittedly say I'm not a massive supplement take up slowly, but surely changing that, for example, so I will say electrolytes are the big one for me right now, Kelly, and I've been using element a lot, like, pretty much every day, especially now that I'm training for this half marathon.

Melanie Avalon
Yes, what what flavors are you using?

Barry Conrad
I love the citrus salt with the raspberry salt, it's really good and just kind of gives me that kick, especially when I'm feeling flat after my runs. It helps me with the sodium makes a massive difference and especially with focusing energy is really good.

And I never thought that I'd be, I didn't know if it really like taking electrolytes would affect me this much here because in Australia it is a bit different as well the way that they sort of make them. Sometimes over here it's like, oh wow, I had a good reaction to them and then I can't speak of more highly of elements. So I'm so excited to be having the drinks there, but I know in my fridge they stocked up so good.

Melanie Avalon
especially while you're training for your half marathon.

Barry Conrad
Exactly. So it's just so timely. And then I will also say, and Melanie already knows this, but my digestion is pretty solid anyway. But I started taking bioptimizers probiotic breakthrough, which listens, you might know that it used to be called P3OM. And honestly, I honestly will say that my digestion feels better than before. Like I'm feeling like it helps me keep things smooth, consistent, especially with all the protein that I'm having. I definitely feel different in my gut. And I can only put that down to two things I've changed, which is element and bioptimizers, the probiotics. So that's really good.

So shout out to both of those brands. And outside of that, I keep things pretty basic. So I supplement protein as well. And I'm trying to help meet my protein targets and also creatine occasionally. I need to get some more of that for training and recovery. And then I do take a weekly vitamin D pill that I've been prescribed since moving here because that always comes up lower in my labs consistently. And so I just take one pill a week and that is like some higher dose pill. So that's it for now, but what's the space? There'll be more. I don't know if I'll ever catch up to Mel's level of supplement taking, but I'm being intentional about it this year. So what's the space?

Melanie Avalon
Okay, so a few quick questions. First of all, well, how did I forget by Optimizer's probiotic breakthrough? I am obsessed with that probiotic. It's the most amazing thing. When they were talking to us about sponsoring the show again, I was like, can we talk about probiotic breakthrough? Like I'm obsessed with it. Can we just like focus on that? Cause I am obsessed, obsessed.

It's actually a proteolytic probiotic, meaning it breaks down protein. So kind of like what I was talking earlier about the benefits of seropeptase, but this is different because this is going to help you break down like your food, your digestion, and I just, I love it. So the code for listeners there. So if listeners go to buyoptimizers.com slash ifpodcast and use the code ifpodcast15, you will get 15% off site-wide. So that's B-I-O-P-T-I-M-I-Z-E-R-S.com slash ifpodcast with the code ifpodcast15 for 15% off site-wide. I'm also, how can I forget element? And by the way, Barry, okay. So I've been like really nervous, I guess, cause there are these products that I love so much. And so Barry has been trying some of them for the first time and I've been like, oh, I hope he likes them as much as I do. So it's amazing to hear that you love element and probiotic breakthrough. And listeners can get a free sample back to try multiple flavors. If you go to drinklmnt.com slash ifpodcast, again, so that will be free with any order. You will get to try multiple flavors. So we cannot recommend them enough. And then just to like echo what you said, I really like how you use the word intentional. I know I just mentioned a lot of supplements. I also don't want to like exist in this world of like supplement overwhelm, where like you're taking like 500 things and like what's doing what. And in the end, I wish we could get everything we needed just from like sleep and whole foods. And maybe we could in the past, but with today and our modern lifestyles, the food environment, the stress, the light, all the things, it can be really helpful to optimize what is important for your own body's constitution to be optimized by being intentional with what you supplement with. So I'm really glad that you said that and I echo it as well. So don't feel the need to like have to take all the things Barry.

Barry Conrad
Yeah, well, definitely, no, it was more like ingest, but yeah, it's just, I think it's so impressive that you, and I always learn so much when you're sharing about that, because it's like, oh, I didn't know that about that, and this about this, so it's really great. And, you know, and that's also the beauty of us being co-hosts, because, you know, you have all this extensive list of supplements and I'm more, you know, minimal and open to more.

Melanie Avalon
Yes, we get to learn new things from each other. OK, well, shall we have our proverbial breaking of the fast?

Barry Conrad
Let's do it.

Melanie Avalon
Okie dokie. Well, for listeners, the purpose of this part of the show is that the benefits of fasting are not just from the fasting, the eating window is equally as important because that's where you're nourishing your body, fueling yourself, preparing yourself for the next fast, recovering, getting in those nutrients, all the things.

And so each week we like to pick a restaurant that we think looks cool or nifty or fun to profile and talk about how we would break our fast because we both do one meal a day. So Barry, what have you found for us?

Barry Conrad
I'm really excited about this week's restaurant. I feel like I always am, but this week's particularly more because I went there on the weekend.

Melanie Avalon
Oh, during restaurant week.

Barry Conrad
Yes. So I'm sending it to you now.

And this restaurant is called Del Menico's in New York City. And why this place is special, Mel, it's one of the most important restaurants in American history. Del Menico's helped invent fine dining in the US and set the template for the modern restaurant as we know it. This is where legendary dishes like Del Menico steak, Eggs Benedict, baked Alaska, and even the idea of a printed menu refers popularized actual culinary history.

Melanie Avalon
Whoa, they started the printed menu?

Barry Conrad
Yes, it's fully ala carte, classic, big steaks, pristine seafood, rich sources, all the things you want when the restaurant itself carries this wine list is meant to be celebratory, serious, old school, built for grand tables. And the vibe I can attest is this grand old world, unmistakably iconic vibe, high ceilings, a real awesome ambience, like such warm service, but felt really classic inside, like had such a good time. Seriously.

Melanie Avalon
Did they start a chain from them or is it just them? Cause I feel like I hear about that name is of a restaurant a lot, but is it probably not.

Barry Conrad
No, I think it's just, hold on a second, let me have a look here.

Melanie Avalon
America's first fine dining. Wow crazy, right?

Yes. I'm looking at it right now. Oh, it's like one of those corner situations I don't know why but I love that This is just like a like a little thing about like an architecture thing I've loved for so long and I think I just associate it with certain places that I really love but like I Don't know how to describe it. How would you describe it? It's like the corner vibe where there's like two streets on both sides

Barry Conrad
It's like right on the intersection kind of thing, like on a corner.

Melanie Avalon
It feels like Europe or like Beverly Hills or New York.

Barry Conrad
There's a, inside there's a massive painting, no, a massive photograph of what it looked like back in the like ages ago. And it's still in that corner and it looked exactly like what you said, now like European, like the streets were kind of more bare and people were all dressed up.

It was awesome.

Melanie Avalon
Oh, I see the painting. Is it massive? That painting? Yeah, everybody's wearing like suits and where people dressed up.

Barry Conrad
Yeah, well, it's a nice, it's pretty nice place. A good dressed up and the servers are really dressed up nicely. Really, really great service. Like I can't speak more highly of them. Really good.

Melanie Avalon
Well, this is definitely my, oh, they have a dress code. Guests are encouraged to dress for the occasion.

Smart, casual, emphasis on polished and elegant attire. Jackets are not required, but appreciated. Okay, yeah, this is already, I can tell completely at my alley. I love that they, I'm like fixating on that, that they kind of invented the printed menu.

Barry Conrad
That's crazy. Let's go to the dinner.

We won't do the restaurant because that's very limited menu, but let's go to the dinner menu and dive on in. What do you, what is jumping at you? There's so many things there.

Melanie Avalon
Well, we're back to the correct terminology of things. Okay.

So from the raw and cold section, Oh, okay. Uh, well, I definitely want smoked steak tartare. So has marinated egg yolk, nori, Asian pear, grilled sourdough. I'll get that all on the side.

And are you going to get oysters?

Barry Conrad
I'm gonna get oysters, you already know. Cause I haven't had oysters in the past couple of days, so I'm doing oysters.

Melanie Avalon
Did you have oysters when you went?

Barry Conrad
We didn't we didn't actually this time, but

Melanie Avalon
Do you remember what you had? Okay, great.

And do you see it on? You'll have to let me know. Okay, when we do each section, you'll have to let me know after what you pick what you got. Sounds great. So what are you getting from raw and cold sections?

Barry Conrad
So I'm going to get the oysters and I'm going to get the seafood plateau. That looks pretty awesome. Daily collection of raw bar seafood and shellfish add king crab $50.

Melanie Avalon
Are you a king crab fan? I just, I just love.

Barry Conrad
Honestly, I love crab, lobster, mussels, oysters, prawns, shrimp, octopus. I just love it all, seriously.

Melanie Avalon
all the seafood all the time.

Barry Conrad
Yep. It's just easy to digest. I have no issues with it anymore. So it's good.

Melanie Avalon
Well, you know, the thing is, it's all really delicious and good. And then that's like oysters.

And it's like, what happened? Did it's like, it's like they didn't get the memo. Like there was like the tasting room memo, like of like, we're going to taste amazing and like, you're going to taste like this. And then the oysters were like, I want to taste like that. And they're, they like picked the adjectives that were not good.

Barry Conrad
I feel like it's going to, there may be hope for that to change. We'll see. You'll, you'll try out. You'll have a good experience. Nope.

Melanie Avalon
Nope. Oh, I also want to add on chilled jumbo prawns because I don't tempt me with a shrimp cocktail a prawn cocktail

Barry Conrad
Yeah, that would be good.

Melanie Avalon
Appetizers

Barry Conrad
Okay, so I am going to get what I actually got and honestly, this is one of the best things I've ever had, ever, which is a big thing to say.

Melanie Avalon
kind of guess what it was. Was it the caramelized bacon? No. No, the crab cake.

Barry Conrad
It wasn't a cake. It was like, it was like a ball picture, like a planet on your plate. Like it was a, an actual like cricket ball size ball or bigger cake. It wasn't like a flat little cake and it was honestly filled with crab. And it was incredible.

It was like one of the best things I've ever had. It was so good.

Melanie Avalon
Nice. Did it come with potato strings and tarragon dill tartar?

Barry Conrad
It's sort of like made, picture like the ball is made of these strings of potato covering this ball of crab inside. That's how it was.

And then the tarragon dill tata is just like sort of garnished on the plate. So it's sort of like perched on the plate, but it's this planet of crab, it's so good.

Melanie Avalon
Can I ask you the question that was probably, so like, I know I'm always talking about my server stories, but I get flashbacks doing this game with you with these restaurants. So there was a question that is very specific, but I would get it a lot.

Interestingly, and it's whenever there was a crab cake on the menu, do you want to guess what the question is? This is like a very specific and common question, I think from people. If they're crab fans, do you want to guess or should I tell you?

Barry Conrad
Tell me.

Melanie Avalon
They always want to know if it's big crab chunks. Like they want to know if it's like more crab forward or more like breading forward.

Barry Conrad
That's such an interesting question.

Melanie Avalon
It's a common question. I got it all the time. So was the crab cake, was it big chunks of crab, or was it more like breading and potato?

Barry Conrad
No, it was again, like picture, like just picture like a giant little ball on top of a plate and inside the ball is this, all this crap. So it wasn't like little chunks along the plate. It was like just one little like massive ball that was really filling and really good and Barry Conrad approved size wise. Yeah, it was delicious.

Oh my gosh, Mel was so good.

Melanie Avalon
Oh my goodness. Here it is. You're saying ex benedict invented invented. Wow. Did you get ex benedict? No.

Barry Conrad
No, because it's more it's more breakfasty, but you know what, I will go back.

Melanie Avalon
So I wonder I wonder when it turned into a breakfast thing like you know like I wonder when they first invented it it sounds like it was not like a breakfast thing.

Barry Conrad
You're right. That's actually a good point.

Melanie Avalon
So theirs comes with, so Delmonico's royal eggs, Benedict poached duck egg, duck egg, king crab and lobster, terrine, brioche, black truffle, hollandaise, and you can add caviar, a certain type of it that I can't pronounce. Would you get this this time around?

Barry Conrad
You know, I would, I probably would just to see why, like, you know, where it all started. Yes.

Melanie Avalon
one of the things they're known for.

Barry Conrad
Yeah, I can't imagine that it would be too filling, you know, so I probably have that to try it.

Melanie Avalon
I might ask if they could just give me a poached duck egg because that sounds really fun.

Barry Conrad
one lone egg, um, maybe.

Melanie Avalon
or we could get it and we could ask for an extra poached duck egg on the side and then that will be my my duck egg.

Barry Conrad
That's so funny. Yes, that's another option.

Melanie Avalon
Look at us continuing with the correct terminology. Entrees and steaks.

Barry Conrad
I feel like I know what you want.

Melanie Avalon
What do I want?

Barry Conrad
I reckon the filet mignon.

Melanie Avalon
Yes, I will have a filet mignon, please, and I will have it. What did we learn last week? I will have it blue.

Friends, if you missed last week's episode, we have a very fascinating conversation where you will learn so much about why it is okay to have steak blue and not other things. And by blue, I mean like basically very rare, briefly seared.

Barry Conrad
and medium rare, medium rare too, medium rare.

Melanie Avalon
So, yeah, yep, that's what I want, how about you?

Barry Conrad
Well, Melanie, I'm happy to confirm that I had that filet mignon.

Melanie Avalon
Oh my gosh. Whoa. Okay. Wait, this is a moment. This is a moment where I pick something and you've actually had it.

Barry Conrad
I've actually had it and this is the steak I told you about, I think last week where honestly, it's the best steak I've had. It's honestly so good.

It sounds like I'm just hyping it up, but it was delicious. It was so good.

Melanie Avalon
So this was you were this was the steak and it was like just like melting your mouth Just you just like cut through it like butter

Barry Conrad
perfectly prepared and big. It was just really, really good.

The taste was amazing. The quality of the meat was really good. I'd probably get another one just to have it on the table, but I would probably have to try at least another one of their cuts now, because if that's anything to go by, wowzers, so good.

Melanie Avalon
Did you have it medium rare? Yup. I want a picture. Do you take a picture? Do you tape? Do you take pictures of your food when you go out?

Barry Conrad
I kind of do sometimes, but I think as well as some places, I think they're kind of funny about...

Melanie Avalon
I think they like to promote.

Barry Conrad
I took a photo of the dessert, actually, which I posted on my story, which I may choose the same dessert as well. But I don't know, I think some places are like, they maybe frown down frown upon photos like oh, that's kind of tacky, but maybe I should just take more photos of the food.

Melanie Avalon
I know I said filet mignon, that said, they do list for each stake where it comes from. So like some are from the Brant family farms, some are from Demkota Ranch, the filet mignon is from Allen Brothers. So I might actually, if I was there, I might actually like ask the server or like research the different ranches and I might change my choice. If one of the farms was known for being, you know, have certain like sustainability practices or you know, like I might are like more grass fed. So I reserve the right to change my mind.

What was I saying? Oh, no, about taking pictures. So I don't like, I don't, okay, I don't like phones at the table. Like that's like one of that makes me shudder like phones on the table. I don't like the phones being out. When I'm with people, I take all my selfies. But beyond that, like I don't like phones out. And so at restaurants, I do though, every dish that comes out, I take a picture and I feel like if you take like one picture, I don't think it really bothers anybody. And I actually think the restaurant likes it if you post about them normally. So that's just my experience.

Barry Conrad
Okay. Yeah, and I will. I'll take more.

Melanie Avalon
Yeah, so start taking the pictures, sending them to me. So what would you get this time?

Barry Conrad
So this time maybe I would try, I do like a sirloin, even though it's a, it's a fattier cup, you know what, I would probably try the Miyazaki strip loin, the slow edge Japanese Wagyu A5 Miyazaki strip loin.

Melanie Avalon
Yeah, so that's gonna be a little bit fattier because of the wagyu yum, okay also medium wear

Barry Conrad
Also medium rare. What about you? Sorry, so you're gonna maybe change your mind, see how you go.

Melanie Avalon
Yeah, depending on where they come from. Like, did you get... Okay, so for example, this is why I think I want to change. So when I briefly... Yes, I'm changing. So when I briefly Google the ranches, the filet is the Allen Brothers Angus. It looks like that's more like premium Angus beef, but more like conventional.

They have these stakes from the Brandt family farms. And when I briefly look it up, it says regenerative agriculture. So that's my vibe. So that means I'm probably going to get one of those. Oh, it's the ribeyes. So I might switch. I wonder what the Delmonico eye is.

Barry Conrad
Yeah, I don't know.

Melanie Avalon
I think is it a, oh, it's a Chuck steak. Oh, that's interesting.

So they, I wonder if they came up with that. Okay, so like apparently a Delmonico eye is a Chuck eye steak, a highly flavorful, tender, affordable steak cut from the shoulder, often called the poor man's ribeye. But I'm guessing it got, cause I know the name Delmonico as like a steak name. I'm guessing it got named from here, like from this restaurant. Unless or the restaurant is named after it.

Barry Conrad
Yeah, I'm not too sure, but that is interesting.

Melanie Avalon
Okay. Yes. So I just looked it up. So Delmonico's restaurant is credited for creating and popularizing the Delmonico steak in the mid 19th century. Originally, it was a signature high quality thick cut steak, often a ribeye or a strip designed to represent the finest beef available. That's wild because now, like I said, it's known as like the poor man's ribeye.

That's so interesting. So I think I'm going to get that, the Delmonico eye, because it's from regenerative farm and like doing it Barry Conrad style. I'm getting the thing that represents the restaurant. There you go. Awesome. Did you get any butters or sauces with yours?

Barry Conrad
I got the shallot beef yew. That was great. Shallot beef yew.

Melanie Avalon
Oh, the shallot, beef.

Barry Conrad
Yeah, it was so good. Yeah. Do you want any dessert or sides?

Melanie Avalon
Did you get any sides? Do you want any sides?

Barry Conrad
I don't want any sides.

Melanie Avalon
It's kind of wild how insanely similar we are, but also very different with our, like you and I could both go and get like all the meat, no sides and be like happy camper, but also like you would get all the other things as well, but like you would also get what I get. Like I get something kind of crazy and you would get that too, which is works well.

That is interesting.

Barry Conrad
In sync, the dessert, I did try two of these.

Melanie Avalon
Oh my gosh, two of them. Okay, so while I would guess, and I'm going to guess, the thing is though, I know it was a set price menu. So was everything available on this menu?

Barry Conrad
three of the four things that were of the main, not the sole, but the main situations.

Melanie Avalon
Did you get the baked Alaska?

Barry Conrad
Yep, we got the bait the last cut.

Melanie Avalon
Have you had it before? No. Okay, I haven't had it, and I mean, I read about it. Like, I know it's... So, did it come out like, was it like, flaming? Like, how does it...

Barry Conrad
Yeah, they set it on, they put like a set on fire sort of thing with the flame. It's so good.

It was so hearty and delicious. It's almost like banoffee-esque, like the taste, like with the banana, gelato, walnut cake, the crunch. It tastes almost like grandma could have made it. It's just so like homey, like delicious. Oh man, like my mouth is both watering.

Melanie Avalon
also created there in 1867. They created so many things. Did you know going in that they created all these things? No. Did you know like during it or did you find out after?

Barry Conrad
Yes, Turing was like, what?

Melanie Avalon
Wow, that's so cool. I love it. Okay, so you had that and then did you have the chocolate symphony? Sure did. Dark and white chocolate mousse, malted chocolate ice cream and how was it?

Barry Conrad
That was great. That's the one that I put on my story. It was really, really, really, really, really, really, really, really chocolatey and really good.

Melanie Avalon
Amazing, oh my goodness.

Barry Conrad
It's going to be hard to top the last restaurant this coming week. So we'll see how we go. But yeah, massive hit. You have to go here when you come to New York.

Melanie Avalon
No, definitely this is like my vibe completely like for dessert. For me, I would get a repeat of something from earlier.

So many options, maybe some more steak tartare or shrimp prawn cocktail or whatever it may be. Did you get drinks?

Barry Conrad
Yes.

Melanie Avalon
now that you're no longer in dry slash damn January.

Barry Conrad
I actually got a, just a spicy margarita. I know that's super basic, but I wanted the margarita, you know, cause I'm still in my celebrating era of drinking again.

I didn't love, you know, some things I like what I like and that was that. And then I also had, you know, I think I just had a few of those margaritas, spicy margaritas. Yeah. Yeah. That's it.

Melanie Avalon
No Delmonico's Martini for you?

Barry Conrad
No, I just wanted to kind of, usually I would do the thing, but it's just like, I just felt like a margarita.

Melanie Avalon
I hear you. They don't have their wine list online, I don't think. So I would have to check out the wine list. I'm sure they probably have a good one though.

Barry Conrad
They do. There's a lot. It's like quite a big fat one.

Melanie Avalon
Amazing. I'm so jealous that you actually have been there.

Barry Conrad
So first, one of us has been to actually, well, you've been to one of, yeah, several.

Melanie Avalon
a ton of the ones because I do a lot of Disney ones, but nicely done. How far is it from where you live?

Barry Conrad
It's in FIDI, so maybe 45 minutes in the subway, like it's not that far.

Melanie Avalon
Did you take the subway? Oh my gosh, do you take the subway? Is that how you like get around?

Barry Conrad
Of course, because it's very New York, like Uber sometimes, but you know.

Melanie Avalon
Oh my god, I know, I know, I just, I don't know very, I don't know how, okay, so like, I feel like I would do well in New York except, I don't know how I would do with like, subways, like situation all the time.

Barry Conrad
There's honestly people like dressed up in suits, gowns, it's just like every like people are moving furniture, everything happens on the subway, it's just like what it is, people just accept it.

Melanie Avalon
moving furniture on the subway.

Barry Conrad
like we'll carry like all this. Yeah. And people just kind of don't even blink. It's just New Yorkers just used to whatever.

Melanie Avalon
That's what I liked about LA was I could just do whatever and nobody really looks twice. They look twice because everybody's looking at everybody, but it's not like you don't feel weird about, like I could wear whatever I want, wherever, and it's no big deal.

Awesome. Okay. Well, Del Monaco's We Must Go, creator of so many things that exist still today. So, listeners, friends, thank you so much for hanging out with us tonight or today, whenever you're listening. If you would like to submit your own questions for the show, you can email questions at ifodcast.com or you can go to ifodcast.com and you can submit questions there. The show notes for today's episode will be at ifodcast.com slash episode 469. And you can follow us on Instagram where I'm encouraging Barry to start taking more pictures of his meals to post so we can watch, look at the posts. And that is Barry underscore Conrad. I am Melanie Avalon and we are IF Podcast. And I think that is all the things. Anything from you, Barry, before we go?

Barry Conrad
That's all the things. Thanks once again for tuning in everyone and we'll talk to you next week.

Melanie Avalon
So much fun, I will talk to you next week. Bye.

Barry Conrad
K, bye!

Melanie Avalon
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!



Apr 06

#468 – Hypercaloric Fasting, Half Marathon Training, Safe Meat Cooking Tips, IF + Resistance Training, Gaining Muscle And Not Fat, Post Menopause Fasting, The Menopause Gut, And More!

Intermittent Fasting

Welcome to Episode 468 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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STUDIES: Hypercaloric 16:8 time-restricted eating during 8 weeks of resistance exercise in well-trained men and women

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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 468 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 B.C. For more on us, check out MelanieAvalon.com and BarryConradOfficial.com. You can submit questions for the show by emailing questions at iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the intermittent fasting podcast. Hi, everybody, and welcome. This is episode number 468 of the intermittent fasting podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Melanie, I am doing great today. Hey, everyone. I hope you're having an awesome week so far.

It is a chilly, icy, cold, freezing night in New York. I know it's your perfect weather, Melanie, but for me, I'm trying to stay bundled up here, having some water, maybe some wine later to kind of heat me up.

What is it like in ATL?

Melanie Avalon
Well, and by the time this airs, it will be April. So listeners, sorry that we're like so in the past. Today, it actually feels like April. I don't like it.

Barry Conrad
You don't like spring.

Melanie Avalon
Mm-mm. Today was like spring vibes, I just don't even like to talk about it. It's so upsetting.

Barry Conrad
The great thing about spring is that it's it's kind of a combination of like sunny days with a cool breeze, no?

Melanie Avalon
Exactly. The sun. We don't like the sun.

Barry Conrad
Yeah, I get you. I mean, it can be kind of sneaky. It can kind of be damaging and all those things, but, you know, in doses, right? Morning Sun is good.

Melanie Avalon
Yeah, no, it's a really good for you listeners don't listen to me at all. It's very healthy Like I wish I liked it. So that's where we're at with that

Barry Conrad
But how are you? How has your day been so far?

Melanie Avalon
I am good. I actually, so by the time this comes out, there's no way it's not going to be out by now because we're supposed to launch it March 3rd. So listeners, go get my glow coffee now.

Yesterday I interviewed our roaster, like production partner. So the guy who actually helped us source the beans, find the beans, do the roasting, his name is Martin, he's amazing. Listen to the episode with him which was episode 463. Barry, I learned so much about coffee. I realized I don't know much. Even though I'm making one, like I'm approaching it because like my modus operandi, is that the word? My like goal, my reason for making the coffee was to make the healthiest coffee, the highest antioxidant coffee, the cleanest coffee. But I'm not like a coffee aficionado, like coffee tasting, like knowing the difference with beans and roasts. And are you like, I'm like a wine taster, you know, not a coffee taster.

Barry Conrad
I hear what you're saying for sure. And also, OK, I wouldn't say the level that you are with wine, I wouldn't say I'm like that with coffee, but I know my coffee. I know good coffee, you know, so I definitely am. I wouldn't say a coffee snob, but if coffee is not good, I'm going to taste it. It's not something that's just like all coffee is all coffee. It's not.

Melanie Avalon
Well, I learned so much like I learned the difference. Again, it's embarrassing because I'm like launching a coffee, but my silent business partner, not Martin, but I'm another business partner in this and he's the coffee aficionado. So like he brings like the taste and like the appreciation of that. And then I bring like the health benefits of together. We're like a dream team, but I learned so many things.

Like I learned like the different, I didn't even know the difference between like commodity coffee and coffee and specialty coffee. I didn't know the two main types of beans. I didn't know how roasting. Oh, this was, I did rapid fire at the end and I was like, I asked him what was one of the biggest coffee myths and he said roasting doesn't like people talk all the time about caffeine content and coffee and that they think like roasting a certain way, you know, substantially affects the caffeine levels. And he said it, it doesn't really change it that much.

Barry Conrad
It really doesn't.

Melanie Avalon
Yeah, not really. Maybe like a tiny bit, but it's really just about how much caffeine is in the original bean.

Barry Conrad
Hmm, so it's kind of like a lot of that is marketing or just hearsay and people latch onto that and then think that.

Melanie Avalon
Yes, essentially. It was so fascinating, but I felt even more amazing about this little coffee, especially where it's sourced from in Colombia. This completely female-ran like rainforest alliance initiative where it's organic and there's so much traceability and transparency. And then like I said, the main selling point for me is that we found these beans very high in CGA, which is the primary antioxidant in coffee, and it tastes amazing.

So friends, listeners, go now to glowcoffeeco.com. You can get it. It makes amazing presence for others. Oh, that's what I was going to say. The other thing I learned was that I didn't know there's like two different. So do you grind your own beans?

Barry Conrad
I kind of buy grounded beans already but I want to know but I want to get a proper coffee machine so I can do that but at the moment I've just been like getting ground like good ground coffee not like instant coffee or anything

Melanie Avalon
So the problem with buying it pre-ground is that it's more likely that it can become contaminated with mold and then it also breaks down the, like the antioxidants start degrading and also like the flavors. So like when you start, and Barry, it doesn't require a big fancy coffee machine, you just get a grinder and then it's like super easy.

But I realized that I'm doing it wrong because he said it's better to use a burr grinder, not a blade grinder. I knew nothing about this. So when you get a grinder, get burr grinder.

Barry Conrad
Visually, what does that look like?

Melanie Avalon
So, it uses, instead of blades, it uses two revolving abrasive surfaces. It's just a different type of way that it grinds it, but apparently it makes it much more, he was saying it makes it very even and it's just like way better.

So, I'm going to get one of those.

Barry Conrad
Bergen.

Melanie Avalon
burr like burly like like erin burr sir like that's a Hamilton reference so burr

Barry Conrad
Okay. That's good to know for, you know, not supposed to have ground coffee. I, Melanie gasped when I said it. So I,

Melanie Avalon
Barry, we got to get you off the ground, off the pre-ground coffee train.

Barry Conrad
Because glow coffee is be- in full beans, yeah.

Melanie Avalon
Yeah, and when I was talking to Barton, he was like, oh, he was like, I would only ever do, you know, whole beans. I was like, awesome.

Barry Conrad
Okay, well I can't wait to try it. I honestly can't wait to buy it and try it.

Melanie Avalon
I cannot wait to send it to you. I need to, I only have, like I said, like a few bags right now.

Barry Conrad
No, I want to buy it. What a support. Awesome.

Melanie Avalon
I'll send it and then you can buy it if you like it, which I know you will, because it's that amazing. It's also like the perfect fast in coffee. I'm going to stop talking about this, but it's so flavorful.

It doesn't need anything added. So like, you know, we talk about the clean fast, the importance of not adding like sweetener and creamer and things like that. Like this coffee is just so like bright and flavorful that I think it's like the perfect fast in coffee.

Barry Conrad
I'm intrigued and I'm excited so I can't wait to try it and he'll hear my review and probably see it as well.

Melanie Avalon
I'm excited. So yes, what's new with you?

Barry Conrad
Well, I have actually been, and this, I know this is airing in the future, but I've been doing a whole week full of restaurant week. I don't know if it's a thing in Atlanta.

Melanie Avalon
Yeah. No, we talked about this on our mythical call because remember I was like, I was saying that it's my least, my least, it was always my least favorite week as a server.

Barry Conrad
And remind me again, it's because you don't.

Melanie Avalon
Because how do I say this?

Barry Conrad
in a way that's...

Melanie Avalon
How do I say this in the kindest way possible? So basically, it's, I mean, it's great as a patron because you get to try all these restaurants and the restaurants will have special menus. First of all, it's a lot of like set price menus, special menus, which tend to not make the servers as much money compared to a la carte. And unless it's like, you know, some Michelin, you know, really intense restaurant. And then it's a lot of people who don't normally go out to restaurants, so they might not realize the importance of like tipping.

And like, it's a different clientele and it's busy. So basically you're going, going, going, lots of tables with lower, you're making less per table and people are not always, and then it can be really busy. So sometimes people are upset. I don't want to put all these negative vibes out there. Restaurant week is great. How's it been for you?

Barry Conrad
Well clearly it's bringing back some memories that you'd rather forget.

Melanie Avalon
Some drama.

Barry Conrad
Yeah, some trauma. But honestly, it's been incredible.

And yeah, honestly, and maybe in a future episode of the show, I may need to choose one of these restaurants as one of our future restaurants, because honestly, Mel, the food has been amazing, like so good. And I've had some really good steak that I cannot wait to tell you about that you love and you need to come here to try.

Melanie Avalon
Why was it special steak? Which, by the way, I hope we get to the question today about steak. Is that today's? We have a really good question. I've been dying to answer about steak.

It might be next week, I don't even know. OK, wait, so yeah, why was it special?

Barry Conrad
But it was like a knife through butter. It was so tender, such good quality.

And I haven't tasted steak like this in New York, actually in America. So it was just really, really, really, really, really good and tasty and perfectly done the way I like, which is medium rare.

Melanie Avalon
Okay, you paused. I was like, is he gonna stop at medium? Am I gonna have to leave the room?

Barry Conrad
It was really, honestly, it was amazing and yeah, I'm still going. There's still one more to come tomorrow.

Melanie Avalon
So how many did you go to? How many restaurants? Are you going every night?

Barry Conrad
Not even a three so far, but I have one more to go.

Melanie Avalon
Wow, that's impressive.

Barry Conrad
You know what? It's been really good. It's like out every second night or so, which is...

Melanie Avalon
That's a lot. I hope that would wipe me out.

Barry Conrad
I'm picking up my, what did you just say? Like, you know, Barry Conrade going out thing. I'm picking it back up again. Now that I'm settled here.

Melanie Avalon
Did you, again, not to date us egregiously, did you watch the Super Bowl?

Barry Conrad
I loved the Super Bowl so much and also go Seahawks let's go because I'm a new fan to Seahawks and they killed it and also Bad Bunny's performance is so good. What did you think of it?

Melanie Avalon
I didn't watch it. I was at a party, but I didn't watch it. I literally did not watch it.

They're like, who's playing? And I was like, the seagulls and I don't know. I was so proud of myself for the seagulls. And they're like, no, it's not, it's not that. And then they were like, it's a made up bird. I was like, Okay, well,

Barry Conrad
That's so funny. So what, so you went to a Super Bowl party, it was probably playing there, but you didn't watch it. You were like having fun, drinking, chatting, eating.

Melanie Avalon
Lots of drinking, yes, lots of chatting, lots of yeah, we did watch the halftime show. So

Barry Conrad
What did you think? Do you like bad bunny?

Melanie Avalon
I had no idea who he was. Yeah, he was fun.

Barry Conrad
So good. I love the.

Melanie Avalon
way it got got popped up. So.

Barry Conrad
Yeah, Lady Gaga popped up, you know, just made a little cameo.

Melanie Avalon
So yeah, actually, it was at my sister-in-law's house. She is Puerto Rican. So she was really excited.

Barry Conrad
So what kind of did they have any trinkets there that were good or is it just like more of like a drinks?

Melanie Avalon
there were trinkets. I was I actually, actually, this is what I did. So fun fact. So at home, I only drink dry from wines, you know, that I order. But I have this goal in my head of finding some good alternatives at Whole Foods. But I'm always so hesitant.

Like what if I go? Because my criteria is so intense. Like what if I buy a whole bottle of Whole Foods and I don't even like it? I can't even tell you how many times I've done that. I like buy the bottles that Whole Foods I'll taste it I don't like it and I give it I like give it away. So I use parties as a chance to like buy all these ones I want to try because then I'm bringing it for the party and then I can try it. So I brought like six wines from Whole Foods that are they were all organic, low alcohol.

Barry Conrad
Were they good?

Melanie Avalon
I liked, they were all good. There was only probably one that I would integrate into my life because it tasted like dry enough and low alcohol enough.

Barry Conrad
Hmm, that's a huge deal because usually you don't usually like to stick to your gun. So this is a good thing

Melanie Avalon
Yes, yes. Well, I'm also not going to bring like half a case of dry from wines. It's way too expensive. So

Barry Conrad
But also speaking of wine hacks, you just reminded me when I went to watch the Super Bowl at this bar, one of the friends group that I have, she is American and I do a lot of self types with her and she brought her own wine. I think it was like organic wine. She's like, I can't drink what's at the bar, so I'm just going to drink this.

Melanie Avalon
Oh my gosh, I would have been her friend so much. Did they care? Did they pay her a corkage, or did they charge her a corkage fee?

Barry Conrad
I don't think anyone, it was so packed that they would not have ever been able to see it here. And also not even just that, Mel, she has another thing in common with you.

Melanie Avalon
Was she hiding it or did she like just had the bottle?

Barry Conrad
She was hiding a bottle in the bag, but it was like a water bottle kind of thing, kind of like a...

Melanie Avalon
Oh, oh, well that's what I do, like every... That is like what I do. You're like in juice bottles.

Barry Conrad
But that's not all. Guess what else she has in common with you.

Melanie Avalon
Wait, what's her first name so I can give her a shout out.

Barry Conrad
Erin, E-R-I-N-N.

Melanie Avalon
Erin, let's be friends. Okay, what else does she do?

Barry Conrad
She's obsessed with Disney.

Melanie Avalon
Aww.

Barry Conrad
And she's going to.

Melanie Avalon
and Taylor Swift.

Barry Conrad
I don't know about T-Swift, but she's going to some Disney thing at the end of the month. Well, it's in the past now, but it's, yeah, some Disney week or something like that.

And her family traditionally go every year. So she's like, loved Disney, like you.

Melanie Avalon
That's amazing. Erin, let's all be friends, shall we?

Barry Conrad
And I told her about you and when she brought it up.

Melanie Avalon
Oh my gosh. That's amazing. Love it. Okay. Shall we jump into some fasting things?

Barry Conrad
I think we should jump right in.

Melanie Avalon
Awesome. Do you have a study to start us off with?

Barry Conrad
I sure do. And the study I'm bringing today is called Hypercaloric 16-8 Time-Restricted Eating During Eight Weeks of Resistance Exercise in Well-Trained Men and Women.

And this study was carried out by Daniel T. Blake, Cody Hamane, Chelsky Pacheco, and colleagues at California State University Center for Sport Performance in Fullerton, California, USA, and it was published in 2025 in the Journal of the International Society of Sport Nutrition. Now, for this study, the researchers, they weren't trying to restrict calories, as an intermittent fasting study, they weren't trying to restrict calories to lose weight or anything like that. Instead, they focused on looking at time-restricted eating in a calorie surplus.

Melanie Avalon
I like this. I like this idea.

Barry Conrad
Meaning participants were eating more calories than they burned on purpose, on purpose while they did resistance training, which I loved. So that kind of might sound different because it's not something that we often come across with studies.

Well, I haven't yet, but what they wanted to see was whether doing time restricted eating like a 16.8 fasting style, for example, whether that could work even when the goal was building muscle and strength rather than losing pounds. So here's how they sort of set this up. They recruited 17 healthy, well-trained adults, 10 men, and 7 women. And they're all experienced with training, like strength training, and already were in good shape. So everyone was eating a super high protein diet, so about 2.2 grams of protein per kilogram of body weight per day, which is pretty good.

Melanie Avalon
That's high for, because I mean, it's not high for me, but it's high for, they don't normally do that high in studies.

Barry Conrad
And a sidebar, I also recently heard that the RDA has even now increased from the point eight. Oh, has it? Yes. So we'll have to dive into that in a future episode, but... Yeah, let's circle back.

Yeah. So 2.2 grams of protein per kg of body weight per day, and they were instructed to eat about 10% more calories than they needed. So this would probably... This wasn't shown in the study that I could see, but I'm assuming for some of these men's up to 3,000, 4,000 calories, and then even eating more than that. And for women, maybe 1,800, 2,000 calories, and even more than that amount. So it's quite a bit. So they also all followed a supervised resistance training program four times a week for the eight weeks. And they split them into two groups. One followed a 60 and eight time restricted eating pattern, meaning they consumed all calories for the day inside eight hours. And they started that eating window at least one hour after their workout. And the other group, the control group, consumed the exact same number of calories and the exact same protein intake throughout the day spread over a more sort of typical eating schedule. So what was different was when the calories were consumed. That's it. So across the eight weeks, both groups increased their muscle strength and muscular endurance, meaning they got stronger and could work through more reps. That's really good news for anyone out there, listeners out there or new listeners, old listeners, trying to build strength by lifting weights. However, the group doing that time restricted eating saw a slightly smaller improvement in their squat maximum strength. So about four kgs less than the control group. And for most everyday listeners, that's not massive, but I guess it's an interesting sort of nuance if you really care about the strength gains themselves. And when it came to body composition, both groups managed to increase fat-free mass. Both groups managed to increase fat-free mass. That's essentially just muscle, but there was a noticeable difference in fat gain. So the group eating outside the eight hours, the control group, they ended up adding around 1.4 kgs more fat mass. Oh, wow. Yeah, those in the 16A group didn't gain that extra fat. So that suggests that even sort of like a calorie surplus with heavy training, intermittent fasting, eating in that way may help keep extra fat gain down while still allowing that muscle to grow. And another sort of practical point, Mel, that I found here was, and I think people might find relatable, is that the group in the fasting model, they reported lower subjective daily energy levels at several points in the study. So feeling less energetic during a big training and eating program could matter to people doing those long workouts and juggling busy life like most of us and probably most of you listening. So the way I sort of relate back to what we talk about on the show is, you know, first it's another reminder that fasting isn't, it's not just a skinny fat tool.

Barry Conrad
It's about timing. And in this case, it was tested in very different contexts. People eating more calories than they burn, trying to put on size, trying to put on strength, and it worked just fine for muscle growth. So people listening who care about body re-composition or athletic performance might find this really encouraging and even while they were training super hard and eating all this food, the group eating all their food in a restrictive window gained less and wanted fat again.

They gained less fat and still put on muscle. So yeah, again, it's just another example, Mel, of how fasting doesn't automatically mean you lose muscle, like, you know, as you always, you hear a lot. So it depends on the context, like total calories, protein, training. So for anyone out there who lives a busy life and they want to maintain the strength while eating in the window convenient, for your own reasons, this study gives you hopefully some practical evidence that intermittent fasting can support muscle growth and limit your fat gain. Mel, what do you reckon?

Melanie Avalon
So you said there was a 1.4 kilogram difference between the two with the fat mass.

Did the time-restricted eating group, the fasting group, did they gain at all and then the other group just gained more or did they not gain?

Barry Conrad
they didn't gain.

Melanie Avalon
I'm trying to see. So it says the post-time point. Is that at the end?

Because it does say that the model coefficients indicated significantly lower body fat in the TRE group at the post-time point. Does that mean they actually lost body fat?

Barry Conrad
I couldn't decipher that, but I do know that they, from what I can understand, are saying that they did not gain the extra fat. They could have lost, but either way, it's so crazy.

Melanie Avalon
Both groups increased fat-free mass. Okay, so yeah, so it looks like if they gained anything, it doesn't seem to have been that significant, but it was really significant the amount more of fat that the other group gained.

I was wondering what it was going to be, especially since they both saw, you know, increases in muscle. I was like, what is it going to be with fat? That is still powerful because it, you know, basically goes to show that, you know, if your goal is body composition and in particular making significant gains, you have to go into a surplus to do that. And so by combining it with a fasting pattern, you're really going to minimize gaining fat alongside that muscle. Because people are always like, can you gain muscle without gaining fat? They're like, no, but you can get pretty close. I would even argue, I don't know what they were eating exactly. I bet if you super controlled, like the macronutrients as well, but still did a surplus. So basically, if you did like a that amount of calories, but, and it couldn't have been this because of the calories that you mentioned and the protein numbers that you mentioned, like it'd have to have been much higher protein to do what I'm about to say, which is if you basically had even more protein and not fat, like I can, I bet you could even, I think it's possible that you could gain muscle and not gain any fat in a surplus if you're resistance training. And it's like mostly often protein, which is not sustainable, but like, it's a short term thing.

Barry Conrad
Pretty crazy.

Melanie Avalon
Yeah, so this was 2024. When you do your training, do you oscillate between like the gaining periods and the like the leaning out periods and you know the whole I'm so like overwhelmed by the whole that world where it's like where it's very controlled and it's like now I'm in a gaining phase and now I'm in like a leaning out phase and like historically is that something that you engage in?

Barry Conrad
I don't really engage in that, at least not deliberately. And I have stayed pretty lean like the whole, like for a while now.

I don't sit at a bulk up. It's the whole thing where I'm in my bulking phase, my dirty bulk, my bulking. And now I'm in my cut phase where you're just cutting in.

Melanie Avalon
Those are the words. Those are the words I was supposed to be using. I was like, what are the words?

Barry Conrad
Yeah, yeah. I mean, I don't do that. I do think, not think, I do know that if I want to go extra leaner, I can just do that with my macros. You know, I can just, you know, cut up more carbs or whatnot to eat more protein, but I don't set out to like, let me just put in a bulk because it just, it's, it's kind of kind of productive because you're still doing the same training for me personally and still eating the same amount of protein. So I don't know unless you're trying to compete or something like that.

Or you really want to gain extra, extra, extra, extra muscle. And you don't know how to do that without eating just extra carbs or extra fat. That's the only reason I can imagine why you'd put on fat. Speaking to your point before of what, you know, what are they eating with the protein? You know?

Melanie Avalon
Mm-hmm like same as what you said. I've Again, I'm not a big I'm not like at the gym doing all this stuff But just in general like approaching life I find I find it much easier to manipulate what I'm eating the input rather than the output like the exercise Side of the equation just for me personally

Barry Conrad
Yeah, well, you can't out train, it's the whole cliche, you can't out train a bad diet and you can't out train any diet really, unless you're Michael Phelps or an Olympic athlete who, you know, your expenditure is just inhuman, it's just like so crazy that you can kind of eat whatever, but most people don't live like that, you know, not one's listened to this podcast, you know, everyone's busy and have a limited amount of hours in the day to exercise. So a lot of it comes down to the way we eat and what we eat and when we eat.

Melanie Avalon
So true. So true. So awesome. Fine. Thank you. Shall we jump into some listener questions?

Barry Conrad
Can't wait, let's do it.

Melanie Avalon
Alright, would you like to read the first question from Mary?

Barry Conrad
Sure will. So Mary has asked, she says, post-menopause, should you shorten your fast? What do you think?

Melanie Avalon
So this is good timing because I recently interviewed. It has not aired yet because the book is not out yet.

But shout out to former co-host Cynthia Thurlow. She is releasing her new book, which is called The Minipause Gut, Beyond Your Microbiome to Reclaim Your Health in Midlife and Beyond. And so, okay, first of all, love Cynthia. She is absolutely wonderful. And I cannot recommend this book enough. It's a really fascinating look at all of the symptoms of menopause and how in particular they connect oftentimes to the gut microbiome. So like, the gut brain access, the gut ovary access, all of these different accesses or whatever the plural form of that word is. What was really interesting is, did you know Barry? Cynthia has shifted her take on fasting a little bit.

Barry Conrad
Really? How so? What does she think now?

Melanie Avalon
So, she used to be more encouraging or liberal with fasting longer and menopause, and now she thinks maybe going for like a 12-hour fast is better for women in menopause. And the thing is, it's not so much... I don't want to put words in her mouth, but this is what I took away from reading the book and then interviewing her about it. Not so much because of issues with the when you're in menopause, you actually no longer have to worry. It's not as much of an issue about overstressing your body while having a cycle and potentially overdoing it. Not because fasting itself is overly stressful, but just because especially women can have a tendency to overrestrict. So, if you're not eating enough and fasting, that can get a little bit wonky with your cycles and things like that. So, that's something to be aware of anyway when you're not in menopause. So, in theory, like when you're in menopause, it's actually, I don't want to say safer, but you can fast longer without any worry of it affecting your cycle.

And then on top of that, menopause can lead to a lot of issues with like insulin resistance and hormonal issues. So again, fasting longer can really help that. She thinks, and I agree with this, is that something that's really, really important, we're talking about the importance of protein, especially for aging women and men, like the older you get, the more protein you need. And she thinks it can be difficult to get enough protein in the window. So, by doing not fasting as much, you can more easily get the protein. And it's funny, I was asking her, I was like, we're going to have to circle back when I'm in menopause and see if, because I just like, I really think I'll be fine. I could be wrong, but I really feel pretty confident that I will be able to eat all the protein. But to answer Mary's question, from a hormonal standpoint and like an insulin standpoint, and all of those things, I personally think like it's fine to fast whatever you've been fasting. However, and this is post menopause, I guess I was lumping together menopause and post menopause, but I'm going to lump them together. You just have to make sure that you're getting all of your nutrients and protein. So if you need to lengthen your fast to get enough protein, I do think that's really important. If you are getting enough protein in your window though, again, not a doctor, but I think it's okay, and potentially beneficial. So kind of like a double sided answer there. What are your thoughts, Barry?

Barry Conrad
Well, Mary, I'm really glad that you asked this and I'm also the first to say, Mel, thank you for answering this so thoughtfully because as a man, I fully respect this, this is not my lived experience. So take this sort of, take more of a supportive perspective, not hormonal expertise, but what I, what I have learned from doing our show and listening to so many women in the community, I guess, is that menopause can be a season from my limited understanding where flexibility becomes more important.

And speaking to your point, Mel, about what Cynthia shared, that does make sound sense if you're not getting enough protein into that shorter window then. And with any time of life, menopause and other times included, have a longer eating window, a shorter fast. But if you are to echo what you said, again, not a doctor, but perhaps that's right, also, you know, seek, seek your GPs advice, please. Hormones are changing, stress levels can be different, recovery really does matter. So if a longer fast, for example, starts to mess with your sleep and energy and mood and drains you and you can't eat enough, all those things, it could be a sign that, you know, to maybe pull back and to have shorter fasts and there's no prize for white knuckling anything. So yeah, maybe it could be beneficial and it's not, it's not about going backwards. It's just about listening to where you're at right now. And I assume or hope it's just temporary and you'll come out on the other side. And who knows, Mel, you'll have to let me know what it's like on the other side of it.

Melanie Avalon
I know. And also, I realized we're both doing this. So she asked about post-menopause, and we're kind of answering four menopause. But to distinguish, because I did this too, the menopause phase would be the phase when I think the fasting would actually be more beneficial, because you're having these fluctuating hormones, and everything is going haywire, which reading the menopause gut, you will understand why. And then things might become a little bit more stable after that.

And then I do think the older you get, potentially the harder it would be to get a protein, which by the way, something to really, really, really support this would be digestive enzymes. That's really going to help you digest your food, assimilate the protein, break it down. So I will recommend my AvalonX Digest. Go to AvalonX.us. Use the coupon code I have podcast for 10% off. That can be a game changer for digesting more protein. I didn't answer your question. Oh, you said you said let you know how it is on the flip side. Will do. Will do. Oh my gosh.

Barry Conrad
Oh, wow. It's going to be interesting conversation just to, yeah, because I don't, well, I haven't spoken to any females in my life about the during like menopause and postmenopause. So it'd be interesting to talk to like a good friend about it, you know, and to see what that's like in real time.

If that's something that you'd want to share, I don't know. It's pretty personal.

Melanie Avalon
It is? Well, no, I mean, one thing about podcasting is, I don't know, nothing bothers me to share anymore. I feel like I've overshared the entirety of my life for a decade now to like thousands of people. So open book, open book.

All right, now we have another question. Damon says, and this was from Facebook, which by the way, you guys can join my Facebook group, IF Biohackers, and we would love to hear questions from you there. He says, I want a gym buddy. How is the half marathon training going? How is that going? And by the way, wait, let me write down right now in my calendar when it is because I always ask you, when is it?

Barry Conrad
It's April 26th.

Melanie Avalon
So it will be, so when this comes out, it will be in 20 days and three weeks.

Barry Conrad
Yeah, it's coming up soon, either way. So how is the training going? Well, first of all, Damon, cheers for your question. And, you know, it's always good to hear from Damon.

He always comments in the Facebook group, doesn't email as well. He's real big supporter.

Melanie Avalon
Damon is awesome.

Barry Conrad
Yeah, first off, I feel you're in the gym buddy situation, you know, having someone there to train with can make a big difference. I think Mel talked about this perhaps last week or the week before about accountability and some people need that accountability. And if you're someone who likes that motivation or having someone else there that when things get tough, it's good.

And that does tie into what I, you know, as they say, into the half marathon situation as well for me, because Damon, this is really reminding me that doing hard things, and this has been odd consistently with a solo or with the buddy, it does build, build you up more than just fitness. And so the short answer, David, it's going awesome. The honest answer, it's been going awesome and it's really tough. So I'm still, well, actually, as Mel said before, it's April, if this is April six, 20 days away, this is really soon. So it's getting close to race day. And right now I'm still in that phase where the training starts to feel, it's starting to feel really real because I'm kind of the halfway point, not just getting fit anymore. So it's going great. Most of the weeks, the structures look, looks pretty similar. So I found that routine really helps me Damon. So I usually run three times a week. One of those is like a longer run, which sort of now is just about eight to 10 K's that's one where you're sort of building that endurance and spending time on your feet a lot and mentally pushing through the pain. Cause you're, it's like blister city, blisters, blisters, blisters on your feet all the time. It's not about that speed. It's about patience and pacing and teaching your body to gain that distance. And then there's a speed run, which, and if you already know this, I apologize in advance, but if you don't, the speed run is where you're, it's probably the most uncomfortable one because you run for about 30 minutes or so and you vary the speed up and down. So some sections are super easy. Then you push it up into almost a sprint for a few minutes and then back to easy again, so that your lungs are on fire. Your, your legs really feel it. And it's really rewarding though, because it sharpens you and you kind of like fight or flight, like let's go, it's so good. And then the third run of the week is a recovery run. So that's pretty self-explanatory. And I take it pretty easy. I can almost walk fast or jog it and that's more intentionally relaxed, no ego pushing or anything. And yeah, the other three days, Damon, it's pushing 10 in the gym, you know, like weight training, strength work in between. So it's really, uh, I'm feeling it at the moment, but I'm having the best time. And you know, some days I don't feel like lacing up and the run feels super heavy, but there is something pretty satisfying. I reckon about, you know, committing to something new to a plan like this and watching my body change and feel it adapt to this new program. So it's pretty good. I'm having a good time. Watch the space.

Melanie Avalon
I am just in awe. I shouldn't say I can't, language is really powerful.

I have no interest in doing this. That's amazing. It's very inspiring. And I really, really appreciate you framing it. So honestly with, you know, how it's really great and also really challenging. And I think it's really important that we do challenging things. So you've said before, this is because you have not done this before, right? You have not.

Barry Conrad
I've never done a half marathon, I've never done a full marathon, so this is new territory for me.

Melanie Avalon
What made you decide to do it was there a moment that you decided to do it.

Barry Conrad
You know, when I moved to New York, a bunch of the Aussie crew here were doing these marathons. It's a big running community.

And then I kind of thought to myself, you know, a few years ago, I had this lung situation, which I don't want to harp on about, but it really kind of stopped me on my tracks and I physically couldn't even speak, let alone walk fast or run or anything. I had to rehabilitate myself. And since that moment, I gave up sprinting, really, and all and all kinds of running for a long time. And this is kind of a bit of a sort of like telling that moment I've moved past it and pushing my body again. So that's really meaningful in that way, rather than let me just do this half marathon and like, you know, bro it up, you know, it's more like meaningful for me.

Melanie Avalon
It'll be exciting when you when you do it.

Barry Conrad
Yeah, and I feel good about it too. I feel like I'm gonna do a good time. I'm working hard and I reckon The way I'm tracking now, I reckon I'm gonna do okay. I reckon yeah

Melanie Avalon
Awesome, awesome. Okay, and we actually have one more question from Damon as well. Would you like to read it?

Barry Conrad
Yeah, we do. Double trouble.

Here we go. David asks again, could you guys go over what meat is okay to eat? As Melanie would say, quote unquote, blue and what meat needs to be cooked all the way. So, Melanie, will you let us have it?

Melanie Avalon
Okay, Damon, we've had this in the lineup for weeks and I've been so excited to finally get to it because I learned so much because I have wondered this. This question has haunted me.

Mostly I think about why is it okay to eat steak, rare or even blue and not chicken. Why is that? And I never really looked it up and I did and now I know. So here are the answers. Okay, so by the way, to define blue, I mean like very rare. So like as minimally cooked as possible. Meat that is generally safe to be eaten blue slash rare are the types of meat that are whole cuts where the bacteria lives on the outside of the surface, not potentially inside. So that is things like anything beef steak related. So ribeye, filet mignon, sirloin, you know, anything strips, lamb, lamb chops, lamb steaks, venison, wild game, bison. So it's a lot of like red meat and with all of that, as long as the outside is here properly, the inside can actually is essentially safe. And that is because the type of bacteria that is on that type of meat lives on the surface compared to things like so you can kill it with like just searing the outside. Another reason for that also is that beef muscle is very dense as well. And so the bacteria doesn't really like go all throughout it. But for chicken, they carry a different type of bacteria. They tend to carry salmonella and campleobacter as part of their normal gut flora. And this type of bacteria, they're more aggressive. They're on higher numbers and they can survive and spread more easily through the muscle tissue. So when you're eating chicken, even if you like sear the outside, the bacteria can still be on the inside. And the chicken muscle itself, it's more porous. It's higher in moisture. It's less dense than beef. So the bacteria can just like do their thing. So the exception with red meat, the important thing here is that it needs to be the whole form because once you have like ground meat, then you're grounding everything up. The bacteria that's on the outside can then get mixed on the inside. So with ground meat, you actually do need to cook it all the way through. So unfortunately, you would not want to get like a rare burger or a blue burger because it's more likely that there could be an issue there. And then fish, I don't think he asked about fish, but fish are like a whole other category. For them, it's not so much about bacteria as it is about parasites. The good thing is most fish parasites are killed by deep freezing. So if you get, and this is how much I didn't know this and should have known things. So you'll see the word sushi grade. I always thought, I'm embarrassed to say this, I always thought that meant, I don't know, I had some like really vague definition of it in my head where it was like, oh, it means that it's like, it's good, like it tastes good. Kind of like the USDA grading system for beef is about like the marbling and the fat level, which is the same thing, but the sushi grade has nothing to do with that. It actually means has it been handled properly so that it can be eaten raw.

Melanie Avalon
So sushi grade raw fish means it's been handled properly enough that you can eat it raw. That said, and so that sushi grade fish is almost always frozen at some point beforehand, like flash frozen, and that kills those parasites like I was talking about.

And then as far as pork goes, pork, unfortunately, especially ground pork, but just normal pork as well, also has bacteria that can be more easily like inside of it. So that's why pork needs to be cooked through and then they have, so pork can harbor different types of bacteria. So your cinia, enterocolatica, I'm saying that completely wrong, salmonella, listeria, and staph, and parasites, and these can all potentially cause, cause trichinosis, which people have heard about. I'm hopefully not experienced. That's basically the situation. Did he ask anything else?

Barry Conrad
And you were just like, what needs to be cooked all the way? And what is, and as Mel says, blue.

Melanie Avalon
Yeah, so that's a deal there. Barry, what are your thoughts? Did you know all of this? I had no idea.

Barry Conrad
You know, I didn't know when I was looking into this question, I actually read about the sushi great fish as well. I'm like, okay, I had a different idea about that too.

It's completely different to what I thought. I thought it was just sushi.

Melanie Avalon
Did you think, like, I thought, like, that it's, like, means it's, like, good, you know, that it's, like, fancy?

Barry Conrad
Exactly and it's not not really nice

Melanie Avalon
No, it means it's been frozen to kill parasites.

Barry Conrad
Yeah, but I mean, Damon, I'm pretty simple when it comes to meat, you know, like, I don't like to play with parasites and salmonella and bacteria. So I make sure that I do, you know, with my steaks and stuff, medium rare is fine, rare is fine, all those things.

But as Melanie said, which is important to know with the ground beef, like you got to really cook that real all the way through. It's not the same as the burger, which is unfortunate because I think a rare or medium rare burger in a burger form could maybe be good. And yeah, definitely with pork and chicken, they get, that's nasty. But although I have a friend who went to Japan Mel last year and he,

Melanie Avalon
They have ceviche chicken

Barry Conrad
Yes. And I was like, I did not know you could even do that, but you can do that.

Melanie Avalon
would you eat that? I would eat that.

It's funny how we have like such a, I think it's a cultural thing, you know, cause like, I bet it tastes good. I bet if you didn't know it was chicken and you thought it was, I don't know, you thought it was something else meat related. Like you wouldn't have that aversion to it. I don't think, you know, there's something about like chicken. Like I think it's very cultural for a reason.

Barry Conrad
Yeah, but yeah, I think Melanie, you answered everything pretty clearly there.

I would like to try a blue steak, Damon, so if you ever do, let me know how it is. I will have to try it myself at some point.

Melanie Avalon
You've never had a blue? No. That's like how I eat it every night of my life.

Barry Conrad
How long, so if you put the pan on like high, do you just, how long do you throw a piece of steak in there? Like per side, like 30 seconds? Because how long does it take to kill?

Melanie Avalon
I would do like 10 seconds.

Barry Conrad
to kill the back to... Oh, I actually did not.

Melanie Avalon
I mean, but let me check that that actually kills. I'm just assuming that kills it. Let's see.

Barry Conrad
Because I've actually never known like how long, yeah, I wonder if there's a amount of time that takes to kill the bacteria on the outside.

Melanie Avalon
Okay, so apparently a few seconds to a minute per side. Yeah, I'm pretty sure because once it hits that temperature and it's seared, I mean, it's cooked, you know, like it's cooked. So I don't think the little bacteria can... I shouldn't laugh about that, but I don't think they can stand up to those high temperatures.

Barry Conrad
the power of the seer.

Melanie Avalon
Yeah, it's interesting though, like in Germany, I just have this memory of them eating like raw ground beef, like beef tartare situations.

Barry Conrad
Really?

Melanie Avalon
Mm-hmm. I thought it was so disgusting at the time and now I think about it and I salivate like it Look it was like literally just like this thing of like raw ground beef and like egg yolks

Barry Conrad
Wait, I've seen this in restaurant photos and whatnot. So if clearly it is a thing, there must be a way to prepare it in a way that's not, that is safe.

Right? Because if otherwise so many restaurants would get sued or there'd be so many cases of, you know.

Melanie Avalon
That's what I, so that's what I was going to go on a little tangent, but I didn't. I do, and I know people get sick from this stuff. I do think we tend to over stress about it. Like I feel like people are, I don't know, I think we might be more resilient than we think we are, but let's see.

So to prepare safe beef tartare, chefs use high quality, ultra fresh whole cuts, like tenderloin, never pre-ground handle it with sterile tools. Keep it near frozen. And then they dice it by hand just before serving to avoid surface contamination. Sometimes searing or shaving the exterior. Oh, that, that would make sense. Okay. So like if you, and that's talking about like slicing it, but like, if you say you're at a restaurant and then you had like a big chunk of meat, then if you cut off, cut off all the sides, the outside, and then ground it right then.

Barry Conrad
Ah, yes. Okay. I get it.

Melanie Avalon
and make sure the grinder is, you know, clean.

Barry Conrad
That makes sense. Actually, yeah, I get that.

Melanie Avalon
Awesome. Well, thank you for the questions, Damon. And seriously, thank you, because I learned so much, something I've been wanting to look up for a long time.

So speaking of food, shall we have our proverbial breaking of the fast?

Barry Conrad
I thought you'd never ask.

Melanie Avalon
Okay, so let me send you make it the restaurant hold on

Barry Conrad
I'm excited for this week's, do you have, is it something that you've done before?

Melanie Avalon
I was so sad, Barry, I was looking at restaurants and the first three that I want, no, the first four that I wanted to do, none of them had restaurants online.

Barry Conrad
Really?

Melanie Avalon
Yeah, they were all like very experience driven. And so it was very like unique to the night that you go. So there was no menus online. I was really sad.

I found this one that was like this called I'll just mention it's called Alchemist. Have you heard of it in Copenhagen? I had heard about it before apparently they do like social political commentary and it's like immersive theater. And so the food is all it's weird. They're like tell stories with the food or they'll be like it's kind of scary sometimes looking it kind of reminds me of like the menu movie. That's what it's like. Do you remember the movie the menu?

Barry Conrad
No, I don't think maybe and maybe not. I don't think I've seen that.

Melanie Avalon
Yeah. It's kind of like that. That's the one I first read about. They were like, this is like the real life equivalent of the menu. It's not a horror restaurant, but it's interesting.

Okay. So the, the one I found.

Barry Conrad
And you got a menu, there's a menu.

Melanie Avalon
It has a menu.

Barry Conrad
I can't wait to see what kind of cuisine it is and what theme, what sort of vibe.

Melanie Avalon
So this restaurant is in Zanzibar. It is called The Rock. The story behind it is there are these two guys, so Nigel Furman, Andrea Brunetti. They met in Italy in 1978. They would go on journeys and travels. And then they saw this beautiful beach and there was this rock in the middle of the ocean, like a little bit offshore. And it was being used as a fishing outpost. So they were able to eventually buy this rock from the fishermen or they released it to them.

And then they turned it into this fine dining restaurant. And so you can walk there at low tide, but then when the high tide comes in, you have to take a boat back. But it's stunning looking. And they use all local ingredients. So the seafood is all harvested from the reefs right around the restaurant. They catch the fish daily by the local fishermen. They use spices from Zanzibar spice farms. And it's Italian cooking techniques with innovative twists. And they're all about sustainability and community and kitchen to table. And you're on a rock in the ocean.

Barry Conrad
I'm looking at the gallery right now. Mila looks, looks so beautiful, looks amazing. Like, yeah, it's so cool.

Melanie Avalon
I would be nervous having a restaurant on a rock though like what you know what happens like if there's a really bad storm or something.

Barry Conrad
That's actually true. Like, and it's like in the middle, like, and see it there. Like if it's a massive storm, how do people come to and from that little? Yeah, it looks amazing though.

Melanie Avalon
Yeah, what if you're I wonder if they don't open on days that it's like really stormy. So shall we look at the menu?

Barry Conrad
Let's do it.

Melanie Avalon
Okay, so starters.

Barry Conrad
Starters, yes. Thank you for saying starters.

Melanie Avalon
I'm just reading what's in front of me. I don't make the choices. I don't have to agree. Oh, man. Oh, look, they're using the word prawns too. Oh, they got something you have been talking about.

Barry Conrad
Yes, actually. The octopus. The octopus, yes. Which Melanie is gonna, you're gonna try this year, do you think, Mel? You're gonna give it a go?

Melanie Avalon
Yeah, I'm no I'm down. I just I don't know. I feel bad eating octopus. They just seem so smart. I feel they seem so like whatever smarter than us.

Barry Conrad
I mean they might be, but they taste good.

Melanie Avalon
I do want to I do want to try, so we're going to get some of that.

Barry Conrad
Octopus and polenta, I think for the table. And then I would love to get the fish carpaccio. That looks really good.

Melanie Avalon
That was what I was looking at.

Barry Conrad
delicate coconut and lime dressing, dried lime, beetroot powder, and aromatic parsley oil.

Melanie Avalon
That looks so good. Yes. Are you okay if we get the dressing on the side? We can do that. Okay.

The octopus comes. It's octopus and polenta. It comes with tender octopus, confit, tomatoes, green oil, crispy polenta, velvety cassava, and potatoes cream. Oh, they have roast beef on the starter list? Oh, I want that too. English style roast beef with brown gravy, mango, chutney, and parsley oil.

Barry Conrad
Mango Chutney is one of my favorite things. Oh, really? Yeah, from South Africa, we call it Mrs. Ball's Chutney. It's the brand. It's so good. It's really, really good.

Melanie Avalon
Chutney does have a nice flavor to it.

Barry Conrad
It does. What are you eyeing for your main situation? I mean, there is pasta there.

Melanie Avalon
They have a lot of pasta. Oh, they have a blue spirulina pasta. Oh my goodness. Shout out to spirulina. Let's see. I'm not going to have pasta. Let's see your main course.

Barry Conrad
Mmm, I know what I want already.

Melanie Avalon
I hadn't looked already. I just looked that they had a menu. So I wonder if they could do substitutions, because I like the look of the rock special. It's a mixed grill of rock lobster, calamari, king prawns and octopus.

But I might want to I don't want the calamari. And then the octopus will depend on if I liked it at the appetizer. So would you eat the calamari?

Barry Conrad
Yeah, you don't like Calamari or you haven't tried.

Melanie Avalon
It's always fried, right?

Barry Conrad
No, sometimes they grill it, it's that you can grill.

Melanie Avalon
Oh, really?

Barry Conrad
Yeah, for sure.

Melanie Avalon
I've never had it then.

Barry Conrad
It's really good. It's delicious.

Melanie Avalon
I wonder if I would like it. What does it taste like? Does it taste like oysters?

Barry Conrad
It does not taste like oysters. It's very similar. Yeah, it's very similar consistency, definitely. It's definitely very similar to octopus, like the texture.

Melanie Avalon
Okay.

Barry Conrad
And it's really good. It can be really, it's quite lean, especially if they're grilling it or, you know, pan frying it on the fire. It's delicious.

Melanie Avalon
Well, in this, since this is like a mixed grill, I guess it's like all mixed together. Yeah, I, I think I would get that. That sounds kind of like very unique. Like I haven't had a mixed grill situation of that, all that seafood.

And the good thing is, I don't know. Oh, is octopus high in mercury? I know like shrimp and lobster are pretty low. Oh, octopus generally low and mercury. They do not typically accumulate high levels.

Barry Conrad
It's just like a protein fest, this rock special from what I can see. It would, yeah, it could be really good. A seafood.

Melanie Avalon
protein fest.

Barry Conrad
Like a paella, but with just seafood.

Melanie Avalon
Yes, which is ideal for me. Yeah, I like that there's nothing mentioned in there that's not protein. What are you getting? Are you getting that too?

Barry Conrad
I'm going to get the rock special for sure, but I also want to get the steak on the stick, which is very tender grilled beef filet and in brackets it says the knife is not necessary. Mashed potatoes, I love mashed potatoes and caramelized onion.

So I think that'd be a good taste to have in the midst of the seafood vest.

Melanie Avalon
That sounds really good. Yes, that's also what I would get too, but without the mashed potatoes. OK, do you see a dessert that you like?

Barry Conrad
I do. I want to get the coconut tiramisu and the chocolate salami. The chocolate salami is a rich no-bake log of dark and white chocolate, studded with crunchy biscuit pieces. Yum!

And the coconut tiramisu is a tropical twist on the classic tiramisu with coconut essence cream. Sounds pretty fresh and pretty good.

Melanie Avalon
I'm getting hit by a childhood memory right now. What? So, do they have coconuts? Are coconuts in either Australia or South Africa or New Zealand?

Barry Conrad
All of the above, yeah.

Melanie Avalon
Whoa! They all have coconuts? New Zealand has coconuts?

Barry Conrad
Yeah, even if they're imported, like they have it.

Melanie Avalon
Oh, I mean like growing.

Barry Conrad
I can't be sure of that. Maybe I should look that up, but I've had it in all those places.

Melanie Avalon
But like palm trees and coconuts, like they don't grow there, right? So like, do you have memories of, because like here, everybody goes to Florida in the summer or, you know, a lot of people and like there's palm trees and coconuts everywhere.

Barry Conrad
South Africa and New Zealand don't, they don't have, no, they don't have natural coconut trees. So the other just import.

Melanie Avalon
So you don't have the childhood memory of wistfully looking at coconuts and having this vision in your head of like, I'm going to crack open the coconut and I'm going to eat the coconut meat or drink the coconut milk. I used to fantasize about doing that as a kid and then I would try to and I didn't know how to crack open the coconuts, like they're very hard.

Barry Conrad
They are very odd, Mel there.

Melanie Avalon
So like imagine like little Melanie, like getting coconuts, like banging them on rocks and like nothing's working.

Barry Conrad
trying to scale that tree and bring it on down.

Melanie Avalon
scale that. I know. That's the other thing. You got to wait until they drop down. Yep.

Barry Conrad
Yeah. I mean, I did go to Robert Tonga for like a box, which is like a bachelor sort of trip.

And they had a session with the guy, you know, who climbs the tree, climbs the trees, gets the coconut down and cuts it open for everyone. That was really cool.

Melanie Avalon
Oh my gosh, that's like exactly what I wanted to do. That was what I wanted to do. Wow, and you experienced it by watching it happen in front of you.

Barry Conrad
and tasted the fresh juice coming out of that. It's honestly so delicious. It's really good.

Melanie Avalon
It sounds really good. Let's see, do they have a, they do have a drink list. Do you see any drinks you would like?

Barry Conrad
To have a lot of wines here, I would definitely get...

Melanie Avalon
They got a South Africa rosé.

Barry Conrad
You know what, I'm going to do that South African rosé for sure. We'll get a bottle of that for the table, but I'm also going to get a, I'm going to look at the cocktails and see if they have a cocktail of the, of the, uh, venue.

I reckon the rock, cause it says it's called the rock. It's vodka, passion fruit, lime juice, and blue. Caracao. So Rocco. So I'll try that cause it's.

Melanie Avalon
It isn't like carousel, is it carousel or?

Barry Conrad
There we go. You know what? Here we go again. Just...

Melanie Avalon
I don't want to say it wrong, too.

Barry Conrad
So I'll probably get that and then just the rosé, the South African rosé sounds pretty good, to sip on throughout the meal.

Melanie Avalon
I appreciate how you always, like I appreciate your appreciation of like what is their, you know, their, their vibe feature thing.

Barry Conrad
Well, definitely because I feel like even if it's a dish or a drink, if it's native, not native, but if it's the venues thing, I will definitely give it a go.

Melanie Avalon
we're like so different there. I'm like, let me get exactly what I want. I don't care what they feature. But I get excited to be with people who get it. So everybody wins.

Yeah. And I would just have to ask the waiters a lot of questions. There's not a lot of information about like to just say like Rosé, South Africa, that tells me nothing. Like, whoa.

Barry Conrad
if it's organic, if it's good, bad, yeah.

Melanie Avalon
Yeah, they don't really they aren't listing the producers. They're just saying where they're from

Barry Conrad
I mean, that's always kind of, it's kind of like, you know, Coca-Cola, it's just, it is what, it always is what it is, you know.

Melanie Avalon
Moen, Chandon, Rose, Champagne. Yes, I would make something work. So awesome. Wanna go?

Barry Conrad
Yeah, especially go out on a boat to the rock and climb up there and what a time that'd be so scenic and beautiful and fresh.

Melanie Avalon
we will add it to the list of restaurants. I wish we could just like pop up all these places, that would be so amazing.

So friends, listeners, we hope you enjoyed your time with us today. If you would like to submit your own questions for the show, you can email questions at iapodcast.com or you can go to iapodcast.com and submit questions there. These show notes for today's episode will be at iapodcast.com slash episode 468. They will have links to everything that we talked about, so definitely check that out. And as a reminder, you can get my Glow Coffee at glowcoffeeco.com. And you can follow us on Instagram. We are iapodcast. I'm Melanie Avalon. Barry is berry underscore Conrad. And yeah, I think that's all the things. Anything from you, Barry, before we go?

Barry Conrad
We appreciate each and every one of you tuning in every week. Thank you so much for joining us again, and we'll talk to you next week.

Melanie Avalon
I'll talk to you next week. Bye.

Bye. Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice, and no patient-doctor relationship is formed.

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 re-comimposed by Steve Saunders.

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