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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/oxalates/

https://melanieavalon.com/immunitycode1/

https://melanieavalon.com/immunitycode2/


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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 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.

See you next week. you


 


May 11

#473 – Mimicking Food Choices, Social Eating Influences, Weight Gain After Starting Fasting, Book Translations, Stress And Weight Gain, Premium Wine Secrets, And More!

Intermittent Fasting

Welcome to Episode 473 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

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STUDIES: 
Food choice mimicry on a large university campus

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

I'm Melanie Avalon, biohacker, founder of AvalonX, and author of What, When, Wine. Lose weight and feel great with paleo-style meals, intermittent fasting, and wine. And I'm joined by my co-hosts, Barry Conrad, actor, singer-songwriter, and creator and host of Banter with B.C. For more on us, check out MelanieAvalon.com and BarryConradOfficial.com. You can submit questions for the show by emailing questions at iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is episode number 473 of the Intermittent Fasting Podcast. I'm Melanie Avalon, and I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Melanie, I'm doing great. Thank you so much for asking.

I shared some news last week, and I've got some more good news this week, which I'm super, super stoked about. I have signed on to be the host and face of Australia House at South by Southwest in Austin, Texas.

Melanie Avalon
Oh my goodness. Wait. Okay. So you were, because you were going already, right? Is this like a new development with what you're doing?

Barry Conrad
I wasn't sure, like the G'day USA Art Scala was all part of that because the American Australian Association orchestrated that and I was maybe going to, I was in talks to be the host. I guess I can say this now, but it actually happened at the lot, like, you know, very, very recently. So it's like, it just happened. I just announced it and I'm heading to Austin in a few days and I'm, which is so crazy.

And if listeners don't know what that is, South by Southwest is basically this massive annual festival in Austin where like leaders in music, film, tech, hospitality, wellness, they all come together. Like it's one of those, the biggest gatherings of creatives and industry people in the world, 300 to 500,000 people every year and it's, you never know, quite know what you're going to see or what's going to blow up. Like people like Billy Eilish, Dua Lipa, John Mayer, Amy Winehouse all played there early on. Twitter was that big breakout room there too and basically Australia House is basically the official Australian hub there during the festival. So it's a space where a lot of Aussie artists, companies and creatives showcase what they're doing and there's like panel discussions, film and TV panel discussions, performances, networking events, dinners, which you'd love now, all that kind of thing. So it's highlighting Aussie talent and connecting it all with a big international industry. And I'm so stoked. This is like, it's such a huge opportunity for me and especially being almost five and a half, six months into living here, I feel really happy about this and I'm just so proud to be representing Australia here as well. Again, I can't get away from Australia, so I'm really excited.

Melanie Avalon
Oh my gosh, congratulations, that is so epic. So by the way, I have a friend, probably have a lot of friends going to South by Southwest.

I didn't realize, I always associated it with primarily like the film side of things. I didn't realize there's a whole entire, like you mentioned, but a whole wellness aspect to it. Like they're having my friend, Andrew McConnell, who I've had on the Biohacking podcast a few times, he's going and he was telling me all the, like all the guests they're having who are like in the wellness sphere. And it's, it's crazy. Like it's like Rhonda Patrick. And he mentioned so many people that I was familiar with. So yeah, I didn't realize that it brought together all those different aspects. Anyway, so as the host, what are you doing? Like what is that entail?

Barry Conrad
So basically, I'll be the face of the Australian hub there. Like Australia, it's called Australia House, and I'll be helping to moderate panel discussions, introduce all the guests that are there. It's so cool. And also get to do even some banter with BCS stuff, like having Vox Puffs of people talking to different bartenders, how they make their drinks, Aussie-inspired food. It's very exciting because it's like bars, what I already sort of do, and just in a bigger platform. So it's really cool.

I'm really, really, really happy to be going. And I've never been to Austin. Have you been to Austin before?

Melanie Avalon
Yes. Oh, actually it's like the place I've been the most because of the conferences. You're going to love it.

I think I've been there maybe three times and then I'll be going again in May for the Beyond Conference now is what it's called. Wait, where are you staying?

Barry Conrad
Actually, Mel, I'm so sorry. I already knew that. Of course you've been to Austin. You told me that you've been there before.

Yeah, it's my first time. I'm staying at, I guess I can say that now because it's going to be in the future, but the Lauren and it's this luxury hotel. It's famously by this lake as well. And it's only a couple of miles from the actual craziness and the excitement of the festival. So I get to have this respite at this beautiful hotel who I partner with as well. Shout out to the Lauren and I can't wait to be over there and create some great content for them. And just, yeah, I'm so excited.

Melanie Avalon
Oh my gosh, that is so epic. Whoa, and like right off of the heels of going to the G'day event, you're just killing it.

Barry Conrad
Well, I just, yeah, I just feel like, you know, those things where it's like, is it going to happen? It's not going to happen. It's that kind of moment, you know.

Melanie Avalon
That's amazing. You're going to get to meet so many incredible people. You're going to kill it. You're going to rock it. Congratulations.

Barry Conrad
Thank you. I wish you were going. There will be other things.

Melanie Avalon
I know. How many days are you there?

Barry Conrad
only a few days. It's really short. All the prep for, you know, how it always is like so much prayer for like a moment, right? But I'm going to soak it all in.

Melanie Avalon
That's so exciting. Wait, what day do you leave? This week.

Barry Conrad
this weekend.

Melanie Avalon
Oh my gosh, I can't wait to see all your posts on Instagram and hear all about it.

Barry Conrad
I can't wait to. What about you? How are you?

Melanie Avalon
I am good. Life is good. I have one update, but I'll save it for next week.

I'll just tell the funny story that I gave as a teaser from last time, which is that you would have loved this. There's this place here called Be No Venue and they have wine tasting classes and things like that. And so they got me tickets to one of the classes to promote them. And it's so funny because it was like fundamentals of wine level one, there's like 20 people there. Everybody there was like much older. I was, I don't know, I felt like I looked like the, you know, influencer girl who probably doesn't know much about wine. And I felt like I had to prove myself is the point.

So the way have you been to like a wine tasting class? Like were you like learn stuff?

Barry Conrad
I've been to like a beer tasting, like I've been to wine tasting, but not...

Melanie Avalon
like education class. Yeah. So this was like, I mean, again, it was like level one. So it wasn't anything too intense.

There were nine different wine tastings, two of which were blind at the end. And they taught us just basic tasting things. And at the beginning, so there were three glasses. And the way they did it was they would fill three tastes at a time. And then we would taste one, learn about it, and then dump it or finish it. And then they would refill it for the next taste. I don't know what happened, but I got confused about the order of what was in the glasses. So there was a moment, like early on, where we're like, OK, we're going to taste the Chardonnay or whatever. So I pick up the one I thought was what we're supposed to be tasting, but it was the wrong glass. And I'm just sitting there swirling it around, doing my thing. And not the instructor who was teaching us, but the other guy who worked there, he comes over and he's like, ma'am, that's not the right one. And I was like, oh my god. Because literally my fear, I was like, they're going to think I'm so stupid. So then I was like, I have to redeem myself. Because I was convinced. I was like, they think I'm really, really not that smart. So they told us there was going to be an exam at the end. And it was like an oral exam. So you just yelled out the answer. And every answer, I was on fire. They were like, I got, yeah, I killed it. So I won. So then I redeemed myself. Oh man. They're like, what, like what Valley was, you know, this way I'm like, Laura Valley? Like what fruit is most common Pinot Noir? Cherry. Like I was like on top.

Barry Conrad
I'm trying to picture your face like when you first felt like you don't like how

Melanie Avalon
I'm embarrassed. I know. I know. I was. I don't know. And I shouldn't be that embarrassed, but I was so embarrassed.

Like so embarrassed. Why? Because I was, I made a really stupid mistake and I'm like, you know.

Barry Conrad
But you redeemed yourself. You smashed it. You really did.

Melanie Avalon
I did. So take that. You can always redeem yourself is the point.

Barry Conrad
yelling at all the answers. That's great.

Melanie Avalon
But I really recommend being a venue, they're amazing. And if you're in Atlanta, they have like wine on tap, so you can like do tastings where you get like a card and you like, you know, can like pour out just small tastes of wine and stuff. So, and that's actually where I took my W-Set, my Wine Spirit Education Trust Level Two. I took my exam there back in the day.

So, yeah, now I'm thinking I might, I wish there was more time, but taking this class, I was like, I should go for Level Three of the W-Set. Do it, do it, do it. Well, first of all, it's, it would be, Level Two was really difficult. This is, again, this is different. So like the class I went to was just like a class, a local class they were doing. I'm talking about like one of the main wine education programs out there. And it's very difficult and like Level Two was hard enough. And so Level Three would be, it would be so much time and money and.

Speaker 3
Yeah.

Melanie Avalon
It's like, why is there any more time, any more time? So many things I would do, but that's my story.

Barry Conrad
It's a great story. Thank you for sharing. That was so funny.

Melanie Avalon
Thank you for being here. Congrats again on Austin. Cannot wait to hear all about it. You should come to the BEYOND Conference in May.

Barry Conrad
You know what, let's discuss after because that's actually a great idea.

Melanie Avalon
actually is a great idea. Or you should come to Eudaimonia in November, which is in West Palm Beach. Which one's better? They're both really amazing.

Dave's conference is massive. So, I mean, like, everybody's there. It's huge. Eudaimonia is like really high calibers, a lot of the same brands, a lot of the same guest speakers, but not as overwhelming because it's like, but it's still pretty intense. I'm just happier at Eudaimonia because it's not in May in Austin, the heat. It's West Palm in November. Have you been to West Palm?

Barry Conrad
I have not, but I've just made a note of both of them now so I can actually have a look.

Melanie Avalon
We should discuss. We could get you tickets, I'm sure, for...

Barry Conrad
Either. It's so exciting. And then we have to meet, obviously, before that, or we might even meet in one of these. No, surely not. We can't be. It has to be before that.

Melanie Avalon
Well, I don't know. Don't you kind of want to meet meet me when I'm like in my best vibe, which is like in the winter.

Barry Conrad
Yeah, actually, because in the summer, you might be like, hey, great to see you, great to finally meet you, not excited at all.

Melanie Avalon
No, I'm always happy and everything. I'm just saying I'm really happy in the winter.

Barry Conrad
And then you won't be like, Barry, things change from the car to the entrance. It's like, wait, what?

You'd be like, everything's changed. Like you went from the car to like the door. I'd be like, no, because it's somewhere it's different.

Melanie Avalon
Yeah, I'm not a fan. I don't like the elements. Okay, shall we jump into some fasting-related things?

Barry Conrad
I think we should. Let's do it.

Melanie Avalon
Awesome, awesome. So let me send you, to start things off, I have a study for us to talk about. So this study is called food choice mimicry on a large university campus. It is from December, 2024.

So this was a study that was conducted on a large Swiss university campus. And what they wanted to do was they wanted to see what are the odds of you buying a food item when somebody else, like right in front of you, buys that item? Like how influenced are we from other people's buying choices when it comes to food? They looked at different food types. They looked at time of day. They looked at different genders. They looked at if it was staff versus students. And they had so many data points. So they had, how many data points did they have? The equivalent, okay. It was data from 2010 to 2018. It was 18 million transactions that they looked at, 38.7,000 users. So this is like a massive data set that they looked at.

And so what they did was they broke it down into 509,000. They called it dyads, but it's basically like pairs of people. So like people who bought items back to back at the same register within five minutes, who also often ended up eating together at least 10 times. So these people had to know each other, presumably, because they at least ate together 10 times. And then they had to be like back to back when they were purchasing. So it's not just like a random stranger in front of you. It's somebody who you at least have eaten with at some point. What they found was, oh, and then they also broke it down into the anchor items and the addition items. So the anchor items was like the main meal. So like, was it a vegetarian or a non-vegetarian meal at lunch? And then at breakfast, was it coffee or tea as like the main thing? And then the additions were at lunch, condiments, salad, pastry, desserts, soup, soft drinks, and fruit. And at breakfast, the additions were fruit, desserts, and pastries. And they found that across all of the 13 types of additions, the person, if the person in front of you bought something, you are more likely to buy it yourself.

So the way it actually like panned out as far as like the intensity of that, overall it was a 14.2% percentage points of a risk difference. And the relative risk was 1.83. But what that translates to like practically would be like, if somebody got a dessert and your chances of getting the dessert are 17% to start with, if the person in front of you gets one as well gets one, then that jumps up to like 31% like that you're likely to get it. So the biggest effects were seen in condiments, which was a 23.9% difference with points. So like that much more likely to purchase the condiment if somebody in front of you did. The least of the additions was soft drinks. So, which I find really interesting. I guess people, so people are more likely, if somebody in front of you gets some ketchup, you're more likely to get ketchup. If the person in front of you gets like a Coke or a Sprite, you are more likely to get that as well, but not as much as like the condiments.

Melanie Avalon
The biggest in the breakfast, the ordering was, people were much more likely pastries. So pastries was the highest for breakfast to add on and then fruit and then dessert.

And then for afternoon, the biggest difference was, oh, again, pastries. And then, fruit and then desserts. And they also found that the anchor one also affected it. So if somebody got vegetarian or non-vegetarian, that made you more likely to do that. Or if they got coffee versus tea, that made you more likely to get it. They found that the biggest effect was when it was students and students, they mimicked each other the most. And the lowest was staff and staff. So staff people were not as much mimicking each other. For students, it was 17.89%. And for staff to staff, it was only 9.66%. There was no difference between gender of people. Let's see if there's any other differences. And then, oh, the time lag also affected it. So the shorter the amount of time between the person in front of you purchasing, the more likely you were to mimic them. And then they also tried looking at those dyads, so those couples that were connected together because they dined together, but not ordering back to back. And there was no effect. And there was no effect with strangers. So you had to be back to back with the people to have this effect. They actually made a lot of interesting suggestions about how this could be used practically for encouraging healthy food choices, which was something they had suggested was if they could have a system where people order their food before going in line, then people would not be subconsciously affected by the other people, which I guess on the one hand, it can be beneficial if it influences you in a healthy way, but not if it's soft drinks and desserts and pastries, not so much. So they were saying if there could be a way that people could order their food and then pick it up rather than getting it in line, they also said maybe it could be helpful if they did staff days where staff ate with students, and then the staff's healthy food choices could influence the students' choices, and then they could even have a reward system where the staff gets some sort of reward if the student picks something healthy.

That's so interesting. I know. It was really, really interesting. So the ways that we... I think this is... Well, there's a whole thing we can talk about is just how much other people's food choices affect our food choices. And then I think it would go both ways as far as if you're doing intermittent fasting. This could also explain why it might be more difficult if you're doing fasting and your friends aren't doing fasting because we tend to mimic each other. Also because they saw it more in the young students rather than the older adults, the staff, that people who are younger in general with their food choices and their fasting might struggle more with mimicking other people. And I also just wanted to talk about, but I'll stop talking, but I'm also really curious. I was thinking about me. It's funny because I am so unaffected by other people's food choices. I literally just eat whatever I want.

Melanie Avalon
But I'm trying to think back. How long have I been like that? When I was younger, was I mimicking people? When I was in college, was I mimicking people more? And I would wonder also if this would be affected.

They didn't do this, but I wish they had data on what the students... Were the students following a diet or not? Because would that affect things? I do wonder if you have rules in your head about what you eat or donate? Does that affect how much you're influenced by other people? So yeah, that's that study. What are your thoughts?

Barry Conrad
I think this is super interesting and it's something that you sort of, well, I've observed happened in real time, but maybe I'm oblivious to whether or not I do that. You know what I mean?

Like, cause I see, no, cause I see, you see people copying each other. Oh, I'll get the same. Or it's almost like, you know, the person that orders first sets the tone kind of thing, you know, for the table, especially if you, like, as you said, like there's got to be relationship there, you know, a certain kind of a relationship. It's not just strangers necessarily. And if they would anchor it like, cool, well, I'll just get the same thing. Or that's like the thing to get. It wasn't surprising to me about the age because maybe I was guessing as soon as you said that, that they're more socially influenced in general, cause they like the younger people and they just, you know, would be more effect, like more susceptible to disorder and whatever else is getting. And then also made me think when you shared that, that about restaurant tables, because I'm swear that I swear that I've seen people like order fries or dessert and then suddenly some people are running and get all have what they're having kind of thing. It's, it's interesting.

Like it's, it's, it gives a scientific explanation for that rather than, oh, that's a fluke or like, do you think that happens when we eat with our friends? I mean, you said that you, you're pretty unfazed with that. Like it was order what you want, but I wonder like in friends groups and stuff as well, if someone orders something indulgent, uh, why not? Yeah, I'll do it too. You know, rather than just stick into their guns, you know.

Melanie Avalon
No, like, actually, that's such a good point because I at least, okay, because like, I have to think back so far because I've been so, I don't want to say neurotic, but I've been so intense about what I eat for so long that it's been a while that I have felt influenced by other people with my food choices. But I'm thinking back to like, growing up, and like, if it came to like dessert time, for example, I would maybe feel guilty about eating dessert, but then it's like, if somebody else is eating it too, then it's like, oh, it's okay, you know, like, cuz like, the one person will like want the dessert, it's like, well, do you want it to okay, and then like, it's like, oh, then you're like, it like alleviates guilt in some way, for at least for eating like indulgent type related things, I think.

But it's also just interesting that, yeah, I'm trying to think, I wonder like going back to like, when I used to eat at the high school cafeteria, like, did I get based on the person in front of me? If I had sat with them, if they were like one of my, you know, within my friend's fear, did I would I adjust what I was eating, I was probably so subconscious, like people don't even realize they're doing this, you know.

Barry Conrad
Yeah, I mean, it really kind of does show how eating can be so much more socially, sort of like, almost contagious.

Melanie Avalon
Mm hmm. Yeah, exactly.

Barry Conrad
And what you said about the guilt piece is really true, even in the reverse, in a way. I remember one of my ex-girlfriends, we went to this Japanese restaurant, well, it was more like a casual lunch place. And I, without even thinking, I just like sashimi, so I just ordered some sashimi. And she ordered something that was like into those fried gyozas kind of thing. Fried what? Is it gyoza? You say gyoza?

Melanie Avalon
Oh, I don't know. Wait, what is that?

Barry Conrad
It's sort of like a dumpling kind of a thing.

Melanie Avalon
I don't know what that is. How do you spell it?

Barry Conrad
Gyoza, it's a G-Y-O-Z-A. Oh.

Melanie Avalon
I don't know what that is. Okay.

Barry Conrad
Yes so and then you know having that and then like the guilt keeps like no you just have what you want kind of thing so i think it happens in reverse as well like if you're not eating the same thing. It's like when you when you have a certain relationship with some people it matters like what they order you know like you know.

The reverse as well yeah it's interesting yeah.

Melanie Avalon
Yeah, I remember, and I've talked about this before, and I talk about it in my book, but I used to have this friend that would go with us to Florida, so we would eat like a lot of meals together. And she was always getting ready for her soccer camp. And so she was always like eating really healthy. And it used to bother me, it bothered me so bad.

Because when we would go to the restaurants, she would always get a chicken, a Caesar salad with chicken every time. And I was like, why is she not? Because it, yeah, and it really shows you like how much people's insecurities about food or projections onto other people are just about them. Like that was just me being insecure about what I was eating. It wasn't about her, like she should be able to eat whatever she wants. You know, I'm just thinking, I guess I don't, I'm not really, I'm gonna start noticing this. I guess I'm not really in cafeteria situations, which is where it's more prevalent. But I'm gonna start noticing like at group dinners, if people, like when you're going around and ordering, if people seem to adjust at all.

Barry Conrad
Yeah, well, I see it all the time, like going to group dinners and stuff. It's just, yeah, we'll just get the same.

Like, you know, sometimes people have, maybe it's decision fatigue. Maybe it's just safety because someone they trust is getting something. It's, it just points to how like environment is such a big driver, like without us even realizing a food, like how people order, you know? Like the cues around that. Yeah.

Melanie Avalon
It's so interesting because like last week we talked about emotional eating, so like emotions affecting what you're eating and then this is about environment and yeah, this is why I just like having like having my fasting window and I like having for me knowing what I eat and what I don't eat because then I then I don't get influenced by like I'm literally not going to eat something that I don't want to eat.

Barry Conrad
Yeah, speaking of fasting, I wonder then, and not that I never want to be someone who tries to parade or preach anything, but I wonder if without even realizing if you're intermittent fasting, if that sets an example or if that people might naturally copy the way you're eating. Do you know if it could be used in a healthy way, like your habits, I wonder if it works the same way or if it's more just like food choices, you know what I mean?

Melanie Avalon
Yeah, I think I think it more often creates the negative mirror projection situation, which is unfortunate, but I think it because okay, here's the here's the example like, well, now I'm thinking this through in real time. So if people are like all ordering different, but we're all eating, we're all like, we're all eating, choosing like a healthier choice.

I think that's more likely to maybe encourage somebody to do the same compared to like, I'm fasting and they're eating. I think my experience, it tends to just more annoy people, because it looks like a like a reflection on them, even though it's not like it's not about them, but that's the way it presents sometimes.

Barry Conrad
I totally agree.

Melanie Avalon
It's so freeing when I meet somebody who might not do fasting, or maybe they do, but just whenever I meet somebody who just literally doesn't care. Because I go to a lot of situations where I'm not eating and other people are eating, and usually I'm drinking because it's going to be early in the evening, but it's so interesting to see how different people react to that.

Barry Conrad
Yep. Food is a complex beast. It's so many things woven around it. So much conditioning, so many patterns of thinking individually and projected by other people, what we see on social media, what we see on TV. And it's just, it's complicated for a lot of people.

Melanie Avalon
I get so grateful, like so grateful when I have a friend who like just literally doesn't care, you know, and like doesn't give me grief, doesn't, doesn't even question it. It's just like, okay, that's what you're doing. Like I am so grateful for those people. I'm like, thank you for not like making this a whole thing.

Barry Conrad
Cause it's not really an old thing at all. I also liked how, like I found it interesting how subtle it is too.

Like, you know, you think you might think you're choosing independently, but even didn't you say like, sometimes people would buy the same sort of category, not necessarily the same type of food, like, or rather buy the same type of food, but not the exact same thing. So it's like even.

Melanie Avalon
Right. Yeah. It looks like pastries.

Barry Conrad
They're like nudging your brain without even realizing it. Yeah, that's, that's kind of creepy. Or fruit. Yeah.

Melanie Avalon
Yeah, no, the social influence of people to people, and it's not just food stuff, it's like so much behavior. We tend to mimic other people. We don't realize it. It's subconscious.

Barry Conrad
Where does it come from? It's so crazy. It's so interesting.

Melanie Avalon
It's an evolutionary drive to like form bonds, be liked, be accepted in the clan. It's why people like, that's why you can like look at two people at a table and kind of just tell from their body language if they're like into each other or not, because people who are either friends or romantic, whatever it is, like, do they like each other?

Do they want to be liked by the other person? Like you can tell by their body language and how they're, you know, acting. So fun times with that study.

Barry Conrad
That was super awesome. It was so interesting. And I'm like my brain, so I'm still thinking about it.

Melanie Avalon
and we're going to start seeing it now. We're going to start looking around.

Man, if I was like a lunch lady, I could do my own experiment and watch all the kiddos ordering their stuff. Shall we answer some listener questions?

Barry Conrad
Let's do it.

Melanie Avalon
So, okay, we have a long question, lots of good stuff in here. So this is from Sandra. Her subject was actually your book in Spanish. But the email says, Sandra says, I gotta say, I absolutely love your podcast and have been binge listening. I have so many things to say, ha ha. I first heard of, and maybe we can actually do these like one at a time, she said, I first heard of IF in 2017 from a coworker and thought that was the worst thing you could do to your body. We should eat five to seven times a day, and the morning meal is the most important ever. That's what she thought before.

I kind of ignored her, but then I started hearing about IF again last year, and I had to do some research about it because it honestly went against everything I've always believed in. It might be important to say that I'm Mexican and I came to the US to study in September 2017. So culturally, the way we eat is super different. I listened to Dr. Fung's The Obesity Code and Jen's Delay Don't Deny, and I did a ton of research. This was just too good to be true. I started my IF lifestyle in April of 2019 and haven't stopped since. I lost 18 pounds in the first three months, and I've plateaued for another six months. And now starting this year, I've actually gone up 10 pounds. I do the weigh daily and average weekly technique. I'm horrified by this, and I have no idea what's going on. My diet hasn't really changed, nor has my eating window, which is three to five hours daily. However, I should point out that I've been through a lot of emotional stress lately. I graduated and as an international student, had been job hunting since December, trying to stay in the States. I finally got a job and I started February 1st, plus my relationship just ended as well. So lots of huge life changes.

Any suggestions to get back on track with the weight loss? I'm 29 years old, 5'1", and about 31% body fat weighing 128 pounds right now. And she has more things, but maybe we can start with that. What are your thoughts on that?

Barry Conrad
Thank you so much for the thoughtful and generous message and I could really feel the excitement in what you wrote and hearing that you've been binge listening to the show, it means a lot to both of us, I can say, and there's something really special about knowing that these conversations are traveling with people on their drives and they commute to their work and their workouts while they're figuring out their own fasting adventure. And I love also that your path into fasting, hearing about that, because it sounds really familiar, at least to me as well, that moment when someone first mentions IF or in my case when I read it and you think, whoa, what is this?

And then, you know, and for decades we're told we need to eat constantly, I totally get that five or six times a day, there was a point, there was something called the body for life situation, which I did, which is six meals a day. So I totally understand, you never skip breakfast, always keep metabolism spiked and whatnot. So when fasting sort of comes into the equation, Sandra, it can feel almost like a backwards unlearning thing. I really admire that instead of dismissing it despite your like, you know, you come from a different background and the way you eat and the way you are, you did your research and you got curious and that's great. And the obesity code, Jason Fong, it's awesome. Delayed and denied, Jim Stevens, like you gave yourself permission to sort of question things at least and dig into something different. And, you know, your results in the beginning are a reflection of that. And also typical of what people see in the beginning. So an initial wet and drop can, initial drop of wet, I should say, can happen quickly. And then some people do experience that plateau. Sandra, I know it's really frustrating and you can feel like, what am I doing that's wrong? What am I doing that's not right? But they can. They're also pretty normal and common, like your body doesn't lose weight. Our bodies don't lose weight in a perfect straight line. It's not linear, you know, it adapts, it recalibrates, sometimes it holds steady for a while before it shifts again in another direction. And the weight gain you're saying here that this year, especially with what you're saying, like the context of everything you've been through. So it stood out because you're graduating, stress are trying to get a new job as an international student. That's tough. Navigating immigration uncertainty, new job, going through the end of a relationship. That's all big things. So when stress level spikes, Sandra, your hormones can shift, cortisol can go all over the place, sleep can really suffer and often does, emotional strain is going to skyrocket, all of those things they do and can influence our weight. Even if your eating window hasn't changed, even if you feel like you're eating, quote unquote, like clockwork or nothing's changed with your eating. Our internal, sort of like an internal environment, like our body's environment, like that can change so much.

Barry Conrad
So the first thing I want to say is, please don't panic or assume like anything's wrong or something's broken. You know, I would say focus on sleep, focus on your emotional well-being first, some sort of movement, some sort of exercise that feels supportive rather than like you're punishing yourself through what you're going through or, and also meals that are nourishing for you during your eating window as well.

I mean, weight loss is, it can often like resume once your nervous system feels safe. Like a lot of things do, can just reset again or find a equilibrium. So you're still at a healthy weight range for your height. So it doesn't mean that your goals, yeah, they're not, your goals aren't not valid. It just means that your body might resist some changes more than it did earlier.

Melanie Avalon
Yeah, I love everything you said so much. And the first thing that really spoke to me, and Barry was talking about this, but the stress piece cannot be underestimated for its effects on your body, your metabolism, you know, how it's dealing with your energy levels and your weight loss or weight gain. I mean, you don't mention sleep. You just mentioned the emotional stress, but I can imagine that might be affecting your sleep as well. And, you know, sleep disruption has massive effects on our hunger levels, on our hunger hormones. So like, it makes you have higher levels of ghrelin, which is our hunger hormone. It makes us feel hungry. It actually lowers our leptin, which makes us feel full. It can make us actually increase our calorie intake. And we might not even be realizing it. Even like one week of poor sleep, for example, can reduce insulin sensitivity by around 20 to 30%. So if it's affecting your sleep, I would not underestimate what that might be doing with everything.

As far as the fasting, like Barry was saying, like weight loss isn't linear. And it sounds like for this, you know, you lost weight that you plateaued, then you regained it. It is important to remember that when people first start fasting, they often do experience that large push in the beginning. And then, and plateau, that's not uncommon. Gaining it back and gaining it back again, like I said, can be due to a lot of the other factors that are happening. What I would suggest is either you could adjust your fasting window, but if you're like happy with it and how it's fitting in your life, don't underestimate the power of food choices. So because you don't mention at all what you're eating. So I don't know if you tend to eat culturally more. So like traditional, like Mexican type foods, which can be pretty high in like carbs and fat and things like that. So the choices of the food that you actually eat within your window, it's not about like restricting or anything like that. But if you're eating, you know, processed foods, if you like make them eat less processed foods, or if you focus on protein, like protein first, we talk about this all the time. But like leading with protein can have a huge effect. But I would just I would take a breather, I would stay the course, and know that you can't like things can change in the way that make you feel happier about everything. And like Barry said, you technically, and I don't really put a lot of stock in BMI. Technically, you are in normal range of BMI. I understand that like 31% body fat that you might want lower body fat and a lower BMI as well. You know, you're not like morbidly obese or anything like that. So I think you can make a lot of beneficial changes with some looking at the whole lifestyle. And this question was sent to us quite a while ago. So hopefully, hopefully now everything went well with your, you know, being the student here and trying to stay in the States. I can't even imagine how stressful that must be like that. That just thinking about it, like I feel the stress in my body and then the relationship, like you said, so many life changes.

Melanie Avalon
So sending you love and good vibes, stay the course, look at the food choices you're making inside of your eating window, focus on sleep, focus on stress reduction, and and keep on caving on. So, okay, the next part of her question, she says, now the point I actually wanted to get to, I just ordered what when wine and I can't wait to get it and devour it.

But I also really want to share all this wealth of information with my family, but they're all back in Mexico and do not speak English, please, please, please, could you consider having your books available in Spanish. So what's really interesting is I so for once I traditionally published my book, all of that is like, I don't have any, like, I didn't have any say in translations or anything like that. Like, I don't have the, I mean, it's ironic, because it's my book, but the publisher really makes all those decisions. So I think it only got translated into one other language, which was, I should remember, I think you got translated into like check, which is like very random. But I wonder now because again, this was sent to us so long ago, I wonder now with AI if can you like auto translate books.

Barry Conrad
I'm guessing, yeah, surely. Yeah, of course.

Melanie Avalon
So it might not even be as much of an issue anymore now. I haven't even looked into that because I wish I was multilingual. I just speak English.

Not to go on a tangent, but I think about how growing up and going to all these different countries where they spoke different languages and we had to have a physical book and translate things, and now there's just apps for that. I haven't used them though. Have you used them to translate?

Barry Conrad
The extent of that is I've tried to like, I'm trying to relearn Afrikaans again, like, you know, a bit more like my second language, but that's more, it's not really like a translation app. It's more just like a tutorial app, but yeah, there's just so much, there's so many resources now with our phones.

Melanie Avalon
Yeah, it's wild. Sometimes I really want to, I mean, this is like a, you probably don't have the experience of like going to the nail salon, but there's like the cliche of like the nail salon and like wondering if they're talking about you because they tend to be like Korean or Asian salons.

Like sometimes I'm like, I want to like pull out an app and like see if they're talking about me.

Barry Conrad
I'm sure that there's one, I'm sure that there is one that in real time can do it.

Melanie Avalon
need a secret one that doesn't show. Thank you, Sandra, about all of that. And for wanting to share it. Oh, I do want to echo what Barry was saying at the beginning. I just love your excitement and passion about everything. And I love when people are open-minded. When you first heard of intermittent fasting, you thought it was crazy. You thought everybody should eat five to seven times a day. And the morning meal is the most important. And you changed your mind and looked into it more. So love that.

End of her email, she says, last but not least, for all the wine drinking listeners out there. Okay. She says, as a winemaker myself, which that's amazing. I wonder, like, I want to know more about how she makes wine. I can tell you that although there are many wines with a lot of additives and not so good stuff, there are also millions that are amazing, have no additives or pesticides, but are not necessarily labeled as such. Most premium wines are crafted in the most natural ways. And even if they're not certified organic or biodynamic, they utilize sustainable practices. Just wanted to let people know that they shouldn't be afraid of wine.

Thank you so much for all the love, passion, and work you put into this podcast. IF has forever changed my life and would love to help you spread the word. So yeah, publish in Spanish. Love, Sandra. So seriously, this is like one of the most amazing emails. Thank you again so much. And to comment on the wine stuff, I agree. This is why I'm always... I don't want to say necessarily that, like, quote, premium wines are more likely to be like that, because I've actually found that there are a lot of, quote, premium, like expensive wines, especially in the US. And you would assume it's like a 200 bottle of wine that it would be, and I would assume it would be like organic, but they're not, they're often not. I think European premium wines are more likely to be like this. It's so true what you're saying that a lot of them are not certified. You can usually find wines that are, you know, don't have the additives, are drier, not high in alcohol, not with the pesticides. And that's why you just got to look up the wines individually. And that's why when I see a wine list, I'm like, I look at the European ones, I look up the actual winery, I just Google, well, now I use chat GPT, I just take a screenshot and let it look it up. But there are a lot of wineries that, you know, and sometimes don't even say that they're organic, but they'll say that they, you know, use sustainable pesticides and minimal intervention in the fields. And so those are things to look for.

But I love Sandra, that you are into wine as well. And that you are a winemaker. I'm dying to know again, how you actually do that. Any thoughts from you, Barry?

Barry Conrad
So no, that's awesome that you make wine. That's not, that's not something that I expected you to say when I was reading through your question and like initially, it's just so impressive. And also we'd love to hear more about how you even fell into that or how you, yeah, tell us more that's so inspiring and cool. And I'm totally team wine all about it.

Thank you so much for your, again, for your passion and enthusiasm and your curiosity, and I have no doubt you're going to find, find your merger with, with your fasting and your eating and yeah, keep us posted, please. And thank you so much, Sandra.

Melanie Avalon
I agree. And also Barry, we should have a wine someday, make a wine someday, like a co-brand.

Barry Conrad
Yes, of course. We must. That'd be amazing. That'd be so cool.

Melanie Avalon
Maybe we can like find a pre-existing, you know, organic wine place that we like and like partner with them and do like a private label situation. That is so cool.

Barry Conrad
I would love that. Because I love my wine, you love your wine, why not?

Melanie Avalon
Awesome. All right. Shall we have our proverbial breaking of the fast moment?

Barry Conrad
I thought you'd never ask.

Melanie Avalon
Oh man. All right. So this portion of the show is where we emphasize the importance of the eating part of your fasting, not just the fasting because so much of the magic from fasting comes from the actual eating window and the choices that you make. And it's not just about that. It's also about the community and the vibes and all the things, especially given everything we talked about in the show about the complexities of people eating.

So we like to pick a restaurant to showcase and talk about how we would break our fast. So Barry, what restaurant do you have for us today?

Barry Conrad
Today's restaurant, and just also ignore the first Linked ML that was from last week. This is the new Link.

Today's restaurant that I have for us is another NYC special called The Grill, and I've just sent you the Linked ML. And why this place is really good is located in the legendary Seagram Building. One of the most famous dining rooms in the world is a tribute to mid-century New York fine dining, dramatic tableside service and classic dishes, fully a la carte with lobster, prime rib, indulgent situations, apparently in a monumental cellar built for serious collectors in wine connoisseurs, and the vibe is meant to be theatrical, glamorous, grand, one of the most impressive rooms in America. So I reckon we should take a look at this menu. It looks so beautiful. It does. It really does. Look how grand it is.

Melanie Avalon
I'm looking at the the lighting looks on point.

Barry Conrad
And you know what you said, what did you say last week or the other week when you said, would you have really bad food and really good lighting or really bad lighting and really good food? And what did you say?

Melanie Avalon
I'd rather have really good lighting and really bad food.

Barry Conrad
But this plays to us against both.

Melanie Avalon
I know. They have a dress code too, so no shorts, no open-toed shoes or tank tops, no athletic wear, no baseball caps, and they can turn you away if you are not dressed for the occasion.

Barry Conrad
I like that though.

Melanie Avalon
I do too.

Barry Conrad
I think it's good. It sets a president, sets a standard and you know what you're in for. You know what I mean? Melanie Avalon, what is peaking your interest here?

Melanie Avalon
Well, I know why you picked this restaurant.

Barry Conrad
Was that?

Melanie Avalon
because it starts with oysters, clams, etc.

Barry Conrad
You haven't had clams, right? Have you told me this before? You haven't.

Melanie Avalon
I have not, which is wild because, yeah, and I forgot, are they like scallops at all? I always feel like they're like scallops, but they're not.

Barry Conrad
They're very similar to scallops, very similar consistency and taste. Yeah, they're really good. You have to do it. Pop your clam sherry. It's really good. It's really delicious.

Melanie Avalon
Well, maybe we can get some of those for the table and I can try them because they have little neck clams with Tabasco relish. I definitely want some house cured salmon from the first section. I would be curious about the selection of continental ham.

What is that? What is goose terrine? It's a pate made from goose meat.

Speaker 3
Oh, that looks good. So just the bread of some sort, right? Or cracker.

Melanie Avalon
Oh, it's often stuffed into the goose neck casing. Interesting. Yeah, so what are you getting from the first? Are you getting some of the oysters?

Barry Conrad
What do you mean? I don't like oysters.

Oh, good. I know. I love oysters. I'll get the Montauk Pearl oysters. Definitely going to get a dozen of those babies. There's some Nantucket Bay scallops. I'm surprised you didn't get any scallops, Mel, as well.

Melanie Avalon
We've talked about this. I eat so many scallops like as my dinner.

I don't really want, but well, like I would never get them as my, I don't want to say never, but I would probably never get them as my entree. But if it's like an appetizer, yeah, that could be fun. We can get some of those.

Barry Conrad
Yes, we got the Montauk Pearl oysters on the half shell, some Nantucket-based colops, Melanie's got the little neck clams, the cured salmon, and I reckon that ham looks pretty enticing. I reckon because that makes me think of mustard.

Do you ever have mustard with your ham as well, Mel?

Melanie Avalon
Well, I don't I don't eat a lot of ham. I don't know that. I mean, not since I was like little was like a sandwich with ham and mustard. Actually, I didn't eat mustard back then.

But that's when I would eat like mayonnaise and ham and turkey. Mayonnaise is such a polarizing food. What do you mean? Like people either like people hate mayonnaise.

Barry Conrad
How can you hate it? What's the hate about it?

Melanie Avalon
People either like it or they hate it, but people get like grossed out by mayonnaise.

Barry Conrad
Okay, this is my thing. If you give me a warm sandwich that's been in the backseat of a car with mayonnaise on the chicken or the egg in the sandwich, it's a hard no and it's grossed out.

But if it's chilled and it's fresh out of the fridge or out of the pantry, yeah, sign me up. It's so good.

Whole egg mayonnaise? Yes.

Melanie Avalon
It's funny, I always had it on all my sandwiches, kind of like I liked it, but it kind of just like, it also kind of like grossed me out. But I liked it.

We made it through the first section. They're using the right terminology, assorted appetizers. Okay, let me look here. Oh, I know what I want. What? Steak and anchovy tartar.

Do you like anchovies?

Barry Conrad
I love anchovies. Have you ever had anchovies on?

Melanie Avalon
I actually don't know if I've had anchovies.

Barry Conrad
If you try them on sourdough, okay, just go with me here. So you get a fresh loaf of sourdough, slice it up, put them under the broiler in the oven just so they're not nice and crispy. Put some like cream cheese on there with some anchovies. So good, so delicious, so refreshing. Highly recommend it.

Melanie Avalon
I need to go to Whole Foods and buy some anchovies because I don't think I've ever tried them. So I don't know that I... Are they really really salty though?

Can I get like a low salt version? I just feel like it's gonna be really salty.

Barry Conrad
I'm sure that they would be maybe salty or to you because you don't add salt to your food, but they're not overly salty. Like regular seafood salty, if that makes sense, if you know what I mean.

Melanie Avalon
Yeah, they're just so they're so often like in cans. So it's like, you know, I bet there's like, I'm gonna go to Whole Foods again, and I'm going to look at all the anchovies and I'm gonna get some.

Barry Conrad
I'm sure there's some in jars, there are canned ones, but there's bespoke or gourmet jarred ones as well.

Melanie Avalon
Are you ready? Do they taste fishy?

Barry Conrad
Oh, come on. Okay, listeners, if you hear this, can you please weigh in on this comment? Can seafood taste fishy? No, that's the answer.

Melanie Avalon
I'm going to make this a poll in the Facebook group, because I try to post one thing a day, and this will be a great poll. So listeners, go join.

I mean, the poll is going to be way in the past by the time you listen to this, but join IF Biohackers and find this poll and add your vote, which is, I don't know how to phrase it though. Wait, what am I asking? I'm asking, what am I asking? I'm asking, is fishy a appropriate adjective to describe fish?

Barry Conrad
No, it's not.

Melanie Avalon
Yes it is because and do and is it good or bad like i'm i'll have chat help me come up with this poll but we're gonna settle this once and for all.

Barry Conrad
I can't wait to see what people say because it's ridiculous if they say that it can be fishy because it's from the ocean.

Melanie Avalon
No, but like, but sometimes it's fishy and sometimes it's not. And when it is, it's not good.

Barry Conrad
Oh my gosh. Okay. Well, tell me what taste fishy so that

Melanie Avalon
This is why I can't do oysters because they taste fishy. They literally taste like fish. Fishy, fishy.

Barry Conrad
That can be changed. I definitely think you can finally find voices that you enjoy. I'm confident that will happen one day. I really am.

Melanie Avalon
We are on our first meal together i will we have to go somewhere that has oysters and i will try them and you will watch me not like them and i will be validated okay super gonna get some soup.

Barry Conrad
Actually, I'll do the blue crab gumbo. That looks pretty good. And I reckon in a place like this, it's going to really be great.

Melanie Avalon
being good. There's another soup on there. I have no idea what that word is. What is that word? What is that word? Caviar? What is that word? Vichy? Sois?

Barry Conrad
Vichy Swaz.

Melanie Avalon
Oh, fishy sois. Creamy, savory soup made from pureed leeks, potatoes, onions, and cream. That sounds good. Minus the caviar.

Hmm. Actually, and the caviar. That sounds yummy. I'm not getting it, but sounds good. Salad. Would you like a salad?

Barry Conrad
I can go with that a solid in this instance.

Melanie Avalon
Yeah, you don't ever really order a salad, do you?

Barry Conrad
Well, I actually, okay, when I was in LA recently, I actually ordered this amazing shrimp salad. It was really good with giant shrimp in it.

That was really good, like a Cobb salad. Prawns or shrimp? It said shrimp. So unless they were giving me fake news on that menu, they said shrimp. They were pretty massive too, really big.

Melanie Avalon
Was the head on them?

Barry Conrad
No, they were peeled and no head, sans head, yeah.

Melanie Avalon
Speaking of, now we are entering the entrees, which they don't say entree anywhere, but we have options between

Barry Conrad
mains.

Melanie Avalon
Uh-huh. Options between seafood, chops and birds, prime-aged steaks, trolley service. Okay. Oh my goodness. So many options. Okay. Let me take this in. Let me have a look-see.

Barry Conrad
I know what I'm getting, but I'll wait for you, ladies first.

Melanie Avalon
Wait, now we have to, we don't influence each other with our choices.

Barry Conrad
I don't think so, but we do like a lot of the same things, actually.

Melanie Avalon
Yeah, I have to look up some of these. What is a larded squab? I've never heard of that in my entire life.

Is it a bird? It's got to be a bird. Whoa. Oh my goodness. Guess what? What? I just Googled it and for whatever reason, it freaked out the AI.

Speaker 3
Really?

Melanie Avalon
Yeah, I'm going to send you a screenshot. Look at this.

And for listeners, type in larder. Oh, type in, well, I spelled it wrong. Oh, larder. Wait, does larder mean to say something over and over and over? Wait, did you see the

Barry Conrad
Yeah, I did see that. That's really interesting and just kept on kind of malfunctioned.

Melanie Avalon
The AI like freaked out. I tried to type in alerted squab. And it told me it said squab is a young tender and and and and and and and and and and and and

Barry Conrad
It sounds like a almost like, just get out of my way, you ladded squab. It sounds like, it sounds like a, I don't know, like a, you know, something you call someone.

Melanie Avalon
I'm sending you the full thing. It's a baby pigeon known for its tender, dark, and flavorful meat, often compared to duck. Oh, wow. Oh, and it's whole grilled? So is it like the entire pigeon? That's intriguing.

And they have venice and Cumberland. Do you know what is Cumberland? Oh, it's a sauce.

Speaker 3
Okay, that looks great.

Melanie Avalon
So I'm going to go with, oh, they have a whole grilled young chicken as well. So many options.

I'm going to go with, I know what I'm getting for dessert from this menu. For my actual entree, though, I think I might get the larded squab because I've never seen that before in my entire life. And I like that it's whole. It's whole grilled with preserved orange. So I'll get like everything on the side, but I'm just very intrigued. So I think I'll get that. And then what are you getting?

Barry Conrad
I'm going to get the triple lamb chops, curried flavors, minced jelly, and then I'm also going to get lobster a la Newberg from the seafood because I love lobster so much and I love lamb so much. And we don't have a lot of lamb here in, I haven't tried lamb here in the US yet, so yet to find, yeah.

Melanie Avalon
And then I think I'm also going to get, with the larded squab, I think I might also get a filet mignon as well, which you can get peppered, Florentine, or Peconic. I don't know what that means. Oh, it's a place in New York. That's confusing.

I'm not sure what that means. Yeah, so I'm going to get a filet mignon as well, cooked as rare as they will bring it please, although I am going to inquire with our captain about the additional cuts of American beef that they have. But yeah, so I'm going to go with the steak route and the larded squab. Or maybe the venison. Depends. I might get venison. It's actually, I go backtrack. I'm going to get venison, Cumberland, but I'm going to ask for the sauce on the side, and then I'm going to get the larded squab. Okay, final answer.

Barry Conrad
Yep. And I forgot to add potatoes to mine. I'm going to add some dilled potatoes, which is-

Melanie Avalon
Whoa, you're adding potatoes?

Barry Conrad
I love potatoes so much.

Melanie Avalon
You don't normally add things.

Barry Conrad
Well, you know what, I was reminded of this because I made steak the other night from ButcherBox again. Surprise, surprise.

But I always used to make these in Australia. Baby potatoes, sauteed, and like, it's not something that you would have necessary, because it's kind of fried in butter, and it's just really crispy and delicious. I kind of got the recipe from my mom, and South Africa is really, really good with steak. So that's making me think of that.

Melanie Avalon
This also made me realize, because the description, I realize now those aren't options. So the Flamin' Yawn was peppered slash and Florentine slash Peconic.

So it was just, I thought it was like you choose, but, so the potatoes are cottage fries, hash brown, O'Brien whipped, dilled. And then dessert.

Barry Conrad
There's a dessert menu. So I'm gonna go to dessert. Here we go. Ah, yeah, for sure

Melanie Avalon
Can I guess what you're going to get? Sure. Go ahead.

Well, it's interesting that they put under ice cream, they put buttered rum, baked Alaska, because that's like an actual situation, not just like ice cream. Are you going to get that, the baked Alaska?

Barry Conrad
I do love Baked Alaska, which I had a, I can't say the other restaurant because it's conflict of restaurants, but I had another amazing restaurant in New York. And I'm also going to get the crawler, which is like a kind of like this fried donut situation.

I've never had it before, but I just looked it up. It looks great.

Melanie Avalon
Okay, if I know what it was, I might have guessed that. Something different.

And then I'm going to get for dessert the entree that I picked, which is the, I would like the Dover sole because it's like a very light white fish. And I feel like white fish is like my favorite form of dessert.

Barry Conrad
It is pretty good, not gonna lie. Whitefish is very, very good.

Melanie Avalon
Yeah, so grilled Riviera horse rat. Oh, I love horseradish horseradish mignon and Neptune's crown. Okay.

Barry Conrad
Any drinks? It's quite an extensive menu. There's lots here.

Melanie Avalon
I will let you look at the drinks, I'm going to look at the full wine list.

Barry Conrad
Well, I do love a good margaritas. I know what I like.

I'm going to get a margarita. Patroon Reposada, Caracao Lime, and also a, the grill old-fashioned because I like to have something from the place that I'm at.

Melanie Avalon
Are these? Okay, on the y-list, is it the prices, the like, the column at the end?

Barry Conrad
Yes, the column at the end, I believe, of the prices.

Melanie Avalon
Oh my goodness. They have, yes. Okay. So the price is on these wines. They have like an almost $8,000 bottle. And so this makes me like hankerback or hankerback or remember, reminisce on Sandra's email because like, this is a situation where like some of these wines are so expensive and, and that doesn't necessarily mean that they're like organic or you know, like it's kind of crazy.

It makes you wonder like what makes a wine become like this. I should probably know this more based on my wine education, but in any case it looks like they have a very extensive wine list. So I would get one of their French, Oh, they have orange wines too. I might get an orange wine. I might get like a French Rose or French red, but there's a lot of options. So I feel confident that I can find something on this list for sure.

Barry Conrad
So many options.

Melanie Avalon
Amazing. Are you gonna go?

Barry Conrad
have to go now. Now that I've gone to one here, I've definitely wet my appetite to just keep trying these out.

Melanie Avalon
Do you ever question so something I do like my habit because I tend to go to like the drink situation more than the dinner I go to I love going to like bars and steakhouses. Do you do that?

Barry Conrad
You know what? Not like intentionally I have done it and they are pretty good because you get to feel the vibe out without actually eating there. But yeah, maybe I should give that a go. you

Melanie Avalon
I do it, that's like one of my go tos because let me sell you on it. You get to see the, like you said, see the restaurant, feel out the vibe and the state, especially like steakhouses and like fine dining restaurants, they will have really good wines.

So you get to like go to a bar, but actually have like a really decent wine selection. So I love, I love restaurant bars, like steakhouse bars or like fine dining bars.

Barry Conrad
Okay. You sold me. I'm going to give it a go.

Melanie Avalon
Yeah, start doing it. This is like, this is like my habit. Like this is like what I do.

Barry Conrad
And Harry, what's your process of finding it? You just sort of look for like Google reviews, would you look on Instagram or word of mouth or all of the above?

Melanie Avalon
I look for the, like, do they have, like, Michelin stars or, like, you know, awards and then the wine lists and the vibe. So the wine, the awards, the vibe, and then I'm good.

Speaker 3
Yeah, awesome.

Melanie Avalon
Yeah, it really expands your opportunity for bar options. Because a lot of people look for just bars, but there's a whole world of restaurants with bars. And it's a whole other world that you can go to.

Barry Conrad
That's actually so true. You're actually right. Yeah, you're right. You forget about that. You think, yeah, you're right, you're right.

Melanie Avalon
I actually like, that's almost more my preference. Like I almost look for that first and then other bars.

And if you are eating, you can normally order food at the bar too. So it's like, it's a way to like, especially if it's a place where like it's hard to get reservations, you can just go to the bar and like try the food, see the vibe and then come back later if you want.

Barry Conrad
Good hack actually that's a good point.

Melanie Avalon
I know, I should talk about this more.

Barry Conrad
Yeah, now I'm thinking about that.

Melanie Avalon
Okay. Well, good find. So fun. Listeners, thank you so much for being here with us.

If you would like to submit your own questions for the show, please, please do. You can email us at questions at ifodcast.com or you can go to ifpodcast.com and submit questions there. These show notes for today's episode will be at ifpodcast.com slash episode 473. Those will have links to everything that we talked about. So definitely check that out. And then you can follow us on Instagram. We are, I have podcast, I have Melanie Avalon, Barry is Barry underscore Conrad. Yeah, I think that's all the things. Anything from you, Barry, before we go.

Barry Conrad
You're all awesome. Thank you so much once again for listening and spending time with us and we'll talk to you next week.

Melanie Avalon
Yes, and happy travels this weekend, Barry.

Barry Conrad
Thanks so much, Mel, and have an awesome week.

Melanie Avalon
I'll talk to you next week. Bye.

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



 


May 04

#472 – Emotional Eating And Weight Gain, Sore Mouth From Fasting, Pickle Cravings, Increasing Willpower, Supporting Electrolyte Balance, Interpreting Appetite And Hunger, And More!

Intermittent Fasting

Welcome to Episode 472 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

SHOW NOTES

LINKS 

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If you enjoyed this episode, please consider leaving us a review in Apple Podcasts!

Original theme composed by Leland Cox, and recomposed by Steve Saunders.


Our content does not constitute an attempt to practice medicine and does not establish a doctor-patient relationship. Please consult a qualified healthcare provider for medical advice and answers to personal health questions.


TRANSCRIPT

(Note: This is generated by AI with 98% accuracy. However, any errors may cause unintended changes in meaning.)




Melanie Avalon
Welcome to Episode 472 of the Intermittent Fasting Podcast. If you want to burn fat, gain energy, and enhance your health by changing when you eat, not what you eat, with no calorie counting, then this show is for you. I'm Melanie Avalon, biohacker, founder of AvalonX, and author of What, When, Wine. Lose weight and feel great with paleo-style meals, intermittent fasting, and wine. And I'm joined by my co-hosts, Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC. For more on us, check out MelanieAvalon.com and BarryConradOfficial.com. You can submit questions for the show by emailing questions at iapodcast.com or by going to iapodcast.com. We would love to hear from you.

Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is Episode 472 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Melanie, I'm doing really, really well. First of all, it's hot here, so I'm happy that it's warm, eh, which you would not like at all.

The sun's out and I'm feeling great. And then second of all, I have just recently been in LA actually, my first interstate, I don't know if you, if you guys say interstate here in America, my first national trip, I guess, flying-wise.

Melanie Avalon
continental.

Barry Conrad
Continental flight here to LA. I was there for the G'day USA Arts Gala, my very first one, which is basically... Do you know about this event?

Melanie Avalon
Well, you told me about it. So because I remember I thought I was trying to figure out I thought it was G day. So I was like, what is G? I was like trying to think of everything you could stand for. It's like, is it gay day?

No.

Barry Conrad
Is it gay today? Is it this? Like, it was very funny.

Melanie Avalon
It's a good day.

Barry Conrad
It's G'day, like in Australia we say G'day, how are you doing kind of thing. And for listeners, you don't know what that is. G'day USA is this long running sort of like initiative that celebrates the relationship between Aussies and you guys, like the US. And every year they host a bunch of different events across different industries like film, TV, business, tech, everything.

And this gala specifically recognizes Australians working in film, TV, and music in the creative industries. And it's basically just a room full of Aussies doing amazing things in Hollywood and internationally, which is always a fun vibe. And this year, now they're honored, Yvonne Strahovski from Hamid's Hail, Ian Thorpe, the Olympian, and Millie Alcock from Superman. And for me, it was like a whirlwind, but it was really special to be there finally after having moved here and to be amongst it all. And I can't escape Australia clearly. So it was amazing.

And you would have loved the setup as well, the bar and the red carpet because Qantas is one of the sponsors. So you get there and these pilots are lined up, actual pilots, and they give you a boarding pass with like, like, welcome to G'day. It's really cool. It's awesome.

Melanie Avalon
I've been dying to hear how it went, like dying, so this is very exciting.

And it's funny, I was actually, I had a call yesterday with something I will talk about later, but one of the women on the call was from Australia.

Barry Conrad
Really?

Melanie Avalon
Yeah, I'm trying to remember which part she was from. But the reason I'm bringing it up is I was thinking about your event because I told her about you. And I mentioned how you were in neighbors. And she was like, Oh, she was like, that's like the rite of passage in Australia for like all the actors.

Like, I didn't realize like Margot Robbie was on it. And like all the people. And then we went on a tangent about like Australian actors and how the US inherits them. And so I was thinking about your event. I was like, well, all the Australian actors were with Barry this week.

Barry Conrad
It's actually really true, as you said, like the alumni that comes out of neighbors and home in a way as the other one, it's like.

Melanie Avalon
That was the, yeah, I know, that's what you talked about.

Barry Conrad
That's so funny. It's like Chris Hemsworth, Margot Robbie, Russell Crowe, Carly Minogue, Guy Pearce, like so many people, it's just, I guess it's, what would your, what would the equivalent be here?

Melanie Avalon
That's what I was thinking. I was like, I was like, I don't think we really have the equivalent, the thing I could think of, but it's not applicable anymore.

But in like the 90s, I think there was the Mickey Mouse Club and like everybody was in that, like Britney Spears and Justin Timberlake and like all the people, but we don't really have like one, you know, like one or two shows where like everybody's in it.

Barry Conrad
I heard like law and order, you know, that show, I think that is like a thing here in New York, something like that.

Melanie Avalon
Yeah, like have a bit roll on law and order. It's like, yeah, that's a good one. That and the CSI maybe all the CSI shows and NCIS

Barry Conrad
But Mel, honestly, you would have loved it. It was amazing.

One thing that I forgot about, though, and you would know this really well, is how spread out LA is, which I know, but it just stood out to me more than usual this time around. Like, it's so far to get anywhere. There's no, let's not like subways like New York or anything. Where was the event? This was at the lot in Formosa, and I was staying in, you know that area?

Melanie Avalon
Like in West Hollywood? Yeah. Yeah. I'm getting so nostalgic. I dreamed last night I was back and living in LA.

Barry Conrad
Didn't you say before like you do often dream about that? So maybe it's gonna happen.

Melanie Avalon
It's always that I'm there and that I'm like so happy I'm back and that I'm convinced I'm not dreaming. Like I think I'm literally like, I'm in LA. I'm not dreaming. I made it back.

I'm not dreaming this time. Like that's what happens every single time. And then I wake up and I'm like, oh. That's so fun.

Barry Conrad
How are you? How's your week or weeks been?

Melanie Avalon
Good. And so this airs May 4th, which may the 4th be with you. Did they say that in Australia? Yes, they do.

And even though, so us talking about the weather, which we tend to do, but it actually is hot here and it shouldn't be because it's not May right now as of this recording. It was like 80 degrees this week, which is wild. But the biggest update is we actually launched Glow, my coffee line. Yes. Awesome. So friends, I've been saying this so much with like, I hope it's out. I'm not sure. Well, now I know that it will be out because it's out now and it's currently March. It was really exciting because this was my first time with my partners, us doing it all ourselves. I learned so much. There were so many fires to put out. It was crazy, but we survived.

That was one of the hardest things I've ever done in my entire life for sure. So, but friends, go get it now. Go to glowcoffeecode.com, use the coupon code IFPodcast for 10% off. This is why you need it. It is the perfect coffee for your fasting because coffee for a lot of people is their number one source of antioxidants, which is kind of upsetting, but you can actually specifically, like different beans have different levels of antioxidants. So we found the beans that are very high in CGA content, antioxidant content. And then we roast the beans to preserve that. It comes from a completely female led sustainable initiative in Columbia. It's a single origin Arabica bean organic. We did extensive testing for 90 plus compounds like toxins, pesticides, heavy metals, mold. This is the stuff you want. It tastes delicious. It's the way to glow inside and out.

So glowcoffeecode.com, coupon code IFPodcast for 10% off. And yeah, wait, did I send it to you yet, Barry? I didn't, right?

Barry Conrad
No, but I'm going to buy some. You didn't send it to me.

Melanie Avalon
I will send you some. I'm waiting for my order. I don't have any right now. Well, I do for me, but it's so good. I'm going to turn you into a glow person.

Barry Conrad
Do you know what I also really love about the packaging, Melanie? What? The feel your day, illuminate your way. I think that's awesome.

Melanie Avalon
I was going to say that when I was talking. Yes, the tagline.

Barry Conrad
I love that. It's really, it's very you and it's great.

Melanie Avalon
Quick question for you, because we're having internal conversations right now about this. We're trying to really, this is like the very beginning stages of a new company, so we're really trying to hone in on our focal points and our target audience.

So the team wants to kind of focus on women, like market to women, but I feel like it should be for everybody. When you see the packaging, are you like, oh, that's way too girly? You can be honest.

Barry Conrad
I do think it slants a little bit, also because maybe that's very sexist of me to say, only now that you mention it. I mean, not overly, I do think maybe it slants a little bit femininy, but also what does that even mean?

But that's just my, I guess, off the cuff answer, so that's truthful.

Melanie Avalon
No, I appreciate it. I think we might come to a happy medium where we use a lot of terminology that is feminine, but not necessarily like saying it's like a women's or female or feminine coffee.

Barry Conrad
Can I ask you why, why manly females or why was that initially the target? I'm curious.

Melanie Avalon
or why are we having that conversation right now because of what we're seeing in sales, so female versus male purchasers. And then going in line with the packaging, which is feminine. And then I guess they were excited about maybe focusing because there's not, I guess, we were looking at all the different competitors and who their target market audience and there's not really like a coffee that's like marketed specifically towards females. So it's an opportunity.

I just don't want to box out. I think it's for everybody. So I don't want to box people out.

Barry Conrad
Yeah. I mean, I feel like any good product, any good coffee, people are going to find it anyway.

So you can try to keep us away, the guys away, but I know it's going to be good, so I'll be having some. I don't care if it's curly.

Melanie Avalon
Maybe we can launch a second SKU that is the exact same thing, but like a different ombre that's more masculine. No, I don't want to do that. So yeah, I'm excited.

Barry Conrad
Can I just say, congratulations, this is an amazing moment because you've been working on this for a long time. So how do you feel? Do you feel excited, relieved, like you told me how you feel?

Melanie Avalon
I feel so excited. It's just funny because it could have been way worse, like all of the last minute fires that we were putting out and you know, things going wrong. It could have been way worse, but it was very stressful. And so it's nice.

I was just worried about like, is this going to work? Like are we going to actually get coffee to people? Because like doing the order fulfillment yourself is a lot. So it's really exciting. And the packaging is really exciting. If you order one, well, I don't want to discourage people from ordering more. But if you only order one or two bags, the packaging is like really fun. After that, it comes in a box.

Feels good. So put it out to the universe that it becomes. I want to see it on shelves like in Whole Foods. That's my goal someday.

Barry Conrad
I totally see that and there's no reason why that can't happen. And if, you know, I know you, you are someone who makes things happen. So putting it out there with you.

Melanie Avalon
Well, thank you. Thank you. Thank you. So yeah, and congrats also on your event and all the things that you're doing.

Barry Conrad
Also, we're talking about you, but thank you very much.

Melanie Avalon
I know what I realized I didn't tell you congratulations after we, you flipped the script and put it on me. So going back to you. We're here. We're proud of each other.

Barry Conrad
We're here, we're here, we're proud of each other.

Melanie Avalon
Should we jump into some fasting related things?

Barry Conrad
Let's do it! I brought a study this week, Mel, and it's called The Effect of Emotional Eating on Body Weight and Eating Habits in Adults.

Melanie Avalon
Oh!

Barry Conrad
So the study I'm reading is called The Effect of Emotional Eating on Body Weight and Eating Habits in Adults. And the study was carried out by a team from Ankara University in Turkey. And it was published in the journal Medicine Science in 2022. And it looked at a pretty big group of adults, 2,461 people aged between 18 and 65. That included 677 men and more than 1,700 women. So quite a big, large group there. The researchers used face-to-face questionnaires to measure emotional eating, uncontrolled eating, hunger sensitivity, and cognitive restraint. Also face-to-face for that many people, that's a lot of commitment. They matched that with the participants' actual food intake, physical activity levels, and body mass index. What they found is really striking, because according to the data, Mel, about 35% of the adults were overweight and another 25% were obese.

The biggest pattern running through the whole study is that emotional eating is strongly tied to higher calorie intake, especially from carbohydrates and fat. So when hunger scores or uncontrolled eating scores went up, so did that daily energy intake. And on page three of the study, the highest emotional and uncontrolled eating groups were consuming so much more energy, carbs and fat, than the lowest scoring groups. The study also showed clear links between emotional eating and food choices, which didn't surprise me at all. People who ate more of the fast food situations with sugary drinks at least once a week had much higher emotional eating and uncontrolled eating scores. They also had higher hunger sensitivity. That lines up with a lot of what you sort of see in the real world when people reach for that quick comfort food or bag of Doritos or bag of Cheetos under stress when you're feeling sort of out of control around eating or you're busy. And the researchers pointed out that emotional eaters, they tend to go for foods really, really high in sugar and fat, because those foods give that short-term mood lift cue when people say, I couldn't do fasting because I need a pick me up. So that afternoon, a little sugar boost. But long-term, that pattern leads to weight gain and worse metabolic health. And one of the strongest things that they found came through when they looked at overweight and obese participants because it showed that every single sub-factor score from the emotional eating questionnaire was significantly higher in people who were overweight or obese compared to those at a normal weight. So that means emotional eating, uncontrolled eating, hunger sensitivity, and cognitive restraint all showed up more intensely in heavier people. And when they ran those stats, they found that each of the even like small rises in emotional eating related factors increased the risk of being overweight or obese. So hunger increased the risk by about 80% and dietary disinhibition increased the risk by 14%. And that's pretty big. And how do I, why did I think this relates back to IF? I think there are a couple of important takeaways because intermittent fasting, it brings one thing that I love that it brings is structure and rhythm.

Barry Conrad
And it brings that into people's eating patterns, which can naturally lower mindless eating and emotional snacking. And Mel, we were talking about this recently as well about, do you eat more when you're scrolling or watching TV? And I sort of liken it to that as well. When we have that structure in place, we're way less likely to do that because we have our window, we have our fast, and that's it no matter what.

But the fasting doesn't automatically fix emotional eating, I should say. I mean, if anything, emotional patterns can show up sometimes even more clearly when you shrink your eating window because people... Can maybe find themselves overeating especially in the beginning of a fasting journey and it could highlight struggles that they might have with particular foods which i think is a good thing even if they stroll for that short amount of time because it really is gonna shine that almost like a lift of magnifying glass on are these are the things that i'm really gravitating towards and you know things maybe that they haven't emotionally addressed you know that might set them off so i mean the studies it's a good reminder that emotional eating it's not just about willpower it's really not it's tied to to learn behaviors stress mood and and those patterns really do directly affect calorie intake and weight regardless of regardless of timing fasting is a great structure but it's not just a magic pill you know it's an amazing tool but it works best when paired with awareness around why we eat what we eat not just when we eat so mel i reckon this study explains why some people thrive with fasting and why those underlying emotional issues related to food still there and why they struggle what do you think the study

Melanie Avalon
Awesome, fine. So first thing I just thought, because in the beginning when you're saying that they tend to overeat more with the fat and the carbs, it makes me wonder if you had like somebody who struggles with emotional eating but they just like went crazy on protein, would they gain weight? Like would everything with the weight correlations go away? I feel like they might.

I don't know how they would study that. They would have to take people who are overweight or I guess they would have to take people who profess to have emotional eating or identify with that or answer the questions to rank that way and then have them commit to like when they want to eat more, they're only allowed to eat protein. And like what would happen? That would be really interesting.

Barry Conrad
I think it'd be really interesting too, for sure.

Melanie Avalon
But as far as the, what you're saying about why fasting can be so beneficial, 100%, because especially with emotional eating, it really is a situation where presumably people do not want to be over emotionally eating. You know, like it feels good in the moment to be eating the food, but I would guess that most people engaging in that situation don't want to be doing it.

Like they probably want to stop. Like if anybody's ever been in like a binge moment or like a moment where they're just eating to, not just, but they're eating to, you know, alleviate their feelings and feel good again, you know, most people do not want to be doing that. So it's definitely an example of not being able to enforce your own willpower in a situation. And the great thing about fasting is it sets up a structure where you don't require willpower anymore, which sounds ironic because you're like, well, you're not eating that requires willpower, sort of, except once you have your, your window, then you're just committed to it. And you don't have to use willpower to constantly moderate your eating or stop eating or wonder if you're going to eat or if you're not, you just have the system that you committed to. So you don't tax your willpower. And then in the evening window, you don't have to use willpower because you're quote, allowed, and I don't really like that word, but you're allowed, you've, you've granted yourself permission within that eating window to eat, you know, whatever you want in most people's way of doing intermittent fasting. So it really feels like an antidote or a solution for emotional eating because it's directly addressing that willpower. It's kind of like bowling, like putting up the guardrails, like putting up the guardrails and bowling, like it makes it, I mean, that sometimes feels like cheating, but it makes it so much easier to hit the pins at the end because the guardrails are up and do you like bowling?

Barry Conrad
You know what? I don't love it, but I like it.

Melanie Avalon
Oh, you don't love it. I love it. I love bowling. I think it's so fun.

It's like, okay, and you know, I'm gonna be talking about this because I've been trying to think I like forgot about bowling and I've been trying to think of indoor activities that I might want to do with people bowling. I should start suggesting bowling ping pong. Can you go play ping pong places though?

Barry Conrad
Yes, like I went there to one on the weekend. They're really good. And you just go in and

Melanie Avalon
Really? Like a ping pong place?

Barry Conrad
Yeah. And you just go in and you sort of like pay for like an hour or whatnot. There's all these tables in there and you just do it.

Melanie Avalon
I bet I bet it's way more popular now after Monty Python Supreme, whatever it's called that movie. Not money.

Barry Conrad
Monty's a dream.

Melanie Avalon
Did you watch that movie?

Barry Conrad
I did watch it. What did you think of? I liked it. It was stressful. Stressful.

Melanie Avalon
watching the ping pong matches.

Barry Conrad
Well, no, just like he always found himself in all these crazy situations. I'm like, bro, just chill out. Yeah, that was a lot.

Melanie Avalon
I will say my one note, I don't want to go into a whole tangent about it, but the whole movie I was like, I was like clearly, I was like trying to figure out how they shot it so that they would do close ups on him. I assumed he had a double playing the ping pong. I didn't realize he was doing it all himself, blew my mind.

And I was literally like, I was like, oh, see that shot? That's like a double. They're like, nope, actually, actually him. So good job. Ping pong. Okay. I wonder if, okay, here's a question. Last thing I promise. So with bowling, I have noticed that if you're drinking, you, at least for me, way better. Like I perform way better. Like I'm really good bowling if I'm, have some wine.

Barry Conrad
We're probably not overthinking it, right?

Melanie Avalon
Right. Exactly. You don't overthink it. You're just like, I'm just gonna do this. I wonder with ping pong? Probably not, right? Probably the opposite.

Barry Conrad
You know what, maybe you should try and see report back and I should try as all and see if it makes a difference.

Melanie Avalon
do a study.

Barry Conrad
Yeah, do a study.

Melanie Avalon
Well, I guess you could go for like a night and you just won't drink for the first half and you drink for the second half and then see if your scores improve.

Barry Conrad
Yeah.

Melanie Avalon
Oh my goodness. Okay. Yeah, back to the study. So yeah, it's not like none of it's surprising at all to me, the findings, like it's not surprising to me that emotional eating correlates to weight gain and obesity. The part that was surprising where you said even like even small amounts of, I don't remember the words you used, but even like a slight increase in emotional eating scores correlated to weight gain, that's interesting.

That makes it feel like it's like all or none. You know, like if you, that's, that's interesting. Like I wonder how many people emotionally eat and you said everybody in the study who had that symptoms correlated to weight gain. Yeah. Wow.

Barry Conrad
Do you have friend because I've got I don't put I haven't personally Experienced it myself, but I definitely know quite a few people who have experienced emotional eating or when they're feeling down I'm not feeling great. It's something that they've turned to I don't know what causes that genetically or conditional or how people are conditioned to Behave in that way or to react in that way But it's definitely is very much a thing for a lot of people

Melanie Avalon
I would be surprised, I would be shocked if, at least with women, I don't know about men, I would be shocked if I have a single female friend that has not at some point experienced emotional eating. I would put, I don't know the stats, but I would say at some point, I would guess like 95% of females have.

I could be wrong.

Barry Conrad
I wonder what that is. Is it like societal pressure? Like what is that? Is it a hormonal thing? Like what is?

Melanie Avalon
I think it would be a lot of things. And this is me formulating this hypothesis in real time, so I reserved the right to change my mind.

But I would say it's the societal pressure of women needing to be thin and need to be a certain weight. So always this concern around eating and food and diet culture on top of the fact that women's bodies are prime for pregnancy. So our bodies want to have, especially as females, they want to have a lot of calories to support the future child. So there's even more of a drive for food. Women tend to be more emotional than men, so there's that aspect. And then hormones. So I think it's like the perfect storm of we're just kind of set up for it.

Barry Conrad
That makes sense what you're sharing. I mean, does it count if I, I like to have a really good meal to celebrate things, but it's not, does that count as emotional?

That's not really emotional eating. It's more celebratory. I don't know.

Melanie Avalon
I mean, I'd have to like actually see how they defined it. Did they define it in the study? I would assuming it's like, oh, I just saw it. I just saw the word on the study.

I would say it's like feeling uncontrolled in your eating or binging, like feeling like you are... Oh, here it is. Yeah. In their conclusion, they say, okay, this is not exactly defining it, but they say cognitive eating restraint, which is observed more in individuals with high BMI is estimated to increase body weight by causing binge eating attacks or uncontrolled consumption of foods. Oh, that are thought to be healthy. That's interesting. What were you asking? Oh, you were asking if like a celebratory meal. No, I would define it as having certain emotions and to distract yourself from the emotions or deal with the emotions, you eat food to release feel good neurotransmitters or to distract yourself.

Barry Conrad
Yeah, a friend of mine, actually really, really close friend of mine, lost his mom. And his way of dealing with that was every night after work was buying a whole bunch of snacks and whatnot, trinkets, and just eating every night, like just so much and gain so much weight because it felt like safety or a way of processing.

It's really interesting, actually. It's really fascinating. Like what goes through, I wonder what goes through your mind to make you feel like that is a comfort, I don't know.

Melanie Avalon
When you eat the food, it tastes good and it makes you feel good in the moment, like just objectively. If you're eating a food that you really like, and especially if it's like processed or high in fat, high in sugar, high in fat and sugar, it just lights up your brain.

So if you're dealing with something difficult, you can like eat something and you feel better.

Barry Conrad
You know, the dopamine hit and that, I guess the other part of that is it would override the logic or your yearning to be like, I know this is unhealthy, but I'm going to do it because I feel good in the moment, you know?

Melanie Avalon
Yeah, have you seen the movie? I think this is the most powerful emotional eating scene I've seen in a movie, although I guess there aren't that many that I've seen.

But have you seen the movie ghost? Wait, is it called? No, not ghost. Wait, hold on. Oh, a ghost story? No, no. Yes, a ghost story. Who's in that? Casey Affleck, and Rooney Mara.

Barry Conrad
I know KCL but I haven't seen that movie.

Melanie Avalon
I want to rewatch it actually, it came out in 2017, but there's a scene in there that like really haunts me. It's after, it's called Ghost because I think, I don't think this gives anything away. Pretty sure this happens in the beginning. Her boyfriend or husband or whoever it is dies and he's like a ghost. But there's like a scene where she, right after it happens when she's like dealing with her emotions and it's like one take and it's, I don't know how long it is. It feels like it's like 10 minutes. It's a very long scene and it's her just eating like a pie and like crying. It's really powerful.

It's like, you know, when he's like see a scene and it just like impacts you. I like can't get that scene out of my head, but I think it captures the experience of emotional eating is my point.

Barry Conrad
And that would have been so full and for her to even go to that place to do that as well.

Melanie Avalon
Mm-hmm. Yeah. Well, good find. Thank you. Yay for team fasting for helping with emotional eating and willpower. Yes. All right. Shall we jump into some questions?

Barry Conrad
Let's jump into some of our amazing listeners' questions. And Mel, we have a question from Teresa Colangelo.

And she says, if you have another podcast on weird things, I wanted to report that when I do fasts between 36 and 40 hours, the first time I eat the roof of my mouth is sore. I'm assuming it's because I haven't chewed in long hours, so therefore the muscle is sore from lack of use. What do you think, Mel?

Melanie Avalon
Teresa, thank you so much for your question. So I will put a link in the show notes.

We did, you were not the host for that, right? I think we did, it was a while ago to remember who was the host. It was like weird things people experienced during fasting. Was that me and you?

Barry Conrad
I don't think so, but that sounds like something that I want to talk about. Bad memory if I can't remember that.

Melanie Avalon
It was a while ago. I think it was when Jen was hosting. I will look for it, but we could revisit that. That'd be fun.

In any case, it's really funny hearing this question Teresa, because I have had this experience, but only when I would eat cashews to break my fast. So it was a specific food. And assuming it's the same feeling that you're feeling, I think it is probably. I always assumed it was like a histamine reaction response to the food I was eating. So I did some research into this. And something important is, and I didn't know this, but apparently the roof of the mouth is mostly bone covered by mucosa. It's not actually muscle. So it's not actually a sore muscle from lack of chewing. That's probably not what's happening. What it could be is reduced saliva production while fasting. So having a dry mouth basically, because you're not chewing, not tasting food, your sympathetic nervous system is up a bit. And the function of saliva is to lubricate your mouth, buffer acids, protect your oral mucosa. And so if you have less saliva and increased friction when chewing, it might just be more sensitive, essentially, like reacting to the food. It could be, even though there's not a lot of muscle there, it does absorb pressure from chewing. Especially if you're eating something, I guess you would look at what you're eating. Is it with everything you eat? Is it just if you eat crunchy things or a lot of food or high protein? It could be just a transitory inflammatory response to that. If so, it could also be salivary enzyme rebound. So basically your first meal, you get this sudden surge of saliva to eat, and then that can release a enzyme called amylase. And that might create a situation where you're just more sensitive. And then the other recommendation that was given is the one I thought, which is a histamine response. So basically there might be mass cell activation, like local mass cell activation in your mouth, if you're reacting to the food. Especially if it's like a high histamine food or an acidic food. So yeah, you could basically try some experiments. You could see if you try hydration more and have electrolytes during your fast. We love element. You can go to www.drinklmnt.com slash IF podcast to get a free sample pack there. But supporting your fast with electrolytes and hydration, trying to see if you break your fast with different foods. Does it change it? So if it's like softer food, does that happen? You could try having like a small pre-meal primer, like having like some bone broth or like something's like light to like wake, I guess, like deal with that first salivary rebound and like getting your mouth going again and like ease in essentially. But it's just funny because like the literally the first thing, when I read this question, I was like, I have experienced this exact thing. And for me, it's like a reaction to a certain food. What are your thoughts?

Barry Conrad
You know, Mel, you really basically covered so much for what I wanted to say. You said it so amazingly.

The reason I had to laugh, I don't know why it was funny when I first read it. Weird things, but I echo what Mel said about it's probably most likely less about the roof of your mouth being a muscle per se that's out of shape and more about a sensitivity situation, you know, like when you haven't eaten what you'd for 36, you said 36 to 40 hours, your whole mouth has basically been on like a little vacay. So it's like that saliva production is a bit lower. Like Mel said, maybe dry mouth, it could literally just be that. And you could even try breaking your fast with something softer like eggs or yogurt or soup or something like that. As Mel said, again, like experiment with different things and see what it is. I'd probably encourage you to maybe let your mouth, quote unquote, warm up a bit before you sort of dive into something crunchy or sharp or something like that to see if it makes a difference. It might not, but if it goes away quickly, Theresa, and it isn't painful beyond that first meal after experimenting, it might just have to fall into one of those quirky little fasting side effects that we might have to throw into another weird things podcast episode, but keep us posted. Yeah.

Melanie Avalon
I know. We should do one for sure. Awesome. Okay.

So our next question comes from Henrietta. And the subject is new to IF, craving pickles. And Henrietta says, good morning. I have been listening to your podcast and really enjoy the information and Facebook group, which by the way is called IF Biohackers, if people want to join. She says, I have been practicing fasting for about a month now and I'm doing 18.6 now. I cut out sugar and creamer in my coffee and now drink it black. My question is that I crave dill pickles and juice from them. Last night I didn't eat, but drink some pickle juice to help with the cravings. Can you explain why I'm craving pickles? Does drinking pickle juice hurt my fasting? Thank you so much for your help.

Barry Conrad
Henrietta, first of all, welcome to fasting. Welcome to the IF world. And big ups to you for making those changes, going from sugar and cream out of black coffee is not just a small thing, so that's a big deal. And the fact that you already jumped straight into an 18.6 situation after just a month, Henrietta tells me that you're sitting into this with intention and you're gonna be just fine.

Now let's talk about the dill pickle situation because I actually love pickles and I'm not surprised that you said this. I think the first thing when I read this was it's the sodium thing. That really jumped out to me straight away. And when you cut sugar or you're extending your fasting window or reducing processed foods, your insulin levels are spending a lot more time or lower. That's one of the benefits of fasting. But the thing that a lot of people who don't fast might not always hear is that when your insulin drops, Henrietta, your kidneys release more sodium. So that means you're naturally excreting more salt. So like suddenly you might be running a little lower on sodium than you were before, especially if you're drinking more water or coffee. So and water pickles loaded with that tastes so good, salt. So your body craving those pickles or even just the juice of the pickle juice can actually be a pretty intelligent signal. That's a good thing because it's saying, hey, we need electrolytes and we gotta cue some element there as well. It's not random. It's not weird, Henrietta. It's often our physiology sort of just adjusting to a new pattern of eating. So the second thing I would say is taste. When you cut sugar, your taste buds recalibrate and things that used to feel wild suddenly feel intense. I know for me when I first started fasting and really giving myself that rest time, I got a break and my taste buds a break. When I would go to eat, I'd be really surprised at just how more intense I could taste things. Just the most basic things suddenly had more flavor when I thought they were bland and things that I used to season a lot more and season them and go, whoa, this is way too much because your palate is changing and pickles tick all those boxes. So does drinking pickle juice hurt your fast? I mean, I would say in most cases, no, not really. I mean, I think plain pickle juice is basically salt, water, vinegar, spices, very minimal calories. I wouldn't go crazy on drinking pickle juice as a beverage Henrietta in front of the TV with my meal or anything. But from an insulin and metabolic perspective, a small amount of pickle juice, it's probably unlikely to seriously disrupt your fast. I mean, after breaking it, I should say, and not during the fast. I mean, for some people, a sip of pickle juice, maybe to break it, if that's gonna help you or give you that kick or whatnot, sure. But I think if you're gonna have it during your fast, it's gonna break it. So I think when you do have it Henrietta, if you're sipping a little bit because you just feel off, that's probably, again, what I said before, your body needing that sodium. So again, electrolytes, I can't recommend Element enough.

Barry Conrad
Really check out their sodas. Their packages that they have.

If you're drinking a whole jar of pickle juice because you're emotionally spiraling, that's a very different conversation. And also ask yourself, was it true hunger or was it a wave? Because hunger waves pass. Electrolyte deficiency doesn't necessarily pass. So learning to tell the difference is part of the fasting journey. If your pickle cravings are strong and frequent like all the time, you might wanna experiment with adding some structured electrolytes, not just having it when you feel it now and then. Just to see, again, like we like to talk about almost like elimination experiment or an introductory experiment where we put things into our diet and take it out to see if it makes a difference. But Henrietta, what I do love about your question is that it shows you are paying attention on this new little adventure. And cravings aren't always a sign we're doing something wrong during our intermittent fasting ride. Sometimes they're clues and in your case, I bet this is probably mostly about the sodium and your body just adapting to it. So you're only a month in and making really good progress. That's something to feel good about. You're after a really good start. Mel, what do you think about this?

Melanie Avalon
You covered that all perfectly and adequately and wonderfully. The initial like immediate thing I thought was electrolytes, like most definitely. So everything Barry said, I echo.

I, as far as breaking the fast, kind of like what you said, it's probably not going to be like a deal breaker game changer where it massively stalls your fat loss or anything like that. My concern would just be that, well, if it's like commercial pickles, there can actually be a lot of stuff in there. So like there could be sugar, there could be flavors. There can be like a lot in processed foods, especially like pickles. But if it's like, you know, the most natural form of pickles with minimal additives, then, well, the water obviously is not breaking the fast. The sodium is not breaking the fast. The vinegar, vinegar can lower your blood sugar and it technically is I guess a food item and then spices as well, technically a food item. And I think pickles, like when you drink pickled juice, at least to me, it evokes like a food association. So I would, that's why I would go more and just have like unflavored during the fast unflavored element electrolytes, because then you're going to address that question of the craving without having any sort of food related vibe coming in, if that makes sense. I agree with everything that you said. Do you like pickles?

Barry Conrad
You know what, I actually love pickles because one go-to meal that I like to make, Mel, is homemade smash burgers. I basically, because rather than going to a fast food place, I'll get like really good smash burger meat from ButcherBox. Shout out to ButcherBox. They're awesome and I'd have it every every week, once a week, and get some cheese in there, get some pickles in there, and it gives me that sort of treat, sort of kick, but it's way healthier.

And I love, and the pickles are so good. Pickles are great. I don't have them all the time, so it's always a treat when I do have them. That's sour taste.

Melanie Avalon
You know what's funny is I never liked pickles growing up and I still, I don't eat that. I love fermented foods, like I love sauerkraut, but it's ironic because I eat exuberant amounts of cucumbers, but in the pickled form, I actually don't know that I've had, because I so dislike them growing up and like, you know, would freak out if they were like on my burger or something.

I actually don't know that I've had like a, like a, cause I was mentioning that a lot of the commercial forms have like flavors and sweeteners and things like that. I don't know that I've had like a original, like organic, non additive pickle. I don't think so. I'm going to have to buy one.

Barry Conrad
They're really good.

Melanie Avalon
It's really funny. Okay. Speaking of, do you think we should break our proverbial fast?

Barry Conrad
Absolutely. Let's do it. I can't wait.

Melanie Avalon
Oh, and I will say, because you mentioned ButcherBox, listeners can get free things from ButcherBox, depends on what the current offer is, but if you go to ButcherBox.com slash I have podcast, you get amazing things.

So like, for example, were you to go right now, which you can't because we're in the past, but right now you could pick either free chicken breasts for a year, free top store loin steaks for a year, or free ground beef for life, which is wild. So, and they make all like grass fed, sustainably raised, delicious meat, seafood, all the things. Okay, so listeners, friends, this part of the show is where we celebrate the eating portion of fasting because the benefits are fasting are not just due to fasting, they are also due to the eating. And like we talked about earlier with the emotional eating and all of that conversation, I'm just thinking about how like so many of our questions were about like this moment, like Teresa with her sore mouth and then emotional eating and like eating within a window to help with willpower.

In any case, we like to showcase a restaurant and pick out what we would order there. So this restaurant, I don't think I, wait, I'm pretty sure I haven't done this one before.

Barry Conrad
I'm so excited, by the way, I'm like, is it going to be Disney? Is it going to be haunted? Is it going to be?

Melanie Avalon
Have I done Be Our Guest restaurant?

Barry Conrad
I don't think so. That doesn't sound familiar.

Melanie Avalon
Okay, speaking of dreams, remember I was saying earlier how I dream about LA. Another reoccurring dream I have all the time is that I dream, I have not been to this restaurant and I dreamed, I dreamed that I'd go there. Like, that's how bad I want to go if my subconscious wants to go.

But this is called Be Our Guest. It's in Magic Kingdom and I'll send you the link. But if you just Google Be Our Guest Disney, it's like the castle from Beauty and the Beast.

Barry Conrad
Oh, wow. That actually is the castle from P and the Beast. That's amazing.

Melanie Avalon
And apparently they have like, so they have like the ballroom, the grand ballroom, and then they have like the, was it the West Wing, like the, you know, the wing were like the, the picture with the, with the rose, like where the rose is, and they have that. And then I think there's one more room. Would you want to eat in the, the grand ballroom or the West Wing?

Barry Conrad
I reckon the Grand Boar Room, I reckon that's the place, right?

Melanie Avalon
I mean, yes, and I kind of want to be in the creepy, like, West, like, dark West Wing. Let me, well, I'm going to look at it really quickly.

Barry Conrad
Wow, this is amazing, fine. I'm looking at all the photos on the website.

Melanie Avalon
Yeah, yes. And then they also have the gray stuff. I guess we'll look at that when we go to the menu. The only problem is it's a set price menu.

Barry Conrad
You didn't like those usually, but you're making an exception.

Melanie Avalon
But I was looking at it last night, because now I look at the menus ahead of time. I didn't actually look at it, but I made sure that it was there.

And it looked like it had a lot of options. So shall we pull up the menu?

Barry Conrad
Let's go, I'm going to click on this dinner menu, looking at the dinner menu.

Melanie Avalon
Like there's like a lot of options, it's not just like two options.

Barry Conrad
Looking here, it looks pretty good at $72 an adult. That's pretty good. It's pretty cheap for it

Melanie Avalon
43 for a child. So Okay, what appetizer would you pick?

Barry Conrad
Hmm. I have to go with two. I'm definitely going to go with the blue crab bisque. I do like a crab bisque and that is finished with brandy, crème fraiche, chive oil, and tuna tartar.

Dijonay's chopped egg, olive tepenade, and black olive oil tartines. That sounds really good. What about you, Mel?

Melanie Avalon
So are we ordering, are we going to order like an extra meal for the table?

Barry Conrad
Yeah, we have to, I reckon.

Melanie Avalon
Okay, so I was okay, I was also gonna get the tuna tartare.

Barry Conrad
Oh really?

Melanie Avalon
Mm-hmm. They have wait we talked about escargot. Do you like forgot? Did you like escargot?

Barry Conrad
Yeah, well yeah, okay, I would try the again. I mean it's not not not mad about it, but I'd go

Melanie Avalon
No, we can just get double tune on then.

Barry Conrad
You can't have too much good tuna, I reckon.

Melanie Avalon
I've just never had escargot, but.

Barry Conrad
Never.

Melanie Avalon
Mm-mm. It's snails, right?

Barry Conrad
It is. It's good. It's not my favorite thing to order if there's other things there, but it's still great to try if you haven't tried it before.

Melanie Avalon
Meh, I'll just have more tuna tartar. My version, they can deconstruct it, so I'll have deconstructed tuna tartar, which that's the way, friends, you can always have them, like, you know, make adjustments for you.

The good thing about Disney is they're very accommodating with adjustments.

Barry Conrad
Are they really?

Melanie Avalon
Mm-hmm, yes, very much so.

Barry Conrad
What are you eyeing, Mel, for the, they've got this terminology incorrect here, entrees.

Melanie Avalon
Correct terminology, thank you, entrees. Probably, I feel like I'd have to go with the, unless I'm like craving something else, the grilled filet mignon, which comes with garlic confit mashed potatoes, Harry Cottvert's and brandy peppercorn sauce.

And I would ask if I could instead just get it with steamed spinach and cooked, please, blue, as blue as you will bring it to me.

Barry Conrad
Of course, no other way for melanovalent blue. There's a couple really good things here. I like the look of the dry aged duroc pork chop. That looks so good.

It's garlic, confit, mashed potatoes, root vegetables, and whole grain mustard sauce. That sounds like a party in my mouth. That sounds really good. I actually had mustard the other day, Mel, with a meal and I forgot. I kind of forgot. You kind of forget that mustard is there as a condiment.

Melanie Avalon
I love mustard. I went through a mustard phase because I didn't like it growing up either. And then I realized how delicious it is.

And I went through a phase where I bought all the mustards because there's all the different types. There's ones with whole grains, the bigger grains, and then some with turmeric and some with different spices. I don't know. At the whole foods like mustard section, I just go to town. I even try to make my own.

Barry Conrad
make your own. How do you even go about doing that?

Melanie Avalon
I don't even remember if it worked. So you get, oh, yeah, you get mustard seeds, and then you grind them, and then you mix them with water.

I don't even remember how it ended up. So clearly, it was not too much of a success.

Barry Conrad
But yeah must that looks good and then i reckon i can't do one i just have to do something else as well the drive to a pork chop.

Melanie Avalon
And how are you getting it cooked?

Barry Conrad
Well, with pork, I'm a bit more cautious, so I'd probably say medium, minimum for me, I reckon. Okay. Yeah, it's different. Different to beef, you know, for me.

Melanie Avalon
Yes, listeners can check out the episode where we talked all about cooking different meats. That was actually really interesting. I learned so much.

Barry Conrad
Yeah. And then also have to go with the pan roasted Arctic char, roasted potatoes, charred tomatoes, shaved fennel, and citrus caper brown butter. That sounds like a great pairing and a good change of pace with the pork.

What about you, Mel? Are you going to have the one or are you going to have another little entree?

Melanie Avalon
I'm just looking up Arctic char because I always see it at Whole Foods and it looks so similar to salmon and I always stare at it and I'm like, is that really Arctic char or is it salmon?

I will... Oh, they have enhancements too. Did you see that? Ooh. Okay, wait. So I'm adding to my steak. I'm adding to my steak. They have sauteed shrimp with citrus butter. I'm going to just add, if I can get like non-sautéed, if I can just add shrimp.

Barry Conrad
You know, same. I would just have that like two rounds of that two servings of that

Melanie Avalon
Yeah, here's what I'll do. I'll get two orders so then for dessert I'll have another entree which would probably be the pork chop as well except if they'll give it to me medium rare and also plain please and I want the I do want the mustard sauce on the side or maybe just mustard depends what's in the sauce.

Barry Conrad
Yeah, because you don't know what's in it. It could be like a whole plethora of things.

Melanie Avalon
I probably asked for, yeah, if I could just get some of that whole grain mustard that they made the sauce with. Mustard's really good.

Barry Conrad
I wonder if they have the whole grain, like what sort of mustard specifically it is. I'm curious. If they what? Like what kind, like if they use.

Melanie Avalon
Yeah. Good question.

Barry Conrad
What about the desserts?

Melanie Avalon
Again, I'm going to get just another entree type situation, maybe that pork chop or more shrimp. Maybe they'll get more shrimp for dessert. What are you going to get?

Barry Conrad
I'm going to get the crème brûlée tot.

Melanie Avalon
Barry, but do you see what's on here?

Barry Conrad
Oren's Custard, Passion Fruit, Merengue, and Chantilly... What's Chantilly Cr-

Melanie Avalon
What is that? Chantilly cream. It's like homemade whipped cream. But do you see what's on the menu?

Barry Conrad
Hey, I'm not gonna just get the one thing, but do you see what's here?

Melanie Avalon
that I'm so excited about.

Barry Conrad
Is it down below somewhere?

Melanie Avalon
No, it's right in front of you, it's right there.

Barry Conrad
Crème brûlée blooming rose filled with the gray star, the blooming rose.

Melanie Avalon
Okay, so you must not be a Disney fan.

Barry Conrad
Okay, see the fact that that didn't really jump out at me.

Melanie Avalon
You still don't see the gray stuff? Okay, so, you know, be our guest, the song, be our guest, try the gray stuff, it's delicious.

Barry Conrad
Oh, okay. Yes, okay. Now, do you know that line? I didn't catch on when I first read it.

Melanie Avalon
something with the dishes, try the gray stuff, it's delicious, so they have the gray stuff.

Barry Conrad
So I wonder what the gray stuff is.

Melanie Avalon
It's funny because I always thought the gray stuff in that song was a savory item, but they've turned it into a dessert and apparently it's amazing. Apparently it's like a cookies and cream like moose thing.

Barry Conrad
YUM!

Melanie Avalon
That sounds amazing. It looks really amazing.

Barry Conrad
I feel bad for not recognising the reference, but now I get it.

Melanie Avalon
Yeah, you've lost all credibility. You're gonna have to work your way back up.

Barry Conrad
Oh my gosh, now I know the great stuff and then there's also like chocolate cake topped with the great stuff too, so that works for me too.

Melanie Avalon
But yeah, yeah. Do you see any cocktails that you would like?

Barry Conrad
I do. I'm going to go for the Handsome Brute. That's a cool name.

It's Tito's Handmade Vodka, Shambord Liqueur, Pomegranate Juice, and Lemon Juice garnished with a Sugared Rim and Raspberries. It's a drink of the place, of the moment, so I'm going to have that just to kind of get amongst it. And then also I would probably, not probably, I would also get a beautiful white wine, which I'm trying to find down here if there is one.

Melanie Avalon
They have a French Chardonnay. I like it because the wine is French. Like I actually might be able, I doubt these are organic, but.

Barry Conrad
Yeah, I'll do a French chardonnay. I think that'd be really delicious. A bottle of that. It could be nice.

Oh, they've got pinaigruisier as well. Oh, pinaigruis. They do? Mm-hmm. Where? Sparkling and wines.

Melanie Avalon
Oh, there's a longer list. Oh, this is exciting because they actually have, they just have a lot more wines than a lot of the restaurants in Disney, like as far as like French wines and such.

Oh, can I tell you something really fun really quickly? Tell me. You might've seen it on Instagram, but I went to a, maybe I'll save this story for next time. I'll save it. I'll save the story for beginning of next show. Okay. So yeah, are you down?

Barry Conrad
I'm so down, I'm so down, this is very, very exciting.

Melanie Avalon
And apparently the beast like walks through the ballroom, but he doesn't talk to anybody like it's not character dining You don't get to actually interact with the characters

Barry Conrad
That's kind of mysterious though, right?

Melanie Avalon
Yeah, it's kind of scary sounding. I think I'd be scared. He's like a frightening character.

Barry Conrad
He is not a very inviting character, it's very threatening.

Melanie Avalon
Mm-mm, he's so pretty though when he transforms.

Barry Conrad
I see this goes to show I don't really watch the reenactments, but has there been a live version of it? There probably has been.

Melanie Avalon
Oh yes.

Barry Conrad
Who plays the beast?

Melanie Avalon
Well, you know who Bell is, Emma Watson?

Barry Conrad
Ah, that tracks, of course.

Melanie Avalon
The Beast is Dan Stevens, like from, isn't he from that show that everybody watches, Downton Abbey?

Barry Conrad
Okay. Alright, I'm looking at him now.

Melanie Avalon
I love it. I love that movie.

Barry Conrad
Downton Heavy is great.

Melanie Avalon
Downton Abbey, I like, but I really like the Beauty and the Beast movie. I don't agree with the casting of Emma Watson, but that's okay.

So, well, listeners, friends, we hope you enjoyed your time with us today as a, I don't think I've said this yet, so not a reminder, as a informational moment. The show notes will be at ifpodcast.com slash episode 472. They will have links to everything that we talked about, so definitely check that out. And then you can get all the stuff that we like at ifpodcast.com slash stuff we like. You can follow us on Instagram. We are ifodcast. I am Melanie Avalon. Barry is Barry underscore Conrad. I think that's all the things.

Anything from you, Barry, before we go?

Barry Conrad
Listeners, thank you once again for tuning in. We really appreciate everyone to be listening and we can't wait to talk to you again next week.

Melanie Avalon
Talk to you next week!

Barry Conrad
Goodbye.

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

If you enjoyed the show, please consider writing a review on iTunes. We couldn't do this without our amazing team. Editing by podcast doctors, show notes and artwork by Brianna Joyner, and original theme composed by Leland Cox and recomposed by Steve Saunders. See you next week!
 

 


Apr 27

#471 – A Secret Way IF Supports Metabolism, Metabolism Boosting Foods, Meals To Take To Work, Spice Up Your Diet For Fat Loss, Body Fat That Burns Fat, Fat Burning Peppers, Polyphenols, Ginger And More, White Vs Brown Fat Benefits, Cooking At Home, And More!

Intermittent Fasting

Welcome to Episode 471 of The Intermittent Fasting Podcast, hosted by Melanie Avalon, biohacker, founder of AvalonX, and author of What When Wine Diet: Lose Weight And Feel Great With Paleo-Style Meals, Intermittent Fasting, And Wine, and Barry Conrad, actor, singer-songwriter, and creator and host of Banter with BC

SHOW NOTES

LINKS 

Featured RestaurantAntoine's Restaurant ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

STUDIES: Intermittent Fasting: A Metabolically Focused Therapeutic Strategy for Obesity

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LEESA 

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

I'm Melanie Avalon, biohacker, founder of AvalonX, and author of What, When, Wine. Lose weight and feel great with paleo-style meals, intermittent fasting, and wine. And I'm joined by my co-hosts, Barry Conrad, actor, singer-songwriter, and creator and host of Banter with B.C. For more on us, check out MelanieAvalon.com and BarryConradOfficial.com. You can submit questions for the show by emailing questions at iapodcast.com or by going to iapodcast.com. We would love to hear from you. Please remember, the thoughts and opinions on this show do not constitute medical advice or treatment. So pour yourself a mug of black coffee, a cup of tea, or even a glass of wine if it's that time, and get ready for the Intermittent Fasting Podcast. Hi, everybody, and welcome. This is episode number 471 of the Intermittent Fasting Podcast. I'm Melanie Avalon. I'm here with Barry Conrad. Barry, how are you today?

Barry Conrad
Melanie, I'm doing really, really great. I have decided to, well, it's taken a while, but back in Australia, I used to do volunteering at this place called our big kitchen. And basically, you know, because I love my food, like the cook was just like a bit of a kitchen hand in the kitchen, helping to prepare meals and whatnot for homeless people or less fortunate people. And I finally found a place here that I could do that at. So I'm super excited to get, super excited to get started this week. So I'm excited.

Melanie Avalon
Okay, that actually relates to what I was going to talk about.

Barry Conrad
Yeah. So yeah, I guess no one really mind me saying North Brooklyn angels. So it is, I was just walking down the street and this blue vans slash bus that were parked handing out meals to people. And I was, I stood there and I was like, this could be a place I could ask about volunteering.

And then this man kindly goes, would you like a meal, sir? I'm like, Oh, that was really nice. Like, no, no, I just want to,

Melanie Avalon
I can see the light there.

Barry Conrad
Yeah. It's like, oh no, I mean, it looked really good, but it's just like, I'm here to, I'm here to see if I can volunteer, like how can I get involved?

But it was so nice. I just love, I just love seeing people and helping people help other people. It's just, it's awesome.

Melanie Avalon
Oh my goodness, this is so great. So first of all, I love what you're saying about like as volunteering in general is awesome.

And if you can combine it with something you're passionate about, like, you know, that's even better. Because you you know, you love food and all the things. Do you actually cook the meals?

Barry Conrad
Yeah. So you can either do what I saw them doing, which was be parked at different points of the city handing out the meals, or you can actually go to the kitchen.

So I'm going to go to the kitchen to help repair the food and pack the meals. Cause I like that too.

Melanie Avalon
And so, like I said, this literally relates to what I was going to talk about in the beginning, which is I was going to just have a reflection moment of appreciation because, you know, this show is all about intermittent fasting and the benefits of fasting. And also, so much of the importance of that is the food aspect.

And I so appreciate how talented and into food you are, because I wanted, like, this is the type of, I'm just going to read, I'm going to paraphrase, I'm going to read like a small part of the text. This is like the type of text I get from Barry. He was talking about like a party, like a dinner party. And he said, quote, I made homemade ricotta and honey ravioli, followed by crisp skin salmon with burnt orange butter emulsion and arugula and then tiramisu. Like, what? That's so intense. I think it's so cool that you, you know, OK, when you're doing these meals that you do at home, do you like, where do you get the recipes? Do you get them online? And like, how long does it take you to do you have to go? Do you have most of the ingredients for them already? Or do you have to go shop and like get all the ingredients? I'm just like curious how it all works when at your home.

Barry Conrad
Well, thank you so much for the compliment. That's really sweet that you would say that. And genuinely, I just love it.

I love cooking. I love preparing food. It's relaxing for me because I have to focus on just that, so that's great. Lately, we've been getting butcher box. Shout out to butcher box. And so there's lots of quality food in there and then sort of design the recipes around that or order butcher box according to the recipes you want to do. And then yeah, just go for it. It doesn't take that long. It depends on what you're doing, but I love it. I love hosting. I love food and hosting. I love it so much.

Melanie Avalon
Do you, while you're cooking the food, struggle with, like, being hungry during your fast? Or do you, like, do you taste as you cook?

Barry Conrad
Well, if I'm cooking for a dinner party, I'm, my window's open. I'm not going to do like, luckily I'm not a chef where I have to work all day.

And if I was fasting, it would be quite tricky. So as soon as I start cooking, I just start my window, like opening my window. Then I don't try to wait until a certain time, depending on what it is. But most of the time I'll just start eating. It's fine.

Melanie Avalon
amazing yeah i just want to see this process oh wait i'm sorry just one more question how long does it take to to cook everything

Barry Conrad
Well, for three courses, you know, something like that can be like maybe up to a couple hours because there's lots of waiting and maybe stopping and then storing and chilling something and putting it back, all that kind of stuff. It depends what it is, but between an hour and two, but it's fun.

There's music playing. There's wine in hand or cocktail in hand. I might duck over to the piano and play a little piano, go back to the food, all that kind of thing, you know, it's great.

Melanie Avalon
Does it ever not turn out like what you cooked?

Barry Conrad
Not yet, thankfully, but not yet. But it's also, yeah, it gets like crunchy sometimes.

It's like, oh man. Like maybe especially if you run out of time where you think everything's gonna take a lot shorter than it does, and sometimes the oven lies to you and it's not gonna take the temperatures wrong or whatnot and you have to just adjust.

Melanie Avalon
This is so cool. And are you still filming Banter with BC now that you're over here?

Barry Conrad
Yeah on that, so launching season 4 here in New York, I finally actually applied.

Melanie Avalon
Oh wow, season four.

Barry Conrad
Yeah, so I have a place that I'm actually going to on Thursday, which I don't know if the time even matters, but our Thursday email this week, and then Aussie owned hospitality group. So they have a couple of different venues because I wanted to keep that Aussie connection, Aussie in America connection, not just like just an American place. So that's exciting.

It took me a while to find a venue, but I think I've got my videographer and if I like this place in Thursday, then I'm going to use that. So yes, back into it.

Melanie Avalon
Yay, congrats! How can people best watch it and follow it?

Barry Conrad
Yes. So Bantu at BC, you can find on Spotify, Apple Music, all podcast platforms, also on my Instagram, which is at Barry underscore Conrad, or YouTube as well.

So I love if you could watch it as well, because you see us eating and breaking bread literally and talking and drinking and just, you know, all that messy stuff, just the human connection, you don't just have to listen to it.

Melanie Avalon
amazing are you gonna be do you have guests lined up already or

Barry Conrad
I've got a guest list. Let's see if I can... There's some people in mind that I really want.

And it's exciting here, Mel, because it's people in America. There's just so much more people here that I could invite to be on the show. So it's going to probably look a lot different. So I'm really excited for the coming weeks, I should say, coming weeks and months.

Melanie Avalon
I'm going to have to brainstorm because, you know, I've had so many guests on the show and I think a lot of them live in New York, so I'm going to have to brainstorm. Really? Yeah. People who might be good for you.

Barry Conrad
who are fun and who would eat with me as well and eat and drink with me.

Melanie Avalon
Yes. All the things. Awesome.

Barry Conrad
What about you? Also, thank you so much. That was very sweet. How's your week been? How are you doing?

Melanie Avalon
I am good. So by the time this comes out, because this comes out end of April, right now I'm in the last hurrying, finishing up to launch Glow Coffee. So speaking of food and drinks that should hopefully be available by the time this airs, I mean, I'm sure it will be by April, knock on wood. So friends, you can go to glowcoffeeco.com. This is the ideal fasting coffee. We found beans that are super high in CGA, which is the primary antioxidant in coffee. It's organic. It's from a completely female-led farm in Colombia. It's super sustainable. It tastes so delicious. It is the way to glow inside and out.

So to get it, go to glowcoffeeco.com. I guess the only reason it might not be up is if we launch and then we realize... Because that's something I'm really nervous about. So with my supplement line, I was working with a production company. So I didn't have any concerns about order fulfillment and the mechanics of everything. But this is the first... And same with my EMF Blocking Products line. Everything I've done has been working with brands or my brands have been working with pre-existing production partners. This is the first time me and my product. So we're literally going to be order fulfilling ourselves at the beginning until we move to a 3PL. So it's... I'm scared. No, I'm not scared. I have a lot of anticipation.

Very excited anticipation, but it's going to be... It'll be interesting to see how it works with order fulfillment and everything. So my point is if we launch and then we're like, oh wow, this is not what we thought. And we might have to recalibrate. That would be the only reason that there might be like a lag, but it should be up glowcoffeeco.com. And assuming it's not still the launch special, you should be able to use the code IF Podcast to get a discount on that. Which speaking of discounts, ButcherBox, I love ButcherBox. I'm obsessed with them. They make it easy to get affordable access to sustainable meat and seafood, you know, organic chicken, grass-fed beef. It's delicious. I love, love, love their steaks. So for that, go to ButcherBox.com slash IF Podcast and there you will get whatever awesome special they're having right now.

So for right now, for example, they're... Right now, if you were doing it while we're recording, you could get free steak for a year. Free top sirloin steak for a year. Oh, they have top sirloin steak? I haven't tried. I'm going to have to email them. See if I can get some of that. Free chicken breast for a year and free ground beef for a year. I'm going to literally email them.

Barry Conrad
That's so good, aren't they, Melanie? They're really, really good.

Melanie Avalon
It's so good. I'm a steak. This is funny. Okay, this is really funny to me.

So not to go on too much of a tangent, but people will talk about restaurants and how it was the most amazing steak or not good steak. But a lot of times, they have the best steak and they make it about the restaurant. That said, it's really the sourcing of the steak that is the driving factor. I mean, assuming you can cook it correctly, it's where the steak is coming from that really determines what it tastes like. So I always just find it interesting that the focus is so often on the restaurant having good steak when really it's ripe, but where is the steak coming from? What farm did it come from? Is it organic? Is it regenerative? And why does it taste that way? Where's it coming from? So I think it's really important to have transparency of what you're eating, which again, butcher box, it's traceable with their meat.

Barry Conrad
Also, Mel, can I just say, it's so good to finally be able to be having all these things that I've heard you talk about for so long now, you know, butcher box elements, like it's so good. Optimizes.

Melanie Avalon
Yeah, because when Barry was in Australia, it was a little difficult to get stuff over there. Yeah, no, it's really exciting. Shall we jump into some things?

Barry Conrad
Let's do it.

Melanie Avalon
Okay, so to start things off we have a study and I'm so excited about this study

Barry Conrad
I'm excited that you're excited because you talked about this last week.

Melanie Avalon
Yes, I did. I teased it. It is called Intermittent Fasting, a Metabolically Focused Therapeutic Strategy for Obesity. And by the way, that title tells nothing about what it's about.

So basically, this study was published in Nutrients, January 23, 2026, so relatively new. The purpose of the study is they were looking at the role of intermittent fasting and how it affects weight loss, obesity, all the things. And the three types of intermittent fasting protocols that they looked at was alternate day fasting, ADF, periodic fasting, 5.2, which sounds kind of similar to ADF, so not sure what the difference was there, and then time restricted eating. And so what they talk about is they start by giving an overview of fasting and why it's really beneficial for weight loss, in particular, the whole metabolic switch that we talk about. So basically, it makes our bodies switch from using glucose or, quote, sugar to fatty acids and ketones. And this switching back and forth is one of the main reasons that people talk about intermittent fasting working. And they talk about how there's all these studies about how intermittent fasting yields weight loss. I'm just laughing thinking about the study last week where, okay, so this is like a study that came out literally within a couple weeks of that other study from last week, which listeners go check out episode 470 if you want to hear me going on the soapbox. But that study was talking about how intermittent fasting has no benefit and doesn't create weight loss. And yet we have this other review here saying the complete opposite. So kind of silly.

In any case, the thing that made this study really unique is they talk about something that is another reason that intermittent fasting is so good for our metabolism and helps us lose weight. And it's not any of the things I just mentioned.

And that is its effect on fat tissue remodeling. So we've talked before on the show about the difference between white adipose tissue and brown adipose tissue. So that's white fat and brown fat, essentially. White fat is what most people think of when they think of fat. So it's the fat that stores energy. It can be very inflammatory. It releases inflammatory cytokines. An excess of it is connected to problematic health outcomes. We don't want a lot of it. Brown fat is also fat. However, it kind of does the exact opposite because it actually helps you burn calories rather than store calories. So the way brown fat works is it's super high in mitochondria, which are the powerhouses, the cellular... See, there we are, the cellular... See, if I'm going fast, I can't say it easily. The cellular energy production part of our cells. And brown fat actually creates heat to burn calories and it warms us up. So that's why cold exposure can really increase brown fat because you need brown fat to keep you warm. It actually works by doing something called non-shivering thermogenesis, meaning one way to make yourself warm is to shiver, like physically shake.

Melanie Avalon
But if you have brown fat, you don't shiver. The fat itself just literally burns calories and creates heat. So we love brown fat because it helps with your body composition. It helps with weight loss, all the things.

And what this study talks about is that intermittent fasting seems to cause white fat to start to turn into brown fat. It actually becomes this in-between state called beige fat. So the browning of the white fat can create beige fat, which is like half white fat, half brown fat. Basically what they propose is that this thermogenic metabolic response of intermittent fasting could be one of the main reasons that we have all these weight loss benefits and these metabolism benefits. And nobody really talks about this. So that's why I love that. And then what I also love is it doesn't even end there. That would have been enough for me.

I would have been happy. And yet the second part of their article or the study is they talk about the importance of the feeding window with this. And they say that basically, so yes, you can get this thermogenic effect from fasting, from brown fat, and you can support a thermogenic effect when you eat. Because there's also diet induced thermogenesis, meaning when you eat, you burn calories from creating heat from digesting the food. And there are certain foods that you can eat to increase this. So they are protein rich food. So out of all the macronutrients, which is carbs, fat, and protein, protein up to 20 to 30% of the quote, calories and protein is released as heat just by digesting it. So that's diet induced thermogenesis. So again, a high protein diet. So again, this shows that a calorie isn't a calorie because if you eat like a hundred calories of protein, like 30% of that, you might burn just digesting it compared to other macronutrients where it's way less.

Like I think the thermogenic effect of fats is zero to 5%, so way less. So fats, you might not burn anything or you might burn like 5%. Carbs are five to 15%. But then again, like I said, protein is 20 to 30, which is crazy. And then they say that you can add in thermogenic bioactive compounds. So you can add things to your food that will further increase the thermogenic effects. So that is capsaicin, which is chili peppers, so like, you know, hot foods. And so those increase fat oxidation and energy expenditure. They talk about, okay, so green tea, catechins and caffeine, both increase energy expenditure and fat oxidation. And then they talk about a compound that actually also activates brown fat. And I hadn't heard of it before, but it's called grains of paradise, extracts of grains of paradise. Yeah. So there are some extracts you can add that will increase brown adipose tissue. And then two more categories of things that we're eating. So the type of fat can, I was mentioning that fat has like a zero to 5% thermogenic effect. The exceptions here are medium trained triglycerides, so MCTs that we talk about a lot on the show, those are rapidly oxidized and they have the highest probably thermogenic effect of fats.

Melanie Avalon
So their thermogenic effect, oh my goodness, some studies have shown over a 50% increase in diet induced thermogenesis when paired with foods like chili, they basically really can increase the overall thermogenic potential of the meal. And then when it comes to other types of fat, so polyunsaturated fats, especially omega-3s, while they aren't necessarily like super thermogenic, they support the mitochondria as efficiency and fat oxidation.

So they actually encourage your mitochondria to burn fat rather than store it compared to like omega-6s, which can do the opposite. And then lastly, polyphenol rich and anthocyanin rich foods are, they also might increase energy expenditure when you're eating. So I mean, when I think of polyphenol rich foods, I think of things like blueberries and like red wine. The example they give was something like something else I hadn't heard of, which was McCreeberry, but that actually also induces browning of white adipose tissue in animal bottles. And then if you want to avoid things for thermogenic effect, so highly processed and refined foods, those make digestion really easy. So they don't have a very high thermogenic effect and not easy, not in a good way. They're just so quickly digested that you don't really burn much doing it. And they also make you not as full. So high glycemic foods suppress fat oxidation. They do mention alcohol, which I thought was interesting because they said minimal thermogenic effect and pairs fat oxidation and promotes liver fat accumulation.

My one caveat here is I think that's a little bit misleading because alcohol is actually highly thermogenic in that when you're having it, it requires a lot to burn it. That said, it does stop fat oxidation while you're having it. So it is going to put you into while you're having a fat storing mode rather than fat burning. And then again, they say large late night meals. But the reason that they don't like that is they say it misaligns with circadian rhythms and reduces glucose tolerance and thermogenesis. But like we talked about before, I think in the context of a one meal a day situation where this is what you're doing daily and that's your fasting pattern, I don't think that's the same thing as eating and then also having large late night meals.

So yeah, so basically long story short, fasting itself helps turn white fat into brown fat. So that you burn more energy. And then when you eat, you can make conscious choices with what you're eating to further increase thermogenesis. So you can just be increasing fat burning like all the time, essentially. So that was a lot.

Barry Conrad
What a study, what a fine, awesome study Mel. I think one of the things that really stood out about this was the thermogenesis situation that the idea that I have, you know, isn't just about the burning the stored fat, but like increasing the heat production in the body and even that, you know, the talking about the brown fat activation and even the white fat becoming more thermogenically active is amazing. I never ever thought about that before.

I also loved the protein angle, of course, and that essentially, you know, you're, if you break your fast with a high protein meal, you're not just refueling, you're increasing the energy cost of that, of the digestion, which is amazing. I wonder if that's one of the more clinically relevant sort of pieces compared to like, like, you know, the chili, the chili situation, I wonder what the percentage of that is in terms of like adding chili and stuff for your food. How, because I've heard people say that before, like, if you add chili to your meal, you increase your metabolism or like spicy food, boost your metabolism. I wonder how real that effect is in the context of fasting.

Melanie Avalon
Do you mean like how much you have to add to the meal or what do you mean like in the context of fasting?

Barry Conrad
Yeah, like, you know, how much you have to add to a meal in terms of like breaking your, when you break your fast and you add that to your meal, that first meal after opening your window, if that, you know.

Melanie Avalon
I would assume it's like normal amounts that you would be like, if it's like a spicy meal, like normal amounts. They don't give the exact, let me see if they give them the amounts here.

So capsaicin from Chili Peppers, let me see what they, I'm gonna look at the study that they referenced. Let's see. The study they referenced was called Could Capsaicin Always Help to Support Weight Management? And it's from 2013, November. Let's see. Oh, it's a review study. So their analysis showed that ingesting it prior to a meal reduced, oh, that's interesting, reduced energy intake by 309 calories. The minimum dose, here's the answer for you, minimum dose of two milligrams of capsaicinoids is needed to contribute, which appears, let's see, to.

Barry Conrad
Yeah, because even like how much if you if you're throwing on some chopped chili or even some ground chili powder or some

Melanie Avalon
So it looks like two milligrams of capsaicinoids in a jalapeno would be one average jalapeno or a cayenne pepper. It would be 0.3 to 0.7 grams of cayenne powder, so not that much. And berry hot peppers like habanero, it would be like 0.1 to 0.2 grams, so just a tiny sliver. Yeah, so it looks like it's about small amounts.

I think it's like normal amounts that people would be adding to their food.

Barry Conrad
Wow. The thing about the meal timing in terms of later, that was interesting again, how that's come up, you know, and that it seems to prefer the early time restricted situation rather than later for better metabolic effects kind of thing.

So that, I wonder how, yeah, if that's just the circadian thing they're concerned of, or do you think it, I don't think it really matters if, yeah, for someone like you and I are doing a OMAD situation on the consistent basis.

Melanie Avalon
Yeah. And I can actually all expand more on what they said about that before I leave that section, because I was mentioning that one I hadn't heard of before, the Grains of Paradise. So that's a part of the ginger family. So that's good to know, because when I think of these thermogenic compounds, I was hoping like the ginger family was there because I eat so much ginger.

Let me see what they say about the late night. So they just reference one study, they say large late night meals misaligned with circadian rhythms. Oh, so you know what, this is interesting. Okay, so this is so helpful. I'm glad you asked that. And that we're looking into this more because when I was saying that I was assuming they were talking about it in the context of intermittent fasting, but they're not they're referencing this other study, which was called metabolic effects of late dinner and healthy volunteers, a randomized crossover clinical trial. And in that study, there's no fasting in this study, they're looking at a late dinner versus a routine dinner. That's all they were looking at. So basically, they're looking at people who are okay, so what they're referencing for the late night dinner is looking at eating all throughout the day, and then either eating like your dinner earlier or your dinner later. Like that's what they're referencing. So that's a very, very different situation from an intermittent fasting one meal a day situation. I'm actually surprised that they would reference that when they're all talking about, you know, a fasting context, it's kind of weird that they would reference a non fasting context for that. But because like literally the section starts with not all foods support fasting induced benefits. So if you're talking about fasting induced benefits, and then you're going to say what doesn't work, the studies I think should be in the like context of fasting.

Barry Conrad
I reckon if someone's total daily energy expenditure, for example, is 2,000 calories, I wonder how much of that can realistically be influenced by, when you were talking before about thermogenesis and stuff, I wonder what that looks like from a daily caloric intake, how much of that can be affected by just your dietary choices rather than just your resting caloric expenditure. Like if you can really affect it and tweak that.

Melanie Avalon
Wait, what?

Barry Conrad
So, just say if you had like 2000 calories, that's like your maintenance calories. I wonder if beyond just like you're resting and you're not doing anything physically, if you can impact or influence greater fat burning just by your nutritional choices then, like things like chili or things, you know what I mean?

Like I wonder.

Melanie Avalon
Well, you can because I mean, that's what it's that's what it's showing. So like just by changing the food choices, now you're going to when you eat, you're going to, quote, burn calories that you wouldn't have burned if if you hadn't made that dietary choice.

So like, yeah, with all with all those choices. So so when people are eating like refined foods. You're basically just, you know, storing that it's it's so easy for your body to process. And then when you switch over to like a high protein diet. So OK, let's like come up with like a meal that would be super thermogenic. If you had a meal that was like protein and then maybe you made a like a MCT oil based pepper like sauce. And then if you had an add some ginger and then for dessert had like blueberries. I mean, you're going to be like off to the races.

Barry Conrad
I definitely feel hot, like really hot when I'm eating lots of protein. Me too.

Melanie Avalon
Do you? Oh, yeah. For sure. Some nights, I eat only meat, basically, and I'm really hot that night. And if I add MCT oil, that makes me really hot. Do you ever add MCT oil to food?

Barry Conrad
I add a lot of spice to food, not so much MCT oil, but honestly, lots and lots and lots and lots of chili. People will be shocked. I just love spice. Yeah.

Melanie Avalon
So like when I mentioned those amounts, like how much chili do you use?

Barry Conrad
No, I'm like, you know how sometimes if, for example, if it's in a bottle with, you know, the kind of like a pepper shaker kind of a thing that those kinds of spices, I'll take the lid off and take a teaspoon or two and throw it into the pot rather than like just shake it in like I really like like I'm taking coffee out or something like I'm really I smash it.

Melanie Avalon
You're like the way I am with my ginger and turmeric and lemon powder.

Barry Conrad
Really? The lemon powder, I've not really doubled it that much.

Melanie Avalon
Yeah, I add lemon powder, ginger, and turmeric, and I do it in massive amounts. Like you said, like spoonfuls.

Barry Conrad
I love too much, but it just kind of stains things. That's the only thing I need to hack for.

Melanie Avalon
My hands are yellow from it. My teeth used to be yellow from it before I had veneers.

Barry Conrad
I love, but I do love ginger as well. It's so good, but yeah, ginger's amazing.

Melanie Avalon
Ginger's so good. I've what I've started doing because I do use ginger powder, but now and I still use it now though Because I interviewed I interviewed dr.

Erica Siegel. She has this Stunning gorgeous book called the nourish me kitchen. It's it's like a two book I'm just laughing because it's so heavy. I think she said it's 10 pounds the books and When I met her I was that have I told you this story before no I was at eudaimonia conference the first year they had it and I was at this like vip Like it was like the party like thrown by the founders and like cocktail dresses and wine and and so I met her there And she was carrying around The book we started talking. I was like oh i'll have you on the show and she was like Here's the book like I can give it to you She's like or I can mail it to you and I was like, oh no I'll like take it now It was like 10 pounds and then the whole night I was like and we we we walked far like later we went out to like The the breakers and like it was a long night. So I was carrying around this like Massive book like all night like 10 pound weight essentially. Why am I talking about this? Oh, so in her book, she talks about like the all the benefits of ginger and Like using it fresh and I've started doing that. Do you ever grind fresh ginger?

Barry Conrad
I actually love to get some ginger and just chop it up nice and fine. Just fresh ginger. I love that.

Melanie Avalon
I want to find, cause it's hard. So I've been chopping it and grinding it. I want like listeners, if you know, like the perfect spice grinder that can grind ginger, let me know. Cause I need to get that so that I can more easily.

I've been using my coffee grinder to grind it at night. Really? Yeah. Cause then it makes it into like a, like a paste almost so good.

Barry Conrad
Sometimes you use like the, um, it's not a blender. It's the thing, it's like a tool where you hold it and you sort of, you know, I'm talking about and you can kind of, it has a thing at the end of it. It's like a blend, like a handle mixer thing.

Melanie Avalon
for garlic.

Barry Conrad
Yeah, sometimes I do that.

Melanie Avalon
So that's that a garlic press. Yeah. Yes. Okay.

So actually that's what she said in the book was use a garlic press. So I started using a garlic press, but ginger is so hard that like it's very, I mean, it's a good test of your grip strength because, but yeah, I started using the electric one instead, but yeah, it's pretty cool how much agency like you can have over your weight and your metabolism just by making these conscious food choices, you know.

Barry Conrad
I think it's amazing. And also now I'm going to double down on all of the things.

On the pepper. Yeah. On the peppers and the spices on the, on the protein. Cause all of these things help so much thermogenically.

Melanie Avalon
It's so funny. So that's how we're different that way.

I don't like pepper. Really? I don't like spicy stuff. I mean, I love ginger and turmeric, but I don't like, like, I don't seek out. I actually don't remember the last time I had. Maybe I do like it. Maybe I just think I don't.

Barry Conrad
I think you'd like even like hot sauce like just hot I love hot sauce hot any kind of spice It's just so good and satisfying to feel that burn

Melanie Avalon
I do love ginger and turmeric, so maybe, I mean turmeric's not that spicy, but I love horseradish. That's hot. I think we talked about that. That will blind you when you make it, when you grind it.

Barry Conrad
But you were saying something about spice in the past where it's the only, like, animals don't have that, like, they can't taste spice or something.

Melanie Avalon
Yeah, humans are the only animals that seek out spicy foods for pleasure. No other animal does this.

Barry Conrad
So fascinating.

Melanie Avalon
Isn't it? Yeah. Yeah, it's like why? We like pain? Endorphins?

Barry Conrad
I like it. I'm not mad.

Melanie Avalon
Would you eat the like, you know, like the ghost pepper and like the ones where it like wipes you out?

Barry Conrad
I have eaten like a whole full on like chili, big pepper before I've done that, just as a dare.

Melanie Avalon
Like a ghost pepper?

Barry Conrad
Yeah, it's pretty bad. That's just silly though, because that's not fun. It's just like thought.

Melanie Avalon
Fascinating.

Barry Conrad
Or maybe more spice and heat in your diet to come to try, maybe.

Melanie Avalon
spice things up, so fasting will be adding heat to you by turning your white fat into brown fat, and then when you eat, you can keep it going.

Barry Conrad
So great. What a great study, seriously.

Melanie Avalon
So, thank you. All right, shall we look at our listener questions?

Barry Conrad
Let's do it!

Melanie Avalon
So we have a question from Charlotte, and this is from Facebook. You can ask questions, by the way, in our Facebook group, IF Biohackers. She says, what are the best high-protein meals to bring to work?

What are the best ways to keep food hot or warm so that I don't have to heat up food in the microwave? I wake up at 5.30 a.m. to get ready and commute to my office. I don't get home till 5.30. I find it hard to get home, prepare a meal, and eat so that I can close my eating period by 7 p.m. since I go to bed by 10 p.m., and I like to have a few hours fasting before I go to bed. I also try to get in a quick wait workout and hour walk in the evening. I guess I'm just trying to figure out the best way to manage a typical commuting work day.

Barry Conrad
Wow. Well, Charlotte, first of all, like reading your schedule may be tired in the best way, because that's a monster of a day. Up at 5.30, commuting, working all day, trying to train in the evening, getting your walk-in as well, eating while closing your window by 7, bit by 10, that's a full day, full life.

So, let's start there, I reckon. It's about what's going to be sustainable for you. I do love that you're thinking ahead, though, instead of just winging it every day, which is really good. And, okay, let's tackle the protein meals for work first, I reckon. When you've got that big, long commute and really tight eating window, protein's going to become non-negotiable because it's going to keep you full. And we've talked about this before, the satiety that protein provides, it's going to really, really support your weight training, and I love that you weight train, and it's going to help stabilize your energy, Charlotte, so that you're not crashing at three during those long days. And some of my favorite portable, high-protein meal options, for example, are things that don't feel sad when you're eating out of a container. Like, think like grilled chicken thighs or grilled chicken breasts with some veggies in there, maybe some rice, some steak slices, butcher with a side of salad and some olive oil, some turkey meatballs is a good one. Hard boiled eggs are always something that I love to bag up, and I drizzle some olive oil in there, some salt and pepper with avocado. Greek yogurt's always a win with some blueberries, a scoop of whey protein, some great protein they're mixed in. Cottage cheese is really practical with salts, pepper, even some hearty lentils and chicken soup sort of thing or a chicken bowl. These are all things that can hold up pretty well throughout the day and don't really rely on being super piping hot to be satisfying. So those are just a few things. If you prefer, if you really do have to have warm food, Charlotte, and you don't want a microwave, which a lot of people don't, a good sort of... There's thermo food jars that could be a good thing, the kind that you sort of preheat with boiling water or something like that before you can add it to your hot meal. If you put properly heated food into a preheated thermos in the morning, it can really stay hot for a while. So chili, throwing back to what Melanie's study was about, chili-threaded beef, curry, stir-fry, scrambled eggs even can hold up surprisingly well in those. And that can kind of get rid of the whole microwave situation. Another thing is sort of like flipping the script a little for yourself. So instead of thinking... So Charlotte, instead of thinking like dinner has to be this main prep situation, this main window, what if you maybe batch cook once or twice a week maybe? You could try doing that. Maybe a Sunday evening, you can cook a big tray of protein of sorts. So salmon, beef, chicken, whatever you'd like. And then maybe just portion it out so your weekday doesn't...

Barry Conrad
Your weekday self doesn't have to make these decisions. You know what I mean? Because decision fatigue is real anyway and fasting takes decisions now. But when you're working that much, there's still a lot of decisions to be made, especially after a long commute.

So Charlotte, you said you leave early and get home at 5.30. If you're trying to close your window by 7 and you want to lift and walk in the evening as well, something has to give a little bit. So I reckon either maybe try prep food so it's ready the second you walk in or maybe shift one of those variables a little bit. One idea could also be like having your main meal at work. Is that an option? That could maybe mean breaking your fast around like early afternoon and your biggest protein meal focus meal could be there. If that makes you too tired though, maybe not. But then when you get home, you can train, go for you, walk and have a lighter second meal. That could be something like a protein shake with Greek yogurt and berries, eggs, some spinach. Again, I guess you don't have to do everything every single day, but these are just sort of ideas to help just kind of preempt your massive schedule that you have. Sustainability is going to always beat these massive, heroic efforts daily. That's going to burn you out, Charlotte. So hydration and electrolytes will help as well. Again, it's not about perfection as we always say. Doing something that's sustainable, batch cook, adjust your timing slightly if you need to. Your life is so full. Your plan should support that, I reckon. So if you build a rhythm that works in your busiest days, Charlotte, everything else is going to become much more manageable. Mel, do you have any thoughts?

Melanie Avalon
That was such an epic answer. Thank you.

Yeah, I was actually confused and I've read her question like five times. I'm confused if she is asking us how to eat after or if she's saying that she doesn't eat after and that's why she wants more high protein meals for work. Like I wonder if she's already decided not to eat at home.

Barry Conrad
Yeah. I think in the question where she says, I find it hard to get home, prepare a meal and eat so I can close my period at seven.

I feel like so. That's why suggesting, I was suggesting some maybe an earlier time or maybe preparing the food ahead of time so that when she gets home, she doesn't have to cook it. You know what I mean?

Melanie Avalon
Well, that's my question. I think maybe she's saying that she doesn't eat when she gets home. That's what I'm wondering. I'm wondering because she's saying what are the... I don't know. I've read it like 10 times and I can't figure it out because she's saying she opens with what are the best high protein meals to bring to work. And then she explains that she gets home and she can't really fit it in. So maybe she's already just eating at work. I'm not sure.

But yeah, if she does want to eat still, that's a great idea what you said about preparing ahead of time. Okay, I love... Oh, quick question for you. I haven't really thought about this before and I'm really curious. So because she's asking about ways to keep food hot or warm. I'm so interested in food temperature and why do we like food at certain temperatures. So for example, eating steak, I will be... Well, I eat it blue. So it's basically cold. I'm just as happy eating a warm steak as a steak the next day that's completely cold. I like it just as much. Do you prefer... With meat, for example, or chicken. I don't mind it being cold. Do you prefer it warm? I'm just curious.

Barry Conrad
If I know that it's been prepared properly and it's just cold, you know, if I'm being in the fridge or it just hasn't been heated again, I don't mind that it's not warm. Of course.

Like if it's dinner, I would, I would just love cause I associate dinner and like a hot meal. That's just more like a psychological thing. You know?

Melanie Avalon
Yeah, that's true. That's true.

I guess I'm thinking about the different things I eat every night and how I get a lot of shrimp and I eat it cold, kind of like shrimp cocktail. Again, steak, I'll just briefly, oh yeah, we learned this a few episodes ago, how fast you have to keep it on to sear it. And then it's cold inside. But no, I love all of the examples that you gave there. Those are all really great. And I actually looked up, I'm glad that you mentioned, because I didn't know this. So you were saying you could bring it in a thermos. So definitely look those up. I have not been in a situation because I've been fasting for so long. I haven't really been in a situation where I was bringing food to work that I needed to keep warm. So I don't have a thermos for this, but apparently I had no idea. You get a Stanley or hydro flask. Apparently there's a protocol. So you preheat the thermos and Barry mentioned this, but just to go into more details. So you preheat the thermos with boiling water for five to 10 minutes, and then you heat the food very hot in the morning. So hotter than you would normally eat it. And then you immediately put it into the thermos and then you seal it and then you keep it closed until mealtime. And apparently if you do that, a properly preheated thermos can keep food hot for six to eight hours. So do you ever bring food in thermoses places?

Barry Conrad
I have not in a long time, but I definitely have used that before and I definitely have been around other people who have brought it around with them and the food's pretty warm still, pretty hot. It's a solution for people that need to meal prep and bring their meals around with them.

Melanie Avalon
Awesome. Apparently they also make electric heated lunch boxes. I didn't know that. If there's an outlet, then another suggestion was, but this seems like a lot, bring a portable food warmer. That's a commitment.

Can you imagine showing up with like, I mean, that's something I would probably do honestly, or insulated lunch bags with heat packs. But I really like the thermos idea. If you want a high protein thing that would be good in a thermos, like ground beef, like a ground beef bowl situation, get some grass-fed ground beef, add some stuff to it. But yeah, I like all the examples you gave. Some things I think are better cold. Like, well, like salmon can be hot, but also people like salmon cold sometimes. Like the salmon they have, like the pre-made salmon at Whole Foods, which by the way, do you go to Whole Foods now?

Barry Conrad
No, I don't yeah, she's calling me out again Do you go yet? Do you go yet?

Melanie Avalon
I'm going to start, I'm going to go, you know, I go every day, I'm going to start to like blowing up your phone. You're going to get like a video of me and Whole Foods every day.

Barry Conrad
You should. I want to see you going down the aisle, get you a cucumber and stuff.

Melanie Avalon
although I have like an awkward situation at one of the Whole Foods I go to right now because they don't want you to, they don't want you to put the food. I bring, okay, when you, oh wait, so do you even go to the grocery store or do you always,

Barry Conrad
Yeah, like, yeah, I do. Yeah, yeah.

Melanie Avalon
Who are you? Do you bring your own bags?

Barry Conrad
Yeah, I try to, I try to bring like a couple of my own and then if it's not enough, I'll just grab, you know.

Melanie Avalon
So do you shop in your bag? Do you put the food in? Yes. Do you have like an insulated one?

Barry Conrad
It's just like, like, honestly, it's just like a, like a can, is a canvas the right, it's like almost like a tote bag. It's just like, it's just like the, you know, one of those.

Melanie Avalon
So I have a massive insulated bag. It's massive.

And so I fill it up with frozen stuff and scallops and meat and chicken. And then I have another massive bag that's not insulated and I fill it all up with water. You're not supposed to do that. You're supposed to put it in the cart. I know this, but I need to put it in the bag. And I already got called out on it once by this guy who works there. And so now I avoid him at all costs. If I see him, I run away.

I'm not normally a rebel, but... Yeah.

Barry Conrad
It's like, leave me alone, I'm just shopping, like do your own thing.

Melanie Avalon
I know. Well, they think you're going to steal it, I guess, or something. But yeah, it's really awkward though now.

I avoided that man. So yeah, so Charlotte, hopefully that was helpful. And I echo what Barry says about like, that's an intense schedule.

Barry Conrad
Yes.

Melanie Avalon
Wow. And 5.30 a.m. and you get home at 5.30 and then you work out and you do a walk. Wow.

Barry Conrad
Yeah, props to you, Charlotte, and also let us know what you decide to do. Like, what do you find a new normal? Let us know your situation.

Melanie Avalon
Awesome. Awesome.

Shall we have our proverbial breaking of the fast moment? Let's do it. And so Barry, I'm actually really excited about, I mean, I'm always excited about this part, but today in particular, this really relates because half of the show we talked about the power of your food choices, further supporting the benefits of the fast. So friends, listeners, we are going to profile a restaurant and say how we would break our proverbial fast at that restaurant, and Barry is picking today's restaurant, and it is what?

Barry Conrad
And the restaurant today is Antoine's. It's Antoine's restaurant in New Orleans, Mel. And I've just sent you the link, you can have a look. And this restaurant was founded in 1840 and it's the oldest family-run restaurant in America. It's still in the French Quarter where it began.

Also, Melodie, here's a fun fact that you're gonna love so much. This is where Oisse's Rockefeller was invented, yes. Not recreated, invented.

Melanie Avalon
Wait.

Barry Conrad
They're also fully a la carte French, the Creole French classics that feel celebratory. The windlass is apparently really amazing and old world leaning. And the vibe is like a chandeliers and private Mardi Gras themed spaces. Like, apparently it feels like stepping into living Southern history.

So if Delmonico's define New York, Antoine sounds like it defines New Orleans. So you've got to check this out.

Melanie Avalon
Really quick fun fact for you. So I have in my phone, like a tab and it's restaurants. And so every time I find restaurants, I add it to the tab and it's for the show so that I can like find them for here. So I was going back through restaurants I've been collecting over the like year or so. And I had Delmonico's in my list, not once, but twice.

Like back, like way back in the day, I'd like, I'd like come across it at some point and it was like pending. So I'm so happy that you picked it for, for listeners. We featured it on episode 469. So if you want to check out that episode, but this I'm looking at pictures of the venue. Oh my goodness. What a vibe.

Barry Conrad
Yep, it looks amazing.

Melanie Avalon
I love Southern vibe things, even though I've actually never been to New Orleans still.

Barry Conrad
You got to go. It's honestly so culturally rich. It's like no other place you will go to here in America. It's really amazing.

Melanie Avalon
How many times have you been?

Barry Conrad
I've been twice and that's where I also tried frog legs for the first time.

Melanie Avalon
Oh, how was that?

Barry Conrad
Pretty good. I was in a gumbo type situation. A lot of spice, speaking of spice and chili and whatnot, a lot of spice, sauce, flavors, lots of protein in their dishes as well.

Melanie Avalon
Well, I definitely want to go and I love like I love the like haunted vibe of New Orleans and stuff.

Barry Conrad
The music's good too, live music vibe.

Melanie Avalon
Yeah. Open drinks, right? Everywhere? You just like...

Barry Conrad
Yeah. Open drinks everywhere. Walking down the street, hearing all this live music playing. Amazing.

Melanie Avalon
Is it like messy or like smelly?

Barry Conrad
No, not that I can remember, no, no.

Melanie Avalon
I guess I'm just picturing like party college city. I mean, it's not a college city, but like the vibe of like the perpetual like parties and like open.

I'm just like, what is the vibe? Is this like a frat house situation?

Barry Conrad
Nah, not the way we were, I don't think.

Melanie Avalon
Well, looking at this menu, oh, and look at the terminology, appetizers.

Barry Conrad
Look at that.

Melanie Avalon
Should we start with that or with what it wait? What is that word? What is the word above the rock the oysters?

Barry Conrad
Okay, so you say, oh, well, it says it's Weetra.

Melanie Avalon
What does it mean? Does it mean oysters? Yeah. Oh, it's the French word for oyster?

Barry Conrad
That's so great. I love that.

Melanie Avalon
How did I know it? Is that, that's the French word for it? Yeah. How did I not know that? How in my entire history of like learning French did I never come across the French word for oysters?

Barry Conrad
Well, I'm definitely starting with that.

Melanie Avalon
You're going to start with your French oysters.

Barry Conrad
And because oysters Rockefeller was invented at Antoine's I'm getting a dozen of those for sure and then also the appetizers what looks really good to me Mel is that shrimp remoulade that looks really good golf shrimp Antoine's zesty and red remoulade sauce that looks really good.

Melanie Avalon
So you're going to, I'm surprised you didn't get the oysters 2-2-2 because you get 2 of each.

Barry Conrad
a sampler. But then I'd still want a dozen of the Oysters Rockefeller. Maybe I can get the Oysters Rockefeller and the Oysters 222.

Melanie Avalon
perfect. And I have actually, well, yeah, I've not had Rockefeller sauce created in 1899 by second generation chef and proprietor Jules Alcia Torre.

Okay. Well, I will not be having the oysters. However, I will entertain you and taste one and not like it. Appetizers. So the remoulade, I think I would ask, can they bring me some shrimp? Is that like a shrimp cocktail with sauce on the side?

Barry Conrad
Maybe, but yeah, I'm not too sure how they, how do we get down over there with that? Like if it's a cocktail glass, or if it's a bowl, I guess maybe it's a shrimp cocktail vibe, maybe.

Melanie Avalon
I think I would just ask if I can get some shrimp, please, with the sauce on the side.

Barry Conrad
Of course. What about the, there's soups and salads there. There's another French onion soup, Mel. There's another French onion soup there.

Melanie Avalon
There we go, French onion soup represent. Would you get, they have a seafood gumbo, gumbo represent.

Barry Conrad
Definitely doing the gumbo. Have to New Orleans. I'll do the seafood gumbo

Melanie Avalon
Oh, you have to read what's in it because there's something in there that I've told you about before.

Barry Conrad
Gulf shrimp, wheat trout, which is oysters, lump crab meat, blue crab and shrimp stock, trinity, and okra and filet. Are you talking about the okra? Okra. Okra, yeah.

Melanie Avalon
Remember we talked about this?

Barry Conrad
Remind me, what were you saying about it?

Melanie Avalon
It's like a Southern classic staple vegetable, but it's very weird. It's like mucus on the inside. It's often served fried. If you look it up, you might remember, like fried okra. And it's so specific to the South. I don't think they really eat it anywhere else, but everybody here knows what it is. But it's really just like a Southern thing.

Barry Conrad
It looks southern, yeah.

Melanie Avalon
Yeah, but it's like weird, like it's like slimy on the inside. Is it good? I mean, I used to eat fried okra all the time. I haven't had it in my adult life.

I should probably try it, like not fried and see if I like it. Try it out. I will. I'll report back. In this situation, it's like inside of a gumbo. So yeah, I'm going to pass on the soups and salads.

Barry Conrad
Okay, and now venturing into the classic entrees, the mains, what would you get?

Melanie Avalon
Probably the, well, we're gonna do a lot of editing to it.

Barry Conrad
I knew you were going to say that.

Melanie Avalon
Okay, so I've never heard of Pompano and apparently it's a low mercury fish. Wait, don't tempt me with a low mercury fish I've never heard of.

A mild flavored fish consistently listed among the lowest mercury levels. What? And it is a highly priced small to medium size marine fish in the Jack family. Okay, well, I think I want to try the Pompano Panchar train. Would you have guessed that?

Barry Conrad
No, I initially I'd the filet mignon, but then I did see those fish and like, she might feel adventurous with that. I would like to request to forget about a bite of your pon cha train just cause I've never, it's so unique.

I've never heard of that before.

Melanie Avalon
Yeah. Again, I've never heard of this fish. And to find out that it's highly prized, delicious, and low mercury, I'm down.

So it's grill pompeano filet, butter poached crab, white wine reduction, onion rice. Okay. So I would ask if I could get it like that, but can I get the butter poached crab on the side? And I like the crab so I can have crab. And then the sauce on the side. And then if possible, the onion rice situation, does it look like they have like spinach? I might see if they can do spinach. If not, you can have my onion rice.

Barry Conrad
This creamed spinach, maybe they can do it without the cream.

Melanie Avalon
Yeah. Okay.

So then I would sub that for, oh, you're right. So then I would sub that for spinach. Oh, and then entree add on. I think I went to entree. So I think I want that. And then I want the, oh, and it's gluten free, which is great. And then I think I also want to filet Marchand da Vin, which is grilled center cut beef tenderloin, Marchand da Vin sauce, which I will have on the side braised cremini mushrooms. Oh, I do like mushrooms. And then Yukon golden mashed potatoes. So I would probably want to see if I could get just mushrooms, no potatoes. And then I think I want to add on maybe bronzed garlic scallops.

Barry Conrad
Nice.

Melanie Avalon
Yeah. Oh man. Crab, scallops, this incredible fish I've never heard of in my life that I'm excited about and steak. What? I'm in a happy place. How about you?

Barry Conrad
I'm going to do the filet mignon Oscar, which is butter poached crab meat, truffle hollandaise, Yukon gold mashed potatoes. And then I'm also going to get the mushroom bougignon, which is herb roasted fingerling potatoes, burgundy reduction, mushroom ragu.

And I'm going to add some jumbo lump crab meat. Yeah. Jumbo.

Melanie Avalon
Oh, wait a minute. The set price, like the set course, they have the option of a veal chop. I love veal chops.

I wonder if they, and they have salmon. Wait a minute. Do you think they, do you think they'll like give those to you or do you think they'll like make you do the set price?

Barry Conrad
You have to do it separate. They probably do that because it's set.

Melanie Avalon
maybe we could like get one of those for the table. Oh, because then oh, oh my goodness, Barry, Barry. Oh my goodness. We can do the set pricing because first course you get the oysters one, one, one. So then we could get that for the table and then you could not have to get the two, two, two, and you could get just the Rockefeller, you know?

And then for the second course we could grab that veal chop, which is pan seared veal chop, P and J cornmeal fried oyster. Here we go again. P and J cornmeal fried oysters, sauceboard delay, tomato basil oil. So we could get that. And then we have a dessert that we can like add on in addition to any other desserts. How do you feel? Like this is like a table, like a for the table situation.

Barry Conrad
That's a great situation. Let's do it.

Melanie Avalon
Oh my gosh. I'm so happy. It just got even better. And the veal top is gluten free. Have you had fried oysters?

Barry Conrad
I actually have, but I don't prefer them. I prefer just natural, just raw.

Melanie Avalon
In general, do you like things fried more or less?

Barry Conrad
It depends what it is. Something's, yes, if I'm going to have it, but something's like, no, not really more grilled or baked. Do you know what I mean? Pan fried, but not like fried fried, you know?

Melanie Avalon
Okay, so desserts. Well, we're getting the set price. So we get to pick one of those. And then what would you get between the... Which dessert would you pick?

Barry Conrad
I would do for the set price the Creole Cream Cheese Cheesecake. That's black cherry compote and whipped cream. Wow.

Melanie Avalon
Compote yeah, okay. I've been saying that wrong in my head like for so long. I thought it was compote

Barry Conrad
That sounds more... Melanie.

Melanie Avalon
So that and then desserts, what are you, anything else you want?

Barry Conrad
Yes, the flourless chocolate torte, which is candied pecan. Do you say pecan or pecans?

Melanie Avalon
That one. Okay. Why do I know that tort is tort? Okay. Why did I think tort was tort? And you're saying torte and then compot or compote, I thought was compote, but

Barry Conrad
Yeah, it's I don't know. Okay, plus chocolate talk candied pecans salted caramel dark chocolate and meringue Ah, and then but there's also a crème brûlée. Oh man

Melanie Avalon
And there's a baked Alaska.

Barry Conrad
Oh my god. You know what? I'm going to take away the flourless chocolate torte and I'm going to have the baked Alaska. Thank you, Delmonico, for inspiring me again.

Once again. French vanilla ice cream pound cake. Torch meringue. Glocage. Dark chocolate sauce. Yum. Let's do it.

Melanie Avalon
oh wait this is funny 14 per guest two guests minimum so if it's just you then they're like we can't give it to you or they're like two of you you are now two people

Barry Conrad
Yep, that's it.

Melanie Avalon
So they don't have what I would want them to have. Although I am very alert by the baked Alaska. But I feel like when you're in New Orleans, you got to get the New Orleans dessert, which would be king cake. But they do have king cake ice cream. You could try that.

Do you know about king cake? No. Wait, Barry, this is like a major moment, education moment for you. So king cake, you should, can you Google it? So you'll get like a visual. So it's like really known for New Orleans and Mardi Gras. And it's purple and green and yellow. And it's a cake. And then inside of the cake, are you ready? They put a baby Jesus.

Barry Conrad
Oh my gosh, it's kind of...

Melanie Avalon
There's like a little plastic like baby Jesus figurine and they put inside and then whoever gets the baby Jesus, I don't know, they're like king for a day or something. You want to get the baby Jesus. That's like the goal.

Barry Conrad
That's so funny. I've never heard of that before. That's crazy.

Melanie Avalon
You're going to see it now somewhere, especially with Mardi Gras coming up for us. That's so crazy.

Barry Conrad
Well, maybe I'll try that as a cocktail, just because it's... They have a king cake cocktail? They have like a Mardi Gras cocktail and a king cake is there. King cake martini.

Melanie Avalon
Comes with Smirnoff vanilla vodka, frangelico, rum cha ta, and Mardi Gras sprinkles. Sounds like a vibe.

Barry Conrad
What are you vying for of wine situation? There's wine there.

Melanie Avalon
So, I pretty much know every wine on this menu, which is not good. It's not good when I know every wine in the menu.

This might be like a, this would be a, I don't know what this is, this is a bring my own bottle corkage fee situation for sure.

Barry Conrad
Yeah, sounds like it. But how good is this restaurant, Mel? It's so amazing.

Melanie Avalon
I know. It looks amazing. I want to go.

Okay, so there's been a lot of restaurants and a lot of vibes and things I'm really excited about. This is, I think, the most excited I've been about, or one of the most excited I've been about the combination of the entree situation. That fish, the scallops, the steak, the veal, I'm feeling it. I'm feeling good.

Barry Conrad
Sam, it's pretty exciting and I'm starving as well, looking at it.

Melanie Avalon
I know, me too. Well, good thing we get to break our proverbial fast in a bit.

Barry Conrad
So good.

Melanie Avalon
So good find did you find it by googling where were oysters Rockefeller invented.

Barry Conrad
I like to include oysters in my search a lot of the time, but this was an accident. This was the next day I just stumbled on.

Melanie Avalon
Well, nicely done and listeners. We hope you enjoyed your time with us today. The show notes for today's episode will be at ifodcast.com slash episode 471. We will have links to everything that we talked about, so definitely check that out.

And if you would like to submit your own questions for the show, you can directly email questions at ifpodcast.com, or you can go to ifpodcast.com and submit questions there. And you can follow us on Instagram. We are ifodcast. I am Melanie Avalon. Barry is Barry underscore Conrad. And another quick shout out from the beginning. How can people follow Bantroid BC, Barry?

Barry Conrad
Yes, you can follow and find bandwidth VCE on Spotify, Apple Music, all podcast platforms, YouTube, my Instagram, which is at Barry underscore Conrad. And yeah, please check it out.

Season four is coming. Check it out.

Melanie Avalon
Yeah, if you like food, you know what, Barry, we should start pitching that or like pitching it. We should start mentioning it at the end every time because if people like food, like if people like what we just did, check out Barry's Bantworth, BC.

Barry Conrad
Yeah, absolutely. Because it's pretty much what we're doing. I mean, I'm not interviewing Mel, but it's just we're talking about eating and drinking whilst connecting. And you love it so much.

It's so festive, so relaxing, so interesting and fun. So check it out.

Melanie Avalon
I don't think we actually like mentioned the setup like you you interview like really cool people. It's like cool like established people doing great things.

Barry Conrad
Yeah, so I basically talk to leaders in their field in entertainment and beyond, and we get into their careers, their health and wellness routines, you know, what their goals are, how they got started. It's really inspiring, informative.

It's great. And these people are killing it at the top of the game. So, yeah.

Melanie Avalon
So friends, check it out. It's the vibe. And thank you so much for spending time with us. I think that's all the things. Anything from you, Barry, before we go?

Barry Conrad
That's it. I'll talk to you next week. Thank you so much for tuning in, everyone.

Melanie Avalon
talk to you next week. Bye.

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

See you next week.

 


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