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Jul 20

#483 – Using Memory To Eat Less, Biohacking Puberty, Hacking Distracted Eating, Stomach Pain With Fasting, Healing Tendons, Memorable Meals, And More!

Intermittent Fasting

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Welcome to Episode 483 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

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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 483 of the Intermittent Fasting Podcast. If you want to burn fat, gain energy, and enhance your health by changing when you eat, not what you eat with no calorie counting, then this show is for you. I'm Melanie Avalon, biohacker, founder of AvalonX and author of What, When, Wine, Lose Weight and Feel Great with Paleo Style Meals, Intermittent Fasting and Wine, and I'm joined by my co-hosts, Barry Conrad, actor, singer, songwriter, and creator and host of Banter with B.C. For more on us, check out MelanieAvalon.com and BarryConradOfficial.com. You can submit questions for the show by emailing questions at iofpodcast.com or by going to iofpodcast.com. We would love to hear from you.

Please remember the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time and get ready for the Intermittent Fasting Podcast. Hi everybody and welcome. This is episode number 483 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Mel, I'm doing so great. It's been such a great week. And hey, have you seen the new article? I know it's very related to biohacking. And I thought of you, it's about teenage boys trying to biohack their puberty. Have you heard of this article?

Melanie Avalon
Whoa.

Barry Conrad
I'm gonna i'm gonna send you the link right now so you can have a look at it.

Melanie Avalon
biohack their puberty?

Barry Conrad
So basically they, the long and the short is like, there's this growing trend of like teenage boys using like peptides and other compounds because social media is sort of saying they need to get bigger or leaner or more muscly and optimize that whole, you know, rig as quickly as they can. And it got me thinking about, I guess like the bigger conversation about, you know, what, what younger people are taking, especially without being fully developed.

And there's nothing wrong with wanting to improve your health performance or longevity. We talk about it all the time, but reading this kind of makes me go, what, like, where's the line, especially age wise, gender wise, you know, when we were growing up, Malala puberty was puberty. So now, now it feels based on reading something like this, like, well, actually, I can safely say a lot of people, all young people on social media exposed to all these new norms and upgrade this, upgrade that. And I'm curious for you, someone who's so well-versed in biohacking and for so long, what you think about that or what the evolution of it all looks like now, I guess, like, do you think social media is pushing some of these kids into chasing optimization? Do you think it's, yeah, what are your thoughts on that?

Melanie Avalon
It's so interesting. So I'll just read like one of the opening paragraphs because I think it gives a good idea of the vibe here. And I'll definitely read the whole article later, but it says, says a growing number of teenage boys are now entering the world of peptides, fat loss drugs, hormone optimization, recovery compounds, neotropics, and underground quote, biohacking culture years before adulthood.

What once belonged primarily to elite athletes, bodybuilding, subcultures, anti-aging clinics, and fringe internet forums has now exploded into mainstream youth culture through TikTok, YouTube, Discord, podcasts, influencers, and algorithm driven masculinity content. And unlike previous generations, these boys are not simply trying to become stronger. They're trying to become engineered, leaner, sharper, more muscular, more masculine, more desired, more admired, more high value. The modern teenage boy is now surrounded by digital ecosystem that continuously reinforces the idea that self worth can be visually optimized. And then it just goes on. And this is we'll put a link to this in the show notes. Show notes are at ifpodcast.com slash episode 483. And this article is in muscle and fitness. So I okay, I have so many thoughts. Number one is that I am so happy that my prepubescent adolescents and puberty and middle school and high school, that social media wasn't really a thing. For me, Facebook, Facebook started, we started getting on Facebook near the end of my high school. I can't even imagine being, you know, these ages like middle school, and high school as well. And being so exposed to social media, like the things that listened, where all you're seeing is filtered projections of people that aren't even real. And then on top of that, oh, and then half of it's not even real, it's like AI, I can't even tell anymore, which is like concerning whenever I see a video, I'm like, I don't know if this is real or not. And then on top of that, you know, they are actually using all these substances. And so on the one hand, okay, so I'm just so happy because that would be such a brain warp.

Like adolescence is hard enough without comparing yourself to the entire world and this like idealized version of idealized version of it. The ironic thing is okay, so like the things the things that listed I was thinking about how do I feel about these like in general, not not for adolescents. So like peptides, I'm actually like all about peptides, fat loss drugs, I don't know exactly what it's referring to there, like what fat loss drugs, maybe it's talking about like GLP ones or like other things. Hormone optimization, I don't think, okay, I said I was gonna talk about it like objectively, not for kids. Hormone optimization, I am all about done correctly and properly and to best support your body, not like as an adolescent, that's no, no, no, no. Recovery compounds, what does that mean? Like what? I'm not sure what that means exactly. Neutropics, so those can be really great for your brain. Again, I don't know if you should be experimenting with that when you're young.

Melanie Avalon
So like all of these things, I am all about people putting whatever they want in their body and I'm fine with people trying to achieve a certain aesthetic. I'm actually, I think people should try should do whatever they want to do.

I think young teens, boys and girls, but for this it's about teenage boys. I'm just, I'm just having flashbacks. I remember like, because my brother, I'm trying to think like what, what it would have been before this. I guess they would have been using like probably like protein powders. I feel like it was like protein powders. Like that was like the thing, you know, but it wasn't all of these other things. I find it concerning. I think you should be older before you're like doing all of this. What do you think?

Barry Conrad
It kind of makes me think of when you said you should be older before doing it. It makes me think of the drinking age before you drink alcohol kind of thing.

Cause now it's becoming a thing where these sorts of things are on offer now. You know, it just wasn't a reality to us, like all these things. But I do think an article talks about it as well. Unlike I guess my generation or like, you know, everyone else before this sort of generation, today's guys or girls, they're not girls. They're not just comparing themselves to like celebrities or an athlete. It's like what exactly what you said. Like millions of filtered people, chemically AI also melt. Okay. I'm not going to say who it is. I'm not going to call it out, but I was interviewed by someone and to promote the interview, they created an AI image of me rather than using just like an actual photo of mine, which I have so many of.

Melanie Avalon
Do they ask you?

Barry Conrad
No!

Melanie Avalon
You just did it? Whoa.

Barry Conrad
Am I like I didn't feel comfortable with that at all, but it's like they linked it and they put it on LinkedIn I'm like a serious LinkedIn So yeah, just the AI of it. That's

Melanie Avalon
you ask to do to call them out like did you talk to them about it

Barry Conrad
I'm trying to figure out a way to do it in a way that doesn't wreck the working relationship because there's other things. It's, yeah, it's crazy.

Melanie Avalon
We're going to have to talk about this on our next mythical call.

Barry Conrad
Yes, but what do you think of that even? That's crazy, right? Like not asking someone's consent for that.

Melanie Avalon
Yeah, I don't even know what the rules are around that. I know it's a huge problem with massive celebrities, like all this content created where it's not even them. That's really not cool to do that without your permission. Wow.

Barry Conrad
It's like saying, Mel, thank you so much for your comment and your time today interviewing you, uh, and they, instead of using a supplied promo image that you give them, these are the ones that I'd like to go out, they'll just like create one that's not even, you know, that looks slightly different to you, like a lot different.

Melanie Avalon
That's crazy. No, this is yeah.

Well, for this article, though, I was just thinking about what I was just thinking because I mentioned like the protein powders because I just I just remember like when I was young and when my brother like in middle school, like they're all these protein path. I'm sorry, I'm thinking about this because I don't know if he knows this. I need to I need to ask him this. I'm gonna I'm about to apologize a little brother for something which I will tell you in person because my family doesn't listen to the show.

I used to because he okay, he had is it way or way? Is it is it the way or is it the case scene that you can make like protein fluff with? I think it's the way. Is it way?

Barry Conrad
I think I'm pretty sure.

Melanie Avalon
it's casein. It's the one that if you put in water and stir it up, it literally becomes this delicious, gooey, protein, fluffy stuff. And I discovered that. And I feel like I would sneak and eat his casein because it would be flavored. It was like vanilla and chocolate. And I would like... So sorry, Michael, that I probably ate a lot of your casein.

But the thing with that is you have to... If all you're using is protein powders and stuff, you have to do the workout and eat the protein to get the gains. It's not like all these other compounds where you're actually changing your... Potentially changing your biology or your physiology. It's just such a whole other world. And I don't know that young kids... I mean, if you can't even get a tattoo until you're 17. You know?

Barry Conrad
I think we're both pretty unanimous on like these things are all perfectly fine for adults to do whatever they want. But I think for developing teenagers and kids, this shouldn't be, it shouldn't be an option for them to have access to it.

I think you're still developing, right?

Melanie Avalon
Yeah, I would say I would say like when you're 17, maybe.

Barry Conrad
You think?

Melanie Avalon
Yeah, I think if you're old enough to get a maybe like or 18 18 is when you're when you're an adult, right?

Barry Conrad
Yeah. Wow. I guess just interesting. But I guess, okay, we could go on this favor, but Segwaying Biohacking, tell me Mel about Dave Espry's conference. How was it?

Melanie Avalon
So if listeners want to hear about the enhanced games, I went to that in Vegas, check out last week's episode for that. And then I flew to Austin for Dave Asprey's, now it's called the Beyond Conference. This was my fourth time going, I think. And it's so fun because, well, I'll tell you some more stories offline, but it's so fun to actually get to see meet and hang out with all these podcast guests and brands that I just adore.

So like sponsors for this show, I met up with Timeline. I love the Timeline supplement so much. I'm trying to think which booths I went to. I got to meet Throne, who I'm going to have on the Melanie Avalon biohacking podcast. They make like a toilet monitoring sensor thing. Obviously met with Oro Glittathione. I love them. Got interviewed by Stimrogen, who they're actually going to be coming on this show. In the next coming months, I'm going to be doing an episode with them all on supporting endogenous stem cell release. I got to go to a really nice dinner party with Wonderfeel, which makes an NMN supplement that I love. And it was co-hosted by Benazzotti, who I'm sure you guys love Benazzotti. And my sister was there because she's his COO. So that was nice to have like a little intimate dinner party. But the conference is just so fun. And some listeners did come up to me. I feel like, and I know more of you guys are there. So please come up to me. I feel like people don't, the ones that did come up to me. It was so good to see you guys. And yeah, it's just, you got to go Barry. You would love it. And I feel like you could meet so many brands. It's just so great. It's like everything ever biohacking. It's so high energy. And I mean, one of the main reasons people go is to listen to speakers. The only one I listened to, I briefly went in to listen to Jay Shetty.

Barry Conrad
How is that?

Melanie Avalon
It was good. I went in because my friend, I got to meet in real, in person, Sergey Young, who I've had on the Melanie Avalon biohacking podcast twice. He's a longevity investor. And he has a book called, I think it's called like the Art and Science of Growing Young. I'm probably misquoting it. I got to meet him in real life and it was, he was so great. And then he was going to it. So I just went in with him briefly. But yeah, that was, that was really cool.

Jay's really inspiring. And what's kind of funny is I got invited by BiOptimizers, one of our sponsors, to a, like a private event with Jay Shetty. And it was going to be that morning. But it was pickleball and it was outside and it was like morning through the afternoon. I was like, I can't. Even though I really want to hang, I really want to meet him in like a more intimate setting. I know. Outdoors in the morning? No. But thank you for inviting me to BiOptimizers. Thank you. I wanted to go in spirit. Yeah, it was great. So listeners, friends, definitely check it out. If there's one conference, that one and the Udaimonia conference in November are just really, really epic for, like, if you're at all interested in all this stuff, it's just so fun. And then there's like a dance party with Steve. What's his, do you know the Steve Aoki, the DJ?

Barry Conrad
Yeah, yeah, yeah. How was that?

Melanie Avalon
That was fun.

Barry Conrad
Did you get your dance on?

Melanie Avalon
I did. I was exhausted though, by that point.

Oh, yeah. And then I hung out like in the... I always hang out after that. We're always like the last people to leave. And I got to meet with Joe Cohen from Self Decode. And I was hanging out with Ian Clark from Activation and...

Barry Conrad
Sounds awesome. What was the highlight of this one versus was it different to other past ones because now it's the BEYOND conference, right? What did they change to BEYOND?

Melanie Avalon
It was very similar. I will tell you a story offline.

I had something kind of crazy happen, which I can't, I cannot talk about. But what I can't talk about, trying to think of what the highlight would be. Honestly, just like that the expo is, I can't even describe how big it is and how many brands there are and how many cool people are around. Yeah, and you get there's like tons of samples and I highly, highly recommend.

Barry Conrad
So good.

Melanie Avalon
We should go to Eudaimonia!

Barry Conrad
You know what? I'll be so done.

Melanie Avalon
and West Palm.

Barry Conrad
His palm, I've never been to his palm, too.

Melanie Avalon
I like it. And that one's in the, that one's in my time. It's in the winter.

Barry Conrad
Oh my gosh, you you being on in heaven then because you know, like sun hats to dodge the sunlight. No sunscreen.

No cold packs dear god Yeah, and also mel you didn't you go from enhanced straight to? This one as well. Like you really did it

Melanie Avalon
Mm-hmm. I was, yeah, I was dead. I was dead. It's funny.

So on the way back, no, on the way from, here's a question for you, and then we can get into the listener questions. Do you talk, okay, when you fly, do you talk to the people next to you on the plane?

Barry Conrad
I feel the vibe out and it also depends on my mood. If I'm tired, then the headphones are going all the way in or I'm reading something.

But if I'm fine, I'll just, if the person is not giving me like, don't talk to me vibes, I'll ask them how the day is going and see what happens.

Melanie Avalon
Yeah, I usually do not. But it's funny. So the second and the third flight, so the second flight, so it was from the enhanced games. And the guy I was sitting next to I was like, he really looks like he looks like he was at the games. Like he just had that, that look. So I had to ask. And he wasn't, but he was a bodyguard. And his client was like two seats over. So it was funny, because it was like one of the few times that I actually struck up a conversation.

And it was so fascinating to talk to him. And I felt so safe. I was like, oh my goodness. And then I realized, I wish I had like a bodyguard friend, like in my friend group, because when that wouldn't that be great, every time you'd go out, you would just feel so safe if there was like a bodyguard in your friend group.

Barry Conrad
Yeah, just like a big dude, just like, you know, no one's going to mess with you.

Melanie Avalon
Yeah, and then on the third flight I sat by this girl and we started talking and now we're gonna be friends and we're gonna Hang out and go to theater. So

Barry Conrad
That's great. See, so you did kind of change this time around for some reason.

Melanie Avalon
Yeah, but I am socially kaput, I'm done. So friends, yes, that's all.

Barry Conrad
A little time for Melanie to recover for a little while, right?

Melanie Avalon
Yep, I don't know how you do it.

Barry Conrad
Well, you just did. You just did. I reckon you know what? I reckon you're going to keep on increasing your...

Melanie Avalon
Oh, yeah, that's what I was gonna say last time. I'm two things I'm really grateful for.

One, I'm really grateful that I was outside in Vegas heat for six hours because I was dreading the summer coming so bad and now I'm like, oh, it's fine. Like, this is nothing compared to that. You know what I mean? Like, it seems so easy now, the summer, compared to the enhanced games. And then, yeah, doing two back-to-back trips, now one trip seems like no big deal at all.

Barry Conrad
See, it's all going to just keep on switching out.

Melanie Avalon
So next I got to do three back-to-back trips and then two will seem like no deal, no big deal.

Barry Conrad
I believe it. What's the space?

Melanie Avalon
Should we jump into fasting stuff?

Barry Conrad
Let's do it.

Melanie Avalon
Okay, so I have a study. I am so excited about this study and I've been excited about it because we were going to record Right before I left and we rescheduled so it's been like waiting for me to talk about I'm gonna send it to you

Barry Conrad
I can't wait to see it.

Melanie Avalon
So it is published, it's called eating attentively, a systematic review and meta analysis of the effect of food intake, memory and awareness on eating. And wait, I didn't talk about this one already, right?

It's been so long.

Barry Conrad
I don't think so, no, I don't think so.

Melanie Avalon
So the oh, I know why I thought I talked about it because I mentioned I think the reason I found this was because when I interviewed Jason Fung he was he had one section where they talked about food amnesia and basically people so they've done studies where people with amnesia if They eat an entire meal. They'll eat like in another entire meal right after so they think that That the prefrontal cortex is partly involved in our experience of hunger so like Part of our hunger is based on what do we remember about when we last ate?

So I wanted to learn more about it. So I found this this review and again, it's 2013 So it's a while ago But either way it was a really nice meta-analysis up to that date where they looked at all these different studies to see How does attention and memory affect? what like your food intake so they looked at 24 studies and I'm just gonna tell you some of the Takeaways from this

Barry Conrad
Super interesting

Melanie Avalon
Yeah, and it's not what you would think. Some of it's not what you would think.

So here's one of the findings. So distraction, so we talk all the time about eating when you're distracted. I think it's pretty, I mean, I think most people would think that if you are eating while you're distracted, that you eat more. Like that's pretty, I mean, does that seem pretty intuitive to you? Like if you're distracted, that you just tend to...

Barry Conrad
Like you're watching TV or whatever you're distracted to, just keep eating, yeah.

Melanie Avalon
And they've done studies on that where like the stale popcorn study in the movie theater, people would just eat tons of stale popcorn without even realizing because they're distracted. Or they've done the bottomless soup bowl study where they had participants with a soup bowl that kept refilling itself and they didn't realize and people just kept eating it.

But here's the interesting thing. So while it does increase what you eat right then, it actually increases what you eat later more. So when you eat, when you eat distracted, it's a moderate effect. You will eat more. But if you eat distracted, you eat significantly more later. Like it's a much larger effect size. So isn't that interesting?

Barry Conrad
That is really interesting. It's like, so it's, you kind of forget, it's like, you forgot, like, yeah.

Melanie Avalon
Yeah, it's like it's like because you're not like paying attention to eating later when your brain's like time to eat it it they think it has to do with like that we eat episodically and it has to do with episodic memory. So we literally think back to your brain subconsciously thinks back to what did you eat last time and then it that helps it inform how much you should eat this time which is fascinating and it's not so restrained eaters are not protected.

So what that means is even if you are like dieting and you're like consciously trying to watch what you eat later or just in general if you were distracted before you will still eat more even if you're like consciously trying to not.

Barry Conrad
That's wild.

Melanie Avalon
Yeah. And then so removing visual cues of what you've eaten increases how much you will eat. So for example, they looked at four different studies. So the bottomless soup one that I'm talking about, so like if they keep refilling the bowl, you'll keep eating it. They did one where they would remove or not remove pistachio shells from the desk. So like if there are shells on the desk, you eat less. But if those are taken away, you'll like keep eating more. Removing empty plates from a buffet table. So if you see empty plates, you'll eat less. But if they take them away, you eat more.

And then eating in a dark restaurant, you tend to eat more. So one of the like takeaways that literate gave was like saying, if you're trying to, you know, not eat as much, don't like put away the plates and stuff when you're eating, like leave it all out.

Barry Conrad
like empty like empty plates or like plates with food or just like any plates

Melanie Avalon
like like keep out all this so don't put away any dishes like keep it all out like make it very obvious of what you've eaten.

Barry Conrad
Oh my gosh, okay.

Melanie Avalon
And then, okay, they found that, oh, this is interesting. I feel like I have done this like my entire life.

So recalling what you eat earlier reduces how much you eat later. And there were six studies. Okay, so six studies looked at this. So if the people were about to have a snack, if they had them like right, or even just remember what they had last eaten, like what did you eat last? And if they thought about it, then they would eat less of the snack. Yeah, all you have to do is create this episodic memory of recently eating, and then you'll eat less. You don't even have to consciously try to eat less. You just will.

Barry Conrad
I might try that just to see what that feels like.

Melanie Avalon
I do that. Always. Do? Mm-hmm. I always think about what did I eat last? Like the night before? What was my one meal a day the night before? Before I eat my next meal?

Barry Conrad
What does it make you I don't know like does that set this like how does that make you feel when you do that? Or why do you when did you start doing that?

Melanie Avalon
I do it because I always feel like when I'm, it's like my meal situation, I'm like fueling my body. Like, what do I need? And so I think back to like, what did I have last time? Because I found that I don't like eating like the same thing. I feel like my needs change.

So like, you know, I'm not gonna have fish, like, well, I do have fish every night. But like, did I have like a lot of salmon the night before? Like when did I last have salmon? Do I need some omega-3? Like, I just, I don't know, I just think back to what I had last and that kind of informs what I eat next time. I don't do it to eat less, but I do it to inform what I'm gonna eat, but I guess it probably has that effect.

Barry Conrad
That's so interesting to me.

Melanie Avalon
I'd be curious, listeners, if you'd... Because, yeah, I'd definitely do this. I can always tell you what I ate the last one meal a day, the prior night.

Barry Conrad
And then does that kind of make you feel more full before you start? Like, how does that make you feel physically when you think about, when you recall it like that?

Melanie Avalon
It depends what it was. So if it was like a ton of steak and everything that I'll probably feel fuller.

If it was like lean fish, I might not feel as full, but I guess either way, it's going to technically make me feel fuller, even if I didn't realize it.

Barry Conrad
So if you have a stronger recollection of your last meal, you probably going to be, you might feel less inclined to keep eating more. Okay.

Melanie Avalon
And then, okay, just a few more. So the authors in this, their hypothesis is that all of these different effects, so like distraction making you eat more while eating, these reduced cues, taking away or not taking away the empty plates and stuff affecting you, remembering what you ate last, and then also just increasing attention that it all has to do with, which I keep, I've already said, so this is kind of like, I'm just saying it again, but it all has to do with with the strength and the accessibility of your episodic memory of your recent eating.

It says, your brain uses memory of recent meals to inform decisions about whether and how much to eat next. Anything that degrades that, like distraction, removing cues, increases later intake, anything that strengthens it, attention, recall, leaving wrappers, reduces it. Oh yeah, and then this is what they're saying, which this is why I found this was because, like, like they talk about those prior studies where patients with amnesia, they'll just eat multiple meals if they are not told that they already ate.

Barry Conrad
Wow. So they don't even really feel that satiety. Wow. So it's really about the memory of it.

Melanie Avalon
Mm-hmm. Let's see. Yeah, so I just found this absolutely fascinating. Oh, one last thing.

So they propose they propose four things that could help for like a weight management approach from this that don't rely on calorie counting. Number one, eat without any distractions, especially the TV. Number two, recall what you ate before you eat the next time. Stay aware. Number three, stay aware of food as you eat. And then number four, keep the visual cues of what you've eaten around you.

Barry Conrad
It's so good. It's so interesting, Mel, because you shared something a little while ago about, you know, like when you're watching TV or scrolling social media, whatnot, and this supports that. You know, like when you're distracted during your meal, scrolling, watching TV, working, whatever, that we're going to tend to eat more later on. Because from what I can hear you saying, it's like your brain actually doesn't even create that same memory of the meal if you're not focused. And that's so crazy to me.

It's not, wow, it's not just society. It's actually memory.

Melanie Avalon
Yeah. And I remember I forgot about this until now, but when Jason talks about it, and again, he only talks about the amnesia study, but his takeaway, because in his book, again, it's called The Hunger Code, he talks about like different tips for dealing with like hunger and appetite.

And so his tip from this was to make your meals really memorable. So make them like flavorful and spicy and focus on them, because then you actually will eat less at your next meal.

Barry Conrad
So good. No taken.

Melanie Avalon
I know. Isn't that so interesting?

Barry Conrad
I've never, I've actually never heard that before, that's super fascinating.

Melanie Avalon
I know. It kind of makes it better for eating at restaurants and stuff because you're probably going to be more not as distracted.

You're going to be in the moment and enjoying the food and everything, and so you'll probably eat less at the next meal.

Barry Conrad
I reckon too, because it's memorable and yeah, great study, Mel.

Melanie Avalon
Thank you. So is this going to change? We're going to have to report back and let me know if this changes your perspective of food.

Barry Conrad
I mean, it might, I don't know. I like, I might just think about it more. Just in, you know, be mindful and see what happens. See if it makes me feel any different.

Melanie Avalon
I feel like this could be an entire, I feel like we could make a book out of this. Like this diet hasn't been done. We're like, I need to make content around this. Like this would be a really good like viral content.

It's like the memory diet, the, what would you call it? What would you?

Barry Conrad
The memory memory king diet, the memory, the memory diet.

Melanie Avalon
I'm actually shocked this hasn't been, that this isn't like a book already, you know?

Barry Conrad
the memory method, the memory.

Melanie Avalon
Man, I wanna like pitch this.

Barry Conrad
It's very, very interesting. And I'm pretty sure a lot of people, like most people I know, have never heard of this concept.

Melanie Avalon
I know, I hadn't.

Barry Conrad
I haven't.

Melanie Avalon
So interesting I could like think about it forever

Barry Conrad
I'm going to write this down so I can actually think about this later.

Melanie Avalon
I wrote it down, I wrote down memory diet, I want to do it. I can make like an e-book, you know what? I should make this into like a really short e-book. Do it. I'm going to.

Barry Conrad
The memory diet

Melanie Avalon
Yeah, I probably should make like a like a short ebook listeners. Let me know if you like this.

I should make a short ebook that's just like all of my Collection of like tips and tricks over the years for dieting without dieting

Barry Conrad
You should. I think a lot of people would find that really interesting.

Melanie Avalon
Like a really easy download, like 99 cents Kindle ebook, 99 cent Kindle ebook. I'm going to do this.

Barry Conrad
And then a section could be the memory section.

Melanie Avalon
Yeah. It can be things like food order, like fasting. There are so many things.

I can even do my hack for how to, you know, my hack about like how I like look at the food stuff while eating like fruit. Like look at the desserts while eating something sweet and healthy.

Barry Conrad
That's really funny still to me that yeah, even like how you look at food, food blogs and stuff, I would like that's really funny.

Melanie Avalon
Like, look at food blogs while you're eating. Don't look at them while you're not eating. Then you're just miserable.

Barry Conrad
Yeah, you want to be fit and satisfied of why you're doing it, not be deprived.

Melanie Avalon
Shall we move on to some listener questions?

Barry Conrad
Let's do it. So the first question we have today is an email from Ruth and it reads, Hi, I'm really enjoying your podcast. I'm on episode 13, just episode 13. I started I have 10 days ago. I love everything about it other than my stomach hurts when I eat.

And in bracket, she says even just in the first few bites, is there something to eating less frequently that makes your stomach hurt? It doesn't hurt when I'm not eating. How will I hear your answer? I may not listen to your current episode soon because I'm towards the beginning. Thank you for your service, time and effort.

Melanie Avalon
All right, Ruth. So there are a few different things that could be going on with this. The one that immediately came to my mind was stomach acid production. So we have stomach acid called HCL, and it helps us break down our food. And when you start fasting, it can be building up. And then when you actually do eat, you might be releasing more of that stomach acid, which could be causing some irritation or discomfort.

Hearing that, you might be like, oh, take the antacids. I would not do that. I do not think that's a good route because you need that to break down your food. And a lot of people who have acid reflux, it's not because they have too much acid. It's actually because they don't have enough acid, and then the food doesn't break down, and then it actually goes back up a little bit. And then that's why you feel like you're getting too much acid, but it's just because the acid is in the wrong place. Not that there's too much of it. But that could be one thing. It could be that because of this change in your eating, your pancreas is making your digestive enzymes on not making enough maybe because you're eating more now. And so your stomach is just uncomfortable from that. Words cannot describe how much I suggest trying digestive enzymes. So I made mine. If you go to AvalonX.us slash digest, these enzymes are a game changer for digestion. They help so many things. They help food intolerances. They help breaking down your food, food discomfort. I would definitely, definitely get them ASAP.

And it's my favorite formula, my favorite blend. You can use the coupon code I have podcast to get 10% off. So definitely check that out. Your stomach just might not be accustomed to eating more at one time because of your fasting pattern. You don't say how long you're fasting, but if it is like a one meal a day situation or you're eating a lot more, it could just be discomfort from that. There could be shifts in your gut microbiome. So what I would do, because you just started intermittent fasting like 10 days ago, although by the time you listen to this, it was probably like 10 years ago, but hopefully not. I would try easing into the eating window. So break your fast with something gentle, like so maybe like some broth, some bone broth, maybe some cucumbers, a small piece of fruit, like something small to like get your digestive fire going and then just eating slowly and mindfully. And I also would just give it more time. So like if this is still, I would give it like another week or so. And if it hasn't gone away, look into it more. But I would imagine it's something with your stomach not being used to this eating pattern and having more food, like I said, being in a fasted state, maybe building up that hydrochloric acid and then maybe not producing enough digestive enzymes. And then you're eating a lot. So I would go slow, I would break it, break your fast more gently, use digestive enzymes and see what that does. Barry, do you have?

Barry Conrad
Yeah, Ruth, first off, welcome to fasting, welcome, welcome, welcome. It's awesome that you're already seeing benefits after just 10 days and that you want to keep going despite this, uh, this little situation, you know, and I mean, sometimes when you've been fasting for a while, your stomach can be a little sensitive during the first few bites as digestion wakes back up, especially also think if you're new to it and you're not used to it quite.

I think some people it's almost like a brief cramp or ache that settles once your meal actually gets going. I'd be curious, I'd be curious what you're breaking your fast with dietary wise. I don't think that she says it here. I'd love to hear more, Ruth. If you're opening with something very rich, something sugary protein or a massive meal, you know, your stomach may be reacting to what you're eating at first, like what those few bites are. Sometimes starting with something smaller or eating a little more slowly can make a big difference. It's really important. What we break our fast with. I really recommend breaking your fast with some, you know, just something gentle. Don't annihilate your digestive system with, uh, do eaters or something like that. For example, ice cream, you know, the good news is from what you're saying is that the discomfort is happening when you start eating and then it goes away. So that, that is at least a different, very different story than having the pain all day. I think if it does continue though, I reckon, especially if it gets severe, it's very important to see your GP, see your local healthcare provider, just to rule out anything that could be kind of finicky or unrelated to fasting, even, but Ruth, like one of the favorite things in your message is that you're only on episode 13. That's awesome because you got such a fun ride ahead of you. Melanie will tell you, um, by the time you eventually hear this answer, you'll probably be so seasoned, but you keep us posted. I'd love to hear more about what you're eating to open your window and yeah, let us know by the time you hear this, what the difference has been like.

Melanie Avalon
I'm glad you, I totally forgot about that one. It's so true because when you're eating constantly, I think it can be hard to know if you're reacting to food because you're just always eating. But when you take that fasted time and then you bring back in food, if you are like sensitive to a food, you're going to feel it. So yeah, it could be that too.

That was another good one. All right. Shall we answer one more listener question?

Barry Conrad
Yes. So we have Amy on Facebook, and she asks, how can I heal damage tendons while also preventing future tendon injuries? Like what foods would assist with this? What foods could I avoid? I'm getting mixed answers from various medical professionals.

Some say rest slash no exercise. Some say resistance training. The only supplement that's suggested is creatine and regular doctors have no idea if food can help or hurt. What suggestions does the biohacking community have? Melanie.

Melanie Avalon
Awesome, Amy. Well, thank you so much for your question. And I was not excited to hear it because I'm not happy that you're dealing with damaged tendons.

And at the same time, I think I talked about this on a prior episode. I was experiencing a tendon flare up. And so I was, it was exciting for me to look into how to support that. And here's why it's confusing. So the confusing thing about it is apparently the idea used to be like to rest the tendons for them to heal. However, tendons have poor blood supply and they actually heal very slowly if you're not stimulating them. They actually need controlled mechanical stress to properly respond and heal. So what's often suggested now for like movement of them is strategic eccentric exercises. So like slow control lengthening movements. And that can be the best for helping rehab the tendons. So examples of these are like heel drops for the Achilles or slow negatives for other tendons, as far as the well, I'll go into the food and stuff, but I will say red light game changer for me, at least for the pain, especially. So I use Kenny on I will put a link in the show notes. They have these these module red light LED, they're like three like small ones. And you can actually strap them around like your appendages or you can hold it. It's a game changer for me for healing and helping that pain.

And then also we talked about this before, but I am loving to Nasi. They make a CBD blend that has a certain type of CBD in it. CBD a they have a special type of CBD in them called CBD a, which has been shown to be almost three times as effective as CBD alone. And they have a so they have like an ointment and a lotion. I have found that rubbing that in to my tendons, especially when I have those that that pain game changer, like so helpful. They've actually shown that it's more more effective than common over-the-counter non-steroidal anti-inflammatory drugs. So things like ibuprofen, acetaminophen, this works better than that. So definitely get some of that. We do have a discount code. So if you go to tenasi.com, that's T A N A S I dot com and use promo code. I have podcasts, you can get 25 percent off. So stock up on that. I love the ointment. It's amazing. I just rub it into the tendon and I feel immediate pain relief. So that coupled with kidney on the red light game changer. And then as far as food and nutrients.

So this is going to be about just supporting everything that your body needs to heal and build tendons. So tendons are primarily collagen based structures. So having collagen, gelatin, bone broth, especially with vitamin C can be really helpful. There's even research showing that doing that 30 to 60 minutes before exercise can be really helpful. So bone broth plus vitamin C. And then you can get vitamin C and things like citrus and bell peppers and berries, vitamin C just as well alone can be helpful. So fruits to kiwis. I love kiwis for vitamin C. And then protein and amino acids are really helpful. So obviously like eggs, meat, fish, dairy, you really want to get glycine and proline in particular, which are really important for forming collagen.

Melanie Avalon
Omega threes are really helpful for reducing inflammation, which is definitely going to be happening if you have damaged tendons. So, you know, having your wild caught. Well, that's a whole tangent. Having your low mercury, high omega three fish. So things like salmon or the better fish, bare moondi, sardines, maybe fish oil supplementation. And then you also want nutrients like zinc. So that's going to be found in things again, like beef, pumpkin seeds, oysters, oysters are really high in zinc. Maybe that's why they taste so bad. And then copper as well works with zinc together to help with the connective tissue integrity. So that's also in shellfish. You can get that in liver, nuts, seeds, and then silicone and silica are really helpful. I know that's high actually in cucumbers. It's not on my list, but I do know it's in cucumbers and then bananas, green beans. So just eating a really high nutritious diet that's high in protein, high in nutrient rich foods, making sure you're getting some collagen, vitamin C. I think that's going to be the best way to support it nutritionally.

You want to avoid things that are inflammatory. So avoiding sugar, refined carbohydrates, processed vegetable oils and seed oils. That's not good. Ultra processed foods. So yeah, that that's the things. Oh, and then I will say turmeric is like super anti-inflammatory. So adding turmeric to your food, having it in a supplement form like curcumin and especially pairing it with black pepper. Like it's shocking the studies on how anti-inflammatory turmeric is. And I actually recently did an episode all on Ayurveda and we went on a tangent about turmeric. So it's really great. But yeah, what are your thoughts, Barry?

Barry Conrad
You know, that was epic. That was like, you answered that so comprehensively.

Anyway, I totally understand like the mixed messages and everything because tendon injuries seem to like be at that frustrating sort of like crossroads where the answer is like, it depends kind of vibe. I do think from looking into it and talking to people in, in like the fitness world specifically, tendons usually don't love extreme situations or like complete rest for a long period of time can actually make them weaker. So it's, so hammering through pain isn't the answer either though. So what I mean, you want to lean more towards progressive loading. So giving the tendon a reason to adapt sort of thing, but doing it in a gradual, safe way on the nutrition side of things, I'd, I'd encourage you to focus less, maybe on a magic food necessarily and more on giving your body those building blocks. Like, you know, Mel talked about them plenty there, plenty of protein, vitamin C rich foods, staying hydrated, making sure you're eating overall enough in your eating window, collagen as well, sleep is massive. As for creatine, you know, I don't often talk about it, but I've, I have the last creatine that I took was from a brand called Momentus and it was really great and creatine is definitely one of those one of the few supplements I put in the, this is awesome category because it's, it's just really good for supporting training, recovery, and brain health muscle function overall. It's, it's really good. I guess my short answer is like avoid the extremes, keep feeling your body, load that tendon progressively and think about the long game. Cause this it's not that they're pretty slow learners tendons, but they do adapt with time. So keep us posted with that. I hope all of this is helpful for you, Amy. Thanks for your question.

Melanie Avalon
Yeah, tendons are, it's just not cool. And what's funny or interesting is, mine were flaring, I think I talked about this ever since I had to do a round of cipro, which is an antibiotic, which is linked to tendon flares. And chat GPT kept saying, no, there's no way, like, you're not on it long enough for it to have that effect. But I swear, Barry, like I was fine. And then I did that and it all flared up. So just saying.

Yeah, so sending you all the good vibes, Amy, with the tendons.

Barry Conrad
You're sending your good vibes and keep us posted, like what happens with you tenants.

Melanie Avalon
Such an interesting sentence.

Barry Conrad
it is with what happens with your tendons.

Melanie Avalon
let us know what happens with your tendons. Have you have you torn or like had tendon injury before?

Barry Conrad
I actually have not. I actually I was half expecting to sort of have some sort of a Tendon situation from the marathon, but the half marathon, but no, but I haven't yet.

So I knock on wood. Hopefully not not ever but

Melanie Avalon
Well, if you do, get that tenasi, get that red light, eat the diet.

Barry Conrad
protein, baby.

Melanie Avalon
Shall we have our proverbial breaking of the fast moment?

Barry Conrad
I'm really excited to do it this week at Cutweight. Let's do it.

Melanie Avalon
All right. So the purpose of this part of the show is just as important as the fast is the eating window.

So we like to... And now I'm going to think about it with a whole new perspective because you know what we were talking about earlier about memory and food intake and the effect it has. So us like thinking about these foods and how you would eat at the restaurant and having attention and paying attention to it, I wonder if that would make us eat less later. Probably not. You probably have to...

Barry Conrad
No, probably not.

Melanie Avalon
But either way, I feel like we are drawing attention to the importance of I'm gonna start saying this like ongoing for this section, the importance of paying attention to what you eat and taking it in to nourish your body and also to it's very important that you have that episodic memory of your meal so that your body can correct so that your brain can correctly inform what you eat next meal.

Barry Conrad
I love that. I think that's so great. And I agree.

Melanie Avalon
We like to pick a restaurant and profile it and say what we would eat. So Barry, what restaurant do you have for us today?

Barry Conrad
Melanie, I am very, very excited about this week's restaurant because I just went on the weekend.

Melanie Avalon
to this restaurant.

Barry Conrad
to this restaurant. Yeah, I'm going to send it to you right now. So I can vouch. And this restaurant is called Lilia. And it was opened by acclaimed chef Missy Robbins, one of the most influential Italian chefs in America, and still one of New York's toughest reservations nearly a decade later.

Can vouch for that as well. It sit inside this beautifully converted... It's like a former auto body shop, but you can't tell. It's blending industrial Brooklyn vibes with understated elegance, fully ala carte with handmade pastas, wood-fired seafood, amazing Italian dishes that have this cult following. The wine list is really delicious, featuring everything from regional bottles to special occasion pours. And it's famous for muffledini with pink peppercorn and parmigiano reggiano, one of the most talked about pasta dishes in New York. And the vibe is so nice. Mel and it's this year is their 10th anniversary as well. And it's still one of the hardest reservations to get. Honestly, it's so hard to get into. So it's amazing. It's really tasty. When did you get it? I got it. I actually, it wasn't a waiting list and it opened up at the very last minute, but I made it like a week ago for Saturday and like a 4pm reservation opened up. I'm like, I'm going to grab that, grabbing it because the weather was bad. And so I think maybe somebody canceled.

Melanie Avalon
Okay, I'm excited. Is it? Oh, wait, I have a question because is it the pictures look very bright? Is it bright? Or is it dark? The lighting lighting looks a little bright.

Barry Conrad
You know what, it's not bright. It's like a lot of daylight, like sunlight rather than, also time of day, it was like four. So it wasn't like, it wasn't bright at all.

Like, I don't even think there was any really lights and I was like really like just like from outside, but I don't know what it's like at night, but I can see the photos, it's not that bright.

Melanie Avalon
Yeah it is, these photos are like...

Barry Conrad
Is that really bad for you?

Melanie Avalon
Are we looking at the main page?

Barry Conrad
to our story page.

Melanie Avalon
I mean, it looks like it's outside. Oh, our story. Wait, let me go to our story. Oh, OK.

That's much better. OK. I was talking about the home page. Yeah, no, that looks nice. It looks like it looks very New York-ish.

Barry Conrad
Yeah, yeah, definitely. It's really, it's really cool. It's really vibe-y and it was honestly so delicious. So, so good. So I'm curious to see what you would order.

Melanie Avalon
Are you going to pick what you ordered? Are you going to? Yup. Ooh, I'm excited. So menu dinner.

Barry Conrad
So it's not like a massive menu, but the food is like next level. Actually, you know, I talked about Delmonica's before being my favorite merchant since coming here. This is like right, like equal.

Melanie Avalon
Okay, so did you get a cocktail snack?

Barry Conrad
Yeah. So there.

Melanie Avalon
No, don't tell me what you ordered yet. Okay. What were you gonna say?

Barry Conrad
Well, I was going to sort of say what one of the cocktail snacks was like. So I'm not going to say.

Melanie Avalon
Did you get the housemaid mozzarella?

Barry Conrad
I didn't, but one of the things on here is like so famous just for this cocktail snack that it's like so good. Yeah, it's honestly incredible.

Melanie Avalon
I don't think it's what I'm gonna get. What are you gonna get? The prosciutto.

Barry Conrad
Yeah, it's not that, but that still looks amazing too. I have no doubt it's amazing.

Melanie Avalon
which is prosciutto, basal, mcmustard, and parme, parme, is it parmesan? But the Italian word for it.

Barry Conrad
Pommes gienon.

Melanie Avalon
Yes, butter. So is it the first thing on the menu?

Barry Conrad
No, it's the roasted ramp focaccia. What is that? It sounds really basic, but basically it's like a focaccia bread, which is just unlike anything that I've had before. And like this green garlic butter on the side that looks like a dessert, like just green, like almost like a little mousse. It's so good.

And the bread is like warm and almost like cake-like. It's honestly, Mel, really good. People just, yeah, it's a real hit. So got that.

Melanie Avalon
Were they hyping it up? Like did they tell you it's like their most famous thing?

Barry Conrad
Well, people were having it and then we got it and it's like, oh, yeah. And they said, yeah, that's actually one of the most famous things.

Melanie Avalon
Nice. Okay. I'll be happy because I like, I like prosciutto.

Barry Conrad
Yes. Anything from the to start situation?

Melanie Avalon
No. Did you get anything?

Barry Conrad
Guess what I got.

Melanie Avalon
Did you get the chicken liver, Christina?

Barry Conrad
Yes.

Melanie Avalon
with ramps and basalmic.

Barry Conrad
But also it's not just one, it's like three kind of big crostinis with like the most incredible chicken liver pate. So good. Like actually so good. And quite filling, like it's not like tiny.

Melanie Avalon
What are ramps?

Barry Conrad
I have no idea, I don't know what that means.

Melanie Avalon
We are so shockingly uninformed with food, it's crazy. Okay, it looks like it's some sort of greenery.

Barry Conrad
Do you see it? Yeah, yeah. It's honestly so young. Mel is not coming. She's like, okay.

Melanie Avalon
Okay. Oh, this is so cute. So they have little fish. They have big fish.

Barry Conrad
to any of the fish.

Melanie Avalon
Hosta. So are these all the entrees? And yes, I'm using that word. Yeah, so like little fish big fish

Barry Conrad
So what they what they like to say how they explain the menu is like these first three are kind of like what you might get as smaller things But the little fish is still bigger. It's still like decent.

But then the last three are like big big

Melanie Avalon
Okay. So could we do like a little fish course then? And then, and then jump into the big? Yeah, yeah.

I really want the, and they call it prawns in the US. I would like some grilled head-on prawns. And I'll have the fennel pollen, lemon, and chili on the side, please. Did you get something from the little fish?

Barry Conrad
We didn't actually get anything from the fish sections. No, but so what I will get is the grilled scallops, because that sounds great. Grilled scallops, walnuts, yogurt, marjoram and chovy.

Melanie Avalon
I need to look up one of these big fishes. Hold on.

Barry Conrad
You're looking up a picture?

Melanie Avalon
I'm seeing what it is. Yeah. I have not heard of orada. Want me to look up the mercury levels?

Barry Conrad
to see if it's any good.

Melanie Avalon
Oh, did you know Orada, also known as Gilt Head Brame or Dorad is a fantastic safe seafood choice. It has very low mercury levels, making it safe for anyone including pregnant women and young children to eat two to three times a week.

Oh, it has a relatively short lifespan and does not accumulate high levels of heavy metals. Awesome. And it's whole. Yes, I love whole fish. So I am, this is no question. I am, I haven't even looked at the next section, but I am definitely getting the grilled whole orata.

Barry Conrad
And also, Mel, you just uncovered, you just unlocked a new fish that, you know, there's.

Melanie Avalon
I should try. Yeah, but wait, but it's wait. It's so it's also called. I said I yeah, I'm not seeing that on a mini before guilt head Bream or Dora. This could be really cool.

Hold on. Let me see. Okay, so did I say see Bream? Is that what and guilt head? Did I just say guilt?

Barry Conrad
Yeah, you shake your head.

Melanie Avalon
Okay, so in one study from 2022 December, published in Environmental Pollution, Wild Fish and Seafood Species in the Western Mediterranean Sea with Low Safe Mercury Concentrations, I'm gonna read this whole article later, they looked at 58 species, only 13 were safe for human intake in all cases. And that was one of them.

Barry Conrad
Wow, so it's definitely worth trying.

Melanie Avalon
I know. I'm going to be on the lookout for it now.

Maybe they'll have it at Whole Foods. They might. I'm going to look for it. Okay. And it comes with, I can't speak this, Tajiasca, Olive Vinegarrette, and Marjoram. I'll have that on the side.

Barry Conrad
Anything from the pastors jumping out at you?

Melanie Avalon
I'm gonna have to guess what you got. You got a pasta?

Barry Conrad
Three pastors.

Melanie Avalon
You got three posses? Yeah. Oh, my gosh. OK, so did you get the you got the ricotta? Naki.

Barry Conrad
No.

Melanie Avalon
You didn't? I thought you loved that.

Barry Conrad
I do love Nyoki, but just what I saw there is like, no.

Melanie Avalon
Okay, did you get the fettuccine with lamb sausage?

Barry Conrad
Yes, that was one of them.

Melanie Avalon
Okay, it comes with tomato, passato, lemon, and pecord. Yes. And then did you okay, so that's one. Did you get the mafaldini?

Barry Conrad
Yes. Nuffled any pink, purple, yeah.

Melanie Avalon
and Parmigiano. Okay, and then did you get did you get the sheep's milk cheese?

Barry Conrad
Yes, honest email.

Melanie Avalon
Are you impressed?

Barry Conrad
I'm very impressed. You guessed them all. How did you guess that?

Melanie Avalon
I mean, I got the first one wrong, but you do love Naki, so it was a good guess.

Barry Conrad
Yeah, it was a good guess.

Melanie Avalon
I don't know. I just feel like I can like, I just know what you would like.

Barry Conrad
And honestly, if you saw the photo, if you show the photos of these, which we can another time, but honestly, it's so, it's always so incredible. It was the best pasta I've had ever.

Melanie Avalon
Barry, have you have you thought about becoming like, not as your main thing, but as your like, secondary main thing, like a Instagram restaurant reviewer?

Barry Conrad
Is that a thing?

Melanie Avalon
I mean, yeah, you could do it.

Barry Conrad
No, maybe, maybe I should, maybe I should write that down as like something to do.

Melanie Avalon
you could be like the person, especially like in New York, you could become like the person people follow in New York. Like because people want to know what these restaurants are like, and they would just follow you and like you could have partnerships and like you would never pay for a meal again.

I'm just saying this could be like one of your callings.

Barry Conrad
It actually could be because I love food so much, as you know, null so much.

Melanie Avalon
I think you should do it.

Barry Conrad
Yeah, I mean, I get to do that sometimes, but not like as a thing thing, like, you know, all the time, that'd be so cool.

Melanie Avalon
and like you post really good pictures and I think you should just start doing it and see if it.

Barry Conrad
See if people will like it, yeah.

Melanie Avalon
Yeah, you could even create actually like an account like a separate account for it.

Barry Conrad
Hmm. A friend of mine does something similar and he's just really good at it. And he's a photographer as well. So his photos look amazing.

Could be your calling. Well, I'm putting the, I'm writing that down. Does anything from.

Melanie Avalon
your second calling.

Barry Conrad
What is the, is anything from the meat jumping out at you? I know that you love your meat.

Melanie Avalon
Wait, I just have a question, though. So how how were the

Barry Conrad
Oh, the pastas? Okay.

The hierarchy for me, sheep's milk cheese agnolotti. Never tried agnolotti in my life. Is that a type of pasta? It's a type of pasta. It was so delicate. And that's sheep's milk cheese. Oh my gosh. That was heavenly.

Melanie Avalon
Was it a sheet milk white sauce?

Barry Conrad
Yeah, really like rich and delicious. And then that and in the pink Muffledini peppercorn with

Melanie Avalon
Is mafaldini a type of pasta?

Barry Conrad
Yes it is and it was like a sort of like almost like a jagged it looks kind of like a almost like a um you know those fries that kind of look like crinkles

Melanie Avalon
Yes.

Barry Conrad
It kind of looks like crinkled pasta. I've never seen that before.

Melanie Avalon
Oh, I think that's what I want. If I was a pasta eater, was the sauce parmesan-y? Was it a parmesan sauce?

Barry Conrad
And like pink pinkish peppercorn.

Melanie Avalon
That sounds so good. That sounds amazing.

Barry Conrad
And then the fettuccine with lamb sausage was like third, but not because it was bad. It's just because I never tried the first two.

Melanie Avalon
Oh, your favorite was the sheep milk or the

Barry Conrad
Yeah, it was just, it was so rich and so delicious. It was just like nothing I'd had before.

Melanie Avalon
Scott Honey, was it a $45 add-on like last week?

Barry Conrad
Now wasn't a $45 and is actually like pretty reasonably price everything and it's like big pretty good portions too and that says a lot for me.

Melanie Avalon
I didn't expect that just because there's no prices on this menu, which is usually like not a good sign.

Barry Conrad
It's not cheap, but it's definitely good.

Melanie Avalon
Did you get anything from the meat section?

Barry Conrad
No, kind of just like past it out just because only because people also had said like friends of like, you know, this place, the past is like next level, and there's plenty of meat joints around. So I just wanted to kind of like dive in.

Melanie Avalon
I wonder what grilled pork collar. Is it the collar of the pork? I mean, if we've learned one thing on this show, I think it's that it usually is what it says it is. Remember, remember there was one and we were like, oh, it's not actually that, but it was. It was, oh, the, oh, the cheeks, the cheeks, yeah. I just really, I don't know if this, this might be a true statement.

I don't know, I don't remember, like all the different restaurants we've done, but the restaurant looks really nice, but as far as like a specific dish, I really want that grilled whole orata, like so bad. Yes. Can you go back and get it? And that can be your first post on the account that you're gonna create that I'm like making you do now.

Barry Conrad
That's really, really funny. You really, you really want that. So which one, the, the orata? Yeah. Okay. The orata.

Melanie Avalon
I love... Do you like whole fishes? Like, whole fishes...

Barry Conrad
I do like whole fishes.

Melanie Avalon
It's so good because you get to like, it makes you feel like, you know, like a, like rustic, you get to like, eat the different part, like, and then and it's low mercury. Did you get dessert?

Barry Conrad
Yeah, but I can't seem to find it on this menu. I do see, like, if you go to wine and cocktails and stuff, we can go there.

I can't seem to find the dessert menu in here for some reason. Did get a little something like a chocolatey type situation, but honestly, I was, and this is a lot coming from me, but it was kinda full-ish. Not even, not full, but just like so satisfied.

Melanie Avalon
Yeah, it's interesting. Do you find eating pasta versus like a meat only dinner that you feel like more full after the pasta?

It's actually a reason I don't like eating that. I don't like that like super full feeling.

Barry Conrad
Yeah. But it was, I definitely didn't feel gross. It didn't feel like I was stuffed. It just like, wow, like just enough.

But I did have the Milano sour. I will say that from the cocktails. I had two of those and then some, what else? And also had some Chardonnay, I believe. Yeah. So, and the wine's pretty good. If you check out the wine and cocktails list.

Melanie Avalon
Yeah, I'm looking at the, is this the bottle list though or everything?

Barry Conrad
I think it's everything, you can't, I think you can get a-

Melanie Avalon
You can get a glass of any of this.

Barry Conrad
I don't know. I don't think all, but you can. I think some of the bottom ones are mainly by the bottle.

Melanie Avalon
But it looks like they have a lot by the glass, yeah? Is it all Italian? Is every single wine on this Italian?

Barry Conrad
Yes, it's Lillia, yeah, yeah.

Melanie Avalon
Okay, yeah, then I'll be good. I can definitely find something that I like.

Barry Conrad
Yeah, it was not what I expected like not because it was just so not too far away from home. It's like it was just delicious. It was just so so good.

Melanie Avalon
I want to go. I want to get the orata.

Barry Conrad
You'll have to like, you have to note that down and I forget it because now you got to be on the lookout for it.

Melanie Avalon
I know. I feel like I'll, I will remember.

I wonder if it's normally called, like what it's most normally called. Yeah. Oh, okay. Orrata is the Italian name. So it's probably called Seabream, more. Okay. Well, epic, amazing, good find. Please go back.

Barry Conrad
Do you like if I bring restaurants that I've already been to? Is that like cheating?

Melanie Avalon
Oh, I think it's fun. I should do it too. I'll do it too. I was actually thinking about it when I was picking the restaurant for tonight. I was like, you know what, Barry does a lot of New York restaurants, I should do like some more Atlanta restaurants. And I can do ones where I've been.

Oh, I know what I'm going. Well, okay. So listeners, friends, I hope that you enjoyed your time with us today. We would love to hear from you. If you have questions for the show, please email questions at I have podcast comm or you can go to I have podcast comm and submit questions there. The show notes for today's episode will be at I have podcast comm slash episode 483. And you can get all the stuff that we like at I have podcast comm slash stuff we like. And you can follow us on Instagram. We are right now I have podcast Melanie Avalon and Barry underscore Conrad and maybe soon we'll have another one from Barry's restaurant adventures and New York we will promote it every time we do the restaurant section. So I think that's all the things. Anything from you Barry before we go?

Barry Conrad
Thank you so much for hanging out with us. Once again, listeners, we appreciate you all so much for tuning in and we'll catch you next week.

Melanie Avalon
Yeah, actually we won't because, I mean, we will, but next week is, next week, listeners tune in. It's a very special episode with Macal McPherson on thyroid issues, hypothyroidism, how fasting affects your thyroid in a good way, by the way.

So we will be back on the flip side of that one.

Barry Conrad
Catch you in the flip side then, everyone.

Melanie Avalon
Talk to you in two weeks.

Barry Conrad
It's actually two weeks.

Melanie Avalon
Bye. Bye.

Thank you so much for listening to the Intermittent Fasting podcast. Please remember, everything we discussed on this show does not constitute medical advice and no patient doctor relationship is formed. If you enjoyed the show, please consider writing a review on iTunes. We couldn't do this without our amazing team editing by podcast doctors show notes and artwork by Brianna Joyner and original theme composed by Leland Cox and recomposed by Steve Saunders.

See you next week. 


Jul 13

#482 – The Enhanced Games, Burning Stubborn Fat, Breaking World Records, Too Much Stress, Fasting & The Gut MB, ADF & The Brain, When To Exercise, And More!

Intermittent Fasting


Get 25% off with code melanieavalon at melanieavalon.com/enhanced!


Welcome to Episode 482 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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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 482 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 482 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 listening. I'm doing great. Thanks for asking, Melanie.

Before I say anything, I have to ask you about your recent adventures. There's so many. I feel like there's the enhanced games. There's Dave Espry's conference. Tell me everything. I want to hear all about it.

Melanie Avalon
Yes, and I was thinking about this. I think I'll tell you about the enhanced games this episode and then Dave's conference next episode. How's that?

Barry Conrad
Yeah, sounds great.

Melanie Avalon
But, yeah, I felt like I was channeling my inner Barry Conrad. Like traveling non-stop, just like all the events and things back to back. It was wild. I wish you could have gone to the enhanced games. I think you would have found it really fascinating.

I know we've already talked about this, but listeners, they did not tell us. Oh, and maybe I should say what the enhanced games are. So basically the enhanced games, it was the first year that they've done it, and it was a sporting event where they wanted to see the true potential of the human being when quote, enhanced. I'm not allowed to use other words. So they use medically supervised enhancements, if that makes sense, FDA approved, of course. And they were trying to break some world records and most of the athletes were Olympians and former world record holders. And most of them were also quote, like past their prime. Like they had it, most of them hadn't competed in like five or six years, maybe even like 10 years, which makes sense because I feel like athletes right now wouldn't want to do an event like that because it might jeopardize their career by doing it. But it was so interesting.

I actually sat by one of their financial advisors. So I was kind of getting like an interior glimpse of everything, but they did not, okay. So they broke a lot of personal records. They didn't break a world record until the very last event, which was very surreal and exciting and important for them.

Because if they hadn't broken any world records, I think they would have been really upset. But they didn't tell us until, and you know this, but they didn't tell us until the day before that it was outside. So it was a Vegas heat. I was out there for hours and hours and hours. Would you like that situation? I feel like you would have been fine, right? Or do you like, how do you feel? It was like 90, it was like mid high 90s.

Barry Conrad
listeners, to give you context, I did later receive a photo of Mel in a very attractive hat with her sunnies on and she was like, it's so hot. It's like, and I know, Melanie does not like heat. She likes the cold, she likes cryotherapy. So I was feeling your pain and it depends how unbearable was the heat though. Was it was it humid or was it.

Melanie Avalon
It was not humid, it was dry heat, so it was Vegas heat, which is better than humid. But it was, yeah, like high 90s.

And then the sun was like glaring off of, there was a lot of reflective surfaces. So it was, ah man. Yeah, when I found out, but I did, I did, you inspired me, Berry. I am all about Instacart now. I am all about it. I used it like 24 seven. And so the second I found out that it was outside, I ordered that hat. I ordered sunscreen, cause I hadn't brought sunscreen. I ordered cooling packs, which I did not, I was not aware that these cooling packs, these instant ones, they get so cold. I have now bought like 50 of them because I'm gonna like just use them, like ongoing. Like I could be using it right now.

Barry Conrad
I'm so glad that you said that. Keep, continue, continue.

Melanie Avalon
I'm trying to think what the fourth thing was. I ordered four things. Wait, sunscreen, cooling backs, a hat, something else. What else would I have ordered to...

Barry Conrad
Water, snacks, trinkets, a beverage of sorts.

Melanie Avalon
I ordered like an electronic wind blowing thing that you put around your neck. It didn't work at all. I wore it for like a second and I was like, this is no, we're not doing this.

Barry Conrad
I like to see a photo of that, by the way.

Melanie Avalon
Well, I already returned it. It kind of looked like headphones, like big headphones, and you'd like put it around your neck. There is one that works that I've had in the past that actually gets cold, but this was just blowing air. Regardless, not to talk about the heat the whole time.

The actual event was very cool. I've actually never, since I haven't been to a sporting event, I don't think, like a competition sporting event since the 1996 Olympics.

Barry Conrad
Wow, that's wow, really like it.

Melanie Avalon
I mean, I've been to, like, football, but, like, weight lift, you know, like, competition style. So, yeah, it was, it was really cool, and it, and they're probably, yeah, they're coming back next year and they're gonna up the prize.

They also gave away big monetary prizes, so, and then the killers played at the end.

Barry Conrad
I saw that on your story and you love the killers. So that would have been was that whether how good you expected them to be.

Melanie Avalon
Yes, they only did four songs, but I just love Brandon Flowers so much. So, yes, he's amazing.

It was amazing. And what was really nice was the entire thing was invite only. So everybody there, it wasn't that relatively speaking for how big of an event it was, it wasn't that crowded. It was very nice. And they took care of us very well.

Barry Conrad
That sounds awesome. What was your, okay, A, what is the enhanced games? Were the enhanced games, what you expected them to be like? And B, what was the most surprising thing about watching it?

Other than the heat. Other than the heat.

Melanie Avalon
Good questions. So, ironically enough, minus it being outside, so if it was like this but indoors, it was almost exactly what I thought it was going to be. Really? Actually, you know what was different? I thought it was going to be more crowded. I was thinking it was going to be like an arena stadium situation and it wasn't that crowded. It was crowded, but it wasn't that crowded. I think it was like maybe a couple thousand people.

You said most surprising? Yeah. Probably, I don't know if this is the most, but this is what immediately came to mind. The first swim one that I watched, I was trying to record it and they were so fast. I was shocked. I was blown away when they jumped in. I was like, they're like halfway down the pool. Yeah, that was really cool to watch. And then watching the weightlifting, insane. Insane. I want to know, I was talking with the guy next to me and he was saying he has a friend who does it and he was like, if you knew, you can't even envision how heavy those things are that they're lifting. They have one of the guys from Game of Thrones there, Thor something, the mountain, I think.

Barry Conrad
Like do competing or like watching? Competing. Competing. Wow.

Melanie Avalon
I think he was actually the world's strongest man most recently, maybe. So he was there. Yeah, there was for one of the run events, there was like four full starts. That was interesting.

Barry Conrad
Is that just because everyone's so geed up, so ready to go that they're just like, yeah, let's go.

Melanie Avalon
I guess so. But it's just crazy because obviously it's faster than we can see. We can't see the false start, but it's all monitored with the way it's set up electronically. So that was kind of funny to see that happen over and over again.

And there were actually a few of the athletes were not, quote, enhanced, but the majority were. And they also... Oh, for the swimmers, I know they wore some special type of swimsuit that isn't allowed in traditional sport competitions.

Barry Conrad
I wonder why that, that is a thing though. Like if it's, if it's a tire, how is that enhancing your, you know what I mean?

Melanie Avalon
Like, why is that not allowed? I don't know.

Barry Conrad
I did see the video. I don't know if it was the same one, but I did see a couple of videos of swimmers diving into the pool. And one of them looked so fast, looked like it was sped up. It was so fast.

Is that what you were talking about?

Melanie Avalon
Probably. Yeah. It like that dive in moment. I was like, Oh, they're gone. I was like, Oh, cause I was like, I'll just like record them the whole way. And then, yeah, I was like, they are so fast. So yeah, it was cool.

And then there was like an after party after. How was the after party? It was, it was good. I was, I was dead. Oh, also because the night before, and I don't know, I don't remember if I told you this already, but the night before I had to go to a had to, I had the honor of going, well, I did have to go, but, um, there was like a, a pre party thing. And I was like so late with the plane. And then like, everything was taking way too long. So I was like running, carrying like my 12 case of water. And then I even, I think I told you this, I went, did I tell you, I went to the party with no makeup. I don't know if you, I don't think that's how late I was. And that's how dire the situation was. I have never gone to a social event with no makeup. So I just like, and my hair wasn't curled. I just, I put on glasses and I went, I like went into it. I like quickly put on a cocktail dress, straightened my hair because there's no time to curl it, no makeup, put on my dark glasses. And I was like, okay, this is what we're doing right now. Which is like a big deal for me. My point is, um, cause you were saying, oh, the, the after party, the next night I was so, I was, I was so dead. It was fun, but I was, I was dead.

Barry Conrad
What do enhanced people, what are they like in a party scenario? Are they dancing? Are they kind of just tired from, you know, competing? What's the deal? Did you get to meet any of them?

Melanie Avalon
I've met quite a few of them via Instagram, but well, this is what's interesting. I really thought, and I might have said this already too as well, I really thought I was going to know a lot of people. I thought it was going to be a ton of biohacking people, and I didn't know anybody. After I left, I found out I knew like five people, but everybody kind of looked similar. They were all like sporting-ish people. I don't know how to describe it, but it was interesting.

Barry Conrad
Would you want to go to another, another one of those types of events?

Melanie Avalon
I'm really, really, really glad. Two things, I'm really glad they didn't tell me that it was outside before because I wouldn't have gone. Serious, I would not have gone. No, I wouldn't have gone. So I'm glad they didn't because I'm happy that I went.

And even if it's outdoors next year, I think I could do it again.

Barry Conrad
If it was outdoors next year, what would you do as a preparation situation?

Melanie Avalon
Like what would I do differently? Yeah, I would bring more of those cold pack things.

Barry Conrad
Well, what do you mean? Like, I'm trying to picture what you mean. Are they like?

Melanie Avalon
They're like $2.99 at Target and you shake them, you pop a thing in the center and then you shake it and they get so cold.

They get like ice and they stay that cold for like 15 minutes, even in the heat. And you really, to like remove heat from your body, there's like a few points on your body where if you keep them cold, like you will feel cooler. So like, you know, it's like around like your collarbone and your wrist, your inner wrist. So like, if you can like keep those cold, you can really cool yourself off more.

Barry Conrad
some more callbacks and hats.

Melanie Avalon
And I'll probably bring the same hat, probably wear the same outfit, honestly.

Barry Conrad
It looks great. I mean, you look like you were really like, I could not tell by looking at that photo that that was like pretty much a last minute thing. I thought it was planned. It looks planned.

Melanie Avalon
Thank you. Well, just it was just the hat that was the additional add on but yes, thank you. Thank you. Thank you.

Barry Conrad
And also go Instacart. CML, C, it's how good.

Melanie Avalon
And then I ended up using it like the entire trip for like, especially for that water, because that water is heavy. I always like going on, it's funny, people will go on trips and have to recover from it because of like diet lifestyle.

I feel like whenever I go on a trip, it's like a workout for me and I like gets me in shape.

Barry Conrad
Really?

Melanie Avalon
Mm-hmm, for sure.

Barry Conrad
Because you're carrying so much stuff.

Melanie Avalon
So I carry stuff around, I walk a lot, and then I don't change my diet. I actually eat probably less because it's like more complicated to get access. Oh yeah, wait, that's the last thing I was gonna say because this is going really long.

But did I tell you about my $300 credit? Tell me. Okay, so they gave me a $300 credit at the hotel, which was, it was at the Resorts World Las Vegas. And we stayed at the Hotel Conrad and, oh, Hotel Conrad, oh my goodness, you should go. Um, but I had not used the credit. So the day that I was leaving on my flight, I went to one of the fancy restaurants and just had them give me like $300 worth of steak and chicken. And then I took it with me.

Barry Conrad
Oh my gosh, that actually sounds like heaven. That sounds amazing.

Melanie Avalon
Yeah and it's funny they were like because it was like brunch time and they're like well we don't have steak right now and I was like but on the menu they had a salad where you could add a six ounce filet mignon I was like well can you just give me like six salads with six filet mignons and don't give me the salad they're like yeah we can do that I was like okay

Barry Conrad
That's so funny. So what do you, so what do you mean take it with you? So you, you ordered it as you were checking out and then you took it in like a go to go situation.

Melanie Avalon
I have one of those it's a game changer one of those like freezer lunchbox thing like lunch box it's not a lunchbox it's like a yeah it is it's like a freezer lunchbox have you seen these?

Barry Conrad
It's not the silver ones, right?

Melanie Avalon
They probably are, there's probably different brands and different types. I got on Amazon, but basically you freeze it and then you can like keep stuff cold.

So I just, it was already frozen from the night before. So I just filled it up with steak.

Barry Conrad
That's so good. And then what, you took it back to, you took it back home with you?

Melanie Avalon
That took Austin.

Barry Conrad
Took it to Austin. Wow, so you were sorted. You were sorted like you had so much steak and chicken.

Melanie Avalon
I ate it like throughout the rest of the days, which this is, I'll stop talking now.

Barry Conrad
And also, was it good steak and chicken? Was it good stuff?

Melanie Avalon
It was, yes, it was really good. It was good.

Barry Conrad
Yum. That's also so much Steak and Chicken. I love that.

Melanie Avalon
It was, it was really good. Yeah. And so one last thing for listeners. So in addition to the games, enhanced also has a, they have a product line and they have a telehealth thing as well.

And I'm, I'm learning all about it right now, but I'm really happy because they, they sent me the products and wanted me to post about it. And I was just like, these better be products that I agree with. And it's like good stuff. Like one, like they have like a supplement called longer and it's like all the things I talk about all the time. So it's like N M N and Spermidine and N A C and like all of these different compounds. So listeners, if you want to check out any of their stuff, go to Melanie Avalon.com slash enhanced. And I don't know if I'm going to have a coupon code. I probably will. So use the code Melanie Avalon and that should hopefully give you a discount. So yeah. Oh my goodness. This is so long. I've got to stop talking about it.

Barry Conrad
No, but seriously, how fun. It sounds like such a great experience and like, sounds like you had the best time and you had the best time eating.

You had the best time, you know, going to your first enhanced game is awesome. Come with to hear more later.

Melanie Avalon
Thank you. Thank you for supporting. Maybe next year we can both go.

Barry Conrad
That'd be a vibe. That'd be so much fun. And also you'll have someone else to sit outside with to bear the...

Melanie Avalon
I know, although it can't be our first time that we hang out in person because we can't have the first time we hang out be when I'm miserable.

Barry Conrad
Although I still can't picture that. I can't picture you being all miserable. Yeah.

Melanie Avalon
Okay, anything new with you before we jump into listener questions?

Barry Conrad
No, let's jump in. I really enjoyed listening to what you had to say. That was a highlight.

Melanie Avalon
But I do, I'm genuinely authentically because I know when we were talking about before I went, it was like, you know, what is it going to be? And like, how do we feel about this?

I just feel like it's really cool. Like I'm really I think it's really cool what they're doing. I find it interesting that mainstream media is like attacking them so bad right now.

Barry Conrad
other really

Melanie Avalon
Mm-hmm. Yeah, but I think it's really cool

Barry Conrad
Awesome.

Melanie Avalon
Okay, well, to start things off, do you have a study for us to discuss?

Barry Conrad
I have a study for us to discuss and today I'm bringing one called Dynamical Alterations of Brain Function and Gut Microbiome in Weight Loss. And I'm going to send you a cheeky link so you can check it out.

And this was by Jing Zhou and colleagues published originally in Frontiers in Cellular and Infection Microbiology in 2023 and was conducted in China through researchers at Henan Provincial People's Hospital and Jing Zhou University People's Hospital. So it's a human IF study, intermittent fasting study, but instead of just looking at it from sort of like a purely weight loss perspective, the researchers really wanted to see what was happening inside both the brain and the gut while the people were losing weight. And the study, it involved 25 adults with obesity who successfully completed the intervention and lost weight. So their BMI ranged from 28 to 45 years old and their average starting weight was about 97.5 kgs or as you Americans like to say, American listeners 215 pounds, but the end of the study, their average weight had dropped to about 89.9 kgs, so about 90 kgs, which is a loss of roughly 7.6 kgs or nearly 17 pounds. So there weren't tiny changes. There were meaningful results of a relatively short amount of time. So the participants went through a 66 day intermittent energy restriction protocol. So meaning for the first four days, they ate normally while the researchers worked out what the usual calorie intake was. And then came a 32 day phase where every other day calories were reduced. So for about a week at a time, the participants consumed about two thirds of their normal cows, then one half, then one third, et cetera. And then finally, just one quarter of what they'd normally have on a day. And on the days in between, they just ate normally. After that, there was another 30 day phase where they kept the protocol at home. So on the reduced calorie days, the men took in about 600 calories and the women took in about 500 calories, alternating those days with normal eating days. So I guess for listeners just tuning in now who are new to intermittent fasting, this is close to what we call like an alternate day fasting protocol, closer to that rather than a typical 16 eight, which could mean 16 hours fasting, eight hours eating. So what makes the study super interesting though Mel is that the researchers weren't just tracking the body weight and a lot of people just associate intermittent fasting with weight loss. They actually performed functional MRI scans of the brain and really looked at stool samples from the participants as well. They analyzed those. And if you've heard the term MRI before, listeners out there, but you're not sure what that means, it's basically a way of like researchers looking at the activity inside different parts of the brain. So they can sort of see like which areas are becoming more active, which areas are becoming less active. And the first major thing, the first major finding rather was that the activity decreased in several brain regions involving appetite.

Barry Conrad
learning, food reward, memory, and self-control. So in plain terms, parts of the brain involved in responding to food became less active as participants progressed through the study. And I think it's really great because one of the things we hear all the time from listeners is that after fasting consistently for so long, food can seem to take up less mental space because of just the benefits of fasting and just taking the thinking out of food. You get in touch with the satiety signals that often describe fewer cravings, less food noise. I know I have.

And this study, it can't prove that's what's happening, but it does suggest there may be more biological changes occurring in some of the brain regions involved in eating behavior. So the researchers also looked at the gut microbiome. And for anyone not familiar with what that means, your gut microbiome is like a collection of a whole bunch of bacteria, trillions of bacteria and other microorganisms living inside your digestive system. And scientists now know these microbes play roles in everything, like from digestion to metabolism, even communication with the brain. So the researchers found changes in several of these bacterial species, including reductions in E. coli and increases in bacteria that have previously been linked to metabolic health. But here's the part that really stood out to me most of all. When they compare the gut findings with the brain findings, they really found correlations between changes in specific gut bacteria and changes in activity in brain regions. So again, it doesn't prove the gut bacteria caused those changes. It does mean, though, that the two appeared to change together. So that's what the gut-brain connection becomes so interesting. And for years, we've, as I said before, we really, by and large, thought weight loss is about calories and whatnot, it's all about a calories in, calories out issue. This study really does suggest there's so much more going on. And as people lose weight through, as the people lost weight through the intermittent energy restriction, changes occurred not just in the body weight, but in the communication between the gut and the brain itself. So that's pretty awesome. It was just really cool to read that. And IF intermittent fasting doesn't just influence how much we eat or whatnot. It also plays a part in some of the biological systems involved in hunger cravings and our behavior and our eating behavior. I think this is a really awesome glimpse and fascinating glimpse into how, just how interconnected our brain, the gut and weight loss really are. Mel, what do you reckon?

Melanie Avalon
Awesome. So okay, quick question.

You said the areas of the brain that were affected included the appetite. Did you say that there was a decrease in all of the areas you mentioned, or those were the ones that were affected? So like the reward part, the self-control, hunger, like were they all down-regulated? Even the even the self-control and the do what I'm talking about?

Barry Conrad
Yeah, yeah, yeah, definitely. So the activity, the decreased activities were in appetite, food reward, learning, memory and self-control. So all of those.

Melanie Avalon
Learning and memory were down. Did they comment on that?

Barry Conrad
the activity decreased in those brain regions. So I don't know if it's decreased in learning. I don't know what that necessarily means.

Activity-wise, like less learning or just activity in general. So basically, parts of the brain involved in those, in responding to food became less active, basically, in the appetite, food reward, learning, memory, and self-control. They didn't really comment beyond that, which is really interesting.

Melanie Avalon
So they say our results showed that it longitudinally reduced the activity of, and then they characterize it as obese-related brain regions, including the cognitive control circuit, the emotion and learning circuit, and the cingulate cortex and the sensory circuit. So I guess whatever was affected is related to obesity in the brain.

Or not obesity in the brain, but obese-related regions in the brain. That's really interesting. Yeah, but just to like step back, I cannot agree more. I feel like it's becoming just so clear every day with more and more research just how much like the gut microbiome affects everything. And like the inter, like the bi-directional relationship, like you were saying, between the brain and the gut microbiome. And now we know that just like weight loss and dieting, I would wonder if it's like the weight loss causing that, or is it the fasting, like what is it exactly? But there's just so many factors involved. That's so fascinating. It doesn't surprise me, but it's really, really fascinating.

Barry Conrad
Again, just another study to support the whole notion that intermittent fasting is just so much more than just about weight loss. There's so much going on in our bodies than just like losing weight, calories in, calories out.

Melanie Avalon
Yeah, exactly. Which to that point, friends, check out last week's episode, which is a special episode with Dr. Jason Fung, who I know was like an OG in the fasting world and probably the person, I mean, quite possibly the person we've talked about historically in the entire history of this show, maybe the most because he's just like such a figure in the fasting world. I bring it up because his most recent book is called The Hunger Code, and it's all about this.

It's not just calories in, calories out. It's so many other things. Awesome. Awesome. Fine. Thanks. Nicely done. Okay. Shall we jump into some listener questions?

Barry Conrad
Let's jump right in. So to start off, we have an email from Kristi, and she says, hey, first of all, I love your podcasts and books. They're both informative and entertaining, like sitting down and chatting with friends. So thank you.

I'm about a month into my IF journey. I have only lost a few pounds, but my clothes fit better. My skin rashes are going away. And most importantly, for the first time since puberty, I no longer feel out of control or guilty about my eating. Now for my question. It is my understanding that one of the reasons fasting works is because it is a quote unquote good stress on the body, much like exercise. However, if the body is under a lot of other stress, for example, poor sleep, health issues, relationship stress, et cetera, sometimes even good stress like exercise may not be good for one's health because it can overtax the adrenals. I've even heard in some circles, like the bulletproof diet, that one should not do high intensity exercise after not getting enough sleep because it can be too much for the body. Would this be the case with fasting too? I find on days that I have had little sleep, I do feel hungrier. Before IF, I would turn to sugar for a quick energy boost, so it could just be a habit. I usually end up opening my window earlier on those days, but I do try to get in at least 16 hours as opposed to 19 to 23 hours. What are your thoughts? Thanks so much, Christy. Mel, what do you reckon?

Melanie Avalon
Awesome, Christy. So really, really wonderful question and very intuitive question. And I think this is where it's very individual. So you're completely accurate in what you're saying about the stress bucket.

And we basically have, you know, a stress bucket every day that gets filled with all these different things that you mentioned, you know, like sleep and exercise and diet and lifestyle and fasting and hormones and all the things. And so that can mean that if somebody is really, has really built up these chronic stressors in life, that fasting too much, it could be too much of a stressor for them. And I think, I feel like I'm a little bit of a, well, I would be curious about this. For me, I'm so like comfortable and in a way de-stressed by my fasting protocol, that if I were to go off my fasting protocol, when I'm really stressed, I think that would just make me more stressed. I mean, I know it would, like it would have the opposite effect. I think I'm pretty, I think I'm a little bit unique that way, though. And because I'm so accustomed, I've done this for so long, and it's my pattern, that not doing it, like I said, I think would stress me out more mentally, physiologically, like all the things for a lot of people, though, especially people who have, you know, tried different hours of fasting and who may be comfortable with shorter fasting windows, then, you know, it's very likely that, you know, if you're sleep deprived, if you're, have a lot of mental and emotional stress that a longer fast on top of that might just be, you know, too much. So I think I would just encourage people to be as intuitive as possible with fasting. And you know, you like you know, with fasting, you should I feel like most people can, can know how they feel about fasting and can know if it feels more or less stressful to them. And it's interesting too, because a lot of these factors affect similar pathways as fasting. So for example, like if you're sleep deprived, we know that that raises cortisol and that raises and that raises ghrelin, which is the hunger hormone, and it lowers leptin, which is the satiety hormone. So that's another example where, like for me, because it would do that, it's actually helpful for me to do fasting because I find that fasting has a beneficial effect for me on my hormone, like hunger related hormone levels. So I find it beneficial. However, some people might find that fasting while sleep deprived just further raises cortisol and just makes them hungrier. So again, you just have to know what works best for you. Barry, do you, and then one last thing about the sugar cravings before IF for the quick energy boost that completely makes sense because sugar is basically the fastest energy boost that we can give ourselves. It's just like immediate energy accessible to our bodies. I love that you're aware that maybe that's just a habit that's going on there. However, it does make sense that you would have these cravings if you're overstressed because your body is looking for that fast energy.

Melanie Avalon
So it could be habit, but it also could be just a real signal. That said, because you have the cravings for sugar, it doesn't mean you have to eat the sugar. You can still meet that energy in other ways.

Buy more, less inflammatory food choices. Oh, which that's one last thing I'll say. Again, this is for me, but for a lot of people, fasting can be very anti-inflammatory. And so that's another reason that I find it's helpful for me even when I'm stressed. But again, it's very individual. So Barry, yes, what are your thoughts?

Barry Conrad
Yeah, Mel, you answered it so awesomely. You know, Christy, I'm a firm believer that, you know, fasting should work with your life, not against it. And flexibility is really important. That's something that I've learned myself over the years.

So for example, if you have had a really terrible night's sleep and you're under a lot of stress at work or in life and family, whatnot, I don't think it's necessarily the day to white knuckle your way through the longest possible fast, just because, you know, it's really important to listen to your body. And it sounds like you are paying attention to your body's feedback, which is great. Sleep is massive, as Mel said as well. Hunger hormones can shift, cravings will and most likely will increase because your guards are down and you're not really tapped in as much. And your body will, you know, it's going to start looking for that quick energy. You know, those Doritos, the chocolate bars, the candy, it's happened to me in the past. So you just sleep is so important. And if your normal rhythm is 19 to 23 hours, but on a rough day, you're doing 16 and then you're nourishing yourself. Well, that's still a pretty successful fasting day, Christy. So don't be too hard on yourself. I think sometimes people can get focused on maximizing that fasting stress, as you said, that they forget. Recovery really does matter so much too, as we like to, we love to say it's the fast and the feast. They're both so important. It's not just the fasting, but you know, Christy, congrats on smashing your non-scale victories. Like, seriously, you got your better fitting clothes, your healthier skin, and especially, you know, feeling free from guilt around food. That's great. Just don't feel like you have to hold on to that fast just with the clocks here. So you have permission to do what feels right for you and your body.

Melanie Avalon
Yes, 100%. And also one last comment. Well, I'm glad you pointed out and honored her non-scale victories because yes, those are all amazing. So congratulations, Kristie.

And then also, this is interesting because she was saying about hearing in some circles about not doing high-intensity exercise after not getting enough sleep. The irony of that is I've also read the exact opposite. I think it was when interviewing Dr. Gabrielle Lyon, maybe. I know it's come up in one or two podcasts I've done where doing exercise, and I would have to check what type if it was high-intensity. I thought it was high-intensity after sleep deprivation could actually counteract the negative metabolic effects on muscle from the sleep deprivation.

So it's interesting. Yeah, I've heard the exact opposite. Shall we answer another listener question? Let's do it. So we have a question from Leslie, and she says, when is the best time to work out at the tail end of the fast?

Barry Conrad
Yeah, awesome. Thank you so much for your question, Leslie, and very fitting. We just talked about exercising that last question there. And it's one of those questions that's, it sounds, it can sound simple on the surface, but it's actually, there's a lot of layers there. My short answer to that is, at the tail end of the fuss, maybe, maybe it is better. I mean, I know that's not the ultimate satisfying answer, because we all love the idea that there's one magic pill or find that magic window.

Everything suddenly becomes easier. But what I've learned personally through fasting and through co-hosting the show as well, and my own training is that the best workout time is the one that matches both your goals and your physiology seriously. And a lot of people love training at the end of a fast. I have trained at the end of a fast and it feels great. And there's a reason for that because your instant levels are lower, your body is relying more heavily on that stored energy. And many people, a lot of people like really talk about feeling that mental sharpness and that focus. I've definitely experienced that. And there's that sense of clarity that comes with that as well, like deep in the fast when you're training, because you're not digesting food, you're not feeling heavy, you're feeling light. And it's almost like a euphoric feeling for certain types of exercise. It can feel amazing. There have also been plenty of times where I've trained towards the end of my fasting window and felt like that. Although for me personally, I like to train in the morning, which is kind of maybe halfway through my fast. But I think where people can sometimes oversimplify it is just because you're fasting, you're training fasted and it works well for some workouts, it doesn't mean it's going to automatically be the best choice for every workout. So Melanie talked about in the last question about the types of training that could benefit from being sleep deprived or whatnot. So in a related way, just because you're fast, you're training fasted, that might not support every type of exercise. So for example, if you're listening to the show, you know, I've trained for half marathon recently. And what I noticed was that different workouts created different demands. So if I'm doing an easier run, a recovery run, something steady, training faster can feel awesome. I feel light on my feet focused, really my energy feels stable and I feel clear and strong. But if I'm doing a big hard session, speed work intervals or like a super demanding run or super demanding workout, that's a different situation. So because those things, those workouts rely so much on glycogen, like heavily on glycogen, which is stored carbohydrates. So while our body can use fat as fuel, it's not always the preferred fuel source. When you're asking for that type of workout, so it just depends on what you're after. In those sort of instances, it's not wrong, quote unquote, to have that fuel beforehand. And I think it's important because sometimes people start treating faster workouts like a Magnus Opus kind of thing, like it's somehow superior.

Barry Conrad
You know, and they're not, they're just a tool, whatever works best for you. And I think the goal isn't to suffer through a workout. So you can say, I did it fasted, I worked out fasted. The goal is to get the benefits of the workout. And that's a mindset thing.

Another thing I think that people can sometimes overlook is recovery. And I talked about that before. If you're training at the tail end of your fast, say even at the tail end of your day and you feel energized afterwards, I'd say safe to say you're recovering pretty well. You're sleeping well, you're eating well in your window. Your strength is improving and you're enjoying your workouts. And that's all a great sign.

But if you're, for example, constantly tired, constantly exhausted, your performance is dropping, you're getting injured more often, you're sort of dreading those sessions and you're struggling to recover, that could be just a sign that your body's telling you something. And hydration and electrolytes, shout out to hydration and electrolytes, seriously. I've learned this the hard way as well. Sometimes what can feel like low energy isn't a lack of food or sleep even, it's dehydration or low sodium.

So for example, if you're fasting, even if you're fasting and you're drinking lots of water, sweating and training, a simple electrolyte adjustment can change the game. It can change completely how a worker can feel. But one thing I do enjoy about training near the end of a fast is what comes afterwards. There's that satisfying feeling about finishing a workout and then guess what? Breaking your fast baby with a nutrient dense meal, which is awesome. So that can feel great and that you've earned it, your body's ready.

But it's again, go into that rhythm of what you enjoy, what feels good. Don't push through that just because you think you should. The biggest thing going back to what I said in the start of this answer is flexibility. I really believe in that because your normal might be XYZ, but be kind to yourself. If you're not feeling it that day, be flexible.

You can always jump back on tomorrow. Early on, I know for sure, I probably would have been way more rigid about this. I would have thought there's one way. Now I've way more in touch with my rhythm because your body's constantly giving you feedback, which you already are paying attention to. So yeah, best workout is the time that allows you to train consistently, recover properly and enjoy the process. Mel, what do you reckon?

Melanie Avalon
Awesome. That was really epic. So well, quick, really quick.

I pulled up my notes from Dr. Gabrielle Lyon because I wanted to check that. So she said that working out when sleep deprived, high intensity interval training may be best for preventing cognitive impairment from the sleep deprivation. And then this is not in my notes, but I think in general doing resistance training when your sleep deprives, because sleep deprivation is catabolic, so it breaks down your muscles. So doing some, even if it's light resistance training when sleep deprived, stimulates the muscles since that anabolic stimulus so can help with muscle preservation. Okay. Just wanted to say that. Back to Leslie's question. I agree. I feel like the main takeaway, and you said this a few times, and I disagree so much, is that the best exercise is the exercise that you do. So whatever works best in your lifestyle that you find enjoyable that you will keep doing consistently, that's what I would lead with.

I will say it really does depend on your goals as far as the physical aspect. So if burning stubborn fat, for example, is one of your goals, training at the very end, like right before breaking your fast, especially if it's a longer fast. And I've thought this for years. And again, there's a guest that talks about this as well, who is escaping my memory at the moment. But it's a really good way to burn stubborn fat, because once you're at that point where you're really deep into the fast, your glycogen is depleted in theory. So your body has to turn to fat burning mode more. Growth hormone is also elevated during fasting. So once you eat right after, you're going to have a bigger bolus and a bigger boost from that. And then like Barry was saying, you might find that you just feel lighter and more focused. And for me, I like that you can eat right after, because some people work out earlier, and then they find that they're hungry after, as far as like doing, and we've talked about this historically throughout the show, but some, especially like high performance athletes and such, might need to have more intense scheduled training with their meals and might do better with fed training. I think things like that though, we do know that as long as you're eating within a 24 hour window, after you're working out, especially with like the muscle, sorry, the stimulus from like resistance training, like you can still maintain and even build muscle. So the idea that you're going to just waste away and lose muscle is not accurate. But as far as I know, now I'm just saying the same thing over and over. I do think if your goal is to really tap into fat burning, especially like stubborn fat, then the tail end of the fast is an awesome time to do it. Or if your goal is to feel very light and focused, like Barry was saying, a great time to do it. And then all of that said, the best time is the time that you're actually going to do it. So good. I do think it's a good hack though.

Barry Conrad
No, I totally forgot about that because I know we talked about that in the past and I have actually done that towards the end, like jumped on that Stairmaster at the very end of my fast, like do my regular weight training in the morning, but then at the end of the day, jump on the Stairmaster or the incline walk and yep, that zaps that fat all the way down, really does.

Melanie Avalon
Again, going back to talking earlier about traveling, I think that's another reason that the, because I don't normally, I'm not normally like walking around a lot and stuff like that at the end of my fast. I'm usually in my apartment doing work, but like when I'm traveling, I'm like out, I'm doing things.

It really helps me tap into that fat burning mode. So, shall we have our proverbial breaking of the fast moment speaking of?

Barry Conrad
I thought you'd never ask.

Melanie Avalon
Okay

Barry Conrad
Sounds great.

Melanie Avalon
I know this is one of my favorite parts of the show. So every show we like to celebrate the importance of the evening window as well as the fast by profiling restaurants that we feel are really cool and we talk about what we would order.

And so I am picking today's restaurant.

Barry Conrad
I'm so excited. I can't wait. I'm in suspense. Is it going to be Disney? Is it going to be scary? Is it going to be, I don't know, Taylor Swift esque? I'm not sure. I don't know.

Melanie Avalon
I wanted to do something in honor of Las Vegas since I was just there. And I thought about it and I thought about doing one of the restaurants that I wanted to go to in the hotel. Maybe I'll do that in the hotel Conrad. Maybe I'll do that next time.

But I found a different one, which is actually in multiple cities. And the reason I want to do this one is because it used to be in LA and it's not anymore. And I loved it. And I haven't, I went, I think he's rebranded since then. And you might have heard of it because there's one in New York too, I'll send it to you. Have you been to the bazaar?

Barry Conrad
No, but I've heard about this place.

Melanie Avalon
I really want to know I tried to quickly find it out. I feel like because now it's called like bizarre meat. Yeah, I don't think it was called that when it was I went back in college so a long time ago when it was in LA.

But what it's really what's really cool about it's by Jose Andres. Is that how you say his name? I should know this.

Barry Conrad
Yeah, so it's bizarre meat, not there's bizarre ma, bizarre meat, bar centro, so bizarre meat, yeah?

Melanie Avalon
Bazaar, mar, maybe that's, it's in Vegas. That's in Vegas too. Oh wait, a place to enjoy the freshest fruits from the sea. Oh, so it's like a seafood one. Okay, so he must have, I could be wrong, but he must have rebranded it a little bit. Because when I went in LA, it was just the bazaar and it was, I think, and it was so cool. It was like the vibe of this place is like whimsical wonderland. It feels like Willy Wonka. They do really intriguing and interesting food combinations. Like when I went, it was all about like the science of, they used like scientists to come up with the flavor combinations and stuff. And I think it was like dishes with liquid nitrogen. And to this day, I remember some of the, I remember, you know when there's like a dish that sticks with you forever and ever? We got this prosciutto and I swore, I could have sworn up and down that it was, what did it taste like? It tasted like almonds. Like I could have sworn it was like flavored and it wasn't. It's just because they acorns, I think that was it. It's the pigs that it came from like only ate a diet of like acorns and it tasted like that. It was amazing.

But we can do, well, you should go to the one in New York. I'm gonna write that down. But now they have bizarre meat. So the locations are Las Vegas, Chicago, Miami Beach, New York, Washington, DC, Nashville, coming soon to Glendale in Los Angeles. So I guess it's coming back. So yeah, it must be different because now it's like bizarre meat. So I think there's a little bit more of a meat focus rather than the standard focus. But okay, should we do the Vegas one? Or should we do New York? Since you can actually go there.

Barry Conrad
Well, you choose. What do you reckon? Because, yeah, you choose. The ball is in your court.

Melanie Avalon
I wonder if it's the same menu. Let me see.

Barry Conrad
Okay, I'm going into bizami right now, clicking on the menus.

Melanie Avalon
So New York only has bizarre meat, but Vegas has bizarre Marr and bizarre meat. Now this is so hard. What should we do? What should we do?

Barry Conrad
Well, you love, I feel like you love seafood, but I feel like you love meat more.

Melanie Avalon
Okay, and should we do Vegas or should we do New York? I'm gonna see if they're the same menu.

Barry Conrad
Yes, you did the same.

Melanie Avalon
moment of truth.

Barry Conrad
Here we go, drumroll brrrrr.

Melanie Avalon
I think it's similar, but no, it's not.

Barry Conrad
in a good or a bad way.

Melanie Avalon
I don't know. It's just different. It's different.

Barry Conrad
I feel like because you were just there.

Melanie Avalon
Do Vegas. Yeah. Do you find the menu?

Barry Conrad
I've got the dinner menu open.

Melanie Avalon
located in the Venetian and it's a wild celebration of the carnivorous where bold flavors theatrical flair and inventive techniques redefine the modern steakhouse.

Barry Conrad
Sounds great. Sounds delicious.

Melanie Avalon
We have the men, the dinner menu. Oh, there it is. The first thing on the menu. Do you see it?

Barry Conrad
Yeah, that's all I see.

Melanie Avalon
Okay, so the first thing on the menu is the Jamon Iberico De Balota hand cut from the famous acorn-fed black-footed Spanish pig. I swear it tastes like acorns.

I didn't believe them. I was like, this has acorns in it.

Barry Conrad
Do they have is it like a big portion or is it like a little like what it how does it come is it a

Melanie Avalon
Well, again, this was like a long time ago, but back then it was small because it's it's like prosciutto.

Barry Conrad
Yeah, yeah. Well, I have to try that, so I'm getting that.

Melanie Avalon
Yeah, this is like it's literally the first thing and they call it the the gemone experience so you can get yeah We'll just we'll just get that

Barry Conrad
Yeah, but also there's that you see there's the impoteros, which is a Spanish and domestic cured meats platter. So I wonder if that would be on there too or not.

Melanie Avalon
Yeah, probably and it probably includes it. I just want that. I want the gem on. I want I want it. I've been thinking about it ever since then ever since

Barry Conrad
It sounds delicious. Interesting.

Melanie Avalon
Okay, do you want any of the little snacks?

Barry Conrad
Definitely Patatas Pravas, because I'm a big fan. I love those. And then...

Melanie Avalon
Oh, here's see here's where like they do weird things like they have cotton candy foie gras

Barry Conrad
That's so okay. You know, that sounds wild that I love foie gras.

Never try cotton candy foie gras. So let me just dive in and do that. Crispy corn with crispy corn nuts, cotton candy foie gras. What about you?

Melanie Avalon
Maybe some of the Neptune's pillow, which is tuna sashimi with ricotta mayo and air bread. I would just have the sashimi, please.

Barry Conrad
Yum. What interesting names by the way too. I like their names.

Melanie Avalon
I wonder if they still do it, like the one in LA had a gift shop and it was like Willy, I swear it was like Willy Wonka. Okay, do you want any of their little sandwiches?

Barry Conrad
I love a Philly cheesesteak vibe, so I'm going to grab one of those, but what's really catching my eye is below that, which I'm sure you can see.

Melanie Avalon
The sloppy gel. Oh, you're at the oysters. The next section is oysters. Yeah.

Barry Conrad
But before I go there, do you want any of the little sandwiches?

Melanie Avalon
No. No. Your Philly cheesesteak, by the way, comes with Wagyu beef.

Barry Conrad
which is great. That's partly why I got it as well, because it's not just the basic one.

Melanie Avalon
Yes. Okay. Here we are from the raw bar. We arrived.

Barry Conrad
What would you like to get from the robot, Mel?

Melanie Avalon
I will have a shrimp cocktail, please. I love a good shrimp cocktail.

And it comes with Pecu, Pecu-o, Pecu-o, I can't speak, I don't know what that word is, cocktail sauce and avocado. I'll have all of that on the side.

Barry Conrad
I will have half a dozen of the ponzu oysters and half a dozen of the smoked oysters, and the ponzu oysters come with just ponzu, ginger, salmon roe, and smoked oysters, applewood smoked oysters, apple mignonette, air, and then I'm going to also get a shrimp cocktail because I just don't have them enough, so I want to just try them all.

Melanie Avalon
I have them all the time. I literally every every time it's on the menu, I usually get one.

Barry Conrad
They're refreshing, they're almost like a dessert in a way. You know, they're cold, they're delicious, you know?

Melanie Avalon
I ate a lot of shrimp on this trip as well. It's a good thing to get from like, yeah, like at Whole Foods because you can just get it, it's already cooked, you know? So it's easy, it travels well, you can eat it while traveling.

Okay, ooh. Now we have the, from the Jamon bar, we have tartars. Do you want any? I love tartar. This is, this is a double yes. I want the classic, beef sirloin, egg yolk, mustard sauce, anchovy, Parker rolls, sauce on the side.

Barry Conrad
I will also get the classic. You can't go wrong with the classic and I'll give that all. That sounds great.

Melanie Avalon
Oh, now we have carpaccio. This is like meat heaven. Literally like every form of meat. I'm so happy here.

Barry Conrad
Yeah, aren't you glad we chose this one of the seafood one, the Ma?

Melanie Avalon
Yes. I feel like I need to do the seafood one next time because I'm really curious what it is. I probably will do it next time.

Carpaccio. Love Carpaccio. Yes. Oh, they have bison buffalo style. Yes. I want bison buffalo carpaccio. I've never had that. It comes with pickled cherry, blue cheese, buffalo wing sauce. Oh, but it's still bison. So I'll have that but all the stuff on the side.

Barry Conrad
I'm going to go the wagyu kapachio, Japanese wagyu, horseradish, creme fraiche, caramelized onion, meganas and capers. Yum!

This is honestly so delicious, the more we go down it's like a little surprise. Treasure hunt.

Melanie Avalon
soups and salads, anything you want.

Barry Conrad
I mean, I think I'll leave that for this time around.

Melanie Avalon
Okay. And now we are two meats from the fire. And the quote says, come on, guys. This is why you are here, as Jose Andre says.

This is the heart and soul of bizarre meat. Our young animals are nested in a Spanish Cozuela and roasted in a wood-fired oven. This traditional method achieves a crispy skin and juicy interior. Okay. So they have, oh, wow. They have an entire one-fourth suckling pig. And a whole suckling pig? Oh my goodness. That's where it's like the entire pig, right? Like... The whole thing. Oh, it's $620.

Barry Conrad
Imagine though, I mean, Mel, can you, yeah, I mean, that's a lot. Imagine having a, how would they serve that?

Melanie Avalon
9 to 11 pounds. Yeah, I wonder.

Barry Conrad
Would they cut off the meat for the guests or would we have to like sort of just cut it off the pig? You know what I'm trying to say? Like, how do they?

Melanie Avalon
I'm looking it up. I need to know. I need to see.

Barry Conrad
Imagine a massive pig in between us. We're just trying to talk and looking around the pig like, hey.

Melanie Avalon
I'm seeing I'm seeing if it comes off on Google images. Oh, yeah, there it is.

Really? It's kind of like, you know, when you when there's like prime prime rib, it's like that, but it's like the pig. They like cut slices off of it.

Oh, my goodness. Oh, it looks kind of. Oh, man.

Barry Conrad
Yeah, not feeling it.

Melanie Avalon
No, I mean, it's interesting. It's just crazy, because it's like the entire pig is right there.

Barry Conrad
Well, that's, that's quite a, an offer. I mean, that's 24 hours notice, but still, what if a lot of people, what if 20 people wanted a whole pig? That's, that's a little.

Melanie Avalon
I wonder how many they sell a day, you know, you got to imagine that there's like a lot of business dinners where they're trying to impress their clients and, you know, order this.

Barry Conrad
Yeah, of course. A whole suckling pig. Are you tempted by the quarter suckling pig or the whole suckling pig at all? Not really.

Melanie Avalon
I mean, if it's like just me and you, I feel like a quarter suckling pig. But if it's like a whole thing, I mean, I would like to see that for sure.

If this is all being paid for by somebody, then yes. How about you?

Barry Conrad
Yeah, I think the quarter something. Yeah, if we're like when we're eating and be the quarter, we're not going to do the whole thing.

That's I feel like we'd have a lot of to go containers if we did the whole cycling thing.

Melanie Avalon
Oh my goodness. I wonder if anybody's tried to order it to go.

Barry Conrad
Can I have a pig to go with, please? A whole pig.

Melanie Avalon
And that's the first time we've seen that on a menu, right?

Barry Conrad
Same first time ever. I've never heard of that or seen it and didn't think that was even something restaurants could offer.

Melanie Avalon
Okay, now we are to our big guy's cooked Jose's way, which is 46 degrees Celsius. What is that in Fahrenheit? Is that hot?

Barry Conrad
Yeah, definitely not.

Melanie Avalon
114.8.

Barry Conrad
Yeah, it's pretty hot.

Melanie Avalon
So is this the, okay, oh, so these are rib state, these are bone and rib eyes. Oh, and it's the ranches that they're from. That's cool.

Barry Conrad
You like that.

Melanie Avalon
I love seeing where they're from. So I would want to look up these different ranches and see if any of them are like, you know, regenerative, organic, or if they're grass, you know, if they're grass fed.

I wish they had like a tasting.

Barry Conrad
Like one of the other restaurants we saw, we could do like little trios of things. Remember that?

Melanie Avalon
Yeah, in Memphis.

Barry Conrad
Well, maybe we could get like a little, I don't know. We can maybe talk to the chef and see what we could do, you know?

Melanie Avalon
Yeah, they do tasting later for the Wagyu. This menu is so complicated.

So right underneath that they have so from all of this meat stuff, because right underneath it, then they have like other things. Do you see what would you get out of all this stuff?

Barry Conrad
Well, out of the big guys, I'm intrigued by the, the Akashi. I'm not sure why I just would want to try that, but I, I agree. I'd like to like do a tasting situation, see even if we can have like a taste before we try it or order, it's a big commitment to order our whole thing without knowing.

Melanie Avalon
I'm asking chat. I gave it a picture if any of these are grass fed. Oh, it's a breed. Oh, wait, I don't know. It's not being helpful.

Barry Conrad
Well, I will go with the Akashi. I think I'll go with the Akashi and then also I would want to, from the nuts of big guys, I love pork chops so much.

I'd want to grab some pork chops underneath there.

Melanie Avalon
Awesome. I think I would ask them if one of the ribeyes is grass-fed and leaner, and if so, I might get that. Or maybe they have a bone-in strip. Or I've never had beef cheeks, have you?

Barry Conrad
I actually have, and it's really good. This is a stew, never mind. You don't like stews? Let's go to Yahoo, we've got stuff inside it.

Melanie Avalon
Yeah. So I think I would go with the, actually, I think I'll get the bone and strip and or possibly the, the leanest ribeye available. Would you get any of the Wagyu?

Barry Conrad
You know, I would try this, the snow aged wagyu that sounds interesting.

Melanie Avalon
That just sounds cool.

Barry Conrad
Yeah, it sounds cool. So it sounds like we're trying Marukami Niigata Prefecture Snow Age Wagyu. Let's go. Let's try it. I'm all for it. What about you?

Melanie Avalon
Yeah, I would want them to like tell me about the different ones and again, I feel like all Wagyu is, I don't know, I would have a lot of questions about the farms they come from. You know, it's funny.

So the next section is from the sea and it's just four things. I wonder at the Marr restaurant, is it like all sea stuff, but then there's like a from the land and it's like four things.

Barry Conrad
Just four things, yeah.

Melanie Avalon
I'm going to do it as my next restaurant so we can find out. Would you get anything from the sea?

Barry Conrad
Yeah, I'll get the guess what I get, you might get hurt.

Melanie Avalon
Do you want the, I know, I mean, I know it's either the, is it the octopus?

Barry Conrad
Yep. Yeah.

Melanie Avalon
the grilled pulpo a la galaga, Galician-style octopus, potato, and pimenton.

Barry Conrad
I've had grilled octopus probably a couple of times this past month. I just love it so much. It's really good.

Melanie Avalon
Shockingly unexpensive compared to everything else on the menu. I wonder why that's interesting

Barry Conrad
That is interesting.

Melanie Avalon
I was actually thinking about you at the Whole Foods counter yesterday.

Barry Conrad
Why? What did you get?

Melanie Avalon
They had an octopus and I was like, I don't know. I just thought about you.

I was like, maybe I should get that. Did you get it? No. No. I did get an entire branzino and I like the entire fish, you know, like the whole fish eyes and everything.

Barry Conrad
I also had dinner real quick with another Melanie, but it's Melanie, not Melanie. And she also famously does not like oysters and does not like octopus.

So it's like, is it a Melanie thing? I don't know.

Melanie Avalon
Well, I don't know, well, I don't like oysters. I don't know if I don't like octopus, but oysters, yeah.

Barry Conrad
Well, she doesn't know either. She's like, is that, have you tried it? No, just, I just don't like it. It just doesn't, you know,

Melanie Avalon
No, no, no, no, no.

Barry Conrad
Do you see anything from the vegetables and potatoes?

Melanie Avalon
No. Do you?

Barry Conrad
No, because I reckon I got the bravo sputata, so I think I'll be good with that.

Melanie Avalon
Shall we look at the dessert menu? Let's do it. Can I have a bite of your pork chops too, by the way?

Barry Conrad
Sure. Of course you can. This is one of those places where we need it need a few hours to kind of really settle in.

Melanie Avalon
Oh man, okay, menus, go back to menus, desserts.

Barry Conrad
I know what I'm getting.

Melanie Avalon
Can I guess?

Barry Conrad
There's a couple of things that I'm going to get actually, and only because I've been having one of the other things more recently as well.

Melanie Avalon
Okay, are you gonna get the oh, this is hard. I feel like you would like want to try most of these the first thing

Barry Conrad
I want to do the chocolate hazelnut mousse because it's chocolate and then the tart de queso because it's like Basque cheesecake. Yeah, I've been having a lot of like that kind of cheesecake lately and it's really good.

Melanie Avalon
Would you add truffle and chestnut honey for $45? That's, it better be minuet honey.

Barry Conrad
that should be like a whole other dessert it's like special no i think i'll leave that but that sounds good what about you

Melanie Avalon
I would be getting a repeat of something from the dinner menu, maybe more of that ham, the acorn fed, the acorn fed prosciutto. And then they have lots of lines.

Let me see if I see anything right off the... So I'd have to look these up and see which ones, again, are organic. Oh, I've actually had one of these. Which one? Round pond. I'm pretty sure they're organic. Is it good? It's very traditional Napa cab. So it's very full bodied and it is good. But I would want something from Europe. So maybe the Nebbiolo or probably the Nebbiolo, or maybe the Cab Franc if that is a organic winery.

Barry Conrad
You know what, I'm actually going to get, I don't have to do by the bottle, but I'd want to get like a bottle of the Pinot Noir, the 2023 Leoco Mendocino County, California Pinot Noir, just because there's so much meat going on here. I'm just going to stick to some red.

Melanie Avalon
I love that. I love that your intense red is a pinot noir, which is like the lightest red. I'm not I'm not shaming you.

Barry Conrad
No, you know what, I happily admit that I'm not as versed in red, so if you want to educate me on a heavier red, please, especially for this meal.

Melanie Avalon
Pino's tends to be lighter. So if you wanted something for really to meatsteak, you would want a Syrah or a Cabernet, Sauvignon. The Tempranil can be heavier.

Barry Conrad
The Tempranillo blend. I love Tempranillo, so maybe that could be a situation. Let's do that.

Melanie Avalon
but probably like Sera and Kabsav are the intense ones. But you like to Prinioso, you know?

Barry Conrad
I do. I still can't get over the Syrah to the Shirez.

Melanie Avalon
Sarash, Aras, Sarah, it's so funny. Depends where you're from. Okay. Awesome. Well, I really want to go here. Same. Interesting that they're opening too in Los Angeles, you know.

Barry Conrad
Do you know which parts?

Melanie Avalon
I mean, one says Glendale and then one says Glendale and just Los Angeles. I wonder if it's going to be where it used to be, which was, I think, like, I think it was in West Hollywood.

Barry Conrad
That would go off for sure.

Melanie Avalon
Yeah, let's see. Oh, it might be downtown. Oh, let's see. It's gonna be oh, guess what? It's gonna be at the Conrad Los Angeles

Barry Conrad
That's great. I love it. I need to stay there.

Melanie Avalon
It's going to be the con, the first Conrad hotel in Los Angeles, in California. And they are going to have two Jose Andre group things. They're going to have, uh, what are they going to have? I'm not sure. I guess they'll have that. And then they'll have something else. Very cool. Oh, he's here. He, he said, I love Los Angeles. It's where we debuted the bazaar years ago.

Yes. And since then we've evolved with many new stories to share through food. Okay. It's going to be downtown. Okie dokie. Well, listeners, friends, hope you enjoyed your time with us, I feel like we need to do like a vegetarian restaurant sometime to make up for all of this, but I wouldn't order anything. I would just drink wine the whole time. And then I would go home and eat, but for listeners and friends, thank you so much for spending your time with us. If you would like to submit your own questions for the show, you can directly email questions at if podcast.com, or you can go to if podcast.com and submit questions there, and you can get all of the stuff that we like at if podcast.com slash stuff we like. And the show notes for today will be at if podcast.com slash episode 482. And yeah, you can follow us on Instagram. We are if podcast, I'm Melanie Avalon, Barry is Barry underscore Conrad. And 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 for tuning in once again everyone and we'll catch you next week.

Melanie Avalon
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!



Jul 06

#481 – Special Guest Jason Fung, The Hunger Code, Rethinking The Body Fat Equation, The Three Types Of Hunger, Calories Vs. Hormones, Skipping Breakfast, Food Amnesia, Food Addiction, Why You Can’t Lose Weight, And More!

Intermittent Fasting

Welcome to Episode 481 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


Jason Fung, MD, turned his passion for disease prevention into a groundbreaking, clinically proven, and natural treatment for type 2 diabetes and obesity that has helped thousands of people around the world lose weight and reverse and prevent metabolic disease. Often called the founder of intermittent fasting, Dr. Fung was one of the first medical doctors to prescribe a lowcarb, high healthy fat diet alongside intermittent fasting to his patients struggling with diabetes and obesity. Today, Dr. Fung continues to promote the fasting lifestyle while simultaneously addressing the root causes of hunger and overeating in his patients.

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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. Staying hydrated is especially important during the summer months, whether you’re traveling, spending time outdoors, working out, sweating more in the heat, or following a low-carb or whole-food diet. With clean ingredients and refreshing flavors, LMNT makes hydration easy and enjoyable all summer long. 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 481 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 iofpodcast.com or by going to iofpodcast.com. We would love to hear from you.

Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine, if it's that time, and get ready for the Intermittent Fasting Podcast. Hi friends, welcome back to the show. We have a very, very exciting special episode for you today. Jason Fung is a legend on this show. We've been talking about his work for years and years and I know you guys know who he is. If you don't, he is basically one of the grandfathers of all things fasting. He wrote the obesity code, life in the fasting lane, the complete guide to fasting, and so much more. And today he is here for his newest book, The Hunger Code. Friends, I am obsessed with this conversation. We talk about all the factors that might be affecting why weight loss is so difficult because there is not one answer. There are so many things. Is it just calories in versus calories out? We talk about that. So get ready for this very special episode. You are going to learn what actually creates hunger, the three types of hunger, how you can rethink the body fat equation, the role of calories versus hormones and weight loss, how memory affects food intake, whether or not food addiction is real, and so much more.

So now without further ado, please enjoy this wonderful conversation with Dr. Jason Fung. Hi friends, welcome back to the show. I am so incredibly excited about the conversation I am about to have. It is with honestly, probably the most well-known popular guest to my audience. That's highly possible. It's definitely somebody that I've been following from for years and years and years. So you know him for the obesity code, the complete guide to fasting, life in the fasting lane. We actually had him on the show. I don't know if you remember this, Jason, but you came on for the cancer code back in, was that 2020 that that book came out? 2020, it was a while ago. Yes, yes. You have your newest book, The Hunger Code, Resetting Your Body's Fat Thermostat and Age of Ultra Processed Food. So when the opportunity came on to have you on the show for this, I was obviously a 100% complete yes. I'm just smiling because especially on the Intermittent Fasting Podcast, which we launched that show in I think, I don't even know, 2016 or 2017.

Melanie Avalon
Like you were always mentioned in the listener questions, like 24-7. So we were always talking about your work and really, really grateful for all that you're doing.

And I loved reading The Hunger Code. So friends, this book dives deep, deep, deep into the, which we can talk about, the potential myth of calories in versus calories out and the role of hormones and comparison to that. And then it's really a deep dive into all of the things that affect our hunger. So Jason talks about how we have three different types of hunger. And there are all these tips and tricks that you can follow and implement into your life to deal with your hormones and your hunger. And something I really liked about it is I love when I find really cool random studies with little like things that I haven't heard before about our eating habits and how we can optimize our lives in that way. And there were so many incredible studies in here that I've actually been talking about on the intermittent fasting podcast. So love this book.

I have so many questions and oh, I don't think I've even said his name. I'm here with Dr. Jason Fung. Jason, thank you so much for being here. Thank you.

Jason Fung
Thank you so much. Great to be here.

Melanie Avalon
So to start things off, this book, so the, okay, I just mentioned all of your different books, but what was the book immediately prior to this one? It was.

Jason Fung
Probably it was a while ago as the Cancer Code, that was in 2020, and then, you know, and then COVID was happening and all this crazy stuff is happening. So I sort of took a little bit of a break and then, you know, but then there's been some new research and stuff.

So then I thought, this is really interesting. Sempic was becoming very popular, which was sort of pointing the way to how you really have to focus on weight loss, which is on the hunger piece, not the calories piece. So then that's why I thought, well, this is actually really, really interesting. And I haven't seen a lot of stuff written about this. So I thought this actually is really important. So that's why I started working on this new book, The Hunger Code. And to me, it's very exciting. It's sort of new stuff. It's not a hundred, you know, it's not all diet related because really there's a lot more to it than just the diet.

Melanie Avalon
Yeah, it's overwhelmingly comprehensive and everything that it covers. And I didn't really say that the cancer code was the last one.

Okay, so this is interesting, just hearing with what you've said. So you said something in the book about GLP-1 agonists and like Ozimpic. And it was actually the exact opposite of something another guest said, but very similar and I'll tell you what it is. And I'm curious your thoughts on it and how much it even matters in the grand scheme of things, which is you were saying that taking these GLP-1 inhibitors that it shows us that it's about hunger, not calories. I had a prior guest on the show who literally said the exact opposite. He was like, these clearly show that at the end of the day, it really is just calories because it just makes people eat less calories. So, I mean, I know where you land on it because I read the book, but the calories versus the hunger, is it both? Does it even matter at the end of the day? Where do you land?

Jason Fung
I've heard that argument too that it's all about the calories and then, you know, oh, that's, that's what it shows. It's like, I think it's, truthfully, I think it's a really, it shows really a very shallow sort of level of understanding. Because if you think about, you know, if you say, okay, people are over or getting overweight because they're overeating, right? So it's like, okay, that's fine. That's a very shallow level of understanding because you have to understand why they're overeating.

It's not that they're overeating. You have to understand why they're overeating. So if you're overeating, why is it that you're overeating, right? And the answer is, of course, you eat because you're hungry and you stop eating when you're full. So the problem of the overeating is really a problem of over hunger. That's the real problem, right? That's what the GLP-1 shows you because GLP-1s do not restrict calories in any way, okay? So if you think about what the sort of root cause analysis, if you look at sort of what's causing problems, right? You could say that, okay, calories is sort of how the whole thing is played out, but what is controlling the calories behind it? Because if you're not hungry, you're not going to eat. It's not about willpower, right? You didn't eat because you didn't want to eat, right? The hunger, when you turn it off, stops you from eating, right? So it's the hunger that is sort of the more deeper root cause of the whole issue, if you will, right? So you can restrict calories, and people have done it. There's lots of ways to restrict calories. You could wire somebody's josha, or you could cut somebody's stomach, right, to the size of a walnut, which is what bariatric surgery does. And the thing is that when you physically restrict calories, what happens is that you just get hungrier. So if you wire somebody's josha, which is very popular in the sixties as a weight loss control method, what happens is that people just get hungry and hungry until they find a way around your physical restriction of calories. So they drink smoothies and eat ice cream and stuff, and they regain all that weight. It's incredibly unsuccessful. It fails virtually every time, because if you think about it, suppose you just go on a calorie restricted diet while hunger keeps going up and up and up. So your calories goes down, but your hunger goes up. Well, you're eventually going to lose, and it's really miserable while you're doing it. So what happens instead if you're to reduce hunger? such as what the GLP won, right? So if you reduce hunger, you also will reduce calories, but notice that you're not fighting with yourself anymore, right? Before, you're always fighting with your hunger because calories went down, hunger went up. They're complete opposites. If you control the hunger, hunger goes down, calories goes down. So therefore, you're actually going to succeed, which is precisely what Ozempeka showed, like virtually all the studies have showed that, right?

Jason Fung
So it's not about controlling the calories, because when you control the calories, you're going to fail, right? It's about controlling the source. Sort of like if you have a fever, you could put some cold cloths on your forehead and stuff, and your temperature will go down, but you're still gonna have an infection, right? Because the infection is what caused the fever. So if you treat it with antibiotics, then you treat the infection, which naturally lowers your fever, right? As opposed to lowering your fever, which does nothing for your infection, because the infection is a sort of deeper cause, right? So you always have to go into that deeper level of understanding. And in the hunger code, I talk about the sort of this concept and logic called the three whys, right? And to understand a problem, you have to sort of ask the question, why three times? Otherwise, you're going to be stuck at a very shallow level of understanding.

So if you're just say, for example, why did the Titanic sink? The wrong answer is because it hit an iceberg, right? And you say, well, why would that be the wrong answer? It did hit an iceberg, absolutely it did. Because if you stop at that shallow level of understanding, then your advice to prevent future marine disasters is don't hit icebergs, right? Which is really stupid, right? It looks like that's not good advice. So therefore you really have to go to a deeper level. So you have to ask the second why. So why did the Titanic sink? One, the first why is because it hit an iceberg. Why did it hit the iceberg? It's like because the captain couldn't avoid it in time. The third why is to say, why couldn't the captain avoid the iceberg? And the answer is because it was going too fast. Now that's the real answer. So the solution therefore is in bad weather, slow down. And that's actually good advice, right? As opposed to the don't hit icebergs advice, right? You know, the don't hit icebergs people is exactly the same level of understanding as the calories people. Because if you say, okay, well, you know, why are you gaining fat? Well, because calories in is greater than calories out. Yes, that is true. But that's the don't hit icebergs level of understanding. The more important question is why is calories in greater than calories out, right? Not that it is, but why is it greater than calories? Why is calories in greater than calories out? And the answer is because you're hungry, right? And then the third question, the third why, which is, I think, even more interesting, is why are you hungry, right? And that's where you have to say, well, that's a really critical question because if you can understand why you're hungry, then you can actually control your hunger, which will therefore allow you to successfully lose weight in the long term. And the answer is there's three different types of hunger. There's a physical type of hunger called homeostatic hunger, which is controlled by hormones. There's a emotional type of hunger, which is called hedonic hunger.

Jason Fung
And there's a social type of hunger, which is called conditioned hunger. So there's three very different reasons why you might be overeating. But the point is that you can't get to that level of understanding until you get to that sort of third why, right? And so what Ozumpik does, of course, is it plays on the homeostatic hunger, uses the GLP-1 system to overwhelm your hunger, basically shuts it right down. But it shuts down all your hungers, right? So it shuts down all of that, and therefore you eat less, and therefore the calories goes down, right?

But again, this whole calories in, calories out thing is people are just stuck at this really shallow level of understanding and insisting that they're right. The calorie bullies are like, oh, I'm right, I'm right. You did hit an iceberg. You did hit an iceberg. The advice is don't hit icebergs. It's like, okay, well, that's just not helpful. It's just like if you were to say, okay, you're a kid that took your car, went on an icy road, flew off the edge, right? What's your advice, right? It's slow down, right? Your advice is not, well, the reason you flew off the road is the force of gravity and the force of friction. You know, the force of friction was less than the centrifugal force pushing off the ground. Like, that's stupid, right? Slow down. Your root cause was you went too fast, slow down, right?

But you have to get to the why did you slide off the edge of the road? It's like because you're going too fast, right? So this is the whole argument. It's not that the calories in, calories out is necessarily wrong because it is technically right. Just like don't hit icebergs is technically right. But it's not useful, right? And that's the real problem. And there's so many, the same examples, right? It's like, why did the plane crash? It's like, well, because the force of gravity was higher than the lifting force. Well, that's always true, right? It's like, but that's not useful, right? You know, you're playing crash because you didn't do proper maintenance on it. So you do proper maintenance, right? But you have to get to that understanding of, well, why is the force of gravity higher than the force of lift? Well, because your engine didn't work. Why didn't your engine work? Well, because you didn't maintain it. So therefore when you say, okay, how do I prevent crashes? It's like, get proper maintenance.

Not make sure the force lifting force is greater than the gravity force, right? Because that's a superficial understanding. And that's the whole problem with these calories people is they're so smug and so sure how right they are because they're like, it's physics, right? It's all like, you know, gravity versus lift. How can you deny that? It's physics, it's like, no, because you're not understanding the sort of deeper problem. So here's the thing, right? So if you think about the types of hunger, you have homeostatic hunger, you have tonic hunger, you have conditioned hunger.

Jason Fung
So suppose you have somebody who is not getting enough sleep, right? And that's their problem. And we know that if you get sleep deprivation, you will gain weight. It's a very common reason why people gain weight, sleep deprivation. So therefore, what's the solution? Well, the calories will keep people say, well, eat your calories. It's like, wait a second. Your problem was you didn't get enough sleep. Why would you be talking about calories? Your solution should be get better sleep, obviously, right?

So what does it have to do with calories? Or say you have a situation, somebody is depressed and they're eating a lot of junk food because it makes them feel better. Well, that's why they're gaining weight because they're eating junk food like crazy. They're eating potato chips and ice cream all day long because they're depressed and it makes them feel better. It's a comfort food. So therefore, the solution is to deal with the emotions and try and figure out another way to feel better rather than eating, right? It had nothing to do with the calories in, calories out. It had everything to do with their emotional state.

But you only get to that point by understanding the sort of deeper reasoning. So every time people talk about, it's all calories, like they're pretending that it's a math problem, you know, it's just add this minus this and it equals this. It's like, it's not a math problem. Nothing in the human body works quite like that. And that's why when you simply focus on the calories, it almost always fails. And that's just the reality, right?

Every single study has shown that if you just restrict calories, you're going to fail in the long term. And it's not like nobody's ever done this. Millions of people have done these calorie restricted diets and it completely fails.

Melanie Avalon
Well, okay, so many things here. Speaking of it being a math problem, I had a mind-blown moment when you rewrite the equation. So, you know, you make the proposal that instead of thinking of it as, you know, our body fat equals calories in minus calories out, we can change it to, I think calories in equals body fat plus calories out. And I literally went and I did like the math with it, where you like add one to both sides. I was like, Oh, yeah, that actually does work out.

And like, when you think about it that way, you know, that's such a reframe. Okay, so question about the three hungers. Because I think when we think of, well, first of all, I think when we think of hunger, most people think of the first type, the homeostatic. So the, you know, the physical hunger, but we've also got, like you said, this hedonic hunger that involves emotions. And then we've got the conditioned hunger based on our environment. So in a way, I feel like the hunger, maybe people would understand it more if it's like the desire to eat. Either way, why do you think like with a simple, for example, presumably, and you've touched on this, but presumably, it's affecting the homeostatic hunger. So just the literal physical hunger, but it seems to work for the others as well. So are those hungers on a hierarchy where if you really address like that, that, you know, actual hunger that it filters into the emotional and the environment and everything else.

Jason Fung
Well, it's sort of like that. I mean, when you're talking about GLP-1 drugs, what's happening is that you're using one system, which is the GLP-1 system, to basically overwhelm all the other systems, because it's not a normal level of GLP-1, it's a sort of super high level, super physiologic, if you will. So you can't achieve those levels of GLP-1 by yourself. So it's, it's artificial.

So you can use super high levels of that to overwhelm everything else. Just like, you know, for example, if you take certain drugs or like chemotherapy and you're nauseated, right? Well, all your hunger will go away. It doesn't matter if you have social hunger or if you have emotional hunger, you're so nauseated that you just can't eat, right? And there's different ways that the GLP-1 system does this, like through the, directly through the brain, but also slowing the, the, uh, emptying of the stomach and so on. So there's multiple ways that it works, but each one of them can, like, they're all part of eating behavior. So they all sort of exist on a continuum, but at any time, one of them can sort of take over one of the others. And this is, this is, for example, hedonic hunger, which is the emotional type, is one of the big things that affects it is actually the ultra-processed foods. So ultra-processed foods are designed to create sort of maximum pleasure. And therefore they can lead to things like food addiction because of the way they're processed.

And that can overwhelm your homeostatic system, right? Because of the way it's, it's again, this sort of artificially constructed food that is able to create so much sort of eating behavior that it overwhelms the other, the natural breaks on the system because your body normally tries to slow down what you're eating, right? But people have had the sensation where you start and you just can't stop, right? It's like an addiction, you know, if you're addicted to alcohol, you can't stop, even though, you know, it's really going to kill you. It's the same with ultra-processed foods. And the key is not the food necessarily or the calories or whatever. The key is the processing has made it such that you really can't stop. What's funny about food addiction, for example, is that it's, the research behind it is sort of exploding, especially in the last five or six years. You really have to treat it as an addiction, right? And the reason that's important is because in addiction, you have to treat with abstinence, right?

And that's where it falls apart. Like if you have somebody who's addicted to alcohol, you would never say to that person, hey, just have a drink, everything in moderation, right? Because when they start, they can't stop. You'd be like the worst friend ever, right? But when people are addicted to ultra-processed foods, people are like, well, everything in moderation, you can have it. It's like, why would you say that? It's like, would you say to a cocaine addict, oh yeah, just take a little bit of cocaine, just take a little less cocaine. It's fine. It's like, you're not a very good friend, are you?

Jason Fung
You're not a very good doctor if you say that. Yet at the same time, food addictions, we don't, we don't treat as real, but there, you know, what the research is showing, especially in the last few years, is that it is real and people describe it all the time, right? People say, I'm addicted to bread. I start, I can't stop. I'm addicted to chips. I'm addicted to, you know, pizza. I'm addicted to sweets. I'm addicted to chocolate. We just didn't believe them. They're saying it all the time.

We just didn't believe those people, but it turns out that they were much more right than wrong and now we have ways to measure it, something called the food, uh, Yale food addiction score. And, and, and as predicted, a lot of the foods that are a lot of the people who struggle with weight are actually food addicts, not simply loss of willpower. Just like somebody who's an alcoholic, right? Addicted to alcohol. You can't just will yourself away from that addiction, right? Or if you're addicted to narcotics like Michael Jackson or something, you can't just will yourself all the money in the world won't do that for you, but what you have to do is acknowledge it as a real addiction and, and treat it as a real addiction. So that's, you know, that's, that's the thing. So, so if you have that, that may completely overwhelm your other types of hunger. So all of them are sort of important in their own way, but they're going to be different. Like, it's not like a hierarchy. It's like some people for some people is going to be the homeostatic hunger for some people is going to be the hedonic hunger, the emotional, some people is going to be the social hunger, right? Which is called conditioned hunger. If you have a problem with conditioned hunger, but then you have to bring a totally different toolbox to bear because it wasn't about the diet is about your habits. And therefore, how you're going to get better is by treating that conditioned hunger.

Whereas the person who, you know, had an addiction to refined carbohydrates, their problem is you need to cut out refined carbohydrates. And the person who is sleep deprived, who had too much cortisol, the problem is to get more sleep. So you see that there's actually different solutions for everybody, right? But the problem with these calories, people is they want to apply the same solution to all these different problems, right?

The man with the hammer, every problem is a nail, right? So it's like, oh, your problem is sleep deprivation, solution, calorie restriction, what? Your problem is food addiction, solution, calorie restriction, right? It's like, huh, your problem is bad habits, solution, calorie restriction. It's like, why do you bring the same solution to every single problem? Why don't you try and understand the problem so you can treat it perimenopause? You're gaining weight, solution, calorie restriction. What? The problem is perimenopause, right? It's like, we all know it's a high risk period of weight gain. So why do you treat it as a willpower problem?

Jason Fung
It's obviously a hormonal problem, right? So, you know, the problem goes on and on is it's really trying to, and what I write about is always trying to understand the deeper levels of what the problem is so that you can come up with a good solution, right? Not just, oh, hey, it's all about calorie restriction, calorie restriction. That's going to solve everything.

So if your problem is that you're under stress and that's why you're eating, the solution is deal with the stress, right? Deal with it in a way that is not eating.

Melanie Avalon
Yeah, that completely makes sense about the different hungers and kind of like with the GLPs turning off one system and overwhelming everything else, I can see how that would happen. Like with hedonic hunger, for example, say you could be depressed and you know, not wanting to eat at all. And then that would overwhelm, you know, the other, the other two systems, or like with the conditioned one, I guess if your environment literally changed so that you couldn't eat, then that would overwhelm the other ones as well.

The addiction piece, I, so I feel so strongly about this and I loved reading your take on it in the book, because like you were saying about the moderation that people advocate for with food, and maybe this is just coming from my own personal history, but for me, it is like the foods that really would just be a gateway food. I just can't have any of them because if I have just a little bit and they're all like ultra processed foods, it's like funfetti cake and stuff, like if I have a bite of that, I am so miserable, like the idea of like moderating that is not anything I want to engage with. And yet, I feel like society says, oh, that means you don't have self control around food. And it's like, maybe, maybe, maybe I just need abstinence here. So I really like empowering that in people.

Jason Fung
thing right because it's like well if you know that you know somebody has an addiction to food and I hear all these the reason people didn't treat it as real is because people say well there's really silly stuff right it's like you have to eat right so therefore you can't abstain from food like that I'm not saying abstain from food I'm saying abstain from alter the the ultra processed foods that you're addicted to right so if you are

Melanie Avalon
the front fatty

Jason Fung
Exactly. If you're addicted to alcohol, I don't say don't drink anything, right? Why? That'd be stupid, right? Of course, you can drink water. Of course, you can drink tea. So if you're addicted to funfetti cake, I don't say don't eat beef, right? Why would I say that, right? So it's a stupid argument.

And then other people say that, well, food is all natural, right? So therefore, you can't be addicted to it. It's like, well, you know that cigarettes come from tobacco plants, and morphine comes from the poppy plants, and marijuana comes from the marijuana plant, right? I suppose those things can't be addictive either, right? It's like, of course they're addictive. Alcohol comes from, you know, whatever you're fermenting, right? Grains or whatever, hops. It's like, of course you can be addicted to those. The key is that you process them. It's the way you process them and sort of isolate and concentrate the addictive substances in it. And that's what happens with ultra-processed food.

So you can be addicted to bread, or cake, or chocolate. But very few people will ever tell you, I am addicted to eggplant, right? I can't stop eating it, right? It's like, of course I can stop eating it. I love eggplant, actually. But I can stop eating it. It's not that difficult. Or I'm addicted to beef. Like, I will eat until I explode. It's like, nobody ever says that, right? I'm addicted to liver. Like, who says that? I'm addicted to eggs. It's like, people eat eggs, but it's not like you're addicted that you can never stop, right? But it's the processing that really makes that thing addictive, right?

So these arguments that, oh, it cannot exist, or you cannot eat food, you have to eat something, is right? That all these arguments have such huge holes in the argument. Yet, you know, people just repeat them over and over as if that explains it, right? It doesn't explain anything. And people, if you listen to people, they'll tell you exactly the same thing. They'll tell you exactly what they're addicted to, because they know they're living that life, right? So if you understand that, then you have to say no, just like the alcoholic has to say, no, we have to not drink alcohol. And how do you treat an addiction, right? So you go to like, Alcoholics Anonymous or something, you can say, okay, well, what do they focus on in a real addiction problem, such as Alcoholics Anonymous? Well, they talk about forgiveness, right? They talk about making amends. They talk about, you know, being at peace with yourself, spirituality, having friends, right? That's the sponsor or whatever. Well, that's the way you treat addiction, not just, hey, just say no, or, you know, hey, just don't do it, right?

It's like, the way we treat food addiction is so primitive compared to our understanding of addiction medicine. It's like we're in the stone ages, right? We don't even acknowledge as exists, even as everybody says it, right? I'm a chocoholic, right? I'm addicted to sugar. I'm addicted, right? It's just crazy when you actually think about it.

Melanie Avalon
We don't acknowledge it exists or we shame people for trying to break that addiction by abstaining.

Jason Fung
Yes and that's that's that's that's the hardest like oh of course you just like oh you know people say I'm addicted to the cake is like oh you can have a little business birthday cake is like why would you say something like that.

Melanie Avalon
I literally have like childhood memories where my mom would be like, Melanie, when you go, like when we go to our grandparents, you have to have some of your grandmother's cake because she like made it for you. And I was like, maybe I don't want the cake. Maybe like, so it's, yeah, it's so, so interesting.

I think I just have like an in real time epiphany. I, I, I think the, the eating window and the eating approach that I landed on personally, I came to because I realized it was a way for me to almost like hack the three hungers. Like it let me have all three hungers and not experience the, like the weight gain and the metabolic effects of if I were to indulge in them all the time, which is that, so I do daily fasting and I do a one meal a day eating window and in the eating window I only eat whole foods. And so that addresses the, so the homeostatic hunger because I am hungry when I'm eat, when I start eating. So I get to experience that hunger and then be full. It addresses the emotional side of things cause I'm not like constantly using food to deal with emotions cause it's just not an option cause I'm fasting. And then for the third one, the conditioned, it is a habit. I do have my like nightly one meal a day thing. And so I, in a way I get to experience all the hungers without them creating damage.

Jason Fung
Yeah, and that's exactly what in the book I talk about the three golden rules. And, you know, the first two is one is cut out the ultra processed foods, and two is make sure you have a daily fasting period or some kind of regular fasting period. And that's exactly right. Because by building that rule in, so I'm not going to eat between, you know, 7pm and you know, 12am or whatever, 12 noon, I should say, that that what it does is it creates those sort of guardrails, so that you can sort of follow along, right, it creates structure into that eating window, right.

So if you think about eating plan, right, so say, say you have a say you want to do a marathon, right? What do you do when you get a coach, right? And then the coach will say, Okay, week one, we're going to do this week two week three week four, you have you have a plan, you have a guardrail, right? So if you think about it, it, you know, this this sort of eat fewer calories, it's a completely stupid plan, right? Does it tell you anything about what you're supposed to eat? No, as long as you eat fewer calories, right? Does it tell you anything about when you should eat? No, not at all. Does it tell you anything about how you should eat, right? Eat slowly, eat mindfully, right? Does it tell you about, you know, what you're supposed to eat in terms of processing? No, nothing. Does it tell you about where you're supposed to eat? Like, eat at a table, don't eat in, you know, while you're in the car, you know, because these things can trigger you, right? Because you can develop habits like eating in front of the TV, right? So, you know, if you think about the sort of who, what, when, where, how sort of thing, all the questions you want answered about this eating plan that you have, this calorie restricted diet gives you nothing, there is no plan. It's as if some your running coach were to say, well, do whatever you want, as long as you run, and then we'll get to the marathon and you'll run, right? It's like, what are you talking about? That's the worst plan ever, like you're fired, right? As opposed to the person who says, okay, week one, week two, week three, eat this, don't eat this. This day, we're going to go for a long run. This day, we're going to go for sprints. You know, that's a plan. That's a real plan. Right? And that's what you don't have with most people. And unfortunately, this is like, 99% of doctors give you this plan of just eat fewer calories, right? But no, no idea how to do it, what to do. You're not taking into account friends, like who you're eating with, you know, because that's actually really important. So if, you know, talking about the social side of things, if you think about how important it is, you think about, you know, for example, if you're in a board meeting or something like that, or a meeting at work or something like that, right, and you're really bored, it's a million afternoon, somebody orders a plate of cookies, what's going to happen? You're gonna eat the cookies. Why? Because you're really bored, and you want a little thing to pick you up. And that's going to give you pleasure.

Jason Fung
So you eat the cookie, right? It takes a lot of willpower to not eat that cookie. Now, replay that and say it's the 1970s. So there's this equally boring meeting at work. But there's no cookies. Are you really going to get up, leave the meeting, go downstairs, find a coffee shop, buy yourself a coffee, come back in while everybody stares at you and says, Where did you go? Like, what are you doing? Right? So there wasn't a willpower problem at all. It was a social situation problem, right?

But it's like, okay, well, why don't we actually acknowledge that, right? So it's like, maybe you have to figure out ways to get around that, right? Maybe you have to change your physical environment, maybe you have to change the people you hang out with, right? Because again, if your friends are eating french fries, all day long, you're eating french fries. If your friends are eating salad all day long, you're eating salad. That's just the way life is, right? There's lots of studies if you, if your best friend becomes obese, your own risk of obesity goes up by like 100% right? It's like, when my brother started playing basketball, I started playing basketball. That's just the way life happens, right? When I go out with my family, I eat pretty well. When I go out with my high school friends, it's not so good. It's actually pretty bad, right? Lots of, you know, fried foods and french fries and all this kind of stuff. The difference wasn't me. I'm the same person. The difference was the social situation, right? And it's so important. And yet nobody acknowledges just how important it is. When we're talking about the different levels of hunger, I remember talking on the fasting method, you know, some of the coaches there, because we have the fasting method, we have coaching, she was saying the head of coaching there, she's a PhD in psychology, she's saying, there's an interesting way to put the hungers. And I think that the homeostatic, the physical hunger that we all think about as hunger, is probably like 10% of the actual problem. The other 90% is between emotional and social, right?

And if that's the case, then really having some kind of person, whether it's a, you know, like an alcoholics anonymous, you have a sponsor that you can talk to, but a coach, right? It's like, I don't understand why people don't, don't do the, you know, don't have like a weight loss coach or some kind of coaching, which is what we do at the fasting method, because it's like, look, you have a personal trainer, like there's lots of personal trainers, right? It's like, you know, there's, you can find an exercise program, literally in 30 seconds online, that is very, very good. So why do people have personal trainers? Because they know that they won't exercise unless there's that trainer standing right there, they've made the commitment to the trainer. And that's why that was that's what keeps them accountable. So it's a social problem, not a knowledge problem, right? We treat it like a knowledge problem, you must eat this and not this, right? It's like, it's not a knowledge problem, never has been a knowledge problem.

Jason Fung
The problem was the accountability problem was the social situation. The problem is the people, right?

So then you hire somebody like a trainer, or a coach that makes you accountable, and then you're successful at working out or running or doing your marathon or whatever it is that you do. But we should really apply and people have life coaches, people have CEO coaches, they have executive coaches, they have all kinds of coaches. Why? It's not because they're stupid. It's because they know that that is going to make them more successful. It's the same for weight loss coaching. But that's by only by understanding that there's a huge social component, the condition component to your eating behavior. Do you get to that point where you can say, Oh, this makes sense, then let's let's think about that sort of framework.

Melanie Avalon
Yeah. And to that point, it is possible, you know, to engage in eating situations and not eat, because I do that a lot. And that said, I've been doing that for, I don't know, since 2011. And it does not get, I mean, it is easier. I can do it now pretty easily, but I still feel weird. If I like go to something where I'm not eating and everybody else is like, I still feel weird because of my fasting window.

Oh, but I will say I felt related to that with the social eating situations. I felt very seen. And I think a lot of our listeners will as well, because you do talk about, you do talk about the, you know, hormonal benefits of eating earlier rather than later and the effects on insulin and things like that. And you also say though, if you're skipping, you know, one meal, breakfast socially for a lot of people works best to skip breakfast. It's nice to hear that, to hear that. Cause I feel like everybody's like, you have to eat breakfast all the time. If you eat one meal, eat breakfast. So it's nice to know that people can find what works for them socially. Cause I definitely skip, skip breakfast.

Jason Fung
It's certainly true because the whole thing about breakfast is it's been a sledgehammer that people have used, oh, you're going to die, you're going to die, it's like, what? You think the human body is just so stupid that you're going to die if you don't eat breakfast? Forget the fact that your body has stored on you thousands and thousands and thousands of calories. That's what body fat is, right? It's a store of calories, right? So if you don't eat, you're going to draw down those stores of calories, just like if you put food in the refrigerator and you don't go shopping, you can take food out of the refrigerator, right? Your body puts calories into body fat that's stored there. When you don't eat, your body will take those calories out of body fat. Why? So this is 100% natural. Why would it kill you, right? It makes no sense, but you know, people distort things for their own, you know, a lot of the research of course was done by breakfast food companies, right?

So trying to point out how important it is to eat breakfast. And I'm not saying that you have to skip breakfast. Like some people works very well to eat breakfast, right? It keeps them more full down the line and so on. If you wind up eating a whole bunch of ultra-processed foods, right, then, you know, because you want the convenience, right? And convenience is one of the keys. So the real problem with breakfast is that everybody's in a rush. So instead of eating like eggs and, you know, meat, eggs and ham or something like that, you wind up eating like cereal, right? You get some ultra-processed refined carbohydrates, right? And the problem with that is that you're going to spike your insulin way up and then that's going to store a bunch of body fat and just leave you hungrier down the line, right? So you're not actually reducing your hunger, you're actually inducing the hunger by eating all those ultra-processed carbohydrates in the morning, right? So you're in a rush, so you grab a muffin, you grab a donut, you grab cereal, right? All ultra-processed carbohydrates. So it's like eating breakfast can work, but you have to have the time to boil an egg and eat it and clean up and all that stuff, right? And people just don't have the time and don't want to get up early for that. That's fine. Then don't eat breakfast. It's fine, right? But again, there are other nuances. So I talked about a lot of this in the obesity code. In the hunger code, I talk a lot more about the nuances of, you know, it's not necessarily the carbohydrates, but it's really the insulin. That's the issue because insulin is the hormone. And so I dive a lot deeper into the whole process. Like, it's not just about the carbohydrates, the proteins, fats, carbs. It's not just about the calories, but also about the process of digestion, then absorption, which affects the hormones, which affects your weight, right? And all along that path, there are ways to adjust it. Just like, you know, for carbohydrates, you can try to increase your resistant starch. You can try to eat things that are higher in amylose versus amylopectin.

Jason Fung
You can use vinegar and other organic acids to reduce the insulin effect. You can change your meal timing, like eating the proteins first, or you can try eating earlier in the day.

You can do things like walking after a meal. All those things are going to affect your insulin levels, which is going to affect your weight gain in the end.

Melanie Avalon
Yeah, I learned. I actually I had no idea about the amylose versus amylopectin and the different types of it like I Yeah, I I was really blown away by that Actually one of my favorite tips because again to listeners there are there's all these different sections in the book It really covers like you did an excellent job at Covering all the things that you know could play factors in people's different types of hunger but one of my favorites and I actually went on a A rabbit hole tangent looking at more research around this topic because I just found it so interesting but it was the thing that you mentioned about how the prefrontal cortex is probably involved in our hunger because When like they did studies with people with amnesia And if they didn't know that they had eaten they would like they would just eat it all again

Jason Fung
wasn't that fascinating? It's like, wow, I think they wound up eating and I'm sure you can do those studies now because it's a little bit unethical.

Yeah, so in the study they did to people at that meeting gave a full meal they ate and then like 10 minutes later gave them another full meal, they ate all that and then when they gave them a third meal, they ate like 80% of that or something like that. It was like, wow, that's ridiculous.

Melanie Avalon
It's so interesting. And it led to one of my favorite tips, which was make meals memorable.

And when I went down the rabbit hole, because I was like, that's so interesting. So I went down a whole rabbit hole, like reading reviews of the studies on memory and episodic eating and distracted eating. And one of the things I was reading was saying that like, if you eat distracted, not only do you eat more then, but you actually eat more later. And it's because you weren't remembering, like the brain basically like remembers what you last ate. And so you have a tip where you say make meals really memorable, like add spices, like, you know, make them flavorful and memorable in a moment. And that will actually have an effect, which I found fascinating.

Jason Fung
mindfully as well so make sure you're not like distracted and all that make sure you're savoring and you know being grateful and all this sort of stuff like it's actually really important stuff like even though it's not always measurable i think there is a lot of scientific truth to these things which often gets poo pooed like oh you can't measure it right they're still really really important so yeah i thought that was really quite quite like there's a there's so much you know there's so much to this whole journey that we're on right so to dumb it down to a single factor like it's all calories right it does it such a disservice because it's like it had nothing to do with the calories it had to do with the fact that you were you know watching the movie and stuffing your face with the popcorn just out of pure mechanical habit right and they've done all these studies right where they fill people's popcorn tray like i don't know if you've read those studies but you know when people are eating eating popcorn they gave them like really stale awful popcorn people just ate it anyway because they're so distracted by the movie they just didn't care right and it's like and then when they from the popcorn when they weren't watching them they're like oh this is awful it's like it's very funny this whole this whole thing but yeah i think there's a lot of truth to what you're saying and and again why would we deny the truth of all that right because they does play a role in eating behavior

Melanie Avalon
Speaking of the ultra-processed food, you mentioned that our, so our total energy expenditure today is down. However, our physical activity is actually up.

So the difference there, is it that the metabolism is actually down or do you think it's the, speaking of the ultra-processed food, could it be that the thermic effect, like just processing these foods is so easy now that we have lost that aspect of it?

Jason Fung
It certainly could be the thermic aspect of food because a lot of the ultra-processed foods are basically pre-digested, right? They're trying to make it easier to digest, so therefore it bypasses all of those sort of satiety mechanisms much more quickly. So if you think about satiety mechanisms, there are ways that our satiety is the way that our body signals us that, hey, you're full, you need to stop eating. So if you eat a very bulky meal, right, like, you know, something like leafy green vegetables or broccoli or whatever, it's a big, big volume. It fills up your stomach, right, and therefore you get the message that you need to stop eating. Or when you eat foods that are hard to digest, your body, it stays in the stomach. So when food goes down into your stomach, your stomach actually holds it and then sort of churns it around, mixes it, puts in stomach acid and so on. But natural foods are actually, are held there much longer. Ultra-processed foods tend to get, go through the stomach very fast. It's called gastric transit time. And so if the food is being held in the stomach, then your body's going to get the message that, hey, you should stop eating because your stomach is full, right?

So anything that's very bulky, right, and there used to be this thing called volumetric style which had, you know, a decent amount of research behind it or, you know, there's old methods like, you know, chew your food like 40 times each, right, and again, that's to make it mindful, to make it memorable, so that you're slowing everything down, right? So if you're eating slowly, you're going to have time for these satiety mechanisms to catch up. So yeah, it could be certainly the thermic effect, it could be the ultra-processing of foods, it could be, I think there's actually probably a lot of different things that contribute to this. But it was interesting because a lot of the research was basically saying that if you look at the activity of modern humans, because there's this argument that people are less active now, you know, we walk in the past when we used to drive, and now we drive, but it actually doesn't hold up because how much energy we expend through sort of movement and exercise throughout the ages has actually remained relatively constant. So this obesity epidemic isn't simply that, oh, now we have cars. Well, we had cars in 1920. The obesity epidemic didn't get going until the 1980s. So it's not a car problem, if you will, right? It's still an intermediate drive problem. I think there's multiple aspects, right, because certainly if you're more active, then you're less likely to do other things, but they play different roles, so exercise is one of these things that has, you know, it's not the calorie effect necessarily, it could be the effect on stress relief, it could be the effect on the sympathetic nervous system, there's so many different aspects to it other than the calories,

Jason Fung
right? But it's a complex subject, right, and I think it deserves some real, you really have to think about it because there's, you know, in the book, there's like 50 tips, which means there's like 50 different ways you can go off the rails, right, and the problem is when somebody says, oh, it's all this one thing, calories, right, then you're missing the other 49 other things, right?

It's like, that could be the problem.

Melanie Avalon
So actually to that point, so thought experiment, because we're saying, you know, that it's not all one thing, if we didn't have processed foods, or ultra processed foods, if we only had access to whole foods, do you think that would, would that solve it for the majority of people?

Jason Fung
I would think that that's a very big step in the right direction because it takes care of a lot of the issues around homeostatic hunger. So natural foods trigger sort of a tidy mechanism. You can eat a hamburger patty, could you eat 50? Unlikely. It's just very, very hard to do.

Whereas if you eat one potato chip, could you eat 50? Quite easily, right? Or if you had one sip of cola or soda, could you drink a whole liter of soda? Probably, right? Because natural foods have natural satiety mechanisms. So therefore, that takes care of the whole homeostatic thing. There are other, and it also takes care of a lot of the hedonic things because the ultra-processing is what we're saying about the processing is what leads to the sort of extra reward that you get with foods, right? And that's been engineered in by different ways, like different books about the bliss point and stuff, what's the exact proportion of salt and sugar and fat, and what chemicals can we use, what texturizers, what emulsifiers, what artificial flavors, what artificial colors, right? It's a very scientific process of how to get you to eat more and more and more. But when you stick to natural foods, you're not only going to take care of that homeostatic hunger, the physical hunger, because you're not going to have natural satiety hormones. You're going to take care of a lot of the emotional problems because, again, it's very hard to become addicted to natural foods because people don't say, I'm addicted to shrimp, right?

So it takes care of two big things, and then it's just a social part of the hunger. But again, it's not like they're independent of each other. If you solve two of the three big problems, well, you're mostly the way there, right? And that's simply by cutting out a lot of ultra-processed foods. And the other thing about ultra-processed foods, again, food addiction and ultra-processed foods, the data that the research on this is really just exploding in the last five years. There's so much evidence. And now, of course, with the new dietary guidelines and stuff, there's this huge focus on ultra-processed foods, which I think is very, very welcome, because what it tells you is it goes way beyond just the sort of calories, just the macronutrients, right? The protein versus fat versus carbs, to understand about processing as part of the problem. And I think that's something that is, I think, very, very interesting. And we're only going to hear more and more about that in the future because the data's just coming in.

Melanie Avalon
Yeah, to that point, do you think, I think about this a lot, like, especially, you know, something like smoking and tobacco was so prevalent for so long and such a normal part of society. And now it's very much, you know, people don't, they know it's not a good thing and it's not cool to do anymore.

And with the ultra processed foods, like slowly things have been actually taken out like trans fats and then, you know, like red dye, whatever recently. And then, you know, the food pyramid changing. Do you think there actually is a future where the culture changes as a whole and we actually stop eating these or do you think it's too ingrained in the system?

Jason Fung
I think you have to acknowledge where the problem lies first, right? So if you think about smoking, the real change was when, you know, people, when the Surgeon General said smoking is bad for you and you should stop smoking, right? It still took like 20 years.

One of the big things I think was stopping the advertising of cigarettes to minors, right? So if you think back, right, they used to advertise cigarettes to children all the time. They had this very famous character called Joe Camel, which was one of the most recognizable figures, you know, anywhere, and it represented, you know, one of the, you know, Camel brand cigarettes. And they had like cigarettes in the vending machines, right? Which sounds completely insane now, right? That you could go into any hospital or anywhere and just go to a vending machine and buy a package of cigarettes. And they sold cigarettes in the pharmacy, right? This is like, it's just the most bizarre thing to think about these days. I actually worked as a student when I was in high school, I worked in the pharmacy and like half my day was selling cigarettes in the pharmacy, right?

So it's totally bizarre. But to think about that now, you have the, you know, the old cars, remember, had the little ashtray on the other thing, the old airplanes had a little ashtray on the side, like totally bizarre. So yeah, definitely we can change. It's just a matter of getting behind it. So Ultra Process Foods is in that process. And what's funny is that tobacco companies in this process of, you know, they were slowly getting edged out because everybody was basically taxing them and putting restrictions on advertising and, you know, no more cigarette vending machines and stuff.

So they actually went out and bought all the Ultra Process Food companies and basically applied the exact same playbook, right? So they started advertising to kids and sugary cereals, you know, buying the research off, right? And seeing how you had to eat breakfast and all this sort of stuff, they applied the exact same playbook. And it really wasn't until you started to ban all the advertising that you really started to make the smoking sort of uncool, right?

Because before people would smoke because it was cool and they didn't care that they would get lung cancer. Everybody knew that anyway. They still smoked, but it was cool, right? So that's the thing that really sort of, I think, turned the tide in the United States was that sort of banning of advertising, getting rid of Joe the Camel and stuff, right? Joe Camel, you know, it was just a, it was sort of this great, you know, example of how to do things right. So I think we're in that process now with Ultra Process Foods, where we're saying that, hey, these chemicals and these things are bad for us, right? I mean, a lot of this stuff is just not stuff we should be eating. So you look at the market for like whole foods and organic foods and, you know, non-processed foods and people want to be healthier, but they need the help to say, look, it's really important.

Jason Fung
We need to focus in on this and maybe we need to stop advertising to kids and maybe we need to take away some of this. This advertising for Ultra Process Foods that we need to get people just back to eating natural foods, right? But it's a long process.

It's like a two decade process, even for something as clear cut as smoking. But we've started, and that's super encouraging because up until this most recent dietary guidelines, everybody is stuck on calories, calories, calories, right? And the reason that calories is such an effective boogeyman is that nobody sells calories, right? So you could go, like you buy food, you buy drinks, you buy snacks, you don't buy calories, right? So therefore, by putting it as calories, calories, kind of making calories the sort of villain is that nobody suffers, right? You can still go selling your potato chips and your ultra-processed foods because, hey, broccoli has calories, steak has calories, right? So that's no different, right? So they're trying to lump themselves in. It's very sneaky what they're doing, but this research on ultra-processed foods is slowly sort of peeling back the dangers of it, right? And there's been a couple of very, very interesting studies, one about four months ago, looking at the effect of ultra-processed foods on kids' behaviors, which I thought was very, very interesting. And there's a clear link, there's a clear association between how much ultra-processed foods they eat and their behavior in schools, right?

So it goes beyond just weight. It also, we talk about attention spans and, you know, mental health, that could keep playing like a very important role. And you know, a lot of the ultra-processed foods really stimulate insulin. And just yesterday, I saw this study on post-menopausal women. They looked at the nurse's health study, so 34,000 people or something like that. And they looked at all different diets and said, which one is the best? Which one do perimenopausal women do the best? And in terms of cardiac health and weight, it was the low insulin diet. So eating things that don't stimulate a lot of insulin was far and away the best diet to do, which is exactly what we're talking about.

We're talking about cutting down refined foods, refined carbohydrates in particular, you know, intermittent fasting, which is another way to lower insulin. All those ways to lower insulin is the way to prevent weight gain in perimenopause, which is sort of one of the highest risk periods. Just talking about perimenopause, this is an aside, I always think it's so funny because you have all these people that tell you it's all about calories, calories, calories, but it's like, okay, if it's all about calories and therefore about willpower, then why is it that women in perimenopause always complain about weight gain? So you can look up any study, women gain weight in perimenopause. That's just the fact, right? Everybody knows it. If you actually listen to people, they'll tell you, I'm eating the same thing, I'm doing the same thing as I did for the last 15 years.

Jason Fung
Nothing's changed, but now I'm gaining weight. Like, it's not a calorie problem because our calories are the same. It's not an activity problem. Their activities are the same. The problem, obviously, is their hormones.

Their hormones are changing. They're perimenopausal. So if it's the hormonal part that's changing, that's causing the weight gain, why are we focused on calories? It was the hormonal change. I don't know if it can be any more clear than that, like honestly, and that's why you have to focus on the hormones.

Melanie Avalon
Yeah, to that point, I actually had like a dozen listener questions. I don't, I don't think we're going to get to really any of them.

But Maris, for example, she said, why are all my numbers A1C fasting insulin rising in perimenopause when I do daily 20, 22 to 24 hour fast, work out with weights, stop eating by six or 7pm and take berberine, so frustrating with three exclamation points.

Jason Fung
It is frustrating. And the problem is like estrogen and progesterone, which are two of the big hormones that change, determine weight. Like, think about it this way. I mean, if you change your diet, your diet, you can change insulin predominantly. If you were to talk about stress and all this stuff, you can affect mostly cortisol. But the problem is actually estrogen progesterone, right? So that's why you're doing all the sort of right things. But those things are focused on different hormonal systems. The estrogen progesterone part, you may not necessarily be able to fix because hormone replacement therapy is still a pretty controversial topic, right?

But if you think about it, it's actually really important because when estrogen goes up, for example, then your appetite starts to go down. And you can actually track this in the menstrual cycle. So if you look at during the 28 day cycle, they've done these studies where they've looked at women and they actually, as you go from day zero to 14 ovulation, estrogen is rising and people are eating less and less. So if you look at the calorie intake on a normal cycle, it actually goes down from sort of day zero to day 14. And then after ovulation, estrogen goes down, progesterone goes up. And as the progesterone goes up, it's a stimulant to appetite and they start to eat more. So there's this very predictable pattern of sort of estrogen going down, you know, you're going up at the beginning of the cycle, you're eating less and then progesterone going down. So, you know, during menopause, of course, those levels are sort of all going out of whack, estrogen is going down. So therefore, you're losing that protection, people may be more hungry, right? And then the change in progesterone as well in terms of, you know, eating behavior, but also fat storage. Because remember, it's not just about the calories you're eating, right? It's about where your body is directing those calories to, right? So if you think about estrogen and testosterone, for example, during puberty. So prior to puberty, men, boys and girls have roughly the same amount of body fat. After puberty, after, you know, when they're 18, girls have about 50% more body fat. Is it willpower? No, not at all. It's because the boys have testosterone, which directs all of their energy, all of their calories into building muscle. And in girls, you have a lot of estrogen and progesterone, which is directing a lot of the calories towards subcutaneous fat, the breasts and the hips in preparation for child caring, right? So it makes sense. The gain in fat had nothing to do with willpower, diet, all this kind of stuff, right? Had everything to do with estrogen, progesterone, and testosterone. So that's the thing. That's the answer to the question. Unfortunately, it doesn't help you in terms of what you can actually do about it necessarily, because if you work on the diet more, it wasn't an insulin problem. If you stress, it wasn't a cortisol problem.

Jason Fung
It was the estrogen progesterone problem, right? So should you take hormone replacement? Like those are questions that are a bit controversial, right?

So the whole hormone replacement question is, there's been sort of a couple of 180 degree flip flops in the last few decades. So, you know, that's a different question. But that's the, that's the answer is like, it's, it's a hormonal issue, but it's an estrogen, progesterone issue, rather than the other one, which is why it's often very frustrating that you can't attack it with a diet.

Melanie Avalon
Yeah, to that point, I love, love the example of puberty and how the fat deposition changes because I love when there's an example where it just makes things so obvious. Like clearly, hormones are playing a role if a boy and a girl can eat the same amount of food and it becomes fat or muscle or whatever, like wherever it goes on their body is different because of their biological sex. Like how much more clear can you get?

Or like the ultra-processed foods, the concept that a lot of poverty will have like obesity problems. So if it's a lack of money to buy food and they're buying ultra-processed foods and they're actually gaining weight, I just feel like that's a really good example of clearly there's a problem here with ultra-processed foods.

Jason Fung
Yeah, yeah, because really, if you think it's a, you know, willpower problem, the rich people should actually have more obesity issues, right? But they don't.

Why? Because they don't tend to eat those cheaper sort of ultra processed foods, right? They'll go for the more expensive natural foods, which are better for you in that they're, they activate the normal, proper sort of satiety signaling and hunger signaling and all this sort of stuff, right? So it is, it is, you know, once you start to think about the sort of epiphenomenon of obesity and, you know, linked to socioeconomic status and stuff, it makes way more sense when you, when you have that framework, other than calories in calories out, right, which is such a, such a simplistic, flawed notion. It's like anybody who says that to me, you know, I sort of instantly know that it's like, okay, these people haven't really thought about it too much, right? You know, and it's very, it's very hard to sort of get through to those people because they're so sort of set in their ways of thinking. You know, they think that it's all a math problem when it's, it's actually a much more complicated issue of not just hormones, but it goes further than the hormones. It comes into, you know, emotions and social situations. It's just like if you look at countries, for example, it's like Japan has one of the lowest obesity rates in the world and the United States has more. Is it just a willpower problem?

I don't think so. And what happens when you take that Japanese person and plunk them down into San Francisco? Well, they gain weight. They gain a lot of weight, right? Then within a couple of generations, the Japanese Americans are actually just as obese as the regular Americans. And it's like, why? What's the difference? It wasn't genetics because they're still the Japanese people. They're still Japanese. The difference was the environment that they're in, right?

The people around you influence what you do to a huge degree. So this is called social modeling. And that's why they have these social influencers, right? Influencers on social media. That's why they're so important. That's why everybody's paying these influencers to tell whatever because they know that those people, you know, have an outsized influence. That is, you know, and we all know this, right? Like peer pressure is the term we use in schools and stuff. What your friends do is what you do, right? That's really important. But it extends further than that all through your life. Everybody around you is eating natural foods. You'll eat natural foods, right? If everybody around you is eating ultra processed foods, you're eating ultra processed foods. And that's the difference.

Not the not the willpower, not the anything else. It's where you live actually determines to a huge extent your rate of obesity. If you live in Japan, your rate of obesity is very low. If you live in America, it's very high. If you live in Italy, it's very low. If you live in New York City as an Italian, it's very high, right? So it's like, it's where you live. That's really important. And again, why don't we acknowledge this?

Jason Fung
Because we're stuck in this, you know, simplistic notion of calories in calories out. That's all it is.

It's all about willpower. And your friends don't make difference in where you live. It doesn't make a difference in your emotional status makes doesn't make a difference in your hormonal status makes no difference. It's like, no wonder we've gotten nowhere in the battle against obesity, because we didn't even begin to understand the complexity of the problem.

Melanie Avalon
Yeah. And I'm just thinking about all the messaging that just further supported this whole issue, like with the Coca-Cola, I think, like the companies that would put all the focus on exercise.

So like, oh, let's raise all this money. So put the focus on exercise so that people can keep drinking, keep drinking Coca-Cola.

Jason Fung
They put a lot of money, they put millions and millions into promoting exercise. And exercise is good in many ways, but for them, for Coca-Cola, it was a way to sort of take themselves out of the blame and then put it on something else. Like, you know, don't blame the sugary soda for your obesity. Blame your lack of exercise, right? That's the messaging that's there, right?

And unfortunately, they have huge clout because, you know, they have lobbyists and all this sort of stuff. So even if you look at people who are very well-meaning, like Michelle Obama, it's like, oh, we're gonna do this, let's move or whatever. It's like, okay, well, how about let's have better food and get rid of the ultra-processed foods and get rid of advertising to children, right? Because that's what worked for smoking. Like, we gotta get it so it's not like, you know, it's not in their face all the time that they should be eating, you know? You watch television or whatever and there's advertising for snack foods constantly on streaming, on billboards and, you know, everywhere you go, right? It's like, okay, well, even though she was very well-meaning about it, she chose the least effective way to do it, right? Which is exercise.

Melanie Avalon
Yeah, or and another one and I know this is a little bit controversial to say, like the health at every size movement. So I'm all for like love yourself at every size and body positivity and body acceptance.

And yet there was this whole movement where they were literally trying to say that it was healthy to be metabolically unhealthy. And I feel like it was I feel like it was because it is so hard to make these changes because of where like the the condition hunger and the societal hunger. And so it's just easier to like write it off as healthy.

Jason Fung
Yeah, and I really didn't like that either, because it wasn't actually true, right? So it was, it was, you know, there's a lot of health consequences of being overweight and obese. And a lot of the studies coming out of the GLP ones, the osempic studies are basically showing exactly that. When people lose weight, there's actually all sorts of improvements in health grammars that you can measure, right? Diabetes, heart attacks, strokes, all this sort of stuff. And back pain and knee pain and all this sort of stuff. So the problem I had with the whole body positivity is not that they shouldn't be positive. But it's like, don't lie to people that this is actually healthy, it's not actually healthy, right?

So it's fine, don't you shouldn't be fat shaming, you know, we should be treating people with compassion, just like, you know, the problem with, and I think that where it arose came out of this whole calories in calories. So the story we get sold is that it's all calories in calories out. So you just need to eat less or move more. It's all about calories, just like your other guest was saying, it's all calories, it all comes down to calories. So if you can't lose weight, then you didn't have enough willpower to eat fewer calories or move more, right? It's a willpower problem, right? It's a discipline problem, right? So therefore, if you're overweight, it didn't just mean you're overweight, it means you're lazy and stupid, right? So that's where the whole fat shaming came out. It comes out of this calories in calories out messaging. That's why I call them the calorie bullies. Because you're not treating people with compassion anymore, right? Just like if you have somebody who's an alcoholic addict, right? You could say, it's all alcohol and alcohol out, right? If you can't break the addiction, you're just lazy or stupid, right? It's like, no, they're addicted, like, let's treat them with compassion. And that's where alcoholics are not, it's just like, okay, spirituality, forgiveness, you know, making amends, all this sort of stuff, right? And I think we have to do the same for obesity.

It's not necessarily their, their problem. It's not, it's not a willpower problem. It's not a discipline problem. It's not any of that. But let's figure out what the problem actually is. Is it a sleep problem? Is it a distress problem? Is it a hormonal issue? Is it an ultra processed food issue? Is it a social issue? Is it a habit issue? What is it so that we can fix it and treat people with compassion rather than labeling them as if this is all calories. Therefore, this is all willpower. Therefore, you're weight is really a reflection of your, you know, moral status, right? You don't have, you know, willpower and all that sort of stuff. So that's, that's where I think I really don't like the whole calories and calorie out, all those calorie bullies, because it really needs to sort of a detrimental sort of attitude towards treating obesity as a willpower problem.

Jason Fung
What it never was, it was actually much more complicated, much more nuanced. But rather than trying to understand the nuance, they're basically trying to hammer us with this calories, calories, calories. And so that, that's where that fat positivity movement came out of like, we shouldn't be shaming people. We shouldn't be doing this. And I absolutely agree with that.

On the other hand, you shouldn't be telling him that this is healthy, right? It's like, you're not telling, like telling people lies is never good. It's never a good strategy. That's it.

Melanie Avalon
No, not the solution.

Jason Fung
Yeah, it's like I agree you shouldn't faint shame these people I agree you should treat them but don't just tell them it's healthy because it's not healthy.

Melanie Avalon
Yeah, could not agree more. A nice maybe ending question.

Zoe, she said she read the obesity code and she wants to know if any of your theories or ideas on diet and fasting have changed since publishing that book.

Jason Fung
If anything, I'm more convinced of the correctness of that book, honestly, because as I mentioned, if you look at what people are talking about now, they're talking about insulin and they're talking about fasting with much more acceptance. So all of the studies coming out now are showing that, hey, it's really a hormonal issue. It's not a calories issue. You know, that study that I was telling you about yesterday that just came out yesterday in the Journal of the American Medical Association. Again, the low insulin diet was the best diet by far, right? So getting to the complexity of that. So all of the stuff about insulin, about cortisol, and the obesity code, it's all still there. It just took a lot longer than I thought for people to accept it.

But, you know, and that's where the hunger code sort of takes off from the obesity code. It's really a follow-up. And if you read the hunger code, you'll notice some people, it's funny because I read this one comment said, it's a rehash of the obesity code. I'm like, there's nothing about the hunger code in the obesity code, right? I talk about hedonic hunger, conditioned hunger, homeostatic hunger, gas for transit times, you know, there's nothing in there, right? You know, other than maybe the first little bit, which is basically, you know, expanding on the hormonal piece. But that's where I think this is trying to take off from. But no, I haven't changed my mind about any of that. I think the research is really just coming in stronger and stronger that we have to focus in on all of these issues, right? The insulin in the cortisol is always the focus of the obesity code, right? So again, eat fewer refined carbohydrates. And I made a clear distinction in that book that it was the processing, right? The unrefined carbohydrates are not necessarily a bad thing, right? You can eat a lot of natural grains and stuff and still be fine, right? You don't have to cut them all out. You could if you want to, but you don't have to, right? There are other ways to sort of get to that. So that's, you know, that's my feeling. If anything, sort of, you know, held up to the test of time, if you will.

Melanie Avalon
One just really quick note about the insulin thing. Something I like that you said in this book, and it's because I feel like people are always like pair, pericarb, well you talk about no naked carbs, but I feel like people are always like pericarbs with fat, pericarbs with fat.

And I'm like, I don't know why the messaging isn't pericarbs with protein. Because for me, fat, like if you look at the studies, it seems that it just elongates, it doesn't change the area under the curve much. It just kind of like elongates the release of the carbs, compared to protein where I feel like it mitigates that a little bit.

Jason Fung
I think that both of them can work, but the problem is, you know, sometimes when you pair carbs with fat, it can result in a very much more...

Melanie Avalon
like hyper palatable.

Jason Fung
Yeah, hyper palatable, rewarding situation. Like if you take pure starch, it's not that good, right? Like if you just take boiled potato, like pure starch, it's not that tasty that people are just gonna keep eating it, right, but if you pair it with fat, like french fries, potato chips, right, then all of a sudden it's way, you know, a lot better, right? Same thing with fats, right? If you take pure fat, again, you can drink olive oil, but not that many people do, because it's not that tasty, right? It's not that great to drink olive oil. You can, but it's not great. But then again, you just pair it with a little bit of carbohydrate, and it's a bit of an unnatural situation because carbohydrates are the way that plants store energy. So if you think about carbs, it's like potatoes and rice, that's the way a plant stores energy. Animals store energy in the form of fat, right? So when animals eat, like a pig or a cow or whatever, and they wanna store energy, they store fat. They don't store starch, right? That's just the way it is. So therefore, they're two different sort of storage forms. So in nature, they don't mix that much. So that's why when you pair them together, you get these novel combinations that can be very palatable.

So pairing the carbs with the fats is little on the tricky side because it is a little bit unnatural because they're just the way that people evolve, right? Plants have starch and animals have fat, right? So they don't mix. And that's why when you go to a very, very, some plants do, of course, coconut oil and avocado oil and stuff, but in general, they're a little bit exclusive to one another. So yeah, you have to be careful. Sometimes carbs plus the fat can work, and sometimes it doesn't.

Melanie Avalon
Yeah, for me, I just feel like it's like carbs, stimulating the insulin and then the fat, easily stored, sewed together. Maybe not the best combination all the time.

Jason Fung
Yeah, it may not be the best combination and that's where something like protein may be a better sort of intermediary for separating them in the meal or, you know, something else. But as I said, this is all great discussion because this sort of points out the complexity of the whole situation, right? Everybody wants to be like carbs good or carbs bad or fats good or fats bad. It's like there's a lot more to it than that.

Like in the more you know, the better you'll do because then you'll be able to appreciate the nuance of, hey, this is this, this is this, right? So this is the whole thing about the calories is like you're trying to make it into you're trying to shoehorn all of this complex physiology into a single statement of calories, right? It's like you can't do that just like heart disease. It's not just about smoking. What causes heart disease? Well, it's age and sex. It's diabetes. It's high blood pressure. It's cholesterol. It's exercise. It's, you know, smoking, you know, there's like 10 different factors that affect heart disease. It's like there's lots of different things. Whereas obesity is like, oh, it's only one thing, calories. Like why? Like what disease does that? Right? No disease in humans is like a single factor like that. Maybe a few genetic diseases. But other than that, everything's this multifactorial complex mix of things. So you have to attack all of them. Whereas with obesity is like, oh, it's a simple one thing math. It's like, OK, well, if that's what you think you've already lost, right, you have the wrong idea about what what the disease is. So therefore you're not going to be able to treat it.

Melanie Avalon
Exactly. So takeaway is nuance and all the things and friends, again, cannot recommend enough the hunger code, get it now.

We only barely scratched the surface. It's all in there. And thank you so much for everything that you do, Jason. Like I said, I've been following your work from day, well, not from day, I mean, I don't know what your day one was, not from day one, but from my day one in this world. The last question I just ask every guest on the show and it's just because I realize the importance of mindset, which is something that you talk about in the book as well. So what is something that you're grateful for?

Jason Fung
I'm really grateful for, I think, the, you know, the, the open mindedness of people, I've been, I've been grateful that a lot of people have read what I've written and been helped. And I think it's because people are looking for something sort of different than the what they're, you know, being shoved down their throats, which is calories, willpower, calories, discipline, right? This no pain, no gain sort of thing, right? So I've been, I've been grateful that people have sort of read it and accepted it. And it always makes me very happy.

When I hear somebody, like sometimes somebody will come up to me and say, Oh, I saw you on, you know, YouTube, or I read your book, and I lost like 50 pounds. I'm like, wow, that to me is, is I'm so thankful that people have accepted that and that I was able to help them, you know, without even knowing them, right? But just by pointing out the right thing, it makes me, you know, I'm grateful for, you know, for your support, and for all the people who have supported me through this to get the message out there. Because again, it's, it's, it's gratifying to help people, right? And I think that's, it's this whole thing about altruism. It's like, you know, when people look back at the great things they did in their life, it's always about helping other people, mostly like families and friends. And I was able to help my son do this, and I was able to help my friend do this, right? So, you know, I'm grateful for, for all the support and the acceptance that I was able to help people, because it makes me feel good, right? It makes me feel like I've done something important.

So, you know, that, that to me is, is sort of the best gift that I have gotten is that, you know, this, this feeling that I've been able to help people. So, you know, and it's through, you know, people like yourself who have been able to spread the message and so on.

Melanie Avalon
Well, you are certainly doing that. Again, thank you so much for all that you've done.

I know listeners all over, you have changed so many lives and they are so grateful. So thank you, I love your new book. Friends, get it now, get the hunger code and we'd love to have you back in the future.

Jason Fung
Oh, absolutely. Thanks so much.

Melanie Avalon
Thanks, Jason. Bye.

Bye. Thank you so much for listening to the Intramission 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. 

Jun 29

#480 – The Ideal Food Order, Food Mitigators, Supertasters, Kale: Good or Bad?, Reducing Loose Excess Skin, Supporting Insulin Sensitivity, Oxalate Problems, Finding Organic Wines, And More!

Intermittent Fasting

Welcome to Episode 480 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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https://melanieavalon.com/immunitycode1/

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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 480 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 iofpodcast.com or by going to iofpodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So, pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the intermittent fasting podcast. Hi, everybody, and welcome. This is episode number 480 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 great. I can't complain.

It's a beautiful evening here in New York. And I have to say, this has been happening a lot. Well, you know that it happens a lot anyway for me, but more often than not recently, I'm loving so much being in the kitchen. Like I love cooking. Like it's honestly so much fun for me. I'm loving like the dinner parties and stuff, like hosting people, making the fresh pasta, making all the, just the whole experience. I really, really am enjoying it right now for unwinding and it's really therapeutic for me. I really enjoy it.

Melanie Avalon
That's so amazing. People can watch it because your your podcast is video as well. I was gonna say like you should be a TV show so people can watch it but people can watch it right banter with BC.

Barry Conrad
Yeah, but I guess the difference is, yes, you should watch it. And also the differences are not really cooking.

I'm more partaking, but I just love food and wine so much. And that's why we talk about fasting and feasting, but it's an experience every time. And I love watching people's reaction and having them enjoy the food as well. It brings me a lot of joy.

Melanie Avalon
I've told you about John Levy, right? You need to go to his influencers dinner thing.

Barry Conrad
Oh, you are this guy that has.

Melanie Avalon
Yeah, we're like he has, you know, like, I don't know how many people doesn't or so people who are all, you know, doing really cool things in life and nobody introduces themselves and then they cook a dinner together.

Barry Conrad
I should write this down so I can make a note to check it out.

Melanie Avalon
I need to reach out to him anyways about something, so that'd be your jam.

Barry Conrad
Yeah. Do you ever get the impulse or desire to do stuff like that? Or do you like hosting people in general? Or do you like you prefer just to kind of separate home from going out and stuff like that, or dinner situations? What's your,

Melanie Avalon
If I had, so growing up, I was the host girl. So like all the parties, like this, like the class parties and like all the things, the Christmas parties, like they were always at my house. And I loved it.

I love, I love themes. For me, it's more about like the theming and the like plot of the evening. Like I just love creating an entire experience for people. So it's not like just the food for me or just, I was going to say just the wine. I guess I wasn't drinking wine in high school, but in college I would have wine at the parties. So for me, it's more about like the entire experience of it and the entertainment aspect, I guess. I would now, I just, I don't have the space for it. Like I have a one bedroom apartment. So I have zero interest in my current location.

But if I had a house someday, like if I had like a, I would love to have like a grand house and like have fabulous parties.

Barry Conrad
I can totally see that happening, by the way.

Melanie Avalon
And it's funny, I think we probably have a very similar, I think that the specifics of what makes us the happiest about it is a little bit different because yours is probably a little bit more about the food than mine is, but I think we probably, like what you were describing about how much you just love it, like I loved hosting parties.

Barry Conrad
Yeah. And also just the whole, you know, like the cohesion of the night, the cohesion of the night, like the music, the, the type of sort of cuisine it is trying to keep, yeah, trying to keep it in a theme and the whole thing, the ambience, the whole, the whole situation is just fun.

Melanie Avalon
I know I would like to I would like to give a formal apology to my family for everything I would make them do for my parties.

Barry Conrad
Like, what did you make them do?

Melanie Avalon
I remember one year I literally had so many parties. We had a great Gatsby theme party for our Honors English class and I made it 1920s themed and I made my brother be a bartender at a little fake bar and I made him dress up as a bartender in a suit and I made him make these drinks, non-alcoholic of course.

Barry Conrad
It's hilarious and awesome too though. I mean, wow, it's it's fun

Melanie Avalon
And my mom, shout out to my mom, she was so helpful. I think she liked doing the parties too, but she was so helpful, like helping me throw all these parties.

Barry Conrad
Are your family very festive in that way? Are they very celebratory and they like to party and have house parties?

Melanie Avalon
I think I'm the one that likes to have the parties. We like getting dinners, but I think I'm the one who, like, I only remember my parents having maybe, I only remember them having maybe like two or three parties total, like work parties, you know?

How about your family?

Barry Conrad
I mean, yeah, not, not really. I mean, no, not, not parties per se, like gatherings and stuff, but not, not a whole situation, like, you know, themes and stuff.

I think that's probably more me, the performers.

Melanie Avalon
I know actually i didn't put that that together to and to but that probably know the type of person that wants to be like an actor and everything probably also gravitates towards the type of these types of things.

Barry Conrad
It's like a scene, like, you know, like create the moment, create the scene.

Melanie Avalon
I mean, think about it. So like, like the Golden Globes and the Oscars and everything, they're basically one big party, like dinner party.

Barry Conrad
Yeah, I actually wonder what the food and what that's like at that particular level, you know.

Melanie Avalon
Yeah. I served at the... What did I serve at? The Emmys. What was that like? Ehh... Chaotic. I wouldn't do it again.

Barry Conrad
Do you know what? I just had a flashback too of the slime photo.

Melanie Avalon
Oh gosh. I still have written down on my to-do list, Spellmageddon, because I need to download all those photos from Getty Images before they go away. Okay, I'm gonna do it. I'm gonna do it.

Barry Conrad
Solaris, how are you? What's been having with you?

Melanie Avalon
I am good. So actually speaking of wine, can I tell my little teaser that I mentioned last week? Yes. Okay. So I'm going to be, I'm going to be like specific and vague at the same time about this. And this is not this literally, I just had the conversation about this two or three days ago. So it's very much a new idea. Nothing is set in stone.

That said, I've talked for years and years about my obsession with wine and my obsession with organic, low alcohol, low sugar, like finding wines that make you feel good the next day. So like wines that you can drink and live your best life. And so I love dry farm wines. I drink, I order them all the time. Like I always have dry farm wines in my wine collection. And I've also started branching out because I realized like, oh, because I love dry farm wines. And you can, it's a membership program though. So you order like a lot at one time. And oh, by the way, you can work directly with them, which is what I do now, not work with, talk with them directly. And like specifically, like they'll tell you what they have in stock in your preference. And then you can like pick what to order. And so that's what I do now. Point is, I've also like branched out and like tried to find other websites that carry wines that would fit dry farm wines criteria that I like. And so doing that, I found actually I found three websites that I really like. And one of the websites, I'm not going to tell you which one, but one of the websites, the founder, he's not the founder, he acquired the company, but the owner of it, he's a song. And he reached out to me because he's thinking of like rebranding the site or making it more direct to consumer. Because he does a lot in the world of wine. So he basically is thinking of like doing something more with the site. So we had a call and I think if we move forward, I might work with him on the site, rebranding it and everything like that.

And then I could have like a section of my personally recommended wine. So these would be wines that I've personally tasted and tried that I know are a certain alcohol percentage that I know are organic. And they're all affordable too. That's the other thing. I want to make it affordable. And they're all affordable. And then you would be able to order them like a la carte rather than... Again, I love dry farm wines, but this would be... So do both because I still drink dry farm wines. But in addition to ordering an entire case of dry farm wines, this would be like you could actually pick what you want. And they would all be things that I really like. And they would be affordable. And then we also might do some other projects that we want to do involved with this. We have like a lot of ideas.

Barry Conrad
Oh, wow. Well, that's so exciting. That's like a no brainer. It seems like it fits you like a glove and makes total sense.

Melanie Avalon
I really want to do it. I've been wanting for so long to have like a resource where it's like these are Melanie's recommended wines because I am crazy with how many wines I taste and try and friends I spend hours researching wines before I order them if they're not from dry from wines. That's the good thing about dry from wines is like I trust them implicitly so I can just order from them. I don't have to I don't have to research the alcohol.

I don't have to research if it's organic after research soul fights. I literally just pick the ones that I like and then if I don't like them, they also have a money back guarantee, which I love. But when I'm ordering on my own, so I'm like going and trying to find ones that would fit dry from wines criteria, it I literally spend like hours researching. So this would be me being able to be like, these are all wines that I vetted and I love. And you can feel good about ordering and drinking.

Barry Conrad
I love that. I love that idea so much.

And also because you are so genuinely like listeners like Melanie, this is her like on and off the show. Like she loves, you really do love it. And also on that as well. What about, remember you said you did that, not a course, it's like a level two situation with the wine. How was that? How was that night?

Melanie Avalon
the W set or the one I went back to like the class recently.

Barry Conrad
The one that you went back to.

Melanie Avalon
Yeah, yeah, yeah, it was really, really fun. Shout out to Vino venue.

They're a local wine restaurant bar. They have wine on tap that you can order taste of and they do classes. That's where I did my WSET certification, but they have so many epic classes. So yeah, they had me back for level two wine tasting like a pro. It was really fun.

Barry Conrad
How did it, was it fun, was it?

Melanie Avalon
Mm-hmm. I finally might one of my favorite parts and I should just order this online but they had one of those kits where you can smell all the different like things that you often see as flavor as as Descriptors of wine and I realized oh like this is what current red current smells like like I'll describe things as being like red current And I realized I didn't actually know what it tasted or smelled like So that was helpful I want to order one of those kits and and smell like all the things like gooseberry and like rambleberry and red current

Barry Conrad
I'm just amazed like how people can even just literally smell like swish around some wine in the glass and be able to pick up all these, these notes and then be able to accurately, you know, say what it's amazing.

Melanie Avalon
So that's one of the things we learned too, which I had known, but I like relearned it, which is basically there are different levels of tasters. So there are super tasters on one end and then on the other end, there's like people who barely taste at all, then there's like the happy medium.

You actually don't want to be a, well, maybe you want to be a super taster, but if you're a super taster, you actually, I think it can be a hindrance because alcohol, what was it? So for super tasters, alcohol tastes really bitter and harsh. And if you're on the flip side of it, you're not a super taster, alcohol tastes sweet. So it can affect your entire perception of the wine. And you might actually, if you're a super taster, you might not really get the full picture because your tongue is going to focus in on certain flavors, if that makes sense. Yeah. Yeah. Apparently people have different numbers of taste buds too.

Barry Conrad
What are you, where do you fall on that? And what about the, what are we in the taste buds? How many, how does that work? Like how many people have different numbers of taste buds?

Melanie Avalon
They said they used to do a thing at the class, they don't do it anymore, but you could put a solution on your tongue and you could see how many taste buds you have.

Barry Conrad
That's awesome. I would do that.

Melanie Avalon
I think I'm probably in the middle, I think, but I'm not sure. I don't, I don't know how you would like verify.

Barry Conrad
Yeah, I'm definitely not like the super taste because it's not bitter to me to drink wine.

Melanie Avalon
Yeah, me neither. So, oh, that's interesting.

So this is saying like, for example, the increased bitterness may be protective against alcohol intake and some individuals. So maybe the bitter sweet flavors of beer and alcohol are often too bitter for super tasters. Yeah, so because you would think like a super taster would be like perfect for like wine tasting, but probably not because if you're a super taster, you probably are not going to like wine as much.

Barry Conrad
Yeah. Well, I didn't like beer for ages as well. I don't know. Maybe you can, can you change? If you were a sweet potato and that's just a genetic thing.

Melanie Avalon
You know, yeah, I think you're stuck with like what you how you taste

Barry Conrad
We'll bring on Mel's wine adventures. Here we go.

Melanie Avalon
Yes, we shall see. So, but on that note, shall we jump into some fasting-related things?

Barry Conrad
Let's do it.

Melanie Avalon
To start things off, I have a study that I found. This study is called Individual Variations and Glycemic Responses to Carbohydrates and Underlying Metabolic Physiology. It was published in Nature Medicine in June of 2025. The study looked at a few different things. They were looking at the different blood glucose responses to different types of carbs. They looked at seven different types, so 50 grams of different starches, so rice was one, bread was one, potatoes was one, pasta was one, and beans. Then they also looked at two simple carbs, which were mixed berries, so blackberries, strawberries, blueberries, and then also grapes. That was to look at high-fiber versus low-fiber simple carbs. They were looking at two main different things. One, they were looking at how do people respond to these different carbs? Does everybody respond the same? Do they respond differently? Then two, they wanted to see if you preloaded carbs, specifically rice, with either fiber, protein, or fat, would it affect your blood sugar response to the rice 10 minutes later? I found the study because I specifically wanted to look at studies eating things before carbs to see how it would affect. That's how I found the study.

The whole part that's looking at how are people responding differently to the seven carbs, that was not what I was looking for, but it was fun to read that as well. Long story short about the responding in general to different types of carbs, it was 55 different people, and it was all over the place. People responded differently to different carbs. People within themselves will respond the same, but compared to other people, it would be different, which just goes to show you that you can't make assumptions about like, oh, this is a high GI carb, and this is a low GI carb. By that, I mean glycemic index, so your blood sugar response. We don't want to have intense spikes on our blood sugar. We also don't want it high for a long period of time either. They basically found that people responded differently. Some carbs were basically better for people than other carbs for the same people.

The way they tested this was people were a continuous glucose monitor, which we've talked a lot about on the show, so they could see how people were responding. I'll just give a few of the takeaways from that because more I want to talk about the preloading. This was interesting. They found that people who were... Here's an example of how people are different. 19 of the participants had the highest blood glucose peak after eating rice, but then others were highest after bread or grapes or potatoes or pasta, so it's just all over the place. However, no participants had the highest response to... I'm trying to say if you want to guess, or should I just tell you?

Barry Conrad
Mmm, potatoes?

Melanie Avalon
It's a that's a good guess No

Barry Conrad
some of the options.

Melanie Avalon
Okay so the options were okay i'll say exactly what is so jasmine rice buttermilk bread shredded potatoes macaroni pasta can black beans mix berries that are blackberry strawberries blueberries and then grapes.

Barry Conrad
Jasmine Rice. No. Which one?

Melanie Avalon
That actually rice was, a lot of people had high responses to rice. Uh-huh. It was the beans.

Barry Conrad
I was going to say beans.

Melanie Avalon
Yeah, they said it might be from the protein content in the beans and then the mixed berries, probably from the high fiber. So no participants had the highest spike for beans or mixed berries.

And then they also found really interesting correlations. And I don't think I ever would have been able to guess this, but the people in general who were the most insulin sensitive, so had the best blood glucose control, they actually spiked the highest after grapes. And the people who had the worst blood sugar control, they tended to spike the highest after potatoes. So basically, if you're insulin resistant, you might struggle more with potatoes. And then if you're really, if you're more insulin sensitive, you might see high spikes with grapes. In any case, so looking at preloading, so again, they looked at preloading with fiber in the form of P-fiber or protein, which was egg whites, or fat, which was cream. And they had it 10 minutes before the 50 grams of the rice. And they found that all three of these did make the blood glucose response to the rice not as detrimental. So it was a lower response. It wasn't like massive, but it did have an effect. And then it also, again, it varied by different people. The fat, however, it actually elongated the timing of the blood glucose response. Like it took, it made it longer for the participants to get a higher blood sugar response to the rice. And this is something I feel very passionate about because people will say, oh, have your carbs with fat because that slows down the, you know, mitigates the glucose response. I don't think that is a good idea. I could be wrong. I like I've reserved the right to change my mind. However, in my opinion, all it does is it slows down. You're still getting all the blood sugar response. You're just getting it longer and you're actually processing it later. So now instead of like processing the carbs earlier, you're kind of just making that spike happen later, which I don't know necessarily that that's a good thing. Either way, maybe it's good for some people. I just don't know why the recommendation is eat your carbs with fat when the recommendation, in my opinion, should we eat your carbs with protein? Because eating your carbs with protein also mitigates the blood glucose response later, but it doesn't elongate that that time like the way the fat does. So I think it can have you it can make you have a better blood glucose response without just like dragging it out. It's just that's my opinion. But I think that's supported by this study. So their theory is about why these like preload foods had this effect. They said it could be two different things. It could be that they, they said it's probably two things that work together. So one is they literally just decrease carbohydrate absorption of the rice. And then the second might be through releasing, I don't know if it's Incretin or Incretin, Jason Fung talks a lot about it in his book that I'm reading right now, but those are satiety related hormones and then insulin secretion and insulin action.

Melanie Avalon
So because of so having fiber or protein or fat before the carbs might activate these pathways, make you actually absorb less carbs and give you a beneficial effect where you don't have as much of a blood glucose response to the rice. And they did say, and then last thing I'll say is they did find that people who were insulin sensitive. So people with good blood glucose control had a better effect. It was more, it was more, more effective to do this, this protocol.

But for people who are insulin resistant, it didn't have as much of a fact, which is really, it's kind of disheartening because you know, the people who are insulin resistant are the people who need to most, you know, get quote, get help, like they need to more see beneficial changes because they're insulin insulin resistant and it's harder for them to actually make changes because basically they were just saying like, when you have, if you're that insulin resistant, you're just not as responsive to these things. So yeah, it could be a longer, longer journey for insulin resistant, but it doesn't mean don't, you know, take this into account and do this. It just means that it's kind of like the whole thing, like the rich get richer than poor get poorer. Basically, if you're in a good state of insulin sensitivity, you benefit more from the good things and if you're not, you don't benefit as much, which all goes back to having a foundational diet and like having intermittent fasting, like doing foundational things that will prevent you or keep you or help you become not insulin resistant anymore. And I think intermittent fasting is, I think one of the best ways to do that. So yeah, Barry, what are your thoughts?

Barry Conrad
I think this is this is so interesting because it almost makes you realize why like diet arguments solely online is kind of pointless because it's not just this food is bad for everyone because you know everyone it's so different and it's so surprising how there's different spikes happened with like the grape thing that really threw me and then even like the potato situation really surprised me obviously that must mean I'm okay because I'm not getting those spikes really but like do you do you reckon that people focus too much on blaming individual foods instead of looking at their overall insulin sensitivity because I mean I feel like it's not it's more what's happening happening underneath metabolic metabolic rather than what food is bad you know I mean like based on this

Melanie Avalon
Yes, exactly. That is a perfect thesis to take away from this because people, especially with the internet and clickbait and it's like, oh, eat this food to lower your blood sugar. Do this, to do this, do this, do this. It's so different. How people respond to food is so different. So you have to find what works for you, the foods that help your blood sugar. And that's why I think it's so helpful if everybody at least once does a two week trial of a continuous glucose monitor. Because then you will see how you are actually responding to food because otherwise you won't know. So yeah, I couldn't agree more. The takeaway is basically foods affect people differently.

If I were to do a takeaway from the fiber protein fat preloading, I do think preloading with fat, I don't think that's the best idea. I think this supports preloading with fiber or protein. But either way, and again, the reason I found the study was I was reading Jason Fung's book, which is called The Hunger Code. And he was talking about the role of the order of what you eat and how eating carbs last. It was mind blowing to me because he gave the ideal order of food and it's literally the order I eat in. Because he says, start with fiber and vegetables and then have protein and fat and then have carbs. And the way I eat every single night is I start with tons of cucumbers, so tons of fiber, and then I have my meat and then I have my fruit. So I literally do that exact order.

Barry Conrad
Did he say why, like, does he break down why he says that?

Melanie Avalon
Yeah, so that will have the best effect overall. And I realized I literally just said that everybody's different.

I do think in general though that principle of fiber first and then protein fat and then carbs, I'm going to clarify about the fat. What I mean by that is I don't think you should on purpose have a big amount of fat to mitigate and then have carbs. But I do think in the ordering of things like fiber and then protein fat and then carbs, I think that can work really well for a lot of people. He just talks about how it has the best effect on blood sugar levels, on hormone. Actually, when they mentioned the incretin, so just the different hormones that affect hunger and satiety, that pattern probably has the best effect on your overall appetite and just everything, blood sugar, all the things.

Barry Conrad
I think, I mean, the study definitely is like, it's more like a strong argument for personalized nutrition, like getting really personal about it. And another reminder, you know, why, you know, not all glucose spikes automatically mean something bad.

And that, you know, and also, it also makes me kind of go, oh, now you kind of know why some people swear by one way of eating. And another person says it like ruin their digestion because people just don't know.

Melanie Avalon
Exactly, exactly. And this is not the only study that's looked at this.

There have been a lot of studies looking, or I don't know if there's been a lot, but there definitely have been, Zoe did a study where they looked at people's blood glucose responses to different foods, and it was all over the place, all over the place. Some people, bananas were the best thing ever, other people that just shot their blood sugar through the roof, and then some people could eat cookies, and it was fine, but a grape would really bother them.

Barry Conrad
Great study, Mel. Now I want to know where I'm at.

Melanie Avalon
Oh, with like how you're responding to the different foods.

Barry Conrad
I don't feel, I mean, it's almost like if you don't feel bad, is it bad? You know what I mean? I don't feel.

Melanie Avalon
I think like, yeah, because the question is like, how intuitive can you be with all of this? I do think, I think if you're in a perpetually insulin resistant state, A, you're probably hungry, normal. I think it's harder to tell how things are affecting you if, if you're in a perpetually inflamed insulin resistant state, because you're just going to struggle in general, in general. So it can be hard to know like what's helping and what's not.

But if you're really insulin sensitive, then you probably for sure can tell because normally, you know, you would eat and be fine, but then you would notice like when it's different. I'm just thinking for me, like if I think of these different foods, I mean, I don't really eat. The only ones I eat from there are the berries. And that's just what works best for me, although that it is interesting that berries and beans, like I said, were the only ones where note for at least not that it was the lowest, but nobody had that as like the highest response for beans and berries.

Barry Conrad
Rice and potatoes were pretty high.

Melanie Avalon
Yeah. And again, especially if you're insulin resistant, potatoes were not the best.

Interestingly, I would not have predicted this. They said for rice, the Asian population from their group actually had the highest blood glucose response. And now I'm just going down a rabbit hole because at first you'd be like, well, the Asian population normally eats rice, so wouldn't they have like a lower response? But then also they said that the people who were most insulin sensitive responded the highest to grapes. So maybe, I don't know. I don't know. I'd have to think about it. Like maybe having like a high spike, but then it quickly resolves can be better depending on the situation. I mean, that's what I personally think for a lot of things. Like I would rather have some fruit and spike up and go down as long as it doesn't drop down too far and make me reactive hypoglycemic. But I would prefer that a spike and a drop and a lower area under the curve than just kind of like high for a while. And then now it's just like, not super high, but like high. I think that can potentially be more problematic.

Barry Conrad
Also, to me, it doesn't almost make any sense that they found it with the eye in Asian population eating rice, because you'd kind of think like even genetically, aren't they predisposed to digesting that while they eat so much rice. So it just kind of like doesn't kind of make sense in a way.

Melanie Avalon
Yeah, well, that's what I'm saying. Like maybe because I don't think they talk about the area under the curve. So it could be that they have a high blood glucose response, but then it quickly drops. So overall, they actually like processed it faster, basically, like, it went high, then it went low. I don't know, I'd have to like, I'd have to read this at the study and see if they talk about the area under the curve.

But regardless, the point is, the point is that people react differently to foods. If you're insulin resistant, that's not good. And these little, especially these little hacks and tricks, you really have to foundationally fix your insulin resistance. And then you'll, the good thing is, then things will work even better. So it can be like an upward, what's it an upward spiral? If you're working on insulin resistance, and fasting, one of the best ways to do that, because that literally forces your, you know, with fasting, it forces your body, your blood sugar to go down, tapping into a fat burning state, helps you process carbs better when you do eat them.

Barry Conrad
massive non-scale victory that people don't often talk about in the media.

Melanie Avalon
Yes. Okay.

Barry Conrad
Awesome study, Mel. It was so fascinating.

Melanie Avalon
Thank you, thank you, thank you. So on that note, shall we answer some listener questions?

Barry Conrad
Let's do it. And our first question is from Jahida and Jahida says, my name is pronounced as Jahida, smiley face. Thank you for taking the time to answer my question.

I am 35 years old. I joined the IF OMAD lifestyle in July. I have had amazing NSV success, non-scale victory success, but my favorite part of IF is how my body talks to me. I know to eat until I'm satisfied. I learned some foods make me sick. Some foods give me that blah feeling, but I feel amazing when I eat good, wholesome foods full of nutrition, especially avocado. I'm obsessed. I've never really paid attention to how I felt. And after three kids, 13 years old, 11 years old, and a six year old, my weight has been up and down. Since I was a little girl, I was raised with my mom who taught me how to survive on a budget. We lived a very poor life and my diet was basically Spanish rice, fried foods, ramen, and lots of bread, all carbs, except for the two meals. They fed us in school. Sad face emoji. Finally, my question is how does loose skin play play out in this lifestyle? I started off at my biggest, which is 248 pounds in 2015 and have fluctuated up and down using so many different diets out there today. I'm weighing in at 178 pounds. And when I started in July, I was 182 pounds. This being said, I have loose skin. What can I do to help me? Have you talked to any other IFAs who started off with a high weight, but lost a lot of weight and can share any tips? Are there any studies out there on loose skin? I've been taking college and supplements for three months, one hour prior to my OMAD and exercise, doing strength training three times a week for 30 minutes. Aside from my daily walk with the dogs, sorry for my question being too long and over the place, you're amazing. And I absolutely love listening to you every Monday to start a new week. Thank you for being there for us all.

Melanie Avalon
All right. So Jahaida, thank you so much for the question. So this is something that Jen Stevens used to talk about a lot when she hosted this with us, which because she had, you know, a massive group of people doing fasting who would report back with their experiences with fasting and a lot of people would lose weight really fast, have loose skin. And she would always say that a lot of them did experience either didn't get the loose skin like you would expect, or that it did eventually go away.

There is an idea out there that because of like the increased autophagy from intermittent fasting, which is like breaking down old problematic cells and proteins in the body that that might help with the excess loose skin. That said, there aren't a lot of like, really good studies on this. And it is very true that I'm having flashbacks now because I interviewed Joel Green forever ago, man, like 2019, I think. And he talks all the time about like the extracellular matrix, which is, it's like a surrounding part of the cell. And it can become with inflammation and like weight gain and weight loss, it can be basically become rigid, and then it's just kind of stuck. And that can be another reason that you might get this loose skin that doesn't seem to go away. I think, on the one hand, when you lose like a massive amount of weight and have like, you'll see people who like, you know, go from morbidly obese, and then they lose it all. And they just have these like these roles and roles of skin, that type of situation, really, you might want to go like, depending on your goals, the surgical route to remove that skin. That said, a slower, steadier approach, it is possible that it will go down, maybe away. You can do things to help. So strength training and building muscle can definitely help. The collagen supplementation, it might help. There's been some studies looking at taking it before exercise and saying that that might be helpful for that. So that's a possibility. I think in the end, it's more about time. So I think one of the most detrimental things for loose skin is like, when people yo-yo, so they like game weight, lose weight, game weight, lose weight, game weight, lose weight. If you want any chance of that skin going away without doing a surgical intervention, I think you really have to play the long game. So like, lose the weight and keep it off. And as time goes on, you know, your body will, you know, remodel. Unfortunately, with age, we lose skin elasticity, and we lose collagen production. And so anything you can do to support that would be helpful. So I would definitely look at things like red light therapy. And there are like skin tightening procedures that you can do that aren't surgical that you could look into. But it's something where I don't think there's, unless people, like I said, people will say that fasting helps.

Melanie Avalon
I haven't been there. So I haven't experienced the issue. So I can't speak to it personally.

It might help. If it's really bad, you might need to do a surgical intervention. But in the meantime, I would eat an anti-inflammatory diet, do things like red light therapy, do strength training, all the things. And also congrats on your weight loss in general. And I think it's great that you with fasting, you it's kind of we're talking about before before this about how you need to be intuitive and like know what foods work for you. And you said that you've learned that some foods make you sick and some make you feel blah and some make you feel amazing. So that's incredible that you're having that intuition. So I would just like keep on that train, eat intuitively in a way that feels good in your body and see what time does. So Barry, what are your thoughts?

Barry Conrad
Yeah, Mel, you answered that so comprehensively. It was so great.

Johaida, thank you so much for sharing your story. You know, I'll echo what Mel said about strength training. It's a massive deal because building muscle underneath can really change the look aesthetically and feel of the body over, again, that word time, time, time, time, the long game. Walking is great. Protein is very important. Hydration is very important. I'm glad also, Mel, that you talked about autophagy because I do believe, you know, that began playing the long game, intermittent fasting can help, you know, our bodies do rebuild. Again, what Mel said, too, is whatever you can do to assist that. Naturally, that's great. But again, if you want to get rid of or not have the loose skin in the short term, then you may need to go the surgical route.

You know, like, we don't have enough, as Mel said, we don't have enough studies to fully say if you do intermittent fasting for this amount of years, autophagy will cause this to happen, for example. So at the end of the day, you've had this massive transformation. And this is the reason why you even have this. So cutest to your massive weight loss, it's incredible. Seriously, it's a massive transformation. Yeah, it sounds like you're doing the right things. Let us know what you decide to do if you want to. And keep us posted. I mean, again, I just encourage you with the long game. It's the long game.

Melanie Avalon
All righty, shall we answer another listener question?

Barry Conrad
Yes.

Melanie Avalon
So we will answer one more listener question, and this comes from Amy, and it's a simple question, but it's, is Kale good for me or bad for me? I have heard arguments both ways.

Barry Conrad
Anyway, I actually have kale at least once a week and I usually have it in a curry or like a stir-fry or stew and I think kale has become one of those foods that people, some people can project all their nutritional fears onto. I think it's like once one week it's a superfood, the next week it's apparently trying to destroy your thyroid or the reality is for most people it's incredibly nutrient dense and absolutely fine.

It's loaded with fiber for one, you know, vitamins K, C, A, antioxidants and compounds that support so much detoxification pathway. So where some of the quote-unquote bad for you situation like that conversation comes from, Amy is that kale's a cruciferous vegetable. So it contains compounds called goitrogens, am I saying that right Mel, goitrogens?

Melanie Avalon
Yes, oitrogens.

Barry Conrad
So it contains compounds called goitrogens which can interfere with thyroid function in very large amounts. So, Amy, I don't know how much Kelle you're eating on the daily, but if you're eating pots and pots and pots of it, maybe I would avoid that. But I mean, it can interfere with thyroid function in very large amounts, especially if someone already has thyroid issues and is now deciding to throw a ton of that into their daily diet. But we're talking about extremes.

And most people are not sitting down eating industrial quantities of raw kale smoothies, you know, downing that all day. And cooking reduces a lot of those compounds anyway. So my take, I mean, it's really simple. I don't really, I don't think it's that bad. I'm guessing you're not an extremist. So I don't think you should worry. Melanie, what do you think?

Melanie Avalon
So I have interesting thoughts about kale. So I think the reason that this became an idea that they are the kale is bad for you is because there was like this massive trend of like kale smoothies. I don't know if it's still happening, but I just remember like there was a moment where it was like all the kale smoothies all the time and like kale smoothies are going to save you. And so people were eating like massive amounts of kale that they would not have normally been eating like out in the wild without seeming like you're eating a lot because it's all like juiced into or, you know, made into a smoothie.

And the concerns are goitrogen are goitrogens and oxalates. The goitrogens I do think are probably less of a concern. People will say that they inhibit thyroid function. I do know that there was like, I think there was a study that kind of made this a big deal because there was like a woman who was eating, I don't know how much she was eating, but it was like some massive amount and it made her like severely hypothyroid or something. So people would talk about that. I do think for most people, the goitrogens aren't as much as an issue, especially because you get so many other benefits from cruciferous vegetables.

And cruciferous vegetables are the ones that have goitrogens in them. The oxalates I actually do think can be a problem. So I interviewed Sally Norton in 2021. I can put a link to it in the show notes. And she makes the case that a lot of people have oxalate built up in the body. And when people think of oxalates, they think of like kidneys, kidney stones and things like that, which if you're having kidney stones, you probably have a problem with oxalates. So if you've ever had kidney stones or anything related to that, I would not eat high oxalate foods. I actually wouldn't. I think it actually can be pretty dangerous.

So if you get my app called FoodSense Guide, you can look up all these foods and you can see which ones have oxalates in them or not. It also looks at like, how many? One, two, three, four, five, six, seven, eight. Ten other, oh, 12, sorry. 12 different other compounds. So amines, fodmaps, gluten, glutamates, histamine, lectins, salicylates, sulfite styles, nightshades, oxalates, and whether or not they are autoimmune paleo. If you've had kidney stones, I would definitely, I would not eat high oxalate foods. I also think, especially interviewing Sally Norton, I think a lot of people have a lot of health issues that could be from oxalates and they don't realize it, including osteopenia, osteoporosis, fibromyalgia, arthritis, these can actually come from an oxalate overload. And something that Sally talks about is the importance of reducing oxalate intake and removing oxalates from your body. But she also talks about how if you have a high oxalate load and then you go onto a low oxalate diet, your body will start, because basically the oxalates are like these crystals that are sharp, like literally physically sharp and toxic to the body and the body will store them to protect you.

Melanie Avalon
And so when you start, if you cut out all oxalates, you start dumping these stored oxalates that you have and people can actually feel pretty sick. So she has a whole protocol where you like slowly reduce, I think you slowly reduce your oxalate intake.

The point is, I actually, I don't think any one food is good or any one food is bad. I do understand why with kale, on the one hand, it seems like a superfood, like it has all these incredible nutrients. And on the other hand, it's like, it's the worst thing ever. I think for some people, it can be problematic. So it's going to depend on you. Might not be problematic at all. You might not have an oxalate overload problem. You might eat it in not egregiously huge amounts and be fine. But there's so many other different manifestations of how people's relationship with oxalates and food can manifest. And what I mean by that is, you could have different levels of oxalates, you could eat different amounts of oxalate, heavy foods. So the answer is, there is not an answer. It is not good, it is not bad. It depends on you and your body.

But I do think oxalates are pretty bad.

Barry Conrad
I'm glad you swooped in there with that, Kevin, about the ox lice as well. That's really interesting. And also very important to know. Yeah.

Melanie Avalon
Yeah, I actually think it could be a huge problem for a lot of people and they don't even realize it. Like that was one of the interviews that has stuck with me for so long where I'm like, wow, like I wonder how many people this is affecting and they don't even know.

So I don't want to underplay, you know, feel like, oh, all the kale is fine all the time because it actually might not be, but it might be. All right, shall we have our proverbial breaking of the fast?

Barry Conrad
Yes, let's do it.

Melanie Avalon
Alrighty, so the purpose of this part of the show is that the magic of fasting is not just the fasting. It is also in the eating window. So we like to find restaurants that we would like to try and talk about them and talk about what we would eat to break our proverbial hypothetical fast.

Barry Conrad
Yes. Mel, I am so excited about this restaurant this week.

I don't often choose restaurants in this vicinity in California, and I've chosen one in Beverly Hills called Ocean Prime. Have you heard of this place?

Melanie Avalon
Okay, let me see because, you know, I lived in LA for 10 years.

Barry Conrad
They have different locations in different parts of the U.S., but this is the one, this is the one, apparently, to go to.

Melanie Avalon
I'm gonna see where it actually is.

Barry Conrad
you might know where it is. Maybe you've been there. But for listeners, Ocean Prime is in Beverly Hills.

It's described as a modern American classic known for seafood and steak, done at a super high level. It's fully a la carte with amazing luxury, crowd pleasing dishes. The wine list is meant to be polished, extensive, strong in Napa for dough and champagne, consistently ranked as one of the best special occasion restaurants in the US. And it's the vibe is meant to be sleek, dimly lit, refined, and a go to for celebrations, which sounds like our vibe.

Melanie Avalon
I wonder if I've been here. So I'm seeing where it is. And the thing about Beverly Hills is there's like the triangle, which is basically like, I mean, Beverly Hills is bigger than that. But that's where all the stuff is.

And I used to intern there. So I used to intern right by here. I don't think I've been there. I haven't eaten there. But I have I

Barry Conrad
Have you seen it this place?

Melanie Avalon
Well, I've definitely probably driven and walked by it. I don't think so. But it definitely looks like a vibe that I would like.

Barry Conrad
It looks really good and if you look at the dinner menu, it looks delicious.

Melanie Avalon
I might have been to the bar here.

Barry Conrad
I know that you said you like to go to restaurant bars. You know bars at restaurants are so underrated, you're right.

Melanie Avalon
Yes, they're like my favorite. Well, what is the first thing on the menu? Shocker.

Barry Conrad
surprise surprise surprise oysters on the half shell but I'm gonna I'm gonna invite you to have a gander at that and see if anything catches your eye from the on ice menu Mel

Melanie Avalon
Are you going to get oysters on the half shell?

Barry Conrad
Of course. Yes.

And other things. Does anything else, does anything look good to you from that section? Also, there's not that many. Like, I don't think I've seen a menu that has an on ice section. Maybe it's called something else, but I like that.

Melanie Avalon
I see one of my favorite appetizers, so.

Barry Conrad
I think I know what it is. What is it? Jumbo Shrimp Cocktail.

Melanie Avalon
Yes, I love a good jumbo shrimp cocktail, especially if they're like large shrimps, jumbo.

Barry Conrad
See if the jumbo is not just the glass, it's the actual shrimp.

Melanie Avalon
I wonder what the smoking shellfish tower is. It says custom built. What does that mean?

Barry Conrad
Does that mean we get to have a say in what we...

Melanie Avalon
Maybe that would be great because if that's the case we could like because I they also have king crab legs and they have cold water lobster tail so maybe we should do maybe that can we like build it ourselves.

Barry Conrad
Yeah, let's assume. Let's just like pretend this is the deal.

Melanie Avalon
I mean, I guess we would put everything. I mean, we definitely want the shrimp. I want a lobster tail and crab legs and you want oysters.

Barry Conrad
Rosé. What's Rosé and Garnet? What's that? I don't know.

Okay. But I think, yeah, I think definitely all of that. We could easily eat all of that while we just kind of chat and check out the rest of the menu.

Melanie Avalon
I remember every time when I worked at Flemings and was it Flemings that had, yeah, they had a really intense seafood tower and I would always get really nervous when people would order it because the price is kind of like here, the price isn't on it and it is so expensive and I'd always be like, I hope they know how much this is, like when they're ordering it.

Barry Conrad
How much do towers go for?

Melanie Avalon
I don't it depended what you got on it. But I mean, it could easily be over like $100 for just that tower, which is like an appetizer.

So I was always just like, I really hope I did, I did find that the type of people who order seafood towers tend to be familiar with it. So I don't remember having that many moments where people, you know, got upset.

Barry Conrad
It's more like you're just wondering like, I hope you know how much this cost, cause uh.

Melanie Avalon
It's either for a server, it's either a really good thing or a really bad thing. It's a really good thing if they know and they're down because they're probably going to have a high check and they're probably going to tip you well.

The flip side is people who don't know and then they get sticker shock and then they make up for it by tipping lists.

Barry Conrad
Yeah, that's so you don't want that situation going beneath the smoking shellfish tower.

Melanie Avalon
Oh, we are using the correct terminology.

Barry Conrad
I knew that you'd say that. And listeners, by that, Melanie means it's called appetizers and entrees.

In Australia, entrees is the appetizers. And then our entrees, American style, is called manes in Australia. So Melanie's very happy with this.

Melanie Avalon
Yeah, but we have agreed that we go by the menu. We've spent so much energy being like, are we going to do appetizers or entrees or mains or what? We'll just go by the menu.

Just go in. Let's let the house decide.

Barry Conrad
Yeah, that's true.

Melanie Avalon
Okay, so appetizers. Oh, I see what I want. This is easy.

Barry Conrad
Are you getting the stakes that's off?

Melanie Avalon
Oh yes, the prime steak tartare with caper, shallots, and crostini all on the side please.

Barry Conrad
Yum. I am going to go for the Point Judith Kalamari. I love Kalamari so much.

So I'm going to go for that. And then also the Ahi Tuna. OK, the Point Judith Kalamari with sweet chili sauce, and then the Ahi Tuna Tata, which is avocado, ginger, ponzu, and sesame seeds.

Melanie Avalon
I'm assuming it's GFM gluten free. Is that what that means? I don't know what the M is though. I think so.

Barry Conrad
Gluten-free meal? Gluten-free...

Melanie Avalon
I know. What's the M? Well, here it is. Oh, can be made gluten free with modifications.

Barry Conrad
Oh, gluten-free, modified or whatever.

Melanie Avalon
Oh wait, so the prime steak tartare cannot be modified to be gluten free? That's confusing. How is that even possible? I don't believe them. They can talk to me. It'll be fine. We'll figure it out.

Barry Conrad
If they can build a tower, they can, surely they can.

Melanie Avalon
Okay, the shrimp cocktail. Yeah, we're good. Okay. Are you gonna get some sushi?

Barry Conrad
Seeing as I'm at Ocean Prime, I'm going to probably go for the Ocean Roll, which is their number one tuna, salmon, hamachi, avocado, chili garlic oil roll. So I'm going to go for that because it's in the name, Ocean, doing it.

Melanie Avalon
I would get the sashimi, which is number one, ahi salmon, hamachi, ponzu, carrot salad, although I actually, I feel horrible, I don't, is hamachi and ponzu, are those, what is that?

Barry Conrad
So a hamachi is Japanese amberjack yellowtail.

Melanie Avalon
Oh, okay. I'm looking it up to. Okay. Popular buttery fish used in sashimi. Let's see how it goes on the mercury front. It is, oh, generally low to moderate, making it safer than high mercury, like swordfish.

Well, that's not much of a comparison because swordfish is like out the roof. The other one was ponzu. Yeah. Oh, it's a, it's a sauce. So basically if we get that, I will definitely have the salmon and maybe I'll like taste the hamachi, but would you like some of the hamachi?

Barry Conrad
Yeah, I'll take it. That's one benefit of eating with me. I'm usually game to have the leftovers or whatever someone doesn't want most times.

Melanie Avalon
Is there anything you won't eat? Well, we know that you don't like the birds that are not chicken. The quail and the peasant and the pigeons.

Barry Conrad
Pigeons, no rodents, no, no rodents, no rats or anything, but people eat rats and dogs and not obviously not here, but that I know of, but I would eat most things.

Melanie Avalon
Is there anything like just like comes to your mind like no, I wouldn't eat that. That's like a normal thing.

Not like a rodent. Actually, no. There's not a food that you don't like. That's like a normal food.

Barry Conrad
No, because even the ones that I don't like I would still eat like there's nothing that I there's certain things that I wouldn't like go out of my way to order but if it's there I'd eat it but there's nothing that I would be like I don't eat that.

Melanie Avalon
So you're probably, yeah, like we established, you're not a super taster.

Barry Conrad
But I taste foods intensely and I love the taste.

Melanie Avalon
I know I think I think we're the same I think we're both like medium like I think we're right in the sweet spot where like we really taste the food and flavors but we're not such a super taster that we get turned off by certain things.

Barry Conrad
Yeah, I was going to ask you if there's any food that you own, but I know one of the answers to that already.

Melanie Avalon
What is that? Oysters. Oysters, olives.

Barry Conrad
Muscles

Melanie Avalon
I will try mussels. I haven't had mussels before so I can't comment yet. I will try that because I can't comment yet. The only ones that I know I don't like are olives, oysters.

Barry Conrad
Oh, is this so good on a charcuterie board or in a martini? Hmm, interesting.

Melanie Avalon
Although I should retry them now, maybe I like them now, maybe.

Barry Conrad
Do you like any of the, I feel like you're not really a scoop and sell gal. Do you like anything on that?

Melanie Avalon
I think I'm good. How about you?

Barry Conrad
I may do the lobster bisque because I do like a good little chowder vibe, so I'll just have that to taste. But moving on from that section into the seafood heaven.

Melanie Avalon
Okay, I need to get my bearings. I need to look at the... Okay, so there's seafood, there's chicken and chops, there's prime steaks, and then there's accessories and there's sides.

Okay. So now are we looking... Are we like zooming out and looking at all of that?

Barry Conrad
I think let's zoom out and look at all the main events here because otherwise you'd be eating everything unless that's what you want to do.

Melanie Avalon
I mean, yes, but okay, let me take this all in. That's a lot.

Barry Conrad
A lot of good options.

Melanie Avalon
So they do have something that is one of my historical favorite things, but I don't actually eat it now. Well, part of it is one of my favorite things. Actually, there's a few things that I absolutely love, but I don't eat them anymore.

Which ones? I think if, okay, so if I'm going to go through like categories of, not categories, like a certain type of dish, there are two dish types that just light me up, like I could dream about them. And like they're like a style of a dish, I guess. The linguine? No, one of these things, which is not on this menu, but I literally, I love it so much that I googled like this as a cupcake to be like, is this a thing?

Barry Conrad
Is it the, no, I don't know. I don't know which one. Is it the, the corn spoon bread?

Melanie Avalon
No, should I tell you? So I love teriyaki.

What's wrong with teriyaki? I mean, it's basically like sugar. So like back in the day, like chicken teriyaki, anything teriyaki, I love. Anything teriyaki and anything Alfredo. So the other night I Googled, I was like Alfredo cupcakes and there are recipes for it.

Barry Conrad
Alfredo cupcakes? Yeah. That's not what I was expecting you to say. That's because it's like a savory vibe to me.

Melanie Avalon
I know. This happens.

I think of things I really like, and I'm like, what if that was like, what if I combine two things I like, like cupcakes and alfredo? So yes, so teriyaki salmon looks really promising, however, I will not be getting that. I think I'm going to go the, well, I know we're at an ocean restaurant, you don't know.

Barry Conrad
and a half status seafood.

Melanie Avalon
Maybe, maybe I would get twin lobster tails. Yum. I don't get that very much and I think I really like it.

Barry Conrad
Lobster's amazing. It just never, never lets you down. Ever.

Melanie Avalon
And again, another food that tastes nothing like you think it's going to taste like.

Barry Conrad
It's so sweet and delicious. Yeah, it's really great buttery, you know.

Melanie Avalon
And I know how to de-shell a lobster tail since I had to do that as a server.

Barry Conrad
Are you good?

Melanie Avalon
Good enough.

Barry Conrad
Well, you might have to do my one.

Melanie Avalon
I can de-shell your lobster tail for you.

Barry Conrad
A bit you like do it like a boss, like real quick, done.

Melanie Avalon
Yeah, you have to basically you put the fork in the like lobster to hold it and then you just take your knife and you just like slice off that little piece that's holding it to the tail and then you pick and then you're supposed to like pick it up a certain way with the utensils. I don't remember now, but it's a whole thing.

Barry Conrad
Wow, look at you. Okay. Well, I'm going to get the loves details as well. Are you going to get anything extra? Another, like another.

Melanie Avalon
Yes, I think I'm going to go like the surf and turf route. So I will get the twin lobster tails and oh, backtrack. That's an option. So stop.

I'm not getting twin lobster tails. I'm going to get a steak and add a lobster tail because they have that as an add-on. So I will get the, I want a fillet. I think I'll get a, oh, what's that? I have to look this up. A Piedmontese fillet.

Barry Conrad
I've actually never seen that before.

Melanie Avalon
and exceptionally lean, tender, healthy beef from Italy's Piedmont region, cattle known for their unique muscle structure with virtually no fat. Whoa! Low in calories and the fat that is there is very juicy. It's usually grass-fed.

Oh, wait. Oh, it can be grass-fed, grass-finished or grain-finished. Okay, but regardless, that's a winner. I'm happy. I'm gonna get the eight ounce Piedmontese filet and I'm gonna add a lobster tail. Perfect. And I'm gonna get it blue, as blue and rare as they will bring it. Yes. Oh, I'm excited. Now I'm gonna start looking for this on menus.

Barry Conrad
Oh my gosh, I've never heard of Piedmontese. Okay, now something new, there we go.

I would do the double lobster tails for sure and then also the rack of lamb, because I love lamb so much. And then I would get on the side baked lobster mac and cheese. I love mac and cheese so much. That's what I would get.

Melanie Avalon
So my question for you is you can't eat pigeons, but you can eat lamb. Like if we're talking about like really cute little animals.

Barry Conrad
are not cute to me they

Melanie Avalon
They're not? No, not really. They're just like not like, they're not food to you.

Barry Conrad
I don't know where this comes, but it must be in that story that I told you about the bakery thing where I had the pie that.

Melanie Avalon
for listeners basically, what was it? You had really off chicken? Was that it?

Barry Conrad
I went to a bakery it was a pie and i feel like the quote unquote chicken pie was not chicken.

Melanie Avalon
And you're like, to this day, you're like, maybe it was pigeon.

Barry Conrad
Yeah, it could be not real at all.

Melanie Avalon
Well, we're going to have pigeon together.

Barry Conrad
But lamb is delicious, and especially because living in New Zealand for so long, it's just delicious over there. There's no place on Earth that does lamb, then you like New Zealand. So I've just always loved it.

Melanie Avalon
I bet super tasters don't like lamb because it has that really specific taste, you know, that like taste. We've talked about this. Like it has that taste.

Barry Conrad
Is this like how you say fish can be fishy? Or chicken can be chickeny and lamb can be lamby? It's like.

Melanie Avalon
You know what I mean? Here's my example.

If there was a lot of red meat on the table and you don't know what's what, like you don't know if it's beef or buffalo or bison or boar or elk or lamb, I feel like most people probably could not match up all of them. I feel like I might could match up a lot of them. However, I think most people could pick out the lamb because it has that taste, that lamb taste. Do you know what I'm talking about?

Barry Conrad
I do. And it also does look different as well. It does definitely has a taste.

Melanie Avalon
It's like a how would you describe it? It's like a gamey gamey fishy gamey.

Barry Conrad
But no, the fish, I still can't get my head on the fishy. This fish tastes like fishy, like what do you mean?

Melanie Avalon
Fishy, people know what fishy is. Fishy is like that, like I've said before, it's when you get everything that you don't like about the ocean in a taste and fish.

And for me, I eat fish while I eat scallops every night. Actually, I eat fish every most nights. And sometimes there'll be like a weird smell in my trash the next day. That's like, that's fishy, but it's only like sometimes.

Barry Conrad
Yeah, but that that's like so gross because it's like left out there. But I mean, if it's just freshly made, you know, like chicken, comfy chicken, even. That's true.

Melanie Avalon
I stand by my fishiness.

Barry Conrad
Sound bites. There we go. I stand by my effectiveness. I do.

Melanie Avalon
Okay, so you got what you got the we've got the lobster Mac or the normal Mac Wait, no potatoes. What'd you get?

Barry Conrad
I got the Recolam, the lobster, twin lobster tails, and the baked lobster mac and cheese on the side. And then is there dessert? Should we look at the dessert menu?

Melanie Avalon
Oh, yes, let us look

Barry Conrad
I don't know what I'm getting. Do you want to guess?

Melanie Avalon
I do want to guess, are you getting the chocolate peanut butter pie? Yes. Yes.

Barry Conrad
And also the creme brulee, because I love creme brulee.

Melanie Avalon
That's nice. It bounces out like you get the chocolate and the vanilla.

Barry Conrad
and that you're going to have one of the previous courses that you really liked.

Melanie Avalon
Yeah, so if I were ordering a dessert, I would get the 10 layer carrot cake because I love carrot cake. However, I probably would get a for dessert.

Assuming they made the tartare for me, I might get like another one of those. I might get some more shrimp or some, or some sashimi. I would just get like a second round of something.

Barry Conrad
And anything to drink, there's the one list.

Melanie Avalon
Oh, look what they have. Do you see it Barry at the top?

Barry Conrad
the wine of the cocktails.

Melanie Avalon
At the top of the wine list, what do you see?

Barry Conrad
de blanc de blancs.

Melanie Avalon
You know, you just passed right by it. You like the first thing on the menu.

Barry Conrad
The Champagne.

Melanie Avalon
No. The first thing on the menu.

I'm going to see how long it takes for... I think you're just not going to see it. The wine or the cocktails? The wine. Coravin. The Coravin. I've been telling you about this.

Barry Conrad
Tell me again, remind me, remind me.

Melanie Avalon
It's the system where you can, it like drills a hole into the wine bottle and lets you... So basically it allows them, yeah, so basically you can like taste these wines that would be really expensive and they're probably not selling them as like, they're not going through the wine fast enough to preserve it normally. So they use this Coravin system that lets you pull wine out of the bottle and then preserve the rest of the wine in the bottle.

And I've actually started using it, so I wasn't really using my Coravin that often, but then you know how I was talking to bring everything full circle at the beginning about how I've been researching and ordering wines that I don't know if they're going to be okay for me or not because it's not dry farm wines. So what I've started doing, because what I do now is if I order a wine that I research and I feel good about, but then I don't like it, I just give it away. So now I've realized when I don't know if it's not a dry farm wines, it's a wine that I'm trying, I use my Coravin system to taste it. So then if I don't like it, then it's like I never opened it and then I can give it away and I don't have to worry about like giving it away really quickly because it's preserved.

Barry Conrad
That's such a good option to have, by the way.

Melanie Avalon
I love core events. They're awesome.

Barry Conrad
And I totally bypassed it. Sorry. Coravin.

Melanie Avalon
I was like, I don't think he's actually going to see it. Like your mind was incapable of seeing it.

Barry Conrad
even though it's massive font.

Melanie Avalon
Yeah. Weird that they have the Justin on the Coravin list. I would not consider that a Coravin wine.

I'm very familiar with that wine. Okay. So I think for me, let me look, as per usual with Los Angeles restaurants, it's a very California heavy list. I think we're going to have to go buy the bottle. So I'm going to have to do a lot of research and figure out which bottle, but I'm sure I can find one. But by the glass list, I don't really see anything.

Barry Conrad
Nice. I'm going to have to go with, again, I'm just going to do something different and ask them what they recommend in the way of white wine, perfectly like a Pinot Grigio, and then I'll get a bottle of that.

Melanie Avalon
Perfect. Let me see what Pinot Grigio they have. If I, I've, I've had like the, the king estate. Is that good? I think it's sustainable. Maybe it might actually be organic, but yeah, I think this is a buy the bottle type place for me.

Is there a cocktail?

Barry Conrad
Well, of cocktails, if it's, hold on a second, I got cocktails. Cocktail definitely will be getting the

Melanie Avalon
Oh, wait, pause. I looked it up. I was right. I don't want to say it if I wasn't sure.

But yes, the King of State Pinot Gris is biodynamic. So that's a good option. I would have some of that one for sure.

Barry Conrad
Yeah, get a bottle of that and then I'm definitely going to get a tequila premier cocktail, which is fresh azul anegio tequila, dos jombres mezcal, fresh agave, onasturro and orange bitters. I'll have that to start and then have the bottle of pina grigio chilled right there.

Okay, yes. I'm so hungry again now. I want some seafood. I want some lobster.

Melanie Avalon
Are you going to eat again?

Barry Conrad
I would like to, but I don't know, I went to work up really early this morning and went to bed kind of late, so I don't know if I'll be able to, but maybe we'll see, see how we go.

Melanie Avalon
Awesome. Let me know if you do. And good choice for the restaurant. We should go. Especially because there's so many locations. Is there one in New York?

Barry Conrad
Yes, there is one in New York, actually, there actually is one.

Melanie Avalon
You should go. Yeah.

Can I tell you? So like I'm always looking at different restaurants and I feel like there's so many ones in New York and I'm like, if I was Barry, like I could just go to all these places all the time.

Barry Conrad
You got to tell me, you're going to send me any recs that you see that you're like, you got to go there.

Melanie Avalon
The thing is I save them like for this show, but I should just like send them to you, you can go.

Barry Conrad
I'll go to some of them anyway.

Melanie Avalon
Yes, awesome, okay. Well friends, thank you so much for joining us on today's episode. The show notes for today's episode will be at ifpodcast.com slash episode 480. That will have a full transcript as well as 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 email questions at ifodcast.com or you can go to ifpodcast.com and submit questions there. And lastly, you can follow us on Instagram. We are I Have Podcast, I am Melanie Avalon. Barry is Barry underscore Conrad. Yeah, I think that's all the things. Anything from you, Barry, before we go?

Barry Conrad
That's all the things. Thank you again so much everyone for tuning in and we'll catch you next week.

Melanie Avalon
I will talk to you next week.

Barry Conrad
Talk to you next week, Mel, bye.

Melanie Avalon
Bye. Thank you so much for listening to the Intermittent Fasting Podcast. Please remember, everything we discussed on this show does not constitute medical advice, and no patient-doctor relationship is formed. If you enjoyed the show, please consider writing a review on iTunes.

We couldn't do this without our amazing team. Editing by podcast doctors, show notes and artwork by Brianna Joyner, and original theme composed by Leland Cox and recomposed by Steve Saunders. See you next week.


Jun 22

#479 – Intermittent Fasting and Sleep, Sugar Cravings and Binge Eating, Exogenous Ketone Benefits, Fasting During a Half Marathon, Cooling and Heating Resistant Starch, Personal Circadian Rhythms, And More!

Intermittent Fasting

Welcome to Episode 479 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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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 479 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 479 of the Intermittent Fasting Podcast. I'm Melanie Avalon, and I'm here with Barry Conrad. Barry, how are you today? I have to hear about, you know what?

Barry Conrad
You know what, Melanie, I'm doing so good. I'm just doing so amazing. And if you're referencing the half marathon, yes.

Melanie Avalon
Yes, the one I did not text you the day of, and I feel so-

Barry Conrad
It's so funny listeners like Melanie was like freaking out. I can't believe I forgot that like, but it's like, I don't expect you to know my schedule.

Melanie Avalon
but I wrote it in my calendar. But I just wrote it in the wrong place in my calendar, so I didn't see it.

Barry Conrad
these things happen. It's totally fine. I was not down about anything. I wasn't like wise and male messaged me.

Melanie Avalon
The whole world is not about me. Wishing you.

Barry Conrad
It's totally fine, but thank you so much for caring and for asking. And I'm very proud to say that I reckon I smashed it.

Melanie Avalon
Oh my gosh.

Barry Conrad
Yeah, the Brooklyn experience everyone in New York and it's my first marathon and I clocked in at one forty seven so that's my goal was one hour and forty six and I got one hour and forty seven so I'm happy with that I'm pretty happy with that.

Melanie Avalon
and was this the first time because I know when you and we talked about this but I know when you were prepping for it you were like running certain amounts did you had you run the full amount yet prior

Barry Conrad
No, so usually what happens and this is what I didn't know prepping for a half marathon is I thought exactly what you did like you like do the whole full noun so you're ready kind of thing that that was my guess but you meant to do a combination of long runs and then sprint training like interval training and then recovery runs and then the long runs really the longest you're supposed to do is like the longest study was like 19 k's so what is that in miles it's not the full amount of k's was 21.5 k's 22 k's so it's like I didn't go all the way to the end but I did I did quite a lot of it but you're not supposed to do that much you're going to do kind of a long run and then taper off because you need your body can't be too fatigued it's so much

Melanie Avalon
So it's kind of like, in theater, you don't do a full tech dress rehearsal everything, you do like a tech rehearsal. Like you don't do it, you don't like actually do the full thing prior.

Barry Conrad
Yeah, well, with theater, for example, like you obviously go full out in rehearsals, but when it comes to tech week, you're just standing there and doing sort of marking the song with the scene and then having the lighting be, you know, getting the lighting and sound right. But this is, I've never been more challenged ever.

Like this physically has been, it's been so challenging and also so rewarding, because, you know, for people who don't know, and I've probably have sound like a broken record. Back in 2017, I had a pulmonary embolism, which means a blood essentially hit my right lung and took off my right lung. You know, at the time, I couldn't speak without gasping for air, let alone run or perform or sing or act or anything. So I avoided running, avoided swimming, avoided anything pushing myself. So training for this really, over the last few months was like, way more personal than I expected it to be. It started as like, just this fun NYC thing to do, but because everyone here runs, but it quickly became something way bigger. And it was hard, but you know, especially sometimes fears can creep in, especially during the longer runs. But I have moments where I suddenly remember, you know, this is how far I've come. So not to be dramatic, but Brooklyn was buzzing and the energy was on 10 people were cheering everywhere, your body's dying and screaming. It's like, you're not going to make it. But you just do you find it, you find that strength. So I'm pretty proud.

Melanie Avalon
Yeah, it's absolutely amazing. Did you know the whole time?

I know you just said that you're like, I'm not gonna make it, but I'm gonna make it. But did you ever have a moment where you were seriously thinking you might not make it? Or were you pretty sure you were gonna make it the whole time?

Barry Conrad
I felt really good because I had been training really consistently. Mel, as you know, I've been talking about training and stuff. So I felt good going into it.

But then on the day, it's like after six, even after six miles, I'm like, oh, man, this is actually it's actually pretty hard. It's like, am I going to finish this? It's really becomes mental game. But it shows what you can actually do. Human body is so resilient, so strong. So, yeah, you just find that you find it. Your body feels like lead, but you just go, go. Like you feel like you're exerting 100 percent, but you feel like you're moving like a centimeter at that point. So you just go. Yeah, so I'm I'm super proud.

Melanie Avalon
You should be. And I'm sure listeners, because we talked about it beforehand, what did you end up doing with like food and fasting and fueling? How did you fuel it?

Barry Conrad
This was interesting. So part way through my training, a few weeks out, I went for a morning run, just like a regular run. Actually, no, this was meant to be a longer run and literally maybe a minute into it. I felt just off like my legs felt like lead. It just didn't feel right.

I was going really slow. I tried to go for a long one and I just had to turn back and call it. And what I actually realized was I had not been feeling myself sufficiently. I'd been sticking to my eye protocol as per and eating the same volume of food, which normally is fine, but I actually just, I forgot. I forgot that to fuel myself, you know, fittingly. So after that happened, Mel, I started eating way more, like just eating almost double the amount of carbs a day, eating a lot more leading up. I actually did stretch my window from decrease moment from 20 to 18 hours for the final week leading up to the marathon, the half marathon, just to get even more food in. But what I did, didn't do was eat on the day. So I definitely just ate my normal evening and I just ran fasted.

Melanie Avalon
Oh, wow. Did you bring like a backup? Nope. You just committed.

Barry Conrad
I committed. Why you're running these marathons, these little stations of people with tables of water or electrolytes, you kind of grab that as you go without stopping sort of thing, like you're running and drinking. I didn't have a snack, I didn't have breakfast or anything like that.

I toyed with like, should I do it? I've never done it before, so why start and kind of, you know.

Melanie Avalon
Yeah, yeah, that's what I think we talked about this when we were talking about it. It's like if you are going to do that, you probably want to like test it first. Like if you're going to bring like a, you know, like a honey gel or something, you probably want to test, not guess.

Barry Conrad
Maybe if I, if I did a marathon, which I doubt I will, that's like double what I did that might call for like a situation, but I just didn't even think about it. To be honest, I didn't feel off at all.

I felt fine in the morning mornings are great for me. So.

Melanie Avalon
Well, congratulations. That is a huge, huge accomplishment.

Barry Conrad
Thanks so much. Honestly, I highly recommend not necessarily a half marathon, but just do hard things everyone because you can do it. Like you can push yourself beyond what you think you can do.

Melanie Avalon
How did you break your fast after the marathon?

Barry Conrad
Oh, well, so as soon as you rock up to the end, there's like a meeting area and they have all these bagels that they're giving out. So everyone's having like a bagel and like drinks and stuff like that.

I had like the bagel, which is fine, but after we got all changed and stuff, we went to like a, went to a pub and we had like burgers and everything. The whole world. It was awesome. Just went in.

Melanie Avalon
I bet you slapped really well that night.

Barry Conrad
I did. And I'd also could hardly move the next week. I took the week off gym the next week. I was just like, I'm not going to do anything.

Melanie Avalon
Yeah, did you do recovery stuff like cold water or red light or?

Barry Conrad
I did a lot of like, I did a lot of cold stuff and then also just, just ate really well, you know, slept really well and took it easy. Cause it's a pretty traumatic thing to body through.

Melanie Avalon
Yeah. I learned this week, or I didn't learn it this week, but last week, I interviewed Dr. Tommy Wood. He has a book called The Stimulated Mind, all about the brain.

But one of the little fun facts I learned was that, at least in marathon runners, during the run, the body actually eats the brain's myelin sheath. What? Yeah. Because it needs that much fat, energy. Apparently, but like the amount of things that happen to your body during that intense intensity is a lot to recover from. A lot.

Barry Conrad
It is, but also, you know, have to give cuters to intermittent fasting, no injuries, no nothing. Even during training, like I'd no hiccups in any way.

I was like at the beginning, it was a little tense of like, am I going to get injured or something? Cause I've never done this before. Cause I'm not like 20. So, but no, nothing at all.

Melanie Avalon
Well, nicely done. Do you feel back to normal now?

Barry Conrad
Back to normal, a-okay.

Melanie Avalon
Oh my gosh. Well, congratulations. That's so, so epic. I will not do that.

Barry Conrad
No, never say never or never.

Melanie Avalon
Never say never, I will not do that.

Barry Conrad
Is there something in the realm of possibility that you would do that you thought that you would never do that you might consider doing or not really like a stunt or like an adrenaline activity or anything like that?

Melanie Avalon
So something like now that I would always say never, but now I'm like, hmm, maybe. Thank you.

Barry Conrad
Yeah.

Melanie Avalon
Maybe I'd jump out of an airplane, skydive, maybe. I could definitely be paid to do that. I couldn't be paid to do a half marathon or a marathon. I think that's the bar.

It's like, what could I be paid to do? The one thing you could never, ever, ever pay me to do, unless my phobia goes away, is even if I was completely safe, it's all fine, I can breathe, it's all good, be locked in a box, I just couldn't.

Barry Conrad
You claustrophobic? Yes. Same.

Melanie Avalon
I pause because there's like two types of claustrophobia. I'm the type that's like being constricted is what I can't handle. So I'm fine like in an elevator, I'm fine in small rooms, but it's when I can't get out.

Barry Conrad
Yeah, I get that. That's pretty scary. Look, fear factor.

Melanie Avalon
Which it's interesting to think about because it's like, I'll pay you a million dollars to like get in this coffin and nothing's going to happen to you. You can breathe and then you can get out after like three hours, but you can't get out before then. I don't know if I could do it.

Really? Maybe, you know, I probably could if I figured out some sort of mind game that I could do in my head. Literally convince myself I'm not there, but yeah, yeah. Well, congratulations.

Barry Conrad
Thank you. What about you? It's a film of you known on all things Melanie Avalon.

Melanie Avalon
I just have a very brief announcement for listeners. So by the time this comes out, this should be official because we're working on it literally right now. But my Glow Coffee, you can now get subscriptions. We've been getting a lot of requests for that. So basically, it is a incredible way to get your coffee, don't have to think about it, and you get a discount for life and free shipping if it's three bags or more. So I just wanted to provide that to people.

So if you go to glowcoffeeco.com, you can get a subscription. And as a brief reminder of what it is, it is the perfect coffee for your fast because we source beans that were super high in antioxidants, which is where we get a lot of the benefits from coffee. And then it's, well, it tastes amazing. And on top of that, it's organic. It comes from an all female-led initiative. So go get a subscription now, oh, and you can pause or cancel at any time. So honestly, even if you're going to do a single purchase, just do a subscription because then you'll get a discount and then you can just cancel or pause. But I hope you don't cancel or pause, but you can cancel or pause is the point. So yes, I've just been like working on that.

Barry Conrad
That's so exciting. Congratulations.

And how great for all because because I actually have been seeing in the even in the Facebook group, people asking you about, I'm sure that I saw someone asking about subscription. So that's really exciting.

Melanie Avalon
Yes, we've been doing some reach out to some of the customers and be like, what do you think? And what's your feedback and all the things? And everybody loves it. So that's good.

We haven't gotten any negative feedback, but people have been asking about subscriptions. So yes, yes, yes. Next week, I'm going to tease another beverage-related venture that I may be going on. So stay tuned.

I can't wait to hear. It's very fresh though. All this stuff is very fresh.

Barry Conrad
I love how you, you're just happy. You just like tease things like you just put it out, put it onto the universe. You know what I mean? You're not precious about it. I love that.

Melanie Avalon
Yeah. I've thought about it before because some people don't like, which I understand, but they don't like jinxing. They don't like saying it before it's happening. But I'm like, you know what? I'll just say all the things. And if it doesn't happen, I highly doubt people are going to... I'll remember it more than other people, I think.

I agree. Okay. Shall we jump into some studies and fasting stuff and all the things?

Barry Conrad
Let's do it.

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

Barry Conrad
I do. So the study I'm bringing today is called computational identification of ketone metabolism and as a key regulator of sleep stability and circadian dynamics via real-time metabolic profiling.

Melanie Avalon
Whoa, okay, can I pause you?

Barry Conrad
Yes.

Melanie Avalon
Literally, that's like, that felt, so like listening to you read that felt like being led down a path and just having literally no idea where you're going. Like every word you said, I was like, oh, now this direction, oh, now like, like computation, I'm like math.

And then it's like ketones, okay, ketone, sleep, like, just like, where are we?

Barry Conrad
No, that's what I thought as well when I first read the study, but it's a mouthful, but I got sucked in, so I had to bring this one today. It's something very different. I'm going to send you the link so you can see where I've led you to. Here we go. So, this study was by Hao Wang, Keijing Shou, and Michael Lutterley. And before I get into the nitty-gritty of it, everyone, important disclaimer here is it wasn't a human clinical trial. This was primarily a lab study using fruit flies. I don't know if that's a first for the podcast. Okay, go with me here. Follow me here. It sounds a little wild, a little crazy initially, but fruit flies, I actually used a lot in sleep and circadian rhythm research because scientists can study their biological clocks really precisely. So, the reason I thought it was really interesting for us here on our podcast is because it directly looked at ketones, fasting, circadian rhythm, and sleep stability altogether, which is a massive thing in the fasting world right now.

We talk so much about sleep and circadian rhythms on the show. And for people who may not know, that basically means your body's internal clock. So, it's the system that regulates when you naturally wake up and you feel sleepy. For me, that's, you know, I wake up really early naturally. Melanie likes to wake up later, like we all have different sort of cycles. So, it's when you feel awake, sleepy, hungry, energetic across 24 hours. And the more and more people are experimenting now with even sinking their or trying to line up their fasting, even their protocols to that clock. So, eating early in the day, avoiding late night meals, for example, extending overnight fasts and whatnot, just trying to see what mode you can find that's going to work best for you. So, this study is why, that is exactly why I was attracted to the study because it gives a deeper metabolic level look into everything. So, the researchers wanted to understand whether ketones could actually influence not just how long something sleeps, but how stable and organized the sleep wake cycle actually is, which gets good. So, ketones are molecules your body naturally produces when you haven't eaten for a while. So, during IF, during fasting, our bodies sort of gradually shift away from relying mainly on glucose and they start producing ketones from stored fat for energy. And one of the main key terms is called bitter hydroxybutrate or BHB. And that was one of the compounds used in this study. And the researchers used genetically modified fruit flies. Yes, I said it. The researchers used genetically modified fruit flies, including some designed to mimic Alzheimer's related sleep disruption. And they then increased ketone activity in two ways. One way, by giving BHB directly and the second way through intermittent fasting. And this study, in this study, intermittent fasting meant the flies fasted three times weekly for roughly 16 to 24 hours. What they found was so interesting because the ketone related changes didn't simply make the fly sleep a whole lot longer. They actually seemed to improve the transitions between being awake and being asleep.

Barry Conrad
So, around, especially around nighttime and waking periods. So, for everyday people out there listening to our show, think about those nights like your sleep feels really messy, it feels broken up, fragmented, and you keep waking up, right? So, you can't properly settle or feel, you feel really alert and wired at night.

The researchers are basically suggesting metabolism ketones might play like a role in how stable those sleep transitions are. So, they found that IF and BHB improved sleep consolidation in Alzheimer's bottle flies. What does sleep consolidation mean? It means sleep becomes more continuous and less broken up so instead of so think instead of lots of interrupted little wake-ups during the night sleep becomes really deep a lot more stable overall and the circadian rhythm patterns also become more organized so that's part of that consolidation and one of the more interesting things about this was that the ketone activity was was the strongest during the transition into nighttime sleep so this sort of lines up with what we talk about a lot with fasting and circadian rhythm alignment there's a lot of interest out there in weather eating late at night for example might interfere with you know your metabolism your metabolic signals and eating earlier you know eating during early winters and longer overnight fasting periods might support them so obviously the study doesn't prove intermittent fasting cures insomnia or Alzheimer's but it and I mean it does not show that because it wasn't a human trial but I still think it's super interesting because it sort of reinforces that idea that like metabolism and ketones and meal timing and your body clock they're all connected so to be honest it's anecdotally you know it lines up with what a lot of people report when they fast consistently more stable energy less late night hunger more consistent sleep timing easier wake-ups in the morning so I reckon yeah practical thing is not everyone needs to suddenly obsess now over ketones it's more that when we talk about if we're probably talking a lot more than just weight loss about a lot more than just weight loss we also might be influencing deeper biological systems tied to sleep quality energy regulation and circadian rhythm so Mel what do you what do you think about this study

Melanie Avalon
Wow. Okay. So, so question you said, did they, so they both looked at intermittent fasting in the flies and they also looked at giving them exogenous ketones as well.

Barry Conrad
So when they used the flies, they included some design to mimic the Alzheimer's, and then they increased ketone activity for both of them, giving BHB directly to the animals through IF. You're right.

Melanie Avalon
So did they like do it together or did they look at fasting versus giving BHB?

Barry Conrad
I think they did it together from what I can understand from the study.

Melanie Avalon
Okay, yeah, because I would be so curious. I'd be curious like if they got the effects just from fasting, like was fasting enough? Or did they have to have supplemental BHB? Oh, I see. Yeah, BHB and IF. Yeah. Yeah. The reason I'm so fascinated by it is because I would love to know if fasting alone was enough to create the effects or if they had to add it in.

But I've become so intrigued by the exogenous ketones ever since interviewing the founder of Hard Ketones a few weeks ago. And one of the things he was talking about was using those for sleep specifically, like for this reason. Well, basically just to support the brain in general, but also to support sleep. And yeah, I really like how you're saying that they found that it helped with the transition and not being as fragmented.

Barry Conrad
And I never actually, I never even considered, I didn't know that about fruit flies, that they are used a lot because, you know, that their biological clocks can be studied so well. I didn't know that at all.

So when I first saw this, I kind of first skipped over and I was like, hold on, let me keep reading. And I was like, wow, this is really, really interesting.

Melanie Avalon
that they're good to study for circadian rhythm. Yeah, that is, that's like really interesting.

Well, I definitely know for me that, well, my personal fasting pattern is a game changer for me for sleeping, but the irony about it, I find it really interesting that I think some people sleep better in a fasted state or like on an empty stomach and some people sleep better like in a fed state. Like for me, I need to be in a fed state unless I'm taking a nap during the day. Cause the fasting is so, it like, it makes me too alert to sleep.

Barry Conrad
Cause how long after you, like generally how long after you finish eating, do you KO like, do you, do you go to sleep?

Melanie Avalon
I literally go to sleep right after. And what's funny, sorry, there's no transition time. Like I don't sit around not eating. I literally eat and go to bed.

Barry Conrad
That's so interesting.

Melanie Avalon
Yeah. And it's interesting because growing up, one of the things I most disliked daily or nightly was like finishing dinner and then now I can't really eat again until tomorrow. And like the waiting period, like basically I'm very happy to always like just eat right up until bed.

But I didn't do that growing up because I was also eating. I mean, I probably did. That's where like dessert comes in. So like you eat breakfast and then I'm just like eating ice cream, like sneaking ice cream the rest of the night.

Barry Conrad
Yeah, but also I think that's it's so interesting because a lot of people say, well, you know, need to make sure you eat so many hours before you go to sleep. It's just so many rules that are blanket statements passed around and people subscribe to that, but everyone's so different.

Melanie Avalon
It is so true. And I think people more and more are coming to realize that people have unique circadian rhythms. What's interesting, the only people who I think have adamantly told me, you could be a morning person if you just tried hard enough. It's always the morning people who say that.

I'm serious. Because people have told me that. And it's always a morning person who says that. I have never met somebody who was like a night person and then did that and became a morning person and told me that. I have not had that experience. I'm sure they're out there, but I have not met them.

Barry Conrad
Okay, well, you know that I'm a morning guy. Well, Mel, have I convinced you to try to be a morning person? No.

Melanie Avalon
Have you tried to? No, no, no, Barry, it's not one of these.

Barry Conrad
You got to do what works for you. I can stay up late, but I know I'm just more effective. It depends what I'm doing as well.

Actually, another question. If you're out, for example, and you're eating a late dinner or drinks and stuff, is it weird if you're out because you might finish eating but you're still out and you're not at home and able to go to sleep straight away? How do you feel in that moment? How does that feel?

Melanie Avalon
I have no interest in, I think we've talked about this, I would not get like an early dinner and then do something social. So like if I ate, I would not want to go out dancing or go to a show or go to a bar after because I'm like in food mode.

So normally when I eat, it's like dinner and then I come home and then I don't normally eat again at home, but I just feel kind of, I just feel sluggish and I don't really want to be like doing like a lot of physical stuff right after eating.

Barry Conrad
Same. I mean, I don't, I don't eat as late, but I definitely am like eating pretty close to at least maybe a couple hours before I go to sleep. Look, it's not that long.

Melanie Avalon
Yeah, like a lot of people will get like dinner and a show. So they'll go to dinner and then they'll see a show. I just I can't I would I can go to dinner, but I wouldn't eat anything.

Barry Conrad
I'd fall asleep, like I'd feel sluggish and like not awake to focus, you know, maybe drinks.

Melanie Avalon
So I would like to do like a show and then dinner I could do that order

Barry Conrad
That's so funny.

Melanie Avalon
Yes, if I could change this about myself, I would.

Barry Conrad
We talked about this, listen, we talked about when we finally do meet up and hang out, what the schedule is going to be, it's like, no, well, I can't do that very, I have to, I can't do dinner first, I have to do dinner after, like we can't do dinner that night, how about we just go out? I'm like, what?

Melanie Avalon
I mean, you can do whatever you want. I'm just presenting what I will do. So hopefully there's like overlap in something we both want to do.

Barry Conrad
It'll be fine.

Melanie Avalon
Yes. Oh my goodness. Well, awesome study. Yay, fruit flies. I was actually reading an article this week about eight ways to make your at home fruit fly trap.

Barry Conrad
Really? Mm-hmm. Do you have a lot? Is it? Is that a thing in ATL? There's a lot of fruit flies there.

Melanie Avalon
I mean, I guess I don't have them, but I guess.

Barry Conrad
Did you get a trap going just in case?

Melanie Avalon
No. If a fruit fly makes its way in, then maybe I will. But we're good for now.

Okay, shall we jump into some listener questions? Let's do it. We have a question from Amy. And the subject is sugar cravings and binging while on IF. And Amy says, Love your podcasts and look forward to them each week. Thank you for all the hard work and research for us IF'ers. I have a question I have not been able to find answered in other places and could use your insights. I've been enjoying an IF lifestyle for almost four months now, starting in July 2018 and using 16.8. I had about six to eight pounds to lose, which I did, and I'm now at my goal size. On 16.8, I open my window at 12.30 with lunch and close it after dinner by 8pm. And following Dr. Fung's instructions, I do not snack in between. For example, I walk for an hour a day plus strength train three days per week for an hour each. I love carbs but do track my calories daily with a maintenance goal of about 13.70 net of exercise. According to the calculators online and my own experience, this is a good number for me for my size. Over the past four to six weeks, I find myself getting into what I can only term as binge eating about once a week, with the cravings being for sugary junk, particularly anything that has vanilla frosting. Whether from a vending machine, bakery, or off the store shelf, Melanie's Fonfetti would be just right. I have no history of eating disorders in the past and it is a little scary. My net calories on the other days are in the 1100 range, so I have a feeling that it's my body's way of telling me I need to get that 13.70. Over the full week, my total intake averages out to the 13.70 daily number and any temporary weight gain from the extra intake resolves itself within a couple of days, but I am concerned about the pattern. I've read that sugar cravings are normal when starting IF, but I am well past that stage now. Is this a thing and if so, what does it indicate and also what is the best way to address it? IF has been hugely beneficial to me and it's a workable lifestyle, but in my zeal, I feel like I'm becoming a little bit obsessed or too obsessed with food. Any thoughts? Thank you so much for any input you may have. All right, so that is Amy's question. Barry, what do you think?

Barry Conrad
Amy, thank you so much for the question. I really, really appreciate how self-aware you are about this as well. It tells me that before you freak out that you're in a really good place, even if it doesn't feel like it right now. You're obviously, from what you're saying, observing patterns in your eating. and you're training and you're thinking about it and asking questions before things get too crazy.

So, I did have to laugh at the inch thing, that's hilarious. The half inch. I don't think that there's anything wrong here. I don't think what you're experiencing is really particularly unusual, Amy. I think it makes a lot of sense actually physiologically and psychologically. I will say the fast is important, but like we always say on the show, the feeding part is very important as well and making sure we're eating enough is really important. You've lost the weight you wanted to lose and it sounds like you're really disciplined. You're training. That is a lot. You're giving me a run for my money, an hour walk a day, three times a week and then also training, weight training three times a week. You're very disciplined. You're exercising consistently, tracking those cows carefully and once a week getting those cravings, the sugary vanilla frosting situation and it feels probably like it's staging this massive rebellion on you, but it sounds less like a loss of control and probably more like your body's trying to get enough food and rebalance. One thing that stood out off the bat here is your maintenance target is 1370, so 1370 calories net. But on most days, you're actually only like closer to 1100 and then once a week, there's the bigger intake that essentially brings that average back up. That is a clue here, Amy. It's a decent amount of because a decent amount of research shows that when our energy intake stays consistently lower than what our body needs or perceives it needs, especially when you're leaner and slighter and more of a little like a small individual anyway and you're also exercising so much, hunger signaling can't really ramp up over time. So the body doesn't just look at one day, for example. So it looks at patterns, hormones like ghrelin, leptin, dopamine responses, things like that, like foods that are like highly palatable, all of that can really shift when our body and our system senses under fueling and sugary foods, they tend to become that easy target because they're just quick. You know, you're going to feel that instant burst of energy. It's going to taste really, your body's not sitting there craving steam broccoli after vanilla frosting is on top, you know, once that instant fuel. So first, I want to normalize it because when I first started as well, there was a period as well where under fueled as well, you have to find that balance. So what you're describing, it doesn't immediately sound like this binge eating disorder, you know, at all.

Barry Conrad
It just more sounds like a very regulated discipline person whose body occasionally pushes back when intake gets a bit too tight, I reckon for too long. So I reckon one of the biggest hints is that weight gain results quickly and your weekly intake averages out right around maintenance. That's what that's a good sign. And your body may actually be doing a fairly intelligent compensation mechanism there.

So could intermittent fasting be contributing towards that? Maybe, but I don't think fasting itself is the problem here. I think the bigger thing, the big issue, if you will, it might be the combination, the really strict combination of the fasting, the intense calorie tracking, the maintaining really lean body weight, exercising regularly for a decent amount of time, and then mentally tightening the reins a bit too hard. You said something there at the end, what did you say? You're like, I feel like I'm becoming a little too obsessed with food. So that's the part I'd pay attention to as well because the goal of our fasting is not to make our food occupy more mental space.

Over time, it actually creates more freedom and more peace. So if you do notice yourself white knuckling through the week and then diving into the vanilla frosty waves, that's feedback worth listening to. I even wonder if maybe your body might respond well to a bit more nourishment during the week instead of the pendulum of swing. So maybe slightly increasing your daily intake a little, like even more protein. Get more satiated, more healthy carbs that could reduce that intensity of the cravings. And I reckon also some flexibility around how you're thinking as well, like sometimes when food becomes that mentally, like not allowed, like it's bad, quote unquote, bad, they can also gain that power. So if the vanilla frosting suddenly becomes this mythical object, your brain fixates on it, like it's going to be harder to turn away from it. Whereas if there's a little bit more permission. I can have it if I want to, but I don't want to, you know, it's just the power sort of like the allure, it's not as alluring. So I think as well, Amy, for women around your age, hormonal shifts can also influence appetite regulation, cravings, and your energy signaling.

So your body becomes a little less tolerant of aggressive restriction. The good news is, you know, your message just doesn't sound worrying at all. Like I said, it sounds like your body just needs more fuel and it sounds like your body is communicating really clearly to you. And one of the best things fasting teaches us is how to actually hear those signals instead of finding them. I don't think you need to abandon fasting. I don't think you need to panic. I definitely don't think you should shame yourself for craving funfitty, frosting. I just think your body might be asking for more balance and more nourishment. But Mel, what do you think?

Melanie Avalon
That was overwhelmingly amazing and comprehensive and incredible. Yeah, you said essentially everything I was going to say as well.

Basically, I'll throw in one little thing, especially since Amy, you're a fan of Dr. Fong. So he has a new book that came out. I'm actually going to interview him in less than two weeks for it. Well, by the time this episode airs, I don't think it'll be out yet. My episode, the book is called The Hunger Code, Resetting Your Body's Fat Thermostat and the Age of Ultra Processed Food. And the huge takeaway and the reason I'm just thinking about a lot, especially with your question, is he is really, really intense about calories not being an accurate way of looking at things as far as how our body interacts with food. So it doesn't think in terms of calories. It thinks in terms of nutrients and hormonal signaling. And so we can think like, okay, I'm going to calculate this exact amount of calories that my body needs. And one, we just have no way of knowing what that is because there are so many other factors that affect the amount of quote, calories we need. We can't just base it based on our body weight and our activity levels because we don't actually know how many calories are burning when we do activity. It's all like, it's all guesstimations. We don't know how much our body is adjusting to what we're eating. So it can down-regulate the calories it burns or up-regulate the calories it burns, which throws the whole equation out the window. We don't know how much we're personally extracting calories-wise from food because based on our gut microbiome or our digestion, that can all be different. So my point of it all is that it could seem like you're getting quote enough calories, but you just might not be. And it sounds like you're not. It sounds like with the, and like Barry was saying, with the slight mild restriction for the majority of the days and then this one quote binge day, the binge makes up for that deficit because the body, your body is needing more on an ongoing basis, which it's not getting. And so then it's creating this insane drive, which leads to this binge-like behavior. And then the cycle just starts over. And like Barry was saying, it makes sense that you crave sweets because they are the most like immediate form of energy. So glucose and sucrose and all the sugars, fructose, they're very quick for the body to process and get energy from. So that's why we crave all the sugars. That's probably one reason. And then the other reason would be like, you know, emotional connection. So for me, like Fonfetti, I don't know, it's just like my favorite thing from childhood. But I agree with everything Barry said. I would focus on, I would either let go of the calorie idea completely, or if you want to keep it in because it makes you feel safe, definitely up it. And get more food, more nutrition, more calories during those days when you're eating less. And focus on really nourishing foods, you know, protein, fat, high fiber. I bet if you do that, things will resolve because your body's just asking for more.

Melanie Avalon
And I agree with Barry too that, you know, you're saying that you don't have a history of eating disorders. It doesn't sound like disordered eating.

It sounds like your body is literally compensating for not eating enough normally. So check out Jason Fung's book, The Hunger Code. I want to read that book. If you want to really convince somebody of, how do I say this in a really nice way? He says the same concept over and over and over. It really gets it into your head about the calories. So I'm excited to interview him about it.

Barry Conrad
That's so awesome. And thank you so much for your question. Keep us posted.

Melanie Avalon
Yes, thank you, Amy. Also, she said she's from Tennessee. That's where I'm from. So shout out.

Did I know that? I mean, I was born here in Atlanta, but I, my defining years were there. There you go. So, okay. Would you like to read the question from Lorena?

Barry Conrad
Yes. So now I have a question from Lorena and she says, I see contradictory info on cooling starch to make resistant. Some say after being refrigerated, you can heat it back up before eating it. But others say you need to eat it cold if your goal is for it to be resistant. So for instance, eat your potatoes as potato salad, not as baked potatoes, etc.

Melanie Avalon
So you know what's really wild about this? I did not plan this.

I had this question in the lineup for a bit, and then I was reading... I didn't plan this and then I didn't know I was going to talk twice about Jason Fung's book. But I was reading his book, The Hunger Code, and he has a whole section on Resistant Starch. And he literally said it was the nuances of this question. Like he was saying that with rice, you could... Oh, and should I backtrack and I will tell you what Resistant Starch is for listeners that are not familiar. But he was saying for rice, you could heat it and then cool it to create the Resistant Starch. And then if you heat it back up, it would still have Resistant Starch. But he was saying with potatoes, if you heat it and then cool it and then reheat it, that you lose the Resistant Starch. So potatoes always need to be cold. So I went down the rabbit hole, and it's actually not that simple. And I can totally see, Lorena, why you see contradictory info because I as well, I found so many different things. But really briefly, what Resistant Starch is, it's a type of starch to like interlocked glucose molecules that forms when you take starches like rice, pasta, potatoes, heat them up, and then cool it, it creates a matrix that we can no longer digest, but our gut bacteria can. So the results of that are a few different things. One, you get, quote, less calories. Speaking of calories, actually that speaks to the last question. You get less calories from it because you actually can't break it down anymore. So that's an example of how calories are not calories because heated and cooled rice could be different than fresh rice. Number two, by feeding the microbiome, it helps them create short-chain fatty acids, including, we talked earlier about beta-hydroxybutyrate. So that's produced in the liver, like during fasting and all the things. There's also butyrate, which is a short-chain fatty acid produced in the gut, and it helps fuel our colon cells. It has a lot of beneficial signaling in the body. So it can be really helpful for people to integrate Resistant Starch to support their gut microbiome, their inflammation, their energy levels, all the things. That's why people like Resistant Starch. So I went down the rabbit hole and it looks like it does vary by different types of starches. And again, so the way you create this is you take a starch like pasta or potatoes or rice, you heat it up, then you cool it. And when it's in the cooled state, we got Resistant Starch. If you heat it back up, that's where it gets little, we're not really sure how much Resistant Starch is left. It looks like rice does tend to maintain more of the Resistant Starch if it's reheated as is pasta. Potatoes, again, in Jason's book, he said that they lose all of it. So it looks like some studies have found that some types of potatoes do lose almost all the Resistant Starches, but others don't. So one study found that in boiled white potatoes, when you reheated it, it kind of lost all the Resistant Starch, but red and yellow potatoes retain more.

Melanie Avalon
The pasta seems to create a type of Resistant Starch that does seem to be more resilient. And so if you heat it back up, it might maintain more of it. I just think if you want to get the most Resistant Starch, just eat it cold if you can.

And if you're heating it back up, probably stick with rice or pasta and gently heat it up. So don't really, I don't know, I don't know what would be like. Maybe don't refry the rice or anything, just have warmed up a little bit. But basically, studies say all different things, but if you want to be sure that you're getting the Resistant Starch, eat it cold. There's also a possibility, especially with rice, that if you reheat it and then let it get cold again, you might actually create even more Resistant Starch.

But I'm done. Barry, thoughts?

Barry Conrad
Well, Mel, Melanie, I think that you answered this question perfectly, especially with, you know, Jason Fung's new book and everything as well. I just think this is not planned.

I just had roasted Yukon gold potatoes and steak before this podcast. So it was very hot. It was very, very hot, crispy, delicious. But I guess I never really thought about that, you know, and it's one of those nutritional rabbit holes where people start acting like, you know, a reed of potatoes is going to destroy your entire metabolic health or whatnot. But I'm glad Mel broke down the science to add a bit of context there. And it's really fascinating that if it's rice, it's one thing, if it's potatoes, it's another thing, if it's pasta, it's another thing. If you heat it, cool it, heat it again. And I didn't know that, Mel, that you take in less calories because we can't break that down after it's been, can you repeat that again? So you, if you heat up pasta, cool it and then try to heat it back up again, you don't take in as much.

Melanie Avalon
Well, you want to pause at the cold.

Barry Conrad
pause there.

Melanie Avalon
Yeah, because we're uncertain how much remains when you heat it back up again. But basically, yeah, it takes some of those glucose molecules and it forms them into a matrix that we can no longer break down. So it literally locks up calories, but your gut, but your microbiome can break them down.

Barry Conrad
Yeah, I mean, for me, personally, all I really have to add is eating, eating mostly whole foods consistently matters more than whether it's not going to be dire if you know something's cold or hot. I think it's the bigger picture, but I think it's important to know what is going to be sustainable for you and it's going to work best for your body.

And if, you know, if you're stressing over resistance touch percentages or actually enjoying the meal or if you have got issues, it's all dependent on that as well. But Melanie, you answered that really, really amazingly.

Melanie Avalon
So next time you make that meal, Barry, you could let the potatoes cool down. So it's a cold cold. Yeah. Like potato salad.

Barry Conrad
I do love potato salad so much and also like, like a roast dinner or like a roast lunch is such a steeped in my memory as a kid and just, it's just, have you tried, have you had roast potatoes, roasted potatoes, crispy roasted potatoes?

Melanie Avalon
They're my least favorite manifestation of potatoes. Really?

Well, I guess I have to think through all different manifestations, but yeah, I'm not, I, like, I used to love like baked potatoes, mashed potatoes, potatoes, old gratin, scalloped potatoes, basically all the potatoes, but roasted, not as much.

Barry Conrad
And white rice, like I love white rice so much and I can't imagine having, I mean, yeah, I can imagine having a cold with, I guess with sushi, that would be that, but it's so good with like a curry or something, you know?

Melanie Avalon
Yeah, yeah. And I will say, I do think there's a lot of like potential benefits for the resistant starches.

So I'm getting really intrigued by the short-chain fatty acid production from our gut microbiome. So it's definitely a good thing to try if people want to try it, but just know that if you cool it down and heat it back up again, hard to know how much is left.

Barry Conrad
So heat it up, cool it down, and then see how you go. See how you feel and how, yeah, okay.

Melanie Avalon
Shall we have our proverbial breaking of the fast?

Barry Conrad
Oh my gosh, I can't wait. I'm so ready.

Melanie Avalon
So the purpose of this part of the show is, like we've been saying all episode, what you eat, the breaking of the fast, the eating part is very, very important. It's arguably just as important as the fasting.

So every week we like to pick a restaurant to profile and talk about what we would order at said restaurant while breaking our fast. And Barry, I'm so excited about the one I have today. So the backstory on this is, I think, let me see when this restaurant was founded. Hold on.

Barry Conrad
I'm curious, like if it's a Disney restaurant, if it's a scary restaurant, if it's a...

Melanie Avalon
It is not any of that.

Barry Conrad
Oh, wow.

Melanie Avalon
I know. Okay, okay, this tracks this makes sense. I was like, I feel like this restaurant was founded like right after I went to college because I think I would have loved it. Because this restaurant is where I grew up in Memphis. And look, I just checked when it was founded and it was founded the year the year after I left for college is when it opened. So I never went to it.

And I have wanted to for the longest time. So I need to go really bad. It's called flight. But so here's what makes it special. Are you ready? So the concept of it is that you get everything in flights. So I mean, you don't have to. So you'll see when we look at the menu, but they'll have a section and you can order it all you can order anything a la carte. Not only can you order it all a carte you order you can order in different sizes. So if you just want to try like a small bit of an entree, you can get a smaller size of it and then you can get like something else. Or you can order the flights where they bring like three out of the same thing. Not the same thing, but you'll see when we look at the menu. It's literally like everything I could want.

Barry Conrad
Cause you like to try a little bit of everything, right? Yeah.

Melanie Avalon
Yeah. Do you see the menu?

Barry Conrad
Yeah, I'm pulling up the menu, going to the one with appetizers and all that, that's the one.

Melanie Avalon
Yes. So, okay, the appetizers are not flights really yet, but we can still look at them. And they use the correct terminology, appetizers. Oh, and they also do wine flights, obviously. They have a big wine selection as well. I want to go here so bad.

If I ever go back to Memphis, I'm going to eat here. So do you see any appetizers? Oh, and it's downtown in Memphis, by the way. Do you see any appetizers that you like?

Barry Conrad
You know, I've got to go to the ocean flight.

Melanie Avalon
Yeah, they have one flight on the appetizers.

Barry Conrad
Yeah, the ocean flight. I'm going to catch an ocean flight. That's New Orleans barbecue shrimp jumbo lump crab cake lobster ravioli. And I can't get past oysters. Gotta do some oysters.

Melanie Avalon
Oh, yeah. Do you want to read about the oysters or are you going to are you going to get the because there's two oysters?

Barry Conrad
Oh yeah. Oh man. Okay. I'm going to do the fresh oysters on the half shell. Special tea oysters, mignonette, cocktail sauce.

But also, Melanie, I see below that a charcuterie plate. How am I going to not have that as well?

I wonder how big these are.

Melanie Avalon
Yeah, I don't know.

Barry Conrad
You know i'm gonna i'm gonna stop their fresh horses in the house shell and the ocean flight that's for me from the appetizers.

Melanie Avalon
Perfect. I'm gonna get the Snake River Farms Wagyu Carpaccio with arugula, Shea Parmesan, capers, olive oil, but all of that on the side, please.

Barry Conrad
Yum. That's very you.

Melanie Avalon
And then salad and soup. Here's where we're starting to enter flight world.

So like, here's the example. Like you can order an individual salad or you can get a flight of salad where they bring this, they bring like a little bit of each one. And then there's just a flight of soup where you can get an individual soup or you can get a little bit of each one.

Barry Conrad
You know what? Melanie, I would do the flight of soup because I prefer the soup to the salad situation.

Melanie Avalon
so you would get the lobster bisque soup of the day and seafood gumbo.

Barry Conrad
I would. This is such a good idea by the way, it's so unusual.

Melanie Avalon
I know. I wish every restaurant was like this.

Barry Conrad
I also wonder how big every, I wonder how big the flights are, you know what I mean?

Melanie Avalon
I was looking on Yelp and it looked like, I'm seeing if there are pictures on the actual website, you can look on like the main page of the website, but yeah, it looked kind of like, like, I think it depends on what it is. Bigger than an appetizer, but not entree size.

Barry Conrad
Are you going to have anything from the salad and soup?

Melanie Avalon
No, I'm saving it all for the entrees and okay. So friends, so to give you the setup, they have seafood with three options. And like I said, for each of the options, you can get a small plate, an entree, or the flight.

So they have a seafood section with three, a butcher's section with three, a steak section with three, a farm and field section with three, and a fish section with three. Oh my goodness.

Barry Conrad
Oh my gosh, it's so good.

Melanie Avalon
What are you, and I'm checking like prices wise, it's like, Ooh, could you mix and match? But it looks like if you go the route of getting the smaller, depending on what you get, basically, it might be cheaper to get like the pre-selected three together is my point.

But what would you get?

Barry Conrad
This looks really good. Oh man, this is hard. Oh, cause remind me. So this is in Memphis.

Melanie Avalon
Like this, mhm.

Barry Conrad
So I reckon I'm going to have to do two.

Melanie Avalon
Two flights.

Barry Conrad
Yeah, the water tarts like the seafood one, which is the shrimp and grits lobster crab benedict, and the shrimp and grits is mushrooms, applewood, smoked bacon, falls, milk cheese, grits, lobster and crab benedict is jumbo lump crab, main lobster poached egg, bacon, hollandaise, house-made cheddar biscuit, and the diver's sea scallop is potato gnocchi, lobster cream, and then I have to get the big bad cab. Which is the steak one, which is borson stuffed fillet, potato puree, red wine, baudelaire, and elk tenderloin, which sounds amazing.

That's truffle white cheddar macaroni, mushrooms, kalua glaze, and bison rib eye, potato gratin, cabernet syrup. Melanie, this looks amazing.

Melanie Avalon
Isn't it so cool?

Barry Conrad
Yes.

Melanie Avalon
So I think this is like so hard. I think I would I would also get the steak flight, the big bad cab, but I might see if they could, since it's only a dollar off, again, I don't know how they do with substitutions, I might see if instead of the bores and stuff filet, could they swap it out for the wild boar tenderloin? Because I love the idea of trying boar, which comes with loaded mashed potatoes and wild berry compote. But yeah, so basically, ideally, I would get like wild boar tenderloin, elk tenderloin, and bison, oh, wait, bison ribeye. Yeah, maybe.

Yeah, all of that. But like completely plain and rare. And I don't need any of the sides. I can just get some like steamed spinach. I'm surprised you didn't get the diamond head ranch quail.

Barry Conrad
You know what, I'm actually really upset because there's also chicken and waffles. There's just too many things that I like. So I can't have everything. So I had to choose.

We'll just have to go to come back the second night and then do the two other ones. I'll do like the farm and field and the butchers.

Melanie Avalon
Well, and the perfect thing is, then there's also, like I said, you can get a small plate of things. So like if you really liked one thing, you could just order like another small plate of it.

So like for dessert, I would probably get a small plate of something I hadn't tried, like maybe the flounder or the quail. I think I'll get the quail for dessert.

Barry Conrad
Oh my gosh, I'm looking at the dessert right now and I'm in heaven already reading it.

Melanie Avalon
So the dessert is also flights. What do you think you would get?

Barry Conrad
Oh, man. Oh, I have to get two flights, so the chocolate flight, which is, you know, lava cake, peppermint gelato, the peanut shop brownie, which is traditional brownie, the peanut shop in quotation marks, roasted peanuts, butterscotch caramel, salted caramel gelato, and chocolate chip cookie cake, yum, dark chocolate sauce.

And then the traditional dessert flight is the creme brulee key lime pie, which I love pecan. You say pecan, right? It's pecan, graham crack crust, and pecan crust, the cheesecake, which is French berries. There we go.

Melanie Avalon
Yeah. So I would get, like I said, something else from the menu, probably the quail, something lighter.

So like chicken, well, quail is not chicken. So like poultry or one of the fish, like the flounder. And so if we look at, let's see if they have, do they have their wine menu online? Wine list. Yes. Okay. So they have all these, they have flights for the wine as well.

Barry Conrad
This is a really good idea, seriously, it really is. Because you can also, because it's not like all set, you know, like a lot of set menus are like that set, but you can actually, like you said, choose like a little something from the individual things, if you like it, a smaller one.

Melanie Avalon
Okay, looking at the wine list, I know almost every single one of these wines, unfortunately.

Barry Conrad
What's your favorite if you had to?

Melanie Avalon
I mean, they have, they have a ton of wines though, which is really cool. I shouldn't, I'm not, I'm not putting them down.

Okay. Now we're getting to Europe. Sorry. The first page was a lot of, Oh, it was white wine. This may be the most familiar I have felt with a wine list before.

Barry Conrad
Wow, that's a big call.

Melanie Avalon
Oh my goodness, they have derriouche. That's my parents' favorite winery. Whoa. Well, we have got to go here. They would be so happy.

Okay. European. I would have to look up the European wines. I think what I'm going to have to go, even though I really want to do the flights, I think I might have to go by the bottle. They have a ton of wine, so I'd have to find a European one that I like the look of.

Barry Conrad
How big is this restaurant? There's a lot of options.

Melanie Avalon
Oh, and they have silver oak. They have all my family's favorite wineries. They have Duck Horn, Stag's Leap, Silver Oak. My parents would die.

I wonder if they have, wait, that would be wild. Let me check. They have Chimney Rock. That's like a boutique winery and Napa that my parents are obsessed with. This is crazy. I'm going to, after that, tonight I'm going to send this menu to my parents and be like, have you been here?

Barry Conrad
Chimney Rock, yeah, well, I see it now.

Melanie Avalon
So my first really quick memory for my 21st birthday, my parents took me to Napa to go wine tasting and stock me up on wine. And the first winery we went to was Chimney Rock and we did a tasting of Cabernet's from like five different years and I picked out my favorite year.

It was 2012. No, wait, that's not possible because I turned 2008, it was 2008 and I took that bottle home and it was very special. So that's my story.

Barry Conrad
My mouth's actually watering, looking at all this wine, because you're getting excited and it's making me excited that you're excited, because you never get this excited about a wine list.

Melanie Avalon
Well, the funny thing is, it's not really many wines I would drink, but it's all wines that are like, that my family loves so much.

Barry Conrad
Oh my gosh, so you can forego a flight, but you're sure you can probably find a bottle or two that you'd probably like, right?

Melanie Avalon
I can definitely find a European one on here. Oh, wait, is the bottle list all the US?

Hold on. Oh, no. Here's some other ones. Okay. I could find something, hopefully. But yeah, do you see a cocktail?

Barry Conrad
Do you know what? I would actually pick their brain and I don't normally do this.

I would probably pick their brain and get them to suggest two bottles, one red and one white, and just to have that, because we're having a combination of seafood and meat and just sip on that.

Melanie Avalon
sounds good. I feel like it's the place to do it.

I literally have one of these bottles in my cabinet right now. Which one? The Duckhorn Paradox. Is it good? I don't know. I haven't tried it. So this thing happens where people will give me really nice bottles of wine, but they're not actually a wine I would drink because of like the high alcohol content and everything. So they kind of just sit there and then I either re-gift them or sometimes they just sit there. But sometimes it's like so nostalgic because of who gave it to me. So then it just sits there. Like my Duckhorn Paradox.

Barry Conrad
Do you have a, I know that you sent me a photo of this before, but do you have a big wine like storage situation?

Melanie Avalon
It's like a cool little table where the thing holding up the table, the you store the bottles underneath it.

Barry Conrad
Okay, cool. So you got heaps of room

Melanie Avalon
And I got it on Amazon and it's like the most amazing thing ever. I highly recommend it, friends.

Barry Conrad
Actually, we probably need that.

Melanie Avalon
Oh, you it's great because it holds. Let me let me let me see how many it holds. Holds 30 bottles. That's pretty good.

And it like puts them all in like a really and then on top of it, you can make it your little like, you know, it's like on top of it. I have like some bottles of liquor that people have given me that I don't drink. But I have like wine related stuff on top of it. It's like my little bar section.

Barry Conrad
I might need like another photo or like a rack of where you got that so I can maybe.

Melanie Avalon
I'll send you a link and we can put it, wait, let me check and see if it's still available and we'll put it in the show notes.

Barry Conrad
We need to know the alcohol storage situation. I also haven't had a good Tempranillo in so long. I haven't had Tempranillo, I used to love Tempranillo so much. I still do. I just haven't had it in so long.

So I'd love to rekindle that romance over some red meat.

Melanie Avalon
Meant to be yeah friends. I will look for it and if it exists, I will put it in the show notes

Barry Conrad
So good.

Melanie Avalon
All right. Well, this was so fun. Anything else to touch on?

Barry Conrad
No, this has been awesome. And I'm honestly so hungry again now.

Thank you, Melanie. Thank you so much for tuning in, everybody. Tuning in once again, we really appreciate each and every one of you listening, and we'll catch you next time.

Melanie Avalon
Yes. And so listeners, just to wrap everything up, the show notes for today's episode will be at ifpodcast.com slash episode 479. Those will have links to everything that we talked about. So definitely check that out.

We will put, there will also be a transcript there. And if you would like to submit questions for the show, you can also do it on the website as well, or you can email questions at ifodcast.com. And lastly, you can follow us on Instagram. We are IF Podcast. I'm Melanie Avalon. Barry is Barry underscore Conrad. And I think that's all the things.

Barry Conrad
It's all the things.

Melanie Avalon
So I guess I will talk to you next week. You will.

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 recomposed by Steve Saunders. See you next week.


Jun 15

#478 – The Magic Unlimited Food, Fueling Jiu-Jitsu & High-Intensity Training, Looksmaxxing, Extreme High-Protein Intake, Fasting & Marathons, And More!

Intermittent Fasting

Welcome to Episode 478 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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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 478 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 478 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Mel, I'm doing great. I can't complain. I am at the final week of training for this half marathon, which comes up this Sunday. Oh my goodness.

Melanie Avalon
Yes, I'm making sure I had this in my calendar. I'm pretty sure I did.

Barry Conrad
And I know by the time this airs, it would have been passed by now, but it's, it's, I'm feeling the crunch. This is it. It's all happening now.

Melanie Avalon
Oh, there it is very marathon. Oh my goodness. So are you how you feeling?

Barry Conrad
I'm feeling good. I have been training pretty consistently and the longest run I've done so far for my training is 19 kilometers, which is just not, it's just shy of the 22 kilometers that you do for the half marathon.

So that is 11.8 miles, so about 12 miles.

Melanie Avalon
Oh my goodness, I'm out.

Barry Conrad
It's been good. It's been going really good.

You know, what I do, what was interesting to me, which is silly, was that I went to train the other day, maybe last week, and I went to do another long run. And I just part out, which means I just like, I started and my legs were just, it felt like lead. And then I realized I actually haven't been eating to accommodate for this training. Like I've been sticking to my normal fasting window and not eating more carbs and things like that. And your body needs more food. So as soon as I rectified that, I bounced back. But at the time I was like, why can't I do like one kilometer right now? And it's like no brainer, right?

Melanie Avalon
Wow, that's actually going to relate a little bit to a question we have today. So so now you you adjusted and feeling better.

Barry Conrad
Yeah. I just said feeling better.

So definitely living my high, high, high carb life at the moment, not in a reckless way, but making sure that the night before actually every night I'm getting just extra carbs intentionally because your body needs it. You can't just run on fumes and good vibes. You know?

Melanie Avalon
Do you have like what type of cards do you have?

Barry Conrad
I metabolize rice really well, so just extra rice. Potatoes are really good for me. Those things really, really help me.

I don't buy carbs. I want to be clear. I'm not going to go for pizza and stuff like that. That's not what I mean. A lot of people carb load with all of that. But the night before, I might have a big bowl of pasta or something like that. But on the daily, I'm just having more rice than I normally have, more potatoes than what I normally have, not shying away just. And because, Mel, you know I eat. So I'm intentionally eating even more than I normally do because I literally need to.

Melanie Avalon
Oh my goodness. Are you nervous or excited or how do you feel?

Barry Conrad
I'm excited because I feel like if I can do the 19 k's it's only three kilometers more to finish the half and I reckon that will everyone keep saying that on the day you just feel this extra adrenaline so hoping that's going to kick in because I have a goal of a time that I want to make so hopefully I can smash that out.

Melanie Avalon
I am sure you're gonna kill it. That's amazing. I'm so excited for you. What time does it start?

Barry Conrad
I think it's like 7 30 a.m. So it's but it's not too far away from like the starting points not too far from my place. So it's good

Melanie Avalon
wow is it a like is it like the new york marathon like is it a thing

Barry Conrad
Yes it's called the brooklyn hot the brooklyn experience half marathon so it's it is a thing that happens every year and running just so massive here i had no idea until i moved here i don't know what it's like in atlanta is it a thing there.

Melanie Avalon
I wouldn't know. Not really in the scene.

Barry Conrad
But do you see like what you're driving to, you know,

Melanie Avalon
Okay, I don't ever see it in real life. Like I don't see it in the wild. That said, I do see, I either like have friends who do things or I see things about it. So I know it, I know what goes on.

I just, I don't go anywhere where it goes on either. Yeah, that's amazing though.

Barry Conrad
Random question, just say, just say you got sent a script or like a pitch from a casting director saying, Hey, Mel, we love what you do. We have this part in this film that you be perfect or you have to like do, you have to run in the film. Would you do it? Like you'd have to be like a runner.

Melanie Avalon
Would you do it? I mean, as long as I don't have to do a marathon in the film, I am capable of running. Yeah, I would do it.

Well, I mean, depending, depending. Yeah, as long as it's not, there's a lot of depending on criteria, you know, as long as it's not like, you know, as long as it's doable and I can have a stunt double.

Barry Conrad
I also don't see how people can do an entire marathon. Now that I'm training for a half, a whole marathon solo.

Melanie Avalon
Did I tell you when we did that Mind Blown episode on that crazy marathon? Tell me.

Have I told you about this? It was the men's marathon at the 1904 Summer Olympics in St. Louis. No. It was literally horrible.

Barry Conrad
A men's marathon?

Melanie Avalon
Uh-huh. I don't even remember everything that happened, but basically they completely messed up everything organizing it. So let's see. They did it on the hardest part of the day in St. Louis on a dusty country road. Oh yeah, they had minimal water supply because they were testing. The only water was at one well halfway at the halfway mark because they were testing the effects of purposeful dehydration. And then there were like, the signage was like all wrong. People got lost. Only 14 out of 32 of the people completed it.

One guy got to the end and they greeted him like he was the winner, but then later they disqualified him because they found out he had taken a car for part of the ride. And then the actual winner, he was at near collapse and hallucinating by the end of the race because he had been given brandy and eggs and strike a nine by his trainers. The fourth place winner actually took a nap, actually got like, he was racing and then he saw an apple orchard and ate some spoiled apples and got sick and took a nap and then he still finished. It was just like a mess.

Barry Conrad
Someone needs to adapt this into a screenplay. It sounds funny.

Melanie Avalon
it should be a screenplay because we did a whole episode on it and we like literally went through the whole marathon and it was just like, it was just crazy. So yes, thankfully, things are not like that anymore.

Barry Conrad
No, not anymore. But yeah.

Also, Maldiz, did you see that article that came out about the big longevity guys sort of having a moment? Who? Okay, I'm going to send it to you. Hold on a second. See, tell me if you've seen this. Send it to you. Basically, okay. I'm not going to name check anyone because the point...

Melanie Avalon
It's a picture of everybody.

Barry Conrad
I guess the point I'll bring it up is that

Melanie Avalon
The title is the longevity bros are fighting and then it's it is literally the four but

Barry Conrad
Okay. The point why I wanted to bring it up is not to like name check or lay in, but it's more like it just got me thinking like more broadly about just the conversation at the moment online, like lately, like about health and fitness and longevity and whatnot. And like you can see someone like it looks amazing, or they've got this massive following. And they sell the idea of like live longer, lose body fat, build muscle, da da da da da. And you kind of go, well, if it's working for them, they're massive deals, I should just jump in. But then like, how much of that have we do we actually look into properly as I was like, I think like, when people really peel it back, there's so much marketing and positioning and stuff and AI, you don't really know what's real anymore, people can literally create versions of themselves that don't exist, you have like, people doing surgical enhancements, passing off as bio hacks. And now this whole looks maxing thing as well. Where have you heard of that thing? It's just crazy.

The whole what thing looks maxing. Have you heard of that?

Melanie Avalon
What is looks maxing?

Barry Conrad
It's basically the gist of it is to enhance your physical attractiveness, but I'm not going to get into it because it's pretty intense on here. But if you look it up, it's wild. People try to optimize their appearance in ways that can be pretty extreme and they're like young men. It's like this movement at the moment and it's scary, yeah, like lots of stuff.

But yeah, I mean, I'm all for people doing whatever they want to their body and whatnot, but this article just made me think about the bigger thing of like if you're selling something great, but then there's got to be like a level of transparency like around what you're doing. I think, you know, because just encourage people to do their due deal engines. Like don't necessarily believe it just because they sell it. I mean, yeah, and also see your doctor. Don't fall for the scams. What do you think, Mel, about these, you know, this time we're in at the moment.

Melanie Avalon
Yeah, it's interesting. And if listeners would like to read the story, which I haven't read it, but we will put it in the show notes.

Barry Conrad
Yes. The longevity bros are fighting. Great title, by the way.

Melanie Avalon
And now that you say it, I did the other day hear some, I heard somebody say the word looks maxing. And that was the first time I heard it. And I thought they were just making up that word on the spot. They were like, oh, it's kind of like looks maxing. But they were talking about, I don't know, something like getting your eyebrows trimmed and stuff. But I think that I'm all for people wanting to look their best and, you know, look away that makes them feel good about how they look.

I'm literally like people, I'm very libertarian in a lot of my thoughts. I'm like, do whatever you want. I do think that social media, I mean, we have like AI and filters. And so none of it's real anyways. Like it's all, I mean, most of it's not real anyways. It's all like filtered up. And yeah, I guess there was that question of the cognitive dissonance of people promoting longevity, but then going to extremes or, you know, creating a fake sense of reality. And I think it all becomes much more, I mean, obviously it becomes much more intense with social media. I don't know. It's all just exhausting when I think about it. I just want people to do whatever they want to do. I guess I know for me, I guess maybe some of the reason I have personal cognitive dissonance about it is I do, everything I promote is because it really radically changed my life. Like if I'm talking about something, it's because I love it. And it really helped me in whatever way it helped me. Like sleep or stress or digestion or beauty, like all the things, like it helped me. That's what I'm talking about it. So I have that. And then at the same time, I mean, I like use filters and I want to create this, you know, image. So I guess I'm in it too at the same time. That's maybe that's why I'm like, people do whatever you want. I don't know, but I do think it's very, very intense right now. Everything is very intense with AI.

Barry Conrad
I think it's different what you're saying though, because if you're saying that you're doing all the things and whatever, if you're transparent, I think that's the whole point. I feel like people only really have a problem, I think, when said people aren't being transparent.

I don't think people really can have a problem with anything. Actually, people can do whatever they want anyway and people will still have a problem, but I think the main thing is transparency. Just be real and not say it's like X product when it's Z product doing the thing.

Melanie Avalon
And again, I haven't read that article exactly, but I definitely think if you're attributing certain effects to products that's not exactly what's happening, that's a major problem going on there.

Barry Conrad
I do. You're still right though.

It is such a time of where everything is way more heightened now where social media and everything, it's just so accessible and yeah, it's everywhere. It's kind of, I feel like we're in the vortex.

Melanie Avalon
Mm-hmm. All right. Well, on that note, shall we jump into some fasting related things? Let's do it.

So I have a study to start us off with and I am so excited about it. This study, it's actually, it's not the newest study. However, it's fascinating what was found in it. So it's from 2014 in the Journal of International Society of Sports Nutrition. Mm-hmm. And it is called the effects of consuming a high protein diet, 4.4 grams per kilogram a day on body composition and resistance trained individuals. Before I tell you what was actually found in it, I want to show you another article I was reading that I saw and I wanted to share really quickly.

Barry Conrad
Yes.

Melanie Avalon
Okay, so to go on a quick tangent before we jump into because one of the things they talk about in this article is they talk about a lot of the or this journal article, they talk about a lot of the confusion out there surrounding what a high protein diet is. And they say that, you know, there are studies and articles out there that talk about, quote, high protein diets, but they don't even consider that a high protein diet.

So in this study, they were trying to they were trying to test like an actual high protein diet. So, again, 4.4 grams per kilogram a day. But it made me think of this other article I read the other day, which I will send to you. And I was laughing because this article is called this is just like a casual article. It's called the mind boggling amount of protein Arnold Schwarzenegger ate in his prime. And basically, they're talking about how, you know, he ate this mind boggling amount of protein, which they said was up to 250 grams of protein per day. And I was like, what? I feel like I eat 250 grams of protein per day. That's like not a lot to me. I mean, I mean, that's a lot. It's a lot. But I do think I feel like that is like the range I exist in for what I eat.

Barry Conrad
Which i think is hilarious cuz that's considered like what the some crazy and saying about but it's actually really not.

Melanie Avalon
I know. And then they say, okay, they say at 250 pounds, he needed 250 grams of protein every day, which is too much protein for most people. Too much.

It's not too much. Yeah, I just, I don't know. So when I saw that, I was like, this is, this is really funny and laughable. Mind boggling. In any case, back to the study.

Barry Conrad
And also, like, have they met you? It's like, have you met me? Like, I eat that on the daily.

Melanie Avalon
I was literally like I was like counting up the protein that I eat and I was like, yeah, that basically I am Arnold Schwarzenegger is the takeaway. But so what they studied and the study that I'm talking about now, they wanted to look at a very high protein diet. Again, that's 4.4 grams per kilogram a day, which is the equivalent of I want to say what that is in pounds. So that is the equivalent of around 2 grams per pound per day ish. So like a 95 pound person would be there would be 190 grams, 120 pound person would be 240 grams, and then 150 pound person would be 300 grams a day. And the way it was set up was they had 30 healthy resistance trained individuals in the study. And then they were in one of two groups. So there was the control group and then there was the high protein group. So the control group, they just kept doing their same thing. There's their same training, their same dietary habits, and they did this for eight weeks.

So for two months, and then the high protein group, they were instructed to consume 4.4 grams of protein per body weight daily, and they were told to maintain the same training and the same diet as far as like fat and carbs. So basically, they weren't supposed to adjust for the high protein, they're supposed to still eat their normal food intake, but just have much more protein. And so they ended up consuming on average, around 800 calories worth of protein extra per day, they consumed on average, 307 plus or minus 69 grams of protein, compared to 138 grams plus or minus 42 in the control group. So both groups did this, and the high protein group, they were consuming 5.5 times the daily recommended daily allowance for protein. And what they found, despite having 5.5 times the recommended amount and around 800 calories more each day, there was zero change in body composition between the two people. So between the two groups. So basically, adding in all of this extra protein didn't make them gain weight, even though it was excess calories. And it was really interesting because they then they went back and they talked about some other studies that have been done on this. And they were saying that in some other prior studies that have been done where they looked at a quote, high protein group, although they don't they don't even really like consider it high protein in prior studies. But when it was when studies like similar to this with like adding high protein, a high protein arm was done in like non active individuals, it would actually lead to muscle gain in those individuals. But it didn't in this group. And they think it's because this group was like regularly training and they didn't change their training regimen anyways. So they think they just like maintain their current muscle, but they didn't the thing is they didn't gain any weight from it. And so I'm also of interest of interest is they the added protein was in the form of whey and casein protein powder. So it was protein powder that they were adding, because they said otherwise they didn't think it would be possible for the participants to eat that much protein, although I think I could.

Melanie Avalon
But in any case, in any case, that just speaks to me if they're adding in 800 calories of protein in a very processed form, like imagine the metabolic effects, if they had actually had it in whole foods form, like I would imagine it would be even more intense as far as I don't know, like not like weight loss per se, or like, how do I say it, like it really speaks to the profound effects of adding in protein to your diet, and how it doesn't really make you gain weight, even when it's in like a processed, you know, protein powder form. Interestingly, so they're out of the 40 subjects initially recruited, 10 dropped out, three of those people. said that they could not, they just couldn't eat that much protein, which again, we talk about, you know, people are often like writing in wanting to know they have hunger, like they want to, you know, how can they deal with like wanting to eat more or whatever it is. Like if you, you can go to town on protein as my point, like if you want to like eat all the things and like you're struggling with like weight loss or weight loss resistance or like overeating, just like go to protein because not that it's a free food, but it's you can have so much of it and feel very full and you're not going to gain weight from it. Like fat gain, which is amazing.

And then some of the other interesting things that they found, oh, it was over 800 calories per day that they were having every day for eight weeks. So they, they said that a lot of this could be due to the thermic effect of protein. And they also referenced a prior study as well, which I thought was really interesting. So apparently the other studies have found that people who are overweight and obese have less of a thermic response to food. And so the thermic response of food is the calories that you burn just by digesting the food and protein has the highest effect of that. And that's another reason that you could have more protein calories and not quote gain weight because you're burning a lot of calories, just digesting and assimilating the protein. Interestingly enough, there's a thermic effect for protein, which is the highest. And then next up is carbs and then fat. So fat has a very low thermic effect. And then they, they referenced another study where people who were obese had less of a thermic response to food, but not to protein. So basically if you're, if you're overweight or obese, if you eat carbs or fat, you might actually burn less of those calories than people who are normal weight and healthy. But protein across the board, there's like not a change. So again, protein is like an incredible food for weight loss because you don't have this issue of not burning as like your metabolism, not being as high as people who are already at a lower weight. I'm loving this by the way. I know. I loved it so much. Then they also, I already talked about this, but they did say again that they thought it was actually kind of odd that the group eating 800 calories more protein didn't gain muscle.

Melanie Avalon
But again, they said it's probably because they were, they didn't really change their, their training at all. So yeah, their takeaway though, it was basically that for people that you can add all of this protein, like the super high amount of protein and knocking weight from it, even in a calorie excess.

So what are your thoughts?

Barry Conrad
This, this study is right up my alley the whole time you're talking about this. I had a massive smile on my face because I'm all about, I'm team protein.

And it explains a lot because you eat pounds and pounds of animal protein and whatnot every night. I do the same thing every day, lots and lots and lots and lots of protein. And you don't, I have not experienced any fat gain from that. If anything, I find myself becoming lean on my body composition is way more detailed, better than before. And this really explains it. And I did, I do understand the confusion that some people might have thought about, well, shouldn't more protein equal more muscle? Well, actually no, like you have to actually accommodate for that. So if you want to get the extra gains, you're going to have to go harder in the gym as well to break down that muscle first, and then, and then that extra protein intake is going to really have an effect, but you can't just do the same training and expect the assault to look like Arnold, you know, for like a bit of references, you know what I mean?

Melanie Avalon
Yeah, no, actually to comment on that really quickly, because now I just remembered the other detail about the prior study. So they were saying that in the other study that they looked at where the participants ate like a lot of calorie excess and then but some of them were having higher protein and then that group in that prior study that they mentioned like everybody did gain weight but they weren't just it wasn't just like I don't think it was just protein excess it was like a way excess of calories that they were having and they think that the reason people in the higher protein arm did gain muscle gain more muscle was because they were eating at a like they weren't trained and they were eating at a probably at a protein deficit before.

So it's like now they were actually getting the protein they needed to like build muscle for their just normal, you know, daily activities.

Barry Conrad
I also find it really interesting that you said some of the participants used like, I guess, supplementation because that's what they thought was the only way that they could actually take in enough protein. It's not a problem for me.

I do realize that it makes you more full, so I do get that. I've got some mates at the moment who are trying to intentionally, like this couple of friends of mine, they're trying to intentionally have more protein and they're struggling. They're like, we tried to have more with dinner, but we just can't. It's really hard for a lot of people.

Melanie Avalon
No, like to that point, and this is what I want to say to people, because like I said, people struggle so often with hunger, like their hunger, like what can they do? It's so ironic because people will ask, you know, how can I eat less?

Like because they're struggling with hunger and appetite and wanting to eat more. It's like the answer literally could be eat more, just focus on the protein. Like eat all the protein and try to gain weight doing that. You know, like make if you make that like the main thing. So it's just, I just think it's such a paradigm shift and it can help so many people rather than thinking about how do I restrict, think of how much protein can I eat.

Barry Conrad
I think so as well. Instead of leaving the house with a banana or like little snack bars and stuff, and then by the time you get to the end of the day, you feel full from those things, and then you can't have any protein, reverse it.

And just how much protein can I consume? Not in like a gluttonous way or anything, but just it's just more like you were saying, like that shift amongst a shift and just see if it makes a difference.

Melanie Avalon
It's kind of like a mental hack, but if your thing is that you just love like eating and eating and eating and you want like unlimited and you want to not even think about it, tell yourself that you have literally unlimited lean protein and see what happens because you literally can just go to town.

Barry Conrad
on it.

Melanie Avalon
It's so good, it's so good. I literally eat so much of it.

Barry Conrad
You do, and you said you have lots of chicken and stuff. I have lots of chicken wings or steak and whatnot. It's just so good. And also, yeah, you don't gain weight. You really don't.

Melanie Avalon
Yeah, and I do want to emphasize the reason I say lean protein is because you also could have like, you know, tons of super, super fatty rib eyes. And now you're going to be adding lots of protein, but also be adding a lot of like fat calories.

But if you're having like, you know, more normal, like chicken and like leaner cuts of red meat, fish, you really Yeah, like I said, you can go to town.

Barry Conrad
I also found it was interesting, Mel, that two people dropped out.

Melanie Avalon
I know. So three dropped out because they said they couldn't eat that much protein and then one dropped out from GI distress and then the other people didn't say why they dropped out.

Barry Conrad
That's a good find.

Melanie Avalon
Awesome!

Speaker 3
Awesome, though.

Melanie Avalon
Shall we jump into some listener questions? Let's do it.

So we have a question from Joseph and the subject is IF and sports competition. And this is really appropriate. Like I was saying earlier with Barry sharing about his marathon training. So Joseph says, I've been doing IF for about nine months now, usually 16, eight, sometimes 19, five. Once a week I skip, just eat breakfast with my kids, but usually something paleo. I feel like my body is pretty used to IF now. Jiu-jitsu is my sport of choice. And I've trained a few times at the end of my fasting window and felt really good. I was apprehensive at first, as I was worried about not having the stamina. On the weekend I competed in a jiu-jitsu competition that had me competing at 10.30 am I gassed out really bad three minutes into a five minute round and felt really faint, it could have been due to poor cardio as I've not done much cardio lately. Usually I would open my eating window at 2pm after feeling so faint, I ate some organic figs for some energy and felt better for my next round later in the day. I was wondering if during high intensity sports, the body takes longer to turn fat into energy. Should I skip IF on competition days? Thanks for all the work you put into the podcast. And I thought this was perfect because you kind of described not the same thing, but you know, you just described earlier, hitting a wall.

Barry Conrad
Yeah, Joseph, thank you so much for the question. This is such a great question and fitting as well. And I appreciate like how you clearly laid out the experience. And this is really a good example of where fasting meets real world performance. And I love that you've been consistent for that those nine months moving between your windows that you say here in 19 five and 16 eight. And that you're even training with that as well at the end of your fast and feeling good. So that already says that you're metabolically flexible and you built that ability to tap in, which is great. And that's a win.

Okay, but let's look at the actual situation. Competition day is a real different beast. It really is. And training fasted and competing fasted aren't the same thing. So when you're rolling into training, you can pace yourself a bit even if you don't realize it in competition, everything ramps up. So adrenaline is higher. I was just talking to Mel about this before and intensity is higher. Your output is higher. You're just pushing more closer to your max because of of game day, essentially. And that kind of horsepower, I guess, an effort relies so much on glycogen, which is stored, stored carbs in your muscles. And even if even you have your very fat adapted, your body still is going to so that's things like like scrambles and grips and like the takedowns and whatnot, like those big bursts of effort. The fax oxidation is amazing for steady energy, but it is slower. So it doesn't deliver the same speed your body demands for those sort of moments. So I reckon what's likely happening is not that your fasting is necessarily failing or wrong. It's just that the fuel source at the time didn't match the demand of what you were doing.

So the fact that you felt better, for example, after eating the figs is a big clue. That quick hit of carbs gave your body that accessible energy. It sort of topped up your glycogen just enough, helped you stabilize a bit from what you're saying for the next round. Should you skip IF on competition days? I'd sort of more reframe it. Like I wouldn't, it's not about necessarily skipping fasting. It's about like tailoring it to aligning it like with your fuel for what your goals are performance wise. So on competition days, I'd say I'd absolutely consider like if you want to widen your window a bit more, that doesn't necessarily mean chucking it out, you know, completely. It just means being flexible for the short season that you're doing this. It could, you could have like small, maybe like an easily digestible meal a couple hours before competing, something with carbs or and a bit of protein, nothing heavy, just like enough to give that, that quick access to fuel. I know for me, when I do the half, I'm definitely like considering even for me, like though it's early in the day, like whether to have something just beforehand or whether to do it fasted. So I'm considering the same and even considering this week, widening my window, just like even by a couple hours, like to 18 instead of 20.

Barry Conrad
So think of fasting as your baseline. I like, and performance days, the more the exception, you know, like where you can adjust. It's, I'd also say don't overlook the role of hydration and electrolytes and sleep because feeling faint can sometimes also be compounded by like lack of sodium because you're sweating so much, you're really under a lot of stress. So making sure you're well hydrated and having adequate electrolytes.

I'm literally talking to myself as well while talking to you and it's going to make a massive difference. And you also mentioned cardio and that's, which is worth getting into too. Okay. Most of your training has been strength centered or like skill-based adding more conditioning to what you're doing is going to help with that gassing out feeling, which is the worst feeling because you feel like I'm doing everything right. Why am I gassing out? Honestly though, in this case, it does sound more like a fueling situation rather than a cardio thing. So again, nothing went wrong. Your body's doing what it's supposed to do. It's just the access to fuel in the moment for what the demand is. So yeah, train faster if it feels good, but fuel for performance when it counts and don't overthink it because it's not like, it's not all year. It's just for what you're doing, like the competition. So it doesn't really matter. The balance is where you're going to get the best of both worlds. So don't overthink it, I reckon. Mal, what do you think?

Melanie Avalon
Yeah, you said it perfectly. And it's so interesting because he literally like the question he asked, where he said is he was wondering if during high intensity sports, the body takes longer to turn fat into energy. So that is nailing it exactly.

And like like Barry was saying, but just to emphasize, it's not that it's taking longer for fat to turn into energy. So that's happening all the time. It's that behind intensity literally is not fueled by fat. It's like Barry saying it's fueled by glycogen. And so if your glycogen stores aren't there, there's nothing to fuel it. So that's why you're getting that feeling. I think that's like the ongoing question is, you're just gonna have to figure out how to properly keep your glycogen stores topped off in a way that keeps you sustained and fueled. And I feel like it's so different for different people. So like some people would be fine, you know, filling up their glycogen stores like the day prior, and then be fasted. And they, you know, work through those glycogen while they're doing the high intensity activity. But some people might need those top off. So having, you know, some sort of rapid way to get glycogen in, which is likely what happened with the figs, because figs, you know, quickly convert, they can contain glucose and fructose. And then that quickly repletes your liver glycogen. So you had, you know, something to fuel from. But then you also need to end your muscles, the glycogen as well. So I feel like that's always the ongoing question. I'll be curious, Barry, what you end up doing, you know, with with your glycogen stores. Like you said, you know, if you're gonna do like, actually day of type stuff, or, you know, or not, have you, you haven't decided though?

Barry Conrad
Well, Mel, like it's, it's, I literally relate to what Joseph is saying here. Cause that gassed out feeling is exactly how I felt when it's like, what's happening? Like it feels wrong, but it's literally your body saying you're just not fueled. You don't have enough glycogen. That's what it is.

So I am considering either just going to 18, six for the week or, and just eating more beforehand or sticking to my 20 and eating morning of, I don't know about eating morning off cause it's seven 30 starts. So I don't know. Maybe just maybe increasing my window for the week and eating more, getting my glycogen stores up, maybe perhaps. I reckon.

Speaker 3
Yeah

Melanie Avalon
Uh, either way I would, I mean, I, you know this, but I would test out what you're going to do before you, before day of, cause I think, I think a lot of people will make the mistake of like fasted training and then they're like, okay, but day of all, like have the, you know, the easy to use like, you know, honey or like whatever it is. But then that, if you're not accustomed to that, then you might actually end up like rebounding or bonking from that. You know, it's like so hard to, hard to know.

Barry Conrad
Yeah, I'll keep you posted because it's actually a good experiment for me, for the future.

Melanie Avalon
Yeah, hopefully that helps, Joseph.

Barry Conrad
Thanks, Joseph.

Melanie Avalon
All right, shall we do one more question?

Barry Conrad
Yes. Joanne on Facebook says, do you still recommend feels gummies?

Melanie Avalon
Okay, Joanne, thank you so much for your question. So this is perfect timing because I do still love Feels. So Feels is a CBD brand, and it's one I've been using for years and years. And I never actually took the gummies because I like just like straight up CBD without anything that would break my fast or something like that.

We recently found, I'm so excited, a new CBD company that I am so excited about. So they are called Tanasi, and I had a call with one of the founders and what makes their CBD really unique. Oh, which by the way, so Barry, do you use CBD?

Barry Conrad
I have in the past, but I don't currently. I have definitely used it before though, which really helps you to relax.

Melanie Avalon
I love it. I've been using it for years and years every night. It's really good for helping to modulate your natural cannabinoid receptors and helps with endogenous production of these cannabinoids. So basically, it can be really great for stress relief, sleep, muscle pain, whatever it may be. It can be really helpful.

And I had not heard this before. So Tenasi, they make a patented CBD plus CBD A formula and they have studies on it and it is two times better than CBD alone. And it's even better. It's been shown to be better than over-the-counter pain relievers like acetaminophen and supporting your body's response to inflammation. So basically, it can help with pain and inflammation, but in a healthy way where it's working with your body, not just giving you a drug that's making things more problematic in the long term. But all of their studies is on this special formulation they have that nobody else is doing. And the products are really great.

And by the way, so I'm going to tell you what's in the products, for example, when I originally came across them, I was not going to partner with them because they had outdated labels on their website, which showed... They used to have more additives in it is my point. And I had a call with the founder and I was like, I love this idea because I wasn't familiar about this specific form of CBD plus CBD A. I was like, but I can't really partner with you guys because of the other ingredients. And then that's when he realized in real time that their website was outdated. So I'm holding the products in my hand right now so I can tell you literally what's in it. So for example, they have a tincture form and it has the CBD. So it has four milligrams of cannabinoids per drop. And all it contains is MCT oil and then the CBD. So there's no, yeah, nothing problematic. It's THC free. So there's that. They also have a lotion. So if you want to do topical absorption for pain relief, that is an option as well. And then they also have another topical version that is just almond oil, beeswax, and the CBD-C-B-D-A formula. So I am such a fan of CBD. I think it can have really profound effects on people's sleep and stress and mood. It helps my sleep so much. I'm just thinking about what I use it the most for. And I think, yeah, I love it for sleep. And I love this brand. I'm so happy that I found them. And I'm so happy that they reformulated to have this pure form that I'm really excited about.

I also talk to them as well because they don't say that it's organic or anything like that, but they do heavy, extensive. He was very clear on this that in order to have the effects that are shown in the studies, it has to be rigorously controlled. So it's super pure, tested to only contain what it says on the bottle. And I'm excited. So if listeners would like to try it, you can go to tenasi.com and use the code IFPODCAST and that will get you 25% off, which is amazing. So oh, and you also get free shipping over $75. So definitely, definitely do that.

Melanie Avalon
That's T-A-N-A-S-I.com. Use the promo code IFPODCAST to get 25% off and you also get free shipping over $75. So yeah, I'm really excited to have found this brand.

Barry Conrad
So good, Mel, and now I'm also curious to jump back into CBD land again.

Melanie Avalon
Oh, I know I jumped in and I never left. Like I, I, I'm serious. Like I, I started it. It's funny because when we first started taking sponsors on this show, like years and years and years ago, I remember cause CBD was like really controversial for a while, you know, cause because of the whole, you know, comes from the marijuana plant, the hemp plant. And I remember there was like an explosion and like all these CBD brands were, were reaching out like so many. I think we literally got pitched by a CBD brand like every week. And the only one I felt good about was feels, which I, I still do love feels as well. And, but now it's just like so normal. Like I don't even feel like I have to, you know, it's just like completely normal to talk about, which I'm so, I'm so glad about it.

I'm so happy that those regulations, you know, that this happened and you, if you want to like look into it more, I know there's a whole historic historical reason about problems with the hemp plant and it had nothing to do with like CBD. It had to do with because it was being used, I think for like paper production. I don't even know. There was something like, there was like a lot of politicalness behind it all. But yeah, my point is I never, ever since I started using CBD, I literally use it every night of my life. Like it is a game changer for me. Helps me fall asleep, but it helps me stay asleep. That's what I really find. And I find like, if I wake up in the middle of the night for whatever reason and can't get back to sleep, which is rare these days, but it does happen. I'll, you know, have some CBD from the tincture and I'm, I fall back asleep. It's so great.

Barry Conrad
Definitely did help me sleep now. Yeah, it's just just just relax and just like helps you with anxiety And if you're feeling overwhelmed as well, I remember that as well.

And if your mind's racing, so I totally get that

Melanie Avalon
And actually, I've been having some shoulder pain. I just realized, I'm gonna put this on there. Man, I wish I had done it earlier during the podcast. I could have like in real time reported back. What's wrong with your shoulder, what happened? I don't know, I pulled something like years ago, but it's like flaring up for some reason. So yes, so that is my CBD update.

And I am currently literally massaging the oil beeswax one on my sore tendon. So we shall see.

Barry Conrad
See, listeners, Mel, honestly, Mel, whatever Melanie talks about, she literally really does use, even after the podcast when we're talking on the phone, we talk about the same stuff. So it's like she uses this and I'm so pumped that you're using it in real time for everyone.

That's funny and awesome.

Melanie Avalon
And I'm so happy we're having this conversation because I don't think it would have occurred to me to, I'm gonna report back, I'll report back next week. Wait, can it really work that fast?

Barry Conrad
What, you can feel the difference? I think so. That's awesome. It feels like it. Why report next week when you can report next moment?

Melanie Avalon
Yeah, I know. Okay, I'm going to use this. I'm going to go through this bottle. Awesome. All right.

Thank you again so much, Joanne, for your question. And yeah, definitely check out Tenasi and get that 25% off and the free shipping.

Barry Conrad
Awesome!

Melanie Avalon
Shall we have our proverbial breaking of the fast moment?

Barry Conrad
Couldn't be more ready. Let's do it.

Melanie Avalon
Okie dokie. So the intention of this part of the show is the health benefits of fasting are not due to just the fasting. They are also due to the eating window. So we love celebrating breaking the fast and eating all the things and talking about what we would order by profiling different restaurants.

So Barry, do you have something for us? And also I really do think the CBD is working. There you go. Real time. Yes. Okay. Okay. So what is your restaurant for us today?

Barry Conrad
Okay, the restaurant is called Sexy Fish, and it's in London, UK, and I've just sent you the link now. And why this restaurant is special is because it's one of the most visually incredible-looking dining rooms in London. Damon and her sculptures, glowing ceilings, massive fish installations, fully a la carte with Japanese-inspired seafood and sushi, wine-less that's vast and global and built for big nights out, and apparently the vibe is high-energy, glamorous, loud dinner as a spectacle, basically. It's just, like, really outrageously beautiful. So let's check it out.

Melanie Avalon
Oh my goodness, I'm Googling it for pictures.

Speaker 3
Oh, look at the bathroom. Is that the bathroom? The bathroom. Do you see the picture of the bathroom?

Barry Conrad
Think of the selfies, the obligatory selfies that you take.

Melanie Avalon
Oh my goodness. Listeners, friends, look up the sexy fish, London.

The bathroom is like fish tails holding up seashell sinks and everything is pink and there are fishes and oh. And then the actual dining room is stunning with the lights and oh

Speaker 3
Oh, okay.

Barry Conrad
And this is the thing we talk about, like, you know, the, the lighting and the, the vibe adds to even before you take a bite or have a sip of wine or anything. It's just going to elevate, you know?

Yes. Yeah. So click on that ala carte situation there, that menu, and it's a very, very extensive menu. So yeah, there's lots here, lots, and it's not all, not just fish, but you'll see, you'll soon find out.

Melanie Avalon
Oh, I like this menu. I like the vibe of the menu, even the menu. So vibe it is. Okay. So it's, it starts with, it starts with while you decide.

Barry Conrad
Do you remember, Mel, we had a restaurant that had a similar thing. Do you remember that?

I can't remember the name of it, but it was the only one that I can think of. It's like a while you decide on the appetizers. So on the while you decide, there's little bites here. Anything catching your eye there, Mel?

Melanie Avalon
The only thing I have not had squid before, have you? Yeah, you haven't. Yeah, and we talked about this. Yes.

Assuming it's not like fried, I think I would try maybe the salt and pepper squid. Oh, fun fact, I used to not eat pepper on anything. I don't know why, but I recently, oh, I know why. Because I was, I'm prepping for a show with a doctor who has a book about Ayurvedic medicine and literally she has like an entire chapter on turmeric. And I know turmeric curcumin from turmeric absorbs better with black pepper. So I started like adding black pepper. And then I started looking up the benefits of black pepper. I have become a black pepper fiend.

I now like, I use so much black pepper and I love that you like grind it, you know? Yeah. Actually, I got a blend. I got like a blend of like at Whole Foods. Whole Foods, they have like a black, white, green, organic pepper blend and a grinder. And so now I'm putting on everything. So my point is the salt and pepper squid, I might say hold the salt, but keep the pepper. you

Barry Conrad
I can definitely verify, not that I've eaten at this place, but salt and pepper squid in general as a dish is such a vibe and it's so delicious. And if they're grilling it and not frying it, but all both ways are good, but it's just so good, Mel.

And the, yeah, a bit of lemon juice on there, the salt and pepper, yeah, it's really, really good. Good choice.

Melanie Avalon
It's a weird texture, right? It's like gummy.

Speaker 3
ish.

Barry Conrad
It's maybe weird if you haven't had it, but it's not that hard to eat. Some people think it's gross because it's kind of tough or a little bit tough. But yeah, you have to try it, I guess.

Melanie Avalon
Have to get it here at sexy fish are you gonna get something from the while you decide menu.

Barry Conrad
I would definitely get the, the a five wagyu toast sounds interesting to me. I don't know. Yeah. It just sounds good with truffle mayo and then the King crab croquettes.

I do like anything crab. Why not?

Melanie Avalon
Awesome. And then we're entering berry territory. Tabiar and oysters. Berry texted me a picture the other day of a shirt where the emblem, like the logo, wasn't oyster.

Barry Conrad
It's like an oyster shirt. I just actually laughed in the store and they were like, are you okay?

Melanie Avalon
So funny. Oh, and they've got they've got the caviar that we've talked about the beluga one. That's super expensive

Barry Conrad
It seems to be a theme so I feel like are we gonna like are we meant to be having this blue together.

Melanie Avalon
We must have beluga, yeah, I think.

Barry Conrad
Blue energy. Anything catch your eye out of the caveat there? I know you don't.

Melanie Avalon
I mean, beluga.

Barry Conrad
Beluga. Beluga all day.

Melanie Avalon
How about you?

Barry Conrad
Yeah, beluga for the table, and then I can't not have oysters, so these galato oysters, I'm gonna get a dozen of those babies. Let's do it.

Melanie Avalon
Perfect. Okay, and then moving on. I haven't skipped ahead. I'm going like in order like in real time Now we're at the sushi counter

Barry Conrad
Yum, I love sushi.

Melanie Avalon
They have a sashimi section, so I would get the sake, the salmon Scotland. So the Scottish salmon sashimi.

Barry Conrad
Sashimi's so good because like, you know, we're talking about lean protein before. This is the perfect example of this. You could just eat platters of the stuff.

Melanie Avalon
Except salmon is actually not that lean, but it is an example though of protein.

Barry Conrad
Yeah, I would get the, what would I get? I'm going to get the Zuwagani, Zuwagani snow crab.

Melanie Avalon
Mm, I would have some of that too. Oh yeah, yeah, I want some of that. I would actually want to get, you know what? I would want to get the snow crab and the king crab from Norway, the terra bagani. So then I could, I love, if there's something I love, I love like tasting and comparing different things. Like I want to go to a restaurant where there's like steak tastings, where it would be like the different, that's what I would like. Like, you know, if the meal was like a sliver of like filet and ribeye and pecana and like all these different types, like I like comparing things. I think I just love doing it.

So I would want to get the two crabs and compare them.

Barry Conrad
Yeah, yum. I was actually eyeing the same one. It looks really good. We might have to have more later, but yeah, that's good. Anything from the marquee or the sexy signatures?

Melanie Avalon
We know we're in London because we've got prawn. Um, I might, I mean, if the wagyu and foie gras was on the table, I would have a bite of that.

Speaker 3
Yeah.

Melanie Avalon
They don't have, oh, wait, oh, prawns are shrimp. I was like, they don't have shrimp, but they don't have just like straight up shrimp. How about you?

Barry Conrad
I would do the prawn burrata and caviar, but then also in the maki, I would, the smoked eel and foie gras sounds interesting to me.

Melanie Avalon
Oh, that's interesting. I would taste that, the eel, for sure.

Barry Conrad
I don't think I've tried Eel, I'd remember it if I did, I don't think I have.

Melanie Avalon
Have you seen an eel like at the aquarium? They are so scary.

Barry Conrad
Yeah, they're kind of out.

Melanie Avalon
They're so scary. They're like the scariest, I think they're the scariest animal.

They're not the scariest animal. Have you seen my, have you seen my posts of the Georgia aquarium that yields? Probably. They are terrifying. They're literally like nightmares incarnate. These are like the big eels, like the ones that are like, you know, six feet long. Yeah. I'm going to send you, I'm going to send you like a post and you'll see. They're scary.

Barry Conrad
I mean, they are scary, but I mean, they're not the scariest animal ever, like...

Melanie Avalon
Yes, they are. I'll send it to you and you'll see. Okay. They're terrifying.

Barry Conrad
Okay, let's go down to the next page, which is raw and chilled, or the skewers, they both look good.

Melanie Avalon
Oh now we have beef carpaccio. I want that.

And there are skewers. Grilled scallops. Yes. And grilled tiger prawn. Yes. And chicken yakitori. Is yakitori the spice or like a sauce or is it oh so it can just have salt or it can have a sauce on it.

Barry Conrad
It's grilled over charcoal often seasoned with salt or sweet soy glaze, literally meaning grilled bird. That sounds pretty good actually.

Melanie Avalon
and they have grilled octopus, they have so many things.

Barry Conrad
Well, actually, you know what, Mel, that whole skewer section, I would get one of each of those. There's glazed pork belly, grilled octopus, chicken yakitori, grilled tiger prawn, grilled scallops.

Have you tried tiger prawns, by the way?

Melanie Avalon
I don't think so because we don't really have prawns here.

Barry Conrad
It's so good. It's so good.

Melanie Avalon
Oh my goodness, wait, guess what Barry? I should have had more trust.

Speaking of like AI earlier, I should have had more trust in modern technology. So now you can just like, I just typed in eel and it found my pictures of the eel. I'm going to send this to you. You have to watch it. You have to click play.

Barry Conrad
Yeah, they actually are massive. That's not what I was picturing, so they're not nice at all.

Melanie Avalon
And they're like six feet long, and they're like, yeah, so, okay. Um, back to the menu. Are we at salads or this menu is confusing to me. There's so many sections.

Barry Conrad
There's salads and rubata, so side by side, so we have anything from the salad jumping out at you?

Melanie Avalon
No, I always pass the salads.

Barry Conrad
What about the robota?

Melanie Avalon
Although if I was getting a salad, they have what might be the most intriguing salad that looks delicious.

Barry Conrad
The crispy duck.

Melanie Avalon
Yes. Crispy duck and watermelon with pomegranate. That's cool. Not getting it, but that's cool. Okay. Robota.

Barry Conrad
And that means a method of cooking food over a hot charcoal grill. So basic, literally like fireside cooking. So that's going to be really good, Mel. That's going to all be really good, I reckon.

Melanie Avalon
They have an Australian prime ribeye. I actually don't know if I would get anything from this section. Do you see? Maybe grilled lobster. How about you?

Barry Conrad
I would do the grilled lobster and definitely the caramelized lamb rack with red yuzu kosho and herbs. That sounds so good.

Speaker 3
I'm.

Melanie Avalon
amazing. And then we are down to

Barry Conrad
We're almost done. It's a big menu. It's quite comprehensive.

Melanie Avalon
I wonder like when you go here, do you just order like lot like little, you know, different ones at a time, you just

Barry Conrad
Yeah, I kind of get that vibe as well. Like you just kind of, it's like a long booking. You just order.

Melanie Avalon
Like you just like keep ordering things? Oh, I know. I know what I want meal wise, but before that, what is guaiosa? What is guaiosa? Guiosa? Guiosa.

Barry Conrad
like a like a dumpling kind of a thing like you know like a dumpling I'm out no okay not really not really a dumpling it's like a pocket of it's like a okay it's like a Chinese dumpling but it's really honestly it's it's really really good trust me it's really really delicious

Melanie Avalon
I'm out for that. I'm out for that and I'm out for tempura because that means fried, right? Okay, good. So I can like ignore those categories. Are you getting anything?

Barry Conrad
I can probably pass on those too because there's so many other things here. There's the wagyu section.

Melanie Avalon
Okay, the wagyu section, very excited about. I want the Japanese A5. So they have a filet and they have a sirloin. I mean, they both look amazing, but honestly I could probably go the sirloin route.

Barry Conrad
Same. I would do the same. I prefer a solo in any way. That's my favorite.

Melanie Avalon
Actually, no, this will be an example where I want to do both. So this is the example so that I can like compare. So like one A5 sirloin, one A5 filet, and then do a tasting.

Barry Conrad
Okay, looks like last but not least, any of these rice and veggies and noodles intrigue you in any way.

Melanie Avalon
No, I just read the category and I'm I'm out again. How about you?

Barry Conrad
I would I'm sort of tempted to at least try some of the well definitely have steamed rice because I love steamed rice But then I want to just have like a bite of the lobster udon ramen because I love udon and I love lobster, so

Melanie Avalon
And then they have treats add-ons. Apparently, we could have been adding. They should have put this at the top of the menu.

Because how many people are going to start at the top and not realize? So you can add on caviar or black truffle to anything.

Barry Conrad
It's actually quite a decadent, it's quite a lot of food.

Melanie Avalon
Are you a truffle fan? Have you had black truffle?

Barry Conrad
Yes. I am a truffle fan. Yeah, they should have put that at the top.

Melanie Avalon
I don't think I've actually had black truffle.

Barry Conrad
It's pretty yum. Should we go to the dessert? Oh, this is a very big dessert menu.

Melanie Avalon
Although I need to stay on this menu because I'm going to get for dessert, this is the perfect menu to have a savory dessert because I could just order another of whatever I had most enjoyed. So I probably might get like more sashimi or more carpaccio or more, you know, more of something.

Barry Conrad
I'm just going to get the chocolate fondant on the dessert menu and the

Melanie Avalon
I'm supposed to guess, don't-

Barry Conrad
and okay I'll get I'm getting one other one what's the other one do you think I'll get

Melanie Avalon
Well, I would have said chocolate fondant, obviously. And then second one, do you maybe want to try the cinnamon donut?

Barry Conrad
Yes, I actually would I actually would do the term term a cookie

Melanie Avalon
Oh, okay. I was looking at that too. That looks cool. Kalua, coffee, and marshmallow.

Barry Conrad
It's like tiramisu, but tiramucucchi.

Melanie Avalon
That's cool.

Barry Conrad
Yeah, so I reckon I'll do that and then there's some cocktails on the side there. Definitely going to go for a Don Julio Espresso Martini. That sounds really yummy. Because this kind of place is quite different, so I'll do that.

They have a wine list? They do. So go back to the click back and then there's wine and sake. Yay. Have you had a good day? Have you had a good day? Have you had a good day? Have you had a good day? Have you had a good day?

Melanie Avalon
had sake before I've definitely been at a place and people had it but I don't think I did I definitely had it like when I was I didn't have it but I went when I was in LA and we went downtown somewhere and like sake was happening but I don't think I had it how about you

Barry Conrad
I have had it. It's not it's not my favorite thing or maybe I just haven't had a good experience, but it's I find it heavier than Yeah, I find it pretty heavy to drink but it's an experience for sure.

Extensive list here by the way of wines.

Melanie Avalon
So basically, whenever it comes to wine for listeners, they know my protocol. I have to... Well, I now have my chat trained, so I have like a chat thing. I just take a picture of the menu, I give it a chat, and then it tells me what is organic, what is lower alcohol, what has minimal sulfites or low sulfites, and then I go that route. So okay, they have a lot of wines on this list, so I feel confident that I can find something easily.

Probably will be a French wine of sorts. This is a really big list.

Barry Conrad
It is actually, I would definitely get a bottle of sablee as well. Like a good white, especially all the fish we're having, yeah. I'm with like the lobster and stuff, you know.

Melanie Avalon
Yeah, maybe like a nice light gamay from France. Which speaking of tomorrow, I am going to a level two wine tasting course. Remember I told you that I went to like the level one tasting course here. And I, do you remember that story? I like basically they thought I was really stupid cause I, cause like the entire class were, was like older people who were there to learn about wine. And then I walked in like clearly like with the influencer tickets and looking really stupid and then I was tasting the wines and I was tasting the wrong wines from, but then I won the exam at the end. And so I'm going back to level two tomorrow.

They're having me back. So shout out by the way to Vino venue in Atlanta. If anybody lives in Atlanta and they ever want to do any sort of wine class or like wine tasting, they literally have classes all the time. Like their calendar is crazy. So their website is vino venue.com. B-I-N-O-B-E-N-U-E.com. And you can check out all their things. So I'm going to that tomorrow. And do you want to come?

Barry Conrad
I would love to come to something like that, I'd love to go to that. You're going to smash it, by the way, you're going to be so good.

Melanie Avalon
I'm nervous. I feel like I got a I wonder if there's gonna be an exam at the end again, probably.

Barry Conrad
There'll be another story to go along with that so I can't wait.

Melanie Avalon
probably about how I like don't win and I'm tragically torn.

Barry Conrad
You drinks like so many great wines, you're going to be fine.

Melanie Avalon
We'll see. The thing I'm excited about is apparently at this class, this is something that I've wanted to do for so long. Apparently we'll find out if they actually do it.

Apparently they have like a, cause you know like they'll talk about when you're wine tasting, like all of the different aromas and like flavors. Yes. So apparently there's like a sniffing board. So we're going to smell the different things. Like the actual, like, so like, because I realized like when I make wine notes, I'll be like, oh, this is like current and like, you know, ramble berry, but I don't actually know what those.

Speaker 3
taste like. So you smell it first, then taste it, then say...

Melanie Avalon
I have no idea. They just said that they said they used to do it in level one, but it got too complicated So now it's only in level two.

And so here we go Sniffing board here. I come so but in any case, this is a great find Sexy fish this may be I should be keeping an ongoing list.

This might be up there for ones. I want to go to the most

Barry Conrad
Well, it's very U-coded and like visually anyway, and also with the sashimi piece as well.

Melanie Avalon
It's literally everything I like. The vibe looks amazing. The bathrooms look, I can't even. And then I can just order lots of meat and fish without like just meat and fish, like on repeat, like rinse and repeat. Sounds like Melanie Heaven.

I know. Sexy fish, come to Atlanta, please. Awesome. Well, this was so much fun. Friends, we hope you had the best time with us. If you would like to submit your own questions for this show, you can directly email questions at ifodcast.com, or you can go to ifodcast.com and submit questions there. These show notes for today's episode will be at ifpodcast.com slash episode 478. They will have a transcript as well as links to everything that we talked about. So definitely check that out. And you can follow us on Instagram, we are ifodcast. I am Melanie Avalon, Barry is Barry underscore Conrad. And I think that's all the things. Anything from you, Barry, before we go?

Barry Conrad
No, this has been an amazing episode. Thanks so much for tuning in again, everyone, and chat to you next week.

Melanie Avalon
Awesome, I'll talk to you next week.

Barry Conrad
Talk to you next week, bye!

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

If you enjoyed the show, please consider writing a review on iTunes. We couldn't do this without our amazing team. Editing by podcast doctors, show notes and artwork by Brianna Joyner, and original theme composed by Leland Cox and recomposed by Steve Saunders.

See you next week!


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

SHOW NOTES


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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 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

SHOW NOTES


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.

Socials: 

@ketoneaid
@hardketones

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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 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

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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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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.

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